autumn vibes

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!

Golden milk Oatmeal

Golden milk Oatmeal

Cool weather calls for warming foods! Golden milk oatmeal is the ultimate winter breakfast!

Hi Guys! Golden milk oatmeal is just as epic as it sounds!
I made a pretty awesome breakfast last week and of course I'm gonna share it with you!

It's a pretty basic oat porridge that I topped with vegan coconut citrus yogurt, chai-spiced granola, frozen dates and of course my favorite milk!

Golden milk Oatmeal

INGREDIENTS

Oatmeal (super basic)

  • 1/2 cup water
  • 1 cup rolled oats
  • pinch salt

Coconut yogurt

Golden milk

  • 1 ½ tsp turmeric
  • ½ tsp ginger
  • ½ tsp cardamom
  • ¼ tsp cinnamon
  • ¼ tsp vanilla powder (optional)
  • pinch black pepper
  • pinch ground clove
  • 1 cup plant based milk

Toppings

  • granola
  • almond butter
  • frozen dates or figs
  • puffed quinoa

DIRECTIONS

  1. Boil water, oats and salt in small saucepan.
  2. Lower heat as it starts to boil. wish from time to time. The oatmeal will be ready within 5 minutes, take away from heat before, if you want the texture to be less firm.
  3. Use any yogurt and add lemon zest and juice for taste.
  4. Heat the milk and wish in the spices. Use a milk frother if you like.
  5. Top your porridge with your favorite topping or use the same as I did. I strongly recommend the frozen dates!
Golden milk Oatmeal
Golden milk Oatmeal

This breakfast has so many different textures and flavors and it will create a beautiful symphony in your mouth! You can of course follow a recipe like this to the point, but most of all I want to awaken your creativity and inspire you to create something awesome!

Golden milk Oatmeal

Thinking new thoughts and testing new ideas is good for the brain. Making a creative breakfast is the best way to start of the day! If you ever try yogurt on porridge don't forget to tag me! #happyhealthrecipes or #happyhealthblog. Kisses!

Vegan Pumpkin Pizza

Vegan Pumpkin Pizza

Pumpkin, avocado and pumpkin seed pesto makes this the most epic fall-inspired pizza ever!

It's homemade pizza night. My favorite. I don’t need to tell you that pizza is basically the world’s most popular food. It's simple to make, you can eat it with your hands and it's wonderfully delicious!

It's pretty cold now in Sweden and after a long day of work all I want to do is to come home, light some candles and make some cozy food to eat in the sofa while watching my favorite series. And what's better for a cozy night in than the most perfect food, pizza!

Vegan Pumpkin Pizza

Gluten free dough

  • 25g fresh yeast
  • 1 cup water at room temperature
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 cups GF flour blend + 1 tbsp psyllium husk

Pepitas pesto

  • 1/2 cup fresh Parsley
  • 1 cup of basil
  • 1/2 cup pepitas
  • 1/4 cup pine nuts
  • 1/4 cup finely grated vegan Parmesan cheese
  • 1/4 tsp kosher salt
  • 1/4 cup olive oil

Cashew cheese

  • 1 cup cashews soaked in 3 cups of water for at least 1 hour
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1 tbsp nutritional yeast
  • 2 tbsp water (optional)

Toppings

  • Hokkaido pumpkin
  • Chopped pistachios
  • Avocado
  1. Preheat oven to 400°F (200°C).
  2. Combine yeast, olive oil, salt and water in a small mixing bowl.
  3. Combine the gluten free flour and psyllium husk in a big mixing bowl. Make a well in the dry mixture. Add the water-yeast mixture and combine well. Work the dough by hand for about 5 minutes.
  4. Leave to rise for about 30 minutes to double size.
  5. Spread out the dough on a baking tray covered with baking sheet, forming it into a round flat pizza base – approx. 1 cm thick.
  6. Make the pesto by blending all ingredients in a high speed blender.
  7. Make the cheese. Soak, drain and rinse cashews.
  8. Place in a food processor, along with lemon juice, salt and nutritional yeast.
  9. Pulse for about 1 minute to combine ingredients.
  10. Add water if needed and process until completely smooth, about 2-4 minutes. Put aside in the fridge until serving. (this goes on the pizza after it's baked)
  11. Time to assemble the pizza. Spread out an even layer of pesto and top with slices of raw Hokkaido pumpkin. Use a mandolin and cut the slices about 5-8 mm think. You can cut some extra pumpkin and roast separately in the oven if you want some extra pumpkin on your pizza.
  12. Bake the pizza in the middle of the oven for 20-22 minutes.
  13. Add the raw cheese, chopped pistachios and avocado + extra pumpkin (optional) on your pizza before serving.
Vegan Pumpkin Pizza
Vegan Pumpkin Pizza

I love pumpkin everything! Pumpkin pie, pumpkin cookies, pumpkin muffins, pumpkin lattes… Haha, except pumpkin carvings, those are freakin awful! But this pizza is like a whole new element of pumpkin. Not the typical thing to put on a pizza... Sweet and savory is the flavor you'll find in this delicious piece of bread with toppings.

Vegan Pumpkin Pizza recipe gluten free

Not to say that you need a special occasion for pizza but this pizza is definitely festive enough to serve at a dinner party! It's so vibrant and full of colors! If you're not a fan of pumpkins, they could also be substituted with beets!

Grain free Vegan Banoffee cream pie

A festive holiday dessert that will make your taste buds sing! Your guests won't believe you when you tell them it's completely vegan & gluten free!

Grain free Vegan Banoffee cream pie

Holiday Season is here! We don't celebrate thanksgiving in Sweden but since more than 40 percent of my readers live in Canada and the U.S. I decided to make a really delicious treat for all of you guys!

I've made Banoffee cream pie before, but this one is a  tiny bit different... The crust is grain-free and the filling and toppings are pretty much raw... This pie looks really mouthwatering and over the top when you're serving it but doesn't really take a lot of time or skills. The only equipment needed is a food processor and an oven. :)

Grain free Vegan Banoffee cream pie
Grain free Vegan Banoffee cream pie

The crust is completely grain free but will taste perfectly buttery and sweet just as a regular cookie crumb crust... The toffee/caramel is sweet and salty made from nut butter, tahini and dates! Pretty awesome huh?! :P Top that with some sliced banana and whipped coconut cream and voila! Dessert is ready!

Grain free Vegan Banoffee cream pie

INGREDIENTS

Time: 1 h. 6 huge or 12 small servings, use a 30 cm rectangular pan or a round 20 cm spring form.

Crust

  • 1/4 cup ground flax seeds
  • 1/2 cups almond flour
  • 1/4 cup coconut flakes
  • 1/4 cup ground cashews
  • 1/4 cup buckwheat flour
  • 1 tbsp cinnamon
  • pinch fine sea salt
  • 1/4 cup maple syrup
  • 2 tbsp coconut sugar
  • 1 tbsp. coconut oil, melted

Caramel

  • 1 cup dates, pitted
  • 1/2 ripe banana, mashed (optional)
  • 1/4 cup smooth almond butter
  • 2 tbsp tahini
  • 1/4 cup coconut cream
  • 1/4 cup melted coconut oil
  • pinch salt

Topping

  • 1 (400 ml) tin of coconut cream
  • 1-2 medium, ripe bananas, thinly sliced
  • 2 tbsp toasted coconut chips

DIRECTIONS

  1. Place the tin of coconut cream, for the topping, in the fridge overnight (24 hours is ideal) so that the cream separates and sets on top.
  2. Preheat oven to 325°F or 160°C.
  3. Combine the ground flax seeds, almond flour, ground cashews, buckwheat flour, cinnamon, salt, and coconut sugar in a large mixing bowl. Stir well. Then add the maple syrup and coconut oil, and stir to fully incorporate (you made need to use your hands if it gets too dry).
  4. Grease a 20cm (8-inch), loose-base, tart tin. Spread out dough in the pan.
  5. Place in the oven to bake for approximately 25 minutes until turning golden around the edges, then turn the oven off and let the crust sit in there until cool.
  6. For the caramel, blend dates along with all remaining caramel ingredients. Blend until completely smooth, using the tamper to press down the ingredients.
  7. Spread the caramel over base. Refrigerate for 1 hour or until set.
  8. Remove pie from tin and place on serving plate. Cut banana slices and place on top of caramel.
  9. Without shaking the can of coconut cream, remove from fridge and open. Carefully, spoon out the thick cream that has set on top and place in a mixing bowl. Using a whisk or electric beaters, whip cream until peaks form. Spoon on top of the banana and sprinkle with toasted coconut chips. Serve immediately.
  10. Store in fridge.
Grain free Vegan Banoffee cream pie

Banoffee cream pie is a really naughty looking dessert. I seriously can't watch these photos without my mouth watering!

You can make this pie in a round tin if you like. But I really loved the look of this rectangular pie! I used a 12 x 5 inch (30 x 11,5 cm) rectangular baking pan. Make sure to find a really good and fluffy coconut cream for this one! I would suggest a coconut cream with some stabilizing agent like guar gum, it’s commonly used to thicken coconut cream and cause it to stay emulsified.

Grain free Vegan Banoffee cream pie
Grain free Vegan Banoffee cream pie

Happy Thanksgiving everyone!

Banana split Oatmeal with roasted almonds

Split the banana in half and carefully braise it in some maple syrup, coconut oil and cinnamon...

This is a real luxury breakfast meal! It's a mix between the fried banana that you get with ice cream at Chinese restaurants and a very simple yet delicious oatmeal. I topped it off with some roasted almonds and a vegan Nutella!

Banana split Oatmeal with roasted almonds

Banana split Oatmeal with roasted almonds

Time: 20 minutes, Yields: 2 medium portions

Ingredients

  • 1 cup rolled oats
  • 2 cups almond milk or any milk + some more for serving
  • pinch salt
  • 1/2 tsp cinnamon

Pan fried banana

  • 2 small bananas
  • 1 tbsp maple syrup
  • 1 tsp coconut oil
  • 1/2 tsp cinnamon

Toppings

  • 1/4 cup almonds, chopped
  • 2 tbsp vegan Nutella
  • maple syrup to taste (optional)

Directions

  1. In a sauce pan add your rolled oats. Bring to medium heat and toast quickly. Stirring often until it begin to provide a nutty aroma (3 minutes). Add almond milk, add cinnamon and a pinch of salt and stir.
  2. Bring to a boil, then reduce heat and let simmer for about 3-5 minutes. Add more almond milk if desired for preferred consistency. Remove from heat.
  3. Add coconut oil, maple syrup and cinnamon to a skillet and bring to med-high heat. Cut the bananas in half down the center and place the open side facing down. Fry each side for 1-2 minute, or until golden.
  4. Remove from skillet and add the chopped roasted almonds. Roast the almond in in the oven (approx. 3-5 minutes) or buy the already roasted ones.
  5. Pour porridge into two bowls and top with fried bananas. Drizzle with maple syrup (optional). Sprinkle with toasted almonds and a small spoon of vegan Nutella.
Banana split Oatmeal with roasted almonds
Banana split Oatmeal with roasted almonds

As you may know, bananas are nothing I eat regularly anymore... but every once in a while I like to really make something nice out of it, since I do like bananas A LOT!! :P So rather than mixing them in a regular smoothie as i used to, I make myself a real treat like this one.

A lot of people DM me asking why I've stopped eating bananas and also why Banana-less recipes has seemed to take over their whole Instagram feed. And the Short answer is: I have been seeing a Nutritionist and bananas, fruits and refined carbs are not very good for me since have some hormonal imbalances in my body. So: No I don't hate bananas, I just don't eat them daily as I used to... If you're interested and like to red more about this you should check out this post.

Banana split Oatmeal with roasted almonds

This delicious porridge is a perfect breakfast for the weekend. Warming, filling, comforting and extremely tasty! It take a few minutes extra but it's definitely worth it.