LilliPop Girl

Category: Déjeuners

  • Plum Muffins Recipe

    Plum Muffins Recipe

    It’s already the end of this wonderful summer 2016 and markets abound fruits and vegetables. After cooking the plum compote, here are fluffy muffins, filled with pieces of plums. Hard to eat just one! I have used in my recipe 1/3 cup sugar with about 1 large tablespoon of orange marmalade and I dusted the top of golden cane sugar. You can adjust sugar to taste, but the almost candied plums in muffin also add a sweet taste.

    Ingredients:

    • 1 1/3 unbleached flour
    • 2 tsp baking powder
    • a pinch of salt
    • 3 tbs of ground flaxseed
    • 2 eggs
    • 1/3 -1/2 cup sugar
    • 1/4 cup olive oil
    • 1 tsp  vanilla extract
    • 1/4 cups of milk
    • About 3-4 larges plums pitted and diced

    Directions:

    1. Preheat oven to 180°C (350°F).
    2. In a bowl, mix flour, salt, flax seeds and baking powder.
    3. In a medium bowl, beat eggs with sugar and add oil, milk, vanilla.
    4. Pour in the dry ingredients. Stir gently and add the pieces of plums.
    5. Spoon batter into silicone molds with a spoon. Sprinkle golden cane sugar to taste (optional).
    6. Bake in center of oven for 20 to 25 minutes or until a toothpick comes out clean.
  • Basic Crepes

    Basic Crepes

    A simple recipe for crepes, because in the morning I do not have time to look for new recipes. I do not know why, but I often screw up my crepes and this recipe has finally passed the test. I use organic white unbleached all-purpose flour made by La Milanese. Serve the crepes with yogurt, toasted nuts, maple syrup and fresh fruits.

    Ingredients:

    • 1 cup unbleached flour
    • 2 eggs
    • 1 cup of milk
    • a pinch of salt
    • 1 tablespoon + 1 teaspoon coconut oil or melted butter
    • 1 teaspoon vanilla extract
    • 1 teaspoon sugar or maple sugar.

    Directions: 

    1. In a large mixing bowl, whisk together the sugar, flour and the eggs. Gradually add the milk, stirring to combine. Add the salt, the vanilla and 1 tablespoon of butter or coconut oil; beat until smooth.
    2. Heat a lightly oiled frying pan over medium heat. Scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
    3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side for a few seconds. Serve hot.
  • Apricot And Date Oat Bars

    Apricot And Date Oat Bars

    Easy and quick to make, gluten and refined sugar-free, these granola bars are full of flavor and nutrients. A very good alternative to sugary cereal or oatmeal for a breakfast change.

    Ingredients: 

    • 2 cups quick cooking rolled oats
    • 3 ripe bananas
    • 1/3 cup dried apricots sulphite-free
    • 1/3 cup pitted dates
    • 1/3 cup unsweetened shredded coconut
    • 1 teaspoon vanilla extract
    • 1 pinch of cinnamon
    • 2 tablespoon of chia seeds

    Directions:

    1. In a food processor, pulse the oats until they are ground into a powder-like consistency.
    2. In a bowl, mash banana until smooth and add all the ingredients. Stir until well combined.
    3. Pour the batter into a line square dish with parchment paper. Using the back of a spoon, press evenly into pan.
    4. Bake for 25 to 30 minutes or until golden. Cool completely. Cut into small bars. Serve.
  • Dark Chocolate Ginger Pear Muffins

    Dark Chocolate Ginger Pear Muffins

    The pear and chocolate go so well together! Here is a recipe for muffins full of pears and chocolate, with a little touch of ginger. Whether for breakfast with a smoothie or snack, I ‘m sure you will love these muffins.

    Ingredients:

    • 1 3/4 cup unbleached flour
    • 1/2 tsp ground ginger
    • 1 pinch of salt
    • 1 1/2 tsp baking powder
    • 1/3 cup dark chocolate chips or coarsely chopped bittersweet chocolate
    • 2 ripe pears, peeled and diced
    • 2 eggs
    • 1/2 cup organic cane sugar
    • 1/2 tsp vanilla extract
    • 1/4 cup vegetable oil
    • 1/3 cup milk

    Directions:

    1. Preheat oven to 180 ° C (350 °F).
    2. In a medium bowl, whisk together the flour, baking powder, ginger, and salt. In a separate bowl, whisk together the oil, eggs, sugar, milk and vanilla.
    3. Pour in the dry ingredients. Stir gently and add the pears.
    4. Spoon batter into silicone molds with a spoon.
    5. Bake in center of oven for 20 to 25 minutes or until a toothpick comes out clean.
  • Chocolate Energy Bites

    Chocolate Energy Bites

    These chocolate no-bake energy bites taste just like a cookie, although they are full of protein and naturally sweetened.

    Yield: about 16 bites

    Ingredients:

    • 1 cup almond
    • 2 cups pitted dates
    • 1/4 cup unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoon chopped bittersweet chocolate chips (optional)

    Directions:

    1. Halve the dates to ensure that it does not remain pits ( I always find one or two pits in a bag of pitted dates ) .
    2. Soak dates in a bowl of water for about 10-15 minutes, then drain well.
    3. In a food processor, grind the almonds until crumbly. Add all other ingredients and grind until the formation of a paste.
    4. Pour into a bowl and place in the freezer for about 15 minutes so the dough is less sticky. In a plate, roll into 1-inch balls and coat with coconut, toasted sesame seeds or cocoa. Keep refrigerate or freeze.
  • Raspberry Smoothie

    Raspberry Smoothie

    What’s better than a morning smoothie full of vitamins, antioxidants and nutrients? Slightly sweet, you  may have to get used to a more natural taste , but it is a good first step to wean sugar. Prefer a diet with whole foods rather than processed to stay healthy !

    2 servings

    • 1/2 cup frozen raspberries
    • 1 banana
    • 1/2 cup almond milk unsweetened vanilla
    • 1/4 cup Greek yogurt or kefir
    • 2 tablespoons of hemp seed
    1. Mix all ingredients in a blender, let it run at high speed until a very smooth drink. Enjoy.
  • Cranberry Applesauce Muffins

    Cranberry Applesauce Muffins

    Ingredients:

    • 1 cup unsweetened applesauce
    • 1/3 cup vegetable oil
    • 1 eggs, beaten
    • 2 cups all-purpose or whole wheat flour
    • 1/2 cup white sugar
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 cup fresh or frozen cranberries, chopped
    • 1/2 cup pecans or macadamia nuts, chopped

    Directions:

    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper or sillicone liners.
    2. In a small bowl, mix together applesauce, oil and egg. Fold in cranberries and pecans. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened.
    3. Spoon into muffin cups, 2/3 full. Sprinkle with sugar (optional).
    4. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.
  • Coconut Banana Pancakes

    Coconut Banana Pancakes

    Banana and coconut, what a great match! It was during my trip on the Maasdam that I ate some banana pancakes. However the pancakes did not have enough bananas for my taste, just a few slices in a small pancake. Upon my return, I did a little research and found some recipes, here is one inspired by Chatelaine magazine, with my modifications.

    Serving: 5-6 medium sized pancakes

    Ingredients:

    • 1 1/4 cup unbleached flour
    • 1 teaspoon baking powder
    • a pinch of salt
    • 1-2 tablespoons of lucuma or sugar
    • 2 eggs, beaten
    • 3 tablespoons coconut oil or melted butter
    • 1 1/2 cup milk or almond milk
    • 1 ripe banana, mashed
    • 1/3 cup unsweetened coconut
    • 1 tablespoon red banana powder (optional)

    Directions:

    1. Combine flour, salt, baking powder, sugar and banana powder in a medium bowl.
    2. In another bowl, combine the beaten eggs, bananas, coconut oil and milk.
    3. Stir the liquid mixture to the dry mixture.
    4. Melt some coconut oil in a nonstick skillet.
    5. Place a ladle of batter into the pan, sprinkle with coconut and flip the pancake when it is bubbling to the surface and cook about 2 minutes on the other side.
    6. Top with maple syrup and banana pieces.
  • Ancient Grains Goji Berry and Orange Muffins

    Ancient Grains Goji Berry and Orange Muffins

    Perfect muffins for breakfast or a snack, full of fiber and antioxidants.

    Ingredients:

    • 1 1/2 cups unbleached flour or flour Kamut
    • 1 cup mixture of old grains (oats, rye, barley, spelled, millet, flax seeds, quinoa …)
    • 1/2 cup sugar
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda
    • a pinch of salt
    •  cinnamon
    • 1/3 cup olive or canola oil
    • 1 egg
    • 1/2 cup plus 3/4 cup pure orange juice
    • 1/3 cup goji berry, dates or dried cranberries

    Directions:

    1. Soak the old grains mix in 3/4 cup orange juice for 20-30 minutes.
    2. Preheat oven to 375 F.
    3. In a bowl, combine flour, salt, sugar, cinnamon, baking powder, baking soda.
    4. In another bowl, combine egg, oil and 1/2 cup orange juice. Add the soaked grains in this mixture with goji berries or cranberries.
    5. Add the dry mixture and stir to moisten. Divide the dough in silicone or paper muffin cups. Bake for 20 to 25 minutes or until done. Cool on a wire rack.

     

  • Coconut and banana bread

    Coconut and banana bread

    A nutritious and healthy banana bread for lunch. The banana flavor will be more pronounced if you use very ripe bananas.

    Ingredients:

    • 1 ½ cups unbleached all purpose flour
    • 1 tsp baking powder
    • Pinch of salt
    • 1 ¼ cup mashed ripe banana with a fork ( 3-4 bananas)
    • ½ cup coconut milk or almond milk with coconut
    • 1/3 cup coconut oil or unsalted butter, softened
    • 1/3 cup sugar
    • 3 tablespoons maple syrup
    • 1 egg
    • 1 tsp vanilla extract
    • 1/3 cup chopped pecans
    • 1/3 cup of unsweetened shredded coconut

    Directions:

    1. Place rack in center of oven. Preheat oven to 350 ° F. Line with parchment paper loaf pan 23 x 13 cm (9 x 5 inches) with a capacity of 1.5 liters (6 cups) .
    2. In a bowl , combine flour, salt , nuts, baking powder.
    3. In another bowl, mix bananas, coconut milk or almond coconut milk.
    4. In a third bowl, cream the butter or coconut oil and sugar with an electric mixer. Add egg, vanilla and mix until the mixture is smooth. At low speed, add the dry ingredients alternately with the banana mixture.
    5. Pour into the loaf pan. Bake about 1 hour or until a toothpick inserted in the center of the dough comes out clean.
    6. Let cool on a wire rack before removing from pan.
  • Cranberry Oatmeal Cookies

    Cranberry Oatmeal Cookies

    Servings : 10 to 12 cookies

    Ingredients:

    • 1 cup quick-cooking oats
    • 3/4 cup unbleached flour
    • 1/2 teaspoon baking powder
    • 1 pinch of salt
    • a little ground cinnamon to taste
    • 1 tablespoon of chia seeds and /or ground flaxseed
    • 1/4 cup dried cranberries
    • 1/4 cup chopped walnuts
    • 1 teaspoon vanilla extract
    • 1/3 cup brown sugar
    • 1/4 cup melted coconut oil  or olive oil
    • 1 banana

    Directions:

    1. Preheat oven to 350 F.
    2. In a bowl, combine oats, flour, salt, baking powder, cinnamon, chia seeds, cranberries, walnuts.
    3. In another bowl, mix the sugar, oil, vanilla and banana with a blender until the banana is pureed.
    4. Add liquid to dry ingredients, mix and form biscuits with a spoon. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes, until lightly browned.

     

  • Rhubarb and Cranberry Compote

    Rhubarb and Cranberry Compote

    Rhubarb is one of the first plants that can be harvested in the garden in late April. Rich in fiber, rhubarb stalk is also a very good source of vitamin K, C and calcium. It is however not recommended for people at risk for kidney stones because of their oxalate content. Here is a recipe for rhubarb compote, you can change the cranberries for strawberries for a classic blend.

    Ingredients:

    • 8-10 cups of rhubarb cut into small pieces
    • 3/4 cup dried cranberries
    • 1 cup sugar
    • 1 cup of water and / or juice

    Directions:

    1. In a large saucepan, boil water and rhubarb and simmer uncovered over low heat for about 2:30 to 3:00 hours.
    2. About 1 hour with the end, add the cranberries and sugar.

     

  • Date and Walnut Bread

    Date and Walnut Bread

    Ingredients:

    • 1 cup pitted and chopped (about 10 dates)
    • 1 c. teaspoon baking soda
    • 1 cup boiling water
    • 1/4 cup olive oil (vegetable) or melted butter
    • 1 egg
    • 1/2 cup brown sugar or sugar
    • 1 pinch of salt
    • 1 c. tsp vanilla extract
    • 1 c. teaspoon baking powder
    • 1/2 c. teaspoon ground ginger or cinnamon (optional)
    • 1 3/4 cup unbleached all purpose flour
    • 1/2 cup chopped walnuts

    Directions:

    1. Preheat oven to 350 F. Lightly grease a loaf pan 9 x 5-inch (2 L) or lined with parchment paper.
    2. Place dates in a bowl, sprinkle with baking soda and cover with hot water. Leave to cool to room temperature (about 20-30 minutes).
    3. In another bowl, combine the egg, sugar, vanilla and oil. Stir in nuts and dates with water.
    4. Sift flour with salt, spices and baking powder. Add and stir gently to mix first, then pour into the loaf pan.
    5. Bake for 50-60 minutes or until a toothpick inserted in center comes out clean.
    6. Let stand for 10 minutes, remove from pan and cool on a rack.
  • Granola Bar

    Granola Bar

    These are really good granola, you can not stop eating in, nothing comparable to industrial granola bars. I eat it as a snack or put some pieces in a bowl of yogurt. Use dried fruit and nuts you have on hand: cranberry, apricot pieces, dried cherries, almonds, etc..

    Ingredients:

    • 1/3 cup honey
    • 1/4 cup of coconut oil
    • 1 teaspoon vanilla extract
    • 2 cups quick cooking oats (large flake)
    • 1/2 cup quick cooking oats (small flakes, but you can also just put large flakes)
    • 1/4 cup raisins
    • 1/4 cup pumpkin seeds
    • 1/4 cup of sunflower seeds
    • 1 tablespoon of sesame seeds
    • 1/4 cup chocolate chips or unsweetened coconut (optional)

    Directions:

    1. In a saucepan, melt over low heat honey and coconut oil.
    2. Remove from heat, add all the other ingredients (I put the oats at the end) and mix well
    3. In a square or rectangular dish, cover with parchment paper (I tried without and it sticks a lot), add the mixture and mash well with a spatula or spoon.
    4. Bake about 20 minutes at 350F until the granola is lightly browned. Refrigerate at least 1 hour, coconut oil will help to harden.
  • Hot Cross Buns

    Hot Cross Buns

    My first buns’ recipe I made on Easter morning and they quickly disappeared! I found the recipe on the site thepioneerwoman.com, you can find step by step photos.

    Ingredients:

    • 2 cups milk
    • 1/2 cup vegetable oil or olive oil
    • 1/2 cup sugar
    • 1 package (2¼ Teaspoons) Active Dry Yeast
    • 4 cups unbleached flour
    • 1/2 cup unbleached flour
    • 1/2 teaspoon baking powder
    • 1/2 tsp bicarbonate of soda
    • 1 teaspoon salt
    • 1/4 cup sugar
    • 1  teaspoon cinnamon
    • 1/2 teaspoon allspice (ginger, nutmeg, allspice)
    • 1/2 cup raisins, dried cranberries, candied orange peel to taste
    • 1 egg
    • A few drops of milk

    Frosting

    • 3-4  tablespoons of icing sugar
    • 1  teaspoon of  milk

    Directions:

    1. Combine 2 cups milk, oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot, for about 30 minutes.
    2. Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine. Cover with a towel and set aside for 1 hour.
    3. Add 1/2 cup flour with baking powder, baking soda and salt, mix well. Now you can refrigerate the dough in an airtight container if you want to finish the buns later.
    4. In a small bowl, mix 1/4 cup sugar and spices.
    5. On a lightly floured clean surface, press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is “plain” again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time until all the raisins are used. (You won’t use all the sugar/cinnamon mixture.)
    6. Rub your hands with flour and remove pieces of dough the size of a golf ball and form a small bun, flattening the top slightly.
    7. Place the buns on a baking sheet lined with parchment paper. Cover with plastic wrap or a towel and let rise for about 1 hour, ideally under a heat source (light).
    8. In a small bowl, separate the egg to keep the white, add a few drops of milk and mix.
    9. With a pastry brush, brush onto each buns.
    10. Bake in the center of a preheated oven at 400 F for about 20-25 minutes, or until the top is golden. Cool on a wire rack.
    11. In a small bowl, mix the icing sugar with milk, maybe 1 drop of vanilla to taste and form cross on the cooled buns. You can use a plastic bag with the cut corner or just with a butter knife as I did.