Breakfast

Healthy gluten-free scones

Gluten-free, vegan, dairy-free and refined sugarfree

I would never have thought that these gluten-free and healthy scones could have turned out so good! Thanks to the gluten-free flour mix from helios, making that possible. One is not enough when they have nuts, raisins and dark chocolate in them. The dough is not dry at all, and they taste great with nutbutter, chocolate spread or berry jam! It’s the perfect recipe to bake on a relaxing Sunday, and the time baking them won’t take you long. Can’t resist them can you? Let’s bake em!

Ingredients

• 550 g gluten-free mix from https://www.helios.no/produkter/glutenfritt/helios-lys-bakemiks/

• 2 dl lukewarm water

• 3 dl almond/oat milk or Andy other plant based milk you prefer

• 1 tsp baking powder

• 4 tbsp olive oil

• 2 to 4 tbsp coconut sugar (the scones I baked, I used 2 tbsp, but if you prefer them sweeter, add more to your liking.)

• 1 tsp salt

• Add chopped walnuts and hazelnuts, dark chocolate chips and raisins. You decide the quantity! Ps: I did one dough with nuts and raisins, while the other one with dark chocolate chips added.

Instructions

1. First add all your dry ingredients in a bowl.

2. Then add the milk, water and oil, stir well. Afterwards knead the dough by hand and if too sticky to begin with, use a spoon or spatula.

3. Cover the dough with plastic wrap or kitchen towel for about 30 minutes. Don’t worry if it hasn’t risen, cause mine didn’t hehe.

4. Now you can add your chopped nuts, raisins and chocolate chips, at this stage it is easier to knead the dough. Shape it into two round pieces and cut almost through to 4 new pieces.

5. Bake in the oven on 220 degrees for 15 minutes. Make sure to watch over the baking time as it depends on the oven and size.

Happy baking everyone and hope you enjoy these guilt free, healthy scones!

With love & care, Melanie x

sweet

Orange cinnamon buns

With orange flavor & cardamom

I mean, who doesn’t love cinnamon buns? Silly question I know cause the answer is yes to the majority. Anyways, I wanted to make a different kind this time, trying cardamom and orange! Now who loves that kind? Me! And so will you when you bake them. It resulted into a new favorite as it got so much flavor. It’s definitely a blissful moment taking that first bite as it warms your soul with a hug, indeed a necessity these days when it’s minus 13 here in Oslo. So there is my argument for baking these goodies, it will only do you well. And even if it’s not that cold where you are, let’s remind us that these are also healthier as they have no refined white sugar in it, nor butter or dairy milk! I guess i have convinced you enough, so let’s get to it!

Ingredients

For the bread dough

• 100 ml almond milk

• 100 ml water

• 1 tsp coconut sugar from https://www.midsona.no/cocosa/cocosa-sukker/

• 2 1/4 tsp instant yeast

• 60 ml sunflower oil

• 400g white flour

• 1 tsp ground cardamom

• 1 orange zest only

• 2 tbsp orange juice

For the filling

• 55 g coconut sugar from https://www.midsona.no/cocosa/cocosa-sukker/

• 3 tbs dairy free butter

• 1 1/4 tbs cinnamon

• 1,5 tbs ground cardamom

• 2 oranges zest only

• 2-3 tsp apricot and orange jam (I found out that I took a bit too much of the jam when trying to form them as knots, can be a bit messy so you can choose to either skip it or try with just a little)

Top it with shaves almonds! It’s optional but it gives it a good crunch and they just get more irresistible, aaand prettier.

Instructions

1. First add warm almond milk and water to a bowl at lukewarm temperature. Then add the rest of the ingredients, but first start with the yeast and let it rest about 10 minutes before mixing all together.

2. Next step is kneading the dough for approx. 10 minutes if you have a breadmaker. If not do by hand but it might take you longer to knead the dough well. It should be elastic and shaped into a loose ball. In case it’s too sticky, add more flour until the desired consistency mentioned above.

3. Up next is to let your dough rise to doubled size around an hour covered with damp cloth.

4. When the time has passed, sprinkle some white flour to the surface so it’s easier to roll the dough. Use a wooden or marble rolling pin to do the process until you have shaped a nice rectangle!

5. With room tempered dairy free butter, spread it with a spoon equally across the surface. After that add your filling and do same procedure.

6. Fold the dough into 3 parts, one side meets the middle, while the other side does same and at last fold it over for the third time into one piece.

7. Cut the dough into 12 to 13 equally sized smaller rectangles. Then form them into knots tying them together. Let them rest for 45 minutes covered in cling film for them to rise one last time.

8. Bake them until golden brown and soft in the middle on 180 degrees fan oven for about 20 minutes!

Enjoy everybody and comment how it went or if you have any questions/doubts on how to make them.

With love & care, Melanie x

Vegan, dairyfree & refined sugarfree.. Instead with coconut sugar!
sweet, Well Being

Pumpkin mellow yellow oat bars

Let’s get into some snack bar goodness. Aaand feel the autumn vibes by the aroma and flavors it gives with credit from a beautiful superfood mix by yoursuperfoods. These are gluten free, dairy free and refined sugar free, only doing you good! I often recognize when the hunger hits and you want to find a healthy snack around the corner, that it’s not easy to stay strong and you give in when all you can find is a sugary bar or you decide to starve yourself until you get home. No option is recommended.. That is why I’ve got you covered with these healthy snacks on the go when feeling hungry! Make them ahead and have one ready in a box in your bag when the need for a bar is there.

Say goodbye to unhealthy and sugary snacks, and say hello to healthy homemade fall inspired bars:)

Ingredients

  • 1,5 cup gluten free oats
  • 1 cup almond flour (or any other kind if you don’t have it)
  • 1 cup dairy free milk (I used oat milk)
  • 1,5 cup pumpkin purée *
  • 3 tbs maple syrup or honey
  • 1/4 cup melted coconut oil
  • 1 egg (if vegan make flax meal egg)
  • 2 tbs chia seeds
  • 1 tsp mellow yellow superfood mix
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Instructions

  1. *How to make pumpkin purée. Peel off the skin from the pumpkin and cut it into squares. Put the oven on 220 degrees and bake them on a baking tray for about 30-40 minutes. Cool them on a board before having it in a food processor. Blend well so it’s smooth without lumps! Tip for pumpkin purée left over is to have it as soup or baked oatmeal and pumpkin pie as examples.
  2. Add milk, pumpkin purée, maple syrup/honey, melted coconut oil and egg to a bowl and then whisk to combine.
  3. Add the rest; oats, almond flour, chia seeds, yoursuper yellow mellow mix, baking powder, baking soda and salt, then stir to combine.
  4. Pour batter into prepared baking pan.
  5. Bake for 35 to 40 minutes in the oven for 180 degrees.
  6. Cool them before slicing into bars and then store in the refrigerator.

The bars are gooey and tasting even better the day after, so have the patience to wait if you can! A tip is to make them the evening before and leave the bars in the fridge overnight.

To get yoursuperfoods mix to make these pumpkin mellow yellow oat bars, use my code MELANIESTOKKE for a 15% off!

Hope these healthy bars will set an end to your hunger strikes and keep you fueled throughout the day.

With love & care, Melanie x

Breakfast, Well Being

Porridge & chia pudding blend – best of both worlds

So lately I have had a thing for mixing my porridge with chia pudding, and the mix is the best of both worlds! Why, have either one of them when you can have both in one? Therefore I decided this is the way to rock your breakfast. It’s time saving, easy to make and tastes delicious. I don’t need to write more to convince you right?

Ingredients:

  • Oats
  • Oat milk (dairy free, I have noticed that oat milk makes the magic of creaminess!)
  • Coconut milk (make sure to find one without additives and preservatives)
  • Chia seeds
  • Almonds, berries and cacao nibs as toppings

Instructions:

  1. First make your chia pudding. You will need to make this the day before, as it becomes chia pudding over night! In a glass, add 2 generous tbs of chia seeds and after pour in 200 ml of coconut milk. Then mix together with a spoon and leave it in the fridge.
  2. Then when the morning has arrived and breakfast is up, boil together 1,5 dl oats with 2 dl oat milk in a pot on medium heat. Make sure to stir occasionally so that you achieve the creaminess! This is key for your oat milk to work its magic! Why it’s on medium heat is for the oats to be well cooked. After 5-10 minutes it should be done, and what I love is that it’s the method is quick, the porridge is not so hot that it will burn at your tongue and you need to wait patiently for it to cool down hehe.
  3. All you need to do left is, have the porridge in a bowl, blend in the chia pudding you’ve made by overnight, and add your favorite toppings like almonds, berries, cacao nibs and honey like I did here on the picture above.
  4. Enjoy your breakfast with the best of both worlds!

This breakfast bowl is gluten free (make sure the oats are gluten free certified), vegan (except the honey, you can have maple sirup if you are vegan), it is dairy free for those who can’t tolerate milk, it got plenty of fiber ensuring you a stable blood sugar level from the oats, got healthy fats from coconut milk and almonds, and has proteins from chia seeds. But let us not forget the wonders of the berries and cacao nibs giving you an energy boost. Now that is what I call a breakfast glory bowl!

To make time to enjoy your breakfast, means that you nourish yourself and your well being in mind, body and spirit. I therefore congratulate you for making this effort to take action on taking care of yourself. I hope this breakfast bowl inspiration makes a difference on your life.

With love & care, Melanie x