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

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.

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

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

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

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

Cherry Oat Cake / Kolač od trešanja i zobenog brašna

The other day I tried to decide between a cherry pie, or a cherry something else. Let me tell you, I was definitely leaning towards a cherry pie, but all that butter and sugar got me thinking is this really what I want to stuff my face with on a hot summer day? So I whipped up a healthier version of a cherry cake and never looked back.

Also, I decided to use oat flour in this recipe, but don’t fret if you don’t have any on hand. You can just pulse old fashioned or instant oats in a food processor and voila.

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INGREDIENTS:

(Yields 1 cake / 2.79 EUR)

For the batter:

2 eggs (0.40 EUR)

Pinch of salt (0.01 EUR)

1 tsp vanilla extract (0.03 EUR)

1 cup yogurt (0.40 EUR)

4 tbsp butter, melted (0.53 EUR)

½ cup brown sugar (0.13 EUR)

1 cup oat flour (0.17 EUR)

1 cup whole wheat flour (0.10 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

4 tbsp ground flax seeds (0.13 EUR)

2 cups cherries, pitted and halved (0.67 EUR)

Additional:

Butter for greasing the pan (0.13 EUR)

2 tbsp brown sugar for sprinkling (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Grease a baking dish with butter and set aside. In a bowl, whisk together eggs, salt, vanilla and yogurt. Pour in melted butter and whisk until fully incorporated. In another bowl whisk together sugar, flours, baking powder, baking soda and flax seeds. Pour wet ingredients over dry ones and stir until just combined. Fold in cherries and pour the batter into a prepared baking dish. Gently shake the dish to even out the batter and sprinkle sugar on top. Bake for 25-30 minutes, until crispy and golden brown and a skewer inserted into the cake comes out clean. Allow the cake to come to room temperature before slicing.

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Neki sam se dan dvoumila da li da napravim pitu od trešanja ili nešto drugo od trešanja. Da odmah priznam, definitivno sam naginjala prema piti od trešanja. Ali sam se ipak na vrijeme zaustavila i dva puta promislila o tome da li po ovoj vrućini u sebe zaista želim natovariti toliku količinu maslaca i šećera. Na kraju sam smutila zdraviju verziju kolača od trešanja i nisam uopće požalila.

Također, odlučila sam u kolač ubaciti i zobeno brašno. Ne brinite ako ga nemate pri ruci, samo smeljite krupne ili sitne zobene pahuljice u multipraktiku.

SASTOJCI:

(Za 1 kolač / 21,82 kn)

Za smjesu:

2 jaja (3,00 kn)

Prstohvat soli (0,01 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica jogurta (3,00 kn)

4 žlice maslaca, rastopljene (4,00 kn)

½ šalice smeđeg šećera (2,00 kn)

1 šalica zobenog brašna (1,25 kn)

1 šalica integralnog pšeničnog brašna (0,75 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

4 žlice mljevenih sjemenki lana (1,00 kn)

2 šalice trešanja, odkoštenih i prepolovljenih (5,00 kn)

Dodatno:

Maslac za namastiti protvan (1,00 kn)

2 žlice smeđeg šećera za posipanje (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Maslacem namastite posudu za pečenje i stavite na stranu. U zdjeli razmutite jaja, sol, vaniliju i jogurt. Ulijte u smjesu rastopljeni maslac i promiješajte dok se sve ne sjedini. Prelijte mokre sastojke preko suhih i kratko promiješajte da smjesa bude jednolična. Nježno umiješajte trešnje, pa smjesu ulijte u pripremljenu posudu. Lagano protresite posudu da se sve poravna, te po vrhu pospijte šećer. Kolač pecite 25-30 minuta, dok se po površini ne zahrska i ne dobije lijepu zlatno-smeđu boju. Znati ćete da je gotov kada upiknete štapićem, a na štapiću ne ostane smjese. Pustite da se kolač ohladi na sobnu temperaturu prije nego ga krenete rezati.

Cherry Oat Cake / Kolač od trešanja i zobenog brašna

Healthy Blueberry Breakfast Muffins / Zdravi doručak – mafini od borovnice

Guys, these muffins are pretty healthy and don’t taste like crap! I think I’m onto something here.

Blueberries are by far my favorite fruit to add to baked goods. They’re super healthy and don’t end up tart when baked, so you really need only a little bit of sugar to keep the batter tasty. Having these muffins first thing in the morning is like having a cake for breakfast, minus the guilt for stuffing your face with sweets.

Also, if you don’t have oat flour on hand, don’t panic. Just pulse rolled oats in a food processor until finely ground. And don’t worry about chunkier pieces in the flour either, it’s all gonna turn out fine.

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INGREDIENTS:

(Yields 12 muffins / 0.27 EUR per muffin / 3.25 EUR for all)

For the muffins:

2 eggs (0.40 EUR)

Pinch of salt (0.01 EUR)

1 tsp vanilla extract (0.03 EUR)

1 cup buttermilk (0.53 EUR)

2 tbsp butter, melted (0.27 EUR)

4 tbsp brown sugar (0.13 EUR)

1 cup oat flour (0.17 EUR)

1 cup whole wheat flour (0.10 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

4 tbsp ground flax seeds (0.13 EUR)

1 cup frozen blueberries (1.33 EUR)

Additional:

Butter for greasing the muffin tin (0.13 EUR)

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METHOD:

Preheat the oven to 200°C. If using tin molds, grease them with a bit of butter, but skip this step for silicone molds. Set aside. In a bowl, whisk eggs together with salt, vanilla and buttermilk. Whisk in melted butter and brown sugar. Add in flours, baking powder, baking soda and flax seeds. Stir until just combined. Gently fold in frozen blueberries and divide the batter between prepared muffin molds. Bake for 20 minutes, until slightly golden and crisped up at the top. Serve warm, or at room temperature.

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Dragi ljudi, ovi mafini su poprilično zdravi, a nemaju okus po kartonu! Mislim da sam na tragu nečega.

Borovnice su mi definitivno najdraže voće za ubaciti u kolače. Zdrave su, a ne zakisele se kada se ispeku, tako da vam treba samo mrvica šećera da smjesa i dalje ostane ukusna. Kada pojedete ovaj mafin odma ujutro osjećati ćete se kao da se za doručak častite sa kolačima, ali bez one krivnje što ste se prejeli tone šećera.

Također, ako nemate zobenog brašna ne očajavajte. Samo propulsirajte zobene pahuljice u multipraktiku u fini prah. I ne brinite ako unutra ostane i krupnijih komadića, sve će se to fino ispeći.

SASTOJCI:

(Za 12 mafina / 2,03 kn po mafinu / 24,32 kn za sve)

Za mafine:

2 jaja (3,00 kn)

Prstohvat soli (0,01 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica kiselog mlijeka (4,00 kn)

2 žlice maslaca, rastopljene (2,00 kn)

4 žlice smeđeg šećera (1,00 kn)

1 šalica zobenog brašna (1,25 kn)

1 šalica integralnog pšeničnog brašna (0,75 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

4 žlice mljevenih sjemenki lana (1,00 kn)

1 šalica smrznutih borovnica (10,00 kn)

Dodatno:

Maslac za namastiti kalupe za mafine (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ako koristite plehnate kalupe za mafine, malo ih namastite maslacem, ali preskočite ovaj korak za silikonske kalupe. Stavite na stranu. U zdjeli razmutite jaja sa soli, vanilijom i kiselim mlijekom. Umutite unutra rastopljeni maslac i smeđi šećer. Ubacite oba brašna, prašak za pecivo, sodu bikarbonu i lan, pa promiješajte tek toliko da se sve sjedini. Na kraju nježno umiješajte smrznute borovnice i raspodijelite smjesu po pripremljenim kalupima. Pecite 20 minuta, dok se mafini po vrhu lagano ne zahrskaju i ne postanu zlatni. Poslužite ih tople ili na sobnoj temperaturi.

Healthy Blueberry Breakfast Muffins / Zdravi doručak – mafini od borovnice

Seedy No-Knead Overnight Oat Bread / Kruh koji se ne mijesi sa sjemenkama i zobenim brašnom

I’m trying to eat more oats, so I’m also figuring out how to incorporate them into everything and anything. One of the good ways is using oat flour in baking. Don’t worry if you can’t find any oat flour, though. Just throw some rolled oats into a food processor and pulse to grind them down. You can also control the texture that way too, and maybe leave it on a bit chunkier side if you are so inclined.

This bread whips up in no time and is so tasty that you really have to give it a try. It also bakes in a preheated oven-safe dish, so the crust is gonna be all crispy and cracked but the inside will remain moist and juicy. For those types of things I use a heavy cast iron lidded pot, but any heavy lidded oven-safe dish will do.

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INGREDIENTS:

(Yields 1 loaf / 0.97 EUR)

For the dough:

1 cup oat flour (0.17 EUR)

1 cup whole-wheat flour (0.10 EUR)

3 tbsp ground flax seeds (0.10 EUR)

4 tbsp pumpkin seeds (0.27 EUR)

4 tbsp sunflower seeds (0.27 EUR)

¼ tsp active dry yeast (0.03 EUR)

1 tbsp sugar (0.01 EUR)

1 tsp salt (0.01 EUR)

1 and ¼ cup warm water (–)

Additional:

Extra flour for dusting (0.01 EUR)

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METHOD:

In a large mixing bowl, whisk together all of the dry ingredients. Pour warm water over the mixture and stir with a spoon to form shabby dough. Cover the mixing bowl with cling foil and allow the dough to rise overnight in a warm room.

After the overnight fermentation, dump the dough on a well-floured counter, fold over with a dough scraper a couple of times and shape into a ball. Transfer the dough to a bowl lined with parchment paper, similar in shape and size to the dish you’re going to use for baking. Cover with clean tea towel and leave to rise for a second time for another hour.

Preheat the oven together with a heavy oven-safe lidded pot to 220°C. This is gonna take about 30 minutes, so plan the second dough proofing accordingly. Once the oven and the heavy pot are thoroughly preheated, carefully transfer the dough together with parchment paper into the hot pot and bake covered for 30 minutes. After 30 minutes, uncover and bake for additional 10 minutes to get that lovely crust.

Once the bread is done, transfer it to a wire rack and allow it to cool completely before slicing into it.

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Ovih se dana trudim jesti više zobenih pahuljica, a tokđer smišljam i načine kako ih ubaciti u razna jela. Jedna super metoda je korištenje zobenog brašna pri pečenju. No, ne brinite ako nigdje ne možete pronaći zobeno brašno. Samo ubacite zobene pahuljice u multipraktik i propulsirajte ih da se smelju. Na taj način također možete kontrolirati i teksturu, pa ako ste tako raspoloženi, imate mogućnost i da dobijete krupnije mljeveno brašno.

Smutiti ovaj kruh je stvarno čas posla, a tako je fini da ga jednostavno morate isprobati. Također, peče se u zagrijanoj posudi pa da će korica biti hrskava i ispucana, a unutrašnjost sočna. Za takve stvari ja uvijek koristim teški lonac sa poklopcem od lijevanog željeza. Naravno, svaka teška posuda sa poklopcem koja smije u pećnicu ovdje funkcionira.

SASTOJCI:

(Za 1 štucu / 7,16 kn)

Za tijesto:

1 šalica zobenog brašna (1,25 kn)

1 šalica integralnog pšeničnog brašna (0,75 kn)

3 žlice mljevenih sjemenki lana (0,75 kn)

4 žlice bučinih sjemenki (2,00 kn)

4 žlice suncokretovih sjemenki (2,00 kn)

¼ žličice suhog kvasca (0,25 kn)

1 žlica šećera (0,05 kn)

1 žličica soli (0,01 kn)

1 i ¼ šalice tople vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli pomiješajte sve suhe sastojke. Prelijte vodom i žlicom miješajte dok se ne formira labavo tijesto. Pokrijte zdjelu prijanjajućom folijom i pustite da se tijesto diže preko noći u toploj prostoriji.

Nakon što je tijesto isfermentiralo preko noći, iskrenite ga na dobro pobrašnjenu radnu plohu. Tijesto par puta preklopite strugalicom i oblikujte u loptu. Preselite kuglu tijesta u posudu obloženu papirom za pečenje, a koja veličinom i oblikom približno odgovara posudi u kojoj ćete kasnije peći kruh. Pokrijte posudu čistom krpom i ostavite da se tijesto drugi puta diže još sat vremena.

Zagrijte pećnicu skupa sa teškom posudom s poklopcem na 220°C. Za ovo će vam trebati oko 30 minuta, pa tako gledajte da planirate i drugo dizanje tijesta. Kada su pećnica i posuda zagrijani, pažljivo preselite tijesto skupa sa papirom za pečenje u vruću posudu i pecite poklopljeno 30 minuta. Nakon 30 minuta otklopite i pecite još 10 minuta da se napravi lijepa korica.

Kada je kruh gotov, preselite ga na rešetku i skroz ohladite prije rezanja.

Seedy No-Knead Overnight Oat Bread / Kruh koji se ne mijesi sa sjemenkama i zobenim brašnom

Oatmeal with Roasted Strawberries / Zobena kaša sa pečenim jagodama

Strawberries are finally in season and I am looking for ways to have them with everything. I love fresh strawberries, but roasting them and slathering on your oatmeal makes you feel like you are eating a decadent desert for breakfast. And we all know that you’ve gotta treat yourself, right? The recipe below is for bulk so I have breakfast to take to work during the week, but feel free to cut it down and adjust the amounts to your needs and liking.

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INGREDIENTS:

(Yields 5 serving / 0.69 EUR per serving / 3.45 EUR for all)

For strawberries:

½ kilo fresh strawberries (2.00 EUR)

2 tbsp olive oil (0.09 EUR)

Good pinch of salt (0.01 EUR)

2 tbsp sugar (0.03 EUR)

For oatmeal:

2 cups instant oats (0.27 EUR)

¼ cup ground flax seed (0.40 EUR)

½ cup raisins (0.40 EUR)

2 tbsp honey (0.27 EUR)

1 tsp cinnamon (0.07 EUR)

1 tsp ground ginger (0.07 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Pinch of salt (0.01 EUR)

3 cups water (–)

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METHOD:

Preheat oven to 200°C. Wash, hull and halve strawberries, then toss with olive oil, salt and sugar and spread in a pan in a single layer. Roast for about 40 minutes, until strawberries are slightly caramelized and juices in the pan are slightly thickened.

While the strawberries are roasting, prepare the oatmeal. Mix up all of the ingredients in a pot and bring to a simmer. Cook for about 5 minutes, while stirring constantly. Serve the warm oatmeal topped with strawberries and their juices.

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Napokon smo dočekali sezonu jagoda, pa stalno smišljam načine kako da ih ubacim u razna jela. Obožavam svježe jagode, ali kada pečene jagode nabacite na zobenu kašu imate osjećaj da za doručak jedete dekadentni desert. A svi znamo da se trebamo počastiti, zar ne? Recept u nastavku je za veću količinu, kako bi si osigurala doručak za ponijeti na posao preko tjedna. Vi slobodno prilagodite sastojke svojim potrebama i željama.

SASTOJCI:

(Za 5 porcija / 5,42 kn po porciji / 27,08 kn za sve)

Za jagode:

½ kilograma svježih jagoda (15,00 kn)

2 žlice maslinovog ulja (0,66 kn)

Dobar prstohvat soli (0,01 kn)

2 žlice šećera (0,20 kn)

Za zobenu kašu:

2 šalice sitnih zobenih pahuljica (2,00 kn)

¼ šalice mljevenih sjemenki lana (3,00 kn)

½ šalice grožđica (3,00 kn)

2 žlice meda (2,00 kn)

1 žličica cimeta (0,50 kn)

1 žličica đumbira u prahu (0,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Prstohvat soli (0,01 kn)

3 šalice vode (–)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite, očistite i raspolovite jagode. Pomiješajte jagode sa maslinovim uljem, soli i šećerom, pa raširite po protvanu u jednom sloju. Pecite oko 40 minuta, dok se jagode lagano ne zakarameliziraju, a sokovi na dnu protvana malo ne zgusnu.

Dok se jagode peku pripremite zobenu kašu. Sve sastojke pomiješajte u loncu i pustite da zavrije. Kuhajte oko 5 minuta, uz stalno miješanje. Poslužite jagode sa zgusnutim sokovima preko tople zobene kaše.

Oatmeal with Roasted Strawberries / Zobena kaša sa pečenim jagodama