Plantbased food by Mimmi Kvist
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…)
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!
My first venture into raw cakes. I used a recipe from @aspoonfulofhealthde, and it did not disappoint. My springform pan was slightly larger, so the layers weren’t as thick as shown in the recipe, but the cake was so rich and filling anyway. The flavours were really nice and I like that it wasn’t to sweet. I added a bit more blueberries in the top layer and simmered it with half a teaspoon of agar agar, to make sure that it would set. And I love that there are so many beautiful flowers to use for decoration at the moment.
Let me know if you want me to write down the recipe for you!
Overflowing with sunshine and goodness! Smoothie made with frozen banana, mango and Nordic blueberries, a pinch of vanilla powder, a spoonful of hemp seeds and a splash of oat milk. Toppings are hemp seed, banana, raw cacao nibs, crumbled müesli bars and salted peanuts. And a few cornflowers from the garden – the pretty petals are edible!
We had a little tower of banana pancakes this morning to get ready for the Midsummer festivities. And no Midsummer without strawberries, of course!
1 dl rye flakes
2 oat milk
3 ripe bananas
1 dl plain flour
2 tsp baking powder
2 tbsp oil, canola or coconut
1 tsp cinnamon
0,5 tsp salt
0,5 tsp vinegar
For serving
strawberries
mango
blueberries
walnuts
1 tsp sugar
Pour the oat milk over the rye flakes in a bowl and leave to soak in the fridge overnight, or in room temperature for at least 15 minutes.
Add all the ingredients including soaked rye to a mixer. Mix well to a smooth batter.
Toast the walnuts in a dry pan with a pinch of cinnamon and 1 tsp sugar.
Fry small pancakes in oil on medium heat until golden. Serve with fruit, berries and toasted walnuts.
Warm summer days call for cool nice cream!
I made a batch with 2 frozen bananas, 2 dl frozen mango, a pinch of vanilla powder and 0,5 dl of oat milk. I scooped up half of the batch in two bowls, and added 0,5 dl of frozen raspberries to the other half and mixed it up. (The recommendation in Sweden is to bring frozen raspberries to boil to eliminate the risk of contamination from noro virus, so I cook a packet and freeze it in ice cubes.) I added the rest of the nice cream to the bowls and topped it with chopped salted peanuts, sliced fresh strawberries and frozen blueberries.
The two little blonde ones enjoy the bowls in the back garden and finished it in no time. Happy times!r
