Sprouted Fig (The Smoothie Lover)
March 17, 2016
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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

January 8, 2016

100% spelt waflfles made with sour dough and vanilla. Dairy free.

100% spelt vafler med surdej og vanilje. Mælke-fri. 

100% spelt waflfles made with sour dough and vanilla. Dairy free.

Happy 2016! Better late than never right? I hope you all had a magical Christmas and an amazing new year.

I don’t know what happened during the holidays… I usually spend all the time in the kitchen experimenting with new recipes and ingredients. But the cooking part of my brain has been oddly foggy the last couple of months and hasn’t been able to turn on the “creativity button”. So sad! Anyway, I am back in the kitchen and enjoying every moment of it – and hopefully my otherwise always busy cooking brain will start again soon.

Godt nytår! Bedre sent end aldrig, ikke? Jeg håber alle har haft en magisk jul og et eventyrligt nytår.

Jeg ved slet ikke, hvad der skete hen over julen. Det er der, jeg typisk har massere af tid til at fjolle rundt i køkkenet og med mit kamera. Men madlavningsdelen af min hjerne har været utrolig toget på det sidste, og jeg har let ikke kunnet tænde for ”krea-knappen”. Sørgeligt! Anyway, jeg er itlbage i køkkenet og jeg nyder det. Så håber jeg bare kreativiteten snart vågner igen.

100% spelt waflfles made with sour dough and vanilla. Dairy free.

I think it’s important to sometimes sit down and look at the good things that happened rather than the things you didn’t manage or resolutions you didn’t complete. So I took five minutes to reflect over all the great experiences the last year has given me. Thank you for 2015!

In January I went skiing in Austria

In February I graduated from the Academy for Talented Youth

In March I attended the finally of NBO (National Biology Olympiad)

In April we made show after show of this year’s musical

In May I went to Tuscany with my brother and mother

In June I graduated high school and had the time of my life

In July I went to Sicily with my lovely family

In August I went to Israel to participate in the WSCI – most amazing experience ever

In September I started my new job as a substitute teacher. And I love it.

In October the family-squad, 14 people, went adventuring on Mallorca

In November I became a part of the amazing site Three Silver Spoons (SO HOUNOURED!)

And in December I was a dance-instructor for the first time in my life and had the honour of watching my amazing 11 and12 year old dancers on-stage

 

(Reminder: This is a blog – it’s supposed to be happy with sunshine and rainbows all over, right? So although I did have an amazing year with lots of amazing experiences, I want to remind you that I am just a human and have just as many ups and downs and boring days as everyone else ;) Just keep that in mind)

Fordi jeg tror, det er vigtigt at kigge på de gode ting, der er hendt og ikke fokusere på de ting, du ikke nåede eller de fortsæt, du ikke fik opfyldt, tog jeg mig lige et par minutter for at reflektere over alt det, jeg har oplevet i det forgangne år. Tak for 2015!

I januar stod jeg på ski i Østrig

I februar dimitterede jeg fra Akademiet for Talentfulde Unge efter 2 utrolige år

I marts deltog jeg i finalen i det nationale OL i biologi sammen med 14 andre utroligt intelligente og dobbelt så søde, skønne bio-nørder

I april kulminerede måneders træning med fantastiske musical forestillinger

I maj fløj mig mor, bror og jeg til Toscana og nød 5 dage i det charmerende Norditalien

I juni blev jeg student! Med alt hvad det indebærer – ej, hvor jeg savner det

I juli gik turen mod Sicilien med min dejlige familie

I august tog jeg til Israel (say what?!) til sciencekonferencen WSCI – helt vildt!

I september startede jeg på mit job som vikar – og blev helt vild med det

I oktober indtog den skøre klan (læs: fjollede mors del af familien på 14) Mallorca

I november blev jeg en del af siden Three Silver Spoons. Og jeg er stadig ubeskriveligt stolt.

I december var jeg for første gang danseinstruktør og havde æren af at se mine dygtige dansere på 11-12 år på scenen.

 

(Reminder: Det her er en blog. Det skal være ”springvand og frugt”, som vi siger til musical, ikke? Så selvom jeg har haft en skønt år, vil jeg bare minde om, at jeg er en helt almindelig pige med et helt almindeligt liv – inkluderende ups and downs og grå dage. Bare en reminder (; )

100% spelt waflfles made with sour dough and vanilla. Dairy free.

2015 top posts:

 

Vegan Danish Strawberry Tart

Low Carb Pancakes

Layered Healthy Chocolate Cake with Coconut Whipped Cream

Raw Brownies (the 1st recipe of 2o15)

Tahini Fudge aka. Faux Halva

 

No wonder the strawberry tart is number one – it’s great. I loved all those recipes myself, but just to challenge myself I wanted to choose my top 5 too. Here they are:

Jordbærtærten forstår jeg 100p! Den er så skøn. Men bare lige for sjovs skyld skal mine egne favoritter også med.

 

Layered Healthy Chocolate Cake with Coconut Whipped Cream

Vegan Danish Strawberry Tart

Cheesy Vegan Butternut Squash Alfredo

Pumpkin Crumb Bars

Healthy Rum Balls (eating’ em’ right now)

Raw Vegan Hot Fudge Sauce

 

Hehe, yeah, 6… #sorrynotsorry (joke)

WATCH LAST YEAR

100% spelt waflfles made with sour dough and vanilla. Dairy free.

And now the first recipe of 2016!

Og nu årets første opskrift!

 

SPROUTED FIG IS ON FACEBOOK

Sour Dough Spelt Waffles

Prep Time: 5 minutes

Cook Time: 8 minutes

Yield: 3-4 waffles

Ingredients

  • 1/4 cup (60mL) sour dough starter (for instance this one)
  • 1 cup (240mL) almond milk (or other plant milk)
  • 1 egg
  • 1 tbsp. melted coconut oil (+ more for the iron)
  • 1 tbsp. honey
  • 1 cup (240mL) spelt flour
  • 1/2 tsp baking powder
  • 1/2 tsp. vanilla extract or powder

Instructions

  1. Heat up your waffle iron.
  2. Mix together all the wet ingredients very well. Add in all the dry ingredients.
  3. Add extra coconut oil to the waffle iron and pour out 1/2 cup of batter on it. Bake until golden brown and repeat with another 1/2 cup (this recipe should make approx. 4 waffles - or 3 and one small).
  4. Serve topped with your favourite fruit and dairy free yoghurt.

Notes

100% spelt waflfles made with sour dough and vanilla. Dairy free.

http://sproutedfig.com/sour-dough-spelt-waffles/

 

 

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