Sprouted Fig (The Smoothie Lover)
February 3, 2016
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Veganske fastelavnsboller uden raffineret sukker og mel. 

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

This coming Sunday is Shrovetide – a weird holiday which we celebrate here in Denmark. Originally, many years back, it marked the day of the beginning of the 40 days long fast until Easter, but today it’s just a holiday for children. The second most important tradition, this holiday, is the game “knock the cat off the barrow”. A game where a painted wooden barrow full of candy, confetti and a paper cat hangs in a rope and you take turns beating it with a bat to knock it down. Rather like a piñata. Weird.

Det er allerede fastelavn den her weekend og for en gang skyld glæder jeg mig – jeg skal nemlig fejre fastelavn i år, ja jeg skal så. På fritidshjemmet til den skole, jeg arbejder på. Jeg har slet ikke fejret fastelavn siden jeg selv i fritidshjem, så det bliver så hyggeligt.

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard. Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

The most important tradition however is Shrovetide buns. Soft buns filled with custard. I love them so much. The homemade ones that is. Especially my grandmothers. But I thought it was time for some healthier, vegan ones. And here they are – whole wheat, vegan, low fat and low in sugar (and completely free from refined), but still heavenly soft and sweet.

Perfect for this coming Shrovetide Sunday.

Det vigtigste ved fastelavn er fastelavnsboller. Punktum. Jeg har altid elsket de bløde boller med cremefyld inden i. Ikke noget med flødeskum eller bagerens dårlige øje her, nej tak. Nej, gode hjemmelavede, knapt så søde fastelavnsboller – allerhelst mormors – er og bliver de bedste. I år havde jeg dog lyst til at prøve med en lidt sundere variant, gene veganske. Det blev til de her skønne boller lavet med speltmel, helt uden smør og mælk og med et minimum af sukker (og helt uden det raffinerede). Det lyder som noget værre helse-halløj, men jeg lover, de er så lækre – bløde og søde og med gemt vaniljecreme indeni.

Perfekt til fastelavn på søndag.

Vegan Shrovetide Buns

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 20 buns

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

Ingredients

    Buns
  • 1 tbsp. psyllium husks
  • ¼ cup water
  • 1 cup lukewarm water (or almond milk for a richer taste)
  • 25 g. fresh yeast OR
  • 2 tbsp. agave or maple syrup (or honey, if you eat that)
  • ½ tsp. salt
  • 1 ½ cup spelt flour
  • ¼ cup coconut oil, softened
  • 1 ½ cup white flour (you can sub spelt)
  • Custard
  • 1 cup almond milk
  • 2 tbsp. starch (corn or potato)
  • ½ tsp. vanilla powder or extract
  • 2 tbsp. agae syrup
  • Glace
  • 1 tbsp. coconut sugar
  • 1 tbsp. cocoa powder
  • 3-4 tsp. boiling water

Instructions

  1. Start by making the dough: place the psyllium husks in the ¼ cup cold water and leave it for 5 minutes. Dissolve the yeast in the warm water. Mix in salt, agave/maple/honey and the psyllium husks and knead in the first 1 ½ cup of the dough. Now knead in the soft coconut oil before adding the rest of the flour. Leave to rise for half an hour.
  2. While the dough rises make the custard: Mix everything in a small saucepan and stir until the starch is completely dissolved in the milk. Heat up while stirring constantly. When it boils whish vigorously and boil for 5 minutes, until it thickens. Pour out on a plate and cool down in the fridge or in the freezer.
  3. Roll the dough out into a big square on a floured surface. cut 20 (4X5) squares out of it and place a dollop of custard on each square. Now fold the buns by picking up the corners of the square and pinch them together. Pinch the sides together too. Place the bun with the corners down on a baking sheet with baking paper.
  4. Leave the buns to rise for another half hour, while the oven heats to 200°C / 390°F. Bake for 15-20 minutes (until golden brown and brown on the bottom) in the middle of the oven. Leave to cool slightly before adding on glace.
  5. Make the glace by mixing everything together very well. Add a bit of water at a time to make sure it doesn’t get too wet. Spread out on the buns and enjoy!

Notes

The buns freeze very well.

http://sproutedfig.com/vegan-shrovetide-buns/

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

December 22, 2015

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

Healthy cinnamon apricot sweets || Sprouted Fig

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

 

This month’s assignment:

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

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

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

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

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

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

Healthy cinnamon apricot sweets || Sprouted Fig

Cinnamon Treats – The Recipe ReDux

Prep Time: 5 minutes

Yield: 12 pieces

Recipe adapted from "Smarta Sötsakar" by Ulrika Hoffer

Ingredients

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

Instructions

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

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August 30, 2015

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

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

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

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

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

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

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

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

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

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

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

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

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

Så, hvad er halva? Mit nye yndlingsslik.

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

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

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

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

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

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

Tahini Fudge aka. Faux Halva

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 20 pieces

Ingredients

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

Instructions

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

June 7, 2015

Healthy Nutella – Gourmet Chocolate Spread with Roasted Hazelnuts

Sund Nutella – gourmet chokoladepålæg med ristede hasselnødder

Healthy Nutella - Gourmet Chocolate Spread with Roasted Hazelnuts

I love the taste of Nutella.

Except that I don’t.

I know. It sounds super confusing – let me explain: The thing is I think whoever got the idea of combining hazelnuts and chocolate was a genius. Simply brilliant. Those two flavours complete each other like strawberries & chocolate, balsamic & tomatoes, caramel & sea salt and goat cheese & honey. Yum…

So whenever people talk about Nutella truffles, Nutella muffins (wait – I gotta make that) and Nutella grilled toast I am all like “ooh, YES PLEASE let’s make that RIGHT NOW!” But then I remember – I don’t like Nutella. At least not Nutella-Nutella.

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Jeg elsker smagen af Nutella.

Hvis man lige ser bort fra, at jeg ikke kan lide smagen af Nutella.

Jeg ved det. Det lyder super forvirrende, så lad mig forklare: Jeg synes fuldt og fast, at den person, der fandt på at kombinere hasselnødder og chokolade, var et geni. Det er brillant. De to smage fuldender hinanden som jordbær & chokolade, balsamico & tomater, karamel & havsalt og gedeost & honning. Uhmm…

Så hver gang folk snakker om Nutella trøfler, Nutella muffins (åh ja, god ide Josefine – det skal prøves) og Nutella toasts er jeg altid sådan ”JATAK lad os lige lave det LIGE NU!”. Men så husker jeg pludselig på, at jeg ikke kan lide Nutella. I hvert fald ikke Nutella-Nutella.

Healthy Nutella - Gourmet Chocolate Spread with Roasted Hazelnuts

“Why?” I ask myself. It’s simply too sweet. I know I sound like a health fanatic, but that’s the truth. The sugar taste overrule the hazelnut and most importantly the chocolate flavour. So I had to make my own hazelnut chocolate spread. I am aware almost every health blog has a healthy Nutella recipe, but then let me join the movement (;

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”Og hvorfor så det?” spørger jeg mig selv. Det er simpelt hen for sødt. Jeg ved det, jeg lyder som en sundhedsfanatiker. Men det er sådan det er. Sukkersmagen overrumpler hasselnødderne og – vigtigst af alt – chokoladen. Og hvad gør man så? Man laver da sin egen Nutella. Jeg ved godt alle sundhedsblogge efterhånden har en Nutella opskrift, men så hopper jeg altså bare lige med på bølgen.

Healthy Nutella - Gourmet Chocolate Spread with Roasted Hazelnuts

I took this Nutella a step further by roasting the hazelnuts and adding in some almonds. Because nothing, whatsoever, beats roasted hazelnuts. And almonds make everything better.

It’s sweetened with dates – so no bad sugar here.

Enjoy!

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Jeg tog den lige skridtet videre med den her Nutella og ristede hasselnødderne og tilføjede mandler. For let’s be real – intet slår smagen af ristede hasselnødder. Og mandler gør alt bedre.

Nutellaen er sødet med dadler – så intet super skidt sukker her.

Velbekomme!

Healthy Gourmet Nutella

Prep Time: 15 minutes

Cook Time: 5 minutes

Yield: 1 cup

Serving Size: 1 tbsp

Healthy Nutella - Gourmet Chocolate Spread with Roasted Hazelnuts

Ingredients

  • 3/4 cup (120g. / 180mL) hazelnuts
  • 1/4 cup (60mL) almonds
  • 2 tbsp. light sesame oil (or other taste neutral oil*)
  • 2 tbsp. cocoa powder
  • 1 medjool date (or two small very soft dates)

Instructions

  1. Preheat oven to 200°C / 390ªF
  2. Place the hazelnuts and almonds on a baking sheet with baking paper and roast them in the oven for approx. 5 minutes or until they start to smell nice.
  3. Rub off the skin from the hazelnuts (I recommend doing this between two paper towels.
  4. Place the nuts in a food processor and blend until hey turn into butter. If you – like me – have a weak food processor this can take up to ten minutes.
  5. Once smooth add in the remaining ingredients and pulse to combine.
  6. Store in a mason jar in the fridge.

Notes

* It is important you use light sesame oil here, since dark has a very distinctive sesame flavour. Use oils such as sunflower seed oil, peanut oil or melted coconut oil. Or olive oil if you like the taste of olive oil and chocolate, which can indeed be an excellent combination.

http://sproutedfig.com/healthy-gourmet-nutella/

May 30, 2015

Healthy chocolate chip cookies without butter, white flour or refine sugar – but still darn delicious

Sunde chocolade cookies uden smør, hvid mel eller raffineret sukker – men stadig super lækre

Healthy chocolate chip cookies without butter, white flour or refined sugar - but still darn delicious

I am done with all of my written exams in high school! Whoopee!!! I don’t believe it. It feels like all three years of high school has been leading up to the written exams. I have had so many mock exams, written so many exam papers and answered so many old exam questions in order to get ready for my own written exams. And now they are over. Never am I going to write a Danish essay again – YES! Seriously those are a total drag.

Now I only have the really tough ones left: the oral exams -.- And I personally got oral Danish – ARE YOU KIDDING ME!? Yeah, sorry, I have it in for Danish but it’s soooo boring.

And oral math (which is okay since it’s my favourite subject – it’s just a tough exam) and the mandatory cross-subject project…

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Jeg er færdig med alle de skriftlige eksaminer i hele gymnasiet! Jubiii!!! Det er så vildt. Det føles, som om hele min gymnasietid har ledt op til netop the skriftlige eksaminer (ikke mindst matematik), og nu er de bare slut. Gennem de tre år har jeg lavet et utal af tidligere eksamenssæt i både engelsk, matematik, biotek og dansk, så det var sådan en underlig følelse pludselig at sidde med det, der er blevet lavet specielt til mig. Men det er så rart – aldrig igen skal jeg skrive en skide kronik eller litterær artikel – YES! Seriøst skriftlig dansk er dødens pølse.

Nu er der bare de rigtig slemme tilbage – de mundtlige -.- Personligt har jeg trukket mundtlig dansk – VIRKELIG?! Jeg er så færdig med det fag – undskyld…

Og mundtlig matematik (hvilket er okay, da det er mit yndlingsfag, men helt klart et af de hårdeste A-fag) og det obligatoriske AT.

Healthy chocolate chip cookies without butter, white flour or refined sugar - but still darn delicious Healthy chocolate chip cookies without butter, white flour or refined sugar - but still darn delicious

Anyway, that’s the reason I’ve been a little absent. In the meantime however, I’ve been working on a little project – healthy chocolate chip cookies.

I love cookies and think the most unfair thing in the world is the fact that cookies have so much sugar in them. Okay kidding, but you get what I mean. So I really wanted to make a healthier version.

As I talked about in a previous post I don’t necessarily think things have to me completely healthy. So I could easily just have replaced the sugar and left the butter and white flour in the recipe. But a little troll inside my head convinced me to try and cookies with

★ No butter

★ No white flour

★ No refined sugar

(I used coconut sugar which has a way lower GI than most other sugars – 35 as opposed to 73 (source))

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Anyway, det er grunden til at jeg har været lidt fraværende på det sidste. Til gengæld har jeg arbejdet på et lille projekt: Sunde chocolate chip cookies. Jatak!

Jeg elsker cookies og er af den fulde overbevisning at det mest unfair i hele verden er, at der er s meget sukker i dem. Okay, joke. Men næsten

Som jeg før har snakket om, synes jeg ikke altid man behøver at lave ting fuldstændig sunde. Så jeg kunne let bare have udskiftet sukkeret. Men et eller andet lille væsen i mit hoved fik altså den ide, at de her cookies skulle være helt sunde. Så her er de

★ Uden smør

★ Uden hvid hvedemel

★ Uden raffineret sukker

(Jeg brugte kokossukker, der kun har et GI på 35 modsat hvid sukker på 73 (kilde))

Healthy chocolate chip cookies without butter, white flour or refined sugar - but still darn delicious Healthy chocolate chip cookies without butter, white flour or refined sugar - but still darn delicious

NOTE TO SELF: WRITE SHORTER POSTS!

 

NOTES

– These cookies are best the day or the day after they are made – storing them for several days will ruin the slightly crunchy outside

– Better bake the cookies one minute too little than one too may. This way they stay soft and chewy on the inside. Yummm…

– Make sure you use very fine whole wheat flour – the chunky kind makes weird cookies

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NOTER

– Disse cookies er bedst den dag de er lavet eller dagen efter – ellers mister de deres slightly sprøde overflade

– Bag hellere kagerne et minut for lidt end et for meget. På denne måde sikrer du dig, at de har det lækre bløde indre, cookies skal have.

– Brug kun fin fuldkornsmel (nogle gange kaldet hvid fuldkorn) – ellers bliver de lidt sjove.

Healthy Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 6 minutes

Yield: 14 cookies

Healthy chocolate chip cookies without butter, white flour or refine sugar - but still darn delicious.

Ingredients

  • ¼ cup (50 g.) coconut oil
  • ¼ cup (45 g.) coconut sugar
  • 1 tbsp. maple syrup
  • 1 SMALL egg (or half an egg white and one egg yolk)
  • ¾ (90 g.) cup fine whole wheat flour (sometimes called white whole wheat flour) ¾
  • ¼ tsp baking soda
  • 1 tbsp. corn starch
  • 40 g. dark sugar free chocolate

Instructions

  1. Preheat oven to 175°C/ 350°F
  2. Beat together coconut oil, coconut sugar and maple syrup. Then beat in the egg.
  3. In a separate bowl whish together flour, baking soda and corn starch. Chop the chocolate and mix it in.
  4. Beat the flour mixture into the coconut oil-mixture.
  5. Place 14 tbsp-sized dollops of dough on a baking sheet and bake for approx. 6 minutes – check the cookies after 5. You want them just golden in the edges – not brown.
  6. Cool down and store in a semi-airtight container (a cookie tin)
http://sproutedfig.com/healthy-chocolate-chip-cookies/

March 4, 2015

Healthy, gluten free and vegan chocolate chip hazelnut cookies made with molasses and banana

Sunde, glutenfri og veganske chocolate chip cookies med hasselnødder lavet med melasse og banan

Healthy, gluten free and vegan chocolate chip hazelnut cookies made with molasses and banana

Until recently I had no clue what molasses was. Chips? Grease? Starch? Fats? No clue. At all. All I knew was that you added it to some baked goods. Which also meant I thought they was completely unhealthy.

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Indtil for nylig havde jeg absolut ingen anelse om, hvad melasse er. Fedtstof? Stivelse? Sukker? Det eneste jeg vidste var, at man tit brugte det i søde sager. Så helt naturligt måtte det jo være noget værre skidt.

Healthy, gluten free and vegan chocolate chip hazelnut cookies made with molasses and banana

But then one of my favourite bloggers Sara from My New Roots posted a recipe on healthy ginger bread cookies including a very informative and well written explanation on what molasses are. Seriously, read the post! I learned so much from it. It turns out molasses is actually way healthier than so many other sweeteners (ahh, Josefine thinks, so molasses is a kind of sweetener). It is full of nutrient and has a very low GI index, which means it doesn’t affect your blood sugar as much as ordinary sugar does. Win!

So before you could say “molasses” I had bought a big jar of it.

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Men så skrev en af mine yndlingsbloggere Sara fra My New Roots en helt genial post om brunekagemænd og melasse. Seriøst læs den! Den var SÅ informativ. Det viser dig nemlig, at melasse slet ikke er så slemt igen. Tvært imod. Det er langt sundere end så mange andre sødemidler (aaah, tænker Josefine, så det er et sødemiddel). Det er fuld af næringsstoffer og har et meget lav GI, hvilket betyder, at det har mindre indflydelse på dit blodsukker. Win!

Så før du kunne sige ”melasse” havde jeg opsnuset mig et stort glas.

Healthy, gluten free and vegan chocolate chip hazelnut cookies made with molasses and banana

I have a weakness for chewy well-baked cookies. Any kind to be honest, but especially the rather rustic ones with oats, chocolate and hazelnuts. So I knew just what to make with those molasses. Here we go!

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Jeg har en svaghed for gode, chewy cookies. Egentlig hvilke som helst cookies, men alle aller helst de mere rustikke nogen med havregryn, chokolade og hasselnødder. Så jeg vidste lige akkurat hvad det glas skulle bruges til. Here we go!

Healthy Chocolate Chip Hazelnut Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 15 cookies

Healthy, vegan and gluten free chocolat chip cookies with hazelnuts

Ingredients

  • 75 g. (1/3 cup) margarine (or organic butter for non-vegan kind), softened
  • 50 g. banana (1/2 big banana)
  • 2 tbsp. dark molasses
  • 1 cup (240mL) gluten free oats
  • 1 cup (240mL/ 130g.) buckwheat flour
  • 1 tsp. baking powder
  • ¼ cup hazelnuts
  • ¼ cup chocolate chips

Instructions

  1. Preheat oven to 200ªC / 390°F
  2. Beat together margarine, banana and molasses with an electric beater.
  3. In another bowl mix oats, buckwheat flour and baking powder. Stir into the batter.
  4. Chop hazelnuts and chocolate and mix it into the dough.
  5. Using a tablespoon shape the cookies and place them on a baking sheet with baking paper. The cookies do not spread so make sure you shape them already here.
  6. Bake until golden brown (time differs a lot, so make sure you check them - mine took 10-12 minutes)
http://sproutedfig.com/healthy-chocolate-chip-hazelnut-cookies-vegan-gluten-free/

April 29, 2014

Oatmeal with healthy caramelized apples || The Smoothie Lover

Sorry for the silence here on the blog. The last two and a half week I’ve been practicing for musical and performing the show. But by now it’s over. It’s kind of a strange feeling. I’ve been together with the musical team every single day for the last 18 days, and suddenly – BAM – it’s over. It has been an amazing experience and I’ve had so much fun. Everyone from the team is so kind and spending two and a half week singing and dancing is just wonderful. It was also quite hard though – I had to think of school work at the same time. And running.

Oatmeal with healthy caramelized apples || The Smoothie Lover

At the general rehearsal we had a photographer taking some wonderful photos of the show. When I asked if I could use some of those he had posted on Facebook, the photographer offered to mail me them, so I could get them in a god quality. So nice of him.

Here are some of the amazing photos. Thank you Jacob for some amazing pictures!

I do not claim any of the photos to be mine. All of the photos are taken by Jacob Warrer, JW-Foto.

Jacobwarrer-Dreamland-2298Jacobwarrer-Dreamland-2342Jacobwarrer-Dreamland-2365Jacobwarrer-Dreamland-2453Jacobwarrer-Dreamland-2516Jacobwarrer-Dreamland-2608Jacobwarrer-Dreamland-2613Jacobwarrer-Dreamland-2829Jacobwarrer-Dreamland-3034

 Because of al the musical I haven’t really had time for cooking. I have made a lot of delicious breakfasts during the spring break though. For instance this lovely oatmeal with healthy caramelized apples. Delicious and easy.

Sorry for not commenting on all of your lovely blogs lately. I look so much forward to read your amazing posts again!

Oatmeal with healthy caramelized apples || The Smoothie Lover

5.0 from 2 reviews
Oatmeal w/ healthy caramelized apples
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • ½ cup rolled oats
  • ½ cup water
  • ½ cup milk of choice
  • Pinch salt
  • 1 apple
  • 1 tsp. coconut oil
  • 1 tsp. honey
  • 1 tsp. water
Instructions
  1. In a saucepan mix oats, water, milk and salt. Bring to the boil and simmer for approx. 7 minutes.
  2. Slice the apple. Melt the coconut oil on a pan and add on the apples. Fry until the apples are soft. Mix together the honey and water and pour over the apples. Let the water evaporate.
  3. Pour the oatmeal into a bowl and top with apples. Serve right away.