They are rare, but thats probably why I really like them. weekend mornings just laying in bed with coffee eating breakfast for forever if you have this kind of morning you should really make this banana bread because the smell of new baked and holding a warm slice of banan bread with melting butter all of your fingers is pure weekend happiness!!
4 dl white flour
2tsk baking soda
0.5tsk sea salt
1tsk ground ginger
3 ripe or more then ripe bananas
3dl oat or soy milk
1.5 dl of mixed seeds or chopped nuts (sesam, sunflower seeds, cashews, hazel, almonds, pecans, walnuts is all nice!!)
PS. If you want you can also flavor it with 100g of chopped dark chocolate, a splash of dark rum och dried fruits!! DS.
Butter up or dress a loaf tin in baking paper. Sprinkle it with mixed seeds. Mix flour, sugar, baking soda and salt. Mash the bananas. Melt the butter until its browned. Mix bananas butter and milk. Pour the flour mix in to the banana mix little by little so you get a smooth batter. Pour it into your tin and sprinkle with more nuts or seeds. Bake in 175 degrees for an hour or so depending on how goeey you want your banana bread.
I love tahini so this spread from Pom & Flora is just the perfect thing for my banana bread toasties. It also so nice on yoghurt, chia puddings, pancakes or whatever!!
TAHINI WITH MAPLE SYRUP
0.5dl maple syrup
2msk hot water
Mixed it all up in a blender. it will be loose but it will be all fine after some hours in the refrigerator. If there anything left (but spread thickly important!!) you can save it for like 2 weeks.
Gave this crafted coffee calender that you find here to A where you get to dry 24 different beans, blends and flavor and make your own notes how you liked them also you can order your new favorite in a larger package really love this gift idea perfect for all winter fikas preferably a saffron swirl filled with almondpaste and fuckloads of sugar lost count of how many saffroncats I have eaten so far but its more than I can count on my fingers and toes together!!
Also I have a new craving these caramel date balls are to die for make them or no dont because you will only want to eat them for the rest of your life!! OK I give you the recipe and you will decide for yourself!!
CARAMEL DATE BALLS WITH GINGERBREAD SPICE AND SE SALT
0.5dl coconut oil
1tsk vanilla powder
1tsk gingerbread spice
100g milk chocolate (or dark if you prefer that or wanna go vegan)
If you like you can also add zest from 1/2 orange
Mix all ingrediens. Put in the freezer for a couple of minutes. Form the batter in to balls. Melt the chocolate carefully. Dip the date balls in the chocolate and put them in the fridge if you can manage for so long without tasting one. Simple as that!!
Me and my mum i love you went to The Nutcracker at The Royal Opera in Stockholm and it was just magic and champagne in the paus hehe!!
Been a lof of fikas lightly this Sticky upside down bun with sugar and maple syrup topped with pecans from Guntherska is one of my favs!!
One of this years Amaryllis is Red Velvet cant have too much of the queen of Christmas flowers!!
I love all the heavy winter food I really really do but I also love to mix it all up especially when spending hours baking saffron cats, making candy or building gingerbreads houses something fresh and spicy is exactly what I want for example a poke bowl like this one with tuna salmon edamame red cabbage coleslaw pineapple carrots pickled onion cucumber sesam soy sauce and sirracha majo!!
WINTER I LOVE YOU!!