…although not really but still delicious.
Mango Lassi for me throws me back to my time in Vienna where all we did was practice Yoga, cycle through the city, try every italian ice cream maker we could find & eat amazing meals including Mango Lassi.
A Buddhist monk from the Himalayas once got me into a chili eating competition. No need to say that I lost. Mango Lassi to the rescue! My version is nothing as sophisticated as the original.
A ripe mango, some kefir & water blended together to me is perfection.
The perfect drink for the summer & to kill the heat from spicy food.
Oat & raisin cookie…a classic as it seems in England. Here, less known but welcomed with open arms. Yesterday I sat in my favorite cafe to work. I have a paper to write and will never finish it if I attempt to do it at home.
I am the queen of procrastination and would find many occupations that would keep me from getting the job done. So here I was, being incredibly productive with an espresso some water and…feeling a little hungry.
My only choice would have been cake or the oat & raisin cookie. I fancied the cookie but aware that both would be to loaded with refined sugar I didn’t succumb to the temptation.
Instead, later at home, I made up my own oat & raisin cookie recipe which turns out to be spelt & raisin. Spelt has less gluten and is my favorite baking grain.
This made about a dozen of small wholesome sweet cookies.
1 cup whole grain spelt flour
3/4 cup spelt flakes
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup coconut sugar
1/4 cup nuts (crushed)
1 tsp ground vanilla
1/2 cup raisins
1 free range egg
2 tbsp coconut oil (melted)
Start by mixing the dry ingredients. If you put in the liquids immediately, the spices will end up all clogged together and it will be a tough job to get them to spread evenly into the mixture.
Add the egg and the cooled off melted coconut oil. I added the oil gradually so I could see if I need less or more judging by the consistency of the dough. It should hold together if you form it into a ball.
Form little spelt & raisins balls and place them on a baking tray. Flatten them a little with a spoon and bake for about 10 minutes at 220°C. Stay close and check on the cookies regularly.
…my paper is still not finished, but this post had to be written;) ohhh
& not at all what I planned to write here this week. I had made a dairy free chocolate spread…but this is the one for now. Luxemburg is covered in snow AGAIN and I might just be in desperate need for comfort food. I also spend the week before last in Morocco where we were treated to banana bread in the morning alongside fresh orange juice, homemade bread, lovely local honey and coffee with cinnamon in it.
I do have the travel virus and am thinking about a summer trip through the US or Canada. If you have any tips please let me know;)
Back to the kitchen. The bananas are already sweet , I don’t add any sugar to the batter & I add cashew nuts for texture, crunch and all the good stuff they do for our little bodies.
50g coconut oil
4 ripe bananas
1 teaspoon of vanilla (I used the pod, I’m not a fan extract or just haven’t come across a really good one)
1 teaspoon of baking powder
1 pinch of salt
170g wholegrain flour of your choice
1 handful of roughly crushed cashew nuts
I mixed all the ingredients in the kitchen robot adding the bananas in big pieces, since the robot mixed them so well. If you don’t use a kitchen robot, you will have to mash them before adding them to the batter.
Pour into your buttered & floured baking dish and bake at 180° for 1/2 hour or longer depending on your oven. Look, smell & use a cake tester;)