Oat buns

My go-to recipe for lunch at work.

Its small enough to fit in a mini-Tupperware container, bursting with flavor and just delicious!

Recipe

• 250 grams oats
• 200 grams non-dairy yoghurt 
• 3 eggs
• Variety of nuts (such as walnuts, almonds)
• Dash vanilla essence
• Dash salt
• Dash baking powder
• Sugar and oats for topping

Set the oven at 350°C In a large bowl, mix all ingredients together and insert the mixture in cupcake forms. Sprinkle sugar and oat flakes on top, as a topping; you can leave this part out, if you’d prefer to keep them sugar-free.

Place the cupcakes into the oven for 30 minutes.

Bon appetite!

Spanish almond cake

Hii

The holidays call the baker inside of me!

Since I’m gluten intolerant, I’m rediscovering baking territory.

Most of the time, I bake for non-gluten intolerent people. Baking with flour is much easier, compared to gluten-free flour and/or gluten-free replacement options.

This week, I tried a traditional Spanish almond cake.

Sharing is caring 😉

Ingredients

• 125 gram almond flour
• 125 gram sugar
• 4 eggs
• Dash of almond essence
• Dash citron
• Dash of salt

Pre-heat oven at 350 Celsius

Split the egg whites from the yolks

Add sugar, almond essence, citron and salt to the egg yolks

Mix the egg whites, till these are spiky and stiff

Gradually add the stiff egg whites to the egg yolk mixture, bit by bit

Place in an ovenpan with baking paper

Bake for 35 minutes

Once cooled, dust sugar powder on the cake; it’s delicioussssssss!!!

Bon appetit!

Almond filled speculoos

A typical Dutch treat “almond filled speculoos”

Past weekend I started with this. I made almond paste from scratch as I couldn’t find any ready-made almond paste in the supermarket. It takes at least 4 days to ripe.

Finally the day came to finalize this oh-so-delicious treat.

Ingredients

Dough

• 250 grams flour
• 175 grams unsalted Anchor butter
• 150 grams brown sugar
• 3 tablespoons yoghurt/milk
• Dash cookie spices (mix of cinnamon, cardamom, coriander, nutmeg, ginger and cloves)
• Dash salt

Filling

• 300 grams almondflour
• 300 grams sugar
• 1 egg
• Dash lemon

Starting with the filling. Mix almondflour, sugar and lemon in a bowl. Wrap the mixture in plastic wrap and store this in a dark section in the fridge, for at least 4 days.

Proceed with the dough.

Mix flour, sugar, spices and salt in a bowl. Add yoghurt (or milk) to the mixture, forming a large ball. Wrap the ball in plastic and store for 2 days in the fridge.

Pre-heat oven at 350°C

Divide the dough ball in two sections, use roller to flatten the dough evenly. Insert the first section in a bakingpaper-covered plate. Remove the filling from the fridge and add an egg to the mixture. Spread a layer of almond filling to the first section.

Knead the second section and place this carefully ontop. Paste egg yellow on the upper section and decorate with almonds (optional)

Insert in the oven for about 50-60 minutes.

Bon appetite!

Almond filled biscuits (dutch)

This recipe is similar to Almond filled speculoos; another typical Dutch treat!

Rocking my roots!

Ingredients

• 150 grams butter
• 200 grams flour
• 125 grams sugar
• 1 egg
• 2 teaspoons milk
• 300 grams almondpaste
• Dash of cinnamon
• Almonds to garnish

Pre-heat the oven at 350°C

Mix flour, butter, sugar, cinnamon and milk, forming a ball. Place it in the fridge for 30 minutes. Mix the almondpaste with 2/3 of an egg and 2 teaspoons water. (Yes, this can get sticky!)

Grease an ovenplate and place half of the flour batter on this; this is the bottom. Place a layer of almondpaste, and place remaining flour batter ontop. If needed use a spoon dipped in water stroking this evenly. Garnish with almonds, stroke the remainder of the egg on top.

Insert in the oven for about 45 minutes.

Bon appetite!