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Cinnamon Roll French Toast Sticks that Anyone Can Make

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This is beyond good. I am not even such a big French toast or sweet breakfast lover but this … this is some seriously addicting stuff. Cinnamon-sugar, crispy on the outside, soft on the inside bread, dipped in a berry compote. Just saying, if you are not trying this, you are missing out!!

When it comes to breakfast I pretty much ALWAYS go for savoury. The only times I do not choose a savoury one is when we do not have bread, avocado or eggs at home or when I come up with a new recipe. Even when I am out for brunch, I never order something sweet. BUT this recipe made me reconsider my decision and this French toast is about to compete with avocado toast. And that means a whole lot.

What is special about this dish?

Think of it as French toast meets cinnamon roll – what do you want more? You have all the classics you love so much about French toast – the soaked bread, the sweet marinade, the maple syrup – and then you also have what you love most about cinnamon rolls – the cinnamon sugar!

PLUS this recipe is super simple, easy to make, requires very, very few ingredients and is healthier than your normal French toast. It is perfect for those cozy Sundays in bed or for Christmas morning or brunch. Ideal for those mornings where you just want good food but do not want to go to the grocery store.

Is this dish healthy?

Healthy-ish. It still does contain sugar, otherwise it would barely be a French toast, but instead of white, refined sugar we are using coconut sugar, which also comes along other nutrients such as fibre and vitamins. Instead of white toast we are using sourdough bread, which not only tastes great in French toast but also is partially whole wheat (in most cases).

And instead of only serving it with maple syrup, which also would be too sweet in my eyes, we are serving it with some greek yoghurt and stewed, frozen berries, that balance out the sweetness perfectly.

How to make this dish?

This probably is the best part about this. Anyone can make this. This is so incredibly easy because lets be honest who wants to spend hours in the kitchen when their tummy is empty and already growling?

We start by slicing the bread into sticks that are about 1- 1,5cm thick and 3 cm wide. Now we need to mix the ingredients for the „marinade“, so eggs (could be subbed for chia egg), milk (you could sub for plant based milk) , honey and cinnamon. Now we let the bread take a little bath in the mixture, for about 5 minutes. That way they soak up a lot of flavour and become juicy when frying, which is our next step.

We heat up some oil/ butter and fry the sticks for about 2-3 minutes on each side. In the meantime we are preparing a cinnamon sugar cover by simply mixing cinnamon and coconut sugar. Once the bread is done in the pan, they get a good shake in the cinnamon sugar and they are ready to be eaten!! Delicious!

When and how to best have them?

Anytime, anyway with anything. Not kidding, you’ll want them all the time. I love them as a brunch, a breakfast, a breakfast for dinner kind of thing or even a lunch. Yes, they would also work great as a snack or dessert.

It is great to make this when you have some (stale) bread from the day before and do not know how to make use of it otherwise or when you just want an easy but fancy breakfast!

I hope that you will enjoy this recipe and make it over and over!

Have fun cooking & enjoy!
Love,
Katie // Une Petite Cuisinière

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Cinnamon Roll French Toast Sticks that Anyone Can Make

Delicious. Easy. Healthyish. Like a crossover of french toast and cinnamon roll. Perfect brunch in bed!

Course Breakfast, brunch, Dessert
Prep Time 10 Minuten
Cook Time 10 Minuten
Total Time 20 Minuten
Servings 2 servings
Calories 515 kcal

What you will need

  • 3-4 slices sourdough bread (about 1.5 cm thick)
  • 1 egg
  • 100 ml milk or plant based milk
  • 2 tbsp honey
  • 2 tsp cinnamon
  • 1 tbsp oil or magarine/ butter
  • 1/2 lemon juiced
  • 300 g frozen berries
  • 3-4 tbsp coconut sugar
  • 3-4 tsp cinnamon
  • some greek yoghurt to serve with

How to

  1. Cut the slices of bread into about 2,5-3cm wide sticks. In a large bowl combine the egg, milk, honey and 2 tsp of cinnamon. Add the bread slices into the mixture and let them soak it up for about 5 minutes.

  2. Heat up the oil in a pan and fry the sticks for about 2-3 minutes on each side until golden and crispy. In the meantime heat up the frozen berries with the lemon juice on medium high heat.

  3. To a bowl add the coconut sugar and remaining cinnamon and mix through. Once the bread is done frying, toss it in this mixture and add to a plate. Serve with greek yoghurt and the berries! Enjoy!

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 

Ultimate healthy and creamy raspberry overnight oats from dahoam

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Summer is a tough time for all porridge lovers. As good as porridge is, who wants to have a steaming hot bowl of oat in the morning when you already start to sweat when you just take a look outside. That’s why we need a cold alternative. Cold oats? Yes, that’s a thing. Overnight Oats. And no, they are not boring or taste like a babyfood.

What are overnight Oats?

As the name already suggests, overnight oats is a form of oatmeal that is prepared overnight. Well not exactly. Usually they are prepared the evening before by mixing together oats and milk and then they chill in the fridge for a few hours, mostly overnight. This way the oats can really absorb and soak up the milk to get soft for the next morning

What is special about this dish?

Well, first, and most important, this breakfast, snack, dessert, whenever you want to enjoy it, is SO EASY to be made from LOCAL ingredients only. Why? Especially here in Austria we have a lot of farmers for local dairy products (but you can find this in most countries). Also, in pretty much any supermarket or bulk store you can find rolled oats that are grown in Austria, because we have an ideal climate here. And lastly, at the moment it is the season of berries, which means nothing is easier than finding berries from Austria right now.

Why is it better to buy local?

There is no single answer to this but I divided it into 4 main reasons:

  1. You support your local economy. Especially during or after a crisis like the one we are going through right now it is important to really support the country you live in. The farmers who produce Austrian products have also been hit by the crisis and as a nation it is important to help together. With supporting the economy you also save and maybe create new jobs, which is very important at the moment, since a lot have gone to loss.
  2. It’s environmental impact: when you buy locally, the goods do not have to be transported for a long time by ships, planes, cars or trains. Especially in a country like Austria, transport way are not very distant and this way we save a lot of CO2 and therefore have a positive impact on the environment.
  3. To be independent: This may sound weird at first but the importance is shown in crisis like the one at the moment. of course raspberries from countries like Spain or Portugal may be cheaper. But when we all keep buying those because they are cheaper, the amount of Austrian raspberries planted will be reduced. And then, when facing a crisis as the current, where delivery and the entire transport system suddenly stops or is interrupted we will not have enough berries to satisfy our needs. So when we consume the products we produce in the country we live in, we, as a nation, are more independent.
  4. Quality: when you buy local products (at least in Austria), you can expect the quality of the product to be at a high standard and you know this. When buying from other countries, where you may not not the quality standards, you may be disappointed and the product may contain some unnatural additives.

Where I get my local products from:

The main ingredient, so the Oats I buy at a bulk store. The one I go to is called Lieber Ohne and it only has organic and unpackaged food, mostly from the region but you can see from any product where it comes from.

The Dairy products I get at Joseph Brot. They are an organic bakery and always have dairy products from Austrian farmers in reusable jars and bottles. A great way to buy local and without producing waste.

The berries I get at a local market. I know where they come from and I can choose the ones I want myself!

The same goes for the honey and nuts. I either get both at Lieber Ohne or I get them at a farmers market!

How to make really good overnight oats:

As I said, overnight oats usually are prepared by solely combining oats with milk. Since this tastes a little boring as you can imagine we are taking a regular version and making it fancier, while still keeping it simple. By adding fruits we add an extra kick and we also use some more ingredients to make it extra creamy and delicious!

This already starts with the oats. Maybe you already know, maybe you do not – there are different kinds of oats. Larger (whole) ones and finer ones. While large ones work great for things like granola, finer ones are best for porridge and overnight oats. This may sound a little stupid because they are the same product in the end of the day but this really makes a difference! Finer ones just absorb the liquid better and therefore make it creamier.

Also, when wanting really creamy overnight oats it is best to add some yoghurt. In here I like to use greek yoghurt because it also is very easy to get in reusable glass jars but any other yoghurt or plant based yoghurt works just fine. Again, this makes it super creamy.

Another two ingredients which I would always recommend to be adding in are chia seeds and a little syrup. The chia seeds will swell up and make everything stick together better. The syrup adds a little sweetness (even if it just is a tiny drizzle) and make it 10 times better!

My last tip on making overnight oats is to add some fruit when making them. You for sure can just add some fruit on top the next day but adding them the night before helps the oats to soak up some of their sweetness, taste and juices, so it’ll infuse the entire dish.

More oat inspiration…

If you do like oats, just as I do you can check out a few other recipes of mine, which you are going to like for sure, like the Mango Overnight Oats, Oatmeal with Caramelized Bananas, Bircher Muesli with Honey Poached Apple, Healthy Peach and Cherry Crumble, Mango Coconut Granola or my Apple and Cranberry Granola !

How to make this dish low waste

Making delicious dishes while not producing much waste is actually pretty easy. If you wanna learn how, then you can read this at my Andalusian Gazpacho Post, My Easy No-Waste ice Cream Sandwiches or my No-waste French Toast with Basil Apricots blog post!

So just to summarise:

  • buy your oats at a bulk store! You can go there with your own jars or Tupperware and buy lots and lots of grains without packaging! A very sustainable way.
  • Get your dairy products at your local bakery. Most times bakeries have a small section with dairy products, which most of the time are packaged in reusable jars or bottles
  • Go to a local market. Getting fresh fruit there often is better than at the supermarket. Primarily, you know where it comes from easily and it most of the times is not packaged in plastic. I am aware that you will not find berries without packaging but mostly they at least come in paper or cartoon.

To sum up

I hope that this little guide and explanation really helps you to understand why it is important to buy locally and also include more local products easily into your daily life. Plus, you have really incredibly delicious breakfast recipe for these late summer days!

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The Ultimate Healthy and Creamy Raspberry Overnight Oats

A delicious, creamy and refreshing summer breakfast for those hot summer days with regional ingredients

Course Breakfast, brunch, Snack
Prep Time 10 Minuten
Total Time 10 Minuten
Servings 2 servings
Calories 414 kcal

What you will need

  • 100 g rolled oats the finer the better
  • 100 g greek yoghurt
  • 200 ml milk (you can also use plant based milk)
  • 1 tbsp honey
  • 1 tbsp chia seeds
  • 200 g raspberries
  • a few walnuts and raspberries for garnish

How to

  1. In a large bowl mash the raspberries until mushy. Add the rolled oats, yoghurt, chia seeds, honey and milk and stir until everything is combined well.

  2. Keep in the fridge for at least 4 hours to overnight.

  3. Take out the next morning and top with extra greek yoghurt, raspberries and nuts. Enjoy!

I hope you enjoy,
Happy cooking,
Katie // Une Petite Cuisinière