Bread and Pizza, Breakfast, Brunch, Muffins and other sweets, Uncategorized

Weekend specials

As much as I wanted these days to stay away from the kitchen, and mostly for the oven, we still had to eat something.  The idea to stay away from the oven it’s not as easy as it seems.

Like almost every Saturday, we indulged a frittata for breakfast. Usually, when I make the weekend frittatas, I just check the fridge and decide pretty quick what should I throw into the pan. This time the winners were: green olives; red pepper and tuna. The greens you can see in the picture is fresh dill. In my opinion, there is no frittata without fresh herbs. They make such huge difference in frittatas. I have to admit though, that I don’t have them always handy so I will use dry herbs instead. The herbs I used the most are dill, parsley, oregano or basil.

 

tuna frittata 3

 

Saturday’s lunch followed with a homemade (from scratch) pizza: Artichoke, Tuna, and Feta Cheese Pizza. Some of you might think tuna again? Well, the tuna can in olive oil I like to buy is pretty big, so I try to use it throughout the day. When it’s not possible, I would store the rest in an airtight glass container and use it in the next days. Most of the time the other half of the can will end up in a Greek Pasta Salad or Potato Tuna Salad.

What I like about making pizza is that you have just enough for lunch and dinner and you have time to focus on other projects.

 

artichoke tuna and feta pizza

And, of course, there’s no such thing as not indulging our sweet tooth during the weekend 😉

I checked what we had in the fridge and pantry, and the winner was chosen:  Cinnamon – chocolate chips buns! You might ask: why chocolate chips in a cinnamon bun but it was my daughter’s request to try them this way, and I have to say I will most definitely make them again. They were yummy!

 

Cinnamon chocolate chip buns

 

And because is Summer and it’s so hot, and it’s very humid here in Toronto, one way I ensure that we all stay hydrated is making citrus infused water that the whole family can enjoy.

 

citrus-infused-water-3

 

Stay chilled!

 

 

Muffins and other sweets, vegan

Vegan Cinnamon Buns

When I found Dana’s post from minimalistbaker.com  I was very impressed by her result. 

I can say I am in love with this dessert because it is very easy to make and very versatile.

I browsed through my posts and my computer folders  I found that I was filling those buns with various things: from plum jam to cheese and pesto. 

So why am I making them yet again? Well I had never tried a vegan version. It seemed interesting and I really wanted to see the result.

Here are the ingredients:

  • 1 tbsp of instant yeast 
  • 1 1/2 cup warm unsweetened almond milk 
  • 1 tsp sugar
  • 1/4 tsp salt
  • 2 1/2 cups whole grain flour
  • 1 1/2 tsp ground cinnamon
  • 1/4 cup sugar
  • 50 grams of ground almond 
  • 1/2 cup = 1 extra tbsp Earth balance (vegan butter)

Heat the water but never reaching the boiling point.

In a bowl add the warm water, the sugar and the instant yeast. Let it activate for about 10-15 minutes.

In a large bowl add the flour and salt. Mix together. Make an indentation, add the yeast mixture and half of the melted butter. Start kneading until the dough is coming from your hands and it’s not sticky.  You might have to add a bit of extra flour. Knead for about 5 minutes. Transfer the dough to a clean, oily bowl and cover it with a kitchen towel or plastic foil. Let it rise for about 1 hour or until the dough is double the size. On a lightly floured surface, roll the dough into a thin rectangle. Brush with the melted butter left. Mix together the sugar, cinnamon and the ground almond.  Top the buttered dough with the sugar cinnamon mixture. 

Starting at one end, tightly roll up the dough. Cut the dough into 2 inch pieces. Add the pieces in a square or round greasy pan. Brush the rolls with the extra tbsp of butter for a reach golden color. Cover them with plastic wrap and let them on the top of your preheat oven ( 375 F ) for about 30 more minutes.

Bake the buns for about 30 minutes or until slightly golden. 

Let them cool for a few minutes and then enjoy 🙂 

 

vegan-cinnamon-buns

 

vegan-cinnamon-buns3

 

 ♦

 

 

 

 

 

 

 

 

 

Uncategorized

Sunday’s Specials -Jan 08, 2017

Why do I like Sundays ? Because usually it brings us together for all the meals of the day.

Sunday like every other day I start  with coffee. Fresh brewed, hot coffee. However, I cannot drink coffee without milk so I started experimenting with Home made cashew milk: 

cashew-milk

For lunch: Vegan lunch: Veggie platter:

turmeric-roasted-potatoes-with-green-beans-and-red-cabbage

and for dessert we had another special treat: Vegan Cinnamon Buns

( recipe soon on the blog 🙂 )

vegan cinnamon buns.jpg

 

Have a great week ! ♥

 

 

Muffins and other sweets

No Butter Cinnamon Raisins Buns

As you might know, the main ingredients in a cinnamon roll are flour, cinnamon, sugar and butter. So you might  think why no butter ? It’s not because I don’t like butter; I love butter. I love it too much and sometimes I prefer not to buy it so I can stay away from it

But who can stay away from cinnamon buns ?!? If you don’t use butter you can substitute with olive oil ( any oil of your choice it works )  and believe me there was almost no difference 😉

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 tbsp instant traditional yeast
  • 1/4 tsp salt
  • 1 large run free egg
  • 1/4 cup organic cane sugar
  • 4 tbsp olive oil
  • 1 1/2 ground cinnamon
  • 1 cup of 1% lactose free milk

Heat the milk but never reach boiling point.

In a bowl add 1/2 cup of warm water and 1/2 teaspoon sugar and 2 tbsp instant yeast. Let it activate for about 10-15 minutes.

In a large bowl add the flour, salt sugar and mix. Make an indentation, add the egg lightly beaten, milk and the yeast mixture. Start kneading until the dough is coming from your hands and it’s no sticky.  You might have to add a bit of all-purpose flour. Knead for about 5 minutes. Transfer the dough to a clean, oily bowl and cover with a kitchen towel or plastic foil. Let it rise for about 1 hour in a warm place.

On a lightly floured surface, roll the dough into a thin rectangle. Brush with 3 Tbsp of olive oil ( you could also use grape seeds oil ). Top the dough with 1/4 cup sugar and 1/2 – 1 Tbsp cinnamon (to taste).

Starting at one end, tightly roll up the dough. Cut the dough into 2 inch pieces. Add the pieces in a square or round pan lined with oily baking paper. Brush the rolls with olive oil for a reach golden color. Cover them with plastic wrap and let them stend on the top of your preheat oven ( 375 F ) for about 30 more minutes.

Bake the rolls for about 25 – 35m minutes until nice and golden on top. While fresh from the oven brush them with some honey ( optional )

Let them cool for a few minutes and then serve and enjoy them 🙂

 

no-butter-cinnamon-buns

                  ♥