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Posts Tagged ‘collaboration’

Leftover Rice Porridge Waffles (gluten free, vegan)

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Hi again everyone, I hope your Christmas and holidays were lovely! Ours went well: I had some time to wind down, spend quality time with family and friends, and of course, we ate well. My daughter fell ill, which was a minor setback, but as we were forced to spend most of the time inside I had a lot of time for recipe testing and cooking in general – a silver lining.

This years’ last collaboration is with Urtekram, and the theme was rice porridge, which is a very typical Finnish breakfast at Christmas time. I was excited when I heard the theme – I actually love rice porridge, especially when cooked slowly in a mixture of coconut milk and rice milk. Rice porridge is one of my favorite Christmas traditions, so I tend to cook a lot of it, most often too much. And you know, when Christmas is over, I usually still have some left in the fridge, and it might get a little bit boring by this time already.

But that being said, not this year! I realised that the solution for (boring) leftover porridge has been in front of me the whole time, in form of a waffle iron. Yep, keep on reading, there are some waffles coming up!

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When I realised that I could easily transform my leftover rice porridge into a delicious stack of waffles, I got even more excited. And after tasting them, it was clear that the excitement wasn’t for nothing: the waffles were so, so nice! And super easy and quick to prepare!

This time I served my leftover porridge waffles with persimmon, pistachios and creamy coconut milk – you can of course serve them with almost any fruits, nuts or berries, but as it is still the best season for persimmons, I suggest you try them. It’s almost like having candies on top of the waffles (but make sure, that the persimmons are ripe).

Wishing you delicious leftover waffle moments, Tuulia xx

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Leftover Rice Porridge Waffles with Persimmon, Pistachios and Creamy Coconut Milk
2 dl rice porridge (cooked in plant based milk)
2 dl coconut milk (or another plant based milk)
1 ripe banana
2 dl rice flour
1 Tbsp psyllium
1 tsp baking powder
vanilla powder
hint of salt
(1-2 Tbsp clear honey or maple syrup)

To serve: persimmons, pistachios, creamy coconut milk

1. Mix the coconut milk with the rice porridge in a bowl. Add the banana, and mix everyhting together with a hand blender, until smooth.

2. Mix the dry ingredients together (including the spices), and heat up the waffle iron.

3. Mix the dry and the wet ingredients together. Check the flavor, and if desired add a pinch of sweetener.

4. Oil the waffle iron lightly with virgin coconut oil, and bake the waffles. Dice up the persimmons, grind coarsely the pistachio nuts. Serve the waffles with them and coconut milk. Ah, bliss!

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Lovely Christmas Cookies (gluten-free and dairy-free)

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Christmas is around the corner, and one can really see it: recipes for delicious and lovely Christmas treats are all around, and it’s so hard to resist not to try them all out, ha. Luckily there has been time for some Christmas baking already: I made the most lovely gluten-free, dairy-free and egg-free Christmas Date Cake (with sweet potato!), some porridges with Christmas spices and of course these easy, delicious, gluten-fee and dairy-free Christmas Cookies.

The year has indeed been truly busy: we’re still not back home after some water pipe damage in September, and since then we’ve moved our stuff from place to place. This combined with two busy entrepreneurs and a baby makes one rushed life, I can tell you. Anyways, I’ve always been a great fan of quick and easy recipes and meal solutions, but nowadays even more due to the lack of time, so you can trust me when I tell you: these Christmas Cookies are very easy to prepare!

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I developed this recipe for Risenta, and to make the cookies even easier, I decided to use their muesli as a base for the cookies. The muesli has plenty of figs and raisins, so it’s actually perfect for Christmas baking! I mixed the muesli with coconut flakes, Christmas spices, honey (vegans: just use maple syrup instead) and banana, baked them until crispy (but still soft inside). They turned out so, so nice, and as a bonus delicious scents of Christmas spices lingered everywhere as the cookies were baking – lovely.

The raw chocolate brings the cookies to perfection: after all, they wouldn’t be Christmas cookies without some chocolate, right?

Wishing you lovely waiting for Christmas,
Tuulia xx

Gluteenittomat joulukeksit-raakasuklaalla

Lovely Christmas Cookies (gluten and dairy free)

2 dl Risenta’s glutenfree muesli with raisins and figs
1,5 dl finely shredded coconut
0,5 dl virgin coconut oil (melted)
0,5 dl honey (vegans: maple syrup)
1 Tbsp coconut milk (or other plant based milk etc)
2 Tbsp chia seeds
1,5 tsp ginger bread spice mix
0,5 tsp Ceylon cinnamon
hint of salt
1 ripe banana

dark milk free / raw chocolate

1. Heat the oven to 200 degrees.

2. Mash the banana, and mix together with rest of the ingredients. Let the mixture sit for about 10 minutes.

3. Place a parchment sheet on a baking tray, and make cookies with a spoon. Pat the cookies firm.

4. Bake for around 20 minutes, or until the cookies are done.

5.Let the cookies cool down properly. When the cookies have cooled down, melt the chocolate and decorate the cookies.

6. Ready – enjoy the Christmas flavors!

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