Recipes (Keep comments in a separate thread!)

Prep: Apple (2x), cinnamon (for dusting), honey (2 tsp)
https://scontent-a-vie.xx.fbcdn.net/...50810247_n.jpg

I ate this about 40 minutes before my workout today as a second meal. My entire session was phenomenal because of it. Highly recommend.

This killer soup 🙏
http://lecheflja.dobrahrana.jutarnji...a-od-cvjetace/

Super simple—and honestly, it’s damn good. I'm obsessed. 🙏

Sicilian-style Octopus

What you'll need:

One medium octopus
Sea salt
3 bay leaves
1 tablespoon whole black peppercorns
A splash of red or white wine

2 hot chili peppers
1 onion
2 garlic cloves
675g cherry tomatoes or regular tomatoes
About 10 olives
About 10 capers
4 anchovies
1 bunch fresh parsley
Chicken or fish stock
Olive oil
Salt
Pepper

Grab a heavy-bottomed pot and fill it with water, salt, bay leaves, peppercorns, and that splash of wine. Bring it to a boil, then carefully dunk the octopus in (try to get those tentacles in first). Let it boil on high for about 10 minutes, then pull the octopus out and let it cool down for a bit.
Make sure you save all that flavorful liquid the octopus cooked in!



Heat some olive oil in a pot and toss in the sliced garlic, anchovies, and capers. Use a spatula to stir them around and break up those anchovies as they cook.

Now, throw in the sliced chilies, onion, and olives. Give it a little seasoning with salt and pepper. Chop up the octopus and add it to the pot. Then, slice those cherry tomatoes and scatter them in with everything else. Don't stir it too much just yet—just pour in two ladles of that octopus cooking liquid we saved earlier. Add enough stock to cover all the ingredients.

Let it simmer gently for about 35-45 minutes, giving it an occasional stir.
Finish it off by sprinkling on some chopped parsley and it's ready to eat.

3-Minute Prep Oven-Baked Trout

I make trout this way all the time—it’s such a delicious fish and honestly such a steal for the price. I usually pick mine up at the local farmers market, where they'll even clean it up for you right there at the fish stall.
Each piece is about 9 ounces, and it costs roughly $15 per pound.



Just rinse the cleaned fish under some cold running water and pat it dry with a paper towel. Rub it with salt both inside and out, then drizzle it with olive oil and a squeeze of lemon juice. You can toss in whatever other seasonings you like, though personally, I thought this was absolutely perfect just as it was! Lay it on some foil, cover it up, and pop it in the oven at 340 degrees for about 20 minutes.

Serve it with whatever sides you're craving; this time, I went with some skin-on boiled potatoes and a beet salad.

Unfortunately, I don't have a photo to share. However, I would highly recommend this to anyone who enjoys a slightly different flavor profile—especially if you're a fan of chicken and couscous.

Moroccan-Style Chicken with Couscous

About 14 oz of chicken (I used thighs, skin removed)
1 onion
1-2 tablespoons olive oil
A few cloves of garlic
2-3 medium carrots
A handful of pitted olives
Juice and zest from 1-2 lemons
Broth (chicken or vegetable)
About 7 oz of couscous
For the spices: coriander, cumin, paprika, cayenne, fresh parsley, cinnamon, nutmeg, and maybe a clove or two... (I'm sure you probably have most of these in your pantry already) 😉

For those who prefer a bolder, richer flavor, I suggest leaving the skin on the meat and searing it skin-side down first. If you do that, you might not even need to add any extra oil.
Alternatively, you could just leave one piece with the skin on and trim the fat off the rest.

1. Coat the meat with half of the spice blend and let it marinate in the fridge for a few hours. I usually find it's best to prep the meat the night before.
2. Sear the chicken on all sides in the oil, then carefully remove it from the deep skillet.
3. In that same pan, sauté the onion, carrots, and garlic, then stir in the remaining spices (save the fresh parsley for the very end) and fry briefly. Pour in the broth and add the olives.
4. Once the liquid reaches a boil, return the chicken to the pan and let it simmer for about 30-40 minutes (this depends, I guess, on which cut of chicken you chose).
5. When everything is cooked through, stir in the couscous, adding hot water as needed. Remove from the heat, then stir in the lemon juice, lemon zest, and finely chopped fresh parsley. Cover it up.
6. After about 5 minutes, fluff the couscous with a fork and perhaps add a bit more lemon if you like.

My family was a bit skeptical about the spice blend at first—especially the cinnamon, since they usually only eat that with apples, lol—but both the kids and adults ended up loving it.
I actually used lime as well, so feel free to swap it out; the acidity really helps bring a sense of freshness to the whole dish.
I've also tried making this without broth, and it's still quite tasty. 🙂

Tuna Steaks with Quinoa Salad

What you'll need:

4 tuna steaks
olive oil
juice and zest from 1 organic lemon
freshly cracked pepper
salt
1 cup quinoa
1 red bell pepper
1 orange bell pepper
1 chili pepper
1 red onion
150g fava beans or peas

First, toss those tuna steaks in olive oil and lemon juice. Sprinkle on some lemon zest and freshly cracked pepper, then let them marinate for at least an hour.

Boil up about 2.5 cups of water, throw in the quinoa, and let it simmer for about 10 minutes. Once it's done, take it off the heat and let it sit so it can fluff up nicely.



Chop up your onion and veggies and toss them into a bowl. Quickly cook the fava beans, stir in the quinoa, and mix everything together with the veggies. Drizzle with olive oil, add salt and pepper, and if you're feeling fancy, a splash of vinegar or more lemon juice works great.

Get a heavy-bottomed skillet nice and hot and sear the steaks for about 3 minutes per side. Serve them right alongside that quinoa salad.

If you can't track down fresh tuna steaks, no biggie—just mix some canned tuna straight into the quinoa salad instead.

Raw Kale Pesto



What you'll need:

250g kale
100g parmesan
50g walnuts
60ml oil
4 garlic cloves
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper

First things first, grab your kale leaves, give them a good wash, and chop them up into thin pieces—just make sure you get rid of those tough, woody stems! You can either give them a quick blanch in some salted water or just go totally raw (I’ve actually linked the method for the raw version in the title if you're curious!). Once they're prepped, just pat them dry with a paper towel. Don't skip this part, or the texture might get a bit weird!

Now, for the flavor boost: toss those walnuts into the microwave on high for about 2-3 minutes to toast them up. If you have more patience, you can just pop them in a regular oven at 350°F for maybe 10 minutes. Once they're toasted, throw them straight into the food processor along with the parmesan.

Next, add in your oil, garlic, lemon juice, and seasonings. Pulse everything together, then start adding the kale in small batches until it all turns into a beautiful, smooth mixture. Is it looking a little too thick? No worries! Just drizzle in a little more olive oil until it reaches that perfect consistency.

Seriously, this stuff is incredible tossed with some whole grain pasta. Give it a try! 🙂

Creamy Broccoli Soup



Here’s what you’ll need:

1 small head of broccoli
1 ¼ cups milk
¾ cup water
3 tablespoons olive oil
3 cloves garlic
1 small leek (or maybe just half an onion if you're feeling casual)
Salt and pepper (honestly, a pinch of ground cumin or nutmeg would be lovely too!)

First, heat up that olive oil and toss in your chopped leeks and garlic. Once they start to soften up and smell amazing, stir in your spices along with those broccoli florets, then pour in the liquid (the milk and water combo). You want to make sure all the veggies are completely submerged—if they aren't, just splash in a little more liquid depending on how big that broccoli head turned out to be.
Once it hits a boil, let it simmer for about 10 minutes until the veggies are nice and tender (just keep an eye on it so it doesn't overcook!)

Finally, just grab your immersion blender, give it a whirl until it's smooth, and you're done!

If you want to get fancy, feel free to top it off with some parmesan, a dollop of cream, or some toasted croutons—whatever your heart desires for a cozy bowl of soup.

If this isn't perfect for Rekra, I honestly don't know what is. 😁

Dried squash



25g dried squash
Tomato puree
Onion and garlic
Black olives
Seasoning: salt, pepper, basil

First, you just pour boiling water over the squash and let it sit for about 2-3 minutes until it plumps right up.

The sauce itself is super simple and quick—just sauté the onion and garlic in a bit of oil, toss in some chopped celery, and once that softens up, throw everything else in and let it simmer for a few more minutes.
I did a little extra work on the meatballs themselves, so don't follow my instructions too closely there!

So delicious! 🙂

To be honest, the calorie counts I found online looked pretty sketchy, so I decided to be a bit more thorough and
do my own digging.
Fresh squash has about 6g of carbs and 28kcal per 100g, and based on the raw ingredients, I calculated that the dried version has roughly 60g of carbs, 10g of protein, and 2g of fat—which puts it at about 300 kcal. That makes this meal around 75 calories, which feels much more realistic and actually makes sense for once! 🙂

Yogurt and Cottage Cheese Panna Cotta



What you'll need:

14 oz Greek or plain liquid yogurt
9 oz low-fat or fresh cottage cheese
5 fl oz milk (or extra yogurt)
1 packet powdered unflavored gelatin
Sweetener equivalent to 75g sugar
1 vanilla bean or about 4-5 drops of extract

First, soak the gelatin in 5 tablespoons of cold water and let it bloom. In another bowl, mix together your yogurt, cottage cheese, sweetener, and vanilla. Heat up the milk until it’s almost boiling, then whisk in that bloomed gelatin. Keep stirring with a whisk until the gelatin is totally dissolved, then pull it off the heat. Gently stir the warm milk into your yogurt and cheese mixture, then pour everything into individual glasses or small bowls.



Pop them in the fridge for a few hours to set. When you're ready to eat, top them off with some fruit compote or a sugar-free berry jam. 😁

Oat and Amaranth Bars

The Goods::
2 cups oats
1 cup amaranth
handful of dried cranberries
1 large banana
tablespoon sesame seeds
tablespoon flaxseeds
honey

Pop the amaranth in a pan until it puffs up like popcorn, then mash or blend the banana. Toss everything together, sweeten it however you feel like (I went with honey), and press it into bar shapes. Throw them in the oven at 300°F to dry out for about 15-20 minutes.
Fast, easy, and actually tastes good. Why overcomplicate things? 🙂

Carrot Cake - Miss. Ginger Bunny Hemp

Based on the recipe over at Gastrokomadi.



Get your 9-inch pan ready:

Grab about 4 medium carrots or maybe 3 larger ones—aim for around 9 to 11 ounces total.
Just the zest and juice of one organic lemon.
Just some orange peel and juice from organic oranges.
Fresh ginger root, peeled and grated (about 0.7 to 0.9 oz).
6 tablespoons of Ginger Bunny Hemp flour
120g ground hazelnuts
25g ground oats (I actually ended up skipping those myself)
Just three eggs.
Grab about 5 tablespoons of sugar—or just use whatever sweetener you're feeling that day.
Just two teaspoons of baking powder.
Just one teaspoon of baking soda.

For the dressing:

Mama or(g)anica orange juice.
Just a few spoonfuls of cottage cheese.
Just a few spoonfuls of heavy cream.
Just add a little stevia, some honey, or maybe a couple of tablespoons of powdered sugar.

Go ahead and preheat your oven to 350°F.
Zest up some lemon and orange, then just set that aside for a bit. You'll want to squeeze the juice from both into separate bowls.
Peel and grate some ginger and carrots. Toss those in with a bit of lemon zest and half of your orange juice. Save the other half for later—you’ll need it to soak the cake. Give everything a good mix and just let it sit for a bit.



Crush up some hazelnuts, then toss in some hemp flour, baking powder, and a pinch of baking soda. In a separate bowl, whip those eggs with sugar or your favorite sweetener until the mixture gets nice and frothy.
Mix the carrot base with your dry ingredients until everything is well combined. To finish it off, fold in the eggs gently—you want to be careful there so the cake stays light and airy.

Pour the batter into your pan and smooth out the top. Pop it in the oven at 350°F for about 25 to 30 minutes, or just until it hits that perfect golden-brown color. Once it's done, the top should feel firm to the touch, but you want the inside to stay incredibly soft and moist.



While the cake is in the oven, go ahead and whip up the glaze. The original recipe calls for mixing 250g of powdered sugar with some lemon juice, but I decided to switch things up and try my own version.
Whisk together some sweetener (or just a couple tablespoons of powdered sugar) with a few spoonfuls of fat-free cottage cheese, some heavy cream, and a splash of orange juice. Just make sure you whisk it well so you don't end up with any lumps.

Once you've got that cake out of the oven, go ahead and drizzle it with a bit of orange juice while it's still warm, then follow up with a white glaze. To finish things off, just sprinkle some fresh lemon and orange zest over the top.

Chicken Thighs & Drumsticks in a Rich Pastitsada-Style Sauce



Ingredients (serves 2):

1.1 lbs chicken thighs and drumsticks
17 oz canned tomatoes (whole peeled, diced, or crushed—whatever you have on hand!)
¾ cup red wine
5 dried prunes
3 medium carrots
1/2 stalk of celery (celery root works great too!)
1/2 onion, plus a few cloves of garlic
1 tbsp olive oil
Seasonings: salt, pepper, bay leaf, and paprika

First things first: grate the carrots, then chop up the rest of the veggies and those prunes. Make sure to peel the skin off the chicken.
Heat the oil in a pan and toss in the onion and garlic, then quickly add the carrots and celery. Give them a quick sauté before adding the meat to brown all sides. Pour in the wine and let it simmer until most of the liquid evaporates.
Pour in the tomatoes, stir in the chopped prunes, and if it looks a bit dry, just add enough water to cover everything. Season it well and let it simmer gently for about 30-40 minutes. Personally? I just tossed mine in an Instant Pot for 20 minutes to save some time!

Once it’s done, pull the meat out. You can leave the sauce chunky, or if you want it velvety smooth, give it a quick blitz with an immersion blender (totally optional!).

Serve this with whatever makes your heart happy—gnocchi, mashed potatoes, pasta, or even some roasted squash😍... It is honestly delicious! A little prep work, but it comes together so fast. 🙂
And hey, if there’s any sauce left over (which, let's be honest, rarely happens!), you can freeze it or keep it in the fridge to jazz up another meat dish later this week.

Look, this isn't even a real recipe. It’s just a quick reminder that sweet potatoes are absolute lifesavers when you need something fast. You just poke some holes in them with a fork and toss them in the microwave for about ten minutes—though that depends on how massive the potato is.🙂
Then just hit it with some salt. Some people swear by adding peanut butter... you can go the sweet route if that's your thing. Whatever works for you.

Personally, I chopped up some tomatoes (it was summer😁), parsley, and avocado to go with mine, but honestly, cottage cheese goes great with sweet potatoes too.

Buckwheat Porridge with Fruit and Nuts



Prep this for 2 servings:

150g buckwheat groats
1 large apple or 2 small ones
1/2 tsp cinnamon
3 tbsp raisins
5-6 dried apricots
2 tbsp hazelnuts
2 tbsp almonds
juice and zest from 1 orange ***
honey or your favorite sweetener



Cook the buckwheat in 300ml of water over medium heat. Once it’s cooked and has soaked up all that liquid, stir in your sweetener or honey along with the raisins, apricots, or whatever dried fruit you're feeling that day. Give it a mix and let it sit for a second.
Chop up the almonds and hazelnuts, slice the apple into bite-sized pieces, then juice and zest that orange.



Stir the orange zest and juice into the porridge, then toss in the cinnamon. Drizzle in the honey or your sweetener slowly and give everything a good stir. Finally, fold in the sliced apple and those nuts. You can eat this warm or cold—totally up to you.

***
Instead of using orange zest, juice, and extra sweetener, I often just use a tablespoon of Trader Joe's orange and kumquat jam. They don't pack their jams with much sugar—usually only about 10-20% sugar or agave—so it's a great shortcut. 👍

So, I was thinking about that Ottolenghi recipe—you know, the one with the chickpeas, tomatoes, and that toasted bread with pesto? It’s been sitting in the back of my mind like a catchy song you can't shake. Honestly, there's just something about how those flavors hit. It reminds me of those lazy Sunday afternoons when you aren't really in a rush to do anything, just sitting around with a warm bowl of something good. It's simple, really. Just hearty stuff that feels like a hug in a bowl. If you haven't tried it yet, you're seriously missing out on a little slice of heaven.



Enough for a group of 4 to 6 people.:

Ingredients:

Just one red onion, peeled and sliced thin.
Just one medium-sized clam, chopped up into thin slices.
Man, I just tried this tomato paste and it was honestly pretty terrible. Just total garbage.
Just two carrots. That’s it. Simple. Sometimes you just need the basics, you know? No fancy stuff, just straight from the produce aisle. It's funny how we overcomplicate everything else in life, but then you're just standing there looking at two carrots and thinking... yeah, this works. Simple is good.
Three stalks of celery. That’s it. Just sitting there. It’s funny how much space something so small can take up in your head when you're staring at it in the fridge. I was looking at them today and thinking about how we overcomplicate everything. We want the big feasts, the fancy dinners, the whole production... but sometimes life is just three stalks of celery and a quiet kitchen. It makes you wonder where all that extra energy goes, right? Anyway, just some random thoughts while I was prepping lunch.
Half a glass of white wine. Just one.
So, I was just sitting here thinking about those 4 1/2 ounces of clams... you know, that specific amount that feels like it should be enough, but then you realize how quickly they disappear once the garlic hits the pan? It's funny how measurements work sometimes. You think you've got a solid plan, and then everything just shifts. Anyway, just some random thoughts floating around my head today.
Just grab two or three bay leaves. Simple as that.
salt, pepper
Just one can of clams.
Maybe grab three or four slices of that crusty sourdough or a good baguette.
Just one spoonful of that spicy minced pepper. Simple, really.
Just one little bit of oregano... honestly, it’s crazy how much one tiny herb can change everything. It's like that one specific ingredient in a recipe that either makes the whole thing sing or just leaves you wondering what happened. Just one pinch, really.
Just one little tiny Timothée.
Just one bunch of fresh basil, chopped up.
You know, I was thinking about this the other day while I was messing around in my kitchen... there's just one kind of olive oil that I can't stand. It’s honestly pretty bad. It just doesn't hit the mark for me.
Just one can of whole tomatoes. That's it. Simple. Sometimes you don't need a whole pantry full of stuff, just that one single tin sitting there. It’s like when you're staring at a blank canvas or a quiet street in a small town—sometimes the simplest starting point is actually the best one. Just one can.
Four guys, all obsessed with that green pesto stuff.

Getting things ready:

First, you just take an onion and some fennel and sauté them together in some olive oil. Just let them soften up.

Then you just toss in two carrots—make sure they're peeled and chopped up good—along with three stalks of celery, chopped too. Grab a tablespoon of tomato paste and about half a spoonful of white wine to throw in there. Let it all come to a boil, then just turn the heat down and let it simmer.

Grab a can of whole tomatoes—make sure they've got plenty of juice in there—and toss them in. Then, just go by feel with the seasonings; I usually throw in a healthy spoonful of thyme, oregano, and parsley. Toss in two or three bay leaves, hit it with some salt and pepper, and add about four scoops of bouillon. Just let that all simmer away on low heat for maybe 30 minutes. It’s kind of like letting a slow song play out; you can't rush the flavor.

So, in the meantime, you’ll want to take that chickpeas—just strain them, give them a good rinse, and then go ahead and smash them with a potato masher. Personally, I don't like everything being a total mush, so I usually leave about half of the chickpeas whole while only crushing the other half. It gives it a better texture, you know?
Throw those clams in the broth and let them simmer for another five minutes.

So, here’s how you do it: just scoop everything into bowls. Stir in one little spoonful of pesto per bowl—don't go overboard, just a touch—then give it a generous dusting of basil. Serve it up alongside some big pieces of toasted bread. Simple as that.

The original recipe actually says you should toast the bread in the oven and then soak it right in the broth. We just ended up eating them side-by-side, honestly. Both ways are pretty delicious.

Clams with young green onions, cilantro, and lemongrass... served alongside some Israeli couscous tossed with peas and lemon. Sounds pretty good, right?



Ingredients (serves 4):

So, about couscous...

About a cup and a half of that Israeli couscous.
Just one small scoop of peas.
Three big bad guys... chopped mint.
Just one tiny little bit of grated lemon zest... honestly, it’s such a little troublemaker.
Two absolute villains... just two big, mean lemon juices.
Just one little bowl of chopped peaches.
Just two young onions, finely chopped.
salt, pepper
Four absolute villains... just four big, bad piles of shredded Parmesan.

PREPARATION:

So, first thing you gotta do is toss your couscous into a bowl and pour some boiling water right over it. Just let it sit there and chill for about five minutes. After that, grab a fork and give it a good stir—kind of like how you'd fluff up a pile of dry leaves—and if it feels a little too stiff, just splash in a tiny bit more hot water until it hits that perfect al dente texture.

Then just toss in the rest of the ingredients and give it a good stir. You really want to make sure everything is well combined, almost like how you'd mix a batch of heavy cream into coffee—just enough to get that perfect consistency.

For the fish:

Four clams, all perfectly cooked.
Just three stalks of lemongrass, all cleaned up and chopped into tiny little pieces.
Two guys, just sitting there with some chili peppers sliced up into chunks.
Two cloves of garlic, sliced up.
Just a little 1-inch piece of fresh ginger, sliced up into thin strips.
Three young onions, just sliced up into little rings.
Two absolute villains of the olive oil world.
Two limes, sliced into rounds.
salt, pepper

PREP:

Preheat your oven to 350°F.

First things first, you've gotta give the fish a good wash—inside and out. Then just grab some paper towels and pat it dry. It really makes a difference.

So, grab four pieces of aluminum foil—just rip them off the roll—and give them a light coating of oil. Just a little bit, really.

So, first thing you’ve gotta do is take a knife and make some light scores along the sides of the fish. Then, just lay each piece out on its own little sheet of foil. Simple enough, right?

Just finish it off with some lime juice, salt, and pepper. Simple as that.

So, you take your fish and stuff it with garlic, ginger, lemongrass, and some lime zest. Then, just take whatever filling you have left over and spread it all over the top before wrapping the whole thing up tight in foil. It’s kind of like when you're prepping a big Sunday roast—you want everything tucked in nice and snug so all those flavors really get to know each other while they cook.

Just pop them in the oven for about 25 minutes. Once they're done, let them sit there for maybe five minutes before you actually dive in—it helps everything settle, you know?

Not sure if this has been posted yet, but whatever, I'll just put it here...

Okay, so the absolute simplest, healthiest, and most delicious banana ice cream:

Ingredients: 2 RIPE bananas.
That’s basically it. 😁

Slice those 2 bananas into rounds, spread them out on a plate, and toss them in the freezer overnight (or just for a few hours). Throw them in the blender and whiz them until you get this thick, creamy "ice cream." If the blender struggles a bit—mine isn't exactly high-powered—just splash in a little milk.
And you're done!

Optional stuff: Toss a spoonful or two of cocoa powder in there for chocolate flavor, or maybe a scoop of peanut butter (haven't tried it yet, but it has to be amazing). If you want it sweeter, you could add some honey or a few drops of stevia extract, though if the bananas are ripe enough, you won't even need any of that.

Quick & easy soft banana cookies:

Ingredients: 1 banana, 1 cup of oats.

Mix these two together (mash it up really well), shape them into cookies with your hands, and lay them on parchment paper. Bake at 350°F for about 15-20 minutes. You can add chocolate chips (at least 70% cocoa), cinnamon, honey, or raisins if you want... personally, I find them too sweet already. The banana is plenty on its own if it's ripe, just like with the ice cream. 🙂

Not sure if anyone else has shared something similar. We’re big fans of blue fish in our house—we have it at least twice a week. Usually, it's sea bream. I try to avoid the air fryer whenever possible, so instead, I just toss cleaned, salted sea bream into a baking dish. I drizzle it with a bit of balsamic vinegar, a good splash of white wine, and then top it off with olive oil. I throw in a handful of herbs—bay leaves, rosemary, basil, parsley, sage, garlic... I actually ran out of basil recently because I used up my entire stash, so last time I just used oregano, which turned out fine. I crank the oven to 400°F, cover it, and bake for about half an hour. Honestly, it probably takes less than that. 🤷 I basically wing most of it. Once the fish is done, I pull it out and pour the juices over some sautéed chard and potatoes, adding a bit of garlic and salt. Last time I swapped the chard for broccoli and boiled potatoes, and it was great.
We eat trout pretty often too. I clean them, pat them dry, season them with salt, and roast them on a wire rack (always make sure there's a pan on the rack below so the juices don't drip all over the oven). The only downside is you don't get that crispy crust you get when they're floured and pan-fried. I use this same method for larger fish, too—just brush them with extra olive oil.

OAT AND DRIED FRUIT BARS



INGREDIENTS (makes 16 bars, about 5 x 6 cm each):

(all measurements are in US cups and spoons; you can find conversions here)

4 cups rolled oats

1 cup flour

1 teaspoon cinnamon

1 egg plus 3 egg yolks

1 cup unsweetened applesauce

3 large tablespoons of honey

1 teaspoon vanilla extract

1/2 cup chopped dried apricots

1/4 cup dried cranberries

1/3 cup goji berries

1/4 cup sliced or coarsely chopped almonds

INSTRUCTIONS:

1. Preheat your oven to 350°F.

2. Grease a 28x20cm baking pan or just line it with some parchment paper.

3. In a bowl, stir together the flour, oats, and cinnamon.

4. In a medium-sized bowl, whisk the eggs and yolks. Stir in the applesauce, honey, and vanilla, then fold in those apricots and berries.

5. Pour the wet mixture into the dry ingredients and stir everything together very gently.

6. Spread the batter into your pan, smooth it out, and sprinkle those almonds on top. Bake for 35 minutes. Make sure they cool down before you try cutting them.