Nutella Nut Cookies

For some reason, I’ve been seeing a lot of recipes for Nutella cookies lately. A lot of them claim it only takes a few ingredients to make this soft, chocolate cookie. The reviews, however aren’t always raving and most mention the cookies were too dry if followed exactly as the recipe specifies. So, I decided to do myself own recipe and will be adding chopped nuts and a bit of almond flour. Here’s what you’ll need:

1 cup Nutella, or any brand hazelnut butter

  • 2 tablespoons cocconut oil
  • 1 egg beaten
  • 1/2 cup almond flour
  • 1/2 cup all purpose flour
  • 1/2 cup chopped nuts

 First, soften the cocconut oil and hazelnut butter, mixing well.

Beat the egg, and fold it into the mixture.

Add both flours and nuts to the mixture. Make sure the flour is incorporated all the way into the chocolate mixture.

Place balls of dough onto a lined cookie sheet and chill the dough for at least 10 minutes. Otherwise, the cookies may go really flat.

Bake the cookies for 10 minutes at 350 F / 180 C.

And there you have it! Nutella nut cookies! These were super easy to make. And, ok, so I didn’t use brand name Nutella, but the Aldi brand turned out delicious. You can also try making this with peanut or almond butter, and just add some cocoa. I really love simple recipes like this because you can have fresh baked cookies in about 30 minutes without the fuss. Enjoy your weekend and enjoy these cookies! Thanks for reading and Happy Eating!

Oatmeal to Go!

This past week called for a lot of early mornings at work. I for one, have to eat breakfast. It is not something I can just skip, otherwise I will become a bit insane. Cue, a hand held breakfast option to go. These oatmeal cups are super easy to make, delicious, and slightly healthy. Here is what you’ll need:

 1 banana, mashed

  • 2 eggs
  • 1/3 cup brown sugar
  • 1 tablespoon vanilla
  • 1 1/2 cups any kind of milk
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 3 cups oats
  • 1 cup raisins or sultanas

 First, mash a banana then beat the two eggs. Mix these together until smooth.

You will then add the brown sugar, milk, and vanilla. Mix together until all ingredients are incorporated and the liquid mixture is even and smooth.

Next, throw in the oats, cinnamon, salt, baking soda, and sultanas. I used porridge oats, which are similar to instant oats as you might find in the states. If you use old fashioned oats which are less processed, you may need to add 1/2 cup more liquid.

  Grease or line a 12 cup tray. I used coconut oil for mine as I didn’t have any cupcake paper liners.

Preheat your oven to 180 C / 350 F and bake for 20 minutes. You can also bypass the cupcake tray and bake this in a cake pan as seen in my wild blackberry oatmeal recipe. Just make sure you bake it for 25-30 minutes if you choose this method.

And there you have it! Oatmeal to Go! This sultana cinnamon version is sweet and hearty, going perfectly with a morning tea or coffee. It also makes a great pre or post workout treat, as well as an anytime of the day snack. It’s super east to make and the variations are endless. I used almond milk in mine, but soy, cocconut, rice, or cow’s milk work just fine. I will be experimenting with different flavors in the coming weeks as these were delicious. And by using porridge/ instant oats, you get a consistentcy like that of a muffin, but without the refined flour. You don’t have to use banana however. If that’s not your thing, you can add 3/4 cup butter, coconut oil, or applesauce to avoid dryness. I hope you enjoy making these! They really are easy and are something the whole family can help make together. As there’s lots of rain in Bristol this weekend, why don’t you give these a try! Thanks for reading and happy eating!

Gloomy Day Buns with Cinnamon and Oats

What crazy weather we’ve been having eh? I thought I was going to blow away Monday afternoon! I definitely made an effort to get home as quickly as possible. Then I made these gems which lightened up the gloomy day. Here is what you’ll need:

1 cup warm water

  • 1 tablespoon sugar
  • 2 1/4 tablespoons yeast
  • 3 tablespoons olive oil
  • 1/4 cup honey
  • 1 egg
  • 3 1/2 cups flour
  • 1 cup oats
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1 cup sultanas (or raisins)
  • 1/3 cup candied citrus peel

First, in a large bowl, prep the yeast by adding a cup of warm water and a tablespoon of sugar, making sure it is completely dissolved. Then add the yeast, give it a quick stir, and let it sit for about 10 minutes. It will be ready when there are lots of foam and bubbles.

To the yeast liquid, you will then add one egg, honey, and olive oil. Mix until it is evenly distributed.

To this, you will add the flour, oats, salt, cinnamon, sultanas, and citrus peel. Stir it up until all dry ingredients are incorporated.

Knead the dough until it becomes smooth and elastic like. Place it in an oiled bowl and allow it to rise in a warm place for 2 hours, or until it doubles in size. I’m not sure why it takes so darn long, but my guess is that because of the oats, sultanas, and peel, maybe it has to work a bit harder to form air bubbles.

When ready, punch down the dough and divide into 16 balls. Cover these with plastic, or a large plastic bag, and let them rise again for another hour. Once they’ve achieved that, bake for 15 minutes at 200 C / 450 F. Yes, with all that work and time it takes to rise, they only spend 15 damn minutes in the oven! Metaphor for life, eh?

And there you have it! A super batch of soft, cinnamon buns bursting with sultanas. These came out soooo good and really added a nice lift to an otherwise gloomy day. They taste a lot like hot cross buns, but a bit heartier thanks to the oats. But beware, you definitely need at least 3 1/2 hours of your life set aside in order to bake these. It is worth it, but just don’t make any plans until they’re done. I hope you enjoy making these as they are truly tops on my favourite recipe list. Although first place still goes to my Apple Cider Caramel Cake, these buns still rate quite high. Stay warm out there Bristol! Spring will be here soon, but until then, thanks for reading and Happy Eating!