festive eat, sweet eat

Easter chocolates and DIY dyed decoration eggs

i’ve had four hectic weeks. hardly having any meals at home since days at my internship has been long (and there’s been a fantastic chef that making lunch for the office every day…). plus i’ve been working on this really fun project with a friend, that we’re soon to release. so i wouldn’t say that the coming weeks will be less hectic but i will try to make room for some cooking again – maybe when going home for easter? however i started with the easter candy one week early, couldn’t keep myself. here you go.

Easter, tiny pumpkin seed chocolates | piecefully

Easter, tiny pumpkin seed chocolates | piecefully

Tiny pumpkin seed chocolates
150 ml pumpkin seeds
3 tbsp raw cacao
1 tbsp coconut sugar
1 tbsp agave syrup
pinch sea salt

toast the pumpkin seeds until they have “popped”, make sure not to burn them. set aside. the coming part you need to be quite quick and attentive so that you don’t burn the sugar. melt the coconut sugar on low temperature, when starting to melt add most of the cocoa, half the agave syrup and mix. directly add half of the pumpkin seeds the rest of the syrup an cocoa and mix again until the seed starts to be covered. sprinkle with sea salt, add the natural pumpkin seed and set to cool.

Easter, DIY natural dyed decoration eggs | piecefully

dyed easter eggs for decoration
eggs (as many as you plan to dye)
needle
white wine vinegar
salt

the colors:
purple beetroot works fine (however i used left over frozen pomegranate seeds)
yellow turmeric (powder)
for the golden I cheated and used gold spray…

to empty the eggs make a hole with the needle at the top if the egg – and a little bit larger one at the bottom. now blow from the top until the shell is empty (make sure to use the eggs for cooking or baking!). rinse with water, and blow that out as well. on the stove put water, a dash of vinegar, som salt and the choice of dye in a pot. fill the empty eggs with some water and put in the pot. bring to a boil and let boil for approximately 15 minutes – turning the eggs now and again. discard the water, let the eggs cool and then empty them of water. tadaa.

All content by © Sofia Hellsten 2010-2014. All rights reserved.

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eats, morning eat, sweet eat

Plum delights

Breakfast muffins with plums | piecefullyIMG_9132
it’s been a lack of updates recently. i’ve been preparing for and starting school again, that’s why. though i’ve had time to make use of those early autumn delights. these plums made two wonderful breakfasts.

Breakfast muffins with plums
– 2 big, or three small
1 egg
1/4 dl ground flax seeds
1/2 dl oats flour (made from ca 1 dl oats)
A little more than 1/2 dl almond flour
1/2 dl oat milk
1 tbsp agave syrup/honey
1 tsp baking powder
1/2 tsp cardamom, freshly ground
1 tbsp olive oil
a pinch of sea salt
one small plum

mix the dry ingredients and whisk up the egg. mix the two parts together with the olive oil, syrup and oat milk. pour the batter in to muffin forms and put a couple of slices of plum in each of them. bake off in the oven at  200°c for ca 15 min.

Breakfast muffins with plums | piecefully  IMG_9210  Plum crumble | piecefully

Plum pie crumble
you can see the recipe above but i’ll type it out aswell

3 plums, wedged
1 dl (100 ml) oats
3/4 dl (75 ml) almond flour
1/2 dl (50 ml) coconut sugar
30 g butter
ground cardamom

wedge the plums, put in a tray and sprinkle with cardamom. using your hands, mix together the rest of the ingredients into a crumble and cover the fruit. bake for ca 15 minutes at 175°c, or until golden. indulge with greek/turkish yoghurt on the side.

All content by © Sofia Hellsten 2010-2013. All rights reserved.

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