Tag Archives: easyrecipes

THIN OAT COOKIES – HAVREFLARN

Posted on by
Reply

Havreflarn Hero

I was craving for IKEA “Havreflarn” but since it’s gonna be a long time before I get hold of any of it, I decided to bake some myself.

INSTAGRAM @mayasingredients

THIN OAT COOKIES – HAVREFLARN
Recipe makes around 30
INGREDIENTS

75 g unsalted butter
1/3 cup sugar
2 tbsp. coconut water (or milk)
1/2 cup all purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/3 cup rolled oats
1 tbsp pumpkin seeds

PREPARATION

1. Preheat oven to 175°C. Line baking sheet with baking paper or silicone mat.

2. Cream butter and sugar together until fluffy then add coconut water or your choice of milk.

3. Combine flour, baking powder and salt and add to butter mixture.

4. Add rolled oats and pumpkin seeds and knead to form a dough.

5. Spoon about one heaping teaspoon for each cookie onto the prepared baking sheets, leaving lots of space between each cookie.

6. Bake for 10-12 minutes or until cookies are browned around the edges. Let cool completely, until crispy.

 

 

Advertisement

Hash Brown Potatoes

Posted on by
4

Hash Browns Potatoes-Blog

 

Ingredients

  • 3 cups potatoes, shredded
  • 1 small onion, finely chopped
  • 1 egg
  • 1/4 cup flour
  • Salt and Pepper
  • Vegetable oil for frying

Directions
1. Grate the potatoes manually or using your electric robot. Rinse grated potatoes until water is clear. Drain then squeeze using a tea towel to dry well.

2. Combine potatoes, onion, egg, flour, salt and pepper

3. In a large heavy skillet, heat about 1/4 inch of oil. I use kitchen metallic tongs to spoon about 1/2 cup potatoes into the pan in a flat thick layer. Around 3 “potatoes pancakes” can be cooked at a time.

4. Cook until a nice brown crust forms on the bottom, then flip over and brown on the other side.

5. Serve for breakfast with eggs.

HashBrowns Potatoes 2

Carob Molasses Vegan Cake

Posted on by
2

87945420_2702731503096790_8319332488207925248_n

Carob Molasses Vegan Cake

Ingredients:
3 cups flour
1 tbsp baking powder
2 tbsp ground aniseed
1 cup vegetable oil
1 ½ cups carob molasses (Dibs el kharrub)
1 cup water
½ cup slivered almonds (optional)

Directions:
Preheat oven to 180°C. In a bowl, mix flour, baking powder and aniseed. Add oil and stir to make a paste.
In a separate bowl, combine molasses and water. Add gradually to the flour paste and mix.
Grease a cake mold and pour batter. Make sure it’s flat and even. Sprinkle with almonds.
Bake for approximately 40-45 minutes, or until top is springy to the touch and a wooden skewer inserted comes out clean. Allow to cool for 15 minutes in the pan before transferring to a plate.