Purple Pancakes

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!

Gecko’s Green Pancakes

GECKO’S GREEN PANCAKES
What’s in a name? Sometimes it’s everything! My 3,5-year-old loves PJ Masks, and these green pancakes are named after the green character (obviously). So these pancakes give you strength, agility and makes you able to climb any obstacle. No wonder my kid wanted to eat them! Oh well, they taste pretty good too.

Ingredients
2 dl rolled oats
0,5 dl millet flakes
1 dl green peas or soy beans
1 dl spinach
1 dl coconut milk
1 dl plant milk
0,5 dl crunchy peanut butter
1 tbsp hemp seeds
1,5 dl plain flour
2 tsp baking powder
2 tbsp aquafaba
0,5 tsp salt
zest from lime and grated ginger

In a food processor, mix oat and millet to a coarse flour. Add all the other ingredients and mix to a thick batter. Let the batter rest for 10-15 minutes before frying pancakes on medium heat in a little coconut oil.

Banana & Coconut Pancakes

Aiming for “Mum of the Year Award” by saying yes (without even hesitating) when one of the kids asks for banana pancakes for breakfast. A tropical twist with coconut, pineapple and passion fruit made a great start to the day! Gluten free if you use GF oats.

3,5 dl rolled oats
1 dl shredded coconut
2 dl plant milk
2 tsp baking powder
0,5 tsp salt
2 tbsp coconut or canola oil
2 bananas
2 tbsp hemp seeds
2 tbsp aquafaba

In a food processor, mix oats and coconut to a coarse flour. Add plant milk (use coconut milk for extra flavour, in that case skip adding oil).
Add salt, baking powder, oil and bananas and mix to a smooth, thick batter. At the very last whizz, add hemp seeds and aquafaba.
Leave batter to soak for ten minutes.
Fry small pancakes in a little bit of oil on medium heat until golden. Serve with crushed pineapple, passion fruit and shredded coconut.

Müesli Bars with Apple & Peanut Butter

Not all attempts in my kitchen work out. I browsed through lots of recipes for müesli bars, used a bit here and there and gave it a go. These are really sweet and tasty, but I only need to look at them and they crumble to pieces. Now I’m trying to think of alternative ways of using it. A crust for a cheesecake maybe? Or just as granola on a smoothie bowl? I’ll get back to you on that one. Here’s the recipe anyway, if anyone else is up for a challenge! Maybe a bit more oil and dates will do the trick?

5 dl oats
2 dl sunflower seeds
0,5 dl sesame seeds
1 dl millet flakes
1 dl almonds
1 apple, finely diced
20-25 medjool dates
0,5 dl hemp seeds
2 dl peanut butter
0,5 dl agave syrup or other sweetener
0,5 dl coconut oil
0,5 tsp salt

Roast grains and seeds (except for hemp seeds) plus the diced apple in the oven at 175 degrees for 15-20 minutes or until golden.
Meanwhile, put dates in water to soften. Rinse after 5 minutes and finely chop.
Put roasted ingredients in a big bowl and add hemp seeds. Next, add chopped dates and mix very thoroughly, so that the grains start to stick together.
Slowly melt peanut butter in a saucepan, add syrup, oil and salt. Pour over the grains and mix well.
Transfer the mix to a tray, 20×30 cm, lined with parchment paper. Smooth until even. Use another parchment paper and press. Put in fridge or freezer to set before cutting bars.

Sweet Rhubarb & Pear Crumble

We finished the weekend off with a sweet rhubarb and pear crumble. It’s gluten free if you use GF oats. With almond flour and chopped almonds, the crumble has a sort of marzipan feel to it. I used a square oven dish, 30×20 cm.

Filling
5 rhubarb stalks
5 small ripe pears
0,5 caster sugar
3-4 tbsp potato flour

Crumble
250 g vegan butter
4 dl oat flakes
2 dl almond flour
2 dl caster sugar
2 dl whole almonds

Slice rhubarb and finely dice pears. Put in a bowl, add sugar and potato flour and toss lightly. Put the fruit in the pie dish.
In a food processor, add all the ingredients to the crumble. Pulse until the butter is evenly mixed, but not too long. Make sure to keep nice big bits of almond.
Distribute the crumble mix evenly over the fruit. Bake in the oven at 200 degrees for about 30 minutes. Check that the filling isn’t watery, if so leave a bit longer in the over. Cover with a tray or tin foil to keep the crumble from getting burnt.
Serve slightly warm with vegan vanilla ice cream.

Rhubarb Crumble

One of my favourite things about the Swedish summer is undoubtedly rhubarb crumble pie. My go-to dessert or fika all summer long. Super simple but so, so good! In Sweden we usually make a crumble without a pie crust, but of course you can use this in a crust as well.

Filling
500 g rhubarb stalks
1 apple
0,75 dl caster sugar

Crumble
2 dl rolled oats
1,25 dl plain flour
0,5 dl caster sugar
125 g dairy free butter
2 tsp ground cardamom

• Pre-heat the oven to 225 degrees. Butter a round pie dish.
• Use thin rhubarb stalks, if available. If the stalks are thicker, make sure to peel off the outer layer of the stalk. • Slice the stalks and put in the baking tray. Finely dice the apple and spread over the rhubarb.
• Strew sugar evenly over the fruit.
• Melt the butter in a saucepan. When melted, stir in rolled oats, flour, sugar and cardamom.
• Spread the crumble on top of the fruit. Bake in the over for 20-25 minutes, until the fruit is soft and the crumble is golden brown.
• Serve with vegan vanilla ice cream or custard.