We moved to London four months ago. It is a long time, but I have been too busy with all kinds of things and I have neglected my cooking blog which I feel so sorry about. Now the life has settled down a bit and I finally have time to start adding the recipes I have tested here. Nice.
I posted vanilla rasberry muffin recipe a long time ago. Here in England people seem to love all kinds of muffins, sweet and savoury. They also love so called ”breakfast loaf” for breakfast. It is a small loaf shaped muffin and tastes heavenly. My favourite one over here is Costa Coffee’s Banana Pecan Breakfast Loaf. It is almost like a muffin, but not that buttery and sweet. I wanted to cook that kind of breakfast loaf, but I couldn’t find a recipe that looked good or worked. I tried one recipe, but I wasn’t happy with it at all. As I find the basic ingredients for my rasberry muffins so good I varied that recipe and created my own banana breakfast muffins. Below you can find the ingredients. They were super tasty!
6 large muffins
110 g butter
130 g white sugar (it is 1 1/2 dl= 2/3 cup)
3 large eggs
1 tsp vanilla extract
210 g flour (it is 3 1/2 dl= 1 /2 cup)
1 1/2 tsp baking powder
1/4 tsp salt
1 jar (150-200g) Danone vanilla yoghurt
3 extremely ripe bananas
100g pecan nuts (crushed)
Preheat the oven 180 C degrees. Butter the muffin molds. Combine the flour, baking powder, and salt in the large bowl. In the other bowl, whisk butter and sugar until white and cream. Add the eggs one in time. Whisk well all the time. Add dry ingredients into creamy butter-sugar-egg mixture. Mix well, do not whisk. Finish by adding vanilla extract and Danone yoghurt. Mash the bananas with the fork and add this mash to the dough as well as the pecan nuts. Decorate the muffins with few pecan nuts. Bake them as long as they become beautiful and browny.
All around the world people are using oat in cooking and baking. It is an exceptionally healthy grain even though it is the fattiest grain of all. It contains considerably bigger amount of good vegetable oil than any other type of grain. Oat is also suitable for people who suffer form gluten allergy (celiac disease) common in Northern Europe.
In Finland almost every grandmother knows how to make crunchy oatbiscuits for their grandchildren and those biscuits are considered very Finnish and also a significant part of ”wartime kitchen”. Unfortunately I have to shoot down this former claim although the latter one is quite true. It seems like in every country they have their own version of oatbiscuits that are part of so called ”traditional kitchen”. I realized this with my dear Aussie man when ANZAC day arrived. It is celebrated every year on the 25th of April. It is a national day of remembrance in Australia and New Zeland. The name ANZAC comes from the Australian and New Zeland Army Corps. On the ANZAC day people are remembering this army that fought in Gallipoli in Turkey during the World War I. Both Australia and NZ lost massive amount of soldiers albeit UK and France lost even more.
How oatbiscuits and ANZAC day belong together then? On ANZAC day in addition that Aussies want to dress themselves in green and gold they also bake oatbiscuits -funny tradition, but it has a story behind it. Traditionally it is thought that the wives sent oatbiscuits to soldiers abroad back in Gallipoli times. Why oatbiscuits? Because the oaty ingredients do not spoil easily and the biscuits kept well during naval transportation. Smart women and tasty biscuits! Finally those certain kind of oatbiscuits were called ANZAC biscuits and served every year on ANZAC day in April!
Here I want to share my Finnish modified recipe of oatbiscuits. It is my favourite one and you can also make the biscuits even tastier by adding some chewy date mousse topping on them. With all respect to Australian version of oatbiscuits, below you can also find a recipe for ANZAC biscuits. One of the most important ingredient for them is golden syrup.
FINNISH CRISPY OATBISCUITS
9 big biscuits
1 1/2 dl rolled oats
1 1/2 dl white flour
2 tl baking powder
100g melted butter
3 tbs honey
1 dl cream (milk goes as well)
1. Mix all the dry ingredients. Add the melted butter, honey and cream.
2. Form biscuits on the baking tray.
3. Bake them for 10-15 minutes in 225 degrees.
1 dl dates (seedless)
1/2 dl almonds
1. Soak the dates and almons together in a small amount of water for a few hours and smooth them in the end. Add the topping for biscuits and cook them in the oven. This date topping tastes like caramel sauce.
125 g flour
150g caster sugar
1 dl coconut flakes
1 dl rolled oats
1 tbs golden syrup
1/2 baking soda
2 tbs boiling water
1. Mix the flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve baking soda in the butter-syrup mixture and add it with the flour mixture in a bowl. Mix well. Form biscuits on a baking tray.
2. Bake them in the oven of 180 degrees for 15-20 minutes.