Broccoli muffins

Για την συνταγή στα Ελληνικά πατήστε εδώ

Good morning, dear friends! I am writing this post while my hubby is making a cake, my babyboy is watching him, and we are listening to kids music! So it is the perfect chance for me to post the new recipe! Today we are making delicious vegan savoury muffins with broccoli! I am in love with broccoli. These past few months I have eaten a vast quantity of it! This is a nice way to give your kids broccoli. It is a great snack for school. As a teacher I do my best to set a good example for my students as far nutrition is concerned. My every day snack is dried fruit (dates, figs) and nuts. But unfortunately the school canteen sells all kind of junk food and the teenagers prefer this kind of food to wholesome food such as nuts and fruit….

I advise you to give your kids real food! Like these muffins! Have a lovely weekend everyone! Kisses and hugs!

Μάφιν με μπρόκολο

Μάφιν με μπρόκολο

Ingredients (yield 15 muffins):
1 cup (143 gr.) whole wheat flour
1 cup (90 gr.) oat flakes Bauckhof, ground
1 tsp baking powder
1 tsp garlic powder
2 Tbsp nutritional yeast Gopal’s
1 1/4 cup (220 gr.) soy milk
1/2 cup (65 gr.) olive oil
1 κ.σ. λιναρόσπορος+ 3 Tbsp water
2 spring onions, finely chopped
160 gr. broccoli, cooked and chopped
some fresh oregano
salt Le Gurandais and pepper

Μάφιν με μπρόκολο

Μάφιν με μπρόκολο

Instructions:

In a bowl put the water and flaxseed. In another bowl combine flour with oats, baking and garlic powder. In another bowl combine oil with milk, water and flaxseeds and season with salt and pepper. Put the dry ingredients into the wet ones and stir to combine. Fold in the spring onions and oregano. In silicon muffin cases put the broccoli. Then pour the dough. Sprinkle with sesame seeds and bake in preheated oven at 180 C for 25 minutes. Allow to cool. They keep well in the fridge. Enjoy!

Savoury truffles

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Good morning, dear friends! I am so excited because something really important happened this weekend! Our babyboy finally took his first steps! I was so moved when I got out of the car and saw him waiting for me in our yard with his daddy and trying to reach me! I will never forget this scene as long as I live! Oh, they grow up so quickly and it is such a pleasure watch this miracle!

Let’s cook now! Today we are making truffles but savoury ones, not sweet! I have a thing with sweet truffles and there are so many truffle recipes in the blog. I came up with the idea of making a savoury version. The basic ingredients are my beloved cashews and oats. Sun dried tomatoes, oregano, parsley, garlic powder are the flavour boosters and a nice coating makes them a cute treat! They are vegan, healthy, yummy, quick and easy to make, ideal for snack of finger food! You should definitely try them!

Happy new week everyone!

Αλμυρά τρουφάκια

Αλμυρά τρουφάκια

Ingredients (for 11 truffles):
1 cup (150 gr.) raw cashews
3/4 cup (75 gr.) oats Bauckhof
40 gr. sundried tomatoes Sparta Kefalas, finely chopped
1 tsp nutritional yeast Rawmesan (optional)
1 Tbsp olive oil
1/2 Tbsp balsamic cream
1 tsp oregano, 2 Tbsp parsley, finely chopped
1/2 tsp garlic powder
1/2 tsp salt Le Guerandais
1/4 tsp pepper
for coating: hemp nuts Canah, sweet paprika, poppy/sesame seeds

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Instructions:

Soak cashews in warm water for 1 hour. Drain them and pulse them in a blender until creamy. Add the rest of the ingredients except for the tomatoes. Pulse until well combined. In the end fold in the tomatoes. Shapethe dough into truffles and coat them with sesame/hemp/poppy seeds or paprika.  Keep in an airtight container in the fridge. Enjoy!

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Homemade bake rolls

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Good morning, dear friends! The other day while I was at the office during a break a sweet collegue of mine, Marianna, said that she has a friend that makes delicious homemade bake rolls! I was eager to make them myself since the recipe sounded amazing! They are very easy and quick to make indeed, crunchy and yummy! So I knew I had to give them a try. They turned out fantastic! Why prefer the storebought ones and not make your own for you and your kids? I am sure you will love them as much as we did! The herbs and spices you will use and the quantity depend on your taste.

Happy Tuesday everyone! Kisses and hugs!

Σπιτικά bake rolls

Σπιτικά bake rolls

Ingredients:
baguette
olive oil
salt Le Guerandais and pepper
dried oregano or other dried herb
garlic/ onion powder
sweet or smoked paprika
nutritional yeast Gopal’s (optional)

Σπιτικά bake rolls

Σπιτικά bake rolls

Instructions:

Cut bread into very thin slices. You need a good knife to do this! Lay slices on a baking sheet lined with parchment paper. Brush them with olive oil, season with salt and pepper and sprinkle with the herbs and spices of choice. Bake in preheated fan oven at 180C for less than 10 minutes until golden brown. Remove from heat and enjoy. If there are left overs, keep in an airtight container. Enjoy!

Σπιτικά bake rolls

Σπιτικά bake rolls

Mushroom rolls

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Good morning, dear friends! Today we are making yummy bread rolls with the great vegan Viofast cheese. A cheese that is 100% vegan , lactose and dairy free and contains no allergens. It is ideal not only for vegans but also for those who fast, avoid dairy. We usually use it in toasts but this time I was in a mood for something different. So my hubby’s idea was to make a dough, fill it with cheese and then cut it into rolls. What a fantastic idea, I thought to myself! The rolls were spread with mustard, filled with Viofast cheese ans slim slices of garlicky mushrooms and baked in the oven until golden brown. I will only tell you one thing: I couldn’t stop eating them while I was shooting. A foodblogger’s life is really tough, isn’t it? The other day we toasted the leftovers and they tasted heavenly! you have to try these! I am sure you will love them! Of course you can opt for other filling ingredients. For example if you are not a mustard fan, you could use tomato sauce, basil instead of oregano, peppers instead of mushrooms etc. Kisses and hugs! Happy weekend, friends!

Ρολά με μανιτάρια

Ρολά με μανιτάρια

Ingredients:
450 gr. all purpose flour
200+100 gr. lukewarm water
9 gr. dry yeast
2 tsp sugar
1 big portobello, thinnly sliced
6 Viofast slices
1 Tbsp olive oil
2 Tbsp mustard
1/2 tsp garlic powder
1 tsp salt and pepper

 

 

Ρολά με μανιτάρια

Ρολά με μανιτάρια

Ρολά με μανιτάρια

Ρολά με μανιτάρια

Instructions:

In a bowl place 200 gr. water and sugar and yeast and set aside for 10 minutes. In another bowl combine 100 gr. water with salt. In the yeast mixture add graduall the flour, stir and in  the end pour the salted water. Stir to combine. Knead the dough until it is soft and malleable. Put it in preheated oven at 50C for 75 minutes until it rises. Then roll it it out on a floured surface with a rolling pin in a rectangular shape. While the dough is rising in the oven prpeare mushrooms. Saute them in a non sticking pan with oil, garlic powder, oregano, salt and pepper. Allow to cool. Spread mustard on the dough, sprinkle with oregano, put mushroom slices, top with cheese. Starting at the big end, tightly roll up the dough and situate seam side down. Then with a serrated knife cut into 2cm sections. Lay them on a baking sheet lined with parchment paper, brush them with milk, sprinkle with sesame seeds and put them in the oven for 20 minutes at 5oC . Then bake them at 200C for 25′ until golden brown. If there are leftovers, keep them in an airtight container. Enjoy!

 

Ρολά με μανιτάρια

Ρολά με μανιτάρια

Lemon cookies

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Good morning, dear friends! Happy February! Today we are making cookies! Lemon cookies with poppy seeds! They are so fresh and aromatic! Of course they are vegan, light and super easy to make! I have a thing with lemons lately! I think I am obsessed. When I realized that there is no lemon cookies in the blog, I decided to make one immediately! So we ended up with this recipe last weekend! I love developing recipes with my hubby. Our baby boy is staring at us while we are cooking. Cant wait for him to grow up so that he can join us and we can cook altogether. That will be lots of fun, right? He constantly sees his parents running and cooking, so I wonder if he will take up our hobbies too! Who knows? Only time will tell…

We paired the cookies with the cream of this vegan lemon cheesecake and it was such a lovely combo! I will be waiting for your feedback. I am sure you will love these crunchy lemony aromatic cookies! Have a lovely weekend everyone! Kisses!!!!!!

DSC_0644

Ingredients (yields 60):
330 gr. all purpose flour
100 gr. oat flakes Bauckhof
100 gr. sunflower oil
80 gr. lemon juice + zest
110 gr. agave syrup Biona
1/2 tsp baking soda
10 gr. baking powder
1 Tbsp poppy seeds

DSC_0648

Instructions:

In a bowl combine flour with oats and baking powder. In another bowl combine oil with agave syrup and zest. Then combine the dry ingredients with the wet ones. In a bowl pour lemon juice and add soda. There will be bubbles. Don’t worry. Pour this into the rest of the ingredients, add poppy seeds and work the dough with your hands until well combined. Roll out the dough into a 0,5 cm thick sheet. Cut dough into cookies with cookie cutters. Lay them on a baking sheet lined with parchment paper. Bake in preheated fan oven at 160C for about 15 minutes or until golden brown. Remove from the oven and put on a rack until cool. Store them in an airtight container! Enjoy!

DSC_0657