Oatmeal bake recipe

I know I am not the only one who gets bored of having the same breakfast everyday. So instead of regular oatmeal I decided to try making an oatmeal bake. Still the same ingredients, filling and healthy but in a different shape! Even though the recipe is very simple and quick, baking takes some time so if you are in a hurry on weekdays – make it for a weekend breakfast. Also you can prep it and reheat it the next day or slice it into bars for snacks.

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Apple pie muffins

Perhaps my favorite fall treat is apple pie, so I wanted to try to make a healthier version of it. These muffins are oil free, with very little sugar (as the sweetness comes from fruit) and they are made from oats so they are gluten free. These muffins would be great for breakfast (on the go), a sweet snack or a healthier dessert.

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Noodles with Spicy Peanut Sauce

I started looking for new flavors recently and this is how this recipe was born. Peanut butter and coconut cream gives it a creamy and subtly sweet tastes which goes really well with the spiciness of the chili. You can really customize this dish to your taste. Add more or less chili to adjust spiciness. Also, add more veggies. Carrots or mushrooms would work well.

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Creamy chanterelle soup

Mushroom season! I used to really hate mushrooms, but recently I have been letting them into my kitchen to give them a second chance. First, I got my hands on some chanterelles and turned them into this amazing, creamy and thick soup – perfect for these cold September evenings. I hope even mushroom haters try out this soup!
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Gluten-free Banana Bread

One of the best ways to quickly use up ripe bananas is banana bread. And in this particular recipe buckwheat flour gives a very nice and nutty flavor to it. If you can’t find buckwheat flour, try making it yourself. Grind raw buckwheat in a high-speed blender or a coffee grinder. Since this recipe uses buckwheat and oat flour the banana bread turns out to be gluten free too!

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