Sometimes when I like a dish I prepare it very often and alter the ingredients. In the past I have often eaten porridge for breakfast: with or without milk, with nuts, with fruit or with chocolate. Then I prepared breakfast with quinoa or many different kinds of groats. In between times I made pancakes, crepes and other goodies.

Today the taste came full circle, because I again prepared porridge. It was so yummy that I will make it once again. Coconut porridge with slightly salty nut cream was excellent with juicy pomegranate and crunchy almond flakes. In one word: heavenly. It is worth waking up for such a breakfast.
The inspiration for this dish comes from

60g of rolled oats
2 tablespoons of maple syrup
125ml of water
200ml of coconut milk
3 big tablespoons of nut butter
3 tablespoons of warm water
a pinch of salt
half a pomegranate
4 tablespoons of almond flakes


The autumn has its rights. One of them is the title to richer food. You can't trick the autumn appetite with a slice of watermelon or a bowl of strawberries. We have to wait for these fresh treasures for a long time. Now, like small bears, for a little while we can feast with impunity on less dietetic sweetmeats.

Today I would like to share with you the recipe for cinnamon chocolate muffins with a plum surprise inside. If you decorate them with chocolate icing and a piece of plum, nobody can resist them. If you would like to keep them to yourself, you need to conceal the muffins, but the aroma will probably give away your secret.

Ingredients (12 muffins)
300g of flour
3 tablespoons of cocoa
150g of butter
1 banana
170ml of milk
160g of brown sugar
2 teaspoons of baking powder
½ teaspoon of baking soda
1 teaspoon of cinnamon
1 teaspoon of vanilla essence
6 plums


Green soups, salads or crepes are associated with the spring. I don't like long and depressing November, when more often it is raining and outside eddy by turns the fog and awful smog. The classic quote is: "too bad, we have such a climate". So, to cope with the autumn sombreness, I prepared a soup with peas and kale that was green like a spring meadow.

My children like pea soup. Usually, I prepare it not too thick and serve with rice, groats or noodles. This time I prepared a creamy soup with roast almond flakes. This soup allowed me to smuggle kale into the meal. My children don't like it, except for crisps with a bit of salt and sesame seeds.

500g of peas
2 fistfuls of kale
2 cloves of garlic
a piece of leek
1 tablespoon of butter
1l of vegetable stock
salt and pepper
almond flakes
natural yoghurt


I try to prepare healthy packed lunches for my children. Among other things, every day I pack fruit and vegetables, nuts or dried fruit into the lunch box. Sometimes I want to surprise my children and add something sweet. Today I made crunchy cookies with peanut butter, which are excellent as a treat.

You can prepare the dough for the cookies the day before. Then you only need to shape the cookies and bake them. You can enrich the cookies with chopped nuts – peanuts or cashew nuts - and chocolate drops. You can bake them without these ingredients and with pleasure munch them while drinking hot cocoa.
The recipe comes from

250g of peanut butter
200g of butter
2 eggs
1 teaspoon of vanilla essence
125g of brown sugar
375g of flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
a pinch of salt
chopped nuts
chocolate drops


Ground rice is a popular and increasingly used gluten-free product. Its properties, apart from people on a gluten-free diet, are appreciated by those with high blood-cholesterol. Ground rice supplies carbohydrates, is also a rich source of fibre and also has little fat. Ground rice is an excellent source of vitamin B and magnesium, iron and zinc.

Today I would like to share with you the recipe for a citrus cake with ground rice. The ground rice gives the cake a gentle and smooth consistency and a beautiful yellow colour. It is fluffy, moist and sweet-and-sour, and if you try one piece you won't be able to stop eating it.

180g of butter
120g of sugar
200g of ground rice
2 eggs
peel grated from a lemon
peel and juice from an orange
2 teaspoons of baking powder
1 teaspoon of vanilla essence
lemon icing

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