A recipe to enjoy at every time of the day

Hi everyone,

I don't really know what to call this cake, I just know that it's healthy, full of great fats and delicious at any time of the day. You can eat a slice as a little extra for breakfast, you can snack on it or you can enjoy this recipe with a cup of tea in the evening for when those late-night munchies have you running to the pantry.

If you're not a big fan of the 'nutty' taste of buckwheat, don't worry. The honey, apples and raisins make for a great coverup.

Ingredients:

100 gr buckwheat flour
200 gr almond flour
1 tsp baking powder
1 egg
125 yogurt (I used alpro soy natural)
2 tbsp honey
1 tbsp sweetener
2 tbsp vegetable oil
A handful of dried raisins
1 apple, peeled and cut into small pieces

Way to do it:

1. Add buckwheat, almond and baking powder in a bowl and mix it untill all dry ingredients are combined.
2. Add egg and yogurt. Mix again. The batter will be crumbly at this point.
3. Add the honey, sweetener and the oil. Mix again and by now, your butter will be thick and sticky.
4. Fold in the apples and raisins with a spoon. Don't mix or you'll bruise the fruit.
5. Take a round, spring-form baking-tin and grease it with oil. Let the excess oil drip out. Pour the batter into the thin and bake in a pre-heated oven at 180 degrees for 20 minutes.
6. Let cool before you take it out of the tin.
 

 

 

I hope you'll enjoy this recipe. It has more ingredients than I usually use but trust me, it's worth it.
Of course this recipe, just like my others, is very easy to make. No crazy cooking techniques, no long wait, just throw everything into a bowl and GO!

Forget bad fats and say hello to healthy fats from the vegetable oil, almond and yogurt.
Forget bad sugar and wave hi to good sugar from the raisins, honey and apples.

Enjoy
xx

Straw- and blueberry buckwheat muffins

No muss, no fuss, just easily made stuff! I bring you a healthy muffin you can whip up in about 20 minutes...and that's counting baking time.

This will be my second recipe with buckwheat after the first one went down so great. My scones were great, and these muffins might even be better!

Browsing through the ingredients, you might notice I didn't use any...let me repeat, ANY butter. I wanted to make a muffin very low in fat so I wouldn't have to feel bad when I wanted a second one...or third...or basically finish the entire batch in 1 day. Yes...I can't control myself from time to time.

Because these babies hold no fat, they are dense and won't come out of paper muffin cups very easily. Therefor I would suggest you make these in silicone cups which you can lightly coat in vegetable oil.

Eat it with a dollop of Greek yogurt or with some agave sirup drizzles over it or just be lazy and eat it like it is, you won't be disappointed either way.

Ingredients:

200gr buckwheat flour
2 eggs
150 ml low fat plain yogurt
1 tsp vanilla essence
3 tbsp liquid sweetner
3 tbsp flax seeds 60 gr strawberries
60 gr blueberries

Way to do it:

1. In a bowl, mix all ingredients apart from the fruit. Mix until everything is combined. It will be a thick, glue like batter.
2. To easily remove the crown of a strawberry, use a straw, it's such a great trick. Cut up the strawberry in pieces and add, with the blueberry, to the mix. Be careful not to smash the fruit as you mix the batter. I would suggest folding them in with a spoon.
3. 
4. Divide over your cups. It's okay to fill them up. The batter doesn't rise much.
5. Bake for 15minutes in a 200degrees oven.
   
 

I love how the strawberry and blueberry make for different colors. So cute and colorful and full of flavour!

Enjoy
xx

Apple buckwheat breakfast scones

Hi everyone, I hope you are doing fine. Summer is just around the corner and that means that the bikini season is ready for kick-off. With it, our bodies need to be in top shape so we can enjoy a summer freed of worries.
I've been experimenting with some new ingredients so watch out, unlike my other posts, this recipe is not really low carb. However it's very healthy due to it's low fat and the addition of buckwheat flour. Buckwheat flour is gluten-free and so amazingly good for you! It has high quality protein, it's rich in iron, very high in antioxidants, it's filled with many minerals and vitamins such as zinc, copper, and niacin and it contains a high level of rutin, which is an anti-cancer agent. Can this get any better?

So for this recipe, I felt like making something a bit less sweet and these apple buckwheat scones are a great way to start of your day. They fill you up, they are delicious and they are also easy to take with you if you don't have time in the mornings for a sit down breakfast. You can keep them for up to three days.

 

Ingredients:

250 gr buckwheat flour
2 tbsp stevia
3 tsp baking powder
a pinch of salt
100 gr soft butter (not melted)
120 ml low-fat yogurt or cream cheese
2 eggs
1 big apple

Way to do it:

1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. In a bowl, add flour, sugar, baking powder and salt and turn over with a spoon so they are combined.
3. Add small chunks of butter. You don't want to melt the butter, otherwise your dough will not be 'crumbly' enough. It's okay if chunks of butter remain in the batter.
4. Mix in the eggs and cream and turn around with the spoon. Gently add in the apple with your hands. I cut my apple in small cubes. The apple will add a gently touch of sweetness to the scone.
5. Put the dough on your baking tray, lined with baking paper and press down into a circle of about 5cm height. Bake for 15 to 20 minutes at 200 degrees or until golden.

They are so yummy! The buckwheat gives them a more nutty flavor than regular flour so that's why I didn't add macadamia nuts but of course, feel free to play around with the recipe as much as you like. Try adding blueberries or other kind of fruits to the mix. You won't be disappointed!

You can eat them without anything extra with just a nice mug of coffee or tea, or, I smeared one with jam. Delicious!

Enjoy
xx