Crispy on the outside and soft on the inside – these twisted cinnamon rolls are mouthwatering delicious and suitable for any occasion. Oat flour goes amazing in these rolls to make them more crispy and dense in the texture. This also adds fibers. They are …
My favourite thing about buckwheat when using it for granola is that it gets super crunchy, which is why this crunchy buckwheat granola (GF + refined sugar free) is my favourite granola! Despite the name “Buckwheat“, it’s a glutenfree plant, producing amazing seeds for granola. …
This easy beetroot berry smoothie has a lovely taste. Using beets in smoothies adds more veggies to your daily diet without comprising the sweet smoothie taste. I find beets great in berry smoothies because they have a sweet taste. Smoothies are generally great to incorporate more veggies in your daily food intake, in which case beets and berries are a great mix.
If you want to add some more recipes for a big lovely brunch, you can add these recipes
Beetroot berry smoothie
- 2 beetroots (~2 dl cubed)
- 1 dl frozen strawberries
- ½ dl frozen rasperries
- 1 date (optional)
- 3-4 cm fresh ginger
- 10 fresh mint leaves (optional)
- 2 tsp psyllium husk (optional)
- 2 tsp chia seeds (optional)
- water to cover the ingredients in the blender
- Coconut flakes
- Müsli / Granola
- Nuts and seeds
- Nut butter
- Rinse your beetroots and ginger. I use organic vegetables to avoid having to peel them. I just rinse them with a veggie brush and cut off the ends and any weird looking parts. Cut the beets and ginger into cubes.
- Add all ingredients to a blender and add water to cover the ingredients in the blender.
- Enjoy in a glass or with some toppings as a smoothie bowl.
Enjoy this refreshing blueberry and peas smoothie for brekky as it is or with some crunchy topping. Perfect for a on the go brekky as well. Proteins for breakfast Using peas in smoothies is my secret tip to have more proteins and fibers but still …
These crispy carrot and sunflower seeds rolls will give you a wonderfull start to your day and keep you going until lunch or even dinner. They are high in fibers and adding grains make them super rich in nutrients. The benefit of overnight rising is the wonderfull smell of freshly baked bread in the morning.
What you cannot see until they are baked is the amazing orange colour that the rolls gain from the beta carotene contained in carrots. A pigment that our body transforms into vitamin A and a fun fact is that having too much of this pigment can give your skin an orangy colour. This is especially visual in your palms and face – I have tried it, when snacking too many carrots everyday for a longer period.
The rolls can easily be frozen and enjoyed later on.
Carrot and sunflower seeds rolls
- 25 g fresh yeast
- 600 ml water (lukewarm)
- 1 tsp salt
- 1 tsp maple syrup (optional)
- 2 tbsp oil (I used olive)
- 100 ml soy yoghurt (optional)*
- 500 g all purpose flour (wheat flour)
- 200 g quick oats
- 200 g graham flour
- 200 g carrot (~4 medium sized carrots)
- 2 tbsp psyllium husk
- 150 g sunflower seeds
- 2 tbsp chia seeds (optional)
- 2 tbsp flax seeds (optional)
- 0.5-1 dl raisins (optional)
- chia seeds
- Mix all the wet ingredients and the fresh yeast.
- Grate the carrot and add this to the wet mixture. (If you like bigger pieces of carrot, you can shred it instead.)
- In a seperate bowl, add all the dry ingredients and mix them together. *NB! If you do not have any soy yoghurt and leave it out, add less dry ingredients! The dough is suppose to be a bit sticky.
- Combine the wet and dry mixtures and mix it for about 10 min. If you do not have a (hand) mixer, you can always use a large (wooden) spoon and mix it. The dough may be too sticky to knead it by hand.
- Let it rise overnight in a cool place. (or during the day, if you are making them as a late afternoon snack)
- Preheat the oven to 200°C (convection oven).
- Prepare a baking tray with baking paper. You can sprinkle some seeds on to the baking paper in circles, where you want to place the rolls on top. This will give them a nice crunchy base.
- Use a tablespoon to form the rolls and dip the spoon in a glass of cold water between each roll. (I am very lazy and do not care about a perfect round one. This will give the rolls to a homemade charm to them) Ad some seeds on top of the rolls.
- Bake one tray of rolls for about 20 min.
- Let them sit for 5-10 min before eating them. This way you will avoid soggy rolls.