It’s been a while since I posted a breakfast. Now that the sun is finally back and the mornings are light enough for photography, I want to kick off this week with a bowl of rye porridge. I made it with rolled rye flakes, the same way you make oatmeal, and added a couple of tbsp of shredded coconut. When cooked, I stirred in a tbsp flax seeds, and topped it with kiwi, strawberry, coconut flakes and passion fruit and a splash of cold oat milk.
I finally got around to making these cookies that I’ve been thinking about for a long time. I didn’t think the kids would be too keen, with the salt and tahini (all the more for me!) but I was wrong. The 4-year-old had a proper breakdown when I didn’t let him eat these cookies for breakfast, lunch and dinner. Anyway, the recipe is from @jessicainthekitchen, although I made some minor alterations. Oh, did I say that I liked these cookies as much as the aforementioned 4-year-old?
2,25 dl plain flour
1,5 tsp baking powder
0,5 tsp cinnamon
0,25 tsp sea salt
1 dl brown sugar
0,75 dl tahini
1 flax egg (1 tbsp flax seed + 3 tbsp water, soak for 15 min)
a pinch of vanilla
2 tbsp coconut oil
(0,25 dl neutral oil + 0,25 dl oat milk)
1 dl coarsely chopped dark chocolate
* In a food processor (or mixer) add brown sugar, tahini, flax egg, vanilla, coconut oil. Blend well until the mixture is thoroughly whipped.
* Combine the dry ingredients in a separate bowl, then mix in with the wet batter. My batter was far too dry to form a dough, so I added extra oil and oat milk until I was happy with the consistency.
* Fold in the chocolate chunks.
* Cover and chill in the fridge for 2 hours or more.
* Shape 12 dough balls about 1 tbsp each, place on a baking tray covered with parchment paper. Press down lightly on each ball and sprinkle with sea salt.
* Bake at 175 C for 10-12 minutes. Cook on a rack before serving. (I have to say I liked them even more a day after, slightly chilled.)
I haven’t made granola in ages, but when I saw this Chunky Monkey Granola from lovely @100kitchenstories I just had to make a batch. It’s so crunchy and full of flavour. Now I’ll enjoy this with soy or coconut yoghurt for a quick and easy breakfast. Here’s my take on the recipe, which means I basically used what was in my pantry.
2 ripe bananas
3 tbsp coconut oil
1 dl hot water
1-2 tbsp agave syrup
5 dl rolled oats
2 dl rolled rye
1 dl buckwheat
1 dl flax seed
1 dl sesame seeds
2 dl sunflower seeds
pinch of salt
2 tbsp cacao powder
roasted coconut flakes
Mash the bananas. Add coconut oil, hot water (to melt the oil) and agave syrup, and mix thoroughly. Add all dry in the recipe from oats to salt. Stir until all the grains and seeds are wet. Put half of the mix on a tray lined with parchment paper, and try to keep it on one side of the tray.
Add cacao powder to the bowl with the remaining mix and stir well. Put the mix on the other half of the oven tray. Roast in the oven at 150 C for 30-45 minutes, until golden and crispy.
Add coconut flakes, cacao nibs and quinoa puffs. Mix carefully. Leave to cool before putting the granola in an airtight container or jar.