Tag Archives: vegan

Apricot Bites


Sugar free Saturday treat with only a bit of agave syrup to sweeten up the candy. I’m trying to cut down sweets and chocolate, and some says are ok some not that OK. I hope these will settle my sweet tooth this weekend. Again, I have MAt ELLE to thank for the recipe – changed almonds to cashews, and lime to lemon plus poured in more water.

200 g dried apricot, 1 dl cashew nuts, half a lemon (juice and rind), 1 tbsp agave syrup, 2 dl shredded coconut, 0,5 dl boiling water

Mix well in a mixer and roll into small balls ( a teaspoon each). Roll in coconut and refrigerate. Enjoy!

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Filed under Recipes, Sweets and Goodies

#23 No-Grain Breakfast Cookies

Delicious and healthy cookies with chickpea, raisin, pecan, flax egg, coconut,cinnamon and ginger. The recipe from mywholefood.image

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Filed under Baking, Recipes

#22 Super Chia-Coco-Choco Porridge

Some further experiments with super foods. This lovely raw porridge got me going today, and the making of it started last night.

One portion: 1 dl coconut milk, 1 tbsp chia seeds, 2 tsp cocoa, 0,5 dl oatmeal, 1 water, 1/2 banana, 1 tbsp chopped cashew and 1/2 tbsp chocolate nibs.

Mix together the chia, cocoa and coconut milk, and place in the fridge overnight. In the morning take 0,5 oatmeal and 1 dl boiling water and let soak until you chop and dice your fruit and nuts. Mix the chia pudding and the oatmeal. Place in a serving bowl. Top and decorate with banana, chocolate nibs and cashew nuts.

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#15 Chrunchy Crispbread 

imageThe recipe for this awesome knäckebröd: crunchy, healthy, gluten free crispbread of seeds comes from my friend Annukka. She served this in appetizers topped with salmon and liver pate as the starting notes of an exquisite dinner last Saturday.

For a panful of bread you will need

1dl sesame seed, 1 dl sunflower seed, 1 dl flaxseed, 1 dl pumpkin seed, salt, 2 tbsp potato starch, 1/2 dl olive oil and 2 dl boiling hot water.

Mix together all the ingredients and let stand for 10 min. Turn on the oven to 175 C. Take a baking sheet, cover it with paper and pour on the dough. Flatten with another sheet of baking paper. Bake for 45 – 55 minutes.

Once again I did not have all the ingredients in the pantry and had to replace some. The olive oil bottle only had a few drops so I put added some walnut oil. I also mixed in 1/2 dl sesame and 1/2 dl chia seed. The flaxseed I used was  crunshed and next time I’ll try with whole ones.

The bread will turn out super also without the oil.

 

 

 

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#14 Be My Valentine Super Pudding

 Make this quick chia pudding in minutes and refrigerate overnight. Decorate in the morning and enjoy with your loved one for breakfast!

The chocolate taste is a winner. Healthy as healthy can be. Gluten free, lactose free and vegan.

Two portions: 3 tbsp chia seeds, 2 dl coconut milk, 1 dl water, 1 tbsp agave syrup, 1 tsp cocoa and 1 tbsp cocoa nibs. Mix all the ingredients and our into serving bowls. Cover with plastic foil and refrigerate. Decorate with strawberries or other berries.

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#9 Green Breakfast Smoothie

img_4431This is lterally green and also organic.

I mixed together a ripe avocado, a handful of baby spinach and a blood orange. Added 1 dl water and 2 dl unsweetened coconut milk. Yummy!

 

The recipe gave two small portions to enjoy immediately and a small bottle to carry on and enjoy after the morning yoga. Have a wonderful day!

 

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Chocolate Pudding with Chia and Coconut

Raw food and a image imagehealthier dessert recipe for a finer Sunday dinner. Again the source of inspiration is Elle mat & vin and I pimped the recipe based on what’s in the cupboard.

Four six servings you will need

3,5 dl cold espresso, 2 tsp cocoa powder, 3 dl coconut milk, 3 tbsp maple syrup, 3 dl chia and 3 tbsp almond flour, 3 tbsp chocolate nibs

Mix together all the ingredients and place the pudding into serving dishes. Refrigerate for 3-6 hours.

Spoon a half a spoonful of maple syrup on each portion before serving. Top with coconut flakes.

The first picture is a portion made with espresso and served with maple syrup on the top. The second one of ordinary coffee and no syrup added.

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Raw-Layer Bars for Christmas

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I found this wonderful recipe thought the ELLE mat & vin Facebook page that took me to the food magazine’s bloggers’ page. The blog in question is called Lisa och Eriks hälsoblogg (Lisa and Eriks health blog) http://lisaoerikshalsoblogg.ellematovin.se/lisas-raw-julgodis/. The brownies are filled with healthy ingredients such as goji berry, honey, and oat meal. Remember to use organic products. This raw-bake cake is vegan, lactose-free and gluten free if you use gluten free oats.

This is my translation with slight adjustments as their recipe does not give exact measures. You need to start with soaking the goji berries half a day in advance.

Chocolate layer: 4 dl oatmeal, 2 dl almond flour, 4 tbsp cocoa, 2 tbsp honey, 1 tbsp vanilla and 8 finely chopped dates and 1.5 dl water.
Goji layer: 2 dl goji berries, 2 dl almond flour, 1 tbsp honey, 1 tsp gingerbread spice
Topping: 1 dl chopped pecans.

Soak the goji berries for 5 hrs in 2 dl of water. Press out the water
Mix all the ingredients and add water little by little just enough to make the batter smooth. Mix the goji layer ingredients. Cover a rectangular baking tin with plastic foil. Place half of the chocolate batter in the bottom. Add the goji mixture and add a second layer of chocolate. Add chopped pistachios on top.
Refrigerate or freeze. Cut into small finger-sized bars or cubes.

Thank you Lisa and Erik, this is delicious!

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Breakfast Bars #2

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These breakfast bars are  porridge and muesli in a new form. I guess they could be made without cooking too. I use the same recipe as in the other breakfast bars in my blog, and changed the raspberries to dried cranberries and frozen black currants. They both go well with the banana-coconut-cinnamon flavour of the bars. I have also baked this with cherries.

This is what you need for 12 small bars:

2 bananas, 2 tbsp agave syrup and 1/4 cup coconut sugar

1 tbs crossed flax and 2,5 tbsp warm water

1 tsp cinnamon,  1 tsp baking powder, 1 tsp baking soda, 1 tsp vanilla sugar/extract, 1 cup oatmeal, 1/4 cup coconut flakes, oat flour

1 cup frozen black currants, handful of dried cranberries, handful of coconut flakes on the top

Pre-heat the oven to 175 C/350 F. Mix the flax and water and let stay for five minutes. Mix the banana, syrup and sugar in a food processor. Add the flax mixture that is the ‘egg’ of the bars. Add the rest of the dry ingredients.

Spread half of the dough in a small pan. Put the berries on and cover with the rest of the dough. Sprinkle with coconut. Bake for 15-20 minutes until the surface becomes golden brown.

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Breakfast Bars 


Enjoyed baking and tasting these breakfast bars. Simply delicious – vegan and easily gluten free. I’m trying to do a bit of detoxing via changing into alternative and organic produce. These bars are made of raspberry, oats, palm sugar, banana, agave syrup, coconut flakes among other ingredients. Gluten free and low carb diet is also on the plate. This is serious despite the endeavours and indulgence during the holiday. I will be back to work next week and this last week of holidays has started well. Beautiful sunshine almost all day with temperatures around 20 C.

You’ll find the breakfast bar recipe at Food Faith Fitness

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