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Tag Archives: turkish delight

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Ingredients

  • 1 ripe medium banana, less than ½ cup)mashed
  •  ⅔ cup Almond Milk
  • 1 teaspoon vanilla
  •  ¾ cup (90g) flour
  • 1 teaspoon baking powder (make sure it’s fresh)
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • ¼ cup (25g) blueberries (fresh or frozen), plus more for topping (fresh better)
  • Maple syrup, honey or pekmez as a topping
  • Few teaspoons coconut oil, for the pan for cooking

Toppings

  • Blueberries or other type of berries
  • Almond or peanut butter

Method

  1. Mash the banana with a fork, add the almond milk.
  2. On the side mix all dry ingredients; vanilla, flour, salt, baking powder and cinnamon
  3. Add the dry ingredients to banana mix and slowly and keep stirring until it is mixed. The mix will not be so liquidy
  4. Add the blue berries into the mix
  5. Put one table spoon of coconut oil on a pan and when its melted ad a scope of the mix. On medium heat roughly after 2 minutes of baking each sides. When the pancake is cooked it will have a nice colouring but the texture will be gooey. 

Enjoy!

Note: Instead of flour, you can also use Oat meal, for the ratio please check online (soon to be added into the blog) or add the oat meal to the rest of the mixture slowly until it is not too liquidy.

Health benefits: 

Blueberries: Antioxidant-rich fruit enhances brain health and keeps your heart strong. Antioxidants not only prevent cell damage, but also protect against several types of chronic disease, including cancer, heart disease and diabetes. Many studies suggesting that eating blueberries could improve memory and cognition. Blueberries are a nutrient-dense food, meaning that there aren’t a lot of calories in blueberries, but they pack in a good amount of vitamins and minerals. The blueberries nutrition profile is especially high in fiber, vitamin K, manganese and vitamin C.

Find cinnamon’s health benefits on Creamy Porridge 

 

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Ingredients

  • 1/2 cup oat
  • 1 cup water
  • 4 table spoons coconut or almond milk
  • 1 banana
  • 1 table spoon coconut oil
  • Cinnamon

Toppings

  • Blueberries or other type of berries
  • Cocoa nibs, crushed nuts, seeds (chia, linseed),
  • Almond or peanut butter

Method

  1. Put oats, sliced banana, water and milk on a sauce pan, mix together and let them cook for 10 minutes until the liquid is gone.
  2. Once the mix is ready, add coconut oil and some cinnamon  (optional).
  3. For the toppings add fresh blueberries, cocoa nibs and seeds (or the almond/peanut butter if you like).

Enjoy!

Health benefits: Contains protein, zinc, iron, magnesium, antioxidants, vitamin B, vitamin E and phytochemicals. These essential nutrients can help boost your immune system and fight infection. High fiber content in porridge may improve digestion. Not only do high-fiber foods, such as porridge, help with digestion, they also may help you lose weight. Fiber-rich foods are generally low in calories but high in volume. This helps you stay full longer and may help reduce the amount of food you consume throughout the day. Eating porridge as a breakfast food also starts your metabolism and improves energy levels.
Cinnamon: Antioxidant, anti-inflammatory, anti-diabetic, anti-microbial, immunity-boosting.. High in Vitamin K, calcium, iron, magnesium.
Vitamin K is an important nutrient that plays a role in everything from bone metabolism to blood clotting deficiency is very serious and can result in easy bruising, bleeding, tooth decay and weakened bones.


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Ingredients

  • 3 cups / 300g rolled oats (gluten-free if necessary)
  • 1 cup / 200g buckwheat
  • 1 ½ cups / 65g coconut flakes
  • 1 cup /125g hazelnuts (or walnuts)
  • ¼ cup / 30g chia seeds
  • ½ tsp. fine grain sea salt
  • 1/3 cup honey or maple syrup
  • 1/2 cup coconut oil
  • 1 tsp. vanilla extract
  • ½ cup cocoa powder (fair-trade if possible)

Method

  1. Preheat oven to 350°F / 175°C.
  2. In a large bowl combine oats, buckwheat, coconut flakes, chia seeds and coconut sugar. Roughly chop nuts and add them to the mix.
  3. In a small saucepan over low-medium heat, melt coconut oil. Add honey or maple syrup, vanilla, salt and cocoa powder. Whisk to combine until smooth.
  4. Pour liquid ingredients over dry and fold coat.
  5. Spread mixture out in an even layer on a lined baking sheet and press firmly with the back of a spatula to ensure that the mixture is compact. Bake for 12-15 minutes. Remove from oven, flip granola in large chunks, and place back in oven to bake for another 8 minutes, stirring every 2-3 minutes until toasted and fragrant. The dark colour of the granola makes it hard to tell if it is cooked or not, so go by smell. Another good way to test it is by tasting a hazelnut, which takes the longest to cook – it should taste nutty and pleasantly roasted.

Enjoy!

Original receipe taken from: http://www.mynewroots.org/site/2014/03/chunky-chocolate-buckwheat-granola/


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Ingredients

  • 1.5 cup oat
  • 1/4 cup linseed
  • 1 table spoon chia seed
  • 2 table spoon honey
  • 3 table spoons peanut butter (not sweet)
  • Cacao powder
  • Optional: Cocoa nibs
  • Optional: Almond, cajun or coconut milk
  • Optional: Protein powder – You can add some but powder is sweet add less honey

Method

  1. Mix everything in a bowl then put them into a mixer. If you dont have a dry food processor, add 3 tablespoons of almond or cajun milk to the mix in a normal mixer.
  2. Once the mix is ready, you can add some cocoa nibs
  3. When rolling the balls cover them with a bit of cacao powder. This way your hands won’t get sticky.
  4. Make small balls and put them in the fridge for an hour or longer.

Enjoy!


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Ingredients

  • 2 big carrots
  • 1 handfull of walnut
  • 2 tablespoons maple syrup (Pekmez or anything sweet to give the some taste )
  • 3 tablespoons of oats
  • 100 gr oat cookies (low sugar)

Method

  1. Mix everything in a bowl with a mixer.
  2. The mix should not be too sticky or dry.
  3. Make small bolls and cover them with coconut.