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!
Breakfast

Christmas smoothie bowl edition

Gingerbread inspired

Can’t believe it’s soon Christmas! So I’m warming up with some Christmas flavors and making a Christmas smoothie bowl edition in honor of this beautiful, magical and wonderful festive holiday. The season is truly something special, it’s a time which reminds us to be grateful, to be kind, to give and appreciate the present of family and loved ones.

Ingredients

• 1-2 frozen banana

• 1 handful cubes of ice

• 1 tsp cinnamon

• 1/4 tsp cardamom

• 1/4 tsp vanilla powder

• 1/4 tsp nutmeg

• 1 tbs lecithin powder ~ https://www.super-nature.no/lecitin

• 1 tbs nut butter like cashew or almond

• 50/100 ml Almond/oat/coconut milk (see how much you need depending on your blender and consistency)

The spices I used from https://www.helios.no/produkter/krydder/ which are natural and organic!

Instructions

Blend all ingredients in a smoothie blender until smooth.

Tip and facts to be aware of

The lecithin powder helps to make it creamy so I would definitely invest in buying that product. Also the spices from Helios are with no additives. Did you know that there is two kinds of cinnamon? There is cassia cinnamon, which is the type of cinnamon we find in most store shelves and then the other one is named Ceylon cinnamon. Be aware that there is more coumarin than in Ceylon cinnamon. Coumarin gives taste, but it is also a toxin that in large quantities can damage the liver. Therefore I would recommend to use Ceylon cinnamon as it contains much less coumarin than Cassia.

Add toppings like granola & gingerbread cookies to decorate your smoothie bowl.

I hope you feel some Christmas spirit by making yourself this smoothie bowl and may all your wishes come true.

Merry Christmas & have a happy holiday ahead.

With love & care, Melanie x

sweet

No bake matcha bars

The perfect healthy snack

Wondering what to eat for a quick snack when feeling hungry? The answer is no bake matcha bars! These are healthy, vegan, gluten-free and refined sugar free. And they got a superfood ingredient… Matcha! I’ve used “power matcha” superfood mix from https://yoursuper.eu and it’s definitely a favorite of mine. Use my code MELANIESTOKKE for 15% off. What are you waiting for? Buy the superfood mix with my discount code and treat yourself with these healthy snack bars!

The process of making the matcha bars is super easy. There is no baking time in the oven on them and they are made with few ingredients. So here’s a shout-out for those at you at home who claim they cannot bake… This is truly your time to shine at the kitchen!

Ingredients

• 1,5 tsp power matcha

• 12 pitted medjool dates

• 2 dl oats

• 0,5 dl shredded coconut

• 3 dl cashews

• 2 tbs coconut oil

• 1 tsp lemon juice

• A pinch of salt and a touch of cinnamon

Instructions

1. Put all of the ingredients in a food processor until you’ve achieved a sticky dough

2. Line a baking pan or a form with parchment paper. Press down evenly the dough.

3. Refrigerate before cutting the bars and add toppings like cacao nibs and coconut chips.

Add all ingredients in a food processor
Pulse until you’ve achieved a sticky dough
No bake matcha bars refrigerated topped with cacao nibs and coconut chips!
The mixture makes 10 bars.

Enjoy!

With love & care, Melanie x

sweet

Best healthy cookies!

Will do you no harm, only good!

It’s weekend and it’s time for a sweet treat! And these healthy cookies are the answer!

This recipe I found from @thebigmansworld being the best healthy cookies searched on Pinterest.

Was that right? BIG YES!

Recipe:

• 2 cups blanched almond flour

• 1/4 cup corn starch

• 1 tsp baking powder

• 6 tbs maple syrup

• 2 tbs coconut oil

• 1/4 cup almond milk

• 1/2 cup dark chocolate chips

Instructions:

1. Preheat oven to 175 degrees.

2. In a bowl mix your dry ingredients.

3. In a saucepan, combine your maple syrup and coconut oil and heat until melted.

4. Add the syrup/coconut mixture to your bowl along with almond milk to mix well with your dry ingredients. Fold in the dark chocolate chips but be careful not over mixing it.

5. Form balls with the cookie batter on a line of parchment paper. Press them down so they become a cookie;)

6. Bake for 12 minutes and let them rest so that they keep their shape!

Enjoy these ones without guilt, I mean it, you will seriously enjoy them so so much.

They are:

• Vegan

• Gluten-free

• Refined sugar free

Credit to https://thebigmansworld.com/healthy-chocolate-chip-cookies/ as I found the recipe from this website.

With love & care, Melanie x

sweet

Yellow Mellow energy balls

Such a good treat with delicious spices of autumn feels

Ingredients

• 80 soaked and pitted dates or I’d guess around 0,5 kilo/500g

• 4 dl walnuts

• 3-5 dl gluten-free oats depending on the chewiness & stickiness you like

• 2 tbs “yoursuper mellow yellow”

• 2 tsp cinnamon

• 5 generous tbs peanut butter

Instructions

Firstly soak your pitted dates in warm water until soft, then simply put all the ingredients in a food processor.

When you’ve achieved a smooth consistency, then shape the dough into balls and cover them with shredded coconut.

Voila and they are ready for you to eat them!

Leave them in the fridge to store them:)

The process of making them step by step

Soaked pitted dates and walnuts
Gluten-free oats, peanut butter and mellow yellow powder plus cinnamon
The desired smooth consistency
Shape the dough into balls and cover them with shredded coconut
The end result!

Hope you enjoy these as mush as I do! They have a lovely spice to it, is anti inflammatory and gives you an energy boost. The perfect treat or snack when hungry or craving sweet. These mellow yellow energy balls are gluten-free, dairy free, vegan and refined sugar free!

To get your “mellow yellow” superfood mix, visit https://yoursuper.com or https://yoursuper.eu and use my code MELANIESTOKKE to get 15% off!

With love & care, Melanie x

sweet

Summer edition waffle

With fruity goodness on top!

I absolutely love waffles, I mean who doesn’t? So I wanted to make them healthier and with fruity toppings giving you that summer feel! This recipe is with eggs, no sugar, without dairy and made with less gluten. These waffles I actually made in June but forgot to post them. However, I’m not too late as we get to enjoy summer a bit more and these waffles goes with it. Be prepared for another waffle recipe too as I want to make them next time without eggs being vegan friendly:)

Ingredients

• 100g oats

• 150g buckwheat flour

• 125g whole-wheat flour

• 4,5 dl almond milk or any other kind of plant based milk

• 50g coconut oil

• 1 tsp baking powder

• 1 tsp cinnamon

• 3 eggs

Instructions

1. Whip the eggs first.

2. Then add all the flour, oatmeal, baking powder and almond milk to a smooth mixture.

3. Finally add melted coconut oil and buckwheat flour.

4. Let the batter swell for 30 minutes.

5. Pour a scoop into the waffle maker and they are finished when having a golden light brown color!

6. Enjoy your healthy summer edition waffle and add whatever toppings you love. My favorites are homemade raspberry jam (in a heated pot add frozen raspberries till they are cooked done, if you want it sweeter add some honey or maple syrup), nectarine, slices of banana and apple, dark chocolate chips, coconut flakes etc. Oh and don’t forget to drizzle some peanut butter and honey/maple syrup. Go all out, rooting for you to do that, I promise it will put a smile on your face.

With love & care, Melanie

Dessert

Banana muffins

They’re vegan and refined sugar free!

Are you wondering sometimes if you can bake or make something healthy and still tasting good? Well, I’ve got you covered! These banana muffins taste heaven and amazingly it’s without any sweetener or white sugar! Thanks to ripe bananas (they’ve gotten cute brown dots on them) they are naturally sweet and gives these muffins flavor. So don’t throw away those bananas, use them for baking! It will leave you satisfy and guilt free, do I need to say more? I guess not, so I’ll just go straight to how you can make these beauties yourself too!

Ingredients

• 2 ripe bananas

• 3 tbs peanut butter

• 2 vegan eggs

• 2 dl oat milk or any kind of plant based milk (almond works well)

• 3 dl whole wheat flour (you can use gluten-free flour if you like instead)

• 2 tsp cinnamon

• 2 tsp baking powder

• 1 banana for decoration

Makes about 12 muffins

Instructions

• Mash the 2 ripen bananas, then add the peanut butter and mix well together.

• Then add in your 2 vegan eggs. You’ll need 2 tbs of flax meal which is crushed flax seeds. Mix it with 4-6 tbs of water and leave it to rest until it has soaked up the water and is like jelly so that it’s similar to the consistency of an egg.

• When you have mixed those ingredients together in a bowl, add all the other ingredients and stir well to you have achieved a smooth and even batter.

• Pour the batter in your muffin tins and bake on 220 degrees for 10 minutes and then lower down the degrees to 180, baking them for 9-12 minutes before they are done!

• Tip: grease the muffin tins with coconut oil so it won’t stick and leave them to rest for about 5-10 minutes before eating them.

Enjoy!

Vegan

Refined sugar free

Dairy free

With love & care, Melanie x

sweet

Energy balls

They’re so good…

These treats are perfect as snack or when you’re having a sweet tooth! Healthy and tasty, they’re so good. You just need some dates, nut butter, coconut oil, buckwheat flakes and for flavor cacao and coffee powder! Put that in a food processor, roll them in chopped almonds and shredded coconut and keep them refrigerated.

Enjoy!

With love and care, Melanie x

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.

Recipes, sweet

Carrot cake muffins

With dark chocolate chips, raisins and walnuts added!

This is a healthy version which is vegan, gluten-free and refined sugar free! The recipe is simple and will make you want more than one. That I can assure you, it’s almost impossible to stay away from them when you have 12 of those made.

It’s great consistency to be gluten-free so there’s no exception making them!

 

The recipe for my healthy carrot cake muffins:

250 ml buckwheat flour

250 ml oat flour

2 teaspoon baking powder

1 1/5 teaspoon cinnamon

1/5 teaspoon cardamom

2 tablespoons melted coconut oil

2 tablespoons flax meal together with 6 tbsp water

2 tbsp Greek yoghurt

250 ml oat milk

3 shredded carrots

4 tbsp honey

Add a handful of raisins, chopped walnuts, dark chocolate minimum 70% each.

 

Directions

1. Mix all the dry ingredients together.

2. Make the vegan substitute egg by mixing the grounded flax seeds with water combined and let it soak for about 5 minutes.

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

4. If the batter is too thick and dry, add a one more tsp of melted coconut oil and some oat milk to smoothen it up.

5. Then add in the shredded carrots to the batter, together with the chopped walnuts and dark chocolate, finishing off with the raisins in the end.

6. Distribute the batter in muffins tins, put the oven on 220 degrees Celsius and let the muffins bake first for 8 minutes which will make them rise. After put it down to 180 degrees Celsius and the muffins should be ready by 12 minutes!

7. The batter makes for 12 muffins, first let them cool down before you eat them and enjoy!

If you want to make them fancy, add frosting and some other toppings!

Easter is already here, so I wanted to get a feel of it by adding some cute, little Easter eggs on top of the cup cakes. A sweet cheese cream frosting will also do!