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Healthy Vegan Oat Biscuits

April 5th  •  Posted in Recipe

Healthy vegan oat biscuits

I was mentioning in my latest post we’re experimenting with fruit puree and biscuits recipes, and actually all of them are inspired by this recipe I’m sharing today. OK so this includes words like ‘healthy’, ‘vegan’ and ‘oat’, but these biscuits are not as they sound at all: they taste nutty and flavourful, they are crunchy and intense, slightly chocolate-y and especially delicious when still warm and almost soft in the middle, but perfect the morning after for a nice crunchy breakfast option.

And yes, they’re also completely vegan and healthy at the same time, which is the surprising part, if you ask me! Because they taste like regular biscuits if not even better! But without unhealthy fats, dairy, refined sugars or flours. And they’ll be ready in less than half an hour as well!

Healthy vegan oat biscuits
Healthy vegan oat biscuits
Healthy vegan oat biscuits

Makes around 20-22 small oat biscuits:

Healthy Vegan Oat Biscuits

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Serving Size: 20-22 small biscuits

Healthy Vegan Oat Biscuits

Ingredients

  • 80g whole wheat flour
  • 80g oat flour
  • 10g hemp flour*
  • 70g raw brown sugar
  • 45ml seed oil*
  • 60g whole hazelnuts
  • 50g soy or rise milk
  • 1/4 teaspoon baking soda
  • A pinch of salt
  • 30g dark chocolate chips

  • *Use 50ml of seed oil if you replace hemp flour with regular flour

Instructions

01 :: Preheat the oven to 180°C.

02 :: Put the hazelnuts into a grinder and mince them until they're reduced to a very fine powder.

02 :: In a large bowl mix together the dry ingredients with a spoon: flours, sugar, hazelnuts, baking soda, salt and chocolate chips.

03 :: Add the wet ingredients, milk and oil, at once in the dry ingredients bowl: using a wooden spoon, or better, an electric whisk, mix all the ingredients together until you'll have a thick dough you'll need to knead with your hands a little to shape it into a ball.

04 :: Place the dough between two pieces of parchment paper and, using a rolling pin, roll the dough until 1cm thick. Use a cookie cutter to shape your biscuits and place them on a baking tin lined with parchment paper. You'll need to repeat this step a couple of times until you have no dough left and have obtained a couple of tins of biscuits.

05 :: Bake in preheated oven at 180°C for 13 minutes. Do not over bake even if they don't seem done just yet: they'll harden later, don't risk to burn them! Remove from the oven and leave them cool completely (or almost) on their tin before transferring them into a plate! Enjoy!

http://www.miel-cafe.com/2016/04/healthy-vegan-oat-biscuits.html

Healthy vegan oat biscuits

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They’ve quickly become some of my favourites!
Would really love to know if you’ll give them a try & what you think! x

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Chocolate Hot Cross Buns

March 26th  •  Posted in Recipe

Chocolate Hot Cross Buns

With Easter falling tomorrow, it was a little bit sad I haven’t really talked about chocolate at all on the blog yet, right? Well, fear not, me and Lindt have teamed up to bring you a chocolate-y version of the delicious classic that hot cross buns are. Slightly spicy and covered in an amazing honey glaze, with big chunks of melting Lindt milk chocolate in the middle – don’t they sound amazing already? And they are!

Now I don’t know about you, but I have no difficulties in finishing up my Easter chocolate eggs by any means, but if you’ll ever happen to wonder “what I can do to use up my chocolate this year?”, can I say Easter chocolate in baking tastes even better than regular chocolate? So yes, you might as well want to use the excuse that you have chocolate to finish up to try out this recipe, or maybe use the recipe as an excuse to crack open your chocolate eggs a little bit earlier just to make sure you’ll have hot cross buns at the ready for Sunday’s breakfast? No one will ever tell you ate that extra chunk while baking! 😉

Chocolate Hot Cross Buns
Chocolate Hot Cross Buns
Chocolate Hot Cross Buns

Based on your preferences you can use either dark or milk chocolate (or both!), yet I think milk chocolate make them that little extra creamy when warm that it’s never too bad for my liking, you know. Imagine to slice them in halves and spread a nice knob of butter on a warm bun with melted chocolate chunks all over it… have I convinced you yet?

Also, if you plan to bake a big batch (because let’s face it, they’re not the quickest thing to bake – but they’re worth it!), as they’re better eaten fresh, you can always think about freezing some of them after they’re ready, and then take them out of the freezer a couple of hours before, then place them in the oven to warm up slightly just for the chocolate to melt down a bit. They’ll taste as freshly baked!

Chocolate Hot Cross Buns
Chocolate Hot Cross Buns
Chocolate Hot Cross Buns

Recipe adapted slightly from this Jamie Oliver one.

Chocolate Hot Cross Buns

Chocolate Hot Cross Buns

Ingredients

  • 250ml whole milk
  • 55g unsalted butter
  • 4 tablespoons freshly squeezed orange juice
  • 1 large egg
  • 500g strong bread flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 heaped tablespoons cocoa powder
  • 80g raw brown sugar
  • 14g dry yeast
  • 75g milk chocolate from Lindt Easter Egg*


  • 50g white flour + 6 tablespoons water
  • 1 extra tablespoon brown sugar + 3 tablespoons honey

Instructions

01 :: Place milk and butter in a pan and place on a low heat until the butter has melted completely. Remove from heat and leave to cool down slightly before adding the orange juice and egg and whisking nicely until all the ingredients are combined.

02 :: In a large bowl mix all the dry ingredients together: flour, sugar, spices, chocolate chopped into big chunks, yeast and cocoa powder. Use a spoon to give them a nice stir, then make a well in the centre and pour in the milk and butter mixture.

03 :: Use a fork to stir and then your hands to knead the dough until smooth. Cover the dough with plastic wrap and place it in a warm place for one hour, or until it has doubled in size.

04 :: Remove from the plastic wrap and knead the dough for a couple more minutes before cutting it into halves and shaping both into sausages. Cut the two of them into 6 equal pieces each and shape each of them into balls before placing on a baking tray lined with parchment paper.

05 :: Cover with plastic wrap again and prove for another 45 minutes until each bun has doubled in size.

06 :: In the meanwhile mix together the white flour with water to obtain a slightly wet mixture you can put in a piping bag to create the cross shape on top of each bun just before they go in the oven.

07 :: Bake in preheated oven at 190° for 20 minutes. In the meanwhile prepare the glaze by pouring both the honey and sugar into a small saucepan and placing it on a low heat until the sugar has melted completely and the honey is nicely runny.

08 :: When the buns are done, remove from the oven and brush the glaze on top of each of them. Let them cool for 5 to 10 minutes and serve still slightly warm with unsalted butter to spread on top!

http://www.miel-cafe.com/2016/03/chocolate-hot-cross-buns.html

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Hope you all have a lovely Easter filled with chocolate and hot cross buns and lots of food & joy!
Will you give this recipe a try? Let me know! x

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Chocolate Buckwheat Pancakes + Blueberry Topping

February 7th  •  Posted in Recipe

Chocolate Buckwheat Pancakes + Blueberry topping

It’s Pancake Day in two days, and even though I believe you can ‘treat’ yourself to pancakes literally everyday (there are a lot of healthy versions that tastes just as good!), it’s a pretty exciting recurrency isn’t it?!

Here in Italy Pancake Day is called ‘Martedì Grasso’: it’s the very last day before Lent, the last chance to enjoy some traditional ‘fat eating’ and the last day of our well-known Italian Carnevale. We actually don’t have a custom of eating pancakes but a traditional food we eat is ‘Chiacchiere’ (Angel Wings), sweet fried dough (very simple flour, eggs and sugar dough with a touch of rum) covered in icing sugar, very basic but such a nice delicious classic. Differently from classic pancakes, they are friable and crispy. But I’ll reveal something: we love just pancakes as much, in any of their forms, so we use it as an excuse to have them too on Pancake Day!

And today I’ve a new exciting pancake recipe just in time for Tuesday! This chocolate buckwheat pancakes are healthy,  indulgent and delicious and I won’t be surprised if you’ll find yourself eating them even after Pancake Day is gone! I love how melted chocolate chips create a fudgy heart and how well they pair with thick delicious blueberry jam (did you know IKEA has the best organic blueberry jam out there? No, me neither!).

Chocolate Buckwheat Pancakes + Blueberry topping
Chocolate Buckwheat Pancakes + Blueberry topping
Chocolate Buckwheat Pancakes + Blueberry topping
Chocolate Buckwheat Pancakes + Blueberry Topping

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving Size: 7 medium pancakes

Chocolate Buckwheat Pancakes + Blueberry Topping

Ingredients

  • 50g Buckwheat flour
  • 25g white flour*
  • 1 coffespoon baking powder
  • 2 tablespoons chocolate chips
  • 2 teaspoons cocoa powder
  • 2 tablespoons unrefined brown sugar
  • 100ml whole milk (or non-dairy milk)
  • 1 medium egg
  • Coconut Oil to pan-fry & Blueberry jam + butter to top
  • *Replace with gluten-free flour if needed.

Instructions

1 :: To start measure out all your dry ingredients (sugar, flours, cocoa powder, baking powder and chocolate chips) and mix them together in a large bowl.

2 :: Whisk the egg and the milk together in a different bowl, then add the wet ingredients to the dry ingredients and whisk well until nicely incorporated. The mixture should be quite liquid and runny - if too dry add a couple of splashes of milk.

3 :: Heat up a non-stick pan and melt down 1/2 teaspoon of coconut oil, then place two heaping tablespoons of pancake batter into the coconut oil. Cook on the first side until bubbles form on top, then use a spatula to flip it over and cook on the other side for a minute or two. Repeat for all the pancakes (use 1/2 teaspoon of coconut oil for each one).

4 :: To serve pile them up on plates, place a cube of butter into the pan you used for the pancakes and melt it down just slightly (not completely); top the pancakes with melting butter and sweet thick blueberry jam! Enjoy!

http://www.miel-cafe.com/2016/02/chocolate-buckwheat-pancakes-blueberry-topping.html

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Let me know if you give this one a try and what are your Pancake Day traditions and plans! x

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