Vegan oat cookies with pecans and apricots

Oat cookies are very easy to prepare and can have endless flavour variants depending on added ingredients. You find few recipes on my blog. Today I baked further ones because we all love them and moreover they contain ingredients rich in microelements like: oat, nuts and dried fruits. Furthermore this recipe is vegan so it eliminates lots of allergens and is friendly for various diets. Cookies are crunchy outside and chewy inside. They are incredible yummy and we can eat them without compunction as it is a healthy snack. Enjoy!


about 30 cookies



  • ¾ cup all purpose flour or glutenfree flour
  • 1 cup rolled oats
  • 60 g pecan nuts
  • 8 dried apricots
  • 75 g coconut oil
  • ¼ cup maple syrup
  • ¾ cup caster coconut sugar
  • ½ cup coconut cream
  • 1 teaspoon vanilla extract
  • 1 small ripe banana, mashed into puree



Chop nuts finely. Cut apricots with kitchen scissors into small pieces. In a large bowl mix together flour, oats and half of the coconut sugar. Add pecans and apricots.

Place oil, maple syrup, cream and remaining sugar in a saucepan and heat until boiling. Cook for further 5 minutes until thicken slightly. Pour over the flour mixture, add vanilla and banana puree and mix until combined.

Preheat oven to 325°F and line a large cookie tray with parchment paper.

Take walnut sized pieces and roll them into a ball between your palms. Place each ball onto the prepared tray. Do not keep them very tight because they will slightly rise in the oven. Flatten each ball before baking and bake each batch for 18 minutes. Just after baking cookies will be still soft, let them rest on the tray for about 10 minutes then transfer to a wire rack to cool completely.


Category: Cookies.

Tags: apricots, banana, pecans, vegan.

Sweet buns filled with ricotta and blood oranges marmalade

Filled sweet buns are very popular in countries of middle Europe. They are usually quite flat and bigger than breakfast buns. Made of soft yeast dough and filled with various fillings like: fruits, marmalade, cottage cheese, custard. During my childhood I often ate them in my way from school. My beloved one were these with cottage cheese filling. Today recipe is for that kind of sweet buns and I made the filling of ricotta cheese mixed with blood oranges marmalade. The taste is just heavenly thank the delicate moist cheese enriched with hint of oranges. Buns are soft, yummy and simply perfect for the whole family. Enjoy!


12 buns



  • 2 ¾ cups + 2 tablespoons bread flour
  • 4 teaspoons dried yeast
  • 1/3 cup lukewarm milk
  • 1/3 cup sugar
  • pinch of salt
  • ½ cup minus 1 tablespoon butter, melted
  • 2 eggs
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract


  • 220 g ricotta cheese ( ½ standard pack)
  • 7 tablespoons blood oranges marmalade (recipe here or store bought)


  • 7 teaspoons icing sugar
  • 1 tablespoon blood oranges juice


Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs, sour cream, vanilla extract and melted butter, slightly cooled.  Mix on medium speed until dough is smooth (8-10 minutes) and pulls away from the sides of the bowl. If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time. If the mixture remains too dry and crumbly, add more milk, 1 tablespoon at a time. Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1.5-2 hours until doubled in size.

Make filling: mix ingredients together.

Place the dough on a floured surface and roll out into a 18 x 12 inch rectangular. Spread the filling evenly onto the dough and roll into a swiss roll starting to fold wider site.  Cut the roll into 12 even slices. You may place each slice in one hole of 12-holes muffin pan or lay them all side by side on a flat brownie pan depending on what shape is desired: they will be more flat in brownie pan. Grease muffin pan with soft butter or line the brownie pan with parchment paper. Let stand in a warm place for 15-20 minutes to rest and preheat oven to 350°F.  Bake for about 25 minutes until light brown in colour. Serve warm or cooled.

Before serving make icing: mix icing sugar and juice until smooth thick but still liquid mixture. Pour icing over the top of buns.



Category: Yeast cakes.

Tags: orange, ricotta, yeast.

Napoleon's hats

These cookies come from German tradition and are known as ‘Mohntaschen’ what means poppy seeds pockets. They were made of shortbread pastry and filled with poppy seeds filling. Later they were adapted into Jewish kitchen where are known as ‘Hamantaschen’ what means Haman’s pockets. Today they can be filled with many various fillings depending on what the baker likes. I filled them with blood oranges marmalade and almond black sesame frangipane. After baking I named them: Napoleon’s hats because they look exactly like those hats. Enjoy!


about 46 cookies


Ingredients for pastry:

  • 2/3 cup butter, soften
  • 7 tablespoons icing sugar
  • 1 egg
  • 2 cups all purpose flour

Filling 1:

  • 5-6 tablespoons blond oranges marmalade (recipe here)

Filling 2:

  • ½ cup ground almonds
  • 4 tablespoons sugar
  • 1 tablespoon black sesame seeds
  • 1 tablespoon flour
  • 1 tablespoon butter, melted
  • 1 egg



Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make filling 2: grind sesame seeds in coffee grinder or crush with pestle and mortar. Add to remaining ingredients and mix until smooth paste.

Place the cooled pastry on a lightly floured surface and divide into half. Roll out the first part into 1/5 inch thick. Cut off circles 3-3.5 inch in diameter. Place 1 teaspoon of the filling 1 in the Middle of each circle. Lift up the edges and seal in three points making vertices of an equilateral triangle. Reroll scrapes if necessary and make more circles. Place all cookies onto large sheet lined with parchment paper and put into fridge.

Repeat with the second part of the pastry but use the filling no 2. Place cookies on second large line sheet and put into fridge. All cookies have to spend one hour in the fridge at least. You may also leave them there for overnight and bake the next day.

Preheat oven to 350°F. Bake cookies (one sheet at the time) for 20-25 minutes until golden beige and the filling is set. Cool on a wire rack.


Category: Pastries/tarts.

Tags: almonds, orange, sesame.

Blood orange marmalade

This marmalade is very easy to prepare, practically it makes by itself. I used blood oranges but the same procedure could be used with ordinary oranges or even tangerines. The taste is very clear, sweet and tangy, intensive orange-y. You can eat it with bread or waffles but also use to fill cookies or layer cakes. Enjoy!


3 medium jars



  • 500 g blond oranges (by me: 3 fruits)
  • 2 cups sugar
  • 1 cup water
  • 4 tablespoons lemon juice



Wash fruits and slice (skinned) thinly. Remove stones. Cut slices into smaller pieces by hand or in food processor (if you want smoother texture). Place oranges, sugar, water and lemon juice in medium pot and bring to the boil. Reduce heat and simmer mixture for one hour until the candy thermometer registers 220°F. Pour marmalade to clean, hot jars, close the lids and leave them upside down on the countertop until cool completely. Then they should be air proof closed. You can also store the marmalade without air proof closing for two weeks in the fridge.  


Category: Homemade pantry.

Tags: orange.

Blood orange loaf

January is blood oranges season. I wrote about them last year, baked cakes and waited all year long for new season because... THESE oranges taste totally different than ordinary oranges. They are delicate, yummy and slightly flowery. And obviously orange-y but more sweet. Today my recipe is for easy and tasty cake which contains blood oranges’ zest and juice inside and icing outside. The cake is very moist and aromatic and perfect for daily winter-y teatime. Enjoy!


loaf pan 4 ½ x 12 inch



  • ¾ cup sugar
  • zest of 1 blood orange
  • 2 cups flour
  • 2 ½ baking powder
  • pinch salt
  • 1/3 cup juice of blood orange (I pressed ½ fruit)
  • 2eggs
  • 1 egg yolk
  • 4 tablespoons canola oil
  • 1 tablespoon butter, melted
  • 1 cup Greek yoghurt, plain
  • 1 teaspoon vanilla extract


  • juice of ½ blond orange
  • 1 cup icing sugar



Grease and line pan. Preheat oven to 350°F.

Place in the bowl of a stand mixer sugar and orange zest and mix for few minutes. Add flour, salt and baking powder, mix. In a separated bowl mix together eggs, egg yolk, oil, butter and juice. Add to the flour mixture and mix until combined. Add yoghurt and vanilla, mix until combined. Spoon the mixture into pan and bake for 55 minutes (until the skewer inserted into center comes out clean). Remove cake from the oven and leave for 10 minutes. Then remove cake from the pan, cover tightly with plastic wrap and leave to cool completely – cling film avoids moisture loss.

Make icing: mix icing sugar and orange juice until smooth mixture. Pour over the cooled cake. For decoration might be used candid oranges – to make them cook syrup (water + sugar in ratio 1:1) until boiled, lower the heat and place in sliced (with skin) oranges. Cook for 20 minutes until become translucent. Drain and place over the cake.  


Category: Tea- and bundtcakes.

Tags: orange.