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.
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.
Found this photo of a summery smoothie bowl that I hadn’t posted. Now I’m dreaming myself back to long, leisurely breakfasts, sunshine and warm days, the sea and beautiful evenings when the sun never sets. See, the good thing is that in my dreams summer is always perfect in every way!
In this little bowl of goodness is frozen banana, mango and strawberries with a bit of oat milk, and on top I’ve put some handpicked blackberries, pumpkin seeds and cacao nibs, plus a non-edible flower from my mother-in-laws beautiful plant. Those were the days!
Peanut nutter is seriously addictive. The jars should come with warning labels. My 2-year-old eats it on sandwiches, except he doesn’t eat the bread. He licks the peanut butter off and asks for more. Social convention is the only thing stopping me from doing the same.
Another way of indulging is adding it to a smoothie. This is simply frozen banana, PB and oat milk blended until super creamy and smooth. Topped with home made peanut butter granola, quinoa puffs, cacao nibs and frozen blackberries, it’s the ultimate breakfast treat for PB junkies like me and my son.
STRAWBERRY & CHOCOLATE SMOOTHIE BOWL Saturdays are for satisfying that sweet tooth. Better get started already at breakfast! Smoothie: • frozen banana • frozen strawberries • vanilla powder • oat milk Toppings: • white and dark chocolate from @vegan_choklad • salted and roasted peanuts • cacao nibs from @naturya • pretty but not edible pink flowers Hope you’re all having a beautiful Saturday!
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.
My food processor is working really hard at the moment. Counting backwards today, I’ve made guacamole, two flavours of nice cream for the kids, one crumble and one batter for a cake (recipe coming very soon!) and last but not least this mango and melon smoothie.
As usual I started with frozen banana, frozen mango and a splash of oat milk. Then a added some green honeydew melon, a variety I hadn’t seen before. I served it with fresh redcurrants, cacao nibs, pieces of melon and puffed quinoa. Thank you food processor for your loyalty! What would I do without you?
WATERMELON SMOOTHIE BOWL Back to reality. After only a couple of days in the office, I’m already wishing to go back to warm summer days and time to make smoothie bowls like this one for breakfast.
I simply cut watermelon in pieces, froze them overnight together with some banana, and then blitzed the two together with a splash of oat milk in the food processor in the morning. Toppings are watermelon, cacao nibs, shredded coconut and beautiful (but not edible!) flowers. A pink summer dream!
Two things I love most about Instagram: 1. The endless source of inspiration. I’d never heard of zucchini bread before. Now I have tried it. I’m now a happier person. 2. The incredibly friendly people. I’ve connected with so many kind, generous, genuine people in this vegan corner of IG, and I’m so grateful for that. Take a look at my stories, where I share a few favourites from my #instafamily, and check out their lovely accounts! . Now about that zucchini bread. You’ll want to make this. Ingredients: 6 tbsp aquafaba 2 dl caster sugar 1,5 dl neutral oil 5 dl plain flour 1,5 tsp baking powder 1 tsp vanilla sugar 2 tsp cacao 1 tsp salt 1,5 tsp cinnamon 1 tsp ginger powder 5 dl coarsely grated zucchini 100 g chopped chocolate . Pre-heat the oven to 200 C. With an electrical beater, whisk aquafaba and caster sugar to a smooth, fluffy batter. In a separate bowl, combine all dry ingredients and mix well. Carefully fold into the batter. Add oil and grated zucchini. There’s no need to drain the zucchini beforehand, you want all that moisture in the cake. At last, stir in the chocolate pieces. Pour the batter into a round baking pan or a loaf tray, approx. 35 x 10 cm (larger than your average bread loaf), lined with parchment paper. Bake at 200 degrees for about 45 minutes. Check the cake with a toothpick, it should come out dry. Leave to cool for a couple of hours before icing it. (Combine 2 dl powdered sugar, a squeeze of lemon juice and about 1 tbsp of water just enough to melt the sugar.)