Dinner Fruit & Berries Gluten Free Lunch Ovenbaked Salad

Durra & Carrot Salad

A colourful and delicious salad with durra, ovenbaked carrots, pickled red onions, black beans marinated in lemon juice, ginger and olive oil, quartered strawberries, basil and pumpkin seeds. Drizzle with a classic Dijon mustard vinaigrette and serve with lovely pink beetroot hummus.

Durra is naturally gluten free, it’s a seed and similar to quinoa and amaranth.

Bowl Lunch Salad

Asparagus & Sweet Potato Bowl

Hurry up and make this nourishing bowl before the asparagus season is over!

Peel sweet potato and dice in 2×2 cm cubes. Cook until just soft. Drain well.
Roll sweet potato in panko bread crumbs and fry in a pan with cooking oil until golden.
Break off the hard end bit on each asparagus stem. Finely chop two cloves of garlic. Quickly fry together on high heat for 1-2 minutes.
Serve in a bowl together with quartered strawberries, sliced avocado and basil leaves. Drizzle with vegan sriracha mayo.

Breakfast Fruit & Berries Lunch Snack

Banana Pancakes

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 dl 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
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.


Rye porridge

Let’s start this week! I haven’t had porridge for breakfast for a while, but today I wanted something filling. I really had to learn to like porridge, and oats doesn’t do it for me. But cooked with rye flakes is a whole different story. I use 1,75 dl water for 1 dl of rye flakes and cook it for 2,5-3 minutes. It needs a bit of salt and nice toppings, like these fresh strawberries and peach, oat milk and a big dollop of crunchy peanut butter.


Strawberries and ice cream

Why make it complicated when you can keep it simple? Fresh strawberries and vegan ice cream for dessert on a Saturday night. Dream team! Plain vanilla is of course a classic, but if you can get your hands on Oatly’s “Really posh salty caramel and hazelnut” you should try it. It’s heavenly. I repeat – HEAVENLY!

Breakfast Fruit & Berries Snack

Fruit For Breakfast

Today it’s absolutely pouring down here in Sweden, and summer has never felt further away. Right now I’m just dreaming myself back to our time in Australia, with sun and heat and clear skies, where a fruit platter with dark roasted peanut butter for dipping was our standard breakfast. Those were the days!