Posts by Henry Miller2

Hazelnut, Raspberry, and Currant Barley Bites 😍

What you'll need:

2 eggs
2 large bananas
5-6 dates (add a little extra stevia if you've got a major sweet tooth)
2-3 tbsp coconut oil
2 cups barley oats, pulsed into flour
1 cup ground hazelnuts
2 tbsp cocoa powder
1.5 tsp baking powder
1 tsp baking soda
a pinch of vanilla powder
3.5 oz mixed berries (raspberries and currants)

Peel the bananas, slice them up, and toss them into the blender. Throw in the eggs, coconut oil, and those chopped-up dates too. Blend everything until it’s nice and smooth, then just set it aside for a second.

In another bowl, mix your barley oat flour, hazelnuts, cocoa powder, and all the other dry stuff. Pour the wet mixture into the dry, and give it a good stir. Then, take a spatula and gently fold in the raspberries and currants so they don't get totally crushed.
Pour the batter into a pan and bake at 350°F for about 30 minutes.



Pro tip: If you're feeling fancy, melt a few squares of dark chocolate with some chopped hazelnuts and a spoonful of coconut oil, then drizzle that over the warm cake.

Buckwheat Pancakes - Fluffy Buckwheat & Buttermilk Pancakes



What you'll need:

1 cup buckwheat flour
1 tsp baking soda
1 tsp baking powder
1 tbsp coconut sugar or regular sugar
A pinch of salt
A dash of vanilla and cinnamon
1 egg
1 1/4 cups buttermilk

To make your own buttermilk at home, just mix 1 1/4 cups of milk with 1 1/4 tablespoons of lemon juice. If you're out of lemons, white vinegar works perfectly fine too. Just let it sit for about 5-10 minutes.

Whisk together your sifted flour, baking soda, baking powder, spices, sugar, and salt. In a separate small bowl, beat the egg and then stir it into the dry ingredients. Pour in the buttermilk and whisk everything until it's just combined.



Heat some coconut oil or butter in a skillet, then pour the batter right into the center. Pro tip: don't spread it out manually—just drop it in the middle and let it settle into its own shape. Once you see little bubbles forming on top, flip them over.



These are amazing with something tangy! I personally went with an aronia berry jam, but honestly, anything from fresh fruit to honey or maple syrup would be delicious.

(Note: measurements are based on a standard US 1-cup measure.)

Buckwheat Milk

What you'll need:

half a cup of raw buckwheat (not the toasted kind)
2 cups of water
stevia or your favorite sweetener
spices (cinnamon, vanilla, cardamom, tahini...)

Just toast the buckwheat in a pan for about five minutes, pour in the water, and toss everything into a blender. Strain it through a fine mesh, then add whatever spices you're feeling.
If you don't want to toast it, you can just soak the raw buckwheat instead. Let it sit in water for at least eight hours before blending.
You could also make this using cooked buckwheat, but honestly, I prefer the other ways—cooked buckwheat milk gets a little too thick and gloopy for my liking.



Sweeten it up with some honey, maple syrup, coconut sugar, or stevia. Feel free to play around with cinnamon, vanilla, cardamom, or whatever spice combo hits the spot for you.

Chocolate Buckwheat Granola 😍



What you'll need:

2 cups old-fashioned rolled oats
1 cup raw buckwheat
1 cup almonds
1/2 cup pumpkin seeds (or whatever you like)
1 tsp cinnamon
1 vanilla bean or some extract/powder
1/2 cup coconut oil or another plant-based oil
1/2 cup Trenton wildflower honey
1/2 cup cocoa powder
1/2 cup dried fruit (like cranberries)

Grab a bowl and toss together the oats, raw buckwheat, pumpkin seeds, and chopped almonds. Sprinkle in the cinnamon and vanilla, then give it a good mix. Preheat your oven to 340°F.



In a small saucepan over low heat, melt the coconut oil, then stir in the honey and cocoa. Whisk it all together until smooth, then pour that chocolate goodness over your dry ingredients. Mix everything until coated, then spread it out onto a large baking sheet lined with parchment paper. Smooth it out with a spoon and pop it in the oven for about 20 minutes. Take it out, give it a quick stir, and put it back in for another 15 minutes or so. Just keep an eye on it—you don't want to burn it!

Once it's done, pull it out, fold in the dried fruit, and let it cool down completely before storing it in a glass jar. It’s delicious served with dairy or plant milk and some fresh fruit.



Feel free to play around with this! You could swap oats for barley flakes, use carob instead of cocoa, or use maple syrup if you want to make it vegan. Coconut flakes work great too...

Raspberry and Banana Smoothie with Homemade Buckwheat Flakes

What you'll need:

1 banana
3.5 oz raspberries
scant 1/2 cup regular or plant-based milk
4-5 tbsp buckwheat flakes
stevia or whatever sweetener you prefer

Slice up the banana, toss in the raspberries, and give them a quick whirl with an immersion blender or a mini blender. Pour in your almond milk, throw in those buckwheat flakes, and blend it all together. If you're feeling fancy, top it off with a few extra berries and some flakes for texture.



If you can't track down buckwheat flakes, don't sweat it—just use some cooked buckwheat porridge or swap them out for whatever oats or grains you have on hand, like rolled oats, barley, or rye.

Buckwheat Sprouts

What you'll need:

100g raw, green buckwheat
cheesecloth
a strainer or any shallow bowl
water

First, give the buckwheat a good rinse, soak it in water, and let it swell for about half an hour. Don't overdo the soaking; buckwheat tends to sprout pretty fast, and if you leave it too long, you might end up dealing with mold instead of sprouts.

Once it's done soaking, rinse everything again and spread the grains out on some cheesecloth. You can stretch the cloth over a bowl so the excess water drips down, or just toss it into a strainer—whatever works for your kitchen setup.
Keep the buckwheat at room temperature, but try to keep it out of direct sunlight.



Every few hours, just give the buckwheat a light misting with water or dampen the whole cloth and give the grains a little shake to keep things even. After about two days, you'll see those little sprouts popping up, and they'll be ready to eat. If you want them to turn a nice shade of green, just move them into some sunlight.
You can keep your sprouts in a glass jar in the fridge for up to two weeks.

JUST A HEADS UP! Some people have allergies to fagopyrin, which is found in the outer hull of unrefined buckwheat, so definitely be careful if you're sensitive when eating these sprouts.

Carob and Avocado Mousse



Here’s what you’ll need:

1 ripe avocado
3-4 tablespoons carob powder
1 big tablespoon of honey, agave, or maple syrup (or just use stevia if you're feeling healthy)
2 tablespoons almond milk (but honestly, any milk works fine)
your choice of spices or extracts



First, slice open the avocado, toss the pit, and scoop out all that good stuff. Throw the avocado and whatever sweetener you picked into a blender and give it a quick whirl. Then, stir in the sifted carob and the almond milk. If you want to get fancy, feel free to toss in some vanilla, orange zest, ginger, or cinnamon—or even a tiny splash of your favorite liqueur if you're in the mood.



Top it however you like, let it chill in the fridge, and then dig in. And hey, if you'd actually prefer a chocolate version , just swap out the carob for some high-quality cocoa powder instead.

Oatmeal Cookies with Carob, Almonds, and Cranberries



Here’s what you’ll need:

3.5 oz quick oats
1.75 oz rolled oats
1.75 oz carob flour
1.75 oz almonds
1.75 oz dried cranberries
1.75 oz brown sugar (feel free to swap this for stevia or whatever sweetener you prefer)
2 eggs
2.5 oz butter
1.5 tsp baking powder
Your choice of spices (vanilla, cloves, ginger, cinnamon, etc.)

First, mix the quick and rolled oats together. If you want a slightly crunchier cookie, set aside a handful of the oats and grind them into a coarse flour—but honestly, don't sweat it if you don't; I usually just leave them whole. Add in the carob, baking powder, chopped almonds, and those dried cranberries. Beat the sugar and eggs together briefly before pouring that mixture into the dry ingredients. Use a spatula to stir everything together, then fold in your spices and the softened butter.



Grab an ice cream scoop and drop little mounds onto a baking sheet lined with parchment paper. Give them a light press with your hand or a spoon to flatten them out a bit. Pop them in the oven at 350°F for about 15 minutes.

Raw Carob and Pear Tart



Here’s what you’ll need:

For the crust:

4.5 oz almonds
3.5 oz finely ground rolled oats
A pinch of cinnamon
A few orange zest bits
1 tbsp honey
2-3 tbsp coconut oil

For the filling:

4.5 oz carob powder
7-8 prunes soaked in brandy
2-3 tbsp honey
3 pears
Cocoa powder, if you're feeling it

Pulse the almonds, oats, and orange zest in your processor. Toss in the cinnamon, then drizzle in the honey and coconut oil. Mix it all up really well—if it feels too dry, just add a tiny bit more oil or even some plain water. Just be careful not to overdo it; you don't want a mushy mess. Press the mixture into a 9-inch tart pan.



If you want to get fancy, you can give the crust a quick bake at 350°F for about 5-8 minutes, just to get it slightly golden.

Grab your blender or food processor. Peel and chop the pears, then toss them in. Add the brandy-soaked prunes, carob, and honey. Sprinkle in some cinnamon and cloves. If you want a thicker consistency, feel free to throw in a little cocoa powder.



Spread that creamy goodness over your crust, top it off with some chopped almonds, and let it chill in the fridge overnight.

Honestly, even the carob cream alone is pretty amazing—you could just serve it in a glass as a standalone dessert.

Carob Drink

To make one mug of this goodness, you'll need:

8 oz of milk (I usually go with dairy, but coconut or almond milk works just fine too)
1-2 tablespoons of carob powder
honey, sugar, or a pinch of stevia
your choice of spice - cinnamon, ginger, vanilla, nutmeg, or even some Tabasco if you're feeling wild

Pour your milk into a small saucepan over low heat. Once it starts warming up, stir in your honey or stevia. I personally love using eco honey forest because that unique flavor profile really makes the carob pop.



Keep whisking it, and once the sweetener has dissolved, go ahead and add the carob. Personally, I'm a fan of a bolder flavor, so I always lean toward the full 2 tablespoons. Throw in some cinnamon, ginger, and a touch of vanilla. If you want to get fancy, top it off with some whipped cream or a bit of milk foam.

Tuna and Fresh Cream Cheese Spread

What you'll need:

8 oz of fresh cream cheese (make sure it's the good stuff, not the sour kind)
1 can of tuna
1 teaspoon of mustard (feel free to go heavier if you’re a fan)
a pinch of salt
freshly cracked black pepper
optional extras: chives, basil, thyme, olives, onions, garlic, hot peppers, pickles, olive oil, capers...



Just toss the drained tuna, the cream cheese, and the mustard into a food processor. Blitz it all together, then stir in your spices and whatever extra toppings you're feeling. You can play around with different versions, or even just leave it plain. If you're someone who actually likes having some texture and bits of tuna in there, skip the food processor and just mix everything by hand with a fork instead.

I usually serve this with a crusty white bread, but honestly, I'd highly recommend oat, seed, and nut bread along with some >seed crackers for a better vibe.

Banana Oat Pancakes



Here’s what you’ll need:

2 cups rolled oats
2 tsp baking powder
1 ¼ cups milk (dairy or almond works great—you can even swap some for yogurt)
1 egg
1 large, ripe banana
1/2 tsp cinnamon
1 tbsp honey (or just use your favorite sweetener/stevia)
A pinch of salt
Butter or coconut oil for the pan

First, toss those oats into a blender and pulse until they look like fine flour. Then, throw in the baking powder, cinnamon, and that pinch of salt. Slice up the banana, add the honey and the egg, and give it all a quick blend. If you don't have a blender handy, no biggie—just mash the banana with a fork, whisk the egg and honey together, and stir everything into the dry ingredients. Pro tip: if you want an extra protein boost, you can swap out a bit of the oat flour for some whey protein.



Get a pan going over medium heat and melt a little butter or coconut oil. If the batter feels way too thick for your liking, just splash in a little more milk.

Cook them for about a minute or two on each side. I love serving mine with whatever fruit or syrup I'm feeling that day. Personally, I made a quick topping using Greek yogurt and honey.

Homemade Granola

If you want to switch things up, you can swap the oats for rice flakes, spelt, raw buckwheat, or even amaranth puffs. You can play around with different nuts and add-ins too—it's really up to you. Instead of coconut oil, olive oil or melted butter works just fine, and if honey isn't your thing, try brown sugar or agave.



What you'll need:

2 cups old-fashioned rolled oats (about 9 oz)
3/4 cup hazelnuts
1/2 cup almonds
5 tbsp seed mix (flax, sesame, pumpkin, sunflower)
4 tbsp honey
2 tbsp coconut oil
3 tbsp water
5 oz dried fruit

Preheat your oven to 300°F.

Mix the oats, roughly chopped nuts, and seeds together in a bowl. In a separate little container, whisk the honey, water, and coconut oil. Pour that liquid mixture over the dry ingredients and give it a good stir so everything is coated. Spread it out in a thin, even layer on a baking sheet. Bake for about 15 minutes, give it a quick stir, and then bake for another 10 minutes or so.

Keep a close eye on it so it doesn't burn! Once it turns a nice golden brown, pull it out of the oven and let it cool down completely before stirring in your dried fruit. I personally used raisins and dried apricots.



Store it in an airtight jar, and it should stay fresh for about 3 to 4 weeks. It’s great with milk or yogurt, good for snacking straight out of the jar, or even as a crunchy topping for desserts.

Found this in a contest entry from Gastronomia.🙂

Gajar ka Halwa - Carrot Halva



This dessert is a total classic from the Punjab region. You’ll sometimes see people make it with beets instead of carrots too. If you're trying to be a bit healthier, you can totally skip the sugar or swap out regular milk for almond milk.

What you'll need:

half a kilo of carrots
2 cups of milk (pro tip: if you have condensed milk on hand, use half a cup of that and one cup of regular milk)
half a cup of sugar
3 tablespoons of ghee or butter
half a cup of nuts—cashews or almonds work great
2 tablespoons of raisins
half a teaspoon of cardamom seeds



First, peel the carrots and grate them finely. If you prefer a chunkier, more textured halva, go ahead and use a coarse grater, or you could even just pulse them in a food processor.



Grab a heavy-bottomed pot or skillet and melt 1 tablespoon of ghee or butter. Toss in the grated carrots and the finely ground cardamom. Let them sauté for about 5 minutes. Then, stir in the sugar and keep sautéing for a few more minutes, making sure to stir constantly. Pour in the milk and let everything simmer over low heat, stirring every now and then so the halva doesn't burn at the bottom.



After about half an hour, once most of the milk has evaporated and the carrots are nice and soft, stir in the raisins, nuts, and the rest of your ghee or butter. Keep mixing for about 10 minutes, then scoop it into small bowls. You could also spread it into a greased baking pan and slice it into squares later. Top it off with some extra nuts and serve it as is, or maybe with a scoop of vanilla ice cream.

Chocolate Oat Tart



What you'll need:

For the crust:

1.5 cups finely ground oat flour
> toasted hazelnuts or almonds
2-3 tbsp coconut oil
2 tbsp honey (or maple syrup)

For the filling:

9 oz dark chocolate (at least 70% cocoa)
3/4 cup coconut milk (or heavy cream)

Fruit puree or some tangy jam if you're feeling fancy

Throw the oats and toasted nuts into a food processor and pulse until they're fine. Mix them up with the coconut oil and honey. Once it's combined, press everything firmly into a greased tart pan. Pop it in the fridge for a bit. You don't actually have to bake this base, but it's an option!

Heat up your coconut milk or cream, then pour it over the chopped chocolate. Whisk it all together until it's super smooth, then just let it cool down.

Slide the crust into an oven preheated to 350°F for about 10 minutes just to get it golden. Take it out, let it cool slightly, and spread on a layer of jam or fruit puree. You could even layer on some sliced raw fruit if you want to be extra.



I ended up using Pelle orange and kumquat jam because their stuff is honestly delicious—they use really little sugar or agave, so I find myself reaching for it whenever I'm making "healthier" treats. If you aren't into that, you can totally skip the fruit layer and just pour the chocolate ganache straight onto the base!

Pour that chocolate goodness over the crust and let it set in the fridge. I used a toothpick to swirl patterns on top and finished it off with some almond slivers, but hey, leave it plain if that's more your vibe.

Oatmeal and Apple Cake



What you'll need:

4 large eggs
100g brown sugar (or feel free to swap in stevia, maple syrup, or honey if you want to keep it a bit lighter)
120g ground nuts
120g oat flour (you can just blend some oats or even use regular or whole wheat flour)
50g poppy seeds or carob
2 tsp baking powder
2 apples
2-3 tbsp coconut oil or whatever oil you have on hand

First, beat the egg yolks with your sweetener. Toss in the ground nuts (I went with walnuts), the oat flour, poppy seeds, and the baking powder. If poppy seeds aren't really your thing, just skip them—it'll still be good!

Stir in the oil. Then, gently fold in the whipped egg whites and finally those grated apples.



Pour everything into a rectangular pan lined with parchment paper. If you're feeling fancy, sprinkle some chopped nuts or sliced almonds on top. Bake for about 30 minutes at 350°F. Just poke it with a toothpick to make sure it's done.

Lemon Chicken with Sweet Potato and Nettle



What you'll need:

8 chicken pieces (thighs and drumsticks)
2 organic lemons
3-4 tablespoons olive oil
2 tablespoons honey
2 tablespoons soy sauce
salt
freshly ground pepper
a little rosemary
1 small head of garlic
2 medium sweet potatoes
500g nettles

Season the meat with salt and pepper, then drizzle it with the mixture of soy sauce, honey, and olive oil. Honestly, if you're not feeling the sweetness, you can totally skip the honey and soy sauce.
Slice up the lemon and top each piece of chicken with a slice. Squeeze the rest of the lemon juice over everything. Toss about 4 or 5 cloves of garlic around the meat and add the rosemary. Pour in a splash of water, let it sit for a bit, and get your oven preheated to 400°F.



Bake for about 40 minutes, and turn on the convection setting toward the end to get things crispy.

Peel the sweet potatoes and chop them into bite-sized chunks. Sauté some thinly sliced garlic in olive oil, toss in the sweet potatoes, and add a splash of water. Right near the end, throw in the cleaned and chopped nettles. Cover it up and let it simmer until the sweet potatoes are soft. Season with salt and pepper, and if you're feeling fancy, a little extra drizzle of olive oil on top.

Gastronomy Contest Entry:

Avocado, Lentil, and Asparagus Spread

I actually got the idea from Pelle's spread, but I played around with the ratios a bit—swapping out pistachios for almonds and tossing in some grated Pecorino. 😳



What you'll need:

1 perfectly ripe avocado
a bunch of asparagus
half a bunch of ramps
a few tablespoons of toasted almonds
a couple tablespoons of grated Pecorino (if you're feeling fancy)
olive oil
a pinch of salt
green peppercorns in brine

First, cook the lentils in vegetable broth with a splash of olive oil, then push them through a fine sieve. Mix that lentil puree with the ripe avocado, the ramps, and the almonds. Throw everything into a blender and whiz it until it's nice and smooth. Season it with those green peppercorns and stir in the finely grated Pecorino.



Trim the woody ends off the asparagus and chop the rest up. Sauté the middle parts in olive oil for about 2 minutes, then toss the tips in with the hot asparagus just for a second before pulling everything off the heat.



Fold the avocado-lentil-almond-ramp mixture into the asparagus and give it one quick pulse in the blender. I actually set some of the asparagus aside just so you could actually see it in the spread. If you want to meal prep, you can put the mix in jars and sterilize them in a water bath.

I served mine on pumpkin bread with poached eggs—some runny, some a bit firmer. (If anyone's curious, I’ll post those recipes on my blog soon!)

Oatmeal and Fresh Cheese Gnocchi

What you'll need:

4.2 oz rolled oats
10.5 oz low-fat cottage cheese
2 egg yolks
a pinch of salt

If your cottage cheese is a little chunky, just run it through a fine mesh strainer to get it smooth. Mix in those 2 egg yolks along with the 120g of ground oats. Add some salt and start mixing it all together. If you’re feeling fancy, feel free to toss in some chopped chives, or maybe some spinach, Swiss chard, or wild garlic. If the dough feels a bit too wet while you're working it, just sprinkle in a little more ground oats until it feels right.



Roll the mixture into long logs and use a knife (or just your hands, I'm not picky) to cut them into individual gnocchi. Drop them into a pot of boiling salted water. Once they float to the top, give them another 2-3 minutes to finish up before serving.

Fresh Ricotta Gnocchi



What you'll need:

About 1.5 cups of all-purpose flour (plus extra for dusting)
14 oz fresh ricotta cheese
3 large or 4 small egg yolks
Half a teaspoon of salt
A pinch of freshly cracked pepper

First, grab a bowl and mix the ricotta, flour, pepper, and salt together. Whisk those egg yolks lightly with a fork, pour them into the mix, and knead everything until you've got a dough.

(Pro tip: You can toss in about 1/2 cup of grated Parmesan, or even some chopped spinach if you're feeling fancy.)

If you want to be a bit healthier, you can totally swap in whole wheat flour instead.



Roll the dough out into long ropes—kind of like little sausages—and then just slice them into bite-sized pieces with a knife. Feel free to roll them between your palms if you want them to look extra cute. Drop them into a pot of boiling salted water. Once they float to the top, let them cook for just one more minute, then serve them up with whatever sauce you're craving.



I'll also be posting my oat gnocchi recipe once I get the photos organized.😍