Mar
23

Banana Breakfast Muffins

by Sofia   -   in Cooking  Good things for kids

These muffins are gluten and dairy free but you can absolutely make them which way you like as I used an old simple muffin recipe and switched the regular flour to gluten free baking flour and milk for a nut milk option.

Banana Breakfast Muffins

2 ripe bananas ( mushed with a fork or so)

2 tbls honey

1 tbls sugar or  even better… coconut sugar

2 eggs

3 tbls vegetable oil ( I often use sunflower for baking as it has no taste

3/4 cups mylk ( or milk)

but anything from coconut to olive oil really works as long as you are ok with the taste)

1 tsp cinnamon

2 tsp baking powder

2 cups flour of your choice ( you could substitute some of it with rolled oats or granola or both)

some Granola sprinkled on top ( optional)

1. Beat the eggs a little in a big bowl. Add the mylk ( almond, coconut, soy, oat…)/milk, honey, sugar, bananas and oil. Mix well.

2. In a small bowl sift together the flour, cinnamon and baking powder. Fold in to your liquid gently until just incorporated well. Do not over mix as that is the key to a nice and fluffy muffin. ( Fluffy Muffin sounds like a name of a pooch in the deep South does´t it?!)

3. Use a scoop to make 6-8 big muffins in muffin tins. You can ” decorate” your muffins with some banana slices or dried banana or use granola like I did. I love this Finnish granola I find in a store called Anton & Anton. It´s a dark chocolate and hazelnut granola from Frangipani but you could use any brand really. You could even fold some in to your muffin batter for a nice texture and some extra crunch ( I would have but we only had a little bit left). But I´m telling you this granola is so delicious so if you get a chance try it out!

4. Bake for about 30 minutes in a 180°c oven.

Mar
4

Lemony cake

by Sofia   -   in Cooking

I was dreaming about this lemony cake already a long time ago but there was always something else cooking in the kitchen. Then I decided on the first day of Spring that today is a day for pink parrot tulips, yellow daffodils, pretty green pea soup and a zesty lemon cake. And so it was and it got baked. It´s a simple recipe but the taste is incredible.

And look at the light outside! I don´t remember being this happy about the Spring light ever ( well except for every year). I can already feel the sun actually warming my face and then it´s just a hop, skip and a week or two before the birds start chirping. I´m literally busting in my seams for the thought of Spring this year. Just like every year it makes me want to change the colours in the house ( What colours? you ask… Is your house not beige, grey and white? you say and then you nod and see that I need a dash of colour in here). But today it shall be a pink table cloth with yellow flowers and the cake that colours your soul bright yellow with happiness!

Feb
29

Tuna casserole

by Sofia   -   in Cooking

Aloitetaan viikko erittäin arkisella, mutta maukkaalla reseptillä. Tämä tonnikalapasta valmistuu uunivuoassa suhteellisen helposti. Jos sinulla olisi jakaa minulle oma suosikki tonnikalapasta-reseptisi niin arvostaisin sitä. Meillä nimittäin tytöt tykkäävät tonnikalasta, mutta itse en ole siitä aiemmin valmistanut pastaruokia.

I know it may sound a bit unsavoury ( and in all honesty does not picture that well either) but it´s really quite good. My husband has a very strong dislike of  canned tuna so we very rarely eat it. But my kids friend´s mom makes tuna pasta that they absolutely love. So I have decided to give it a go as even if 3 out of 4 eat the dinner I cooked I´m quite fine with that. I found a recipe on Martha Stewart that sounded easy enough and with only a few minor adjustments I think it is a recipe worth sharing. You can find the recipe here ( with a video). My little additions and changes were as follows…

I added 1 dl ( about 1/2 cup) of grated parmesan cheese and some chopped fresh dill in to the pasta & tuna mixture before crusting it and putting it in the oven. And I swopped the chicken stock for veg stock. I did not have panko on hand either so I just used regular bread crumbs ( korppujauho in Finnish). But those changes are completely up to ones taste. I sautéed the onion right in my Le Creuset pan and did the sauce in there so I skipped one more cleaning process along the way too ( yay for less dishes). And I used big whole wheat elbow macaronis ( I think these are called rigatoni) instead of those smaller ones.