Sprouted Fig (The Smoothie Lover)
January 31, 2015
.

Low carb and gluten free pancakes – perfect for pancake Sunday

low carb og glutenfrie pancekager – lige til pandekage søndag.

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

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

—————————————————————————————————————————-

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

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

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

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

—————————————————————————————————————————-

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

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

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

I hope you are all having a wonderful weekend!

Jeg håber I alle sammen har en skøn weekend!

Low Carb Pancakes

Yield: 1 serving

Serving Size: 5 small pancakes

Low carb and gluten free pancakes - perfect for pancake Sunday

Ingredients

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

Instructions

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

January 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/

 

October 3, 2014

A super moist and flavour full dark chocolate brownie with no grains

En super klæg, klistret og smagfuld mørk chocolade brownie uden kornprodukterSticky flour-less healthy-ish dark chocolate brownie. Recipe

In my biotechnology class we have a cake cup, which has been running since freshman year, and the intention is that we are going to find the winner when we graduate next summer. So as you can hear this is a big and important competition (;

My only “problem” is, that I have gained the title “health-freak” in my class. Everyone knows I’m very interested in healthy food so everyone subconsciously expected me to bring a healthy cake last time I was the one to bake for the competition. And eventually I am not able to bake something without adjusting it a little bit in order to make it just slightly healthier anymore. The problem is that there are so many people in my class who don’t think healthy cakes taste good. So I took it as my mission to make up a healthy brownie or chocolate cake, which no one would ever be able to tell, was healthy.

—————————————————————————————————————————————

I biotek har vi den her skøre kage-cup, som vi har afholdt lige siden 1.G og som vi først finder en vinder på, når vi bliver studenter til sommer. Så som I kan høre, er det en ret så stor og vigtig konkurrence (;

Der er blot et enkelt lille bitte problem: Jeg har lidt fået titlen ”sundheds-freak” i klassen . Alle ved, at jeg går rigtig meget op i sund og lækker mad, så alle forventer på en måde, at jeg kommer med en sund kage. Og jeg kan efterhånden heller ikke bage noget mere uden liiiige at gøre det lidt sundere. Der er bare så mange i min klasse, der absolut ikke kan lige sunde kager. Så sidste gang, jeg skulle have kage med, så jeg det som min mission at lave en sund brownie, som ingen ville kunne smage var sund.

 

Sticky flour-less healthy-ish dark chocolate brownie. Recipe Sticky flour-less healthy-ish dark chocolate brownie. Recipe

 

Okay to be honest, this brownie wasn’t the one I brought to biotech. The recipe wasn’t perfect yet at that point. For biotechnology I baked this absolutely amazing zucchini chocolate cake. It was incredibly delicious and no one could tell it was healthier than usual chocolate cakes.

But I knew I HAD to make my own brownie recipe. There are so many delicious recipes out there, but I somehow always find that there is something about them I don’t really like. See, I don’t really mind oil, but I try to cut out as much refined sugar as possible. And most people tend to think the other way.

It has been so much fun developing this recipe. And I’m happy to say I finally have my own wonderful go-to brownie recipe to make in the future.

And it has been tested AND approved by my little brother himself and three of my great friends.

—————————————————————————————————————————————

Okay, den her brownie, var ikke den, jeg havde med til biotek. Opskriften var ikke perfekt endnu på det tidspunkt. Så jeg bagte denne super lækre squash chokoladekage i stedet. Den var virkelig god!

Men jeg havde fået blod på tanden til at lave min egen sunde brownie. Der er SÅ mange lækre opskrifter rundt omkring, men jeg kan af en eller anden grund altid finde en lille bitte ting, jeg ikke kan lide ved det. Problemet er, at langt de fleste bloggere prøver at undgå smøt og olie, men ikke har noget imod sukker. Jeg har det lige omvendt.

Det har været rigtig sjovt at lave den her opskrift. Og jeg er glad for at kunne sige, at jeg endelig har min engen go-to opskrift på sund brownie, der ikke smager sundt.

Den er testet OG godkendt af både min kræsne lillebror og tre af mine søde veninder.

 

Sticky flour-less healthy-ish dark chocolate brownie. Recipe Sticky flour-less healthy-ish dark chocolate brownie. Recipe Sticky flour-less healthy-ish dark chocolate brownie. Recipe

 

NOTES

Instead of applesauce, you can use mashed banana. This makes a sweeter and slightly more moist brownie, but it may add a slight hint of banana.

If you don’t have any buckwheat flour, feel free to sub for any other grain free flour. (Ordinary flour will work as well.)

—————————————————————————————————————————————

NOTER

Isedtet for æblemos kan mosed banan bruges. Dette vil give en brownie, der er en smule sødere og en andelse mere klæg (selvom den er super klæg i forvejen). Men det kan være brownien får en lile smag af banan.

Hvis du ikke har boghvedemel, kan al anden mel bruges. Mandel, kokos… (eller almindelig)

Healthy-ish flour less Brownie

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 12 squares

Ingredients

  • ¼ cup honey
  • 4 tbsp. coconut oil, butter or neutral 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

Instructions

  1. Preheat oven to 180°C / 360°F
  2. In a saucepan carefully melt together the honey, oil/butter, sugar and chocolate. Allow to cool a bit and mix in the applesauce. Then stir in the egg.
  3. In a small bowl mix together cocoa powder, buckwheat flour and baking powder. Carefully stir into the honey-oil-mix in the saucepan.
  4. Spread out into a greased dish (or a dish covered in non-stick paper). Bake for 10-15 minutes. No toothpick trick here. You’ll still want the brownie super gooey (;
http://sproutedfig.com/healthy-ish-flour-less-brownie/

September 7, 2013

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

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

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

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

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

Result? I’ve gotten a pulled muscle.

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

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

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

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

Seed Snacks

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

 

August 30, 2013
 Dark Chocolate Chunk Chocolate Avocado Cookies. The healthiest cookies in the world. No butter, no sugar, no grains. And you won't be able to tell! Gluten free.

I know – it sounds silly right? Healthy Avocado Cookies. You must think I’m crazy.

Well, I don’t blame you. I did think I was crazy when I started making these cookies. It was just kind of an experiment. And I must admit, that I didn’t really believe the result would be good.

For a long time I’ve been wanting to try making some 100% healthy cookies. Not just like those you find, where the sugar has been replaced with sweeteners or half of the butter replaced with canola oil. Seriously? Should fake un-natural sweeteners be healthier than usual sugar? Well, I get stevia since it is still natural, but I really don’t think those chemically produced sweeteners are good for you. Still, white sugar isn’t really healthy I know. My solution? I always try to go for other kinds of sweeteners – natural sweeteners to be exact.

Usually I end up using honey or maple syrup, but this time I tried something new (well, almost new – I used it in my healthy chocolate granola as well): Coconut Sugar.

That stuff is amazing!

 Dark Chocolate Chunk Chocolate Avocado Cookies. The healthiest cookies in the world. No butter, no sugar, no grains. And you won't be able to tell! Gluten free. Dark Chocolate Chunk Chocolate Avocado Cookies. The healthiest cookies in the world. No butter, no sugar, no grains. And you won't be able to tell! Gluten free.

What else makes these cookies healthy? Well, here’s a list:

Avocado for butter (please don’t leave! I promise you won’t ever be able to taste the avocado)
No grains (which means no white flour)
Coconut sugar for white sugar.
Very dark chocolate chunks (I love the fact that dark chocolate is actually healthy)
And the rest of the recipe list: organic dark cocoa powder, an egg and baking soda (well, I know this isn’t entirely natural, but it is however organic, source)
Dark Chocolate Chunk Chocolate Avocado Cookies. The healthiest cookies in the world. No butter, no sugar, no grains. And you won't be able to tell! Gluten free. Dark Chocolate Chunk Chocolate Avocado Cookies. The healthiest cookies in the world. No butter, no sugar, no grains. And you won't be able to tell! Gluten free.
I really like the result of these cookies, but I have to tell you; they aren’t your average cookies. These are softer and airier and more cloud-like than others. And insanely fudgy – yummy!
For a brownie version of these cookies click this link.
I really hope you’ll like them!
Healthy Avocado Chocolate Cookies

Prep Time: 5 minutes

Cook Time: 8 minutes

Yield: 10 cookies

NOTES - These cookies are absolutely best when completely cold. Storing them in the fridge over night makes them perfect - * Some people might like a bit more sweetener. I like my cookies bitter. - * Instead of coconut sugar you can use 1/2 cup of honey - * I recently made a batch of these using 1 banana instead of the coconut sugar. The result was great. If using banana instead I highly recommend making the cookies using the food processor method. - CALORIES: I do not usually count my calories for personal reasons, but one reader has calculated them for me: If you sub maple syrup for honey and add one tbsp. oat flour and make ten cookies each one has 75 calories

Ingredients

  • 100 g. (3/4 cup) avocado flesh (very ripe, but not brown)
  • ½ cup (120mL) coconut sugar (*SEE NOTES)
  • 1 egg (FOR VEGAN VERSION SEE BELOW)
  • ½ cup (120mL) dark cocoa powder
  • 50 g. dark chocolate chunks (I used 85% cocoa)
  • ½ tsp. baking soda

Instructions

  1. Preheat oven to 175°C / 350° F.
  2. In a bowl using a hand mixer (or make everything in a food processor), mix together avocado and coconut sugar until smooth. Add in the egg.
  3. Mix in the cocoa powder and baking soda.
  4. Stir in chocolate chunks.
  5. Using two spoons place dollops of cookie dough in a baking sheet with parchment paper. The cookie won't spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.
  6. Bake for 8-10 minutes or until the cookies don't stick as much to the paper as they did before baking.
  7. Cool down. Store in an airtight container in the fridge.
http://sproutedfig.com/healthy-avocado-chocolate-cookies/
Readers’ notes
– If using banana you might have to bake them for a little longer. Also, I recommend not using a big banana
– Readers have tried adding all different kinds of delicious add ins – try for instance mint, peanut butter cups, cocoa nibs etc.

 

VEGAN VERSION

These cookies can be made vegan by subbing the egg for a chia egg.

Method: In your coffee grinder, grind 1 tbsp. chia seeds until fine. Mix with 1/4 cup of water in a small bowl and let it sit for 10 minutes for it to turn into a gel. Use instead of the egg.

Follow

June 26, 2013
 Grain Free Crackers. Gluten free and paleo || The Smoothie Lover

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

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

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

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

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

Remember this bread made entirely out of nuts and seeds?

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

Flour-less Crispbread/ Crackers

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