30th June 2015
It’s rhubarb season again! Can’t get enough of the tangy taste? My New Root’s Chia Rhubarb Muffins are a great way to enjoy them!
These muffins are delicious and filling for breakfast and sweet enough to enjoy after dinner. The Chia Rubarb Muffins are guilt-free. No added sugar, and the chia seeds add a ton of energizing nutrients!
I love the added “crumble” on top. The mixture of pumpkin seeds and oats adds a nice crunch.
Chia Rhubarb Muffins, makes 20 mini muffins
- 1 1/2 cups spelt flour
- 1/2 cup rolled oats
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons chia seeds and 1/4 cup water
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- 1/2 cup fresh orange juice
- 1 vanilla bean, scraped
- 1 1/4 cup finely chopped rhubarb
- 1/3 cup chopped dried apricots
- Toppings – oats and pumpkins seeds
- Combine chia seeds and water in a glass and set aside for at least 15 minutes.
- Preheat the oven to 350 F/ 175 C. Line a muffin pan with liners if needed
- In a large mixing bowl, stir together the flours, baking powder, baking soda and salt until combined.
- In another bowl, add the chia seed gel, olive oil, maple syrup, orange juice and vanilla. Whisk until smooth by hand. Add to the flour mixture and blend just until moistened but lumpy. Stir in the rhubarb and apricots.
- Spoon the batter into the muffin cups, filling each cup about 2/3 full. Sprinkle the topping onto each muffin and bake until springy to the touch, about 15 minutes. Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely.
28th June 2015
I love soup in the winter, but what about in the summer? Other than gazpacho, what are the other options? Well…Green Kitchen Stories’ Cold Avocado Soup! This soup is fresh and cool – perfect for lunch or as a starter for dinner. Also, I can’t think of an easier dish to make, just gather the ingredients, blend, and serve!
The flavors are perfect for summer: avocado, coconut, cucumber, and dill. Everything tastes so fresh. The color is also beautiful. Such a cool, soft green!
With weather in the 90s this week in Antwerp, I can’t wait to whip up a batch to beat the sweltering heat!
Cold Avocado Soup, makes 2 big bowls/4 small bowls
- 2 avocados, peeled and pitted
- 3 inches cucumer peeled and cut into small pieces
- 1 cup cold water
- 1/2 cup coconut milk
- 4 tablespoons lemon juice
- 4-8 drops Tabasco
- Handful of chives, chopped
- 3 stems dill
- 2 ice cubes
- 1 teaspoon salt
- Optional with serving: splash of olive oil, toasted pumpkin seeds, chopped dill and chives
- Add all the ingredients to a food processor or blender. Mix it until completely smooth. Season to taste. Serve immediately in glasses or bowls or keep it chilled in the fridge until serving. Top with a splash of olive oil, toasted pumpkin seeds, chopped chives and some dill.
23rd June 2015
I love sweet breads. I already posted my go-to recipe for banana bread, now it’s time for Almond Date Bread!
This recipe was given to me from my sister-in-law Sofie. She made it me for once a couple of years ago, and I had to have the recipe!
The ingredients are so simple and the recipe so easy. And the best part is, I don’t feel guilty eating a few slices in the morning or after dinner.
Almond Date Bread
- 1 cup dates
- 1 cup almonds
- 2 tablespoons cinnamon
- 1 tablespoon maple syrup or other sweetner
- 1/2 vanilla bean scraped
- 4 eggs
- Preheat the oven to 175 C/350 F. Grind the dates and almonds until they’re the size of bread crumbs.
- Combine ground almonds and dates with cinnamon, maple syrup, and vanilla.
- Separate the eggs. Add the egg yolks to the date and almond mixture and stir to combine.
- Beat the egg whites until stiff, then mix with the rest until you can’t see the egg whites anymore.
- Line a baking dish with parchment paper and pour the mixture in. Bake for 35 minutes.
21st June 2015
I can’t eat sandwiches every day for lunch. I need a little variety. My lunches range anywhere from salads to quiches to soup to every once and a while muffins. Quinoa muffins are a favorite of mine – BLT style, cheesy, and like the ones featured today – with corn flour, cilantro, and chili peppers.
These little muffins from My New Roots paired with an avocado make for the perfect summer lunch. They’re light and a little spicy, plus really colorful (which I love)!
Quinoa Corn Muffins, makes 20 mini quoina cups
- 1 1/4 cup corn flour
- 1 cup cooked quinoa
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1 cup almond milk (or milk of preference)
- 3 tablespoons chia seeds + 9 tablespoons water
- 1/4 cup oil of choice (I used olive oil)
- 1 tablespoon honey
- 1/2 cup chopped cilantro leaves
- 1 chili pepper minced (more or less to taste)
- Preheat oven to 400F (200C). Put muffin liners in your cupcake pan if needed.
- Mix chia seeds and water in a small bowl and set aside.
- In a large bowl, sift dry ingredients together. Add the cooked quinoa.
- Check the chia gel to make sure it is thick and gloppy (it should take 15 minutes or so to obtain the right consistency). In a separate bowl, whisk wet ingredients together, including the chia gel.
- Add the wet to the dry and combine in as few strokes as possible. Fold in the cilantro and minced chili.
- Spoon batter into muffins cups and bake until the edges are golden brown and they pass the toothpick test (approx. 15 minutes for mini-muffins and 25 minutes for large muffins). Enjoy served with slices of avocado sprinkled with sea salt and pepper!