• Easy sponge cake, which contains three cereals: wheat, oat and corn. It is hard to explain but the taste is really cereal-y, rustic, autumnal nostalgic. The plums addition revives the flavour, gives sourness and intensity. The texture is moist and fluffy but still light. Stays fresh for few days. Enjoy!

     

    10 cups budtcake pan

     

     Ingredients:

    • ½ cup corn meal
    • 1 cup rolled oats
    • 1 ½ cups whole wheat flour
    • 2 teaspoons baking powder
    • 3 large eggs
    • ½ cup vegetable oil
    • 1 ¼ cups dark brown sugar*
    • 1 cup natural kefir
    • ¾ cup milk
    • 6-8 plums (I used blue/prune plums), pitted and halved

    *if you like very sweet cakes add ¼ cup more sugar

     

     

    Preheat oven to 350°F (180°C). Grease pan and dust with flour.

    In a bowl mix together corn meal, oats, flour and baking powder.

    In the bowl of an electric mixer beat oil and sugar until light and fluffy. Add eggs (one at the time) and mix together. Add milk and kefir, mix together. Gradually add the flour mixture to the wet mixture and mix until all ingredients are combined. Press plum halves into the dough arranging them one by one in a row in the middle between longer sides. Bake for 45-50 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, cool in pan then transfer to a plate.

     

     

    Category: Tea- and bundtcakes.

    Tags: cereal, oat, plums.

  • I cannot clearly say what kind of sweets this dessert is. You can describe it as a huge chocolate candy, frozen fruit mousse or no bake cheesecake. There is mascarpone passion fruit filling placed on milk chocolate praline covered with dark chocolate. This sweet treat is not complicated to prepare but you need a little time to work on it. The result is worth the effort – you will rave about its taste, I promise.

     

    6 pieces a 3.5 inch x 1.5 inch

     

    Passion fruit mousse:

    • 5 tablespoons passion fruit puree (aprox. 5 fruits)
    • 1 cup whipping cream
    • 250 g mascarpone cheese
    • 6 tablespoons icing sugar
    • 2 tablespoons gelatine

    Milk chocolate praline (+ decoration):

    • 100 g milk chocolate
    • ¼ cup whipping cream
    • 2 tablespoons crushed breakfast cereals (wheat, oat, corn or other)

    Glaze:

    • 150 g dark chocolate
    • 1 tablespoon plant oil

     

     

    Passion fruit mousse: remove the pulp of passion fruit, discard shells. Rub through the sieve to separate the pulp and seeds. Discard seeds. Place the puree in a small sauce pan and heat gently until warm (do not boil). Place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes until blooms. Heat gently softened gelatine  in a double boiler or microwave and stir to dissolve. Add gelatine to the warm passion fruit puree and mix together. Cool slightly. Place mascarpone cheese, icing sugar and whipping cream in a bowl of a stand mixer and beat together until smooth and fluffy. Stir in passion fruit puree. You can mix it shortly if some lumps occur. Place the mousse in to silicon moulds leaving empty space (about 3-4 mm) on the top. Chill in freezer for 1-2 hours.

    Chocolate praline: heat the whipping cream until hot (do not boil). Remove from the heat and stir in chopped milk chocolate. Stir until smooth. Set aside to cool and thicken. Take out 3-4 tablespoons of the mass for decorating and the remaining mixture combine with crushed cereals. Remove from the freezer moulds with passion fruit mousse and put the praline on the top of each portion filling moulds to the top. Place again to the freezer.  

    Glaze: melt chocolate in a double boiler or microwave. Add oil and mix together. Remove from the freezer moulds with prepared desserts and remove them from moulds. Dip each in chocolate and place on a wire rack placed above the baking tray to drain. Chill in the freezer for 5 minutes. Store in fridge. Before serving decorate desserts with remaining milk chocolate praline – place it in a piping bag and pipe small rosettes on the top.


     

    Category: Desserts/icecreams.

    Tags:chocolate, glutenfree, oat, passion fruit.

  • Different taste of oat cookies again because they became favourite cookies for my children. Are so easy to prepare so we try new flavour composition. These are with cocoa for the ‘chocolate’ effect and hazelnuts and prunes. Cookies are crunchy on the outside and gooey on the inside, and delicious. Prunes give some softness and hazelnuts some crunch. The taste combo – faultless. Enjoy!

     

    24 cookies

     

    Ingredients:

    • ½ cup (minus 1 tablespoon) butter, softened
    • ¾  cup turbinado sugar
    • 1 tablespoons agave syrup (or other plant based syrup)
    • 1 egg
    • 1 teaspoon vanilla extract
    • 3 tablespoons cocoa powder
    • 5 tablespoons sorghum flour (or other flour made of glutenfree cereal)
    • 5 tablespoons rice flour
    • 125 g rolled oats
    • pinch of salt
    • 1 teaspoon baking powder
    • 100 g finely chopped hazelnuts
    • 100 g prunes, chopped

     

     

    In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in plant syrup, egg and vanilla extract, mix together. Add both flours, cocoa powder, baking powder, salt and oats, mix until combined. Add hazelnuts and prunes, mix just until incorporated.

    Preheat oven to 375°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 slightly and bake the tray for 12-15 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:cocoa, glutenfree, hazelnut, oats, prune.

  • Let me introduce very easy and scrumptious cookies. You do not need to roll, to chill, to rise, to press them. All ingredients just beat together, divide into small portions and ready to bake. These cookies are crunchy on the outside and chewy in the inside. They are totally glutenfree so could be the perfect dessert for any child, any adult. And, one more.. they are super tasty. Enjoy!

     

    24 cookies

     

    Ingredients:

    • ½ cup (minus 1 tablespoon) butter, softened
    • ¾  cup turbinado sugar
    • 1 tablespoons agave syrup (or other plant based syrup)
    • 1 egg
    • 1 teaspoon vanilla extract
    • 6 tablespoons buckwheat flour
    • 7 tablespoons rice flour
    • 125 g rolled oats
    • pinch of salt
    • 1 teaspoon baking powder
    • 100 g finely chopped unsalted pistachios
    • 100 g dried cranberries, chopped

     

     

    In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in plant syrup, egg and vanilla extract, mix together. Add both flours, baking powder, salt and oats, mix until combined. Add pistachios and cranberry, mix just until incorporated.

    Preheat oven to 375°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 slightly and bake the tray for 15 minutes until cookies are golden brown. 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:cranberry, glutenfree, oats, pistachio.