Sprouted Fig (The Smoothie Lover)
July 8, 2016
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A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing.

Sund sommer salat med quinoa, friske bær, sommergrønt og mangodressing

A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing.

The past month I’ve done something I never thought I’d do; I’ve been travelling alone. China, Hong Kong and Japan. I suddenly had the money and time, so I decided to just go for it. And what an adventure it has been. To be fair, I didn’t travel completely on my own. I met up with 12 other amazing people from all over the world in Beijing and 13 new in Tokyo – all complete strangers. The only thing I knew was that they all wanted to travel the world just like me.

I’ve learned so much, had innumerable amazing experiences, met the sweetest people and, as a bonus, talked nothing but English for a month – the longest period of time ever, and I can really feel how much my spoken English have improved, which is absolutely fantastic since I love that language.

Den sidste måneds tid har jeg gjort noget, jeg aldrig troede, jeg ville gøre: Jeg har rejst rundt alene. Kina, Hong Kong og Japan dannede rammen for det vildeste eventyr. Hvis jeg skal være helt ærlig var jeg ikke helt alene – bare uden en ven eller familie. Jeg mødtes med 12 helt fremmede mennesker fra hele kloden i Beijing og 13 nye i Tokyo. Ingen kendte det mindste til hinanden, og det eneste jeg vidste var, at disse mennesker delte min kæmpe rejselyst med mig. Men det var ikke en klassisk gruppetur (næh, det er ikke lige mig), bare nogen rejsekammerater.

Jeg har lært utroligt meget af rejsen, fået de vildeste oplevelser og har mødt nogen af jordens sødeste mennesker – og som en bonus: Snakket mere engelsk end jeg nogensinde har gjort før. En måned uden et ord dansk. Jeg elsker, elsker det sprog, og kan prale med at mit talte engelsk er blevet markant bedre, jubi!

DSC_0751A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing. Billede 11-06-2016 02.20.47

One funny thing that hit me while I was gone: No matter how big your desire for wanderlust is, no matter how much you love another culture and no matter how absolutely mouthwatering the local food is you always, always, always, miss your food at home. I’ve met people who were willing to drink water from a tank with a fermented snake, order things they had no clue what was and try the most awful and morbid snacks from markets, because that’s what you do when you travel. I’ve had the most wonderful fried dishes seasoned with stuff I can’t tell what was if my life depended on it in China, eaten the most delicious traditional banquet where every single dish was unknown in Japan and tried the weirdest berries. And yet every single person, including myself, wouldn’t shut up about how much they missed food at home.

I think there’s safety in what you know. We are all creatures of habit after all.

En sjov ting ved rejser dog: Uanset hvor stor din rejse- og eventyrlyst er, uanset hvor meget du elsker en anden kultur og uanset hvor for sindssygt lækkert et køkken, det pågældende land har, savner man altid – altid! – sin egen mad. Jeg har mødt de vildeste mennesker, der ville drikke vand fra et kar med en fermenteret slange, spise de mest morbide snacks fra markeder og bestille mad, de havde no clue hvad var. Jeg har spist de lækreste kinesiske retter, krydret med ting, jeg ikke ville kunne fortælle hvad var, om så mit liv afhang af det, spist en helt sindssyg banket på sivmåtter iført kimono i Japan og prøvet de mærkeligste bær. Og alligevel snakker alle – inklusiv mig selv – konstant om, hvor meget de savner deres eget mad.

Der er tryghed i det, vi kender. Og så er vi alle de vildeste vanedyr.

Billede 21-06-2016 09.09.38A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing. DSC_0628

Which is why I didn’t hesitate to make this cornucopia of a salad filled with quinoa, fresh summer vegetables, melon and a ton of berries as soon as I walked in the door.

The salad is heavily inspired by this salad by Half Baked Harvest, but still so different (especially the dressing), that I dare call it my own.

Happy summer!

Hvilket 100p er derfor jeg fløj ind i køkkenet og lavede dette overflødighedshorn af en sommer salat, så snart jeg ramte hjem, fyldt med friske grøntsager, melon og et ton bær.

Salaten er meget inspireret af denne her fra Half Baked Harvest, men alligevel så forskellig, jeg vil tillade mig at kalde den min egen.

 

Quinoa Berry Summer Salad w/ Thai Inspired Mango Dressing

Prep Time: 10 minutes

Cook Time: 20 minutes

A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing.

Ingredients

  • 1 cup quinoa + 2 cups water + ½ tsp. salt (or 2,5 cups cooked quinoa)
  • 1 package fresh, leafy greens
  • 1 big, thick slice of watermelon
  • 3 cups berries of choice (I used blackberries, strawberries, blueberries and blackcurrant)
  • 3 cups cherry tomatoes (I used a mix of yellow and red)
  • ½ cucumber
  • 4 tbsp. pine nuts
  • Dressing
  • 1 small ripe mango
  • 2 tbsp. rice wine winegar
  • Juice from 1 lime
  • 2 tbsp. sweet chilli sauce
  • 2 tbsp. soy sauce (or tamari sauce)
  • 1 small chilli
  • 1 big chink of ginger
  • 2 cloves garlic
  • ¼ cup water (eventually a bit more, depending on how thick you want the dressing)

Instructions

  1. Start by cooking the quinoa by mixing quinoa, water and salt and boiling over low heat for 20 minutes (or until all liquid has been absorbed). Let cool completely.
  2. Make the dressing by skinning and cubing the mango and dump everything together in a blender and blend until completely smooth. Eventually add more water, if you want a thinner dressing. Cover and put in the fridge until use.
  3. Rinse all the greens and berries. Dry the salad, cut the tomatoes into halves and cube the watermelon and cucumber.
  4. Mix together cooled quinoa, greens, tomatoes, berries and cubed watermelon and cucumber. Roast the pine nuts and add them on top of the salad. Garnish with edible flowers (or as in my case just flowers which I made sure not to eat, hehe) and serve with the dressing on the side.

Notes

The salad keeps very well in the fridge for up to 3 days (check the leafy green though – if they are dark and limp, the salad is no good anymore).

http://sproutedfig.com/quinoa-berry-summer-salad-w-thai-inspired-mango-dressing/

April 11, 2016

Super simple and very delicious salad of cauliflower rice and roasted almonds.

Simple og let lækker salat med blomkåls”ris”, ristede mandler og avocado. 

Super simple and very delicious salad of cauliflower rice and roasted almonds.

Once again I find myself apologizing for the absence here on the blog and on Instagram lately. And once again I have to repeat: It’s so good to be back.

The last 4 weeks have been crazy, hectic, amazing, stressful and wonderful. As the two previous years I’ve been in a musical at the theatre in my city together with a bunch of lovely people my age – and once again it has been the most amazing adventure in the world. I dare say the best yet. The team was beyond amazing – and I miss it more than anything in the world.

This weekend I turned 20 (whoah, I feel old… I am no longer a teenager?!) and I had the honour of celebrating it with just mentioned amazing human beings. Best birthday ever.

Endnu en gang må jeg tag emig selv i at undskylde for det ekstreme fravær for bloggen og Instragram. Og endnu en gang må jeg gentage mig selv: Det er – af hjertet – godt at være tilbage.

De sidste fire uger har været fantastiske, pressede, utrolige, glade, hektiske og eventyrlige . Som de to sidste år ha rjeg været med i en musical, vi spiller hvert år i teatret i min by sammen med den skønneste flok mennesker på min alder – og endnu en gang har det været det vildeste og gladeste eventyr. Holdet var fantastisk – jeg tør endda måske sige det bedste.

Denne weekend blev jeg så pludselig 20 (og Gud, jeg føle rmig gammel… Ikke længere teenager?!) og jeg havde æren af at fejre det med netop nævnte utrolige mennesker. Bedste fødselsdag!

Super simple and very delicious salad of cauliflower rice and roasted almonds.

Actually I’ve not only unplugged from cyber space. I’ve also spent way less time in the kitchen than usual, which has been extremely weird for me. I do however have a recipe or two ready for the blog – this amazing and incredibly easy cauliflower salad and two kinds of pizza, which I can’t wait to share.

Det crazy ved denne bloggerpause er, at jeg ikke kun har unplugged fra cyberspace. Jeg har også været meget mindre i køkkenet end jeg plejer, hvilket er meget underligt for mig. Meeeen, der er alligevel en enkelt eller to opskrifter på vej – denne skønne, nemme blomkålssalat og mine to nye yndslingspizzaer, som jeg glæder mig til at dele!

Super simple and very delicious salad of cauliflower rice and roasted almonds.Super simple and very delicious salad of cauliflower rice and roasted almonds.

It’s good to be back! Enjoy the salad lovelies.

Det er rart at være tilbage! Nyd salaten skønne I.

 

Cauliflower Salad with Roasted Almonds, Avocado and Thyme

Prep Time: 10 minutes

Yield: 4 servings

Super simple and very delicious salad of cauliflower rice and roasted almonds.

Ingredients

  • ½ cup (120mL) whole almonds
  • 1 small head (400 g.) cauliflower
  • 1 sprig fresh thyme, chopped finely
  • 3 tbsp. olive oil
  • 1 tsp. white wine vinegar
  • 1 tsp. honey
  • ½ tsp. coarse sea salt
  • Dash of pepper
  • 2 avocados
  • 1 small chunk parmesan (can be omitted)

Instructions

  1. Heat up a dry pan on the stove and roast the almonds on over high heat it until they are golden brown and give off a slightly roasted smell.
  2. Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles rice. Transer to a bowl.
  3. Chop the roasted almonds slightly in the food processor (no need to clean in between) and mix them into the cauliflower together with the finely chopped thyme.
  4. Mix olive oil, white wine vinegar and honey to a simple dressing and pour over the salad. Add in salt and pepper and stir very well.
  5. Just before serving add in avocado and top with parmesan flakes.
http://sproutedfig.com/cauliflower-salad-with-roasted-almonds-avocado-and-thyme/

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 20, 2016

Hjemmelavede, veganske, sunde snøfler.

Healthy, vegan Danish rum cakes.

Snøfler. Healthy, vegan, Danish spiced rum cookie dough cakes.

Haha, I had so much trouble naming these classic Danish cookies (too many Danish things lately, btw?), because “snøffel” is just cute gibberish. The choice fell on “Snuffles”, because it sounds like the same AND makes me think of Harry Potter (or rather Padfoot), which makes me happy (proud member of the Harry Potter fandom).

Anyway, snuffles are one of those things I hate to admit that I love. Small, finger sized, sticky, rum flavoured cookie dough cake-like things. Pre-packaged. I am pretty sure they were invented by accident. A lot of leftovers in a blender and BAM, cakes. Or so it sounds from the ingredient list. Unfortunately. 8 e-numbers (nasty substances permitted for additives in food in Europe – yuck!) in one cake. And “fruit filling” and “vegetable grease” – what are those even? And “whey powder” – just the word gives me the creeps.

Something had to be done. I had to make a healthy snuffle.

Jeg plejer halvstolt at sige, at jeg ikke kan fordrage færdiglavede, plastikpakkede kager. Men det er lyv, for hvor meget jeg end er i mod det, så smager snøfler altså bare godt. Sådan VIRKELIG godt. Heldigvis deler jeg deler jeg denne kærlighed til de små, lækre, klistrede romkager med min mor.

Jeg er ret sikker på, snøfler blev opfundet ved et uheld. En masse klistrede rester i en blender og, vupti! Så var den lækreste kage opfundet. Eller, sådan lyder det i hvert fald på ingredienslisten. Desværre. 8 e-numre. I en kage. Og ”frugtfyldning” og ”vegetabilsk fedtstof”. Jeg mener, hvad er det overhovedet? Og ”vallepulver”. Bare ordet ”valle” lyder klamt. Noget måtte gøres. En sund snøffel måtte laves.

Snøfler. Healthy, vegan, Danish spiced rum cookie dough cakes. Snøfler. Healthy, vegan, Danish spiced rum cookie dough cakes.

These were actually quite easy to make. I simply skipped every other ingredient (hey e-numbers) and changed the rest to something better. Voila! And they are approved by one of the many amazing Annas in my life. Thanks little taste tester!

Det var faktisk super nemt at lave de her. Jeg kiggede bare på ingredienslisten på pakken med snøfler, skippede hver anden ingrediens (hrhrm, e-numre) og udskiftede resten med sundere sager. Bum. Så var der snøfler. Og så er de endda mega approved af en af de mange søde Anna’er i mit liv.

Snøfler. Healthy, vegan, Danish spiced rum cookie dough cakes. Snøfler. Healthy, vegan, Danish spiced rum cookie dough cakes.

Snøfler // Snuffles – Healthy Rum Cakes

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 25 cakes

Healthy, vegan, Danish spiced rum cookie dough cakes.

Ingredients

  • ½ cup applesauce
  • ½ cup pitted dates
  • ½ cup coconut sugar
  • 1 ½ tsp. rum extract
  • ½ tsp. almond extract (optional)
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ¾ cup to 1 cup spelt flour or buckwheat flour (see instructions)
  • 100 g. dark chocolate (I used 85%) for coating

Instructions

  1. Place the applesauce and dates in a food processor and blend until completely smooth. Add in rum extract, almond extract, cinnamon and cloves and blend to combine. Finally add in the flour. Start by blending in the ¾ cup. Add the last ¼ cup if needed – they dough should be quite wet like cookie dough, but not liquid.
  2. Transfer the dough to a piping bag and cut a hole the as broad as your thumb. Pipe out long cookies the size of your thumb on a sheet of baking paper on a cutting board (or other flat surface). Freeze for minimum half an hour.
  3. Melt the chocolate. Take out the cookies and dip them one at a time. Transfer back into the refrigerator until the chocolate has hardened.
  4. Store in an airtight container in the fridge for up to a week.
http://sproutedfig.com/snofler-snuffles-healthy-rum-cakes/

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 6, 2015

Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan.

Cremet, ostet, frynfri spaghetti alfredo med butternut squash sauce og let ristet palmekål. Vegansk.

Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan. | Sprouted Fig

I’ve always been very fond of big bowls of creamy spaghetti. I remember always choosing spaghetti a la carbonara at restaurants as a child and when I was even younger I just wanted spaghetti with butter and occasionally parmesan. I simply loved those two dishes and it was a great way of being sure I liked what I got. Sometimes I wish I could still do the same; just choosing after what I like and not giving a sh*t how healthy it was (I miss childhood!). Because when I found out how unhealthy carbonara, alfredo and “butter-spaghetti” are I got scared of them and didn’t as much as look at it for years. I would simply skip the pasta section on the menu card. Being a vegetarian, I wouldn’t choose the carbonara today because of the bacon, but nevertheless, I did miss my creamy spaghetti dishes. I’ve been making quite a lot of baked spaghetti lately (my favourite being this incredible mac n’ tease) and thought it was time for alfredo again – an even more delicious version but with loads of vegetables and sans the bad fats and empty carbs.

I am proud to say I succeeded.

Så længe jeg kan huske, har jeg elsket cremede spaghetti retter. Jeg kan huske, jeg altid valgte spaghetti a la carbonara som barn op restauranter og da jeg var enendu mindre var det spaghetti med smør, der var hittet. På den måde var jeg sikker på, jeg altid kunne lide, hvad jeg fik. Smart. Nogen gange savner jeg virkelig at være barn og bare vælge lige præcis, hvad jeg ville have og ikke give sundhedsgraden af retten den mindste tanke. For kort efter fandt jeg ud af, hvor usunde de to retter er. Jeg blev bange for dem, og valgte dem aldrig igen. Heldigvis er jeg ovre det igen og spiser da pasta en gang i mellem. Carbonara bliver det nok ikke til igen forløbig pga. baconen, men cremede pastaretter vil jeg ikke leve uden. Jeg har lavet en del bagt pasta for tiden (især den her lækre mac n’ tease er utrolig), og besluttede, at nu måtte tiden være inde for en fantsatisk lækker cremet spaghettiret – der oven i købet var pakket med grøntsager og helt uden tomme carbohydrater og skidte fedtsyrer.

Jeg er stolt af at kunne sige, missionen lykkedes.

Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan. | Sprouted Fig Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan. | Sprouted Fig

I couldn’t believe it when I discovered nutritional yeast some weeks ago. I mean, have you tried it? It’s sorcery. There is no other explanation. Those little flakes from paradise just melt into the most boring substance on earth and instantly makes it so creamy and cheesy not even the best author on earth will ever be able to describe it. Pure magic.

Oh and it’s so so so so so healthy. There’s a reason it’s called nutritional yeast. It contains all the essential amino acids (“protein building blocks”) we need (essential amino acids are those which the body can’t produce itself and therefore has to get through the diet), and a shoit load of B-vitamins, which can be hard for vegetarians and vegans to get – some brands even add the impossible-to-get-for-vegans vitamin B12 to the yeast (source).

Jeg kunne slet ikke forstå det, da jeg for lidt siden opdagede gærflager. Jeg mener, prøv det! Det er magi. Jeg sværger. Man putter de her tørre, grå flager i den kedeligste grøntsagssmat, hvorefter flagerne smelter ud i massen og på bedste trolddomsmaner forvandler det til den lækreste, cremede, ostede sauce i verden. Ren magi.

Og så er det så sundt. Det er ikke for ingenting det hedder nutritional yeast (nærings-gær) på engelsk. For det første indeholder gærflager alle essentielle aminosyrer (”protein-byggesten”, man ikke kan danne selv og derfor skal have gennem kosten) og det er en ideel kilde til B-vitamin (som kan være svært for vegetarer og veganere at få nok af) – nogen mærker tilføjer sågar det meget omdiskuterede og svært-at-få B12 vitamin (kilde).

Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan. | Sprouted Fig Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan. | Sprouted Fig

The sauce for this pasta is made from delicious butternut squash (which also happens to be extremely healthy), beans for protein and the nutritional yeast which makes it sooo cheesy. I used bean pasta for this recipe, but really, use any pasta you want.

Saucen er lavet af den skønne butternut squash som ikke bare er lækker men også utrolig sund og bønner for protein. Og så selvfølgelig tryllestøvet gærflager. Jeg brugte bønnepasta til retten, hvilket bare gør den endnu bedre – men du kan sagtens bruge almindelig fuldkornspasta.

Cheesy Vegan Butternut Squash “Alfredo”

Ingredients

    SAUCE
  • 1 butternut squash
  • 2 cloves garlic
  • 1 tbsp. coconut oil
  • 1 cup (240mL) cooked white beans or butter beans (or 1 can, drained)
  • ½ cup (120mL) almond milk
  • ¼ cup (60mL) nutritional yeast
  • ½ tsp. salt
  • Dash pepper
  • KALE
  • ½ head Tuscan kale (or just kale)
  • 1 tbsp. coconut oil
  • PASTA
  • 1 package bean pasta (400 grams)

Instructions

  1. Preheat oven to 200°C / 390°F.
  2. Peel the butternut squah and cut it into smaller pieces. Place butternut squah and garlic on a baking sheet with baking paper and add one tbsp. coconut oil. Put in the oven for a couple of minutes for the coconut oil to melt and give it a stir. Bake for 15 minutes (or longer depending on the size of the butternut squash pieces).
  3. Place garlic, butternut squash, beans, almond milk and nutritional yeast in a blender and blend un high until completely creamy. You might have to add a bit more almond milk or water depending on how thick you want the sauce. Season with salt and pepper.
  4. Boil the spaghetti according to the instructions on the package.
  5. For the kale, melt the coconut oil in a big pan and fry the kale lightly just until it collapses. Add on the spaghetti and sauce and stir thoroughly. Cook for five minutes just until it’s warm.
  6. Serve right away. Store leftovers in an airtight container in the fridge for up to three days.
http://sproutedfig.com/cheesy-vegan-butternut-squash-alfredo/

November 27, 2015

This post is sponsored. The opinions are my own.

Denne post er sponsoreret. Alle meninger er mine egne. 

Natural Protein Banana Chocolate Cacao Shake | Sprouted FigHappy thanksgiving to all of you lucky souls who get to celebrate that lovely holiday! It’s black Friday, we are in between Thanksgiving and Christmas and here I am with a totally non-winter-y shake. But I loved it so much I had to share it.

I’ve always been quite sceptical about protein powders, but I love the idea of a protein shake. This little problem was solved quite recently when amazing brand Creative Nature send me some hemp seeds. Seriously those little gems are amazing (and for those who were wondering; yep, they do come from the same plant as marijuana, but have nothing to do with said).

Glædelig Thanksgiving til jer, der er så heldige at fejre den skønne tradition! Det er Black Friday og december lige om lidt og her kommer jeg så med en meget ikke-vinter-agtig drik. Men jeg er så vild med den, at den måtte deles.

Jeg har altid været ret skeptisk over for proteinpulver men kan godt lide ideen om protein drikke. Hm, hvad gør man så lige? Svaret kom, da Creative Nature sendte mig nogen skønne hampefrø for ikke så længe siden (og til jer, der skulle undre sig; jep, de kommer fra cannabis planten, men har intet til fælles med deres uheldige halvbror hash).

Natural Protein Banana Chocolate Cacao Shake | Sprouted Fig

Creative Nature Hemp Seeds are almost one-third protein and very high in omega 3 fatty acids, which helps lowering blood pressure and decrease risk of blood clots (source). The seeds don’t have much of a taste which means you can add them to anything without tasting it (like this smoothie). I do love the slight taste they have though and therefore love sprinkling them on my morning porridge or salad.

To this shake I also added some Creative Nature Cacao Nibs, because banana and chocolate will always be one of the best combos ever. Good thing cacao nibs are full of good stuff, for instance antioxidants en masse such as flavonoids. Raw cacao also contains tryhthophan – a fatty acid which helps on the levels of serotonin in the brain (source). How abundant serotonins in the bran has been linked to how happy you feel – it os for instance this compound you lack, if you have a depression. So yes, chocolate makes you happy.

Creative Nature Hampefrø indeholder næsten en tredjedel protein og er derfor noget af det mest proteintætte, man kan finde. Derudover indeholder de gode fedtstoffer som omega 3. Omega 3 hjælper med at sænke blodtrykket og modvirker blodpropper (kilde). Det skønne ved dem er, at de ikke smager af så meget, og man kan derfor komme dem i alt. Den svage smag de har, kan jeg til gengæld godt lide, og drysser dem derfor over min morgengrød eller i salater, når de ikke lige kommer i en shake.

I denne drik puttede jeg også Creative Nature Caco Nibs i fordi intet passer bedre sammen end banan og kakao. Cacao er den rå form for kakao (faktisk er det bare knuste hele kakaobønner) og er sprængfyldt med gode ting og sager som antioxydanter nærmere bestemt flavanoider. Derudover indeholder rå kakao tryptopan – naturens eget lykkemiddel, idet tryptopan påvirker serotonin positivt (kilde). Indholdet af serotonin (en neurotransimmer) i hjernen styrer kort fortalt, hvor glad, du føler dig – det er bl.a. dette stof man mangler under depression. Åh chokolade, du er fantastisk.

Natural Protein Banana Chocolate Cacao Shake | Sprouted Fig

The rest of the ingredients are wonderful stuff such as banana for some healthy carbs and avocado for some fatty acids. And almond milk to bring it all together. Including both protein, carbs and fats this shake is great as a meal in itself – or as a super delicious, healthy and filling snack.

Drikken er lavet med banan for at få nogen sunde carbohydrater og avocado for lidt fedt. Dermed indeholder den bade kulhydrat, fedt og protein og fungerer derfor fint som et let måltid. Ellers nyd som en skøn, sund og mættende snack.

Natural Protein Banana Choc Shake

Prep Time: 3 minutes

Yield: 1 big glass

A super delicious, creamy and filling chocolate shake that is bursting with nutrients from shelled hemp seeds, cacao nibs and avocado. Including both healthy carbs, fats and protein this smoothie works great as a meal or breakfast.

Ingredients

Instructions

  1. Simply add everything to a blender and blend on high until smooth and creamy and the cacao nibs are completely grinded. Serve right away topped with banana, cacao nibs and a sprinkle of chia seeds – the colder the better.
http://sproutedfig.com/natural-protein-banana-choc-shake/

This post contains affiliate links.

Denne post indeholder affiliate links.

November 17, 2015

SUNDE BRUNKAGER

Healthy, gluten free, low carb, low sugar spiced Christmas cookies. Can be made vegan.

Sunde, gluten frie, low carb, lækre brunkager med et minimum af sukker. Kan laves veganske. 

Healthy Christmas cookies - Danish ginger cookies. Gluten free, low carb, vegan.

Two weeks to December. Two weeks! I can’t wait. I remember when I was little my mom used to make a strip of paper with numbers on as a countdown to December. Everyday I cut off a number all the way to the 1st where I could finally start opening my advent calendar. A count down to a count down.

This year I look almost as much forward to December as I did as a child. Because last Christmas was pretty much ruined by all Danish high school students’ biggest fear – a huge written project monster called SRP.

Der er kun to uger til december! TO UGER! Jeg kan slet ikke få mine hænder ned af bare glæde. Da jeg var mindre, lavede min mor altid en lang papirslip med numre på til mig. Hver dag op til december klippede jeg et nummer af – helt til den første, hvorfra jeg så kunne starte på julekalenderen. En nedtælling til en nedtælling, haha.

I år glæder jeg mig næsten lige så meget, som jeg gjorde som et barn. Sidste jul blev nemlig ødelagt af gymnasieelevernes største frygt – SRP. Men i år er den væk, så nu skal der julehygges.

By Josefine MeinecheHealthy Christmas cookies - Danish ginger cookies. Gluten free, low carb, vegan. By Josefine MeinecheHealthy Christmas cookies - Danish ginger cookies. Gluten free, low carb, vegan.

November 8, 2015

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/