munich 2015-26

20 Aug Postcard From Munich

Can't believe it's been 7 weeks since I last updated the blog, that's almost 2 months! I've never been away for this long before but it's been a very busy summer and I haven't had a lot of time for baking or blogging. If you follow me on Instagram you know that I've been traveling quite a lot lately. One of the cities I visited was Munich where I studied german for three weeks. Since I haven't had the time to develop a recipe for you I thought you might appreciate a travel post with a few photos from my trip. Some of...

Read More
Single serving soft sprouted spelt pretzel-28

30 Jun Single Serving Soft Sprouted Spelt Pretzel

My dad: Thea, are you making flour at 10 o'clock in the evening? Me: Yesss... I'm just feeding my sourdough starter... Me and my grain mill(ehmm.. my mum's grain mill) probably have a little too close relationship. I spend more time with it then a normal person should, especially considering I'm only 18. Seriously, how many 18 year olds make their own flours? Even when I feed my sourdough starters (yep, I got two. Did  I say I was 18?) I grind a small amount of flour solely for that purpose because I don't want to store old flour in my cupboards. Such a waste of nutrients when I have the possibility to have fresh flour 24/7.
Read More
vanilla ice cream-6

14 Jun Vanilla Bean Ice Cream

Two days ago I graduated from high school and yesterday I had my graduation reception at home in our garden. It was the warmest day of the year so far and I think that everyone had a great time. I've been baking every single day during this week to prepare for the reception and I baked sourdough bread rolls, seed crackers, rhubarb crumbles and carrot cakes. At first I thought I was going to keep it simple and only make one dessert(rhubarb crumble because it's so easy!) and no bread at all for the main but I'm an obsessed person and I couldn't stop baking, or rather stop...

Read More
blood orange granola-6

03 Jun Blood Orange Granola

I'm aware that this post isn't 100% appropriate for the current season but I actually made this blood orange granola several months ago when the stores were filled with affordable citrus fruits. The citrus season must have been a busy time for me because somehow I forgot to post this recipe. Today I was looking through some old recipes in my folders on my computer and found this blood orange granola. Since I haven't had time to create a new recipe this week I thought I might as well post this one, because it's too good not to share.
Read More
rhubarb almond cake-21

24 May Rhubarb & Orange Almond Cake

Seriously, two rhubarb recipes in a row? Sorry... (Not really sorry) I just can't help it. If you read my last post you'll know how much I love rhubarb and I can assure you that this will not be the last rhubarb recipe for awhile. Another thing I love is a cake with a nice and golden crumb. If you're anything like me(loves rhubarb and golden crumbs) you'll love this cake. The base consists of almond flour which makes it super moist and fluffy. The buckwheat flour adds a nice flavor and lightness to the cake and the corn starch gives it a nice crumb. Add rhubarb stalks for tartness, orange zest for a subtle citrus flavor, flaked almonds and a sprinkle of raw cane sugar on the top for some extra crunch. Then you've got your early summer dream cake.
Read More
rhubarb galette-14

14 May Whole Grain Einkorn Rhubarb Galette

The rhubarb season might be my favorite time of the year and I've been craving rhubarb ever since the rhubarb season was over last year... That's how much I love rhubarb, especially rhubarb pies and tarts. My mother often makes  rhubarb crumble during the summer and it's delicious to eat with a scoop of vanilla ice cream, though today I'm sharing something different with you. I've seen them everywhere the last few years but I've never tried making a galette before. The great thing about galettes is that they're so easy to make since you don't need to fit the crust into a tart tin, just roll out the pastry on a piece of parchment paper, add your filling and fold over the edges, super simple!
Read More