Sprouted Fig (The Smoothie Lover)
April 11, 2016
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Super simple and very delicious salad of cauliflower rice and roasted almonds.

Simple og let lækker salat med blomkåls”ris”, ristede mandler og avocado. 

Super simple and very delicious salad of cauliflower rice and roasted almonds.

Once again I find myself apologizing for the absence here on the blog and on Instagram lately. And once again I have to repeat: It’s so good to be back.

The last 4 weeks have been crazy, hectic, amazing, stressful and wonderful. As the two previous years I’ve been in a musical at the theatre in my city together with a bunch of lovely people my age – and once again it has been the most amazing adventure in the world. I dare say the best yet. The team was beyond amazing – and I miss it more than anything in the world.

This weekend I turned 20 (whoah, I feel old… I am no longer a teenager?!) and I had the honour of celebrating it with just mentioned amazing human beings. Best birthday ever.

Endnu en gang må jeg tag emig selv i at undskylde for det ekstreme fravær for bloggen og Instragram. Og endnu en gang må jeg gentage mig selv: Det er – af hjertet – godt at være tilbage.

De sidste fire uger har været fantastiske, pressede, utrolige, glade, hektiske og eventyrlige . Som de to sidste år ha rjeg været med i en musical, vi spiller hvert år i teatret i min by sammen med den skønneste flok mennesker på min alder – og endnu en gang har det været det vildeste og gladeste eventyr. Holdet var fantastisk – jeg tør endda måske sige det bedste.

Denne weekend blev jeg så pludselig 20 (og Gud, jeg føle rmig gammel… Ikke længere teenager?!) og jeg havde æren af at fejre det med netop nævnte utrolige mennesker. Bedste fødselsdag!

Super simple and very delicious salad of cauliflower rice and roasted almonds.

Actually I’ve not only unplugged from cyber space. I’ve also spent way less time in the kitchen than usual, which has been extremely weird for me. I do however have a recipe or two ready for the blog – this amazing and incredibly easy cauliflower salad and two kinds of pizza, which I can’t wait to share.

Det crazy ved denne bloggerpause er, at jeg ikke kun har unplugged fra cyberspace. Jeg har også været meget mindre i køkkenet end jeg plejer, hvilket er meget underligt for mig. Meeeen, der er alligevel en enkelt eller to opskrifter på vej – denne skønne, nemme blomkålssalat og mine to nye yndslingspizzaer, som jeg glæder mig til at dele!

Super simple and very delicious salad of cauliflower rice and roasted almonds.Super simple and very delicious salad of cauliflower rice and roasted almonds.

It’s good to be back! Enjoy the salad lovelies.

Det er rart at være tilbage! Nyd salaten skønne I.

 

Cauliflower Salad with Roasted Almonds, Avocado and Thyme

Prep Time: 10 minutes

Yield: 4 servings

Super simple and very delicious salad of cauliflower rice and roasted almonds.

Ingredients

  • ½ cup (120mL) whole almonds
  • 1 small head (400 g.) cauliflower
  • 1 sprig fresh thyme, chopped finely
  • 3 tbsp. olive oil
  • 1 tsp. white wine vinegar
  • 1 tsp. honey
  • ½ tsp. coarse sea salt
  • Dash of pepper
  • 2 avocados
  • 1 small chunk parmesan (can be omitted)

Instructions

  1. Heat up a dry pan on the stove and roast the almonds on over high heat it until they are golden brown and give off a slightly roasted smell.
  2. Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles rice. Transer to a bowl.
  3. Chop the roasted almonds slightly in the food processor (no need to clean in between) and mix them into the cauliflower together with the finely chopped thyme.
  4. Mix olive oil, white wine vinegar and honey to a simple dressing and pour over the salad. Add in salt and pepper and stir very well.
  5. Just before serving add in avocado and top with parmesan flakes.
http://sproutedfig.com/cauliflower-salad-with-roasted-almonds-avocado-and-thyme/

March 17, 2016

Soft, vegan spelt chocolate buns

Veganske chokoladeboller

Soft, vegan spelt chocolate buns

The most popular bakery in Copenhagen and the cities around it is Lagkagehuset (“Layer Cake House”). And that is no mystery. They make and sell the most amazing rustic sour dough loaves, the most gorgeous cakes, delicious tarts, their very own and sooo delicious croissants and cinnamon buns and the best ever chocolate buns. My dad always bring some home from the bakery in the airport when he comes home from work in Stockholm and Oslo and no matter how hard I try I just can’t keep my hands off them.

Lad os lige snakke om Lagkagehuset et øjeblik. Jeg synes det er så sjovt, hvordan et bageri på få år er blevet stort set alle københavneres yndlingsbageri. Eller næsten i hvert fald. Det er lidt blevet Københavns ikon-bageri. Og det forstår jeg faktisk godt. Rustikke surdejsbrød, smukke kager, lækre, rustikke tærter, rustikke croissanter. Rustik med rustik på. Ret nordisk – og ekstremt lækkert.

Min far køber altid deres chokoladeboller med hjem fra lufthavnen, når han har været på arbejde i Stockholm eller Oslo, og dem kan jeg simpelthen ikke holde fingrene fra. Så gode!

Soft, vegan spelt chocolate buns Soft, vegan spelt chocolate bunsSoft, vegan spelt chocolate buns

Btw – have you ever tried being a tourist in your own city? I had a day off a week ago, so I packed my camera and took my bike into the city and spend a day exploring and shopping on my own (and biked past multiple Lagkagehuset bakeries). It’s so wonderful – you get to see your own city in another way. The pictures in this post are from that trip.

For resten – har du nogensinde leget turist i din egen by? Det er virkelig fantastisk. I fredags havde jeg fri, og besluttede mig for at tage cyklen med i toget og kameraet over armen og cyklede rundt i smukke København, der er skøn og farverig selv på en gråvejrsdag (og cyklede forbi utallige Lagkagehuse). Derfor billederne i denne post.

Soft, vegan spelt chocolate buns Soft, vegan spelt chocolate bunsSoft, vegan spelt chocolate buns

Back to the buns… I had to make some healthier ones. Vegan, made with spelt, no butter and no refined sugar. Since I haven’t had the time for making the dish I talked about in a previous post again, decided to share this recipe. Perfect Easter treat!

Tilbage til chokobollerne. Endnu en ting, jeg bare måtte lave sundere. De blev veganske, frie for smør og raffineret sukker og lavet med 100% speltmel. Og siden jeg ikke har haft tid til at lave den ret, jeg snakkede om i sidste post, besluttede jeg mig for at dele denne i stedet. God påske snack.

Chocolate Buns

Prep Time: 15 minutes

Cook Time: 90 minutes

Vegan spelt chocolate buns

Ingredients

  • 1 cup almond milk
  • 50 g. fresh yeast OR 1 package dry yeast
  • ½ cup applesauce
  • ½ tsp. salt
  • 2 tbsp. agave (or honey)
  • ½ tsp. ground cardamom
  • 100 g. dark chocolate
  • 1 tbsp. coconut oil
  • 4 ½ cup spelt flour

Instructions

  1. In a small pot gently heat the almond milk until it is as warm as your little finger.
  2. Transfer to a mixing bowl and mix in yeast, applesauce, salt agave and cardamom.
  3. Chop the chocolate and add it to the batter.
  4. Knead in the flour until the dough is soft and smooth. Then knead in the coconut oil.
  5. Let rise for 30-60 minutes.
  6. Make 10 buns and place them on a baking sheet with baking paper. Let rise for 30 minutes. Heat the oven to 200°C / 390° F and bake the buns for 12-15 minutes (until they are golden at the bottom). Let cool and enjoy right away (or freeze them in plastic bags for a yummy treat).
http://sproutedfig.com/chocolate-buns/

 

Soft, vegan spelt chocolate buns

March 3, 2016

Vegan thin oat crisps. Gluten free and refined sugar free.

Veganske havregrynskager uden gluten og hvid sukker.

Vegan thin oat crisps. Gluten free and refined sugar free.

Okay so I whole-heartedly intended to post a savoury recipe next. 1) Because it’s been ages and I actually cook mostly savoury food AND 2) Because I made the most epic vegan herbed “ricotta” filled shells with tomato sauce the other day, but well, the sun decided to set before I even had a chance to snap a photo and after a night in the fridge it looks terrible (but tastes nice).

Okay jeg havde enhver intention om at poste en ny mad-mad (salt ikke sød) opskrift, denne gang fordi 1) det er sådan ca 100 år siden OG 2) jeg lavede de her fantastiske (beskeden much) veganske ”ricotta”-fyldte pastaer med friske krydderurter og tomatsauce forleden, men den dejlige sol besluttede sig for at gå i seng tidligt igen, og dagen efter var mine søde små pastaer meget grimme (men stadig lækre).

Vegan thin oat crisps. Gluten free and refined sugar free.

This is one of those recipes… I’ve recreated it a thousand times because I wanted to make some oat crisps, that melted out into thin cookies in the oven. I’ve tried and tried (and eaten a whole lot of über delicious cookies… Not complaining), but they just wont spread. Then I thought: “Screw it, these cookies are heavenly delicious (even better than the butter-loaded ones) and honestly, it isn’t that hard to press them flat before baking.”

And with all this baking, testing and adjusting, I can honestly say, that these are the best.

Enjoy!

Så havregrynskager, it is. Det her er en af de der opskrifter… En rigtig drillepind, som jeg lige har skullet finde frem til, hvordan, jeg styrede. Min store drøm var, at de ville smelte ud på pladen til tynde sprøde flager som ”rigtige” havregrynskager. Men det vil de ikke. Stædige små… Efter så mange forsøg (og rigtig mange lækre kager) tænkte jeg, at smagen måtte være det vigtigste – så svært er det heller ikke lige at trykke de små fiduser flade før man bager dem (: Og lækre – DET er de!

Velbekomme!

Oat Chrisps

Prep Time: 10 minutes

Cook Time: 8 minutes

Yield: 10 cookies

Vegan thin oat crisps. Gluten free and refined sugar free.

Ingredients

  • 1 cup rolled oats (use certified gluten free if intolerant)
  • 2 tbsp. coconut sugar
  • 2 tbsp. buckwheat-or rice flour
  • Beans from one vanilla pod (or 1 tsp. vanilla extract or ½ tsp vanilla powder)
  • 4 tbsp coconut oil
  • 2 tbsp. maple syrup

Instructions

  1. Preheat oven to 200°C / 390°F.
  2. In a bowl, mix together oats, coconut sugar, rice flour and vanilla. Stir well.
  3. Add in coconut oil and maple syrup and mix until there no oil lumps left. It’s easier to use your hands than a spoon.
  4. Place 9-10 tbsp.-sized dollops of dough on a baking sheet and press them very flat using your hands or the back of a spoon.
  5. Bake for 8 minutes (or until golden brown on the edges) and let the cookies cool on a baking rack. Store in an airtight container.
http://sproutedfig.com/oat-chrisps/

February 20, 2016

Hjemmelavede, veganske, sunde snøfler.

Healthy, vegan Danish rum cakes.

Snøfler. Healthy, vegan, Danish spiced rum cookie dough cakes.

Haha, I had so much trouble naming these classic Danish cookies (too many Danish things lately, btw?), because “snøffel” is just cute gibberish. The choice fell on “Snuffles”, because it sounds like the same AND makes me think of Harry Potter (or rather Padfoot), which makes me happy (proud member of the Harry Potter fandom).

Anyway, snuffles are one of those things I hate to admit that I love. Small, finger sized, sticky, rum flavoured cookie dough cake-like things. Pre-packaged. I am pretty sure they were invented by accident. A lot of leftovers in a blender and BAM, cakes. Or so it sounds from the ingredient list. Unfortunately. 8 e-numbers (nasty substances permitted for additives in food in Europe – yuck!) in one cake. And “fruit filling” and “vegetable grease” – what are those even? And “whey powder” – just the word gives me the creeps.

Something had to be done. I had to make a healthy snuffle.

Jeg plejer halvstolt at sige, at jeg ikke kan fordrage færdiglavede, plastikpakkede kager. Men det er lyv, for hvor meget jeg end er i mod det, så smager snøfler altså bare godt. Sådan VIRKELIG godt. Heldigvis deler jeg deler jeg denne kærlighed til de små, lækre, klistrede romkager med min mor.

Jeg er ret sikker på, snøfler blev opfundet ved et uheld. En masse klistrede rester i en blender og, vupti! Så var den lækreste kage opfundet. Eller, sådan lyder det i hvert fald på ingredienslisten. Desværre. 8 e-numre. I en kage. Og ”frugtfyldning” og ”vegetabilsk fedtstof”. Jeg mener, hvad er det overhovedet? Og ”vallepulver”. Bare ordet ”valle” lyder klamt. Noget måtte gøres. En sund snøffel måtte laves.

Snøfler. Healthy, vegan, Danish spiced rum cookie dough cakes. Snøfler. Healthy, vegan, Danish spiced rum cookie dough cakes.

These were actually quite easy to make. I simply skipped every other ingredient (hey e-numbers) and changed the rest to something better. Voila! And they are approved by one of the many amazing Annas in my life. Thanks little taste tester!

Det var faktisk super nemt at lave de her. Jeg kiggede bare på ingredienslisten på pakken med snøfler, skippede hver anden ingrediens (hrhrm, e-numre) og udskiftede resten med sundere sager. Bum. Så var der snøfler. Og så er de endda mega approved af en af de mange søde Anna’er i mit liv.

Snøfler. Healthy, vegan, Danish spiced rum cookie dough cakes. Snøfler. Healthy, vegan, Danish spiced rum cookie dough cakes.

Snøfler // Snuffles – Healthy Rum Cakes

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 25 cakes

Healthy, vegan, Danish spiced rum cookie dough cakes.

Ingredients

  • ½ cup applesauce
  • ½ cup pitted dates
  • ½ cup coconut sugar
  • 1 ½ tsp. rum extract
  • ½ tsp. almond extract (optional)
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ¾ cup to 1 cup spelt flour or buckwheat flour (see instructions)
  • 100 g. dark chocolate (I used 85%) for coating

Instructions

  1. Place the applesauce and dates in a food processor and blend until completely smooth. Add in rum extract, almond extract, cinnamon and cloves and blend to combine. Finally add in the flour. Start by blending in the ¾ cup. Add the last ¼ cup if needed – they dough should be quite wet like cookie dough, but not liquid.
  2. Transfer the dough to a piping bag and cut a hole the as broad as your thumb. Pipe out long cookies the size of your thumb on a sheet of baking paper on a cutting board (or other flat surface). Freeze for minimum half an hour.
  3. Melt the chocolate. Take out the cookies and dip them one at a time. Transfer back into the refrigerator until the chocolate has hardened.
  4. Store in an airtight container in the fridge for up to a week.
http://sproutedfig.com/snofler-snuffles-healthy-rum-cakes/

February 3, 2016

Veganske fastelavnsboller uden raffineret sukker og mel. 

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

This coming Sunday is Shrovetide – a weird holiday which we celebrate here in Denmark. Originally, many years back, it marked the day of the beginning of the 40 days long fast until Easter, but today it’s just a holiday for children. The second most important tradition, this holiday, is the game “knock the cat off the barrow”. A game where a painted wooden barrow full of candy, confetti and a paper cat hangs in a rope and you take turns beating it with a bat to knock it down. Rather like a piñata. Weird.

Det er allerede fastelavn den her weekend og for en gang skyld glæder jeg mig – jeg skal nemlig fejre fastelavn i år, ja jeg skal så. På fritidshjemmet til den skole, jeg arbejder på. Jeg har slet ikke fejret fastelavn siden jeg selv i fritidshjem, så det bliver så hyggeligt.

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard. Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

The most important tradition however is Shrovetide buns. Soft buns filled with custard. I love them so much. The homemade ones that is. Especially my grandmothers. But I thought it was time for some healthier, vegan ones. And here they are – whole wheat, vegan, low fat and low in sugar (and completely free from refined), but still heavenly soft and sweet.

Perfect for this coming Shrovetide Sunday.

Det vigtigste ved fastelavn er fastelavnsboller. Punktum. Jeg har altid elsket de bløde boller med cremefyld inden i. Ikke noget med flødeskum eller bagerens dårlige øje her, nej tak. Nej, gode hjemmelavede, knapt så søde fastelavnsboller – allerhelst mormors – er og bliver de bedste. I år havde jeg dog lyst til at prøve med en lidt sundere variant, gene veganske. Det blev til de her skønne boller lavet med speltmel, helt uden smør og mælk og med et minimum af sukker (og helt uden det raffinerede). Det lyder som noget værre helse-halløj, men jeg lover, de er så lækre – bløde og søde og med gemt vaniljecreme indeni.

Perfekt til fastelavn på søndag.

Vegan Shrovetide Buns

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 20 buns

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

Ingredients

    Buns
  • 1 tbsp. psyllium husks
  • ¼ cup water
  • 1 cup lukewarm water (or almond milk for a richer taste)
  • 25 g. fresh yeast OR
  • 2 tbsp. agave or maple syrup (or honey, if you eat that)
  • ½ tsp. salt
  • 1 ½ cup spelt flour
  • ¼ cup coconut oil, softened
  • 1 ½ cup white flour (you can sub spelt)
  • Custard
  • 1 cup almond milk
  • 2 tbsp. starch (corn or potato)
  • ½ tsp. vanilla powder or extract
  • 2 tbsp. agae syrup
  • Glace
  • 1 tbsp. coconut sugar
  • 1 tbsp. cocoa powder
  • 3-4 tsp. boiling water

Instructions

  1. Start by making the dough: place the psyllium husks in the ¼ cup cold water and leave it for 5 minutes. Dissolve the yeast in the warm water. Mix in salt, agave/maple/honey and the psyllium husks and knead in the first 1 ½ cup of the dough. Now knead in the soft coconut oil before adding the rest of the flour. Leave to rise for half an hour.
  2. While the dough rises make the custard: Mix everything in a small saucepan and stir until the starch is completely dissolved in the milk. Heat up while stirring constantly. When it boils whish vigorously and boil for 5 minutes, until it thickens. Pour out on a plate and cool down in the fridge or in the freezer.
  3. Roll the dough out into a big square on a floured surface. cut 20 (4X5) squares out of it and place a dollop of custard on each square. Now fold the buns by picking up the corners of the square and pinch them together. Pinch the sides together too. Place the bun with the corners down on a baking sheet with baking paper.
  4. Leave the buns to rise for another half hour, while the oven heats to 200°C / 390°F. Bake for 15-20 minutes (until golden brown and brown on the bottom) in the middle of the oven. Leave to cool slightly before adding on glace.
  5. Make the glace by mixing everything together very well. Add a bit of water at a time to make sure it doesn’t get too wet. Spread out on the buns and enjoy!

Notes

The buns freeze very well.

http://sproutedfig.com/vegan-shrovetide-buns/

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

January 23, 2016

Whole wheat, vegan, soy free sausage rolls

Veganske fuldkorns pølsehorn uden soya.

Whole wheat, vegan, soy free sausage rolls

Before I went vegetarian I used to joke that the one and only reason I wasn’t a vegetarian was… sausage rolls. People close to me often found that funny since I am quite a gourmet, and let’s be honest… There isn’t much gourmet to sausage rolls.

My lovely friend Karen and I have our very own signature sausage rolls, which we make all the time. The best on earth. Seriously. Do you know the completely white, fluffy dough around the sausage? Yeah, that’s a BIG misunderstanding. Or so we thought. So we decided to make the dough with nothing but whole wheat, whole rye and kernels, resulting in the heaviest, darkest sausage rolls on earth. We’ve made them a million times since.

Oh, and of course we used twice as much dough for each roll, because bread is good, that’s why.

Jeg plejede at joke med, at den eneste grund til, jeg ikke var vegetar, var pølsehorn. Jep, pølsehorn. Jeg havde et par venner, der syntes det var en smule morsomt, siden jeg er lidt af en gourmet, og ærligt talt… Der er ikke meget gourmet over pølsehorn.

Min skønne veninde Karen og jeg har vores helt egen signatur pølsehorn, som i al beskedenhed er verdens bedste. Ingen diskussion. Kender du det der bløde, hvide brød omkring pølserne på de fleste pølsehorn? Det er verdens største misforståelse. Så vi besluttede os for at lave vores helt egne pølsehorn med intet anden end spelt- og fulkornsmel og kerner. Resultatet var de tungeste, mørkeste og bedste pølsehorn nogensinde.

Nårh ja, og så skal der da dobbelt så meget dej på, som på normale pølsehorn. Det er jo det bedste, er det ikke?

Whole wheat, vegan, soy free sausage rolls

Needles to say, I had my doubts about going vegetarian.

Yes, solely because of our signature sausage rolls.

At first I thought of just cheating and buy some vegan sausages in the supermarket, but I didn’t really like the idea of not knowing what’s in them. And it’s way funnier to make your own sausages.

Så jeg havde mine tanker, da jeg besluttede mig for at blive vegetar.

Jep, udelukkende pga. pølsehorn.

Først tænkte jeg, at jeg jo bare kunne snyde og købe nogen veganske pølser i supermarkedet, men jeg var ikke så vild med ideen om, ikke at vide, hvad der var i dem (og så er de dyre…). Og det er meget sjovere at lave dem selv.

Whole wheat, vegan, soy free sausage rolls

My biggest fear about homemade, vegan sausage rolls was that the sausage would stick to the dough. Or worse, melt out into it. But there was no need to worry. These sausages taste amazing AND you can eat your sausage roll by picking off the dough and then eat the sausage. (Guilty).

Enjoy!

Min største frygt, da jeg kreerede disse pølser var, at de ville hænge fast i dejen. Eller endnu værre, smelte ud i den. For pølsehorn skal spises ved at pille brødet af og lidt af gangen spise pølsen. Haha, guilty. Men der var ingen grund til bekymring. Pølserne opfører sig (næsten) som almindelige pølser.

Velbekomme!

Vegan Sausage Rolls

Prep Time: 25 minutes

Cook Time: 20 minutes

Whole wheat, vegan, soy free sausage rolls.

Ingredients

    Sausages:
  • 1 can (1 ½ cup) cooked chickpeas
  • ½ cup oldfashioned oats
  • 1 tsp. mustard
  • ½ tsp. smoked paprika *
  • ½ tsp. smoked salt *
  • ½ tsp. thyme or oregano
  • 2 tbsp. olive oil
  • A dash pepper
  • Neutral coconut oil for frying
  • Dough:
  • 2 cups lukewarm water
  • 30 g. fresh yeast OR 1 ½ tsp. active dry yeast
  • ½ tbsp. salt
  • ½ cup kernels of choice (eventually soaked)
  • ½ cup old-fashioned oats
  • 2 cups wholemeal rye flour
  • 2 ½ - 3 ½ cups spelt flour (the amount needed varies depending on which brand you use)

Instructions

  1. Start by making the sausages: In a food processor, blend all the ingredients together until completely smooth. Shape approx. 10 sausages, the length of a palm, out of the dough. Heat up 1 tbsp. taste neutral coconut oil in a pan and fry the sausages over low - approx. 5 minutes on all FOUR sites.
  2. While the sausages fries, make the dough: Dissolve the yeast in the water and stir in salt, kernels and oats. Mix in the rye flour. Lastly, knead in the spelt flour until the dough until the flour is fully incorporated and the dough is soft and smooth and doesn’t stick to the bowl.
  3. Divide the dough into 10 pieces. Take one piece and press it flat against the table or your palm. Put one sausage on the pancake and gently close the roll. Place the rolls on a baking sheet with parchment paper and leave them to rise for 20 minutes.
  4. Heat the oven to 200°C / 390°F. Bake the rolls for approx. 20 minutes – or until they are brown on the bottom.

Notes

* You can use regular paprika or salt, but the smoked adds a great flavour. Eventually add in liquid smoke.

http://sproutedfig.com/vegan-sausage-rolls/

January 8, 2016

100% spelt waflfles made with sour dough and vanilla. Dairy free.

100% spelt vafler med surdej og vanilje. Mælke-fri. 

100% spelt waflfles made with sour dough and vanilla. Dairy free.

Happy 2016! Better late than never right? I hope you all had a magical Christmas and an amazing new year.

I don’t know what happened during the holidays… I usually spend all the time in the kitchen experimenting with new recipes and ingredients. But the cooking part of my brain has been oddly foggy the last couple of months and hasn’t been able to turn on the “creativity button”. So sad! Anyway, I am back in the kitchen and enjoying every moment of it – and hopefully my otherwise always busy cooking brain will start again soon.

Godt nytår! Bedre sent end aldrig, ikke? Jeg håber alle har haft en magisk jul og et eventyrligt nytår.

Jeg ved slet ikke, hvad der skete hen over julen. Det er der, jeg typisk har massere af tid til at fjolle rundt i køkkenet og med mit kamera. Men madlavningsdelen af min hjerne har været utrolig toget på det sidste, og jeg har let ikke kunnet tænde for ”krea-knappen”. Sørgeligt! Anyway, jeg er itlbage i køkkenet og jeg nyder det. Så håber jeg bare kreativiteten snart vågner igen.

100% spelt waflfles made with sour dough and vanilla. Dairy free.

I think it’s important to sometimes sit down and look at the good things that happened rather than the things you didn’t manage or resolutions you didn’t complete. So I took five minutes to reflect over all the great experiences the last year has given me. Thank you for 2015!

In January I went skiing in Austria

In February I graduated from the Academy for Talented Youth

In March I attended the finally of NBO (National Biology Olympiad)

In April we made show after show of this year’s musical

In May I went to Tuscany with my brother and mother

In June I graduated high school and had the time of my life

In July I went to Sicily with my lovely family

In August I went to Israel to participate in the WSCI – most amazing experience ever

In September I started my new job as a substitute teacher. And I love it.

In October the family-squad, 14 people, went adventuring on Mallorca

In November I became a part of the amazing site Three Silver Spoons (SO HOUNOURED!)

And in December I was a dance-instructor for the first time in my life and had the honour of watching my amazing 11 and12 year old dancers on-stage

 

(Reminder: This is a blog – it’s supposed to be happy with sunshine and rainbows all over, right? So although I did have an amazing year with lots of amazing experiences, I want to remind you that I am just a human and have just as many ups and downs and boring days as everyone else ;) Just keep that in mind)

Fordi jeg tror, det er vigtigt at kigge på de gode ting, der er hendt og ikke fokusere på de ting, du ikke nåede eller de fortsæt, du ikke fik opfyldt, tog jeg mig lige et par minutter for at reflektere over alt det, jeg har oplevet i det forgangne år. Tak for 2015!

I januar stod jeg på ski i Østrig

I februar dimitterede jeg fra Akademiet for Talentfulde Unge efter 2 utrolige år

I marts deltog jeg i finalen i det nationale OL i biologi sammen med 14 andre utroligt intelligente og dobbelt så søde, skønne bio-nørder

I april kulminerede måneders træning med fantastiske musical forestillinger

I maj fløj mig mor, bror og jeg til Toscana og nød 5 dage i det charmerende Norditalien

I juni blev jeg student! Med alt hvad det indebærer – ej, hvor jeg savner det

I juli gik turen mod Sicilien med min dejlige familie

I august tog jeg til Israel (say what?!) til sciencekonferencen WSCI – helt vildt!

I september startede jeg på mit job som vikar – og blev helt vild med det

I oktober indtog den skøre klan (læs: fjollede mors del af familien på 14) Mallorca

I november blev jeg en del af siden Three Silver Spoons. Og jeg er stadig ubeskriveligt stolt.

I december var jeg for første gang danseinstruktør og havde æren af at se mine dygtige dansere på 11-12 år på scenen.

 

(Reminder: Det her er en blog. Det skal være ”springvand og frugt”, som vi siger til musical, ikke? Så selvom jeg har haft en skønt år, vil jeg bare minde om, at jeg er en helt almindelig pige med et helt almindeligt liv – inkluderende ups and downs og grå dage. Bare en reminder (; )

100% spelt waflfles made with sour dough and vanilla. Dairy free.

2015 top posts:

 

Vegan Danish Strawberry Tart

Low Carb Pancakes

Layered Healthy Chocolate Cake with Coconut Whipped Cream

Raw Brownies (the 1st recipe of 2o15)

Tahini Fudge aka. Faux Halva

 

No wonder the strawberry tart is number one – it’s great. I loved all those recipes myself, but just to challenge myself I wanted to choose my top 5 too. Here they are:

Jordbærtærten forstår jeg 100p! Den er så skøn. Men bare lige for sjovs skyld skal mine egne favoritter også med.

 

Layered Healthy Chocolate Cake with Coconut Whipped Cream

Vegan Danish Strawberry Tart

Cheesy Vegan Butternut Squash Alfredo

Pumpkin Crumb Bars

Healthy Rum Balls (eating’ em’ right now)

Raw Vegan Hot Fudge Sauce

 

Hehe, yeah, 6… #sorrynotsorry (joke)

WATCH LAST YEAR

100% spelt waflfles made with sour dough and vanilla. Dairy free.

And now the first recipe of 2016!

Og nu årets første opskrift!

 

SPROUTED FIG IS ON FACEBOOK

Sour Dough Spelt Waffles

Prep Time: 5 minutes

Cook Time: 8 minutes

Yield: 3-4 waffles

Ingredients

  • 1/4 cup (60mL) sour dough starter (for instance this one)
  • 1 cup (240mL) almond milk (or other plant milk)
  • 1 egg
  • 1 tbsp. melted coconut oil (+ more for the iron)
  • 1 tbsp. honey
  • 1 cup (240mL) spelt flour
  • 1/2 tsp baking powder
  • 1/2 tsp. vanilla extract or powder

Instructions

  1. Heat up your waffle iron.
  2. Mix together all the wet ingredients very well. Add in all the dry ingredients.
  3. Add extra coconut oil to the waffle iron and pour out 1/2 cup of batter on it. Bake until golden brown and repeat with another 1/2 cup (this recipe should make approx. 4 waffles - or 3 and one small).
  4. Serve topped with your favourite fruit and dairy free yoghurt.

Notes

100% spelt waflfles made with sour dough and vanilla. Dairy free.

http://sproutedfig.com/sour-dough-spelt-waffles/

 

 

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December 22, 2015

Denne post vil kun blive skrevet på engelsk, da det er en del af et amerikansk link up. Jeg er tilbage på dansk igen snart. 

Healthy cinnamon apricot sweets || Sprouted Fig

One of the things I love most about the blogging world is all of the amazing communities and groups for bloggers created by bloggers. Ladies and gentlemen, I am happy to announce that this month I got to join the Recipe ReDux – a group of health orientated food bloggers who each month get a challenge to complete. I’ve been in love with Recipe ReDux ever since I read about it on The Yooper Girls more than a year ago and finally there was a spot for me. Oh, how I feel privileged and I am so happy to finally be a part of this amazing project. Let’s get to it.

 

This month’s assignment:

“We’re repeating last December’s theme due to popular demand: It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154.”

Healthy cinnamon apricot sweets || Sprouted Fig Healthy cinnamon apricot sweets || Sprouted Fig

I loved this challenge. Quite a while ago I bought the lovely cookbook “Smarta Sötsaker” (Clever Sweets) by Ulrika Hoffer but I’ve only managed to make one thing from it. So this was a great opportunity to try another of the many amazing recipes on healthy sweet treats – all gluten, dairy and refined sugar free. Page no. 54 was these lovely cinnamon and apricot treats. I added in some ginger too – perfect as a healthy Christmas treat.

All of the recipes have a little introduction to them where Ulrika writes about some of the health benefits. For this recipe she writes:

“Apricots and pumpkin seeds are great sources of iron… Figs contains calcium…”

What a great addition to your Christmas table. Merry soon Christmas!

Healthy cinnamon apricot sweets || Sprouted Fig

Cinnamon Treats – The Recipe ReDux

Prep Time: 5 minutes

Yield: 12 pieces

Recipe adapted from "Smarta Sötsakar" by Ulrika Hoffer

Ingredients

  • 5 big dried figs
  • 100mL (1/4 cup + 3 tbsp) pumpkin seeds
  • 4 big dried apricots
  • 1 tsp. cinnamon
  • 1 tsp. dried ginger
  • 2 tbsp. coconut oil

Instructions

  1. Place the pumpkin seeds in a food processor and blend until it resembles flour. Add in the cinnamon and ginger and pulse for a couple of seconds. Blend in the apricots and figs and make it all stick together by adding in the coconut oil.
  2. Press out into a big square or into a tupperware and refridgerate for 1 hour. Cut out into bites and serve.
http://sproutedfig.com/cinnamon-treats-the-recipe-redux/

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December 6, 2015

Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan.

Cremet, ostet, frynfri spaghetti alfredo med butternut squash sauce og let ristet palmekål. Vegansk.

Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan. | Sprouted Fig

I’ve always been very fond of big bowls of creamy spaghetti. I remember always choosing spaghetti a la carbonara at restaurants as a child and when I was even younger I just wanted spaghetti with butter and occasionally parmesan. I simply loved those two dishes and it was a great way of being sure I liked what I got. Sometimes I wish I could still do the same; just choosing after what I like and not giving a sh*t how healthy it was (I miss childhood!). Because when I found out how unhealthy carbonara, alfredo and “butter-spaghetti” are I got scared of them and didn’t as much as look at it for years. I would simply skip the pasta section on the menu card. Being a vegetarian, I wouldn’t choose the carbonara today because of the bacon, but nevertheless, I did miss my creamy spaghetti dishes. I’ve been making quite a lot of baked spaghetti lately (my favourite being this incredible mac n’ tease) and thought it was time for alfredo again – an even more delicious version but with loads of vegetables and sans the bad fats and empty carbs.

I am proud to say I succeeded.

Så længe jeg kan huske, har jeg elsket cremede spaghetti retter. Jeg kan huske, jeg altid valgte spaghetti a la carbonara som barn op restauranter og da jeg var enendu mindre var det spaghetti med smør, der var hittet. På den måde var jeg sikker på, jeg altid kunne lide, hvad jeg fik. Smart. Nogen gange savner jeg virkelig at være barn og bare vælge lige præcis, hvad jeg ville have og ikke give sundhedsgraden af retten den mindste tanke. For kort efter fandt jeg ud af, hvor usunde de to retter er. Jeg blev bange for dem, og valgte dem aldrig igen. Heldigvis er jeg ovre det igen og spiser da pasta en gang i mellem. Carbonara bliver det nok ikke til igen forløbig pga. baconen, men cremede pastaretter vil jeg ikke leve uden. Jeg har lavet en del bagt pasta for tiden (især den her lækre mac n’ tease er utrolig), og besluttede, at nu måtte tiden være inde for en fantsatisk lækker cremet spaghettiret – der oven i købet var pakket med grøntsager og helt uden tomme carbohydrater og skidte fedtsyrer.

Jeg er stolt af at kunne sige, missionen lykkedes.

Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan. | Sprouted Fig Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan. | Sprouted Fig

I couldn’t believe it when I discovered nutritional yeast some weeks ago. I mean, have you tried it? It’s sorcery. There is no other explanation. Those little flakes from paradise just melt into the most boring substance on earth and instantly makes it so creamy and cheesy not even the best author on earth will ever be able to describe it. Pure magic.

Oh and it’s so so so so so healthy. There’s a reason it’s called nutritional yeast. It contains all the essential amino acids (“protein building blocks”) we need (essential amino acids are those which the body can’t produce itself and therefore has to get through the diet), and a shoit load of B-vitamins, which can be hard for vegetarians and vegans to get – some brands even add the impossible-to-get-for-vegans vitamin B12 to the yeast (source).

Jeg kunne slet ikke forstå det, da jeg for lidt siden opdagede gærflager. Jeg mener, prøv det! Det er magi. Jeg sværger. Man putter de her tørre, grå flager i den kedeligste grøntsagssmat, hvorefter flagerne smelter ud i massen og på bedste trolddomsmaner forvandler det til den lækreste, cremede, ostede sauce i verden. Ren magi.

Og så er det så sundt. Det er ikke for ingenting det hedder nutritional yeast (nærings-gær) på engelsk. For det første indeholder gærflager alle essentielle aminosyrer (”protein-byggesten”, man ikke kan danne selv og derfor skal have gennem kosten) og det er en ideel kilde til B-vitamin (som kan være svært for vegetarer og veganere at få nok af) – nogen mærker tilføjer sågar det meget omdiskuterede og svært-at-få B12 vitamin (kilde).

Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan. | Sprouted Fig Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan. | Sprouted Fig

The sauce for this pasta is made from delicious butternut squash (which also happens to be extremely healthy), beans for protein and the nutritional yeast which makes it sooo cheesy. I used bean pasta for this recipe, but really, use any pasta you want.

Saucen er lavet af den skønne butternut squash som ikke bare er lækker men også utrolig sund og bønner for protein. Og så selvfølgelig tryllestøvet gærflager. Jeg brugte bønnepasta til retten, hvilket bare gør den endnu bedre – men du kan sagtens bruge almindelig fuldkornspasta.

Cheesy Vegan Butternut Squash “Alfredo”

Ingredients

    SAUCE
  • 1 butternut squash
  • 2 cloves garlic
  • 1 tbsp. coconut oil
  • 1 cup (240mL) cooked white beans or butter beans (or 1 can, drained)
  • ½ cup (120mL) almond milk
  • ¼ cup (60mL) nutritional yeast
  • ½ tsp. salt
  • Dash pepper
  • KALE
  • ½ head Tuscan kale (or just kale)
  • 1 tbsp. coconut oil
  • PASTA
  • 1 package bean pasta (400 grams)

Instructions

  1. Preheat oven to 200°C / 390°F.
  2. Peel the butternut squah and cut it into smaller pieces. Place butternut squah and garlic on a baking sheet with baking paper and add one tbsp. coconut oil. Put in the oven for a couple of minutes for the coconut oil to melt and give it a stir. Bake for 15 minutes (or longer depending on the size of the butternut squash pieces).
  3. Place garlic, butternut squash, beans, almond milk and nutritional yeast in a blender and blend un high until completely creamy. You might have to add a bit more almond milk or water depending on how thick you want the sauce. Season with salt and pepper.
  4. Boil the spaghetti according to the instructions on the package.
  5. For the kale, melt the coconut oil in a big pan and fry the kale lightly just until it collapses. Add on the spaghetti and sauce and stir thoroughly. Cook for five minutes just until it’s warm.
  6. Serve right away. Store leftovers in an airtight container in the fridge for up to three days.
http://sproutedfig.com/cheesy-vegan-butternut-squash-alfredo/

November 27, 2015

This post is sponsored. The opinions are my own.

Denne post er sponsoreret. Alle meninger er mine egne. 

Natural Protein Banana Chocolate Cacao Shake | Sprouted FigHappy thanksgiving to all of you lucky souls who get to celebrate that lovely holiday! It’s black Friday, we are in between Thanksgiving and Christmas and here I am with a totally non-winter-y shake. But I loved it so much I had to share it.

I’ve always been quite sceptical about protein powders, but I love the idea of a protein shake. This little problem was solved quite recently when amazing brand Creative Nature send me some hemp seeds. Seriously those little gems are amazing (and for those who were wondering; yep, they do come from the same plant as marijuana, but have nothing to do with said).

Glædelig Thanksgiving til jer, der er så heldige at fejre den skønne tradition! Det er Black Friday og december lige om lidt og her kommer jeg så med en meget ikke-vinter-agtig drik. Men jeg er så vild med den, at den måtte deles.

Jeg har altid været ret skeptisk over for proteinpulver men kan godt lide ideen om protein drikke. Hm, hvad gør man så lige? Svaret kom, da Creative Nature sendte mig nogen skønne hampefrø for ikke så længe siden (og til jer, der skulle undre sig; jep, de kommer fra cannabis planten, men har intet til fælles med deres uheldige halvbror hash).

Natural Protein Banana Chocolate Cacao Shake | Sprouted Fig

Creative Nature Hemp Seeds are almost one-third protein and very high in omega 3 fatty acids, which helps lowering blood pressure and decrease risk of blood clots (source). The seeds don’t have much of a taste which means you can add them to anything without tasting it (like this smoothie). I do love the slight taste they have though and therefore love sprinkling them on my morning porridge or salad.

To this shake I also added some Creative Nature Cacao Nibs, because banana and chocolate will always be one of the best combos ever. Good thing cacao nibs are full of good stuff, for instance antioxidants en masse such as flavonoids. Raw cacao also contains tryhthophan – a fatty acid which helps on the levels of serotonin in the brain (source). How abundant serotonins in the bran has been linked to how happy you feel – it os for instance this compound you lack, if you have a depression. So yes, chocolate makes you happy.

Creative Nature Hampefrø indeholder næsten en tredjedel protein og er derfor noget af det mest proteintætte, man kan finde. Derudover indeholder de gode fedtstoffer som omega 3. Omega 3 hjælper med at sænke blodtrykket og modvirker blodpropper (kilde). Det skønne ved dem er, at de ikke smager af så meget, og man kan derfor komme dem i alt. Den svage smag de har, kan jeg til gengæld godt lide, og drysser dem derfor over min morgengrød eller i salater, når de ikke lige kommer i en shake.

I denne drik puttede jeg også Creative Nature Caco Nibs i fordi intet passer bedre sammen end banan og kakao. Cacao er den rå form for kakao (faktisk er det bare knuste hele kakaobønner) og er sprængfyldt med gode ting og sager som antioxydanter nærmere bestemt flavanoider. Derudover indeholder rå kakao tryptopan – naturens eget lykkemiddel, idet tryptopan påvirker serotonin positivt (kilde). Indholdet af serotonin (en neurotransimmer) i hjernen styrer kort fortalt, hvor glad, du føler dig – det er bl.a. dette stof man mangler under depression. Åh chokolade, du er fantastisk.

Natural Protein Banana Chocolate Cacao Shake | Sprouted Fig

The rest of the ingredients are wonderful stuff such as banana for some healthy carbs and avocado for some fatty acids. And almond milk to bring it all together. Including both protein, carbs and fats this shake is great as a meal in itself – or as a super delicious, healthy and filling snack.

Drikken er lavet med banan for at få nogen sunde carbohydrater og avocado for lidt fedt. Dermed indeholder den bade kulhydrat, fedt og protein og fungerer derfor fint som et let måltid. Ellers nyd som en skøn, sund og mættende snack.

Natural Protein Banana Choc Shake

Prep Time: 3 minutes

Yield: 1 big glass

A super delicious, creamy and filling chocolate shake that is bursting with nutrients from shelled hemp seeds, cacao nibs and avocado. Including both healthy carbs, fats and protein this smoothie works great as a meal or breakfast.

Ingredients

Instructions

  1. Simply add everything to a blender and blend on high until smooth and creamy and the cacao nibs are completely grinded. Serve right away topped with banana, cacao nibs and a sprinkle of chia seeds – the colder the better.
http://sproutedfig.com/natural-protein-banana-choc-shake/

This post contains affiliate links.

Denne post indeholder affiliate links.