Savoury

Spinach pancake with savoury filling

A one of a kind pancake

The recipe is from “Adams matkasse”. He delivers in Norway a box at people’s door, which contains the food ingredients you’ll need for the recipe he has made for you to make. And one of his recipes are these pancakes that I want to share with you. It is delicious and easy to make. And it’s a one of a kind pancake which is way healthier and more nutritious than the dessert pancake! It’s vegetarian and I swooped the milk and flour to be plant based and gluten-free. Let’s get to it.

Ingredients

• 100 g spinach

• 5 dl oat milk

• 4 dl buckwheat flour

• 4 eggs (organic or free ranged eggs if possible)

• 1 red onion

• 1 lemon

• 1 pack of chickpeas

• 400g aroma mushrooms

• 1 garlic

• 1 pack of chèvre cheese

• 2 pieces of heart salad

• 1 pear

• 1 apple

• Some oil, salt and sugar

Instructions

1. To make the pancake batter: rinse the spinach before adding it and the plant based milk in a blender og mix the batter evenly. Stir together the eggs and the spinach mixture in a bowl. Sift into 4 dl buckwheat flour little by little, and stir to you got a smooth batter.

2. Cut the mushrooms into slices. Peel and finely chop the garlic, peel and cut the red onion in thin slices.

3. Lightly pickled red onion: have the red onion in a small bowl, and add 1 tsp of sugar, a pinch of salt and juice of the lemon. Mix everything together and let it rest until you serve it.

4. Pancakes: heat the pan to medium heat and add some oil. They are ready when you see bubbles on the surface.

5. Fry the chickpeas, mushrooms and garlic in another pan. Cook the chickpeas until they are golden, about five minutes. Then set them aside in a bowl and fry the mushrooms after with the garlic until they are sautéed and soft. Fold in the chickpeas together with the mushrooms in the end.

6. Cut the chèvre in pieces, rinse and cut the salad in pieces, as well as the apple and pear.

7. Fill the spinach pancakes with the chickpeas, mushroom, chèvre, salad, apple, pear and the pickled red onion. Voila et bon appetit!

More about Adams Matkasse, you can find on his website here:

https://www.adamsmatkasse.no

Breakfast

Vegan & gluten-free pancakes

Yummy and healthy!

These turned out amazing as making vegan and gluten-free pancakes can be a challenge. Also they are healthy with no refined sugar, so you can eat the whole stack without feeling guilty. So, no need to convince you more right, to the recipe shall we?

Ingredients:

1 banana

100 g buckwheat flour

100 g almond flour

200 ml oat milk

1 tsp baking powder

1 tsp of cinnamon if you want

1 tbs apple cider vinegar

Instructions:

1. Start by mashing the banana.

2. Add the flour, baking powder and cinnamon.

3. Mix in the oat milk and blend with a fork till the batter is smooth.

4. Lastly add the apple cider vinegar, and if batter is too thin, simply add more flour to it, we want thickness as they are American pancakes.

5. On a pan, put some coconut oil and have it on above medium heat.

6. When you see the surface of the pancakes bubbling, it means they are ready for you to flip!

7. Be aware to put coconut oil after each pancake as the batter is sticky on the pan.

8. Voila, you will have made yourself a stack of around 10 pancakes, dig in everyone!

I like to have them with raspberries and blueberries for antioxidants boost, topped with some honey or agave sirup if completely vegan.
Recipes, sweet

Easter egg treat

Marzipan with dark chocolate everybody

The recipe is super easy and they are healthy! The only downside is that it takes time making them. But, I will say that it will teach you patience and to enjoy the process!

So how we make them? You’ll need almonds, medjool dates, dark chocolate (at least 70%), some shredded coconut, for coloring; juice of raspberries and turmeric powder, and some nicely chopped pistachios!

Ingredients:

1. 150 grams of almonds

2. 3-5 medjool dates without stones

3. One plate of dark chocolate to melt

Instructions:

1. First cook the almonds for around 5-10 minutes.

2. Then they should be ready to take off the skin and you’ll get your blanched almonds!

3. Put them into the food processor and blend together with 3 or 5 medjool dates, this depends how sweet you want your marzipan to be.

4. When you have gotten a nice texture, use the batter to form your Easter eggs!

5. Melt the dark chocolate on low temperature and cover your formed eggs with help of a skewer you stick through them or with a spoon.

6. As toppings, mix shredded coconut together with 1/2 to 1 tsp of turmeric powder to get the yellow color and for pink, mix the shredded coconut with juice of raspberries. Chop some pistachios and you’ve got a touch of green!

7. When you have finished off with the chocolate and toppings, let them cool in the fridge for some time.

8. A tip, take a glass and cover it with aluminum foil, then simply stick your skewer through it so it stands. That way you’ll have perfectly rounded eggs!

Here you see the texture of blanched almonds and dates blended in the food processor
Here you see the chopped pistachios, shredded coconut with the natural coloring added
Voila! Enjoy your healthy Easter treats!

Note: if you want stronger coloring than I had, simply add more of the raspberry juice or more of turmeric powder. You won’t notice the taste.

Breakfast

Guilt free Sunday pancakes

Recipe

1 sweet potato

3/4 cup plant based milk – I used soya milk

2 tea spoons of agave syrup or honey

1 teaspoon of olive oil or coconut oil

1 cup spelt flour

1 1/2 teaspoon baking powder

Instructions

Take off the skin and cut the sweet potato into small cubes, boil it in water until soft.

In a bowl, mash the cooked sweet potato and add the plant based milk, agave syrup and olive oil.

Combine and mix it with the flour and baking powder. Whisk until incorporated and let the batter rest for a few minutes before putting into pan.

Be aware of the consistency of the batter, if too thick, add more plant based milk.

Put some olive oil on the pan and start cooking your pancake batter! You’ll know when to flip them over to the other side when they become bubbly on the surface.

And voila, you got yourself guilt free pancakes!

Tips

Pancakes are delicious together with berries, an extra antioxidant booster.

Drizzle some more agave syrup or honey if you want your pancakes sweeter.

Also, if you want to satisfy your sweet tooth, add chocolate chips in the batter, mmmm.

Treat yourself and enjoy!

Happy Sunday everyone!

Breakfast

Strawberry coconut yoghurt bowl

Mmmm, coconut yoghurt with berry taste, topped with granola, roasted almonds and raspberries, is pure heaven to me! What a way to kick off the day!

Making the coconut yoghurt was easier than I thought… I don’t understand why I haven’t done it before! Also makes me wonder why buy it in the supermarket, when you can make it at home and how you like it. I have longed for coconut yoghurt available in stores at home – Norway and in Spain where I practice, after I tasted “coyo” yoghurt bought in England. That one still remains my favorite store bought yoghurt.

I usually try to stay away from dairy too and therefore this option is perfect! In addition it taste so good and you can decide the intensity in flavor, plus the thickness.

How you make your own coconut yoghurt with only 2 ingredients!

1. Buy two cans of coconut milk which you can find at an Asian supermarket.

2. Keep them refrigerated overnight so that you can scoop out the fat. You decide the consistency; if you want it like a Greek yoghurt, scoop out only the fat. If you want it more liquidity, simply just thin it out with more of the coconut liquid.

3. Add 4 pills of probiotic pills, mix it together in a bowl with the coconut fat/liquid you scooped out.

4. Cover the bowl with plastic and leave it in the oven overnight, remember not to put the oven on! 12 hours is enough, but if you want your coconut sweeter, leave it 24h or to 42 hours, then you should leave it not in the oven, but a place warm outside.

3. And what I did when it had stayed for 12 hours during the night in my oven, was that I added flavor with strawberries. Then you decide the intensity of the flavor you desire, by how many strawberries you want! Mix together with your finished coconut yoghurt in a blender and it’s done!

Inspired by this video on YouTube:

https://youtu.be/uWvtg_WDADE

The “coyo” yoghurt I adore, more information about it here:

http://coyo.com/au/

Uncategorized

Healthy carrot cake muffins

I mean, look at these beauties! They are super delicious and healthy, a win win! I was looking for a healthy treat after my operation for the sinuses and this was what came to my mind! I’m so happy with the result being my first try making them!

Here is my recipe of a healthy version of the carrot cake muffin:

Ingredients

250 ml of buckwheat flour

250 ml of rolled oats

2 tsp baking powder

1 1/5 tsp cinnamon

1/5 tsp cardamom

2 tbsp melted coconut oil

2 tbsp flax meal + 5 tbsp water

2 tbsp Greek yoghurt

250 ml oat milk

1 cup of shredded carrots

2 tbsp honey [if you want the muffins sweeter you can add 2tbsp more]

1 handful of chopped walnuts

Directions

1. Start making the flax meal by blending the flax seeds in a blender if you don’t have them grounded from before. Let the flax seeds soak in water for 10 minutes in the fridge. This is the vegan substitute for egg!

2. Mix all the dry ingredients together, make sure the oats are grounded so the batter has a smoother texture.

3. Blend the wet ingredients together with the dry and stir.

4. Add the carrots to your batter and the chopped walnuts. You can also add raisins if you want. Then distribute the batter in muffin tins.

5. Put the oven on 220 degrees Celsius and let the muffins bake first for 8 minutes, that will make them rise. After put it down to 180 degrees and the muffins should be ready by 12 minutes!

6. Let them cool down and enjoy!

Ps: they are gluten free and sugar free so everyone can enjoy them!

No need for sugar, I’m sweet enough!