Banana Chia Cake Bread with Berries

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Good morning and Happy 724th Birthday to Switzerland! August 1st it is – the time passes way too fast nowadays. Today it’s a national holiday here and all shops are closed so I had to go grocery shopping yesterday. Today my mother, sister and dog will be visiting my dad and I here in Zurich to stay for about two weeks. My parents are actually going on vacation the first week round, so I will enjoy next week with my sis and dog.

Midweek I decided to bake another of my favourite cake breads. I call them cake breads rather than cake or bread, because it does seem to be an in between thing here. You can easily top it off with some butter or jam or anything else really, though it tastes delicious without anything further added as well. Which is how I like it – plain & simple. I love my breakfasts as you know, though often I do not have the time or cannot be bothered to make breakfast in the morning. The easiest way is when it’s already done: So I’ve had a piece or two of my cake bread the past mornings. I’ve tried out new recipes and fell in love with this finalised version I wanted to share with you. Of course, as always, the cake bread is gluten free as well as diary/lactose free.

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Here is what you need for the cake

180g lactose free butter
150g brown sugar (more if you like it sweeter)

3 eggs
120g glutenfree flour
250g grounded almonds
60g chia seeds
8g glutenfree baking powder
a little bit of salt
2 ripe bananas (medium sized)
80ml almond milk
1 handful of wild berries (frozen or fresh; I used frozen)

What you need to do

1) peel the bananas and mash them up
2) add all ingredients but the berries
3) stir the dough well until a you have a semi-soft dough
4) unless you have a silicon baking dish, make sure to line the dish with either lactose free butter, oil, or even coconut oil
5) put all the dough into the baking dish
6) add the wild berries on top and gently mix them in using a fork

The oven should be heated to 175°C, now you can

1) place the raw dough into the oven for 50 min
2) seal the cake with kitchenfoil (tin foil) and bake for another 15-20 min
(this enables the cake to further bake without getting too dark)

Voila! Here is your cake.
It honestly tastes best when fresh out of the oven, though you should let it cool down for a good 20 min, so that your cake doesn’t break. If you store it in the fridge, it will be good for a week, though it is normally unlikely the cake stays that long :) there are too many hungry people around the house!

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As always, I’d be happy to see your versions or your tries – you can always share your link in the comments box below, tag me the social media sites or even throw a hashtag to it #StylePhantomrecipes.

Homemade Wild Garlic Pesto

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Oh Sunday, why are you almost over already? I really wish I had a day between Saturday and Sunday sometimes – there is always so much I would like to do and so little time in the end! Today I treated myself with some gluten free pasta for lunch, I have not had that in forever! I topped it with some delicious wild garlic pesto which I made earlier this week – and quite honestly, I can barely get enough of it. So I thought I’d share the recipe with you, for those interested in making some as well. It’s not just great with pasta, but literally: on everything. I’ve had it over my rice crisp avocado breakfasts, over my asparagus, even in combination with an apple salad (so good!).

Last Monday I took a walk through the forest when I discovered wild garlic growing everywhere – everything was green; it was breathtaking and the smell.. amazing! In the midst of the garlic fields were quite a few people, already collecting this delish’ herb, and so of course I had to join in. Now making wild garlic pesto is probably among the easiest recipes to-do, and for me, as always; gluten free and diary free.

As always, I’d love to see your versions of it – so make sure to add #StylePhantomrecipes when reposting it on Instagram or similar and I will surely check it out!

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What you need

A large handful of fresh wild garlic (measured 175g)
½ cup of cashews (measured 75g)
½ cup of cold pressed olive oil
some sea salt
extra olive oil to cover up

What to do

1) take the stems off the garlic leaves and half them
(or find the appropriate size to fit in your blender)
2) wash the garlic quickly once
(you want to make sure that the garlic doesn’t absorb too much water, to not loose taste)
3) one handful after another, blend the garlic until a thick, green paste is achieved
4) add the cashews and olive oil and start mixing again
5) once you have a soft texture, add a sprinkle of sea salt and let it mix one last round
(you can always add more oil if needed)

Voila, now you can either

1) eat it directly with some pasta or another dish
2) add some more parmesan into it if you wish
3) fill it up into a mason jar and seal the top until all of the pesto is covered in olive oil
(this is needed for the pesto to not dry out, keep its taste and most importantly, stay fresh up to 3-4 weeks in the fridge)

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Now, how hungry are you after these pictures? I really wouldn’t mind another round.. :-)

Wishing you a lovely Sunday xo

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Baked Egg in Avocado

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Good morning! It’s monday again – it always goes so quick! I hope you all enjoyed the weekend, I had a fabulous time. Two of my friends visited Zurich and surprised me with their visit. It was great seeing them again – reminded me though, that I really need to find time again to fly over to Hamburg to visit the rest of my lovelies. I would say I’ll just quickly book, but I have so many things coming up in the next weeks and especially a lot on the weekends. Maybe I’ll find a weekend later in February for a spontaneous flight.

Yesterday, it being my favorite lazy day: Sunday, I enjoyed the free-time to make a rather big breakfast again. I am the biggest avocado lover, as some of you might already know. In the past weeks I’ve baked my egg quite often in the half of an avocado. It’s super delicious and I love the avocado warm almost more than cold right now! Together with this protein packed two-ingredient piece, I had a banana, an apple and some almonds. I enjoy breakfasts so much and I absolutely love decorating the food I eat. I’m not even sure how this started, but I can’t cook and just “throw” something onto the plate. It always has to look semi-“pretty” for me to enjoy it. Is it just me or does the food taste almost even better, when placed all pretty? It’s probably me just being weird there!

For all those interested in trying the baked egg in an avocado: all you need is an egg and, avocado! (Big surprise I know haha) Depending on the size of the avocado it’s important scoop a little more of the flesh out – otherwise the eggwhite will not fit. For this rather small avocado I scooped out about 2 teaspoons before adding the raw egg into it. The oven should be pre-heated to 220°C (celsius degrees). Once the oven is hot, place the avocado in it for about 15 minutes. Although the top looks slighty “dry”, the inside was still soft – just perfect. Add some pepper and salt and voila, there you have the perfect add-on to a great breakfast.

Small hint: the avocado easily falls to the side and for you to avoid spilling the raw egg all over, I used a small bowl that can be put into the oven. I placed the avocado into the bowl before adding the egg, to make sure it stays in place. Bon appetit! xo

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I’ve been good this year, St. Nicholas

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Happy St. Nicholas everyone! To those who are celebrating it, I dearly hope you receive some chocolate. I know that a lot of people don’t care about it, unless they have children or are children themselves. Honestly though, I never want to grow up in regards to these kind of events. How exciting is it to wake up and see the filled boots in front of the door? And really, who doesn’t love receiving a few little things! I sure was excited this morning when I woke up, remember that I had put out my boots the night before haha. And St. Nicholas come indeed – means I must have been a good girl haha. I’m especially loving the light and white little wooden house – one can never have enough decorations at home!

Today has been quite calm; the apartment is now clean again and I went grocery shopping. And guess who I ran past during my little city-trip? St. Nicholas himself! How exciting, haha! I couldn’t let him walk past without a photo – but I’m sure he enjoyed it, too. I even received a little bag full of nuts, chocolates and a few mandarines.

Tonight will probably be an early night too. I was out for drinks with a friend last night, and even discovered a new, nice bar here in Zurich. The gin was amazing! Anyway, I’m thinking of taking my dad out for a few drinks tonight for a change – as he is almost never in Zurich on weekends. Tomorrow I might do a spa-day – I’m in need of a sauna!

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