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 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!
More on the blueberry theme. I made banana bread and simply added a deciliter of frozen blueberries (Nordic kind) to my usual recipe. It tasted really good, but the recipe still needs some adjusting because the loaf was a little bit too moist. I don’t feel the least sorry for myself for having to bake this again soon to get everything right!
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!
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!
A pick-me-up smoothie for a midweek morning. Bursting with vitamins and colours, it brightens the outlook of the day – and leaves a pink and purple mess to clean from little children’s faces. Frozen banana, frozen mango and a splash of oat milk in the smoothie, and toppings are banana, frozen Nordic blueberries, hemp seeds, cacao nibs and pretty pink (but not edible) flowers.
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!
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.
Imagine if I’d known as a child that I could have blueberry ice cream with berries and nutella – and call it a healthy breakfast! Frozen bananas, blueberries and a splash of oat milk blended until smooth. Topped with lovely strawberries and blueberries and homemade vegan nutella. Please don’t wake me up if I’m just dreaming. (Just need to practice my drizzle skills, as you can see…)