Buckwheat, Oatmeal, Almond & Pomegranate Molasses Granola

IMG_1703

This was my breakfast yesterday. Greek yogurt with granola that I made with pomegranate molasses. Love the tang that the molasses gives and it is quiet easy to make at home. I made it with some cinnamon and vanilla but you can spice it as you like.

Ingredients:

For the Pomegranate molasses:

710ml of pomegranate juice

½ cup of sugar

1 tablespoon of apple cider vinegar

1 cinnamon stick

1 teaspoon of vanilla essence

For the granola:

1 cup of oatmeal

1 cup of buckwheat

¾ cup of slivered almonds

3 tablespoons of melted coconut oil

4 tablespoons of pomegranate molasses

1 teaspoon of vanilla essence

1 ½ tablespoons of honey

 

Place all of the ingredients for the molasses in a medium saucepan over medium heat. Stir until the sugar dissolves, about 2 to 3 minutes. Then reduce the heat to medium low and let it reduce until it becomes a thick syrup. This will take about 40 minutes. It will thicker like a caramel as it cools down. Remove the cinnamon stick. Let it cool down for a few minutes and then pour it into a glass jar. Let it cool completely before covering it. Keep it in the fridge.

To make the granola, preheat your oven to 180C/350F and line a baking sheet with parchment paper.

In a large bowl, mix the oatmeal, buckwheat, almonds, melted coconut oil, molasses, vanilla and honey. Then spread it evenly over the prepared baking sheet. Bake it for 25 minutes, stirring every 5 minutes. Because of the sugar content in the molasses, it browns quickly so be careful not to burn it.

Allow it to cool down completely before storing it in a airtight container.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly, PDF & Email

Beef & Sweet Potato Lasagna with Greek Yogurt (Gluten free)

IMG_9207

I love pasta but sometimes it’s nice to switch things up a bit. I made this lasagna with layers of thinly sliced sweet potato. And instead of making a béchamel with flour and butter; I used Greek yogurt, which I flavored with spices. Still comforting and filling, but a bit healthier.

IMG_9210

This recipe is for medium lasagna, I used a 27cm dish.

FullSizeRender (5)

Ingredients:

1 kilo of sweet potatoes

For the meat sauce:

1 red onion, chopped

2 cloves of garlic, chopped

2 bell peppers, chopped

3 tablespoons of olive oil

500gr of minced meat

500gr of tomato pure

1 tablespoon of dried oregano

1 teaspoon of sugar

100grs of pitted Kalamata olives, chopped

Salt

Pepper

For the yogurt sauce:

600grs of Greek yogurt

½ teaspoon of onion powder

½ teaspoon of garlic powder

Pepper

Pinch of cayenne

½ teaspoon of celery salt

1 teaspoon of salt

40 grs of grated Parmesan

Extras:

40grs of grated Parmesan for sprinkling on top

Wasabi arugula (optional)

 

Peel the sweet potatoes and with the help of a mandoline; thinly slice them about the same thickness as the pasta for lasagna. Season the slices with salt and pepper.

To make the meat sauce, place the olive oil in a large pan over medium heat. Once the pan is hot, add the onions and cook them until they become translucent. Then add the garlic, bell peppers and meat. Cook until the meat is slightly brown. Then add the tomato puree, oregano, sugar, salt, pepper and Kalamata olives. Mix well and let it cook for about 20 minutes on med-low heat. Stir from time to time.

In the meanwhile, place the Greek yogurt in a medium bowl and mix it with the rest of the ingredients for the yogurt sauce.

Grease your oven dish with a bit of vegetable oil and preheat your oven to 180C/350F.

Once the meat sauce is ready, taste it for seasoning.

To assemble the lasagna, first spread about 3 tablespoons of the yogurt sauce on the bottom of the dish. Then add a layer of the sweet potato slices, follow it by a layer of the meat sauce. Continue it with a layer of sweet potato and then a layer of the yogurt sauce. Just make sure that the last layer is yogurt sauce. Then sprinkle the extra grated Parmesan all over the last layer of yogurt sauce. Bake it for 50 minutes.

Then lower the heat to 160C/320F and bake it for an extra 20 minutes. I like to serve it with a simple wasabi arugula salad.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly, PDF & Email

Black Rice & Shredded Brussels Sprout Salad with Leek and Whole Grain Mustard Vinaigrette

IMG_8356

A healthy and filling salad with a tangy vinaigrette. I’ve only started cooking with black rice a few months ago and I really love its chewier texture. It takes a bit longer to cook but you can always cook it the night before and keep it in the fridge. It makes a great packed lunch for the next day as well.

FullSizeRender

This recipe serves 3.

Ingredients:

For the salad:

1 1/2 cups of black rice

5 cups of vegetable stock, warmed up

250grs of Brussels sprouts, trimmed, halved and thinly sliced

1 cup of broad beans, shelled and blanched

¼ cup of pumpkin seeds

1 cup of pomegranate seeds

For the leek and whole grain mustard vinaigrette:

1 leek, finely chopped (light green and white part only)

5 tablespoons of olive oil

Pinch of garlic powder

¼ cup of red wine vinegar

1 tablespoon of whole grain mustard

2 teaspoons of honey

Salt

Pepper

Extra:

Garden cress for decoration (optional)

 

Start by rinsing the black rice under cold water. Then place it in a medium saucepan with the vegetable stock and let it cook covered for about 45 minutes over medium-low heat until most of the liquid has evaporated and the rice is cooked. Then turn off the heat and let it sit covered for 10 minutes.

In the meanwhile, start making the vinaigrette. Place olive oil in a pan over medium heat. Once the pan is hot, lower the heat to medium-low and add the leek, salt, pepper and garlic powder. Let it cook for about 8 minutes stirring until the leek becomes soft but not brown.

Once the leek is cooked, turn off the heat and add the red wine vinegar, mustard and honey. Mix it well. Taste for salt and then transfer it to a bowl or jar until ready to serve.

Once the rice is cooked, place it in a large bowl and add the Brussels sprouts, broad beans, pumpkin seeds and pomegranate. Add the vinaigrette and mix well. Divide it among 3 bowls and top with some garden cress.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly, PDF & Email

Flourless Chocolate Cake with Amaranth Crust & Matcha Icing (Gluten-free)

FullSizeRender (3)

FullSizeRender

I made this cake last month for some friends who came over. I wanted to make a slightly different flourless chocolate cake, so I added an amaranth crust and some matcha icing sugar. I really love the combination of matcha with chocolate. If you also like this combination, maybe you want to check out my matcha brownie sticks, chocolate matcha popcorn or my matcha alfajores filled with fudge.

FullSizeRender (1)

This recipe is for a 21cm cake mold.

Ingredients:

For the crust:

2 cups of puffed amaranth

3 tablespoons of icing sugar

3 tablespoons of melted butter

1 teaspoon of vanilla essence

For the cake:

230gr of dark chocolate, chopped

6 tablespoons of butter

6 eggs, whites separated from the yolk

½ cup of sugar

1 tablespoon of vanilla essence

For the matcha icing:

4 tablespoons of icing sugar

1 tablespoon of matcha

 

Preheat the oven to 135C/275F and line the bottom of the cake mold with parchment paper.

Mix all of the ingredients for the crust in a bowl. Then spread it over the bottom of the cake mold, pressing firmly. Set aside.

Melt the chocolate with the butter in the microwave for 30 second intervals at a time. Stirring in between, until it has completely melted. Set aside to cool down a bit. Then whisk in the egg yolks and the vanilla.

In another bowl, whisk the egg whites until soft peaks form, slowly adding the sugar. Add about 1/3 of the egg whites into the chocolate mixture. Mix well to loosen it. Then gently fold in the remaining egg whites. Carefully pour the batter over the crust. Bake for 45 to 50 minutes until the cake starts to pull from the edges.

Let the cake cool down completely before removing it from the mold. Don’t worry about the cracks on the top, the icing sugar will cover that. Then sift the icing sugar with the matcha. Sift the matcha icing over the cake.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Print Friendly, PDF & Email

Buckwheat-Banana Waffles (Gluten-free)

buckwheat banana waffle pic

FullSizeRender

It has finally started to feel like summer again, after all the rain and crappy cold weather. And it looks like it’s going to stay like this way for a little while (knock on wood). Hopefully, it will last the whole month.  We had a really nice weekend. On Friday we went out for cocktails and watched the sunset from the Skylounge of the DoubleTree hotel. And on Sunday we spent the afternoon cruising around Amsterdam on a friend’s boat.

FullSizeRender (1)

 

FullSizeRender (2)

I love this gluten free waffle recipe. I have been making it very often lately. It is better to do it with very ripe bananas as they add most of the sweetness to the batter. I try to always have bananas in the house and let them get ripe for a while. So there is always an excuse for banana-oatmeal pancakes or waffles or cake.

IMG_6972

 

Ingredients:

1 1/3 of a cup of buckwheat flour

½ cup of rice flour

2 ripe bananas, mashed (the riper, the better)

1 cup of milk

1 tablespoon of vanilla essence

1 egg

3 tablespoons of agave syrup or honey

3 tablespoons of coconut oil, melted

1 teaspoon of baking powder

Pinch of salt

 

Melt the coconut oil in the microwave and then let it cool down a bit.

Mash the bananas and place them in the blender. Add the rest of the ingredients and blend until smooth.

Brush your waffle iron with some vegetable oil or use cooking spray. Pour in the waffle batter. The cooking time will depend on your waffle iron. Mine takes 4 minutes per waffle.

Serve with the topping of your choice. I like to add dulce de leche and fruit, or ice cream.

Print Friendly, PDF & Email

Beet Crepes with Whipped Goat Cheese & Balsamic Reduction (Gluten-Free)

FullSizeRender (4)

Growing up I didn’t like beets. Then all of the sudden I started to crave them for some reason. This was a few years ago, nowadays I cook with them so often. Maybe I am making up for the time I didn’t eat them. I am even growing some on my balcony now.

I used buckwheat flour for these crepes so they are gluten free. This is just a basic savory crepe recipe, you can play around with the filling. Maybe top it with a green salad or use them as tacos.

To keep the pink vibe going, I made a raspberry slushy. This was my very bright lunch today. If you like beets, maybe you want to check out my beet tartare with roasted strawberry-balsamic vinaigrette by clicking here.

This recipe makes about 9 crepes.

Ingredients:

For the batter:

1 cup of buckwheat flour

1 1/3 cup of milk

1 egg

1 cooked beet, shredded or blended (I used a food processor)

1 pinch of salt

1 tablespoon of olive oil

For frying:

Olive oil or coconut oil

For the whipped goat cheese:

300gr of goat cheese

6 teaspoons of Greek yogurt

1 tablespoon of agave or honey

Toppings:

Balsamic reduction

Fresh cherries

Fresh Strawberries

 

If you have never made balsamic reduction before, it is super easy to make. Pour 250ml of balsamic vinegar into a pan. Reduce over medium-low heat until it has reduced to about 1/3 of a cup.  Don’t let it get too thick though, as it will thicken as it cools down. If it gets too thick, you can always warm it up in the microwave for a few seconds to loosen it up. You can make this in advance and keep it in your pantry.

To make the whipped goat cheese, just place it in the food processor with the Greek yogurt and honey. Then pulse until smooth. Transfer it to a bowl, cover with plastic film and keep it in the fridge until ready to use.

To make the batter, just blend all of the ingredients together. Let the batter rest in the fridge for 20 minutes.

Heat a non-stick pan over medium-high heat. Add a bit olive oil or coconut oil. Once the pan is hot, add about 1/9 of the crepe batter and swirl it around the pan. Once bubbles start to form on the top, loosen the edges with a spatula. Then gently flip it using the same spatula. Let it cook for about 30 seconds on the other side, then transfer it to a plate and repeat for the rest of the batter.

To plate up, fold each crepe in half, and then fold it in half again. Serve with some of the whipped goat cheese and fruit. Finish it by drizzling some of the balsamic reduction.

 

 

 

Print Friendly, PDF & Email

Beet and Chickpea Brownies (Gluten free)

FullSizeRender

With summer around the corner and my sweet tooth nagging me, I wanted to make a dessert that was on the healthier side. They are packed with protein because of the chickpea flour and are lighter in calories because of the beets. A good compromise if you ask me! I cannot live without chocolate in my life!  They are cakey and decadent. I had them for dessert and also for breakfast the next day.

I have a recipe for healthy protein cookies, which I also made with chickpea flour plus mandarins and chocolate if you like to check it out.

This recipe is for a 22cm square baking dish, makes about 16 brownies.

FullSizeRender (1)

Ingredients:

1 cup beet puree (about 2 cooked beets)

1 cup of chickpea flour

1/3 cup brown sugar

6 tablespoons of agave syrup

1 tablespoon of coconut oil, melted

150gr of dark chocolate, melted

¼ cup plus 2 tablespoons of cocoa powder

2 teaspoons vanilla essence

3 eggs

For the topping:

1/3 cup of pistachios, chopped

 

Preheat the oven to 180C/350F. Line a small square baking dish (22cm) with parchment paper.

To save time, you can buy the beets already cooked. If you want to cook them yourself, just place them in the oven and roast them for about 1 hour or until tender at 180C/350F. Or just boil them until tender. Once they are cooked, peel them and chop them. Place them in the food processor and pulse until you get a puree.

Chop the dark chocolate. Place the chocolate and coconut oil in a small bowl and melt it in the microwave. I do it for 30 seconds intervals at a time, stirring every time until it has all melted.

Place the beet puree in a bowl. Add the eggs, sugar and whisk until combined. Add the chickpea flour, agave, cocoa powder, vanilla essence and mix. Finally add the melted chocolate. Mix until combined.

Pour the brownie batter in the prepared baking dish. Sprinkle the chopped pistachios.

Bake for 20 minutes.

Print Friendly, PDF & Email

Buckwheat Crepes with Roasted Figs & Gorgonzola (Gluten-free)

IMG_7715

I have been seeing figs at the market lately and had to get some. I love to eat them with gorgonzola. Fig season is so short that I try to eat as many of them as I can before they are gone. I remember when I was a little kid in Lima and we would drive to the beach outside of the city. On our way back home, we would stop and buy a box or two of fresh figs that they would sell by the side of the road. For me that was the best part of the day. The beaches near Lima are very cold so that was never my thing. But getting my hands sticky, by peeling the skin off fresh figs because I couldn’t wait till we were home to wash them and eat them, sure was. I remember them always being so sweet. Figs are one of those things that, if they are in season while we are on holiday in Lima, I always stuff myself with until I cannot see them anymore.

It has been a while since I have eaten crepes so I combined the two in one dish. This time I used buckwheat flour to make gluten free crepes. It is also nice to drizzle some balsamic reduction over the finished dish. I always have some in my pantry. But when I went to grab it, I realized it was pretty much empty so I didn’t add it. You can make it by just reducing a bottle of balsamic vinegar in a pan over medium heat until it becomes a syrup and just store it in an airtight container.

This recipe makes 6 crepes.

Ingredients:

For the crepes:

2/3 cup of buckwheat flour

1 cup of milk (I use semi-skimmed milk, but you can also use whole milk)

3 ½ tablespoons of butter, melted (plus a bit more for the pan)

3 eggs

1 teaspoon of sugar

Pinch of salt

For the roasted figs:

9 fresh figs

150gr of gorgonzola

2 shots of port

Honey

Salt

Pepper

For the toppings:

1/3 cup of pistachios, chopped

Honey

Start by making the crepe batter. You can whisk together all of the ingredients in a bowl, or you can just use a blender. I used a blender. Cover the bowl with the batter with plastic wrap and let it rest in the fridge for 20 minutes.

To roast the figs, line a baking tray with parchment paper. Slice the figs making a cross in the middle and stuff them with a piece of gorgonzola. Drizzle some port and honey on top of each stuffed fig. Season with salt and pepper. Roast in a pre-heated oven at 180C/350F for 10 to 15 minutes.

FullSizeRender

Heat a non-stick pan over medium-high heat. Add a bit of butter to the pan. Once the butter has melted, add about 1/6 of the crepe batter and swirl it around the pan. Once bubbles start to form on the top, loosen the edges with a spatula. Then gently flip it using the same spatula. Once it is golden on both sides, transfer it to a plate and keep it in a warm oven while you make the remaining crepes.

To plate up, fold each crepe in half, and then fold it in half again. Serve with the stuffed figs, drizzle extra honey on top and add some of the chopped pistachios.

 

 

Print Friendly, PDF & Email

Healthy Protein Cookies (Gluten Free)

IMG_4142

I made these cookies for the first time a while back when I was experimenting with chickpea flour. I wanted to make a healthy cookie recipe that would be good for the body as well as for the taste buds. I used chickpea flour, coconut oil, mandarins and agave to sweeten it up a bit.

picThese cookies are quite addictive, neither my husband nor I can stop eating them. They are a bit cakey and I love the mix of mandarin with chocolate.

IMG_4135

This year almost half a million tulips were planted around Amsterdam to celebrate the Tulip Festival. In some locations they are already in full bloom and yesterday was a nice sunny day, perfect to go visit some of the locations. I made these cookies again on Saturday and we devoured them when we came back home yesterday. They were a nice treat after biking around town.

IMG_6907

This recipe makes about 38 cookies.

IMG_4134

Ingredients:

For the cookies:

400gr Chickpea flour

1 ½ tablespoon of Mandarin zest, plus more for garnish

5 tablespoons of coconut oil, melted

12 tablespoons of agave syrup

2 tablespoons of mandarin juice, I just squeezed the mandarins over a sieve

2 eggs

1 teaspoon of baking soda

1 teaspoon of vanilla essence

For the dipping:

150gr of dark chocolate, melted

 

Place all of the ingredients for the cookies in the bowl of the stand mixer fitted with a paddle attachment. Mix until well combined. If you don’t have a stand mixer, you can also just mix it using a whisk.

Cover with plastic film and let it sit in the freezer for 30 minutes. It is important that the dough rests and gets cold; it will be easier to shape the cookies later.

Preheat the oven to 180C/350F and line an oven tray with parchment paper.

Once the 30 minutes are up, remove the cookie dough from the freezer.

Take about one teaspoon of the dough and shape it into a ball using your hands. Then flatten it as much as you can, using the palms of your hands. They will puff up in the oven. Place the cookie on the prepared tray. Repeat for the remaining dough.

Bake them for about 6 to 7 minutes, until slightly golden.

Once you take them out of the oven; using a fork, press a bit in the middle of each one to flatten it slightly. Allow them to cool down.

cookie collage

Once the cookies are cold, start melting the chocolate. You can just microwave it for 30 second intervals, mixing it in between until it has completely melted.  Line a cutting board with plastic wrap.

Dip half of each cookie in the melted chocolate. Then place it on the prepared cutting boar. Repeat until all the cookies are dipped in the chocolate. Then sprinkle some extra mandarin zest on top of the chocolate part of each cookie. Allow for the chocolate to harden.  You can keep them in an airtight container for a few days.

Print Friendly, PDF & Email