Vegan Oat Panna Cotta

It’s been so sooo long since I last posted here… I think I might not even know how to blog anymore! So please be kind if I sound a bit rusty – I will try my best, I promise!

Now that I’m typing those first few lines in a long time it makes me realise how much I’ve missed it! It’s not that I haven’t created (food) content in the meantime, oh no, quite the contratry: I’m working on a lot of lovely food projects for wonderful clients and hopefully I’ll be able to share some of that with you once it’s finished. But between those jobs, our house renovation (you might have seen on Instagram) and planning a wedding with all of this Covid-19 madness going on, there’s barely any time left. But I have so many ideas and already created some great recipes that I cant’t wait to share with you as soon as possible.

BTW: Are you interested in a more detailed post about our new house, the renovation, the planning and the move? Let me know, because I have plenty of footage that’s waiting to get used!

Back to the original topic. I made some dessert for you! A yummy and lighter version of a true classic – nice and fruity so it’s perfect for summer: I proudly present you my fabulous vegan Oat Panna Cotta (or as Mr. Zebra calls it: panna cOATa) with a zesty maracuja topping. At the end of this post I’ll also share a recipe with you that will show you how to make your own oat cream.

The ingredient list as well as the preparation is short and sweet – what more do you need for a grand summer dessert?

Oat Panna Cotta

Oat Panna Cotta

Yield: 4 servings
Prep Time: 2 minutes
Cook Time: 20 minutes
Waiting Time: 45 minutes
Total Time: 1 hour 7 minutes

A vegan version of the classic italian dessert paired with a fruity topping - delicious, light & perfect for sunny days.

Ingredients

  • 200 ml oat cream store bought or homemade with the recipe below
  • 400 ml oat milk
  • 3 tbsp sugar alternatively: agave syrup
  • 1 tsp vanilla extract
  • 1/2 sachet Agar Agar (à 30g)
  • 250 ml multi fruit juice (e.g. Orange-Mango)
  • 3 tsp corn starch
  • 1 passionfruit

Instructions

    Add all the ingredients for the oat panna cotta to a pot and it bring to a boil over medium heat, stirring constantly. Boil for at least 2 minutes, then take it off the heat and pour the mix into 4 dessert cups. Let it cool down until the mixture firms up.

    For the sauce pour 2/3 of the juice into a pot and bring it to a boil. Combine the remainder of the juice with the corn starch until there are no more lums, then stir it into the hot juice. Let it simmer until it thickens slightly. Halve the passionfruit, scrape out the pulp and add it to the sauce.

    Top the oat panna cotta with the sauce and chill until serving.

    Tastewise it’s a wee bit different than the original but still really yummy, especially if you like porridge. The topping is just to die for – so fruity and tropical and very morish.

    By now almost every supermarket should stock a broad variety of both oat milk and cream. But I also wanna show you how you can DIY oat cream because it’s really easy and it will help to reduce waste.

    Oat Cream

    Oat Cream

    Yield: 500 ml
    Cook Time: 15 minutes
    Rest Time: 10 minutes
    Total Time: 25 minutes

    A creamy alternative to dairy - very easy to make.

    Ingredients

    • 50 g oats
    • 500 ml water
    • 1 tsp neutral oil
    • 1 pinch of salt

    Instructions

    Put the oats and the salt into a mixer. Bring half of the water to a boil and pour it over the oats. Let them soak and cool down.

    Add the remaining water and the oil and mix everything for 1-2 minutes. Let it sit for about 5 minutes.

    If you want to can now strain the cream through musselin or a nut milk bag to remove solids. Pour into a glass jar and keep in the fridge for up to 5 days.

    That’s it from me for now

    talk to you soon and till then… stay sweet & HAPPY DESSERT MAKING!

    xx Kristin

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    Oat Pizza with Spinach & Goat’s Cheese

    Hey friends,

    lately it has been a bit more quiet here than usual. It was time for a small creative break, time to gather ideas and strength. I think especially as a creative person you sometimes just need these moments of ‘doing nothing’ (or rather just doing things that have nothing to do with everyday life).

    So we went on a trip to Italy, I paid a little more attention to my eating habits and overall health, worked a lot in our new vegetable patch and gathered a lot of inspiration ♥. Now I’m ready to start into my third season as selfemployed photographer and am very excited for what’s to come.

    So a few months ago I was in Berlin and attended a wonderful event themed around oats. And just a few days later I went to Verona with Mr. Zebra even attended an Italian cooking class there. Both of those days left me very impressed and full of ideas so I decided to combine the two and create something completely new, exciting and – above all – super delicious!

    After some trial and error and a bit tweaking here and there I’m now super happy with the result! The pizza dough is fluffy and crunchy and the perfect base for a delicious topping ♥ In this case I have opted for spinach and goat’s cheese – topped with sweet and spicy oat crunch! It doesn’t get much better than that…

    Oat Pizza with Spinach & Goat's Cheese

    Oat Pizza with Spinach & Goat's Cheese

    Yield: 2 pizzas
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Resting Time: 2 hours 30 minutes
    Total Time: 3 hours 10 minutes

    Pizza with a healthy twist: crispy base, hearty topping and some sweet crunch - the perfect combination!

    Ingredients

    • 3 g fresh yeast
    • 150 ml water
    • 100 g oat flour
    • 100 g pizza flour (tipo 00)
    • 20 g oat bran
    • 3 g salt
    • 50 g oats
    • 2 tbsp honey
    • 2 tbsp water
    • 100 ml pizza sauce
    • 100 g grated Emmental cheese
    • 75 g baby spinach
    • 1 tbsp olive oil
    • 1 clove of garlic
    • 125 g goat's cheese
    • Salt, pepper, chili powder

    Instructions

    1. For the pizza dough add water to a bowl and crumble the yeast into it. Leave to stand for 5 minutes, then add the flours, bran and salt and knead with your hands for 10 minutes until a smooth dough forms. Cover and let it rest for 2 hours.
    2. In the meantime, heat oatmeal, honey and water together with some salt and chili powder in a small pan and bring it to a boil until it thickens slightly. Remove the mixture from the pan, let cool on a piece of baking paper and set aside.
    3. Wash and dry the baby spinach. Roughly chop and mix it with the olive oil. Finely dice or press the garlic clove and add it to the spinach together with some salt and pepper and stir well. Also set aside.
    4. Half the dough and roll out both balls on a floured work surface into a thin pizza crust. Cover once again and let the pizza bases rest for 30 minutes - while preheating the oven to 250° C.
    5. Now evenly spread the pizza sauce on the dough and sprinkle with a layer of Emmental cheese. Then add the prepared spinach on top of it. Cut the goat's cheese into cubes and add it to the pizzas. Finally sprinkle everything with the oat honey crunch.
    6. Bake the pizzas in the hot oven one after another (that's important to get the pizza base really crispy!) on the middle rail for 6-10 minutes and serve immediately!

    The oat elements are what makes this pizza really special: They add more flavour, nutrients and fiber to the pizza and this way will probably fill you up for longer – compared to one solely made from white flour.

    But enough of the talk now, enjoy the recipe and HAPPY COOKING!

    xx Kristin

    Swiss Roll with Poppyseed & Jam

    Hi friends,

    After more than two years it is time to say goodbye. Over a 100 recipes, snack ideas and simple dishes later, today the last episode of ‘my’ food revolution will air on the radio. It’s best to stop when you’re having the most fun.

    And it was definitely two amazing years! So many new experiences, challenges and also people that I got to know. I’m going to miss that for a sure, but now I’ll also be able to focus on new projects on here.

    Do you have any specific wishes or ideas? What would you like to see or read more about? I look forward to your feedback ♥ But now it’s time for a recipe: easy to make swiss roll with poppy seed and a jam & cream filling! Simple but soooo delicious!

    Swiss Roll with Poppyseed and Jam

    Swiss Roll with Poppyseed and Jam

    Yield: makes about 15
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Cooling Time: 2 hours
    Total Time: 2 hours 30 minutes

    Bake, fill & roll - you have to try this super easy to make cake!

    Ingredients

    • 6 eggs
    • 150 g powdered sugar
    • 1 pinch of salt
    • 60 g flour
    • 75 g poppy seeds
    • 250 ml whipping cream
    • 100 g red jam
    • sugar

    Instructions

    1. Preheat the oven to 180 ° C and line a baking sheet with parchment paper.
    2. Separate the eggs and beat the egg whites with a pinch of salt until stiff, then whip up the yolks with 130 g powdered sugar until pale & creamy. Stir flour and poppy seeds into the yolk mixture, then slowly fold in the egg whites. Pour the mixture onto the baking sheet, smooth it out and bake for about 10 minutes.
    3. Meanwhile, sprinkle a clean dishcloth with sugar and turn the finished poppy sponge onto it (straight from the oven) and gently peel off the baking paper. Now carefully roll up with the cloth from the long side and allow to cool completely.
    4. In the meantime whip up the cream with the remaining powdered sugar. Carefully unroll the sponge again and spread first with jam and then with cream. Roll it up again with the help of the kitchen towel. Put in the fridge to firm up, then slice and serve.

    Notes

    Tip: If the baking paper can't be easily removed from the spong, just put a damp cloth over the baking paper, let it sit for a bit and then it should be much easier to peel off.

    Do you like poppy seed, too? I totally do but actually bake or cook with it pretty rarely … I’ll definitely have to change that!

    Stay sweet & HAPPY BAKING!

    xx Kristin

    Spring Veggie Tabbouleh

    Hey friends,

    we are back from our vacation and that also means back to business for me! The last few days were lovely though: First, a wee stop in Innsbruck, then Verona and even a few hours in Peschiera del Garda 💙 – definitely worth those few extra pounds we gained there. For some impressions of the trip head over to my Instagram.

    In Italy, the weather was already super mild, sunny and basically felt like spring. Back home it’s still a bit colder so while I wait for spring to arrive here as well, I’ll pass my time with this delicious (and pretty green) tabbouleh with asparagus, spinach and avocado. Easy and quick to make so it’s perfect for a light yet delicious dinner – give it a try!


    Spring Veggie Tabbouleh

    Spring Veggie Tabbouleh

    Yield: makes 4 servings
    Cook Time: 20 minutes
    Total Time: 20 minutes

    Light, fresh and green - this dish brings spring onto a plate!

    Ingredients

    • 75 g (instant) bulgur
    • 150 ml hot water
    • 250 g green asparagus
    • 4 spring onions
    • 1 avocado
    • 75 g baby spinach
    • 1 handful of parsley
    • the juice of one lemon
    • 2 tbsp apple cider vinegar
    • 1 tbsp olive oil
    • salt & pepper

    Instructions

    1. Put the bulgur into a large bowl, add the hot water and some salt, then mix well and let it rest for about 5 minutes. Then stir to fluff up and set aside.
    2. Clean the asparagus, cut it into bite-sized pieces and fry in a pan for 4-5 minutes, season with salt and pepper.
    3. Meanwhile, wash and dry the spring onions, spinach and parsley and finely chop everything. Cut the avocado into small cubes and combine everything with the bulgur. Finally, stir in the fried asparagus as well as lemon juice, apple cider vinegar and olive oil. Then season to taste and serve.

    Green, tasty & a bit unusual! Have you made something like this before?

    Stay sweet & HAPPY COOKING!

    xx Kristin

    Blood Orange Cheesecake

    Hi friends,

    I should be packing my suitcase right now. Instead, I’m sitting in front of my computer: Writing invoices & quotes, plan my must-see list for the holiday and type up this recipe for you – kinda like a ‘farewell’ gift to you. I also invite you to come follow me on Instagram (@frlzebra) and you can (sort of) take take part in our vacation. ♥

    But I’m still here and have a delicious cheesecake for you topped with a generous amount of blood oranges! Super creamy, juicy & fruity – I love it! I might just try to take a slice with me in my suitcase but that would be very unwise… just think of all the crumbs on my clothes.

    Blood Orange Cheesecake

    Blood Orange Cheesecake

    Yield: makes 1 cake (∅26cm)
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes

    Fruity, sweet & creamy - just what a perfect cake needs!

    Ingredients

    • 65 g butter
    • 65 g sugar
    • 150 g flour
    • 8 g baking powder
    • 1 egg
    • 500 ml milk
    • 80 g custard powder (or swap for cornstarch and vanilla extract)
    • 200 g sugar
    • 800 g sour cream
    • 4 blood oranges (+ more for the topping)

    Instructions

    1. Make a custard from the milk, custard powder and sugar, then set it aside to cool.
    2. In the meantime, peel and fillet the blood oranges, then cut them into small pieces and set aside as well.
    3. Combine the flour, sugar, butter, egg and baking powder in a small bowl and knead until a smooth dough forms and press evenly into a greased springform pan (∅26cm) to create a thin base and sides.
    4. Now combine the cold custard with the sour cream and orange chunks and pour teh mixture into the mold. Bake in the preheated oven at 180° C (top/bottom heat) for about 60 minutes. Then let it cool completely and - preferably topped with fresh blood oranges - serve.

    Notes

    Tip: For the topping I have filleted some more blood oranges while catching all the juice. Then I briefly simmered the juice with some starch until it thickens - sweeten it to taste (or, as I did, leave it unsweetened) - and mixed it with the orange fillets. Top the cake with it and enjoy!


    Do you have a holiday coming up soon? For me, this is the first real vacation since last autumn and I’m so looking forward to a bit of relaxation and a change of scenery. Sometimes you have to treat yourself, and as a self-employed I tend to do that way too rarely.

    Stay sweet & HAPPY BAKING!

    xx Kristin

    Lovely Churro Hearts for Valentine’s Day

    Hey friends,

    and a warm welcome to this year’s Valentine’s Special! No, just kidding – even though the “day of love” is indeed a good occasion in this case, but the recipe that I want to share with you today, is by no means limited to a single day. Just like (extraordinary) expressions of love they are amazing all year round, because let’s be honest: Who doesn’t love churros?

    For me, those crispy fried strands of dough are inseparably linked to hot summer days in Spain, full of laughter, loud music and tons of delicious food. But not while only on holiday, churros make a sweet treat! I’ll show you how can easily recreate them at home and how to shape them into sweet little hearts.

    Churro Hearts

    Churro Hearts

    Yield: makes about 15
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Cooling Time: 2 hours
    Total Time: 2 hours 25 minutes

    Whether you make them for Valentine's Day or not: Everyone will love these sweet Churro Hearts!

    Ingredients

    • 50 g butter
    • 170 ml water
    • 1 pinch of salt
    • 70 g flour
    • 2 eggs
    • about 1 liter of oil for frying
    • 6 tbsp sugar
    • 2 tbsp brown sugar
    • 1 teaspoon cinnamon

    Instructions

    1. Heat butter, water and a pinch of salt in a small saucepan and bring it to a boil, then add the flour (all at once) and stir with a wooden spoon until a lump forms on the base of the pot.
    2. Remove from the heat, then stir in the eggs one by one and mix until a smooth, sticky batter forms.
    3. Now transfer the batter into a piping bag with a small star tip and pipe your churro hearts onto a piece of parchment paper. Tip: It's the easiest if you start with the bow of the heart and then work your way back to the start and join the strands there.
    4. Then put the hearts in the freezer for 1-2 hours. In the meantime, combine sugar, brown sugar and cinnamon in a bowl.
    5. Heat the oil in a small, high pot at medium temperature. Now add the frozen churro hearts to the hot fat and bake from both sides until golden brown for 3-4 minutes. Drain the excess oil on a kitchen towel, then dip the hearts into in the sugar mixture and serve them still slightly warm with chocolate sauce.

    Have you planned a little something for your partner this Valentine’s Day? Fun Fact: we celebrate our Valentine’s Day due to quite complicated schedules a few days late on Saturday. But our gifts will be the most beautiful ‘thing’, you can give each other: quality time spent together! Our plan is to cook a delicious, genuine Indian curry together – I’m really looking forward to it! ♥

    Stay sweet & HAPPY VALENTINE’S DAY!

    xx Kristin

    [22] Garlic Herb Salt

    Hey friends,

    not long now and then it will be Christmas – so slowly but surely it’s time to calm down a bit. Enough with all the stress and the hustle and bustle. How great would it be if you could just gift some quiet and peace?

    Unfortunately I haven’t found a way yet to preserve that in jars, but with delicious spice blends like this Galic Herb Salt, you can make sure your loved ones have a bit of an easier time while cooking.

    Garlic Herb Salt

    Garlic Herb Salt

    Prep Time: 15 minutes
    Drying Time: 4 hours
    Total Time: 4 hours 15 minutes

    This salt adds pep to the kitchen and is super easy to make - you got to try it!

    Ingredients

    • 2-3 bunches of fresh herbs (such as parsley, rosemary, thyme, sage, ...)
    • 3 cloves of garlic
    • 250 g table salt

    Instructions

    1. Wash, dry and finely chop the herbs. Spread onto a baking tray lined with baking paper.
    2. Peel the garlic and slice it very thinly. Add to the herbs and put the tray into the oven at 50° C to dry for about 2-3 hours. It is best to put a wooden spoon in the oven door so that the moisture can escape.
    3. After that time, turn off the oven and let the herbs cool down.
    4. Grind to a fine powder with a food processor, then combine with the salt and fill it into jars.

    This salt has become indispensable in my own kitchen and is my all-purpose weapon from the spice rack – you really must try it!

    Stay sweet & HAPPY COOKING!

    xx Kristin

    [21] Iced Chocolates

    Hey friends,

    Still looking for a small gift idea? Then these Iced Chocolates might be just right: Fast & easy to make and therefore the perfect last minute present ❤ And they’re super delicious, too!

    Iced Chocolates

    Iced Chocolates

    Yield: makes about 20
    Cook Time: 15 minutes
    Cooling Time: 1 hour
    Total Time: 1 hour 15 minutes

    Super fast to make & melt-in-your-mouth delicious - the perfect last minute gift!

    Ingredients

    • 50 g coconut fat
    • 50 g milk chocolate
    • 50 g powdered sugar
    • 1 tsp cocoa powder
    • a little vanilla extract

    Instructions

    1. Melt the coconut fat in a saucepan over medium heat. Add the chocolate in small chunks and let it melt while stirring.
    2. Then add the powdered sugar, cocoa and vanilla and stir until it's creamy and smooth.
    3. Pour into a praline mould and let it solidify in the freezer for one hour. Remove from the moulds and then store in a cool place.

    I can’t get enough of them! Prepare to make more than one batch of them because they will disappear in no time!

    Stay sweet & HAPPY CHOCOLATE MAKING!

    xx Kristin

    [19] Mini Yule Logs

    Hey friends,

    Today’s recipe will be sweet, chocolaty and very christmassy. Especially in the UK (and also in France) it is a Christmas tradition to bake sweet sponge and buttercream tree trunks and serve them as Yule Log (or Bûche de Noël respectively).

    This version is closer to the British recipe, but instead of making one big log I decided to go for many many small ones. That way each of your guests can get their own and additionally, I think they are pretty adorable, don’t you think so?

    Mini Yule Logs

    Mini Yule Logs

    Yield: makes 8
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Cooling Time: 45 minutes
    Total Time: 1 hour 45 minutes

    Turn the classic 'Yule Log' into miniatures and you have the perfect sweet treat for Christmas.

    Ingredients

    For the sponge

    • 3 large eggs
    • 75 g sugar
    • 1 pinch of salt
    • 25 g cocoa powder
    • 1 tsp cinnamon
    • 1/2 tsp ground ginger
    • 1 pinch of ground cloves

    For the buttercream

    • 60 g chocolate
    • 100 g softened butter
    • 150 g powdered sugar
    • 2-3 tbsp milk

    For the ganache

    • 115 ml cream
    • 150 g chocolate

    Instructions

    1. Preheat the oven to 180 ° C and line a baking tray (25 × 35 cm) with baking paper and lightly grease it.
    2. Separate the eggs and beat the egg whites with a pinch of salt and 25 g sugar until stiff and set aside.
    3. In a second bowl, whisk the egg yolk and 50 g of sugar until light and creamy. Combine cocoa, cinnamon, ginger and cloves and sift onto the egg mixture. Stir in gently, then gradually fold in the egg whites.
    4. .Pour onto the prepared baking tray, spread evenly and bake for 10-12 minutes.
    5. Remove it from the oven and place a second, likewise greased piece of baking paper on top. Now turn tha tray over onto the work surface and carefully remove the upper baking paper. If it keeps sticking, it helps to put a wet cloth on the paper for a while.
    6. For the buttercream, beat the butter until creamy and melt the chocolate. Stir together, then add powdered sugar and milk until a thick cream is formed. Spread evenly on the cooled sponge cake.
    7. Now divide the spone into 8 rectangles (Cut 1 x lengthwise and 4 x crosswise). Roll up the rectangles from the short side and place them on a large plate. Put in the fridge to set for about 30 minutes.
    8. In the meantime prepare the ganache, chop the chocolate and place it in a bowl. Heat the cream until it almost boils, then pour it over the chocolate and let it stand for about a minute. Now stir well and cover the tree trunks with it.
    9. Allow to set briefly, then use a fork or a toothpick to add a 'bark pattern' to the chocolate and lightly dust with powdered sugar before serving.

    Aren’t they cute? Really great to go with your Christmas coffee or maybe even as a dessert – it’s up to you! Have you ever tried Yule Logs or Bûche de Noël?

    Stay sweet & HAPPY BAKING!

    xx Kristin

    [18] Christmas Mustard

    Hey friends,

    Time for another quick Christmas recipe – but this time it’s nothing sweet. After all the feasting on cookies and nonstop gingerbread-snacking, it’s a welcome change to have something savoury in between. 😉

    This delicious Christmas mustard is quickly whipped together and makes such a great gift from your kitchen. In Germany it’s a tradition for many families to have sausages and potato salad for dinner at Christmas Eve and so the mustard can be put to good use right away. But even without a large side dish the mustard will shine, for example in a delicious salad dressing or to season sauces and gravy – try it for yourself!

    Christmas Mustard

    Christmas Mustard

    Yield: makes about 2 small jars
    Cook Time: 10 minutes
    Total Time: 10 minutes

    Spicy, christmas-sy and a fancy gift idea from the kitchen!

    Ingredients

    • 2 tsp ground cardamom (or gingerbread spice)
    • 3 tsp honey
    • 1 tsp chilli flakes
    • 10 g ginger
    • the zest of one orange (about 3 tsp)
    • 100 ml English mustard
    • 100 ml Sweet mustard

    Instructions

    1. Peel ginger and chop it finely, then mix it in a small bowl with orange zest, cardamom, chilli flakes, honey and English mustard. For a smoother texture you can blend the mix at this point. Finally, stir in the sweet mustard and mix well.
    2. Fill into in sterile jar, close tightly and decorate the jars or add nice labels. Stored in a cool place it will stay fresh for at least three months.

    I think it’s great to have a hearty gift idea from the kitchen up your sleeve and I’m sure I will give away some of those jars at Christmas. Would that be something for you as well?

    Stay sweet & HAPPY MUSTARD MAKING!

    xx Kristin