Mango & Green Honeydew Melon Smoothie Bowl

My food processor is working really hard at the moment. Counting backwards today, I’ve made guacamole, two flavours of nice cream for the kids, one crumble and one batter for a cake (recipe coming very soon!) and last but not least this mango and melon smoothie.

As usual I started with frozen banana, frozen mango and a splash of oat milk. Then a added some green honeydew melon, a variety I hadn’t seen before. I served it with fresh redcurrants, cacao nibs, pieces of melon and puffed quinoa. Thank you food processor for your loyalty! What would I do without you?

Watermelon Smoothie Bowl

WATERMELON SMOOTHIE BOWL
Back to reality. After only a couple of days in the office, I’m already wishing to go back to warm summer days and time to make smoothie bowls like this one for breakfast.

I simply cut watermelon in pieces, froze them overnight together with some banana, and then blitzed the two together with a splash of oat milk in the food processor in the morning. Toppings are watermelon, cacao nibs, shredded coconut and beautiful (but not edible!) flowers. A pink summer dream!

Fluffy Pancakes

You know that “I’m the best mum in the world” feeling, when you just whip up a batter and fry a stack of fluffy pancakes and bring them on a picnic with the family? Here’s a recipe for you, if you want to collect points from your kids.

Ingredients (serves a hungry family of six)
5 dl plain flour
1 dl potato starch
4 tsp baking powder
0,25 tsp vanilla powder
0,5 tsp salt
4 dl oat milk (or other plant milk)
0,5 canola oil
1,5 tbsp lime juice (can be substituted with lemon or vinegar for acidity)

Combine all dry ingredients in a large bowl.
Add oat milk and oil to the mix and blend thoroughly until combined and lump-free. At last, add lime juice or similar. This reacts with the baking soda and makes the pancakes fluffier.
Fry pancakes in oil on medium heat until golden on both sides and serve with berries.

PB Chocolate Smoothie Bowl

We’ve been away from home that past three weeks, staying with family for our summer holiday. Some might call me crazy, but I brought my food processor along. Best decision! I’ve used it all but two or three days. For hummus, baking, nut butter and – most importantly – my smoothies.

In this one I’ve put frozen bananas, cacao powder, peanut butter and oat milk, and the toppings are banana, blueberries, cacao nibs, pumpkin seeds and a drizzle of my homemade nutella. That’s a smoothie worthy of a holiday breakfast!

Blueberry & Redcurrant Scones

Berries, berries, berries? Are you getting tired of it yet? Because I’m not! I found a recipe for blueberry scones by @livinlaveganlife and simply added redcurrants as well. Perfect for a picnic, and that sour twist from the currants was really nice. I love that scones are so easy to make, but tastes like you’ve puts lots of effort into it.

In a food processor, mix 2,5 dl plain flour, 1 dl caster sugar (or other sweetener), 3 tsp baking powder, 0,5 tsp salt, 1 tsp coarsely ground cardamom and a pinch of vanilla.
Next, add 125 g of vegan butter and blitz. Add 1 dl plant milk and mix again.
At last, fold in 0,5 dl blueberries and 0,5 dl redcurrants to the dough.
Divide the dough in two and shape two wheels, about 1,5 dl thick, on an oven tray. Cut 6 or 8 pieces on each wheel, halfway through the dough.
Bake in the oven at 200 C for about 25 minutes. Let cool for at least 15 minutes before breaking into pieces for serving.

Blackberry Smoothie Bowl

I went treasure hunting the other day and struck gold in the shape of blackberries. They’re one of my favourite berries, they’re so full of summery flavour and sunshine. I put some of them in the freezer and then blitz it up with frozen banana and some oat milk. Topped it with more of those lovely berries, some shredded coconut and cacao nibs. The pretty little roses are just for show, not tot be eaten.

Blueberry Smoothie Bowl

Imagine if I’d known as a child that I could have blueberry ice cream with berries and nutella – and call it a healthy breakfast! Frozen bananas, blueberries and a splash of oat milk blended until smooth. Topped with lovely strawberries and blueberries and homemade vegan nutella. Please don’t wake me up if I’m just dreaming. (Just need to practice my drizzle skills, as you can see…)

Very Berry Breakfast

I love summer, and really want to make the most of it. Eating fruits and berries in season is one way. This simple breakfast is made with blueberry soygurt from @alpro and topped with peaches, banana, redcurrants from the garden, coconut flakes, pumpkin seeds and raw cacao nibs from @naturya. Lots of summery flavours!

Mango Smoothie Bowl

My go to smoothie any day of the week. Love the sunshine colour and the fresh taste. Just blend frozen bananas, frozen mango, a splash of oat milk and a squeeze of lemon or lime. Here I topped it with frozen redcurrants, hazelnuts and pieces of dark chocolate. Can’t have a bad day after this start!

Purple Pancakes

An improvised stack of purple pancakes for breakfast. Bananas, rolled oats, millet flakes, tahini, oat milk, baking powder, plain flour, aquafaba, apple cider vinegar and blueberries of course. I didn’t take any measurements, just mixed it in the food processor until I had a thick batter. I served it with this beautiful lilac syrup that I made in the early summer. Loved the flowery tones – and the colour of course!