Sprouted Fig (The Smoothie Lover)
September 20, 2015
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Healthy brownies! Super delicious, vegan, paleo, grain free blender fudge brownies sweetened with dates. What more could you ask for?

Sunde brownies! Super lækre, veganske, korn frie, gluten frie brownies lavet i en blender og sødet med dadler. Hvad mere kan man ønske sig?

Healthy brownies! Super delicious, vegan, paleo, grain free, date sweetened blender fudge brownies

I know I’ve posted quite a lot of vegan stuff lately. Just as a disclaimer: I am not vegan (; I just feel so good when making something vegan. Lately I’ve been reading a lot about animal welfare and I really like the idea of veganism. Because gosh, most of the animals out there have horrible, horrible lives. I do however not plan on going completely vegan. But I definitely like to cut down on animal products – especially if the outcome is just as delicious and healthy as these lovely brownies.

Jeg har vikrlieg fået lavet en masse veganske retter på det sidste – bare lige for at få det på den sikre side: jeg er ikke veganer. Men jeg får det enormt godt med mig selv, når jeg laver noget vegansk. Det sidste stykke tid har jeg læst en masse om dyrevelfærd, og jeg snakkede med nogen veganere på Israel turen, og ej, hvor har dyrene bare ikke sjovt liv. Jeg bliver nok ikke veganer lige foreløbig, men skærer ned på animalske produkter – og det er så skønt, når det så endda smager godt og er super sundt, som disse brownies.

Healthy brownies! Super delicious, vegan, paleo, grain free, date sweetened blender fudge brownies Healthy brownies! Super delicious, vegan, paleo, grain free, date sweetened blender fudge brownies

There isn’t much to say about the brownies other than they are aaaaaaamazing. So instead I thought I’d finally write a little about what I am doing now. You know having graduated high school, but not going to uni right away…

So if you just came for the brownies, please feel free to scroll to the bottom (;

I’ll try and do this short

 

The weird Danes

So no, I am not being unambitious and lazy taking a gap year. It is a very common thing to do in Denmark. I think maybe one in ten people go right to university – the rest take a year or two (or three) off. But what do we young Danes do for an entire year? Don’t worry – we don’t just sleep and watch Netflix (lol, I never watch Netflix, but whatever) (okay, maybe some do – but that’s like a veeeery small part).

Most people start out by getting their first “proper” full time job and experience the labour market. And there are so many different weird things to do – salesman, piccolo, archivist, sports coach, retail manager, runners, flower delivery boy etc. etc. And you learn so much from your first job – I speak from experience already.

And then comes the “real” fun – and there are so many things to chose from

Taking a language course in another country, moving to another country for a short amount of time, going packpacking the most amazing places, doing charity work in third world countries… And mine: going to a folk high school

 

What about me?

Right now I work as a substitute teacher at my own elementary- and middle school – and I love it! I love teaching and I love working with children. The other substitute teachers and teachers are amazing and so are the children. I’ve only been working for one month and a half and I already feel like I’ve learned so much. Admittedly, I am insanely tired when I get home – but it’s the good kind of tired (:

Not having any homework means I’ve got some more spare time – so I’ve started playing the piano again. And I plan on starting doing pilates. Oh, and I help two girls with math – yay!

 

The near future and folk high schools

Originally I planned on going to what we call a folk high school from January to June next year. But I love my job so much I’ve started to think of doing it later on.

But I am definitely going to a folk high school at some point. So what is this weird thing? Well, at folk high school is a very Danish thing. You don’t have it anywhere else and they are very hard to explain, because they are such a deep part of our culture, but I’ll try :)

– It is basically a kind of boarding school where you go for half a year.

– They are all situated in the countryside, because the purpose of the schools is to be there and not anywhere else.

– You take sports- and/or creative subjects (daaaaaaancing for half a year – woohoo!) and also some general subjects where you learn about the world (mandatory).

– You get to live together with around 60 other people your age, which 1) teaches you to live together with a lot of other people, and 2) hopefully give you some new friends

Anyway, the time a folk high school is said to be the time of your life (if you like to live together with other people, that is) and I can’t wait. I’ve been dreaming of going for the past 4 years.

Maybe I’ll take some time travelling too… We’ll see.

 

The future

Well, I’ve got no idea. Or actually I’ve got too many ideas. But I will definitely go to uni – most likely University of Copenhagen. But if I’ll study landscape architecture, biology, neuroscience or something completely different I still don’t know. But it’s another thing I will have to figure out during my gap yeat.

Der er ikke så meget at sige om de her brownies, andet end de er fantastiske. Så i stedet vil jeg lige give en kort update på hvad jeg går og laver – i mit sabbatår. 

Lige nu er jeg lærevikar på min gamle hovedskole, og det er jeg ubeskriveligt glad for. Det er virkelig sjovt og lærerrigt og alle – både lærere, vikarer og elever – er så søde. Planen er at jeg skal på højskole på et tidspunkt – men hvornår ved jeg ikke helt endnu, for jeg er blevet lidt forelsket i mit skønne job. Men på højskole, det skal jeg! Jeg har villet på højskole lige siden 9. (hvor jeg ikke fik lov at tage på efterskole), så NU er tiden. Og jep, der skal danses!

Healthy brownies! Super delicious, vegan, paleo, grain free, date sweetened blender fudge brownies Healthy brownies! Super delicious, vegan, paleo, grain free, date sweetened blender fudge brownies

Aaaand, back to the brownies – enjoy!

Oh, and I topped them off with my raw vegan hot fudge sauce (which I am addicted to, no shame)

Vegan date sweetened fudge brownies

Ingredients

  • 1/2 cup soft dates (eventually soaked 1 hour)
  • 1 tbsp. chia seeds
  • 2 tbsp. water
  • 1/4 cup coconut oil, melted (or other taste neutral oil)
  • 1/3 cup unsweetened apple sauce
  • 1/4 cup + 2 tbsp. cocoa powder
  • 2 tbsp. buckwheat flour (or other gluten free flour)
  • 1 tsp. baking powder

Instructions

  1. Preheat oven to 180°C / 360°F
  2. Place chia seeds and water in a small bowl or glass and let sit for 10-15 minutes to turn into a gel.
  3. Now place dates, chia-water-mixture, melted coconut oil and apple sauce in a blender and been until completely smooth. Add in the cocoa powder, flour and baking powder and blend to combine.
  4. Pour into a baking safe dish and bake for approx. 20 minutes - the cake should be fudge but not under-baked.
  5. Let cool before serving. TIP! The cake is even better left over night in the fridge. Yumm...
http://sproutedfig.com/vegan-date-sweetened-fudge-brownies-the-future/

September 7, 2015

Vegan, sugar free, grain free chocolate chip cookies

Denne post vil kun blive skrevet på engelsk, da den er en del af et engelsk link up. Jeg er tilbage på dansk straks igen. 

Vegan, sugar free, grain free chocolate chip cookies

This is so exiting! For a long time I’ve been wanting to join a food blogger group/ society and now I finally have. Let me introduce you to The Secret Recipe Club (SRC). I came across this lovely group through 84th and 3rd , and I was in love instantly. The idea is that you each month get assigned another blog which you should make a recipe from – without telling the blogger. Such a wonderful idea!

Vegan, sugar free, grain free chocolate chip cookies Vegan, sugar free, grain free chocolate chip cookies Vegan, sugar free, grain free chocolate chip cookies

This month I got the amazing blog Chit Chat Chomp, and I am so happy I did. Leigh, the wonderful blogger behind, creates the most amazing recipes and takes incredibly cute photos. AND she is a lover of French food (yes please!) and tea. There are so many things I love about Leigh’s lovely blog. Here are just three of them:

– She used to have all these great abbreviations in her recipe index (she just changed it and the new system is even more brilliant, but still…). I thought the idea was so brilliant I have added them to my recipe index too (:

– Her “My pantry staples” page is just brilliant!

– She makes everything refined sugar free and has an entire refined sugar free- and fructose free section in her recipe index. Great!

Vegan, sugar free, grain free chocolate chip cookies Vegan, sugar free, grain free chocolate chip cookies

I’ve had such a great time looking around on Chit Chat Chomp and it was so hard to choose a recipe. Eventually I settled for these amazing vegan, gluten free, grain free, refined sugar free almond chocolate chip cookies. Because one can never have too many cookie recipes right?

They are so delicious! Brilliant recipe Leigh!

Almond Chocolate Chip Cookies

Super delicious healthy, grain free, gluten free, refined sugar free, vegan chocolate chip cookies - that don't taste healthy.

Ingredients

  • 1 1/2 cups (225 g.) almond meal (or finely ground almonds)
  • 2 1/2 tbsp coconut oil, melted
  • 1/4 cup cacao nibs (I used sugar free chocolate chips instead)
  • 2 tbsp. rice malt syrup (or raw honey or maple syrup)
  • 1 tsp. pure vanilla extract or beans from 1/2 pod of vanilla
  • Pinch of sea salt
  • 1/4 tsp. baking powder

Instructions

  1. Preheat oven to 170°C / 340°F
  2. Mix all ingredients together in a bowl.
  3. Place tbsp. sized dollops of dough on a baking sheet with baking paper. Press them down a little and bake for 10-13 minutes until golden brown.
  4. Let cool completely - they are too fragile to pick up while warm.
http://sproutedfig.com/src-almond-chocolate-chip-cookies/

 

July 11, 2015

Healthy Strawberry Custard Tart. Vegan and gluten free.

Sund jordbærtærte. Vegansk og glutenfri. 

Healthy Strawberry Custard Tart. Vegan and gluten free.

One thing that makes me incredibly happy as of late: I’ve bought a new lens. A 35mm 1.8/f prime. And I am in love. This makes me insanely happy, not for materialistic reasons – but because it is a clear sign means my photography is developing. I once read – and I couldn’t agree more – that you don’t become a good photographer by buying the most expensive equipment. So true! I hat it when people look at my photos and say: “well, but you do have a DSLR.” HSDKFSDKFEPGSJWQRR. Seriously?! Yeah, because the chef have got a good oven and the musician a good guitar. Bug off! The quality of my photos is the result of many hours of practicing – not the result of a good camera. Sorry for ranting (: Well, I love my new lens because it is a milestone for me:

I’ve outgrown my beginner’s lens.

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En glad ting: Jeg har købt mig et nyt objektiv. Et 35mm 1.8/f prime objektiv. Jubiii. Jeg elsker det simpelthen! Det gør mig så glad, ikke pga. materealistiske grunde, men fordi det er et symbol på, at mit fotografi udvikler sig. Jeg læste en gang – og jeg er meget enig – at du ikke bliver en god fotograf fra den ene dag til den anden ved at købe det dyreste udstyr. Det er SÅ rigtigt. Jeg hader når folk kigger på mine billeder og siger: ”Men du tager dem jo også med spejlrefleks.” askdhaksdhkj. Ja fordi man bliver en god kok af at have en god ovn og en god musiker af at have en god guitar. Not. Vil folk godt lade være med det? Smut! At mine billeder i dag er, som de er, skyldes mange timers øvelse – ikke mit kamera. (der i øvrigt er et af de billigste på markedet). Sorry, jeg skulle lige ud med det (: Well, jeg elsker min nye linse, fordi det er en milesten i min rejse mod at blive en god fotograf:

Jeg er vokset ud af min begynderlinse

Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free.

On to this tart: A strawberry custard tart is a super delicious traditional Danish summer tart – I’d go as far as to call it a cultural heritage. You can buy it at any bakery. Seriously, every Dane have some kind of memory about this tart and I don’t think I’ve ever met a person who doesn’t like this one (except the weirdoes who don’t like chocolate…). And that is no surprise.

A crispy crust,

sweet custard,

dark luscious chocolate

and new strawberries

are what makes this tart irresistible. A combination made in heaven!

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Til tærten… Jeg tror ikke jeg kender en eneste, der ikke har et eller andet forhold til jordbærtærte. Og ingen, der ikke kan lide den (måske på nær de fjollede mennesker, der ikke kan lide chokolade…). Fuldt forståeligt. For hvordan man modstå kombinationen af en sprød lækker skorpe, mørk chokolade, sød creme og dejlige friske danske jordbær? Uimodståeligt.

Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free.Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free.

I really wanted to make a healthy version of this gem of a tart. I went all the way and made it both vegan and gluten free. Everything tastes like the real deal except the custard, which despite being very delicious, admittedly tastes like almond milk. I love that taste, but if you want this tart to be just like the usual one – just clean – go ahead and swap the custard for this clean, low fat, refined sugar free custard.

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Jeg har længe gerne ville lave en sundere version af denne skønne skat af en kulturarv. Og så endte jeg med at tage den hele vejen og lave den ikke blot vegansk men også glutenfri. Det hele smager som det plejer – lige på nær cremen, der er super lækker, men indrømmet smager den af den mandelmælk, den er lavet med. Jeg elsker det, men hvis du vil have en tærte, der er mere som the real deal, og ikke har noget imod mælkeprodukter og æg (som jeg) så skift cremen ud med denne lækre fedtfattige creme. SÅ har du i hvert fald en lækker sommertærte, der smager som normalt – men som er så meget sundere.

Vegan Danish Strawberry Tart

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: Serves 4

Healthy Strawberry Custard Tart. Vegan and gluten free. This makes a small tart - double the recipe for a normal-sized tart.

Ingredients

  • CRUST:
  • ½ cup brown rice flour
  • ¼ cup buckwheat flour
  • ¼ tsp. fine salt
  • 2 tbsp. coconut oil, cold
  • 2 tbsp. maple syrup
  • 1 ½ tbsp. cold water
  • ...
  • VEGAN CUSTARD*
  • 1 cup almond milk
  • 1 ½ tbsp. cornstarch
  • 1 tbsp rice flour
  • 1 tbsp. agave syrup or maple syrup
  • Beans from half a vanilla pod (or 1 tsp. vanilla extract)
  • ...
  • OTHER
  • 40 g. dark chocolate (preferably sugar free)
  • 0.25 kg. (8oz.) strawberries

Instructions

  1. Preheat oven to 200°C / 390°F.
  2. CRUST: In a medium bowl mix together rice flour, buckwheat flour and salt. Using your fingers or a fork crumble in the coconut oil until there are no lumps bigger than a pea. Add in the maple syrup. Stir in cold water until a dough forms. Press the dough out into a small spring form. Bake for approx. 15 minutes - or until the crust is golden brown. Let cool completely - eventually in the fridge.
  3. CUSTARD: Meanwhile make the custard. Mix everything together in a small pot. Whisk until there are absolutely no lumps of flour or starch left. Warm up the custard over medium-high heat whisking constantly. Once it begins to boil whisk even more vigorously - take it off the heat as soon as it begins to thicken. Pour out onto a plate and let it cool completely.
  4. Once the crust is cold, chop the chocolate and melt it over a water bath. Pour into the crust and swirl it around until it covers the entire crust (or use a brush).
  5. When the chocolate has hardened pour the custard into the crust. Half the strawberries and place them close to each other on the custard.
  6. Serve right away or store covered in the fridge for up to a day.

Notes

* If you don't mind dairy and want a tart more like the traditional one, use the recipe for the custard linket above recipe.

http://sproutedfig.com/vegan-danish-strawberry-tart/

Healthy Strawberry Custard Tart. Vegan and gluten free.

June 11, 2015

Delicious spiced apricot crumble with ginger. Gluten free and refined sugar free.

Lækker krydret abrikoscrumble med ingefær. Glutenfri og fri for raffineret sukker. 

Delicious spiced apcricot crumble with ginger. Gluten free and refined sugar free.

Finally, finally, finally summer hit Denmark. It has been such a cold and windy spring – not a single summer-y day. Until yesterday. It has been storming for weeks (and I am not even lying here) and yesterday the wind all of a sudden stopped, the sky cleared and the sun shone more brightly than it has done all year. I could run in shorts (!!!) again and I even biked around in a T-shirt. That is summer to me.

Oh, and I bought the first Danish strawberries today for my brother and I. They cost a fortune – but it was worth every single penny.

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Så blev det endelig sommer. Det føles som om foråret bare har været en forlængelse af vinteren i år. Ikke en eneste sommerdag. Lige indtil i går. Hvor var det skønt vinden endelig lagde sig og solen kom frem. Første løbetur i shorts – og på cykel i T-shirtærmer. Det er hvad sommer er for mig. 

Og så selvfølgelig jordbær. Jeg købte årets første bakke. De kostede en bondegård, men det var hver en øre værd.
Delicious spiced apcricot crumble with ginger. Gluten free and refined sugar free. Delicious spiced apcricot crumble with ginger. Gluten free and refined sugar free.

To celebrate the arrival of summer I invited my two lovely friends Karen and Emma (thanks for letting me borrow your beautiful hands girls) over for tea and crumble in the green house. We have a small orangery in the garden which my mom has furnished with a small table, a bench, tons of plants and candles. Along one of the walls a wine climbs and it covers half of the glass roof making the whole orangery a little cave-like. It’s one of my favourite spots in the house (or outside?). So I like to invite friends over for “drivhushygge” meaning “coziness in the green house”. People tend to think the idea is both hilarious (because the word is cute) but also very nice.

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For at fejre at det endelig blev sommer inviterede jeg to af mine skønne veninder Karen og Emma (tak for lån af jeres smukke hænder, piger) over til te og crumble i drivhuset. Jep, drivhuset. Vi har et lille orangeri i haven, som min mor har indrettet noget så hyggeligt med en bænk, et lille bord, hynder, massere af planter og et ton stearinlys. I det ene hjørne vokser en vin, og den spreder sig hen over halvdelen af glastaget, så hele drivhuset for noget hulelignende over sig. Det er et af mine yndlingssteder herhjemme. Så jeg inviterer nogen gange til “drivhushygge”. Folk synes, det lyder noget så sjovt (fordi drivhushygge er et dejligt ord) men også sjovt. 

Delicious spiced apcricot crumble with ginger. Gluten free and refined sugar free.

Yesterday for drivhushygge I made this crumble. My dad had bought way too many apricots (okay you can never buy too many apricots but whatever) and for some reason the idea of making a crumble got stuck in my head. Additionally we have like a kilo of fresh ginger in the fridge – no joke, my dad is on an “Asian food kick” so we have a ton of nice spices (I have to share some of his recipes btw – they are beyond amazing), so I spiced the crumble up a bit.

Best. Decision. Ever.

The combination of the sweet coconut sugar, the slightly sour apricots and spicy ginger is a combination made in heaven.

Happy summer!

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I går til drivhushygge bagte jeg denne crumble. Min far havde købt for mange abrikoser (okay joke, man kan ikke købe for mange abrikoser, men whatever), og så synes min hjerne den skulle sætte ideen om en abrikoscrumble fast i mit hoved. Oveni har vi et kilo frisk ingefær i køleskabet – no joke, min far har fået et asiatisk-mad-flip så vi har et hav a spændende ingredienser i køleskabet (jeg bliver forresten nødt til at dele en opskrift snart – det er så lækkert), så jeg satte lidt kulør på crumblen med ingefær. 

Bedste. Idé. Nogensinde. 

Kombinationen af den søde kokossukker, de en-anelse-sure abrikoser og krydrede ingefær er genial. 

Glædelig sommer!

Apricot Ginger Crumble

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: Serves 6

Delicious spiced apcricot crumble with ginger. Gluten free and refined sugar free.

Ingredients

  • 1/3 cup (80ml / 50g) coconut sugar
  • 1cup 2 tbsp (250mL / 100g) oats*
  • 1/4 cup (60mL / 35g) brown rice flour
  • 1 tsp freshly grated ginger (1 thumb sized chunk)
  • 50g (0.4stick / 1/4 cup) organic butter
  • 300g (7ps) apricots
  • Butter or coconut oil for the pan

Instructions

  1. Preheat oven to 175°C / 350°F.
  2. In a bowl mix together coconut sugar, oats and rice flour. Stir in the freshly grated ginger. Cube the butter and crumble it into the oat mixture (eventually using your fingers) until there are no lumps bigger than peas left.
  3. Grease a small oven proof pan with butter or coconut oil.
  4. Pit the apricots and cut them into eights. Spread out into the pan. Cover with the oat-mix.
  5. Bake for half an hour - or until the crust is golden.**

Notes

* Use gluten free for a gluten free crumble ** If making ahead, cover the crumble with plastic wrap and store in the fridge. Plop it in the oven half an hour before your guests arrive and you'll have a nice and warm crumble ready to serve.

http://sproutedfig.com/apricot-ginger-crumble/

May 30, 2015

Healthy chocolate chip cookies without butter, white flour or refine sugar – but still darn delicious

Sunde chocolade cookies uden smør, hvid mel eller raffineret sukker – men stadig super lækre

Healthy chocolate chip cookies without butter, white flour or refined sugar - but still darn delicious

I am done with all of my written exams in high school! Whoopee!!! I don’t believe it. It feels like all three years of high school has been leading up to the written exams. I have had so many mock exams, written so many exam papers and answered so many old exam questions in order to get ready for my own written exams. And now they are over. Never am I going to write a Danish essay again – YES! Seriously those are a total drag.

Now I only have the really tough ones left: the oral exams -.- And I personally got oral Danish – ARE YOU KIDDING ME!? Yeah, sorry, I have it in for Danish but it’s soooo boring.

And oral math (which is okay since it’s my favourite subject – it’s just a tough exam) and the mandatory cross-subject project…

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Jeg er færdig med alle de skriftlige eksaminer i hele gymnasiet! Jubiii!!! Det er så vildt. Det føles, som om hele min gymnasietid har ledt op til netop the skriftlige eksaminer (ikke mindst matematik), og nu er de bare slut. Gennem de tre år har jeg lavet et utal af tidligere eksamenssæt i både engelsk, matematik, biotek og dansk, så det var sådan en underlig følelse pludselig at sidde med det, der er blevet lavet specielt til mig. Men det er så rart – aldrig igen skal jeg skrive en skide kronik eller litterær artikel – YES! Seriøst skriftlig dansk er dødens pølse.

Nu er der bare de rigtig slemme tilbage – de mundtlige -.- Personligt har jeg trukket mundtlig dansk – VIRKELIG?! Jeg er så færdig med det fag – undskyld…

Og mundtlig matematik (hvilket er okay, da det er mit yndlingsfag, men helt klart et af de hårdeste A-fag) og det obligatoriske AT.

Healthy chocolate chip cookies without butter, white flour or refined sugar - but still darn delicious Healthy chocolate chip cookies without butter, white flour or refined sugar - but still darn delicious

Anyway, that’s the reason I’ve been a little absent. In the meantime however, I’ve been working on a little project – healthy chocolate chip cookies.

I love cookies and think the most unfair thing in the world is the fact that cookies have so much sugar in them. Okay kidding, but you get what I mean. So I really wanted to make a healthier version.

As I talked about in a previous post I don’t necessarily think things have to me completely healthy. So I could easily just have replaced the sugar and left the butter and white flour in the recipe. But a little troll inside my head convinced me to try and cookies with

★ No butter

★ No white flour

★ No refined sugar

(I used coconut sugar which has a way lower GI than most other sugars – 35 as opposed to 73 (source))

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Anyway, det er grunden til at jeg har været lidt fraværende på det sidste. Til gengæld har jeg arbejdet på et lille projekt: Sunde chocolate chip cookies. Jatak!

Jeg elsker cookies og er af den fulde overbevisning at det mest unfair i hele verden er, at der er s meget sukker i dem. Okay, joke. Men næsten

Som jeg før har snakket om, synes jeg ikke altid man behøver at lave ting fuldstændig sunde. Så jeg kunne let bare have udskiftet sukkeret. Men et eller andet lille væsen i mit hoved fik altså den ide, at de her cookies skulle være helt sunde. Så her er de

★ Uden smør

★ Uden hvid hvedemel

★ Uden raffineret sukker

(Jeg brugte kokossukker, der kun har et GI på 35 modsat hvid sukker på 73 (kilde))

Healthy chocolate chip cookies without butter, white flour or refined sugar - but still darn delicious Healthy chocolate chip cookies without butter, white flour or refined sugar - but still darn delicious

NOTE TO SELF: WRITE SHORTER POSTS!

 

NOTES

– These cookies are best the day or the day after they are made – storing them for several days will ruin the slightly crunchy outside

– Better bake the cookies one minute too little than one too may. This way they stay soft and chewy on the inside. Yummm…

– Make sure you use very fine whole wheat flour – the chunky kind makes weird cookies

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NOTER

– Disse cookies er bedst den dag de er lavet eller dagen efter – ellers mister de deres slightly sprøde overflade

– Bag hellere kagerne et minut for lidt end et for meget. På denne måde sikrer du dig, at de har det lækre bløde indre, cookies skal have.

– Brug kun fin fuldkornsmel (nogle gange kaldet hvid fuldkorn) – ellers bliver de lidt sjove.

Healthy Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 6 minutes

Yield: 14 cookies

Healthy chocolate chip cookies without butter, white flour or refine sugar - but still darn delicious.

Ingredients

  • ¼ cup (50 g.) coconut oil
  • ¼ cup (45 g.) coconut sugar
  • 1 tbsp. maple syrup
  • 1 SMALL egg (or half an egg white and one egg yolk)
  • ¾ (90 g.) cup fine whole wheat flour (sometimes called white whole wheat flour) ¾
  • ¼ tsp baking soda
  • 1 tbsp. corn starch
  • 40 g. dark sugar free chocolate

Instructions

  1. Preheat oven to 175°C/ 350°F
  2. Beat together coconut oil, coconut sugar and maple syrup. Then beat in the egg.
  3. In a separate bowl whish together flour, baking soda and corn starch. Chop the chocolate and mix it in.
  4. Beat the flour mixture into the coconut oil-mixture.
  5. Place 14 tbsp-sized dollops of dough on a baking sheet and bake for approx. 6 minutes – check the cookies after 5. You want them just golden in the edges – not brown.
  6. Cool down and store in a semi-airtight container (a cookie tin)
http://sproutedfig.com/healthy-chocolate-chip-cookies/

March 21, 2015

Gluten free quinoa & buckwheat scones with dried cranberries & honey

Gluten frie quinoa- & boghvedescones med tørrede tranebær & honning

Gluten free quinoa & buckwheat scones with dried cranberries & honey

The other day we counted how many weeks we have left of high school. Or rather, how many weeks there are until the reading period and exams. Seven. Whoah… that’s not much. It is funny – I feel so damn ambivalent about leaving high school. On one hand I really don’t want to say goodbye to all my lovely classmates – but on the other I am so God damn tired of school. Like really. We all are. Come on summer vacation…

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Forleden dag talte vi hvor mange uger, der er tilbage af gymnasiet. Eller rettere hvor lang tid der er til læsefiren. Syv. Bare små syv uger. Wow. Det er sjovt – jeg har det så utroligt ambivalent ved at skulle gå ud af gymnasiet. På den ene side vil jeg virkelig ikke væk fra alle mine søde klassekamerater og medfølgende sjove hverdagshistorier – på den anden side er jeg så helt utrolig skoletræt. Sådan virkelig meget. Kom nu studentertid….

Gluten free quinoa & buckwheat scones with dried cranberries & honey Gluten free quinoa & buckwheat scones with dried cranberries & honey Gluten free quinoa & buckwheat scones with dried cranberries & honey

Gluten free quinoa & buckwheat scones with dried cranberries & honey

Okay, my longing for summer vacation is completely self-inflicted. Because the other day (while procrastinating from school work, hrm hrmmm…) I started looking through photos and posts from last summer – for instance this post about my lovely trip to beautiful London. It made me miss vacation and London so much AND it reminded me of a super delicious quinoa scone I got. Silly, I know – I hope I am not the only weirdo who remembers food from trips (:

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Okay, mit savn efter ferie er ret selvforskyld. For her den anden fag begyndte jeg – i en bølge af overspringshandlinger – at kigge på billeder og posts fra sidste sommer. Jeg kom forbi den her post om en skøn tur til dejlige London, jeg havde sidst sommer. Det fik mig til at savne London og ferie generelt OG det mindede mig om en skøn quinoa scone, jeg fik. Haha, jeg ved det er undelrigt – jeg håber ikke jeg er den eneste weirdo, der på den måde husker mad (:

Gluten free quinoa & buckwheat scones with dried cranberries & honey Gluten free quinoa & buckwheat scones with dried cranberries & honey

Gluten free quinoa & buckwheat scones with dried cranberries & honey

THAT gave me the idea of these scones. They are nothing like the one I got in London (that one was with ordinary flour and whole quinoa), but they are definitely just as good. AND they are gluten free. I am really quite pleased with them – I hope you like them.

(Okay, okay… I have to admit it… these are purely a product of me procrastinating like a queen… Haha, I am so tired of school (: )

Have a lovely weekend!

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DET gav mig ideen til de her scones. De er ikke som den, jeg fik i London (som var med almindelig mel og hel quinoa), men mindst lige så lækker. OG de er glutenfrie. Jeg håber, I synes m dem.

(Okay, okay… så indrømmer jeg det… De er også et produkt af min utroligt gode evne til at lave overspringshandlinger… For så skoletræt er jeg nemlig (: )

Gluten free quinoa & buckwheat scones with dried cranberries & honey Gluten free quinoa & buckwheat scones with dried cranberries & honey

 

Quinoa Scones, gluten free

Prep Time: 15 minutes

Cook Time: 20 minutes

Gluten free quinoa & buckwheat scones with dried cranberries & honey

Ingredients

  • 1 cup (125 g.) quinoa flour
  • ½ cup (75 g.) buckwheat flour
  • 2 tbsp. flax meal
  • 1 tsp. baking powder
  • 50 g. (¼ cup) cold butter
  • 3 tbsp. honey
  • 3 tbsp. cranberries (or raisins)
  • ¼ cup (60mL) greek yoghurt
  • 1 egg

Instructions

  1. Preheat oven to 200°C/ 390°F
  2. In a bowl whisk together quinoa flour, buckwheat flour, flax meal and baking powder.
  3. Cube the cold butter and using your fingers crumble butter and honey into the flour mix.
  4. Stir in the cranberries and yoghurt.
  5. Add in the egg and stir until it becomes a firm dough.
  6. Roll out in a floured surface and cut into 6 triangles.
  7. Bake for approx. 20 minutes - until golden brown.
  8. Eat the same day as baked *

Notes

* These scones are defiitely best the same day as they are baked. Otherwise they turn quite dry. But you can toast them the day after and add on organic butter, coconut oil or something similar.

http://sproutedfig.com/quinoa-scones-gluten-free/

March 4, 2015

Healthy, gluten free and vegan chocolate chip hazelnut cookies made with molasses and banana

Sunde, glutenfri og veganske chocolate chip cookies med hasselnødder lavet med melasse og banan

Healthy, gluten free and vegan chocolate chip hazelnut cookies made with molasses and banana

Until recently I had no clue what molasses was. Chips? Grease? Starch? Fats? No clue. At all. All I knew was that you added it to some baked goods. Which also meant I thought they was completely unhealthy.

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Indtil for nylig havde jeg absolut ingen anelse om, hvad melasse er. Fedtstof? Stivelse? Sukker? Det eneste jeg vidste var, at man tit brugte det i søde sager. Så helt naturligt måtte det jo være noget værre skidt.

Healthy, gluten free and vegan chocolate chip hazelnut cookies made with molasses and banana

But then one of my favourite bloggers Sara from My New Roots posted a recipe on healthy ginger bread cookies including a very informative and well written explanation on what molasses are. Seriously, read the post! I learned so much from it. It turns out molasses is actually way healthier than so many other sweeteners (ahh, Josefine thinks, so molasses is a kind of sweetener). It is full of nutrient and has a very low GI index, which means it doesn’t affect your blood sugar as much as ordinary sugar does. Win!

So before you could say “molasses” I had bought a big jar of it.

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Men så skrev en af mine yndlingsbloggere Sara fra My New Roots en helt genial post om brunekagemænd og melasse. Seriøst læs den! Den var SÅ informativ. Det viser dig nemlig, at melasse slet ikke er så slemt igen. Tvært imod. Det er langt sundere end så mange andre sødemidler (aaah, tænker Josefine, så det er et sødemiddel). Det er fuld af næringsstoffer og har et meget lav GI, hvilket betyder, at det har mindre indflydelse på dit blodsukker. Win!

Så før du kunne sige ”melasse” havde jeg opsnuset mig et stort glas.

Healthy, gluten free and vegan chocolate chip hazelnut cookies made with molasses and banana

I have a weakness for chewy well-baked cookies. Any kind to be honest, but especially the rather rustic ones with oats, chocolate and hazelnuts. So I knew just what to make with those molasses. Here we go!

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Jeg har en svaghed for gode, chewy cookies. Egentlig hvilke som helst cookies, men alle aller helst de mere rustikke nogen med havregryn, chokolade og hasselnødder. Så jeg vidste lige akkurat hvad det glas skulle bruges til. Here we go!

Healthy Chocolate Chip Hazelnut Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 15 cookies

Healthy, vegan and gluten free chocolat chip cookies with hazelnuts

Ingredients

  • 75 g. (1/3 cup) margarine (or organic butter for non-vegan kind), softened
  • 50 g. banana (1/2 big banana)
  • 2 tbsp. dark molasses
  • 1 cup (240mL) gluten free oats
  • 1 cup (240mL/ 130g.) buckwheat flour
  • 1 tsp. baking powder
  • ¼ cup hazelnuts
  • ¼ cup chocolate chips

Instructions

  1. Preheat oven to 200ªC / 390°F
  2. Beat together margarine, banana and molasses with an electric beater.
  3. In another bowl mix oats, buckwheat flour and baking powder. Stir into the batter.
  4. Chop hazelnuts and chocolate and mix it into the dough.
  5. Using a tablespoon shape the cookies and place them on a baking sheet with baking paper. The cookies do not spread so make sure you shape them already here.
  6. Bake until golden brown (time differs a lot, so make sure you check them - mine took 10-12 minutes)
http://sproutedfig.com/healthy-chocolate-chip-hazelnut-cookies-vegan-gluten-free/

February 12, 2015

Vegan, whole wheat and refined sugar free butter cookies

Veganske fuldkornscookies uden raffineret sukker

Vegan, whole wheat and refined sugar free butter cookies

 Yay! Yet another oxymoron (remember my egg-free scrambled eggs?). I don’t know why but I really like oxymora. One of my favourite scenes of all time (movie or book) is one in Extremely Loud and Incredibly Close by Jonathan Safran Foer, where the protagonist Oskar and his father have an “oxymoron war”. They just fire oxymora at each other until one of them can’t come up with any more. It’s seriously entertaining.

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Yay! Endnu en oxymoron (sidst var det æggekage uden æg). Jeg kan ikke helt forklare hvorfor, men jeg er helt vild med oxymoroner. En af mine favoritscener (både film og bog) er den i Ekstremt højt og utroligt tæt på af Jonathan Safran Foer, hvor fortælleren, Oskar, og han far har en oxymoron-krig. De skyder bare oxymoroner efter hinanden indtil en af dem er løber tør. Det er virkelig underholdende.

Vegan, whole wheat and refined sugar free butter cookies

I have this strange love for a lot linguistic phenomena. Oxymora, puns, anagrams, idioms… They make me so happy. And they are the main reason I hate not having English as my mother tongue. Because despite the fact that I understand most of them, I can’t make them up myself. My brain doesn’t work the way it does in Danish.

Did you follow the anagram-fight, which broke out when J. K. Rowling shared her very weird tweet last autumn? I was so frustrated – I understood everything people said, I just couldn’t really participate myself.

And when it comes to puns… I recently read the amazing book The Beginning of Everything by Robin Schneider. The protagonist and main character is a genius at puns and I really really loved that about him. But then it hit me: I can’t do it. Gosh, That is so frustrating!

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Jeg har den her uforklarlige forkærlighed for mange sproglige fænomener. Oxymoroner, ordspil, anagrammer, idiomer… De gør mig virkelig glad. Og de er hovedgrunden til at jeg hader ikke at have engelsk som modersmål. For nok forstår jeg langt de fleste, men jeg kan simpelthen ikke lave dem selv på engelsk.

Fulgte du med i den anagram-kamp, der brød ud i efteråret, da J. K. Rowling delte en højest mærkværdig tweet? Jeg var så frustreret, for nok kunne jeg følge med, men jeg kunne ikke deltage.

Og når det kommer til ordspil… Jeg læste for nylig The Beginning of Everything af Robyn Schneider. Fortælleren er virkelig god til ordspil, og det elskede jeg virkelig ved ham, men så slog det mig: du kan ikke selv lave dem. Øv!

Vegan, whole wheat and refined sugar free butter cookies

Vegan, whole wheat and refined sugar free butter cookies

Anyway, I can make oxymora (they are the easiest ones after all), so let’s get back to The Oxymoron of this post: Butter Free Danish Butter Cookies. A reader asked me for a recipe on vegan butter cookies not too long ago and I really liked the idea. So I created these yesterday, and I am very fond of the result – I hope you like them.

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Jeg kan dog lave oxymoroner (som indrømmet er de letteste af dem), så lad os vende tilbage til Oxymoronet i denne post: Smørbagte småkager uden smør. En læser foreslog mig at lave veganske danske smørsmåkager for ikke så længe siden, og jeg syntes ideen var super. Så jeg lavede disse i går – håber de smager.

Butter Free Danish Butter Cookies, vegan

Prep Time: 15 minutes

Cook Time: 8 minutes

Yield: 1 baking sheet full

Vegan, whole wheat and refined sugar free butter cookies

Ingredients

  • 1/3 cup (80mL). coconut oil, softened
  • ¼ cup (60mL) agave nectar
  • 3 tbsp. coconut milk
  • ½ vanilla pod (or 1 tsp. vanilla extract)
  • 1 cup (240mL) whole meal flour*
  • ½ tsp. baking soda

Instructions

  1. Preheat oven to 200°C/ 390°F
  2. Beat together coconut oil and agave nectar in a medium bowl using an electric mixer (or a stand mixer). Add on the coconut milk.
  3. Scrape out the vanilla beans from the pod and add them to the batter (or just add one tsp. vanilla extract).
  4. In a small bowl whisk together flour and baking soda. Stir it into the batter.
  5. Pour the batter into a piping bag and pipe out small stars (or just roll out small circles).
  6. Bake in on the middle rack for approx. 8 minutes (or until golden brown).
  7. Cool down and store in an airtight container.

Notes

*The wholewheat flour gives the cookies a slightly nutty taste. Sub with all pupose flour if you don't want this.

http://sproutedfig.com/butter-free-danish-butter-cookies-vegan/

January 27, 2015

 A cleaner and very rich and dense chocolate cake without refined sugar, butter or grains – but you won’t be able to tell at all.

Denne post, vil ikke blive skrevet fuldt ud på dansk, da det er en del af en amerikansk link-up. Jeg beklager meget, og glæder mig til igen at poste på dansk (:

Healthy ish and very rich and dense chocolate cake without refined sugar, butter or grains - but you won't be able to tell at all.

One of the things I love most about blogging is meeting new people from all over the world. It’s wonderful how you can connect with people who share the same interests as you despite living thousands of kilometres from each other! I absolutely love it.

One of the lovely people I’ve gotten to know is Leigha, and oh how happy I am to have run into her – I dare say she is one of my best blogging friends (: Leigha is so sweet, runs the most amazing blog, takes wonderful photos, is an excellent runner, loves cats AND her wonderful blog happens to turn 2 years old today. Happy blogiversairy to Leigha and The Yooper Girl!

Healthy ish and very rich and dense chocolate cake without refined sugar, butter or grains - but you won't be able to tell at all.

To celebrate this day we are some bloggers who are throwing an interactive birthday party. Aaaa, I am so exited. I’ve never done something like this, but I just love the idea! I feel like I am going to a smaller party on this otherwise completely ordinary Tuesday. Whoopee.

Let me introduce you to the other lovely girls who will be participating the birthday party. We are all brining a dish (:

★ First off we have Katherine from The Peanut Butter Lover who has made some lovely vegan breakfast cookies. Don’t these this look great? I can’t wait to try them.

Vegan Peanut Butter Banana Breakfast Cookies

Photo by Katherine

 

 

 

 

 

 

★ Afterwards we’ll enjoy this delicious appetizer made by Leigha herself. (I wish this wasn’t interactive, so I could eat this right now – I’m drooling).

Healthy Avocado, Artichoke, and Kale Dip with Whole Wheat Garlic Rolls

Photo by Leigha

★ After the appetizer there’ll a main dish made by sweet Sunnie from Modern Girl Nutrition. I’ll put up a link and a photo as soon as Sunnie has posted. I can’t wait to see what she’s come up with – but I am sure it is somethis super delicious!

Here it is!

Screen-Shot-2015-01-26-at-11.16.36-PM-copy

Photo by Sunnie

 

★ Aaaaaand, I’ve had the honour of creating the dessert for us today. I’ve been casting around with so many different ideas. Pavlova, mousse, carot cake, bisquits etc. etc. But in the end I decided to go for something chocolate, because let’s face it – chocolate is always a winner. So here it is: the end of your meal: A clean (at least cleaner) chocolate layer cake with coconut whipped cream and blueberries.

Healthy ish and very rich and dense chocolate cake without refined sugar, butter or grains - but you won't be able to tell at all.

The cake is made without grains, butter or refined sugar – but you won’t be able to tell at all. The dense cake and very rich chocolate taste goes super well with the coconut whipped cream and the blueberries create the last finishing touch by evening out the sweet flavour with their slightly tart taste.

 

Happy birthday The Yooper Girl!!! I look forward to many more lovely years.

Blogversairy // Layered Chocolate Cake with Blueberries and Coconut Whipped Cream

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 servings

Ingredients

  • 2 cans full fat coconut milk
  • 1 tsp. honey
  • ...
  • ¼ cup honey
  • 4 tbsp. coconut oil
  • ¼ cup muscovado sugar or coconut sugar
  • 25 g. dark sugar free chocolate
  • 1/3 cup applesauce
  • 1 egg
  • 2/3 cup cocoa powder
  • ¼ cup buckwheat flour
  • ½ tsp. baking powder
  • ...
  • 300 g. blueberries

Instructions

  1. Place the coconut milk cans in the fridge over night.
  2. Preheat oven to 180°/ 360°F
  3. In a small sauce pan melt together honey, coconut oil, muscovado sugar and dark chocolate. Let cool down a bit and stir the apple sauce and then the egg into the mixture.
  4. Stir in the cocoa powder, buckwheat flour and baking powder.
  5. Poor into two small spring forms and bake for approx. 15 minutes. The cake should still be sticky, but not liquid.
  6. Let the cakes cool down.
  7. Meanwhile make the coconut whipped cream: Carefully open the cans and scoop out the thick part from the top of the can and place in in a bowl. Make sure you don't get any liquid with you. Add the honey and whip the coconut cream until it resembles whipped cream.
  8. Layer the cakes, whipped cream and blueberries and serve right away.
http://sproutedfig.com/blogiversairy-layered-chocolate-cake-with-blueberries-and-coconut-whipped-cream/

 

December 23, 2014

Gluten free and refined sugar free ginger bread cookies for some last-minute Christmas baking

Lækre glutenfrie ingefær brunkager uden raffineret sukker

Gluten free and refined sugar free ginger bread cookies for some last-minute Christmas baking

SO, the Christmas has finally begun. The tree has been decorated, the Christmas presents distributed (I’ve even opened some already), I’ve totally lost the feeling of what weekday it is, there is just one door in the advent calendar left (we celebrate Christmas on the 24th), the presents have been put under the tree, I’ve started making the dessert and yesterday my lovely grandmother arrived. Wonderful! Now we just need some snow…

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SÅ er julen for alvor skudt i gang. Juletræet er kommet op, julegaverne er blevet udvekslet (jeg har endda åbnet nogle enkelte (; ), jeg har mistet følelsen af hvilken ugedag det er, der er en låge tilbage på kalenderen, vi har lagt gaverne under træet, jeg har påbegyndt risalamanden og igår kom min mormor hele den lange vej fra Jylland. Hvor er det bare skønt. Nu mangler vi bare sneen.

Gluten free and refined sugar free ginger bread cookies for some last-minute Christmas baking Gluten free and refined sugar free ginger bread cookies for some last-minute Christmas baking

I know you usually post Christmas recipes long before Christmas, but unfortunately I haven’t had the time due to the project I’ve been making. But then I thought: A lot of people doesn’t bake until the day before Christmas. Just yesterday I met with some friends to say Merry Christmas and give them their presents (which is why I have already opened some). One of them had just been at a family meeting where they had been making Christmas sweets and the other called 5 minutes before to say she just needed another 10 minutes since she had to put some cookies in the oven. And then there is me who got up early today and started baking cookies.

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Jeg ved godt at man normalt poster opskrifter på julekager i god tid før jul, men jeg har simpelthen ikke haft tid til det pga. SRP. Men så var det jeg tænkte: Der er mange, der først bager dagen før jul, er der ikke? Så sent som igår mødtes jeg med nogle af mine veninder for at udveksle gaver og ønske hinanden god jul. Den ene kom direkte fra familie-hygge-konfekt-lavning og den anden ringede fem minutter inden vi skulle mødes for at meddele at hun altså lige skulle have tid til at putte en bageplade i ovnen. Og så er der mig, der stod op i morges og gik i gang med disse skønne kager.

Gluten free and refined sugar free ginger bread cookies for some last-minute Christmas baking Gluten free and refined sugar free ginger bread cookies for some last-minute Christmas baking Gluten free and refined sugar free ginger bread cookies for some last-minute Christmas baking

I like experimenting with healthy cookies. Last year I posted this recipe on healthy vanilla wreaths (a Danish Christmas cookie), which were a little healthier than the usual kind. So this year I thought I’d make some which were completely healthy. Well in short I ended up with some pretty hard cookies which almost destroyed the machine you use in order to make them – whoops (: So this year these cookies are on the menu. They taste wonderful!

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Jeg elsker at eksperimentere med sundere julekager. Sidste år postede jeg disse lækre vaniljekranse, der var en anelse sundere end de sædvanlige. Så i år tænkte jeg, at nu var tiden moden for nogle 100% sunde vaniljekranse. Well kort fortalt endte det med nogle hårde kager, der halvt ødelagde maskinen – upse dasse (: Så i stedet blev det til disse ingefær kager, der er fri for raffineret sukker og glutenfrie. De smager skønt!

Gluten Free Ginger Bread Cookies

Prep Time: 15 minutes

Cook Time: 7 minutes

Yield: 3 baking sheets

Gluten free and refined sugar free ginger bread cookies for some last-minute Christmas baking

Ingredients

  • 120 g. (1/2 cup) butter
  • ½ cup coconut sugar
  • ¼ cup maple syrup
  • 1 egg
  • …….
  • 1 cup buckwheat flour
  • 1 cup rice flour
  • ½ cyp corn flour
  • ¼ cup potato starch
  • ½ tsp. ground ginger
  • ½ tsp. cinnamon
  • 1/8 tsp. baking powder

Instructions

  1. Preheat oven to 180°C / 360°F
  2. Beat together butter and cocout sugar using a hand mixer. Then add in the maple syrup and egg and mix well.
  3. In another bowl, stir together the remaining ingredients and beat the flou mix into the butter/sugar-mixture.
  4. Roll out between two layers of parchment paper and cut out the cookies using cookies cutters.
  5. Bake for approx. 7 minutes or until the cookies are golden brown.
http://sproutedfig.com/gluten-free-ginger-bread-cookies/