Dessert Fruit & Berries Ovenbaked Sweets & Baking

Chocolate Banana Bread

I did a long overdue inventory and got my freezer organised today. Apparently, I’ve been baking a lot lately. I should host a freezer clean out “fika”. Check my Stories to see what’s up for grabs! Among other things, I found a few slices of chocolate banana bread, and realised I never posted it on the blog. So here it it comes! Super moist and rich.

3 ripe bananas
1,5 dl plant milk
0,5 dl aquafaba
1 tsp white vinegar
0,5 dl canola oil
4 dl plain flour
4 tbsp cacao powder
0,5 tsp cinnamon
0,5 tsp cardamom
0,5 tsp ginger
1,5 dl brown sugar
1 tsp baking soda
75 g dark chocolate

• 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, aquafaba and canola oil.
• In a separate bowl, mix flour, cacao, spices, sugar and baking soda.
• Sift the flour mixture into the banana mix and mix until combined.
• Coarsely chop the chocolate and mix with the batter.
• Pour the batter into the pan and sprinkle with some chocolate.
• Bake in the oven for about an hour. Let the bread cool off for at least 30 minutes before cutting it in slices.

Dessert Gluten Free Snack Sweets & Baking

Bliss Balls

A healthier snack, that I hadn’t made in a long time. A great way to get a bit of extra iron in, with apricots and pumpkin seeds. To boost the iron even more, you can swap half of the rolled oats for millet flakes.

1 dl pumpkin seeds
0,5 dl sunflower seeds
0,5 dl sesame seeds
0,5 dl almonds
1 tsp hemp seeds
5 dried apricots
5 dried dates
0,5 dl melted coconut oil
1,5 dl rolled oats
2 tbsp cacao
pinch of salt
cacao, beetroot powder and shredded coconut for coating

Soak the seeds, almonds, dates and apricots in cold water for an hour or more. Blend all the ingredient to a crunchy dough. Roll into balls and coat with powder, seeds or coconut.

Bowl Breakfast Fruit & Berries Gluten Free Smoothie & Nice Cream

Christmas Smoothie

Merry Christmas to all of you, who like me, celebrate today on Christmas Eve! I hope you all have a lovely day, no matter how you to spend it. The only snow we’ll see this year is in the freezer which needs defrosting… so here’s a Christmas smoothie with frozen banana, strawberries, pear, beetroot powder and oat milk, topped with puffed quinoa, coconut flakes and cacao nibs.

A very merry Christmas to you all!

Bowl Breakfast

Chocolate Porridge

I’ve seen lots of people posting chocolate oats, and imagined it must be heavenly to start the day like that. So this weekend I tried making my rye porridge with a generous amount of cacao, served it with my Chunky Monkey Granola (see recipe earlier in my feed), frothed oat milk and a drizzle of peanut butter. And I grabbed a spoon and tried the first bite… and went “Meh…”. I can’t believe I didn’t love it! First time I’ve turned down chocolate, maybe? Well, it was worth a try!

Breakfast Ovenbaked Snack

Chunky Monkey Granola

I haven’t made granola in ages, but when I saw this Chunky Monkey Granola from lovely @100kitchenstories I just had to make a batch. It’s so crunchy and full of flavour. Now I’ll enjoy this with soy or coconut yoghurt for a quick and easy breakfast. Here’s my take on the recipe, which means I basically used what was in my pantry.

2 ripe bananas
3 tbsp coconut oil
1 dl hot water
1-2 tbsp agave syrup
5 dl rolled oats
2 dl rolled rye
1 dl buckwheat
1 dl flax seed
1 dl sesame seeds
2 dl sunflower seeds
pinch of salt
2 tbsp cacao powder
roasted coconut flakes
cacao nibs
puffed quinoa

Mash the bananas. Add coconut oil, hot water (to melt the oil) and agave syrup, and mix thoroughly. Add all dry in the recipe from oats to salt. Stir until all the grains and seeds are wet. Put half of the mix on a tray lined with parchment paper, and try to keep it on one side of the tray.
Add cacao powder to the bowl with the remaining mix and stir well. Put the mix on the other half of the oven tray. Roast in the oven at 150 C for 30-45 minutes, until golden and crispy.
Add coconut flakes, cacao nibs and quinoa puffs. Mix carefully. Leave to cool before putting the granola in an airtight container or jar.

Breakfast Fruit & Berries Lunch Pancakes

Pear & Tahini Pancakes

The weather is not very pleasant at the moment, but a picnic is always a good idea anyway! I made these improvised pear and tahini pancakes, and the kids loved them. Make sure to use very ripe pears.
1 dl rolled rye (like oats but made from rye)
2 dl oat milk
1/2 tsp coarsely ground cardamom
1/4 tsp salt
1 tsp tahini
2 tsp baking powder
1 tsp white vinegar
2 small ripe pears
2 tbsp canola oil
Soak the rolled rye in oat milk for 10-15 minutes. Add all the ingredients to a food processor and blend well. Fry small pancakes on medium heat until the pancakes are golden on both sides. Serve with a dip of 3 tbsp tahini + 1 tbsp cacao powder + 1 tsp agave syrup. Add 2-3 tbsp oat milk and blend until smooth and creamy.

Dessert Fruit & Berries Gluten Free

Fruit Platter

Here we go – another Saturday fruit platter! I love how the kids try new fruits without hesitation, in a way they never would try new foods. This week we found persimmon, which we hadn’t eaten before. We all liked it! On the platter is also grapes, kiwi fruit, satsumas, pear, mango and raspberries, and a chocolate dip made of soaked dates and cashews, a pinch of salt, cacao powder and oat milk. Way better than candy!

Bowl Breakfast Fruit & Berries Gluten Free Smoothie & Nice Cream

Blackberry Smoothie Bowl

Can you tell that blackberries are my favourite berry? I picked as many as I could when they were in season in the late summer. I ate them straight from the bush, put lots in the freezer and made many smoothies. And just look at the colour of this blackberry smoothie. Irresistable, in my eyes!

Breakfast Dessert Pancakes

Chocolate PB Pancakes

I’m glad this shot isn’t on video. Peanut butter dripping everywhere except where I wanted it to, bananas sliding off the hot pancakes, cacao powder going all over the place. Oh, the mess I made! And taking actions shots without a tripod, is not something I would recommend… But despite this kitchen chaos, the pancakes were delicious!

2 ripe bananas
3 dl plain flour
3 tsp baking powder
1 tsp white vinegar
a pinch of salt
3 tbsp cacao
2 tbsp crunchy peanut butter
0,5 dl oil
2 dl oat milk

Mix all the ingredients in a food processor until the batter is thick and smooth. Fry on medium heat in a little oil until golden brown on both sides. Serve with banana, PB mixed with a splash of oat milk until runny, and sliced almonds and cacao powder.

Dessert Fruit & Berries Gluten Free Sauce, dip & salsa

Fruit Platter & Chocolate Dip

Making fruit platter really is a new hobby for me! Love to create it and love it even more when the kids devour it with great enthusiasm. On this one I put green grapes, pears, peaches, figs and kiwi. Then I made a chocolate date dip, which was absolutely delicious.

Chocolate date dip
Soak 10 dates for about an hour. Remove the water. Blend the wet dates with 1 tbsp of coconut oil, 1-2 tbsp cacao powder and a pinch of salt together with some plant milk. For me 0,5 dl of oat milk was enough to make it smooth, so start with a little and add more until you have the desired consistency.