breakfast

Cini Mini 1993

- Esther Kondo Leave a comment

 

Ingredients for 3 trays

  • 250g Flour
  • 1 Sachet of Yeast
  • Pinch of Salt
  • 163ml lukewarm water
  • 15g of plant based margarine
  • Cinnamon as much as you prefer
  • Agave as much as you prefer

Method:

Place yeast in a bowl pour in the lukewarm water and add 2 squirts of agave and salt. Set aside for 10 minutes, or till visible bubbles form.

Add in the flour and mix it all well together. Knead with your hands for around 6 minutes. The dough should not be too wet and sticky, it should be very elastic and soft but not sticky. Adjust with Flour and water till you get the right consistency, but first mix everything well together and knead it for around 3 minutes before adjusting anything!

Cover the dough with a kitchen cloth and place in a warm place and let it sit for 1 hour.

After an hour has passed preheat oven to 150 degrees. The dough should visibly have risen. cut the dough into three equal parts. Take one part and roll it out on a parchment paper roll it out very very thinly now spread some margarine on the rolled out dough and then add some agave ( however much you prefer) and spread this equally all over the rolled out dough. Sprinkle cinnamon on top and spread equally as well. Then take a sharp wet knife and cut a plaid pattern all over the rolled out dough. Repeat with the remaining dough.

Place the parchment paper with the dough on a baking tray respectively, and bake for 12 minutes or till they are its golden brown.

Take out of the oven and let it cool then separate the cut plaid pattern  into small tiny squares.

Enjoy!

Recipe Inspired by http://www.mycookingloveaffair.de/rezepte/kinder/zimt-und-der-feind-in-meiner-milch/

Simple vanilla Chia Pud

- Esther Kondo Leave a comment

 

So i am one of those people that get very very very happy when i have prepped all my food a night before for the next  day. As this means that i can sleep longer in the mornings and that i do not have to make so called “convenient” not so nutritious food choices at university or on the go.

This recipe is super easy and so delicious and can be made a up-to 3 nights ahead. It is delicious and tastes so good and can easily be transported in a small glass jar. For this chia pudding i usually use tomato paste jar that is empty and clean, i find that reusing jars is such a nice way to store your spices and make your pantry look nice. At the same time you can use your jars to store your food like a lunch box or in my case like a “break jar” or “lunch jar”.

Ingredients:

6 Tbsp of Chia seeds

1 Tbsp of Oats

1/2 Vanilla bean

10 Tbsp almond milk

half a frozen banana cut up in chunks ( if you do not have frozen bananas in the fridge on standby at all times for nicecream emergencies, just use a regular banana)

handful of cacao nibs

pinch of Ceylon cinnamon (optional)

handful of hemp seeds (Optional)

Method:

Mix all the ingredien
ts together thoroughly. Really stir it all together or else the pudding won’t be pudding like but instead will be dry and not so great. Once you have mixed everything well together seal well and store in the fridge overnight.

Yum in the Tum!

P.s if you like it on the sweet side feel free to add in some agave or maple. Use berries instead of banana or use both. As always this should serve as an idea take it and make it to your liking.

I enjoyed the pictured chia pudding on a beautiful  wooden bench enjoying the last rays of light for that day.

Pancake Saturday with plum and pear sauce ( Autumn Edition)

- Esther Kondo Leave a comment

 

So after a long week of doing all kinds of things that have been filling the first five days of the week. It feels nice to have a Saturday morning that is relaxing. On Saturdays i like to treat myself to a nice breakfast. Under the week i usually just eat porridge or a quick smoothie and rush out of the house. However Saturday is a whole other story for me, its much more relaxed and slow.

However sometimes i must admit that i feel awfully guilty, because in that time i could have done something for university or done some more exploring of my new environment. It feels like ever since i started university i have this constant feeling that i could be doing something for university because there is always something to do for university…

But I am learning to also appreciate the time that i spend for me.

So here is a simple vegan refined sugar free pancake recipe to treat yourself with on Saturday or on any day actually always take care of yourself!

 

Ingredients:

makes 4 fluffy pancakes

1 tablespoon of ground flax seeds

1 tablespoon of chiaseeds

6 tablespoons of water

1 1/2 cups of whole wheat spelt flour

1 1/2 cups of water

2 teaspoons of baking powder

pinch of salt

2 tablespoons of rice syrup or raw cane molasses ( add more if you like it sweeter)

1 tablespoon of cinnamon ( add more or less depending on how cinamony you like it)

coconut oil

Method:

Mix the flax seeds and chiaseeds in a mixing bowl with the 6 tbsp of water. Set aside and let it gel up for 5 minutes. Add in the syrup, salt, baking powder and cinnamon and mix. Now add in the flour and water and mix well make sure there are no lumps because nobody likes lumpy pancakes!

The batter should be smooth but not too runny and not to dry it should drip off a wooden spoon but not run. I don’t know if i am making sense here.. but if you find it too runny add more flour and if it is not dripping or running at all add more water.

heat a pan on medium high heat and add as much coconut oil as you prefer if you have a non stick pan you don’t need any oil if that is what you prefer. I used 1 teaspoon of coconut for this whole recipe. Take a soup serving spoon and pure on pan( 1 spoonful equals one pancake) flip over once bubbles form on surface. Once both sides are golden brown then its done, now go on and make the rest of the batter 🙂

Since it is Autumn here, organic and locally grown plums and pears are available in abundance so that is exactly what i used for my toppings.

Extra topping recipe:

Pear sauce

ingredients:

2 small very ripe pears

handful of raisins

1 tsp cinnamon

2 tablespoons of water

Method

chop up the pears add cinnamon and put in a pot pour in the water bring to boil and then turn heat very low simmer for 10 mins. Serve warm on top of pancakes.

Plum Sauce:

5 overripe plums

2 Tablespoons of water

vanilla bean (optional)

Method:

remove the seed from each plum and chop up roughly place in pot add water and vanilla simmer on medium heat for 10 minutes. It should be mashed up well if this is not the case let it simmer a bit longer. Serve and enjoy!IMG_2838

Generation of eating smoothies out of a bowl : The Basic Bowl

- Esther Kondo Leave a comment

Smoothie bowls are just the best thing ever. Besides smoothies and a spoon are a match made in heaven, i love to eat my smoothie like a soup. I am a huge fan of smoothie bowls and i usually always have a bowl for breakfast -especially in summer- topped with all kinds of goodies; raw nuts, cocoa nibs, chia seeds, muesli, goji. maca powder, hemp seeds. flax seeds etc etc the list of toppings is really endless. It is a really good way to get a lot of nutrients in, i sometimes also sneak in some greens like spinach into my bowl. Today i want to share with you a recipe that i usually use as a base for my smoothie bowls, this should act as a rough guide, because in the end it is really up to you, what you make of it. Make it awesome!

The Basic Smoothie Bowl.

Serves one human.

Ingredients

2 frozen nanas

handful of frozen berries

1 1/2 cup of oat milk ( i like to use the natural oatly type) but feel free to use water or coconut water

1 tablespoon of oats or millet flakes

a handful of fresh spinach

(Toppings used here: Chia, Goji, shaved dried coconut pieces)

Method:

put everything in a blender -apart from your toppings- and blend that baby up. When all is creamy and smooth pour into one of you favorite bowls sprinkle your toppings on top and enjoy.