Healthy Carrot Cake Oatmeal Cookies

P1070157_lznHealthy cookies. Nope, you have read it correct, these are healthy cookies. Shall I repeat again: healthy cookies. If you take apart the ingredients, they would be like your typical carrot cake oatmeal with a hard boiled egg by the side. Okay, I do admit there is some (ahem) sugar in them too, but it comes from honey, so we can count that one onto the healthier side as well, right?P1070153_lzn

My friend A and me were having dinner together (and studying) before exams and when she was about to leave, she decided to pass by her boyfriend’s house and bring him something. After all my suggestions were rejected, we came up with the idea of making cookies. Now, they had to be fast (she wanted to leave in half an hour), almost flourless (because my house, for once did not have cake flour), sugar-free (same problem) and well, good too (duh). A. said the dough looks like horse-fodder (comment of the boyfriend: “but it was nice horse-fodder though…)

I have had this recipe idea from Amy’s Healthy baking for quite a while now, so in the end, it came out to this. The advantage of using honey is way less chilling time (8 minutes in the freezer are enough), resulting in a thick cookie that is crunchy on the outside and very chewy on the inside. I ate all the cookies she left me (which is why there are only that few on the pictures, that was all that was left!).

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The dough is just melting the butter, mixing the liquid ingredients together, grating the carrot, stirring the dry ingredients into the wet ones and then in goes the carrot. The whole thing needs 8 minutes freezer time, then you can roll it into small balls, flattening them out with your palms a little, and place them onto a baking sheet lined with baking paper. After 15 minutes, they are already done.

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I thought they would get soggy the next morning but they didn’t. Just as good as the night before and guess what, I ate them for breakfast. Can you judge?

With love from the student kitchen,
Johanna

Healthy Carrot Cake Oatmeal Cookies

  • Servings: 20 cookies
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This is what you need
130 g instant oats
35 g whole wheat flour
35 g almond flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinamon
1 pinch nutmeg
1 pinch salt
2 tablespoons butter, melted and then cooled
1 egg
1 teaspoon vanilla
100 g honey
1 medium carrot (70 g)

And this is how we do it
1. grate the carrot
2.  In a bowl, whisk together oats, flour, almond flour, baking powder, cinnamon, nutmeg and salt.
3. In a seperate bowl, whisk together the cooled butter (it should still be liquid), egg, vanilla and honey.
4. Add the wet ingredients to the dry and stir with a spoon until just incorporated into a moist dough. Stir in the grated carrots.
5. Freeze the dough for 8 minutes, during that time, preheat the oven to 180°C/350°F
6. Using a tablespoon, drop the cookies on baking sheets lined with parchment paper.
7. Bake for 12-15. minutes (they are slightly underdone after that time but they will continue baking on the sheets a little after you take them out).
8. Let them cool down on the baking sheets and enjoy!

Recipe idea from Amy’s Healthy Baking.
Cookies store in an airtight container for a few days.

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Breakfast Quinoa with Mango Rhubarb Compote

P1070231_lzn-1Summer is coming: Fruit, freedom and sunshine!!! But right now it’s raining – ugh! The whole time we have been stuck inside with exams the weather has been great, now we are finally done and yup, it’s going down. Okay, end of the negativity, because I have a really fast, easy and summery-breakfast to share with you guys.

Quinoa is maybe not a typical student food (because expensive), but it was on sale the other day so I thought I might try it. While being at the gym the other day I read this comment in a paper – a woman complaining about someone saying quinoa was their ‘guilty pleasure’, because obviously, how could that be? Well, this is the answer. With all the tender fruitiness, soft sweetness and bursting flavor, this feels like a treat and a healthy meal at once. The sweetness of the mango balances out the sourness of the rhubarb (no pulling faces here because you just got shocked with the immense sourness of rhubarb, I promise) and the vanilla flavor gives it an extra boost. Quinoa is extra light so you don’t feel bloated after eating (good for the bikini shape, huh?). And besides that, it is so easy to make.

P1070229_lznWash your Quinoa and bring it to cook with twice the amount of water in a pot (mine cooked for 20 minutes). Then, simply cut the mango into cubes (they don’t even have to be evenly sliced), wash, peel and cut the rhubarb. Melt some butter in a second pot, add the fruits, some water and vanilla and let simmer on medium heat until the fruit are tender (check a piece of rhubarb after 10 minutes). Your compote is done, now you just need to wait for the quinoa.
When that one is done, mix it all together (some extra yoghurt, maybe?) and enjoy your plate of summer.
What’s your guilty pleasure?P1070237_lzn

With love from the student kitchen,
Johanna

Breakfast Quinoa with Mango Rhubarb Compote

  • Servings: 1
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This is what you need:
100g Quinoa, uncooked
200 ml water
2 teaspoons butter
1 stick rhubarb
½ mango
¼ vanilla pod (expensive) or 1 teaspoon vanilla infused sugar
2 tablespoons water

And this is how we do it:
1. Wash the Quinoa and set to cook on high heat with the water (it’s best to cover the pot with a lid so that it will cook faster. Don’t forget to stir in between). Cooking time is 20 minutes.
2. Cut your mango into dice.
3. Wash and peel the rhubarb. Cut it lengthwise in half and then across into small cubes.
4. In a second pot, melt the butter. Add the mango, rhubarb and vanilla /vanilla sugar and water .Cook on medium heat for 10 minutes, checking in-between if the rhubarb is tender. Don’t forget to stir, otherwise it will burn.
5. When the compote is done, remove it from the stove and wait for the Quinoa. When that one is done as well, mix with your compote (and maybe some yoghurt) and enjoy warm.

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks! 

Easy Vanilla Cherry Clafoutis

IMG_20160630_140307_lznSummer has finally arrived and I am home on vacation. With this comes a change in my cooking and eating patterns (cooking sometimes for 5, sometimes for 3) that will probably also reflect on this blog. I am worried whether I will manage to keep it all up during the vacation, also because of lack of internet, time to take good pictures before people devour the food, work and travels…
But good news: I made myself an instagram. I never thought I would do that, but since it’s not for me personally but for the blog, I guess I didn’t betray myself completely. (please follow me: josbakes!!! Now, that was subtile, wasn’t it?)IMG_20160630_140329_lzn

Thus, as promised a cherry clafoutis. Our neighbours have a huge garden where they grow fruit trees, kitchen herbs and many other things that can be eaten. Growing up it was a paradise for us, mainly because they had planted what my mother refused: cherry trees. Back then the trees didn’t have that much fruit but man, that has changed. You can spend an hour picking and fill a whole bucket and come back the next few days and do the exact same thing over and over again. My sister and me picked a whole bucket (she on a ladder, making jokes about dying (not funny), me balancing on the thin branches, trying not to make the tree and her ladder shake even more).

In the end, we picked way more cherries that anyone can eat, which is why I made a clafoutis the next day. What is clafoutis? It’s basically pitted cherries in a baking pan, covered with a sort of thin pancake dough that are then baked in the oven. The dough sets, resulting in thick slices that taste like a vanilla pancake but have the soft sweetness and juicyness of the cherries as a contrast. While pancakes by themselves can sometimes be dry (imagine eating two pancakes at once), these are definitely not. Except for the pitting it requires minimum effort and it’s probably hard to do something wrong.

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I hope you enjoy this clafoutis as much as I do, has summer started for you yet?
With love from the student kitchen,
Johanna

Easy Vanilla Cherry Clafoutis

  • Servings: 5
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This is what you need:
350 g  (2 + 1/2 cups) sweet cherries, pitted
2 eggs
100 g  (3/4 cup + 1 tablespoon) flour
20 g ( 1 + 1/2 tablespoons) sugar
200 ml milk (3/4 cup + 1 tablespoon)
1/3 vanilla pod
butter for greasing the pan

And this is how we do it:
1. Chose a baking pan that fits all your cherries in a way that the bottom is evenly and completely covered but the cherries are in one single layer (if a few of them are on top it’s ok). Butter the pan and layer the cherries in it.
2. Preheat the oven to 175°C/ 350°F
3. Mix the eggs and milk together. Sift in the flour and stir until it’s well mixed. Mix in the sugar.
4. Slice the 1/3 vanilla pod in half. With a sharp knife, scrape out the vanilla inside and let it fall into the battern. Mix it in (you’ll see tiny specks of vanilla in the batter, but that’s how it’s meant).
5. Empty the dough into the pan with the cherries (they should be evenly covered with only the tops peaking out.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean and the top is slightly brown.
7. Enjoy warm or cold!

Leftovers can keep in an airtight container in the fridge for a few days.

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks!