Breakfast

Blueberry Crumble for a Chilly Autumn Mornings

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September is here. In my world - it’s a perfect time for a new beginning. Even tho the kids in Denmark start school in August, the memory of my childhood is still sharp - the smell of the new notebooks and freshly organized drawers at the beginning of each September, is still one of my favorite memories. I am proud to say that my boys had finished the last year, just as the previous year with zero sick days. I hugely attribute that to the lifestyle and nutrition. If you think that kids can eat anything - think twice. Why would you feed your children bad foods? Instead of tending to their desires shaped by advertising of a big companies, be a guide that will help their brains, bones, muscles develop and support their rapid growth. 

As I promised to my friend, I’m going to prepare a little Eat in Copenhagen guide for her blog over the next two weeks. That will require quite a few visits to my favorite breakfast/lunch places in the city. No need to say that I am very excited about this. I’ll happily share my experiences with you throughout my social media, namely Instagram, so make sure to follow. 

On the other note, another friend from Serbia was curious to learn about the life in Denmark, so we partnered to make a blog post that would help her audience to better understand the famous Danish living concept called “hygge.” 

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Today I share my favorite recipe for a delicious and healthy Blueberry Crumble Cake that you can re-create in your kitchen, and make September weekend mornings delicious and “hyggeligt."

Blueberry Crumble Cake - Recipe (4 persons)

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Ingredients:
* 400 gr blueberries
* 1 cup sunflower seeds
* 1 cup almonds
* 1 cup oats (or another cup almonds/walnuts/pecans for grain free version)
* pinch of salt
* 6 tbsp maple syrup
* 3 tbsp coconut oil
* 1 tbsp cinnamon + a bit more to sprinkle on top of blueberries
* 1/2 tsp vanilla powder
* 1/2 cup greek or coconut yogurt (optional) 

Method:

Turn the oven to 180 degrees. 

Place sunflower seeds, almonds, and oats in food processor and add a pinch of salt. Blend until you get a fine meal. Transfer it to the separate bowl. 

Place coconut oil, maple syrup, cinnamon and vanilla in a small pot over low heat and melt them together. 

Put the wet ingredients over the meal, and work the dough with your hands until it becomes sticky. 

Rinse the berries, put them in a baking dish, and dust them with a little cinnamon.  Pour the crumble filling evenly over the blueberries.

Bake it in the oven for around 20-30 minutes, or until the crumble becomes golden. Take the dish out, and let it crisp. Optionally add a dollop of yogurt to balance out the tastes. 

Enjoy and remember to DO SIMPLE BETTER!

Much love and regards from Copenhagen,

Marija xoxo

 

Brunch/Breakfast Pancakes In A Blender

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It was hard finding a title for this blog post. I tried with NO FLOUR, NO DAIRY, NO FAT, NO EGGS, NO SUGAR pancakes. Then I thought to myself that you’d probably think that there wasn't any food in this recipe. 

But no worries guys - there is food. And it’s delicious and nutritious. Children adore it; adults love it. It’s fast to prepare (actually you just wizz all ingredients in a blender), super convenient, very healthy, and you will create a very appealing experience both for your family, or your friends. It’s great for breakfast and beautiful for brunch. 

I was inspired to make this recipe thanks to the two ladies that I admire - Candice Kumai (aka the Matcha Queen) and my fellow (ex) Copenhagener Sarah Britton from My New Roots. These girls are trained chefs, wellness warriors and I deeply admire their work and beautiful personalities. 

I was playing around with their ideas trying to make a fusion. At the same time, I prayed not to bastardize their foolproof recipes. Surprisingly, it turned out to be delicious! We made this dish a staple in our home that works equally good on busy working days and lazy weekends. 

Now it's your turn guys! Make it with pride and tag me on social media so I can see it!

Buckwheat groats are gluten-free, which means that this recipe is suitable for you who are not eating foods that contain gluten. It’s also flour free which means that you'll eat your whole grain (buckwheat is a seed actually, originating from the same family as rhubarb) in its pure form.

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Ingredients:


2 Cups of buckwheat groats (soaked overnight and rinsed, measured after soaking. For soaking use one measuring cup of groats)

1 banana
1 Cup of water
1/2 lemon zest
1 tsp cardamom
1/2 tsp cinnamon
1 tbsp matcha powder (optional)
1/2 tsp coconut oil for the pan

Method:

Soak 1 full cup of the buckwheat groats overnight. Strain them and rinse them well. Pour all the ingredients in the blender or Nutri bullet and wizzzzz for 45 seconds.

Heat a large nonstick skillet over medium heat. Coat the pan with coconut oil. Using 1/4 cup of batter for each pancake cook two to three pancakes at a time. Pour the mixture into the pan using a measuring cup or spoon. Cook the pancakes until bubbles show up on the top. Flip and cook the other side until golden, about 2-3 minutes more. 

Top it up with coconut cream, maple syrup, and some fresh berries.

Voila! Enjoy!

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Oh yeah, not to forget to tell you this - I made a double batch, and instead of matcha powder, I used the beetroot powder in the second one. We ended up having pink and green pancakes, and both of them were delicious. 

You welcome guys!

This recipe was another example of how to Do Simple Better! 

Love You,
Marija