|
EVENT // WORKSHOP // WILDPLUKKEN // 30 OKT // LEONIEK BONTJE
30 oktober 2019 // 19:00 inloop met koffie of thee en wat lekkers 19:30 begint de workshop tot ongeveer 21:00 // Door Leoniek Bontje https://de-buitenkeuken.nl/ Leoniek heeft het boek Wildplukken geschreven en gaat deze avond veel vertellen over wildplukken. Van recepten tot de medicinale werking van de gewassen. Inloop met een lekkere kop koffie vanaf 19.00, workshop start om 19.30 en duurt tot ongeveer 21.00. Meedoen kost 30 euro. Laat je deze avond inspireren door de natuur en al het moois dat het ons te bieden heeft! Aanmelden kan door een mail te sturen naar mica.coffeebar@gmail.com |
|
|
|
The banana bread has been there since the beginning. It’s everyone's favorite. To make the bread vegan use 2 flax ‘eggs’ and coconut yoghurt.
-3 large bananas -2 eggs (or 2 vegan flax eggs) - ½ cup agave - ½ cup of coconut oil - ½ cup yoghurt (or vegan coconut yogurt) - ½ cup shredded coconut - 2 cups of flour - ½ teaspoon salt - ½ teaspoon baking soda -optional: 1 teaspoon of cinnamon In a mixing bowl mix on medium speed the first 4 ingredients together till it becomes one smooth mixture. Mix in the yogurt and the shredded coconut. Fold in the last ingredients, it’s important not to overmix the last step. Grease your baking tin and pour in the banana bread mixture. We use a small cake/bread tin (18cm) to make it rise high, but any size will work. Let it rest for 10 minutes and put in a preheated oven, 170-190 celsius for 60 minutes. |
|
Homemade SweetsWe do our best to make something for everyones taste and needs. Plenty of gluten free and vegan options. Some are healthy and some are the real deal. Everything is homemade, made with the best bio products. Our best seller is our banana bread!
|
Blommers coffeeWe are proud to serve and work together with Blommers, a roastery from Nijmegen. Run by two brothers who have a real passion for excellent coffee. On the Mythos Grinder we have an espresso blend from Ethiopian and Brazilian beans. We also serve filter coffee made with a v60, we always have a single origin Ethiopian bean and one different one every now and then.
|
|
|
We are MicaAfter an endless dream about opening their own coffee bar in december 2015, the sisters Annemarie and Sophie, started Mica.
"We talked about it for hours, brainstormed, got inspired while living in Copenhagen. We both have a background in hospitality, love to bake healthy food and a passion for good coffee". |
|
|
