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Vegetarian

Chai Pancakes with Super Simple Hot Chocolate Sauce

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If December is not the month of hot chocolate, pancakes and romantic Christmas movies in bed, then which month is it? Picture this; you have a huge stack of (healthy & vegan) chai pancakes that are poured with chocolate sauce and topped with some apple or pear. Sounds good? I know! But you know what? You don’t only have to dream about that but you can make it come true!

What’s special about this dish?

First of all, pancakes that are healthy. Kind of special, right? Usually they are packed with fat and refined sugar but not this one! Second, they are vegan! And please, do me a favour; if you think vegan pancakes are boring and cannot be fluffy, try out this recipe. You’ll be proven wrong! Plus, they are easy to make. If you don’t believe me, try it!

And obviously, they are chai-flavoured, because how could they not in December?! PLUS: a healthy-ish and easy chocolate sauce. Ok enough now. All the goodies but nutritious! Christmas dreams coming true!

What is Chai?

Chai actually is a tea that originated in India. To be exact, a black tea with spices, that is drunken with milk in it. It has become super popular in the recent years and nowadays you can find a chai, a chai latte, a dirty chai latte and so on in every coffee house!

In these pancakes we are not actually using the tea, as in tea bags, but we are using the spices that also can be found in the chai tea. These spices are cinnamon, cardamon, ginger, cloves and nutmeg. We are using these spices and adding them to our pancakes, to give them this really comforting flavour.

Are these pancakes healthy?

They definitely are way more nutritious than regular pancakes! Why? Regular pancakes are made from butter, sugar, flour and eggs in most cases. Butter, sugar and flour all are not nutrient-dense.

These pancakes are made of apple sauce instead of butter, which has far less fat and calories, chia eggs instead of regular eggs for extra fibre, wholegrain flour instead of white flour for more fibre and nutrients and plant based yoghurt, apple sauce and a little maple syrup instead of white refined sugar. Those still contain sugar but contrary to white refined sugar, they come along other nutrients.

How do we make them fluffy?

Pretty simple. We are using 2 things to make them fluffy; sparkling or soda water and baking powder. The air in the sparkling water gives nice air bubbles in the pancakes and the baking powder makes them rise when cooking!

How do I know when to flip my pancakes?

There is a great trick for that! You need to cook them on medium-high heat all the time. When they start to get bubbles while cooking, it is time to flip them. But also, be aware that the first few never turn out as pretty as the rest, I don’t know why but it’s always like that. 🙂

How to make these pancakes:

This is nothing complicated where you need to get 100 bowls and mixers out. Definitely not. We start by making a chia egg (simply combine chia seeds and plant based milk), then add the apple sauce, maple syrup, plant based yoghurt and soda/ sparkling water. Then you just whisk in the flour mixed with the spices and baking powder and the batter is done!

Noe we just need to fry the pancakes one by one and make the chocolate sauce. For this, combine the coconut milk, maple syrup, cacao powder and plant based milk and bring it to a boil. That’s pretty much it!

When, with what, meal prep?

When – I don’t think that I have to tell you which time of the day you should have pancakes. breakfast, brunch, lunch, dinner, literally whenever you want, there is no time when you shouldn’t have pancakes!
With what? – I like to add some fresh fruit like pear, apple or banana but go for whatever you want! You could also add some not butter or maple syrup if that’s what you like!
Meal prep friendly? – yes! You can reheat them in the microwave or freeze them and reheat in the pan, microwave or oven! That way you can always make the whole batch and never have to throw something away when making too many!

I hope that this recipe will make you December a whole lot better and that you will enjoy these many many times! Have a lot of fun cooking and a good time eating!

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Chai Pancakes with Super Simple Hot Chocolate Sauce

Christmas on a plate. Pretty much. Healthy and vegan AND good tasting pancakes. Super easy. super quick and heaven with the chocolate sauce on top!

Course Breakfast, brunch, Dessert
Prep Time 10 Minuten
Cook Time 10 Minuten
Total Time 20 Minuten
Servings 6 pancakes
Calories 138 kcal

What you will need

For the pancakes:

  • 1 tbsp chia seeds
  • 3 tbsp plant based milk
  • 50 g apple sauce (Apfelmus)
  • 50 g yoghurt (plant based for vegan option)
  • 2 tbsp maple syrup
  • 100 ml sparkling/ soda water
  • 100 g wholegrain flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cardamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • some oil/ butter for frying

For the chocolate sauce:

  • 2 tbsp canned coconut milk
  • 3 tbsp cacao powder
  • 2 tbsp maple syrup
  • 2-3 tbsp plant based milk
  • some fresh fruit for serving

How to

  1. To make the chia egg combine the chia seeds with the plant based milk and let sit for 3-5 minutes until the chia seeds start getting gelly.

  2. In the meantime combine the flour with the spices and baking powder.

  3. Add the apple sauce, plant based yoghurt, sparkling water and maple syrup to the chia egg and give it a good stir until everything is combined!

  4. Whisk in the flour until having reached a smoothed batter. It should have a cake batter like consistency. If too thick, add some more milk or water, if too thin, add some more flour.

  5. Heat up a pan and melt the oil/ butter in it. Once hot, add the pancakes, about 3 tbsp of the batter for each and cook on medium-high for about 4 minutes. Once bubbles start to form on the top of the pancake, it is time to flip and cook for another 2-3 minutes on the other side.

  6. In the meantime make the chocolate sauce by combining all of the ingredients in a pan or pot and bringing it to a boil. Whisk everything so it is combined and take off the heat!

  7. Once all pancakes are done, serve them with teh chocolate sauce and fresh fruit! Enjoy!

Happy cooking,
Love,
Katie // Une Petite Cuisinière

Quinoa Breakfast Bowls with Herbed Tahini and Perfect Poached Egg

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If you know me, you know I L-O-V-E brunch! Like a lot! I have got brunch guide and brunch recipes to celebrate this part of the day! And to add to this collection I had to include a bowl! This combination of fluffy quinoa, yammy eggs and that delicious creamy tahini sauce is absolutely amazing!!! 

Whoever says breakfast is not the best meal of the day must be from another planet. It truly is the best! It is the thing you start your day with, the first thing you put into your body. It sets the tone for the day and it is soso delicious! 

What is special about this dish? 

A bowl for breakfast. With greens and quinoa? I do not think that this is the average breakfast. It is a combination of 2 amazing things: breakfast + bowls. So it can only be good! So I think this whole dish is special. But also the Tahini Sauce is kind of pretty amazing! 

How to make it:

It actually is not very hard to be honest! Cooking quinoa is not difficult at all! It is like cooking rice actually. So taking 1 prt quinoa, 2 parts water and some salt, bringing it to a boil, reducing it to a simmer and letting it simmer until soft and the water is soaked up! Preparing the veggies is not complicated either. I prefer to sauté the chili garlic greens and baking tomatoes and mushrooms because The greens shrink down and soften best when made in a pan and the tomatoes get most flavor when prepared in the oven. For the sauce we only need to blend up all of the ingredients and that’s it! 

I know that most people will be afraid of poaching eggs. And yes, it is a little tricky at first, but it won’t take long and you know how to do it! To start, bring a large but rather flat pot with water to a boil. Once it started boiling, turn down the heat so it only simmers slightly. Then we add a generous splash of vinegar to the water. Crack each egg into a small bowl, but be careful so the yolk does not break apart. Once the water simmers, we take a wooden spoon and create a swirl in the water. It will keep that swirl for a while itself (without having to do it with the wooden spoon anymore) and that is when we gently and carefully slide the egg in. Then we let it sit for a bit before repeating it with the next one! I know that this may sound a little overwhelming at first but when following it step by step it will work out!

Is this healthy?

It is not only yummy but it is healthy too! Quinoa is super nutritious and high in protein and carbs! The eggs also contain lots of protein. The veggies help you to get your vitamins in and the green Tahini sauce adds some unsaturated fats and more vitamins to keep you full! It is a very balanced meal all in all and super delicious! 

I really like to have this as a weekend brunch, a meal prep breakfast or even lunch! You can truly have this at any time of the day and you will enjoy it! The flavors work in such great harmony together and it all just is an explosion of flavors in your mouth! 

I hope that you will enjoy this and that this will be a fun twist to your regular breakfast game!

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Quinoa Breakfast Bowls with Herbed Tahini and Perfect Poached Egg

Delicious. Easy. Healthy. And so so good. Perfect for brunch, breakfast, lunch, dinner or anything inbetween.

Course bowl, Breakfast, brunch, Main Course
Cuisine oriental
Prep Time 10 Minuten
Cook Time 15 Minuten
Total Time 25 Minuten
Servings 2 bowls
Calories 583 kcal

What you will need

  • 150 g Quinoa
  • 4 eggs
  • 4 handful spinach (you can also use something like kale for example)
  • 1 tbsp olive oil
  • 2 garlic cloves
  • 1 chili
  • 100 g cherry tomatoes
  • 100 g mushrooms
  • 2 tsp honey

For the green Tahini Sauce

  • 2 tbsp Tahini
  • 2 tbsp plant based yoghurt
  • 1 tbsp chopped Parsley
  • 1 tbsp chopped basil
  • 1/2 lemon juiced
  • 1 tsp chopped mint

How to

  1. Preheat the oven to 180°C. Add the tomatoes and halfed mushrooms to a baking tray. drizzle with the honey, some olive oil and sea salt. Bake in the oven for 10 minutes.

  2. In the meantime add the quinoa to a pot along with 300ml water and a pinch of salt. Bring to a boil, reduce the heat and let simmer for about 10-15 minutes until the liquid is soaked up and the quinoa is fluffy.

  3. In a pan heat up the olive oil. finely slice the garlic clove. Cut the chili in half and remove the seeds. Slice the rest into thin slices too. Once the oil is hot, add the garlic and chili and fry for 1 minute. Add the greens (that have been chopped into bite sized pieces before) and let cook on medium high heat for 5-8 minutes.

  4. For the poached egg bring a large, flat pot with water to a boil then reduce the heat so a slight simmers. Add a generous splash of vinegar. Crack each egg into a small bowl, but be careful not to break the yolk. Take a wooden spoon and create a swirl in the water and carefully slide the egg in. Then we let it sit for a bit before repeating it with the next one! Let each one in the water for about 3-4 minutes, then take out and let the excess water drip off on some kitchen paper.

  5. Blend all the ingredients for the Tahini sauce in a blender.

  6. To assemble the bowls add the quinoa, greens and veggies to each one. Top with the eggs and finish off with the green sauce. Enjoy!

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière 

Double Blueberry Breakfast Parfaits with Easy 10-minute stove-top Granola

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In the mornings it has to be quick. But still delicious, nourishing and filling. A lot of criteria to fit. A challenge, but not impossible. Double Blueberry Breakfast Parfaits with 10-minute Stove Top Granola is one of the best things you could have in the morning. Prepare the night before, enjoy in the morning. Literally, just take it out of the fridge, and there you go!

What’s special about this recipe?

The combination of the textures and flavours from the jelly-like chia pudding, the softened blueberries, the creamy yoghurt and the crispy granola. Not only the different textures work in great harmony together but also the flavours are amazing in combination.

Also we are not using your regular granola from the oven but a really simple one, that is made on the stove top. Ready in 10 minutes, super crispy, super delicious.

What are parfaits and what’s in it?

Parfaits are a dessert/ snack or breakfast that is usually served in a glass or a jar. Depending on the meal you have it for it usually is yoghurt or a dessert cream paired with fruits and layered up in a jar. The different layers make it more fun to eat and combines the flavours perfectly.

In our breakfast parfait we are having 3 different layers. The first one is a blueberry chia pudding. A creamy combination of blueberries, chia seeds and plant based milk. The second layer are blueberries. I believe frozen blueberries that have been thawed work best, because they add a bunch of flavour with their juice that is all over the jar now. Our third layer is just a delicious layer of plant based yoghurt (oat is my favourite) and our fourth and top layer is the crispy pan-fried granola!

Are they healthy?

Yes, yes and yes! Loaded with nutrients! So, let’s take it one at a time. The chia pudding is a great way to already have a super nutritious breakfast! Chia Seeds are loaded with fibre, protein and Omega-3 fats. Plus a bunch of minerals! The fibre really supports your digestive system and will keep you full for longer.

The blueberries, too, are loaded with fibre and vitamins, as any fruit is. The plant based yoghurt usually has a healthy amount of carbs and most also have probiotics in them too. And the granola, adds a great mix of carbs from the oats, fats from the almonds and some delicious sweetness (and even some nutrients) from the honey. All in all a very balanced breakfast with a combination of all food groups.

When and how to have it & meal prep friendly?

It is best to prepare everything the night before. So you make the chia pudding and layer the parfaits and make the granola ahead of time. Keep the jars in the fridge overnight and store the granola extra in an air-tight container outside of the fridge. In the morning just grab the jars, top with the granola and enjoy! You could also have this as a delicious snack or dessert. And as said, it works great for meal prep!

I hope that will add a fun twist to your breakfast and that you will have them over and over again (just as I do)! A delicious way to make your mornings a bit more nutritious!

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Double Blueberry Breakfast Parfaits with 10minute stove top granola

Easy, nutritious, delicious. We all need a delicous & quick healthy breakfast that'll fill us up and keeps us full! This is the most delicious solution!

Course Breakfast, brunch, Dessert, Snack
Prep Time 15 Minuten
Chilling time: 4 Stunden
Total Time 4 Stunden 15 Minuten
Servings 3 servings
Calories 298 kcal

What you will need

For the Chia Layer

  • 30 g chia seeds
  • 150 ml (plant based) milk
  • 100 g frozen blueberries
  • 1 tbsp honey

For the other layers:

  • 300 g (plant based) yoghurt
  • 200 g frozen blueberries
  • some fresh blueberries for garnish

For the super quick granola:

  • 1 tbsp vegan butter or oil
  • 1 tbsp honey
  • 3 tbsp rolled oats
  • 2 tbsp walnuts chopped up roughly
  • 1 tbsp coconut flakes
  • 1/4 tsp cinnamon
  • a sprinkle of sea salt

How to

  1. Mix all of the ingredients for the chia pudding and let sit in the fridge for 4 hours to overnight.

  2. Layer the jars with the chia pudding, on top the thawed frozen blueberries and on top the yoghurt.

  3. For the granola melt the vegan butter and honey in a pan until it is hot and starts to bubble. Add the chopped nuts, oats, coconut flakes, cinnamon and coconut shreds and keep on medium high heat for about 5 minutes, stirring constantly. When golden brown, take off the heat and add it to a bowl. Let it cool (the cooling will make it crispy). Once cooled add on top of the parfaits along with some blueberries! Serve and enjoy!

Happy Cooking,
Enjoy,
Katie // Une Petite Cuisinière

The only healthy Plum Compote Recipe you’ll ever need

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Plum compote = Zwetschkenröster

Plum Compote – an austrian staple

If you are not from Austria and have never heard of plum compote or Zwetschkenröster I can understand that you may be confused about this. Zwetschkenröster is a compote made out of plums, which mostly is eaten with Curd Cheese Dumplings (Topfenknödel) or Kaiserschmarren. It is sweet and still have fruit chunks in it so it is not the same as jam.

Traditional plum compote & how it is made

There is more than just the country it comes from, that connects me to plum compote. I have always had a passion for cooking from an early age on, and apparently a very big one for plum compote. A few years ago my parents showed me pictures of me, when I was a little kid, 2 years old or so, sitting on the counter in the kitchen and making curd cheese dumplings and plum roaster with my uncle. So yes, this is a very traditional recipe.

In Austria you can find it in pretty much any house hold, which makes sense when you realise how easy it is to make. And how delicious it is to enjoy. Making this actually is pretty simple. It really just is cooking plums with sugar, lemon juice, spices and some cornstarch until the skin separates slightly from the fruit. Then you let it cool down and fill it into jars. That is it.

What it special about this dish?

The only really special thing here is that it is healthy. Regular plum compote comes with loaded sugar, which obviously is not healthy so we are making a healthier version of it. Besides this, not too much is fancy here because we want to keep it quite traditional.

How to make it healthy

The main ingredient, the plums, stays the same of course. But instead of regular, white, refined sugar, we are using a mixture between coconut sugar and dates. Both of these have a great sweetness but are packed with less actual sugar and come with fibre, which makes the sugar be digested better.

How to best have it:

As I already mentioned, you can have this really well with desserts such as Kaiserschmarren (which is like a destroyed dutch baby) or with dumplings. I also love to have it on top of yoghurt with some granola or with some ice cream. I am sure this would also work really well on top of a creamy porridge. It is a great addition to pretty much anything sweet!

I hope that you will enjoy this recipe and that you will also have memories that are as great as mine!

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Healthy Plum Compote

A healthy version of the austrian classic. Perfectly sweet and juicy plums cookeed into a long lasting and super delicious compote!

Course Breakfast, Dessert
Cuisine austrian
Prep Time 10 Minuten
Cook Time 1 Stunde 15 Minuten
Total Time 1 Stunde 25 Minuten
Servings 2 jars à 3 servings
Calories 133 kcal

What you will need

  • 1 kg plums
  • 50 g dates
  • 50 g coconut sugar
  • 1/2 tsp cinnamon
  • a sprinkle of sea salt
  • 1/2 lemon
  • 2 tsp cornstarch
  • 50 ml water

How to

  1. Cut all of the plums in half and remove the pit. Slice the dates very finely or cut them into amll pieces. Add them to a pot along with the coconut sugar, water, lemon juice, salt, and cinnamon. Bring to a boil, then reduce the heat and let it simmer for about an hour at medium heat.

  2. After an hour you will see that the skins of the plums started to seperate from the fruit and are rolling in a littlw bit. Now combine the cornstarch with 1 tablespoon of water in a seperate bowl and whisk until smooth. Pour it in and stir through the compote very well so everything is combined.

  3. Take off the heat and let cool. Then fill into jars and stor ein the fridge! Enjoy!

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière