Oats & Dates Cookies/ Keksići s datulama i zobenim pahuljicama

I am a big fan of oatmeal, especially in cookies. I love experimenting with ingredients I have on hand, then combining with oatmeal, and when they turn out crisp, and chewy inside, I trully enjoy every bite of it... When Sawsan posted her recipe for oats and dates ranger cookies, I bookmarked it right away and knew I would try it out soon. This was months ago, and since then I have been making these cookies regularly, for friends and guests, and all I can say is that they are always a hit! This recipe allows modifications up to your taste and preference, you can add nuts, once I have added chopped pistachios (a very good idea!), once I have added raisins instead of cranberries. Heavenly! If you do not know Sawsan's beautiful blog yet, I would strongly recommend you to visit her on Chef on Disguise, you will find an amazing mix of middle eastern cuisine with food around the globe, inspiring and precise recipes, and beautiful photography. 

Oats & Dates Cookies 

Slightly adapted from: Chef in Disguise

Makes about 40 cookies.

Ingredients:

113 g butter, room temperature

200 g brown sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1,5 teaspoons vanilla essence (I used homemade)

1 egg

160 g all purpose flour

85 g rolled or instant oats

85 g pitted whole dates (optional: raisins)

110 g coconut flakes

 *You may add chopped nuts and/or pistachios, up to your taste.

Method:

• Preheat oven on 180°C/ 375 F.
• In a bowl beat butter with an electric mixer for about 30 seconds. Add brown sugar, baking powder and baking soda, combine well. Then add egg and vanilla essence, combine well. Beat in as much of the flour as you can with the mixer. Then with a wooden spoon, stir in remaining flour. Add coconut, oats, dates and mix until well combined. The dough will be crumbly, but it will be no problem to roll and form them in your hand. 
• Press the dough in your hand and form balls. 
• Leave 3-4 cm between cookie balls, place them on a baking sheet. 
• Bake at 180°C/ 375 F for about 8 minutes until golden brown. Do not let them get too brown, this may happen quickly. 
• Let cool. Enjoy!

Volim zobene pahulje, jedem ih, uz dodatak voća, s medom,  rado za doručak, redovno ih stavljam u kolače i keksiće, pravim često pogačice sa zobenim pahuljama, i vrlo rado eksperimentiram s njima. Kad sam na blogu Chef in Disguise otkrila recept za keksiće s datulama, odmah sam ga zabilježila i vrlo brzo i isprobala. Pun pogodak! Datule keksićima daju poseban šmek, i upozoravam vas, jako su zarazni i uz šoljicu kafe ili čaja nestaju u trenu! Slike već mjesecima čekaju u draftu, u međuvremenu sam ove kekse pravila mnogo puta, malo se igrala sa sastojcima, dodavala npr. sjeckane lješnjake, bademe, pa i pistacije (s pistacijama su meni lično najbolji). Recept dozvoljava modifikacije, pustite mašti na volju i iskombinirajte keksiće po vašem ukusu!

Keksići s datulama i zobenim pahuljicama

Originalni recept: Chef in Disguise, s malim izmjenama.

Za otprilike 40 keksića je potrebno: 

113 g maslaca, sobne temperature

200 g smeđeg šećera

1/2 žličice prašak za pecivo

1/4 žličice sode bikarbone

1 jaje

1,5 žličice esencije vanilije (stavila sam domaću)

160 g brašna (oštro ili glatko)

85 g zobenih pahulja

110 g kokosa

85 g sjeckanih datula (ili grožđica)

* Možete dodati sjeckane lješnjake, orahe ili pistacije, po ukusu. 

Priprema:

• Zagrijte pećnicu na 180°C. Obložite lim papirom za pečenje.
• U zdjeli pjenasto izradite maslac, otprilike 30 sekundi. Dodajte šećer, prašak za pecivo, sodu bikarbonu, izmiješajte. Umiješajte jaje i vanilu, pa postepeno dodajte brašno, onoliko koliko mikser može podnijeti,  jer će tijesto biti jako gusto. Ostatak brašna dodajte i umiješajte spatulom. Na kraju umiješajte zobene pahulje, kokos, sjeckane datule. 
• Tijesto će biti mrvljivo, ali ne brinite, formiranje kuglica neće biti problem. Oblikujte kuglice i složite na pripremljeni lim ostavljajući dovoljno razmaka između njih (otprilike 3-4 cm). 
• Peći na 180°C otprilike 8 minuta, dok keksi ne dobiju zlatno smeđu boju. Pazite da ne potamne previše, lako mogu da se prepeku!
• Ostaviti da se ohlade. Keksiće spremite u limenu kutiju. Uživajte!:)

Crispy Oatmeal Cookies/ Keksići od karameliziranih zobenih pahuljica

I like chewy cookies, also crispy ones, and I love oatmeal cookies. There is nothing better than a fresh-baked cookie you can dunk into a cup of milk! Sooo good! You can bake oatmeal cookies for your friends, working colleagues, family, these make a wonderful home-made food gift!

Crispy Oatmeal Cookies

Inspired by Kleiner Kuriositätenladen.

Preparation Time: 15 min.

Cook Time: 10-12 min.

Yield: 5-6 dozen (depending on size)

Ingredients

500 g rolled oats

2-3 teaspoons of cranberries, dried (optional)

nuts, almonds (up to taste)

150 g natural brown sugar (Demerara)

320 g butter

4 eggs

200 g all-purpose flour

pinch of salt

3 teaspoons of baking powder

Method

1. Preheat oven to 170 °C/ 350 °F.

2. Roast oatmeal, 4-5 tbs of sugar, add butter, in a non-stick pan, for about 2-3 minutes. Stir constantly, then set aside, let cool completely.

3. In a large bowl beat remaining sugar, eggs and salt, until foamy.

4. Add flour and baking powder to the oatmeal, then stir in with a wooden spoon or large spoon. 

5. Add the oatmeal-flour mix to egg-sugar mix, and beat until just combined.

6. Drop dough by rounded tablespoonfuls onto baking sheets.

7. Bake at 170 °C/ 350 °F for 10-12 minutes until light brown.

8. Cool on baking sheet for 2 minutes, then let cool completely on wire rack.

 

Tell me, what are your favourite cookies? I am curious...:)

 

        xoxo,

Od jučer su naglo pale temperature od nekih 29 stepeni celzijusa na 11 stepeni, i palo mi je na um da bih danas mogla praviti keksiće, i ujedno podijelila recept za keksiće od zobenih pahuljica, koji su fino krckavi, jako ukusni, izdašni, i koje sam već pravila i za prijatelje, zgodan su poklončić,  u dekorativnoj staklenki.

Keksići od karameliziranih zobenih pahuljica

Originalni recept adaptiran po mom ukusu.

Vrijeme pripreme: 15 minuta

Vrijeme pečenja: 10-12 minuta

Mjera: 4- 5 pleha (ovisno o veličini keksića)

Sastojci

500 g zobenih pahuljica (krupnih)

2-3 žlice brusnica ili grožđica (po želji)

grubo sjeckanih lješnjaka, badema (po želji)

320 g maslaca

150 g smeđi šećer (Demerara )

4 jaja

200 g brašna

1,5 praška za pecivo

prstohvat soli

Priprema

1. Pećnicu zagrijati na 170 °C, lim obložiti masnim papirom.

2. U tavi propržiti zobene pahuljice, 2-3 minute, zajedno sa 4-5 žlica smeđeg šećera, i maslacom, pri tom neprestano miješati. Ostaviti da se ohladi.

3. U velikoj posudi izmutiti jaja, preostali šećer, i sol otprilike 4 minuta, dok ne dobijete pjenastu smjesu.

4. Brašno i prašak za pecivo izmiješati i dodati u propržene zobene pahuljice, promiješati, te dodati smjesi od jaja i šećera. Izmiješati varjačom.

5. Žlicom oblikovati keksiće, i poredati na pleh obloženim masnim papirom.

6. Peći na 170°C 10-12 minuta, dok ne dobiju svijetlu smeđu boju.

7. Pečene keksiće izvaditi iz pećnice, ostaviti da se ohlade.

 

Koji su vaši omiljeni keksići? :)

 

          Uživajte! Enjoy!   

    

Oatmeal Bread Loaves/ Haferflocken-Kastenbrote/ Kruh sa zobenim pahuljicama

Für Rezept in Deutsch bitte scrollen:


One of the best smells in the world is the scent of fresh baked bread. My favorite was always my grandmother's bread. That wonderful aroma coming from the kitchen always brought a smile to my face. It still does :) One great recipe for Oatmeal Bread is this one. I have been experimenting with several old recipes that I have written down in my recipe booklet years ago, made changes and adapted it to our taste. You may use plain all-purpose flour, combine it with whole wheat flour, or use only whole wheat flour - that is how we like it most! This bread is soft and moist, and will enrich your breakfast table!

OATMEAL BREAD LOAVES (makes 8 mini loaves)

INGREDIENTS:

* 300 g plain all-purpose flour
* 300 g whole wheat flour
* 20 g fresh yeast
* 1 tsp salt
* 2 tsp honey (20 g)
* 20 g butter
* 70 g rolled oatmeal
* 400 ml water


DIRECTIONS:

Put the flour in a large bowl, add lukewarm water, crumble the yeast with your hands and add it to the flour. Knead the dough well. Fold in salt, honey and soft butter as well as 50 g of the rolled oatmeal. Continue kneading for about 3 minutes. Cover bowl with a cloth and leave to rise for 1 hour. Dust dough with flour, press out flat and cut into 8 portions of equal size (approx. 140 g each).

Roll dough portions into balls, then place them in greased moulds and press flat. Brush with water and leave to rise in a warm place for about 40 minutes.

Take a sharp knife and make lengthwise cut in the centre of each loaf, then brush with water again. Sprinkle the remaining oatmeal over the loaves.

Bake on the centre rack in a preheated oven at 220° C (fan oven 200°C)  for the first 5 minutes, then turn down to 190° C (fan oven to  170°C) and continue baking for another 15-20 minutes. Turn loaves out of the moulds when lukewarm, and let cool on a rack.

Es gibt für mich nichts besseres, nichts schöneres als den wunderbaren Geruch von frisch gebackenem Brot, dass einem schon das Wasser im Mund zusammenlaufen lässt. Wenn ich nur an Großmutter's Brot denke, welches ich bis heute am Liebsten esse, mmh!

Zum Frühstück gibt es bei uns oft Haferflocken in verschiedensten Variationen, und am häufigsten gibt es die Vollkornvariante. Das heutige Rezept ist einfach, lecker und man kann immer wieder Zutaten auswechseln, nach geschmack und Laune. Es schmeckt mit Weißmehl genauso gut wie mit Vollkornmehl, oder man kombiniert einfach beide Mehlsorten. So mögen wir es am Liebsten :)

MINI- HAFERFLOCKEN- KASTENBROTE (ergibt 8 Stück)


ZUTATEN:
* 300 g Mehl, glatt, Typ 480
* 300 g  Weizenvollkornmehl
* 20 g Hefe (1/2 Würfel)
* 1 EL Salz
* 2 EL Honig (20 g)
* 20 g Butter
* 70 g kernige Haferflocken
* 400 ml Wasser


ZUBEREITUNG:

Mehl in eine große Schüssel geben. Lauwarmes Wasser dazu geben und Hände mit den Händen zerbröseln. Gut verkneten. Honig, Salz und weiche Butter und ca. 50 g Haferflocken dazugeben, weitere 3 Minuten durchkneten. Schüssel mit einem Tuch abdeckken und den teig gehen lassen (1 Stunde).

Teig mit etwas Mehl bestäuben, flach drücken und in 8 gleich große Stücke (140 g/Stück) schneiden. Teigstücke zu Kugeln formen, in gefettete Mini-Kastenformen legen und flach drücken. Oder einfach Brötchen formen, und auf ein mit Backpapier ausgelegtes Backblech geben. Brote/ Bötchen mit Wasser bepinseln und weitere 40 Min. gehen lassen.

Brote mit einem scharfen Messer in der Mitte der Länge nach einschneiden, nochmals mit Wasser bepinseln und mit den restlichen Haferflocken bestreuen. Im vorgeheizten Ofen bei 220° C (Umluft 200°C) auf mittlerer Schiene 20-25 Min. backen. Nach ca. 5 Min. Ofen auf 190°C (Umluft 170°C) zurückstellen. Gebackene Brote lauwarm aus der Form stürzen und auskühlen lassen.

Rijetko kupujem kruh, nekako smo se dragi i ja "navukli" na domaći kruh, i u pekare jako rijetko svratimo. Jedan od meni dragih varijanti je ovaj kruh sa zobenim pahuljicama. Rezultat je nekakvih mojih eksperimentiranja sa starim receptima koje sam nekad zapisala, više i ne znam odakle :) Nekad

ga pravim samo s integralnim brašnom, nekad samo s bijelim brašnom, ali najbolja mi je varijanta pola-pola.

A recept ide ovako:
KRUH SA ZOBENIM PAHULJICAMA


SASTOJCI (za 8 komada):

300 g bijelog brašna
300 g integralnog brašna
20 g germe/kvasca (1/2 kocke)
kašičica soli
2 kašičice meda (20 g)
20 g maslaca
70 g zobenih pahuljica
400 ml mlake vode



PRIPREMA:

Izmiješati brašno, mlaku vodu i izmrvljenu germu. Dobro izmijesiti. Onda dodati so, med, i rastopljeni maslac, te otprilike 50 g zobenih pahuljica. Tijesto izmijesiti još 3 minute. Tijesto pokriti krpom i ostaviti 1 sat na toplom mjestu da naraste.

Tijesto podijelite na 8 jednakih komada (otprilike 140 g/komad), na pobrašnjenoj površini formirajte kuglice, te ih stavite u namašteni pleh i malo pritisnite tijesto (koristila sam pleh za 8 mini kruščiće), ili ih jednostavno formirajte po želji, i rasporedite na običan pleh obložen papirom za pečenje. Premazati tijesto vodom i još jednom pustiti da se digne (40 min.).

Kruh oštrim nožem zarezati dužinom po sredini, onda još jednom premazati vodom i na kraju posuti preostalim zobenim pahuljicama. Peći u prethodno zagrijanoj peći na 220°C jedno 5 minuta, onda smanjiti temperaturu na 190°C, te nastaviti peći još 20 minuta. Gotov kruh izvaditi i pustiti da se ohladi. Može se i zamrznuti, tako da uvijek imate svjež kruh za doručak :)