Geri's Food - Breakfast

Chocolate Banana Bread

Geri — Thu, 10 Jun 2021 08:09:10 +0000

Banana bread and brownie, is it really possible to mix the two? Taking a bite from this delicious chocolate banana bread I am enjoying the amazing taste of the too. I have made banana bread before but this recipe is a completely new invention. Yes, it has three eggs, but it also covers all requirements for a low-calorie, better-for-you creation. The batter is made from eggs, olive oil, coconut sugar, mashed bananas, almond flour, banana flour and cacao powder. But the real magic of the bread comes from adding Mocha extract and generously drizzling vegan chocolate on top. The texture is spongy and moist, and the taste – a wonderful sensation.

I love it when I can categorize things both breakfast and dessert. Chocolate, thick, moist, decadent dessert? Yes! Still a hearty bread that you can get away with having alongside your morning coffee? Yes! I’m sitting here now, forking deliciously chocolate bites into my mouth and it is an utter perfection!

Ingredients

2 bananas + 1 for topping
3 eggs
1 coffee cup olive oil
3 tbsp coconut sugar
4 tbsp blanched almond flour
3 tbsp banana flour
2 tbsp cocoa powder
3 tsp baking powder
1 tsp Mocha extract
1 tbsp vegan chocolate

Method

1. Preheat oven to 175C.

2. In a large bowl, mash the bananas.

3. Then, whisk in the eggs, olive oil, and coconut sugar.

4. Add the almond flour, banana flour, cocoa powder, baking powder, and the Mocha extract to the wet ingredients and whisk until it’s combined.

5. Line a bread pan with parchment paper, folding and tucking the parchment paper around the edges.

6. Pour the batter into the lined bread pan.

7. Slice the banana and lay the slices on top.

8. Bake for 40 minutes and allow to cool before slicing.

9. Before serving drizzle the top with melted vegan chocolate.

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Healthy Granola

Geri — Thu, 14 May 2020 09:31:32 +0000

Do you love granola? Me, too! Today, I’m sharing my “basic” granola recipe, which is also the best granola recipe. Breakfast is such an important moment in the day. It sets the mood, the sense, the feeling of what is about to come. I used to rush outdoors early in the morning, ever stressed and thought consumed hurting into the day on my way to work. There was even no time to have a cup of coffee, I would take it in a mug to drink while driving in the car. But things change. Time is such a gift and what a better way to enjoy life than to take time and enjoy a few precious moments every day. I have learned to appreciate the quiet moments at breakfast with my favourite food – yogurt and home baked granola.

You can always buy variety of granola flavours. This granola recipe is also a far more healthy granola option, since it’s made with whole grains, unrefined oil and naturally sweetened. You just can’t beat freshly baked granola packed with delicious and good-for-you ingredients. Plus, homemade granola is super easy to make. You’ll only need one bowl and some basic pantry ingredients. Ready to make some?

Ingredients

4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
2 ½ cup raw nuts and/or seeds (I used 1 cup walnuts, 1 cup almond flakes and ½ cup sesame seeds)
1 teaspoon fine-grain sea salt
½ teaspoon ground cinnamon
½ cup melted coconut oil
½ cup maple syrup
1 teaspoon vanilla extract
½ coconut flakes

Method

1. Preheat oven to 175°C and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
3. Pour in the oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
4. Bake until lightly golden, about 10 minutes and stir adding the coconut flakes. Bake for additional 10 to 15 minutes (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
4. Let the granola cool completely, undisturbed (at least 45 minutes). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
5. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.

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Zucchini Chocolate Muffins

Geri — Sun, 10 May 2020 13:36:12 +0000

Can you imagine healthy and nutritious food could also be scrumptious? This is certainly the case for my gluten-free, lactose-free, low-calorie zucchini chocolate muffins. I know some people are skeptical when it comes to putting veggies into a dessert. But if you’re here that’s because you probably intentionally looked for a recipe like this and already know that veggies are perfect with desserts! To be precise: zucchini and carrots are ideal when it comes to baking. They give amazing moist texture. Carrots also give a sweeter flavour (just like pumpkin, which also changes thickness). Zucchini in comparison, have a more delicate flavour and, if shredded, they completely disappear into the batter. In fact, zucchini are 94% made of water. So their structure, with the heat, will break down and disappear.

When tasting the muffins for the first time, people could never really tell they’re so healthy: they’re made with brown coconut sugar, coconut oil, buckwheat flour and…a veggie! Though the name might suggest otherwise, buckwheat is not actually a form of wheat. In fact, it isn’t a grain at all. This plant is commonly cultivated in Asia and can be used for a variety of culinary purposes, particularly in noodles, breakfast foods, and certain beverages. It’s also used in recipes for those following a raw food or gluten-free diet. The antioxidant and fiber content of this food lends itself to a number of significant health benefits, like reducing inflammation and lowering the LDL cholesterol levels.

But enough about the healthy part. Let’s talk about the delicious part. What makes these muffins special is the use of good quality cacao powder. Rich, velvety and aromatic it really gives the impression of using high quality chocolate instead. I am adding pecan nuts to the mixture for extra texture and crunch, as pecans and chocolate go well together, but you may add other nuts if you wish. To make the muffins meltingly delicious you may wish you make them for 20 minutes, five minutes less then the official instructions in the recipe. They will be firm from the outside but slightly soft and melting in the middle. Making them for 25 minutes will give you the familiar muffin texture all way through. As I am writing a delicious muffin sits next to my cup of tea. So, is there anything better than some nutritious and healthy zucchini chocolate muffins to eat as a snack or have at breakfast? Try them, I think they will dumbfound you!

Ingredients

1 and 1/4 cup (135 gr) buckwheat flour
1/4 cup (20 gr) Cocoa powder
1/2 tsp Baking soda
1/2 tsp Salt
1/2 tsp Ground cinnamon
1/2 cup and 2 tablespoons (85 gr) Coconut sugar
1/2 cup (75 gr) Coconut oil
1 Egg
1 teaspoon Vanilla extract
1 cup (140 gr) Grated zucchini
1/2 cup (40 gr) pecan nuts

Method

1. Preheat oven to 175°C.
2. In a bowl, whisk flour, cocoa powder, baking soda, salt and cinnamon. Set aside.
3. Using a hand or stand mixer, mix egg, coconut oil, coconut sugar and vanilla until combined.
4. Gradually add dry ingredients into the wet mixture and mix until combined (do not overmix).
5. Fold grated zucchini and pecan nuts.
6. Add the batter to a muffin tin, fill each cup 3/4.
7. Bake for about 25 minutes or until a toothpick comes out clean.
8. Let them cool.

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Country Bread

Geri — Sun, 05 Apr 2020 12:27:22 +0000

A warm, fresh out of the oven home made bread is cracking in my hands. The smell is intoxicating. The feeling wonderful and light. Like the whole world is smiling at me and I am smiling back. Now I finally understand what the French mean, by saying “the bread sings”!

You won’t believe how easy it is to make this beautiful homemade artisan bread! Only 4 ingredients and about 5 minutes of hands-on time for a gorgeous loaf that looks like it came from a bakery. Perfect for beginners! I know that baking bread can be intimidating. There’s mixing and kneading and rising and it seems like it’s going to take forever and have a high chance of failure. If you’ve ever thought: “I just can’t make bread” then this easy artisan bread recipe is for you! Seriously, I can’t overstate how easy this recipe is and how beautifully the loaf turns out. The outside is crusty and chewy, while the inside is soft and tender. It’s perfect for serving alongside soup, with a creamy dip, or for making hearty sandwiches.

The secret to this incredible artisan bread is a long rise time, so you do have to plan ahead. The nice part is that the dough can rise anywhere between 8 and 24 hours, so it’s very flexible. You can start it the night before you plan to serve, or in the morning before work, and either way it will still turn out great! There is very little hands-on time so I find it’s a lot easier to make on a busy weekday than a traditional loaf. Plus it just looks fancy, which is fun.

You’ll start by mixing 3 cups white flour, 1 teaspoon salt, 1/2 teaspoon yeast, and 1.5 cups of warm water in a bowl. Use a wooden spoon and just mix until everything’s combined, probably less than a minute. No kneading, and no worries it if looks like a shaggy mess. It’s ok. Cover with plastic wrap and leave at room temperature for 8-24 hours. It will get all bubbly. About 90 minutes before you’d like to serve it, turn the dough out onto a well-floured surface. Form it into a ball by pulling the four sides into the centre and flipping the bread over. Let it rest for 30 minutes.

In the meantime, turn on the oven to 230C degrees and put whatever dish you’ll cook it in inside the oven to preheat. You can use a dutch oven, or the crock from your slow-cooker, or a casserole dish with high sides, or an oven safe pot…pretty much anything that’s oven safe and has high sides will work. After the dough has rested and oven has preheated 30 minutes, use a sharp knife to slash across the top of the dough. Spray your baking dish with nonstick spray, pick up the dough with floured hands, and plop it in. Cover the dish with a lid and put it in the oven.

Bake covered for 30 minutes, then uncover and bake 30 minutes more until top is nicely browned. I like to let it cool for at least 15 minutes before I slice, but sometimes I simply cannot wait. There is nothing like a warm slice of bread covered with home made strawberry jam!

Ingredients

3 cups all purpose flour
1 teaspoon salt
1/2 teaspoon yeast
1.5 cups warm water

Method

1. In a bowl, stir the flour, salt, yeast and water until combined. Cover with plastic wrap and rest at room temperature for 8-24 hours.

2. Turn dough out onto a well floured surface and form a ball. (Place on parchment paper if desired.)

3. Rest for 30 minutes. Meanwhile, place an oven safe baking dish with high sides into the oven and preheat to 230C degrees.

4. Cut a line on top of the bread. Carefully transfer to baking dish and cover. (If using parchment paper, you can pick up the edges of the paper and transfer the dough and the paper together into the baking dish.)

5. Bake covered 30 minutes. Uncover and bake about 30 more minutes until quite golden brown.

6. Cool before slicing.

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Wholemeal Bread

Geri — Wed, 18 Mar 2020 10:15:12 +0000

There is something so amazing with the smell of fresh baked bread coming from the oven. I am almost transformed back in time, remembering my grandmother baking bread. The dark shadows and light in the tiny kitchen. Her low round table and dark wood chairs. Her soft white hands in the soft white dough… A couple of years ago, baking my own bread felt like such an achievement. Nowadays, I feel nothing but pure joy. This is what tried and tested recipes should really look like.

A a simple wholemeal bread could be deeply satisfying. I love to eat it fresh out of the oven with butter and some sea salt. My husband, however really adores it toasted with some cream cheese and smoked salmon. However the meal, the most amazing thing about the recipe is that stored well, the bread can last soft with a lovely crust for several days.

The first recipe I have tried, using 500g of wholemeal flour made the bread really dense. Since then, we love to diversify using 300g wholemeal flour plus 200g plain white flour, or 100 white and 100 rye flour. This makes the bread slightly more soft as texture. But our ode of variation does not stop here, we have since learned to add walnuts, sesame and pumpkin seeds making the bread deliciously crunchy… A simple slice and chocolate spread – hmmm… simply divine!

Ingredients

300g strong wholemeal bread flour
200g white flour, plus extra for dusting
10g instant yeast
10g salt
340ml cool water

Method

1. Tip the flour into a large mixing bowl. Add the yeast to one side and the salt to the other (salt in direct contact with the yeast could kill it or slow it down).
2. Add the water and, using a plastic dough scraper or your fingers, work together the flour mixture and water. Slowly add the remaining water until you’ve picked up all the flour from the sides of the bowl and the dough is soft, but not soggy. You may not need absolutely all the water.
3. Tip the dough onto a lightly floured work surface and knead for 5 – 10 minutes until the dough forms a smooth, soft skin. At first it will feel wet and sticky – continue kneading and you’ll end up with the smooth texture you’re looking for.
4. Shape the dough into a round and place in a lightly oiled bowl. Cover with a tea towel and leave to rise until the dough has doubled in size. This could be anything from one hour to three, depending on how warm your kitchen is but don’t worry too much about leaving it too long, the dough should be fine left for up to three hours.
5. Rub a thin layer of olive oil into a 1kg loaf tin. Tip the risen dough onto a lightly floured work surface and knock the air out of it by folding inwards repeatedly. Then flatten the dough slightly and form into an oblong by folding the sides into the middle. Press firmly on the dough where it joins to create a good structure then place your dough in the prepared tin, making sure the join is underneath.
6. Place the tin inside a black plastic bag and leave to prove for about one hour, or until the dough is doubled in size and springs back quickly if you prod it with your finger. Preheat the oven to 225 degrees C and fill a roasting tray with hot water, placing it on the bottom shelf. This will create steam to help your loaf rise with a lovely crust.
7. Dust the risen dough with flour and slash the top with a sharp serrared knife or razor. Bake for 30 minutes or until the loaf is cooked through. Check by tipping the loaf out of the tin and tapping the base – it should sound hollow.
8. Remove your loaf from the oven and cool out of the tin on a wire rack.

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Vegan Plum Jam

Geri — Sat, 25 May 2019 14:11:35 +0000

A lovely summer is coming and with it, plenty of delicious fruits. We really do them justice, enjoying fruits at breakfast or as a healthy snack anytime during the day. Cakes and desserts are an exquisite temptation, but somehow with a dedicated vegan within our family, recently we seem to stay clear of them. Yet, there is a temptation we cannot resist – a cheerful family all-hands-on-board jam making. Everyone likes to participate. Everyone likes to have a taste. Everyone likes the cuteness and the joy the mimi-jams bring to our table.

You may consider any sort of jam vegan friendly and you will be absolutely right. Next to being vegan, our daughter is embracing a sugar fee lifestyle which, as admirable as it is, sometimes throws an exciting challenge in preparing family meals. Luckily, this vegan plum jam is a real healthy winner. To prepare any sort of jam, you may wish to mix equal portions sugar and fruit. But not in this case! To make the jam thick and jelly like I am using only fruit and Agar-Agar. The guiding proportions are to add 4g of Agar-Agar powder to 1kg of fruit or 1l of juice. And it really works. The jam becomes beautifully shiny and thick.

Making Merel happy, I spoon mini-jars with fresh made plum jam, completely sugar free. But instead of labelling them with the type of jam and date, I simply write a summer-time vacation wishing all the best in the world: “Smile”, “Dance”, “Love”, “Hope”, “Dream”… With the “happy holiday” collection ready, now I can make the rest of the jam for ourselves. I add a few tablespoons of sugar, mixing until reaching a desired taste and I am ready to pour a second batch of jars for us. A week… they last only for a week until, my hubby asks if I can make some more again.

Ingredients

5 kg ripe plums
20g Agar-Agar
100g sugar (optional)

Method

1. Wash and pit the plums, cutting them in halves or quarters, depending on the size.
2. Place a deep cooking pot over a medium heat and add the plums and the Agar-Agar. Bring to a boil. Stir the jam every few minutes.
3. After boiling the jam for about an hour a foam will start to form on top. Take the foam away with a spoon and continue to boil the fruits until the jam reaches the desired consistency.
4. Optional: if desired add sugar to the jam to make it sweet. You may add the sugar at the beginning of the process or at the end. I prefer to add it to the end, tasting several times until the jam has the necessary level of sweetness.
5. Once ready, place the jam while still hot in washed and dried jars. Cover with lid and turn upside down. Let them cool completely. Store for a week or two.

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