I have a three ideas for overnight oats and I’m going to share all of them. Today I’ll talk about Spiced Apple Overnight Oats, as it’s a more Autumnal recipe. I like making overnight oats a lot. It’s such an easy way to prepare breakfast. Of course, this recipe is vegan, as I used apple juice. To make it sweet I used carob syrup, I like the taste a lot. It’s a bit different, but it works.
Because I used apple juice and it also has dried fruits, a portion of overnight oats has 2 portions of the recommended 5 a day. It’s such a nice way to make sure you eat healthy, while you are enjoying something that is more dessert like.
I made overnight oats for the first time last month and I enjoyed them a lot. I have a few recipe ideas in mind and the one that I want to share today is Matcha papaya overnight oats. Of course, the recipe is vegan. I said once that overnight oats must be vegan or it’s a strange thing otherwise. So, now my husband teases me and says that nobody should make overnight oats with non-vegan milk.
I used porridge oats with oatbran and wheatbran. This type has more fibres that the standard porridge oats. It means they are more filling. For each portion I used 75g of oats, that is more than the usual recipes because my husband and I prefer a big breakfast. On the packaging they recommend the serving at 40g, but that is too low for me. Keep that in mind and adjust the recipe according to your needs.
If you want to avoid sugar, change the golden syrup with maple syrup. For me, there is no significant difference between them and this is why I made it with golden syrup.
Last time I went to the library, I noticed a new cookbook called Raw&Vegan 2 by Julie Van Den Kerchove. So, I borrowed it and there are a few interesting recipes, including one for overnight oats that I wanted to try. I didn’t have all the ingredients, so I made it with what I had, this is how I ended up with Fig Overnight Oats. It’s the first time I make them. I think overnight oats is a lovely idea. My husband and I prefer a more consistent breakfast, so we had it as a dessert. We both enjoyed it and I’m going to make more recipes of overnight oats.
I used almond milk as I like the taste. To make it sweet, I used Sweet Freedom, it’s a date syrup, similar in texture to golden syrup. I chose this date syrup as is a healthier alternative to sugar. Two teaspoons for each serving is not a lot, next time I’m going to put a bit more, to make it more dessert like. I left the recipe as I made it because, like this, is more suitable for breakfast.
I recently finished a book about Hygge, called Hygge. The Danish Art of Happiness by Marie Tourell Soderberg. I’ve reviewed it on my lifestyle blog, if you want to have a look. In the book there were a few recipes, including this one for Danish Thick Pancakes.
The recipe is made by Ina Schack Vestergaard. She makes them for her grandchildren. I was amazed to read the recipe, is made with yeast, but without leaving it to rise. The pancakes are delicious and I’ll make them again and again. I used half of the ingredients mentioned in the recipe and I’ve modified it a bit.
As you can see, the pancakes are so fluffy, I never had pancakes like this before. I loved them, my husband loved them and the dog was starring at them so much that I gave him a small piece too.
Ingredients for 15 pancakes:
– 250ml milk
– 250g white plain flour
– 25g yeast (I used dried Easy-bake)
– 5 free-range medium eggs (or 4 large ones)
– pinch of sugar
– oil for frying
Olive oil scones, I thought of them for a while, but only today I baked them for breakfast. I had to wait for a delivery, so my husband took the dog on the morning walk by himself. Having extra time, I imagined it would be lovely to start our day with freshly baked, warm and delicious scones. I’ve added Mediterranean herbs, basil, oregano and marjoram and nutritional yeast for a slightly cheesy flavour.
I made scones many times, but I used butter, dairy or peanut butter for my Gluten free scones. I’ve adjusted the quantity of milk, as the dough would have been too wet. I’m really pleased with how they turned out. Olive oil scones are a good dairy free alternative to scones, but I think they are great on their own. I will definitely make them again. The taste of the olive oil comes through nicely.
Ingredients for 10 scones:
– 225g white self raising flour
– 225g wholemeal self raising flour
– 75 ml extra virgin olive oil
– 170ml milk
– 2 free range eggs
– 1 spoon of nutrional yeast
– 1 tsp dried basil
– 1 tsp dried oregano
– 1 tsp dried marjoram
– black pepper
I had a long thought about the best ideas for breakfast in bed for Mother’s Day after being asked by Blinds Hut. It’s not as easy as I thought it would. It has to be something simple, that takes only a short time to make, but it’s also delicious and looks amazing. I had a chat with my mother, I asked her what she would like, not surprisingly, she agreed with me that scones and boozy cupcakes are a good choice.
If you make huge portions, like I did, you can share it and that is an even better idea.
Some of the things I’ve prepared can be made in advance, like the garlic butter. Even the cupcakes can be made the day before. If not, start with them, so they have time to cool before pipping the buttercream on top.
Ingredients for 6 scones:
– 225g white self-raising flour
– 35g butter at room temperature
– 1 egg
– 110 ml milk
– 1 tsp baking powder
– 1 tsp Black sesame seeds, plus more to sprinkle on top
– dried basil
– 1 slice of cheese, I used Gouda
Start by heating the oven at 200C or 180C fan.
Mix the dry components by hand with the butter until it resembles bread crumbs. In a separate bowl, beat the egg with the milk. Pour most of the egg mixture over the dry ingredients and start mixing. Tip it onto a floured worktop. Make sure you are not kneading the dough too much. Flatten the dough with a rolling pin or with your hands. Cut the scones with a cookie cutter and place them on a tray lined with baking paper. Brush the remaining egg mixture on top. Bake the scones for 10 minutes.
Take them out of the oven, put pieces of Gouda on top and sprinkle sesame seeds over. Put them back in the oven and bake the scones for another 3-5 minutes. Take them out of the oven and leave them to cool on a cooling rack.
The scones will have a beautiful texture and they will go great with olives and the garlic butter.
Ingredients for the garlic butter hearts:
– unsalted butter
– garlic powder
– dried basil
Boil water in the kettle and put it in a shallow bowl or plastic tupperware, like the one for sandwiches. Put a ceramic bowl over it with the butter. Stir so the butter starts melting.
If you use salted butter, don’t add more salt, as it will be too salty. Add the salt, garlic powder and basil to your taste and stir. When the butter is almost melted, take the bowl out and pour the butter in the moulds. Put the moulds in the fridge and it will set in 30 minutes to 1 hour.
10 minutes before serving, take the butter hearts out of the moulds and put them on the serving plates.
Ingredients for 6 cupcakes:
– 115g plain white flour
– 60g demerara sugar
– 1 tsp and a half of cocoa powder
– 120 ml milk
– 1 egg
– 4 spoons of oil
– 6 alcohol chocolates, frozen
– 1/2 tsp of baking powder
For the buttercream:
– 125g unsalted butter, soften
– 125g icing sugar
– 1/2 tsp vanilla paste
– sugar hearts
Pre-heat the oven at 200C or 180C fan.
Mix all the dry ingredients in a bowl. In another bowl beat the egg with the milk and the oil. Pour the egg mixture onto the dry ingredients and incorporate it. For a small amount, like for these 6 cupcakes, it’s very easy to make the batter by hand.
Spoon in the batter into the oiled cupcake cases. To make sure they hold their shape, put the cases onto a cupcake tray. Place a chocolate on top of each cupcake without pushing it inside. Put the baking tray in the oven immediately. The chocolates will start to melt if you leave them for a long time outside. Bake the cupcakes for 15 to 20 minutes. When they are baked, take them out of the oven and leave them to cool for a couple of minutes. Then let them to cool on a wire rack.
Make the buttercream by mixing the butter with the icing sugar and the mascarpone. Add the vanilla paste and mix until the buttercream has its lovely texture. Make sure the cupcakes are cold or they will melt the buttercream. Pipe using a pipping bag the buttercream on top of the cupcakes. Decorate with the sugar hearts and leave them in the fridge until you want to serve them.
Even if they were in the fridge, the chocolate in the middle is still soft. I loved them. I might do something similar for Easter, too good not to.
Do you plan to prepare breakfast in bed for your mother on Mother’s Day? Let me know your thoughts.
Yesterday I ran out of bread and as we were in a hurry for lunch, I baked some savoury Tomato scones. They are so easy to make and bake, while the oven is heating I make the dough and they only take 12-15 minutes to bake. We obviously finished them at lunch time. This means that today I’m going to bake bread. Since I bought a stand mixer, I stopped buying bread and I’m only having homemade bread. I will blog about the stand mixer soon, as it was such great value for money and it’s affordable too.
I also had no milk, so I’ve decided to make an experiment and replace it with tomato passata and it was a great idea. I used 50/50 white and wholemeal flour and they turn out great every time. For a cheesy taste, I added nutritional yeast, but if you don’t have any, don’t worry, the scones will be good without it too. I sprinkled Nigella seeds on top, as I love their taste.
Ingredients for 6 scones:
– 225g self-raising flour 50/50 white and wholemeal
– 35g butter
– 1 egg
– 110 ml tomato passata
– 1 teaspoon baking powder
– oil spray
– Nigella seeds
– 5 tsp nutritional yeast (optional)
– black pepper