Sprouted Fig (The Smoothie Lover)
May 23, 2016
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Sunde kammerjunkere

Healthier vanilla cookies for cold buttermilk soup

Healthier vanilla cookies for cold buttermilk soup. Sunde kammerjunkere || Sprouted Fig

It’s funny how spring and summer always tend to melt together here in Denmark. We walk around in the dark and cold for months and months and then suddenly in a matter of weeks everything is green, the sun is up all day round and the weather jumps from 8°C to 22°C (46°F to 71). The fruit trees barely have time for flowers before the green leaves takes over and the anemones only have days to live before they are killed by the shadow from the trees. But that’s one of the many charms about Danish summer.

The long awaited summer is finally here and that means time for koldskål with kammerjunkere.

År efter år bliver jeg overrasket over, hvordan det danske forår smelter helt sammen med sommeren. Her går vi rundt i mørke og kulde i langt flere måneder, end der er vintermåneder i kalenderen, og lige pludselig står alt i fuldt flor, solen er på himlen døgnet rundt og temperaturen springer fra 8 til 22 grader. Frugttræerne har ikke en chance for at skyde blomster før bladene tager over og anemonernes levetid er efterhånden nede på timer før træernes skygger dræber de små hvide blomster. Men hey, det charmen ved den danske sommer, og det ville jeg ikke bytte væk for noget i verden.

Healthier vanilla cookies for cold buttermilk soup. Sunde kammerjunkere || Sprouted Fig

Some years ago I posted the recipe for one of the most Danish dishes of all times – koldskål aka. cold-bowl aka cold buttermilk soup, but I never got around to make the delicious cookies you dump in the sweet and tangy milk soup. Koldskål with kammerjunkere is to me (and to almost every other Dane, I think) the essence of summer. One of the most well discussed dilemmas around a summer-table is whether you should break the cookies before adding them on top or just dump them in whole – a very serious and important subject where people have just as steadfast meanings as in the toilet paper dilemma. NO breaking guys (and the paper should be under – NOT over, thank you very much!).

Oh and the biggest struggle for Danes during summer; to eat the koldskål before the kammerjunkers get soggy but still have time to enjoy the food ;)

Sommeren er kommet, og det betyder koldskål med kammerjunkere – efter min mening en af de bedste sommerspise. Det er årstiden for den vigtige diskussion om, hvorvidt kammerjunkerne skal knuses før de puttes i koldskålen eller skal kommes i hele. En diskussion, folk har lige så stærke meninger til som til toiletpapirsdilemmaet. HELE i venner (og toiletpapiret under, IKKE over, tak!).

Healthier vanilla cookies for cold buttermilk soup. Sunde kammerjunkere || Sprouted Fig

These kammerjunkere are healthier than the usual ones – made with no refined stuff. But they do still have butter in them, because kammerjunkere is a very important part of summer and should stay close to the real deal.

Happy summer!

Her er nogen lidt sundere kammerjunkere – uden nogen raffinerede ingredienser. MEN smøren er bevaret for traditionens skyld. Så kan det jo være, der kommer nogen endnu sundere på et andet tidspunkt ;)

Glædelig sommer

RECIPE FOR COLD BUTTERMILK SOUP // KLIM HER FOR MIN OPSKRIFT PÅ KOLDSKÅL

Kammerjunkere // Sweet Vanilla Rusks

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 40 cookies

Healthier vanilla cookies for cold buttermilk soup

Ingredients

  • 1 ½ cup oldfashioned oats
  • ½ cup almond flour
  • ½ cup coconut sugar
  • ½ cup buckwheat flour
  • ½ tsp. baking soda
  • Beans from 1 vanilla pod or ½ tsp vanilla extract
  • 110 g. (½ cup) cold butter, cubed
  • 1 egg

Instructions

  1. Start by grinding the oats in a food processor until they turn into flour. Add in almond flour, buckwheat flour, baking soda and vanilla and pulse to combine.
  2. Blend in butter and lastly the egg. Roll into one or two sausages (1 inch / 2,5 cm.), wrap in plastic foil and leave them in the fridge for at leat one hour (this makes them easier to slice).
  3. Heat oven to 175°C / 350°F.
  4. Slice the sausages (to bigger than your little finger) and place the cookies on a baking tray with baking paper and bake for spprox. 10 minutes or until they are golden brown.
  5. Let cool completely and serve with cold buttermilk soup.
http://sproutedfig.com/kammerjunkere-sweet-vanilla-rusks/

May 18, 2016

Super Food Brownies

This post is sponsored. All opinions are my own.

Denne post er sponsoreret. Alle holdning er mine egne. 

Chia & Cacao Chocolate Chip Brownies

I’ve never been a fan of baking mixes. I’ve always thought it was way funnier to bake yourself – and I’ve always hated thinking about all the crappy stuff that’s in most baking mixes. That is until I received a package from Creative Nature Superfoods the other week. This amazing little company has just launched two new products: A superfood Chia and Cacao Chocolate Chip Brownie Mix and a Chia and Mulberry Muffin mix. Both allergen free (free from gluten, soy, dairy etc.), refined sugar free and packed with goodies such as chia seeds, cocoa nibs and mulberries.

Jeg har aldrig været en fan af bageblandinger. For mig har det altid været sjovere at bage hele kagen fra bunden – og så kan jeg bestemt ikke lide alle de dårlige ingredienser, der tit er i færdigblandinger som konserveringsmidler, E-numre og ultra hvidt sukker. Men det ændrede en lille pakke, jeg fik ind af døren på for en uges tid siden. Det lille firma Creative Nature Superfood sendte mig nemlig en af deres nye bageblandinger. De har lige lancheret to: En Chia og Kakao Chocolate Chip Brownie (som jeg var så heldig at få fingrene i) og en Multebær Muffin Mix. Begge allergen-frie, fire for raffineret sukker og spækket med superfoods som chia frø, kakao nips og multebær.

Chia & Cacao Chocolate Chip Brownies

So the bad-stuff-problem was solved and I decided to give it a try. I have to admit it was very convenient to bake with a mix. It’s okay to be a little lazy sometimes, right? With both my baking-mix-issues gone there was only one thing left: Was the brownie as good as a homemade one?

Oh. My. God. YES!

I mean, look at that gooey, dark piece of chocolate heaven up there. Admittedly, when I looked at the batter I wasn’t convinced. The batter is quite light and this girl likes her brownies to be darker than black. But when the brownies had cooled down they were insanely dark and SO delicious. I loved it – and my friends with whom I shared it loved it too.

Så mit ”grimme-ingredienser-problem” var løst og jeg besluttede mig for at prøve det. Indrømmet – hold op, hvor er det nemt med sådan et bage mix. Nogen gange er det ok at være lidt doven. Med begge mine færdigblanding-issues væl, var der kun en ting tilbage – om brownies’ne så virkelig var god.

Og oh my god, JA!

Bare tag et kig på de bløde, mørke browniestykker. Da jeg så dejen var jeg ellers ikke overbevist. Den var meget lys, og jeg vil kun spise brownies, der er mørkere end sort. Men da kagen var kølet ned var den pludselig helt mørk og smagte himmelsk.

Chia & Cacao Chocolate Chip Brownies

MY TIPS

– There are two recipes on the package – one vegan and one non-vegan. I went for the non-vegan, but thought there was a little too much butter. So I swabbed half for coconut oil and it worked just fine.

– I recommend not baking the brownies more than 20 minutes if you like them soft and gooey. Mine were a little dry in the edges (which meant I only ate the middle leaving the crust, which I later put in a chocolate ice cream – hehe).

ET PAR TIPS

– Der er to opskrifter på pakken – en vegansk og en ikke-vegansk. Jeg ville lave den ikke-veganske, men endte med at blande de to, da jeg alligevel syntes der var liiiiidt meget smør. Så jeg byttede halvdelen ud med kokosolie, og det fungerede bare fint.

– Hvis du – som mig – bedst kan lide at browniesn’e er meget bløde (helst slet ikke bagt), så bag dem ikke mere end 20 min. Min kant blev lidt tøt (så jeg spiste midten, lod skorpen blive – og puttede den senere i chokolade is, hehe)

Chia & Cacao Chocolate Chip Brownies // Creative Nature Superfood Review

Ingredients

Instructions

  1. Preheat oven to 150 c/300 f/ Gas Mark 2
  2. Add all of the ingredients to a mixing bowl and beat together until smooth (start of slowly so the flour doesn’t go everywhere!).
  3. Line a brownie/baking tin with grease-proof paper and carefully spoon the mix into it.
  4. Bake between 20-25 mins then remover and put in the fridge to enjoy later.
http://sproutedfig.com/chia-cacao-chocolate-chip-brownies-creative-nature-superfood-review/

May 3, 2016

Healthier Short Bread Cookies with Matcha

Sundere matcha cookies

Healthier Short Bread Cookies with Matcha || Sprouted Fig

Guys, there’s been quite a change of plans since wrote my post about the future and my gap year. Soooo, I am going to China and Japan in less than a month! I’ll be meeting a bunch of other young people from pretty much all over the world there and travel with them. Pretty crazy, but I am so exited.

I plan on make another post about my plans for the next gap year (yes, I have decided to take two… why not?) and my education (I am not that irresponsible…) , if that doesn’t bore you all too much.

Det er sjovt hvordan man kan starte med en klar plan for sit sabbatår og så ændre den fuldstændig i løbet af året. Guys, jeg smutter til Japan og Kina om under en måned!!! Det er helt vildt. Jeg skal mødes med en international gruppe af unge, jeg endnu ikke kender, derude, som jeg skal rejse med. Og jeg kan slet ikke vente med at komme afsted. 

Hvis det ikke keder skønne jer for meget vil jeg skrive lidt om hvad mine planer ellers er for det næste sabbatår (jep, jeg er ude i to… Why not?) og fremtidige uddannelse i næste post. 

Healthier Short Bread Cookies with Matcha || Sprouted Fig Healthier Short Bread Cookies with Matcha || Sprouted Fig

But right now it’s all about cookies. Matcha cookies to prepare me for both China and Japan. I’ve heard they put matcha in pretty much everything so I dream of living from that amazing green powder for a month.

I recently found myself in a slightly dark place when it comes to food. There was a lot of stuff I was avoiding completely. Things I really love but maybe isn’t the healthiest stuff in the world. And while I am a firm believer in healthy eating and in general eat very healthily, I do also think it is important to leave place for no-so-healthy things. So yesterday I had a croissant simply because I could. I mean, that one croissant won’t blow your entire diet completely. And Sunday I had a beer, because that stuff tastes great and I was together with friends and the sun was shining. What do I wan’t with this? I want to remind myself and the rest of the world (well, mostly myself) that a beer or two or a croissant don’t make you a bad person or makes you fat or turn your body dark and nasty. But that one croissant can make a grey Monday a bit brighter and that beer make a Sunday with friends a little better.

Which is why these cookies do have butter in them. And flour. And so be it – they taste amazing.

Men lige nu skal det handle om matcha cookies så jeg rigtig kan blive klar til Kina og Japan. Jeg har hørt de især i Japan putter det skønne grønne pulver i alt, så jeg kan slet ikke vente!

For lidt tid siden gik det pludselig op for mig, at der var en del madting, jeg ungik. Ting som jeg virkelig elsker, men som jeg har gået uden om fordi de ikke lige er jordens sundeste ting. Jeg tror skam stadig på at sund kost er vigtigt, men der skal også være plads til knapt så sunde ting. Så i går købte jeg en croissat simpelthen fordi jeg kunne. Og i søndags drak jeg en øl fordi sådan noget smager godt og jeg var sammen med nogen venner og fordi solen skinnede for første gang siden sidste sommer. Og hvor vil jeg hen med det her? Well, jeg vil simpelhen minde mig selv og resten af verden (men mest mig selv) om, at det at spise en croissant eller drikke en øl eller to ikke gør dig til et værre menneske eller tyk eller dit fordøjelsessystem klamt og sort. Men måske gør en croissant en grå mandag en smule lysere eller en øl en søndag eftermiddag lidt hyggeligere. 

Hvilket er derfor, der netop er smør og mel i de her cookies. So be it – de smager fantastisk. 

Healthier Short Bread Cookies with Matcha || Sprouted Fig Healthier Short Bread Cookies with Matcha || Sprouted Fig

Matcha Shortbread Cookies

Prep Time: 15 minutes

Cook Time: 7 minutes

Healthier short bread cookies with matcha.

Ingredients

  • 100 g. (1/3 cup + 3 tbsp.) butter
  • 2 egg yolks (or 1 egg)
  • 1/4 cup (60mL) honey
  • 1 tsp. matcha
  • 3/4 cup (180mL ) flour
  • 1/4 cup (60mL) almond flour
  • 1 tbsp. corn starch
  • 1/2 tsp. baking powder
  • ...
  • 1/4 cup (60mL) whole almonds

Instructions

  1. Cream together butter, eggs and honey (I did this in a food processor, but you could also use a stand mixer or hand mixer.
  2. In a seperate bowl whisk together the rest of the ingredients and add it all to the butter-mix. Stir very well (eventually still in the food processor).
  3. Roll the dough into a long sausage approx. as thick as you wrist. Wrap in baking paper or film and store either in the freezer for 1 hour or the fridge for 3 hours.
  4. Chop the almonds - not too finely and not too coarsely. There should be no lumps bigger than 1/4 an almond.
  5. Heat oven to 175°C / 350°F
  6. Roll the dough-sausage in the chopped almonds and slice approx. 0,75 cm / 0,3 inch thick.
  7. Place on a baking tray with baking paper and bake for approx. 7 minutes (until they are golden on the bottom.
  8. Let cool completely on a rack and store in an airtight container.
http://sproutedfig.com/matcha-shortbread-cookies-warming-up-for-japan/

March 17, 2016

Soft, vegan spelt chocolate buns

Veganske chokoladeboller

Soft, vegan spelt chocolate buns

The most popular bakery in Copenhagen and the cities around it is Lagkagehuset (“Layer Cake House”). And that is no mystery. They make and sell the most amazing rustic sour dough loaves, the most gorgeous cakes, delicious tarts, their very own and sooo delicious croissants and cinnamon buns and the best ever chocolate buns. My dad always bring some home from the bakery in the airport when he comes home from work in Stockholm and Oslo and no matter how hard I try I just can’t keep my hands off them.

Lad os lige snakke om Lagkagehuset et øjeblik. Jeg synes det er så sjovt, hvordan et bageri på få år er blevet stort set alle københavneres yndlingsbageri. Eller næsten i hvert fald. Det er lidt blevet Københavns ikon-bageri. Og det forstår jeg faktisk godt. Rustikke surdejsbrød, smukke kager, lækre, rustikke tærter, rustikke croissanter. Rustik med rustik på. Ret nordisk – og ekstremt lækkert.

Min far køber altid deres chokoladeboller med hjem fra lufthavnen, når han har været på arbejde i Stockholm eller Oslo, og dem kan jeg simpelthen ikke holde fingrene fra. Så gode!

Soft, vegan spelt chocolate buns Soft, vegan spelt chocolate bunsSoft, vegan spelt chocolate buns

Btw – have you ever tried being a tourist in your own city? I had a day off a week ago, so I packed my camera and took my bike into the city and spend a day exploring and shopping on my own (and biked past multiple Lagkagehuset bakeries). It’s so wonderful – you get to see your own city in another way. The pictures in this post are from that trip.

For resten – har du nogensinde leget turist i din egen by? Det er virkelig fantastisk. I fredags havde jeg fri, og besluttede mig for at tage cyklen med i toget og kameraet over armen og cyklede rundt i smukke København, der er skøn og farverig selv på en gråvejrsdag (og cyklede forbi utallige Lagkagehuse). Derfor billederne i denne post.

Soft, vegan spelt chocolate buns Soft, vegan spelt chocolate bunsSoft, vegan spelt chocolate buns

Back to the buns… I had to make some healthier ones. Vegan, made with spelt, no butter and no refined sugar. Since I haven’t had the time for making the dish I talked about in a previous post again, decided to share this recipe. Perfect Easter treat!

Tilbage til chokobollerne. Endnu en ting, jeg bare måtte lave sundere. De blev veganske, frie for smør og raffineret sukker og lavet med 100% speltmel. Og siden jeg ikke har haft tid til at lave den ret, jeg snakkede om i sidste post, besluttede jeg mig for at dele denne i stedet. God påske snack.

Chocolate Buns

Prep Time: 15 minutes

Cook Time: 90 minutes

Vegan spelt chocolate buns

Ingredients

  • 1 cup almond milk
  • 50 g. fresh yeast OR 1 package dry yeast
  • ½ cup applesauce
  • ½ tsp. salt
  • 2 tbsp. agave (or honey)
  • ½ tsp. ground cardamom
  • 100 g. dark chocolate
  • 1 tbsp. coconut oil
  • 4 ½ cup spelt flour

Instructions

  1. In a small pot gently heat the almond milk until it is as warm as your little finger.
  2. Transfer to a mixing bowl and mix in yeast, applesauce, salt agave and cardamom.
  3. Chop the chocolate and add it to the batter.
  4. Knead in the flour until the dough is soft and smooth. Then knead in the coconut oil.
  5. Let rise for 30-60 minutes.
  6. Make 10 buns and place them on a baking sheet with baking paper. Let rise for 30 minutes. Heat the oven to 200°C / 390° F and bake the buns for 12-15 minutes (until they are golden at the bottom). Let cool and enjoy right away (or freeze them in plastic bags for a yummy treat).
http://sproutedfig.com/chocolate-buns/

 

Soft, vegan spelt chocolate buns

March 3, 2016

Vegan thin oat crisps. Gluten free and refined sugar free.

Veganske havregrynskager uden gluten og hvid sukker.

Vegan thin oat crisps. Gluten free and refined sugar free.

Okay so I whole-heartedly intended to post a savoury recipe next. 1) Because it’s been ages and I actually cook mostly savoury food AND 2) Because I made the most epic vegan herbed “ricotta” filled shells with tomato sauce the other day, but well, the sun decided to set before I even had a chance to snap a photo and after a night in the fridge it looks terrible (but tastes nice).

Okay jeg havde enhver intention om at poste en ny mad-mad (salt ikke sød) opskrift, denne gang fordi 1) det er sådan ca 100 år siden OG 2) jeg lavede de her fantastiske (beskeden much) veganske ”ricotta”-fyldte pastaer med friske krydderurter og tomatsauce forleden, men den dejlige sol besluttede sig for at gå i seng tidligt igen, og dagen efter var mine søde små pastaer meget grimme (men stadig lækre).

Vegan thin oat crisps. Gluten free and refined sugar free.

This is one of those recipes… I’ve recreated it a thousand times because I wanted to make some oat crisps, that melted out into thin cookies in the oven. I’ve tried and tried (and eaten a whole lot of über delicious cookies… Not complaining), but they just wont spread. Then I thought: “Screw it, these cookies are heavenly delicious (even better than the butter-loaded ones) and honestly, it isn’t that hard to press them flat before baking.”

And with all this baking, testing and adjusting, I can honestly say, that these are the best.

Enjoy!

Så havregrynskager, it is. Det her er en af de der opskrifter… En rigtig drillepind, som jeg lige har skullet finde frem til, hvordan, jeg styrede. Min store drøm var, at de ville smelte ud på pladen til tynde sprøde flager som ”rigtige” havregrynskager. Men det vil de ikke. Stædige små… Efter så mange forsøg (og rigtig mange lækre kager) tænkte jeg, at smagen måtte være det vigtigste – så svært er det heller ikke lige at trykke de små fiduser flade før man bager dem (: Og lækre – DET er de!

Velbekomme!

Oat Chrisps

Prep Time: 10 minutes

Cook Time: 8 minutes

Yield: 10 cookies

Vegan thin oat crisps. Gluten free and refined sugar free.

Ingredients

  • 1 cup rolled oats (use certified gluten free if intolerant)
  • 2 tbsp. coconut sugar
  • 2 tbsp. buckwheat-or rice flour
  • Beans from one vanilla pod (or 1 tsp. vanilla extract or ½ tsp vanilla powder)
  • 4 tbsp coconut oil
  • 2 tbsp. maple syrup

Instructions

  1. Preheat oven to 200°C / 390°F.
  2. In a bowl, mix together oats, coconut sugar, rice flour and vanilla. Stir well.
  3. Add in coconut oil and maple syrup and mix until there no oil lumps left. It’s easier to use your hands than a spoon.
  4. Place 9-10 tbsp.-sized dollops of dough on a baking sheet and press them very flat using your hands or the back of a spoon.
  5. Bake for 8 minutes (or until golden brown on the edges) and let the cookies cool on a baking rack. Store in an airtight container.
http://sproutedfig.com/oat-chrisps/

February 3, 2016

Veganske fastelavnsboller uden raffineret sukker og mel. 

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

This coming Sunday is Shrovetide – a weird holiday which we celebrate here in Denmark. Originally, many years back, it marked the day of the beginning of the 40 days long fast until Easter, but today it’s just a holiday for children. The second most important tradition, this holiday, is the game “knock the cat off the barrow”. A game where a painted wooden barrow full of candy, confetti and a paper cat hangs in a rope and you take turns beating it with a bat to knock it down. Rather like a piñata. Weird.

Det er allerede fastelavn den her weekend og for en gang skyld glæder jeg mig – jeg skal nemlig fejre fastelavn i år, ja jeg skal så. På fritidshjemmet til den skole, jeg arbejder på. Jeg har slet ikke fejret fastelavn siden jeg selv i fritidshjem, så det bliver så hyggeligt.

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard. Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

The most important tradition however is Shrovetide buns. Soft buns filled with custard. I love them so much. The homemade ones that is. Especially my grandmothers. But I thought it was time for some healthier, vegan ones. And here they are – whole wheat, vegan, low fat and low in sugar (and completely free from refined), but still heavenly soft and sweet.

Perfect for this coming Shrovetide Sunday.

Det vigtigste ved fastelavn er fastelavnsboller. Punktum. Jeg har altid elsket de bløde boller med cremefyld inden i. Ikke noget med flødeskum eller bagerens dårlige øje her, nej tak. Nej, gode hjemmelavede, knapt så søde fastelavnsboller – allerhelst mormors – er og bliver de bedste. I år havde jeg dog lyst til at prøve med en lidt sundere variant, gene veganske. Det blev til de her skønne boller lavet med speltmel, helt uden smør og mælk og med et minimum af sukker (og helt uden det raffinerede). Det lyder som noget værre helse-halløj, men jeg lover, de er så lækre – bløde og søde og med gemt vaniljecreme indeni.

Perfekt til fastelavn på søndag.

Vegan Shrovetide Buns

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 20 buns

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

Ingredients

    Buns
  • 1 tbsp. psyllium husks
  • ¼ cup water
  • 1 cup lukewarm water (or almond milk for a richer taste)
  • 25 g. fresh yeast OR
  • 2 tbsp. agave or maple syrup (or honey, if you eat that)
  • ½ tsp. salt
  • 1 ½ cup spelt flour
  • ¼ cup coconut oil, softened
  • 1 ½ cup white flour (you can sub spelt)
  • Custard
  • 1 cup almond milk
  • 2 tbsp. starch (corn or potato)
  • ½ tsp. vanilla powder or extract
  • 2 tbsp. agae syrup
  • Glace
  • 1 tbsp. coconut sugar
  • 1 tbsp. cocoa powder
  • 3-4 tsp. boiling water

Instructions

  1. Start by making the dough: place the psyllium husks in the ¼ cup cold water and leave it for 5 minutes. Dissolve the yeast in the warm water. Mix in salt, agave/maple/honey and the psyllium husks and knead in the first 1 ½ cup of the dough. Now knead in the soft coconut oil before adding the rest of the flour. Leave to rise for half an hour.
  2. While the dough rises make the custard: Mix everything in a small saucepan and stir until the starch is completely dissolved in the milk. Heat up while stirring constantly. When it boils whish vigorously and boil for 5 minutes, until it thickens. Pour out on a plate and cool down in the fridge or in the freezer.
  3. Roll the dough out into a big square on a floured surface. cut 20 (4X5) squares out of it and place a dollop of custard on each square. Now fold the buns by picking up the corners of the square and pinch them together. Pinch the sides together too. Place the bun with the corners down on a baking sheet with baking paper.
  4. Leave the buns to rise for another half hour, while the oven heats to 200°C / 390°F. Bake for 15-20 minutes (until golden brown and brown on the bottom) in the middle of the oven. Leave to cool slightly before adding on glace.
  5. Make the glace by mixing everything together very well. Add a bit of water at a time to make sure it doesn’t get too wet. Spread out on the buns and enjoy!

Notes

The buns freeze very well.

http://sproutedfig.com/vegan-shrovetide-buns/

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

November 22, 2015

SCROLL DOWN FOR DANISH VERSION // RUL NED FOR DANSK

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

Cookies

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

Småkager

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

KANEL OG AHORN KANDISEREDE PEKANNØDDER – Ren og skær guf

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

 

Bagværk

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

November 17, 2015

SUNDE BRUNKAGER

Healthy, gluten free, low carb, low sugar spiced Christmas cookies. Can be made vegan.

Sunde, gluten frie, low carb, lækre brunkager med et minimum af sukker. Kan laves veganske. 

Healthy Christmas cookies - Danish ginger cookies. Gluten free, low carb, vegan.

Two weeks to December. Two weeks! I can’t wait. I remember when I was little my mom used to make a strip of paper with numbers on as a countdown to December. Everyday I cut off a number all the way to the 1st where I could finally start opening my advent calendar. A count down to a count down.

This year I look almost as much forward to December as I did as a child. Because last Christmas was pretty much ruined by all Danish high school students’ biggest fear – a huge written project monster called SRP.

Der er kun to uger til december! TO UGER! Jeg kan slet ikke få mine hænder ned af bare glæde. Da jeg var mindre, lavede min mor altid en lang papirslip med numre på til mig. Hver dag op til december klippede jeg et nummer af – helt til den første, hvorfra jeg så kunne starte på julekalenderen. En nedtælling til en nedtælling, haha.

I år glæder jeg mig næsten lige så meget, som jeg gjorde som et barn. Sidste jul blev nemlig ødelagt af gymnasieelevernes største frygt – SRP. Men i år er den væk, så nu skal der julehygges.

By Josefine MeinecheHealthy Christmas cookies - Danish ginger cookies. Gluten free, low carb, vegan. By Josefine MeinecheHealthy Christmas cookies - Danish ginger cookies. Gluten free, low carb, vegan.

November 8, 2015

Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat.

Sunde, sukkerfrie, veganske krydrede græskar barer med havregryn og ristede hasselnødder.

Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat.

I am rather late to the pumpkin game this year, but I had to make a new pumpkin recipe before autumn ends and Christmas takes over with full blast. Talking about Christmas, am I the only one who’s SO ready for the best holiday of the year? It’s just around the corner and I can’t wait. My piano teacher even gave me two new Christmas songs yesterday to practise on for next Wednesday, so I am dancing around humming “Happy Christmas, War is Over”.

Jeg er lidt sen til at komme med græskar opskrifter i år, men jeg blev simpelthen nødt til at poste en enkelt før hele internettet braser sammen under vægten af juleopskrifter. Er jeg for resten den eneste, er er SÅ klar til jul? Det er lige om lidt. Bare for at understrege hvor snart det egentlig er, gav min klaverlærer mig to julesange i går. Så jeg render allerede rundt og nynner “Happy Christmas, War is Over”. Don’t judge.

Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat. Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat.

Anyway, back to the bars. I could eat pumpkin all year round and I am so happy it’s perfectly acceptable for Christmas too. And these bars are even acceptable to eat all day round. In fact they are perfect as breakfast. The base is made with the wonderful, wonderful thing we call oats. I added in some roasted hazelnuts which not only give the bars an roasted amazing flavour but also adds some lovely dietary fibre and a lot of vitamins. They are bound together with the amazing chia seeds and applesauce and the sukrin gold or coconut sugar adds a lovely nutty flavour. Complete with spices like cinnamon, nutmeg and ginger these bars are just perfect for an autumn breakfast or treat served with a big cup pot of tea or hot chocolate.

Tilbage til barerne. Det er næsten en skam, græskar hører til efteråret, for jeg kunne spise det hele året. Disse barer holder ikke blot hele året, men også hele døgnet rundt. Så sunde er de nemlig. Måske er de endda allerbedst til morgenmad. Dejen er nemlig lavet hovedsageligt af havregryn og så lidt ristede hasselnødder, der giver en skøn smag og tilføjer lidt sundt fedt og en masse gode fibre. De bindes sammen af chia frø og æblemos og er sødet med sukrin gold eller sukker, som skaber en lækker nøddeagtig smag. Fyldet er fyldt med skønne krydderier som kanel, ingefær og muskatnød og til sammen giver det den lækreste morgenmad eller sød snack serveret med en kop kande te eller varm kakao.

Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat. Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat. Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat.

The crust in these bars a sweetened with sukrin (read my opinion on sukrin here), but you can easily swap any other erythritol or coconut sugar. The filling gets it’s sweetness from dates.

Barerne er sødet med sukrin (læs min mening om sukrin her) – men du kan sagtens erstatte det med kokossukker eller muskovadosukker. Fyldet får dets sødme fra de altid skønne dadler.

 

Pumpkin Crumb Bars with Roasted Hazelnuts and Oats

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 12 bars

Serving Size: 1 bar

Ingredients

  • 1 tbsp. chia seeds
  • 3 tbsp. water
  • 1 cup (110 g.) hazelnuts
  • 2 cups (150 g.) oats
  • ½ cup Sukrin gold or coconut sugar
  • ¼ cup (60 mL) buckwheat flour
  • ½ tsp. coarse salt
  • 1 tsp. cinnamon
  • ¼ cup (60 mL) cold coconut oil
  • ¼ cup + 2 tbsp. apple sauce
  • 1 tbsp. maple syrup (or more Sukrin gold)
  • FILLING
  • 1 cup (230 g.) pumpkin purée
  • 1/3 cup soft dates (approx 4 medjool dates)
  • 1 tsp. cinnamon
  • ½ tsp. ginger
  • ½ tsp. cardamom
  • Dash nutmeg

Instructions

  1. Mix the chia seeds and the water and let it sit for 10-15 minutes until it turns into a gel.
  2. Preheat oven to 200° C / 390°F. Place the hazelnuts on a baking sheet with baking paper and put them in the oven while it heats until they are roasted. Time depends on, which oven you have, so look closely. The nuts are done when they smell nice and have turned slightly golden brown.
  3. Place roasted nuts, oats, sukrin gold (or coconut sugar), buckwheat flour, salt and cinnamon in a food processor. Pulse three times or so - just to mix it. Add in the cold coconut oil and applesauce and pulse to combine. Add in the maple syrup if needed – or a bit more apple sauce.
  4. Press 2/3 of the dough into a pan and leave the rest in a bowl.
  5. Wipe clan the food processor (no need for washing) and blend all the ingredients for the filing until completely smooth. Pour out into the filling in the pan.
  6. Sprinkle on the rest of the filling and bake for approx. 20 minutes – or until the crumble is nice and brown.
  7. Cut into squares and serve right away or store them in an airtight container in the fridge for up to 5 days – they make a great breakfast or evening snack.
http://sproutedfig.com/pumpkin-crumb-bars-with-roasted-hazelnuts-and-oats/

October 31, 2015

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter.

Skønne sukkerfrie, korn frie og veganske chocolate chip cookes bagt med cashewnøddesmør.

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig

I have a problem.

A cookie problem.

I already have 5 cookies recipes on the blog, including my extremely popular avocado double chocolate cookies and gluten free ginger bread cookies AND a recipe on healthy cookie dough (because the only thing that beast the actual cookie is the dough) and here I am, posting a cookie recipe. Not the worst problem to have, come to think of it. So let’s call it a healthy obsession. Yes that sounds better! Especially since we are talking healthy cookies. In this case grain free, butter free, sugar free, vegan chocolate chip cookies with cranberries, that taste just like an old fashioned sugar and butter packed chocolate chip cookie. Definitely my favourite cookie recipe so far – together with my popular avocado cookies, which I happen to love myself as much as your lovely readers.

Jeg har et problem.

Et cookie problem.

Jeg mener, jeg har allerede 5 opskrifter på bloggen (inkluderende mine utroligt populære avokado og chocolade cookies) OG en cookie dough opskrift (fordi det eneste, der slår cookies, er cookie dough) – og her er jeg så: I gang med at poste endnu en cookie opskrift. Ikke det værste problem at have – så jeg vil kalde det en sund afhængighed. Se dét lyder straks bedre. For det er ikke helt et problem når vi snakker super sunde, korn frie, smør frie, veganske, sukkerfrie chocolate chip cookies der smager fuldstændig som the (lækre) sukkerpakkede cookies, man køber hos bageren. Helt sikkert en ny yndlingsopskrift (sammen med avocado cookierne – de er bare gode).

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig

SUKRIN

I have always been very sceptical about sugar substitutes. I don’t like the idea of eating chemically produced sweeteners and usually go for natural whole foods sweeteners such as honey and coconut sugar, which have a lot of sugar but still contain a lot of nutrients and are unprocessed.

But lately Sukrin has been trending a lot amongst Scandinavian food bloggers It consists mainly of the carbohydrate erythritol (C4H12O4 for the bio nerds like me…) which can’t be metabolised and which occurs naturally in a lot of fruits (such as pears and grapes) and fermented foods (like wine). So it’s extracted rather than chemically produced.

In the big sugar and sugar substitute discussion some people may argue that Sukrin is not a natural sweetener. And I still have my doubts about it. But what really convinced me to try it anyway was a post my one of my favourite fellow Danish food bloggers A Tasty Love Story. Josephine Malene (hehe, same name…) used it in one of her recipes, and because she is extremely talented, knows a lot about food AND has a bachelor in Nutrition and Health and is studying Human Nutrition as a master, I thought it was safe to try. And I love it – it tastes and acts just like sugar but without the blood sugar spark. Yes please!

I used Sukrin gold, which is like brown sugar – but if you still don’t like the idea just sub coconut sugar.

SUKRIN

Jeg har aldrig været fan af kunstige sødemidler. Jeg kan ikke lide ideen om kemisk fremstillede stoffer og foretrækker normalt whole food sukker som kokossukker og honning (der godt nok har sukker, men til gengæld har de stadig al deres væring også). Men for tiden er Sukrin det nye sort blandt danske bloggere. Det består hovedsageligt af kulhydratet erythritol (C4H12O4 for bio nørder som mig), der ikke kan optages af kroppen, og som forekommer naturligt i frugt (som pærer og druer) og gærede drikke (som vin). Det er derfor udvundet og ikke kemisk fremstillet.

I den store sukker og sødestofsdiskussion er der sikkert folk, der holder på, det ikke er spor naturligt. Og jeg havde også mine tvivl indtil jeg læste et indlæg fra en af mine yndlingsbloggere Josephine Malene (der også er dansker). Hun brugte det i de her barer, og idet hun ikke bare er super dygtig klog men oven i købet har en bachelor i sundhed og ernæring OG læser kandidat i human ernæring, tænkte jeg, at det der Sukrin ikke kunne være helt skidt. Så jeg prøvede det – og det er virkelig godt. Det smager helt som sukker bare uden den ubehagelige blogsukkerstigning efterfølgende.

Jeg brugte Sukrin Gold her – men brug bare kokossukker, hvis du stadig er i tvivl. 

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig

Also (sorry, I know this is a long post already) I went to the most amazing lecture with none other than Sarah B from My New Roots this Wednesday. It was such an amazing night – I learned so many new things about nutrition and it was rather “cosy” there. We were only 30 attendants so it was more like a conversation than an actual lecture. Amazing, just amazing. I feel so lucky I got to attend a lecture with one of the best in the field – and to meet one of my biggest “idols” and the person from whom I got the inspiration to start my own blog.

Enjoy the cookies!

For resten (undskyld, jeg ved den her post allerede er lang), var jeg så helt ufattelig heldig at være med til et super spændende foredrag med Sarah B fra My New Roots om ernæring og mads rolle i immunforsvaret i onsdags. Foredraget overgik mine i firvejen meget høje forventninger med mange meter. Helt fantstisk spændende. Og jeg føler min så heldig at få lov til at lære om ernæring fra en af de bedste på området og måde mit største forbillede og den person, der inpirerede mig til at starte min egen blog. Wow.

Nyd cookierne! (Haha, ja det er et ord…)

Soft Baked Cashew Butter Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 12 cookies

Ingredients

  • 1 tbsp. chia seeds
  • 3 tbsp. water
  • ¼ cup (65 g.) cashew butter
  • ¼ cup (50 g.) soft coconut oil
  • ¼ cup (40 g.) Sukrin gold (or other erythritol sweetener or coconut sugar)
  • 2 tbsp. milk of choice (I used almond)
  • ½ cup (90 g.) buckwheat flour
  • 1 tbsp. potato starch
  • ½ tsp coarse salt
  • ¼ tsp. baking soda
  • ½ tsp baking powder
  • Add ins: 40 c. chocolate chips (or as many as your heart desires), 2 tbsp. cranberries, cacao nibs, raisins... You name it

Instructions

  1. Preheat oven to 200°C / 390° F.
  2. In a small bowl, mix chia and water and let it sit for 15 minutes. It should turn into a gel. If you don’t want chia seeds in your cookies, grind them in your coffee maker before adding water. This will also make the cookies look more like “real” cookies.
  3. In a bigger bowl beat together the cashew butter, coconut oil and Sukrin gold. Add in the milk. Stir in the dry ingredients.
  4. Place 12 dollops of dough on a baking sheet with parchment paper and press them flat (they’ll spread a little, but not much). Bake for approx 12 minutes. They should be golden brown in the edges, but not crispy.
  5. Cool down slightly before eating. Store in an airtight container. The cookies freeze well.
http://sproutedfig.com/soft-baked-cashew-butter-cookies/