Sprouted Fig (The Smoothie Lover)
January 8, 2016
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100% spelt waflfles made with sour dough and vanilla. Dairy free.

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

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

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

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

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

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

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

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

In January I went skiing in Austria

In February I graduated from the Academy for Talented Youth

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

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

In May I went to Tuscany with my brother and mother

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

In July I went to Sicily with my lovely family

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

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

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

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

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

 

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

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

I januar stod jeg på ski i Østrig

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

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

I april kulminerede måneders træning med fantastiske musical forestillinger

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

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

I juli gik turen mod Sicilien med min dejlige familie

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

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

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

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

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

 

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

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

2015 top posts:

 

Vegan Danish Strawberry Tart

Low Carb Pancakes

Layered Healthy Chocolate Cake with Coconut Whipped Cream

Raw Brownies (the 1st recipe of 2o15)

Tahini Fudge aka. Faux Halva

 

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

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

 

Layered Healthy Chocolate Cake with Coconut Whipped Cream

Vegan Danish Strawberry Tart

Cheesy Vegan Butternut Squash Alfredo

Pumpkin Crumb Bars

Healthy Rum Balls (eating’ em’ right now)

Raw Vegan Hot Fudge Sauce

 

Hehe, yeah, 6… #sorrynotsorry (joke)

WATCH LAST YEAR

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

And now the first recipe of 2016!

Og nu årets første opskrift!

 

SPROUTED FIG IS ON FACEBOOK

Sour Dough Spelt Waffles

Prep Time: 5 minutes

Cook Time: 8 minutes

Yield: 3-4 waffles

Ingredients

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

Instructions

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

Notes

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

http://sproutedfig.com/sour-dough-spelt-waffles/

 

 

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November 27, 2015

This post is sponsored. The opinions are my own.

Denne post er sponsoreret. Alle meninger er mine egne. 

Natural Protein Banana Chocolate Cacao Shake | Sprouted FigHappy thanksgiving to all of you lucky souls who get to celebrate that lovely holiday! It’s black Friday, we are in between Thanksgiving and Christmas and here I am with a totally non-winter-y shake. But I loved it so much I had to share it.

I’ve always been quite sceptical about protein powders, but I love the idea of a protein shake. This little problem was solved quite recently when amazing brand Creative Nature send me some hemp seeds. Seriously those little gems are amazing (and for those who were wondering; yep, they do come from the same plant as marijuana, but have nothing to do with said).

Glædelig Thanksgiving til jer, der er så heldige at fejre den skønne tradition! Det er Black Friday og december lige om lidt og her kommer jeg så med en meget ikke-vinter-agtig drik. Men jeg er så vild med den, at den måtte deles.

Jeg har altid været ret skeptisk over for proteinpulver men kan godt lide ideen om protein drikke. Hm, hvad gør man så lige? Svaret kom, da Creative Nature sendte mig nogen skønne hampefrø for ikke så længe siden (og til jer, der skulle undre sig; jep, de kommer fra cannabis planten, men har intet til fælles med deres uheldige halvbror hash).

Natural Protein Banana Chocolate Cacao Shake | Sprouted Fig

Creative Nature Hemp Seeds are almost one-third protein and very high in omega 3 fatty acids, which helps lowering blood pressure and decrease risk of blood clots (source). The seeds don’t have much of a taste which means you can add them to anything without tasting it (like this smoothie). I do love the slight taste they have though and therefore love sprinkling them on my morning porridge or salad.

To this shake I also added some Creative Nature Cacao Nibs, because banana and chocolate will always be one of the best combos ever. Good thing cacao nibs are full of good stuff, for instance antioxidants en masse such as flavonoids. Raw cacao also contains tryhthophan – a fatty acid which helps on the levels of serotonin in the brain (source). How abundant serotonins in the bran has been linked to how happy you feel – it os for instance this compound you lack, if you have a depression. So yes, chocolate makes you happy.

Creative Nature Hampefrø indeholder næsten en tredjedel protein og er derfor noget af det mest proteintætte, man kan finde. Derudover indeholder de gode fedtstoffer som omega 3. Omega 3 hjælper med at sænke blodtrykket og modvirker blodpropper (kilde). Det skønne ved dem er, at de ikke smager af så meget, og man kan derfor komme dem i alt. Den svage smag de har, kan jeg til gengæld godt lide, og drysser dem derfor over min morgengrød eller i salater, når de ikke lige kommer i en shake.

I denne drik puttede jeg også Creative Nature Caco Nibs i fordi intet passer bedre sammen end banan og kakao. Cacao er den rå form for kakao (faktisk er det bare knuste hele kakaobønner) og er sprængfyldt med gode ting og sager som antioxydanter nærmere bestemt flavanoider. Derudover indeholder rå kakao tryptopan – naturens eget lykkemiddel, idet tryptopan påvirker serotonin positivt (kilde). Indholdet af serotonin (en neurotransimmer) i hjernen styrer kort fortalt, hvor glad, du føler dig – det er bl.a. dette stof man mangler under depression. Åh chokolade, du er fantastisk.

Natural Protein Banana Chocolate Cacao Shake | Sprouted Fig

The rest of the ingredients are wonderful stuff such as banana for some healthy carbs and avocado for some fatty acids. And almond milk to bring it all together. Including both protein, carbs and fats this shake is great as a meal in itself – or as a super delicious, healthy and filling snack.

Drikken er lavet med banan for at få nogen sunde carbohydrater og avocado for lidt fedt. Dermed indeholder den bade kulhydrat, fedt og protein og fungerer derfor fint som et let måltid. Ellers nyd som en skøn, sund og mættende snack.

Natural Protein Banana Choc Shake

Prep Time: 3 minutes

Yield: 1 big glass

A super delicious, creamy and filling chocolate shake that is bursting with nutrients from shelled hemp seeds, cacao nibs and avocado. Including both healthy carbs, fats and protein this smoothie works great as a meal or breakfast.

Ingredients

Instructions

  1. Simply add everything to a blender and blend on high until smooth and creamy and the cacao nibs are completely grinded. Serve right away topped with banana, cacao nibs and a sprinkle of chia seeds – the colder the better.
http://sproutedfig.com/natural-protein-banana-choc-shake/

This post contains affiliate links.

Denne post indeholder affiliate links.

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/

September 6, 2015

Healthy, dark chocolate tahini sauce. Perfect for topping off oatmeal, nana-ice cream or desserts.

Sund, rå, mørk og lækker chokolade tahin sauce. Perfekt itl grød, banan-is og desserter. 

Healthy, raw, vegan hot fudge sauce. So dark, delicious and luscious.  The healthiest chocolate sauce you'll ever make.

Sorry for the tahini spamming. Both here on the blog and on Instagram.

The thing is that I’ve been obsessed with tahini ever since I came home from Israel. That stuff is just so insanely delicious, healthy and not least versatile. Caramels, dressings, desserts, cookies, on toast, as topping… The possibilities are endless. Seriously. You wait. In a couple of weeks I will probably be making tahini soup or ice cream (hey, the latter doesn’t sound really bad come to think of it…) Okay, I promise to stop before I get any more good insane ideas.

Jeg beklager overfloden af tahin billeder for tiden. Både her på bloggen og på Instagram

Men jeg kan bare ikke gøre for det. Lige siden jeg kom hjem fra Israel har jeg været besat af tahin. Den lækre sesamsmør er bare så skøn og kan bruges til alt. Virkelig. Tænk karameller, dressinger, desserter, cookies, på toast, ren som topping. Anything. Bare vent, om lidt danser jeg sikkert rundt i køkkenet i fuld sving med at lave tahin suppe eller tahin is (hey, den sidste er faktisk ikke så dum igen…). Okay, jeg stopper, før jeg får flere gode skøre ideer.

Healthy, raw, vegan hot fudge sauce. So dark, delicious and luscious.  The healthiest chocolate sauce you'll ever make.

Well, this sauce… Oh my! I am not joking when I say it is one of the best chocolate sauces I’ve ever had. Dark, dark, creamy, flavorful, luscious, not-too-sweet chocolate sauce. Which actually tastes like chocolate – not that sugar-y stuff you used to get as a child for ice cream desserts, that didn’t even taste like chocolate, but more like cocoa flavoured sugar sauce. No, this is the real deal. With less sweetener, which leaves plenty of space for the cocoa to shine through.

Okay, så den her sauce er så noget af det bedste, jeg nogensinde har smagt. No joke. Mørk, mørk, mørk, cremet, fuld af smag, lækker, ikke-for-sød chokolade sauce. Som endda smager af chokolade – ikke som den sukker sirup med et snært af kakao, jeg fik som barn, der ikke engang smagte af chokolade. Nej det her er the real deal med mindre sukker, så chokoladen får lov at dominere i en fantastisk saucedrøm. Jatak!

Healthy, raw, vegan hot fudge sauce. So dark, delicious and luscious.  The healthiest chocolate sauce you'll ever make.

This recipe is a result of the combination of two of my biggest obsessions: tahini and getting creative in the breakfast kitchen with all kinds of different nana-ice creams and oatmeal combinations with 700 different kinds of toppings. So use it to top off oatmeal, yoghurt of choice, nice cream, smoothies and desserts.

Or eat it by the spoon like I do. 

Denne opskrift er resultatet af en kombination af to af mine største besættelser: tahin og så det at gå helt krea-amok i morgenmadskøkkenet med oceaner af banan-is og grødkreationer og 700 forskellige slags toppings. Muuuuums. Så brug saucen som topping til grød, yoghurt, banan-is, smoothies eller desserter. 

Eller spis det med ske, som jeg gør. 

Raw Hot Fudge Sauce

Healthy, dark chocolate tahini sauce. Perfect for topping off oatmeal, nana-ice cream or desserts.

Ingredients

  • 1/2 cup tahini
  • 3 tbsp. raw cocoa powder (you can use non-raw)
  • 2 tbsp. raw honey*
  • 1/2 cup water, approximately

Instructions

  1. In a jar, mix togehter tahin, cocoa powder and honey. Add in water as needed.
  2. Store in a jar in the fridge for a week (but it won't last that long - I promise)

Notes

* Sub agave for vegan version

http://sproutedfig.com/raw-vegan-hot-fudge-sauce/

August 14, 2015

Next Level Oatmeal

En vinder-havregrød

TOASTED OATMEAL! Toasting your oats before cooking adds a heavenly nutty taste

It’s without hesitation that I hereby claim oatmeal to be my favourite breakfast food ever. I seriously love how versatile oatmeal is. I love being creative when I cook (Really? What a surprise – it’s not like I am a food blogger or anything (; ) – and you can add anything to oats. The possibilities are endless. I usually try different kinds of toppings or add in all different fruits and vegetables etc. etc.

But then this week I suddenly had the idea of toasting the oats before cooking them. It was brilliant! And the idea was very popular on Instagram.

Toasting the oats brings out an amazing nutty flavour – I dare say it takes the oatmeal to the next level. And even without adding much more work to the process – you simply toast the oats in the same saucepan as you’d cook them in.

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Det er uden tøven at jeg hermed erklærer havregrød for min yndlingsmorgenmad. Jeg elsker virkelig hvordan de små gryn kan bruges i alt og tilsættes alt. Jeg elsker at være kreativ, når jeg laver mad (I know, sikke en overraskelse… at det skulle komme fra en madblogger (; ) – og havregrynet ved gud en af de bedste ting at eksperimentere med. Alt kan tilsættes. Frugt, nødder, kydderier, grøntsager.

Men så fik jeg den ide at tørriste selve havregrynene.

Og den ide var meget populær på Instagram.

Havregrynene får den lækreste nøddeagtige smag, når man tørrsiter dem. Så lækkert, jeg tillader mig at kalde det her ”next level havregrød”. Helt uden ekstra arbejde og opvask – de ristes nemlig i den selv samme gryde, som de koges i.

 TOASTED OATMEAL! Toasting your oats before cooking adds a heavenly nutty taste

But toasted oats isn’t the only new thing. I’ve also made a cooking video for the first time in my life. It was so much fun and I am fairly pleased with the result. It’s not perfect, but it’s a start. I was very inspired by the lovely Thea from Baking Magique. Seriously, you have to check out her wonderful videos. I love them – beautiful filming and clipping! One day I hope I am able to make such gorgeous films too.

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Tørrsitede havregryn er ikke det eneste nye her. For første gang i mit liv har jeg nemlig lavet en youtube film. Dadadaammmm… Vildt ikke? Jeg er ret tilfreds med resultatet, selvom den ikke er perfekt. Men det er en start.

Jeg var indrømmet lidt inspireret af søde Thea fra Baking Magique. Kun laver simpelthen de skønneste små film. ”Når jeg bliver stor” vil jeg være lige så god til at lave film som Thea (;

Oh, and something crazy happened a month ago – I got chosen as one of the Danish delegates for the World Science Conference in Israel. So I am going to Jerusalem TOMORROW! I can’t believe it. I am so honoured and so happy – and I can’t wait to go there and meet all the other delegates from the entire world, and to be nerdy an entire week, and to explore Jerusalem and Tel Aviv. I’d be updating from my personal Instagram account for those who are interested (:

Happy weekend!

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Åh, og endnu en vild ting – jeg er blevet udvalgt til at deltage i World Science Conference i Israel i næste uge! Er det ikke vildt?! Så jeg tager til Jerusalem I MORGEN. Arh, kan slet ikke vente. Jeg updater lidt undervejs på min personlige Instagram.

Ha’ en skøn weekend!

Toasted Oatmeal

Cook Time: 10 minutes

Yield: Serves 1

Next Level Oatmeal. Toasting the oats creates a heavenly nutty taste.

Ingredients

  • 1/4 cup oats
  • 1 tbsp. buckwheat groats (can be omitted)
  • 1/2 cup water
  • 1/2 cup milk of choice (I used almond)
  • 1/4 tsp. salt
  • 1/2 banana

Instructions

  1. Place the oats in a small sauce pan and toast over medium heat until they brown slightly and smell nice.
  2. Add in buckwheat, water, milk and salt and cook for approx. 5 minutes.
  3. When th porridge starts to thicken, slick the banana thinly and add the slices to the porridge.
  4. Cook until you reach your desired texture.
  5. Top with ANYTHING!
http://sproutedfig.com/toasted-oatmeal/

May 11, 2015

A basic recipe for healthy homemade granola muesli – ready to personalise to suit your taste. And you get a good muesli without all the bad stuff from store bought granola

Grundopskrift til sund hjemmelavet granola mysli (ristet mysli) – lige til at gå til, så du kan lave din egen yndlings mysli uden alle tilsætningsmidlerne og store mængder sukker fra de færdiglavede produkter

A basic recipe for healthy homemade granola muesli - ready to personalise to suit your taste. And you get a good muesli without all the bad stuff from store bought granola

Do you ever get the urge to pick up yourself and sort out everything in your life? Kind of like a life cleaning freak out. I’ve been having exactly such a freak out the last couple of days.

You might remember me telling I had some pretty shitty weeks not to long ago. Well, let’s hurry up and forget those terrible weeks – I am perfectly happy again. In fact I am more happy than I can ever remember being. I am, however, quite sure my cleaning freak out came in the aftermath as a direct reaction to me neglecting everything around me. Some kind of a weird external force or something hit me and I suddenly had to clean out everything. My school notes, my wardrobe, my bathroom, my photo library AND my blog. By now everything is sorted out and it feels so good.

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Får du også nogen gange en uforklarlig trang til virkelig at hive op i dig selv og rydde op i alt? Sådan lidt et livs-rengørings-flip. Lige præcis sådan et flip har jeg haft de sidste par dage.

I kan måske huske jeg fortalte, jeg havde nogle lorteuger for lidt siden, men lad os skynde os og glemme det – jeg har det fantastisk dejligt igen. Men jeg er ret så sikker på, at mit rengøringsflip kom som en direkte reaktion på al den forsømmelse af altid omkring mig, jeg lavede. En eller anden dag tog fanden ved mig og jeg havde pludselig brug for at rydde op i ALT. Mine skolepapirer, mit skab, mit badeværelse, mit fotobibliotek OG min blog. Ah, det føles dejligt.

A basic recipe for healthy homemade granola muesli - ready to personalise to suit your taste. And you get a good muesli without all the bad stuff from store bought granolaA basic recipe for healthy homemade granola muesli - ready to personalise to suit your taste. And you get a good muesli without all the bad stuff from store bought granola

The blog has had a complete spring cleaning. New layout, all the posts are now under the correct categories and I’ve made a list over the posts that need a make over (aka. new photos). Phew, never start a blog at the age of 15! Okay, kidding, but my old posts are beyond terrible.

During this complete cleaning I realised how incredibly many granola recipes I’ve got. I mean, they’ve got their very own section under my recipe index. But the thing is I rarely use those recipes. I just throw whatever I feel like together. And I make granola every week. The lovely thing about granola is that the combination of ingredients is infinite. You just have to know the ratio of things. So here is my basic granola recipe – ready to personalise.

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Så der har været hovedrengøring på bloggen. Ny layout, alle posts samlet under korrekte kategorier og jeg har lavet en liste over de posts, der trænger til lidt finpusning (aka nye billeder). Pyha, lav aldrig en blog når du er 15! Ej, men specielt de gamle postst var helt gale på den.

Under denne total rengøring opdagede jeg pludselig hvor utroligt mange granola opskrifter der er, her på bloggen. Jeg mener, de har en helt sektion for sig selv i mit recipe index. Men jeg bruger aldrig de opskrifter. Faktisk smider jeg altid bare noget sammen. Og jeg laver granola en gang om ugen. Det skønne ved granola er nemlig, at sammensætningen af ingredienser er uendelig. Man skal bare vide, hvilke forhold tingene skal blandes i. Så her kommer en grundopskrift på den – efter min mening – bedste hjemmelavede granola.

A basic recipe for healthy homemade granola muesli - ready to personalise to suit your taste. And you get a good muesli without all the bad stuff from store bought granola A basic recipe for healthy homemade granola muesli - ready to personalise to suit your taste. And you get a good muesli without all the bad stuff from store bought granola

NOTES ON GRANOLA MAKING

– Make sure the granola is evenly spread out. Otherwise big lumps that require longer baking forms

Never add dried fruit to the oven – it expands and burns

– If some of the granola is about to burn, reduce heat and set the oven door ajar

– Better stir once too much than once too little, granola easily burns

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GODT AT VIDE OM HJEMMELAVET GRANOLA

– Sørg for at granolaen er helt jævnt fordelt. Ellers kommer der store klumper, der skal bage for lang tid

– Put aldrig tørret frugt med ind i ovnen – det puffer op og brænder af

– Hvis noget af granolaen er ved at brænde af, skru ned for varmen og sæt ovndøren på klem

– Rør hellere en gang for meget end en gang for lidt, granola brænder meget let på

Basic Granola Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 3 cups

A basic recipe for healthy homemade granola - ready to personalise to suit your taste

Ingredients

  • ¼ mashed banana OR 2 tbsp. apple sauce*
  • 1 ½ cups/ 360mL oats (old-fashioned, rye, quinoa flakes…)
  • ½ cup/ 120mL nuts (almonds, walnuts, hazelnuts, cashews…)
  • ½ cup/ 120mL seeds (chia seeds, flax seeds, pumpkin seeds…)
  • ¼ cup/ 60mL water
  • 1 tbsp. oil (melted coconut oil, ghee, olive, sesame…)
  • 2 tbsp. liquid sweetener (honey, agave, molasses, maple syrup…)
  • ½ cup/ 120mL dried fruit (figs, cranberries, goji berries, mulberries…)

Instructions

  1. Preheat oven to 175°C/ 350°F
  2. Place the banana or applesauce in a big bowl. Add in oats and stir well. Chop the nuts and ad nuts and seed to the mixture.
  3. Mix together water, oil and liquid sweetener and pour over the cereal.
  4. Spread the granola out evenly on a baking sheet with baking paper.
  5. Bake for 20 minutes stirring often (5 times at least).
  6. Let cool down completely. Mix in the dried fruit and store in an airtight container.

Notes

*The addition of fruit puree makes the granola chunky

http://sproutedfig.com/everything-but-the-kitchen-sink-granola-aka-basic-granola-recipe/

April 24, 2015

Delicious rustic breakfast porridge with rye and walnuts – sweetened with molasses

Lækker rustik grød med rug og valnødder – sødet med melasse

Rye & Walnut Porridge with molasses and apple

I’ve done something slightly weird and a tad bit stupid. I’ve taken three days of from school. Out of the last 25 days left of high school. And packed a suitcase. And my camera. And boarded a plane. . And have flow to Italy. With my mom and little brother.

So right now I am sitting in a car on my way trough the beautiful and hill-y landscape of Tuscany with green fields, small orange houses and tall lean cypresses on each site on my way from Pisa to a small town at the shore. I look forward to five lovely days with great company which I intend to spend wearing shorts and sunglasses and with my stomach full of gelato, caprese salad and good Italian pizzas. I’ll make sure to bring back as much food inspiration as possible.

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Jeg har gjort noget halvskørt. Taget tre dage fri. Ud af de sidste 25 dage af gymnasiet. Og pakket en kuffert. Og mit kamera. Og er fløjet til Italien. Med min mor og lillebror.

Så lige nu sidder jeg i en bil på vej gennem Toscanas smukke kuperede landskab med grønne marker, lave orange huse og cypresser til begge sider på vej fra Pisa til en lille by ud til havet. Jeg glæder mig til fem dejlige dage med godt selskab iført shorts og solbriller og med mavsen fuld af gelato, caprese salat og gode italienske pizzaer. Der skal hentes massere af madinspiration med hjem!

Rye & Walnut Porridge with molasses and apple

But before we start on the Italian food, I want to talk about something very Nordic – porridge. Because I have – deeply inspired by the café GRØD (porridge) – developed an interest in experimenting with all different sorts of grains and toppings. My new favourite cereal to cook with is whole rye oats, which I used in this recipe.

Rye oats have a lot more bite than ordinary oats – and they taste lovely together with walnuts and the bitter sweet taste of molasses. Topped with apples you can’ go wrong.

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Men før jeg starter på al den italienske mad, skal det lige handle om noget meget nordisk – grød. Jeg er nemlig – dybt inspireret af spisestedet GRØD – blevet tosset med at eksperimentere med nye former for grød og toppings. En ny form for gryn, jeg er blevet helt vild med er grove ruggryn, som jeg forleden kreerede denne opskrift med.

Ruggryn er super lækre, og har meget mere bid end havregryn – og så passer de bare skønt sammen med valnødder og den bitter-søde smag af melasse. Toppet med æbler kan det ikke gå galt.

Rye & Walnut Porridge with molasses and apple

Read about molasses

Læs om melasse her

Rye & Walnut Porridge with molasses and apple

Prep Time: 3 minutes

Cook Time: 10 minutes

Yield: 1 serving

Ingredients

  • ½ cup rye oats
  • ½ cup milk of choice
  • ½ cup water
  • 1/8 tsp. salt
  • ½ tsp. dark molasses
  • 2 tbsp. broken up walnuts
  • Topping; apples, more walnuts

Instructions

  1. In a small pot mix everything together.
  2. Bring the porridge to the boil and let it simmer for 8-10 minutes, or until all the liquid is absorbed.
  3. Serve topped with apples and more walnuts
http://sproutedfig.com/rye-walnut-porridge-with-molasses-and-apple/

January 31, 2015

Low carb and gluten free pancakes – perfect for pancake Sunday

low carb og glutenfrie pancekager – lige til pandekage søndag.

Low carb, grain free and gluten free pancakes - perfect for pancake Sunday

I posted a picture on Instagram of these super delicious low carb pancakes exactly one week ago with the promise that the recipe would be up ASAP. I fully intended to post the recipe that weekend. I really did. Or the days following. But you know how things very often tend to suddenly get a little crazy and all of a sudden you find yourself running around from event to event with a 117 different thoughts flying in and out of your head, while you feel guilty because of all the work you know you have to make once you get home a little too late in the night. Well, lets just say it has been one of those weeks ;)

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Jeg postede et billede af de her super lækre low carb pandekager på Instagram sidste lørdag med løftet om at opskriften ville komme på bloggen fluks. Jeg havde alle intentioner om at poste den selvsamme weekend. Eller i det mindste i dagene lige efter. Det havde jeg virkelig. Men jeg tror vi alle kender følelsen af, at al ting med et falder sammen og pludselig finder man sig selv løbende rundt fra arrangement til arrangement med 117 ting i hovedet alt imens du har dårlig samvittighed over alle de lektier du ved, du skal hjem og lave sent i aften. Well, lad os bare sige det har været en af de uger ;)

Low carb, grain free and gluten free pancakes - perfect for pancake Sunday

There are so many delicious recipes on low carb pancakes and waffles flying around on the internet and I really want to try all of them. Lately I’ve been drooling over these delicious looking pancakes by sweet Stinna and these absolutely gorgeous pancakes by my big idol The Food Club. Unfortunately due to my insanely annoying egg allergy I can’t make any of them, because they all have a ton of egg in them. So I put myself on a mission: To make my own recipe on low carb pancakes.

These pancakes are the outcome of the mission and I am very happy with the result. There is one egg white in one serving of these, but because it is mixed with a lot of other stuff I can still eat almost one entire serving. One serving is 5 small pancakes and guess what? I could eat 4 without getting sick! That must be a record. Yay!

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Der flyver så mange lækre opskrifter på low carb pandekager rundt på nettet, og jeg har sådan lyst til at prøve dem alle sammen. På det sidste har jeg bl.a. kigget på disse lækre pandekager af dygtige Stinna og de her flotte pandekager af mit idol The Food Club. Men det skal ikke være så let nej – jeg kan nemlig desværre ikke spise nogen af de lækre sager på grund af min utroligt irriterende allergi for æg. Der er simpelthen for mange æg i de opskrifter. Så jeg satte mig selv en mission: At lave min egen opskrift.

Disse pandekager er resultatet af missionen, og jeg er virkelig glad for det. Der er en æggehvide i en portion, men fordi der er så meget andet godt i de her pandekager kunne jeg spise næsten en hel portion – 4 ud af 5 små pandekager. Det må være en rekord! Jubii!

Low carb, grain free and gluten free pancakes - perfect for pancake Sunday

I hope you are all having a wonderful weekend!

Jeg håber I alle sammen har en skøn weekend!

Low Carb Pancakes

Yield: 1 serving

Serving Size: 5 small pancakes

Low carb and gluten free pancakes - perfect for pancake Sunday

Ingredients

  • 1 egg white
  • 1/2 tbsp. honey
  • 1/4 cup greek yoghurt
  • 2 tbsp. buckwheat or almond flour
  • 1 tsp. coconut oil or butter

Instructions

  1. Using an electric mixer beat together the egg white and honey until it turns into fluff.
  2. Carefully stir in the yoghurt. Make sure you don't mix too much - otherwise you'll just beat all the air out of the egg white. Then stir in the buckwheat flour.
  3. Melt the coconut oil or butter on a frying pan and place 5 small dollops of batter on the pan. Cook over low heat for approx. 4 minutes - then flip the pancakes and cook for alnother 2 minutes.
  4. Serve right away with fruit and yoghurt.
http://sproutedfig.com/low-carb-pancakes/

January 11, 2015

Grain, sugar and gluten free crepes topped with banana, almonds and cinnamon

Korn-, sukker- og glutenfrie pandekager toppet med banan, mandler og kanel

Grain, sugar and gluten free crepes topped with banana, almonds and cinnamon

There is one slight disadvantage being the photographer of the family: No-one ever takes “spontaneous” pictures of me. The only pictures I have of myself are those where I am standing with a ridiculously fake smile in front of some monument, and let’s be real… The best pictures of people are those you don’t know are being taken. So it was quite a treat for me to suddenly have another photo freak in the house last autumn. As I’ve talked about before we had an American college student living with us last semester, and it was such a wonderful experience. Her name is Lily and I could never have dreamed of a better exchange sister. Just to mention a few of the countless wonderful things about her: She is very interested in food and takes a lot of photos. For instance these photos of me cooking and shooting, for which I am very grateful. Lily is incredibly talented! I usually hate pictures of myself.

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Der er en enkelt lille ulempe ved at være den eneste ”fotograf” i familien: Der er aldrig nogen, der tager billeder af mig, når jeg ikke kigger. Derfor er de eneste billeder, jeg har af mig selv dem, hvor jeg står med et stor falsk smil foran en eller anden seværdighed. Og let’s face it – de bedste billeder er nu en gang dem, man ikke ved bliver taget af en. Det var derfor virkelig skønt, da vi pludselig havde endnu en foto-tosse i huset i efteråret. Som jeg før har snakket om, har vi haft en super sød amerikansk college studerende til at bo hos os sidste semester. Hendes navn er Lily, og jeg kunne ikke have drømt om en bedre udvekslingsstuderende. Bare for at nævne nogle få af de skønne ting omkring hende: Hun er ligesom mig meget interesseret i mad og kan godt lide at tage billeder. Hun har fx taget de her  billeder af mig, der laver mad og fotograferer, som jeg er utroligt glad for.

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Grain, sugar and gluten free crepes topped with banana, almonds and cinnamon

Despite the relatively short time Lily stayed with us, we did a lot of great things together. For instance going to Berlin for a weekend. I’ve already told about the trip, but I have to repeat the fact that Berlin has so much nice food to offer. At a flea market (Flohmarkt am Mauerpark) Lily and I had some insanely delicious gluten free buckwheat crepes. I added banana, almonds and cinnamon to mine and it was the best crepe I’ve had in my entire life. I had to make it again.

So here it is: The long awaited recipe on buckwheat crepes (:

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På trods af den relativt korte tid, hun boede hos os nåede vi at lave en masse sjove ting. For eksempel tog vi på en weekendtur til Berlin. Jeg har allerede fortalt om turen, men jeg må lige endnu en gang fortælle, hvor fantastisk meget lækker mad, Berlin har at byde på. På loppemarkedet Flohmarkt am Mauerpark fik Lily og jeg de lækreste glutenfrie boghvedepandekager. Jeg puttede banan, mandler og kanel på min, og det var den bedste pandekage, jeg nogensinde har fået. Jeg måtte lave den igen.

Så her er den: Den længe ventede opskrift på boghvedepandekager (:

Grain, sugar and gluten free crepes topped with banana, almonds and cinnamon Grain, sugar and gluten free crepes topped with banana, almonds and cinnamon Grain, sugar and gluten free crepes topped with banana, almonds and cinnamon

These pancakes aren’t sweetened, because I like to add my sweetener myself. Furthermore the crepes can be used as gluten free burritos, when there isn’t any sweetener in them. But feel free to add some maple syrup to the batter.

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Pandekagerne er ikke sødede, da jeg bedst kan lide selv at søde dem efterfølgende efter behov. Ved at lave dem uden sukker kan de endvidere bruges som glutenfrie madpandekager. Men tilføj hellere end gerne lidt ahorn sirup til dejen.

 

Buck Wheat Pancakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 10 medium crepes

Grain, sugar and gluten free crepes topped with banana, almonds and cinnamon

Ingredients

  • ¾ cup milk of choice
  • 2 eggs
  • 2 tbsp. olive oil
  • ½ tsp corse salt
  • 1 cup (130 g.) buckwheat flour
  • 1 tsp. margerine, coconut oil or organic butter
  • Almonds
  • Banana
  • Cinnamon
  • Maple syrup

Instructions

  1. Whish together milk, eggs and oil. Add in the flour and salt and mix well.
  2. Melt the margerine/butter/coconut oil on a medium frying pan (preferably non-stick).
  3. Make the crepes using approx. 1/4 cup batter for each.
  4. Fry on each side for 2 minutes or until the edge of the crepe is golden brown.
  5. Serve right away with almonds, banana, cinnamon and maple syrup.
http://sproutedfig.com/buck-wheat-pancakes/

 

December 7, 2014

Easy and healthy gluten free banana bread with hazelnuts

Sundt og nemt glutenfrit banabrød med hasselnødder

Easy and healthy gluten free banana bread with hazelnuts

Right now I’m sitting in my bed after another wonderful weekend with the musical team. I finally feel that we’ve really kicked off the rehearsals for the show of the year – Gummi Tarzan, freely adapted from a childrens story written by an in Denmark famous author, Ole Lund Kirkegård. The people on the team are seriously the best in the world. We always end the practice weekends by showing and filming everything we’ve learned so right now I’m just waiting for the movie to come up on Facebook. Especially the one with the dance where we do stunts and everything (;

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Jeg er netop hjemvendt efter en fantastisk dejlig weekend med musicalholdet. SÅ er vi for alvor i gang med dette års musical – Gummi Tarzan, frit efter Ole Lund Kirkegårds skønne historie. Og det er så skønt at være med igen i år. De mennesker, der er på holdet, er bare nogle af de sødeste i verdenen. Vi slutter altid vores øveweekender med at vise og filme alt hvad vi har lært så lige nu sidder jeg spændt og venter på at filmene – specielt en dans, vi har øvet meget på, som inkluderer stunts og det hele (;

Easy and healthy gluten free banana bread with hazelnuts Easy and healthy gluten free banana bread with hazelnuts Easy and healthy gluten free banana bread with hazelnuts

From musical to banana bread. I feel like the internet is exploding with recipes on banana bread lately. I love that trend. The other day I made this lovely loaf my the talented Renee Kemps. SO delicious. And check out this delicious-looking banana bread by The Yooper Girl. They all look good, but I felt like every good blog should have a recipe on banana bread. And I love experimenting with new recipes, so I had to make a recipe myself.

It turned out great. Definitely my new go-to-banana-bread.

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Og nu til bananbrød. Jeg synes internettet pludselig er blevet sprængfyldt med opskrifter på bananbrød. Og jeg er helt vild med det. De er alle sammen så lækre. Forleden lavede jeg dette skønne brød af den meget talentfulde blogger Renee Kemps. SÅ lækkert. Og det her brød af Leigha ser simpelthen også bare smadder godt ud. Men det virker som om at enhver madblog med respekt for sig selv har en opskrift på bananbrød. Og jeg elsker at eksperimentere med mine egne opskrifter, så jeg måtte lave en opskrift selv.

Det blev så lækkert. Helt sikkert mit nye go-to-bananbrød.

Easy and healthy gluten free banana bread with hazelnuts Easy and healthy gluten free banana bread with hazelnuts

I’m starting working on a big project in school tomorrow, so I don’t think I’ll have that much time for blogging the next couple of weeks. But I have a wonderful surprise for you soon. I’m so exited.

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Jeg er lige nu i gang med SRP (den store opgave, man skriver i 3.G), så jeg vil måske være lidt fraværende de næste par uger – men jeg har en dejlig overraskelse gemt i ærmet. Of jeg glæder mig til at vise den!

Healthy Banana Bread

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 1 loaf

Easy and healthy banana bread with hazelnuts

Ingredients

  • 2 tbsp. honey
  • ¼ cup olive oil
  • ¼ cup yoghurt
  • 250 g. banana (about 2 big bananas)
  • 2 eggs*
  • 1 tsp. vanilla extract (or the beans from ½ pod)
  • ¼ cup almonds (40g.)
  • 1 cup (60mLs / 80g.) oats
  • Optional: Hazelnuts (or other nuts) for topping

Instructions

  1. Preheat oven to 200°C / 390°F.
  2. In a bowl whisk together honey, olive oil and yoghurt.
  3. Mash the bananas with a fork and stir them into the honey-oil-yoghurt mixture. Add in the eggs and vanilla.
  4. Place the almonds and oats in food processor and blend until fine. Stir into the batter.
  5. Pour the batter into a greased bread pan or a bread pan lined with baking paper. Eventually top with hazelnuts.
  6. Bake for approx. 20 minutes – or until a fork or toothpick comes out clean.

Notes

* You can sub 2 flax eggs for the real eggs. Just add 1/2 cup more of oat flour.

http://sproutedfig.com/healthy-banana-bread-sundt-bananbrod/