Sprouted Fig (The Smoothie Lover)
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!


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


  • 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


  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.


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!


5.0 from 1 reviews
Riz a l'amande, healthified
Prep time
Cook time
Total time
Serves: 6-8
  • 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
  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.
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.


June 19, 2013
Please escuse the terrible pictures on this post. I’m currently shooting with a camera you can’t control yourself.

A long long time ago it wad my mothers birthday (ok, technically it’s only one and a half week ago, but). So I made dinner that night. Things I know my mother likes (unfortunately my bother doesn’t). Luckily she was very happy with the dinner.

For my birthday I got an amazing cookbook by my food idol Claus Meyer – the book Almanak. It’s great. I know I’ve mentioned it before – I just don’t remember when. So I made some food using recipes from that book, and I also used it for inspiration – recipes coming up soon :)

Dinner is served

This recipe however isn’t from that book at all. It’s totally my own. Well almost, I got some inspiration from a lot of places, but I ended up making my own recipe.

Mo mother and I – oh, and my brother – really love creme brûlée. When I was younger we used to go on summer vacation in France a lot. This is where I first time had creme brûlée. And guess what? We’re going back this summer. I can’t wait! I’m definitely going to eat a lot of creme brûlées. Well, maybe not considering what’s usually in them.

Yep – creme brûlées are usually made out of noting but cream, sugar and egg yolks. And I don’t get it. Cause those creme brûlées I made for my mothers birthday was half milk. And you couldn’t taste it at all. They turn out just as creamy as every other creme brûlée. And I even replaced two of the yolks with one whole egg. And still no change in flavor or texture – at all.

Just as perfect as always.

In 9th grade in Denmark every child has to go to a kind of company for a week. Try working for real. You decide yourself where you want to go. So I went as a chef on a restaurant. Fortunately one of the restaurant I applied for would like to have me working with them – Le Sommelier in the center of Copenhagen. Wonderful restaurant, delicious french food and amazingly kind employees and chefs. It was the week of my life! No joke. Now I’m sure I have to work with food in some way. Have to.

I learned a lot of useful stuff. One of them was how to make sure you have sugar spread evenly out on a creme brûlée. A thing you have to know ;)
So here’s the trick:

Add one tsp of caster sugar and tilt the ramekin from side to side.
Not too much sugar – not too little.

Enough talking – here’s the recipe:

Creme brûlée – lightened up

8 small ramekins
  • 1 cup (2,5 dl) heavy cream
  • 1 cup (2,5 dl) low fat milk
  • 1 vanilla pod – beans scrabed (or 1 tsp vanilla extract)
  • 1/2 cup (1,2 dl) sugar
  • 4 egg yolks
  • 1 whole egg
  • 8 tsp. caster sugar for topping
Preheat oven to 160°C / 325° F. 
In a saucepan mix the cream, milk and vanilla (beans and pod). Heat up gently just until it steams – son’t bring it to the boil. Leave to cool a little. 
In the meantime using whish together the egg yolks and sugar until light and fluffy and (almost) all the sugar has dissolved. Add in the whole egg and mix very well.
Mix in the cream/milk mixture (remove the vanilla pod first). Mix very well and pour into ramekins. Place ramekins in a baking dish. Pour boiling water into the dish till it covers half of the ramekins. 
Bake for approximately 30 minutes. Let cool down completely in the fridge (warm cremes aren’t funny).
Just before serving sprinkle each ramekin with 1 tsp. caster sugar (ordinary sugar will work). Burn with a torch (you can place them under the broiler, but I’ve never tried that – a torch is probably best).
Serve and enjoy!
YUM! I love the warm crispy crust and cold cold cold cream.
February 11, 2013

Ahhh… Right now I have a break from school. One week of doing anything you want – wonderful!

I’ve been so busy the last couple of months, but this break I’m going to do nothing. No traveling, so big events and no (well, at least not so many) homeworks. Usually I really love being busy but from time to time I think it is important to do nothing.
And then again… I’m not good at doing nothing, so this week is dedicated to cooking, crafting, friends, running, photography and reading – and a lot of tea. Oooh, it’s gonna be great.
I have some friends coming over in half an hour but I thought I just had time for making a small blog post :-) – including a recipe in healthi-fied chocolate chip cookies.
Saturday, after a little ballet lesson, my mom, brother and I went for a little trip to Copenhagen (we live just 20 minutes from the center, so I go there quite often). Last year a marked called Torvehallerne (it means “The Market Halls”) opened in the center of Copenhagen. Despite my big interest of food, I hadn’t been there yet. So saturday my mom took my brother and I there. It was great! Well I love every food market but this really was great. You could get all the world’s delicacies. We bought some very delicious syrups and ate lunch at a small fish booth – and then we brought some cinnamon rolls home. Yummy!
I wish we had more of those markets in Denmark. If you ever go to Copenhagen (which I think really is worth a visit) make sure to visit Torvehallerne. They are very nice.
But well, now to the recipe. Friday I made these lovely cookies for my brother and I. I didn’t want to make the completely healthy since my brother just like things their usual way. Not that he doesn’t like healthy things – he definitely does. But what I didn’t told him was that these actually are lightened up a bit. They turned out great! Enjoy!
Chocolate Chip Cookies
Makes about 12 cookies

  • 100 g. flour of choice – I used a mix of spelt and wheat but you could use almost any kind
  • 1 tsp. baking soda
  • Chocolatechips (amound depends on your taste – I used around 1/3 cup)
  • 4 tbsp. sugar
  • A tiny bit of salt
  • 1/2 tsp. vanilla extract
  • 2 tbsp. melted coconutoil or margarine
  • About 5 tbsp. milk of choice (use almond or soy etc. for a vegan version) 
How to do

Preheat oven to 200°C/ 390°F Mix all the dry ingredients together in a bowl. Add the vanilla and coconut oil/ margarine. Mix well. Add the milk as needed one tbsp a time. You might need a bit more than 5 tbsp.
Shape the cookies. These cookies doesn’t change their shape as usual cookies so make sure to make then the size and shape you want them.
Bake for about 6 minutes. They’ll get harder when they cool so take them out of the oven when they are still not completely done.
These cookies are nicest when they are warm – enjoy!
January 24, 2013

I hate non-productive time. Like right now. A lesson has been cancelled, which means I have two hours of basically doing nothing in school. Luckily some of my friends also have a free period.

I’ve been so busy the last couple of weeks – which is also why I haven’t been blogging that much. So this free period isn’t really handy right now. A waste of time. But one good thing: I’ve made all my homework by now – whoopee!

Oh! And one more good thing: Yesterday I had time for making some great and very quick cookies. So this free period suddenly turned into a great time, since I can just use it for blogging. Win!

The winter had really hit us here in Denmark. It’s freezing-cold outside. But it’s so beautiful! Sunday morning I went for a long walk with my dog Molly. Here are some of my favorite photos from that shoot:

But back to subject of this post:

Cranberry Oatmeal Cookies


And as a bonus: They are completely healthy.


No Flour!

No Sugar!

No Butter! – and a minimum of oil

And totally amazing! Big, thick and gooey – exactly the way I like cookies!

Cranberry Oatmeal Cookies
Makes 20-24 cookies
Adaptet from The Little Things

How to do
Preheat oven to 190° C (370° F)
In a bowl mix the oatmeal, baking powder, salt, honey and coconut oil. Add in cranberries and then the water till the ingredients gather as dough. 
Using your hands or spoons make 20-24 small balls and place them on a baking sheet with non-stick paper. Flatten them out with the back of a spoon.
Bake them in the oven for approx. 20 minutes. 
Let the cookies cool down a bit and enjoy!