Category Archives: Breakfast & Brunch

Vegan Oatmeal Sandwich Rolls

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I kind of have a bread addiction (in addition to my coffee addiction), so therefore I like to bake bread. These Vegan Oatmeal Sandwich Rolls are based on my Vegan Oatmeal Sandwich Bread – I have just turned them into rolls. When you bake them, the oven temperature will be higher and the baking time will be shorter.

I love using in oatmeal in my breads, because it adds texture, fiber, and moisture.

Vegan Oatmeal Sandwich Rolls

Vegan Oatmeal Sandwich Rolls

Vegan Oatmeal Sandwich Rolls

What you need (for about 12 rolls):

  • 2 Cups of Warm Water
  • 1/3 Cup Vegetable Oil (I used Canola Oil)
  • 2 Tbsp (2 packages) Dry Yeast (I used Instant/Bread Machine Yeast)
  • 4 Tbsp Sugar ( helps the bread rise)
  • 1 Teaspoon Salt
  • 1 Cup of Oats (Rolled)
  • 4 1/2 Cup Flour (Start with 4 1/2 Cups and if dough is too sticky add a little more as needed)
Vegan Oatmeal Sandwich Rolls

Vegan Oatmeal Sandwich Rolls

What to do:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Add warm Water, Yeast, Sugar and Oil to a large bowl. Mix well and let rest for 10-15 minutes, until foamy.
  3. Add Salt.
  4. Add the Oats
  5. Stir your Flour with a fork or whisk (to loosen it up), then measure the flour. Add one cup at a time, mixing dough well. After adding the 4 1/2 cups of Flour your dough should still be very sticky, but not sticking to the bowl. At this point I kneaded the dough by hand for a few minutes and added a touch more flour.
  6. Grease or line a cookie sheet.
  7. Shape dough in to a round loaf/cylinder and cut in to 12 pieces (I cut the dough in half, and then in half etc.). With floured hands, roll each piece in to a ball, tucking the creases of dough on the bottom of the roll. Dip the roll in some flour and place on to cookie sheet. At this point, I patted down the rolls lightly, since the rolls will rise again.image
  8. Cover with clean kitchen towel and let rise for about 25 minutes.
  9. Bake at 375 degrees for about 12-15 minutes, until they are a nice golden brown.
  10. Let cool on wire rack.
Vegan Oatmeal Sandwich Rolls

Vegan Oatmeal Sandwich Rolls

I love how these rolls turned out! I hope you do too.

Keep in mind that there are no preservatives in this bread, so therefore these rolls will taste best if consumed within 3 days. If you are a small household – just throw half the batch in the freezer!

Annika

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Greek Yogurt Blueberry and Lemon Cake

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I love Greek Yogurt! Not the nonfat kind – it has to be at least 2% or Whole Milk version for my liking – to get the creamy taste and texture. If you use the creamier version you won’t need to add too much sugar, to make up for the lack of fat. That’s just my little opinion. This Greek Yogurt Blueberry and Lemon Cake was very much inspired by  this  recipe: http://juliasalbum.com/2014/07/blueberry-greek-yogurt-cake/ . I made a few minor alterations – for example I added lemon, added more vanilla and a couple of other changes. Anyway, this cake is super easy to make and comes out extremely moist and delicious thanks to the Greek Yogurt. I try to use organic ingredients as much as possible, the better your ingredients, the better the end result.

Greek Yogurt Blueberry and Lemon Cake

Greek Yogurt Blueberry and Lemon Cake

What you will need:

  • 1 Cup of Flour
  • 1 Teaspoon of Baking Powder
  • Pinch of Salt
  • 1/2 Stick/8 Tablespoons of Unsalted Butter (softened)
  • 2/3 Cup of Sugar
  • 2 Teaspoons Vanilla Extract
  • 1 Large Egg
  • 1/2 Cup of Greek Yogurt
  • 1/2 – 1 Cup of Blueberries (I used frozen)
  • Zest of One Lemon
Greek Yogurt Blueberry and Lemon Cake

Greek Yogurt Blueberry and Lemon Cake

What to do:

  1. Preheat oven to 375 Degrees Fahrenheit
  2. Grease or line a round cake pan
  3. In small bowl, mix together flour, baking powder, salt and lemon zest
  4. In medium bowl beat/mix butter and sugar (with hand mixer or wooden spoon) until airy. Then add vanilla and egg. Beat/mix until creamy.
  5. Add Greek Yogurt – mix/stir until well combined.
  6. Add flour mixture a little at a time, stir until just combined. Then add to cake pan. Sprinkle blueberries on top of cake batter.

    Greek Yogurt Blueberry and Lemon Cake

    Greek Yogurt Blueberry and Lemon Cake

  7. Bake for 35-45 minutes until toothpick or sharp knife comes out dry/clean
  8. After cake has cooled down a bit – feel free to sprinkle with some powdered sugar : )
Greek Yogurt Blueberry and Lemon Cake

Greek Yogurt Blueberry and Lemon Cake

I hope you enjoy this cake as much as I did! If you want even more lemony flavor – add a tablespoon of lemon juice to your wet ingredients. Raspberries would also work very well in this recipe. Or – if you prefer – just lemon and no berries. You can definitely play around with this simple recipe.

Greek Yogurt Blueberry and Lemon Cake

Greek Yogurt Blueberry and Lemon Cake

Annika 

 

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Easy Raspberry Almond Cake

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My husband loves coffee cake, so I wanted to bake him something along those lines. I decided to do a variation without the sugary topping and I also chose to use almond milk, as opposed to regular milk. Every time I bake with almond milk, I’m always happy with the result. The almond milk adds a lot of moisture, and that’s a good thing. Who wants dry cake? As with most my recipes, there are plenty of variations to be made – you could use blueberries instead of raspberries, or both! Or strawberries. Also, you could definitely use regular milk if you wanted to (or if that’s all you had on hand).

Easy Raspberry Almond Cake

Easy Raspberry Almond Cake

What you need:

  • About 1 cup of fresh or frozen Raspberries
  • 1 stick of softened (not melted) Butter (8 tablespoons)
  • 1 cup of Sugar
  • 1/2 cup of Almond Milk (I used Toasted Coconut)
  • 1 teaspoon of Vanilla Extract
  • 1 Egg
  • 1 1/2 cups of White Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
Easy Raspberry Almond Cake

Easy Raspberry Almond Cake

What to do:

  1. Preheat oven to 350 Fahrenheit and grease or line a round baking pan.
  2. Mix butter and sugar, with electric mixer or wooden spoon, until airy.
  3. Add almond milk, egg and vanilla – mix well until incorporated.
  4. In separate bowl mix flour, salt, and baking powder.
  5. Add dry ingredients to wet ingredients. Don’t over mix, but just until combined.
  6. Spread half of the cake batter in the bottom of the pan. Add half the raspberries evenly across the cake. Add the rest of cake batter, spreading it out. Top off the cake with the remaining berries. If you want – douse a tablespoon or two of sugar on top of berries.
  7. Bake at 350 Fahrenheit for 45-50 minutes, until toothpick or sharp knife comes out dry – when testing cake in the middle.
  8. Place cake pan on cooling rack.
Easy Almond Raspberry Cake

Easy Almond Raspberry Cake

This cake is extra moist from the almond milk and the tart raspberries are a perfect compliment to the sweetness of the cake.

I hope you enjoy this recipe!

Annika

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Rye Sandwich Rolls

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Very recently I came up with my Rye Bread Recipe (requiring no machines), and of course immediately thought: I need to bake sandwich rolls! The only difference is, you shape dough in to balls/rolls and bake at a slightly higher temperature for a shorter time. These Rye Sandwich Rolls are golden on the outside and soft and delicious on the inside. Try them out!!

Rye Sandwich Rolls

Rye Sandwich Rolls

What you need (for 12 rolls):

  • 2 Cups of Warm Water
  • 1/3 Cup Vegetable Oil (I used Canola Oil)
  • 2 Tbsp (2 packages) Dry Yeast (I used Instant/Bread Machine Yeast)
  • 4 Tbsp Sugar ( helps the bread rise)
  • 1 Teaspoon Salt
  • 2 Cups of Rye Flour
  • 3 1/2 Cup All Purpose Flour (Start with 3 1/2 Cups and if dough is too sticky add a little more as needed)
Rye Sandwich Rolls

Rye Sandwich Rolls

What to do:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Add warm Water, Yeast, Sugar and Oil to a large bowl. Mix well and let rest for 10-15 minutes, until foamy.
  3. Add Salt.
  4. Add Rye Flour.
  5. Stir your Flour with a fork or whisk (to loosen it up), then measure the flour. Add one cup at a time, mixing dough well. After adding the 3 1/2 cups of Flour your dough should still be very sticky, but not sticking to the bowl. At this point I kneaded the dough by hand for a few minutes and added a touch more flour.
  6. Grease or line a cookie sheet.
  7. Shape dough in to a round loaf/cylinder and cut in to 12 pieces (I cut the dough in half, and then in half etc.). With floured hands, roll each piece in to a ball, tucking the creases of dough on the bottom of the roll. Dip the roll in some flour and place on to cookie sheet. At this point, I patted down the rolls lightly, since the rolls will rise again.image
  8. Cover with clean kitchen towel and let rise for about 25 minutes.
  9. Bake at 375 degrees for about 12-15 minutes, until they are nice and golden brown.
  10. Let cool on wire rack.
Rye Sandwich Rolls

Rye Sandwich Rolls

These golden, soft and delicious Rye Sandwich Rolls are perfect to serve with coffee or tea in the morning, or as a tasty sandwich for lunch, or to serve along some soup!

Hope you will try out this recipe!

Annika

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Delicious Homemade Rye Bread in an hour – No Bread Machine Needed

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Homemade Rye Bread In One Hour - No Machines Necessary

Homemade Rye Bread In One Hour – No Machines Necessary

What you need (for 2 loaves):

  • 2 Cups of Warm Water
  • 1/3 Cup Vegetable Oil (I used Canola Oil)
  • 2 Tbsp (2 packages) Dry Yeast (I used Instant/Bread Machine Yeast)
  • 4 Tbsp Sugar (sounds a lot, but supposedly it helps the bread rise)
  • 1 Teaspoon Salt
  • 3 1/2 Cup Flour (Start with 3 1/2 Cups and if dough is too sticky add a little more as needed)
  • 2 Cups of Rye Flour
Quick and Easy Homemade Rye Bread - No Machines Needed

Quick and Easy Homemade Rye Bread – No Machines Needed

What to do:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Add warm Water, Yeast, Sugar and Oil to a large bowl. Mix well and let rest for 10-15 minutes, until foamy.
  3. Add Salt.
  4. Stir your Flour with a fork or whisk (to loosen it up), then measure the flour. Add one cup at a time, mixing dough well. After adding the 3 1/2 cups of Flour your dough should still be very sticky, but not sticking to the bowl. At this point I kneaded the dough by hand for a few minutes and added a touch more flour.
  5. Grease or line a cookie sheet.
  6. Cut dough in half and form dough into 2 loaves (you might have to put some flour on your hands to do this), and place on to cookie sheet.
  7. Cover with clean kitchen towel and let rise for about 25 minutes.
  8. With a sharp knife cut a few slits in each loaf.
  9. Bake at 350 degrees for 25-30 minutes, until they are nice and golden brown.
  10. Let cool on wire rack.

Is there anything better than fresh out of the oven homemade bread, with some butter?? Plus, your house will smell amazing too!! I hope you enjoy this delicious Rye Bread : )

Annika

Delicious Homemade Rye Bread

Delicious Homemade Rye Bread

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Detoxing Green Smoothie

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I am not a nutritionist but I have read and heard a few times that spinach, blueberries, cranberries and other berries and vegetables are full of detoxing ingredients and antioxidants – therefore I am choosing to call this drink a Detoxing Green Smoothie. There’s spinach in the drink – so it’s green : ). There is no set recipe really for a smoothie or a juice, so this “recipe” is just a suggestion or inspiration.

Detoxing Green Smoothie

Detoxing Green Smoothie

Detoxing Green Smoothie

What do you need to get this beautiful drink?

  • A handful of raw Spinach
  • A handful of Blueberries (I used frozen)
  • Juice of half a Lime
  • 1/2 cup Cranberry/Pomegranate Juice
  • 1/2 cup Water

Put ingredients in blender/Nutribullet and blend : )

This is a very refreshing drink, not too sweet, not too tart. A nice blend of sweetness from the blueberries and tartness from the Cranberry/Pomegranate and Lime. Enjoy!

Annika

 

 

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Vegan Oatmeal Sandwich Bread

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All this rain puts me in a baking mood (not hard to do really). Today I wanted to make a delicious sandwich bread with some oats. So, I altered another bread recipe and here’s the result. I was very happy with this bread, so I thought I’d share it : )

Vegan Oatmeal Sandwich Bread

Vegan Oatmeal Sandwich Bread

Vegan Oatmeal Sandwich Bread

What you need (for 2 loaves):

  • 2 Cups of Warm Water
  • 1/3 Cup Vegetable Oil (I used Canola Oil)
  • 2 Tbsp (2 packages) Dry Yeast (I used Instant/Bread Machine Yeast)
  • 4 Tbsp Sugar (sounds a lot, but supposedly it helps the bread rise)
  • 1 Teaspoon Salt
  • 4 1/2 Cup Flour (Start with 4 1/2 Cups and if dough is too sticky add a little more as needed)
  • 1 Cup Oats (Rolled Oats)
Vegan Oatmeal Sandwich Bread

Vegan Oatmeal Sandwich Bread

What to do:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Add warm Water, Yeast, Sugar and Oil to a large bowl. Mix well and let rest for 10-15 minutes, until foamy:FullSizeRender (23)
  3. Add the Salt and Oats.
  4. Stir your Flour with a fork or whisk (to loosen it up), then measure the flour. Add one cup at a time, mixing dough well. After adding the 4 1/2 cups of Flour your dough should still be very sticky, but not sticking to the bowl. At this point I kneaded the dough by hand for a few minutes and added a touch more flour.IMG_0571
  5. Grease or line a cookie sheet.
  6. Cut dough in half and form dough into 2 loaves (you might have to put some flour on your hands to do this), and place on to cookie sheet.IMG_0572
  7. Cover with clean kitchen towel and let rise for about 25 minutes.IMG_0574
  8. With a sharp knife cut a few slits in each loaf, as pictured below:IMG_0575
  9. Bake at 350 degrees for 25-30 minutes, until they are nice and golden brown.

    Vegan Oatmeal Sandwich Bread

    Vegan Oatmeal Sandwich Bread

  10. Let cool on wire rack.
Vegan Oatmeal Sandwich Bread

Vegan Oatmeal Sandwich Bread

Enjoy!

Annika

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Healthier Banana Bread – With Oats and Almond Milk

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I love banana bread, and of course it’s THE perfect way to use up overly ripe bananas. You would think that banana bread should be pretty healthy, but not necessarily. Some recipes call for 1 cup of sugar for one loaf or cake. Yikes! The bananas are already sweet. In this recipe experiment I chose to use half the sugar, I added some apple sauce and almond milk for moisture, and I also added some oats for texture and fiber. I thought the result was pretty tasty, but you can give this it a try and decide for yourself.

Healthier Banana Bread – With Oats and Almond Milk

Banana Bread with Oats and Almond Milk

Banana Bread with Oats and Almond Milk

What you need (for 1 Cake):

  • 1 Cup of Flour
  • 1/2 Cup of Oats
  • 1/2 Cup of Sugar (I used brown, but white would be fine too)
  • 1/2 Cup or 1 Stick of Softened Butter (pop in microwave for about 15 seconds)
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon of Cinnamon (optional)
  • 1 Egg – Whisked
  • 1/2 Cup Vanilla Almond Milk
  • 1/2 Cup Apple Sauce
  • 3 Ripe and Mashed Bananas
Banana Bread with Oats and Almond Milk

Banana Bread with Oats and Almond Milk

What to do:

  1. Preheat oven to 350 F and grease or line a 9×13 inch Baking Pan
  2. Cream Butter and Sugar together.
  3. Add whisked Egg
  4. Add Almond Milk and Mashed Bananas
  5. In separate bowl whisk together Flour, Salt, Baking Soda, Oats, and Cinnamon
  6. Add dry ingredients (flour mixture) to wet ingredients (banana mixture) – and combine well.
  7. Pour batter in to baking pan and bake for 25-30 minutes at 350 F
Banana Bread with Oats and Almond Milk

Banana Bread with Oats and Almond Milk

Enjoy!

If you prefer your Banana Bread to baked in a loaf pan, bake for 50-60 minutes

Annika

Banana Bread with Oats and Almond Milk

Banana Bread with Oats and Almond Milk

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Old-Fashioned Biscuits with Almond Milk

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Last night I was making some vegetable soup and I thought to myself “some fresh baked bread or biscuits would really go nicely with the soup”. So, I decided to whip up some biscuits. I followed the super simple recipe for Old-Fashioned Biscuits on the back of my flour bag. I used regular organic all-purpose flour and regular butter, but exchanged the cow’s milk with Almond Milk. In my short experience using Almond Milk it seems to always make my baked goods moister and just tastier. Also, my body does not love a bunch of regular milk anymore – so all in all, using Almond Milk is a win-win. (Not if you have nut allergies obviously).

Old-Fashioned Biscuits with Almond Milk

Old-Fashioned Biscuits with Almond Milk

Old-Fashioned Biscuits with Almond Milk

What you need (for 6-8 biscuits):

  • 2 Cups Flour
  • 1 Tablespoon Baking Powder
  • 1 Tablespoon Sugar (optional)
  • 1Teaspoon Salt (or less depending on taste)
  • 6 Tablespoons Butter
  • 1 Cup of Almond Milk (I used Toasted Coconut Almond Milk, but you use Plain or Vanilla)
Old-Fashioned Biscuits with Almond Milk

Old-Fashioned Biscuits with Almond Milk

What to do:

  1. Preheat oven to 425 F
  2. In a medium/large bowl mix together dry ingredients (flour, baking powder, sugar, and salt)
  3. Add cold diced butter to the flour mixture. Break up/crumble butter with your fingers or pastry cutter.
  4. Add milk slowly (stop when dough is sticky and combined).
  5. Add some flour and knead dough until nice and soft and “fluffy”
  6. With your hands form 6 big balls and place on floured or greased baking sheetFullSizeRender (17)
  7. Bake for 12-15 minutes
Old-Fashioned Biscuits with Almond Milk

Old-Fashioned Biscuits with Almond Milk

These biscuits are wonderfully moist and flaky! Delicious! But remember not to eat the whole batch! These are not “health-food”.

Old-Fashioned Biscuits with Almond Milk

Old-Fashioned Biscuits with Almond Milk

Enjoy!!!

Recipe adapted from Bobs Red Mill

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Gluten and Dairy Free Oatmeal Pancakes

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It’s finally fall, and soon winter (I’m using the term “winter” loosely, as I live in California) – and somehow that lends itself to more comfort foods. Lazy Sunday mornings with a luxurious breakfast, such as pancakes. The good news is, there are so many healthy AND delicious versions of pancakes. Like these delicious Gluten and Dairy Free Oatmeal Pancakes (you could even make the Vegan by replacing the egg with a Vegan alternative). Even if you don’t have a gluten or dairy concern, you should still try this recipe (using regular oats is fine if you are not gluten intolerant) – because it is REALLY good, and it’s so much better for you than your average white flour pancake.

Gluten and Dairy Free Pancakes

Gluten and Dairy Free Pancakes

What you need:

  • 2 Cups Gluten Free Oats (or regular if you don’t have a gluten concern)
  • 1 1/4 Cups Vanilla Almond Milk
  • 1 Banana
  • 1/2 teaspoon Cinnamon
  • 1 Tablespoon Honey
  • 1/4 teaspoon Salt
  • 1 teaspoon pure Vanilla extract
  • 1 1/2 teaspoons Baking Powder
  • 1 Egg
  • Vegetable Oil or Non Dairy Butter for cooking
Gluten and Dairy Free Pancakes

Gluten and Dairy Free Pancakes

What to do:

  1. Place oats, salt, cinnamon, baking powder, vanilla, and banana in a blender (I use the NutriBullet, so I have to blend the oats and almond milk first and then add the rest of the ingredients (except the egg) and then blend again.
  2. In a medium size bowl whisk the egg, then add the pancake batter (from your blender)IMG_0097
  3. Heat a skillet over medium heat and add some butter or oil, to the coat the pan. Ladle out 3-4 pancakes in you skillet. Cook for a few minutes on first side, until bubbly. FullSizeRender (1)Then turn over for another couple of minutes to finish cooking.
  4. Serve with Maple Syrup and/or fresh fruit, or with your favorite topping.
Gluten and Dairy Free Pancakes

Gluten and Dairy Free Pancakes

Enjoy!!

Thanks,

Annika

This recipe was adapted from http://www.mountainmamacooks.com/2013/08/banana-oat-blender-pancakes-gluten-free-dairy-free-recipe/

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