Name: Recipe: Breakfast Banana Split
Ingredients: 1 banana; 3 tablespoons yogurt; 1 teaspoon chopped chocolate; ½ peach, sliced; 1-2 tablespoons granola; 5 raspberries

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.

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.

Recipe: Baked Camembert with Savory Orange Marmalade

2 Hungry Birds - Tina on October 11, 2024

Baked camembert is a great addition to any cheese board, and it is particularly delicious paired with the savory orange marmalade from Spread-mmms which, in addition to orange, has notes of garlic, thyme, and olives.

Try to find a camembert that comes in a wooden box. If your camembert does not come in a box, you can bake it in a small oven-proof dish or wrapped in parchment paper. Serve it straight from the oven with multi-seed crackers to dip in the warm, creamy cheese.

Notes

In the photos for this recipe, we’re using Spread-mmms Savory Orange Marmalade but you can use any sweet or savory marmalade of your choice.

Depending on which flavors you’re after, you can also add a drizzle of honey, a couple of crushed garlic cloves, fresh herbs, or nuts.

Serve the camembert with Hungry Bird Eats multi-seed crackers or toasted baguette on the side, so you can easily scoop up all that delicious melted cheese.

https://youtube.com/shorts/wmDbzv38pj0

Recipe: Baked Camembert with Savory Orange Marmalade

Recipe by 2 Hungry Birds Course: Dessert, Snacks, Cheese

Servings

Camembert

Ingredients

1 1 camembert wheel (preferably in a wooden box)
1 tablespoon 1 olive oil
2 tablespoons 2 savory orange marmalade from Spread-mmms
Fresh herbs (suggestion: thyme, oregano or rosemary). Adjust quantity to preference.

Directions

Preheat the oven to 350°F (180°C)
If the camembert comes in a wooden box, remove any plastic or paper packaging and place the cheese back into the base of the box. If your camembert does not come in a box, you can bake it in a small oven-proof dish or wrapped in parchment paper.
With a sharp knife, score the top of the camembert in a crisscross pattern, allowing the herbs to infuse the cheese.
Drizzle the olive oil over the scored camembert.
Place the camembert (in its box or dish) on a baking sheet to guard against any leaking cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is turning golden on top and is melted and soft inside.
Spread the marmalade evenly over the Camembert, or serve it on the side.
Serve immediately with crackers or baguette.

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.

Recipe: Dragon Fruit Breakfast Bowl with Greek yogurt and granola

2 Hungry Birds - Sanne on July 23, 2023

Are you tired of the same old breakfast routine? Here is a new and delicious way to start your day. This delightful Dragon Fruit Breakfast Bowl with Greek yogurt and granola looks gorgeous and tastes divine. The recipe only has three ingredients but can be tweaked in any way you like.

Want something sweeter? Drizzle with honey. Want more fruit? Add berries, mango or young coconut. You can also replace the Greek yogurt with vanilla ice cream or coconut ice cream and serve it as a refreshing summer dessert.

We are using the nut free Cardamom & Cinnamon Granola from Hungry Bird Eats, which we think works particularly well with the dragon fruit flavor, but feel free to use any granola you like.

Recipe: Dragon Fruit Breakfast Bowl with Greek yogurt and granola

Recipe by 2 Hungry Birds Course: Breakfast, Dessert

Servings

servings

Ingredients

1 1 dragon fruit
10 tablespoons 10 Greek yogurt
4 tablespoons 4 granola
Fresh mint leaves (optional, for garnish)

Directions

Wash the dragon fruit under running water to remove any dirt or impurities.
Carefully slice the dragon fruit in half.
Using a melon baller or a small spoon, gently scoop out small, round dragon fruit balls from the flesh. Set them aside. Scoop out any remaining dragon fruit flesh.
Add 3 tablespoons of Greek yogurt to each of the the dragon fruit halves.
Now, it’s time to add those delightful dragon fruit balls to the yogurt bed. Carefully place them on top of the yogurt, arranging them in a visually pleasing pattern.
Add 2 tablespoons of Greek yogurt on top of the dragon fruit balls.
It’s granola time! Sprinkle your favorite granola over the yogurt and dragon fruit.
Garnish with fresh mint leaves and serve immediately.

Shop Hungry Bird Eats Granola:

Recipe: Healthy Banana Pancakes

2 Hungry Birds - Tina on July 13, 2023

My little boy had a long picky eating period and right until he turned one he completely denied using his own fingers to eat and he only wanted to eat from a spoon. When he started walking just a week after his first birthday he decided to be independent and wanted to do everything himself. It was a game changer for me, as I suddenly needed to rethink how to cook baby finger food instead of his usual soups and purees. His usual breakfast was yogurt or oatmeal and since that wasn’t good enough anymore I decided to make a healthier version of pancakes that was less sweet and had no added sugar. I added chia seeds, flax seeds and oats like I would do in his usual bowl of yogurt and I used very ripe bananas to keep the pancakes naturally sweet. My boy loved them right away and so did my husband:)

The recipe makes 5-6 small pancakes so double the portion if you are a big pancake eater.

Healthy Banana Pancakes

Recipe by 2 Hungry Birds – Tina Course: Dessert, Breakfast

Servings

5-6

pancakes

Ingredients

Dry ingredients
¼ cup ¼ (35 grams) whole wheat flour
¾ cup ¾ (100 grams) all purpose flour
2 teaspoons 2 (7 grams) baking powder
¼ cup ¼ (23 grams) oats
1 tablespoon 1 (8 grams) chia seeds
1 tablespoon 1 (10 grams) flax seed
¼ teaspoon ¼ salt
¼ teaspoon ¼ ground cardamom
Wet ingredients
1 1 egg (whipped)
2 2 ripe bananas
1 cup 1 milk
1 tablespoon 1 agave
For frying
1 tablespoon 1 sunflower oil

Directions

Combine the dry ingredients together in a small bowl
In a separate bigger bowl mix the wet ingredients together.
Slowly stir and combine the flour mixture into the banana mixture. The batter will be a bit lumpy.
Heat a pan on medium high heat and lightly grease it with oil. Use about 1/4 cup for each pancake. Turn the pancake until golden brown on each side and serve the pancakes while hot.

Recipe: Apple and Blackberry Pie

2 Hungry Birds - Tina on June 25, 2023

My good friend Estelle is an awesome baker. She is an expert in crust, and whether it is for a pie or for a quiche, she knows how to work the dough better than me. She once made this beautiful apple pie with blackberries, and it was the best that I have ever had. I got my hands on the recipe and I am now sharing it with you. I have to admit that I didn’t have enough apples at home, so this pie is more flat than what the recipe would be if adding the full amount of apples. It is however still good, we enjoyed it for Thanksgiving. If you want to skip the blackberries, add ½ pound of apples.

Recipe: Apple and Blackberry Pie

Recipe by 2 Hungry Birds – Tina Course: pies, baking, dessert

Servings

pie

Ingredients

Butter pie dough (double crust)
2 cups 2 unbleached all-purpose flour
¼ cup ¼ granulated sugar
½ teaspoon ½ salt
½ lb ½ (2 sticks) cold unsalted butter, cut into
¼ -inch cubes
¼ cup ¼ cold water, or as needed
Apple Blackberry Pie
1 portion 1 butter pie dough – double crust (see above)
2 lbs 2 apples (~5 large apples)
½ lb ½ blackberries
¾ cup ¾ sugar
2-3 tablespoons 2-3 all purpose flour (or 2 tbsp quick cooking tapioca). Estelle uses the Kraft brand tapioca.
1 tablespoon 1 lemon juice
½ teaspoon ½ ground cinnamon
¼ teaspoon ¼ salt

Directions

Preheat oven to 400F.
Peel, core and slice apples ½” thick.
In a large bowl toss all ingredients. Let stand for 10 minutes.
Line pie pan with crust, fill with fruit and dot top with butter.
Cover with top crust, fold under around the edges and cut vents.
Brush top with milk or cream and sprinkle with sugar and cinnamon.
Bake for 30 minutes. Reduce the heat to 350F and cook for another 30-45 minutes until the apple is tender when poked with a knife through vent.
Cool completely and serve. To serve warm re-heat in a 350F oven for 15 minutes. Can be kept for 2-3 days at room temperature.

Recipe: Cold Rhubarb Soup with Ice Cream and Figs

2 Hungry Birds - Tina on June 24, 2023

Tina: The first time I heard the term “rhubarb soup,” I couldn’t help but feel skeptical about whether it could possibly be a real, appetizing dish. I was introduced to this culinary curiosity by my Danish friend Anne. She’s the same friend who once mistook a toilet brush for a dishwashing brush while showing her American kitchen to her visiting mom – a mishap that hardly boosted her culinary credibility. Nevertheless, Anne surprised us all by proving she had legitimate skills in the kitchen. Not only did she serve an extraordinary main course, but she also followed it up with a dessert that was nothing short of amazing: rhubarb soup.

To say that rhubarb soup is one of the best desserts I’ve ever tasted would be an understatement. The soup was a harmonious blend of tartness and sweetness, offering a refreshing finish to a sumptuous meal. In fact, the experience was so delightful that I am seriously considering stocking up my freezer with rhubarb just to ensure I can recreate this mouthwatering dish out of season.

So, if you’re in search of a dessert that’s both refreshing and effortless to prepare, don’t hesitate to try rhubarb soup. The recipe is straightforward, and the end result is nothing less than heavenly. Even if you’re skeptical at first, like I was, this dish is certain to win you over with its unique, delicious flavors.

Recipe: Rhubarb Soup with Ice Cream and Figs

Recipe by 2 Hungry Birds – Tina Course: DessertCuisine: Denmark

Servings

servings

Indeed, rhubarb soup turned out to be one of the best desserts I have ever had, so hurry up and make this dish because it is wonderfully refreshing and really easy to make. I would even stock up my freezer with rhubarb so I can make this dish again, even when rhubarb isn’t in season.

Ingredients

Rhubarb Soup Ingredients
2 lbs 2 (1kg) rhubarb, , cut into
¾ inch pieces
8.8 oz 8.8 (250 grams) sugar
2 2 vanilla pods, flaked and vanilla beans scraped
10 oz 10 (300 ml) water
Caramelized Figs Ingredients
3 3 dried figs
½ tablespoon ½ butter
6 scoops 6 vanilla ice cream
6 sprigs 6 mint

Directions

Clean and cut the rhubarb into 3/4 inch pieces, and throw it in a pot with water, sugar, whole vanilla pods and scraped vanilla beans. Heat the mixture in the pot and let simmer for about 10 min.
Strain the rhubarb liquid (the ‘soup’) into a bowl, and transfer the rhubarb pieces that are retained (the ‘compote’) into another bowl, removing the vanilla pods. Let both bowls cool off in the refrigerator for a few hours or over night.
Cut the stems off the figs and flatten each fig so the stem is centered. Cut the figs into small “pizza slices” for a consistent look. Heat the butter in a small pan and sauté the figs for a few minutes or until browned. Transfer to a plate lined with paper towel.
Divide the cold rhubarb soup into six bowls or deep plates, and add the compote on top with a scoop of vanilla ice cream. Sprinkle with caramelized figs and garnish with a sprig of mint.

Recipe: Pannukakku – Finnish Oven Pancake

2 Hungry Birds - Tina on June 23, 2023

When it comes to making brunch, one of my simple pleasures is cooking something that looks and tastes great, but is really easy to make.

It’s hard not to love pancakes for brunch, but if you are like me, you prefer to start with a more savoury breakfast followed by a little something sweet afterwards as a dessert. Making traditional pancakes from scratch can be a little messy and time consuming, so I don’t make them often – and when I do, I make a big batch and freeze the extra. Yes, I have my lazy moments!

Our friends Filiz and Gregg invited us for a delicious brunch a couple of months ago. Filiz (who is a beautiful and very talented artist) baked a Finnish pancake for us, which I have never tried before. It was the most delightful pancake I have ever had. It looks and tastes amazing, yet it differs from traditional pancakes with a more custard-like and spongy consistency. I have since served this dish a few times for big groups of friends and it has always been a hit. It is such an easy dish to make that it would be a shame not to try and make it. Thanks Filiz for the inspiration.

Recipe: Pannukakku – Finnish Oven Pancake

Recipe by 2 Hungry Birds – Tina Course: DessertCuisine: Finland

Servings

servings

Pannukakku (Finnish Oven Pancake) looks and tastes amazing, yet it differs from traditional pancakes with a more custard-like and spongy consistency. I have since served this dish a few times for big groups of friends and it has always been a hit. It is such an easy dish to make that it would be a shame not to try and make it.

Ingredients

3 3 eggs
½ cup ½ sugar
1 teaspoon 1 salt
1¼ cup 1¼ all-purpose-flour
2 cups 2 milk
¼ cup ¼ butter

Directions

Preheat oven to 375 °F (230°C)
In a medium bowl stir together sugar, flour, and salt. Add in the eggs and milk. Use an electric mixer to beat until well-blended. The batter will be very thin (or at least thinner than traditional pancake batter).
Melt the butter in a small pot and spread/coat an oven dish; I use a 10-inch x 6.5-inch oven dish or a big quiche dish. Make sure to cover all the sides and then stir the remaining butter from the oven dish into the batter.
Pour the batter into the baking pan and bake for 30 minutes. It will puff up when baking, and flatten when cool.
Sprinkle with a little confectioner sugar for decoration and cut into squares or wedges depending on your oven dish and serve with maple syrup and fresh berries.