Sprouted Fig (The Smoothie Lover)
September 20, 2015
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Healthy brownies! Super delicious, vegan, paleo, grain free blender fudge brownies sweetened with dates. What more could you ask for?

Sunde brownies! Super lækre, veganske, korn frie, gluten frie brownies lavet i en blender og sødet med dadler. Hvad mere kan man ønske sig?

Healthy brownies! Super delicious, vegan, paleo, grain free, date sweetened blender fudge brownies

I know I’ve posted quite a lot of vegan stuff lately. Just as a disclaimer: I am not vegan (; I just feel so good when making something vegan. Lately I’ve been reading a lot about animal welfare and I really like the idea of veganism. Because gosh, most of the animals out there have horrible, horrible lives. I do however not plan on going completely vegan. But I definitely like to cut down on animal products – especially if the outcome is just as delicious and healthy as these lovely brownies.

Jeg har vikrlieg fået lavet en masse veganske retter på det sidste – bare lige for at få det på den sikre side: jeg er ikke veganer. Men jeg får det enormt godt med mig selv, når jeg laver noget vegansk. Det sidste stykke tid har jeg læst en masse om dyrevelfærd, og jeg snakkede med nogen veganere på Israel turen, og ej, hvor har dyrene bare ikke sjovt liv. Jeg bliver nok ikke veganer lige foreløbig, men skærer ned på animalske produkter – og det er så skønt, når det så endda smager godt og er super sundt, som disse brownies.

Healthy brownies! Super delicious, vegan, paleo, grain free, date sweetened blender fudge brownies Healthy brownies! Super delicious, vegan, paleo, grain free, date sweetened blender fudge brownies

There isn’t much to say about the brownies other than they are aaaaaaamazing. So instead I thought I’d finally write a little about what I am doing now. You know having graduated high school, but not going to uni right away…

So if you just came for the brownies, please feel free to scroll to the bottom (;

I’ll try and do this short

 

The weird Danes

So no, I am not being unambitious and lazy taking a gap year. It is a very common thing to do in Denmark. I think maybe one in ten people go right to university – the rest take a year or two (or three) off. But what do we young Danes do for an entire year? Don’t worry – we don’t just sleep and watch Netflix (lol, I never watch Netflix, but whatever) (okay, maybe some do – but that’s like a veeeery small part).

Most people start out by getting their first “proper” full time job and experience the labour market. And there are so many different weird things to do – salesman, piccolo, archivist, sports coach, retail manager, runners, flower delivery boy etc. etc. And you learn so much from your first job – I speak from experience already.

And then comes the “real” fun – and there are so many things to chose from

Taking a language course in another country, moving to another country for a short amount of time, going packpacking the most amazing places, doing charity work in third world countries… And mine: going to a folk high school

 

What about me?

Right now I work as a substitute teacher at my own elementary- and middle school – and I love it! I love teaching and I love working with children. The other substitute teachers and teachers are amazing and so are the children. I’ve only been working for one month and a half and I already feel like I’ve learned so much. Admittedly, I am insanely tired when I get home – but it’s the good kind of tired (:

Not having any homework means I’ve got some more spare time – so I’ve started playing the piano again. And I plan on starting doing pilates. Oh, and I help two girls with math – yay!

 

The near future and folk high schools

Originally I planned on going to what we call a folk high school from January to June next year. But I love my job so much I’ve started to think of doing it later on.

But I am definitely going to a folk high school at some point. So what is this weird thing? Well, at folk high school is a very Danish thing. You don’t have it anywhere else and they are very hard to explain, because they are such a deep part of our culture, but I’ll try :)

– It is basically a kind of boarding school where you go for half a year.

– They are all situated in the countryside, because the purpose of the schools is to be there and not anywhere else.

– You take sports- and/or creative subjects (daaaaaaancing for half a year – woohoo!) and also some general subjects where you learn about the world (mandatory).

– You get to live together with around 60 other people your age, which 1) teaches you to live together with a lot of other people, and 2) hopefully give you some new friends

Anyway, the time a folk high school is said to be the time of your life (if you like to live together with other people, that is) and I can’t wait. I’ve been dreaming of going for the past 4 years.

Maybe I’ll take some time travelling too… We’ll see.

 

The future

Well, I’ve got no idea. Or actually I’ve got too many ideas. But I will definitely go to uni – most likely University of Copenhagen. But if I’ll study landscape architecture, biology, neuroscience or something completely different I still don’t know. But it’s another thing I will have to figure out during my gap yeat.

Der er ikke så meget at sige om de her brownies, andet end de er fantastiske. Så i stedet vil jeg lige give en kort update på hvad jeg går og laver – i mit sabbatår. 

Lige nu er jeg lærevikar på min gamle hovedskole, og det er jeg ubeskriveligt glad for. Det er virkelig sjovt og lærerrigt og alle – både lærere, vikarer og elever – er så søde. Planen er at jeg skal på højskole på et tidspunkt – men hvornår ved jeg ikke helt endnu, for jeg er blevet lidt forelsket i mit skønne job. Men på højskole, det skal jeg! Jeg har villet på højskole lige siden 9. (hvor jeg ikke fik lov at tage på efterskole), så NU er tiden. Og jep, der skal danses!

Healthy brownies! Super delicious, vegan, paleo, grain free, date sweetened blender fudge brownies Healthy brownies! Super delicious, vegan, paleo, grain free, date sweetened blender fudge brownies

Aaaand, back to the brownies – enjoy!

Oh, and I topped them off with my raw vegan hot fudge sauce (which I am addicted to, no shame)

Vegan date sweetened fudge brownies

Ingredients

  • 1/2 cup soft dates (eventually soaked 1 hour)
  • 1 tbsp. chia seeds
  • 2 tbsp. water
  • 1/4 cup coconut oil, melted (or other taste neutral oil)
  • 1/3 cup unsweetened apple sauce
  • 1/4 cup + 2 tbsp. cocoa powder
  • 2 tbsp. buckwheat flour (or other gluten free flour)
  • 1 tsp. baking powder

Instructions

  1. Preheat oven to 180°C / 360°F
  2. Place chia seeds and water in a small bowl or glass and let sit for 10-15 minutes to turn into a gel.
  3. Now place dates, chia-water-mixture, melted coconut oil and apple sauce in a blender and been until completely smooth. Add in the cocoa powder, flour and baking powder and blend to combine.
  4. Pour into a baking safe dish and bake for approx. 20 minutes - the cake should be fudge but not under-baked.
  5. Let cool before serving. TIP! The cake is even better left over night in the fridge. Yumm...
http://sproutedfig.com/vegan-date-sweetened-fudge-brownies-the-future/

August 31, 2014

A big bowl of delicious no-carb spaghetti with a creamy roasted cauliflower sauce with sage and roasted hazelnuts. 

Vegan, no-carb, paleo, glutenfree and crammed with vegetables.

Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables.

Welcome to the new layout! This has been such a lovely slow and rainy Sunday. I’ve pretty much spend my day drawing small doodles as the fork, rolling pin and apple, googling around for tips on how to change fonts (that’s insanely hard for the record), making grafics, image mapping, font searching etc. etc. Well except for the time I spend running a half marathon with my dad (I actually made a new PR when it comes to distance, since we accidentally ran a little too far – 22,2km instead of 21.1, haha). I’m pretty pleased with the outcome actually. And a little proud – it’s the first time I’ve ever done serious CSS-coding.

Okay seriously what’s happening? Worpress just delieted half of my post again (yep I also wrote this in Spaghetti Squash volumne 2). And I even wrote and saved the last part first. WTF!

 

Now I’m at it – how does the headlines look to you. I littteraly spend hours trying to figure out how to change fonts and I was so happy when I fonally succeeded and all of the headlines suddenlt had this cool type-writer-like font. But then I checked the layout on my iPad and all of the cool headlines were suddently written with this awful curse kind of font. I really hope this only goes for iPads. The layout is super cool on my computer.

Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables. Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables. Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables.

 

Total change of subject… As my Instagram account might reveal, I’ve been making a lot of warm and cozy comfort food during the last week. Big bowls of zoatmeal, beet oatmeal (! – what’s that even called btw… boatmeal, beetmeal, beoatmeal…), mashed cauliflower puree, cinnamon wreaths… I’m so ready for fall. Last Tuesday I posted a picture of this lovely dish: spaghetti squas aith roasted cauliflower, sage and hazelnut sauce. I bought the zuchinni at the local market last Sunday. It was an elderly lady who had the booth, and she sold all these lovely kinds of zucchinis and pumpkins. Wonderful! Local produce just tastes better than usual.

Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables. Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables. Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables.

Have a lovely week everyone!

SPAGHETTI SQUASH WITH ROASTED SAGE, HAZELNUT & CAULIFLOWER SAUCE

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 2 big servings (or 3 small)

Ingredients

  • 1 medium spaghetti squash
  • ½ cup hazelnuts
  • 1 small head of cauliflower
  • 2 tbsp. olive oil
  • 1 tsp. dried sage
  • 2 cups vegetable stock
  • Salt and pepper

Instructions

  1. Preheat oven to 400°F / 200°C.
  2. Slice the zucchini squash into 1 inch thick slices, scrape out the seeds and place them on a baking tray with non-stick paper. Bake for 30 minutes (or until the slices are soft). Then take out of the oven and allow to cool for 15 minutes. Once cool scrape out the spaghetti using a fork.
  3. Meanwhile roast the hazelnuts. Place them on a baking tray with non-stick paper and roast in the oven for 10 minutes or until they smell nice. This can be done in the same oven as the zucchini squash, while the squah is cooking. Alow to cool and then rub off the skin with your fingers.
  4. Cut the cauliflower into smaller pieces and chop the garlic finely.
  5. Heat up the oil in a pot and fry the cauliflower, garlic and sage in it for 5 minutes. Then add on the vegetable stock and boil for 10-15 minutes or until the cauliflower is tender.
  6. Blend the sauce together with half of the hazelnuts either in a blender/ food processor or using an immersion blender. Transfer back into the pot and allow thickening a bit. Season with salt and pepper.
  7. Pour the sauce over the spaghetti and top with the remaining hazelnuts. Serve right away!
http://sproutedfig.com/spaghetti-squash-with-roasted-sage-hazelnut-cauliflower-sauce/

August 24, 2014

Creamy and rich chocolate ice cream. Vegan, paleo, dairy free, refined sugar free and made with only 5 ingredients.

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

Can I tell you a secret? I used to not like chocolate ice cream. I know – crazy! I mean if I should choose one food to live from for the rest of my life, it’d be chocolate. And ice cream is without doubt my favourite dessert (yep, better than cake, cookies, candy…). But when those two come together – BAM – some dark magic happened and I didn’t like it. Until I tried the chocolate ice cream from the best ice cream brand in the world – Paradis (Paradice cream). Unfortunately this brand is Danish, but if you ever come to Denmark make sure (I repeat make sure) you try it. All of their ice creams are freshly made and they actually taste of whatever flavour it has. And this was when I figured that the reason I didn’t like usual chocolate ice cream was that it didn’t taste like chocolate… It tasted like cream , additives, sugar and a slightly of chocolate milk. But the one from Paradis didn’t. And so I had a mission – to create such ice cream myself.

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free. Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.
Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

Can I tell you another secret? I am very clumsy. I used to be everything but clumsy, but high school has done something to me. The other day I crashed on my bike on my way to school (which never happens since I’ve been biking my entire life (we do so in Denmark)), and when I went to the school secretary to get some plaster for the huge graze on my hip bone it suddenly hit me that this was at least the fifth time in two years I had to go there to get plaster for myself. And I am definitely not one of those who whine when I get hurt. I mean, one of the wounds I made in the school time kept bleeding for four days and my doctor later on told me that it should have been sown together…

Unfortunately I am almost as clumsy in a kitchen (…I write with my left index finger wrapped in plaster, whoops).

Anyway… what I learned from this making this lovely ice cream is:

Never wear your favourite white shirt when cooking with avocados

I’m serious! This is an important rule.

“What happened” I ask myself. Well, Josefine, you are simply clumsy. I used to hate this thing about myself, but lately I’ve been thinking a lot about learning to accept your flaws. So now I actually think being clumsy a part of me. I’d rather be known as the girl who always go to the secretary to get plaster than the careful one who never does anything.

(Just, don’t cook wearing your favourite white tee (; )

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free. Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

 This super rich and creamy chocolate ice cream is made with avocados, coconut milk and palm sugar and is therefore both vegan, paleo, dairy free and refined sugar free. It is very delicious and you won’t be able to tell it contains avocado. I wouldn’t however serve it for people who are against turning desserts healthy, since you might be able to tell that it isn’t usual ice cream. 

Enjoy and have a lovely week everyone!

Vegan Chocolate Ice Cream

Yield: 4 servings

Serving Size: 2 scoops

A super rich and creamy dark chocolate ice cream. Vegan, dairy free, refined sugar free, all natural and healthy.

Ingredients

  • 1 big ripe avocado
  • 1 can (12oz / 350mL) light coconut milk
  • 1/2 cup (120mL) coconut or palm sugar
  • 1/2 cup (120mL/ 55g.) unsweetened cocoa powder
  • 50 g. (1,8 ounce) dark chocolate (I used 92% cocoa sweetened with coconut sugar)

Instructions

  1. In a food processor blend the avocado, coconut milk and coconut/ palm sugar until completely smooth. Then blend in the cocoa powder.
  2. Chop the dark chocolate till the pieces are a bout the size of a pea.
  3. Transfer the avocado mixture to a bowl and mix in the chocolate.
  4. Turn in your ice cream maker until nice and creamy. Eventually freeze for an additional hour.
  5. Serve with chopped chocolate and nuts.
http://sproutedfig.com/healthy-vegan-dark-chocolate-ice-cream/

June 25, 2014

Green Salad with Ginger and Sesame Dressing || The Smoothie Lover

Summer vacation!!! I’ve been looking forward to this for such a long time. It’s wonderful – the weather is nice, I’m done with exams and a lot of my friends are graduating the Danish high school this week (I’ll do that next year), which means a lot of very happy people and graduation parties with wonderful friends (and delicious food (; ).

And look. The strawberries in the garden have begun to ripen. So delicious!

Homegrown strawberries. Food photography.

Green Salad with Ginger and Sesame Dressing || The Smoothie Lover Green Salad with Ginger and Sesame Dressing || The Smoothie Lover

Oh, and the Roskilde Festival starts on Sunday – I’m so exited. I went last year, (please don’t mind those amazingly bad photos in that post) and I’m sure it’s gonna be way better this year, since I’m going to live with four of my great friends. And Bastille will be playing – I can’t wait to hear them and all of the other musicians.

And talking about musicians and concerts… I’m going to a small Lewis Watson concert tonight with my lovely friends Karen and Signe. Oh, vacation is nice!

Green Salad with Ginger and Sesame Dressing || The Smoothie Lover

Dear Dearna over at To Her Core is currently writing a series of posts called “How to include more vegetables in your diet“. I’ve really enjoyed reading those posts (and I was dry honoured to even find some of my recipes featured there – thank you so much!). So many great ideas on how to get more vegetables.

Inspired by that series I decided to make a green salad for lunch today. I had a big bowl of quinoa porridge for breakfast and a ton of strawberries from the garden for a snack, so I wasn’t that hungry. But if you want a more filling salad just add in fish, chicken or tofu.

The dressing is very nice and fresh. A great summer salad. Enjoy!

Green Salad with Ginger and Sesame Dressing || The Smoothie Lover

BTW – I updated the post “Grain Free Crackers” with new (better!!!) photos :D

 

Green Salad with Ginger Sesame Dressing

Prep Time: 5 hours

Cook Time: 5 hours

Ingredients

  • 1/2 tsp. grated ginger
  • 1 tsp. olive oil
  • 1 tsp. soy sauce
  • 1/2 tsp. white wine vinegar
  • 1 tsp. lemon juice
  • 3 drops of honey
  • Pepper
  • 1 tbsp. sesame seeds
  • 1 handful leafy greens
  • 1 carrot
  • 1/2 cucumber

Instructions

  1. In a small bowl mix together grated ginger, olive oil, soy sauce, white wine vinegar and lemon juice. Season with pepper and lemon juice. Let sit for 5 minutes (the longer the better). Add in the sesame seeds.
  2. Peel the carrot. Using a potato peeler, cut out thin slices of cucumber and carrot.
  3. In a big bowl mix together the leafy greens, cucumber and carrot. Toss with the dressing and serve right away.

Notes

For a more filling salad add in tuna sashimi, salmon sashimi (for pesco vegetarian), tofu (for vegetarian) or cooked chicken (for non-vegetarian).

http://sproutedfig.com/green-salad-with-ginger-sesame-dressing/

June 14, 2014

Paleo & Vegan Chocolate Cake with frosting. Super healthy and delicious || The Smoothie Lover

It seems like an eternity since I last blogged. And God, I’ve missed it.

I’m back home from an amazing trip to Singapore, where I participated in the Singapore International Mathematical Challenge. It was such a big experience! And it was nice meeting people of my age from all over the world (each continent except South America was represented). The challenge was, well.. challenging. Quite hard but it was nice to participate!

Paleo & Vegan Chocolate Cake with frosting. Super healthy and delicious || The Smoothie Lover

Coming home from Singapore I suddenly had so many things to catch up on. So many people to see and a physics exam to prepare for. God how I spend SO much time reading for that exam. But in the end it paid off – I ended up with the highest grade. I’m so relieved.

Paleo & Vegan Chocolate Cake with frosting. Super healthy and delicious || The Smoothie Lover Paleo & Vegan Chocolate Cake with frosting. Super healthy and delicious || The Smoothie Lover

I’m glad I’m back at blogging. I’m sorry for not having time for commenting on all of you lovely blogs lately! I really miss that.

I baked this cake for some friends the other day. If you follow me on Instagram you might have seen a picture of it. Luckily the girls liked it (well, the entire cake was eaten, so I guess they actually did like it – they didn’t just say they liked it (; ). I’m very fond of it. I actually think it turned out quite well. I hope you’ll like it!

Paleo & Vegan Chocolate Cake with frosting. Super healthy and delicious || The Smoothie Lover Paleo & Vegan Chocolate Cake with frosting. Super healthy and delicious || The Smoothie Lover

Btw… See those tiny flags?! Yes, I was deeply inspired by my blogging- and photography idol Ditte Ingemann who round the blog The Food Club. Seriously, she’s amazing! She often uses those small flags – and I love them! So cute, aren’t they (;

Have an amazing weekend everyone!

Paleo & Vegan Chocolate Cake

Ingredients

  • 100 g. dates
  • 100 g. almonds
  • 2 tbsp. chia seeds
  • 1/2 cup apple sauce
  • 1/2 cup cocoa powder
  • 1/2 tsp. baking powder
  • 100 g. dark chocolate
  • 1 tbsp. coconut oil
  • Frosting: 2 small ripe avocados, 3 tbsp. honey (if struck vegan use maple syrup instead), 2 tbsp. dark cocoa powder

Instructions

  1. Soak dates in water for minimum 15 minutes.
  2. Preheat oven to 200°C / 390°F
  3. In a food processor blend the almonds until they turn into flour. Add in the chia seeds and pulse until everything is flour like. Transfer to a bowl.
  4. Place the dates in the food processor and blend until smooth. Add to the bowl.
  5. Add in apple sauce, cocoa powder and baking powder (omit if you are completely paleo). Mix until well combined.
  6. Chop the chocolate and place in a bowl together with the coconut oil. Melt over a pot of boiling water and mix into the batter.
  7. Grease a small pan with coconut oil and pour the batter into the pan.
  8. Bake for 20-30 minutes.
  9. Let cool completely before adding on frosting.
  10. Make the frosting by placing all the ingredients in a food processor and pulse until completely smooth. Transfer to a piping bag and frost the cake.
http://sproutedfig.com/paleo-vegan-chocolate-cake/

 

May 21, 2014

DSC_0054Healthy clean Marble Cake. Paleo, gluten free and naturally sweetened. || The Smoothie Lover

People often find it weird that I like baking healthy cakes. Not that they don’t like it slightly healthier, but I find that people tend to not like completely healthy cakes. Therefore it is kind of my mission to find recipes on healthy cakes which other people don’t think taste weird. I mean – I don’t mind if you can taste the cake it healthy.

Healthy clean Marble Cake. Paleo, gluten free and naturally sweetened. || The Smoothie Lover

Well, that’s what most people think. And then there’s one of my best friends Charlotte. I’m lucky to have her. She’s amazing AND she likes baking healthy cakes as well. Whoopee! I love that.

Healthy clean Marble Cake. Paleo, gluten free and naturally sweetened. || The Smoothie Lover

So, last week she wrote me because she wanted to hear my opinion on a recipe she had come up with on marble cake. She wanted to know if I thought it sounded ok. I immediately wanted to bake that cake. It sounded SO good. So I decided to bake it today. And oh my gosh… it is so good. Even my brother liked it. And if you’ve been following me for a while you might know he definitely doesn’t like healthy cakes.

I’m so happy to have this recipe! And slightly sad it wasn’t me who came up with the recipe. Lotte – you are a genius!

Healthy clean Marble Cake. Paleo, gluten free and naturally sweetened. || The Smoothie Lover

I thought it was quite funny she asked me about a marble cake. Because what Charlotte doesn’t know is that I kind of associate marble cake with her. It is a very sweet story; last year on my birthday (when I turned 17) no one from my family was home/ had time for celebrating me. But Charlotte’s family was so kind – they invited me over to them. Charlotte’s mother made the most delicious food – and Charlotte had baked a wonderful marble cake for me. Completed with flags and everything. That was the first time I ever had marble cake. And it was so delicious!

Look I found a picture of it:

Healthy clean Marble Cake. Paleo, gluten free and naturally sweetened. || The Smoothie Lover

 

 

Healthy Paleo Marble Cake

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 8 pieces

Serving Size: 1 piece

Ingredients

  • 100 g. dates (2/3 cup)
  • 1 banana
  • 2 eggs
  • 90 g. almonds (1/2 cup + 1 tbsp) or 1/2 cup + 1tbsp almond flour
  • 1/2 cup nut flour of choice (or brown rice flour if you are not completely paleo)
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking soda (omit if you are strictly paleo)
  • 1 tbsp. coconut oil - melted
  • 60 g. dark chocolate

Instructions

  1. Soak the dates in water for at least 2 hours.
  2. Preheat oven to 175°C/ 350°F.
  3. Drain and transfer to a food processor. Pulse until the dates turn into a paste (or almost a paste). Add in the banana and eggs and pulse until smooth. Transfer to a bowl.
  4. Clean the food processor and place the almonds in it. Blend until it turns into almond flour - or just use almond flour and skip this step.
  5. In the bowl with dates/ bananas/ eggs add the almond flour, rice flour, vanilla extract, baking soda and coconut oil.
  6. Grease a small pan with coconut oil and pour half of the batter into the pan. Melt the chocolate and stir it into the remaining batter in the bowl. Pour the chocolate batter into the pan as well and lightly stir together.
  7. Bake for 15-20 minutes. Let cool slightly and cut into 8 bars.
http://sproutedfig.com/paleo-marble-cake-by-charlote/

Just Paleo Food

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!
 

 

May 9, 2013

Monday I participated in a very interesting and nice event at one of the campus at University of Copenhagen. It was called “New Nordic Everyday Food” and the day was basically about learning about healthy food and how to cook it with local nordic ingredients. As you might have guessed I think the day was amazing. I mean – spending a Monday cooking healthy food together with nice people and then hearing about a big project on nordic food they are doing on the University… I can’t imagine a better day.

So how did I get to participate in this event? Well, I’m only in high school, but some months ago I was accepted on The Academy for Talented Young People, which is a academy for academically intelligent people in high school, who need more challenges than the high school offers. It’s quite difficult to get accepted so I’m very happy I did. It sounds quite nerdy I know, but really it isn’t that nerdy. All the events are very interesting and you get to experience different universities (University of Copenhagen & Technical University of Denmark) and companies. Great!

The food we made last Monday was SO delicious. And incredibly healthy. I have to share the recipes once! The principles of New Nordic Everyday Food are:

So all of these gave me a ton of new ideas on healthy food to make. I wrote “More wholemeal” in italic because that was the one which gave me the idea of this loaf. Well, technically this loaf is not wholemeal – it’s make out of nothing but seeds and nuts but it looks like rye bread (a typical nordic bread made entirely out of seeds and wholemeal – it’s very hard and dark but SO good. Everybody in Denmark eats it).
It turned out amazing!
 
SO good!
I started out by googling a little – so the bread is inspired by this loaf by Madbanditten.
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Can be gluten free, grain free and paleo
1 loaf
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Ingredients
  • 600 grams of seed and coarsly chopped nuts of choice*
  • 1 tsp. fine salt
  • 1/3 cup oil
  • 5 eggs (I omitted two of the yolks)

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Instructions
Miz together the seeds, nuts, salt and oil. Beat the eggs together (just a little) and add to the seeds mix. Line a bread pan with baking paper and pour the mixture into the pan. Bake for 60-70 minutes on 200°C/ 390ªF in the center of the oven. Let cool down and enjoy!
Because of the eggs I don’t recommend keeping the bread at room temperature for too long. If there are any leftovers slice the bread and freeze for a nice lunch later on.
Tips
  • *Sunflower seeds, pumpking seeds, sesamme seeds, flax seed, almonds, hazelnuts, wallnuts etc. I actually added a littlebit of spelt but omit for a grain free recipe.
  • The bread is great with cheese. (And pålægschokolade which is very danish – thin pieces of chocolate you put on bred – it’s SO good)
  • Seeds and dark chocolate is great together! Try adding a little bit of very dark chocolate chips. Oh God – I can’t wait to try that!
March 20, 2013

The winter just won’t go away here in Denmark. We just got snow again. And not just a little – everything’s covered in white. And we’re half way through March. And they talk about global warming?!

Usually I love snow, but after 4 months of winter, I think it’s totally okay if it would please go away. I run and bike a lot and by now, I’m very tired of biking to school getting snow in the eyes and then later having to run and stamp through half a meter of snow for miles.

Well I just think I’m looking forward for summer :-) But seriously, look at this picture of our garden:

But now for something way nicer :-)

Today I finished school already at 10am. Whoopee… This almost never happens, but today was one of those days. So I went home, made some homework and for lunch I decided I wanted something hot and nice. It is winter after all. So I made ratatouille :-)

I love ratatouille. Both the flavor and the texture. I love that all the vegetables turn very soft and almost melt together. Yummy yum!

This ratatouille is inspired my the Mediterranean. I really like Mediterranean foods. Especially feta and olives – so I added those two lovely ingredients to the dish :-)

Oh, and as I mentioned in my previous post. I’m currently completely obsessed with paleo foods. A good thing this recipe is paleo as well (except for the feta – but it’s only for sprinkling, so you can easily omit this).

Enjoy!

Mediterreanean Ratatouille, can be paleo and vegan
Serves one (a complete lunch meal)

In a small pot heat the oil. Cut onion into small pieces and the carrot in julienne. Fry the onion, thyme and carrot for 2-5 minutes. 
Meanwhile cut out the mushrooms, tomatoes and zucchini into smaller chunks. Add tomato paste, mushrooms, zucchini and tomatoes to the pot and let it simmer for 5 minutes. Add in the olives and season with salt and pepper. 
Let the dish simmer for about 10 more minutes with the lit on. If you like the vegetables crispy simmer for a little less than 10 minutes, and if you – as me – like them very soft let them simmer for a couple of more minutes.
Eventually sprinkle with crumbled feta cheese.
Enjoy!
March 18, 2013

Lately i’ve been completely obsessed with paleo food and recipes. I’ve always been kind of a “nature girl”. I love spending time outside, running walking, and I love the thought of organic foods and eco-friendly things. Oooh, and I love Greenpeace and I really really really wanna participate in Earth Hour the 23th of March. Aaaaaand I often think about taking an education in something like geography and geo-informatics. You know something about the environment. Yeah, I know it sounds quite nerdy, but really – I love the thought of saving the environment :-)

Well, back to the topic – food: I think the fact, that I really like everything natural, also makes me like natural foods. I love the thought of getting back to basis. You know – eating like cavemen did. Eating the things us humans used to. This is why I like the idea about a paleo diet.

That said, I’m not going completely paleo. At least not while I live at home. But from time to time I think it’s great to eat paleo. And it actually makes you feel you have more energy :-)

Well, and as a bonus, it’s incredibly delicious!

Just look at these lovely raw, paleo, vegan cocoa energy bars.

Yummy yum! They are so good.

I got the idea from these raw brownie bites. I really like those, and then I thought: Why not making them into bars instead of bites? That means more deliciousness for me. Win!

I really have to excuse it has been such a long time since I have blogged last. I’ve been so busy. It’s spring (surprise) and spring means time for ballet performances. Wuhuu. It’s the best time of the year (though it can be a bit stressful with school and everything).

We are going to Barcelona in just 10 days :) I can’t wait!

Well – here’s the recipe :-)

Paleo Cocoa Energy Bars
6 bars

If the dates and raisins are very hard soak them in water (eventually boiling) for 5-10 minutes.
In a food processor, grind the nuts. Add the salt and cocoa powder and blend until combined. Add the dates and raisins and pulse until a dough forms.
Spread the mixture out in a little square pan. Refrigerate for 5-10 minutes then cut into bars. 
Store in an airtight container in the fridge.
Enjoy!