breakfast recipe

Homemade peanut butter granola

I used to be a real granola fan. But as it’s pretty much impossible to buy loose granola, I gave up my brekkie favourite. Unfortunately I couldn’t stop craving it. That’s probably not suprising – store-bought granola does not only come in plastic packaging, it’s also full of sugar, That explains why I was so hooked on it.

The good news is: There is a much better alternative you can make in less than 5 minutes – homemade granola. That’s granola minus the excess sugar and packaging. Plus you save heaps of money.

Here’s my favourite peanut butter granola recipe – for all those who wanna ditch store-bought granola and eat better!

You need:

160 g of oats

2 TS of flax seed

1 TS of chia seed (optional, can be substituted by another TS of flax seed)

a pinch of vanilla

a pinch of cinnamon

a pinch of salt

50 g of peanut butter

40 g of agave juice or other sweetener

30 g of margarine

Mix the dry ingrendients in a bowl. Heat up the wet ingredients in the microwave or a pot and mix them well. Add them to the dry ingredients and mix again. Then bake everything in the oven for about 15-20 min at 160°C. Let the granola cool down and store it in an air tight container.

And now: Enjoy!

granola

P.S. You can of course use any other nut butter in this recipe, too – for example cashew, hazelnut or almond butter.

 

Advertisements

What to do with leftover bread

Six years ago I spent three months in Ireland and stayed with a lovely family in Limerick for a few weeks. During this time I did not only fall in love with Irish soda bread and tried bread and butter pudding for the first time, I also made “Knödel”, a traditional German dish using leftover bread. “Every country with a bread-making tradition has their own unique way of using up leftover bread”, my host mum Deirdre noticed. I totally agree. But for some reason leftover bread does not seem to be part of our diet anymore.

In most western countries bread is the or at least one of the most thrown-away food (see here for example) – although there is so much you can do with leftover bread – French toast, breadcrumbs, croutons and the above-mentioned bread and butter pudding or German dumplings. I can only guess that one of the reasons people don’t use leftover bread is time. So my following recipe is dedicated to all those who have little of that –  and my wise Irish host mum who knew so much about bread. So that none of us ever has to throw out bread anymore – plus the recipe is of course plastic-free.

Breakfast tomato bread

You need:

a slice of old bread

a medium-sized tomato (or two small tomatos)

a tsp of olive oil

green pesto (optional)

a clove of garlic

salt

pepper

basil

Mix olive oil and pesto (or just use olive oil). Brush the bread with the olive oil mix and rub the bread with garlic. Chop the tomato in small slices and put it on top. Bake in the oven for about 5-10 minutes and add some fresh basil or other herbs – so easy and good!

Colourful tomato bread

By the way, if you are looking for some inspiration: Love Food Hate Waste and Zu gut für die Tonne are great resources.

 

Breadfast time

Enjoying a plastic-free breakfast with homemade bread rolls

Pumpkin seeds, sunflower seeds, raisins, nuts, poppy seeds, with white flour, dark flour, sour dough, crispy or soft – There are so many different variations of “Brötchen” (bread rolls) in Germany you could almost say breakfast without bread rolls isn’t considered a real breakfast here. So although you can find bakeries on every corner here, I still like to make my own “Brötchen”. It saves a bit of money and you can always be sure you know all the ingredients. Plus you save a bit of packaging, too (Fortunately a lot of bakeries use recycled paper bags though). So here’s my recipe for easy-peasy breakfast bread rolls. You need:

300 g of wholemeal spelt flour (alternatively other wholemeal flour)

200 g of white flour

3.5 g of yeast (about 1 cube of fresh yeast or 1/2 pack of dry yeast)

330 ml of warm tap water

20 ml of carrot juice (alternatively other veggie juice)

1 tsp of salt

1-2 TS of flax seed

All you have to do: Mix everything together in a bowl and cover the bowl with a tea towel. Let the dough sit for 30-40 minutes and form 6-8 bread rolls. Put them on a baking tray (put baking paper or a bit of flour on it so that the rolls don’t stick) and let the rolls sit there for another 15 minutes. In the meantime you can preheat the oven (220 degrees). Bake the bread rolls for ten minutes, then reduce the temperature to 200 degrees. Bake for another 10-15 minutes…. and enjoy!

homemade bread roll

Breadfeast for breakfast

Using up old bread for a dairy and egg free French toast

I have to admit: I’m not afraid of carbs. Every morning a enjoy a good bread roll from the bakery or a slice of homemade bread. I just love bread in all kinds of shapes and colours (Yes, even the “bad” white bread) – and fortunately I live in a country with a big baking tradition (If you want to read more about, check out bakingmywaythroughgermany. I love this blog). But although I enjoy a little “breadfast” almost every day, I still end up with leftovers. Sometimes I just bake too much, sometimes I buy too many rolls and sometimes bread just gets hard. So what to do with all the old bread? Make French Toast! As Frl. Moonstruck’s tasty breakfast-blogging-event happens to close tomorrow, I’m gonna use the opportunity and submit my recipe.

Blogevent

So what do you need? First of all: loads of old bread. It doesn’t matter if it’s white or dark bread, you might just have to soak the dark bread a bit longer to get it soft.

How to get started? Chop the bread in little slices or triangles. If it’s too hard already, then soak it first and turn it into little bread balls later.

Prepare your soaking mix (For soaking 2 big bread rolls or about 6 normal slices of bread. Otherwise just make more 🙂 ) I managed to make the batter without using any plastic packaging. You need:

120 g of flour (white or wholemeal)

220 ml of soy milk (in Germany you can get soy milk in glass bottles as well. I found them at SuperBioMarkt)

50 g of brown sugar or

50 ml of agave juice (in glass bottles at SuperBioMarkt)

1 tsp of fresh vanilla (alternatively vanilla sugar)

1 tsp of cinnamon (a lot of Turkish groceries sell spices in glass jars)

optional: a few drops of rum (essence)

Soak your bread in the mix until it becomes soft. After that all you have to do is fry it up in a pan until it gets a nice brown crust. Serve it with icing sugar. As it’s apple season at the moment I made apple dessert the other day and served it with the French toast.

before

apple dessert

after

A handful of blueberries added some more colour to my “breadfast”. Tastes better than pancakes!

French Toast

French Toast

What do you do with old bread? Would love to find more ways to use up old bread.