Spelt flakes cookies

These cookies area really delicious, especially for breakfast: they are energetic, healthy and just too good!

I made two versions of them: one with raisins and the other one with coconut and chocolate; here are both recipes!

With raisins

Ingredients (for 15 cookies):

- 180 g. butter

- 1 Tbsp. Vanilla extract

- 190 g. cane sugar

- 2 organic eggs

- a pinch of salt

- 160 g. flour

- 1/2 tsp baking powder

- 1/2 tsp baking soda

- 200 g. raisins

- 200 g. spelt flakes (you can also use oatmeal)

With coconut and chocolate

Ingredients (for 15 cookies):

- 180 g. butter

- 1 Tbsp. Vanilla extract

- 190 g. cane sugar

- a pinch of salt

- 2 organic eggs

- 160 g. flour

- 1/2 tsp baking powder

- 1/2 tsp baking soda

- 100 g. coconut flakes

- 100 g. dark chocolate drops

- 200 g. spelt flakes (you can also use oatmeal)

In a large bowl whip the butter with the sugar and salt. While whipping, add the eggs one by one.

Add the flour, spelt flakes, baking powder, baking soda, vanilla and finally the raisins (or coconut and chocolate drops), mix well.

Preheat the oven (180°).

Meanwhile make 15 cookies out of the mixture and put them on 2-3 baking pans (covered with baking paper).

Bake the cookies for about 15 minutes.

Remove the cookies from the baking pans only when completely cold!

Kanelbullar

I know, I haven't published anything for soooo long...but from now on I will really try to update this English blog too!

This recipe is really a very good one: it's easy, it doesn't require special hard-to-find ingredients and the result is amazing, even still after a few days!

Kanelbullar are Swedish cinnamon rolls, which you can find in almost every cafè there...in Sweden they even dedicated a day to this delicious pastry: the 4th October!

Ingredients (for 16-17 pieces):

- 1 1/4 cups (300 ml) lukewarm milk

- 21 g. yeast

- 600 g. flour

- 1 organic egg

- 50 g. + 5 Tbsp. cane sugar

- 1 pinch of salt

- 1 tsp. cinnamon

- 75 g. + 50 g. butter

 Dissolve the yeast in the lukewarm milk and put aside.

In a large bowl mix the flour with 50 g. of sugar,  salt, egg and 75 g. of melted butter. Add the milk with the yeast and knead as long as the dough becomes smooth and elastic. Form a ball with the dough, cover it with a dishcloth and let it raise for about 30 minutes.

Spread the dough using a rolling pin and form a rectangle of about 20x 50 cm (8x20 inches).

Melt 50 g. of butter, keep 1 Tbsp aside for later, and brush the dough with the rest of the butter. In a small bowl mix 5 Tbsp. of sugar with 1 tsp. of cinnamon, keep 1 Tbsp of the mixture aside for later as well, and spread the rest of the sugar-cinnamon-mixture on the dough.

Roll together the dough from the longer side and cut 16 slices of 3 cm (1, 2 inches).

Put the little rolls on 2-3 baking pans, flatten them gently with your hands, cover them with some dishcloths and let them raise another 20 minutes.

In the meanwhile preheat the oven (200°).

Bake the cinnamon rolls for about 10 minutes, brush them right away with the butter and spread the sugar-cinnamon-mixture over them.

Serve lukewarm or cold.

Muffins for real men

I made this muffins twice and I have to say...the taste is absolutely wonderful!
I found the recipe on the Dr. Oetker book "Muffins" (Herrenmuffins)...if you try them once, you'll become addicted, guaranteed!

Ingredients (for 12 muffins):

- 150 g. (0,33 lb.) dark chocolate
- 100 g. (0,22 lb.) butter
- 250 g. (0,55 lb.) Flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 130 g. (0,29 lb.) sugar
- 1 pinch of salt
- 2 organic eggs
- 100 ml. coffee
- 4 Tbsp. Whisky
- 50 g. (0,11 lb.) dark chocolate flakes


Melt butter and chocolate (150 g.) in a small pan; set aside to cool.

In a big bowl, stir together flour, baking powder, baking soda, sugar and salt.

Add eggs, coffee, whisky and butter-chocolate-cream and whisk everything together until creamy.
Quickly incorporate the chocolate flakes using a wooden spoon.

Place a muffin paper cup in each muffin mold and fill them with the mixture.

Put in the oven (without preheating it) and turn it on (160°, ventilated).
Bake for 25 minutes.
Chill before decorating them with melted chocolate (I suggest 100 g. white chocolate, melted with 4 Tbsp. water).

Welcome recipe: Peach-Redcurrant-Tarte

Hi everyone and welcome to my blog!
This is actually the English version of my other blog, which is written in Italian and German. Most of the times you'll find the same recipes on both blogs, but other times you'll find something different and specially created for "nature drunk".

This first recipe is really tasty, very fresh and fruity...so enjoy!

Ingredients (for an 11 inches springform pan):

- 1 kg. peaches (2,2 lb.)
- 1 handful of redcurrants
- 125 g. ricotta cheese (0,28 lb)
- 60 g. sugar (0,13 lb.)
- 1 tsp vanilla extract
- 4 tsp Milk (dairy or non-dairy)
- 4 tsp vegetable oil
- 1 pinch of salt
- 1 1/2 tsp baking powder
- 250 g. flour (o,55 lb)
- 2 tsp grated lemon zest
- 4 Tbsp apricot marmalade


Boil some water, bathe the peaches in it for 10 seconds, take them out and bathe them in very cold water.
Peel the peaches and cut them into slices. Put aside and prepare the dough.

Preheat the oven ( 200° Celsius - 392° Fahrenheit).
Butter the pan and sprinkle it with flour.

Mix the ricotta with sugar, vanilla, lemon zest, milk, oil and salt until creamy.
Add flour and baking powder and knead.
Flatten the dough with a rolling pin to create a circular cake.
Put the dough in the springform pan, decorate it with the peach slices and the redcurrants.
Warm up the marmalade and pour it on the tarte.

Put in the oven and bake for 35 minutes.
Serve cold.