Lemon Crumb Loaf

When life gives you lemons make lemon cake. Doesn't it says like that?

Not that I don't like lemons - I actually enjoyed eating the tangy fruit flesh since being a kid ;-).
But life indeed seemed to have been a little mad 'round here. First we had to return from one of the most beautiful yet much to short summer holidays in Croatia to an incredible humidity. The bittersweet relief from it came in form of an incredible thunderstorm monday night. The extent just got visible over the past days - they say almost every fourth tree has been demolished, not even giving numbers of ruined rooftops, windows that have been smashed into pieces by flying roof tiles as well as cars buried under tree trunks. It's been crazy!! At least busses, trains and trums started working slowly again.



Nevertheless we have been gifted with beautiful sunny summer weather afterwards (like you can see in the photo above - beautiful sunshine, I didn't mined the rule of "use a diffusor while shooting" ;-)) and somehow summer weather always has me craving lemon-y fresh cake. I could go crazy for the classic lemon loaf cake with a thick sugary drizzle - theres just one little thing that makes it a bit more better (if that's even possible..) CRUMBS!

You know, for me crumbs/streusel makes everything better ;-) Sandwiched between the crumbly lemon cake and the smooth lemon drizzle the combination is to die for! The addition of italian Ricotta not only takes away the butter-y heaviness that you might end up with sometimes, it also boosts the lemony-light taste and adds a nice creamy texture to the drizzle! So, even when life doesn't gives you lemons, make this rustic beauty for the sake of summer feelings!! :)





Lemon Crumb Loaf
- makes enough for one regular sized loaf pan, about 12-15 individual servings
For the Crumb:
- 50g Sugar
- 1/2 tsp Salt
- 200g Flour (I used Whole Wheat)
- 130g Butter

For the Cake:
- Zest and Juice of two Lemons
- 90g Butter
- 120g Sugar
- 2 Eggs
- 120g Ricotta
- 1 Pinch Salt
- 270g Flour
- 1 tsp Baking Soda

For the Drizzle:
- 2 Tbsp Lemon Juice
- 100g Ricotta
- 30g Caster Sugar

1. Make the Crumb by working together all the ingredients with your hands until a dough comes together. Leave in the refrigerator to rest.
2. Meanwhile preheat your oven to 175°C/350°F. Grease and line a pan with parchment paper. In a medium sized bowl make the cake: beat together the lemon zest, butter and sugar until airy, about 2 minutes. Add in the eggs, ricotta and lemon juice - beat until just combined. Then briefly fold in the salt, flour and baking soda until all ingredients are well mixed.
3. Pour into the prepared pan. Take the crumb dough out of the refrigerator and distribute it into small crumbs. Sprinkle on top of the batter. Bake in the preheated oven for 45-50 minutes, until a skewer inserted comes out clean.
4. Take out and let the cake cool in the pan for 10 minutes, then remove and allow to cool for a further 10 minutes. Meanwhile prepare the drizzle by beating together all ingredients until smooth, then poor over the cake when it's ready to be served. Because of the ricotta in the drizzle cake is best to be kept in the refrigerator for up to 3 days. Enjoy!

Yogurt Parfait

Yogurt Parfait for breakfast has been my number one survival meal the past couple of days. Returning from a wonderful summer vacation is hard, but returning to super humid weather which almost isn't that hot yet you already seem to drip in sweat only by walking up the stairs is even harder. So after waking up early because of the temperatures and air a cooling yogurt with fresh fruit and crunchy muesli is what I opt for. But instead of simply topping a bowlful with some fruit and similar I like to layer the ingredients all up parfait style - all the goodness in every bit and no leftover plain yogurt without any toppings in the end. Smart solution at its best!



To make it even better this one doubles as a visual eye-catcher because of the visible layers when served in a glass! So it can not only be served day in and day out as a breakfast staple but also accompany a beautiful brunching table on special occasions! Win-win situation! I've included the recipe for my favourite combination of banana, honey and muesli below, but don't be shy to throw in new combinations using a variety of fruit, chopped chocolate, granola/cereal, or even crushed cookies. The combinations are literally endless and you can be sure to have a new one every day!

Yogurt Parfait
- serves one
- 1 banana
- 3 Tbsp muesli
- 1 tsp honey
- 150g plain yoghurt

1. Slice the banana.
2. Drop one tablespoon of yoghurt into the jar, then sprinkle a taplespoon of muesli on top. Layer some banana slices on top of this. Now continue to layer yoghurt, honey, muesli, banana, yoghurt, muesli, banana, ... until the yogurt is used up.
3. Garnish with the remaining muesli, arrange the left-over banana on top and drizzle with some honey. Serve immeditately and enjoy!

Iced Coffee

Summer, Sun, 30 °C and homemade Iced Coffee sounds like a legit combination, doesn't it?
Coffee is an essential drink for me, I like the slow weekend routine of brewing up a morning cup or cooking the espresso for a fresh latte macchiato on the stovetop, the smell of the freshly grounded beans surrounding me - pure comfort!
And in the summer I like it iceeeeed please! For me a pure iced coffee is just what the name intrigues: cold coffee and ice. Nothing can disturb this pairing, except for an occasional splash of milk, that's it! No artificial flavours or sweeteners, no, not for me! And if  I might get a so called craving for some, then I'll do it at home with some honey, nothing processed, just natures goodness! And what a beauty, once you add the milk, just look at it:



This week the situation hasn't been like the above quoted sun and warm temperatures, but more like humidity-rising-temperatures-feeling-like-the-rain-will-come-within-seconds-but-it-actually-doesn't-getting-colder-again-ooh-no-humiditiy-is-back-and-yes-finally-rain-but-noo-we-doesn't-wanted-to-have-it-for-a-whole-day-esque. Yes, it was actually crazy. I thrived for balance and drank some warm coffee in the morning, when the temperatures were still low and switched to it's iced brother in the afternoon ;-).

In the following you'll find the recipe for iced coffe just the way I like it: soaked overnight, providing a subtle sweetness and yet a huge caffeine kick. Change it up with a splash of milk, creamer or honey or sirup, if you're into that. Enjoy!



Iced Coffee
- makes 5 servings
- 35g ground coffee or espresso powder for a stronger beverage
- 1000g/1l tap water

1. Combine the ground coffee and the water in a bowl, cover and let it sit for at least 8 hours or preferably overnight.
2. In the morning: Pour the mixture through a fine sieve or preferably a coffee filter, to seperate the coffee and the liquid.
3. Throw away the filter with the coffee and either prepare your iced one of choice with some ice cubes/sweetener/milk/creamer right away or keep it in the refrigerator for later use. Enjoy!

Franzbroetchen

 I am providing you with an oldie but goldie today: a northern german speciality - Franzbroetchen! Usually they consist of a super soft yeasted dough, filled up with cinnamon sugar and rolled into the characteristic shape. A little similar to cinnamon rolls, yet that much better! Our family favourite uses an airy crossaint dough for the base, making the treat that much more special. Buttery yet airy dough filled with caramellized brown sugar cinnamon filling - need I say more?



I'm currently studying for my viva voce in history as a part of my A levels and let me tell you 200 years of history ain't easy on my brain... So when I'm all finished with my daily pensum it's all like blaaaaah, and that doesn't calls for any long blog posts. So today I let the pictures speak for themselves:

Make the recipe easier by using ready-made storebought crossaint dough, or take a little adventure through the foodie web to find a recipe for a homemade from scratch version. Whichever you may choose, fresh, slightly warm Franzbroetchen are sure to become a future family favourite!

Franzbroetchen
- makes 15-20 individual pieces
- 1 portion of crossaint dough (big enough to be rolled into a 40x60cm rectangle)
- 1/3 cup brown sugar
- 3 Tbsp ground cinnamon
- 3 Tbsp milk

1. Preheat your oven to 400°F/200°C. Lightly flour your working surface. Roll out your crossaint dough into a 40x60cm rectangle, about 3-5mm thick.
2. Combine all the remaining ingredients and spread onto the dough. Roll up into a "snail", starting from the longer side.
3. Cut the roll into smaller parts, each one about 3 cm. This combines to a total of about 15-20 individual parts.
4. Press each one flat with a wooden spoon like shown in the pictures below.


 Let them rise in a draught free place for about 20-30 minutes.

5. Arrange the Franzbroetchen onto a parchment lined baking sheet about 5 cm apart from each other. Bake in the preheated oven for 15-20 minutes until golden brown. Remove and let cool for 5-10 minutes before serving. Enjoy!

Strawberry Chocolate Cheesecake Bars

Aand here it is - mother's day! Known as the one day where everyone magically turns into a baker, trying to mix up something delicious for the one and only number one in our world: mom!

I've always loved the preperations for this special occasion and can remember the good ol' primary school days when we would spend hours drawing the letters of poems on coloured papers and then give our best to individualize those with all colours available ;-). It was fun!
And the moment you can proudly present mom your present just seeing the smile on her face makes it all worth it (from a childrens point of view).

Nowadays just like Valentine's day I think it's much more important to show your loved one's your appreciation and love on a daily basis, yet I'm always all in when someone asks me for a fail-proof recipe which he or she wants to try out for his or her loved ones. No kidding: this time it has got ALL the essentials: Strawberries, Chocolate and Cheesecake! And for an easy feasting these ingredients come together in form of a light bar - just grab it casually with your hands for pure enjoyment or eat it sophisticatedly from a plate with a fork - your choice or moreover your mother's 'cause you sure want to make these for her (but pssst... don't tell her how easy it actually was ;-)).





These bars have been approved by my whole family, so don't be shy to bring them to a family breakfast, brunch or coffee time tomorrow (or any other day of the year as these taste superb even on "non-mother's-day-days") - no kind of "you've-included-chocolate-and-peanut-butter-in-a-cake-???" kind of moments, I swear!

The base actually looks like a super fudgy brownie and yes, it's deliciously fudgy, yet without all the dense texture we all are well known to, because the base actually consists of a light cake batter with cocoa powder, which is baked until just right! Nevertheless it sure doesn't lack in chocolate taste! Casually swirl some cream cheese on top pre-baking and don't forget a good sprinkle of strawberries (or other fruit/berries of choice) for the fresh accent. Oh, and have I mentioned that these are ready within half an hour? So even if it's mother's day already, I am sure you can still deliver them to your favourite person in the world!

Happy mother's day to everyone out there!




Strawberry Chocolate Cheesecake Bars
- makes enough for an 8x8inch pan
Chocolate Base:
- 1 and 1/2 cups flour (I used Whole Wheat)
- 1/2 tsp salt
- 3/4 cup sugar
- 5 Tbsp dark cocoa powder
- 1/2 tsp baking powder
- 2/3 cup milk
- 2 Tbsp Cream Cheese

Cream Cheese Swirl:
- one packet (125g) Cream Cheese
- 1/3 cup sugar
- 1 Tbsp flour

- a handful of strawberries, sliced or cubed for the topping

1. Preheat your oven to 175°C/350°F.
2. Prepare the cream cheese: Beat together the cream cheese, sugar and flour until combined. Set aside.
3. Make the chocolate base: Mix together the flour, salt, sugar, cocoa powder and baking powder. Then stir in the milk and cream cheese. You might need to add 2-3 Tbsp of Milk if your batter is to thick.
4. Pour the batter into a greased or lined pan. Spoon the cream cheese in 6-7 portions on top, then swirl in the cream cheese with a fork so, that it still stays at the surface, but is distributed well.
5. Sprinkle the strawberries on top and press them in slightly. Bake for 20-25 minutes until set in the middle. Remove and let cool before slicing. Enjoy!

Berrylicious Buttermilk Cake

Hey guys, let's meet the "BBC" (no, not the channel, 'cause this is a food blog after all, even if their recipe section might be well worth a check..) but I am actually talking about this beauty:



A Berrylicious Buttermilk Cake! It's a super soft, melt in your mouth kind of cake with an airy texture thanks to the buttermilk, which really gets to shine as it is paired up with fresh early summer berries. The perfect go-to snack cake which can just sit on your kitchen counter like it's no one's business and then blow off everyone's mind with it's taste and texture.

Apple Galettes

It's Easter time! And I think we all know what that stands for - long family meals, endless chats and of course the always too many chocolate eggs. That's why I skipped my initial plan of yet another chocolate based recipe to inspire your culinary easter and opted for these little goodies instead: Apple Galettes!

These freestyle tartlettes are made up from a whole wheat crust and a super fruity apple-starring filling all spiced up with my all time fave cinnamon - pure bliss yet not overly sweet, so instead of a sugar coma they are a tad bit more nutritious and light. That definitely calls for some honey whipped cream as a partner ;-) (recipe below). Or skip the whipped cream and serve them at Sunday's Easter brunch. For this occasion egg-shaped galettes might be a nice idea to entertain friends and family.

Earl Grey Porridge

Foods have characters right? Some easily pair up with nearly anything others are quite special and their partners have to be picked carefully. Or think of chocolate - most people like it (at least once in their life) and then there are specialist foods like porridge and Earl Grey, totally delightful yet not everyones first choice.

With several recipes like here and here you might already know how much I love black tea and Earl Grey in particular is one of my all time favourites. The fragant sometimes fruity flavour is what gets me every single time. It's not as strong as the breakfast kind of tea (another fave of mine) which makes it perfectly adaptable to use in cakes or other desserts.

To speak about the porridge: a steaming hot bowl is what wakes me up during the cold mornings and a cold overnight version fuels me for long lovely summer days - serve it with some cut up fruit and maybe a little yogurt and I'm all in.

On one of those totally-not-motivated Monday mornings (we all know them, don't we?) a few months ago: I was sitting at the breakfast table, a cup of tea steaming on my right side and a hot bowl of porridge right in front of me, when my mind woke up in the matter of a second with a super easy idea: why not add the tea into the porridge for a little twist on flavour?

Berliner {Jam filled doughnuts}

It's carnival! You know, this crazy festival, when everyone dresses up and a lot of loud music and party is included, to celebrate one last time before the pre-easter fasting period begins.This calls for a lot of celebrations in form of parades, full in costumes and everything. And of course, since being located in a true carnival region: a lot of feasting on the obligatory deep fried sweet baking goods like "Krapfen", "Auszogne" or "Mutzenmandeln" (a visit of a well known search engine might help to get a basic picture of how much you can really make with as little as flour, sugar and fat ;-)).

The ultimate classic alias "king of carnival" in the category of baked goods around here is a jam filled doughnut or "Berliner" (no, no cannibalism included, I swear!). Nothing beats the super soft yeasted dough, rolled in sugar and filled with a generous amount of jam - pure bliss! Nowadays you can get it year round, so make sure to try one once you visit Germany, it's a must have!



But as they're "in season" now, it's nearly impossible to try all the different varieties that are currently served in the bakeries: all kinds of chocolate, all kinds of jam and different creams like vanilla or egg liqueur just to name a few. Berliners for breakfast, brunch, lunch and dinner is what it calls for.

As we have this tradition of celebrating carnival with a brunch on "Tulip Sunday" I chose to prepare some homemade "Berliners" as a special treat. And oh, boy they were gooood!! The ones out of the bakeries are great, don't get me wrong, but a fresh, still warm one - nothing better! And to even top it, you can make them year round at home, this leaves us with the chance to try out all the different fillings one by one, need I say more? Get your yeast and flour going and enjoy some within hours! Happy carnival everyone!





Berliner {Jam filled doughnuts} (American measurements will be up tomorrow!)
-makes 15 regular sized or 25 small ones
- 125 ml milk
- 1 packet active dry yeast
- 500g flour
- 30g sugar
- 1 tsp salt
- 2 eggs
- 100g butter
- 300g jam or filling of your liking (e.g. chocolate spread)
- 750 ml oil for frying
- 100g sugar or powdered sugar for dusting

1. Slightly heat your milk, then add in your yeast and let sit for approximately 10 minutes until foamy. In a huge bowl mix together the flour, sugar and salt, add in the yeast-milk-mixture, mix and let sit for a couple of minutes, then add in the eggs and butter.
2. Knead for 5-10 minutes until a soft, pliable dough has formed. Let sit at room temperature until doubled in size (~2 hours) or leave it to rest in the refrigerator overnight.
3. Knead the dough once more, divide into equal parts and roll them out into like-sized rectangles on a lightly floured surface. Mark circles on one of the rectangles with a cookie cutter or knife, then add a tsp of jam into the middle of each circle.
4. Layer the other dough rectangle on top and cut out the jam filled circles with your cookie cutter or knife. Continue to do so until all dough is used up. Place on a lightly floured surface, cover with a tea towel and let sit for further 15 minutes.
5. Heat the oil in a heavy pot until bubbles form immediately when a wooden spoon is placed inside, this means the fat is hot enough. Carefully add in two-three berliners into the fat, put on the lid and fry for 2-3 minutes, then remove the lid and turn them over on the other side and continue frying until lightly browned. Take out, pat off the fat and dust with (icing) sugar when still warm. Repeat with the remaining doughnuts. Serve and enjoy!

Four takes on Almond Butter

A food blog is to share recipes right? Tried and tested, true and honest recipes...

So it's crazy that I haven't shared my go-to recipe for the most amazing morning spread or fruit topping or eaten just by the spoon with you: almond butter. I am actually whipping up a batch every other month, one can easily admit, that this household runs on it ;-).

Grewing up in Germany peanut butter and nut butters in general just weren't obligatory in my life, the famous chocolate hazelnut spread yes, of course, but peanut butter - no.

The first time I actually tried real peanut butter was nooot delicious at all - it was overly sweet and don't ever tell a child during an "I don't like that" phase that it has nuts on its toast when it's actually a smooth peanut butter - I mean nuts have to be crunchy, haven't they?

We finally got hooked on peanut butter during frequent holidays in the netherlands, it's called "pindakaas" there and we were lucky to find a crunchy one, cause that's the real deal!
Since then it totally stole the hazelnut spread's crown, at least for us ;-).





But what's with almond butter as this is what the post should be about?
Let's jump right into the present because we only know each other for about two years now alias the I-finally-have-a-food-processor era. Do you know this state of mind, when you've got a new (kitchen) gadget and are just searching and searching on the internet for hours, to end up with a high pile of recipes that have to be tried to make full use of it?

That's what happened here. After several smoothie mornings, soups, ice creams and more smoothies I glanced at a recipe for almond butter. It couldn't be so simple to just pulse the almonds and end up with a nice spread couldn't it? I was curious. Truth to be told: an hour later the fresh made almond butter was nearly eaten up already. Instant love? You say it.

As I am veery experimental in the kitchen and like to have twists on the regular stuff I am always on the hunt for a nice new tasty adaption of the plain almond butter: chocolate, honey, cinnamon, herbs etc. etc. - neverending story. To give you some ideas on hand, I've included the fam's all time faves below. And now, don't wait any longer and start your love story with almond butter immediately - there will be no turning back!

Almond Butter
- 200g whole almonds, roasted or not, depends on individual likings
1. Throw the almonds into your food processor, if it's a small one you might want to consider working in batches.
2. Pulse for up to 10-15 minutes, until oil is absorbed and butter has formed, scraping down the sides from time to time (see pictures below for process). If you want a runny one then keep pulsing for up to 5 more minutes.
3. Pour into jars and store in the refrigerator for up to 3 months. Enjoy!



1. Cinnamon + Raisin
- 200g whole almonds
- 40g raisins
- 2 Tbsp cinnamon
1. Prepare the almond butter according to descriptions above.
2. Chop your raisins into small pieces. Add the raisins, cinnamon and optional honey to the almonds in the food processor and pulse for two further minutes until well combined. Enjoy!









2. Speculoos
- 200g whole almonds
- 1 Tbsp cinnamon
- 1 pinch ground cloves
- 1/2 tsp ground cardamom
- 1 Tbsp honey/molasses
1. Prepare the almond butter according to descriptions above.
2. Add in the spices and honey and pulse for one more minute. Enjoy!








3. Chocolate
- 200g whole almonds
- 3 Tbsp dark cocoa powder
- 1 Tbsp honey
- optional: 2 Tbsp chocolate chips
1. Prepare the almond butter according to descriptions above.
2. Add in the remaining ingredients and pulse for one more minute. Enjoy!

Whole Wheat and Spelt Cinnamon Rolls {five ways}

Weather - we're confronted with it daily, the good and the "bad" (to be true, there's absolutely no bad weather for me, just the wrong clothing), the awakening, warm sunshine or the cold and i'd-rather-stay-in-bed-all-day-long kind of rain storm. A lot of the last one has been going on 'round here lately and to be true I can only dream of all the perfect snow storm situations that keep flooding instagram lately - want this right now, so don't hesitate to send some over soon ;-).

When the storm's all like: "I am going to make her feel like she's walking on a treadmill" and the rain wants to have it's part too by drenching you in water (not even stopped by a rain jacket or rubber boots...) it is fun as long as your outside, but wants back home some true comfort food is what I crave. And baking might be a really good way to get me right that - if I only would've time for it...

Why not you ask? To sum it up in one word: studying. Whose idea was it that if you'd like to finish school with good grades you have to analyse texts like a genius, solve maths problems like its no one's business, be able to educate your conversational partner about the past 200 years of history without any gaps and last but not least have to understand the whole damn neurobiology that's going on indide of your body 24/7? I'm not even talking about the remaining subjects here... So if anyone knows the one responsible for all this I'd like to have a his/her phone number for a detailed conversation 'bout it, okay?

Whole Wheat Tea Wreath with Cinnamon-Cardamon Streusel

First of all: a happy New Year! I hope you had a good start and wish that 2014 will be great for everyone! I personally can't wait for all the challenges I will face (first up: getting my A levels done...) and the sweet happy memories that come along.

Whole Wheat Chocolate Chip Muffins

I'm back in my beloved home after an awesome one week holiday in sunny egypt (have got a detailed post on that up soon)and the only thing I've really done since returning is: SLEEP!
Not that I haven't got enough during long hours spent on the lounger at the pool, but the rainy weather and the small jetlag (to be true it's only an hour, yes, you may laugh about it but I'll respect it either way because that's the longest jetlag I've ever got :D) have done the rest and I spent yesterday doing nearly nothing.

As sad as I am about not having a sunny, 24 °C day here, I'm happy to finally have my home kitchen around: the stovetop and oven just waiting to be all heated up again and help creating wonderful foods.



To get back in the swing of whirling around between fruit, veggies, flour, and spices I've opted for some simple Chocolate Chip Muffins, healthified with whole wheat flour, apples and yoghurt, evolving into bakery style high domed tops: perfect for the coming relaxed holiday mornings, with a good cuppa coffee and a magazine at the side. I just love homemade muffins as an indulgent yet easily lightened up indulgent breakfast treat. We're not talking cupcakes but real MUFFINS here.

Wake me up Breakfast Buns

If someone asks me about my favourite food it takes me a mere second to answer: breakfast! I just can't be specific, as all things breakfast-y are in the permanent top spots of my food favourites: from some crisp french toast to eggs and spinach or some baked beans and sausages - looove them all! One staple in our home are buns. When during the week it's all about my loved oatmeal with fruit and yogurt on saturdays and sundays cold butter melts on a fluffy but crusty bun right on my plate, just waiting to be topped with some cheese or homemade jam: weekend perfection! 

 

 

It's like a sport here to find the bakery with the most perfect buns: crusty outside but pillowy soft on the inside, not to sweet but not to salty either. In the end there's just one thing better then some fresh baked buns from out favourite bakery - that is, you might have guessed: a homemade bun, just taken out of my beloved oven still hot to the touch and steaming as it cools of.

 

At some time in the past years my body decided for me to be a morning kind of person. I could easily sleep until lunch during elementary school, but now: not so much. 7 am in the morning and I'm awake, no further possibility of drowsing or turning around for 5 more minutes, my eyes won't close and my feet just wait to start moving. As if to say "the early bird gets the worm" my body wants to start being productive. Not that this isn't a bad thing, we had some discussions and try outs about it in the past, and now accepted this fact: during the weekend he lets me wake up early and during the week he's more of a lazy one... Bad Compromise I guess, but hey: with waking up early I can spent some time in the kitchen, preparing fresh homemade breakfast goods for the family, to wake up to all those comforting smells coming from the kitchen!

 

 

For today's breakfast buns you certainly don't have to be an early bird: these take 30 minutes from start to finish, which means you can whip them up in your pyjamas and while laying the table the dough will be turned into a crisp crust with soft interior! The ingredients are so basic and the process is so easy, that you might as well still be sleeping with an eye ;-).

What makes them even better: the basic recipe makes 4 buns, perfect for a whole weekend for one person or for one breakfast for two! As tomorrow's sunday you can wake up your loved one(s) with a lovely homemade breakfast or just treat yourself alone and freeze the leftovers - and all without waking up too early for hours of kneading!

 

Breakfast Buns
- makes 4 buns, each about 4 inch in diameter
- 1 cup Whole Wheat Flour (can be substituted with all purpose)
- 1/2 cup Milk (you might need more, according to the texture of your flour)
- 1/2 tsp Salt
- 2 and 1/2 tsp Baking Powder
- optional: about 2 Tbsp of nuts, seeds, dried fruits, etc.

1. Preheat the oven to 200°C, line a baking sheet with parchment paper.
2. Mix together the dry ingredients and the optionals if you prefer a certain taste direction. Then gradually add in the milk and stir with a fork until well incorporated and a sticky, thick dough is formed. If dough is too dry just add in a little more milk by the tablespoon.
4. With a tablespoon put dollops of dough (about 4 inches in diameter) onto the parchment paper and bake in the oven for 25 minutes. The buns are done when they can easily be taken of the parchment paper and sound hollow when tapped. Take them out and let cool for 10-15 minutes before serving. Enjoy!