SWEET BIRTHDAY HIKE

SWEET BIRTHDAY HIKE


If you are having a sweet somebody’s birthday ahead of you and that special someone even plans a hike in the mountains.

You surely first need to energise him up with a great carb loaded BIRTHDAY BREAKFAST….WHAT BETTER THEN SOME SURPRISE GLUTEN FREE SCONES!!

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Secondly for the hike in the mountains you need to have a snack which is:

 

practical

fast

light

nourrishing

happy maker

I decided to make THE DOUBLE B RED – banana blueberry bred to fiber our muscles up after the hike and get the potassium and magnesium boost into our muscle we used after climbing up the mountain.

Plus some RAW QUINOLETTOS- raw quinoa chocolate coins.

The recipe you find below…unfortunately I got only a couple of  the images done since the hunger was too big to still…

Recipes:

hikesnack5SURPRISE GLUTENFREE SCONES

 


3 big spoon flaxseed with 5 big spoons water

mix it and let it set for 10 min until the flaxseed is becoming gooey

 

200 gramm buckwheat flour

100 gramm soja flour (for some extra protein)

35 gramm grounded almonds

1 big spoon baking powder

2 big spoon coconut blossom sugar

1/4 small spoon himalaya salt

mix all the dry ingredients together into a big bowl and add the flaxseed gooey paste into it.
TIP: If needed add 1 small spoon egg replace powder into the mixture

50 ml coconut cream

let it melt in a pan above very low heat so it does not get burned

200 ml almond milk

add to melted coconut cream and pour  both liquids in the middle of the dry  ingredients
mix it all together until a nice dough is formed.

Form some nice little batches and put them onto a baking sheet

Bake for 20 min on normal medium temperature in the oven (180 C°) until they are nicely cooked and slightly golden

SURPRISE SCONES ARE FINISHED AND READY TO TASTE EVEN IF THEY ARE STILL WARM…EVEN BETTER!!

I served it with fresh cherry tomatoes, vegan creme cheese and dill for the salty version

Or with homemade berry jam +coconut oil and coconut oil + cinnamon and curcuma for the sweet version

ENJOY!

The scone breakfast I accompanied with a coconut milk chia pudding topped with one apple, one orange and blueberries.

Check my chia pudding recipe here. (you can always change the toppings and the sort of milk)

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DOUBLE B BRED


4 big spoon flaxseed with 5 big spoons water

mix it and let it set for 10 min until the flaxseed is becoming gooey

3 big bananas preferably very ripe

mash them with a fork into a bowl until you get a nice banana cream

220g grounded almonds

50g fine coconut flakes

50g glutenfree oats

2 small spoons cinnamon

1 small spoon vanilla powder

1/8 small spoon himalaya salt

1 big spoon baking soda

mix all dry ingredients into a big bowl

add the banana cream and the gooey flaxseed- “vegan egg replacer”

5 big spoons coconut oil

heat it up on low temperature until the oil is all liquid

and mix it with the maple syrup

120 ml maple syrup

add maple syrup-coconut oil mix into the dry ingredient mix and stir until it all mixes nicely

50 gr blueberries

add as much blueberries as you wish to the liquid creamy dough and pour it all into a baking form 

bake the dough on medium heat (180°C) for 45 min.

Double B- Banana Blueberry Loaf is finished and ready to fill you up with lots of goodness.

Tip: check from time to time if the bred is finished, the crust should be nicely golden baked while the inside is remaining soft and moist from the blueberries and the bananas.

ENJOY!

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RAW QUINOLETTOS


 FIRST SOME EXPLANATION NEEDED:

Why quinolettos?

Because you might not know, but in Switzerland I grew up with a chocolate named Risoletto, which is basically a chocolate bar that has puffed rice pops in them. I always enjoyed eating them because it is firstly delicious and secondly so much fun to have this puffy crunchy rice pops combined into a chocolate bar.

Since being vegan I stopped eating chocolate and only indulge with raw chocolate which is healthy and the best happy maker there is: with the quinolettos I succeed to copy the feeling of the childhood memory I had with the risoletto.

Perfect and since quinoa is a good protein source it makes it a great after hike snack combined with the raw chocolate that fills our iron level and boosts our energy.

LOVE THEM!

80 gramm raw chocolate powder

6 big spoons of maple syrup

5 big spoons of coconut oil

3 big spoons of almond butter (also works with peanut butter)

add all the ingredients into a sauce pan and heat it up gently until the coconut oil melts and you get some dark chocolate sauce.

60 gramm quinoa puffs

add them into the chocolate sauce and stir until all the quinoa pops are covered in chocolate,
directly fill some paper cup cake forms with the raw chocolate quinoa mass and put the forms into the freezer to set for 1 -2 hours.

Best easy snack to take on a hike, since they are super light to carry and will make you super super happy when eating them on top of the mountain while enjoying the view from above! WELL DESERVED!

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