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Sometimes all we need is a little change. This dish might not taste all that different from the regular sunny side up eggs, but it does look a lot fancier and sometimes this is just what we need – a little treat just for ourselves, from ourselves, just because. And the toast is so deliciously crunchy when baked in the oven with a little bit of butter. Serve the eggs with some cheese and prosciutto and you have yourself a delicious, healthy breakfast, which also looks really good. Continue reading


Spelt Oat Bread with Walnuts


I find it really hard to find some real good bread in stores these days. Since I don’t eat wheat or buckwheat or corn, that eliminates quite a lot of options, most options to be exact. What I can choose from is mostly spelt and oat bread. But the problem is that the stores that claim to be selling spelt or oat bread are actually selling spelt-wheat or oat-wheat blend breads. There are a few bright exceptions, but not many. So making my own bread really is the best option if I want to get some diversity. That’s, in my opinion, the best option for anyone, since (a) you get to choose the perfect flavor combination and (b) you know exactly what ingredients are in your bread.

There are so many bread recipes out there that I could probably make a different bread every day just by replacing the all purpose flour with spelt flour. Most of them require yeast, though. Not that I have anything against it, I love it, actually, but I usually don’t have fresh yeast just lying around my fridge. And in situations like that, using baking soda is the perfect alternative. Not to mention that it takes a lot less time to make the bread without all the waiting for the dough to rise at least once if not twice. So for those of you who either don’t have fresh yeast in the fridge right now or don’t have much time, this is the perfect recipe. Continue reading

Concord Grape, Blueberry & Apple Galette {Gluten & Sugar Free}


It’s been more than a year now, I believe, since I’ve attended two cooking workshops by Barbarella – Green Chef. Her workshops were vegan (which I am not – to the joy of my boyfriend (that was a very funny story, by the way, because we just started dating at the time of the workshops and he got really scared that I was vegan, since he wasn’t sure how that would work out with him being a true carnivore)) but she never forced anyone into being vegan. Most of us, who attended her workshop, were not vegan, actually. She is really creative, though, and as such, a true inspiration for all of us aspiring chefs. I got a lot of ideas from her recipes and I guess the inspiration lasts even a year and so later. This galette is one of the products of that inspiration. Continue reading

Baked Eggs with Sour Cream, Prosciutto, Gouda & Thyme


I am one of those people who like to have something sweet for breakfast. Not sugar sweet of course, but you know, banana pancakes, sugar free granola and fruits, Kaiserschmarrn, all sorts of pies, millet porridge with banana, etc. (by the way, you can find recipes for all of the above already on my blog).
But from time to time I feel like having something savory for breakfast. Mostly, such desire ends up in me making scrambled eggs. So yesterday I decided I want to find a savory alternative to scrambled eggs that still contained lots of protein and would give me enough energy to get through the morning session of studying. I found the idea for today’s breakfast here, gave it a little twist in my mind and came up with this recipe. I knew I already had all the ingredients in the fridge and I even have the ramekins. The only problem was that now I had to wait until morning to make it.

Continue reading

Chocolate Egg Crepes {Sugar & Gluten Free}

IMG_6142As you may have noticed, I kind of have a thing for breakfasts. They are just the easiest to make and at the same time most delicious. I once read a statement about breakfast that I really liked because I never thought of it that way but it is so true: You can never actually skip breakfast because the first time you eat during a day is when you “break your fast”. So having a long list of breakfast recipes and ideas is actually a must, right? And one other thing about breakfasts – you can make them look and taste like a real dessert but at the same time know they are oh so healthy. And that to me is a perfect combination.

So the other they I’ve been thinking what I could make myself for breakfast since I’ve lately been on a kind of banana pancake breakfast “diet” (I just couldn’t get enough of them). I decided to go with a variation on these same ingredients – two eggs, banana, some raw cacao and fresh fruits, but I “wrapped” them in a completely different dish – chocolate crepes. Continue reading

The Best Sugar Free Waffles


Well this sounds like a bold statement – the best waffles! But to me, they were. And trust me, I’ve tried making a fair share of waffles so far (you would know, I shared a lot of recipes with you). I found a recipe which allegedly makes waffles that taste like waffles from Disney park which contained no refined sugar which was perfect. Turns our they bake really easily and the batter does not stick to the waffle iron. I had no problems removing them from the iron and they almost had the texture of a true Belgian waffle (minus the crunchiness provided by the granulated sugar). They are not to sweet which makes them perfect to combine with either sweet or savory topings. Enjoy!
Ingredients (makes 4 small waffles):
1 egg, separated
1/2 tablespoon honey
1/3 cup milk
1/16 cup melted butter
1/4 teaspoon vanilla powder
1/2 cup spelt flour (I used mostly whole wheat with a few tbsp of white spelt flour)
1/2 teaspoon baking powder
1/8 teaspoon salt
1. Beat egg yolk and honey together in a large bowl until yolk is thick and a rich yellow color.
2. Add milk, melted butter, and vanilla. Stir to combine.
3. Add flour and baking powder and mix until ingredients are combined. Do not overmix.
4. In a stand mixer or a large bowl using a hand mixer, beat the egg white with salt until it is stiff. Gently fold it into the batter.
5. Plase a spoonfull of batter in the center of each square waffle compartment of your waffle iron and bake waffles according to the waffle maker instructions until golden brown. Mine took about 5 minutes. You can fill your waffle iron with more batter if you wish your waffles to be square instead of the shape in the photo but I just find them prettier when they are not perfectly shaped.
6. Serve warm with maple syrup, jam, fresh fruit or any topping of your choice. They also heat up nicely later.

Blueberry and Raspberry Banana Bread

IMG_2480I admit, I think about food a lot. So no wonder I was already thinking about what I could make myself for breakfast before I fell asleep. Going through my pantry in my mind, I knew I had some bananas, Greek yogurt and frozen blueberries which would all go really well together. I also knew I didn’t want to use refined sugar and that I wanted to make banana bread. That was enough information for me to start searching for a perfect recipe. I decided to go with this one and it turned out really delicious and moist.

1 1⁄2 cup + 3 tbsp Whole Wheat Spelt Flour
1 1⁄2 teaspoon Baking Powder
1⁄2 teaspoon salt
1⁄4 cup honey
1 teaspoon Vanilla Extract
2 Ripe Bananas
2 Eggs
3⁄4 cups Greek Yogurt
1 cup Blueberries and Raspberries (frozen)
1. Preheat oven to 190 degrees Celsius.
2. Start by combining flour, baking powder and salt in a large mixing bowl.
3. In a separate bowl, mix pealed bananas and eggs with a hand mixer until the mixture is completely smooth. Add vanilla, honey and Greek yogurt and mix thoroughly.
4. Mix the frozen blueberries and raspberries into the dry ingredients until they are all covered with flour. Pour the wet ingredients into the dry ingredients, and mix until just combined.
5. Pour batter into a greased loaf pan (21 cm) and distribute evenly. I also suggest you line the loaf pan with baking paper, leaving the excess paper to hang over the sides, which will make removing the bread from the pan a lot easier.
6. Put into the oven and bake for one hour, or until the top is golden brown and a toothpick comes out clean. (note that this is a really moist bread and that the toothpick might not be completely clean, at least mine wasn’t)
7. Transfer to a cooling rack and let the bread cool for at least ten minutes before slicing. The longer you manage to not slice it, the easier the slicing will be.
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