on-the-road ripe banana oats cookies – onderweg rijpe banaan haverkoekjes (GF-DF-SF-V)

Nog even een receptje voordat ik op vakantie ga:

Je hebt nodig:

3 overrijpe bananen, met bruine vlekjes!

½ cup/125ml notenpasta, welke je wilt

2 cups/500ml glutenvrije havervlokken

¼ cup/60ml kokosmeel

2 el versgemalen lijnzaad

1/2 tl grof zeezout

¼ cup/60ml rozijnen

¼ cup cocao nibs of gehakte noten

2 el olijfolie

Verwarm de oven voor op 175°C en leg een vel bakpapier op een bakplaat.

Prak de bananen tot ze heel vloeibaar zijn. Voeg dan de rest van de ingrediënten toe en meng tot een geheel. Vorm met je hand 10 koeken die je op de bakplaat een beetje plat drukt; ze lopen niet uit tijdens het bakken.

Bak ze in het midden van de oven tot de randjes lichtbruin worden, ongeveer 20-25 minuten.

Laat afkoelen en bewaar in een trommel of vries een gedeelte in. Ze zijn gemakkelijk voor een onderweg snack of snel klaar ontbijt!

You’ll need:

3 ripe bananas, with brown spots!

½ cup of any nut butter

2 cups gluten-free rolled oats

¼ cup coconut flour

2 tbsp freshly ground flax seed

1/2 tsp of course sea salt

¼ cup of raisins

¼ cup of cocao nibs or chopped nuts

2 tbsp olive oil

Preheat the oven on 350°F/175°C and put a sheet of baking paper on a baking tray.

With a fork, mash the bananas till very fluid.

Add all ingredients and mix till everything is incorpaorated. Form 10 cookies and press them a little flat on the baking tray, they won’t flatten out more while baking.

Bake them in the middle of the oven for about 20-25 minutes, till the sides turn golden. Let them cool and store them in a airtight container or freeze a part. They are an easy on-the-go snack or breakfast!

Carrot oatmeal breakfast bowl (GF-SF-V-DF)

For me breakfast is really indispensable, I cannot get going without it, like yoga;-)
Especially in fall and winter I need warming grains to poke up the inner flame and nurture my intestines.
So this winter I made a recipe with oats and carrots, a great tasting morning meal which can also be a nice way to add some extra veggies to your diet or to that of a picky child!

Naturel rolled oats and oatmeal are a traditional breakfast cereal with great nutritional benefits. You can read more here.
Besides the health benefits oats are also very versatile: you can make porridge, bake cookies and bars, mix them into your veggie burgers, and much more. What do you do with your oats?



Carrot oatmeal breakfast bowl (1 person)

125 ml nut milk
50 g rolled oats
½ cup roughly grated carrot
1 tbsp sultanas
zest and juice of 1 mandarin or ½ orange
½ tsp cinnamon
¼ tsp ginger powder
pinch of nutmeg
1 – 2 tbsp chopped raw walnuts or almonds, maybe dry-roast them first for deeper flavour

Put the nut milk, I like to use coconut milk, in a pot and bring to a soft boil.

Stir in oats and grated carrot and reduce to a simmer.
Then add the sultanas, zest and juice and the spices. Stir everything well and let it simmer for about 8 minutes till everything is smooth and creamy and the carrots cooked. Stir occasionally and when it gets a little dry, add some water.

In the simmer time you can crack and chop your walnuts or almonds.

Serve in your favourite bowl, sprinkle with the nuts and maybe some extra coconut milk.
For me this breakfast is sweet enough, but you can always add a little maple syrup!
Enjoy!

Sugar free baked banana oatmeal - suikervrij oven havermout met banaan(GF-SF)

After 2 weeks of summer it’s really cold again. I’m wearing sweaters and warm socks. Time again for some warming breakfast!

This is a sugar free variation on my baked oatmeal recipe.

The addition of a ripe banana gives the oatmeal a real soft substance and sweet taste, you don’t need any sugar at all.

Sugar-free baked banana oatmeal (2 pcs)

1 cup gluten free rolled oats (Provena is the one I use, the only gluten free one in Holland)

1 cup of water or ¾ cup water and ¼ cup buttermilk

½ tsp cinnamon

1 tbsp freshly ground flax seeds

¼ cup roughly chopped nuts, like almonds and hazelnuts

1 ripe banana

1 tbsp melted coconut oil or butter

¼ tsp tartaric acid baking powder

¼ tsp sea salt

Soak the oats in a Pyrex or other ovenproof dish of 14 x 14cm in water or water-buttermilk mixture.

 In the time of warming the oven you can chop, ground and bring everything together. The oats will have enough time to soak. When you prefer you can soak the oats the night before, but it is not necessary.

Pre heat the oven on 180 ˚C.

In the oats mixture stir in the cinnamon, ground flax seeds and chopped nuts.

Melt the coconut oil and stir it in.

Mash half of the banana and stir it in too. Slice the other half of the banana.

Stir in baking powder and sea salt and lay the banana slices on top.

Bake in the pre heated oven for 30 minutes. It will be slightly risen and pretty firm.

Enjoy this healthy and really tasty breakfast!

Suikervrij gebakken banana havermout (2 pers)

1cup glutenvrije havervlokken (Provena)

1 cup water of ¾ cup water en ¼ cup karnemelk

½ tl kaneel

1 el versgemalen lijnzaad

¼ cup grofgehakte noten zoals amandelen en hazelnoten

1 rijpe banaan

1 el gesmolten kokosolie of boter

¼ tl wijnsteenzuur bakpoeder

¼ tl zeezout

In een 14 x 14 cm Pyrex schaaltje week je de havervlokken in het water of de water-karnemelk mix.

In de tijd dat de oven opwarmt kun je alles hakken, malen en toevoegen. De havervlokken krijgen dan genoeg tijd om voor te weken. Je kunt ook de nacht van tevoren de havervlokken in de week zetten, het is niet echt nodig.

Verwarm de oven voor op 180 ˚C.

Roer het kaneel, het gemalen lijnzaad en de gehakte noten in de havermix.

Smelt de kokosolie en roer erdoor.

Prak de helft van de banaan en roer erdoor. Snijd de andere helft in plakjes.

Roer bakpoeder en zout in de havermix en leg de plakjes banaan er bovenop.

Bak het gerecht 30 minuten in de voorverwarmde oven. Het zal enigszins gerezen zijn en stevig aanvoelen.

Geniet van dit gezonde en heerlijke ontbijt!

Papaya for breakfast (GF-DF-SF-V)

This is the most easy recipe I have ever posted, I think.

Papaya under a very hot grill, 5-8 minutes, sprinkled with some lime juice, delicious!

The great thing about papaya is the health benefits for the intestines.

We as celiacs can use that from time to time, as I do at this moment.

The papaya is a rich source of Vitamins C, A and E , 3 very powerful antioxidants, which support our immune system. Eating half a papaya a day is a natural detox, soothing and tasty. 

The recipe is from the Delicious Miss Dahl.

Just eat it, scoop the flesh with a spoon, great taste!

Before I could take a picture, it was gone.

baked oatmeal - gebakken havermout (GF-SF)

From the Nourished Kitchen I made this great breakfast dish: baked oatmeal.
It is delicious and …again with cranberries. What is this cranberry thing?
Nothing to do with Christmas, dried cranberries are available all year round.
They are rich in fibers, vitamins C, B-complex and A and minerals like calcium, kalium and magnesium. The juice of cranberries are used in prevention and healing of bladder infections.

In Holland the cranberry is an exotic species. The story goes that in 1845 a barrel with cranberries washed ashore on the Isle of Terschelling, one of the Frisian Islands in the north of Holland. Sailors took with them barrels of cranberries from North America to prevent scurvy on their long trips. Since then the plant has been cultivated and spread to the isles of Vlieland en Ameland and to some northern parts of Friesland and Groningen.

Baked oatmeal (2-3 portions)

100g gluten free rolled oats
12 raw almonds, chopped roughly
1 tbsp fresh kefir or yoghurt
pinch of salt

1 organic egg
100 ml full fat organic milk
1 tbsp maple syrup

1 heaped tbsp dried cranberries
1 heaped tbsp raisins or dried apricots or dates
1 tsp cinnamon
1 tbsp melted coconut oil

Soak the gluten free oats together with the chopped almonds, kefir or yoghurt, salt and enough water to submerge the oats completely overnight or for at least 8 hours. I use a stoneware bowl with lid. My kitchen is not warm, I let the bowl just stand on the kitchen sink or on the stove, it works well.

Next morning pre heat the oven on 180 ˚C.
Mix egg, milk and maple syrup till frothy and pour into the oats mixture, mix well.
Then stir in the dried cranberries and raisins or any other dried fruit with the cinnamon and the melted coconut oil.
Put the bowl in the oven, without the lid, and bake for 40-45 minutes, till you smell a delicious smell and all the liquid has evaporated and the oat is coloring just a little.
Serve warm, with some yoghurt and if you like some more maple syrup or some cream or just as it is. It’s moist and soft and sweet, a real treat.
It’s a great base for a long wintery walk! Especially on this shortest day of the year!

Gebakken havermout (2-3 porties)

100g glutenvrije havermout
12 rauwe amandelen, grofgehakt
1 el verse kefir, yoghurt of karnemelk
snufje zout
1 biologisch ei
100 ml volle biologische melk
1 el ahornsiroop

1 volle el gedroogde cranberry’s
1 volle el rozijnen, gedroogde abrikozen of ander gedroogd fruit
1 tl kaneel
1 el gesmolten kokosolie

De avond tevoren week je de havermout met de gehakte amandelen, de kefir of yoghurt met het snufje zout in zoveel water dat de havermout net onder staat.
Laat minimaal 8 uur weken in een stenen pot met deksel. Ik doe dit in een onverwarmde keuken, gewoon op het keukenblad, dat werkt prima.

De volgende ochtend verwarm je de oven voor op 180 ˚C.
Mix het ei met de melk en ahornsiroop tot het lekker schuimig is. Giet bij het havermoutmengsel en meng door elkaar. Roer dan de cranberry’s, rozijnen, kaneel en kokosolie er door.
Bak de schaal in de oven, zonder deksel, 40-45 minuten, tot het heerlijk geurt in de keuken en al het vocht is verdampt en de havermout licht gekleurd is.
Dien warm op met wat yoghurt en ahornsiroop, of wat room. Gewoon zoals het is, is ook heerlijk, want het gerecht is zacht, vochtig en zoet, echt zalig.
En een geweldige basis voor een lange, winterse wandeling! Speciaal op deze kortste dag van het jaar!

Oatmeal for breakfast – havermout voor ontbijt (GF – DF – SF)

It’s raining cats and dogs this morning. The sky is grey and gloomy. The temperature dropped from 25 to 12 degrees Celsius. Time for a healthy and warming breakfast: oatmeal porridge.
I use the gluten free pure oatmeal from Provena, the only brand in Holland with certified gluten free oats, from Finland. It’s called Kaurahiutale there ;)

Oatmeal has great nutritional value; it’s a good source of iron, magnesium, phosphorus, zinc and Vitamin B1.

I made a very basic porridge, only oats, apricots, water and almonds.
Sometimes, especially after baking (and eating) a lot of strawberry tartlets this weekend, I need simple, plain food. My body needs it, asks for it. It has no big, deep taste and that’s fine. I like cooking with big flavors and a little this and that with my food, a nice sauce or side dish to complete the meal. But I also like basic.

Like today. To be honest, it had a reason too: there was nothing else, no bread, no crackers, no banana, no yoghurt, no quinoa. Because of the beautiful weather we had past weeks, I was not in the mood for shopping, I was in the garden most of the time. As some of you know, I don’t have a garden of my own, but at this moment I have 2 gardens to look after, from friends who are on holiday.

And in my neighborhood there is a group of people, organized in Pro Groen (Pro Green that is) who initiated a picking garden for and by this neighborhood: de Pluktuin. I’m very enthusiast and every day I’m dropping by to do something: sowing flowers and herbs, planting trees and berries, yesterday I planted two kabocha pumkins, two round courgettes and two patissons.
I love gardening!

                                   

Back to basic: the recipe

Oatmealporridge with apricots (for 1)

30 g gluten free oatmeal
160 ml water
3 dried non sulphured apricots, chopped in small pieces
1 tbsp almonds, chopped roughly

Cook the oatmeal with the water and apricot pieces about 8 minutes on a low heat. Then put the heat off and a lid on and let it weld for 5 more minutes. Serve in a nice bowl and top with the almonds.
(and if you really want, you can add some palm sugar or another sweetener)

Havermout met abrikozen (voor 1)

30 g glutenvrij havermout
160 ml water
3 gedroogde ongezwavelde abrikozen, in stukjes gesneden
1 el amandelen, grof gehakt

Kook de havermout met het water en de stukjes abrikoos ongeveer 8 minuten op een laag vuur. Doe het vuur uit en een deksel op de pan en laat nog 5 minuten wellen.
Serveer in een mooie kom en bestrooi met de gehakte amandelen.
(als je wilt kun je wat palmsuiker of een andere zoetmaker erover strooien)

breakfast time - from appam to crumpet

Being back from India is, like always when there is a big change, a time for readjustment. What and when? What to do first and when? What to eat and when? What to blog and when?

So now, after 1 ½ week back in Rotterdam, I’m getting a little bit in the flow of life again.
In India it was so much easier, with only one small bag and no computer, telephone, newspaper and adolescent to take care for, life was sweet: getting up at 06.00, take a walk and many pictures, get breakfast somewhere, take a nap, then strolling again, visiting nice spots, making pictures, time for lunch, napping again, afternoon fotoshoot in another beautiful area, dinner, maybe a drink and to bed at about 21.00. That, for 4 weeks was bliss, really!!
We landed in Goa and made a tour by train and local busses, via Kerala coast, Tamil Nadu coast to the far end Kanyakumari and then inland via Madurai, Ooty to Mysore and back to the coast again, Mangalore, Gokarna and Margao.
I will show some pictures (click on the picture for enlargement) coming weeks, so you all can have a glimpse and enjoy.

After 4 weeks of eating outdoors, it’s time again for cooking myself and I must say, I miss South-Indian food a lot. For a celiac person not eating meat, South-India is great. The staple food is rice and lentils (dal) and many, many restaurants and hotels are pure-veg. So you really can be sure that you don’t eat animal parts hidden in stock or something else, like for example in Thailand.

                                                 appam

In the morning they eat idli or appam, for lunch they eat a thali or a dosa, and dinner is maybe a masala dosa. I think, from my observations, that most people eat at home in the evening.
Everywhere they make sambhar and coconut chutney as an accompaniment for the idli or thali and dosa. Sambhar tastes different everywhere, so it never bored me.

The best food we ate was at a beautiful home stay in Fort Cochin, Sithara Homestay, with the very, very friendly owners Harry-John Bernard and his wife Mercy. I still dream about it and I hope we will be back there sometime. I can recommend it to all of my readers, they make your stay as if your visiting a relative you didn’t know before. When you have an allergy or in my case celiac disease, there is no problem at all, they just make an adaptation or something special. It was in one word: SUPER!!

                                                    upma
Next time I’d really love to spend some time in their kitchen too!
Because now I’m back it’s no as easy as I thought it would be. I tried to make vada and dosa, but without a grinder it’s very difficult to make good dough. You have to soak raw rice and lentils, grind it and let it ferment. The grinding is a problem. But I will figure it out. Or not.
I made a nice sambhar already, mmm and rasam. Also the coconut chutney wasn’t bad, but we don’t have fresh coconuts in Holland.

The differences are big, so is the climate. Being back means also a decline in temperature of 20 degrees C!! fortunately it is the end of winter, spring has just begun, I’m very happy for that!
So I need different food, warming, soothing food, soups, oats, potatoes, buckwheat, instead of summerfood I have to go back to winter-spring food. Besides the foodswing there is also the moodswing. From summer to early spring feels a bit odd, so when I can I seek the sun and go outdoors, I need to warm up all the time.

To stay warm is to start my day well. Yesterday I made these lovely oat crumpets with raisins and cranberries and cinnamon.

But before I’ll give you the recipe, I’m very proud to let you know that I got an award, for my blogging, from the lovely Sophie, my fellow
blog(h)ger from Brussels. This is so nice, coming back from my trip and seeing this in my mailbox:

Thank you again so much Sophie!!

Oat crumpets (24 pcs)

250 g rolled oats (I use Provena glutenfree oats)
6 dl milk or soymilk
250 g oat flour
1 tsp tartaric acid baking powder
1 tbsp cinnamon (optional)
75 g brown sugar
75 g raisins and/or cranberries, soaked
zest of a lemon
pinch of salt
coconut oil

Soak the rolled oats in 3 dl of the milk in a large bowl for 30 minutes. You can soak the raisins at the same time in hot water.
Add the oat flour, baking powder, sugar, raisins and/or cranberries, lemonzest and salt and mix well with a wooden spoon. Slowly add the rest of the milk and keep on stirring till it forms a thick, just liquid batter. Melt some coconut oil or butter in a pan and bake on a medium heat 3 heaps of a big spoonful of the batter, about 4 minutes, then turn gently and bake the other side 3-4 minutes till they are golden and done.
Keep them warm in the oven and serve with crème fraiche and jam or cinnamon.

You can freeze these babies easily, just warm them up in a moderate warm oven and enjoy them anytime you like!
Namaste!

Haver crumpets(24 stuks)

250 g havermout (Provena)
6 dl melk of soyamelk
250 g havermeel (Provena)
1 tl wijnsteenzuur bakpoeder
1 el kaneel (als je wilt)
75 g bruine basterdsuiker
75 g rozijnen en/of cranberries, geweekt
rasp van 1 citroen
zout
kokosolie of boter

Zet de havermout met 3dl melk 30 minuten in de week in een ruime kom. Week ondertussen ook de rozijnen en/of cranberries in heet water.
Voeg dan het havermeel, suiker, bakpoeder, (afgegoten) rozijnen en/of cranberries, citroenrasp en een snuf zout toe en roer door elkaar. Voeg dan beetje bij beetje de rest van de melk toe en meng goed tot een dik, net vloeibaar beslag.
Smelt de kokosolie in een koekenpan en bak steeds 3 hoopjes beslag (3 flinke eetlepels) op een middelhoog vuur ongeveer 4 minuten per kant tot ze goudbruin en gaar zijn.
Houd ze warm in de oven en serveer ze met een eetlepel crème fraiche en wat jam of extra kaneel.

Ze zijn gemakkelijk in te vriezen, zodat je ze wanneer je wilt kunt ontdooien, opwarmen in de oven en er bij een kopje thee heerlijk van kunt genieten!
Namaste!

Chocolate granola (GF-DF) en Jazar bil na’na (GF-DF-SF)

Ik heb het ontzettend druk gehad afgelopen tijd zoals je gemerkt heb. Op het blog gebeurde, helaas, niet veel. En deze post is ook meteen de laatste voorlopig, want ik ben een dikke maand weg.
Komende vrijdag vieren mijn ouders hun 50-jarige huwelijk en daarna vertrek ik naar India. Warmte, rust en vakantie!
Het eten in India is voor een coeliaak meestal geen probleem, dus neem ik alleen een zakje van deze overheerlijke, gezonde granola mee, maar dan zonder de chocola, want, sorry, het is daar 30 graden!!
Het recept komt van La Tartine Gourmande, een prachtige site over lekker eten, vaak glutenvrij en met schitterende foto’s, heel inspirerend, ga echt kijken!

Als ik terugkom is het lente! En een nieuw seizoen om naar uit te kijken.

Chocolate granola
300 g glutenvrije havermout (Provena)
20 g glutenvrije rice crispies
75 g pompoenzaad en/of zonnepitten
65 g gehakte amandelen
1 el boter of kokosolie
¼ tl zeezout
2 el bruine suiker
80 ml honing
80 ml water
¼ tl vanillezaad

80 g chocolate chips, glutenvrij of pure chocolade grofgehakt
2-4 el gedroogde cranberries

Bekleed een bakplaat met een vel bakpapier en verwarm de oven voor op 150˚C.

Verwarm in een steelpan water, honing, bruine suiker,zeezout, boter en vanillezaad tot de suiker is opgelost. Zet het vuur uit.

In een grote kom meng je de droge ingrediënten behalve de chocola en de cranberries.

Dan giet je de natte bij de droge ingrediënten en roer alles goed door elkaar.
Stort de massa op de bakplaat en bak 45 minuten in de oven, terwijl je regelmatig roert.
Laat helemaal afkoelen en voeg dan pas de chocola en cranberries toe. Bewaar in een luchtdichte pot of blik en geniet ervan in je yoghurt of zomaar een handje als gezonde snack!

Ik kan het toch niet laten nu ik bezig ben.
Dit heerlijke wortelgerechtje komt uit Marokko en is weer eens wat anders als bijgerecht, kleur op tafel en dan die naam:

Jazar bil na’na (2 pers. bijgerecht)

250 g winterwortel, geschild en in plakjes van ½ cm
2 el extra vergine olijfolie
zeezout
water
1 el verse munt, fijngehakt
1 teen knoflook, fijngehakt

Verhit de olie zacht in een steelpan en doe de wortelplakjes erbij. Roer alles 1 minuut goed door elkaar. Voeg dan wat zeezout toe en 1 cm water, breng het aan de kook, doe een deksel op de pan en zet het gas laag. Laat 10 minuutjes stoven, haal het deksel van de pan, laat nog 10 minuutjes sudderen en voeg dan de knoflook en munt toe. Laat alles nog 1-2 minuten stoven, proef en voeg evt. nog wat zout toe en peper. Klaar!
Zowel koud als warm, zeer mmmm.

I was very busy lately as you might have concluded. There was not much action, unfortunately, on the blog.
And this post will be the last for a while, because I’ll be off for a month.
Upcoming friday my parents are celebrating their 50th wedding anniversary and after that I’m leaving for India. Warmth, rest and holidays!
The food in India is most of the times not a problem for a person with celiac disease, so the only thing I’m taking with me is this really tasty and healthy granola, without the chocolate, it’s 30 degrees there, sorry!
The recipe comes from La Tartine Gourmande, a beautiful site about good food, often gluten free and illustrated with gorgeous pictures, very inspiring, check it out!

When I come back, it will be spring!! And a new season to look forward to.

Chocolate granola
300 g glutenfree rolled oats
20 g rice puffs
75 g pumpkin seeds and/or sunflower seeds
65 g slivered almonds
1 tbs butter or coconut oil
¼ tsp sea salt
2 tbs brown sugar
⅓ cup-80 ml honing
⅓ cup-80 ml water
¼ tsp vanilla seed

80 g dark chocolate chips, gluten free, or dark chocolate roughly chopped
2-4 tbs dried cranberries

Cover a baking tray with baking paper.
Pre-heat the oven on 150˚C.

In a pan you heat slowly the water, honey, brown sugar, butter, salt and vanilla seeds till the sugar is dissolved. Put aside for a moment.

In a large bowl you mix all the dry ingredients except the chocolate and cranberries, mix it well. Stir in the wet ingredients and mix. Transfer the mixture on the baking tray and put it in the oven for 45 minutes. Stir occasionally. Let it cool completely before you put in the chocolate chips and dried cranberries.
Keep it in a dry pot or container and enjoy it anytime you like with yoghurt or just a handful as a healthy snack!

I cannot help myself now I’m busy writing.
This lovely Moroccan carrot side dish is quick and easy and something else, it brings colour on your table and than this name:

Jazar bil na’na( 2 pers. side dish)

250 g winter carrots, peeled and cut in ½ cm slices
2 tbs extra virgin olive oil
sea salt
water
1 tbs fresh mint, chopped finely
1 clove garlic, chopped finely

Heat the olive oil on a low flame and stir fry the carrot slices for 1 minute. Then add some sea salt and 1 cm of water and bring it to the boil. Put a lid on the pan on low heat. Let it simmer for 10 minutes and then remove the lid and let it simmer for 10 minutes more. Add the garlic and mint and taste. Season with pepper and maybe some salt, wait 1-2 minutes: ready!
Cold or hot, both very yummie.