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sauce baked buttermilk onion rings and baby kale caesar salad i m already drooling here what about you when lindsey asked me whether i was interested in sharing one of her book s recipes on my blog i knew that the clumpy granola with stewed rhubarb would be the one as some of you probably know i m a huge fan of granola and rhubarb is one of my all time favorite ingredients the thought of combining these two favorite things sounded perfect in this recipe chickpea flour is used to create a wonderfully clumpy granola without the need to add egg whites i ended up baking this granola numerous times because one batch didn t last very long the first time i made the recipe i used extra virgin olive oil instead of coconut oil and it worked out perfectly you may want to add some dried fruit or berries to your granola once baked and cooled for example i added candied ginger to the batch i photographed for this post and loved it for a spring and summer version you can add dried flowers to the baked granola to make it look extra pretty as a final note the stewed rhubarb tastes equally great with a scoop of vanilla ice cream and cacao nibs sprinkled on top just sayin clumpy granola with stewed rhubarb recipe from chickpea flour does it all gluten free dairy free vegetarian recipes for every taste and season by lindsey s love makes 3 cups of granola oats are naturally gluten free however they re often processed in facilities that also process wheat or other products containing gluten so that oats often get contaminated if you want to make sure that your oats are gluten free always make sure to buy oats that are labeled as such for a dairy free version lindsey suggests to serve this granola with coconut yogurt for the granola 210 g 2 cups old fashioned rolled oats 85 g ½ cup almonds chopped 15 g ½ cup puffed brown rice 60 g ½ cup chickpea flour 33 g ¼ cup pumpkin seeds 35 g ¼ cup sunflower seeds 1 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground nutmeg ½ tsp fine sea salt 80 ml cup maple syrup 60 ml ¼ cup coconut oil melted for the stewed rhubarb 1 rhubarb stalk trimmed cut into 1 inch pieces if using young thin stalks use 2 1 tbsp maple syrup 1 tsp lemon juice ½ vanilla bean pod split lengthwise and seeds scraped out or ½ tsp pure vanilla extract or vanilla paste plain yogurt to serve preheat oven to 150 c 300 f and line a baking sheet with parchment paper set aside in a large bowl whisk together all the dry ingredients until thoroughly combined in a small bowl whisk together the syrup and oil and then fold into the dry mix with a wooden spoon or rubber spatula mix for 2 to 3 minutes until the granola is wet and clumpy transfer the granola to the prepared baking sheet and use the back of your spoon or spatula to spread it out in an even layer baake for 40 to 45 minutes rotating halfway through until lightly browned and fragrant remove from the oven let cool completely gently break up the granola into clumps and store in an airtight container at room temperature for up to 2 weeks to make the stewed rhubarb heat a small saucepan over medium low heat add the rhubarb syrup lemon juice and vanilla bean and stir cook for 6 to 8 minutes until bubbling and the rhubarb is tender and loses a bit of its color remove from the heat and set aside enjoy the granola and stewed rhubarb with yogurt recipe from chickpea flour does it all gluten free dairy free vegetarian recipes for every taste and season lindsey s love 2016 reprinted by permission of the publisher the experiment available wherever books are sold theexperimentpublishing com disclaimer i was sent a copy of chickpea flour does it all from the publisher the experiment free of charge however i wasn t compensated for this review as always all opinions are my own related posts luokissa breakfast from the oven snacks spring summer tunnisteet granola gluten free vegetarian 20 kommenttia towards the light nordic pancakes with blood orange aperol compote helmikuu 25 2016 sini my blue white kitchen can i tell you an exciting piece of news okay two number one i graduated from university finally after 7 years it was about time number two and this is the one i m currently most excited about i m gonna attend marta s and sanda s food photography and styling workshop in portugal in may i really have to thank my dear friend jonna an amazing knitter she owns the coolest yarn store in whole finland photographer yeh multitalented and creative soul for asking me to join her in this adventure i can t wait to eat delicious food i m looking at you fresh seafood drink wine chat with people around the world get inspired learn and enjoy the beautiful portuguese coast we re also gonna spend a couple of days in lisbon so i would be thankful for any tips on places to stay eat and see oh and places to find props that would be awesome may and portugal are still a couple of months away but i can already feel the promise of spring in the air the days are finally getting longer at the moment 6 minutes every day that s one hour in 10 days i must say that this phenomenon of days getting shorter and then longer again still fascinates me every single year i mean i can t believe that last sunday i was able to shoot in daylight well past 2pm crazy there s still snow but i know we re moving towards the light towards spring and summer i guess that s called hope at least to the nordic definition of things but even if you don t live here up north and wittness the return of daylight in awe there s also another reason to love late winter days what i m talking about is citrus fruit and blood oranges in particular there are just a couple of weeks left of this glorious season so make the most of it my suggestion these nordic pancakes served with a superb blood orange compote that is flavored with aperol and vanilla nordic pancakes are similar to french style crêpes a perfect nordic pancake has a lacy crispy edge someone who masters this is highly respected in any nordic country don t be afraid of frying thin pancakes or crêpes it isn t as difficult as many believe actually i think that crêpes belong to the same food that people are afraid to make without any rational reason category as risotto and choux pastry once you get the hang of the frying technique it s easier than making american pancakes i promise oh and don t be fooled by the very first pancake of the batch it almost always fails but still tastes great nordic pancakes with blood orange aperol compote makes 12 15 pancakes depending on size if blood oranges aren t in season anymore you can use oranges instead in that case i would maybe add a grapefruit or two to the mix jam sugar is sugar that contains pectin as a gelling agent and is used to make preserves such as jam in the compote i used jam sugar 1 3 to get a nice consistency but you may use normal sugar or 1 2 jam sugar instead if that s what you have on hand or are okay with a runnier compote furthermore aperol can be substituted with campari a similar type of italian liqueur 6 dl 2 ½ cups milk preferably whole milk 2 eggs ½ tsp fine sea salt 1 tsp granulated sugar 165 g 3 dl 1 ¼ cups all purpose flour 3 tbsp melted butter cooled more butter for frying for the compote about 1800 g 4 lb blood oranges 6 tbsp 1 3 jam sugar 4 tbsp aperol ½ vanilla bean split lenghtwise seeds scraped out 150 g crème fraîche or sour cream to serve in a medium sized bowl combine the milk eggs salt and sugar gradually add the flour followed by the melted butter whisk until smooth let the batter rest at room temperature for 15 to 30 minutes as the batter rests bits of butter may rise to the surface don t worry just give the batter a good whisk before frying meanwhile make the compote first segment the blood oranges to do so cut the top and bottom from the fruit and place it on a chopping board working from top to bottom following the curve of the fruit cut away the skin and pith a small and sharp knife comes most handy next take the fruit in your hand and hold it over a medium sized pot to catch the juices carefully cut each inner segment away from the membrane and let the segments fall into the pot be careful to discard any white pith or seeds repeat with the remaining oranges add the sugar and aperol to the pot with the segments bring to a boil and simmer for about 2 minutes or until segments have soften a bit strain the compote set the segments aside don t throw them away and return the juices to the pot add the vanilla seeds and pod to the juices over medium heat let the juices simmer uncovered for about 15 minutes or until reduced and syrupy finally add the reserved orange segments stir and set aside to cool to fry the pancakes heat a frying pan over medium high heat add a small knob of butter and a ladle of the batter we re looking for a thin pancake about 1 mm in thickness as soon as the batter hits the pan pick up the pan and swirl it so that the batter completely covers the bottom of the pan fry until set and golden brown flip and fry until the other side is golden brown as well transfer fried pancakes to a plate and continue with the remaining batter add a small knob of butter between every other pancake serve the pancakes with blood orange aperol compote and crème fraîche related posts luokissa breakfast winter sweet tunnisteet breakfast sweet pancakes nordic citrus fruit fru vegetarian nut free dessert 33 kommenttia nordic winter mornings nordic rice porridge with caramelized cinnamon plums tammikuu 20 2016 sini my blue white kitchen it s cold and by cold i mean temperatures as low as 25 c during the day add some wind and it feels more like 40 c the last two weeks or so have been challenging for example keeping your face and especially your nose warm is the no 1 problem when it comes to leaving the house your eyelashes will basically freeze that may even look cute but it doesn t feel very nice you ll also find yourself entering a fancy department store in not so approriate clothes but end up thinking oh whatever it s freakin cold outside deal with it busses and trains won t work as they re supposed to i m talking about calcelled trains and bus doors that won t open unless the driver gives them a good kick you can t use your mobile phone either because it just stops working in a matter of minutes and finally the battery dies oh and let s not forget that your fingers will fall off if you try to use your touch screen on the other hand it s never as gorgeous outside as on bitter cold winter days when the sky is blue the sun shines and snow covered trees turn the forests into magical winter wonderlands i guess many of you agree that there s a special kind of comfortness in bowl foods maybe it s because they re so easy to eat on the sofa wrapped up in a huge woolen blanket or maybe because they re often pretty flavorful yet simple dishes when winter hits hard it s nice to enjoy a warm breakfast porridge is a popular breakfast item in the nordic countries and many of us enjoy a bowl of oatmeal every single morning i m not that kind of a person but i still enjoy having porridge for breakfast every now and then i especially love rice porridge sometimes i serve it with sugar cinnamon and milk only but sometimes i top it with caramelized fruit in today s recipe i ve made caramelized cinnamon plums but you could substitute the plums with whatever fruit you like the most such as apples pears or peaches comfort in a bowl i hope you like it nordic rice porridge with caramelized plums serves 2 as i mentioned above you can substitute the plums with whatever fruit fits your taste or the season the best the porridge itself isn t sweetened at all but you can of course add some sugar if you want to for the porridge a knob of butter 1 dl ½ cup water 85 g 1 dl ½ cup short grain white rice 500 ml 2 ¼ cups whole milk ¼ tsp fine sea salt for the plums 2 tbsp butter 2 plums pitted sliced into wedges 2 tbsp demerera sugar ¼ tsp cinnamon to serve sugar cinnamon milk optional in a small heavy bottomed pot melt the knob of butter add the water and bring to a boil add the rice boil for a couple of minutes or until the water is completely absorbed stir every now and then add the milk and cook over low heat for about 40 minutes or until the rice grains are tender and the porridge is creamy remember to stir the porridge regularly to avoid burning and sticking to the bottom while the porridge is cooking make the caramelized cinnamon plums in a medium sized frying pan melt the butter over medium heat add the plum wedges sugar and cinnamon cook for around 2 minutes on each side or until soft and caramelized set aside when the porridge is ready add the salt if you like your porridge sweet you can add sugar to taste serve with the caramelized cinnamon plums related posts luokissa breakfast fall winter tunnisteet plums nordic porridge gluten free nut free 26 kommenttia hello winter old friend kaiserschmarrn joulukuu 3 2015 sini my blue white kitchen well hello winter old friend seriously folks can you believe it s already december this fall has gone by so incredibly fast with a new job and exciting projects i m usually one of the first ones to begin with christmas baking so many favorite cookies plus new ones to explore but i haven t baked a single batch yet i will definitely change that this week maybe with some florentines dipped in dark chocolate or with a batch of last year s rose pistachio shortbread if you re looking for a great blog for the holiday season you should definitely visit the munich based blog delicious days there isn t a single recipe i haven t loved and nicky is as nuts as me when it comes to holiday baking or food in general i m so excited to share this recipe with you today i ve been dying to share it since last winter and now i finally am kaiserschmarrn is a kind of caramelized fluffy dutch baby that s torn into pieces sprinkled with sliced almonds dusted with powdered sugar and served with fruit compote it s especially popular in austria southern germany and switzerland but it s apparently enjoyed in eastern europe as well kaiserschmarrn is one of the most delicious things i can imagine on cold winter days especially after a day in the snow and it s simply meant to be enjoyed in good company i experimented a lot to develop my favorite version and am more than happy with the result according to my dad it s the best kaiserschmarrn he has ever eaten and i although less experienced can only say the same it s a winner a crowd pleaser a winter favorite it s so delicious that i didn t even notice that i missed the final touch a generous dust of powdered sugar when frantically trying to photograph this babe in daylight yeah the days are getting ridiculously short up here and it s driving me crazy but hey maybe it would just be a shame to hide all that gorgeous golden brown under a layer of white sweetness kaiserschmarrn is typically served with apple plum or apricot compote to make a simple apple compote core and peel a couple of apples and cut the...