breakfast

Ultimate Carrot and Banana Bread with all the Good Stuff / Ultimativni kruh od mrkve i banane sa svim finim stvarima

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I know, I know, there are a ton of banana bread recipes on this blog already. But this one is a winner. It’s loaded with healthy things like bananas, carrots, oats, flax seeds and walnuts. There’s only a tiny bit of sugar in it. And then there is chocolate, which makes it taste like the most decadent treat. But not overwhelmingly decadent. So don’t feel guilty for having a slice or two of this goodness for breakfast. Because that’s, in fact, exactly what you should do. Have this lovely bread for breakfast, brunch, with afternoon coffee, or with anything in between.

Also, a small note for all you lazy people out there. You can do most of the prepping stuff in a food processor, like making oat flour, chopping walnuts, shredding carrots, mashing banana and whisking eggs and yogurt. Yup, I am completely shameless when it comes to minimizing kitchen work. 😀

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INGREDIENTS:

(Yields 1 loaf / 4.66 EUR)

For the batter:

1 cup oat flour (0.20 EUR)

1 cup whole wheat flour (0.10 EUR)

1 cup chopped walnuts (1.00 EUR)

3 tbsp ground flax seed (0.10 EUR)

3 tbsp brown sugar (0.10 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

3 bananas (0.80 EUR)

2 eggs (0.40 EUR)

1 cup yogurt (0.33 EUR)

1 tsp pure vanilla extract (0.03 EUR)

4 tbsp butter, melted (0.53 EUR)

1 cup shredded carrots (0.17 EUR)

2/3 cup raisins (0.27 EUR)

2/3 cup chocolate chunks (0.53 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat oven to 180°C. Grease a loaf pan with butter and line with baking sheet. Set aside. In a bowl whisk together flours, walnuts, flax seeds, sugar, baking powder, baking soda and salt.

Mash up bananas in a separate bowl. Whisk in eggs, yogurt and vanilla, then stir in melted butter and shredded carrots. Pour the wet stuff over dry mixture and stir to combine. Finally, fold in raisins and chocolate chunks. Transfer the batter to a prepared pan and even out with a spatula. Bake for 1 hour and 10 minutes, until a skewer inserted in the bread comes out clean (a crumb or two are also fine). Allow the bread to cool completely in the pan before removing and slicing.

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Znam, sve znam, već imam cijelu hrpu recepata za kruh od banane na ovom blogu. Ali ovaj je pobjednik. Pun je zdravih sastojaka kao što su banane, mrkva, zob, lan i orasi te ima samo mrvicu šećera. I onda još dolazi čokolada, zbog koje ovaj kruh ima okus dekadentne poslastice. Ali ne i pretjerano dekadentne. Tako da se ne osjećate krivima ako se sa šnitom ovog divnog kruha počastite za doručak. Jer zapravo, to je ono što i trebate napraviti. Uživajte u ovom kruhu za doručak, brunch, sa popodnevnom kavom ili bilo kada između.

Također, mala napomena za sve vas ljenguze. Većinu pripreme možete napraviti u multipraktiku, kao što je mljevenje zobenih pahuljica u brašno, sjeckanje oraha, ribanje mrkve, gnječenje banane i miksanje jaja i jogurta. Tako je, nemam ni malo srama kada treba minimizirati poslove u kuhinji. 😀

SASTOJCI:

(Za 1 štrucu / 34,82 kn)

Za smjesu:

1 šalica zobenog brašna (1,50 kn)

1 šalica integralnog brašna (0,75 kn)

1 šalica sjeckanih oraha (7,50 kn)

3 žlice mljevenih sjemenki lana (0,75 kn)

3 žlice smeđeg šećera (0,75 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

3 banane (6,00 kn)

2 jaja (3,00 kn)

1 šalica jogurta (2,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

4 žlice maslaca, rastopljene (4,00 kn)

1 šalica ribane mrkve (1,25 kn)

2/3 šalice grožđica (2,00 kn)

2/3 šalice komadića čokolade (4,00 kn)

Dodatno:

Maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Namastite kalup za kruh, obložite papirom za pečenje i stavite na stranu. U zdjeli pomiješajte brašna, orahe, lan, šećer, prašak za pecivo, sodu bikarbonu i sol.

U drugoj posudi zgnječite banane. Umutite u kašu od banana jaja, jogurt i vaniliju, pa umiješajte rastopljeni maslac i ribanu mrkvu. Prelijte mokre sastojke preko suhih i promiješajte da se sve sjedini. Konačno, nježno umiješajte grožđice i čokoladu. Preselite smjesu u pripremljeni kalup i poravnajte špatulom. Pecite 1 sat i 10 minuta dok čačkalica umetnuta u kruh ne bude čista (mrvica – dvije su isto ok). Pustite da se kruh skroz ohladi prije nego ga izvadite iz kalupa i razrežete.

Ultimate Carrot and Banana Bread with all the Good Stuff / Ultimativni kruh od mrkve i banane sa svim finim stvarima

Cheesy Spinach Pouches (vegetarian) / Torbice sa sirom i špinatom (vegetarijanske)

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I really liked these cheesy pouches from a while back, so I had to try out a variation with spinach and cheese filling. Let me tell you, these did not disappoint. Just like the initial cheesy pouches, these can be reheated on the following day and will taste just as good.  All you need to do is to loosely wrap them in aluminum foil and pop them in the oven at 200°C for 10-15 minutes.

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INGREDIENTS:

(Yields 20 pouches / 0.12 EUR per pouch / 2.48 EUR for all)

For the filling:

2 tbsp olive oil (0.09 EUR)

Large handful of fresh spinach (0.67 EUR)

2 garlic cloves, minced (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

½ cup cream cheese (0.33 EUR)

For the dough:

2 cups all-purpose flour (0.13 EUR)

1 tsp salt (0.01 EUR)

2 tsp sugar (0.01 EUR)

1 tsp baking powder (0.01 EUR)

1 cup cream cheese (0.67 EUR)

1 egg (0.20 EUR)

¼ cup sunflower seed oil (0.10 EUR)

¼ cup sparkling water (0.03 EUR)

For the topping:

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

1 tbsp sesame seeds (0.07 EUR)

Additional:

Flour for sprinkling (0.01 EUR)

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METHOD:

First prepare the filling by quickly sautéing spinach on olive oil with minced garlic for a minute or two, just until it slightly wilts down. Season with salt and pepper, remove from heat and stir in cream cheese.

Preheat the oven to 180°C and line a baking sheet with parchment paper. To assemble the dough, mix together all of the ingredients and knead for about five minutes, until the dough is pliable and smooth. If necessary, add a bit more flour or sparkling water. Roll the dough out on a well-floured surface and cut into large circles. I used a huge mug for this. Re-roll the scraps and repeat until all the dough is used up.

Place a scoop of filling on each circle, lightly brush the edges with water, fold over, seal and tightly press with a fork. Spread the filled pouches on a prepared baking sheet and lightly brush each one with a bit of water. Mix together all of the topping ingredients and lightly sprinkle each pouch. Bake for 30 minutes, until crispy and golden brown. Serve warm.

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Toliko su mi se svidjele torbice sa šunkom i sirom koje sam smućkala ranije, da sam morala isprobati i varijantu sa špinatom i sirom. Uopće me nisu razočarale, a baš kao i one prije, ovi su snackovi super i dan poslije kada ih podgrijete. Samo ih labavo umotajte u aluminijsku foliju i ubacite u pećnicu zagrijanu na 200°C na 10-15 minuta.

SASTOJCI:

(Za 20 torbica / 0,92 kn po torbici / 18,43 kn za sve)

Za nadjev:

2 žlice maslinovog ulja (0,66 kn)

Veliki pregršt svježeg špinata (5,00 kn)

2 češnja češnjaka, sitno nasjeckana (0,50 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

½ šalice svježeg sira (2,50 kn)

Za tijesto:

2 šalice glatkog brašna (1,00 kn)

1 žličica soli (0,01 kn)

2 žličice šećera (0,04 kn)

1 žličica praška za pecivo (0,10 kn)

1 šalica svježeg sira (5,00 kn)

1 jaje (1,50 kn)

¼ šalice suncokretovog ulja (0,75 kn)

¼ šalice gazirane mineralne vode (0,25 kn)

Začini za posipanje:

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

1 žlica sezama (0,50 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

Prvo spremite nadjev tako da minutu-dvije kratko prodinstate špinat na maslinovom ulju i sjeckanom češnjaku, samo dok ne povene. Začinite sa solju i paprom, maknite s vatre i umiješajte sir.

Zagrijte pećnicu na 180°C i obložite protvan papirom za pečenje. Pomiješajte sve sastojke za tijesto i mijesite oko pet minuta, dok tijesto ne bude glatko i prestane se lijepiti za ruke. Po potrebi, dodajte mrvicu brašna ili mineralne vode. Razvaljajte tijesto na dobro pobrašnjenoj radnoj plohi i režite u velike krugove. Ja sam kao kalup upotrijebila ogromnu šalicu. Ponovno umijesite i razvaljajte ostatke tijesta i izrežite još krugova dok ne iskoristite svo tijesto.

Na svaki krug stavite malo nadjeva, premažite rubove vodom, presavinite i rubove dobro pritisnite vilicom. Nadjevene torbice raširite po pripremljenom protvanu pa svaku lagano premažite sa malo vode. Izmiješajte sve začine i posipajte po torbicama. Pecite oko 30 minuta, dok ne budu hrskave i zlatno-smeđe. Poslužite toplo.

Cheesy Spinach Pouches (vegetarian) / Torbice sa sirom i špinatom (vegetarijanske)

Mushroom Phyllo Rolls (vegetarian) / Burekići s gljivama (vegetarijanski)

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I’ve been meaning to produce some handmade phyllo dough for ages, but felt super intimidated because it all seemed like an insanely laborious task. Well, I was wrong. The dough came together super quickly and was unbelievably tasty. I’ve been expecting to spend hours in the kitchen, but when it all came together I was like: “Wow, so this is it?!” And the taste?! It was AMAZING! I’m already thinking of making a batch with potatoes.

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INGREDIENTS:

(Yields 6 rolls / 0.23 EUR per roll / 1.36 EUR for all)

For the dough:

2 cups all-purpose flour (0.13 EUR)

1 ½ tsp salt (0.01 EUR)

3 tbsp sunflower seed oil (0.04 EUR)

¾ cup lukewarm water (–)

2 tbsp butter, softened at room temperature (0.27 EUR)

For the mushroom filling:

1 small onion (0.07 EUR)

6-8 medium Portobello mushrooms (0.60 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

3 tbsp sour cream (0.20 EUR)

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METHOD:

Make the dough by mixing together one cup of flour, salt, oil and water. When everything is uniform, gradually start adding the remaining flour and knead the dough until it becomes smooth and will no longer stick to your hands. Tightly wrap in cling foil and leave to rest at room temperature for 20 minutes.

After 20 minutes knead the dough once more and divide into 6 parts and form them into balls. Place a small piece of butter on each dough ball and gently massage it around the dough. You don’t want the butter penetrating the dough at this point, but rather you want the balls coated on all sides. Leave the dough to rest uncovered, again at room temperature, but this time for 30 minutes.

While the dough is resting prepare the filling by finely dicing onion and mushrooms. Mix with salt, pepper and sour cream and set aside. When ready to bake, preheat the oven to 200°C and line a baking tray with parchment paper.

Using your hands, flatten the dough and gently pull it, starting from the center towards the edges and forming it into a thin and nearly transparent sheet. The thinner the dough, the tastier the rolls will be. All the resting and the fats will make the dough super elastic, so it won’t break that easily. If you want, you can cut out and discard the thicker edges, but I decided to keep them as they turned out super crunchy. Sprinkle about two tablespoons of mushroom filling on a single dough sheet, roll the dough into a sausage and then wrap it around itself to shape into a roll. Place on a prepared baking tray and repeat with the remaining dough and filling.

Bake for 40-45 minutes, until crispy and golden brown. Serve warm, with a nice big salad and a glass of cold yogurt. These keep fairly well and will taste just as good on the second day, if stored in an airtight container in the meantime and reheated just before serving.

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Već duže vremena namjeravam napraviti svoje kore za burek, ali mi se taj pothvat uvijek činio kao nešto zastrašujuće koji zahtijeva ogromnu količinu posla. E pa ispalo je da sam bila u krivu. Tijesto je zapravo gotovo za čas i ispalo je super fino. Očekivala sam da ću u kuhinji provesti par sati, ali onda kada sam sve zgotovila mislila sam si: „Ha? To je to?!“ A tek okus?! Bio je FANTASTIČAN! I već sada smišljam da napravim rundu sa krumpirom.

SASTOJCI:

(Za 6 burekića / 1,68 kn po bureku / 10,08 kn za sve)

Za tijesto:

2 šalice glatkog brašna (1,00 kn)

1 ½ žličica soli (0,02 kn)

3 žlice suncokretovog ulja (0,30 kn)

¾ šalice mlake vode (–)

2 žlice maslaca, omekšanog na sobnoj temperaturi (2,00 kn)

Za nadjev od gljiva:

1 mali luk (0,50 kn)

6-8 srednjih šampinjona (4,50 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat sveže mljevenog crnog papra (0,25 kn)

3 žlice kiselog vrhnja (1,50 kn)

PRIPREMA:

Napravite tijesto tako da pomiješate šalicu brašna sa soli, uljem i vodom. Kada se sve sjedini, postepeno dodajte preostalo brašno, a tijesto mijesite sve dok ne bude glatko i prestane vam se lijepiti za ruke. Tijesto dobro zamojtate u prijanjajuću foliju i ostavite da odmara na sobnoj temperaturi oko 20 minuta.

Nakon 20 minuta još jednom promijesite tijesto i podijelite ga na 6 jednakih dijelova od kojih formirajte loptice. Na svaku lopticu stavite komadić maslaca, pa ga nježno rukama promasirajte po tijestu. Ne morate ići za time da maslac uđe u tijesto, već želite samo da je loptica sa svih strana dobro namašćena. Ostavite da tijesto miruje nepokriveno, ponovo na sobnoj temperaturi, ali ovoga puta 30 minuta.

Dok tijesto odmara pripremite nadjev. Sitno nasjeckate luk i gljive, te ih pomiješajte sa soli, paprom i kiselim vrhnjem. Stavite na stranu. Kada ste spremni za pečenje, zagrijte pećnicu na 200°C i obložite protvan papirom za pečenje.

Rukama spljoštite lopticu tijesta pa ju nježno razvucite, krečući od sredine prema rubovima, sve dok ne dobijete tanku i gotovo prozirnu plahtu. Što je tijesto tanje, to će burek biti finiji, no zbog odmaranja i masnoće tijesto će biti elastično i neće baš tako lako pucati. Po želji možete odrezati debele rubove, no ja sam ih odlučila ostaviti i ispali su super hrskavi. Oko dvije žlice nadjeva rasporedite po razvučenom tijesti, pa zarolajte u kobasicu. Omotajte tijesto samo oko sebe u oblik puža. Stavite burekić na pripremljeni protvan i ponavljajte sa preostalim tijestom i nadjevom.

Pecite oko 40-45 minuta, dok burekići ne postanu hrskavi i zlatno smeđi. Poslužite toplo, sa velikom salatom i možda čašom hladnog jogurta. Burekići mogu držati i drugi dan ako ih čuvate hermetički zatvorene, a prije posluživanja zagrijete.

Mushroom Phyllo Rolls (vegetarian) / Burekići s gljivama (vegetarijanski)

Oat, Walnut and Raisin Carrot Bread / Kruh od mrkve sa zobi, orasima i grožđicama

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I know what you’re thinking – we’ve just stepped out of the holiday season three seconds ago, so what is this crazy woman thinking by posting a cake recipe?! But this is more a bread than it is a cake and it’s actually on quite a healthy side of the spectrum, too. So you’re allowed – encouraged, even – to munch on this goodness for breakfast. And since plopping a bunch of batter in a bread tin makes for the easiest baking endeavor, you’ll be securing a breakfast for quite a few days in just a few minutes.

Have I already convinced you to try out this recipe? I sure hope so, because this bread is not only easy and simple to make, it’s also delicious.

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INGREDIENTS:

(Yields 1 loaf / 3.89 EUR)

For the batter:

1 cup oat flour (0.20 EUR)

1 cup whole wheat flour (0.10 EUR)

1 cup chopped walnuts (1.00 EUR)

½ cup ground flax seed (0.27 EUR)

½ cup brown sugar (0.20 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

2 eggs (0.40 EUR)

1 cup yogurt (0.33 EUR)

1 tsp pure vanilla extract (0.03 EUR)

4 tbsp butter, melted (0.53 EUR)

2 cups shredded carrots (0.33 EUR)

1 cup raisins (0.40 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat oven to 180°C. Grease a bread pan with butter, coat with parchment paper and set aside. If you don’t have any oat flour – fear not. Just pulse regular rolled oats in a food processor to desired consistency. Remove the oat flour, then use the same food processor to chop up walnuts and shred your carrots. We’re taking the lazy route. 😉

In a large bowl, whisk together flours, walnuts, flax seeds, sugar, baking powder, baking soda and salt. In a separate bowl, whisk the eggs with yogurt and vanilla. Stir in melted butter and shredded carrots until well incorporated. Pour the wet ingredients over the dry mix and stir until just combined. Fold in the raisins and transfer the batter to a prepared bread pan and even out with a spatula.

Bake for 1 hour, until skewer inserted in the bread comes out clean (a crumb or two are also quite alright). Leave the bread to cool completely in its pan before removing and slicing. This bread will keep for up to five days if stored in an airtight container and refrigerated and it also freezes great.

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Znam što si sada mislite – blagdani su završili pred tri sekunde, a ova luda žena stavlja recepte za kolače! Ali ovo je više kruh nego što je kolač, te se također nalazi na zdravijoj strani spektra. Tako da vam je dopušteno – ne, ne, čak vas se i potiče na to – da ovu divotu grickate za doručak. A pošto je istovariti smjesu u kalup za kruh najlakša stvar na svijetu, u svega par minuta pripremiti ćete si doručak za dosta dana unaprijed.

Jesam vas već uvjerila da ispobate ovaj recept? Nadam se da da, jer je ovaj kruh ne samo jednostavan i lagan za pripremiti, već i jako ukusan.

SASTOJCI:

(Za 1 štrucu / 29,17 kn)

Za tijesto:

1 šalica zobenog brašna (1,50 kn)

1 šalica integralnog brašna (0,75 kn)

1 šalica sjeckanih oraha (7,50 kn)

½ šalice mljevenih sjemenki lana (2,00 kn)

½ šalice smeđeg šećera (1,50 kn)

1 šalica praška za pecivo (0,10 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

2 jaja (3,00 kn)

1 šalica jogurta (2,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

4 žlice maslaca, rastopljene (4,00 kn)

2 šalice ribane mrkve (2,50 kn)

1 šalica grožđica (3,00 kn)

Dodatno:

Maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Maslacem namastite kalup za kruh, obložite papirom za pečenje i stavite na stranu. Ne brinite ako nemate zobenog brašna. Samo propulsirajte obične zobene pahuljice u multipraktiku do željenje konzistencije. Taj isti multipraktik iskoristite i za sjeckanje oraha i ribanje mrkve. Idemo lijenom rutom. 😉

U velikoj zdjeli pomiješajte oba brašna, orahe, lan, šećer, prašak za pecivo, sodu bikarbonu i sol. U drugoj zdjeli razmutite jaja sa jogurtom i vanilijom. Umiješajte rastopljeni maslac i ribane mrkve da se sjedine. Prelijte mokre sastojke preko suhih i miješajte samo onoliko koliko treba da smjesa bude jednolična. Na kraju nježno umiješajte grožđice i preselite smjesu u pripremljeni kalup, te poravnajte špatulom.

Pecite 1 sat, dok štapić upiknut u kruh ne bude čist (mrvica – dvije su isto u redu). Ostavite da se kruh skroz ohladi prije nego što ga maknete iz kalupa i razrežete. Kruh će držati do pet dana u hermetički zatvorenoj posudi u hladnjaku, a također se i super smrzava.

Oat, Walnut and Raisin Carrot Bread / Kruh od mrkve sa zobi, orasima i grožđicama

Takeaway Breakfast Oat Packs (vegan) / Prijenosni doručak paketići sa zobenim pahuljicama (veganski)

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The festivities are behind us and a whole year of wonderful possibilities ahead of us. Naturally, this is just the right time to hit a big reset button and start off with some new healthy habits. With breakfast being the most important meal of the day, we are setting aside a few minutes today so we can have breakfast all sorted out when another chaotic workday morning commences tomorrow. As Benjamin Franklin wisely worded it, by failing to prepare, you are preparing to fail.

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INGREDIENTS:

(Yields 1 serving / 0.58 EUR)

For the dry mix:

1 cup rolled oats (0.13 EUR)

1 tsp brown sugar (0.01 EUR)

1 tsp cinnamon (0.07 EUR)

1 tsp ground flax seed (0.03 EUR)

Handful of raisins (0.07 EUR)

Small pinch of salt (0.01 EUR)

Wet ingredients:

1 tbsp peanut butter (0.13 EUR)

Hot water (–)

Topping:

Handful of walnuts (0.13 EUR)

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METHOD:

Pack the dry ingredients in a small container and seal. When ready to eat, transfer to a bowl, add a tablespoon of peanut butter and pour hot water on top. I always aim to pour water directly on peanut butter so it melts more easily. Stir for a minute or two until everything is well incorporated and add a splash more of water if needed. Allow to sit for about five minutes. Stir, toss walnuts on top and enjoy.

I carry these little dry breakfast packs to work with me to assemble and eat there. I also keep peanut butter and walnuts in my office desk. Peanut butter and any kind of nuts are just awesome to have around as an emergency snack. Naturally, you can go wild here and add any kind of nuts, seeds, dried fruits and spices you like. The possibilities are just endless. Also, I use a mix of instant and old fashioned oats to have more texture, but you’re welcome to use up whichever is your favorite. Prepare now and start the work week and your year right!

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Proslave i slavlja su iza nas, a cijela godina divnih mogućnosti pred nama. Naravno, ovo je baš pravo vrijeme da stisnemo veliki reset gumb i startamo sa novim zdravim navikama. Pošto je doručak najvažniji obrok u danu, danas ćemo izdvojiti koju minutu i pripremiti si doručak, da smo spremni kada sutra uletimo u još jedno kaotično jutro kojim počinje radni tjedan. Kako je Benjamin Franklin mudro sročio, neuspješna priprema je priprema za neuspjeh.

SASTOJCI:

(Za 1 porciju / 4,36 kn)

Za suhi miks:

1 šalica zobenih pahuljica (1,00 kn)

1 žličica smeđeg šećera (0,10 kn)

1 žličica cimeta (0,50 kn)

1 žličica mljevenih sjemenki lana (0,25 kn)

Pregršt grožđica (0,50 kn)

Prstohvat soli (0,01 kn)

Mokri sastojci:

1 žlica kikiriki maslaca (1,00 kn)

Vruća voda (–)

Za posipanje:

Pregršt oraha (1,00 kn)

PRIPREMA:

Spakirajte suhe sastojke u malu posudicu i zatvorite. Kada ste spremni za jelo, preselite suhe sastojke u zdjelicu, dodajte žlicu kikiriki maslaca i zalijte vrućom vodom. Ja uvijek naciljam vodu direktno na kikiriki maslac kako bi se on lakše rastopio. Minutu-dvije miješajte dok se sve ne sjedini, a po potrebi dodajte još mrvicu vode. Ostavite da miruje oko pet minuta. Još jednom promiješajte, posipajte orasima i navalite.

Ja ovakve suhe paketiće sa doručkom nosim sa sobom na posao, pa ih onda tamo do kraja pripremim i klopam. Osim toga, kikiriki maslac i orahe uvijek imam u ladici u uredu jer su i kikiriki maslac i bilo kakvi orašasti plodovi super za imati pri ruci kao brzi i zdravi snack. Naravno, slobodno se tu raspištoljite i u mješavinu dodajte bilo kakve orašaste plodove, sjemenke, sušeno voće i začine. Mogućnosti su stvarno beskrajne. Također, ja sam koristila miks sitnih i krupnih zobenih pahuljica radi zanimljivije teksture, ali vi slobodno upotrijebite one koje su vama najdraže. Pripremite se sada i dobro startajte sa radnim tjednom i ovom godinom!

Takeaway Breakfast Oat Packs (vegan) / Prijenosni doručak paketići sa zobenim pahuljicama (veganski)

Cinnamon Apple Overnight Oats / Zobena kaša sa cimetom i jabukama

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Here’s my super cheap but tasty and healthy breakfast idea. The cinnamon and apple combo makes this oatmeal smell like a perfect apple pie. You prepare everything the night before to have a ready-made breakfast in the morning.

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INGREDIENTS:

(Yields 3 servings / 0.43 EUR per serving / 1.28EUR for all)

1 large apple (0.20 EUR)

1 tbsp butter (0.13 EUR)

1 tsp cinnamon (0.07 EUR)

2 cups rolled oats (0.27 EUR)

Pinch of salt (0.01 EUR)

2 tbsp ground flax seed (0.07 EUR)

1 tbsp honey (0.13 EUR)

1 cup water (–)

1 cup milk – I used soy (0.40 EUR)

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METHOD:

Peel and core the apple. Cut into small cubes, than add to a small saucepan together with butter. Cook on high heat for about five minutes while stirring occasionally until the apple slightly softens. Sprinkle cinnamon over the apple chunks, give a good stir and cook for another minute or two so the cinnamon thickens and slightly caramelizes.

Divide the oats, salt, flax seeds, honey, water and milk between three portions. Give a really good stir, then top each portion with cinnamon apple mix. Refrigerate until the next day and up to five days. If needed, add a bit more milk to the oats before serving. I usually just pop the whole thing in a microwave for a minute when I get to work and dig in.

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Evo vam jedna jako jeftina, ali ukusna i zdrava ideja za doručak. Od kombinacije cimeta i jabuka ova zobena kaša miriši kao savršena pita od jabuka. Sve si pripremite večer prije, pa ujutro imate već gotov doručak.

SASTOJCI:

(Za 3 porcije / 3,17 kn po porciji / 9,51 kn za sve)

1 velika jabuka (1,50 kn)

1 žlica maslaca (1,00 kn)

1 žličica cimeta (0,50 kn)

2 šalice zobenih pahuljica (2,00 kn)

Prstohvat soli (0,01 kn)

2 žlice mljevenih sjemenki lana (0,50 kn)

1 žlica meda (1,00 kn)

1 šalica vode (–)

1 šalica mlijeka – ja sam uzela sojino (3,00 kn)

PRIPREMA:

Ogulite jabuku i očistite ju od peteljke i sjemenki. Narežite na male kockice, pa ubacite u lončić sa maslacem. Kuhajte oko pet minuta na jakoj vatri uz povremeno miješanje da jabuka omekša. Posipajte cimetom, dobro promiješajte i kuhajte još minutu-dvije da se cimet zgusne i karamelizira.

Rasporedite zobene pahuljice, sol, lan, med, vodu i mlijeko na tri porcije. Sve dobro promiješajte pa po svakoj porciji rasporedite dio jabuke sa cimetom. Stavite u hladnjak do sljedećeg dana, a sve potrošite u roku od maksimalno pet dana. Po potrebi, dodajte još mrvicu mlijeka prije posluživanja. Ja obično sve ubacim u mikrovalnu na koju minutu kada ujutro dođem na posao i navalim.

Cinnamon Apple Overnight Oats / Zobena kaša sa cimetom i jabukama

Oat and Raisin Banana Bread / Kruh od banane sa zobenim brašnom i grožđicama

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I haven’t made any banana breads in quite a while. Autumn seems just like a perfect time for banana breads, when you can snuggle under your favorite blanket with a big mug of hot tea or coffee and just enjoy a thick slice of the sweet banana bread goodness.

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INGREDIENTS:

(Yields 1 loaf / 3.93 EUR)

For the batter:

3 large ripe bananas (0.80 EUR)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup yogurt (0.33 EUR)

4 tbsp butter, melted (0.53 EUR)

2 cups oat flour (0.40 EUR)

1 cup whole wheat flour (0.10 EUR)

2 tbsp brown sugar (0.07 EUR)

3 tbsp ground flax seed (0.10 EUR)

4 tbsp sunflower seeds (0.27 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

1 cup raisins (0.40 EUR)

½ cup chocolate chunks (0.40 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat oven to 180°C. Grease a bread pan with butter, then line with baking sheet and set aside. Mash up bananas, then whisk in eggs, vanilla and yogurt. Pour in melted butter and stir to incorporate.

In a separate bowl, whisk together flours, sugar, flax seeds, sunflower seeds, baking powder, baking soda and salt. Just a small note here – if you don’t have any oat flour, just pulse some rolled oats in a food processor and voila. Pour banana mixture over the dry ingredients and stir to combine. Fold in raisins and chocolate chunks, then transfer the batter into a prepared baking pan.

Bake for 1 hour, until a skewer inserted into the bread comes out clean (a crumb or two are also fine). Allow to cool completely before removing from the pan, slicing and serving.

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Prošlo je već dosta vremena od kada sam zadnji puta napravila kruh od banane. Jesen se čini kao savršeno vrijeme za tu vrstu poslastice, kada se možete fino zavući ispod najdraže deke sa velikom šalicom vrućeg čaja ili kave i debelom šnitom ovog slatkog kruha.

SASTOJCI:

(Za 1 štrucu / 29,32 kn)

Za smjesu:

3 velike prezrele banane (6,00 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica jogurta (2,50 kn)

4 žlice maslaca, rastopljene (4,00 kn)

2 šalice zobenog brašna (3,00 kn)

1 šalica integralnog brašna (0,75 kn)

2 žlice smeđeg šećera (0,50 kn)

3 žlice mljevenih sjemenki lana (0,75 kn)

4 žlice suncokretovih sjemenki (2,00 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

1 šalica grožđica (3,00 kn)

½ šalice komadića čokolade (3,00 kn)

Dodatno:

Maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Maslacem namastite kalup za kruh, obložite papirom za pečenje i stavite na stranu. Zgnječite banane, pa umiješajte jaja, vaniliju i jogurt. Ulijte rastopljeni maslac i dobro sve izmješajte da se sjedini.

U drugoj zdjeli pomiješajte skupa brašna, šećer, lan, suncokretove sjemenke, prašak za pecivo, sodu bikarbonu i sol. Samo mala napomena – ako nemate zobenog brašna možete obične zobene pahuljice propulsirati u multipraktiku. Prelijte smjesu sa bananama preko suhih sastojaka i promiješajte da se sve sjedini. Lagano umiješajte grožđice i čokoladu, pa smjesu prebacite u pripremljen kalup.

Pecite 1 sat, dok čačkalica koju upiknete u kruh ne bude čista (mrvica ili dvije su isto ok). Pustite da se kruh skroz ohladi prije nego ga izvadite iz kalupa, razrežete i poslužite.

Oat and Raisin Banana Bread / Kruh od banane sa zobenim brašnom i grožđicama

Cheesy Pouches / Torbice sa sirom

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As usual, I had some random leftovers lying around the house, which coincidentally included some cream cheese. A little snooping around the internet confirmed my beliefs that you can actually make dough with cream cheese and that you don’t have to use yeast. This means that there is no proofing and that the dough can be whipped up in no time.

Also, another great thing about these puppies is that they are actually super tasty on the following and even on their third day. All you need to do is wrap them loosely up in aluminum foil and pop them into the oven for 10-15 minutes to warm up. They come out juicy and moist, tasting just like they were freshly baked. Naturally, these pouches are also pretty addictive so you probably won’t have any leftovers to begin with. 😀

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INGREDIENTS

(Yields 20 pouches / 0.16 EUR per pouch / 3.20 EUR for all)

For the dough:

½ cup corn flour (0.05 EUR)

2 cups all-purpose flour (0.13 EUR)

2 tsp baking powder (0.03 EUR)

1 tsp salt (0.01 EUR)

2 tsp sugar (0.01 EUR)

1 cup cream cheese (0.67 EUR)

1 egg (0.20 EUR)

¼ cup sunflower seed oil (0.10 EUR)

¼ cup milk (0.07 EUR)

For the filling:

2 slices of prosciutto (0.67 EUR)

3 slices of ham (0.47 EUR)

5 slices of cheese (0.47 EUR)

2 tbsp cream cheese (0.13 EUR)

1 tsp water (–)

For sprinkling:

Water (–)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp cumin seeds (0.07 EUR)

1 tbsp sesame seeds (0.07 EUR)

Additional:

Flour for dusting (0.01 EUR)

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METHOD:

Preheat the oven to 180°C. Line a baking sheet with parchment paper and set aside. To assemble the dough, mix together all of the ingredients and knead for about five minutes, until the dough is pliable and smooth. If necessary, add a bit more flour or milk. Roll the dough out on a well-floured surface and cut into large circles. I used a huge mug for this. Re-roll the scraps and repeat until all the dough is used up.

To make the filling, finely dice everything up and stir all of the ingredients together. Place a teaspoon of filling on each dough circle, then fold the dough over and seal the edges. To secure that nothing leaks out, you can press down the edges with a fork.

Spread the pouches on prepared baking sheet and lightly brush each one with a bit of water. Mix together all the seasoning ingredients and lightly sprinkle each pouch.

Bake for 30 minutes, until crispy and golden brown. Serve the pouches warm, as a fancy breakfast or delicious snack.

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Kao i obično, imala sam doma dosta nekakvih ostataka koji su mi se povlačili, a među njima se našlo i nešto svježeg sira. Nakon malo kopanja po internetu potvrdila sam svoju sumnju da se tijesto može napraviti i od sira te da ga se ne mora raditi sa kvascem. To znači da nema dizanja, a samo tijesto možete smutiti za čas.

Također, još jedna super stvar kod ovih torbica je da su izvrsne i drugi, pa čak i treći dan. Samo ih labavo umotajte u aluminijsku foliju i ubacite u pećnicu na 10 do 15 minuta da se ugriju. Biti će sočne i fine, baš kao da su upravo pečene. Naravno, ovi mali paketići izazivaju takvu ovisnost da vam ionako vjerovatno ništa neće ostati za kasnije. 😀

SASTOJCI:

(Za 20 torbica sa sirom / 1,19 kn po torbici / 23,76 kn za sve)

Za tijesto:

½ šalice kukuruznog brašna (0,40 kn)

2 šalice glatkog brašna (1,00 kn)

2 žličice praška za pecivo (0,20 kn)

1 žličica soli (0,01 kn)

2 žličice šećera (0,04 kn)

1 šalica svježeg sira (5,00 kn)

1 jaje (1,50 kn)

¼ šalice suncokretovog ulja (0,75 kn)

¼ šalice mlijeka (0,50 kn)

Za nadjev:

2 šnite pršuta (5,00 kn)

3 šnite šunke (3,50 kn)

5 šnita sira (3,50 kn)

2 žlice svježeg sira (1,00 kn)

1 žličica vode (–)

Za posipanje:

Voda (–)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

1 žličica kima (0,50 kn)

1 žlica sezama (0,50 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

Zagrijte pećniocu na 180°C. Obložite protvan papirom za pečenje i stavite na stranu. Pomiješajte sve sastojke za tijesto i mijesite oko pet minuta, da tijesto bude glatko i da se ne lijepi. Po potrebi, dodajte mrvicu više brašna ili mlijeka. Tijesto razvaljajte na dobro pobrašnjenoj plohi i izrežite u velike krugove. Ja sam kao kalup upotrijebila veliku šalicu. Ponovno umijesite i razvaljajte ostatke tijesta i ponovite dok sve ne potrošite.

Da napravite nadjev, nasjeckajte sve na male kockice i pomiješajte sve sastojke. Na svaki krug tijesta stavite po žličicu nadjeva, pa preklopite tijesto na pola i stisnite skupa rubove. Kako ništa ne bi iscurilo, dodatno vilicom utisnite spojeve.

Raširite torbice po pripremljenom protvanu i lagano svaki paketić premažite sa malo vode. Pomiješajte skupa sol, papar, kim i sezam pa tom smjesom posipajte svaku torbicu.

Pecite 30 minuta, dok tijesto ne bude hrskavo i zlatno. Poslužite toplo, kao fensi doručak ili kao ukusni snack.

Cheesy Pouches / Torbice sa sirom

Homemade Power Bars (vegan) / Domaće energetske pločice (veganske)

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In August we ventured for an epic trek through the mountain range of southern Velebit. The nature was truly magnificent and in three days we met altogether about 15 people. The downside of such remoteness is that we had to carry absolutely everything in our backpacks, including all of the food. This is where these power bars come in. They are dense in nutrients, tasty and very compact, which means they took up only a small fraction of valuable backpack space. They also came out way cheaper than any store-bought power bars would and were therefore an absolute win.

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INGREDIENTS:

(Yields 18 bars / 0.37 EUR per bar / 6.67 EUR for all)

500 grams of old-fashioned oats (0.80 EUR)

2 cups ground walnuts (2.00 EUR)

2 cups raisins (0.80 EUR)

1 tsp ground cinnamon (0.07 EUR)

½ tsp ground nutmeg (0.03 EUR)

6 bananas (1.60 EUR)

1 tsp pure vanilla extract (0.03 EUR)

¼ cup coconut oil (0.67 EUR)

¼ cup honey (0.67 EUR)

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METHOD:

Preheat oven to 150°C. Line a large baking tray with parchment paper and set aside. In a large bowl, whisk together oats, walnuts, raisins, cinnamon and nutmeg. Throw peeled bananas in a food processor and pulse until creamy. Pour banana cream, vanilla, coconut oil and honey over dry mixture and stir until everything is fully combined. The mixture is gonna be a pretty thick, so this will require some elbow grease.

Dump the mixture on a prepared baking tray and completely flatten and even out with a spatula. Make sure that it’s evenly thick in all places so it doesn’t burn. Especially pay attention to the edges and even them out as much as possible. Bake for about 1 hour and 15 minutes, until darkened and crispy on top. As soon as you remove the tray from the oven, cut out the bars. Allow them to sit on the tray undisturbed to cool down completely, before storing for later. The bars will firm up as they cool. They will hold refrigerated in an airtight container for a month and will keep at room temperature for at least five days.

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U kolovozu smo otišli na epsko planinarenje kroz južni Velebit. Priroda je bila doista veličanstvena, a u tri smo dana sreli sveukupno niti 15 ljudi. Loša strana takve izolacije je da smo morali apsolutno sve nositi sa sobom u ruksacima, uključujući i svu hranu. A tu na scenu stupaju ove energetske pločice. Napucane su vrijednim nutrijentima, ukusne i jako kompaktne, pa zauzimaju minimum vrijednog prostora u ruksaku. Također su nas izašle puno jeftinije nego da smo energetske pločice išli kupovati, pa su stoga bile apsolutni uspjeh.

SASTOJCI:

(Za 18 pločica / 2,78 kn po pločici / 49,95 kn za sve)

500 grama krupnih zobenih pahuljica (6,00 kn)

2 šalice mljevenih oraha (15,00 kn)

2 šalice grožđica (6,00 kn)

1 žličica cimeta (0,50 kn)

½ žličice muškatnog oraščića (0,25 kn)

6 banana (12,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

¼ šalice kokosovog ulja (5,00 kn)

¼ šalice meda (5,00 kn)

PRIPREMA:

Zagrijte pećnicu na 150°C. Obložite veliki protvan papirom za pečenje i stavite na stranu. U velikoj zdjeli pomiješajte zobene pahuljice, orahe, grožđice, cimet i muškatni oraščić. Ubacite oguljene banane u multipraktik i pulsirajte dok ne postanu kremaste. Prelijte kremu od banana, vaniliju, kokosovo ulje i med preko suhe smjese i promiješajte dok se sve u potpunosti ne sjedini. Smjesa će biti poprilično gusta pa ćete morati malo uprijeti.

Iskrenite smjesu na pripremljeni protvan i skroz špatulom skroz poravnajte. Obratite pozornost na to da je sve jednake debljine kako vam ne bi zagorilo. Posebno pripazite na rubove i poravnajte ih koliko je god moguće. Pecite 1 sat i 15 minuta, dok sve ne potamni i ne zahruska se. Čim maknete protvan iz pećnice izrežite pločice. Pustite da sve odmara u protvanu dok se skroz ne ohladi, a prije nego što ćete pločice spakirati za kasnije. Pločice će se još dodatno stvrdnuti kako se budu hladile. Hermetički zatvorene pločice će držati u hladnjaku mjesec dana, a na sobnoj temperaturi barem pet dana.

Homemade Power Bars (vegan) / Domaće energetske pločice (veganske)

Peach Pie Granola / Granola sa breskvama

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This granola has been a huge success. We shoveled it down in a matter of days, both as breakfast with yogurt and as a snack. It has a mild peachy hint and smells like heaven while it’s baking. I didn’t bother peeling the peaches because I would eat the skins on them anyway if I were to eat them raw. If you are inclined to do so, go ahead, but that step seems completely unnecessary, in my opinion.

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INGREDIENTS:

(Yields 10 servings / 0.55 EUR per serving / 5.49 EUR for all)

5 cups old fashioned oats (1.00 EUR)

1 cup ground walnuts (1.00 EUR)

½ cup ground flax seed (0.47 EUR)

½ cup sunflower seeds (0.47 EUR)

1 tsp salt (0.01 EUR)

1 tsp ground cinnamon (0.07 EUR)

½ tsp ground nutmeg (0.03 EUR)

4 large peaches (1.07 EUR)

½ cup honey (0.67 EUR)

1 tsp pure vanilla extract (0.03 EUR)

5 tbsp butter, melted (0.67 EUR)

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METHOD:

Preheat oven to 175°. Line a large baking tray with parchment paper and set aside. In a large bowl whisk together oats, walnuts, flax seed, sunflower seeds, salt, cinnamon and nutmeg. Pit peaches and cut into chunks, then add to a food processor and pulse into puree. Add honey, vanilla and melted butter to peach puree and blitz a bit more in a food processor to combine. Pour the wet mixture over dry ingredients and stir to combine. I find that the easiest way to do this (albeit, a bit messy) is to just use my hands.

Turn the mixture out on a prepared baking tray and spread out evenly. Don’t press the granola down too much, rather leave it in clumps to get a nice chewy and crispy texture mix. Bake for about 1 hour and 15 minutes, until crispy and golden, while stirring once or twice during baking. Allow granola to cool down completely on a tray before storing in the fridge in an airtight container.

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Ova je granola ispala pravi hit. Potamanili smo ju u samo par dana, kao doručak sa jogurtom i kao snack. Ima blagi okus po breskvama, a miriši stvarno divno kada se peče. Nisam se gnjavila sa time da gulim bresvke, jer bi kožu ionako pojela da breskve jedem sirove. Ako ste vi raspoloženi za guljenje bresaka, slobodno prionite, ali po meni bi to bio sasvim nepotreban korak.

SASTOJCI:

(Za 10 porcija / 4,10 kn po porciji / 40,96 kn za sve)

5 šalica krupnih zobenih pahuljica (7,50 kn)

1 šalica mljevenih oraha (7,50 kn)

½ šalice mljevenih sjemenki lana (3,50 kn)

½ šalice suncokretovih sjemenki (3,50 kn)

1 žličica soli (0,01 kn)

1 žličica mljevenog cimeta (0,50 kn)

1/2 žličice mljevenog muškatnog oraščića (0,25 kn)

4 velike breskve (8,00 kn)

½ šalice meda (5,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

5 žlica maslaca, rastopljenih (5,00 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C. Obložite veliki protvan papirom za pečenje i stavite na stranu. U velikoj zdjeli pomiješajte zobene pahuljice, orahe, lan, suncokretove sjemenke, sol, cimet i muškatni oraščić. Očistite breskve od koštica i narežite na komade, pa ih ubacite u multipraktik i propasirajte u pire. Ubacite unutra i med, vaniliju i rastopljeni maslac, pa kratko propulsirajte da se sve pomiješa. Prelijte mokre sastojke preko suhih i dobro promiješajte. Meni je nekako najlakše (iako možda ne i najčišće) sve izmiješati rukama.

Iskrenite smjesu na pripremljeni protvan i ravnomjerno raširite. Nemojte previše utiskivati granolu u protvan, rađe ju ostavite u grudama da dobijete kombinaciju hrskave i mekanije teksture. Pecite oko sat i 15 minuta, dok se granola ne zahrska i dobije zlatno-smeđu boju, a jednom ili dva puta tijekom pečenja dobro promiješajte. Pustite da se granola skroz ohladi na protvanu prije nego ju u hermetički zatvorenoj posudi spremite u hladnjak.

Peach Pie Granola / Granola sa breskvama