Recipe: Apple Crumble with Almond Paste and Granola

2 Hungry Birds - Sanne on December 6, 2024

Apple crumble is one of those cozy desserts that I just can’t get enough of, especially during winter and fall, when it’s cold outside. My recipe has almond paste, which tastes delicious together with the apples. In Denmark, I would use Danish marzipan (best marzipan in the world, if you ask me), but in the US I’ve found that marzipan is much too sweet and have too little almonds, so almond paste is a better bet.

The addition of granola brings extra texture and flavor, and I put it under the crumble topping so it doesn’t get burned. I’m using Tina’s Hungry Bird Eats granola with Cardamom and Cinnamon, which is perfect for this recipe, but you can use other kinds of granola too. Though I would recommend granola without chocolate and dried fruits.

Regarding apples, I would usually go for tart green apples, but when Tina and I made the video for this recipe, we only had red apples on hand. Turns out, they worked out nicely too.

Recipe: Apple Crumble with Almond Paste and Granola

Recipe by 2 Hungry Birds Course: Dessert

Servings

servings

Ingredients

US Metric

Crumble
1 ⅔ cups 1 ⅔ (200g) all-purpose flour
¾ cup ¾ (150 g) sugar
1 ⅓ sticks 1 ⅓ (10 tbsp, ⅔ cup, 150g) unsalted butter, cold and cubed
Pinch of salt
Filling
4-5 4-5 apples
2 tablespoons 2 sugar
1 teaspoon 1 ground cinnamon
4 oz 4 almond paste
½ cup ½ Cardamom + Cinnamon Granola

Directions

Prepare the crumble topping
Place the cold butter cubes in a mixing bowl. Add flour, sugar, and salt.
Rub the butter into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs. Set aside.
Prepare the apples
Peel the apples and cut into cubes.
Toss the apple cubes with the sugar and cinnamon until evenly coated.
Assemble the Layers
Arrange the apples in an even layer in a baking dish.
Scatter chunks of almond paste evenly over the apples.
Sprinkle granola over the almond paste.
Finally, spread the crumble mixture evenly over the granola layer.
Place the assembled crumble in the preheated oven and bake at 375°F (190°C) for about 45 minutes, or until the topping is golden brown and the apples are tender.
Serve while still warm. The apple crumble tastes delicious with a scoop of vanilla ice cream or a dollop of sour cream, Greek yogurt, or whipped cream.

Recipe Video

Recipe: Breakfast Banana Split with Greek Yogurt and Granola

2 Hungry Birds - Sanne on December 6, 2024

Kick-start your morning with a delicious twist on a classic dessert! Who says you can’t have banana split for breakfast? We’ve taken this beloved treat and turned it into a nutritious, energizing breakfast dish. Packed with fruit, yogurt, and a sprinkle of chocolate, this Breakfast Banana Split is a delightful way to satisfy your sweet tooth while fueling your day. It’s easy to make and even easier to devour, so please give this delicious breakfast treat a try.

Notes

You can customize this recipe with other fruits or nuts as you prefer.

For a dairy-free version, substitute Greek yogurt with a plant-based alternative.

If you want a little extra sweetness, consider drizzling a small amount of honey or maple syrup on top.

We are using the nut free granola from Hungry Bird Eats, but you can use any granola of your choice.

Recipe: Breakfast Banana Split

Recipe by 2 Hungry Birds Course: Breakfast, Dessert

Servings

serving

Who says you can’t have a banana split for breakfast? We’ve taken this beloved treat and turned it into a nutritious, energizing breakfast dish. Packed with fruit, yogurt, and a sprinkle of chocolate, this Breakfast Banana Split is a delightful way to satisfy your sweet tooth while fueling your day.

Ingredients

1 1 banana
3 tablespoons 3 yogurt
1 teaspoon 1 chopped chocolate
½ ½ peach, sliced
1-2 tablespoons 1-2 granola
5 5 raspberries

Directions

Peel and halve the banana: Cut the banana in half lengthwise and lay the two halves on a plate or in a shallow bowl.
Add the Greek yogurt: Spoon 3 tablespoons of Greek yogurt between the banana halves, creating a bed for the rest of your ingredients.
Add the peach: Dice the peach and add it on top of the yogurt. You can slice the other half of the peach and use it for decoration.
Sprinkle with Granola: Add 1-2 tablespoons of granola on top of the yogurt and peach. Feel free to add more if you desire a crunchier texture.
Add the Chocolate: Sprinkle the chopped chocolate over the top, letting it mingle with the granola and fruit.
Decorate with raspberries. Your Breakfast Banana Split is ready to be enjoyed! Dive in with a fork, a spoon, and a smile, and take pleasure in this wonderful morning treat.

Recipe: Deviled Egg Dip

2 Hungry Birds - Sanne on December 6, 2024

This dip is easy to make and brings all the flavors of deviled eggs in a scoopable, snackable form – perfect for gatherings or a quick treat! We are using the whole egg for the dip, not just the yolks, so the dip is lighter than a traditional deviled eggs filling and we are also adding a spoonful of Greek yogurt, creating a fluffier, slightly tangier bite. The dip stays fresh for a couple of days in the fridge, making it an ideal make-ahead option. Try it with smoked salmon and Hungry Bird Eats multi-seed crackers for a super delicious pairing!

Recipe: Deviled Egg Dip

Recipe by 2 Hungry Birds Course: Dips

Servings

small bowl

Ingredients

US Metric

3 3 eggs
1 tablespoon 1 Greek yogurt
2 tablespoons 2 mayonnaise
1 teaspoon 1 mustard (Dijon works best)
1 teaspoon 1 vinegar (apple cider vinegar, white vinegar or pickle juice)
1 tablespoon 1 fresh dill, chopped
Salt and pepper to taste
Paprika for garnish

Directions

Place the eggs in a small saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 10 minutes.
Drain the hot water and immediately transfer the eggs to a bowl of ice water. Let them sit for about 5 minutes to cool completely.
Peel the eggs and cut them into quarters.
Place the quartered eggs in a food processor along with the mayonnaise, Greek yogurt, and mustard. Pulse until smooth.
Add the vinegar, salt, and pepper, and pulse briefly to combine.
Transfer the dip to a bowl. Fold in the chopped dill. Sprinkle with paprika for a classic deviled egg look.
Serve with Hungry Bird Eats crackers, veggies, or baguette slices, and enjoy!

A perfect Pairing: Chocolate, Cheese, and Hungry Bird Eats

2 Hungry Birds - Sanne on November 1, 2024

Lately, I’ve been hooked on a new combo that might sound weird at first: chocolate, brie, strawberries, and Tina’s Hungry Bird Eats Rye+Sea Salt Crackers. This delicious treat provides just the right mix of crunch and salt, and somehow pulls this whole sweet-savory experiment together perfectly.

I know, chocolate and cheese might seem like a stretch. But trust me, this pairing, sits somewhere between a snack and a dessert, is totally addictive. Try adding a couple of crackers prepared this way to your next cheese board, or treat yourself to it as an afternoon pick-me-up. I’m using the 65% Ghana Methodical Coffee Collaboration from Lumineux, which is an artisanal chocolate brand from Greenville. The coffee-flavored chocolate goes exceptionally well with the crackers, cheese, and strawberries, but you can use any kind of chocolate you like.

Air Fryer Recipe: 10-minute Granola Apple Crisp

2 Hungry Birds - Sanne on October 27, 2024

Got an air fryer? Got 10 minutes? Got an apple? Then you have to try this recipe next time you’re craving something sweet. This single serving recipe transforms an ordinary apple into a warm, cinnamon-infused dessert that feels both comforting and gourmet. You can pair it with Greek yogurt, sour cream or vanilla ice cream depending on your mood, and sprinkle with your favorite kind of granola. We love Tina’s Hungry Bird Eats nut-free granolas, but any granola (especially the ones with cinnamon or gingerbread flavor) will do.

Don’t have an air fryer? No worries! You can easily prepare this dessert in your oven. Preheat the oven to 375ºF (190 degrees Celsius) and bake the apples in an oven-safe dish for about 15-20 minutes or until they are tender and slightly caramelized.

Shop Hungry Bird Eats granola:

https://youtube.com/shorts/1YzqoAma4es

Granola Apple Crisp – 10-minute air fryer recipe

Recipe by 2 Hungry Birds Course: 10-minute Meals, Dessert

Servings

serving

Got an air fryer? Then you have to try this recipe next time you’re craving something sweet. With its effortless preparation and minimal list of ingredients, this single serving recipe transforms ordinary apples into a warm, cinnamon-infused dessert that feels both comforting and gourmet. You can pair it with Greek yogurt, sour cream or vanilla ice cream depending on your mood, and sprinkle with your favorite kind of granola.

Ingredients

1 1 apple
1 tablespoon 1 butter
1 teaspoon 1 brown sugar
1 tablespoon 1 maple syrup
½ teaspoon ½ vanilla extract
½ teaspoon ½ ground cinnamon
A pinch of salt
3 tablespoons 3 granola
Greek yogurt or vanilla ice cream

Directions

Start by preheating your air fryer to 375 degrees Fahrenheit (190 degrees Celsius). This should take a few minutes, so while it’s heating up, you can prepare the apple mixture.
Peel the apple and cut it into bite-sized squares.
Melt the butter in a small pot over low heat. Stir in syrup, brown sugar, vanilla extract, cinnamon and salt.
Toss the diced apple in the butter mixture. Make sure the apples are evenly coated.
Place the coated apple pieces in the air fryer basket in a single layer. Try to avoid overcrowding to ensure even cooking.
Cook the apples in the preheated air fryer at 375 degrees Fahrenheit for 10 minutes. Halfway through the cooking time (around 5 minutes), gently shake or flip the apples to promote even cooking.
When the apples are done cooking, remove them from the air fryer and transfer them to a small plate or a bowl. Sprinkle the granola over the cooked apples and serve warm with a dollop of Greek yogurt, sour cream or vanilla ice cream.

The Summer Bliss Platter – Fruits, Berries, Seed Crackers and Chocolate Spread

2 Hungry Birds - Sanne on June 3, 2024

This is what we’ll be snacking on this summer! Putting together a delicious platter with seed crackers, chocolate spread and fresh fruit and berries is a great way to impress your guests or just treat yourself to something special. Start by laying out those crunchy rye crackers on a nice serving dish, then spread each one with a generous layer of rich, smooth chocolate spread. Now comes the fun part: top them with a colorful mix of fresh fruits and berries. Think juicy strawberries, sweet blueberries, tart raspberries, slices of kiwi, and crisp apple wedges. We have also added mini marshmallows because they look cute and taste divine with the chocolate spread. And talking about chocolate spread, we’re using the new Naked Classic Chocolate Spread from Blake Hill. It has no added sugar but gets its sweetness from pineapple juice and the richness from pure dark cocoa, so it’s a fairly healthy, plant-based, indulgence.

The seed crackers are the Rye + Sea Salt crackers from Tina’s brand Hungry Bird Eats. This flavor goes really well with fruits and berries, adding a pinch of salt and a bunch of yum to the platter. If you want to get fancy, add a few mint leaves, some edible flowers, fresh herbs and maybe a handful of nuts for a bit of crunch.

Recipe: Celery Root imitation “Whitefish” salad – Seed to Surf

2 Hungry Birds - Sanne on May 23, 2024

One of my favorite ways to use the Celery Root plant-based Whitefish from Seed to Surf is in a traditional whitefish salad. The smoked celery adds the same satisfying umami flavors that you find in a traditional whitefish salad, offering a similar texture and flavor profile without the need for actual seafood. This makes it a great option for vegetarians, or anyone looking to reduce their impact on the planet.

Notes

The salad is perfect for a light lunch, or as a snack, served with seed crackers or Danish rye bread. It only takes a couple of minutes to prepare, and it will last 3-4 days in the fridge.

You can turn the salad vegan by using plant-based mayonnaise and greek yogurt.

https://youtube.com/shorts/HOfFC81FQLw

Recipe: Celery Root imitation Whitefish salad – Seed to Surf Plant-based Seafood alternative

Recipe by 2 Hungry Birds – Sanne Course: Salads, Sides and small dishes

Servings

small bowl

Ingredients

2 tablespoons 2 Greek yogurt
2 tablespoons 2 mayonnaise
salt and pepper to taste
Juice from ½ lemon
1 tin 1 Seed to Surf Celery Root Whitefish, coarsely chopped
1 tablespoon 1 chopped dill
1 tablespoon 1 finely chopped yellow onion
2 tablespoons 2 chopped celery

Directions

In a mixing bowl, combine the Greek yogurt, mayonnaise, and juice from ½ lemon. Stir until smooth.
Season the mixture with salt and pepper to taste.
Add the other ingredients and gently mix all the ingredients until they are well combined and evenly coated with the dressing.
For the best flavor, cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
Serve the Celery Root Imitation White Fish Salad with your favorite seed crackers. Enjoy!

Recipe: Spaghetti with Olive Tapenade and Anchovy

2 Hungry Birds - Sanne on May 16, 2024

Whenever I’m in the mood for something quick and delicious, this pasta dish comes to mind. It’s incredibly simple, and once the pasta is done, the meal is ready in just a few minutes.

This recipe has become one of my staples over time, and I’m sure it could be one of yours too, because if you’re like me and always have anchovies, pasta, olive tapenade, garlic, and cheese in your pantry, you’re only 10 minutes away from a tasty dinner.

Notes

I use the olive tapenade from Spread-mmms, because the intense flavor goes very well with pasta. Furthermore, it comes with a little kick, which I really like.

When it comes to anchovies, it’s all about personal preference—coarsely chopped or fully mashed. I’m a blig fan of anchovies and I don’t mind larger chunks. The best kind for this dish are the flat, salted ones, darker and often sold in small jars or tins. The gourmet Cantabrian anchovies from Siesta are perfect for this dish.

Regarding pasta, I find that spaghetti works best for this recipe as it evenly distributes the cheese, but other pasta types can also be used.

Regarding cheese, most hard Italian varieties will do, but my top picks are Parmesan or Grana Padano.

You can also mix in a teaspoon of lemon juice with the pasta and other ingredients, and garnish with finely grated lemon zest. A sprinkle of chili flakes adds a nice touch of heat.

Recipe: Pantry Pasta with Olive Tapenade and Anchovy

Recipe by 2 Hungry Birds – Sanne Course: pasta, dinner

Servings

servings

Whenever I’m in the mood for something quick and delicious, this pasta dish comes to mind. It’s incredibly simple, and once the pasta is done, the meal is ready in just a few minutes.

Ingredients

Spaghetti
¼ cup ¼ olive oil
2 cloves 2 garlic
6 6 anchovy fillets
½ cup ½ parmesan cheese
1 tea spoon 1 olive tapenade
1 teaspoon 1 finely chopped parsley for garnish

Directions

In a large pot of boiling salted water, cook the spaghetti according to package instructions, but one minute less to avoid overcooking.
While the spaghetti is cooking, crush the garlic by placing the peeled garlic clove on a cutting board. Lay the flat side of a wide-bladed kitchen knife over the clove and press down firmly with the palm of your hand until the garlic is crushed.
Drain the spaghetti, but save a bit of pasta water in a cup.
Heat the olive oil in a large skillet over medium heat. Add the crushed garlic cloves and sauté until golden, but not browned, about 1-2 minutes.
Add the cooked spaghetti to the skillet with the anchovy oil mixture. Toss to coat the pasta evenly.
Add the olive tapenade, grated Parmesan cheese, and a few tablespoons of the pasta water to help create a silky sauce. Toss well to combine.
Add salt and pepper to taste. Be careful with the salt, as the anchovies and tapenade are already salty.
Divide the pasta between two plates. Garnish with finely chopped parsley and extra grated Parmesan cheese if desired. Serve immediately.

Recipe: Greek yogurt with strawberries, granola and chocolate

2 Hungry Birds - Sanne on May 15, 2024

Dessert or breakfast? We haven’t really decided but one thing’s for sure – it’s amazing! Greek yogurt, Tina’s Cardamom + Cinnamon granola, fresh strawberries, and a sprinkle of Dark Drinking Chocolate from Lumineux. Yes, drinking chocolate! Great for making hot chocolate during the colder months, but even better as a topping for yogurt and desserts all year round and a perfect way to level up any breakfast bowl.

Notes

If you don’t have the Drinking Chocolate powder from Lumineux, you can use any kind of grated dark chocolate. You can also use any granola of your choice, but we think the Cardamom + Cinnamon Granola from Hungry Bird Eats goes particularly well with strawberries and chocolate.

Recipe: Greek yogurt with strawberries, granola and chocolate

Recipe by 2 Hungry Birds Course: Breakfast, Dessert

Servings

serving

Ingredients

½ -1 cup ½ -1 yogurt
3-4 3-4 strawberries
2 teaspoons 2 Dark Drinking Chocolate – Lumineux
1 tablespoon 1 Cardamom + Cinnamon Granola – Hungry Bird Eats

Directions

Wash and slice the strawberries.
Spoon the Greek yogurt into a bowl, spreading it out evenly.
Sprinkle the granola over the yogurt. This will add a nice crunch to your bowl.
Arrange the sliced strawberries on top of the yogurt and the granola.
Sprinkle the Drinkking Chocolate powder over the yogurt.

Dumplings with Mama Teav’s Hot Garlic Chili Crisp

2 Hungry Birds - Sanne on May 6, 2024

Looking for a quick and tasty lunch or dinner? Here’s a great idea: Cook some of your favorite frozen dumplings. Drizzle with chopped scallions and Mama Teav’s Hot Garlic Chili Crisp. Done!

You have the option to pan-fry, steam, or boil the dumplings. While adhering to the instructions on the packaging is recommended, here are some general tips for preparation:

Boiling the dumplings: Bring water to a boil, add the dumplings, and cook until they rise to the surface and are thoroughly cooked.

Pan-frying the dumplings: This method yields a crispy base. Heat oil in a pan, arrange the dumplings, add a splash of water, and cover to steam. Once the water evaporates, allow the dumplings to fry until the bottoms turn golden. Ensure the pan is sufficiently hot before adding the dumplings to prevent sticking.

Steaming the dumplings: Utilize a steamer or makeshift steamer (a pot of boiling water with a colander on top, covered) to steam the dumplings until fully cooked.

About chili crisp

Chili crisp is a savory, spicy condiment renowned for its distinctive flavor and adaptability. Originating from Asian cuisines, it has garnered global popularity. Typically crafted from oil-infused chili peppers and crispy fried garlic, along with an array of aromatic spices, it delivers a richly flavored oil with crunchy textures and a heat spectrum ranging from mild to intense. Chili crisp is readily available in Asian supermarkets or online, with various brands offering diverse spice levels, ingredients, and flavor profiles.

You can either drizzle chili crisp over the cooked dumplings or utilize it as a dipping sauce. Some people blend it with soy sauce or vinegar to harmonize the flavors. One of my favorites is Mama Teav’s Hot Garlic Chili Crisp for its exceptional flavor straight from the jar. Alternatively, if chili crisp isn’t your preference, Karma Sauce Cosmic Dumpling Hot Sauce is another favored option. Both deliver heat without overwhelming, ideal for those with a moderate spice tolerance like mine.