Sprouted Fig (The Smoothie Lover)
May 23, 2016
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Sunde kammerjunkere

Healthier vanilla cookies for cold buttermilk soup

Healthier vanilla cookies for cold buttermilk soup. Sunde kammerjunkere || Sprouted Fig

It’s funny how spring and summer always tend to melt together here in Denmark. We walk around in the dark and cold for months and months and then suddenly in a matter of weeks everything is green, the sun is up all day round and the weather jumps from 8°C to 22°C (46°F to 71). The fruit trees barely have time for flowers before the green leaves takes over and the anemones only have days to live before they are killed by the shadow from the trees. But that’s one of the many charms about Danish summer.

The long awaited summer is finally here and that means time for koldskål with kammerjunkere.

År efter år bliver jeg overrasket over, hvordan det danske forår smelter helt sammen med sommeren. Her går vi rundt i mørke og kulde i langt flere måneder, end der er vintermåneder i kalenderen, og lige pludselig står alt i fuldt flor, solen er på himlen døgnet rundt og temperaturen springer fra 8 til 22 grader. Frugttræerne har ikke en chance for at skyde blomster før bladene tager over og anemonernes levetid er efterhånden nede på timer før træernes skygger dræber de små hvide blomster. Men hey, det charmen ved den danske sommer, og det ville jeg ikke bytte væk for noget i verden.

Healthier vanilla cookies for cold buttermilk soup. Sunde kammerjunkere || Sprouted Fig

Some years ago I posted the recipe for one of the most Danish dishes of all times – koldskål aka. cold-bowl aka cold buttermilk soup, but I never got around to make the delicious cookies you dump in the sweet and tangy milk soup. Koldskål with kammerjunkere is to me (and to almost every other Dane, I think) the essence of summer. One of the most well discussed dilemmas around a summer-table is whether you should break the cookies before adding them on top or just dump them in whole – a very serious and important subject where people have just as steadfast meanings as in the toilet paper dilemma. NO breaking guys (and the paper should be under – NOT over, thank you very much!).

Oh and the biggest struggle for Danes during summer; to eat the koldskål before the kammerjunkers get soggy but still have time to enjoy the food ;)

Sommeren er kommet, og det betyder koldskål med kammerjunkere – efter min mening en af de bedste sommerspise. Det er årstiden for den vigtige diskussion om, hvorvidt kammerjunkerne skal knuses før de puttes i koldskålen eller skal kommes i hele. En diskussion, folk har lige så stærke meninger til som til toiletpapirsdilemmaet. HELE i venner (og toiletpapiret under, IKKE over, tak!).

Healthier vanilla cookies for cold buttermilk soup. Sunde kammerjunkere || Sprouted Fig

These kammerjunkere are healthier than the usual ones – made with no refined stuff. But they do still have butter in them, because kammerjunkere is a very important part of summer and should stay close to the real deal.

Happy summer!

Her er nogen lidt sundere kammerjunkere – uden nogen raffinerede ingredienser. MEN smøren er bevaret for traditionens skyld. Så kan det jo være, der kommer nogen endnu sundere på et andet tidspunkt ;)

Glædelig sommer

RECIPE FOR COLD BUTTERMILK SOUP // KLIM HER FOR MIN OPSKRIFT PÅ KOLDSKÅL

Kammerjunkere // Sweet Vanilla Rusks

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 40 cookies

Healthier vanilla cookies for cold buttermilk soup

Ingredients

  • 1 ½ cup oldfashioned oats
  • ½ cup almond flour
  • ½ cup coconut sugar
  • ½ cup buckwheat flour
  • ½ tsp. baking soda
  • Beans from 1 vanilla pod or ½ tsp vanilla extract
  • 110 g. (½ cup) cold butter, cubed
  • 1 egg

Instructions

  1. Start by grinding the oats in a food processor until they turn into flour. Add in almond flour, buckwheat flour, baking soda and vanilla and pulse to combine.
  2. Blend in butter and lastly the egg. Roll into one or two sausages (1 inch / 2,5 cm.), wrap in plastic foil and leave them in the fridge for at leat one hour (this makes them easier to slice).
  3. Heat oven to 175°C / 350°F.
  4. Slice the sausages (to bigger than your little finger) and place the cookies on a baking tray with baking paper and bake for spprox. 10 minutes or until they are golden brown.
  5. Let cool completely and serve with cold buttermilk soup.
http://sproutedfig.com/kammerjunkere-sweet-vanilla-rusks/

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.

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/

April 7, 2014

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

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

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

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

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

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

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

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

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

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

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

Sorry – back to the loaf

Enjoy!

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Ingredients – 1 big loaf

Sourdough – 5 days before

Kernels and seeds – day 1

Dough – day 1

Dough – day 2

 

Instructions

Day 1

Day 2

 

December 10, 2013

Healthified!

Vanilla Wreaths. Delicious, Danish, melt-in-your-mouth-good christmas cookies. This time in a healthier version. #healthified #christmas

December is undoubtedly the most busy month of the year. Am I right or am right?

Luckily all the plans for December are always great. I look forward to every single event and enjoy everything. Wonderful December. This weekend I went on a tour with the musical-team. We went up north for practicing the entire weekend. That was so much fun. Sunday I went to see the Nutcracker with my mom and the last two days I’ve been doing a Christmas show with the musical team. Wonderful days.

Vanilla Wreaths. Delicious, Danish, melt-in-your-mouth-good christmas cookies. This time in a healthier version. #healthified #christmas

I love December. There is just one downside about the month: It seems to be dark constantly. Living in the North is not fun in the wintertime. I bike to school in darkness and when I come home it is almost dark again. At least too dark for taking photos. I just managed to photograph these lovely cookies on a day where my two first lessons had been cancelled. Yay!

Vanilla Wreaths. Delicious, Danish, melt-in-your-mouth-good christmas cookies. This time in a healthier version. #healthified #christmas

A typical Danish Christmas cookies is one called Vanilla Wreaths. I’ve mentioned them before. They are definitely one of my favorites. But not very healthy. They basically consist of butter, sugar and flour (oh, and a tiny bit of almonds). So I was determined to make them healthier.

These aren’t completely healthy. Actually they are “half-healthy”. I subbed half of the butter for almond butter. Half of the flour for almond flour and wholewheat flour and half of the sugar for honey. I didn’t dare making them completely healthy since they were for my entire family, and my mother and brother can tell immediately if cookies and cakes are healthy.

But not these ones! They both said they were amazing. Even after I told them, the cookies were half way healthy they still claimed they were fantastic. Win!

Vanilla Wreaths. Delicious, Danish, melt-in-your-mouth-good christmas cookies. This time in a healthier version. #healthified #christmas

Ladys and gentlemen. I’m happy to introduce you to one of my favorite Christmas cookies: The vanilla wreaths.

Enjoy!

Vanilla Wreaths
 
Prep time
Cook time
Total time
 
Serves: 70
Ingredients
  • 50 g (1/3 cup) almonds
  • 100 g. (3/4 cup + 2 tbsp.) flour
  • 30 g. wholewheat flour
  • 50 g. (2/3 cup) almond flour
  • 50 g. (1/3 cup) potato flour
  • Vanilla (you can either use the beans from on pod or 2 tsp. vanilla extract)
  • 50 g. caster sugar
  • 80 g. cold butter
  • 50 g. almond butter
  • 50 g. maple syrup or honey
  • 1 egg white
Instructions
  1. Preheat oven to 200°C / 390°F.
  2. Blanc the almonds and grind them finely (but not until it becomes flour) in a food processor.
  3. In a big bowl mix together ground almonds, flour, almond flour, whole wheat flour, potato flour and caster sugar (and the vanilla if using beans).
  4. Cube the cold butter and mix it into the flour-mix. Use your hands to crumble it into the flour until there are lumps no bigger than peas.
  5. Add in the almond butter and honey/ syrup (and vanilla if using vanilla extract).
  6. Mix in the egg white.
  7. Shaping the wreaths: 1) For the "real vanilla wreath look" use a meat mincer with a star whole on. This is how we usually do in Denmark, but I'm not sure if you can get such star holes other places. 2) You could also roll the dough into long "sausages" no thicker than your little finger. 3) Add the dough to a piping bag with a star-tip on it. This way you also get the "vanilla wreath look". It might be a good idea to add another egg then, for making it easier to shape the cookies.
  8. Bake for 5-7 minutes (watch out - they do not taste good burned)
  9. Allow to cool and store in an airtight container.

 

November 22, 2013

Healthified Riz a l'amande. The best Christmas dessert ever. Low fat.

Phew, finally friday. Am I the only one who feels like this week has lasted forever? Well, good thing friday is here.

As you probably know by now I’m so read for Christmas. I really can’t wait. You are so lucky all of you who celebrate Thanksgiving. You get to start the holiday season way earlier than we do. I wish we had something like thanksgiving here in Denmark.

Healthified Riz a l'amande. The best Christmas dessert ever. Low fat.

But well, I decided to kick off the holiday season the other day by making the dessert which everybody (literally) in Denmark eat on Christmas eve; Riz a L’amande. One of the bests desserts in the world.

It is basically just the kind of rice porridge which everyone in Denmark eats for dinner during the winter with vanilla, almonds and whipped cream. And then we serve it with cherry sauce. SO good. My mouth waters just by thinking of it.

But as we all know whipped cream isn’t exactly healthy. So I tried adding greek yoghurt instead. Best. Decision. Ever. The riz a l’amande turned out just as wonderful as always. And it even was to healthy that I had it for breakfast.

Really riz a l’amande is to damn good you’d like to eat it all the time. No joke.

Healthified Riz a l'amande. The best Christmas dessert ever. Low fat.

The “riz-a-l’amande-tradition”

Riz a l’amande isn’t just a dessert. It is a kind of game as well. A game which everyone in Denmark has played since they were very small and associates with cozy Christmas evenings. In the desserts there are a lot of blanched almonds, roughly chopped. But when the dessert is served on Christmas eve there is one (sometimes two) whole almonds in the bowl of riz a l’amande. Whoever gets the whole almond wins the present, which has been laid in the centre of the table.

Nobody is allowed to begin eating their dessert before everyone has a bowl full in front of them, and when people begins to eat the mood turns into something very special. Imagine the entire family sitting almost completely silent around the table with an excited and playful grin on their faces, as everybody concentrates on feeling the food in order not to chew the whole almond. ‘Cause if you chew it, you don’t get the present.

Gaaah – I can’t wait for Christmas eve now!

Healthified Riz a l'amande. The best Christmas dessert ever. Low fat.

Though there is only a whole almond in the dessert on Christmas eve you can still have a bowl full (or five) before Christmas ;)

The dessert is very filling!

Enjoy!

5.0 from 1 reviews
Riz a l'amande, healthified
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 3 dl. (1 cup + 4 tbsp) water
  • 180 g. pudding rice
  • 1 vanilla pod, beans scrabed
  • 1 l. (4 cups) milk - you can use skim
  • A tiny bit of salt
  • 4 tbsp. honey (or more depending on your taste)
  • 100 g. almonds
  • 2 cups low fat, plain greek yoghurt
Instructions
  1. In a big bowl bring the water to the boil. Add in the rice and boil for 5 minutes.
  2. Pour the milk into the pod and add the vanilla beans. Slowly bring to the boil.
  3. Boil for about 40 minutes until thick. Watch out! The porridge easily boil over.
  4. Season with salt and honey.
  5. Transfer to a bowl and let the porridge cool completely in the fridge.
  6. Meanwhile blanch the almonds and chop them roughly.
  7. Once the porridge is completely cold stir in chopped almonds and yoghurt.
  8. Serve completely cold with warm cherry sauce.
Notes
Make your own cherry sauce by bringing pitted cherries to the boil over medium heat. Boil for 5 minutes and sweeten (if desired) with honey or agave.

 

November 20, 2013

DSC_0503

I’ve been wanting to make this post for the last three days, and finally I’m able to.

Do you know those weeks where you have something you have to do every single minute? Or plans for every hour? Well, this is one of those weeks. I usually make time for blogging, since it is one of my top favorite things to do, so not being able to blog means I really haven’t had the time.

Take this day for instance. All of my morning-lessons were cancelled, so I didn’t have to go to school until 12. So I decided to do all my homework in the morning, so I’d have free time in the after noon. But no… In biotechnology we are going to make a big presentation about cancer (very interesting actually). There are 5 groups who will work on different things and to make sure everything comes together perfectly me and two others have been picked out to be some kind of helpers or heads. I’m very happy I was picked out. It just means we have to know everything.

So I went home and read 35 very difficult (even my teacher said they were difficult) pages. That took some time. (But it really was interesting. I’m a geek, I know ;) )

DSC_0504

After that I went to the school again to watch the musical made by students. I should have loved to participate, but unfortunately they practiced on Thursdays, where I babysit. Such a shame! But instead I got to watch a really good musical.

Did I ever tell you that I’m actually participating in another big musical in my town? It is the best thing ever!

DSC_0513

Too much of not talking about christmas cookies. Sorry guys.

A vert traditional Dansih christmas “cookie” is pepper nuts. And they have absolutely nothing to do with nuts. Well, they are the same size (I guess that is the reason for adding “nuts” to the name). Tiny spiced cookies. An all-time favorite.

I made these a little healthier by making them completely wholewheat (I mainly used oat flour) and by omitting refined sugar. There are sweetened with maple syrup instead. But don’t worry – you won’t be able to tell at all. I’ve made different people taste them, and they all liked them.

Enjoy!

Pepper Nuts, healtified
 
Prep time
Cook time
Total time
 
Ingredients
  • 50 g. butter
  • ½ cup maple syrup
  • 1 ½ cup oatmeal flour
  • ¾ cup whole wheat flour
  • 1 tsp cinnamon
  • ½ tsp. ground cloves
  • 1 tsp. ginger
  • ½ tsp. cardamom (can be omitted)
  • 1 tsp. baking soda
  • 1 egg
Instructions
  1. Preheat oven to 200°C/ 390°F
  2. In a small saucepan melt the butter and add the maple syrup. Take off the heat.
  3. In a big bowl mix together all dry ingredients (you can make your own oatmeal flour by grinding oats in a food processor).
  4. Mix the egg into the butter/ maple syrup. Make sure the butter and maple syrup mixture isn't too hot - otherwise the egg will harden.
  5. Stir the butter mixture into the dry mixture.
  6. Transfer to a pipping bag and place small dollops of dough on a baking sheet.
  7. Bake to 4 mintes. I made 5 baking sheets.
  8. Turn down oven heat to 100°C/ 210°F
  9. Place all the baked pepper nuts on a baking sheet and dry them in the oven until crispy. This'll take around 20-30 minutes.

 

August 15, 2013

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

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

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

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

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

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

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

Well, basically these small buns are perfect;

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


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

Rye Snacks w/ Chocolate

3 baking sheets full

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

Right now we’re on our way home from a perfect week in the summerhouse.

That’s a shame. I wish we could stay there a week 3 weeks more. I mean who wanna leave this:


But though we are leaving the summerhouse it is still summer after all. And summer in Denmark is the best.

We usually laugh and make jokes about the Danish summer. It always rains a lot. But when the sun is up it is just perfect here. Rarely more than 25° (77° F) and always a little windy. I think the Danish summer weather is charming because you never know how it will turn out.  That’s a thing I love about being in Denmark in the summer.

Danish summer means rain, sun and wind. And koldskål! I think koldskål is one of the most Danish foods you can ever have. You can’t even translate it. Directly translated it means cold-bowl. Funny word. So the closest you come to a proper translation is Cold Buttermilk Soup.

To every child and grown up in Denmark thinks summer tastes of koldskål. And koldskål tastes like summer. Those two things are hopelessly connected. 

As is koldskål and kammerjunkere (which you can’t translate either, but it is basically small dry vanilla biscuits). Small crispy biscuits in a cold bowl of koldskål. That’s the best!

But you can also serve koldskål with granola or strawberries or just drink it as it is.

So what is koldskål?

It is basically thick lightly sweetened buttermilk with vanilla and sometimes lemon.

You can get it in many different variations; thick or thin, with and without vanilla, very sweet and less sweet, with and without lemon etc. The variations are endless. Every Dane likes koldskål in a specific way. I like mine thick, not too sweet and with lots of vanilla.

If you have never tried koldskål before you have to! It is great. Happy summer!

Cold Buttermilk Soup a.k.a. Koldskål

A bit more than 1 ltr. / 4 cups

Mix everything together in a big bowl. Whish very well. Eventually add a little more sweetener, lemon juice or vanilla extract depending on your taste.

Transfer to a jug or bottle. Store covered (a bottle with screw top is best) in the fridge.

Enjoy!

TIP! Serve with kammerjunkere, granola or berries.