Archiv nach Kategorie: Süßes

Banana Bread mit Nüssen

von Claudia am 29. Januar 2017, ein Kommentar

Banana Bread

Das kalte Januarwetter ruft regelrecht nach Banana Bread. Mögt Ihr das auch so gerne wie ich? Gestern war der erste Wettkampf des Jahres – die Winterlaufserie in Duisburg – und da ist ein leckeres, saftiges Stück Banana Bread die perfekte Belohnung (oder auch 2-3 Stücke…). Das Rezept ist super einfach und das Tolle ist: Man kann das Banana Bread einige Tage aufbewahren und es schmeckt immernoch super. Am Besten schmeckt es mit sehr reifen Bananen, die schon fast braun sind!

Ich wünsche Euch einen schönen Sonntag!

  • 100 g Paranüsse
  • 100g Walnüsse
  • 3 sehr reife, fast schon braune Bananen
  • 275g Mehl
  • 3 Eier
  • 275g brauner Zucker
  • 150 ml Milch
  • 75 ml Sonnenblumenöl
  • 2 TL Backpulver

  • Den Ofen auf 170°C vorheizen (Ober- und Unterhitze). In einer beschichteten Pfanne ohne Öl die Paranüsse und Walnüsse ein paar Minuten goldbraun rösten, grob hacken und beiseite stellen. Eine Kastenform mit Backpapier auskleiden. Für den Teig in einer Rührschüssel die Bananen mit einer Gabel zerdrücken. Mehl, Eier, Zucker, Milch, Sonnenblumenöl und Backpulver hinzugeben und alles mit einem Mixer ein paar Minuten verquirlen. Die gehackten Nüsse vorsichtig unterheben und vermengen. Den Teig in die Kastenform füllen und ca. 70 Minuten backen. Nach etwa 10 Minuten Backzeit den Teig mit einem Messer längs „einschlitzen“. Das Banana Bread nach dem Backen auf einem Rost erkalten lassen und dann aus der Form heben.

    Käsekuchen ohne Backen mit Erdbeeren / No-Bake Strawberry Cheesecake

    von Claudia am 12. Juli 2015, 2 Kommentare

    Strawberry Cheesecake

    Die Erbeersaison läuft noch und ich kann nicht genug bekommen! Gestern habe ich 2,5 kg auf dem Rheinischen Bauernmarkt bei uns um die Ecke gekauft. Am Liebsten esse ich Erdbeeren pur mit Yoghurt, im Obstsalat oder AUF EINEM KUCHEN! Erinnert Ihr Euch an meinen Erdbeer-Buchweizen-Kuchen? Dieser Kuchen hier ist ein „no-bake“- Kuchen! Das heißt der Ofen kann aus bleiben. Er hat einen knusprigen Boden mit Mandeln und Kokos. Ich hoffe er schmeckt Euch! Lasst es mich wissen!

    Strawberry season is still on and I can’t get enough – I bought 2,5 kg on the market yesterday. My favorite way to eat strawberries is just plain with yogurt, in a fruit salad or ON A CAKE! Remember my Strawberry Buckwheat Cake? This one is a no-bake cake, so you don’t have to turn on the oven. It has a crunchy base made with almonds and coconut. I hope you like it! Let me know!

    Strawberries on Cake


    Boden/ Crust:

  • ca. 500g ganze Mandeln / 2 cups of whole almonds
  • ca. 250g entsteinte Datteln/ 1 cup pitted dates
  • ca. 250g Kokosraspeln/ 1 cup desiccated coconut
  • 3-4 Esslöffel Kokosöl/ 3-4 tablespoons coconut oil

  • Belag/ Topping:

  • 500g Quark / 2 cups of curd cheese
  • 3 Esslöffel Milch / 3 tablespoons milk
  • ca. 100g Zucker/ 1/2 cup sugar
  • Vanille-Extrakt von 2 Vanilleschoten/ Vanilla extract from 2 vanilla beans
  • ca. 250g frische Erdbeeren/ Approx. 2 cups of fresh strawberries
  • Mandeln, Datteln, Kokosraspeln und Kokosöl in einer Küchenmaschine oder mit einem Pürierstab zerkleinern und zu einer etwas klebrigen Masse verarbeiten. Auf dem Boden einer Springform verteilen und andrücken. In den Kühlschrank stellen. Für den Belag Quark, Milch, Zucker und Vanille-Extrakt zu einer cremigen Masse verrühren. Gleichmäßig auf dem Kuchenboden verteilen. Die Erdbeeren in Scheiben schneiden und auf dem Kuchen arrangieren. 2-3 Stunden im Kühlschrank erkalten lassen.

    Grind the almonds, dates, coconut and coconut oil in a food processor or with a hand-held blender for a couple of minutes until it all comes together. Flatten it out on the bottom of a springform pan. Put into the fridge, while making the topping. For the topping, mix curd cheese with milk, sugar and vanilla extract until smooth. Pour the topping on the crust. Slice the strawberries and arrange on top of the cake. Refrigerate for 2-3 hours before serving.

    Strawberry Buckwheat Cake

    von Claudia am 29. Juni 2014, 4 Kommentare

    Strawberry Buckwheat Cake

    It has been ages since our last home-baked sunday cake. So today I made a strawberry cake. Strawberry season is on and so I bought 1 kg of strawberries at the farmers‘ market yesterday. We made a strawberry banana smoothie and this cake.The cake is made with buckwheat flour.

    Buckwheat is often referred to as a pseudo grain as it is technically not a grain. Buckwheat is derived from the seeds of a flowering plant which is related to rhubarb and sorrel. The seeds have a triangular shape and are known as buckwheat groats. The groats are frequently made into flour to make pancakes or crêpes, noodles (in the Japanese cuisine buckwheat is used to make soba noodles) or other gluten-free products. The whole groats can be used as an alternative to rice or are used to make porridge (very delicious!). Buckwheat is more frequently used in Eastern Europa but especially in Russia. I use buckwheat quite a lot in the kitchen as I like its nutty, earthy taste.

    We were so hungry when we came back from a run that we just ate half of the cake. Only one week to go until my first triathlon. The past weeks have been quite intense with swimming, biking and running. It is so much fun and I am very much looking forward to next week!

  • About 500g (1 pound) of fresh strawberries, ready prepared – cut into halves
  • 2,5 cups of buckwheat flour
  • 3 eggs
  • 1/4 cup of olive oil
  • 2 tablespoons baking powder
  • 1 tablespoon corn starch
  • 1 cup rice milk (or milk of choice)
  • 1 cup raw cane sugar
  • A pinch of vanilla extract

  • Place a rack in the center of the oven and preheat to 180°C. Grease a springform pan and set aside. In a mixing bowl, whisk together all ingredients apart from the strawberries until you have a smooth batter. Pour half of the batter into the springform pan and spread evenly with a spatula. Arrange half of the strawberries on top and then pour over the rest of the batter and spread evenly. Decorate the top of the cake with the rest of the strawberries and then put it into the oven. Bake for about 30 minutes.

    Summer Blueberry Galette

    von Claudia am 20. Juli 2013, 6 Kommentare

    blueberry Galette

    I have a cake for you to make this weekend and it’s the best sweet thing I have eaten in a while. Seriously. It’s also quick and easy to make. Looking at the great weather outside that’s a plus, too.

    A Galette is a rustic cake which can be both sweet and savory. Leaving out the sugar in the dough you can easily make a savory version with a vegetable filling. Today I have decided to make the sweet version as I have been waiting for fresh blueberries so long and now the blueberry season is finally here.

    After a hot week in the office I am looking forward to some outdoor action and swimming. So less words today. Enjoy your weekend!

    Piece of Blueberry Galette

  • 1 3/4 cup rye flour
  • 1/3 cup raw cane sugar
  • 150g cold butter
  • 1 egg
  • A pinch of salt
  • 3 cups whole fresh blueberries
  • Juice and zest from one lemon
  • 1/4 cup honey
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract

  • Preheat oven to 180°C. In a large bowl, whisk together flour, sugar, egg, butter and salt. Transfer the dough to a working surface and roll out the dough into a round shape. In a bowl, combine the blueberries, lemon juice and zest, honey, cornstarch and vanilla extract and mix well. Spoon the filling onto the dough, leaving an uncovered border. Fold the edges over the filling. Bake the Galette for about 45 minutes, until it is golden brown. Allow to cool down. Serve plain or with whipped cream.

    Blueberry Galette in the making

    Coconut Chia Pudding with Strawberries

    von Claudia am 29. Juni 2013, 5 Kommentare

    coconut chia pudding with strawberries close up

    Chia? What?

    Chia is a plant, native to South America, which is famous for its nutritious seeds rich in omega-3 fatty acids. Chia seeds recently became quite popular amongst health food enthusiasts. I discovered them some time ago and use them quite often instead of flax seeds in my muesli or in different kinds of smoothies. When I was in Argentina over Christmas I brought two big packs of chia seeds home. In Germany you can find them in some organic supermarkets or health food stores.

    chia seeds spoon

    A cool thing to use chia seeds for is to make a pudding. When you soak chia seeds overnight in milk, they turn into a pudding with a consistency similar to tapioca but much much more tasty. Topped with fruits, chia pudding makes a great breakfast or dessert.

    Strawberry and coconut is my delicious and refreshing chia pudding combination for this summer.

    (mehr …)

    Raspberry Oat Breakfast Muffins

    von Claudia am 20. April 2013, 4 Kommentare

    Raspberry Oat Muffins

    Since a couple of months, I have put a lot more effort into making breakfast each morning than before. We used to have a slice of bread with honey or cheese for breakfast with coffee. Nothing special. Then I bought a juicer and everything changed. I can tell you it was one of the best investments ever. Now I cannot imagine a week of breakfasts without fresh juices. Finding out which kind of vegetable and fruit combination we liked was pretty much trial and error. I think I have tried to juice everything. Some juices I made tasted really strange (cabbage and arugula) and others were a positive surprise (fennel and apple, orange and beet). The classic carrot, orange and ginger is definitely my favorite.

    So as I started juicing, I was inspired to try other new things for breakfast. We don’t have a lot of time in the mornings but I started taking my time. I fell in love with all sorts of porridge, avocado toast with poached egg and so much more. I think we tend to forget that breakfast is a meal just like lunch and dinner.

    (mehr …)