Morning Inspiration: summer edition

Italian Style French Toast

Remember last week’s panettone brunch post? Today little hint of what you can do with the leftovers (if there are any haha). Delicious french toasts made of panettone slices instead of the bread slices is definitely something you will fall in love with!
All you have to do is to take the panettone pieces, spread them with slightly beaten egg and coat them with sugar. Then, fry on a normal size pan, add some seasonfruit and voila!

Morning Inspiration: summer edition

Chia Seed Parfait

Chia is known as one of the superfoods, because it contains so many valuable macros. A standard 2 tbsp (24 g) serving of chia seeds contains:

  • calories: 117,
  • protein: 4g,
  • fat: 7.4g,
  • fiber: 8.3g.

It contains all eight essential amino acids and a host of trace minerals and micronutrients. To put it in easy comparative terms, each 2 tbsp serving of chia offers:

  •     Five times the omega-3 content of a 1/4-cup serving of walnuts;
  •     Twice the iron and magnesium of a cup of spinach;
  •     As much calcium as a half-cup of milk;
  •     As much potassium as a third of a banana;
  •     More than twice the fiber of a cup of oatmeal.

Bodybuilding.com says.

To make chia tasty and soften it a little, soak it in coconut milk in the evening and leave it overnight. It will be thick like yogurt and it will taste really good.  To make my breakfast parfait I made mango pure and inserted it into a veck jar, then covered it with my coconut chia mixture and to finish it up, I put some strawberries and kiwi pieces on top.
It made me full for so many hours and it was so good!
It can be all prepared the night before as a to-go snack or as a breakfast in a hurry.

Morning Inspiration: summer edition

Summer Blueberry Smoothie

Great for a hot, sunny morning. Really, I mean r e a l l y easy and r e a l l y delicious breakfast idea.
To make this beautiful and tasty smoothie, you’ll have to take some pre-frozen blueberries (they’ll taste much better if you freeze them by your own than if you buy them frozen at the grocery store) and blend them with oat milk. It will be quite nutritious and very very good!

Morning Inspiration: spring edition

Peanut Butter Sandwiches

As you may already know, we make a lot of foods at home. So, I’d like to tell you about homemade peanut butter spread on the homemade rye bread slices. All sprinkled with dried crunberries and sunflower seeds.
To make homemade peanut butter you’ll need 500g slightly roasted (not fried – very very important) or raw peanuts, 1 tsp of sugar and 1/4 tsp of salt. All you have to do is to place all the ingredients in a blender and wait for the creamy heaven. Depending on what you’d like your butter to be, you can mix it until very very creamy or you can add somy crushed peanuts to make it crunchy.

Morning Inspiration: spring edition

Today, something frooty.. pomagranate bowl!
Because we can easly feel a spring vibe already now, in april, I decided to show you one of the ‘detoxifying dishes’, which is just pefect for a morning snack or any other treat during the warm day.Here, in the picture there’s basically a pomagranate and coconut flakes.

Donuts

Donuts

Valentine’s Day gets closer and closer and makes a great opportunity to prepare a special breakfast or a fancy snack. One of my ideas for that day is to bake, yes, you’ve read correctly, to bake some donuts at home.

Ingredients:

  • 100 ml warm milk
  •     50 g fresh yeast
  •    370 g wheat flour (the one used to make cakes)
  •    50 g sugar
  •     3/4 tsp salt
  •     3 eggs
  •     170 g butter
    powdered sugar to make iceing

Preparation

Firstable, make sure yeast, eggs and butter are in room temperature. Cut butter into pieces and warm it up.
Make a yeast solution – mix warm milk, crumbled yeast, 1 teaspoon of sugar and 1 tablespoon of flour, leave to rise for 10 minutes, covered with a cloth. Solution should lather quite a lot. Jar, where the yeast is, can be inserted into a pot of hot water, it will help the yeast grow. When the yeast has already filled the cup, add it to the bowl with the flour.
Sift flour, sugar and salt into a large bowl. Then pour the solution of yeast and stir with a spoon. Gradually add the eggs while mixing the ingredients with a wooden spoon. Then knead by hand for about 10 minutes or 7 minutes with a hook mixer (level 4). At the end of the dough should be smooth. Then, add pieces of soft butter and knead again. At the end we get a flexible and shiny dough. Cover it with a cloth and let it stand for about an hour to rise.
When dough has rised punch it with a fist and quickly knead by hand. Form the dough into a ball. Flatter cake batter to about 1cm high. You can sprinkle the dough with flour if it’s too sticky. Cut circles with a cookie cutter or with a glass. Then, cut out donut holes. Remember that the dough will increase again in the oven, so you should cut bigger holes than you’d like them to be in the end.
Leave donuts for 1/2 hour to make dough roughly double the volume.
Preheat the oven to 180C (350F) degrees. Bake for 13 – 15 minutes. Leave your donuts to cool for about 10 minutes.
When donuts are still a little warm, but not hot, glaze them with iceing.

Banana Raspberry Pancakes

Banana Raspberry Pancakes

Banana Raspberry Pancakes

As the weekend is forthcoming I wanted to share with you a delicious breakfast idea.
Today I’m going to tell you a recipe for a kind of healthy pancakes. If you love pancakes, as much as I do, you will love this recipe endlessly!

To make Banana Raspberry Pancakes you will need:

  • 1 cup spelt flour
  • 1 tsp baking powder
  • 1 tbsp caster cane sugar
  • 3/4 cup almond milk
  • 1 egg, lightly beaten
  • 2 large bananas, mashed
  • 1 cup (or more) raspberries
  • any oil or cooking spray to spread the pan

Sift flour and baking powder into a bowl. Stir sugar. Make a well in center to put wet ingredients by following step.
Whisk milk and egg together in a bowl. Add pre-mashed banana. Stir to combine. Pour wet mixture into the well. Stir to combine. Add raspberries to your dough.
Oil your non-stick frying pan. Heat over medium heat. Use about one tablespoon of batter at time, cook your pancakes for a minute or until you can see bubbles of air on a pancake. Carefully turn. Cook for 1 to 2 minutes or until golden and cooked through.
Pur a ready pancake on a wire rack to cool down.
Well done! Your pancakes are ready to serve! Enjoy!