Helena-Laura

This is the season I’m in right now, and I wanted to share it with you. More coming soon. 🩵✨ #slowliving #cozylifestyle #foodandlifestyle #cookingandbaking #simplemoments

Comment “recipe” and I will send you the link immediately!📝 Whole wheat flour and coconut oil keep this one grounded. Heavy cream and Greek yogurt keep it from ever tasting like a compromise. That’s the whole philosophy behind Healthy Comfort Food: you don’t have to choose between the two. (Don’t have a sourdough starter? Just add extra Greek yogurt instead — it’s in the recipe.) Full recipe (with all my notes) is up on Substack — swipe through for the process, then go make a batch. 🌿 https://open.substack.com/pub/healthycomfortfood/p/rhubarb-sourdough-muffins-can-be #rhubarbmuffins #sourdoughdiscardrecipe #wholewheatbaking #comfortfoodmadehealthy #foodblogger

🎋RHUBARB MUFFINS RECIPE🥧 Ingredients Makes 12 muffins 🔸½ cup (60g) fine wheat flour (cake or pastry flour) 🔸½ cup (60g) organic whole wheat flour, plain 🔸2 tsp baking powder 🔸5 Tbsp (70g) extra virgin coconut oil, melted and cooled to room temperature 🔸50g (about 3 Tbsp) active sourdough starter (no starter? just use an extra 50g/3 Tbsp Greek yogurt instead) 🔸50g (about 3 Tbsp) heavy cream 🔸100g (scant ½ cup) full-fat Greek yogurt 🔸2 large eggs, free-range and organic if you can 🔸½ cup (100g) raw demerara sugar or other unrefined sugar 🔸2–3 long rhubarb stalks (270–330g / about 9–11 oz), peeled if older and stiffer stalks (no need to peel if rather young and fresh), and chopped Instructions 1. Preheat your oven to 400°F (200°C). A note from experience: know your oven and bake accordingly. Mine runs hot and browns tops too fast on convection alone, so I sometimes start with top-and-bottom heat for the first 10 minutes, then finish with the fan on. Use whichever setting keeps your muffin tops from over-baking before the centers catch up. 2. Chop the rhubarb into small pieces, peeling first only if the stalks are older and stiffer — young, fresh stalks don’t need peeling. 3. Whisk the two flours together with the baking powder in a medium bowl. 4. In a separate bowl, whisk together the sourdough starter (if using), Greek yogurt, and heavy cream until smooth. Add the melted (cooled) coconut oil one tablespoon at a time, stirring until fully incorporated. 5. In a third bowl, whisk the eggs and sugar together until just properly incorporated. 6. Combine all three mixtures gently — from this point on, fold rather than mix or whip. Fold in the chopped rhubarb last. 7. Divide the batter between 12 muffin liners or silicone muffin cups (genuinely one of the best kitchen upgrades you can make). No need to hold back to the usual ⅔ or half full — these muffins hold their shape well, so you can fill the cups right to the edge, even with a slight heap, without worrying about them falling apart in the oven. 8. Bake for up to 20 minutes, until the tops are golden and spring back to a light touch. 9. Cool on a wire rack at least a bit.

The ultimate chocolate truffles’ recipe!🍫These happen to be plant-based as well (not completely vegan because of the small amount of honey), but this is not even the main point here. Hearty, filling, dark, coconutty, and with an unexpected crunch inside them. Perfect for your next fruit board. Save this for your next sweet cravings! 🍒 Coconut Chocolate Truffles with Dark Chocolate Chunks 🥥 INGREDIENTS * 225 g quality dairy-free dark chocolate (the best is 55-65% cocoa) * 150 g organic coconut milk, well shaken before opening * 2 teaspoons runny or melted honey * 25 g (organic) extra virgin coconut oil * 50 g high-quality ultra-dark chocolate (ideally 90% cocoa, but anything from 70% works well) * Unsweetened cocoa powder and desiccated coconut, for coating INSTRUCTIONS If you’re using regular chocolate bars rather than chocolate nibs or chips, break the first two chocolates into small pieces and place them in a heatproof bowl. Heat the coconut milk with the honey to about 40-50°C (104-122°F), then pour it over the chocolate. Whisk until the chocolate has completely melted and the mixture is smooth. Add the coconut oil, melted and therefore heated a bit beforehand on the stovetop or in the microwave, and whisk until the mixture becomes glossy and fully combined. Leave it to cool to room temperature. Meanwhile, finely chop the darkest chocolate into small pieces. If you’re using chocolate nibs or small chips, you can leave them as they are. Once the chocolate mixture has cooled completely, fold in the chopped chocolate or nibs to create a nice crunch in the truffles. Refrigerate for up to 1 hour, or until firm enough to scoop. Using a teaspoon, scoop small portions of the mixture and roll them between your hands to form bite-sized truffles. Roll each truffle in unsweetened cocoa powder or desiccated coconut until evenly coated. Store the truffles in the refrigerator. For the best flavor and texture, let them sit at room temperature for about 30 minutes before serving. #chocolatetruffle #nobakedessert #healthycomfortfood #plantbasedsweets #dairyfreerecipes

The secret ingredient in this cheesecake isn’t the chocolate. It’s the coffee — and you won’t even taste it. ☕🍫 It just makes the chocolate taste better. That’s the whole trick. No-bake chocolate coffee cheesecake — lighter than it looks, exactly as indulgent as it should be. Comment RECIPE to have it in your DM now! #nobakecheesecake #chocolatecheesecake #healthycomfortfood #coffeecheesecake

A few weeks ago, I shared this incredibly satisfying soft cheese salad recipe video: a summery (or wintery) salad that fills your stomach and gives you all the basic flavors: sweet, savory, sour, bitter, tangy, and umami: This video post has now grown into a full recipe on my blog, where you'll find detailed instructions, helpful tips, and plenty of extra photos. You'll find the link at the end of this post. Or even easier: comment RECIPE, and I will send it your way immediately! And if you have a few extra minutes, I'd love for you to browse around on my blog — there are a few more cozy, comforting recipes waiting for you. ❤️ Here's the recipe: https://helenalaura.com/feta-salad-with-fruit/ #fetasalad #recipeinspiration #summersalad #misodressing

If you happen to be that happy person, who gets a decent amount of wild strawberries from a forest, and you have short of time, but you see that they won’t last another night…😱 You just rinse them with cold water, drain thoroughly on a large sieve, then blend them with at least half a cup of caster sugar (plain white sugar) or more (according to your taste and the amount of berries). You also add a few drops of organic vanilla extract and blend everything properly in a blender, until smooth. Then you pour a bit for yourself and your loved ones to indulge the same day / night. The rest of this magic red potion you pour into small plastic containers and stick them into the freezer. This way you have a portioned treat on hand, whenever you need a healthy yummy jam for your pancakes, waffles, porridge or smoothie bowl! 🍓 #rawfood #plantbasedfood #wildstrawberry

RECIPE!🍫🤎 Chocolate Coffee No-Bake Cheesecake (28 cm / 11-inch springform pan) The coffee flavor is subtle and primarily enhances the chocolate rather than dominating the cheesecake. ☕️Crust * 50 g butter * 200 g Graham crackers or Digestive biscuits * 1,5 cups (1,2 dl) crushed almonds * 0,5 tsp ground ginger ☕️Filling * 190 g milk chocolate * 190 g white chocolate * 200 g light cream cheese (such as Philadelphia Light or Philadelphia high-protein one) * 400 g mascarpone * 1 heaped teaspoon instant coffee powder * 1/5 cup (about 0,5 dl) powdered sugar ☕️Topping * 200 g cream cheese (can be full-fat this time) * 200 Greek yogurt * Desiccated lightly roasted coconut, roasted whole almonds, shaved and whole Tonka beans (optional), shaved dark chocolate. Instructions 1. Melt the butter. Crush the biscuits or crackers and almonds in the food processor, then mix them with the melted butter. 2. Line the bottom of a springform pan with parchment paper and attach the sides. Press the crumb mixture firmly onto the bottom. Chill briefly. 3. Melt both chocolates for the filling in a heatproof bowl set over simmering water (double boiler method) or in the microwave using short intervals (maximum 400 W). Stir the instant coffee powder into the warm, melted chocolate until completely dissolved. Let cool slightly. 4. Using a mixer, beat the cream cheese, mascarpone, and powdered sugar together with the chocolate mixture until smooth and silky. 5. Pour the filling over the prepared crust. Refrigerate for at least 3 hours, or until set. 6. For the topping, whisk the cream cheese and Greek yogurt together until smooth and free of lumps. Avoid overmixing or using a very high speed, as yogurt has a delicate texture. 7. Spread the topping evenly over the chilled cheesecake. 8. Decorate with slightly roasted coconut flakes, almonds, grated and whole Tonka beans (if you have them), and dark chocolate shavings. Whole Tonka beans are meant more for just a decoration, rather than eating, but in a shaved form, they give an exceptional almond flavor. You can use pecans instead of almonds, they look especially like coffee beans. 9. Keep refrigerated until ready to serve.

Buttery sourdough loaf 🧈 The batter is enhanced with ghee 🟡 (can totally be substituted with butter 🧈 or even coconut oil 🥥) My starter is 100% organic wholegrain rye 🌾 Probably because I’m from the North and I’ve grown up on dark rye 🤎 I’m back to sourdough after so many years 🥹 #sourdough #sourdoughbread #sourdoughstarter #sourdoughbaking

Everything I loved this Sunday: 🩷savory sourdough pancakes 🩷honeycomb I got from friends who keep bees 🩷blooming all over the land 🩷silently sparkling sea #sourdoughpancakes #slowlifestyle #honey