I see so many gorgeous, colourful salads here in my feed. So inspiring! Here my contribution – a nourishing, yummy salad with every colour of the rainbow. I served it with a smooth hummus on the side (see recipe for a world class hummus in my Stories).
Ingredients by colour: • Red rice and sliced red apples (red, obviously) • Golden bread croutons and roasted walnuts (let’s count that as orange, shall we?) • Marigold petals (yellow) • Steamed broccoli, avocado, green lentils, parsley and pumpkin seeds (green) • Raw grated beetroot (purple) • Borage petals (blue)
I hope you also enjoy eating the rainbow, my friends!
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.
A nice little treat for a picknick at the playground with the kids and some friends the other day, when the sun was still shining. This was simple enough to let the two youngest help out, which always makes me feel like Mum of The Year, because truth be told I don’t usually have the patience to let them mess around while I cook.
Ingredients (makes 12 medium muffins) 100 g vegan butter (I use @naturli) 1 dl aquafaba 2 dl caster sugar 3 dl plain flour 2 tsp baking powder 0,5 tsp vanilla powder a pinch of salt 0,5 dl apple jam or sauce 1 dl plant milk 1 large apple 1 tsp cinnamon 1 tsp caster sugar
• Melt the butter and let it cool. • With an electrical beater, whip the aquafaba and caster sugar to a fluffy batter. • In a separate bowl, mix plain flour, baking powder, vanilla powder and salt. Sift into the fluffy batter and fold in until combined. Stir in melted butter, apple sauce and plant milk until the batter i smooth. (I used my homemade apple sauce with lots of cardamom – yummy!) • Finely dice the apple and toss the cubes in cinnamon and sugar. Fold this into the batter. • Distribute in 12 muffin cups. Bake in 225 C for 13-15 minutes, until the top is golden. • Let cool, dust with powdered sugar and enjoy!
APPLE ICE CREAM WITH BUCKWHEAT GRANOLA Any fellow food blogger recognise this scenario? You improvise something in the kitchen, add what you have at hand, take a few photos and eat the whole thing up, thinking “This is amazing!” Fast forward a month or so until you find that photo and think “Hmm… this was good, but what’s in it???”
Yep, that’s what happened here. I remember using frozen apple slices, home made apple jam with cinnamon and coconut milk. Probably vanilla powder too. And I know for sure that I made the granola on the stove top in a pan, adding dry buckwheat, walnuts and some kind of sugar. Maybe cane sugar or agave? And more cinnamon. I really wish I remembered, because this combo was so fresh, delicious and crunchy! Well, I guess I have to head back into the kitchen and try to recreate it. Lucky for me that we’re right in the middle of the apple season!
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!
A bowl with autumn flavours. Only a little frozen banana, then lots of blackberries and blueberries (the Nordic kind with tiny berries that grow wild) and a few slices of apple plus a splash of oat milk and a pinch of vanilla. Toppings are bits of apple, blackberries, redcurrants, puffed quinoa and a spoonful of homemade apple jam with cardamom. A cool purple dream!
Made these small apple and coconut for the kids the other day. Very popular! I’ll admit that I had quite a few myself. I love to add something extra to the batter to make the pancakes more filling, and this was a good combo. . Ingredients 3 dl plain flour 2 tsp baking powder a pinch each of salt and vanilla powder 3 tbsp aquafaba 2 dl plant milk 1 tbsp white vinegar 2 tbsp coconut oil (or other) 1 dl shredded coconut 1 large apple, grated . Mix the dry ingredients in a big bowl. Next, add aquafaba, plant milk, vinegar and oil and whisk until you have a smooth batter. At last, add coconut and grated apple and stir into the batter. Fry small pancakes in a pan in a little coconut oil on medium heat until golden on both sides. Serve with berries and roasted coconut flakes.
Carrot cake (the one I posted the other day) wasn’t the only thing we served on my youngest’s birthday party. I also to the opportunity to do something I’ve been dying to try for some time. A really loaded, indulgent, generous fruit platter! It was so much fun making it, and even more fun watching the kids dig in. The table was full of other sweets, but they went straight for the colourful tray. The little birthday boy, who absolutely looooves fruits and berries, couldn’t have been happier!
Not all attempts in my kitchen work out. I browsed through lots of recipes for müesli bars, used a bit here and there and gave it a go. These are really sweet and tasty, but I only need to look at them and they crumble to pieces. Now I’m trying to think of alternative ways of using it. A crust for a cheesecake maybe? Or just as granola on a smoothie bowl? I’ll get back to you on that one. Here’s the recipe anyway, if anyone else is up for a challenge! Maybe a bit more oil and dates will do the trick?
Roast grains and seeds (except for hemp seeds) plus the diced apple in the oven at 175 degrees for 15-20 minutes or until golden. Meanwhile, put dates in water to soften. Rinse after 5 minutes and finely chop. Put roasted ingredients in a big bowl and add hemp seeds. Next, add chopped dates and mix very thoroughly, so that the grains start to stick together. Slowly melt peanut butter in a saucepan, add syrup, oil and salt. Pour over the grains and mix well. Transfer the mix to a tray, 20×30 cm, lined with parchment paper. Smooth until even. Use another parchment paper and press. Put in fridge or freezer to set before cutting bars.
I love picnics! Everything tastes extra good on a blanket in the shade under a leafy tree on a sunny day.
In this lunch salad I used whole bulghur boiled in vegetable stock and tumeric, green lentils, sliced baby tomatoes and radishes, diced avocado and apple, fresh bean sprouts and some walnuts. I drizzled it with olive oil and added hummus with sundried tomatoes and a few basil leaves.