Sprouted Fig (The Smoothie Lover)
July 11, 2015
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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 6, 2015

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

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

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

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

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

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

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

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

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

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

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

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

NOTES

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

Pizza with Whipped Mascarpone and Homemade Roasted Tomato Sauce

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 1 pizza

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

Ingredients

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

Instructions

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

Notes

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

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

 

January 27, 2015

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

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

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

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

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

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

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

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

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

Vegan Peanut Butter Banana Breakfast Cookies

Photo by Katherine

 

 

 

 

 

 

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

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

Photo by Leigha

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

Here it is!

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

Photo by Sunnie

 

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

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

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

 

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

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

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 servings

Ingredients

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

Instructions

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

 

April 10, 2014

Clean cheesecake with vanilla. Recipe. Healthy || The Smoothie Lover

I turned 18 yesterday. Say what?! I can’t believe it. I’m practically an adult now. Wow.

I had a wonderful day. Nice and quiet actually. My parents, brother and dog woke me up in the morning (we always wake the birthday child or -parent by singing a birthday song), then I opened the presents from them. I was actually quite surprised I got some, since the present from my parents this year is my drivers license (which is immensely expensive here in Denmark).

School ended early, so I went to Copenhagen to go have luck with my mother. All of my friends were busy yesterday and my mom didn’t have time to get home early, so we had lunch at a little cafe close to her office.

In the afternoon I went for a run and the day ended at Meyer’s Madhus (Meyer’s Food House) with my mother, father and brother. Meyer is a Danish chef, cookbook author and much more. My big food-idol!

Clean cheesecake with vanilla. Recipe. Healthy || The Smoothie Lover

Clean cheesecake with vanilla. Recipe. Healthy || The Smoothie Lover

If I hadn’t already eaten this entire cake it’d definitely be my birthday cake yesterday ;)

I love cheesecake and when I saw the recipe on clean cheesecake over at Honey & Figs (wonderful blog BTW – if you haven’t already, go check it out) I had to make it. So I told my dad to buy cottage cheese. So he brought 250 grams… Well, the recipe calls for 750, soooo I couldn’t exactly make that one ;)

Instead I used the idea of adding cottage cheese and made my own cheesecake instead. Still healthy and all natural.

Clean cheesecake with vanilla. Recipe. Healthy || The Smoothie Lover

 

Crust

 

Filling

Preheat oven to 180°C/ 360°F

Start by making the crust: Pace oats and almonds in a food processor and blend until it turns into flour. Add in the rice flour and pulse for 5 seconds. Then add in the coconut oil and honey and blend until well mixed. Make the dough stick together by adding in the water.

Spread the dough out into a 8 inch/ 20cm round spring form and bake for 5 minutes.

Now make the filling: Place cottage cheese in a food processor and blend until it becomes smooth. Add in the rest of the ingredients and pulse until combined. Pour into the spring form and bake the cake for approx. 1 hour.

Let cool outside the oven for half an hour. Then cover and transfer to the fridge and let the cake cool completely (about two hours).

Serve chilled.

 

March 16, 2014

 Healthy Cookie Dough which actually tastes like cookie dough. No chickpeas. || The Smoothie Lover

If you’ve been following my blog for some time you’ll know I like dough and batter and under baked stuff. Actually I’d rather eat the dough than the cookies. And I like the batter better than the cake. And when it comes to baking buns or loaves I always end up eating at least one bun worth of dough. Yes, it’s that bad.

With that being said it is no wonder I went so happy when I found a recipe on healthy cookie dough on Pinterest a long time ago. Dough for breakfast?! Yes please! But I really didn’t like the recipe. It didn’t taste like cookies dough at all. I’ve tried a couple of other recipes on healthy cookie dough since, but neither of them were good. It was impossible to find one which actually tasted like cookie dough.

Healthy Cookie Dough which actually tastes like cookie dough. No chickpeas. || The Smoothie Lover

Healthy Cookie Dough which actually tastes like cookie dough. No chickpeas. || The Smoothie Lover

You know what all the recipes had in common? Chickpeas. As much as I love chickpeas I have to say that they do no good for cookie dough. I don’t know if I do anything wrong, but I could always taste the chickpeas and the dough got a king of “sharp” taste I didn’t like.

So I decided to develop a recipe on healthy cookie dough which actually tasted like cookie dough. This is the result.

I’ve tested them one some of my best friends and they really liked them (; One of them said she thought they had a slight taste of marzipan, and she’s actually right. But mostly they taste like cookie dough – the hint of marzipan isn’t very strong.

Healthy Cookie Dough which actually tastes like cookie dough. No chickpeas. || The Smoothie LoverHealthy Cookie Dough which actually tastes like cookie dough. No chickpeas. || The Smoothie Lover

BTW – I’m going to Barcelona tomorrow! On a study trip with my high school – everyone in DK goes on a study trip in the second year of high school (read about the school system here – it’s way different from others). I have been in Barcelona before, but I seriously love that city and can’t wait to go back. It is gonna be so nice. I’ll be posting pics on Instagram :)

 

This recipe uses brown sugar. I know this isn’t exactly healthy. I would actually have used coconut sugar, but we didn’t have any left. Feel free to sub coconut sugar or palm sugar for brown sugar.

5.0 from 2 reviews
Healthier Cookie Dough
 
Prep time
Total time
 
Serves: 30
Ingredients
  • ¼ cup almonds
  • ½ cup wholemeal flour
  • 1 tbsp. brown sugar*
  • 1 tbsp. honey
  • 1 tbsp. coconut oil
  • 1 tbsp. organic butter or any butter-like spread (make sure it is natural)
  • Chocolate chips - as many as your little heart desires (I used about ⅓ cup)
Instructions
  1. In a food processor grind the almonds until they resemble flour. Combine with wholemeal flour and brown sugar.
  2. Add in the honey, coconut oil and butter and pulse until well combined and it turns into dough.
  3. Transfer to a bowl and stir in the chocolate chips. Shame small balls and store in an airtight container in the fridge.
Notes
* Sub with coconut or palm sugar for some 100% natural bites