Vegan Christmas Candy

Vegan Christmas Candy

In Swedish we call it “knäck”.

It’s a common type of homemade candy consisting of syrup, sugar and cream cooked together, often flavored with chopped nuts. The closest equivalent thing to “knäck” would probably be butterscotch.

This is my absolute favorite Swedish Christmas candy! When the batter has been cooked together it is distributed into folded small paper molds where it can stiffen. The consistency can vary from soft almost like fudge, to very hard depending on the taste. Knäck is, possibly with a few other confectionery species, considered to be an important part of a Swedish Christmas celebration.

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Coconut & hazelnut butterscotch candy

  • 1 cup coconut sugar

  • 1/2 cup coconut cream (22% fat)

  • 1/2 cup oat cream or soy cream (13% fat)

  • 1/2 cup agave syrup

  • 1/4 cup chopped hazelnuts

Directions:

  1. Combine all ingredients except the nuts in a saucepan. Bring to a boil and then lower the heat and let it simmer for about an hour. You should see small bubbles all the time. If it stops bubbling, the temperature has gone too low.

  2. Stir from time to time.

  3. After about an hour you can do a test: Drop a drop of the butterscotch in a glass of cold water. If the drop solidifies it’s ready. If it flows out and mixes with the water, it needs to boil a little bit more.

  4. When the butterscotch is ready, add the nuts into the mix or sprinkle on top.

  5. Pour the butterscotch onto small paper molds or a parchment paper and let it sit in the fridge for at least 60 minutes. If you don’t use molds, let the butterscotch sit in the freezer for an additional 30 minutes before you cut it. Use parchment paper to wrap the candies.

Saffron butterscotch candy

  • 2/3 cup brown sugar

  • 1 cup soy cream (26% fat)

  • 1/2 cup agave syrup

  • 0,5 g saffron

  • 1/4 cup chopped pistachios

Directions:

  1. Combine all ingredients except the nuts in a saucepan. Bring to a boil and then lower the heat and let it simmer for about 40 minutes. You should see small bubbles all the time. If it stops bubbling, the temperature has gone too low.

  2. Stir from time to time.

  3. After about an hour you can do a test: Drop a drop of the butterscotch in a glass of cold water. If the drop solidifies it’s ready. If it flows out and mixes with the water, it needs to boil a little bit more.

  4. When the butterscotch is ready, add the nuts into the mix or sprinkle on top.

  5. Pour the butterscotch onto small paper molds or a parchment paper and let it sit in the fridge for at least 60 minutes. If you don’t use molds, let the butterscotch sit in the freezer for an additional 30 minutes before you cut it. Use parchment paper to wrap the candies.

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Enjoy!

Saffron chia pudding

Saffron chia pudding

Delicious and Christmasy chia pudding! Topped with sweet almond butter, coconut cream and granola.

Saffron chia pudding

Active time: 10 min. Ready in: 45 min. Makes: 4 portions.

Ingredients

Chia pudding

  • 2 cups oat milk

  • 6 tbsp chia seeds

  • 1 tsp vanilla extract

  • 0,5g saffron

  • 1 tbsp maple syrup

Sweet almond butter

  • 1 cup almonds

  • 0,25 cup maple syrup

Directions:

  1. Combine all the ingredients for the chia pudding in a big bowl.

  2. Stir well from time to time during the first 10 minutes, until the seeds have start to absorb the liquid.

  3. Put the chia pudding in the fridge over night or for at least 30 minutes.

  4. Blend the almonds and the maple syrup in a food processor until it reaches a nut butter like texture. Top with your favorite toppings, I used coconut cream, raisins, and granola!

Saffron chia pudding
Saffron chia pudding

Enjoy!

Magical Mylks - 3 ways

Three magical Mylks
Strawberry cashew mylk

Make your own plant milk flavored with chocolate, vanilla & strawberry!

Plant milks are delicious, nutritious and super easy to make! The only thing you’ll need is a blender and a nut milk bag.

Maca oat milk

Maca & Vanilla Oat milk

  • 1,5 cups oats

  • 1 tsp maca powder

  • 4 dates (without the pits)

  • 1 vanilla bean

  • pinch salt

  • 4 cups of filtered water

Directions:

  1. Blend all the ingredients in a high speed blender. You can put the whole vanilla bean in.

  2. Pour the milk through the nut milk bag, squeeze as much liquid as possible. Serve straight away and enjoy! If you store the milk, it is best stored in a glass jar or bottle in the fridge (about 5 days.)

Chocolate & hazelnut mylk

Chocolate & Hazelnut Mylk

  • 1,5 cups hazelnuts

  • 3,5 cups filtered water

  • 4 dates (without pits)

  • 2 tbsp raw cacao powder

  • 1 tbsp coconut oil

  • pinch salt

Directions:

  1. Blend all the ingredients in a high speed blender. (FYI: Hazelnuts do not have to be soaked because they don’t have enzyme inhibitors.) Blend until really smooth.

  2. Pour the milk through the nut milk bag, squeeze as much liquid as possible. Serve straight away and enjoy! If you store the milk, it is best stored in a glass jar or bottle in the fridge (about 5 days.)

Strawberry Cashew Mylk

Strawberry Cashew Mylk

  • 1,5 cups soaked cashews

  • 4 cups filtered water

  • 1 cup strawberries

  • 2 dates (without pits)

  • 1 tsp coconut oil

  • 1 tsp pitaya powder (optional, just for color)

  • pinch salt

Directions:

  1. Blend all the ingredients in a high speed blender. (If you have sensitive a stomach: soak the nuts overnight to give the milk a smoother taste and get rid of enzymes that are hard to digest. Rinse the nuts properly from the water that they’ve soaked in and blend with fresh water.)

  2. Pour the milk through the nut milk bag, squeeze as much liquid as possible. Serve straight away and enjoy! If you store the milk, it is best stored in a glass jar or bottle in the fridge (about 5 days.)

Magical Mylks - 3 ways

Enjoy!

GF + Vegan Banana Cake

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Ingredients

  • 1 chia egg (1 tbsp chia flour + 2 tbsp water)

  • 1/2 cup plant yogurt

  • 1/4 cup oat milk (use maple syrup instead if you’d like your cake sweeter)

  • 3 small bananas or 2 big (+ 1 whole banana for garnish)

  • 1/2 cup oat flour

  • 1/2 cup brown rice flour

  • 1/2 cup rolled oats

  • 1 lemon zest

  • 1/4 cup coconut oil

  • 2 tsp baking powder

  • 1,5 tsp xanthan gum

  • 1/2 tsp cinnamon

  • pinch salt

Directions

  1. Mix chia flour and water in a small jar or bowl and set aside. Make sure to mix well to avoid lumps.

  2. In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the yogurt and oat milk into the mashed bananas. If you want your cake slightly sweeter you can use maple syrup instead of oat milk.

  3. Mix in the baking soda and salt. Stir in all the other ingredients. Flours, rolled oats, chia egg, xanthan gum and coconut oil. Mix well.

  4. Pour the batter into a prepared cast iron pan (I use coconut oil and gluten free bread crumbs).

  5. Take a banana, cut it in half and place on top of the cake. Brush it with some coconut oil.

  6. Bake for 45 minutes at 375°F (190°C), or until a tester inserted into the center comes out clean. Let the cake rest for at least half an hour after you’ve baked it. The texture of the cake will change drastically once it cooled.

Cheesy kale chips

Cheesy kale chips

Kale chips, a super-snack! Easy to make with only a few ingredients, all that is required is big scoop of patience...

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Cheesy kale chips
Cheesy kale chips
Cheesy kale chips

Ingredients

  • 6-8 big kale leafs

  • 1 cup cashews

  • 1/3 cup water

  • 2 tbsp nutritional yeast

  • 1 tsp salt

  • 1/4 tsp bell pepper spice

  • pinch chili flakes

Directions

  1. Wash and dry your greens

  2. Remove the stem and tear the leaves into smaller pieces. How big you want the kale chips is up to you. I like them quite big

  3. Place the dry greens on an oven tray.

  4. Mix all ingredients for the cheese dressing by blending cashew nuts, water, nutrients and spices in a blender or food processor. If you are using a food processor, you will need to blend for a longer time than if you’re using a blender. You may also need to add some extra tablespoons of water

  5. When the dressing is blended into a smooth cream, pour it over the greens and massage it (with clean hands). Be sure to cover the whole kale leafs with dressing

  6. Then dehydrate the kale chips on 140°F (60-70°C) for at least 8-9 hours. Be sure to keep the oven door open so that there is an even flow of air in the oven. You can use a butter knife or any other wooden kitchenware to keep the oven door slightly open. (If you use a dehydrator, you can put it on 42 degrees for 10 hours.) Make sure the chips are completely dry before removing them.

Cheesy kale chips
Cheesy kale chips
Cheesy kale chips

Swedish Apple Cake Gluten Free + Vegan

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Hi guys! It's been a while since last. I've really missed being in the kitchen and sharing my recipes with you. But to be honest, blogging has felt kind of overwhelming lately. Like you guys probably know, I write this blog and share my recipes in 2 languages. I started out almost 3 years ago, and I was manly writing in English at the beginning. At that time 80-90% of my readers were from English speaking countries. But then I made two separate blogs and started to focus more on Swedish readers and today 70% of all the people who visits this site are actually Swedish!

Even though I love writing in English and connecting with you, from literally all over the world, Swedish is my native language and writing in Swedish takes a lot less effort for me. So what I've decided, since I really wanna continue both, is to be continuing to share my recipes here, in english, but it wont be any long posts with lots of extra information about techniques or ingredients or anything like that, simply just the recipes.

I hope you guys understand and still appreciate the recipes. If there's any questions you can ALWAYS leave a comment or just send me an email. I'll be happy to help if I can! And also, there's always this smart thing called google. Just one click away :P

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Vegan GF apple cake

  • 2 chia egg (2 tbsp chia flour + 6 tbsp water)
  • 1/2 cup applesauce
  • 1/2 cup plant yogurt
  • 1/4 cup rapeseed oil
  • 1/2 cup maple syrup
  • 2/3 cup oats
  • 2/3 cups buckwheat flour
  • 1/3 cup potato flour
  • 1 tsp cardamom
  • 1 tbsp cinnamon
  • 1 tbsp baking powder
  • 1/2 tbsp xanthan gum
  • pinch salt
  • 2 Aroma apples

Directions:

  1. Preheat oven to 374°F (190°C)
  2. Prepare the chia eggs by mixing the chia seed flour with the water in a small glass or bowl. Set aside for 5-10 minutes until a firm gel is formed.
  3. In a large mixing bowl, stir together all the wet ingredients. Add the chia mixture to the bowl and stir until well combined.
  4. In another bowl, stir together all the dry ingredients.
  5. Add the dry mix to the wet mixture. Stir while mixing it in, little by little. Use a glass pan with coconut oil or vegan cooking spray and dust with gluten-free flour (or breadcrumbs). Add the mixture to the pan.
  6. Cut the apples in thin slices and put on top of the cake.
  7. Bake for 40-50 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
  8. Optional: mix 1 tablespoon rapeseed oil with 1 tablespoon maple syrup and brush on top of the cake after half of the time has pasted.
  9. Let the cake cool completely before you cut it or serve it.
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Hope you liked it! <3

LOTS OF LOVE!