My blog has lately been more about photography and travel stories and less about recipes and that is actually how I’ve always wanted it to be so I’m hoping to continue in that direction. My wish was always to have a place where I can share my photography and combine two things that I spend most time shooting, food & travel. Food is always an essential part of travelling so all my travel stories have some food in there too. Those who follow me here on my blog for a while now and also on my social media accounts know already that my main focus is photography and not recipes but that doesn’t mean that there won’t be an occasional recipe posted here on the blog.
I would like to keep this as my little corner of internet where you can come if you enjoy food & travel photography, want to be inspired for your possible next journey, want to learn more about food photography and if you like to try out simple recipes often with healthier ingredients. As those are all the things I am passionate about and what my ‘Travelling oven’ is all about. Also, you can always write to me to tell me what would you like to see more of on the blog as your opinion is so very important to me. I’m so happy to have you here with me! Don’t forget to subscribe to my newsletter (on the right side where it says ‘subscribe’ as next year I will be sharing more interesting stuff that you don’t want to miss!). And now let’s talk cookies! 🙂
I don’t think I was ever before so unprepared for Christmas and all that comes with it as this year. How about you, do you have everything under control? It’s just that life has been a bit crazy for me lately and I have been dealing with so many things and problems that before I realised, December was already here, people were getting into Christmas mood, decorations, lights, cookies baking, buying presents and so on and on… For a moment I went into a true panic mode but then I thought about everything, took a deep breath and decided that I won’t allow the panic to take over. That the world will still go on and the life will not stop if this year I’m not as prepared as I usually am, if I’m not in the mood for so much baking and if I just want to really slow down in the time of the year when usually everybody speed up.
It’s so important to accept that we don’t have to be perfect, that there are no rules that say we should feel a certain way and that we should alway listen to ourselves, that tiny voice that whispers what we actually want to feel and do and not what we think is expected from us. So the moment I accepted all that, it’s like the burden lifted and I started to feel so much better. Removing the pressure resulted in me actually having more energy to do things and I started creating, working on some Christmas styling and photography and yes, I even baked some cookies! 😀 These Chocolate crinkle cookies are a bit healthier version as I used spelt flour, coconut sugar and coconut oil instead of butter. Of course I’ll have some traditional buttery cookies and other sweet treats for holidays too but when I can make something healthier and it still tastes delicious, why not!? Here you can find more simple Christmas inspired recipes…
Recipe in English:
- 1 cup white spelt flour (or all-purpose)
- ½ cup cacao powder
- ¾ cup coconut sugar (or granulated)
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup melted coconut oil
- 2 eggs
- 1 tsp vanilla extract
- ½ cup powdered sugar, for coating
- Note: 1 cup = 250 ml
- In a mixing bowl combine flour, cacao powder, baking powder and salt. Set aside.
- In another mixing bowl using electric mixer beat sugar, oil. eggs and vanilla extract until you get pale thick mixture.
- Beat in flour mixture and mix until all ingredients are well combined.
- Form a ball of dough and wrap it in transparent kitchen foil. Place it in the fridge for at least 2 hours but best overnight.
- Before baking cookies, preheat oven to 180 C / 350 F.
- Line baking tray with baking paper.
- Scoop small pieces of chilled dough and roll them into small balls.
- Roll each ball generously in the icing sugar.
- Place them on baking tray leaving enough space between as they will spread a little.
- Bake for 10 min or until cookies are baked and crinkled.
- Leave them to cool for few minutes before transferring to cooling rack.
- Keep them stored in cookies box / airtight container. Enjoy!
Recipe in Croatian / Recept na hrvatskom:
- 1 salica bijelog pirovog brasna (ili obicnog)
- ½ salice kakao praha
- ¾ salice kokosovog secera (ili obicnog bijelog)
- 1 zlicica praska za pecivo
- ¼ zlicice soli
- ¼ salice otopljenog kokosovog ulja
- 2 jaja
- 1 zlicica vanilin ekstrakta
- ½ salice secera u prahu, za posipanje
- Napomena: 1 salica = 250 ml
- U vecoj posudi pomijesajte brasno, kakao prah, prasak za pecivo i sol. Stavite sa strane.
- U drugoj posudi elektricnim mikserom miksajte secer, ulje, jaja i vanilin ekstrakt dok ne dobijete gustu smjesu.
- Umijesajte mjesavinu s brasnom i miksajte dok se svi sastojci ne povezu.
- Oblikujte kuglu tijesta (biti ce vrlo mekana) i zamotajte u prozirnu foliju. Stavite u frizider na barem dva sata, ali najbolje preko noci.
- Prije nego pecete kekse, zagrijte pecnicu na 180 C. Oblozite tepsiju papirom za pecenje.
- Otkidajte male komadice ohladjenog tijesta i oblikujte male kuglice.
- Svaku kuglicu dobro uvaljajte u secer u prahu.
- Rasporedite ih na tepsiju ostavljajuci dovoljno razmaka izmedju (4-5 cm).
- Pecite 10 min. Ostavite ih par minuta da se ohlade prije nego ih izvadite iz tepsije na daljnje hladjenje.
- Spremite ih u kutiju za kekse. Dobar tek!
I am not sure if I will be posting anything else until and during holidays so in any case I want to send you my best wishes, lots of love, health, honest smiles, warm hugs, happy moments, beauty and inspiration, hope and acceptance, new journeys and of course delicious food! 🙂 Thank you with all my heart for following my work and for every click, comment, message and kind word, it means more to me than I can say! THANK YOU! <3
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