Sprouted Fig (The Smoothie Lover)
September 15, 2015

Sunde romkugler. Veganske og fedt fattige. 

Healthy rum balls that taste just like the real thing. Vegan and low fat.


I used to love rum balls. Like a lot. It’d be my first choice at the bakery (well, maybe second after scones, but whatever). They just have such an amazing flavour and texture and argh… So good. So when one of my friends, Anna, wrote me last week telling me she had made healthy rum balls and demanding me making them, I didn’t hesitate long. Less than 12 hours after I had a big box full of delicious super healthy rum balls that tastes just like the real thing! Seriously.

Romkugler har altid været mit number one choice hos bageren (okay, måske kun lige overgået af scones, for de er godt nok for gode). Jeg er bare helt vild med den cremede konsistens, deres tung-hed (kan man overhovedet sige det?) og smagt og argh… De er bare så gode! Så da en af mine veninder, Anna, skrev til mig, at hun havde lavet sunde romkugler og forlangte at jeg lavede dem, tøvede jeg ikke længe. Mindre end 12 timer efter havde jeg en dejlig stor boks med de skønneste, sunde romkugler.

I do not claim to have any rights over this music. The rights to this music belongs to the band Beirut. Please  go to their webpage or find them on iTunes or something like it to listen to their awesome music!

My friend just wrote to me what she’d added to the rum balls – and then I‘ve figured out the ratios. Anna, you’re a genius!

The rum balls are sweetened with dates nd have grounded oats as a base, which makes them not only healthy and filling, but also low in fats and low calorie compared the real thing. Epic win!

You can get almond and rum extract in ordinary super markets – they should be situated next to the baking stuff. Otherwise just use real rum – the amount of alcohol will be so small the balls can still be considered healthy.

Anna skrev bare, hvad hun havde puttet i romkuglerne og så lavede jeg ellers selv opskriften – Anna, du er et geni. De er sødes med dadler, der også agerer som det middel, der får dem til at hænge sammen. Og så er de lavet med havregryn, der ikke blot gør, der er lidt fedt i, men også gør, de er mere energifattige end almindelige romkugler. Øj, jatak!

Rom- og mandel ekstrakt kan købes i de fleste supermarkeder. Det står sammen med bageartiklerne, og er ikke spor dyre. Ellers kan du putte rigtig rom i. Bare rolig, de vil stadig være sunde, da der er meget lidt alkohol i den enkelte romkugle.


On a completely other note: Musical started yesterday and I am devastated because I can’t join this year, since I am going to what we call a Folk High School (more about that and the future soon…) in the spring, which means I won’t be home for the show. *Sigh…* It’s been my life the past two years. It cured me from my ballet-heart-break. So knowing most of the old team met yesterday for practice without me just makes me so, so sad. Jesus, how I wish I could join.

Anyway, sorry for mourning… Good thing I’ve got rum balls to cheer me up…

Read about my musicals here and here.

Bare for lige at skifte totalt emne, så er jeg virkelig lidt ked af det… Musical startede igen i går, og jeg skal ikke med i år, da jeg tager på højskole til foråret, og derfor ikke er hjemme til forestillingerne. Så ja, at vide næsten hele det gamle hold mødtes i går og lavede sjov og dansede gør mig ret så knust. Åh, hvor ville jeg ønske, jeg skulle være med.

Undskyld for beklagelsen – godt jeg har romkugler til trøst…

Musical her og her.

Healthy Rum Balls

Yield: 10 small rum balls

Healthy rum balls that taste just like the real thing. Vegan and low fat.


  • 1 cup (240mL) rolled oats
  • 1/4 cup (60mL) cashews or almonds
  • 1/4 tsp. coarse salt
  • 1/4 cup (60mL) cocoa powder
  • 1/2 cup (120mL) dates, about 5 medium dates
  • 1/4 cup (60mL / 4 tbsp) coffee (you can use decaf)
  • 1-2 tsp. almond extract
  • 1 tsp. rum extract (or 1 tbsp. rum)
  • 1 tbsp. maple syrup or 1 more date.
  • Optional: melted dark chocolate for dipping, desiccated coconut for rolling


  1. Place oats and cashews in a blender and blend until it turns into flour. Add in salt and cocoa powder and pulse to combine.
  2. Now add in the dates and blend until there are no lumps left. Pour in coffee and extracts and pulse until it resembles dough. Add in maple syrup or more dates if needed.
  3. Roll into balls. Eventually dip the balls in melted dark chocolate or roll them in desiccated coconut.
  4. Store in an airtight container in the fridge.


February 15, 2013

I’ve been thinking a lot about changing the layout of my blog. You know – make a change, try something new. I really like small doodles and drawings and actually I also enjoy drawing. Not that I’m very good at it, but I like it.

Furthermore I’d like to make my blog more personal and the layout slightly more sophisticated. Not that I don’t like by now, I just think I need some changes. Lately I want to change a lot of things. I’ve just changed my field of study at the high school. Well, it wasn’t that a big change. I’m just going to have the subject biotechnology as well now, and I didn’t have to change class (in Denmark you attend a permanent class according to your field of study). Looking forward to attending that class.

And I want to change my room (I’ve got lots of new ideas), change my entire closet (well, doesn’t every girl?), get time for drawing, get more spontaneous, start dancing another thing than just ballet, get better at photography, play the piano, get even better at running, etc etc etc. And I just changed almost my entire iTunes library (except for Tina Dickow, she can stay)

But I’ll start with my blog :-)
I’m working on it!

But right now I’d just like to share a great recipe on a incredibly delicious Danish treat – Rum Balls!

(Don’t wory, you don’t have to put real rum in them)

In Denmark you can buy rum balls at almost every bakery. They usually sell some very big ones – like the size of you fist. Yeah!

And they are very inexpensive. And why? Because the main ingredient is leftover cake – yes, leftover cake.

But that doesn’t have to be a bad thing. They are amazing!

Some days ago I made this lovely zucchini brownie. There was some left and I thought; Why not make it into rum balls?

And so I did.

The result was great.

Rum Balls
Makes 25 balls
Slightly adapted from this recipe by cutecarbs

Crumbl the cake into very small pieces, preferably in a food processor. Transfer to a bowl and mix in grated marzipan, cocoa powder and jam. Melt the chocolate and pour it into the “dough”. Season with rum essence. 
Cover and place in the fridge for about half an hour to firm up. 
Make small balls out of the dough roll them in cocoa powder, sprinkles or coconut flour – OR (to make them even better) place in the fridge for another half an hour and cover them in melted dark chocolate and then roll them in sprinkles – YUM!
October 5, 2013


Apples! Apples everywhere.

Yep – today was the day of the annually apple picking. A day I always look really much forward to.

Not far from where we live is a big apple orchard with around 15 different types of apples and endless rows of apple trees all packed with red ripe apples. And these apples are the best! I love freshly picked autumn apples SO much.

I’ve always been picking apples with my mom (and last year with my grand mom as well), and this year we went with one of my very god friends Nicole and her mother. So cozy!


I can’t wait to make something with these beauties. I’m thinking apple crumble, apple bread, apple toddy, juices and baked apples. Oh it’s gonna be so good.


Sorry for the rush through this post. I’m sitting in my bed after quite a long day and I’m exhausted. I just really wanted to share this little recipe on healthy chocolate energy balls, which are amazing.

In Denmark we have an amazingly delicious treat which we call “oatmeal balls”. Sounds healthy right! It is not. They basically consists of oatmeal, cocoa, sugar and butter (a lot of butter). But they are SO good. So I’ve been wanting to make a healthy version for a long time.

And here it is: Enjoy!

Healthy Chocolate Energy Balls
Prep time
Cook time
Total time
  • ¼ cup almond butter
  • 3 tbsp. agave
  • ¼ cup cocoa powder
  • ½ cup oldfashioned oatmeal
  • 1 tsp. coarse salt
  1. Stir together almond butter and agave. Add in the cocoa powder and salt
  2. Then add the oatmeal
  3. Roll into small balls and refrigerate for 15 minutes.
  4. Enjoy
Store in an airtight container in the fridge.


January 8, 2016

100% spelt waflfles made with sour dough and vanilla. Dairy free.

100% spelt vafler med surdej og vanilje. Mælke-fri. 

100% spelt waflfles made with sour dough and vanilla. Dairy free.

Happy 2016! Better late than never right? I hope you all had a magical Christmas and an amazing new year.

I don’t know what happened during the holidays… I usually spend all the time in the kitchen experimenting with new recipes and ingredients. But the cooking part of my brain has been oddly foggy the last couple of months and hasn’t been able to turn on the “creativity button”. So sad! Anyway, I am back in the kitchen and enjoying every moment of it – and hopefully my otherwise always busy cooking brain will start again soon.

Godt nytår! Bedre sent end aldrig, ikke? Jeg håber alle har haft en magisk jul og et eventyrligt nytår.

Jeg ved slet ikke, hvad der skete hen over julen. Det er der, jeg typisk har massere af tid til at fjolle rundt i køkkenet og med mit kamera. Men madlavningsdelen af min hjerne har været utrolig toget på det sidste, og jeg har let ikke kunnet tænde for ”krea-knappen”. Sørgeligt! Anyway, jeg er itlbage i køkkenet og jeg nyder det. Så håber jeg bare kreativiteten snart vågner igen.

100% spelt waflfles made with sour dough and vanilla. Dairy free.

I think it’s important to sometimes sit down and look at the good things that happened rather than the things you didn’t manage or resolutions you didn’t complete. So I took five minutes to reflect over all the great experiences the last year has given me. Thank you for 2015!

In January I went skiing in Austria

In February I graduated from the Academy for Talented Youth

In March I attended the finally of NBO (National Biology Olympiad)

In April we made show after show of this year’s musical

In May I went to Tuscany with my brother and mother

In June I graduated high school and had the time of my life

In July I went to Sicily with my lovely family

In August I went to Israel to participate in the WSCI – most amazing experience ever

In September I started my new job as a substitute teacher. And I love it.

In October the family-squad, 14 people, went adventuring on Mallorca

In November I became a part of the amazing site Three Silver Spoons (SO HOUNOURED!)

And in December I was a dance-instructor for the first time in my life and had the honour of watching my amazing 11 and12 year old dancers on-stage


(Reminder: This is a blog – it’s supposed to be happy with sunshine and rainbows all over, right? So although I did have an amazing year with lots of amazing experiences, I want to remind you that I am just a human and have just as many ups and downs and boring days as everyone else ;) Just keep that in mind)

Fordi jeg tror, det er vigtigt at kigge på de gode ting, der er hendt og ikke fokusere på de ting, du ikke nåede eller de fortsæt, du ikke fik opfyldt, tog jeg mig lige et par minutter for at reflektere over alt det, jeg har oplevet i det forgangne år. Tak for 2015!

I januar stod jeg på ski i Østrig

I februar dimitterede jeg fra Akademiet for Talentfulde Unge efter 2 utrolige år

I marts deltog jeg i finalen i det nationale OL i biologi sammen med 14 andre utroligt intelligente og dobbelt så søde, skønne bio-nørder

I april kulminerede måneders træning med fantastiske musical forestillinger

I maj fløj mig mor, bror og jeg til Toscana og nød 5 dage i det charmerende Norditalien

I juni blev jeg student! Med alt hvad det indebærer – ej, hvor jeg savner det

I juli gik turen mod Sicilien med min dejlige familie

I august tog jeg til Israel (say what?!) til sciencekonferencen WSCI – helt vildt!

I september startede jeg på mit job som vikar – og blev helt vild med det

I oktober indtog den skøre klan (læs: fjollede mors del af familien på 14) Mallorca

I november blev jeg en del af siden Three Silver Spoons. Og jeg er stadig ubeskriveligt stolt.

I december var jeg for første gang danseinstruktør og havde æren af at se mine dygtige dansere på 11-12 år på scenen.


(Reminder: Det her er en blog. Det skal være ”springvand og frugt”, som vi siger til musical, ikke? Så selvom jeg har haft en skønt år, vil jeg bare minde om, at jeg er en helt almindelig pige med et helt almindeligt liv – inkluderende ups and downs og grå dage. Bare en reminder (; )

100% spelt waflfles made with sour dough and vanilla. Dairy free.

2015 top posts:


Vegan Danish Strawberry Tart

Low Carb Pancakes

Layered Healthy Chocolate Cake with Coconut Whipped Cream

Raw Brownies (the 1st recipe of 2o15)

Tahini Fudge aka. Faux Halva


No wonder the strawberry tart is number one – it’s great. I loved all those recipes myself, but just to challenge myself I wanted to choose my top 5 too. Here they are:

Jordbærtærten forstår jeg 100p! Den er så skøn. Men bare lige for sjovs skyld skal mine egne favoritter også med.


Layered Healthy Chocolate Cake with Coconut Whipped Cream

Vegan Danish Strawberry Tart

Cheesy Vegan Butternut Squash Alfredo

Pumpkin Crumb Bars

Healthy Rum Balls (eating’ em’ right now)

Raw Vegan Hot Fudge Sauce


Hehe, yeah, 6… #sorrynotsorry (joke)


100% spelt waflfles made with sour dough and vanilla. Dairy free.

And now the first recipe of 2016!

Og nu årets første opskrift!



Sour Dough Spelt Waffles

Prep Time: 5 minutes

Cook Time: 8 minutes

Yield: 3-4 waffles


  • 1/4 cup (60mL) sour dough starter (for instance this one)
  • 1 cup (240mL) almond milk (or other plant milk)
  • 1 egg
  • 1 tbsp. melted coconut oil (+ more for the iron)
  • 1 tbsp. honey
  • 1 cup (240mL) spelt flour
  • 1/2 tsp baking powder
  • 1/2 tsp. vanilla extract or powder


  1. Heat up your waffle iron.
  2. Mix together all the wet ingredients very well. Add in all the dry ingredients.
  3. Add extra coconut oil to the waffle iron and pour out 1/2 cup of batter on it. Bake until golden brown and repeat with another 1/2 cup (this recipe should make approx. 4 waffles - or 3 and one small).
  4. Serve topped with your favourite fruit and dairy free yoghurt.


100% spelt waflfles made with sour dough and vanilla. Dairy free.





November 22, 2015


12 days of healthy christmas treats + 2 drinks | Sprouted Fig

We’ve got snow! As in, a lot of it. Not just that thin pretty layer of white stuff. No, BUCKETS. I couldn’t be happier. Yes, it’s hard to get out of the house, and yes, a lot of trees have fallen and yes, I had to cancel a lunch date with an amazing friend (very sad actually) – but it’s so pretty. Everything looks like a winter wonderland and it’s beautifully quiet outside.

All that snow makes me think of Christmas. I can almost taste the Christmas spirit already. Oh how I can’t wait for December.

There’s still one week until the first Sunday in advent (a Danish thing – we count the last 4 Sundays up to Christmas eve) and 9 days ‘till December, but I am already dreaming of all the delicious stuff I am going to make this December. Here are all the treats I plan on making. Bring on December!

12 days of healthy christmas treats + 2 drinks | Sprouted Fig


Us Danes have a big tradition for Christmas cookies. We have whole bunch of traditional Christmas cookies. Every grandma makes her own “brown cakes” and every family one special cookie that everyone loves. Here are four

HEALTHY BROWN CAKES – Danish ginger cookies – crsispy thin small cookies with heaps of spices and a crunch of almond

VANILLA WREATHS – Cute, sweet cookies shaped like wreath with vanilla and almonds

GINGER COOKIES – Super delicious gluten free ginger cut-out cookies

GINGERBREAD MEN – Sara B’s extremely delicious ginger bread men made with blackstrap molasses

12 days of healthy christmas treats + 2 drinks | Sprouted Fig

Small sweet bites

For when you get tired of cookies (lol, as if). Christmassy nuts and perfect chocolate treats.

CINNAMON MAPLE CANDIEDPECANS – Über delicious bites of yumminess

CHOCOLATE DIPPED CLEMENTINES WITH SEA SALT – Best. Idea. Ever. So healthy and simple.

HOMEMADE RAW CHOCOLATE – I’ve been dying to try homemade chocolate forever and these bars look so good. For English, try To Her Core’s amazing recipe here.

PECAN PIE CHOCOLATE CUPS – To words: pecan pie and chocolate (okay, that was three, but whatever). What a combination!

HEALTHY RUM BALLS – Because nothing beats rum balls – and they are perfect on a Christmas snack platter.

NATURAL PROTEIN RAW BARS WITH ORANGE (link coming soon) – to make your Christmas treats very good for you


Baked goods

LUSSEKATTER – Gluten free saffron buns with raisins to celebrate the Swedish (adopted by the Danes) tradition Lucia.

FIG, HAZELNUT, APRICOT FRUIT LOAF – This just sounds so good and Christmassy. Yumm.

12 days of healthy christmas treats + 2 drinks | To Her Core

Credit: To Her Core

Bonus: Drinks

RAW VEGAN EGGNOG – Again an amazing recipe by Sara B

SPICED VEGAN HOT CHOCOLATE – Next level hot chocolate: Chilli Chai



Hvor er det fantatsisk at vågne op til det danske vinter paradis dækket i sne. Ikke bare det der lille tynde lag pudder men bjerge og atter bjerge af smuk hvid sne. Ja, vi kan ingen steder komme i dag og ja, jeg måtte aflyse en frokostaftale med en veninde (virkelig øv faktsik) og ja, nogen træer er vælted – men det er så smukt! Og så dejligt stille.

Al den sne får mig bare til at glæde mig endnu mere til jul. Jeg er allerede helt vildt i julehumør. Og selvom der stadig er en uge til første advent og 9 dage til den første december er jeg allerede i fuld gang med juleplanlægningen. Her er alle de lækre ting, jeg skal lave i løbet af december – og så endda sunde. Kom så skønneste måned på året!

12 days of healthy christmas treats + 2 drinks | Sprouted Fig


Julemsåkager får jeg aldrig for mange af. Det er min yndlingskager og der er uendelige muligheder

VANILJEKRANSE – De sundere af slagsen.

BRUNKAGER – Sunde brunkager. Jatak. Min favorit af dem alle.

INGEFÆR STIK-UD KAGER – Glutenfrie og enormt lækre

GINGER BREAD MÆND – En skøn opskrift på en klassiker af Sara B – lavet med melasse

12 days of healthy christmas treats + 2 drinks | Sprouted Fig

Småt og godt

Til når man alligvel bliver småtæt af julekagerne


CLEMENTINER MED CHOKOLADE OG HAVSSALT – Helt genial ide – jeg glæder mig allerede

HJEMMELAVET RÅ CHOKOLADE – Har været på min to-do liste i 100 år. Nu må det være tid

PECAN PIE CHOKOLADER – To ord: pakantærte og chokolade. Hvilken kombination!

SUNDE ROMKULGER – Behøver vidst ingen intro

RÅ PROTEINBARER MED APPELSIN – Så bliver julesnacken ekstra sund



LUSSEKATTER – I år skal Lucia simpelthen fejres

NØDDE- OG FRUGTBRØD – Ser bare så skønt og julet ud


Bonus: Lidt drikke

RAW VEGAN ÆGGENSNAPS – Jeg har aldrig smagt æggesnaps, men det lyder undelrigt godt – så hvorfor ikke prøve en vegansk en af slagsen

KRYDRET VARM CHOCOLADE – Next level varm kakao – med chaikrydderier og chili


Glædelig snart December

October 8, 2013




Not-so-healthy, but still amazing (from before I turned the blog 100% natural and healthy)


August 30, 2012

Salt. Water. Flour. Yeast.

That’s all you need for making the best bread in the world.

Couldn’t be easier.

The bakery in our town began to make a fantastic loaf some months ago. They named it “The Best Bread in the World”. Of course I had to see what there was in it, so once my father and I went down the bakery I sneaked to the counter and checked the little sign in front of the loaves.

“World’s Best Bread – water, flour, salt, yeast” That was all it said.

(Of course they forgot to mention they have a big stone-oven which makes the loaves taste amazing and gives them the best crust ever, but never mind…)

Some days ago my dad made a loaf exactly like the one down the bakery – and it was soooo good.

It was actually inspired a lot by Jim Lahey’s “Perfect Bread”.

Nice crispy crust with a lovely moist crumb with a flavor that just pops… Uhmmm.

The secret?

A long time for rising (aka. a minimum of yeast) and baked in a big iron pot. (Or any other oven-proof pot)

My dad told me why it turned out so good:

Using a minimum of yeast and allowing the bread to rise for a long time, allows the taste of grain to improve a lot. And yes – this bread taste a lot of grain and real flour.

Well, actually I just realized my dad actually makes a lot of great bakery. Check out the lovely buns.

Best part of this bread? Even though it have to rise for quite a long time you only have to work in the kitchen for about 15 minutes or so.

The Best Bread in the World
1 big loaf

2 g. yeast (2 small balls each the size of a pea) or 2g. dry yeast
600 g. water
800 g. flour
8 g. salt

How to do
In a bowl dissolve the yeast in the water. Add salt and flour – don’t knead, just stir in for about half a minute (the dough turns out quite wet – don’t add more flour, since the bread might turn out dry then).

Wrap the bowl in cling film/ plastic wrap and let the dough rise for 12 – 18 hours.

Preheat the oven to 250 degrees C (485 F) with the iron cast pot with a lid on, in the oven

The pot has to be 250 degrees as well as the oven before baking
(well you don’t have to use a thermometer or something – just remember to heat the pot at the same time as you heat the oven ;-) )

Poor the dough out on a table covered with flour. Fold it a couple of times and place in the oven proof iron cast pot dusted with flour.
Bake for 30 minutes under the lid, then take of the lid and turn down the heat to 220 degrees C (428 F) for another 15 minutes.

Let it cool down and enjoy “the best bread in the world”

NOTE: Eventually replace 1/4 of the flour with whole-wheat (or other whole grain) flour.