Trifle with berry sauce, coconut yoghurt and granola

One of those desserts (aka weekend brekky or brunch) which looks very pretty yet is super easy to make. The perfect combo! All the different components can be prepared, and be ready to put together right before serving!

When it’s apple season, or rhubarb season you could make an apple compote or rhubarb compote - or a combination OR a fresh berry and rhubarb compote instead! Well you get my point, the “sauce” can be done in quite a few ways!

Trifle with berry sauce, coconut yoghurt and granola

4 portions

Berry sauce

250 grams frozen berries (for example raspberries and lingonberries)

2 Tbsp water

2 Tbsp chia seeds

1/2 tsp pure vanilla powder

1 pinch salt

For serving

2 1/2 dl / 1 cup coconut yoghurt, or any plant based yoghurt of your choice

2 dl / 0.8 cups granola (for example my Sweet buckwheat granola with parsnip or my Sweet date granola if you want to make your own), or just a mix or toasted nuts and/or seeds

freeze dried berries and berry powder (optional)

Dried flower sprinkles (optional)

How to

Put the berries and water in a saucepan, bring to a boil and let simmer for 5 minutes. Mix until a sauce using an immersion blender. Pour the sauce through a fine mesh strainer to remove any seeds (save the seeds and put in your next smoothie!). Add the chia seeds, mix using a spoon to avoid chia seeds from clumping, let cool.

Layer the berry sauce, coconut yoghurt and granola in 4 glasses. Garnish with freeze dried berries, berry powder and flower sprinkles. Serve!

Recipe was first published in The Gothenburg-Post/Två dagar

Cashew ice cream bites with crispy chocolate coating

Most times when I make “raw desserts” like these ones I use buckwheat in the base as I think it can get quite “heavy” and almost too filling if there is nuts and seeds in the whole thing. PLUS the toasted buckwheat gives a great crispy texture!

This goodies takes a bit of preparation or - more accurately - that you have time to do the cake the day before you’d want to serve/enjoy it. Mostly because the cake needs a good 8 hours or too so set in the freezer. The steps before though doesn’t take much time at all and aren’t tricky. So - let’s get baking right this second so that you could enjoy a bite or two (or 5) tomorrow!

Cashew ice cream bites with crispy chocolate coating

Makes 12

Chocolate layer

4 dl / 1.6 cups whole buckwheat groats

24 fresh dates, pitted

1 dl / 0.4 cups cacao, preferably raw

2 pinches sea salt

3 Tbsp light tahini *

Ice cream filling

3 dl / 1.2 cups cashew nuts, soaked for 2-4 hours

2 dl / 0.8 cups coconut milk or oat cream

10 fresh dates, pitted

1 tsp pure vanilla powder

1 pinch sea salt

100 grams frozen (or fresh if in season and locally grown) blueberries, thawed

25 grams freeze-dried berries, for example raspberries and strawberries

How to

Soak the cashews for 2-4 hours.

Pre heat the oven to 175°C / 350°F.

Put the buckwheat in a fine mesh strainer. Bring about 5 dl of water to a boil. Pour over the buckwheat, then rinse with cold water. Put the buckwheat on a baking tray, toast in the oven until dry and crisp - takes about 10-15 minutes. Stirr every now and then.

Mix the toasted buckwheat for a minute in a food processor. Add the rest of the ingredients and mix to a dough. You might want to add a bit more water if the dough feels too dry. Divide the dough in half. Roll the doughs, one at a time, in to thin “sheets” between two baking papers using a rolling pin. You want the sheets to be the same size as the bottom of a small baking tin which you’ll use to freeze the ice cream bites in. Put one sheet in the bottom of the baking tin (with a baking paper underneath). Put in the freezer for 30 minutes.

Rinse and drain the cashews. Mix with the rest of the ingredients - except the blueberries - until completely smooth using a blender. Pour 2/3 of the mix on top of the chocolate base. Add the blueberries to the blender and mix until completely smooth once more. Pour over the cashew base. Sprinkle over the freeze-dried berries. Put in the fridge for 2 hour. Take out, and finish by adding the second crispy chocolate layer on top, lightly press in down. Put back in the fridge and let sit over night.

Remove from the fridge and cut in to small pieces, to get the prettiest pieces it’s easiest to cut them straight out of the freezer - however I prefer to wait 5-10 minutes before serving. It’s THE BEST, trust me! Even though it’s reallyyyyy heard not to start eating them straight away…

HOPE YOU LIKE THEM!

*If you cannot find light one I’d suggest you’d use cashew butter instead, as a dark tahini will give to much flavour here - we want to get the “humble” flavour/quality wihich both light tahini and cashew butter have - unlike other nut/seed butters (which I LOVE too, but just not here).

Recipe was first published in The Gothenburg-Post/Två dagar

Sweet buckwheat granola with parsnip

I always have a batch of granola at home, I think it’s the perfect topping on yoghurt, smoothies and porridge - but also just as a snack! My granolas look different pretty much every time I make them as I tend to use what I find in my pantry at the specific time - both when it comes to flavouring, sweetening (if any) and the main ingredients in general!

This time I experimented and used parsnip as my sweetening (together with a couple of dates) - gives a really delicious flavour - try it for yourself!

Sweet buckwheat granola with parsnip

Yields about 1 liter

Ingredients

2 dl / 0.8 cups buckwheat groats (soaked over night or for at least 8 hours)

2 dl / 0.8 cups water

2 Tbsp cold pressed rapeseed oil

2-4 fresh dates (depending on how sweet you want it), pitted

1 tsp ground turmeric

1/2 tsp ground cardamom

2 dl / 0.8 cups steel cut oats *

4 dl / 1.6 cups mixed nuts/seeds of your choice

3 Tbsp chia seeds

2 parsnips

Add ins

2 dl / 0.8 cups mixed dried fruits/berries

1 dl / 0.4 cups coconut flakes

How to

Rinse the buckwheat thoroughly

Mix water, oil, dates and spices until smooth using a blender or an immersion blender. Chop the nuts is using any. Scrub the parsnips and finely grate them.

Pre heat the oven to 150°C fan / 300°F fan (if you don’t have a fan oven you can roast one tray at a time).

Mix all the ingredients in a big bowl using your hands, making sure it all gets covered in the date paste. Spread out on 2 baking trays. Roast in the oven until dry and crisp. Stir every now and then. Let cool and then add the dried fruits/berries + coconut.

Store in a glass jar with a lid. Stays well for weeks!

*In Swedish steel cut oats are “krossad havre”. If you cannot find steel cut oats/krossad havre you can use rolled oats/havregryn instead.

Recipe was first published in The Gothenburg-Post/Två dagar

Lentil cracker with seeds and rolled oats

A staple which can vary in so many different ways! Depending on what seeds or nuts + flour I have at home my crackers always look different. This one though, with red lentils, have become one of my absolute favourites! Why? The lentils make the crackers if possible even more crisp - try for yourself!

My favourite way to serve them is with some kind of spread - you find a few of my favourites when scrolling though my recipes here on my website!

Lentil cracker with seeds and rolled oats

2 small trays

Ingredients

1 dl / 0.8 cups red lentils, soaked over night or for at least 8 hours

1 dl / 0.8 cups pepitas or pumpkin seeds

1 dl / 0.8 cups flaxseeds

1 dl / 0.8 cups rolled oats

1 dl / 0.8 cups oat flour

1 1/2 Tbsp chia seeds

1 1/2 Tbsp psyllium husk

1/2 tsp salt

2 dl water

2 Tbsp cold pressed rapeseed oil

How to

Soak the lentils, then rinse. Mix all the dry ingredients and the lentils in a bowl. Bring the water to a boil, pour over the dry mix together with the oil. Mix until a dough.

Divide the dough in two. Roll out, until very thin, between two pieces of parchment paper. Put on two baking trays. Let sit on the kitchen counter for at least 30 minutes.

Pre heat the oven to 150°C fan / 300°F fan. Bake the two trays in the oven for 30 minuter, carefully then turn the whole cracker thing around and bake for another 10 minutes, until dry and crisp. Let cool and indulge!!

Recipe was first published in The Gothenburg-Post/Två dagar

Chocolate cranberry bliss balls with toasted sesame

Bliss balls is what I make when I crave something sweet but don’t want to make a whole cake. I use whatever dried fruits/berries (such as organic apricots, blueberries or mulberries) or fresh dates I have at home. Instead of oil I prefer to get my fat from tahini or any kind of nut butter as I like to use the WHOLE food, plus it’s adds LOTS of awesome flavour. Cacao is every so often in my bliss balls, and maybe some additional flavour such as cinnamon, blueberry powder or like here - cranberry powder! Then it’s the rolling left - coconut, toasted sesame seeds or nuts or berry powder all works perfectly!

These ones are my new favourites because A) they contain tahini which I love B) they are tangy thanks to cranberry powder and C) lightly crisp on the outside thanks to the toasted sesame seeds!

Hope you like them too! And please let me know your favourite bliss ball combinations!

Chocolate cranberry bliss balls with toasted sesame

Makes about 16

Ingredients

3 dl / 1.2 cups rolled oats

12 fresh dates, pitted

3/4 dl / 0.3 cups cacao, preferably raw

2 tsp cranberry powder

2 Tbsp light tahini

2-3 Tbsp water

1 Tbsp cacao nibs (optional)

a good pinch of flakey salt

For rolling

1 dl / 0.4 cups unhulled sesame seeds

How to

Mix the oats, cacao, cranberry powder and salt in a food processor. Add the dates and mix until crumbly. Add tahini and water to combine. Add a bit more water if necessary. Now you might want to add your cacao nibs. The batter should be a bit sticky as the oats will soak up the liquid when you let it sit for a moment.

Pre heat the oven to 175°C / 350°F. Spread out the sesame seeds on an oven tray and toast the seeds for 10 minutes. Let cool.

Form the batter in to about 16 balls. Roll in the sesame seeds. Store in the fridge or freezer - I like them best well chilled, pretty much straight from the freezer!

Cinnamon cookies with salty chocolate peanut butter

These little semi raw cookies are easy to make, pretty to look at and AWESOME to eat!!

I got the idea for these ones after yet another of my bliss balls-moments where I topped a cinnamon ball with a spoon of chocolate peanut butter. It was SO GOOD!

Here I’m using both almond butter (in the cookie) and the peanut butter (for the topping), but you could use either almond butter or peanut butter for both!

So, here’s my latest contribution to the world on yummy plant based treats, hope you like it!

Cinnamon cookies with salty chocolate peanut butter

Makes 16

Cinnamon cookies

10 fresh dates, pitted

1 Tbsp almond butter (or peanut butter)

3 dl / 1.2 cups rolled oats

1 Tbsp ground cinnamon

2-3 Tbsp water

1 pinch of flakey salt

Salty chocolate peanut butter *

1 1/2 dl / 0.6 cup unsweetened peanut butter crunchy (or almond butter)

1-2 Tbsp cacao powder, preferably raw

1/2 dl / 0.2 cups natural peanuts

1 Tbsp water (depending on how runny your PB is)

1 pinch of flakey salt

For garnishing

flakey salt

dried edible flowers (optional)

How to

Mix all the ingredients for the cinnamon cookies until you get a smooth dough, using a food processor. Add a bit more water in necessary. Form in to about 16 cookies, press down a small spoon in the middle of every cookie. Put the cookies on a plate.

Mix peanut butter, water, cacao and water until well combined. You might want to add a splash of water if the PB feels too thick. Add the whole peanuts and pulse until desired crunchiness.

Fill/top the cookies with the chocolate peanut butter using a small spoon. Sprinkle with flakey salt and dried flowers.

Put in the fridge, preferably for about an hour before serving.

Dig in and ENJOY!

* Make your own OR, you could also use the “Peanut butter chunky choco from” Urtekram. Super yummy and ready to go!

Chocolate peanut butter truffle bites

Might be one of the most heavenly chocolate truffles I’ve ever tasted. Very easy to make, with only a few ingredients and melting-in-your-mouth-kind-of-yummy. Any further description unnecessary - let’s get baking!

Chocolate peanut butter truffle bites

Makes 12

Ingredients

3 dl / 1.2 cups rolled oats

1 dl / 0.4 dl cacao (preferably raw)

1 tsp ground cinnamon

1 pinch flakey salt

12 fresh dates, pitted

1/2 dl / 0.2 cups unsweetened crunchy peanut butter

Frosting

8 fresh dates, pitted

3 Tbsp cold pressed coconut oil, room temperature

5 Tbsp water

1/2 dl / 0.2 cups cacao (preferably raw)

1 pinch flakey salt

How to

For the base: Mix oats, cacao, cinnamon and salt in a food processor. Add dates and peanut butter and mix until a sticky batter (I like when there are still some crunch to it so I tend to not mix until completely smooth). Add some more water if it feels too dry. Firmly press the dough in to a a small baking mold (covered with parchment paper). Put in the fridge.

For the frosting: Mix all the ingredients until completely smooth in a food processor. Spread out the frosting over the base. Put back in the fridge for an hour before serving.

Cut in to 12 pieces. Powder with extra cacao and sprinkle with salt before serving. DIG IN!

PS. Store in the fridge, or freezer (if any left…)

Recipe for Coop Sverige. Photo by Magnus Carlsson.

Savoury banana muffins with ginger and cinnamon

This a my twist on my beloved banana bread from my second cookbook The new green protein, in the form of a muffin! Moist, savoury and perfect to bring to your picnic, as snack or serve for weekend breakfast. For variation try adding berries to the batter before baking them!

Also, fo a even more savoury muffins add a handful of finely grated carrot or parsnip!

Savoury banana muffins with ginger and cinnamon

Makes 12

Ingredients

2 dl / 0.8 cups oat flour

2 dl / 0.8 cups buckwheat flour

2 tsp ground ginger

2 tsp ground cinnamon

1/2 tsp salt

1 tsp baking powder

1 tsp bicarbonate of soda

3 green bananas (as in not the most ripe ones)

3 Tbsp shia seeds

1 1/2 dl / 1 cup unsweetened oat mylk, or your choice of plant mylk OR water

1/2 dl / 0.2 cups cold pressed rapeseeds oil

How to

Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit.

Bring the oat mylk to a boil, remove from heat and mix with the chia seeds. Let sit for 10 minutes until you get a pudding, mix half way through to avoid the chia seeds from clumping.

Peel and mash the bananas with a fork.

Combine all the dry ingredients in a bowl.

Add the chia mix, banana and oil to the dry mix and stir until you get a sticky batter. Divide in to 12 muffin moulds. Bake in the oven for 30-35 minutes, until the muffins get all golden.

ENJOY!

Ps. Check if the muffins are ready sticking a toothpick in the center of the muffin, the toothpick should come out clean with only a couple of crumbs clinging to the sides when the muffins are done!

Loveable (raw)yum

This is my - semi raw - take on a Swedish classic called Kärleksmums. Chocolaty, slightly salty, sweet, crunchy, creamy and PACKED with plant based protein!

The recipe is from my second book The new green protein where I call them “Kärleksfulla (raw)mums”. That’s not all, it’s also my first ever recipe shared in a live television show! This very morning that happened! So, let’s just say that from this day on this cake will be quite special - not only because it’s yummy and works for as well fika as an afternoon snack but also because it reminds me to sometimes take a step back and enjoy the feeling of reaching milestones. And appreciating where hard work has taken me. Well done!

So, I’ll probably make another batch as soon as I get home (the friendly people at SVT enjoyed it all) and spend the rest of the evening with a couple of blankets, lit candles and all my new cookbooks that have finally reached me!

I know you wonder about the recipe. Here it comes!

Loveable (raw)yum

12 pieces

Base

2 dl / 0.8 cups toasted whole buckwheat *

1 dl / 0.4 cups pepitas

1 dl / 0.4 cups raw cacao

10 fresh dates, pitted

2 Tbsp cold pressed coconut oil

1-2 Tbsp water

Ganache

2 Tbsp cold pressed coconut oil

1/2 dl / 0.2 cups raw cacao

3/4 dl / 0.3 cups water

8 fresh dates, pitted

1 pinch unrefined salt

1/2 dl / 0.4 cups shredded coconut

How to

Mix all the dry ingredients until a fine crumble using a food processor, it’s nice to keep some of the buckwheat whole as that will give an extra crunch! Add dates, oil and water and mix in to a dough. Press out the dough in a small baking tray, put in the fridge.

Melt the oil on low heat. Mix all the ingredients for the ganache, except for the shredded coconut, until completely smooth. Preferably use a high speed blender if you have one - or continue mixing using a food processor - this might take a bit more time.

Spread the ganache over the base, sprinkle over the shredded coconut. the cake in the fridge for at least 20 minutes before serving. I even keep mine in the freezer as I love my bite properly chilled!

ENJOY!

• Toasted buckwheat: Put the buckwheat in a fine mesh strainer. Bring some water to a boil and then pour over the buckwheat. Rinse with cold water and let drain for a few minutes. Toast in a dry pan, on medium heat, until golden and crisp. Let cool. 

Recipe from The new green protein. Photo by Fanny Hansson.

Oat scones with tahini and mashed avocado

Photo by Agnes Maltesdotter

Scone love

Having a favourite scone recipe in the back of your head is a winner. In under half an hour you can have freshly baked bread for your weekend breakfast or brunch, something to go with your evening soup or - my fave - something to carry on your picnic in to the woods!

I find these ones to be the right combination of crumbly, sweet…and slightly addictive. They’re easy to make and I really think you should try them! I have this recipe as my base recipe and then sometimes change what flour I’m using depending on what I have at home/what flour that is available/to fit any allergies etc. I shared my Almond flour version of these scones over at my friends at Food Pharmacy - something to check out as well!

AND one last thing, these scones can also be served as a savoury dessert together with some coconut cream (or yoghurt) and a berry/fruit compote or chia berry jam! Delicious!

Oat scones with mashed avocado

6 servings

Ready in: 25 minutes

Ingredients
6 dl / 2 1/2 cups cups oat flour (or a mix of your favourite flours, I sometimes use 1/3 buckwheat flour or 1/3 almond flour)
1/2 dl / 0.2 cups rolled oats
1 Tbsp potato starch
1 tsp baking powder
1 tsp bicarbonate of soda
3 Tbsp chia seeds
1/2 tsp salt
a handful dried fruits or berries, such as organic mulberries and goji berries
5 Tbsp cold-pressed rapeseed oil
2 dl / 0.8 cups oat mylk, or any plant based mylk of your choice

For serving

1 ripe avocado, smashed in to a chunky spread

tahini

How to

Pre heat the oven to 175 degrees.

Mix all the dry ingredients in a mixing bowl. Add the oil and mylk and blend in to a sticky dough. Try not to kneed it, but only blending it together, this will give you more fluffy scones!

Form scones using two spoons and put on a baking sheet. Bake in the oven for about 15 minutes, until the scones are lightly golden around the edges.

Serve the scones straight from the oven, with some (lots of) tahini and smashed avocado. ENJOY!

Raw chocolate ganache

Raw chocolate ganache

Frosting for 1 cake

Ingredients

8 fresh dates, pitted

1/2 dl / 0.2 US cups cold pressed coconut oil

3/4 dl / 0.3 US cups water

1/2 dl / 0.4 US cups raw cacao

1 tbsp ground cinnamon

a good pinch of flakey salt

How to

Mix all the ingredients for the ganache until completely smooth in a high speed blender. Add more salt to taste.

Spread on top of any cake, for example my buckwheat base used in the recipe for my Tahini and caramel mousse truffles, and chill well before serving.

Tahini and caramel mousse truffles with raspberries

Carob is a seed that comes from a brown pod of a tree of the same name, originally from the Mediterranean. The flavour is a bit similar to cacao - but with a more caramel touch to it. Except from the great flavour it's said to have quite a few health benefits such as; containing good fibers and minerals, contains a good amount of antioxidants and the seed is also naturally low in fat. Carob can normally be found in well stocked food stores, health food stores and online. However, if you cannot get hold of any carob, raw cacao would work just as fine. 

I like the truffles best properly chilled - close to frozen. Therefore I tend to always store them (if there are any left that is...) in the freezer. Which is good to make sure they stay fresh for as long as possible anyway!

The combination of a sweet yet light base, decadent caramel mousse and a dark chocolate top layer with hints of goji berries is just a prefect combination - time to get baking!

 

Tahini and caramel mousse truffles with raspberries

About 16 truffles

Buckwheat and coconut base

2 dl / 0.8 US cups whole buckwheat, soaked for 8 hours or over night

2 dl / 0.8 US cups grated coconut

8 fresh dates, pitted

1 pinch sea salt

Caramel mousse layer

1/2 dl / 0.2 US cups light tahini

1 dl / 0.4 US cups coconut cream

1 ripe avocado

1 1/2 dl / 0.6 US cups carob powder (to be found in well stocked food stores, health food stores and online)

1/2 tsp sea salt

8 fresh dates, pitted

Chocolate layer

1/2 dl / 0.4 US cups cold pressed coconut oil

1 dl / 0.8 US cups cacao (preferably raw)

1 pinch sea salt

1/2 dl / 0.4 US cups goji berries

How to

Drain and rinse the buckwheat carefully. 

Mix all the ingredients for the base in a food processor until everything comes together and gets a smooth texture. Cover a small baking tin with plastic film. Press the dough into the tin. Put in the freezer. 

Peel and deseed the avocado. Mix all the ingredients for the mousse in a high speed blender until completely smooth (could also be done in a good food processor, but might take some more time). Spread out the mousse over the base, put back in the freezer. 

Heat the coconut oil on low heat, you want it to be liquid but not hot. Add the cacao and salt and whisk together. Let cool. Drizzle over the mousse layer, making sure every bit gets covered. Add the goji berries on top. Put back in the freezer for at least 1 hour. 

Take out the cake from the freezer 15 minutes prior serving. Cut in to smaller pieces. Serve topped with fresh raspberries and fresh mint.

Enjoy! 

Photo by Fanny Hansson. Recipe originally published in The Gothenburg-Post/Två dagar in August 2018.

Apple cake bliss balls with cacao nibs

Delicious small bites of - my take on - a soft and sweet Swedish apple cake! Inspired by my dear friends at Food Pharmacy I made these ones the other day when I wanted something sweet for fika (Swedish word for a time of day when you sit down/chill out/have a snack + cup of tea or coffee or some other drink maybe). And I am very happy with the result - natural sweet, nutty and nutritious ingredients flavoured with two of my favourite spices; cinnamon and cardamom cannot go wrong. So it wasn't much of a gamble to be honest.

Unlike most bliss balls these ones are soft - and almost kind of chewy. As the cashews are soaked before mixing the bliss ball batter, they are easier to digest (+ nutrients even more accessible)+ adds an extra creaminess to the balls. Now let's bake!

Apple cake bliss balls with cacao nibs

Makes about 20 bliss balls

Ingredients

2 dl cashew nuts, soaked for 1-2 hours in 5 dl water I 1 tsp unfiltered apple cider vinegar

2 dl steel cut oats

1 red apple, roughly grated

6 fresh dates, pitted

2 tsp ground cinnamon

1 tsp ground cardamom

2 tbsp cacao nibs (optional)

grated coconut for rolling

How to 

Drain and rinse the cashews. Mix with the rest of the ingredients, except for the cacao nibs, until a soft and smooth batter. Add the cacao nibs and pulse a few times. Form in to 20 balls, and roll in grated coconut.

Store in the fridge or freezer. 

Soft raspberry ice cream with whipped coconut cream and hazelnuts

A quick dessert, or why not a weekend breakfast och brunch. That's one of many clever things about nourishing food, you can have them at anytime from breakfast to dessert! Avocado is the secret ingredient which makes this quick ice cream irresistibly soft and creamy. Try substitute raspberries for blueberries, blackberries or a mix of you favourite berries!

And oh, if you can't find hazelnuts without skin in your grocery you can scroll down to find my tips on how to remove skin from hazelnuts (as it has the tendency to give a bitter taste we want to remove it). Plus tips on how to best deseed a pomegranate - knowledge you cannot live without!

Now, who wants soft ice cream in 15 minutes?!

Soft raspberry ice cream with whipped coconut cream and hazelnuts

Serves 4

15 minutes

Ingredients

3 ripe avokados

500 g frozen raspberries

1 tsp pure vanilla powder

4 fresh dates, pitted (use more for a sweeter taste)

Topping

1 1/2 dl / 0.6 US cups coconut cream

1 dl / 0.4 US cups pomegranate seeds

1/2 dl / 0.4 US cups toasted hazelnuts, skin removed 

2 tbsp cacao nibs

Fresh lemon balm

How to

Whip the coconut cream until fluffy. If you find it hard to get it fluffy you can let it sit in the fridge for about 30 minute, as that will make it more firm and easier to whip.

Thaw the raspberries for 5 minutes. Mix with the rest of the ingredients for the ice cream using a immersion blender, food processor och preferably high speed blender until SUPER smooth. Add more dates for a sweeter touch.

Divide in to 4 small (or 2 big if you're on that mood) bowls and top with coconut cream, hazelnuts, pomegranate seeds, cacao nibs and last but not least fresh lemon balm. Eat straight away!!

Toast and peel hazelnuts

Pre heat the oven to 175 degrees celsius. Put the hazelnuts on a baking tray and toast for about 10 minutes, until the skin starts to crackle. Let cool. Put in a clean kitchen towel and rub to remove the skin.

Deseed a pomegranate

Cut of the top crown and the bottom of the fruit. Now carefully cut the fruit from the top to the bottom, along the inner gentle ridges/fruit membrane which you are suposed to see once the top and bottom are removed. Normally you'll get about 6 cuts. Open the pomegranate, so that you get separate sections. Now you can easily deseed the pomegranate, using your fingers, preferably over a bowl. Remove any membranes that might come with the seeds.

This is a recipe that I created for Swedish vegan food magasin VEGO some time ago! Photo and recipe by me.

Almond and oat scones with coconut yoghurt and strawberry chia jam

If someone would ask me what my perfect weekend morning would look like I would probably mention these. It's something special with freshly baked bread, I think is has something to do both with the love someone out in to it, the taste, the texture AND the lovely smell it gives to the whole kitchen - and even apartment if you have a quite small place like myself. 

Anyway, before you scroll down and start tossing ingredients together I just want to write that except from serving the scones with coconut yoghurt and strawberry chia jam as I did here, they are also very delicious served with savoury toppings, such as avocado and sprouts! Well, that's all, let's bake! 

Almond and oat scones with coconut yoghurt and strawberry chia jam

8 scones 

Ingredients

200 grams oats

100 grams almond flour

2 tsp psyllium seed husk

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt 

0.5 dl / 0.2 cups cold pressed coconut oil

0.5 dl / 0.2 cups almond butter

3 dl / 1.3 cups unsweetened almond milk 

Strawberry chia jam

2 dl / 0.8 cups frozen strawberries 

0.5 dl / 0.2 cups water

2 tbsp chia seeds

For serving

Coconut yoghurt

fresh basil 

How to

Pre heat the oven to 235 degrees Celsius / 440 degrees Fahrenheit. Cook the strawberries in a small sauce pan with the water for a couple of minutes. Remove from heat. Mix until smooth using an immersion blender. Add the chia seeds to the strawberry sauce, stir and let sit for 30 minutes, stirring every now and then to avoid clumping. 

Mix 2/3 of the oats to a flour. Mix all the dry ingredients in a baking bowl. Mix the rest of the ingredients in to a smooth mixture, pour in to the mixing bowl. Fold everything together in to a sticky batter. Form in to 8 scones and put on a baking tray. Bake the scones in the middle of the oven for 15-20 minutes, until they get lightly golden and crispy. Let cool for a bit

Serve the freshly baked scones with coconut yoghurt, strawberry chia jam and fresh basil. 

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten, published 10th of February 2018. Recipes, styling and photo by me. 

Saffron scones with coconut yoghurt and fresh fig compote

Saffron scones with coconut yoghurt and fresh fig compote 

Makes 10 scones

Scones

4 dl oat flour 

3 dl buckwheat flour

1 tsp baking powder

1 tsp bicarbonate of soda 

1 tbsp potato starch 

1 tsp himalayan salt

1/2 gram pure saffron, ground 

1/2 dl organic raisins (or dried organic apricots, cut in to small pieces)

75 g cold pressed olive oil

3 dl oat yoghurt 

Fig compote

8 fresh green figs 

1/2 organic orange, freshly squeezed juice + zest 

1 tbsp honey 

1 tsp chia seeds (optional, for a thicker consistency)

1 pinch pure vanilla powder 

To serve

coconut yoghurt 

fresh figs 

How to

Scones: Pre heat to oven to 225 degrees Celsius. Mix the dry ingredients in a large mixing bowl. Mix oil and oat yoghurt, add to the dry mixture and combine quickly with a wooden spoon, the mixture should be quite sticky. 

Form in to 10 small scones, dredge with a bit of oat flour and put on a baking sheet. Bake in the middle of the oven for about 10-12 minutes, until scones are slightly golden and crisp on the top.

Fig compote: Wash and quarter the figs. Zest and squeeze the orange, put all the ingredients in a small saucepan and cook on medium heat until a compote, stirring all the time to avoid burning. 

Serve scones freshly baked with coconut yoghurt and fig compote. 

Happy holidays and lots of love! 

Recipe from a spread for Swedish food magazine Allt om Mat winter 2016. Photo by Jonny Lindh.

Cinnamon fried winter apples with nutty crumble

A sweet finish to your dinner. Sweet and juicy winter apples from the garden under a crumble made of fresh dates, almond flour and oats flavoured with vanilla powder and cardamom. Serve with a plant based yoghurt and some fresh lemon balm! 

This is a recipe my me for Swedish food magazine "Mitt kök" (My Kitchen) from last year. Foto by Fanny Hansson. 

Cinnamon fried winter apples with nutty crumble

6 portions

Ingredients

700 g winter apples

1 tsp cinnamon 

1 pinch himalayan salt

2 tbsp cold pressed coconut oil

Crumble

3 dl rolled oats

1 dl almond flour

1/2 dl almonds

1/2 tsk cardamom 

1/2 tsk pure vanilla powder

10 fresh dates, pitted

1/2 cold pressed coconut oil

For serving

2 dl plant based yoghurt, unsweetened 

fresh lemon balm or fresh mint 

How to

Pre heat the oven to 200 degrees Celsius. 

Core and cut the apples in smaller pieces. Fry in coconut oil, cinnamon and salt on medium heat until soft, sweet and fragrant.  

Pitt the dates. Mix all the ingredients for the crumble until crumbly in a food processor. Add the whole almonds in the end to get bigger nutty bites. 

Divide the apples in 6 small cake tins (or in one big cake tin). sprinkle over the crumble. Bake in the oven for 15-20 minutes, until the crumble is golden and crisp. 

Let cool for a couple of minutes. Serve with lemon balm. 

Tips and tricks! Make ahead. Fry the apples, mix the crumble and put everything together. Then just bake the tartlets before serving! 

Favourite cracker spreads

Seed cracker is one of my big obsessions. It's a staple in my kitchen and I make a batch every other week to make sure I always have some at home. I like them with a creamy avocado and sprouts for breakfast, as a side to a hearty salad or delicious soup, as a nibble during a party or just as they are. Nutty, crispy and yummy. No matter when they are served a creamy spread goes very well with them. And creamy spreads is just what this blog post is about. 

These two are easy to make, contains lots of nutrition and flavour AND can be stored in the fridge for quite a few days. Make a big batch and keep some for upcoming breakfasts, lunches, afternoon snack moments and dinners. Except from having the spreads on a crispy cracker they could also be served to a hearty salad or in your favourite wrap. 

* The cracker above is "Oat and walnut cracker" from my cookbook The new green salad.

Pea and cilantro hummus

250 grams green peas 

2 tbsp tahini (I prefer the light one here, made of raw sesame seeds instead of toasted) 

1/2 dl water 

1 big handful of fresh cilantro 

1/2 dl cold pressed olive oil

salt and pepper to taste

fresh or dried cilantro for garnishing 

Carrot and tarragon hummus

4 dl/320 grams cooked chickpeas

250 grams cooked/steamed/baked carrots

2 tbsp tahini (I prefer the light one here, made of raw sesame seeds instead of toasted) 

1/2 dl water

1 small garlic clove, minced  

1 tsp dried tarragon

2 tbsp cold pressed olive oil

salt and pepper to taste 

sesame seeds + cold pressed olive oil for garnishing  

How to

Green pea and cilantro hummus: Mix water and tahini until creamy using an immersion blender or food processor. Add the rest of the ingredients and mix until creamy. Salt and pepper to taste. Sprinkle with cilantro before serving. 

Carrot and tarragon hummus: Mix water and tahini until creamy using an immersion blender or food processor. Add the rest of the ingredients, except for the olive oil, and mix until creamy. Add the oil and mix to combine. Salt and pepper to taste. Drizzle with oil and sprinkle with sesame seeds before serving. 

DONE! 

Almond and apricot bliss balls with wintery spices

Sweet, tangy and chunky at the same time. This is my favourite seasonal bliss balls which I make with toasted almonds, dried organic apricots and all my favourite wintery spices. Make a big batch and store in the freezer - ready to be taken out and served whenever during the upcoming season! 

I make my own "wintery spices blend" that I use both for bliss balls like these but also in hot and cold porridge and hot drinks throughout the season. Try making your own (or use my "recipe" below), using your favourite spices, or by blends like "ginger bread spices" found in the grocery store. 

Almond and apricot bliss balls with wintery spices

Makes about 14 bliss balls

Ingredients

2 dl almonds (preferably toasted for extra flavour) 

1 dl oats (use gluten free if gluten intolerant)

1 dl shredded coconut

12 dried organic apricots

2 tbsp cold pressed coconut oil

2 tbsp freshly pressed orange juice (optional) 

1-2 tbsp almond milk or water (optional)

1 tsp ground cinnamon 

1/2 tsp ground ginger

1/2 tsp ground cardamon

1 pinch ground cloves

1 pinch sea salt 

How to

Pulse almonds, oats, shredded coconut and spices until coarsely chopped * in a food processor. Add the apricots and mix until crumbly, then add the coconut oil and orange juice and mix just until the mixture sticks together. You might have to add a bit of almond milk or water (especially if not using orange juice. This usually depends on how big/soft the apricot are)  to get it to stick together. You want to mixture to be slightly sticky. 

Form mixture in to balls and roll in shredded coconut. Place in the fridge and served slightly chilled - thats how I like them best! 

* I like having quite big bites of almonds in my bliss balls! You could also mix until a flour like mixture before adding your wet ingredients, this will give your bliss balls another consistency. 

Buckwheat chocolate bliss balls with blueberry and coconut

I really love almonds, nuts and seeds. As a snack, on top of a salad, on my morning porridge, mixed to a nut butter and in raw desserts. Nuts contain LOTS of greats nutrition, and they also contain a lot of fat. Good fat, but still, even good things can be to much. Therefore I like to sometimes use toasted buckwheat whenever I make raw desserts or bliss balls for afternoon snack. Buckwheat groats contains lots of great nutrition, but less fat then nuts and seeds. And also - the toasted buckwheat gives a delicious crunchy texture, and it's gluten free. 

So, I came up with a simple recipe for a perfect and delicious little ball with buckwheat instead of the commonly used nuts or seeds. This buckwheat bliss ball is the perfect “fika” but also a great afternoon snack. I made them the other day, during one of the retreats here in France this summer - and everybody loved them. The chocolate together with the blueberry is a really tasty combination. And the tiny bit of sea salt that I always add makes all the difference. 

A few things to have in mind is: add more cacao for an even more chocolaty flavor, add more blueberry power for even more of a berry taste, and more dates for a sweeter touch. Mix it until you make it - so to speak! 

Enough writing. So, here is the recipe for these little ones, hope you like them! 

Buckwheat chocolate bliss balls with blueberry

Makes about 20 bliss balls

Ingredients

2 1/2 dl dried whole buckwheat groats (buy toasted ones if you find in your store, then you kan skip the first instruction below on how to toast them yourself)

3/4 dl cacao 

2 tbsp blueberry powder 

A pinch of flakey salt 

10 fresh dates, pitted 

2 tbsp cold pressed coconut oil 

1-2 tbsp water

Shredded coconut for rolling

How to

Put the buckwheat in a fine mesh strainer. Bring some water to a boil and then pour over the buckwheat. Rinse with cold water and let drain for a few minutes. Toast in a dry pan, on medium heat, until golden and crisp. Let cool. 

Mix buckwheat, cacao and blueberry power until some of the buckwheat has been crushed. I like my bliss balls to have quite a few whole buckwheat groats left as I like the crunchy consistency, but you can also mix until a flour like consistency. Add dates, coconut oil and water, mix until a dough. You might want to add a bit more water to get the dough to stick together. 

Form the dough in to about 20 balls, roll in shredded coconut. Put on a plate and let chill in the fridge for at least 30 minites before serving. Allowing time in the fridge (or freezer if you cannot wait to dig in!) will make them even more firm and - if you ask me - even tastier!