Categories
Dessert Fruit & Berries Ovenbaked Sweets & Baking

Blueberry Banana Bread

I was browsing through my archive of photos the other day, and I stumbled upon this old favourite. A really moist and delicious blueberry banana bread. Wish I could make it appear in front of me right this second!

Ingredients
4 ripe bananas
1,5 dl plant milk
1 tsp white vinegar
0,5 dl canola oil
4 dl plain flour
0,5 tsp cinnamon
0,5 tsp cardamom
0,5 tsp ginger
1,5 dl brown sugar
1 tsp baking soda
1 dl blueberries

Pre-heat the oven to 180 degrees. Line a loaf pan with baking tray paper.
Mash the bananas in a big bowl and mix with plant milk, vinegar and canola oil.
In a separate bowl, mix flour, spices, sugar and baking soda.
Sift the flour mixture into the banana mix and mix until combined.
Carefully fold the blueberries in. Pour the batter into the pan.
Bake in the oven for about an hour. Let the bread rest and cool off for at least 30 minutes before cutting it in slices.

Categories
Fruit & Berries Ovenbaked Sweets & Baking

Twisted Rhubarb Wreath

I’m all about rhubarb this time of the year. Still waiting for my plants to grow stronger so I can start picking stems from them. In the meantime I’ll buy rhubarb and make all sorts of delicious things with it. Here I’ve used the same dough and compote that I posted two weeks ago (see my post from May 13, Rhubarb rolls), and turned it in to a twisted wreath. Unfortunately I burnt it a little (wild guess – my kids distracted me…), but I can assure you that it still tasted really good.
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To make a twisted wreath: Roll the dough out to a rectangle. Spread with butter and a thin layer of compote. Roll it up, and cut the roll in half down the middle lengthwise with a sharp knife. Twist the two strand around each other, trying to keep the cut side outwards. Pull the ends together to form a circle and tuck the ends in. Put the wreath on parchment paper, and place it in a round baking tray to make sure it stays in shape and doesn’t go flat. Leave to rise for 30-40 minutes before baking it at 225 C for 20-25 min. When still hot, brush with sugar dissolved in hot water, and sprinkle with caster sugar.

Categories
Dessert Fruit & Berries Gluten Free Platter

Fruit Platter

Sending you all spring vibes with this simple fruit platter. Mangoes, kiwi, pear and raspberries – gone in minutes when I put this in front of the kids. I love it how they enjoy these fresh fruits and berries full of vitamins and anti-oxidants that boost their energy and immune system!

Categories
Breakfast Fruit & Berries Ovenbaked Snack Sweets & Baking

Apple & Carrot Muffins

My youngest son asked for muffins the other day. It was a weekday, so I didn’t want them to be too sweet, but more like an afternoon energy boost. So together we improvised these apple and carrot and cinnamon muffins, which turned out really good. (In “together” I mean that I managed the measurements and my keen little helper stressed me out by threatening to pour a full packet of brown sugar and a whole carrot in the batter…)

Ingredients (makes 12 small muffins):
2 chia eggs (2 tbsp chia seeds + 8 tbsp water, rest for 15 min)
2,5 dl rolled oats
2 dl plain flour
pinch of salt
1 dl brown sugar
2 tsp cinnamon
2 tsp baking powder
1 dl neutral oil
1, 5 dl plant milk
1 tsp apple cider vinegar
1 apple, diced (2 dl)
1 small carrot, finely grated (1 dl)

Simply combine all the dry and wet ingredients in a bowl, and finish by adding diced apple and grated carrot. Distribute in 12 muffin cups and bake at 225 C for 15 min.

Categories
Fruit & Berries Gluten Free Platter

Fruit Platter

Another red and pink fruit platter! I’ll make the most of it before the cherry blossoms fall off the tree. Watermelon, apple, banana and raspberry – simple yet delicious. Happy weekend, Insta-friends!

Categories
Dessert Fruit & Berries Ovenbaked Sweets & Baking

Anniversary & Rhubarb Rolls

Today it’s been one year since I started this blog. I’ve had so much fun cooking, photographing and writing, and blogging has really made me more motivated in the kitchen. And I’ve met so many lovely, generous, friendly people in the Instagram community, and I’m so grateful for each and everyone who likes, comments and supports me!

I celebrate with these rhubarb rolls, and I wish I could send you all one to try. I used my usual sweet yeast bread recipe, and filled it with a rhubarb compote. A couple of chopped up rhubarb stalks (not from my own garden, they’re not ready for picking just yet), some brown sugar and a dash of water, simmered until it started to thicken a little.

Dough:
75 g vegan butter
2,5 dl plantbased milk
15 g fresh yeast
0,5 dl caster sugar or syrup
0,5 tsp salt
7-8 dl plain flour (~430 g)

Let the vegan butter soften in room temperature or a few seconds in the microwave. Dissolve the yeast in cold milk. Add the soft butter, sugar and salt. Next, add flour and work until the dough is shiny and doesn’t stick to the sides of the bowl. Leave to rise in the fridge overnight or a couple of hours in room temperature.

Take the dough out and let it rest in room temperature at least an hour before baking. Roll out a large square and spread with vegan butter and a thin layer of rhubarb compote and top with shredded coconut. Roll the dough up and cut in 20 equally sized pieces. Place the rolls with close together in a tray, about 20×30 cm.

Leave to rise another hour. Bake at 225 C for about 15 minutes. Make a glaze with powdered sugar, a squeeze of lemon and a pinch of beetroot powder. Leave to cool and then drizzle with glaze before serving.

Categories
Fruit & Berries Gluten Free Platter Snack

Fruit Platter

We’ve had a gorgeous day today, and we could sit on the porch and have a fruit platter under the blooming cherry tree. Some may have seen me post a few (ok – many…) photos of it in my Stories. It really is the highlight of the year in our little garden. Here I used a few flowers to decorate this very simple watermelon and raspberry platter.

Hope you’re having a nice weekend too, friends!

Categories
Dessert Fruit & Berries Ovenbaked Sweets & Baking

Plum Crumble Bars

As you may or may haven’t noticed, I’ve been a bit quite here lately. I simply haven’t had the time or energy to cook and post as usual. I hope to take it up again more regularly soon.

But here’s another problem when I finally get around to posting – my memory is failing me! I baked these crumble bars maybe a month ago, and all I remember is that they were really tasty, especially served warm with whipped custard on the side. And that I used a bag of frozen plums from our own garden. Can’t remember what recipe I used or what adjustments I made… Haha, you’ll just have to take my word that they were good! And later on, when I have more time, (who am I kidding here?!) I’ll definitely try to recreate them. And write down the recipe. I promise!

Categories
Fruit & Berries Gluten Free Lunch Salad Snack

Orange Side Salad

Making the most of the citrus season before it’s over! A mix of different oranges topped with fresh rosemary, chopped almonds and dried cranberries. This worked really well as a fruity side salad, and I loved the combination of citrus and rosemary.

Categories
Fruit & Berries Gluten Free Platter Snack

Fruit Platter

Thank you for all your kind and encouraging comments on my last post! This surely is an unusual time, and it’s taking its toll on all of us in different ways. A few days with sunshine and warmer temperatures, time at home with the kids and banana pancakes out on the front porch has given me some new energy. To the lift mood even more, I made this fruit platter. Apple, oranges, strawberries, kiwi and blueberries was just what we needed to recharge!

Hope you’re all having an okay weekend under the circumstances. Stay safe, friends!