Sprouted Fig (The Smoothie Lover)
February 12, 2015
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Vegan, whole wheat and refined sugar free butter cookies

Veganske fuldkornscookies uden raffineret sukker

Vegan, whole wheat and refined sugar free butter cookies

 Yay! Yet another oxymoron (remember my egg-free scrambled eggs?). I don’t know why but I really like oxymora. One of my favourite scenes of all time (movie or book) is one in Extremely Loud and Incredibly Close by Jonathan Safran Foer, where the protagonist Oskar and his father have an “oxymoron war”. They just fire oxymora at each other until one of them can’t come up with any more. It’s seriously entertaining.

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Yay! Endnu en oxymoron (sidst var det æggekage uden æg). Jeg kan ikke helt forklare hvorfor, men jeg er helt vild med oxymoroner. En af mine favoritscener (både film og bog) er den i Ekstremt højt og utroligt tæt på af Jonathan Safran Foer, hvor fortælleren, Oskar, og han far har en oxymoron-krig. De skyder bare oxymoroner efter hinanden indtil en af dem er løber tør. Det er virkelig underholdende.

Vegan, whole wheat and refined sugar free butter cookies

I have this strange love for a lot linguistic phenomena. Oxymora, puns, anagrams, idioms… They make me so happy. And they are the main reason I hate not having English as my mother tongue. Because despite the fact that I understand most of them, I can’t make them up myself. My brain doesn’t work the way it does in Danish.

Did you follow the anagram-fight, which broke out when J. K. Rowling shared her very weird tweet last autumn? I was so frustrated – I understood everything people said, I just couldn’t really participate myself.

And when it comes to puns… I recently read the amazing book The Beginning of Everything by Robin Schneider. The protagonist and main character is a genius at puns and I really really loved that about him. But then it hit me: I can’t do it. Gosh, That is so frustrating!

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Jeg har den her uforklarlige forkærlighed for mange sproglige fænomener. Oxymoroner, ordspil, anagrammer, idiomer… De gør mig virkelig glad. Og de er hovedgrunden til at jeg hader ikke at have engelsk som modersmål. For nok forstår jeg langt de fleste, men jeg kan simpelthen ikke lave dem selv på engelsk.

Fulgte du med i den anagram-kamp, der brød ud i efteråret, da J. K. Rowling delte en højest mærkværdig tweet? Jeg var så frustreret, for nok kunne jeg følge med, men jeg kunne ikke deltage.

Og når det kommer til ordspil… Jeg læste for nylig The Beginning of Everything af Robyn Schneider. Fortælleren er virkelig god til ordspil, og det elskede jeg virkelig ved ham, men så slog det mig: du kan ikke selv lave dem. Øv!

Vegan, whole wheat and refined sugar free butter cookies

Vegan, whole wheat and refined sugar free butter cookies

Anyway, I can make oxymora (they are the easiest ones after all), so let’s get back to The Oxymoron of this post: Butter Free Danish Butter Cookies. A reader asked me for a recipe on vegan butter cookies not too long ago and I really liked the idea. So I created these yesterday, and I am very fond of the result – I hope you like them.

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Jeg kan dog lave oxymoroner (som indrømmet er de letteste af dem), så lad os vende tilbage til Oxymoronet i denne post: Smørbagte småkager uden smør. En læser foreslog mig at lave veganske danske smørsmåkager for ikke så længe siden, og jeg syntes ideen var super. Så jeg lavede disse i går – håber de smager.

Butter Free Danish Butter Cookies, vegan

Prep Time: 15 minutes

Cook Time: 8 minutes

Yield: 1 baking sheet full

Vegan, whole wheat and refined sugar free butter cookies

Ingredients

  • 1/3 cup (80mL). coconut oil, softened
  • ¼ cup (60mL) agave nectar
  • 3 tbsp. coconut milk
  • ½ vanilla pod (or 1 tsp. vanilla extract)
  • 1 cup (240mL) whole meal flour*
  • ½ tsp. baking soda

Instructions

  1. Preheat oven to 200°C/ 390°F
  2. Beat together coconut oil and agave nectar in a medium bowl using an electric mixer (or a stand mixer). Add on the coconut milk.
  3. Scrape out the vanilla beans from the pod and add them to the batter (or just add one tsp. vanilla extract).
  4. In a small bowl whisk together flour and baking soda. Stir it into the batter.
  5. Pour the batter into a piping bag and pipe out small stars (or just roll out small circles).
  6. Bake in on the middle rack for approx. 8 minutes (or until golden brown).
  7. Cool down and store in an airtight container.

Notes

*The wholewheat flour gives the cookies a slightly nutty taste. Sub with all pupose flour if you don't want this.

http://sproutedfig.com/butter-free-danish-butter-cookies-vegan/

September 6, 2014

Palm sugar & wholemeal Plum Tarts. So delicious. Vegan

September! Welcome back long awaited lovely autumn. Without doubt my favourite time of the year. It’s time for buckets full of tea again. Time for cozy times indoors. Time for long walks in the stunning forrest & red cheeks. Time for big scarves & jumpers. Time for cinnamon, cardamom, apples, plums, blackcurrant, pumpkin. Brace yourself, it won’t be long before the entire blogging world explodes in a cascade of all shades of orange, when every single blogger starts sharing their favourite pumpkin stuff. And you’re damn right I’m gonna take part in that pumpkin race ;)

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September! Hej igen længe ventede skønne efterår. Uden tvivl min yndligstid på året. Igen er det tid til te. Tid til hygge inde. Tid til lange gåture i den smukke skov og røde kinder. Tid til tørklæder og stræktrøjer. Tid til kanel, kardemomme, æbler, blommer, brombær, græskar. Vær beredt, der kan ikke gå lang tid før hele blog-verdenen eksploderer i et farveflor af orange, når alle bloggere finder deres yndlings græskar-opskrifter frem igen. Og du kan bande på jeg nok skal være med i det ræs ;)

Palm sugar & wholemeal Plum Tarts. So delicious. Vegan Palm sugar & wholemeal Plum Tarts. So delicious. Vegan Palm sugar & wholemeal Plum Tarts. So delicious. Vegan

But before we start on all lovely the pumpkin stuff, let’s enjoy the sweet and delicious plums of September. A good way of doing that? By enjoying these lovely, super simple plum tarts. And yes of course they have to be enjoyed on the couch with red cheeks from the cold September air, messy hair and big socks. And definitely together with a big mug of steaming hot tea. Autumn cozy-ness at it’s best!

I bought a bag of palm sugar in Indonesia and I’ve been wanting to bake something with the amazing stuff since I returned home. So these lovely small tarts are sweetened with palm sugar – which makes them even more delicious than those sweetened with white or brown sugar (:

Furthermore these are made with an oat- & almond-flour-mix, which makes them both whole meal and slightly lower in carbs. And a bit of butter – or for vegan; use vegan margarine. Enjoy!

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Men før vi tager fat på græskarne skal det handle om blommer. Nærmere bestemt disse små skønne, utroligt simple tærter. Perfekte til en kold regnfuld efterårseftermiddag. Og jep, de skal nydes i sofaen med uglet hår og store sokker på – og helt bestemt med en skoldhed kop te i hånden. Efterårshygge, når det er allerbedst!

Jeg købte en pose palme sukker i Indonesien, og siden har jeg virkelig haft lyst til at bage noget med det. Så disse små skønne tærter er sødet med palme sukker – et super lækkert alternativ til normalt hvidt eller brunt sukker. Ja faktisk synes jeg tærterne bliver endnu lækrere, når der bruges palme sukker (:

Derudover er de lavet med havregryns- og mandelmel, hvilket gør dem til fuldkornstærter, der er en smule lavere i carbs. Og en smule smør – eller for en vegansk udgave; brug margarine. Velbekomme!

Palm sugar & wholemeal Plum Tarts. So delicious. Vegan Palm sugar & wholemeal Plum Tarts. So delicious. Vegan Palm sugar & wholemeal Plum Tarts. So delicious. Vegan

Happy September!

Oh, and btw, I just updated my “about page”. I’d be incredibly happy if you’d check it out (:

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Glædelig september!

Oh, og forresten så har jeg opdateret min “about me”-side, og jeg ville være super glad, hvis I har lyst til at tjekke den ud (:

Plum Tarts

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 3 tarts

Serving Size: 1 small tart

Ingredients

  • 1 cup (240mL) oldfashioned oats
  • 1/4 cup (60mL/ 40g.) almonds
  • 2 tbsp. palm sugar
  • 30 g. butter or margerine (eventually vegan), cubed
  • About 2 tbsp. cold water
  • 3 plums
  • 1 tbsp palm ugar
  • 1/2 tbsp wholewheat flour

Instructions

  1. Preheat oven to 180°C / 360°F.
  2. Place oats and almonds in a food processor and pulse until it all turns into fine flour. Then add in the palm sugar and cold cubed butter/ margarine and blend until everything is combined. Add cold water until a dough forms.
  3. Cube the plums - you'll want them quite fine. In a bowl mix the plums, whole wheat flour and the rest of the palm sugar.
  4. Grease the tart moulds - I used coconut oil. Roll out the dough and cut it so it fits into the moulds and press it into the molds. Distribute the plum cubes evenly on the pie crusts.
  5. Cut the rest of the dough into strips and place them over the plums.
  6. Brush ith water and bake the tarts in the oven for approx. 20 minutes.
  7. Serve warm with greek yoghurt or coconut whipped cream.
http://sproutedfig.com/plum-tarts/

April 7, 2014

Danish Rye Bread - Rugbrød. Super delicious, healthy and filling. 100% wholegrain. Recipe || The Smoothie Lover

In Denmark we have this very special bread called rugbrød. Directly translated that means “rye bread”, but it is so much more than just a loaf baked with rye flour.

I dare say  every Dane eat this bread. The taste for it lies deeply in us and everyone has pretty much eaten it since they were born. Ask any Dane to mention three typical Danish things and I’m pretty sure they’ll all say rye bread. But what is funny is, that a lot (again I dare say almost everyone) of foreigns really like this loaf too. I totally get why almost everyone likes it. Three great things about rye bread:

I’ve been posting some pictures on Instagram with rye bread lately, and a lot of people have asked, what kind of bread that was. So I decided to make my own loaf and share the recipe. A good rye bread is incredibly heavy and contains almost noting but seeds. And it is a little dense.

A lot of foreigns would say that this loaf is like the German loaf “Schwartz-Brot” or the Swedish “pumpernikkel”. But it really isn’t. Schwartz-Brot and pumpernikkel is way sweeter and has a lot of weird spices.

Danish Rye Bread - Rugbrød. Super delicious, healthy and filling. 100% wholegrain. Recipe || The Smoothie Lover

Homemade rye bread is definitely the best rye bread. Yet a lot of people never does this because of the need of sour dough. You can’t make it without sour dough. I did too, but it is very easy making your own sour dough. You pretty much just mix together the ingredients and let it sit on the counter for five days. That’s it. So easy and you get the most delicious loaf in the end.

So go ahead and try and make your own delicious, good smelling and healthy 100% wholegrain loaf – you won’t regret it ;)

Danish Rye Bread - Rugbrød. Super delicious, healthy and filling. 100% wholegrain. Recipe || The Smoothie Lover

On a totally other hand: I took the theory-test for getting a drivers license today. And I passed. YAY! I’m so so so happy. I was so nervous. But I only had one question wrong (out of 25). One test down – one to go. Oh, how I can’t wait to get that drivers license.

Aaaaand I got tickets for the koncert with Ed Sheeran in Copenhagen in November. DOUBLE HAPPINESS! It’s amazing! I can’t wait.

Sorry – back to the loaf

Enjoy!

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Ingredients – 1 big loaf

Sourdough – 5 days before

Kernels and seeds – day 1

Dough – day 1

Dough – day 2

 

Instructions

Day 1

Day 2

 

September 29, 2013

Vegetarian homemade pizza with whole wheat crust, roasted bell peppers and aragula

I usually say I’m not really a fan of pizza. But I figured, that’s actually not true. I’m just not a big fan of the take-out kinds. Always too much cheese, which doesn’t even taste good, too much tomato and the crust’s never as crisp as I want it to be. I do – however – really like a good Italian pizza with thin crispy crust (especially if it is enjoyed in the mountains in Italy (: ). Or a good homemade one.

Oh – and I always choose a “different” kind. You know – not the usual tomato-oregano-cheese ones. No, I’d rather have something special. Like with salmon or pesto or blue cheese and stuff like that. Or like this one: with roasted bell peppers (instead of tomato), buffalo mozzarella, arugula and basil – YUM!

And did I mention crispy whole wheat crust? Made without a pizza stone (though I really want such one…)

Vegetarian homemade pizza with whole wheat crust, roasted bell peppers and aragula

This weekend has been very nice. I’ve actually been home alone since my parents went for a trip to Jutland and my brother spend the weekend at my aunt and uncle.

Friday I went babysitting. I feel weird about using theword “baby”, ’cause the boys I look after are actually quite old (9 and 10). I really like looking after them (that’s a better word for it). I’ve been doing it for years and it is always so nice being there. The boys re so kind and funny and it is just “cozy” being there.

Yesterday I went to Copenhagen with one of my very good friends Juliane. For her birthday I had given her a cupcake. Well, not a real one, but the promise that we should go have cupcakes together. And so we did yesterday.

In the heart of copenhagen is a small, but amazing, little cupcake bakery called Serenity Cupcakes. The cafe is so cute. All douce and pink colours and there are flowers and pillow everywhere. And the cupcakes are do die for! No wonder the cupcake shop is such a success.

Healthy Pizza w/ roasted bell peppers, buffalo mozzarella & arugula

Anyways – a great day!

Lets get to the pizza, shall we?

Healthy Pizza w/ roasted bell peppers, buffalo mozzarella & arugula

So, how do you get a nice and crispy crust in an ordinary oven without a pizza baking stone?

Here’s my tips – they work every time

But now – the recipe

Healthy Pizza w/ roasted bell peppers & arugula

Prep Time: 40 minutes

Cook Time: 15 minutes

Yield: 4 servings

Serving Size: 1 pizza

Vegetarian homemade pizza with whole wheat crust, roasted bell peppers and aragula

Ingredients

  • For the crust
  • 1 cup luke warm water
  • 20 g. yeast (or 1 package active dry yeast)
  • 1 tsp. salt
  • 1 tsp. agave nectar (or just sugar)
  • 1 cup wholewheat flour
  • 1 1/2 cup all purpose flour
  • Corn meal for dusting
  • ...
  • For the filling:
  • 100 g. roasted bell peppers (can be bought at usual supermarkets)
  • 8 fresh basil leaves
  • 1 ball buffalo mozzarella (125 f.)
  • 1/2 package arugula
  • A handful of fresh basil leaves for topping

Instructions

  1. Start by making the crust:
  2. Dissolve yeast in water. Add in the agave and salt. Knead in flour (you might want to add a bit more than the 2 and a half cup). Let rise for 30 minutes.
  3. Place the baking sheets in the oven and preheat to 225°C/ 440°F. You can preheat it on the usual setting - just turn it over to fanned hot air when placing the pizza in the oven.
  4. Roll the dough out on a table dusted with corn meal.
  5. Puree the peppers in a food processor together with the basil leaves.
  6. Spread out the puree on the crust.
http://sproutedfig.com/healthy-pizza-w-roasted-bell-peppers-arugula/