Bread Breakfast Ovenbaked Sweets & Baking

Danish Rye Bread

I’ve been baking a lot of bread lately as you may have noticed, but I’ve been putting this little project off for far too long. It involves a few steps over a couple of days, so it’s not something you just throw together. But the reward in the end… so delicious! It’s heavenly with just a spread of vegan butter, and next level if you start adding hummus and veggies, or lettuce, vegan “seafood” dip, seaweed caviar, lemon and dill. I have a few Danish friends here, and I hope this recipe is fairly authentic. This one is from the Swedish cookbook “Vår kokbok Hälsa” and makes three loaves of bread.

Day 1
5 dl rye kernels (whole or crushed)
5 dl sunflower seeds
1 dl flax seeds
1 dl pumpkin seeds
2 tbsp salt
5 dl water

Put all the dry ingredients in a large bowl. Bring the water to boil and pour in over the mix. Give it a stir, cover with a lid and refrigerate until the next day.

Day 2
25 g fresh yeast
5 dl water
25 g rye sourdough (can be excluded, add 10 g extra yeast instead)
3 dl dark syrup (Google tells me this is similar to American molasses)
7 dl coarse rye flour (365 g)
7 dl plain flour (420 g)

Disolve the yeast in water, no warmer than 37 C. Add syrup, the mix from Day 1, and both types of flour. Work the dough in a kitchen aid for about 30 min on low speed. Cover three loaf trays with parchment paper and split the dough evenly between them. Leave to rise until the dough has doubled in size, approx. 3-4 hours.
Bake at 250 C for 10 min. Lower the temperature to 200 C and bake for another hour.
Take the loaves out of the trays and leave to cool on a rack. Wrap the loaves in kitchen towels and leave until the next day before slicing. Freeze any bread that you won’t eat in the next 2-3 days.

Breakfast Fruit & Berries Lunch Pancakes

Vegan Pancakes

It’s been a a while since I posted pancakes. It’s the perfect food to bring on a picnic – my youngest agreed and quickly ate five of these. Served with summer berries like strawberries, cherries and passion fruit, they’re even more delicious. Here’s my go-to recipe:

5 dl plain flour
0,5 dl potato or corn starch
4 tsp baking powder
a large pinch of vanilla powder
0,5 tsp salt
4 dl oat milk (or other plantbased alternative)
0,5 dl neutral oil
1,5 tbsp lime or lemon juice
Combine all the dry ingredients in a bowl. Add the wet ingredients and whisk to a smooth, thick batter. Fry in a little oil on medium heat on both sides until golden.

Fruit & Berries Gluten Free Platter Snack

Fruit Platter

We’re enjoying the summer to the fullest! And what better way to make the most of it than indulging in the fruits and berries that are available right now? Here’s a platter with watermelon, strawberries and blueberries – as simple as that!

Bowl Dinner Fruit & Berries Lunch Salad Sauce, dip & salsa

Summer Salad Bowl

It’s unusually hot here in Sweden at the moment, and all I want to eat is salads, salads, salads. In this bowl is whole bulghur, steamed sweet potato cubes, peas, watermelon, alfalfa sprouts, avocado, pickled ginger, mint and coriander. I meant to show you the tasty dressing I made to match this, but as usual the dressing drizzle looked nothing like I imagined but ruined the whole photo. Ah well, you’ll have to take my word that it was good.
In a jar, shake together 3 tbsp crunchy peanut butter, 2 tsp lime juice, 1 tbsp freshly grated ginger, a large pinch of salt, a drizzle of maple syrup and about 3-4 tbsp plant milk until runny. Drizzle generously over the bowl. (Take photos first.)

Bread Dinner Lunch Salad

Tomato Bruschetta

Time for another theme in #produceisbeautifulcollabs “Heirloom tomatoes”, hosted by @produceisbeautiful and @allisondavidphotography. Well, no heirloom tomatoes in this post because unfortunately I couldn’t find any, but it was okay to use any kind of tomato. Lucky me, because I didn’t want to miss out on this favourite!
I love tomatoes, and I think that the perfect way to highlight this produce is by making a tomato bruschetta. I diced a perfectly ripe tomato and added lots of chopped basil, salt, black pepper and olive oil. (Also add red onion if you like, but raw onions just aren’t my cup of tea.) Then I spread vegan butter on two slices of sourdough bread, rubbed them with a clove of raw garlic and toasted them in a pan until crisp and golden. Top with the tomatoes and an extra drizzle of olive oil, and you’re all set.

Dessert Fruit & Berries Ovenbaked Sweets & Baking

Midsummer Strawberry Cake

Yesterday we celebrated Midsummer’s Eve in Sweden. It’s a big deal, I’d say we see it as the most genuine Swedish tradition of all. After an eternity of winter and darkness, we have all the more reason enjoy the summer solstice and the beautiful summer nights.

Most important on the table for this holiday is the strawberry cake. Here’s a vegan sponge cake that I decorated with whipped oat cream, strawberries and blueberries to resemble a Midsummer flower wreath. Happy Midsummer and Summer Solstice to you all!

This is also my contribution to the collab #PlantBasedSolstice hosted by my lovely friends @theroguebrusselsprout and @plantedfamilies – a foodie celebration of the solstice and the beautiful produce that we can enjoy this time of the year. Be sure to check the hashtag out!

Bread Breakfast Fruit & Berries Ovenbaked Sweets & Baking

Rye & Raisin Rolls

Nothing can beat freshly bakes bread in the morning, right? Here’s a super easy recipe for soft rolls with sifted rye and raisins, where you just stir the dough together in the evening and leave it in the fridge to rise overnight. Just bake the rolls off in the morning and start the day in the very best way!

Ingredients for 12 rolls:
15 g fresh yeast
4 dl cold water
1 tbsp agave syrup
1,5 tsp salt
9 dl sifted rye
1 dl raisins

Dissolve the yeast in the water. Stir together all the ingredients to a dough. It’s supposed to be sticky. No need to work the dough until smooth. Cover with a damp kitchen towel and place in the fridge overnight.

In the morning, pour the dough onto a clean surface sprinkled with flour. Shape it to a long rectangle, about 40×10 cm. Fold lengthwise. Brush with cold water and sprinkle again with flour. Let the dough rest until the oven is heated to 275 C. Then place an empty oven tray in the oven for a few minutes until hot.

Cut the dough in twelve pieces, making sure they’re more or less the same size. Take out the hot oven tray, cover with parchment paper and transfer the rolls onto the tray. Bake in the oven for about 15 minutes until golden on top. Let cool on a rack under a kitchen towel for 5-10 minutes before eating.

Dinner Lunch Ovenbaked Pasta & Noodles

Roasted Tomato & Avocado Spaghetti

How about a delicious, creamy yet light pasta with lots of flavour? I suggest you try this one!

Cut about 400 g baby plum tomatoes (or regular) in half. Place with the cut side up on a baking tray. Mince 3 cloves of garlic and sprinkle on top of the tomatoes. Drizzle with olive oil and season with salt. Bake slowly in the oven at 150 C for about 1 h 15 min.
In a food processor, mix 2 avocados with a big bunch of basil, a handful of flat parsley leaves, a splash of olive oil and apple cider vinegar, salt and pepper, and a pinch of brown sugar. Add 2-3 tbsp of water. Blend until smooth, and add cold water until you’re happy with the consistency. It should be light and creamy but not runny. (You can add extra garlic to the mix, but for me the garlic on the tomatoes was enough.)
Boil 4 servings of spaghetti. Drain the water and stir the avocado in while still hot. Serve immediately with the roasted tomatoes and fresh leaves of basil.

Dessert Ovenbaked Sweets & Baking

Cinnamon Weave Bread

Did I mention I’m in a baking craze? There are simply too many lovely creations to try. I saw this beautiful weave bread from @stemsandforks on Pinterest and just had to make one myself.

I used my usual sweet yeast dough (the recipe is in my Rhubarb rolls post), and filled it with traditional Swedish cinnamon bun filling. You can find a step by step instruction in my Story highlights on how to weave it. It’s a lot easier than it looks, I promise you. Happy baking!

Follow me on Instragram: @neverenoughgreens

Fruit & Berries Gluten Free Platter Snack

Fruit Platter

Excuse me for using the word “summer” in every caption at the moment. But I just LOVE it so much! I’m a summer girl through and through, and I intend to make the most of this season. Right now we are blessed with gorgeous, warm weather, and what better way to enjoy these days than with a fresh fruit platter? Cantaloupe melon, strawberries and blueberries is all that you need to make this colourful treat. Enjoy!