Sprouted Fig (The Smoothie Lover)
January 23, 2016
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Whole wheat, vegan, soy free sausage rolls

Veganske fuldkorns pølsehorn uden soya.

Whole wheat, vegan, soy free sausage rolls

Before I went vegetarian I used to joke that the one and only reason I wasn’t a vegetarian was… sausage rolls. People close to me often found that funny since I am quite a gourmet, and let’s be honest… There isn’t much gourmet to sausage rolls.

My lovely friend Karen and I have our very own signature sausage rolls, which we make all the time. The best on earth. Seriously. Do you know the completely white, fluffy dough around the sausage? Yeah, that’s a BIG misunderstanding. Or so we thought. So we decided to make the dough with nothing but whole wheat, whole rye and kernels, resulting in the heaviest, darkest sausage rolls on earth. We’ve made them a million times since.

Oh, and of course we used twice as much dough for each roll, because bread is good, that’s why.

Jeg plejede at joke med, at den eneste grund til, jeg ikke var vegetar, var pølsehorn. Jep, pølsehorn. Jeg havde et par venner, der syntes det var en smule morsomt, siden jeg er lidt af en gourmet, og ærligt talt… Der er ikke meget gourmet over pølsehorn.

Min skønne veninde Karen og jeg har vores helt egen signatur pølsehorn, som i al beskedenhed er verdens bedste. Ingen diskussion. Kender du det der bløde, hvide brød omkring pølserne på de fleste pølsehorn? Det er verdens største misforståelse. Så vi besluttede os for at lave vores helt egne pølsehorn med intet anden end spelt- og fulkornsmel og kerner. Resultatet var de tungeste, mørkeste og bedste pølsehorn nogensinde.

Nårh ja, og så skal der da dobbelt så meget dej på, som på normale pølsehorn. Det er jo det bedste, er det ikke?

Whole wheat, vegan, soy free sausage rolls

Needles to say, I had my doubts about going vegetarian.

Yes, solely because of our signature sausage rolls.

At first I thought of just cheating and buy some vegan sausages in the supermarket, but I didn’t really like the idea of not knowing what’s in them. And it’s way funnier to make your own sausages.

Så jeg havde mine tanker, da jeg besluttede mig for at blive vegetar.

Jep, udelukkende pga. pølsehorn.

Først tænkte jeg, at jeg jo bare kunne snyde og købe nogen veganske pølser i supermarkedet, men jeg var ikke så vild med ideen om, ikke at vide, hvad der var i dem (og så er de dyre…). Og det er meget sjovere at lave dem selv.

Whole wheat, vegan, soy free sausage rolls

My biggest fear about homemade, vegan sausage rolls was that the sausage would stick to the dough. Or worse, melt out into it. But there was no need to worry. These sausages taste amazing AND you can eat your sausage roll by picking off the dough and then eat the sausage. (Guilty).

Enjoy!

Min største frygt, da jeg kreerede disse pølser var, at de ville hænge fast i dejen. Eller endnu værre, smelte ud i den. For pølsehorn skal spises ved at pille brødet af og lidt af gangen spise pølsen. Haha, guilty. Men der var ingen grund til bekymring. Pølserne opfører sig (næsten) som almindelige pølser.

Velbekomme!

Vegan Sausage Rolls

Prep Time: 25 minutes

Cook Time: 20 minutes

Whole wheat, vegan, soy free sausage rolls.

Ingredients

    Sausages:
  • 1 can (1 ½ cup) cooked chickpeas
  • ½ cup oldfashioned oats
  • 1 tsp. mustard
  • ½ tsp. smoked paprika *
  • ½ tsp. smoked salt *
  • ½ tsp. thyme or oregano
  • 2 tbsp. olive oil
  • A dash pepper
  • Neutral coconut oil for frying
  • Dough:
  • 2 cups lukewarm water
  • 30 g. fresh yeast OR 1 ½ tsp. active dry yeast
  • ½ tbsp. salt
  • ½ cup kernels of choice (eventually soaked)
  • ½ cup old-fashioned oats
  • 2 cups wholemeal rye flour
  • 2 ½ - 3 ½ cups spelt flour (the amount needed varies depending on which brand you use)

Instructions

  1. Start by making the sausages: In a food processor, blend all the ingredients together until completely smooth. Shape approx. 10 sausages, the length of a palm, out of the dough. Heat up 1 tbsp. taste neutral coconut oil in a pan and fry the sausages over low - approx. 5 minutes on all FOUR sites.
  2. While the sausages fries, make the dough: Dissolve the yeast in the water and stir in salt, kernels and oats. Mix in the rye flour. Lastly, knead in the spelt flour until the dough until the flour is fully incorporated and the dough is soft and smooth and doesn’t stick to the bowl.
  3. Divide the dough into 10 pieces. Take one piece and press it flat against the table or your palm. Put one sausage on the pancake and gently close the roll. Place the rolls on a baking sheet with parchment paper and leave them to rise for 20 minutes.
  4. Heat the oven to 200°C / 390°F. Bake the rolls for approx. 20 minutes – or until they are brown on the bottom.

Notes

* You can use regular paprika or salt, but the smoked adds a great flavour. Eventually add in liquid smoke.

http://sproutedfig.com/vegan-sausage-rolls/

May 6, 2015

Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes

Sund kikærtepizza med skummet mascarpone, frisk rucola og lækker hjemmelavet tomatsauce lavet med grillede tomater

Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes

The best thing about travelling is no doubt exploring new food and food cultures. I always have to taste everything, see everything and take photos of everything. A local farmers market? I’ll be there. A famous restaurant? Gotta try it. Fruit orchards? I have to visit. Strange local vegetables? You bet. It’s just so interesting – and I always come home with a million new ideas.

Tuscany was no exception. Here are just some of the ideas I got for pizza: whipped mascarpone, whole tomatoes and arugula (seriously they put arugula on everything).

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Noget af det bedste ved at rejse er uden tvivl at opdage ny mad og nye madkulturer. Jeg skal altid smage det hele, se det hele og tage billeder af det hele. Lokalt madmarked? Jeg er på. Kendt restaurant? Den skal prøves. Frugtplantager? Du kan bande på jeg skal et smut forbi. Specielle hidtil ukendte grøntsager? Om de skal smages. Det er bare så spændende – og ikke mindst giver det mig 117 mere eller mindre skøre ideer til nye opskrifter.

Turen til Toscana var ingen indtagelse. Her er nogle af de ideer jeg fik til pizzaer: mascarpone, hele tomater og frisk rucola (seriøst der kommer rucola på al pizza).

DSC_0289Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoessiena2

Another thing I just have to make is pan forte – a sweet Italian speciality. Friday we visited the cute little medieval city Siena (seriously if you ever come by, you have to visit that city – it’s just lovely), from where pan forte comes from. Obviously we had to buy a little big piece (pictured below). SO damn delicious!

Actually I intended to make pan forte for this post. Because here are the pics from Siena so pan forte would have been idea. I just haven’t had the time for experimenting with something completely new – but it will come soon. Promise.

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En anden ting, jeg bare må lave, er pan forte – en italiensk specialitet af den søde slags. Fredag besøgte vi den fantastisk dejlige borgby Siena (seriøst, hvis du nogensinde kommer i nærheden, skal den by besøges – den er så skøn!), hvor pan forte kommer fra. Så vi måtte købe et lille stort stykke (på fotografiet herunder). SÅ lækkert! Faktisk var intentionen at denne post netop omkring Siena skulle handle om pan forte – det ville bare have passet så skønt sammen. Men jeg har simpelthen ikke haft tiden til at eksperimentere med noget helt nyt – så den må I have til gode (:

siena3Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes siena1 Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes Homemade Pizza Sauce DSC_0359DSC_0749

NOTES

I actually burned the tomatoes. It sounds weird but it really isn’t. It makes the sauce pleasantly sweet – just remove the black skin before blending. But if you don’t like the thought of burning tomatoes, you can just take them out of the oven earlier.

Pizza with Whipped Mascarpone and Homemade Roasted Tomato Sauce

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 1 pizza

Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes

Ingredients

  • 400 g. big cherry tomatoes
  • 1 big handful of fresh basil
  • 1 tsp. balsamic vinegar
  • 1 tbsp. olive oil
  • Salt and pepper to taste
  • 1 cup chickpea flour
  • ½ tsp. baking powder
  • 1 tbsp. olive oil
  • 4 tbsp. water
  • 50 g. mascarpone cheese
  • Half a ball of buffalo mozzarella
  • Cherry tomatoes
  • Fresh arugula

Instructions

  1. Start by making the tomato sauce: Preheat oven to 200°C / 390°F. Place tomatoes on a baking sheet with baking paper and bake for 30 minutes – see notes. Remove the skin from the tomatoes and transfer to a food processor. Add in the rest of the ingredients and blend until smooth.
  2. Now make the crust by whisking together chickpea flour and baking powder. Add in the oil and then the water one tablespoon at a time. Roll out between two pieces of parchment paper. Remove one of the sheets and cut into desired shape.
  3. Spread out the tomato sauce on the crust. Tear apart the buffalo mozzarella and spread it out on the crust. Place the tomatoes on the pizza.
  4. In a bowl whip the mascarpone cheese using an electric beater (or use your stand mixer). Place dollops of whipped mascarpone on the pizza.
  5. Bake for approx. 15 minutes – or until the crust is golden brown.
  6. Serve topped with fresh arugula.

Notes

I actually burned the tomatoes. It sounds weird but it really isn’t. It makes the sauce pleasantly sweet – just remove the black skin before blending. But if you don’t like the thought of burning tomatoes, you can just take them out of the oven earlier.

http://sproutedfig.com/pizza-with-whipped-mascarpone-and-homemade-roasted-tomato-sauce-tuscany-vol-2/

 

April 7, 2014

Danish Rye Bread - Rugbrød. Super delicious, healthy and filling. 100% wholegrain. Recipe || The Smoothie Lover

In Denmark we have this very special bread called rugbrød. Directly translated that means “rye bread”, but it is so much more than just a loaf baked with rye flour.

I dare say  every Dane eat this bread. The taste for it lies deeply in us and everyone has pretty much eaten it since they were born. Ask any Dane to mention three typical Danish things and I’m pretty sure they’ll all say rye bread. But what is funny is, that a lot (again I dare say almost everyone) of foreigns really like this loaf too. I totally get why almost everyone likes it. Three great things about rye bread:

I’ve been posting some pictures on Instagram with rye bread lately, and a lot of people have asked, what kind of bread that was. So I decided to make my own loaf and share the recipe. A good rye bread is incredibly heavy and contains almost noting but seeds. And it is a little dense.

A lot of foreigns would say that this loaf is like the German loaf “Schwartz-Brot” or the Swedish “pumpernikkel”. But it really isn’t. Schwartz-Brot and pumpernikkel is way sweeter and has a lot of weird spices.

Danish Rye Bread - Rugbrød. Super delicious, healthy and filling. 100% wholegrain. Recipe || The Smoothie Lover

Homemade rye bread is definitely the best rye bread. Yet a lot of people never does this because of the need of sour dough. You can’t make it without sour dough. I did too, but it is very easy making your own sour dough. You pretty much just mix together the ingredients and let it sit on the counter for five days. That’s it. So easy and you get the most delicious loaf in the end.

So go ahead and try and make your own delicious, good smelling and healthy 100% wholegrain loaf – you won’t regret it ;)

Danish Rye Bread - Rugbrød. Super delicious, healthy and filling. 100% wholegrain. Recipe || The Smoothie Lover

On a totally other hand: I took the theory-test for getting a drivers license today. And I passed. YAY! I’m so so so happy. I was so nervous. But I only had one question wrong (out of 25). One test down – one to go. Oh, how I can’t wait to get that drivers license.

Aaaaand I got tickets for the koncert with Ed Sheeran in Copenhagen in November. DOUBLE HAPPINESS! It’s amazing! I can’t wait.

Sorry – back to the loaf

Enjoy!

_______________________________________________________________

Ingredients – 1 big loaf

Sourdough – 5 days before

Kernels and seeds – day 1

Dough – day 1

Dough – day 2

 

Instructions

Day 1

Day 2

 

September 29, 2013

Vegetarian homemade pizza with whole wheat crust, roasted bell peppers and aragula

I usually say I’m not really a fan of pizza. But I figured, that’s actually not true. I’m just not a big fan of the take-out kinds. Always too much cheese, which doesn’t even taste good, too much tomato and the crust’s never as crisp as I want it to be. I do – however – really like a good Italian pizza with thin crispy crust (especially if it is enjoyed in the mountains in Italy (: ). Or a good homemade one.

Oh – and I always choose a “different” kind. You know – not the usual tomato-oregano-cheese ones. No, I’d rather have something special. Like with salmon or pesto or blue cheese and stuff like that. Or like this one: with roasted bell peppers (instead of tomato), buffalo mozzarella, arugula and basil – YUM!

And did I mention crispy whole wheat crust? Made without a pizza stone (though I really want such one…)

Vegetarian homemade pizza with whole wheat crust, roasted bell peppers and aragula

This weekend has been very nice. I’ve actually been home alone since my parents went for a trip to Jutland and my brother spend the weekend at my aunt and uncle.

Friday I went babysitting. I feel weird about using theword “baby”, ’cause the boys I look after are actually quite old (9 and 10). I really like looking after them (that’s a better word for it). I’ve been doing it for years and it is always so nice being there. The boys re so kind and funny and it is just “cozy” being there.

Yesterday I went to Copenhagen with one of my very good friends Juliane. For her birthday I had given her a cupcake. Well, not a real one, but the promise that we should go have cupcakes together. And so we did yesterday.

In the heart of copenhagen is a small, but amazing, little cupcake bakery called Serenity Cupcakes. The cafe is so cute. All douce and pink colours and there are flowers and pillow everywhere. And the cupcakes are do die for! No wonder the cupcake shop is such a success.

Healthy Pizza w/ roasted bell peppers, buffalo mozzarella & arugula

Anyways – a great day!

Lets get to the pizza, shall we?

Healthy Pizza w/ roasted bell peppers, buffalo mozzarella & arugula

So, how do you get a nice and crispy crust in an ordinary oven without a pizza baking stone?

Here’s my tips – they work every time

But now – the recipe

Healthy Pizza w/ roasted bell peppers & arugula

Prep Time: 40 minutes

Cook Time: 15 minutes

Yield: 4 servings

Serving Size: 1 pizza

Vegetarian homemade pizza with whole wheat crust, roasted bell peppers and aragula

Ingredients

  • For the crust
  • 1 cup luke warm water
  • 20 g. yeast (or 1 package active dry yeast)
  • 1 tsp. salt
  • 1 tsp. agave nectar (or just sugar)
  • 1 cup wholewheat flour
  • 1 1/2 cup all purpose flour
  • Corn meal for dusting
  • ...
  • For the filling:
  • 100 g. roasted bell peppers (can be bought at usual supermarkets)
  • 8 fresh basil leaves
  • 1 ball buffalo mozzarella (125 f.)
  • 1/2 package arugula
  • A handful of fresh basil leaves for topping

Instructions

  1. Start by making the crust:
  2. Dissolve yeast in water. Add in the agave and salt. Knead in flour (you might want to add a bit more than the 2 and a half cup). Let rise for 30 minutes.
  3. Place the baking sheets in the oven and preheat to 225°C/ 440°F. You can preheat it on the usual setting - just turn it over to fanned hot air when placing the pizza in the oven.
  4. Roll the dough out on a table dusted with corn meal.
  5. Puree the peppers in a food processor together with the basil leaves.
  6. Spread out the puree on the crust.
http://sproutedfig.com/healthy-pizza-w-roasted-bell-peppers-arugula/

 

September 7, 2013

The calendar says it is autumn. But the weather doesn’t. Which is quite nice actually. I’m looking so much forward to autumn but I won’t say no to another few days of summer ;)

Autumn means berries! The last berries are getting ripe now and I enjoy it with all of my heart. Today when I was walking the dog I came across a bush of blackberries. Big, sweet, shining blackberries hanging on the bush ripen in the last sun. So what did I do? I grabbed a big handful of them and took them with me home to cook something with them.

On of my good friends from ballet had brought some very delicious-looking snacks with seeds, nuts and berries in them for dance. They made me think of my flour-less bread with nuts and seeds, which I made in the spring, and I instantly thought to myself: you got to make something like those!

And so I did. And I was not disappointed. They taste heavenly. I also added some dark chocolate (you know me). Mmm… delicious and healthy. Oh how I love that combination.

It is great being back to ballet. One thing though: I have been running more than I’ve ever done before this summer, which means that getting back to dance isn’t very hard. I just forgot that you use some completely different muscles when you are dancing, than you do when you run. So I just danced like I usually do.

Result? I’ve gotten a pulled muscle.

Nooo… it’s horrible. I’ve never tried that before. And I already hate, hate, hate it. Yesterday I wanted to go for a long run. I’d been looking forward to it the entire day. It would be a perfect way of ending a long school week. But no. My muscle wouldn’t allow me to go running.

So right now I’m waiting for my dad so we can go biking together. That’s nice – I just like running better. And I go mad if don’t get to work out at least every second day.

Well in the meantime while I can’t go running I can do other stuff – such as baking healthy snacks.

I hope you’ll like these. Perfect for on-the-go and high in healthy fats and protein from the eggs.

Seed Snacks

Flour-less, gluten free, healthy, no-carb
12 muffin sized snacks
  • 100 g. almonds
  • 50 g. sunflower seeds
  • 50 g. sesame seeds
  • 50 g. flax seeds
  • 50 g. pumpkin seeds
  • 1 handful of blackberries
  • 50 g. dark chocolate
  • 1tsp. salt
  • 0,5 dl. (1/4 cup) oil (olive or sunflower)
  • 3 eggs
Preheat oven to 200°C / 390° F
Chop the almonds and dark chocolate coarsely.
Mix together almonds, sunflower seeds, sesame seeds, flax seeds, pumpkin seeds, berries, chocolate and salt. Add in the oil and then the eggs. Stir very well.
Using a spoon poor mixture over in a non-stick muffin tin. Bake in the oven for approx. 15 minutes.
Allow to cool.
Store in an airtight container in the fridge for up to a week.
Enjoy!

 

August 15, 2013

On the summer camp with ATU my friends and I ate tons of these small snacks from Kohberg (one of the sponsors of ATU). Basically these snacks were small buns of rye bread – but with chocolate. And everything becomes a hundred times better when chocolate is included ;)

Rye bread is a typically Danish bread. You can’t get it anywhere but in Denmark. Germany, Sweden and Norway has a kind of rye bread as well – but not exactly the same (the german one is too dry and the swedish too sweet). I can’t think of any Dane I know who doesn’t like rye bread. This bread is a part of our society. It’s cultural history. Ok – maybe not, but close.

The bread is very special. Very dark, heavy and has a hard crust. And it is stuffed with seeds and whole meal. But still it is dreamy soft in the centre and very flavorful.

If I had to choose one single kind of bread to live on for the rest of my life I’d definitely be rye bread.

Rye bread is best homemade, but a lot of people don’t bake it themselves. And I don’t either. The reason is that it usually require a sour dough. But I’ve managed to make these without sour dough. You just have to let the dough raise for minimum 12 hours.

Oh and I almost forgot: The perks aboout this delicious bread is that it is very healthy and very very very filling.

But that’s enough talk about the bread. Let’s move on to the subject of this post:

Well, basically these small buns are perfect;

 healthy rye bread with delicioussss chocolate. And in a size perfect for a little snack on the go.


My favourite on-the-go-snack so far!

Rye Snacks w/ Chocolate

3 baking sheets full

  • 150 g. rye kernels (or spelt kernels or buckwheat or maybe even barley)
  • 4 dl. (1 2/3 cups) cold water
  • 20 g. yeast
  • 100 g. sunflower seeds
  • 50 g. flax seeds
  • 1 tbsp. salt
  • 40 g. dark syrup (or maple)
  • 100 g. (or more!!!) dark chocolate (I used 85% cocoa – yum!)
  • 300 g. rye flour
  • 200 g. all purpose flour 
Soak the kernels in boiling water for 10 minutes. Drain and cool down by pouring cold water over.
In a bowl or your stand mixer mix rye kernels, water, yeast, sunflower seeds and flax seeds. Add in the salt and syrup and mix.
Chop the chocolate making big chunks. Add to the water-kernels mix.
Mix in the rye flour and then the all purpose flour. If using a stand mixer knead for 5 minutes. The dough turns out quite wet.
Cover with a kitchen towel and let the dough raise for at least 12 hours (this is the trick for not using sour dough).
Heat oven to 225°C / 430°F. Using two table spoons place small dollops (size of a tablespoon) of dough on a baking sheet covered with nonstick paper. Bake for approx. 10 minutes (until the bottom of the small buns is golden).
Let cool and enjoy!
Store in an airtight container.
June 26, 2013
 Grain Free Crackers. Gluten free and paleo || The Smoothie Lover

Good news! I’ve got my camera back (it has been cleansed and therefore I haven’t got it for the last 10 days).  Whoopee! I’ve missed it SO much. I had never thought about how much that camera means to me. I had to live without it for some time before I realized how much I actually use it. I’m glad I’ve got it back. Can’t wait to get out and shoot a ton of pictures.

 Grain Free Crackers. Gluten free and paleo || The Smoothie Lover Grain Free Crackers. Gluten free and paleo || The Smoothie Lover

Since I made these crispbread/ crackers some weeks ago I’ve wanted to try making them without flour.
Everywhere I brought the crackers, they were a huge success. People really liked them, and I often got the question “Are they made totally out of seeds?”. Challenge accepted! I love experimenting in the kitchen so why not try making the crackers without flour?

I even took it a step further and omitted the oatmeal as well. So by now they are both

Paleo & Gluten Free
 Grain Free Crackers. Gluten free and paleo || The Smoothie Lover Grain Free Crackers. Gluten free and paleo || The Smoothie Lover

Remember this bread made entirely out of nuts and seeds?

These crackers are a mix of that recipe and the old recipe on crispbread.

Flour-less Crispbread/ Crackers

1 baking sheet (approx. 16 crackers)
  • 50 g. (1/3 cup) almonds
  • 50 g. sunflower seeds
  • 25g. flax seeds
  • 25 g. pumpkin seeds
  • 25 g. sesame seeds
  • 1 tsp. salt
  • 0,5 dl. (approx. 1/4 cup) oil – I used olive
  • 1 egg
Preheat oven to 200°C / 390°F.
In a food processor grind the almonds until it looks like coarse flour. Add in the seeds and salt. Blend for approx. 3 seconds – you’ll still want big chunky pieces.
Transfer to a bowl and add the oil and the egg. Mix very well. The dough turns out quite sticky.
1) Place the dough on a baking sheet with nonstick paper.
2) Put another piece of paper on top of it and roll out using a rolling pin. It should be quite thin.
3) Remove baking paper and cut into triangles, squares or whatever shape you desire.
Bake for approx. 15 minutes. If it starts to fizz and make bubbles that’s totally ok. (I think it has something to do with the egg?)
Let cool and store in an airtight container in the fridge (because of the eggs).
Enjoy!
 

 

June 3, 2013

So this is just going to be a short post. I’ve been writing on a big history assignment the whole day (well exept when I went running and made this lovely crispbread) so I’m pretty tired (and nothing exiting happened – hate those days).

But well I always cheer up when I cook, photograph and blog. Yay!

I think crispbread might be typical nordic food. At any rate my computer says I spell it wrong. But well, I think I’ll listen to the dictionary.

I’ve been wanting to make homemade crispbread for such a long time. Homemade are the best! Actually quite different from those store brought.

Oh, and very healthy actually.
Full of healthy fats and some wholegrain. Mmm…

Homemade Crispbread

Inspired by this recipe
Two big circles a size of a baking sheet – approx. 24 triangles
  • 4 dl. (1,6 cups) seeds of chioce (sunflower, pumpkin, flax etc. – or even chopped almonds)
  • 1 dl. (0,4 cups) oldfashioned oatmeal
  • 3,5 dl (1,4 cups) flour (eventually wholemeal)
  • 1 tsp. baking powder
  • 2 tsp. coarse salt
  • 1,25 dl. (0,5 cup) oil (I used sunflower oil)
  • 2 dl. (0,8 cup) water
Preheat oven to 200°C / 390°F.
Mix all dry ingredients. Add in wet and mix very well. Iy should be quite sticky.
1) Take half of the dough and place it on a baking sheet with nonstick paper
2) Put another piece of paper on top of it and roll out using a rolling pin. It should be quite thin.
3) Remove baking paper and cut into triangles/ squares – whatever you desire
Bake in the oven for approximately 15 minutes. It’s done when it turns golden.
Store in an airtight container. 
Enjoy!
May 17, 2013

Finally it’s Whitsun again.I simply love this holiday. As I’ve told before my family and some of our friends always go for a little trip in the Whitsun holiday. Each year a new place in Denmark. Gosh, I just love this tradition! It’s always so nice.

We make a ton of fun stuff – and each year it just gets better and better.

Right now I’m sitting in the car on our way to the southern part of Jutland. – Ugh, that’s a long drive (at least in a Danish perspective)

But well, there’s one (very) bad thing bout this holiday; usually my lovely girl friend Juliane is joining us (it’s her family we are “travelling” with), but not this year since she’s in England L Oh God – it’s going to be so empty. We usually spend the holiday talking and laughing – non stop. And plying games with our smaller siblings and eating ice cream and taking pictures and going on adventures and and and. Gosh I hadn’t really thought about the holiday in this way before. I don’t wanna go! Not without my amazig friend. (Just kidding – I do want to go. It’s going to be great, but not as awesome as usual).

Damn I miss you girl!

But there can still be great things bout this holiday. For an example this:

Homemade Wholemeal Buns

Yep! Perfect and very easy buns. If you follow me on instagram you might have seen the picture of the preparing of these lovely buns. YUM!

And as promised – here’s the recipe.

I find that a lot of people aren’t very comfortable about baking with yeast. It can be very hard. And I totally agree. But the thing is that I think I’ve finally found a recipe that is very easy.

And the buns… turns out just perfect.

Crispy crust. Soft centre. Amazingly airy.

And best of all:

A minimum of work time.

And now for the recipe…

Wholemeal Buns

12 buns

Soak the grains in boiling water for approx. 10 minutes. Cool down by pouring cold water over the grains.

In a stand mixer mix the grains, yeast, water, yoghurt and salt. Add in the spelt flour and then the wheat flour a little at a time. The dough should end up quite wet – but not runny. Knead for 5 minutes in the stand mixer.

Let rise over night (or minimum 6 hours).

Preheat oven to 225°C/ 440° F. Line a baking sheet with non-stick paper. Make the buns using two spoons dipped in cold water.

Just before placing baking sheet on the oven rack pour a cup of cold water into the oven (this gives the buns some moisture which makes them incredibly soft). Only do this once – you still want the buns crispy on the outside ;) Bake for approx. 20 minutes.

Enjoy lovely, soft and aromatic whole wheat buns. 

May 9, 2013

Monday I participated in a very interesting and nice event at one of the campus at University of Copenhagen. It was called “New Nordic Everyday Food” and the day was basically about learning about healthy food and how to cook it with local nordic ingredients. As you might have guessed I think the day was amazing. I mean – spending a Monday cooking healthy food together with nice people and then hearing about a big project on nordic food they are doing on the University… I can’t imagine a better day.

So how did I get to participate in this event? Well, I’m only in high school, but some months ago I was accepted on The Academy for Talented Young People, which is a academy for academically intelligent people in high school, who need more challenges than the high school offers. It’s quite difficult to get accepted so I’m very happy I did. It sounds quite nerdy I know, but really it isn’t that nerdy. All the events are very interesting and you get to experience different universities (University of Copenhagen & Technical University of Denmark) and companies. Great!

The food we made last Monday was SO delicious. And incredibly healthy. I have to share the recipes once! The principles of New Nordic Everyday Food are:

So all of these gave me a ton of new ideas on healthy food to make. I wrote “More wholemeal” in italic because that was the one which gave me the idea of this loaf. Well, technically this loaf is not wholemeal – it’s make out of nothing but seeds and nuts but it looks like rye bread (a typical nordic bread made entirely out of seeds and wholemeal – it’s very hard and dark but SO good. Everybody in Denmark eats it).
It turned out amazing!
 
SO good!
I started out by googling a little – so the bread is inspired by this loaf by Madbanditten.
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Can be gluten free, grain free and paleo
1 loaf
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Ingredients
  • 600 grams of seed and coarsly chopped nuts of choice*
  • 1 tsp. fine salt
  • 1/3 cup oil
  • 5 eggs (I omitted two of the yolks)

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Instructions
Miz together the seeds, nuts, salt and oil. Beat the eggs together (just a little) and add to the seeds mix. Line a bread pan with baking paper and pour the mixture into the pan. Bake for 60-70 minutes on 200°C/ 390ªF in the center of the oven. Let cool down and enjoy!
Because of the eggs I don’t recommend keeping the bread at room temperature for too long. If there are any leftovers slice the bread and freeze for a nice lunch later on.
Tips
  • *Sunflower seeds, pumpking seeds, sesamme seeds, flax seed, almonds, hazelnuts, wallnuts etc. I actually added a littlebit of spelt but omit for a grain free recipe.
  • The bread is great with cheese. (And pålægschokolade which is very danish – thin pieces of chocolate you put on bred – it’s SO good)
  • Seeds and dark chocolate is great together! Try adding a little bit of very dark chocolate chips. Oh God – I can’t wait to try that!