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

IMG_4100.jpg

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...

IMG_3774-2.jpg
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

IMG_3224.jpg

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

IMG_3266-2.jpg

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.
IMG_3179-2.jpg
IMG_3257.jpg
IMG_3237-2.jpg

Hope you liked it! <3

LOTS OF LOVE!

Tuscan chickpea flatbread

Tuscan chickpea flatbread

Socca, Farinata or Cecina? This chickpea flatbread seems to have as many names as origins.

Anyway, it's extremely delicious and really easy to make! It's thin, crispy and made of only water and chickpea flour. You can eat it just as it is or top it with sun dried tomatoes and olives!

Tuscan chickpea flatbread
IMG_2182.jpg

The brilliant thing with this bread is that it is naturally gluten-free and completely vegan! If you want to make a double batch and make it a bit thicker, then it will be more like an oven pancake texture wise. Personally, I love to make it really thin and crispy!

Socca recipe

INGREDIENTS

Time: 45 min. Yields: 8 pieces. Use: 26 cm pan or 10 inch pan

  • 1 cup chickpea flour
  • 1 cup water
  • 1/2 tsp salt
  • 1 tbsp olive oil (plus 1-2 tbsp in the pan)
  • pinch of dried rosemary, oregano or chili flakes (optional)

DIRECTIONS

  1. Turn the oven 230 °C or 450°F.
  2. Mix all ingredients in a bowl, stir thoroughly. Let the batter rest for 30 minutes.
  3. Put the (empty) pan in the oven for 5 minutes.
  4. Take out the pan and pour the batter in to the pan. Let it bake in the upper part of the oven for approximately: 7-10 minutes. (Put on the grill function on the oven for the last 2 minutes if you want it extra crisp on top .)
IMG_2291.jpg
IMG_2278.jpg

Really make sure you let the batter rest for 30 minutes. It's crucial because it takes some time for the flour to absorb the water properly.

Socca is great to eat entirely on its own, but you can also flavor/garnish it with marinated olives or thyme. If you want to eat it more like a light dinner, you can eat some socca slices with a simple green salad and ice-cold kombucha. Yummy right?!

Tuscan chickpea flatbread

One last tip, do not forget to open a window or turn on the oven fan on maximum speed when you do this, we´re trying to imitate something that is usually cooked in a smoky street kitchen, so be aware of the thick socca clouds!! :P

Blueberry & millet porridge

Millet porridge is a healthy way to start your day. If you are looking for a warming and filling breakfast, this vegan, gluten free porridge, is it!

IMG_0045.jpg

I won't write a super long post about why you should eat millet, because honestly, I don't know a whole lot about it. I'm usually eating regular oatmeal whenever I eat porridge but recently I've started to eat warm porridge EVERY(!!) morning and therefore feel the need to mix things up a little. :P What I do know is that millet is a great source of magnesium and phosphorus, responsible for repairing body tissue and rebuilding cells in the body. It also taste wonderful, kinda like if rice, quinoa and potato would have a baby!

Blueberry & millet porridge
image3.jpeg

Blueberry & millet porridge with cinnamon pan seared banana

Time: 20 minutes, Yields: 2 medium portions

INGREDIENTS

  • 0,5 cup millet
  • 1,5 cups oat milk or your choice of plant-based milk
  • 1/2 tsp cinnamon and/or cardamom
  • 1/4 cup frozen blueberries
  • pinch fine sea salt
  • 1 tbsp vegan butter

Toppings

  • 1 tbsp almond butter
  • 1 banana + cinnamon and some vegan butter
  • an extra splash of oat milk, nuts, seeds, granola, berries... Whatever toppings you prefer

DIRECTIONS

  1. Rinse the millet, then place in a small pot with the milk, spices, blueberries and salt.
  2. Bring to a boil, then simmer for about 15 minutes. Stir in the vegan butter and a little extra milk if needed to make it creamy.
  3. In a saute pan over medium heat, add some vegan butter and melt. Add the cinnamon and stir to combine. Add the banana and cook until a light caramel forms. About 3-5 minutes.
  4. Serve with your fave toppings. (I used 2 dried figs, 1 tbsp almond butter, seed granola, cashew yogurt and the pan seared banana)
Blueberry & millet porridge
IMG_0048.jpg

I know that this breakfast bowl looks really luxurious. But the fact is that it doesn't take more than 15-20 minutes to make it! One thing that I always keep ready in my kitchen is homemade granola. If you wanna make one too I can really recommend this one.

IMG_0048-2.jpg

Enjoy!