Tag Archives: rolled oats

Delicious redcurrant oatmeal muffins with cinnamon

redcurrant oatmeal muffins

While I generally love all summer berries, redcurrant are one of my special favourites. They are not as sweet as strawberries or raspberries, and have an amazing sourly, fresh flavour which works great in all kinds of sweet and savoury dishes. They also keep longer in the fridge, so if you buy a big batch of them at your local market, you won’t have to eat nothing but redcurrant dishes for the next few days. And if you want to use the last ones up quickly – go make delicious muffins with them!

Since I usually eat porridge or muesli for breakfast and often add some fresh fruit to it as well, I decided to make redcurrant oatmeal muffins that are sweet enough to work as a desert, but at the same time work as a – relatively – healthy breakfast. I therefore replaced eggs and part of the vegetable fat with apple sauce, which also made it possible for me to significantly reduce the amount of sugar I used in this recipe: Each muffin contains just about one teaspoon of added sugar! Compared to many store-bought breakfast cereals, this is practically diet food. So go ahead and make all your friends jealous of your delicious to-go breakfast with these tasty redcurrant oatmeal muffins! Continue reading

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Easy three-ingredient banana oatmeal cookies

banana oatmeal cookies

Is there anything like healthy cookies? I don’t really think so, but I would say that these are pretty close! And the best part is, that there is a good chance that you already hve all the ingredients in your pantry. With the not-so-secret ingredient ‘ripe bananas’¬† you are able to make delicous oatmeal raising cookies with no added fat or sugar! Which of course doesn’t mean that the cookies are actually sugar free since both bananas and raisins contain relativley high amounts of fruit sugar. But still, compared to other cookie recipes that often use a lot of fat and sugar, these cookies are a much more health-friendly alternative.

If you don’t like raisins, feel free to use any other kind of dried fruits. You could of course also add little extras like chocolate chips, though remember that these contain a lot of sugar and fat! Feel free to experiment with this recipe – you can use whatever spices, nuts or dried fruits you have in your kitchen! Since there are now raw eggs or other potentially problematic ingredients in the dough, this recipe is also perfect for baking with children – if they end up eating some of the dough raw, it’s basically nothing different than rich banana oatmeal.

Below, I have given the measurements for the batter from one banana – if you are using more, simply multiply the measurements by the number of bananas you use. Continue reading

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Sinfully decadent (albeit guilt-free!) carrot cake porridge

carrot cake porridge

Carrot cake for breakfast – who doesn’t dream of this? Though while carrot cake contains, well, healthy carrots, it is also often loaded with sugar and fat, so not really something you could enjoy as a healthy start of your day. Since I am not only a huge carrot cake fan, but also have a soft spot for a bowl of warm porridge in the cold season, I decided to mix the two into a delicious, albeit healthy breakfast dish. I recommend using vanilla soy milk for this, as it is sweet enough so you don’t need to add any more sugar (unless you have a really sweet tooth, in this case you can add a little brown sugar). Continue reading

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Holiday preparations: Mini vegan ‘meat loafs’

Vegan mini meat loafs

The holidays are approaching fast, and therefore it’s time to start with the first preparations! My mom got remarried in the summer, and this year we will celebrate the holidays in a big patchwork-family fashion – which makes dinner planning slightly more difficult than usual. While most members of my patchwork-family insist on having a roast on Christmas Eve (the current plans involve rabbit roast), my stepsister and I don’t eat meat, and my mom started to worry about what so serve us as meat-free alternative. And by ‘worry’ I mean she started pestering me with increasingly urgent sounding e-mails asking for recipes. So I went on a little ‘holiday¬†appropriate meat alternative invention’-trail, and tried out different types of dishes – with varying results. The vegan roast I tried to prepare came out kind of dry and crumbly, though that might be due to my probably-older-than-me stove. So, I changed tactics and went for pan-fried meat substitutes, and this recipe is the final result! The main ingredients are brown rice, rolled oats and mushrooms, which combine to a deliciously savoury flavour. You can also use quinoa or other grains instead of rice, I just went for the most common one to keep holiday shopping easier. Continue reading

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