Zizi's Adventures - Real Food, Real Stories

Superfood Breakfast: Spicy Pumpkin Granola

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Last Friday evening I was listening to this song (a few times) to get in the Christmas mood. Of course the cinnamon, almond, walnut and chocolate aroma in the flat also helped me. So hello December! You’re more than welcome!

I brought you a breakfast recipe that is excellent choice for cold, misty winter mornings. It also can be a Christmas gift idea – I bet success will be guaranteed if you give this as a present. In the last couple of years I always gave homemade gifts for my family and friends. All the time they were amazed how much time, love and energy I put to make everything. I think homemade gifts in a jar are always perfect idea for gift giving. Add a ribbon, a nice tag, wrap it in a rustic paper and whoever gets it, he/she will be impressed.

Granola is a breakfast or snack food, consisting of rolled oats, nuts, honey / maple, rice or agave syrup, and sometimes puffed rice, that is usually baked until crisp.  Dried fruits, chocolate, coconut flakes are also can be added. See another sugar-free granola recipe on my blog.

Spicy Pumpkin Granola
(Recipe: Sara Forte – The Sprouted Kitchen)

Ingredients

– 2 cups rolled oats
– 1/3 cup pumpkin purée (home baked is the best)
– 1/2 cup walnut
– 1/4 cup maple syrup (rice and agave syrup can be used too)
– 3 tablespoons sesame seeds
– 2 and 1/2 tablespoons coconut oil
– 1 teaspoon cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon ground clove
– 1/2 teaspoon salt
– 1/4 cup dried cranberries

Method

Preheat the oven to 160C (320F). Line a baking tray with parchment paper.

In a bowl mix together rolled oats, walnuts, sesame seeds, cinnamon, nutmeg, clove and salt. In another bowl mix together pumpkin purée, coconut oil and maple syrup. Mix all the ingredients together and spread the mixture evenly on to the baking tray. Bake for 30-40 minutes until golden brown (half time turn everything around with a wooden spoon).

Add dried cranberries, let it cool before serving it with almond/oat/rice milk or store in an air-tight jar in the fridge for 7 days.

Vegan Pumpkin Chocolate Chip Cookies And A Virtual Baby Shower For Emiko

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Surprise! Surprise! Emiko! This is for you! An international baby shower party – honoring you – with friends around the world!

Emiko is going to get a wonderful Christmas present this year… she is about to have a baby girl, her first child. I bet she and her husband, Marco are going to have an exciting Christmas! 🙂

From left to right: Giulia, me and Emiko last year in London at the Food Blogger Connect

I met Emiko last August in London at the Food Blogger Connect conference. Giulia, our mutual friend from Tuscany, introduced us and since then we’ve become friends… long distance friends because we live very far from each other (she in Melbourne, me in Budapest). Luckily we’re very good at organizing so this year we made it happen to meet again, this time in Tuscany, Italy with other wonderful friends: Giulia, Karin and Regula. I love how blogging + social media bring people together!Emiko is a down-to-earth, comely, charming person who writes one of my favourite food blogs. Her writing skills are over the top, I love reading her stories and recipes. I also admire her clean, simple style in photography. All in all, I’m happy to call Emiko my friend.

A month ago we decided to throw a surprise party for Emiko. There have been so many emails going on back and forth, finding out who and what bakes for this baby shower. I’m so happy to be part of this event.

In October Emiko discovered that she has gestational diabetes that’s why I was trying to bake something very low in organic raw cane sugar but nutritious, healthy and yummie. These cookies are vegan, contain rolled oats, whole spelt flour and buckwheat flour that has a slightly nutty flavor. From the home baked pumpkin purée, the walnut and the chocolate chips (70% cocoa content) these cookies are rich and wholesome.

Emiko, I wish you all the best on your new journey that called motherhood. I have no doubts that you will be  a miraculous mommy of your little daughter! “Motherhood is near to divinity. It is the highest, holiest service to be assumed by mankind.” (Howard W. Hunter)

Vegan Pumpkin Chocolate Chip Cookies

Ingredients

– 1 and 1/4 cups rolled oats
– 1 cup whole wheat spelt flour
– 1/4 cup buckwheat flour
– 1/2 cup cane sugar
– 1 teaspoon salt
– 1 teaspoon cinnamon
– 1 tablespoon baking powder
– 2 tablespoons ground flax seed
– 6 tablespoons water
– 1 cup pumpkin purée (home baked is the best)
– 3 tablespoons coconut oil
– 1 teaspoon apple vinegar
– 1 vanilla bean, split and seeded
– 1/2 cup walnut
– 3/4 cup chocolate chips (70% cocoa content)

Method

In a small bowl mix together ground flax seed with water and let it sit for at least 10 minutes. This will form a “flax seed egg” that works as a binder for vegan baking. Although flax seed contains all sorts of healthy components, it owes its healthy reputation primarily to three ingredients: omega-3 essential fatty acids, lignans and fiber.

In a separate mixing bowl, add all dry ingredients: rolled oats, spelt flour, buckwheat flour, salt, cinnamon, baking powder and stir to combine. In another bowl mix together pumpkin purée with coconut oil, apple vinegar, cane sugar and vanilla. Add the dry ingredients to the wet ones. Next add flax seed egg, walnut and chocolate until the mixture forms a dough.

Preheat the oven to 180C (356F). Line a baking sheet with parchment paper.

Using a cookie or ice-cream scoop, portion out small balls of dough, then flatten the balls slightly with your hands. Bake for 15-20 minutes until golden brown. These cookies are crunchy on the outside and chewy inside. Yummie!

Dip the cookies into vegan spicy hot cocoa…

For  more top-notch, yum cake recipes and baby shower wishes for Emiko, visit my magnificent friends’ blogs:
* Regula – Miss Foodwise: Cobnut brandy
* Valeria – Life Love Food: Gingerbread banana muffins
* Karin – Yum and More: Flourless chocolate cake with pears
* Jasmine – Labna: Frollini di riso
* Giulia – Jul’s Kitchen: Sponge cake with custard and chocolate
* Sarka – Cook Your Dream: Savory mini tartlets
* Rosella – Vaniglia Storie Di Cucina: Soft cheesecake

Superfood Breakfast: Vegan Spicy Pumpkin Oatmeal

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Do you remember superfood breakfasts? I started these posts in February when I. (my boyfriend) and I did a sugar free diet month (thanks for the inspiration for Sarah Wilson). Now that the weather is cold and murky again I feel that only fruit is not enough for breakfast anymore. I need nutritious, hearty breakfasts that give energy for my body. So superfood breakfasts are back!

Porridge is a dish made by boiling oats (whole-grain, rolled, crushed, or steel cut) or other cereal meals in water, milk (also non-dairy milk), or both. Daily consumption of a bowl of oatmeal can lower blood cholesterol, because of its soluble fibre content. Oat also has a warming effect so it’s ideal to eat it during cold months.

I always make oatmeal with non-dairy milk. I mostly use oat- or ricemilk – they have a slightly sweet taste even if they’re unsweetened! You can also substitute soymilk, or almond milk for milk. You won’t even be able to tell the difference in most recipes, including breads, muffins, cakes, cookies, puddings and other creamy desserts.

I added pumpkin purée to this meal that’s why its colour looks bright yellow. With a bit of maple syrup and spices it is one of the best comfort food breakfast during winter time. It is a small bowl of harmony in terms of its colour and taste.

Suggestion: I always make my homemade pumpkin purée because in Hungary canned ones are not sold. Autumn and winter time I usually bake a small batch of pumpkin every Friday evening for the weekend and next week. It is a good trick when time is short and days are long. Pumpkin purée can be kept in the fridge for 4 or 5 days.

Vegan Spicy Pumpkin Oatmeal

Ingredients (serves 2)

– 60 g rolled oats
– 110 g pumpkin purée
– 350 ml oatmilk
– 2-3 tablespoons maple syrup (you can substitute with agave, rice syrup or honey)
– 1/2 teaspoon cinnamon
– a pinch of grated nutmeg
– a pinch of grated clove
– small handful of walnut

Method

Roast the walnuts in a dry pan for 6-8 minutes then set aside.

In a small pan over medium heat start cooking rolled oats with the oatmilk. When milk is almost absorbed and oats are fluffy, add pumpkin purée, maple syrup and the spices. If you find it too thick, add more milk, a little at a time. Stir gently and serve it in small bowls. Sprinkle the top with the roasted walnuts.

Raw Brownie

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I love brownies… ie I would love if I shouldn’t add so much sugar to the dough to make the brownies moist and gooey. That’s why I don’t bake it very often.

But this is history… now I can make gooey brownie that sweet enough although there is no sugar in it! It doesn’t contain egg, dairy and flour either. You don’t even have to bake it, you only need a strong food processor to make it.

This is a healthy brownie. That’s all.

Recipe adapted from Sarah!

Raw Brownie

Ingredients (for a 22*22 cm / 8,6*8,6 inch cake pan)

– 2 and 1/2 cups dates, pitted
– 1 cup raw cocoa
– 2 cups walnut
– 1/2 cup almond, chopped roughly
– 1/4 teaspoon salt

Method

Place walnut into the food processor and blend until the nuts are finely ground. Add cocoa, salt and blend again for 1-2 minutes. Slowly add dates while the processor is running. Work until the “dough” or mixture easily sticks together (if it doesn’t add 1-2 dates).Press the “dough” into the lined cake pan, sprinkle the top with almond (press almond pieces into the “dough”). Place in the freezer for 20-30 minutes or in the fridge for 2-3 hours.

Enjoy without remorse! 🙂

Rhubarb Walnut Chia Seed Muffins

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When I found this recipe on Maria’s blog I didn’t know what chia seed was. “OK, whatever it is it can be bought in Hungary” – this was my first reaction. “If I bake these muffins I will leave out the chia seed” – I thought. Then I went to my favourite wholesale store and as I was walking between the shelves looking for spelt flour I found chia seed. I was surprised. I bought a packet, went home and surfed on the Internet to find information about chia seed.

Chia is a species of flowering plant in the mint family, native to central and southern Mexico and Guatemala. Chia seeds are one of the most powerful, functional, and nutritious superfoods in the world. The chia seed is an excellent source of fiber, packed with antioxidants, full of protein, loaded with vitamins and minerals, and the richest known plant source of omega-3.

And if we can believe all the facts that are on the internet… not only do chia seeds give you a boost of energy that lasts, they also provide stamina and endurance. A single tablespoon could sustain Aztec warriors for an entire day. 🙂

I changed some of the ingredients in the recipe and I added the same rhubarb compote to it that I also used in the rhubarb redcurrant muffins.

Rhubarb Walnut Chia Seed Muffins

Ingredients

For rhubarb compote
– 1,5 cups finely diced rhubarb
– 3 tablespoon honey
– 2 tablespoons water

For muffins
– 100 g whole wheat spelt flour
– 200 g white spelt flour
– 100 g natural cane sugar
– 250 ml oat milk
– 50 ml olive oil
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 organic egg
– 1 vanilla bean, split and seeded
– 2 tablespoons chia seeds
– 1/2 cup walnut, roughly chopped
– rhubarb compote
– cinnamon

Method

Place the rhubarb in a pot with honey and water. Stir and stew on low heat until soft. Purée with a blender and set aside.Preheat the oven to 175C (350F) and line 12 hole muffin tray with paper cases. (From this quantity of ingredients you might have 16 muffins.)

In a bowl mix together the dry ingredients: flours, baking powder and baking soda. In another bowl beat the egg with the cane sugar until light, then add oatmilk, olive oil and vanilla. Pour the wet ingredients into the dry ones and mix until smooth. Fold in rhubarb compote, chopped walnut and chia seeds. Spoon the mixture into the cases, filling them about two thirds full, dividing the batter evenly. Bake the muffins about 20-25 minutes on 175C (350F). Remove from the oven when a cocktail stick just comes out of the muffins cleanly. Leave them to cool on a wire rack and sprinkle the tops with cinnamon.