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?
5 dl oats
2 dl sunflower seeds
0,5 dl sesame seeds
1 dl millet flakes
1 dl almonds
1 apple, finely diced
20-25 medjool dates
0,5 dl hemp seeds
2 dl peanut butter
0,5 dl agave syrup or other sweetener
0,5 dl coconut oil
0,5 tsp salt
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.
I had almost forgotten about baked potatoes. Glad I thought of it, because this was really simple and very good. Put the potatoes in the oven at 225 degrees for about 60-80 minutes. Check that they are baked all the way through. Cut them open in a cross and fill with toppings, like this seafood flavoured vegan sauce.
1 dl oat fraiche (or sour cream)
1 dl vegan mayonnaise
50 g red seaweed caviar
2 tsp lemon juice + zest
3 tbsp red onion (raw or pickled)
1/2 nori sheet
Mix oat fraiche and mayo with seaweed caviar in a bowl. Add lemon juice and zest from about 1/3 of the lemon. Cut the apple in small pieces. Chop the red onion. (I’m not a fan of raw onion, so I use pickled instead.) Add apple and onion to the sauce. Crumble the nori sheet into flakes and mix well. Season with black pepper. You can also add finely chopped fresh dill, that would go really well with this. Serve with a steaming hot baked potato and a side salad.
Today it’s absolutely pouring down here in Sweden, and summer has never felt further away. Right now I’m just dreaming myself back to our time in Australia, with sun and heat and clear skies, where a fruit platter with dark roasted peanut butter for dipping was our standard breakfast. Those were the days!
One of my favourite things about the Swedish summer is undoubtedly rhubarb crumble pie. My go-to dessert or fika all summer long. Super simple but so, so good! In Sweden we usually make a crumble without a pie crust, but of course you can use this in a crust as well.
500 g rhubarb stalks
0,75 dl caster sugar
2 dl rolled oats
1,25 dl plain flour
0,5 dl caster sugar
125 g dairy free butter
2 tsp ground cardamom
• Pre-heat the oven to 225 degrees. Butter a round pie dish.
• Use thin rhubarb stalks, if available. If the stalks are thicker, make sure to peel off the outer layer of the stalk. • Slice the stalks and put in the baking tray. Finely dice the apple and spread over the rhubarb.
• Strew sugar evenly over the fruit.
• Melt the butter in a saucepan. When melted, stir in rolled oats, flour, sugar and cardamom.
• Spread the crumble on top of the fruit. Bake in the over for 20-25 minutes, until the fruit is soft and the crumble is golden brown.
• Serve with vegan vanilla ice cream or custard.