All that left-over Oatmeal…

The first couple of months of Dianna starting to eat porridges and oatmeal – Oh my Goodness did alot go to waste – and I really mean ALOT!

And not only because she threw it everywhere (but her mouth)… but also because she was a bit of a fussy eater and sometimes just didn’t want to eat breakfast.

(Mommy would of course cave and giver her a bottle… hence it went on for quite a while!!)

After starting daycare and her daycare mother giving me some much needed advice on her diet, I have started to be more strict and not offer her a bottle and of course she has started eating her porridge! Although sometimes my portionsize is still a bit off, and quite a bit is left.

I mostly make oatmeal, because it’s easy to make and (in my opinon) tastes great!

But I have since found some great recipes to make use of all that left-over oatmeal!

 

Leftover Oatmeal Buns

Yields: 10-12

3-4 dl of lukewarm water

Yeast

Salt

Leftover oatmeal

Raisins (sometimes I have it in the oatmeal already)

Vegetable oil

Flour (wholewheat or plain – up to you!)

Leftover-oatmeal buns. Tired of having all that oatmeal go to waste, because your baby's not eating it? Here is a great way to make use of it - bake some oatmeal buns for lunch! www.pennnylane.dk

Pour the lukewarm water into your baking bowl. (NB! It’s important that it’s lukewarm, as the heat helps activate the yeast so your buns rise!)

Add the yeast and stir until it’s dissolved.

Add the left-over oatmeal (and raisins)

Leftover-oatmeal buns. Tired of having all that oatmeal go to waste, because your baby's not eating it? Here is a great way to make use of it - bake some oatmeal buns for lunch! www.pennnylane.dk

Add the salt, oil and finally the flour

Knead until it has the consistency you want.

Let the dough rise for about 1 hour. (If you’re in a hurry less can do as well)

Make into small buns and bake at 180 degrees celcius for aprox. 20 min.

Leftover-oatmeal buns. Tired of having all that oatmeal go to waste, because your baby's not eating it? Here is a great way to make use of it - bake some oatmeal buns for lunch! www.pennnylane.dk

Dianna simply LOVES these with butter and cheese or simply just as they are.

A great and healthy snack for you and your child, especially if you bake them with some wholewheat flour or even rye.

And the best thing is – nothing’s going to waste!!!

Leftover-oatmeal buns. Tired of having all that oatmeal go to waste, because your baby's not eating it? Here is a great way to make use of it - bake some oatmeal buns for lunch! www.pennnylane.dk
YUM!!

Chocolate star

Baked chocolate star made in honor of Lughnasadh. For the recipe visit my blog at: www.pennnylane.dk

To celebrate Lughnasadh I wanted to bake something with my sister, who is visiting from England, to make it kind of a family-celebration this year.

She is a big fan of chocolate! and so is my husband, so we made a “Chocolate star”

Chocolate star baked to celebrate Lughnasadh. Se recipe on my blog: www.pennnylane.dk

Basically it’s like a cinnamon-roll, but made as a cake and with chocolate instead and it was delicious!!

Print Recipe
PenNnyLanes Lughnasadh Chocolate Star
Chocolate Star in honor of Lughnasadh
Baked chocolate star made in honor of Lughnasadh. For the recipe visit my blog at: www.pennnylane.dk
Course Sabbat
Prep Time 25 minutes
Cook Time 20 minutes
Passive Time 1,5 hours
Servings
people
Ingredients
Course Sabbat
Prep Time 25 minutes
Cook Time 20 minutes
Passive Time 1,5 hours
Servings
people
Ingredients
Baked chocolate star made in honor of Lughnasadh. For the recipe visit my blog at: www.pennnylane.dk
Instructions
  1. Turn your oven on to 180 degrees.
  2. Warm your milk on the stove to luke-warm and add the yeast.
  3. Then pour liquid butter and egg to the mixture and stir.
  4. Finally add the flour, sugar and salt and knead to a dough.
  5. Let the dough raise for aprox. 30 min.
  6. When your dough has risen, knead it through again and divide into 4 pieces.
  7. Roll out the dough pieces one at a time to a circle about 25 cm in diameter, and cover the first 3 circles with a layer of Nutella or other spreadable chocolate. The final piece is put on top to cover the 3 other layers.
  8. Let the dough rest again for about 20 min. this time.
  9. Now comes the fun part! When the dough has risen again, cut the cake out into 8 pieces, like on the picture. (It can be helpful to put a glas or something in the middle, so you cut it the same length). Now twist the sides like on the picture and press the ends together. When you’ve done that to all the pieces, let the cake rise (again!!!) for 20 min.
    How to twist the nutella-cake. See more info on my blog: www.pennnylane.dk
  10. Brush the cake (is that a real term??!) with milk or eggwhite and bake in the preheated oven for 20 min. (Very important not to bake it longer, as the chocolate won’t taste as sweet) Serve with a nice scoop of vanilla ice-cream or sourcream. YUM-YUM!
    Chocolate star baked to celebrate Lughnasadh. Se recipe on my blog: www.pennnylane.dk
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Auntie Nettie visiting from England. To read more about my family and pagan life, visit my blog at: www.pennnylane.dk
Auntie Nettie visiting from England.

Why did I choose the star shape for Lughnasadh? Well actually if you look a bit closer, it is an 8-pointed star, which for me symbolizes the wiccan wheel of the year, with 8 sabbats. You could also say that the eight-pointed star symbolizes north, south, east and west as well as the 2 solstices and 2 equinoxes.

The 8-pointed star symbolizes many different things for different cultures and religions.

What does it symbolize to you??

Signature from my blog: www.pennnylane.dk