Matcha papaya overnight oats

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.

Matcha papaya overnight oats

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.

Ingredients for 2 servings:
– 500ml cashew milk
– 150g oats
– 2g matcha powder
– vanilla paste
– 2 tsp Chia seeds
– 2 tsp milled Linseed
– 6 tsp golden syrup
– 40g dried papaya pieces
– 10g pistachio
– 1 tsp demerara sugar

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Fig Overnight Oats

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.

Fig 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.

Ingredients for 2 servings:
– 100g rolled oats
– 4 tsp Chia seeds
– 4 tsp Sweet Freedom
– 420ml almond milk
– 1/2 tsp vanilla paste
– 2 fresh figs

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Danish Thick Pancakes

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.

 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.

 Danish Thick Pancakes

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

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Olive oil scones

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.

Olive oil scones

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
– salt
– black pepper

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Tomato scones

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.

01 Tomato scones

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.

02 Tomato scones

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)
– salt
– black pepper

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