Tag: breakfast

Gluten-Free Sourdough Pancakes

Gluten-free Sourdough Pancakes

“Oh, lovely Sunday, you’re my favourite of all days, please give me gluten-free sourdough pancakes!” 

As Sundays are my favourites, I tend to celebrate them with a big brunch. A highlight are my gluten-free sourdough pancakes, which taste just like “real” American pancakes.

I love to prepare a big brunch, because I also celebrate life & everything I am currently happy for. I tend to take some time for myself. My Sunday brunch is an entirely stress-free zone and I avoid looking at my phone, the laptop or anything else. It’s just me, my pancakes & some music.

A lot of you are probably thinking: “Why more breakfast recipes?!”. Well, to be honest, I only recently made these pancakes for the first time and they’re the best gluten-free pancakes I’ve ever met. Now, for me, this was reason enough to post them. Also, a couple of days ago, it was #worldpancakeday – so this is my contribution. Without further ado: The Recipe! ⬇️⬇️

Fluffy Gluten-free Sourdough Pancakes

Gluten-free pancakes, that don't even taste gluten-free. Fluffy, delicious & so easy!!
Prep Time15 mins
Cook Time15 mins
Resting Time30 mins
Total Time1 hr
Course: Breakfast, Dessert, Snack
Cuisine: American, gluten-free
Keyword: breakfast, gluten-free, soy-free, vegetarian
Servings: 10 pancakes

Ingredients

  • 200 g sourdough here: brown rice sourdough
  • 120 g coconut milk
  • 2 tbsp coconut sugar or4 tbsp maple syrup
  • 100 g brown rice flour
  • 100 g ground almonds / almond flour
  • 2 tbsp coconut oil + some more for frying
  • 2 eggs
  • 4 tsp baking powder
  • 1 tbsp cinnamon
  • pinch salt

Instructions

  • Before you do anything else today, start mixing the dough as it has to rest for 30 minutes.
  • To start the pancakes, mix sugar / maple syrup, eggs & butter until creamy.
  • Next, add the remaining ingredients, one at a time and mix until everything is fully incorporated. It should be a thick dough, just like usual pancake dough. If it's a little too thick, you might add some more milk.
  • Before we continue, let the dough rest for roughly 30 minutes. Ideally to prepare the table, get dressed, have a shower or whatever else is part of your morning-routine. 🙂
  • Now, after 30 minutes, place a pan on medium heat and add some coconut oil, once hot. Add pancake dough, one at a time & fry for roughly 2 minutes on each side.
  • Place finished pancakes on a plate & store in an oven on 50 degrees until all of the pancakes are finished.
  • Serve with fresh fruits, some seeds, cacao nibs & maple syrup. If you're feeling creative, you might even wanna add some apple puree* - you've got 30 minutes resting time you could use to make some. 🙂 (I always prepare some ahead of time and have it stored in the freezer / fridge). You might also add some whipped cream (vegan or not) or clotted cream.

For overnight sourdough pancakes

  • Mix Sourdough with 100g rice flour & 100g water and let it rest overnight. Proceed with the rest as above.

Notes

*Apple puree
For the apple puree, simply cut 1 kg apples. Add them to a pot and add a little water - just about 1cm. Also, add some cinnamon, around 2 tbps. Let the apples cook with the lid on for roughly 20-30 minutes, until soft. Either puree with a food processor or a blender and store in glass jars. If you want to keep it longer then a week, it's better if you freeze them.
As for the apples, I use whichever ones I get from the market, but remember green ones are slightly sour & red ones are slightly sweeter. You could also mix them.

Now, I’m obviously wondering, what your favourite pancake recipes are. So please don’t hesitate and tell me; just use the “comment” space below. 🙂 Also, please comment below, if you have any further questions or if you made these pancakes and you took a picture. I’d love to see your results. 

For all those, disappointed, because this is not a French Crepes recipe: Don’t worry. There’ll be one very soon! 🙂

gluten-free sourdough pancakes

Now everyone, I hope you enjoyed this recipe. You might also enjoy my Quinoa Buckwheat Granola as addition to your Sunday Brunch.For all other recipes, click here.

If you never wanna miss an update, follow me on Instagram and Facebook or sign up for my newsletter on the top of this page. ⬆️⬆️

Happy Cooking & until next week,

Carolin 💕

Fermented Buckwheat & Cashew Porridge

Fermented Buckwheat Porridge

My Fermented Buckwheat & Cashew Porridge is ideal if you wanna just change things up every now and again. As you prepare it the night before (or even 2-3 nights), it’s also great for those very early mornings and you just can’t be bothered with doing anything at all. 

You can also vary it and adjust it to your personal likings quite easily. You can use any nuts (without skin) that you want and you can substitute the nut butter, yoghurt & fruits for your personal favourites. This way you can make this dish 100% yours. And don’t forget, that you can use any toppings you like. Simply bear in mind, that berries are full of fibre & polyphenols and are therefore perfect if you want to keep your breakfast healthy, as well as delicious.

Why ferment something?

Now, maybe you’re wondering: “Why would you ferment your breakfast?”

Well, that’s actually quite and easy answer. Once you ferment the buckwheat, all the positive nutrients multiply and the buckwheat becomes some sort of super grain. I mean, why wouldn’t you want something delicious you’re eating to be super healthy as well, right? You can make this with sprouted buckwheat, too. Simply wash & drain your buckwheat groats every 8 hours, after soaking them overnight. They should be ready after 2 days. Once fully sprouted, the amount of nutrients is even higher. Also, make sure not to use water with chloride in it as it’s stopping your body from absorbing the beneficial nutrients.

I will publish an entire blog entry in relation to this topic soon. Stay tuned!! 🙂

Fermented Buckwheat & Cashew Porridge

Fermented Buckwheat Cashew Porridge

10-Minute Raw Fermented Buckwheat Porridge
Prep Time10 mins
Cook Time5 mins
Resting time8 hrs
Total Time8 hrs 15 mins
Course: Breakfast
Keyword: glutenfree, lactose-free, soy-free, vegan, vegetarian
Servings: 1 serving

Ingredients

  • 1/2 cup buckwheat groats
  • 1/2 cup cashews (or anyother nuts without skin)
  • 0.5 l almond milk (or any other nut milk)
  • 1 tbsp almond butter
  • 3 dates
  • berries as topping
  • mango as topping
  • 1/2 banana

Instructions

  • Firstly, we start with soaking the buckwheat groats. The night before you want to eat it, wash the buckwheat until the water runs clear. Then, place it into a bowl with water. The water should be 1 cm above the groats as they will expand overnight. Place a kitchen towel or plate over the bowl and leave to soak overnight. Place the cahsews in a different bowl, covered with water, and also soak overnight.
  • Before preparing the porridge, place the dates in a bowl and cover with boiling water. Let them soak for about 5 minutes.
  • While the dates are soaking, drain the buckwheat groats and cashews and place them into a food processor or mixer, together with the banana, dates, almond butter and almond milk. Mix until smooth & creamy.
  • Serve in a bowl, topped with different berries, some mango and different seeds.
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I hope you enjoy my fermented Buckwheat & Cashew Porridge & I’d love to see your versions of it.

For more breakfast recipes, such as my instant porridge recipe,  click here.

For all other recipes, click here

If you wanna stay up to date, simply sign up for my newsletter above or follow me on Instagram.

Until next week, 

Love Carolin 💕 

Blueberry & Almond Overnight Oats

Blueberry & Almond Overnight Oats

 

My Blueberry & Almond Overnight Oats are a real lifesaver – they’re high in fibres, antioxidants & energy, but also they literally don’t take ANY time in the morning (’cause you prepare them the night / a couple of nights before).

Just remember the last time you woke up, it’s 08:45 am and you realised you overslept. So you rushed out of bed, threw some clothes on & rushed out of your house – without breakfast. Who doesn’t know this moment?! Well, with overnight-oats, at least now you’re able to have some some breakfast without leaving first, or maybe on the way to work or even at your desk – BUT you won’t miss out on breakfast or compromise for something unhealthy from the shop down the street. 

Also, as my blueberry & almond overnight oats come in a jar, you can take them anywhere you like and eat them whenever you feel like. Therefore, I tend to eat them as a snack as well. Simply divide in half and you have your perfect afternoon snack. Additionally, I have a small portion of it before I go to the gym in the mornings. That way, I avoid working out on an empty stomach. 😊

Blueberry & Almond Overnight Oats

Prep Time5 mins
Resting Time4 hrs
Total Time4 hrs 5 mins
Course: Breakfast, Dessert, Snack
Cuisine: gluten-free, vegan, vegetarian
Keyword: breakfast, gluten-free, organic, vegan, vegetarian
Servings: 1 serving
Author: Carolin Vater

Ingredients

  • 2 tbsp oats certified gluten-free, if applicable
  • 1 tbsp chia seeds
  • 1 tbsp finely chopped almonds
  • a handful blueberries
  • 1 tsp cinnamon
  • 1 tbsp Almond joghurt
  • vegan milk (ideally almond milk)

optional

  • 1 tbsp almond butter only add, when everything already mixed

Instructions

  • Firstly take a 200ml marmelade glass and add the oats. It's very important to start with the oats. Should you start with the chia seeds, they will stick to the bottom of the glass and don't really mix well.
  • Next, add everything else apart from the blueberries (and almond butter if you use it). Put the lid on & shake well.
  • Add the blueberries (& almond butter, if you're using it). Shake well again.
  • Place in the fridge for 4-5 hours or overnight.
  • Enjoy straight from the fridge or take out a little before. Top up with some more blueberries or granola and enjoy as a wholesome breakfast, snack or dessert.
Blueberry & Almond Overnight Oats

As you already know, breakfast is my favourite meal of the day, which is why I am posting so many breakfast recipes here. My Blueberry & Almond Overnight Oats are no exception and, when working, I tend to have them 2-3 times a week. I even prepare them ahead of time for my entire family if we have a lot of busy mornings scheduled.

 

 

As always, I hope you love this recipe as much as I do. Go ahead, try it & let me know if you like it.

If you’re looking for more breakfast recipes, try my Granola or Porridge recipes. You can find all my other recipes here.

I am also happy for any suggestions, should you be missing any breakfast essentials you wanna eat the CarrotsKitchen Way.

Until next week & happy cooking!

Love, Carolin 💕

Blueberry & Almond

Quinoa Buckwheat Granola (gluten-free)

Breakfast is the most important meal of the day! Naturally, it should be celebrated and consumed with a lot of time and without any stress at all. Don’t you think it is important to start relaxed into the day? Won’t the rest of the day be better as well? As work and everything else is already stressful enough, let’s create 15 minutes of peace to enjoy my Quinoa Buckwheat Granola and start into the day – the right way. 

My Quinoa Buckwheat Granola is one of my everyday breakfasts as it’s east to prepare, very satisfying & nutritious. Therefore, it’s suitable for those days, when you don’t have the time to make scrambled eggs, porridge or pancakes, but you still want something great for breakfast. Something, that’ll leave you satisfied, happy & motivates you for the entire day.

Quinoa Buckwheat Granola

The preparation of my Quinoa Buckwheat Granola itself is also easy & can fit everyones needs. Furthermore, it is very easy to adapt to the ingredients you’ve already got at home. In conclusion, there’s no need to go shopping only to make Granola.

Quinoa Buckwheat Granola

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Breakfast, Snack
Cuisine: gluten-free, vegan, vegetarian
Keyword: breakfast, gluten-free, organic, vegan, vegetarian, wholefood
Servings: 20 servings

Ingredients

  • 100 g buckwheat groats
  • 150 g quinoa (raw)
  • 150 g rolled oats or other flakes, such as millet flakes
  • 100 g pumpkin seeds
  • 75 g sunflower seeds
  • 50 g chia seeds
  • 100 g mixed nuts (roughly chopped)
  • 75 g coconut chips
  • 100 ml maple syrup or date / agave syrup
  • 75 ml coconut oil
  • 1 tbsp cinnamon
  • 100 g raisins or mix cranberries & raisins
  • 50 g dried apricots (finely chopped)

Instructions

  • First, rinse the quinoa well until the water runs clear. Next, place the quinoa and 300 ml water into a pot and bring to a boil. Once boiling, bring the heat down and let it simmer for around 12 minutes with the lid on. If there's still a lot of water left after 12 minutes, take the lid off and leave on heat until no water is remaining. We want a well-cooked, but fluffy quinoa. Therefore, please refrain from stirring the quinoa too much while cooking. Once done, transfer it to a mixing bowl and let it cool.
  • Next, set a pot with the oil, syrup & cinnaom on low heat. While this slowly heats up, you can add your buckwheat groats, oats, seeds, nuts & coconut chips to the quinoa. Pour in the oil & sirup mixture, combine well and let it soak for about 10 minutes. 
  • Finally, add the mixture to a baking sheet, laid out with parchment paper. I usually spread it around 1 cm thick, but it depends on the size of your baking tray. (If you have enough Granola for more than 1 tray, but not enough for 2, I'd add it all together.)
  • Bake the granola at 160 degrees for 20 minutes. Sir it and bake for another 20 minutes. If it's getting too dark, simply turn down the heat to 140 degrees. (Remember to increase your baking time, if you have more granola on 1 baking tray. You can probably add another 10-15 minutes, giving it another stir after the second 20 minutes.) 
  • Take it out, add the dried fruits and leave it to cool completely. Store it in an airtight container for 4 to 6 weeks. 
    Enjoy with loads of fresh berries & nut milk or some yoghurt. 

A little ingredient recommendation

With time, I tried many different brands & I am set on some favourites now. Please find some recommendations below (affiliate advertising):

If you have any other favourites, let me know in the comments below! 🙂

I don’t know about you, but I am certainly hungry now!

As always, if you try out my recipe, I’d love to see your version of it!!

 

Happy Cooking,

Carolin 💕

 

P.S.

For more breakfast recipes check out my glutenfree porridge.

 

The Best Glutenfree Instant Porridge

Breakfast, for me, is the most important meal of the day & with the best glutenfree instant porridge, I look forward to getting up, every morning!

After eating plain porridge for a good few years, I had to come up with something a little bit more satisfying. This recipe is inspired by Jamie Olivers’ Granola Dust, because it turns boring porridge oats into a perfect breakfast bowl.

Topped with your favourite fruits, some seeds & a little maple syrup it’s the base for the perfect start to a fantastic day.

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The best glutenfree instant porridge

Prep Time15 mins
Cook Time15 mins
Resting Time15 mins
Total Time45 mins
Course: Breakfast
Keyword: breakfast, glutenfree, vegan, vegetarian
Servings: 35 servings

Ingredients

  • 1 kg oats
  • 250 g nuts
  • 125 g seeds
  • 250 g dried fruits
  • 2 tbsp cinnamon
  • 3 tbsp cocoa powder
  • 1 tbsp espresso omit or exchange for caffeine free if children will eat the porridge.
  • 2 tbsp psyllium husk

Instructions

  • Firstly, pre-heat the oven to 180 degrees.
  • Next, place the oats / flakes, nuts & seeds in a large baking tray. Mix & bake for 15 minutes, stirring half-way through.
  • Last, but not least, take out the baking tray, add the dried fruits, cocoa powder, espresso & psyllium husk, mix well & let it cool for around 15 minutes.
  • Add the mixture to your food processor and blend it until you reach the desired consistency - I like it finely ground, as it cooks faster in the morning. You might want to blend it in smaller portions, depending on the size of your blender. I usually divide it into 3-4 portions.
  • Finally, for breakfast, place 50g of instant porridge (roughly 2 big serving spoons) and 250 ml of milk (I prefer oat or almond milk) into a small pot and heat on medium heat. Once simmering, turn down to low heat until it reaches the desired consistency. If you like it thicker, just use less milk and if you like it thinner, simply add a little more milk. Serve with your favourite toppings, such as fresh berries, hemp seeds, maple syrup.
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At this point, you’re probably asking yourself, which kind of oats, nuts, seeds & fruits you should use… 

I usually use, whatever I have left at home. I’ve used combinations with cashews, almonds, hazelnuts, brazil nuts, walnuts and many more. For seeds, I’ve used chia, sesame, hemp, sunflower & pumpkin seeds and I also used many dried fruits ranging from apricots to raisins.

Further, I ,usually, use a variety of oats. Around 250 g each of millet flakes and classic oats. The rest is a mix of buckwheat, rice & quinoa flakes. I like to mix it up, as the other flakes are higher in protein and other nutrients.

As you can see, there’s no right or wrong, just let your creativity flow and choose your favourites!! I’m sure you’ll love the best glutenfree instant porridge recipe – no matter which ingredients you use! 

As always, I hope you have fun trying my recipe.

Show me your results by using #carrotskitchen or simply comment below. 🙂

Happy cooking,

Carolin

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