Healthy Carrot Muffins

2017– a new year with plenty new recipes for you all!πŸ’ƒπŸΌπŸ™ŒπŸ»πŸ™€

First of all I want to explain my absence (this is no apology thoughπŸ™ˆπŸ™ƒπŸ™):
My first priority is my one and only life which I prefer living offline. Traveling, my friend, sports and music distracted me and I am thankful for all these great and awesome moments in 2016. I gained not only experiences but also personalityπŸ™‚πŸ™ƒπŸ™‚πŸ™ƒ.
I hope 2017 will be another year full of great moments! So far I am very pleasedπŸ˜ŠπŸ‘πŸΌπŸ˜Ί

One of my 17 New Year’s resolutions is: inventing and modifying more recipes –coz it’s fun!πŸ™ŒπŸ»
But do you know what?πŸ’πŸΌ
It’s even more fun to do it with friends.πŸ‘­ Thus, I met my friend last weekend to bake something. It took us a while but in the end we went for carrot muffins. Those of you who don’t know me (which is definitely the majority) should be informed about the impact carrots have. Containing plenty of beta carotene carrots help to keep your tan. However, I am the living proof that this can also result in orange if you overdo it.πŸ™…πŸΌ
I do not want to scare you away with this story, because generally speaking carrots benefit your body more than they could possibly damage. Simply do not eat them daily and in crazy amounts!πŸ˜…πŸ™„πŸ˜‰

Are you afraid or do you want to get started?πŸ™†πŸΌ

If 2017 is supposed to be a healthier year than 2016 simply serve these muffins when you have a tea party (or any other occasion).

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My friend and I could not resist and tried them before the chocolate topping was firmπŸ™„πŸ˜πŸ‘ŒπŸΌ

Ingredients: (for about 12 excellent muffins)

200g carrots
1 tsp cornstarch
1 tsp cinnamon
2 eggs
80g grounded hazelnuts
80g oil
100g powdered sweetener
125g flour (tip: use 95g blended oats and 30g whole wheat flour to get an even healthier result or you can use 80g grates Weetabix and 45g whole wheat flour which makes the muffins more taste like nuts)

For the decoration:
50g dark (or milk) chocolate
12 hazelnuts
coconut fat (optional)

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Let them cool down completely before adding the topping🌰🌰🌰

Instructions:

1. Whisk together eggs and sugar.
2. Grate your carrots and put them in a bowl.
3. Add in and whisk together flour, oil, cinnamon and hazelnuts.
4. Scoop the fairly liquid dough (if it is to liquid add in some more flour) into the forms.
5. Bake your muffins for about 25 minutes at 175 degrees Celsius (375 degrees Fahrenheit).
6. Let your muffins cool completely down before melting the chocolate and using a teaspoon to apply the chocolate on the muffins. Add a big drop in the middle.
7. Put the hazelnut on top of it (on the drop).
8. Let it cool down once again (I know it takes some patience but it will be worth it in the end).
9. Enjoy!

Love,
Katie πŸ“πŸ“πŸ“

PS: they taste better if you (bake) and share them with someone you loveπŸ˜‰πŸ’•

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Gingerbread

It’s the second weekend in December and you want to do something to increase your Christmas spirit?πŸŽ„β„οΈ
Run into your kitchen and turn it into Santa’s Gingerbread factory in a few minutes. Soon you can inhale the smell of Christmas and taste a little bit of heavenπŸ˜πŸ˜‰πŸͺ

 

What are you waiting for? Let’s try one of my favorite recipes around Christmas!

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Ingredients:

Part 1:

125 g honey
180 g sugar (or sweetener of your choice)
8 g vanilla sugar
150 g butter
4 spoons of Milk

πŸ‘‰πŸΌ Heat up these ingredients slowly in a pot, pour the mass into bowl and mix it.

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Part 2✌🏼️:

3 tbsp bitter almond aroma
2 tbsp grounded cinnamon
1 dash anise
1 dash cloves
1 spoon unsweetened cacao powder
8 g baking powder
400 g flour (I prefer rye or spelt)
100 g cornstarch

πŸ‘‰πŸΌ mix those ingredients, sift them, and stir in 2/3 spoon by spoon into the mass (from step 1). Knead under the rest on your working surface. Add some more flour if the dough is still too sticky.
Spread out the dough (it should be a 1/2 cm thick layer ❗️❕❗️not too thin, better thicker❗️❕❗️) and cut small rectangles gingerbread-men or whatever you want.

You might want to decorate them with almonds or raisins.

Now bake them for approximately 10-15 minutes at 350-400 F (175-200 C). This depends on your oven and which texture you like best.πŸͺ

Store them in an air-tight tin for up to two weeks. You can store an apple with the biscuits to make sure, the gingerbread keeps it’s texture.🍎

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I like to eat them warm, so if you do them yourself you should really try them immediately. Oh, and don’t forget to try the doughπŸ˜‰

Have a nice advent-weekendπŸŽ„πŸŽ„πŸŽ„

Love,
KatieπŸ“πŸ“πŸ“

Simple vanilla crescrents

Can you imagine a December without Christmas biscuits? πŸͺπŸͺπŸͺ
No? – Me neither.
So here we go for one of my favorite recipe I like to do in advent. It’s also a lovely idea to give them away as a little present… 🎁 But therefore you have to be very strong because they really are that good!πŸ˜‰

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And there are many ingredients to add in to get a different flavour!

Ingredients:

230g flour of your choice
80g sugar (or sweetener of your choice)
200g butter
100g grounded hazelnuts (or peanuts)

And:
32g vanilla sugar
50g powder sugar to turn them (later)

 

First you have to cut the butter into pieces and knead a dough with the sugar, and the flour. Your dough should rest in the cooler for one hour.
Make a role and cut it into similar pieces to form little beans.
Put them on a baking sheet and bake them for approximately 20 minutes at 350 F (175 C).
Mix the vanilla sugar with the powder sugar and turn the hot vanilla crescents in the sugar-mix. Let them cool completely before restoring them in an air-tight tin for up to two weeks.

 

But I promise you that they will be eaten before you can decide where to store them!

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Have a great and delicious adventπŸŽ„πŸŽ„πŸŽ„
KatieπŸ“πŸ“πŸ“

Strawberry Lighthouse Dessert

Today is the official birthday of the strawberry queen so be prepared for a very-berry recipe which is not only delicious but also an eye-catcher!

But first: Thank you to all of you who thought of me today and thank you for the great presents I got! You all made my sweet seventeen (yes, I am not 16 anymore but still sweet) even sweeter.

And so does this recipe:

 

 

Ingredients:

750g strawberries

350g plain yoghurt

1 lemon

10 spoons stevia (or sweetener of your choice)

6g vanilla sugar (or vanilla)

2 packages of gelatin

 

Instructions:

  1. Wash the strawberries and blend them. Add 4 spoons of sweeter and the gelatin (see instructions on the parcel).
  2. In another bowl mix together yoghurt, water, 6 spoons sweetener and the juice of the lemon.
  3. Now you need appropriate jars (jam jars are okay, but I prefer the ones we own. The brand is “Weck” (it’s a German brand) and there are several sizes available) to build your lighthouse. First you carefully fill in a layer of the white mixture in each jar. You might want to use a ladle or a funnel for that.
  4. Place them in your fridge and wait until it is solid (it usually takes about 30-50 minutes).
  5. Now you add a red layer on top and place them in the fridge again.
  6. Continue these steps until the jars are full and the lighthouse is built.
  7. You can also use some extra strawberries and mint leaves (or chocolate leaves/as a topping.

I know this recipe is more elaborate compared to other recipes on my blog. But if you are looking for something special, try this and you will be in heaven.

 

Love, Katie – the birthday girl –

 

Apple-Cinnamon Cookies

Most people think of christmas when they smell or taste cinnamon. I personally love cinnamon so deeply that I eat it in every season almost daily.

So these cookies can be enjoyed in summer, autumn, winter and spring because they are just awesome!

I wanted to give a bag of cookies to my grandparents who went on vacation to Italy. Since my flight is just the day before they return we won’t see each other for a long time, so I really needed to give them a little treat. They really enjoyed it and si did the rest of my family including me of course, because the box I gave them couldn’t be too big, so that they could put it in their hand luggage. That’s why there were lots of cookies left for us.

One more important thing about them, before you can start: They are sugar free and low fat, so if you can’t resist the tempting smell in the kitchen do not feel guilty. Of course: Moderation is key, but honestly: if they are still warm, they are way better than the cold version.IMG_0001

 

Ingredients:

for about 28 big cookies

400g finely diced apples

300g whole wheat flour

1 cup stevia (or sweetener of your choice)

3 medium sized eggs

5-6 tsp butter

6g baking powder

cinnamon

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Instructions:

  1. Cut the apples in pieces which are almost as tiny as chocolate chips. Put them in a pan and add a little bit water and one spoon of cinnamon. Heat them up until they have softened and let them cool down.
  2. Prepare the dough whisk together flour and baking powder. In another bowl you wish together butter, eggs and stevia. Add the flour and stir until it is incorporated.
  3. Gently fold in the cooled apples.
  4. Let the dough cool in the fridge for at least 20-30 minutes.
  5. To prepare the coating you need a little separate bowl where you whisk together some ore stevia and cinnamon.
  6. Now you make 28 little balls and roll them around in the coating until they are completely covered. Then you place them on a prepared baking trail and press them so that you get cookies which are not taller than 1 cm.
  7. Bake them at 350 F (190 C) for about 15 minutes.
  8. Enjoy!

 

Love, Kathi

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Healthy Granola Γ‘ la Katie

Today I want to share one of my favorite recipes with you: my secret granola recipe!

I had not done this for a while but last Saturday I ran my first 10k after a 1 week break from doing any sports because of an ankle injury and needed some good fuel for it. It worked and I topped my best time ( I only did it 4 times before). Besides 1-2 kg of strawberries and lots of quark I enjoyed tons of granola. It tastes so good (especially when it is still warm) so that it only lasted two days… Well, convince yourselfπŸ‘‡πŸΌ

I know most people don’t think of healthy if they think of granola because usually granola contains tons of sugar. But my recipe is sugar-free and fat-free , so no need to feel guilty. I eat eat all the the time, for braekfast, as a snack,… whenever I crave for a snack I satisfy myyself with granola if some is avaiable.

Additionally it does not take long to make it, so if you go to the store next time don’t buy granola but these few ingredients instead and try to make it yourself:

Ingredients:

2 cups of oats

3/4 cup of flour of your choice (I like to use rye flour, but every kind will do)

1 spoon cinnamon

3/4 – 1 cup of almonds (I prefer whole ones)

3/4 cup of pumpkin seeds

1 1/4 cup of (sugarfree) juice or sweetened tea


 

Optional:

-dried fruits (cranberries, raisins,…)

-ahornsyrup

 

You have everything together? Let’s go!πŸ’•

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Instructions:

1. Mix all the ingredients together except for the juice/tea and the fruits

2. Stir in the cooled juice/tea ; depending on how much the oats and the flour soak up you might need to add either more juice/tea or flour (if you want more sweetness replace half of the juice with ahorn syrup or add more sweetener in your tea)

3. Spread out the granola on a baking trail (the better spread out the better result you’ll get). Bake it at 350 degrees fahrenheit (175 degrees celsius) for 15 minutes, turn it and bake it until it’s as crunchy as you want it to be.😏

4. Put it in a big bowl and let it cool (don’t miss trying it hot though because it tastes soooo good when it is still warm).πŸ€—

5. If you want to add any dried fruits you can do it now.πŸ‘πŸΌ

6. Let them cool down completely before you store them in an air-permeable container for up to 2 weeks (if it lasts that long).

7. Most important: Enjoy!πŸ˜‹πŸ˜‰πŸ’•

 

In my opinion almonds are essential for the perfect granola! however, you might also want to tr walnuts or pecannuts insteadπŸ˜‰

Add the cinnamonπŸ’•

Stir it😜

Yummy

Add some grounded hazelnuts to create the perfect energy sourceπŸ€—πŸ™†πŸΌπŸ˜‹

Tipps how to enjoy your granola:πŸ˜‹

β€’ I love having quark or Greek yoghurt with seasonal fruits and granola. The protein from the quark and the oats (yes, oats are not only a carbohydrates and fiber source but also contain a lot of protein) keep me full for a long time.πŸ˜‡πŸ‘ŒπŸΌ

 

β€’ I like it plain, as a snack because it is that good and prevents chocolate cravings (even though I could never live completely without chocolate)πŸ™†πŸΌπŸ™ˆπŸ«

 

β€’ Have you already tried my selfmade and helthy ice cream ? You can add it to every kind of cream or yoghurt, too.πŸ˜‰

 

Treat yourself and take care,

KatieπŸ“πŸ“πŸ“

Raspberry Yoghurt bread pudding

First of all I want to say thank you to the most beautiful and gorgeous human on earth: my mum. I love you mum!❀️❀️❀️

Today is Mother’s Day and I am so glad that this day excists, because we often forget about all the efforts our mums do and this is a reminder to give something back.

So today is a great chance to show your mum how much you love her!πŸ’•

 

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Mother and daughter!

Why do not make her a delicious breakfast?πŸ˜ŠπŸ˜‰πŸ˜‡

That is how we started this morning: a delicious breakfast outside in the garden.🌞

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And what about some healthy extra sweetness?πŸ™†πŸΌ

 

Well, therefore I will share the recipe of this super delicious Raspberry Yoghurt Bread Pudding (which can be a cake if you do it a little bit different πŸ‘‰πŸΌ see instructions) with you now!πŸŽ‚

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And it is not only meant to delight your mujm on Mother’s day. Make her happy any day of the year!

Ingredients:

😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻

The crust:

 

4 Weetabix

20g whole wheat flour

40g sweetener or sugar

8g vanilla sugar

40g melted butter

1/2 tsp baking soda

βœ…

The pudding:

 

300g raspberries (fresh or frozen)

250g    low fat yoghurt

1 lemon

6 leaves gelantine

90g sweetener/sugar

3 egg whites

βœ…

Instructions:

❀️❀️❀️

Unfreeze the berries first if they were frozen. Mix together the yoghurt with the juice of the lemon and stir in the sugar, before you add the gelatine (look for instructions on its packaging). Beat the egg whites if you want cake, if not: don’t!

When the mass starts to jelly add the stiff egg white.

Pour the cream onto the crust and place it in the freezer for at least 4 hours.πŸŽ‚πŸŽ‚πŸŽ‚

Enjoy your refreshing cake /  bread pudding (if you want the consistency of pudding do not beat the egg whites) !🍰

Love,
KatieπŸ“πŸ“πŸ“

Berry-proteinfluff

Whether as a snack or as a topping this very berry-proteinfluff is perfect for yoghurt, ice cream, pancakes,…πŸ“
Almost everything!!!☺️

Here comes it’s great and simple recipe!

Ingredients:☺️
1 egg white
150g berries of your choice
3-4 tsp. sweetener (I used stevia)

Instructions:

Whisp the eggwhite and the sweetener until it is stiff. Add the berries and whisp it again.
Now you can…

… either enjoy it immediately.πŸ™†πŸΌ

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… freeze it to get berry ice cream.🍧

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… use it as a topping for my Fluffy Protein Pancakes.🍳

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If you use frozen berries they need to be unfrozen. In case you heat them up to become unfrozen more quickly, you should wait until they are at room temperature again. If you want a liquid topping for pancakes, you can whisp in the hot berries.

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Enjoy the countless opportunities!πŸ˜‰

Love,

KatieπŸ“πŸ“πŸ“

Healthy Strawberry Icecream – not only in summer

It is not a joke that my friends sometimes call me Strawberry-Queen πŸ‘‘ because my addiction to the little red fruits is incredible. I cannot blame them for giving me this nickname because they are right. But what does the πŸ“Strawberry-Queen in winter ❄️(since she lives in cold Germany)???πŸ‡©πŸ‡ͺ

Fresh strawberries 😍 are at first imported from other countries far away. Buying these would would be a hit in the face of the environment. We often forget about the distances and emission when we go shopping but we really should.🌳

Secondly they usually do not taste as good as the fresh German ones in summer. They are hard and untasty.IMG_8925

So I decided to eat frozen  strawberries but I realized that the aroma is not comparable to my beloved strawberries in summer…πŸ˜ͺ

This is why I came up with the idea of using the frozen strawberries I bought for something else.πŸ’πŸΌπŸ’­

Another thing I like to eat every day because it is not complicate to get it in every season is low-fat quark. It is delicious, packed with proteins and you can do so many things with it!πŸ™ƒπŸ™‚

For example the best strawberry ice cream πŸ“in the world:
No sugar, almost no fat, lots of protein and healthy. But the most important: onolicious.πŸ˜‹

If you wonder about this phrase I will tell you that it is Hawaiian for especially delicious. I learned it last year (O gosh, I still need to get used to it that 2015 is over now) when we were in Hawaii.🌺 By the way are you interested in a blogpost about my stay on Big Island? If so, let me know in the commentsπŸ˜‰.

But now I won’t stop you from trying this amazing😍😍😍 recipe…

Ingredients:
(For one serving)

150 g frozen strawberries
2-3 tbs. low-fat quark or
2-3 tbs. Stevia

Put the strawberries into a bowl, add the sweetener (I like to use natreen stevia but you can use any sweetener of your choice with a similar consistency) and the quark. Use a hand blender to mix everything until it is soft and creamy as ice cream should be🍦. Serve or eat immediately before it melts!πŸ˜‰

As a topping I like to use dark chocolate rasps🍫 or if it is for breakfast oats. Yes, I eat ice cream for breakfast – even in winter along with a huge mug of tea β˜•οΈ.
You can also use coconutflakes or branflakes which I recommend, too. But you do not need a topping. I rarely use it but I thought it looks nicer on the blogπŸ™ˆ. It tastes so good and it is so good for you too!πŸ™†πŸΌ
Quick, easy and healthyπŸŒ±πŸŒžπŸ’πŸΌ

Now enjoy your sweet strawberry dreamπŸ’•

I am so excited about your commentsπŸ™ˆπŸ˜ŠπŸ™†πŸΌ.

Love,
Katie πŸ“πŸ“πŸ“ aka πŸ“-πŸ‘‘ (strawberry queen)
PS: Click here for the granola recipe which can be used as a delightful topping! 

Spectacular Speculoos Cake

A few days ago I had a funny evening with my mother. We enjoyed sitting in our living room after dinner and enjoyed the warmth of our fireplace when I started craving for some biscuits.πŸͺ
Mum got some from a friend who lives in Brussel.πŸ‡§πŸ‡ͺ

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As you see it says “Speculoos” on the super cute box πŸ’•of Maison and Dandoy’s. So my mum said I can open it and eat them since she is tired of all the Speculoos around Christmas and so she went away to get herself another mug of tea.
So that’s what I did. But when I opened the box there were delicious biscuits of all kinds inside:😍😍😍

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I could barely stop myself from trying all the different great treats. When she came back almost 1/3 of the biscuits had already passed away (mysterious circumstances).πŸ˜πŸ€”πŸ˜‚

In the end she changed her mind about being tired of these biscuits and we shared them.β˜ΊοΈπŸ˜‚

Can you ever be tired of biscuits?πŸ’€

Well, maybe of those typical Christmas flavored like gingerbread and Speculoos which are typical to have around Christmas in GermanyπŸŽ„.

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But what to do with the leftovers?😨😰😱

One of my favourite cakes a round Christmas is “Speculoos Cake”.πŸ˜‹ Even when you think you are tired of Speculoos you will change your mind as soon as you try this. It’s different from plain Speculoos because it’s kinda refreshing because of the topping.🍰
And another huge merit: it’s a no-bake cake and quickly done.⌚️

So here’s the recipe:

1. Ingredients for the base:

300 g Speculoos
100 g butter

Instructions:

Put 280 g of the Speculoos into a bag and use your rolling pin to crash them. Melt the butter and mix the crumbles with it.
Press the dough into a baking pan.

 

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2. Ingredients for the mass:

250 g low-fat quark
250 g low-fat cream cheese
125 g sugar (or sweetener of your choice)
8 g vanilla sugar
5 leaves of gelatine (or agar agar)

optional: 1/4 l whipped cream

Instructions:

Mix the quark and the cream cheese until smooth. Add the sugars (sweeteners). Gently fold I the whipped cream if you want it extra creamy.
Let the leaves of gelatine (agar agar) swell up in some water (check the directions on the packaging) in a seperate bowl.
Now add one spoon of the mass to the gelatine and stir it in. Now put the gelatine into the big bowl with the rest of the mass spoon by spoon and fold it under.
Now you need to pour the mass onto the base and sprinkle out the crumbles of the leftover Speculoos (~20g) on top of it.
Put the cake into the fridge for at least 2 hours. (I like to leave it in the fridge overnight).

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Ready is your cake! πŸ’πŸΌ
It is done so quickly. But waiting for the cake to get the right consistency is hard.

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If you are too impatint this might happen to you…

 

This cake is very satisfying, so you don’t have to worry about the calories, since I have never seen anyone eating more than two or maybe three pieces, which really isn’t the taste’s fault. It tastes like heaven!😍😍😍

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If you give the incredible cake its time you get a solid result!

 

Enjoy it with your family and friends and be thankful for the great Christmas time you all hopefully had!

Katie πŸ“πŸ“πŸ“

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