Sprouted Fig (The Smoothie Lover)
February 20, 2016
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Hjemmelavede, veganske, sunde snøfler.

Healthy, vegan Danish rum cakes.

Snøfler. Healthy, vegan, Danish spiced rum cookie dough cakes.

Haha, I had so much trouble naming these classic Danish cookies (too many Danish things lately, btw?), because “snøffel” is just cute gibberish. The choice fell on “Snuffles”, because it sounds like the same AND makes me think of Harry Potter (or rather Padfoot), which makes me happy (proud member of the Harry Potter fandom).

Anyway, snuffles are one of those things I hate to admit that I love. Small, finger sized, sticky, rum flavoured cookie dough cake-like things. Pre-packaged. I am pretty sure they were invented by accident. A lot of leftovers in a blender and BAM, cakes. Or so it sounds from the ingredient list. Unfortunately. 8 e-numbers (nasty substances permitted for additives in food in Europe – yuck!) in one cake. And “fruit filling” and “vegetable grease” – what are those even? And “whey powder” – just the word gives me the creeps.

Something had to be done. I had to make a healthy snuffle.

Jeg plejer halvstolt at sige, at jeg ikke kan fordrage færdiglavede, plastikpakkede kager. Men det er lyv, for hvor meget jeg end er i mod det, så smager snøfler altså bare godt. Sådan VIRKELIG godt. Heldigvis deler jeg deler jeg denne kærlighed til de små, lækre, klistrede romkager med min mor.

Jeg er ret sikker på, snøfler blev opfundet ved et uheld. En masse klistrede rester i en blender og, vupti! Så var den lækreste kage opfundet. Eller, sådan lyder det i hvert fald på ingredienslisten. Desværre. 8 e-numre. I en kage. Og ”frugtfyldning” og ”vegetabilsk fedtstof”. Jeg mener, hvad er det overhovedet? Og ”vallepulver”. Bare ordet ”valle” lyder klamt. Noget måtte gøres. En sund snøffel måtte laves.

Snøfler. Healthy, vegan, Danish spiced rum cookie dough cakes. Snøfler. Healthy, vegan, Danish spiced rum cookie dough cakes.

These were actually quite easy to make. I simply skipped every other ingredient (hey e-numbers) and changed the rest to something better. Voila! And they are approved by one of the many amazing Annas in my life. Thanks little taste tester!

Det var faktisk super nemt at lave de her. Jeg kiggede bare på ingredienslisten på pakken med snøfler, skippede hver anden ingrediens (hrhrm, e-numre) og udskiftede resten med sundere sager. Bum. Så var der snøfler. Og så er de endda mega approved af en af de mange søde Anna’er i mit liv.

Snøfler. Healthy, vegan, Danish spiced rum cookie dough cakes. Snøfler. Healthy, vegan, Danish spiced rum cookie dough cakes.

Snøfler // Snuffles – Healthy Rum Cakes

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 25 cakes

Healthy, vegan, Danish spiced rum cookie dough cakes.

Ingredients

  • ½ cup applesauce
  • ½ cup pitted dates
  • ½ cup coconut sugar
  • 1 ½ tsp. rum extract
  • ½ tsp. almond extract (optional)
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ¾ cup to 1 cup spelt flour or buckwheat flour (see instructions)
  • 100 g. dark chocolate (I used 85%) for coating

Instructions

  1. Place the applesauce and dates in a food processor and blend until completely smooth. Add in rum extract, almond extract, cinnamon and cloves and blend to combine. Finally add in the flour. Start by blending in the ¾ cup. Add the last ¼ cup if needed – they dough should be quite wet like cookie dough, but not liquid.
  2. Transfer the dough to a piping bag and cut a hole the as broad as your thumb. Pipe out long cookies the size of your thumb on a sheet of baking paper on a cutting board (or other flat surface). Freeze for minimum half an hour.
  3. Melt the chocolate. Take out the cookies and dip them one at a time. Transfer back into the refrigerator until the chocolate has hardened.
  4. Store in an airtight container in the fridge for up to a week.
http://sproutedfig.com/snofler-snuffles-healthy-rum-cakes/

December 22, 2015

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

Healthy cinnamon apricot sweets || Sprouted Fig

One of the things I love most about the blogging world is all of the amazing communities and groups for bloggers created by bloggers. Ladies and gentlemen, I am happy to announce that this month I got to join the Recipe ReDux – a group of health orientated food bloggers who each month get a challenge to complete. I’ve been in love with Recipe ReDux ever since I read about it on The Yooper Girls more than a year ago and finally there was a spot for me. Oh, how I feel privileged and I am so happy to finally be a part of this amazing project. Let’s get to it.

 

This month’s assignment:

“We’re repeating last December’s theme due to popular demand: It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154.”

Healthy cinnamon apricot sweets || Sprouted Fig Healthy cinnamon apricot sweets || Sprouted Fig

I loved this challenge. Quite a while ago I bought the lovely cookbook “Smarta Sötsaker” (Clever Sweets) by Ulrika Hoffer but I’ve only managed to make one thing from it. So this was a great opportunity to try another of the many amazing recipes on healthy sweet treats – all gluten, dairy and refined sugar free. Page no. 54 was these lovely cinnamon and apricot treats. I added in some ginger too – perfect as a healthy Christmas treat.

All of the recipes have a little introduction to them where Ulrika writes about some of the health benefits. For this recipe she writes:

“Apricots and pumpkin seeds are great sources of iron… Figs contains calcium…”

What a great addition to your Christmas table. Merry soon Christmas!

Healthy cinnamon apricot sweets || Sprouted Fig

Cinnamon Treats – The Recipe ReDux

Prep Time: 5 minutes

Yield: 12 pieces

Recipe adapted from "Smarta Sötsakar" by Ulrika Hoffer

Ingredients

  • 5 big dried figs
  • 100mL (1/4 cup + 3 tbsp) pumpkin seeds
  • 4 big dried apricots
  • 1 tsp. cinnamon
  • 1 tsp. dried ginger
  • 2 tbsp. coconut oil

Instructions

  1. Place the pumpkin seeds in a food processor and blend until it resembles flour. Add in the cinnamon and ginger and pulse for a couple of seconds. Blend in the apricots and figs and make it all stick together by adding in the coconut oil.
  2. Press out into a big square or into a tupperware and refridgerate for 1 hour. Cut out into bites and serve.
http://sproutedfig.com/cinnamon-treats-the-recipe-redux/

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September 27, 2015

The healthiest salty snack in the world. Protein packed, low fat, low carb chickpea chips.

Verdens sundeste salte snack. Fulde af protein, fedtfattige og low carb kikærtechips

The healthiest salty snack in the world. Protein packed, low fat, low carb chickpea chips.

The blog has had a little face lift. Yay! I know… “Again?” you are probably thinking. But the thing is I am currently in a mood where I want to change a lot of things. Clean up. Declutter. Do you know that feeling? Sometimes I just feel like I’ve gotten too many things around me. Too much to look at. So this week I’ve decluttered my bathroom and my closet and parts of my room. So obviously the blog had to get a make over too. I had to make it simpler – just like my room.

But the makeover is nothing compared to what plans I have for the blog. Because finally, finally, FINALLY I think I’ve found a new name. I seriously want to throw up every time I hear “The Smoothie Lover”. I don’t know what the h*ll I was thinking of when I chose it. Anyway, I might or might not have spend the last two hours trying to figure out how to change the domain but still have the old one, which then redirects over to the new domain. I still haven’t figured it out and I am so tired from reading and reading, so I’ll just keep this post nice and short.

HELP! Does anyone know how to change the domain name without losing all of your links to your blog? Like how to redirect from your old domain to your new. Thank you so much!

Jubiii, bloggen har fået en makeover igen. Jeg ved det… “Nu igen”, tænker du nok. Sagen er at jeg for tiden har brug for at rydde op i alt. Rydde ud. Smide væk. Simplificere. I den her uge har både mit skab (som stadig har for mange ting), mit badeværelse og dele af mit værelse været udsat for den helt store forårsrengøring. Og stadig synes jeg, der er for meget. Så bloggen skulle også have en tur. Mere simpel tak!

Men det her lillle ansigtsløft er kun starten. For endelig, endelig, ENDELIG har jeg fundet et nyt navn til bloggen. Jeg er seriæst ved at brække mig hver gang jeg hører ordene “The Smoothie Lover”. Hvad sytten tænkte jeg lige på, da jeg valgte det? Anyway, jeg er nu ved at finde ud af hvordan man lige skifter domænenavn. Vel og mærke på en sådan måde, at man ikke mister det gamle. Altså sådan at man automatisk bliver dirigeret over på det nye domæne, hvis man indtaster det gamle. Så jeg ikke mister alle mine gamle links. Det er noget så svært. Jeg har nu brugt de sidste to timer på at søge rundt, men helt uden nytte desærre. Så…

HJÆLP! Hvis nogen ved, hvordan man skifter domænenavn uden at miste trafik (altså så man bare bliver dirigeret over på den nye, hvis man klikker på et link, der fører til det gamle domæne), så tager jeg imod enhver form for hjælp med kyshånd. Tak!

The healthiest salty snack in the world. Protein packed, low fat, low carb chickpea chips. The healthiest salty snack in the world. Protein packed, low fat, low carb chickpea chips.

These snacks are actually not my invention, but they are so good they deserve to be shared with the world. At home we call them “Mette-snacks” after my lovely aunt Mette. Because it is she who have told me how to make these ingenious healthy, protein packed, low fat, low carb “chips”. (Actually she didn’t invent them either – one of her colleagues did, so shout out to my aunt’s colleague who has made the best savory snack ever). I’ve been wanting to share the recipe (which btw is super simple) for a while (actually a year, but shhh…) and I am so happy to finally introduce you to

The Healthiest Salty Snack in The World

Enjoy!

De her skønne kikærtesnacks er faktisk ikke min opfindelse, men de er så skønne og fortjener virkelig at blive delt med verden. Herhjemme hedder de “Mette-snacks” efter min søde moster, for det er nemlig hende, der har lært mig at lave disse geniale, sunde, protein-pakkede, fedt fattige og kulhydrat fattige “chips”. (Faktisk er det heller ikke hendes opfindelse – en af hendes kollegaer fandt på dem, så shout out til min mosters kollega for at have lavet de mest fantastiske snacks i verden). Jeg har villet dele den her opskrift (som er super simpel) rigtig længe (faktisk et år, men shh…), så jeg er glad for endelig at kunne introducere jer til 

Den sundeste salte snack i verden

Velbekomme!

Chickpea Snacks

Prep Time: 5 minutes

Cook Time: 1 hour, 30 minutes

Yield: 2 cups

The healthiest salty snack in the world. Protein packed, low fat, low carb chickpea chips.

Ingredients

  • 500 g. (approx 2 cups) dried chickpeas*
  • 1 tbsp. olive oil
  • 1 tsp. coarse salt

Instructions

  1. The day before, cover the chickpeas with water and let them soak over night.
  2. Drain and rinse the chickpeas and cook them by boiling them in plenty of water according to the package. Let cool down slightly.
  3. Preheat oven to 160°C / 320°F. Place the chicpeas in a plastic bag. Add the oil and salt to the back, make a knot and mix very well to make sure the oil is evenly contributed.
  4. Place the chickpeas on a baking sheet and bake for 1 1/2 hour stirring from time to time. Check the chickpeas after one hour. Take one chickpea out and place it on the counter to cool down. Then taste for "crispy-ness". They should be completely crispy, but not burned.

Notes

* I haven't tried using canned yet, but I think canned chickpeas work fine too. ** I am going to try using sprouted chickpeas too soon.

http://sproutedfig.com/chickpea-snacks/

September 15, 2015

Sunde romkugler. Veganske og fedt fattige. 

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

VEGAN HEALTHY RUM BALLS, DATE SWEETENED

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

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

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

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

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

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

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

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

VEGAN HEALTHY RUM BALLS, DATE SWEETENEDVEGAN HEALTHY RUM BALLS, DATE SWEETENEDVEGAN HEALTHY RUM BALLS, DATE SWEETENED

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

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

Read about my musicals here and here.

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

Undskyld for beklagelsen – godt jeg har romkugler til trøst…

Musical her og her.

Healthy Rum Balls

Yield: 10 small rum balls

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

Ingredients

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

Instructions

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

 

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 30, 2015

Halva recipe – tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free.

Halva opskrift – tahin karameller der smager ligesom flødekarameller. Sunde og uden raffineret sukker.  

Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free.

I am the kind of person who brings back food as souvenirs from vacations (as all of you who follow me on Instagram knows). There is just something special about buying authentic, local foods right from the manufacturer in some small shop or booth and bringing it home in your own suitcase all by yourself. No big containers and mass import. It makes me oddly happy.

In Israel I was lucky enough to get to visit a small, family-owned, 200-year-old halva and tahini factory. It was so nice to see such an old factory with all the old machines and hear about the old methods for roasting sesame seeds.

Aaaaand I had to buy a big jar of tahini and a huge chunk of halva.

Jeg er en af de der skøre mennesker, der tager mad hjem som souvenirs fra ferier. Der er bare et eller andet over at købe noget lækkert, lokalt mad direkte fra producenten og selv tage det med hjem i kufferten – helt uden om masseproduktion og store containerskibe.

I Israel var jeg så heldig at få lov at besøge en 200 år gammel tahin og halva fabrik, hvor de producerede tahin, som de gjorde for 200 år siden – på det helt samme maskiner!

Og ja, selvfølgelig skulle der en båtte tahin og et stort stykke halva med hjem, det skulle der da.

Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free.Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free. Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free.

So, what is halva? The quick answer is “my new favourite sweet”.

Halva is a kind of tahini fudge which they serve everywhere in Israel. I fell in love at the first bite. It tastes like tahini and have the loveliest consistency on earth. And it’s not even that bad for you. Can you imagine?

Halva is made from nothing but tahini and honey. That’s it. Full of healthy fats from the sesame butter and made completely without refined sugar. Uhm, yes please!! Okay so halva might not exactly be good for you considered the big amount of honey. But then again – you only need a bite or two. And it is certainly better than usual fudge and caramels.

Så, hvad er halva? Mit nye yndlingsslik.

Halva er en form for tahin karameller, som de serverer alle steder i Israel. Det smager som tahin og honning og har den lækreste konsistens. Og så er det endda ikke så usundt, som man skulle tro. Halva er nemlig lavet af tahin og honning. That’s it. Stopfyldt med sundt fedt fra sesam smøret og helt uden rafineret sukker. Jatak! Okay, der er indrømmet ret meget sukker i pga. honinnegn, men så igen – det er bedre end så meget andet.

Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free. Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free. Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free. Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free.

Coming home I had to make my own halva. (Un)fortunately it didn’t turn out exactly like the one I had in Israel. But I decided to share the recipe anyway, because guess what? It tastes exactly like good old cream caramels (with a hint of sesame, but who’s complaining here?) – you know, those made with butter, heavy cream and sugar. It must be magic! Really.

So here it is. Enjoy a piece of sticky, sweet caramel – all natural!

Da jeg kom hjem blev jeg simpelthen nødt til at prøve at lave halva selv. (U)heldigvis blev det ikke præcis som det, jeg fik i Israel. Men opskriften skulle alligevel på bloggen, for der skete noget magisk… Resultatet smager nemlig fuldstændig som gode gammeldags flødekarameller (med et hint af tahin, men jeg klager ikke) – du ved, de gode gamle klistrede lysebrune (lækre) karameller lavet med smør, fløde og sukker. Hvis det ikke er magi, ved jeg ikke hvad det er.

Så værsgo’ og nyd et lækkert stykke klistret karamel – helt naturligt!

Tahini Fudge aka. Faux Halva

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 20 pieces

Ingredients

  • ½ cup honey
  • ½ cup tahini
  • Eventually ad-ins: pistachios, almonds, cranberries…

Instructions

  1. In a small pot heat up the honey ‘till it reach the “soft-ball” state (118°C / 235°F). Meanwhile heat the tahini slightly in another bowl. Once the honey is hot, add in the warmed tahini and stir very well.
  2. Eventually add in nuts or dried fruits.
  3. Pour into a small dish covered with baking paper and refrigerate for 1 at least 1 hour before cutting into smaller squares.
  4. Store in an airtight container in the fridge.
http://sproutedfig.com/tahini-fudge-aka-faux-halva/

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.

May 17, 2015

Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw.

Super sunde raw barer med spiret boghvede, mandler, goji bær og kakao. Vegansk, glutenfrie og raw.

Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw.

I am insanely picky when it comes to sweets and cakes. I actually really often say no to all the cake you are offered everwhere. Sometimes I really hate it, since I am afraid people think I do it because I want to show off, get attention or – worst of all – don’t appreciate them offering it to me. But really, I am completely honest when I tell you I am just picky – and I don’t get the idea of filling my body with rubbish if I don’t even enjoy it.

On the other hand, if it is something I really like I am definitely not fanatic. And I am a firm believer that desserts are a necessity in life! Period.

My mind already wanders off to the world of big soft cookies, ice cream and molten chocolate cakes…

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Jeg er ufatteligt kage- og slikkræsen. Jeg takker faktisk virkelig ofte nej til alle de søde sager, man konstant tilbydes. Hvilket kan være utroligt træls nogle gange, for jeg er så bange for, at folk tror jeg gør det fordi jeg vil have opmærksomged eller vise mig eller – værst af alt – ikke værdsætter det arbejde, de har lagt i det. Men for at være et hundrede procent ærlig – jeg er bare virkelig kræsen. Og jeg gider ikke spise usunde ting, jeg ikke nyder.

På den anden side, hvis det virkelig er noget, jeg kan lide er jeg ikke fanatisk! Livet er for kort til at leve uden lækkerier, siger jeg med tankerne allerede på vej til drømmeverdenen af store bløde cookies, is og flydende chokoladekager…

Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw. Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw.

Then I thought what do you actually like? And then it hit me – anything healthy and healthified. I know, I know. I sound fanatic. But really, there’s a reason all the recipes on this blog are some degree of healthy.

I simply like the taste of healthy desserts.

And I mean it when I say any degree of healthy. Sometimes I just cut out the flour but keep the butter like in my grain free apple pie. Sometimes I go paleo or vegan like this chocolate cake. Sometimes things are just lower in bad fats like this ricotta cake.

But sometimes I like to go all in! Like these super food bars.

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Så var det jeg tænkte, ”hvad kan du egentlig sådan rigtig godt lide?”. Og så slog et mig – alt, der er lavet sundt eller bare sundere. Jeg ved det, jeg ved det… Jeg lyder utroligt fanatisk. Men ærligt, der er en grund til at alle opskrifter på denne blog er en eller anden grad af sund.

Jeg kan simpelthen godt lide smagen af sunde søde sager.

Når jeg siger en eller anden grad, mener jeg det virkelig. Nogle gange er det for mig nok bare at undgå det hvide mel, som i denne korn-frie æbletærte. Andre gange laver jeg tingene palæo eller veganske. Nogle gange skal tingene bare være mindre fede, som denne ricotta kage.

Men nogle gange går jeg all in! Som ved de her superfood barer.

Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw. Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw.

Oh my… These are incredible. Not lying here. I finally jumped on the sprouting bandwagon and made sprouted buckwheat. I really don’t know why I didn’t do that before. That stuff is seriously amazing (and insanely versatile – I’ve been eating it with everything). And so healthy packed with proteins and enzymes, gluten free, wheat free, and, and, and…

Additionally these bars contain a lot of healthy plant based fats (from the almond butter and coconut oil) and antioxidants (from the cocoa and goji berries) – oh, and they are sweetened with dates.

Enjoy!

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Jesus, de her er lækre. No joke. Jeg er langt om længe hoppet med på spire-bølgen og har spiret mine egne boghvedefrø. Seriøst, hvorfor gjorde jeg ikke det før. De små guldkorn er jo fantastiske (og utroligt alsidige – jeg har spist dem på alt de sidste par dage). Og super sunde, pakket med proteiner og enzymer, gluten frie, korn frie, og, og, og…

Oveni får du i de her barer en masse sundt plantebaseret fedt (fra mandelsmøren og kokosolien) og antioxidanter (fra kakaoen og gojibærne) . og så er de sødede med dadler.

Velbekomme!

Super Food Bars w/ Sprouted Buckwheat & Goji Berries

Prep Time: 15 minutes

Cook Time: 2 hours

Yield: 10 bars

Delicious sweet super food bars with cocoa, goji berries, almonds, dates and sprouted buckwheat. Vegan, gluten free and raw.

Ingredients

  • 2/3 cup buckwheat groats (OR 1 ½ cup sprouted buckwheat)
  • 1/3 cup (70mL / 40 g. / 4 pieces) medjool dates (or other big soft dates)*
  • 1/3 cup (70mL / 80g.) almond or brazil nut butter
  • ¼ cup (60mL / 40 g.) virgin coconut oil
  • 20 g. raw dark chocolate (preferably sugar free)
  • 2 tbsp. raw cocoa powder
  • 2 tbsp. goji berries
  • 40 grams raw dark sugar free chocolate OR 2 tbsp. coconut oil, 1 tbsp. honey and 1 tbsp. cocoa powder
  • Optional: freeze dried berries, chopped nuts or more goji berries for garnish

Instructions

  1. SPROUT THE BUCKWHEAT**: Rinse the buckwheat groats very well. Place the buckwheat groats in a bowl and cover completely with water. Let soak over night. The day after rinse very well again and place the groats in a sieve in a big bowl until they begin to sprout – this takes two days. Rinse very well at least twice a day.
  2. In a food processor blend together dates and nut butter until smooth.
  3. Melt together the coconut oil, dark chocolate and cocoa powder in a small saucepan. Stir in the date-nut paste and lastly stir through the sprouted buckwheat and goji berries.
  4. Pres the mass out into a small dish covered in wax paper and refrigerate for 1 hour.
  5. Melt the 40 grams of chocolate over a water bath or melt together the coconut oil, honey and cocoa powder and pour the mixture over the bars. Eventually garnish with berries or nuts. Refrigerate for anther hour.
  6. Cut into 10 bars. Store in an airtight box in the refrigerator for up to 5 days.

Notes

* If you can’t get soft dates, just soak them over night ** If you already have sprouted buckwheat in the fridge, this step can be skipped.

http://sproutedfig.com/super-food-bars-w-sprouted-buckwheat-goji-berries/

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 1, 2015

Raw Brownies with glaze

Rå brownie stykker med glasur

RAW BROWNIES

Happy New Year! I can’t thank you enough for the wonderful year that went by. 2014 has been crazy to me. So much has happened and I’ve learned so much. I turned 18 which means I am of age, I’ve gotten a drivers licence, taken a diving certificate in Indonesia, participated in Singapore International Mathematical Challenge, run half marathons, made musicals and much much more. Thank you everyone for making it a year worth remembering. I hope 2015 will be an amazing year for all of you!

I really like all the posts popping up on my Bloglovin feed with 2014 roundups, so I thought it would be fun to see, which of my recipes from 2014 were the most popular too. Here are the recipes you liked the most this year:

Avocado Brownies (I wasn’t surprised at this, since the “mother-recipe” is the most popular post on this entire blog)

Healthy Cookie Dough Bites

Raw Coconut, Blueberry & Almond Tarts

Paleo Marble Cake

Healthy Coconut Macaroons

 

Oh, and is it okay if I just add my five favourites too? :P

Kale & Cabbage Salad w/ mustard vinaigrette

Healthy Gluten Free Banana Bread

Zoats w/ maple caramelized pears

Egg-Free Scrambled Eggs

Spaghetti Squash w/ roasted hazelnut & cauliflower sauce

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Godt nytår! Jeg kan slet ikke takke jer nok for året, der gik. 2014 har været utrolig. Der er sket så mange ting og jeg har lært så meget. Jeg er blevet 18 og dermed myndig, taget kørekort, fået dykker certifikat i Indonesien, deltaget i en international matematikkonkurrence i Singapore, løbet halv maratons, lavet musical, og meget meget mere. Tak alle sammen for at gøre det år, der er værd at huske på. Jeg håber 2015 bliver et fantastisk år for jer alle!

Jeg er helt vild med alle de posts, der lige nu popper op på min Bloglovin feed med 2014-roundups, så jeg syntes, det ville være sjovt at se, hvilke af mine opskrifter fra 2014 var de mest populære. Listen kan ses ovenover. Og så er det vel okay lige an inkludere mine egne yndlings også ikke? Så de er i liste 2.

RAW BROWNIES RAW BROWNIES

Last January 1st I posted some new year resolutions just for fun and I was very happy to look back at them and confirm, that I’ve actually achieved all of them: ★ more photography ★ run a half marathon (I’ve actually run 7 this year ★ go to more concerts (YES! This was the year of concerts) ★ explore more vegetarian food ★ buy clothes I actually like ★ start dancing modern.

 

I was so happy to read my resolutions from last year and appreciate that I’ve actually achieved them. If I hadn’t written them down I think I would now take for granted that I’ve actually run all those half marathons (because it isn’t such a big deal as it once was), and that I actually like my closet now. We tend to forget what we once wanted just because we’ve achieved it now. So I’ve decided to write down some of the things I really want to do now again. My 2015 resolutions.

1) Run a 10K in under 50 minutes (I’ve improved a lot during the last half a year, so I should get there soon)

2) Improve my photography (oh how I dream to one day be as talented as my two idols Ditte @ The Food Club and David @ Green Kitchen Stories)

3) Stop snacking as much as I do now

4) Learn to play the guitar (this has been a dream for such a long time – I have to do something about it)

5) Learn more about gluten free baking (ever since I discovered Thea’s amazing blog Baking Magique I’ve become very interested in gluten free baking)

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Sidste første januar postede jeg nogle nytårsfortsæt, og jeg blev virkelig glad, da jeg kiggede tilbage og opdagede, at jeg faktisk har opnået dem alle: mere tid til fotografi ★ løb et halvmaraton (jeg har faktisk løbet 7) ★ gå til flere koncerter (YES! Dette var koncerternes år) ★ lav mere vegetarisk mad ★ start med at danse moderne.

 

Jeg blev så gad da jeg læste fortsætterne og værdsættede, et jeg faktsik havde opnået dem alle. Hvis jeg ikke havde skrevet dem ned, ville jeg i dag ikke være så glad for at have løbet et halvmaraton (for det er ikke så stor en ting, som det engang var for mig) eller have et klædeskab, jeg faktisk godt kan lide. Vi har det med at glemme de ting, der engang var drømme, bare fordi vi har tingene i dag. Så jeg har besluttet mig for at skrive et par ting ned igen. Mine fortsæt for 2015:

1) Løb nu bare de satans 10K på under 50 minutter (jeg har forbedret mig meget det sidste halve år, så mon ikke det kommer snart)

2) Forbedr mit fotografi (åh hvor jeg dog drømmer om en dag at være lige så dygtig som Ditte fra The Food Club eller David fra Green Kitchen Stories)

3) Hold op med at snacke så meget, som jeg gør nu

4) Lær at spille guitar (dette har været en drøm længe, så nu må jeg tage mig sammen)

5) Lær mere om gluten fri bagning (siden jeg opdagede bloggen Baking Magique er jeg blevet virkelig interesseret i det)

RAW BROWNIES RAW BROWNIES RAW BROWNIES

I am currently on ski holiday in Flachau, Austria with my lovely family. It is great here and it is nice to be back on the slopes, but I kind of miss home, my friends and my kitchen. So the recipe I’d like to share today is one I made some weeks ago. And look how I uphold the tradition about sharing a healthy chocolate snack on the first day of the year (;

Happy New Year!

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Lige nu er jeg på skiferie i Flachau, Østrig med min dejlige familie. Her er skønt og det er dejligt at være tilbage på pisterne, men jeg savner alligevel hjemme, mine venner og mit køkken en smule. Så opskriften i dag er en, jeg lavede for nogle uger siden. Og læg lige mærke til hvordan traditionen med en sund chokolade snack holdes i hævd her på årets første dag (;

Godt nytår!

Raw Brownies

Prep Time: 10 minutes

Yield: 9 squares

Raw brownies with glaze

Ingredients

  • 1/2 cup (75 g.) hazelnuts
  • 1/4 cup (30 g.) cashews
  • 1/4 cup (20 g.) shredded/ dessicated coconut
  • 1/3 cup (30 g.) raw cocoa powder
  • 1/2 tsp. coarse sea salt
  • 5 medjool dates (or other big soft dates)
  • 2 tbsp. raw honey
  • ...
  • 2 tbsp. coconut oil
  • 1 tbsp. raw honey
  • 1 tbsp. raw cocoa powder

Instructions

  1. Place nuts, coconut, cocoa powder and salt in a food processor and pulse for until it resembles flour.
  2. Add in the dates and honey and blend until everything is combined an stick together like a dough. Press dough out into a pan.
  3. Gently melt together the coconut oil, honey and cocoa powder fot the glaze. Do not heat too much. Pout out over the brownies.
  4. Refridgerate for at leat one hour and cut out into squares.
  5. Store covered in the refrigerator for up to one week.
http://sproutedfig.com/happy-new-year-raw-brownies/