Quark Bread // Kwarkbrood

For a while know I see all sorts of banana and quark breads on Instagram. Of course I also made a banana-blueberry bread, which was absolutely delicious! But more like a cake. So time to try out a new recipe. I used the basic recipe from Puur Suzanne and oh my this one is delicious! Need to make sure I don't eat the whole thing at once. This is also perfect to take with you to the office and makes a nice and healthy snack!

For people living outside of Eastern Europe Quark isn't that well known. Just replace it with the same amount of Greek yoghurt and it will be perfect!

 Scroll down for the Dutch recipe

English recipe:

Duration: 40 minutes

The ingredients for 1 quark bread:

• 250g wholemeal spelt flour 
• 200g quark
• 1 banana 
• 1 organic egg 
• 1 tsp baking soda 
• Butter to grease the cake tin 
• 1 tsp cinnamon 
• 1/2 apple chopped 
• 3 dates, chopped

What you do:

1. Grease the cake tin with butter or line with bakpaper (I greased with butter). 
2. Mash the banana and mix well with the quark in a bowl. In another bowl, mix the spelled flour, baking soda and cinnamon together. Then add the quark-banana mixture and the egg and mix well. 
3. Stir in the apple and date pieces and put the somewhat sticky batter in the greased cake tin. Smooth the top with the back of a spoon. 
4. Put the cake tin in the oven (NOT preheated!) and bake for 30 minutes at 220-225 degrees Celsius.

Enjoy!

 

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Nederlands recept - Kwarkbrood:

Tijd: 40 minuten

De ingrediënten voor 1 kwarkbrood:

• 250 g volkoren speltmeel
• 200 g kwark
• 1 banaan
• 1 biologisch ei
• 1 tl baking soda
• Roomboter om het cakeblik in te vetten
• 1 tl kaneel
• 1/2 appel in stukjes gesneden
• 3 dadels in stukjes gesneden

Bereiding:

1. Vet het cakeblik in met boter of bekleed met bakpaper (ik heb ingevet met roomboter).
2. Prak de banaan en mix met de kwark in een kom. Mix in een andere kom het speltmeel, de baking soda en kaneel goed door elkaar. Voeg dan het kwark-banaan mengsel en het ei toe en mix goed door elkaar. 
3. Roer er dan de appelstukjes en stukjes dadel doorheen en doe het wat plakkerige beslag in het ingevette cakeblik. Maak de bovenkant glad met de achterkant van een lepel.
4. Zet het cakeblik in een NIET voorverwarmde oven(!) en bak 30 minuten of 220-225 graden Celsius.

Eet smakelijk!

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Quark Blueberry Cheesecake!

A cheesecake without cheese but with lots of blueberries! As you know I'm switching jobs. My PhD project has finished, still need to work on some articles in my free time so I'm not Dr. D. Wierenga yet, but I will finish my thesis this year! I'm starting a new job in just over a week and enjoying my time in Rio de Janeiro till then.

But of course we organized a small goodbye party for my colleagues and made my Lemon & Poppyseed Muffins but also this amazing cheesecake!

 Scroll down for the Dutch recipe

English recipe:

Duration: 90 minutes (75 minutes oven time)

The ingredients for the crust:

• 150 g almonds
• 150 g walnuts
• 160 g dates

The ingredients for the cheesecake:

• 1000 ml quark
• 4 eggwhites
• 4 tbs agave syrup
• 1 lemon (zest + juice)
• 150 g blueberries

What you do:

1. Preheat oven to 175 degrees Celsius.
2. Place the almonds, walnuts and dates in your food processor and mix until the walnuts and almonds are ground. 
3. Place a piece of grease proof paper on the bottom of a springform and grease the edges with a little bit of  oil. Press the crust firmly to the bottom of the springform pan.
4. Then separates the eggwhite from the egg yolk for all eggs. Throw away the yolks and add the egg whites with the quark and agave syrup in a bowl. Grate the lemon zest over, followed by the juice of the lemon. Mix well with a hand mixed. Then gently stir in the blueberries.
5. Pour the quark mixture over the bottom of the springform and put in the oven for 75 minutes,

Enjoy!

 

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Nederlands recept - Kwark Cheesecake:

 
Tijd: 15 minuten voorbereiding + 75 minuten oven

De ingrediënten voor de bodem:

• 150 gram amandelen
• 150 gram walnoten
• 160 gram dadels

De ingrediënten voor de cheesecake:

• 1000 ml kwark
• 4 eiwitten
• 4 el agavesiroop
• 1 citroen (schil + sap)
• 150 gram blauwe bessen

Bereiding:

1. Verwarm de oven voor op 175 graden Celsius.
2. Doe de amandelen, walnoten en dadels in je keukenmachine en meng tot het één geheel is en de walnoten en amandelen gemalen zijn.
3. Leg een stuk bakpapier op de bodem van een springvorm en vet de randen in met wat olie. Druk de bodem (amandel-walnoten-dadel mengsel) stevig aan op de bodem van de springvorm.
4. Scheidt dan het eiwit van het eigeel voor de 4 eieren. Gooi het eigeel weg en doe de eiwitten samen met de kwark en agavesiroop in een kom. Rasp de schil van de citroen erboven gevolgd door het sap van de citroen. Meng goed met een handmixed en roer aan het einde de blauwe bessen erdoorheen.
5. Giet over de bodem in de springvorm en zet 75 minuten in de voorverwarmde oven.

Eet smakelijk!

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Banana-Blueberry Bread (V)

I had lots of blueberries left over from last week's visit to the market so I figured it was time to try out a new recipe. I baked one on Tuesday, which, unfortunately wasn't that good so I tried to make another one today and changed the ingredients a little bit. And... it turned out great! Definitely having this for breakfast tomorrow and just had it as an afternoon snack.

Duration: 5 minutes prep; 45 minutes oven time

The ingredients:

• 120 g almond meal
• 4 heaped tbs shredded coconut
• 1 ts cinnamon
• 1/2 ts nutmeg
• 1 ts baking powder
• 3 eggs
• 2 tbs agave syrup
• 1 ripe banana
• 1 ts vanilla extract
• 1 tbs olive oil
• 2 hand blueberries

What you do:

1. Preheat your oven to 175 degrees of Celsius. 
2. Simply mix all dry ingredients in a bowl and the wet ingredients except for the olive oil in another bowl, including a mashed banana. Make sure you whisk the eggs. 
3. Then combine the dry and wet ingredients together and mix with an hand mixer until well combined. Then stir in the olive oil, followed by the blueberries (gently).
4. Line a cake tin with grease proof paper and pour the batter in. Put it in your preheated oven for 45 minutes. The bread is done when it's golden brown on top and a toothpick comes out clean.

Enjoy!

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Blueberry Muffins! (Gluten Free!)

Today it's my birthday and I'm already turning 26! Time flies! Of course I'm having friends and family over today and decided to make some clean treats and my mother offered to bake her (not so clean, but delicious!!) apple pie and cake. I made the Pecan Blondies posted yesterday and a new recipe! These delicious blueberry muffins which are gluten and dairy free! It's basically the same recipe as my Lemon Poppy Seed Muffins but since I added some fruit I used less oil!

The ingredients for 6 muffins:

• 120 gr almond meal
• 1/2 ts baking powder
• 2 organic eggs
• 3 tbs agave syrup
• 10 ml vanilla extract
• 45 ml (3 tbs) olive oil
• 75 gr blueberries

Directions:

1. Preheat your oven to 175 degrees of Celsius.
2. Mix the almond meal and baking powder in a large bowl. Then add the eggs, agave syrup and vanilla extract and mix with an electric hand mixer.
3. Slowly add the olive oil while mixing by hand. Finally, gently stir in the blueberries and put the batter into the cups (preferably with an ice cream scoop)
4. Bake them for 25 minutes in your oven until they are golden brown and the centre springs back. Check with a toothpick, if it comes out clean and dry they are done!

Enjoy! 

 

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Gluten Free Pecan Blondies

Found this recipe on one of the Instagram accounts that I follow (hungryhappens) who also has a tumblr website on which she posts all her delicious recipes! So be sure you check it out: http://hungryhappens.tumblr.com/

And it was finally time to make them since it's my birthday tomorrow and I will turn 26! So I'm trying out some healthy baking goodies and these Gluten Free Pecan Blondies are one of them. I made some small changes to the recipe so here it is. And you can also serve these with some whipped cream of ice cream as a delicious dessert for Christmas!

Duration: 40 minutes

The ingredients:

• 270 gr almond meal
• 75 gr cane sugar
• 1/2 ts baking soda
• 1/4 ts Himalayan sea salt
• 2 large eggs
• 80 ml (5 1/2 tbs) melted coconut oil
• 1 ts vanilla extract
• 80 gr pecans

What you do:

1. Preheat your oven to 200 degrees of Celsius.
2. Combine all dry ingredients in a large bowl and mix well.
3. Combine all wet ingredients in another bowl and make sure you give it a good whisk so the eggs are beaten.
4. Then mix the dry and wet ingredients and when everything is well mixed add the chopped pecans.
5. Line a 20x20 baking dish with grease proof paper. Put the mixture in it and bake for 35 minutes in the oven until a toothpick comes out clean.

Enjoy! 

 

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Black Bean Brownies

I'm celebrating my twenty-six birthday next week so I always bake some goodies to treat my colleagues during coffee break to celebrate my birthday. For this purpose I was looking for some new recipes and first I decided to try out a black bean brownie. And oh my gosh! It's even better than just your regular brownie. You don't taste the black beans (I was afraid that it would) and it's just perfect. You can add some more sugar or syrup if you're a sweet tooth but I suggest you first try out the recipe as is! You can have it as a sweet next to your green tea but you can also easily serve it as a dessert (maybe for Christmas dinner!!) with a scoop of ice cream and maybe even some whipped cream! And as a bonus it's super easy too make!

What you need:

• 1 can (15 oz. - 425 gr) black beans
• 50 gr raw cocoa powder
• 45 gr rolled oats
• 2 eggs
• 4 tbs coconut oil
• 40 gr palm sugar
• 70 ml agave syrup
• 1 ts vanilla extract
• Pinch of Himalayan sea salt
• 1 ts baking powder

What you do:

1. Preheat your oven to 175 degrees of Celsius.
2. Simply add all ingredients to your food processor (it fits exactly) and mix until you have a smooth batter. Grease a baking dish of 20 x 20 cm or a similar size (25 x 17 or something) with some more coconut oil and pour the batter in. Put it in the oven for about 25 to 30 minutes. Test with a toothpick whether it's done, the toothpick should come out fairly clean.

Variation tip: Don't throw away the left over crumbles or brownie. These are delicious over you bowl of (Greek) yoghurt or quark in the morning!!

Enjoy!! 

 

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Lemon & Poppy Seed Muffins

I'm always looking for recipes to make clean treats! By having these in the house it's keeps me from cheating when I feel like having a snack or something sweet. And these lemon-poppy seed muffins are the first muffins that actually turned out great! Recipe is from one of my favorite instagram accounts 'healthyalways' and made a couple of minor changes but since they were so good I just had to share them with you!

The ingredients for 6 muffins:

• 120 gr almond meal
• 1/2 ts baking powder
• 2 organic eggs
• 3 tbs agave syrup
• 1 tbs vanilla extract
• 2 tbs fresh lemon juice
• 1 tbs lemon zest
• 60 ml olive oil
• 2 tbs poppy seeds

Directions:

1. Preheat your oven to 175 degrees of Celsius.
2. Mix the almond meal and baking powder in a large bowl. Then add the eggs, agave syrup, vanilla extract, lemon juice and lemon zest and mix with an electric hand mixer.
3. Slowly add the olive oil while mixing by hand. Finally stir in the poppy seeds and put the batter into the cups.
4. Bake them for 25 minutes in your oven until they are golden brown and the centre springs back.

Enjoy!!

Recipe: Banana-Almond Meal Gingerbread

Since I started eating clean I haven't eaten any gingerbread whilst it was always part of my daily diet. So when I found this clean recipe in the Dutch cookbook from Amber Albarda I was really excited! The original recipe uses Spelt meal but I wanted a gluten free version so I substituted it for almond meal and it turned out great! You can eat this as a snack during the morning or afternoon, for breakfast or even serve it with a cup of green tea.

You can keep it up to 3 days in your refrigerator!

The ingredients for 1 gingerbread:

• 100 g dried figs
• 140 g almond meal
• 2 ripe bananas
• 2 egg whites
• 1/2 ts baking soda
• 1 ts baking powder
• 1/2 ts cinnamon
• 2 tbs olive oil
• 1 tbs walnut oil
• 4 tbs pecans

The directions:

1. Preheat your oven to 180 degrees Celsius and boil 100 ml water in your kettle.
2. Coarsely chop the figs and make sure you remove the hard ends and mix them with the boiling water and the baking soda and let them soak for a few minutes.
3. Meanwhile, mix the almond meal with the baking powder and cinnamon in another bowl. 
4. Pour the water from the bowl with the figs and slowly stir the olive oil and walnut oil trough the figs. Then smash both bananas and add to the fig-oil mixture. Finally add the meal and stir really good!
5. Pour the mixture into a greased baking tin.
6. Coarsely chop the pecans and sprinkle them over the top of the bread. 
7. Bake the gingerbread for about 45-50 minutes in the oven. The bread is done when a wooden toothpick comes out relatively clean. If the bread is a little bit sticky that's okay!
8. Let it cool down and serve or save in an airtight box for 2-3 days. 

Enjoy!