It was exactly one year ago when I opened the doors of Vanelja and introduced it to the world for the first time. And in my very first blog post I then wrote:
“Nothing in Vanelja is permanent, no goals has been set. That makes it possible to grow to whatever direction life takes it to. It is exciting to see what kind of flowers will Vanelja bloom in when the fertilizers are freedom, passion and pleasure!”
And wow, what beautiful blossoms have I been able to witness during this first year! I have been just amazed by all the opportunities, connections and people life has sent through my blog.
During this year I have made great new friends from different parts of the world, I have also made 3 cook books (insane, I know! do not try at home), been featured in international media, websites and blogs, been picked by Instagram to their suggested users list, been nominated in the Saveur Food blog Award and actually winning the award in the Best-designed blog category. And then there are also some huge huge things I can’t yet talk about that have started to seed during this year.
So may I just say: Phew. And thank You. Thank you life, thank you dear You, thank you universe. I promise to continue following my dreams. And as Elsie De Wolfe said:
“I am going to make everything around me beautiful – that will be my life.”
And I’m also going to make lots of these delicious banoffee-muffins, which you should try also. They too taste like a dream.
- 1 ½ ripe banana
- 3 tbsp peanut butter
- ½ cup rolled oats
- 3 organic, free range eggs
- 1 tsp baking powder
Preheat the oven to 350 F degrees / 175 C degrees. Grease the muffin cups. Place all the ingredients into a blender and blend until smooth. Pour the mixture in muffin cups and bake for about 15 minutes. In the meantime prepare the caramel sauce and frosting. When muffins are ready, take them out from the oven and let cool. Spoon some frosting on top and pour on some caramel sauce. Serve and enjoy!
Peanut butter frosting:
- 1 can full fat coconut milk (kept in a fridge)
- 3 tbsp peanut butter
- 2 tbsp organic honey
- 1 ripe banana (sliced in small pieces)
Open the coconut milk can and scoop out the white thick paste in a bowl. Add peanut butter and honey. Whip until fluffy. Fold in the banana pieces.
- 7 tbsp coconut sugar
- ½ cup coconut milk
- 1 tsp vanilla extract
- a pinch of sea salt
Place the coconut sugar and coconut milk in a pan. Stir gently on a medium heat until the mixture is well mixed. Let the sauce simmer on low heat for about 15 minutes until the sauce starts to thicken. Remove from the heat and stir in the vanilla extract and salt. Store in a glass jar in the fridge and use within two weeks.
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