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?
A perfect snack to bring on a picnic. Approved by all four children! A lot healthier than your regular muffin, with oat, banana and only a little sugar. Original loaf recipe from @thesimpleveganista and only slightly adjusted by me.
Ingredients for 12 medium sized muffins 175 g rolled oats 175 g sifted rye flour 80 g brown sugar 3 tsp baking powder a pinch of salt 3 ripe bananas, medium size 0,5 dl plant milk 0,5 dl canola oil (or substitute) 100 g frozen blueberries
Mix all the dry ingredients in a large bowl. Mash the bananas and combine with the mix. Add plant milk and oil and quickly combine until you have a thick batter. At last, fold in the blueberries. Divide the batter into 12 muffin cups (preferrably in a muffin baking tray). Sprinkle with brown sugar and rolled oats. Bake in the oven at 225 C for about 20 minutes, until a toothpick will come out clean when testing. Remove from the tray and let cool.
The entire family has caught a cold, and we need to boost our immune systems. What better way to get the kids to eat their greens than presenting them with an indulgent fruit platter? They devoured the whole thing in minutes. On this platter you’ll find pineapple, pears, apples, grapes, blueberries, mango and kiwi. All bursting with vitamins, fibres and anti-oxidants – and flavour of course!
I’ve seen so many beautiful bruschettas on IG over the last few days, so I had to make myself. With ripe and juicy tomatoes, a homemade sourdough bread and a high quality olive oil I was not disappointed. My husband has grown a few plants of cherry tomatoes this year, and finally we can start picking them!
Every Swedish parent knows about “lördagsgodis” – candy for the kids on Saturday. I tried to keep it away from the two youngest, but it didn’t work… And once they get a taste for sweets, it seems impossible to go back. But now I got so tired of hearing my soon-to-be 4-year-old ask for candy from Sunday morning until next Saturday, so I said enough. So this Saturday we made nice cream cones instead. He picked two flavours – blueberry and chocolate, and he and his 2-year-old brother helped me put the frozen bananas in the blender. They couldn’t have been happier. We put chopped peanuts and sprinkles on top as well, and they were in heaven. Not a word about candy! Yey!
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.
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!
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!
Summer holiday means quick and easy lunches. I had some soft bread in the freezer, so I put a thin spread vegan mayo on one slice, Dijon mustard on the other slice, and stuffed baby spinach, thinly sliced zucchini, tomatoes and pickled red onions between them. Grilled the sandwiches in the waffle maker for a couple of minutes until they were hot and had some lovely colour. Done! Lunch on the table in less than 15 minutes.
Breakfast or dessert? No need to choose! Frozen bananas, peanut butter, cacao powder, vanilla powder, a splash of oat milk and a pinch of salt. Get the blender going at high speed until smooth and creamy. Top with goodies like banana, red currants, cacao nibs and hemp seed. Have a lovely day!