Sprouted Fig (The Smoothie Lover)
November 8, 2015
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Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat.

Sunde, sukkerfrie, veganske krydrede græskar barer med havregryn og ristede hasselnødder.

Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat.

I am rather late to the pumpkin game this year, but I had to make a new pumpkin recipe before autumn ends and Christmas takes over with full blast. Talking about Christmas, am I the only one who’s SO ready for the best holiday of the year? It’s just around the corner and I can’t wait. My piano teacher even gave me two new Christmas songs yesterday to practise on for next Wednesday, so I am dancing around humming “Happy Christmas, War is Over”.

Jeg er lidt sen til at komme med græskar opskrifter i år, men jeg blev simpelthen nødt til at poste en enkelt før hele internettet braser sammen under vægten af juleopskrifter. Er jeg for resten den eneste, er er SÅ klar til jul? Det er lige om lidt. Bare for at understrege hvor snart det egentlig er, gav min klaverlærer mig to julesange i går. Så jeg render allerede rundt og nynner “Happy Christmas, War is Over”. Don’t judge.

Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat. Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat.

Anyway, back to the bars. I could eat pumpkin all year round and I am so happy it’s perfectly acceptable for Christmas too. And these bars are even acceptable to eat all day round. In fact they are perfect as breakfast. The base is made with the wonderful, wonderful thing we call oats. I added in some roasted hazelnuts which not only give the bars an roasted amazing flavour but also adds some lovely dietary fibre and a lot of vitamins. They are bound together with the amazing chia seeds and applesauce and the sukrin gold or coconut sugar adds a lovely nutty flavour. Complete with spices like cinnamon, nutmeg and ginger these bars are just perfect for an autumn breakfast or treat served with a big cup pot of tea or hot chocolate.

Tilbage til barerne. Det er næsten en skam, græskar hører til efteråret, for jeg kunne spise det hele året. Disse barer holder ikke blot hele året, men også hele døgnet rundt. Så sunde er de nemlig. Måske er de endda allerbedst til morgenmad. Dejen er nemlig lavet hovedsageligt af havregryn og så lidt ristede hasselnødder, der giver en skøn smag og tilføjer lidt sundt fedt og en masse gode fibre. De bindes sammen af chia frø og æblemos og er sødet med sukrin gold eller sukker, som skaber en lækker nøddeagtig smag. Fyldet er fyldt med skønne krydderier som kanel, ingefær og muskatnød og til sammen giver det den lækreste morgenmad eller sød snack serveret med en kop kande te eller varm kakao.

Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat. Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat. Helathy, sugar free, vegan pumpkin spice crumb bars bade with oats and roasted hazelnuts. Perfect autumn breakfast or treat.

The crust in these bars a sweetened with sukrin (read my opinion on sukrin here), but you can easily swap any other erythritol or coconut sugar. The filling gets it’s sweetness from dates.

Barerne er sødet med sukrin (læs min mening om sukrin her) – men du kan sagtens erstatte det med kokossukker eller muskovadosukker. Fyldet får dets sødme fra de altid skønne dadler.

 

Pumpkin Crumb Bars with Roasted Hazelnuts and Oats

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 12 bars

Serving Size: 1 bar

Ingredients

  • 1 tbsp. chia seeds
  • 3 tbsp. water
  • 1 cup (110 g.) hazelnuts
  • 2 cups (150 g.) oats
  • ½ cup Sukrin gold or coconut sugar
  • ¼ cup (60 mL) buckwheat flour
  • ½ tsp. coarse salt
  • 1 tsp. cinnamon
  • ¼ cup (60 mL) cold coconut oil
  • ¼ cup + 2 tbsp. apple sauce
  • 1 tbsp. maple syrup (or more Sukrin gold)
  • FILLING
  • 1 cup (230 g.) pumpkin purée
  • 1/3 cup soft dates (approx 4 medjool dates)
  • 1 tsp. cinnamon
  • ½ tsp. ginger
  • ½ tsp. cardamom
  • Dash nutmeg

Instructions

  1. Mix the chia seeds and the water and let it sit for 10-15 minutes until it turns into a gel.
  2. Preheat oven to 200° C / 390°F. Place the hazelnuts on a baking sheet with baking paper and put them in the oven while it heats until they are roasted. Time depends on, which oven you have, so look closely. The nuts are done when they smell nice and have turned slightly golden brown.
  3. Place roasted nuts, oats, sukrin gold (or coconut sugar), buckwheat flour, salt and cinnamon in a food processor. Pulse three times or so - just to mix it. Add in the cold coconut oil and applesauce and pulse to combine. Add in the maple syrup if needed – or a bit more apple sauce.
  4. Press 2/3 of the dough into a pan and leave the rest in a bowl.
  5. Wipe clan the food processor (no need for washing) and blend all the ingredients for the filing until completely smooth. Pour out into the filling in the pan.
  6. Sprinkle on the rest of the filling and bake for approx. 20 minutes – or until the crumble is nice and brown.
  7. Cut into squares and serve right away or store them in an airtight container in the fridge for up to 5 days – they make a great breakfast or evening snack.
http://sproutedfig.com/pumpkin-crumb-bars-with-roasted-hazelnuts-and-oats/

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October 31, 2015

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter.

Skønne sukkerfrie, korn frie og veganske chocolate chip cookes bagt med cashewnøddesmør.

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig

I have a problem.

A cookie problem.

I already have 5 cookies recipes on the blog, including my extremely popular avocado double chocolate cookies and gluten free ginger bread cookies AND a recipe on healthy cookie dough (because the only thing that beast the actual cookie is the dough) and here I am, posting a cookie recipe. Not the worst problem to have, come to think of it. So let’s call it a healthy obsession. Yes that sounds better! Especially since we are talking healthy cookies. In this case grain free, butter free, sugar free, vegan chocolate chip cookies with cranberries, that taste just like an old fashioned sugar and butter packed chocolate chip cookie. Definitely my favourite cookie recipe so far – together with my popular avocado cookies, which I happen to love myself as much as your lovely readers.

Jeg har et problem.

Et cookie problem.

Jeg mener, jeg har allerede 5 opskrifter på bloggen (inkluderende mine utroligt populære avokado og chocolade cookies) OG en cookie dough opskrift (fordi det eneste, der slår cookies, er cookie dough) – og her er jeg så: I gang med at poste endnu en cookie opskrift. Ikke det værste problem at have – så jeg vil kalde det en sund afhængighed. Se dét lyder straks bedre. For det er ikke helt et problem når vi snakker super sunde, korn frie, smør frie, veganske, sukkerfrie chocolate chip cookies der smager fuldstændig som the (lækre) sukkerpakkede cookies, man køber hos bageren. Helt sikkert en ny yndlingsopskrift (sammen med avocado cookierne – de er bare gode).

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig

SUKRIN

I have always been very sceptical about sugar substitutes. I don’t like the idea of eating chemically produced sweeteners and usually go for natural whole foods sweeteners such as honey and coconut sugar, which have a lot of sugar but still contain a lot of nutrients and are unprocessed.

But lately Sukrin has been trending a lot amongst Scandinavian food bloggers It consists mainly of the carbohydrate erythritol (C4H12O4 for the bio nerds like me…) which can’t be metabolised and which occurs naturally in a lot of fruits (such as pears and grapes) and fermented foods (like wine). So it’s extracted rather than chemically produced.

In the big sugar and sugar substitute discussion some people may argue that Sukrin is not a natural sweetener. And I still have my doubts about it. But what really convinced me to try it anyway was a post my one of my favourite fellow Danish food bloggers A Tasty Love Story. Josephine Malene (hehe, same name…) used it in one of her recipes, and because she is extremely talented, knows a lot about food AND has a bachelor in Nutrition and Health and is studying Human Nutrition as a master, I thought it was safe to try. And I love it – it tastes and acts just like sugar but without the blood sugar spark. Yes please!

I used Sukrin gold, which is like brown sugar – but if you still don’t like the idea just sub coconut sugar.

SUKRIN

Jeg har aldrig været fan af kunstige sødemidler. Jeg kan ikke lide ideen om kemisk fremstillede stoffer og foretrækker normalt whole food sukker som kokossukker og honning (der godt nok har sukker, men til gengæld har de stadig al deres væring også). Men for tiden er Sukrin det nye sort blandt danske bloggere. Det består hovedsageligt af kulhydratet erythritol (C4H12O4 for bio nørder som mig), der ikke kan optages af kroppen, og som forekommer naturligt i frugt (som pærer og druer) og gærede drikke (som vin). Det er derfor udvundet og ikke kemisk fremstillet.

I den store sukker og sødestofsdiskussion er der sikkert folk, der holder på, det ikke er spor naturligt. Og jeg havde også mine tvivl indtil jeg læste et indlæg fra en af mine yndlingsbloggere Josephine Malene (der også er dansker). Hun brugte det i de her barer, og idet hun ikke bare er super dygtig klog men oven i købet har en bachelor i sundhed og ernæring OG læser kandidat i human ernæring, tænkte jeg, at det der Sukrin ikke kunne være helt skidt. Så jeg prøvede det – og det er virkelig godt. Det smager helt som sukker bare uden den ubehagelige blogsukkerstigning efterfølgende.

Jeg brugte Sukrin Gold her – men brug bare kokossukker, hvis du stadig er i tvivl. 

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig

Also (sorry, I know this is a long post already) I went to the most amazing lecture with none other than Sarah B from My New Roots this Wednesday. It was such an amazing night – I learned so many new things about nutrition and it was rather “cosy” there. We were only 30 attendants so it was more like a conversation than an actual lecture. Amazing, just amazing. I feel so lucky I got to attend a lecture with one of the best in the field – and to meet one of my biggest “idols” and the person from whom I got the inspiration to start my own blog.

Enjoy the cookies!

For resten (undskyld, jeg ved den her post allerede er lang), var jeg så helt ufattelig heldig at være med til et super spændende foredrag med Sarah B fra My New Roots om ernæring og mads rolle i immunforsvaret i onsdags. Foredraget overgik mine i firvejen meget høje forventninger med mange meter. Helt fantstisk spændende. Og jeg føler min så heldig at få lov til at lære om ernæring fra en af de bedste på området og måde mit største forbillede og den person, der inpirerede mig til at starte min egen blog. Wow.

Nyd cookierne! (Haha, ja det er et ord…)

Soft Baked Cashew Butter Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 12 cookies

Ingredients

  • 1 tbsp. chia seeds
  • 3 tbsp. water
  • ¼ cup (65 g.) cashew butter
  • ¼ cup (50 g.) soft coconut oil
  • ¼ cup (40 g.) Sukrin gold (or other erythritol sweetener or coconut sugar)
  • 2 tbsp. milk of choice (I used almond)
  • ½ cup (90 g.) buckwheat flour
  • 1 tbsp. potato starch
  • ½ tsp coarse salt
  • ¼ tsp. baking soda
  • ½ tsp baking powder
  • Add ins: 40 c. chocolate chips (or as many as your heart desires), 2 tbsp. cranberries, cacao nibs, raisins... You name it

Instructions

  1. Preheat oven to 200°C / 390° F.
  2. In a small bowl, mix chia and water and let it sit for 15 minutes. It should turn into a gel. If you don’t want chia seeds in your cookies, grind them in your coffee maker before adding water. This will also make the cookies look more like “real” cookies.
  3. In a bigger bowl beat together the cashew butter, coconut oil and Sukrin gold. Add in the milk. Stir in the dry ingredients.
  4. Place 12 dollops of dough on a baking sheet with parchment paper and press them flat (they’ll spread a little, but not much). Bake for approx 12 minutes. They should be golden brown in the edges, but not crispy.
  5. Cool down slightly before eating. Store in an airtight container. The cookies freeze well.
http://sproutedfig.com/soft-baked-cashew-butter-cookies/

Category: Product #: Regular price:$ (Sale ends ) Available from: Condition: Good ! Order now!
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/

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October 9, 2014

Soft and pillow-y, healthy, sugar free and gluten free – and they even contain a little bit of hidden veggies.

Tykke bløde pandekager. Sukkerfri og glutenfri – og så indeholder de endda en lille smule skjulte grøntsager.

 

Soft and pillow-y, healthy, sugar free and gluten free pancakes – and they even contain a little bit of hidden veggies.

 

Recently I’ve been experimenting a lot with gluten free and grain free baking. It is like a whole new world to experience and I love challenging myself. Considering all the grain free stuff I’ve been making recently – grain free apple pie, grain free fudgy brownie, spaghetti squash – you could say I’ve become a little obsessed.

 

Oh, and talking about older grain free recipes… I updated the most popular post on this blog with new photos. I’m very happy with them :) Check it out

Chocolate Avocado Cookies

 

Next week I’ll be off from school (autumn holiday, yay!) and I plan on trying to bake a lot of different grain free stuff… Banana bread, perfect my recipe on grain free cookies, and lovely Dearna from To Her Core has promised to post her recipe on paleo bread real soon (her pretty picture on Instagram made me SO hungry…). I can’t wait!

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Jeg har eksperimenteret en hel del med kornfri bagning på det sidste. Det kornfrie køkken er en hel ny verden i maduniverset. Det er virkelig sjovt at prøve, og jeg er måske blevet en liiiille smule besat af det… kornfri æbletærte, melfri brownie, spaghetti squash

 

Oh, og nu når vi snakker om gamle melfri opskrifter… Jeg har updatet den mest populære opskrift på bloggen med nye billeder :)

Chokolade Avokado Cookies

 

Efterårsferien skal helt sikkert bruges på at bage en masse dejlig kornfrie ting og sager… Bananbrød, min opskrift på kornfrie cookies skal forbedres, og så har søde Dearna fra To Her Core lovet at poste hendes opskrift på paleo brød snart. Jeg kan slet ikke vente!

 

Soft and pillow-y, healthy, sugar free and gluten free pancakes – and they even contain a little bit of hidden veggies.

Soft and pillow-y, healthy, sugar free and gluten free pancakes – and they even contain a little bit of hidden veggies.

 

Last Sunday I finally joined pancake Sunday. I know, I’m so slow. The day before I had decided to be a Swede for a day since it was the Swedish national cinnamon roll day – Kanelbullens dag. I mean, who could resist that? So I whipped up a big batch of soft healthy-ish cinnamon rolls, and my entire family pretty much lived from cinnamon rolls all Saturday long. It was wonderful and I believe you sometimes have to allow yourself that.

Sunday I did however think that it was time for gluten free stuff again, and so these pancakes happened.

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I søndags hoppede jeg endelig på pandekage-søndag-bølgen. I know, jeg er lidt langsom. Dagen inden legede jeg svensker for en dag (undskyld fellow danskere!), for det var nemlig Kanelbullens Dag. Jeg mener, vi snakker kanelsnegle.. Jeg kunne ikke lade være. Så jeg bagte en stor portion kanelsnegle, som hele familien stort set levede af resten af dagen. Det var så skønt, og det skal man have lov til nogen gange.

Men så syntes jeg alligevel søndag, at det var tid til lidt glutenfrit igen – og det er historien om hvordan disse pandekager kom til verdenen.

 

Soft and pillow-y, healthy, sugar free and gluten free pancakes – and they even contain a little bit of hidden veggies.

Gluten Free Pancakes

Prep Time: 5 minutes

Cook Time: 8 minutes

Yield: 3 pancakes

Soft and pillow-y, healthy, sugar free and gluten free – and they even contain a little bit of veggies.

Ingredients

  • Half a banana
  • 2 tbsp. buckwheat flour
  • 2 tbsp. gluten free oats
  • ½ egg
  • ¼ tsp. baking powder
  • 2 tbsp. finely grated zucchini
  • 1 tsp. coconut or neutral oil

Instructions

  1. Place all the ingredients except for coconut oil in a food processor and pulse until smooth.
  2. Heat the oil on a frying pan, place three dollops of batter in the pan and fry until golden brown.
  3. Serve right away with your favourite toppings.

Notes

You can easily use an entire egg. I just can’t due to my egg-allergy. Some people would like some more sweetener – so feel free to add a little honey, agave, maple syrup etc.

http://sproutedfig.com/gluten-free-pancakes/

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August 4, 2013

Right now we’re on our way home from a perfect week in the summerhouse.

That’s a shame. I wish we could stay there a week 3 weeks more. I mean who wanna leave this:


But though we are leaving the summerhouse it is still summer after all. And summer in Denmark is the best.

We usually laugh and make jokes about the Danish summer. It always rains a lot. But when the sun is up it is just perfect here. Rarely more than 25° (77° F) and always a little windy. I think the Danish summer weather is charming because you never know how it will turn out.  That’s a thing I love about being in Denmark in the summer.

Danish summer means rain, sun and wind. And koldskål! I think koldskål is one of the most Danish foods you can ever have. You can’t even translate it. Directly translated it means cold-bowl. Funny word. So the closest you come to a proper translation is Cold Buttermilk Soup.

To every child and grown up in Denmark thinks summer tastes of koldskål. And koldskål tastes like summer. Those two things are hopelessly connected. 

As is koldskål and kammerjunkere (which you can’t translate either, but it is basically small dry vanilla biscuits). Small crispy biscuits in a cold bowl of koldskål. That’s the best!

But you can also serve koldskål with granola or strawberries or just drink it as it is.

So what is koldskål?

It is basically thick lightly sweetened buttermilk with vanilla and sometimes lemon.

You can get it in many different variations; thick or thin, with and without vanilla, very sweet and less sweet, with and without lemon etc. The variations are endless. Every Dane likes koldskål in a specific way. I like mine thick, not too sweet and with lots of vanilla.

If you have never tried koldskål before you have to! It is great. Happy summer!

Cold Buttermilk Soup a.k.a. Koldskål

A bit more than 1 ltr. / 4 cups

Mix everything together in a big bowl. Whish very well. Eventually add a little more sweetener, lemon juice or vanilla extract depending on your taste.

Transfer to a jug or bottle. Store covered (a bottle with screw top is best) in the fridge.

Enjoy!

TIP! Serve with kammerjunkere, granola or berries. 

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