Breakfast Cookies

Cookies for breakfast? Sure! I remember when I was on holiday as a child, my sister and I would always make a beeline for the sweet breakfast treats at the hotel buffet: pancakes, pastries, cakes and also cookies. It was so exciting to us that we could have these foods for breakfast. (My mom always made sure we ate a bowl of fruit first, though – something I appreciate today more than back then 😉 )

As much as I still love the idea of having cookies for breakfast, my tastes and preferences have changed, and I no longer consider cookies with lots of sugar and refined ingredients a great way to start the day. That’s why I’ve created this recipe – cookies so wholesome and nourishing that they really can replace breakfast, but also sweet and yummy enough to taste like a cheeky little treat.

I made these to take to a yoga brunch last weekend, and have since been eating them for breakfast as well as an afternoon snack. They’re especially perfect to have on the go, if there’s no time for a sit-down breakfast in the morning. (I tend to bring them with when staying at my boyfriend’s during the week – as we always end up rushing out the door – to eat on the tram together in the morning). They’ve also received the stamp of approval from a very tough customer – my not-at-all-fan-of-healthy-food sister. The full extent of this approval only hit me when I saw my breakfast cookie stash in the freezer had miraculously disappeared.

 

Luckily, they’re quick to make 😉

Ingredients:

  • 1 large ripe banana
  • 1 can of chickpeas (ca. 240 g drained), drained, rinsed, skins off
  • 4 tbsp smooth natural peanut butter (unsalted)
  • 5 medjool dates, pitted
  • 1 pinch of salt (unless using salted peanut butter)
  • 1/2 cup buckwheat flour
  • 2-3 heaped tsp raw cacao powder
  • some ground vanilla beans (or ca. 1 tsp vanilla extract)
  • 1/2 tsp baking powder
  • (optional: 1 tsp carob powder)
  • (optional: 1/2 cup puffed amaranth)
  • Variation 1: To take these cookies from breakfast to a slightly more indulgent treat, make a thick spread by combining: 2 tbsp smooth natural peanut butter, 1 heaped tsp raw cacao and maple syrup to taste. This you can then use as a filling for the cookies (see step 4).
  • Variation 2: Omit the cacao and mix in some dark chocolate chunks for chickpea chocolate chip breakfast cookies.

Method

  1. Blend together the banana, chickpeas, peanut butter and dates.
  2. Stir in the other ingredients (salt, buckwheat flour, cacao, baking powder – and carob and amaranth, if using) and combine well.
  3. Roll the mixture into balls (around 20) and place on a baking tray lined with baking parchment. Note: This is a very sticky mix, so keep wetting your hands to make it easier to roll – this will also allow you to smooth out the cookies.
  4. Variation 1: After rolling the mix into balls, use a finger to press down and create a little imprint in the middle. Put some of the peanut butter cacao spread in the middle (I was able to roll mine into little balls so they look like hazelnuts on the cookies).
  5. Bake in an oven preheated to 175 °C for about 8-10 minutes. (Oven temperatures vary, so keep an eye on the cookies. You want them to still be soft when coming out, as they harden a little when cooling).
  6. Enjoy them on their own, with extra peanut butter, raspberry jam, or any way you like!

xoxo

Note: The unbaked batter itself is SO delicious – feel free to just eat it as is 😉 If you specifically want to make ‘cookie dough’ for breakfast, I have a separate recipe, based on this one. (See my recipe for Chocolate Chip Cookie Dough).

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Chocolate Chip Cookie Dough

I’ve been sighting seductive bowls of chickpea cookie dough around Instagram, and couldn’t resist making my own. After all, who doesn’t want to feel like they’re eating cookie dough for breakfast, while nourishing and fueling themselves for the day ahead? There’s something just so wickedly satisfying about eating “dessert” for breakfast – having your cake (/cookie dough) and eating it too.

This recipe actually came about while creating breakfast cookies for a yoga brunch, when I realized I could easily just sit there and spoon the batter into my mouth instead of baking it. I’ve adjusted it slightly, and will be posting the recipe for the breakfast cookies separately, so stay tuned. (Update: I’ve uploaded the breakfast cookie recipe).

Servings: 2 (or 1, if you’re super hungry 😉 )

Ingredients:

  • 1 can of chickpeas (ca. 240 g, drained weight), drained, rinsed, skins off
  • 1 large ripe banana
  • 2 tbsp smooth natural peanut butter
  • 2 medjool dates
  • 1 pinch of salt
  • ground vanilla bean (or ca. 1 tsp vanilla extract)
  • (1 tsp lucuma; optional, for extra sweetness)
  • dark chocolate, cut into small chunks; I used 85% Lindt chocolate
  • Note: the cookie I used as decoration is the Vanilla Chocolate Chip cookie by My Raw Joy – definitely one to recommend!

Method:

  1. Blend all the ingredients – except for the chocolate chunks – together.
  2. Stir in the chocolate chunks and enjoy!

Variations: feel free to experiment, adding cacao powder for a more chocolatey version, or blueberries for a blueberry muffin batter (I think I might try that next…), chopped nuts etc. And for a thicker dough, add some flour, e.g. buckwheat flour.

Enjoy! 🙂

xoxo

 

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UK Food Favorites

Hello and happy Sunday!

On my trip to London the other week, I spent a fair amount of time in my favorite health food store Planet Organic, browsing, drinking in the good vibes along with my superfood coffee and, of course, stocking up on some foodie favorites. In this post I’m sharing with you some of my favorite food products, both old ones as well as new discoveries from the Health Blog Awards and Lorna Jane Active Nation day. (You can also find previous plant-based food product recommendations here and here 😉 ).

Let’s get snacking! 

Blanxart Chocolate

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This organic, artisanal, single-origin cacao chocolate from Barcelonan company Blanxart is – I’ve officially decided – my favorite chocolate of all time. I came across their bars at Planet Organic a few months ago, and was immediately drawn to them by the understated packaging and the substantiality of the actual product (who can resist a proper, ingot-like bar of chocolate?!). On my trip I stocked up on some 77% Peru and 82% Congo bars, and a square or two (ok, the whole bar on some days) perfectly satisfies deep dark chocolate cravings! I honestly can’t think of any other chocolate brand I’ve ever enjoyed this much. No flashy packing, superfood claims or distracting ingredients – just good-quality chocolate, pure and simple.

 

Moju Turmeric & Ginger Boosters

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(Image from Moju Drinks)

I tried these vibrant little shots at the Lorna Jane Active Nation event and absolutely loved them! Very simple ingredients – pineapple, lemon juice and turmeric / apple, lemon juice and ginger – and such fiery, powerful flavor. I loved them so much that I’ve made my own version back home.

DIY Boosters: For the turmeric one, just combine pineapple juice (I’ve also made a tasty one with mandarine juice) with freshly squeezed lemon juice (try it as you go along until you find the right balance for your taste), freshly grated turmeric and a pinch or two of black pepper (this increases the bioavailability of curcumin, one of the much-acclaimed active components of turmeric). For the ginger one just substitute fresh ginger, and again use lemon juice and another fruit juice of your choice. Just make sure to vigorously stir or shake before drinking. I love having a shot after breakfast, and I like to think it helps my immune system, now that we’re heading towards winter. [Also, I’ve started eating a little chunk of fresh ginger every day and am absolutely loving it – #gingerchallenge if you know what I’m talking about 😉 ].

 

Booja Booja Hazelnut Chocolate Truffle Ice Cream

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(Image from Booja Booja )

This vegan ice cream was on my list of things to try during the year I was in London, but (feel free to virtually slap me) I didn’t get around to it. I’m one of those people who is very selective about when they enjoy eating ice cream – definitely not in winter, and probably not if there are baked goods around, as I’ll always prefer those. So, it was the best surprise when my lovely friend (and the perfect hostess) Lauren, whose couch was my much appreciated bed for two nights, reappeared from the kitchen with a tub of the good stuff while we were having a cozy catch-up. I was honestly blown away by how delicious it was, and creamy yet also light at the same time. I also love the straightforward ingredients (water, agave syrup, cashew nuts, hazelnuts and cocoa powder).

Booja Booja ice cream is also available in Switzerland (I’ve seen it at the Alnatura Shop in Zurich and L’Ultimo Bacio in St. Gallen – but I’m sure it can be found in other health food shops as well). I haven’t had the heart to look at the price yet, but at least I know where to turn to when I want a special treat!

 

Rhythm 108 Sweet ‘n’ Salty Almond

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(Image from Leitchy Creates)

It was love at first bite when I tried the Sweet ‘n’ Salty Almond dessert bar from the new range by Swiss company Rhythm 108. Without the kick of salt I might have found the bar almost too sweet, but the two opposing flavors are perfectly harmonious, providing sheer melt-in-the-mouth bliss.

The bars (also in the flavors Super Coconut and Hazelnut Praline) are currently only out in the UK, but I’m hoping I’ll soon be able to get them here in Switzerland!

 

Sun & Seed Walnut Butter

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(Image from Sun and Seed)

If you follow me on Instagram, you may well have seen this glorious golden goodness luxuriously drizzled over a smoothie or porridge bowl. This is probably my all-time favorite nut butter (well, at least if we discount peanuts for technically being a legume). It tastes like liquid walnuts, which, to me, tastes like liquid happiness.

Sun & Seed also have other raw organic nut and seed spreads. Their lightly salted pumpkin seed butter is delightful – and I went through their jar of hazelnut butter in a shockingly short amount of time. (Also check out their black tahini!)

 

Jarr Kombucha

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(Image from Jarr)

While somewhat late to board the kombucha train, I have become a passionate Jarr Kombucha lover ever since attending a workshop of theirs a few months ago. I’ve had one or two other brands, but they just don’t compare if you ask me. I love all the flavors (original, ginger and passionfruit) of this fizzy fermented tea drink, but the BEST one is the newest raspberry flavor, which is only available on tap at Whole Foods in London. If only I could get my hands on it in Switzerland!

Bodyme Chia Vanilla Protein Bars

(Image from Bodyme)

I’ve already mentioned these in a previous post, so I won’t say much more, except that they’re my all-time favorite protein bars. Good ingredients, 16 g of plant protein, delicious flavor – what’s not to like??

 

Hope you’ve enjoyed reading! Let me know if you’ve tried these, or what some of your food favorites are!

xoxo

 

 

Yumchaa Indian Summer Porridge

Porridge is one of the ultimate nourishing comfort foods, and – as we’re heading towards colder weather – it seems like many of us are finding ourselves drawn to the cozy carby comforts of a hot bowl of oats.

While I do always like to mix things up with my porridge, my absolute favorite right now is tea-flavored porridge, using the limited edition ‘Indian Summer‘ rooibos blend by innovative tea company Yumchaa. I took one whiff of this and knew I would love its exotic, warming fragrances, which include chai spices, cinnamon, holy basil, ground roasted almonds and carrot flakes. The mix also contains fun little shooting stars that look absolutely delightful if you pick them out and use them to decorate your porridge.

This beautiful blend infuses my morning porridge bowl with so much flavor – its notes of Indian summer bringing an alluring warmth to winter mornings.

This is not the first of Yumchaa’s teas that I’ve tried, as they’ve been so kind as to send me some of their other flavors in the past, as well as invite me to a wonderfully relaxing Yoga & Mindfulness evening at their Tottenham Street Cafe in London, which was followed by tea (of course) and cake.* I really love their unique teas (favorites include the white tea-based ‘Gentle Giant‘, the mind-blowing ‘Blue Voodoo‘ (it really turns your tea blue!), fiery rooibos-based ‘Chilli Chilli Bang Bang‘ and ‘Peanut Butter & Jam‘), the packaging, and the vibe in their lovely cafes, which are worth keeping up to date with for things like yoga brunches 😉

*[While I have been sent this tea, I want to mention that I haven’t been paid to endorse Yumchaa or any of their products, and am only stating my genuine thoughts and opinions.]

Now, enough chatter, let’s get to the recipe!

 

Ingredients (for 1 serving)

Porridge

  • 40 g oats
  • 20 g quinoa flakes (or more oats)
  • 200 ml boiling water
  • 1 heaped tbsp Yumchaa Indian Summer tea
  • 1 tbsp maple syrup
  • 2 tbsp full fat coconut milk + 2 tbsp water (or 4 tbsp oat milk)

Toppings

  • ca. 50 g frozen berries, defrosted
  • 1 tbsp chia seeds
  • 1 tbsp orange juice
  • orange zest, from 1/2 orange
  • (maple syrup to sweeten, if desired)
  • additional: mango, nut or seed butter

 

Instructions:

  1. The night before: Pour the boiling water into a pan, mix with the looseleaf tea, place the lid on and leave overnight. (Alternative: grind the tea into a fine powder and use in your porridge the morning you make it; this saves time and adds extra flavor, but can leave you with gritty bits if the tea is not finely ground).
  2. The next morning, pour the liquid through a sieve and then back into the pan. Heat up and add the oat and quinoa flakes.
  3. Let the flakes soak up the tea-flavored water while cooking on medium heat for a few minutes.
  4. Stir in the coconut milk & water/ or oat milk as well as the maple syrup and let the porridge cook for another 5 minutes or so.
  5. While the porridge is cooking, make the chia jam by combining all the ingredients (berries, chia seeds, orange juice & zest, and – if using – maple syrup) and heating up, either in another small pan or in the microwave.  Mash it all together with a fork and set aside.
  6. Once the porridge is cooked and wonderfully creamy, serve together with the chia jam and any other toppings you desire, like mango and walnut butter.
  7. Enjoy! (Maybe with a cup of Indian Summer 😉 )

xoxo

 

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Cauliflower Butter Bean Falafels

Hello and happy Monday!

I’m back with another recipe – one that I’ve been dreaming about for quite a while now. As some of my friends know, I am slightly obsessed with a certain kind of falafel: the cauliflower butter bean falafels from the Deliciously Ella Delis in London. They are an absolute dream – perfect taste & texture – and I could never tire of them. When I was working at Wilderness Festival this August, I ate an absurd amount of them (I think my total count for the 5 days came up to 46 – don’t judge until you’ve tried them!), and got to take a generous amount home. And after all that, I am most definitely still obsessed.

So obsessed that I have tried to recreate them. And while the Deli ones will always be the epitome of falafel perfection, I am so happy with this recipe, and know I will keep coming back to it. Hope you enjoy it too!

Ingredients:

  • 250 g raw cauliflower that has been processed to a pulp (make sure to squeeze the water out after)
  • 1 can butter beans (drained weight: 240 g), processed to a paste
  • 50 g ground almonds
  • 50 g wholemeal spelt flour (or buckwheat, to make them gluten-free)
  • 1/2 20 g bunch of fresh parsley
  • 1 garlic clove, pressed
  • 1 tbsp olive oil (+ more for brushing on top)
  • 1 small dried chili, chopped (or chili flakes)
  • salt

Method:

Preheat the oven to 200 °C.

Combine all the ingredients in a large bowl and form into balls, flattening slightly. (I got around 14 small/medium-sized falafels). Place them on a baking tray lined with baking paper, brush with some olive oil, and bake for ca. 20-25 minutes. (Oven time will vary according to oven and size of falafels, so keep checking up on them).

Serve any way you like, for example with quinoa and salad, or eat as a snack 😉 (they’re very handy to pack along in a tupperware)!

Enjoy!

xoxo

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