Blueberry Yeast Buns (Jagodzianki)

Yeast Blueberry Buns are they healthy or are they not? 

It's a big generational debate whether yeast cakes and buns are good for us. Older generations in Poland consider them healthy. And they have a point - as yeast desserts in Poland are typically low in sugar, partially because yeast grows by consuming sugar and turning it into CO2 that creates the fluffy texture. And partially because we often add fruits that add natural sweetness.  However, these cakes and buns usually contain white four that is not exactly a health food. So I think it is a break-even! 

Ingredients

Makes: 16 buns

Yeast Dough

• 1 tbsp dry yeast
• 250 g milk of choice 
• 50 g sugar
• 2 egg yolks
• 200 g flour
• 100 g butter
• 0.5 tsp vanilla extract/paste (optional)
• 1 egg yolk (optional)

Blueberry Filling

• 350 g blueberries (both high bush and wold work well), washed
• 25 g potato or corn starch (it helps prevent dense, gluey streaks around fruits)
• 20 g sugar 

Instructions

1. Mix dry yeast with 2 tbsp warm water (37c). Let it sit for 5-10 min until you see foam forming on the top.

2. Warm up milk to about 37c. 

3. In the blender add warmed up milk, yeast, sugar. Blend it up and let it sit for about 5 minutes.

4. Move items to a dough mixing machine or a bowl, add flour, eggs yolks, butter, vanilla extract and mix until it is well combined. 

5. Move the dough mixture to a bowl and cover with a cloth. Let it sit for 60-90 minutes to rise.

6. Heat the over to 200c/400F.

7. On a lightly floured surface place the dough. Divide the mixture into 16 pieces and gently flatten each one out. Cover with a cloth and let them sit for another 20 min.

8. In a meantime, in a separate bowl mix whole blueberries with starch and sugar. Let them sit.

9. Take 16 pieces of the dough, flatten them so you can add about 1tbsp of blueberry filling. Close them like you would empanadas or pierogi and form little rectangles.

10. Prepared buns place on a baking sheet and cover with a cloth. Let them rest for another 30 minutes or until the over is warmed up.

11. Before baking you can brush each bun with egg yolk, if desired.

12. Bake for 17-20 minutes until lightly brown.

13. Let them cool off for about 15 minutes (the filling gets very hot!).

14. Enjoy them as a snack, breakfast, or a dessert.

15. If you tried this recipe - share it and tag @healthywithjoanna

Breakfast: Zucchini Omelette Baked / Steamed/ Fried

My favourite way of preparing omelette lately is by steaming or baking it. Steamed omelette creates a very nice fluffy texture that I really enjoy. Baking creates a texture that is similar to flying and also creates some browning if that is what you are after. 

This omelette allows you to incorporate leftover egg yolks, and use zucchini that currently is in season. 

This year my garden blessed me with an abundance of zucchini so I ventured on a culinary journey to make the best of this nutrient dense vegetable. And starting your day with a healthy protein packed breakfast is always a win!

Ingredients

• Around 150-200 g of zucchini, grated. Peel it if skin is hard.
• 3 scallions or a bunch of chives, chopped
• Bunch of fresh parsley, chopped
• 4-5 eggs, can use leftover egg whites or egg yolks
• 25-50g hard cheese such as parmesan, gruyere, grated (optional)
• salt, pepper
• 2 tsp pine nuts (optional)

Instructions

1. Place eggs in a blender and mix until fluffy.

2. Add chopped scallions, parsley, grated zucchini, grated cheese (optional) and pine nuts (optional).

3. Mix all ingredients with a spoon until well combined.

4. Season to taste.

5. You can fry it, bake it, or steam it! Place the mixture in a frying pan with some butter and cook covered for about 5-7 minutes. Alternatively, place the mixture in a dish that can go to the oven or into a steaming vessel. Bake or steam for about 20-25 minutes.

6. Enjoy!

7. If you made the recipe - share and tag it @healthywithjoanna

Plant-based breakfast: Banana Pancakes

Looking for a fluffy yummy plant based pancakes that hold their ground against regular American pancake? Look no further!

One of the complains about plant-based pancakes is that they are often flat and lifeless and hard to cook. I have to agree that often they miss the body and softness of the regular American pancake. However, it does not have to be the case, as it is very easy to add this attribute to plant based or vegan pancakes. 

Ingredients

Recipe makes approximately 10

260 ml plant based milk of choice (I like oat milk)

240 g spelt flour (or barley flour or other whole grain flour of choice)

2 tsp of chia seeds

2 ripe bananas

1 tbsp baking powder

1 tsp baking soda 

0.5 tsp real vanilla powder

Instructions

1. Blend all ingredients together until smooth.

2. Let it sit for about 10 minutes. In a meantime heat the pan. 

3. Fry them without oil on a well-heated good quality non stick pan.

4. Enjoy them with anything your soul desires! 

Fluffy pancakes

This recipe was born as I had some quark (presses cottage cheese) left over from making pierogi. I decided to incorporate them into pancakes.

Ingredients:
500g quark/pressed cottage cheese (low sodium)
1 cup sprouted spelt flour
3 cups traditional oats (milled into flour)
3 tbsp flax seeds (milled)
1 tbsp baking powder
2 cups milk of choice
1 egg (optional)

Steps:
1. Place all ingredients in a high speed blender and blend until fairly smooth.
2. Heat the pan for a few minutes, until hot (no oil required as flax will act as fat in this recipe).
3. Add dough to the pan and cook for 3-5 minutes on each side
4. Serve with maple syrup or your favourite fruit sauce
5. Enjoy!

Flat flax seed buckwheat bread

Flax seed buckwheat bread tastes divine served with hummus, spinach, mushrooms, avocado, and black seeds.

Ingredients:
1 cup buckwheat soaked then blended
1 cup oats
2 tbsp chia seeds
2 tbsp flax seeds
2 tbsp pumpkin seeds
1 tbsp sunflower seeds
1 tsp black seeds
Pinch of sea salt
1-2 cups of water

Steps:
1. In a bowl mix all ingredients together. Add water slowly. The consistency should be like for a very thick pancake
2. Spread on the parchment paper/or baking mat. Aim for about 5-7 cm in thickness
3. Bake at 350F for 1 hr and 30 minutes.

Sweet potato waffles

Quick breakfast before morning yoga class. And weekend = waffles.
According to my son these are the best waffles ever.

Ingredients:
1 cup millet (milled)
1 large sweet potato (steamed)
2 very ripe bananas
1 tsp baking powder
4 tbsp flax seeds (milled)
1-1.5 cup water

Steps:
1. Place all ingredients in a high speed blender and blend until smooth
2. Bake waffles
3. Enjoy!

Vegan Oatmeal

Some people wonder whether they will need to give up oatmeal once they start their vegan journey.
The answer is: of course not!

While there are many alternative plant milks on the market, all of them have additives that I am less than comfortable consuming on a regular basis. Hence, I go with milk and mylk-less version of the oatmeal, which tastes delicious.

Ingredients:
0.5 cup uncooked Scottish oats
1.5 cup water
1 tsp cinnamon
1 ripe banana
1 ripe peach
1 tbsp cocoa nibs
3 tbsp shivered almonds

1. Cook the oats with water and cinnamon for about 7 minutes, until it thickens.
2. Then place oatmeal with a banana and peach in a blender and blend until it is smooth.
3. Serve the oatmeal in a bowl, topped with almonds and cocoa nibs.

#cocoanibs #almonds #veganoatmeal #healthyliving #easymeals #healthywithjoanna