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 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!

Categories
Fruit & Berries Gluten Free Platter Snack

Fruit Platter

A very berrylicious platter today, full of vitamins and anti-oxidants. Red grapes in the bottom layer, and then blackberries, redcurrants and blueberries on top. Hope you’re all having a lovely weekend!

Categories
Dessert Fruit & Berries Ovenbaked Sweets & Baking

Blueberry & Maple Rolls

I’m in a baking craze at the moment. Both bread and sweets, and especially sweet yeast breads. I’ve always found it a bit tedious before, it’s taken too long from start to finish. But now I feel exactly the opposite – I love that it takes time! I usually make the dough the night before, and then bake it off the next morning. This time I filled half of the rolls with blueberries and the other half with a maple syrup cream. Both absolutely delicious!

I use a standard recipe from a Swedish cookbook classic “VĂĽr kokbok”, where I simply swap butter and milk for vegan options. This is half a batch, enough for the rolls you see in the photo.
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. Divide it in two. Roll it out to two rectangles, and spread with whatever filling you prefer. I used 50 g soft vegan butter for each, and mixed one with 2 dl thawed blueberries (remove as much liquid as possible), 1 tbsp corn starch and 1 dl caster sugar. The other was butter, 0,5 dl maple syrup and 0,5 dl vegan cream cheese.
Make a long roll of each rectangle and cut in 12 pieces each. Distribute evenly in a tray, 30×40 cm. Leave to rise another 1,5-2 hours. Bake at 225 C for 15-20 minutes.

Categories
Dessert Fruit & Berries Gluten Free Platter Sweets & Baking

Fruit Platter

Let’s indulge a little! I decided to take the kids’ fruit platter up a notch. Clementine and apple wedges dipped in dark chocolate. Kiwi and banana sliced with chocolate drizzle. While the chocolate was still soft I sprinkled the fruit with shredded coconut, chopped peanuts and hundreds and thousands. At last I added a handful of blueberries, a passion fruit and a kiwi. Yummy!

Categories
Fruit & Berries Gluten Free Platter Snack

Fruit Platter

We’ve had a horrible week, to be honest. All four kids have caught the flu, and we’re basically in survival mode. This fruit platter is one of few things that the kids have wanted to eat, except for ice cream. It’s simply mango, green apple slices, orange slices, blueberries and mint.

I’ve been inspired by the gorgeous creations by @rawcrush – if don’t already follow her, you should! Her feed is simply amazing. (And guess if I was totally starstruck when she started following me?!)

Categories
Fruit & Berries Gluten Free Platter

Fruit Platter

I really want to hold on to this habit of serving fruit to the kids instead of candy on Saturdays. They are getting more pick now that the novelty has worn off, but they still eat all their favourites. Apples, red and green grapes, persimmon, pomegranate arils, blueberries and orange slices were all very popular. They did leave the passion fruit for me, but hey – I’m not complaining! It’s one of my faves.

Categories
Bowl Breakfast Fruit & Berries

Berry Porridge

I’ve been skipping a few breakfasts, but this porridge reminded me why it’s so much nicer to start the day with a nourishing, warming bowl. It’s 1 dl rye flakes and 0,5 dl shredded coconut cooked with 2 dl water, 1 dl of mixed blueberries and raspberries and a pinch of salt. Served with granola and frothed oat milk. Now, that’s how you kick off the day!

Categories
Breakfast Fruit & Berries Lunch Pancakes Snack

Tri-Coloured Pancakes

I need more colour in my life! Enter – the tri-coloured banana pancakes. I don’t have any fancy food colourers like pitaya or blue spirulina (yet, that is) so I worked with blueberries and raspberries. And in the ones without added colour, I put chocolate chips. Just because I can, you know?
.
2 ripe bananas
2 dl oat milk
1 dl rolled oats
0,5 dl aquafaba
2 dl plain flour
3 tsp baking powder
1 tsp white vinegar
a pinch of salt
0,5 dl oil
1,5 dl blueberries
1,5 dl raspberries
0,5 dl chopped dark chocolate
.
Soak the oats in oat milk for 5-10 minutes. Mix everything but the berries and chocolate in a food processor. Divide the batter in three. Blend in blueberries and raspberries respectively, and fold in the chocolate to the last one. Fry on low heat on both sides (to make the colour last better).

Categories
Bowl Breakfast Fruit & Berries

Berry Tahini Porridge

Well, the title pretty much sums it up. I made rye porridge, but added 2 tbsp of sunflower seeds before cooking it, along with a handful of frozen blueberries and raspberries. I served it with a large dollop of tahini, blueberries and redcurrants (still have a box left in the freezer from this summer!), and my new favourite – frothed oat milk. All set for a new day!