Another smoothie bowl reminding me of lovely summer days. Mango with a blackberry swirl and fresh blackberries. I don’t know if the pattern is a subconscious way of expressing that I feel that I seem to be moving in circles… or just that I need to work on my swirl skills!
I just love crumbles, and I got this recipe from my friend @lesoulfoodist for a plum crumble cake. Now I’ve made a few adjustments, like using brown sugar and cardamom for another flavour profile, and topped it with pears instead of plums. Just as delicious!
Ingredients 4 dl plain flour 2 tsp baking powder 1 dl brown sugar 1/3 tsp vanilla powder 2 tsp cardamom, coarsely ground pinch of salt 100 g vegan butter 0,5 dl aquafaba 1,25 dl plant milk 1-2 ripe pears
Crumble 0,75 dl plain flour 1 dl rolled oats 1 dl brown sugar 75 g vegan butter
Preheat the oven to 180 C and line a round spring form (20-23 cm) with parchment paper. Mix all dry ingredients for the batter. Combine with vegan butter, plant milk and aquafaba to a thick, smooth batter. (I used the food processor. Super easy!) Put the batter into the spring form and even out. Cut the pears in thin slices, keeping the peel on. Cover the batter with the pears like a wheel. In a small pot, melt the vegan butter for the crumble. Add oats, flour and sugar and stir to make a crumble, and distribute evenly on top of the pears. Sprinkle with extra cardamom and pearl sugar on top. Bake in the oven for 45 minutes until the top is golden. Serve slightly warm with whipped oat custard.
I think this will be my Saturday theme. It’s so much fun making these fruit platters, and it’s my secret weapon in the fight against candy for the kids. And you, my IG friends, seem to enjoy them too!
Featured this week is satsumas, pineapple, pear, kiwi, banana, pomegranate (which the kids eat by the spoonful) and cape gooseberry, according to Google translate. In Swedish, they’re called physalis, which is neither a Swedish word nor a Swedish berry. English speakers, help me out! What do you call them?
Freshly baked bread in the morning – few things can beat that! The smell from the kitchen and warm rolls is a truly great start to the day. If you want this, but don’t fancy getting out of bed at 4 am, go for an overnight dough. This is my favourite recipe from @mittkok and it’s so simple to prepare and makes the best rolls!
15 g fresh yeast 4 dl cold water 1 tbsp agave syrup 1,5 tsp salt 9 dl sifted rye 10-15 dried apricots, chopped in small pieces optional 10 chopped walnuts
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.
Anyone else already dreaming of next summer? I know, I’m hopeless. But I found this photo and wished the weather allowed for bowls like this. Just frozen banana and strawberries blended with a splash of oat milk and topped with redcurrants, pumpkin seeds, puffed quinoa and roasted coconut flakes. Those were the days!
Making fruit platter really is a new hobby for me! Love to create it and love it even more when the kids devour it with great enthusiasm. On this one I put green grapes, pears, peaches, figs and kiwi. Then I made a chocolate date dip, which was absolutely delicious.
Chocolate date dip Soak 10 dates for about an hour. Remove the water. Blend the wet dates with 1 tbsp of coconut oil, 1-2 tbsp cacao powder and a pinch of salt together with some plant milk. For me 0,5 dl of oat milk was enough to make it smooth, so start with a little and add more until you have the desired consistency.
I really need variation to my breakfasts, and this is one of my favourites at the moment. My 2-year-old also really likes this, and he wants to sit on my lap and eat from my bowl rather than his own. So I have to be quick if I want my share!
Add 0,75 dl rye flakes and 0,5 dl shredded coconut to a bowl. Add 2 dl of water, a handful of blackberries and a large pinch of salt. Cook in the microwave for 5 minutes (or on the stove top if you prefer). When the porridge is thick and creamy, stir well and then add a spoonful of berry jam (I use Queen’s jam, which is half blueberry, half raspberry). Add toppings of your liking. Here I’ve used redcurrants, blackberries, puffed quinoa and roasted coconut flakes. Enjoy with plant milk and then go off and have a lovely day!
How about a stack of banana pancakes to start this week off in the right mode? Topped with handpicked blackberries and blueberry & raspberry jam (called Queen’s jam in Swedish), and roasted pumpkin seeds, puffed quinoa and walnuts. My kids just wouldn’t stop eating. That’s the best compliment I can get!
Ingredients 3-4 very ripe bananas 2 dl plant milk 1 dl rolled oats 2 dl plain flour 1 dl aquafaba 0,5 dl neutral oil 2 tsp baking powder 1 tsp white vinegar a pinch of salt a pinch of vanilla powder
Mix all the ingredients to a smooth batter using a food processor or blender. Fry the pancakes on medium heat until golden on both sides. Enjoy with the toppings of your choice.
Lovely rolls with two fillings – blueberries and vegan custard, and grated apple with cinnamon and custard. Perfect autumn flavours! Both the dough and the custard recipes are from @fridasvegobak, the Swedish queen of vegan baking if you ask me. Check her feed out if you haven’t already!
The only little mishap here was that my 2-year-old was a bit impatient and apparently turned the heat in the oven down while watching the rolls bake in the oven… So they ended up a bit flat, but still really moist and yummy. And a semi-failed baking experience only means one thing – I have to give it another go. Oh, poor me.
Found this photo of a summery smoothie bowl that I hadn’t posted. Now I’m dreaming myself back to long, leisurely breakfasts, sunshine and warm days, the sea and beautiful evenings when the sun never sets. See, the good thing is that in my dreams summer is always perfect in every way!
In this little bowl of goodness is frozen banana, mango and strawberries with a bit of oat milk, and on top I’ve put some handpicked blackberries, pumpkin seeds and cacao nibs, plus a non-edible flower from my mother-in-laws beautiful plant. Those were the days!