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

Healthier vanilla cookies for cold buttermilk soup

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

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

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

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

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

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

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

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

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

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

Happy summer!

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

Glædelig sommer

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

Kammerjunkere // Sweet Vanilla Rusks

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 40 cookies

Healthier vanilla cookies for cold buttermilk soup

Ingredients

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

Instructions

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

March 17, 2016

Soft, vegan spelt chocolate buns

Veganske chokoladeboller

Soft, vegan spelt chocolate buns

The most popular bakery in Copenhagen and the cities around it is Lagkagehuset (“Layer Cake House”). And that is no mystery. They make and sell the most amazing rustic sour dough loaves, the most gorgeous cakes, delicious tarts, their very own and sooo delicious croissants and cinnamon buns and the best ever chocolate buns. My dad always bring some home from the bakery in the airport when he comes home from work in Stockholm and Oslo and no matter how hard I try I just can’t keep my hands off them.

Lad os lige snakke om Lagkagehuset et øjeblik. Jeg synes det er så sjovt, hvordan et bageri på få år er blevet stort set alle københavneres yndlingsbageri. Eller næsten i hvert fald. Det er lidt blevet Københavns ikon-bageri. Og det forstår jeg faktisk godt. Rustikke surdejsbrød, smukke kager, lækre, rustikke tærter, rustikke croissanter. Rustik med rustik på. Ret nordisk – og ekstremt lækkert.

Min far køber altid deres chokoladeboller med hjem fra lufthavnen, når han har været på arbejde i Stockholm eller Oslo, og dem kan jeg simpelthen ikke holde fingrene fra. Så gode!

Soft, vegan spelt chocolate buns Soft, vegan spelt chocolate bunsSoft, vegan spelt chocolate buns

Btw – have you ever tried being a tourist in your own city? I had a day off a week ago, so I packed my camera and took my bike into the city and spend a day exploring and shopping on my own (and biked past multiple Lagkagehuset bakeries). It’s so wonderful – you get to see your own city in another way. The pictures in this post are from that trip.

For resten – har du nogensinde leget turist i din egen by? Det er virkelig fantastisk. I fredags havde jeg fri, og besluttede mig for at tage cyklen med i toget og kameraet over armen og cyklede rundt i smukke København, der er skøn og farverig selv på en gråvejrsdag (og cyklede forbi utallige Lagkagehuse). Derfor billederne i denne post.

Soft, vegan spelt chocolate buns Soft, vegan spelt chocolate bunsSoft, vegan spelt chocolate buns

Back to the buns… I had to make some healthier ones. Vegan, made with spelt, no butter and no refined sugar. Since I haven’t had the time for making the dish I talked about in a previous post again, decided to share this recipe. Perfect Easter treat!

Tilbage til chokobollerne. Endnu en ting, jeg bare måtte lave sundere. De blev veganske, frie for smør og raffineret sukker og lavet med 100% speltmel. Og siden jeg ikke har haft tid til at lave den ret, jeg snakkede om i sidste post, besluttede jeg mig for at dele denne i stedet. God påske snack.

Chocolate Buns

Prep Time: 15 minutes

Cook Time: 90 minutes

Vegan spelt chocolate buns

Ingredients

  • 1 cup almond milk
  • 50 g. fresh yeast OR 1 package dry yeast
  • ½ cup applesauce
  • ½ tsp. salt
  • 2 tbsp. agave (or honey)
  • ½ tsp. ground cardamom
  • 100 g. dark chocolate
  • 1 tbsp. coconut oil
  • 4 ½ cup spelt flour

Instructions

  1. In a small pot gently heat the almond milk until it is as warm as your little finger.
  2. Transfer to a mixing bowl and mix in yeast, applesauce, salt agave and cardamom.
  3. Chop the chocolate and add it to the batter.
  4. Knead in the flour until the dough is soft and smooth. Then knead in the coconut oil.
  5. Let rise for 30-60 minutes.
  6. Make 10 buns and place them on a baking sheet with baking paper. Let rise for 30 minutes. Heat the oven to 200°C / 390° F and bake the buns for 12-15 minutes (until they are golden at the bottom). Let cool and enjoy right away (or freeze them in plastic bags for a yummy treat).
http://sproutedfig.com/chocolate-buns/

 

Soft, vegan spelt chocolate buns

March 3, 2016

Vegan thin oat crisps. Gluten free and refined sugar free.

Veganske havregrynskager uden gluten og hvid sukker.

Vegan thin oat crisps. Gluten free and refined sugar free.

Okay so I whole-heartedly intended to post a savoury recipe next. 1) Because it’s been ages and I actually cook mostly savoury food AND 2) Because I made the most epic vegan herbed “ricotta” filled shells with tomato sauce the other day, but well, the sun decided to set before I even had a chance to snap a photo and after a night in the fridge it looks terrible (but tastes nice).

Okay jeg havde enhver intention om at poste en ny mad-mad (salt ikke sød) opskrift, denne gang fordi 1) det er sådan ca 100 år siden OG 2) jeg lavede de her fantastiske (beskeden much) veganske ”ricotta”-fyldte pastaer med friske krydderurter og tomatsauce forleden, men den dejlige sol besluttede sig for at gå i seng tidligt igen, og dagen efter var mine søde små pastaer meget grimme (men stadig lækre).

Vegan thin oat crisps. Gluten free and refined sugar free.

This is one of those recipes… I’ve recreated it a thousand times because I wanted to make some oat crisps, that melted out into thin cookies in the oven. I’ve tried and tried (and eaten a whole lot of über delicious cookies… Not complaining), but they just wont spread. Then I thought: “Screw it, these cookies are heavenly delicious (even better than the butter-loaded ones) and honestly, it isn’t that hard to press them flat before baking.”

And with all this baking, testing and adjusting, I can honestly say, that these are the best.

Enjoy!

Så havregrynskager, it is. Det her er en af de der opskrifter… En rigtig drillepind, som jeg lige har skullet finde frem til, hvordan, jeg styrede. Min store drøm var, at de ville smelte ud på pladen til tynde sprøde flager som ”rigtige” havregrynskager. Men det vil de ikke. Stædige små… Efter så mange forsøg (og rigtig mange lækre kager) tænkte jeg, at smagen måtte være det vigtigste – så svært er det heller ikke lige at trykke de små fiduser flade før man bager dem (: Og lækre – DET er de!

Velbekomme!

Oat Chrisps

Prep Time: 10 minutes

Cook Time: 8 minutes

Yield: 10 cookies

Vegan thin oat crisps. Gluten free and refined sugar free.

Ingredients

  • 1 cup rolled oats (use certified gluten free if intolerant)
  • 2 tbsp. coconut sugar
  • 2 tbsp. buckwheat-or rice flour
  • Beans from one vanilla pod (or 1 tsp. vanilla extract or ½ tsp vanilla powder)
  • 4 tbsp coconut oil
  • 2 tbsp. maple syrup

Instructions

  1. Preheat oven to 200°C / 390°F.
  2. In a bowl, mix together oats, coconut sugar, rice flour and vanilla. Stir well.
  3. Add in coconut oil and maple syrup and mix until there no oil lumps left. It’s easier to use your hands than a spoon.
  4. Place 9-10 tbsp.-sized dollops of dough on a baking sheet and press them very flat using your hands or the back of a spoon.
  5. Bake for 8 minutes (or until golden brown on the edges) and let the cookies cool on a baking rack. Store in an airtight container.
http://sproutedfig.com/oat-chrisps/

February 3, 2016

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 11, 2015

Delicious spiced apricot crumble with ginger. Gluten free and refined sugar free.

Lækker krydret abrikoscrumble med ingefær. Glutenfri og fri for raffineret sukker. 

Delicious spiced apcricot crumble with ginger. Gluten free and refined sugar free.

Finally, finally, finally summer hit Denmark. It has been such a cold and windy spring – not a single summer-y day. Until yesterday. It has been storming for weeks (and I am not even lying here) and yesterday the wind all of a sudden stopped, the sky cleared and the sun shone more brightly than it has done all year. I could run in shorts (!!!) again and I even biked around in a T-shirt. That is summer to me.

Oh, and I bought the first Danish strawberries today for my brother and I. They cost a fortune – but it was worth every single penny.

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Så blev det endelig sommer. Det føles som om foråret bare har været en forlængelse af vinteren i år. Ikke en eneste sommerdag. Lige indtil i går. Hvor var det skønt vinden endelig lagde sig og solen kom frem. Første løbetur i shorts – og på cykel i T-shirtærmer. Det er hvad sommer er for mig. 

Og så selvfølgelig jordbær. Jeg købte årets første bakke. De kostede en bondegård, men det var hver en øre værd.
Delicious spiced apcricot crumble with ginger. Gluten free and refined sugar free. Delicious spiced apcricot crumble with ginger. Gluten free and refined sugar free.

To celebrate the arrival of summer I invited my two lovely friends Karen and Emma (thanks for letting me borrow your beautiful hands girls) over for tea and crumble in the green house. We have a small orangery in the garden which my mom has furnished with a small table, a bench, tons of plants and candles. Along one of the walls a wine climbs and it covers half of the glass roof making the whole orangery a little cave-like. It’s one of my favourite spots in the house (or outside?). So I like to invite friends over for “drivhushygge” meaning “coziness in the green house”. People tend to think the idea is both hilarious (because the word is cute) but also very nice.

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For at fejre at det endelig blev sommer inviterede jeg to af mine skønne veninder Karen og Emma (tak for lån af jeres smukke hænder, piger) over til te og crumble i drivhuset. Jep, drivhuset. Vi har et lille orangeri i haven, som min mor har indrettet noget så hyggeligt med en bænk, et lille bord, hynder, massere af planter og et ton stearinlys. I det ene hjørne vokser en vin, og den spreder sig hen over halvdelen af glastaget, så hele drivhuset for noget hulelignende over sig. Det er et af mine yndlingssteder herhjemme. Så jeg inviterer nogen gange til “drivhushygge”. Folk synes, det lyder noget så sjovt (fordi drivhushygge er et dejligt ord) men også sjovt. 

Delicious spiced apcricot crumble with ginger. Gluten free and refined sugar free.

Yesterday for drivhushygge I made this crumble. My dad had bought way too many apricots (okay you can never buy too many apricots but whatever) and for some reason the idea of making a crumble got stuck in my head. Additionally we have like a kilo of fresh ginger in the fridge – no joke, my dad is on an “Asian food kick” so we have a ton of nice spices (I have to share some of his recipes btw – they are beyond amazing), so I spiced the crumble up a bit.

Best. Decision. Ever.

The combination of the sweet coconut sugar, the slightly sour apricots and spicy ginger is a combination made in heaven.

Happy summer!

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I går til drivhushygge bagte jeg denne crumble. Min far havde købt for mange abrikoser (okay joke, man kan ikke købe for mange abrikoser, men whatever), og så synes min hjerne den skulle sætte ideen om en abrikoscrumble fast i mit hoved. Oveni har vi et kilo frisk ingefær i køleskabet – no joke, min far har fået et asiatisk-mad-flip så vi har et hav a spændende ingredienser i køleskabet (jeg bliver forresten nødt til at dele en opskrift snart – det er så lækkert), så jeg satte lidt kulør på crumblen med ingefær. 

Bedste. Idé. Nogensinde. 

Kombinationen af den søde kokossukker, de en-anelse-sure abrikoser og krydrede ingefær er genial. 

Glædelig sommer!

Apricot Ginger Crumble

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: Serves 6

Delicious spiced apcricot crumble with ginger. Gluten free and refined sugar free.

Ingredients

  • 1/3 cup (80ml / 50g) coconut sugar
  • 1cup 2 tbsp (250mL / 100g) oats*
  • 1/4 cup (60mL / 35g) brown rice flour
  • 1 tsp freshly grated ginger (1 thumb sized chunk)
  • 50g (0.4stick / 1/4 cup) organic butter
  • 300g (7ps) apricots
  • Butter or coconut oil for the pan

Instructions

  1. Preheat oven to 175°C / 350°F.
  2. In a bowl mix together coconut sugar, oats and rice flour. Stir in the freshly grated ginger. Cube the butter and crumble it into the oat mixture (eventually using your fingers) until there are no lumps bigger than peas left.
  3. Grease a small oven proof pan with butter or coconut oil.
  4. Pit the apricots and cut them into eights. Spread out into the pan. Cover with the oat-mix.
  5. Bake for half an hour - or until the crust is golden.**

Notes

* Use gluten free for a gluten free crumble ** If making ahead, cover the crumble with plastic wrap and store in the fridge. Plop it in the oven half an hour before your guests arrive and you'll have a nice and warm crumble ready to serve.

http://sproutedfig.com/apricot-ginger-crumble/

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/

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.

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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.

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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.)

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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 24, 2014

Grain free apple pie. Refined sugar free, gluten free and absolutely delicious

Last Saturday was quite a big day for me – I did my first ever real cooking job. Well, I did make brunch for my parents and some friends some time ago, but this time it was for a big party. My mom turned 50 and therefore she had invited 20 friends over. And I got to make all the food (: Wonderful.

Anyway, I had quite a busy weekend because of this party. So that is the reason this post is up this late.

I intent to make a post about it soon. But I simply couldn’t wait any more to share this lovely recipe.

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Sidste lørdag var en ret så stor dag for mig – jeg havde mit første madlavningsjob nogensinde. Well, jeg har en gang før lavet brunch for mine forældre, der skulle have nogle venner på besøg, en gang de havde for travlt til at lave det selv. Men denne gang var det et stort selskab. Min mor blev 50 tidligere i år og i den anledning havde hun inviteret 20 veninder over. Og jeg lavede al maden (: Skønt.

Anyway, jeg havde en ret travl weekend pga. dette arrangement, og det er derfor denne post er oppe så sent.

Jeg planlægger at lave en post omkring festen snart. Men jeg kunne simpelthen ikke vente med at dele den her skønne opskrift.

 

Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious

 

It’s officially autumn here in Denmark. Officially? How can it be official? Well, my sweet exchange sister described it pretty well the other day: Two seconds after leaving the house she came in again with the words: “It’s officially fall. I need a scarf.”

From one day to another the temperature dropped rapidly and everyone started wearing sweaters. As you might know by now I’m a big fan of autumn. And I welcome it with open arms. First thing to do: Apple picking!

Sunday we went to the big apple orchard a little North from here. I’ve been there before and it is an absolutely lovely place. And the apples are wonderful! We picked 22 kilos (:

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Det er hermed officielt efterår i Danmark. Jep, med denne kulde er det. Officielt? Hvornår er det officielt? Jo nu skal du høre. Min søde ecxhange søster beskrev det meget flot den anden dag: Lige nøjagtig to sekunder efter at have forladt huset fløj hun ind ad døren igen og sagde: ”Jeg har brug for et halstørklæde – det er officielt efterår”.

Fra den ene dag til den anden er temperaturen faldet markant og alle går pludselig i sweaters. Som I måske ved nu er jeg en stor fan af efterår. Og jeg tager imod det med åbne arme. Første ting at gøre: Plukke æbler!

Søndag tog vi op til den store dejlige æbleplantage lidt nord fra her. Det er et skønt sted – og vi plukkede hele 22 kilo æbler!

 

Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious

Creds to my talented exchange sister for the two close-up pics of apples!

NOTES

Lately I’ve been experimenting a lot with grain free foods. Its super fun to do – and super healthy.

This pie is totally free of refined sugar – and is in general pretty low in sugar. And it’s made completely without grains, which means zero wheat, zero gluten and zero white flour. Oh – and pretty low on carbs.

The pie is made with butter, because I just wanted to make a grain and sugar free pie, which still tasted like old-fashioned apple pie. And I don’t think butter is the worst thing in the world, when consumed in moderation. And there isn’t that much butter in this pie. But feel free to sub with coconut oil or a plant based butter-like spread.

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De to flotte close-up billeder af æbler i denne post er taget af min dygtige exchange søster!

LIDT NOTER

På det sidste har jeg forsøgt mig en del med gluten- og kornfri madlavning og bagning. Det er super sjovt – og super sundt.

Denne tærte er helt fri for raffineret sukker – og i det hele er der ikke ret meget sukker i. Og så er den lavet helt uden korn – hvilket betyder intet hvede, intet gluten og ingen hvid mel. Nårh ja – og meget lavere i kulhydrat.

Tærten er lavet med smør, da jeg blot ville lave en sukker. og mel fri tærte. Og så tror jeg ikke smør er det værste i verden – så længe man ikke får alt for meget. Og det er der heller ikke i den her tærte. Men du kan helt sikker erstatte en del af det med kokosolie eller det hele med en plantebaseret ”smør”

 

Grain Free Apple Pie

Yield: 1 pie - 8 portions

Ingredients

  • 1 cup (240mL / 140g.) almonds - or 1 cup almond flour
  • 1 1/4 cup (300mL / 150g.) buckwheat flour
  • 2 tbsp. coconut sugar
  • 100 g. (0,44cup) butter
  • 2 tbsp. apple sauce
  • Apples
  • 1/3 cup maple syrup
  • 2 tbsp. buckwheat flour

Instructions

  1. In a food processor grind the almonds until they turn into flour. Transfer to a mixing bowl through a fine mesh strainer to make sure no big lumps or pieces make it into the bowl. Eventually blend the remaining bigger pieces and transfer through the strainer again. Mix in the buckwheat flour and coconut sugar.
  2. Cube the cold butter and mix it into the flour mix. Try to keep it as cold as possible – eventually use a stand mixer or do it in a big food processor. Mix until no big lumps remain. Now add in the applesauce until a dough forms.
  3. Split the dough into two, the one slightly bigger than the other. Roll out the big part – I highly recommend doing this between two pieces of parchment paper. Grease a pan and press the dough into it. Cover and store in the fridge for at least an hour.
  4. Meanwhile roll out the remaining dough between two sheets of parchment paper and place it in the fridge.
  5. Peel and core the apples and cut them into 1-inch/ 2cm. pieces. Place in a plastic back. Add in the maple syrup and 2 tbsp buckwheat flour. Close the bag and mix very well. Store in the fridge until ready to use.
  6. Preheat oven to 200°C / 390°F.
  7. Pour the apples into the crust. Cut out stars (or whichever shape you like) from the remaining dough. Cover the apples in stars. Use the scraps to cover up big holes.
  8. Bake for approx 20 minutes.
  9. Serve warm with a big dollop of Greek yoghurt.
http://sproutedfig.com/grain-free-apple-pie/