energy – My Whisk and I

Tiramisu Overnight Oats

March 27, 2023March 27, 2023by Karen ClaassenLeave a Comment

250ml rolled oats
30ml chia seeds
45ml cocoa powder, sifted
45ml honey
80ml milk
125ml coffee, room temperature
2,5ml vanilla
a pinch of salt
Top layer:
150ml greek yoghurt
30ml honey
cocoa powder to dust

Add the oats, chia seeds, cocoa powder, honey, milk, coffee, vanilla and a pinch of salt to a mixing bowl.
Whisk together for 1 minute.
Cover the bowl with plastic wrap and refrigerate overnight.

Prepare the top layer by stirring together the yoghurt, honey and vanilla.
Spoon half the oats into two serving glasses and top with half the yoghurt mixture.
Repeat the oats layer and then top it off with the yoghurt layer.
Dust an even layer of cocoa powder on top to serve.

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Chewy Breakfast Bars

August 31, 2022August 30, 2022by Karen ClaassenLeave a Comment

625ml rolled oats (old-fashioned oats)
125ml almonds, chopped
83ml honey
56g butter, cubed
62ml brown sugar
2,5ml vanilla
1,2ml salt
125ml dried cranberries, chopped
80ml chocolate chips

Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper.
Add the oats and chopped almonds to a baking sheet, spread it out evenly and bake in the oven for 5 minutes. Stir the mixture around and bake for another 5 minutes, until lightly toasted. Spoon into a large mixing bowl and set aside.
Add the honey, butter, sugar, vanilla and salt to a small saucepan and place over medium heat.
Stir the mixture until the butter has melted and the sugar dissolved. Allow it to bubble for 30 seconds and remove from the heat.
Pour the honey mixture into the bowl with the oats and almonds and mix well.
Add the cranberries and the chocolate chips and stir again.
Spoon the mixture into the prepared baking tin and firmly press into the tin. Wet your fingers with water and press some more – this is really important for the mixture to stick together.
Cover the tin with plastic wrap and refrigerate for 2 hours.
Remove from the tin and cut into 12x bars.
Store in an airtight container at room temperature.
I like to wrap the individual bars in baking paper so that they are ready to be taken on-the-go!!

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Chocolate Seed Bars

June 23, 2022June 19, 2022by Karen ClaassenLeave a Comment

375ml oats
60ml desiccated coconut
80g chocolate, finely chopped
60ml linseeds
60ml chia seeds
1,2ml salt
30ml coconut oil
30ml maple syrup

Line a 20cm x 20cm baking tin with paper so that you have an overhang.
Add the oats, coconut, chia seeds and salt to a mixing bowl.
Add the chocolate, coconut oil and syrup to a heatproof bowl set over a saucepan with simmering water and stir to melt.
Pour the liquid ingredients into the dry ingredients and mix through.
Spoon the mixture into the prepared baking tin and press it down into the pan with the back of a spoon.
Place in the refrigerator for 2 hours.
Lift the bars out of the tin and cut into bars.
Store the chocolate seed bars in an airtight container in the refrigerator.

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Loaded Salad

February 7, 2022February 3, 2022by Karen ClaassenLeave a Comment

As with most salads this is a combination of ingredients rather than a recipe.

hard-boiled eggs, peeled and halved
pan-fried halloumi cheese (see recipe for Pan-Fried Halloumi)
butter bean hummus (see recipe for Butter Bean Hummus)
rocket leaves
olive oil
lemon juice
sesame seeds

Arrange the halved eggs, halloumi slices and rocket leaves on a serving platter.
Spoon the hummus into a small mixing bowl and thin it down with equal amounts of olive oil and lemon juice. Taste as you go and adjust the consistency to your liking.
Dress the salad with the hummus dressing and sprinkle with sesame seeds.