glutenfree

Vegan oat & banana pancakes

Vegan oat & banana pancakes

Vegan oat & banana pancakes

  • 1 banana

  • 2/3 cup oats

  • 2/3 cup oat milk

  • 1 tbsp organic potato flour     

  • 1 tsp baking powder

  • 1 tsp apple cider vinegar

  • 1/4 tsp cardamom    

  • 1 teaspoon vanilla extract (optional)

Directions    

  1. Mix all ingredients in a blender. Blend until you get a nice and smooth batter.     

  2. Fry the pancakes on medium heat in a cast iron pan with plenty of vegan butter or coconut oil.

Vegan oat & banana pancakes

Gluten free + Vegan Focaccia

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Ingredients

  • 1/3 cup pre cooked chickpeas (about 115g)

  • 1 cup water

  • 1 tsp (5g) active dry yeast

  • 3 tbsp olive oil + some extra to put on top

  • 1 tsp maple syrup

  • 1/2 cup quinoa flour

  • 1 cup almond flour

  • 2/3 cup potato flour

  • 1 tsp xanthan gum

  • 1,5 tsp sea salt + some extra to put on top

  • rosemary, olives or sun dried tomatoes (optional)

Directions:

  1. Blend the pre-cooked chickpeas with water (warm to the touch) with a blender. Blend until completely smooth. Mix in dry yeast, maple syrup and olive oil to the mixture.

  2. Combine all dry ingredients in a bowl. Add the liquid mixture and mix together everything with a spatula.

  3. Pour the dough into a 20 cm spring pan covered with baking paper. Add a few spoons of olive oil on top and poke holes with your fingers into the dough to make indentations. Sprinkle with sea salt and chop black olives to top the bread with (if you like.) Rosemary also gives a fantastic flavor! Cover with a baking cloth and let it rise for about 2 hours. Preferably in a warm place.

  4. Preheat the oven to 430°F/ 220°C

  5. Once the bread has doubled in size, bake in the oven for 20-25 minutes.

  6. Let the bread cool completely before cutting it.

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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!

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.

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!

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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
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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
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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.

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Enjoy!