Jiānbĭngguŏzi (煎饼果子)is a typical Tianjin breakfast. Jiānbĭng, or "pancake" is prepared with egg and cooked on a skillet, then topped with a guŏzi (果子)(commonly called in Northern China) or Yau Char Kwai(used in Southern China) or fried dough stick, drizzled with scallions, sesame seeds and sauces and rolled up, like a wrap.

Sourdough Chinese Crullers - Yau Char Kwai

1. Combine first the starter, water in a bowl, and then stir in flour until a dough forms. Cover with a plastic wrap and set aside at room temperature for 12-18 hours. Whisk together ammonia, potassium carbonate, baking soda and baking powder in a bowl. Pour in water and blend all together.
   
2. In a larger container, add in the sponge and flour. Pour in the mixture and stir them into a ball. Cover and allow to rest for 15 minutes. Set the dough on a greased work surface. Lightly press the dough into a flat rectangle and fold into three. Give it a quarter-turn to the right, cover and allow it to rest for another 15 minutes. Repeat folding and relaxing two more times. Now place the dough on a lightly oiled baking peel, press out the dough into a rectangle, about 5mm thick. Cover closely and chill overnight.
3. Next morning, remove the dough from the fridge and divide the dough into 3x1-inch long strips. At the same time heat up a heavy skillet half-filled with frying oil until 180C/350F. Lightly press together two strips, which are overlappingly to each other, holding two ends closely and low them into the hot oil. Fry and turn the dough sticks until golden brown. Drain and cool slightly. These fried dough sticks are very often consumed with congee or soya drink
   soya drink. Besides eating fried dough sticks with congee and soya drink, you can prepare a Jian Bing Guo Zi (Fried Dough Stick Wrap), a traditional breakfast in Tianjin and Beijing.

Jian Bing Guo Zi – Pancake Rolled With Yau Char Kwai

1. Mix together flours, water and salt until you have a well-combined and lump free mixture. Heat up a skillet, and brush with a bit of oil. Scoop 3-4 tablespoons of batter into the skillet. Tilt the pan with a circular motion so that the batter coats the surface evenly.
   
2. Pour 1/3 of egg over, sprinkle chopped scallions and sesame seeds. Cook the batter for 1-2 minutes. Turn and cook the pancake until golden brown. Place it on a serving plate and brush with the sauces. Center the Yau Char Kwai and wrap up. Repeat with the rest of the batter and egg.

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http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

I am a tea drinker and always try to incorporate tea, either black or green, oolong is my favourite though, into my baked goods whenever possible. This overnight spelt loaf, lightly sweetened with coconut sugar, is soft and tender with a buttery crumble topping--perfect for breakfast or afternoon tea snack.

1. Place all the dough ingredients in a mixer and mix everything until you have a smooth, stiff dough. Cover and leave it at room-temperature to rest for 2 hours.
2. Gently knead down the dough and shape into a loaf to fit a standard-size loaf pan lined with baking paper. Cover and leave overnight to rise in the fridge.
3. The loaf will have risen slightly after 8-10 hours. Take it out of the fridge and put it somewhere warm to carry on rising until it reaches the rim of the pan, 1 to 3 hours.
4. Place all the streusel ingredients in a bowl and rub everything together until the mixture resembles coarse crumbs. Place the streusel on the top of bread.
5. Preheat the oven to 200C/400F. Bake the loaf for about 40 minutes until nicely golden brown. Remove and cool on a wire rack for 5 minutes before turn it out to cool completely.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

A lightly sweetened yeast bread filled with homemade mango curd. Perfect to go with a cup of tea for a satisfying and delicious breakfast. Mango curd filling can be replaced with lemon curd or vanilla custard. If you fancy a richer bread roll, use cinnamon roll dough instead.

1. Combine flour, dried yeast, raw sugar, salt, warm milk, and butter in the bowl of a stand mixer. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary. Increase speed to medium and knead for 5 minutes until soft and elastic.
2. Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise in a warm, draft-free place until doubled in size, about an hour.
3. Grease a 6-cavity jumbo muffin tin with butter. Remove the towel or plastic wrap and gently punch down the dough. Divide the dough into 6 portions. Shape each into a ball. Cover with the damp cloth for 10 minutes.
4. Flatten each ball and roll into a disc. Place 20 grams of mango curd in the middle of the disc. Pinch the seams to seal. Place it in the muffin cup. Repeat with the rest of dough balls.
5. Cover with a towel or plastic wrap and let rise for 45 minutes at room temperature. Preheat oven to 190C/375F. Brush the tops with bread with egg. Bake the bread for 20 to 22 minutes or until golden brown and cooked through.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

Teff, which is grown in Ethiopia and used to make injera (the sourdough flatbread), is a super tiny grain with a long list of health benefits. Along with being gluten-free, naturally high in minerals and super tasty, teff also helps you lose weight because of rich copper and high fiber content. Feel free to use amaranth instead if you can't find teff around you.

1. Soak teff seeds in a saucepan filled with 350ml salted water over night. Drain and set aside.
2. Preheat the oven to 180C/350F. Line a 24x28x4cm baking pan with baking paper. Place drained teff seeds in a large mixing bowl together with quick oats, raisins, cashew nuts and chia seeds.
3. Melt coconut oil, maple syrup and cashew butter in a saucepan over low heat until well combined. Add in mashed bananas.
4. Pour the cashew butter-banana mixture into the teff mixture. Mix until well combined. Spread the thick mixture into the prepared pan. Smooth the surface and bake for 35-40 minutes until set. Remove and cool for 5 minutes.
5. Spread the blueberry jam onto the surface while still warm. Sprinkle the pistachios, cacao nibs and goji berries over. Gently press to adhere. Cool completely and cut into bars.
6. Store the rest, covered with a plastic film, in the fridge for about 1 week or several weeks in the freezer.

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These deliciously 'clean' breakfast cookies are wholesome make-ahead treats packed with oats, hazelnuts, emmer flour, flaxseed, almond butter, chocolate chips and lightly sweetened with maple syrup. Emmer flour can be substituted with oat flour or gluten-free flour mix to make this recipe gluten-free. Pour a glass of coconut milk, or brew a pot of steaming hot tea and enjoy!

1. Preheat oven to 190C/375F. Line baking sheets with parchment paper. Mix the hazelnut meal, flaxseed meal, rolled oats, emmer flour, baking soda, salt, and cinnamon until thoroughly combined.
2. Combine the almond butter, flaxseed oil, maple syrup, mashed banana, egg, and vanilla extract in a blender and process a few seconds until well blended.
3. Transfer the almond butter mixture to a large bowl and fold in the raisins and chocolate chips. Mix the oat nut mixture into the almond butter mixture. The dough will be thick.
4. Scoop up heaping teaspoons of dough and form into balls. Place the dough balls onto the prepared baking sheets, about 2 inches apart.
5. Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

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http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

These gluten-free seedy muffins make a great breakfast or snack, are actually perfect for any time of day. We even enjoyed it as dinner with a large plate of salad. You can of course bake these healthy treats without saffron, but a little saffron goes a long way. Barberries add tanginess, fruity aroma to these muffins and pair so well with saffron and clove. Dried cranberries or cherries would make a good substitute.

Vegan, Gluten Free, Sugar Free Saffron and Barberry Muffins

1. Place all the dry ingredients in a large mixing bowl. Mix well with a spoon.
2. Add in melted coconut oil, maple syrup and water and stir with a spoon until well combined.
3. Grease a 6-cup maxi muffin pan with a little melted coconut oil. Divide the mixture and flatten the surface with the back of a spoon. Leave it on the counter for at least 2-3 hours or overnight in the fridge, covered tightly with a plastic film.
4. Preheat the oven to 160C/320F. Bake the muffins in the middle of hot oven for 30 minutes until lightly golden. Remove and turn out onto an oven rack and bake for a further 15-25 minutes until crisp on the bottom. Cool slightly and serve.

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

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http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

Chewy, filling, and packed with natural energy, these oaty nutty muesli bars are made with immune-boosting bee pollen, coconut, almonds, chia, and honey. They are a good source of carbohydrates, protein, healthful fat and fiber. Take them camping, pack in lunch box or as breakfast on the go!

Coconut, Bee Pollen, Oat and Chia Muesli Bars

1. Preheat oven to 180C/350F. Place the coconut oil, honey and sugar in a small saucepan over low heat and cook, stirring, for 3–4 minutes or until melted and combined.
2. Pour into a large bowl and add the oats, coconut, bee pollen, almonds, chia seeds, dates and cinnamon and mix well to combine.
3. Spoon into a lightly greased 20cm x 30cm baking pan lined with non-stick baking paper. Flatten the mixture using the back of a spoon. Bake for 25 minutes or until dark golden. Set aside to cool completely. Lift the slice from the pan and cut into bars to serve.

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http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

Replace the regular milk with soya or almond milk in these stevia sweetened wholegrain pancakes suitable for people allergic to dairy and needing to limit sugar intake.

1. Place the ground einkorn, baking powder, salt, vanilla powder and stevia in a large bowl and whisk to combine.
2. Make a well in the centre, add the egg, mashed banana, soya milk and melted coconut oil and whisk to combine.
3. Preheat a large non-stick frying pan over medium heat. Brush the pan with coconut oil. Add ¼ cup of the batter and cook for 2–3 minutes each side or until puffed and golden. Remove from the pan and keep warm. Repeat with the remaining batter. Serve with maple syrup if desired.

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

A healthy and delicious breakfast on the run or lunchbox snack. These cookies are gluten-free, energy packed and lightly sweetened with an overripe banana and stevia.

1. Preheat the oven to 170C/340F, fan forced. Line two baking sheets with parchment paper.
2. Beat coconut oil with stevia powder, liquid stevia and salt until softened and fluffy. Beat in egg and mashed banana.
3. Stir in rolled oats, baking powder and chocolate chips until well combined. Scoop up heaping teaspoons of dough, and form into balls with your hands and place the dough balls onto the prepared baking sheets, about 1-inch apart.
4. Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from oven and allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

These soft, moist pumpkin bars are packed with protein and have all the fantastic Fall flavours. There is NO PROCESSED SUGAR, and they are also naturally gluten-free. Warm speculaas spice balances really well with the pumpkin and pumpkin seeds add extra crunch as well as healthy Omega-3 Fats. They would make a great filling breakfast on-the-go or a post workout snack. If you don't use agave syrup, just substitute with 70 grams of honey or maple syrup.

1. Preheat oven to 180C/350F. Grease a 15x26-cm baking pan with a little coconut oil.
2. Whisk together the pumpkin puree, applesauce, egg whites, agave syrup, vanilla extract, speculaas spice mix, baking powder, baking soda, salt and protein powder.
3. Add in rolled oats and pepita, stir well. Pour the batter in the prepared baking pan, level with spatula and bake for 40 minutes or until a wood skewer inserted in the centre comes out clean.
4. Remove from the oven, let cool for 10 minutes and transfer to a cooling rack to cool to room temperature. Cut with a serrated knife into 8 or 10 bars.

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

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These banana cookies are free of sugar and so healthy that you can even enjoy them with a glass of milk as the breakfast. Feel free to replace rolled spelt flakes with old fashioned oats and fresh stevia leaves with other sugar substitutes or honey.

1. Preheat the oven 160C/320F, fan forced. Line two baking sheets with parchment paper.
2. Mash overripe bananas and mix with rolled spelt flakes, skim milk, egg, vanilla and peanut butter. Fold in chopped fresh stevia leaves.
3. Place heaping tablespoon-sized batter onto the prepared baking sheets and cook for 20 minutes until lightly golden brown. Makes about 2 dozen of cookies.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Look for a different omelette recipe for the breakfast? Zucchini Omelettes are healthy, delicious, and simple to make. Use smoked salmon, or cheese instead if you have no leftover Milanese chicken in the fridge that needs to be used up.

• 3 Eggs
  
• 1 tbsp Water
  
• 150 g Zucchini, grated
  
• Salt and pepper to taste
  
• 1 tbsp Oil
  
• 80 g Leftover Milanese chicken, diced

1. Beat eggs and water in a bowl. Mix in grated zucchini and season with salt and pepper. Heat the oil in a small, non-stick skillet. When hot, add half the egg mixture and cook for 1 minute until the egg begins to set. Scatter evenly with half diced chicken.
   
2. Cook for a further 1-2 minutes, until the egg is golden underneath, and just set on top. Slide out onto a serving plate, folding it over as you go. Repeat. Serve the omelette with your favourite salad.

Zucchini Chicken Omelette