"I don’t know about you but I definitely have a sweet tooth. When I was a child my mum always told me to be careful with my teeth and not to eat too many sweets. These days I am a bit more careful and try to harness my obsession for sweet things.
Luckily in the summer I am able to exchange sugar for fructose. Yes, I am talking about fruit!
Living so high in the Austrian Alps we are limited to fruit. However, we get the luxury of grazing on fresh alpine mountain strawberries and the slow growing bilberries (many people know them as small blueberries).
Berries are amazing, they are rich in antioxidants and have so many vitamins that combining them in cakes or desserts I never feel too guilty eating them.
In our local town Lienz, Becca and I recently came across a huge pick your own strawberry field. Everywhere you looked there were beautiful, red vibrant strawberries. We took some baskets and could not stop ourselves filling them up! There is nothing better than a freshly picked, organic strawberry"
Summer here in Austria our strawberry season is nearly over but I can’t stop making these delicious strawberry flapjacks. The guests love them and they are super easy to bake.
For strawberry flapjacks you will need:
• 2 cups of fresh strawberries, if using frozen make sure they are defrosted ( cut in halves)
• 1 cup of oats
• 1 tbsp of Lemon juice
• ½ cup almond flour
• 1/4 tsp baking soda
• 1 tsp cornstarch
• 2 tbsp icing sugar
• 1/3 cup brown sugar
• Pinch of salt
• 6 tbsp coconut oil
In a bowl mix the strawberries, icing sugar, lemon juice and cornstarch together, leaving for few minutes to marinate.
In a separate bowl mix oats, almond flour, brown sugar, salt and baking soda. Pour the melted coconut oil on top and mix everything together.
The add the coconut oil mix into a small baking tray, press it evenly and pour the strawberries mix on the top.
Our oven at MoaAlm Mountain Retreat can be temperamental, so it always takes me different time to bake it. I would say I bake it for around 40 min in 180 C degrees oven. Once it’s nice and golden, allow it to cool and then put in a freezer for 1-2 hours.
For more berry recipes that we have foraged and then shared with our guests in the Austrian Alps, check out our Lemon Poppy Seed Cheesecake with a Strawberry Coulis or our Vegan Fruit Tart
If you want to join us in the summer for a holiday that involves yoga, hiking and the chance to sample some gorgeous plant based food, then check out our Alpine holidays in Austria