Sprouted Fig (The Smoothie Lover)
July 8, 2016

A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing.

Sund sommer salat med quinoa, friske bær, sommergrønt og mangodressing

A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing.

The past month I’ve done something I never thought I’d do; I’ve been travelling alone. China, Hong Kong and Japan. I suddenly had the money and time, so I decided to just go for it. And what an adventure it has been. To be fair, I didn’t travel completely on my own. I met up with 12 other amazing people from all over the world in Beijing and 13 new in Tokyo – all complete strangers. The only thing I knew was that they all wanted to travel the world just like me.

I’ve learned so much, had innumerable amazing experiences, met the sweetest people and, as a bonus, talked nothing but English for a month – the longest period of time ever, and I can really feel how much my spoken English have improved, which is absolutely fantastic since I love that language.

Den sidste måneds tid har jeg gjort noget, jeg aldrig troede, jeg ville gøre: Jeg har rejst rundt alene. Kina, Hong Kong og Japan dannede rammen for det vildeste eventyr. Hvis jeg skal være helt ærlig var jeg ikke helt alene – bare uden en ven eller familie. Jeg mødtes med 12 helt fremmede mennesker fra hele kloden i Beijing og 13 nye i Tokyo. Ingen kendte det mindste til hinanden, og det eneste jeg vidste var, at disse mennesker delte min kæmpe rejselyst med mig. Men det var ikke en klassisk gruppetur (næh, det er ikke lige mig), bare nogen rejsekammerater.

Jeg har lært utroligt meget af rejsen, fået de vildeste oplevelser og har mødt nogen af jordens sødeste mennesker – og som en bonus: Snakket mere engelsk end jeg nogensinde har gjort før. En måned uden et ord dansk. Jeg elsker, elsker det sprog, og kan prale med at mit talte engelsk er blevet markant bedre, jubi!

DSC_0751A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing. Billede 11-06-2016 02.20.47

One funny thing that hit me while I was gone: No matter how big your desire for wanderlust is, no matter how much you love another culture and no matter how absolutely mouthwatering the local food is you always, always, always, miss your food at home. I’ve met people who were willing to drink water from a tank with a fermented snake, order things they had no clue what was and try the most awful and morbid snacks from markets, because that’s what you do when you travel. I’ve had the most wonderful fried dishes seasoned with stuff I can’t tell what was if my life depended on it in China, eaten the most delicious traditional banquet where every single dish was unknown in Japan and tried the weirdest berries. And yet every single person, including myself, wouldn’t shut up about how much they missed food at home.

I think there’s safety in what you know. We are all creatures of habit after all.

En sjov ting ved rejser dog: Uanset hvor stor din rejse- og eventyrlyst er, uanset hvor meget du elsker en anden kultur og uanset hvor for sindssygt lækkert et køkken, det pågældende land har, savner man altid – altid! – sin egen mad. Jeg har mødt de vildeste mennesker, der ville drikke vand fra et kar med en fermenteret slange, spise de mest morbide snacks fra markeder og bestille mad, de havde no clue hvad var. Jeg har spist de lækreste kinesiske retter, krydret med ting, jeg ikke ville kunne fortælle hvad var, om så mit liv afhang af det, spist en helt sindssyg banket på sivmåtter iført kimono i Japan og prøvet de mærkeligste bær. Og alligevel snakker alle – inklusiv mig selv – konstant om, hvor meget de savner deres eget mad.

Der er tryghed i det, vi kender. Og så er vi alle de vildeste vanedyr.

Billede 21-06-2016 09.09.38A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing. DSC_0628

Which is why I didn’t hesitate to make this cornucopia of a salad filled with quinoa, fresh summer vegetables, melon and a ton of berries as soon as I walked in the door.

The salad is heavily inspired by this salad by Half Baked Harvest, but still so different (especially the dressing), that I dare call it my own.

Happy summer!

Hvilket 100p er derfor jeg fløj ind i køkkenet og lavede dette overflødighedshorn af en sommer salat, så snart jeg ramte hjem, fyldt med friske grøntsager, melon og et ton bær.

Salaten er meget inspireret af denne her fra Half Baked Harvest, men alligevel så forskellig, jeg vil tillade mig at kalde den min egen.


Quinoa Berry Summer Salad w/ Thai Inspired Mango Dressing

Prep Time: 10 minutes

Cook Time: 20 minutes

A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing.


  • 1 cup quinoa + 2 cups water + ½ tsp. salt (or 2,5 cups cooked quinoa)
  • 1 package fresh, leafy greens
  • 1 big, thick slice of watermelon
  • 3 cups berries of choice (I used blackberries, strawberries, blueberries and blackcurrant)
  • 3 cups cherry tomatoes (I used a mix of yellow and red)
  • ½ cucumber
  • 4 tbsp. pine nuts
  • Dressing
  • 1 small ripe mango
  • 2 tbsp. rice wine winegar
  • Juice from 1 lime
  • 2 tbsp. sweet chilli sauce
  • 2 tbsp. soy sauce (or tamari sauce)
  • 1 small chilli
  • 1 big chink of ginger
  • 2 cloves garlic
  • ¼ cup water (eventually a bit more, depending on how thick you want the dressing)


  1. Start by cooking the quinoa by mixing quinoa, water and salt and boiling over low heat for 20 minutes (or until all liquid has been absorbed). Let cool completely.
  2. Make the dressing by skinning and cubing the mango and dump everything together in a blender and blend until completely smooth. Eventually add more water, if you want a thinner dressing. Cover and put in the fridge until use.
  3. Rinse all the greens and berries. Dry the salad, cut the tomatoes into halves and cube the watermelon and cucumber.
  4. Mix together cooled quinoa, greens, tomatoes, berries and cubed watermelon and cucumber. Roast the pine nuts and add them on top of the salad. Garnish with edible flowers (or as in my case just flowers which I made sure not to eat, hehe) and serve with the dressing on the side.


The salad keeps very well in the fridge for up to 3 days (check the leafy green though – if they are dark and limp, the salad is no good anymore).


May 31, 2016


At the time of writing I am sitting in Helsinki airport on my way to Beijing. My one month travel in China and Japan has begun and it feels oddly unreal. I don’t really believe it. I can’t wait to see two countries I’ve heard so much about for myself! That’s the fun thing about travelling – you never really know what you are going to see before you are there. No matter how much you read or hear or how many photos you see, you will always be surprised by something. I can’t wait to see what surprises are out there for me this time.

I skrivende stund sidder jeg i Helsinki lufthavn på vej til Beijing.  Min 1 måned lange rejse i Kina og Japan er begyndt, og det føles helt uvirkeligt. Jeg tror ikke rigtig på det endnu. Men jeg kan slet ikke vente med at se to lande, jeg har hørt så meget om. Det er det skønne ved at rejse – man sved aldrig rigtig, hvad man skal ud til, før man er der. Lige meget hvor meget man læser, hører eller ser før, er der altid overraskelser. Jeg kan ikke vente med at se, hvilke gode overraskelser denne tur bringer.



In the mean time I have one hour to kill in Helsinki airport. So I thought I’d share this recipe I’ve been wanting to share for a long time. I remember my dad making these tomatoes when my parents had guess over when I was little. Only when we had guests because they have to be in the oven for 8 hours. EIGHT!! The grown ups were always completely obsessed with them – and I downright hated them. I remember my dad saying they tasted almost like candy, so I think I was just disappointed when I tried them because I had been expecting tomato wine gums. Haha…

I mellemtiden har jeg lige en time i Helsinki at slå ihjel. Så jeg tænkte, jeg ville dele denne skønne opskrift, inspirer af en, min far plejede at lave, når vi havde gæster, da jeg var mindre: skønne langtidsbagte tomater. Og vi fik dem KUN når vi havde gæster – de skal nemlig 8 timer i ovnen! OTTE!! Helt vildt. Jeg kan huske de voksne altid var ekstremt vilde med dem – jeg kunne ikke fordrage dem. Måske det har noget at gøre med, at min far sagde de smagte som slik. Jeg tror lille Josefine måske var lidt skuffet…


Anyway now, 10 years later, I can totally agree with my father. The long time in the heat makes these tomatoes incredibly sweet and the taste gets very concentrated (double win, since I could eat tomatoes like candy).

I’ll try to post on Instagram once in a while if I can (at least when I come to Japan). See you in a month!


Ti år senere er jeg dog totalt på min fars side. Den (meget) lange bagetid gør disse tomater ekstremt søde og fremhæver virkelig tomatsmagen (dobble win, siden jeg kunne spise tomater som slik i forvejen).

Jeg håber på at kunne opdatere Insta lidt undervejs – i hvert fald i Japan. Ses om en måned!


May 23, 2016

Sunde kammerjunkere

Healthier vanilla cookies for cold buttermilk soup

Healthier vanilla cookies for cold buttermilk soup. Sunde kammerjunkere || Sprouted Fig

It’s funny how spring and summer always tend to melt together here in Denmark. We walk around in the dark and cold for months and months and then suddenly in a matter of weeks everything is green, the sun is up all day round and the weather jumps from 8°C to 22°C (46°F to 71). The fruit trees barely have time for flowers before the green leaves takes over and the anemones only have days to live before they are killed by the shadow from the trees. But that’s one of the many charms about Danish summer.

The long awaited summer is finally here and that means time for koldskål with kammerjunkere.

År efter år bliver jeg overrasket over, hvordan det danske forår smelter helt sammen med sommeren. Her går vi rundt i mørke og kulde i langt flere måneder, end der er vintermåneder i kalenderen, og lige pludselig står alt i fuldt flor, solen er på himlen døgnet rundt og temperaturen springer fra 8 til 22 grader. Frugttræerne har ikke en chance for at skyde blomster før bladene tager over og anemonernes levetid er efterhånden nede på timer før træernes skygger dræber de små hvide blomster. Men hey, det charmen ved den danske sommer, og det ville jeg ikke bytte væk for noget i verden.

Healthier vanilla cookies for cold buttermilk soup. Sunde kammerjunkere || Sprouted Fig

Some years ago I posted the recipe for one of the most Danish dishes of all times – koldskål aka. cold-bowl aka cold buttermilk soup, but I never got around to make the delicious cookies you dump in the sweet and tangy milk soup. Koldskål with kammerjunkere is to me (and to almost every other Dane, I think) the essence of summer. One of the most well discussed dilemmas around a summer-table is whether you should break the cookies before adding them on top or just dump them in whole – a very serious and important subject where people have just as steadfast meanings as in the toilet paper dilemma. NO breaking guys (and the paper should be under – NOT over, thank you very much!).

Oh and the biggest struggle for Danes during summer; to eat the koldskål before the kammerjunkers get soggy but still have time to enjoy the food ;)

Sommeren er kommet, og det betyder koldskål med kammerjunkere – efter min mening en af de bedste sommerspise. Det er årstiden for den vigtige diskussion om, hvorvidt kammerjunkerne skal knuses før de puttes i koldskålen eller skal kommes i hele. En diskussion, folk har lige så stærke meninger til som til toiletpapirsdilemmaet. HELE i venner (og toiletpapiret under, IKKE over, tak!).

Healthier vanilla cookies for cold buttermilk soup. Sunde kammerjunkere || Sprouted Fig

These kammerjunkere are healthier than the usual ones – made with no refined stuff. But they do still have butter in them, because kammerjunkere is a very important part of summer and should stay close to the real deal.

Happy summer!

Her er nogen lidt sundere kammerjunkere – uden nogen raffinerede ingredienser. MEN smøren er bevaret for traditionens skyld. Så kan det jo være, der kommer nogen endnu sundere på et andet tidspunkt ;)

Glædelig sommer


Kammerjunkere // Sweet Vanilla Rusks

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 40 cookies

Healthier vanilla cookies for cold buttermilk soup


  • 1 ½ cup oldfashioned oats
  • ½ cup almond flour
  • ½ cup coconut sugar
  • ½ cup buckwheat flour
  • ½ tsp. baking soda
  • Beans from 1 vanilla pod or ½ tsp vanilla extract
  • 110 g. (½ cup) cold butter, cubed
  • 1 egg


  1. Start by grinding the oats in a food processor until they turn into flour. Add in almond flour, buckwheat flour, baking soda and vanilla and pulse to combine.
  2. Blend in butter and lastly the egg. Roll into one or two sausages (1 inch / 2,5 cm.), wrap in plastic foil and leave them in the fridge for at leat one hour (this makes them easier to slice).
  3. Heat oven to 175°C / 350°F.
  4. Slice the sausages (to bigger than your little finger) and place the cookies on a baking tray with baking paper and bake for spprox. 10 minutes or until they are golden brown.
  5. Let cool completely and serve with cold buttermilk soup.

May 18, 2016

Super Food Brownies

This post is sponsored. All opinions are my own.

Denne post er sponsoreret. Alle holdning er mine egne. 

Chia & Cacao Chocolate Chip Brownies

I’ve never been a fan of baking mixes. I’ve always thought it was way funnier to bake yourself – and I’ve always hated thinking about all the crappy stuff that’s in most baking mixes. That is until I received a package from Creative Nature Superfoods the other week. This amazing little company has just launched two new products: A superfood Chia and Cacao Chocolate Chip Brownie Mix and a Chia and Mulberry Muffin mix. Both allergen free (free from gluten, soy, dairy etc.), refined sugar free and packed with goodies such as chia seeds, cocoa nibs and mulberries.

Jeg har aldrig været en fan af bageblandinger. For mig har det altid været sjovere at bage hele kagen fra bunden – og så kan jeg bestemt ikke lide alle de dårlige ingredienser, der tit er i færdigblandinger som konserveringsmidler, E-numre og ultra hvidt sukker. Men det ændrede en lille pakke, jeg fik ind af døren på for en uges tid siden. Det lille firma Creative Nature Superfood sendte mig nemlig en af deres nye bageblandinger. De har lige lancheret to: En Chia og Kakao Chocolate Chip Brownie (som jeg var så heldig at få fingrene i) og en Multebær Muffin Mix. Begge allergen-frie, fire for raffineret sukker og spækket med superfoods som chia frø, kakao nips og multebær.

Chia & Cacao Chocolate Chip Brownies

So the bad-stuff-problem was solved and I decided to give it a try. I have to admit it was very convenient to bake with a mix. It’s okay to be a little lazy sometimes, right? With both my baking-mix-issues gone there was only one thing left: Was the brownie as good as a homemade one?

Oh. My. God. YES!

I mean, look at that gooey, dark piece of chocolate heaven up there. Admittedly, when I looked at the batter I wasn’t convinced. The batter is quite light and this girl likes her brownies to be darker than black. But when the brownies had cooled down they were insanely dark and SO delicious. I loved it – and my friends with whom I shared it loved it too.

Så mit ”grimme-ingredienser-problem” var løst og jeg besluttede mig for at prøve det. Indrømmet – hold op, hvor er det nemt med sådan et bage mix. Nogen gange er det ok at være lidt doven. Med begge mine færdigblanding-issues væl, var der kun en ting tilbage – om brownies’ne så virkelig var god.

Og oh my god, JA!

Bare tag et kig på de bløde, mørke browniestykker. Da jeg så dejen var jeg ellers ikke overbevist. Den var meget lys, og jeg vil kun spise brownies, der er mørkere end sort. Men da kagen var kølet ned var den pludselig helt mørk og smagte himmelsk.

Chia & Cacao Chocolate Chip Brownies


– There are two recipes on the package – one vegan and one non-vegan. I went for the non-vegan, but thought there was a little too much butter. So I swabbed half for coconut oil and it worked just fine.

– I recommend not baking the brownies more than 20 minutes if you like them soft and gooey. Mine were a little dry in the edges (which meant I only ate the middle leaving the crust, which I later put in a chocolate ice cream – hehe).


– Der er to opskrifter på pakken – en vegansk og en ikke-vegansk. Jeg ville lave den ikke-veganske, men endte med at blande de to, da jeg alligevel syntes der var liiiiidt meget smør. Så jeg byttede halvdelen ud med kokosolie, og det fungerede bare fint.

– Hvis du – som mig – bedst kan lide at browniesn’e er meget bløde (helst slet ikke bagt), så bag dem ikke mere end 20 min. Min kant blev lidt tøt (så jeg spiste midten, lod skorpen blive – og puttede den senere i chokolade is, hehe)

Chia & Cacao Chocolate Chip Brownies // Creative Nature Superfood Review



  1. Preheat oven to 150 c/300 f/ Gas Mark 2
  2. Add all of the ingredients to a mixing bowl and beat together until smooth (start of slowly so the flour doesn’t go everywhere!).
  3. Line a brownie/baking tin with grease-proof paper and carefully spoon the mix into it.
  4. Bake between 20-25 mins then remover and put in the fridge to enjoy later.

May 3, 2016

Healthier Short Bread Cookies with Matcha

Sundere matcha cookies

Healthier Short Bread Cookies with Matcha || Sprouted Fig

Guys, there’s been quite a change of plans since wrote my post about the future and my gap year. Soooo, I am going to China and Japan in less than a month! I’ll be meeting a bunch of other young people from pretty much all over the world there and travel with them. Pretty crazy, but I am so exited.

I plan on make another post about my plans for the next gap year (yes, I have decided to take two… why not?) and my education (I am not that irresponsible…) , if that doesn’t bore you all too much.

Det er sjovt hvordan man kan starte med en klar plan for sit sabbatår og så ændre den fuldstændig i løbet af året. Guys, jeg smutter til Japan og Kina om under en måned!!! Det er helt vildt. Jeg skal mødes med en international gruppe af unge, jeg endnu ikke kender, derude, som jeg skal rejse med. Og jeg kan slet ikke vente med at komme afsted. 

Hvis det ikke keder skønne jer for meget vil jeg skrive lidt om hvad mine planer ellers er for det næste sabbatår (jep, jeg er ude i to… Why not?) og fremtidige uddannelse i næste post. 

Healthier Short Bread Cookies with Matcha || Sprouted Fig Healthier Short Bread Cookies with Matcha || Sprouted Fig

But right now it’s all about cookies. Matcha cookies to prepare me for both China and Japan. I’ve heard they put matcha in pretty much everything so I dream of living from that amazing green powder for a month.

I recently found myself in a slightly dark place when it comes to food. There was a lot of stuff I was avoiding completely. Things I really love but maybe isn’t the healthiest stuff in the world. And while I am a firm believer in healthy eating and in general eat very healthily, I do also think it is important to leave place for no-so-healthy things. So yesterday I had a croissant simply because I could. I mean, that one croissant won’t blow your entire diet completely. And Sunday I had a beer, because that stuff tastes great and I was together with friends and the sun was shining. What do I wan’t with this? I want to remind myself and the rest of the world (well, mostly myself) that a beer or two or a croissant don’t make you a bad person or makes you fat or turn your body dark and nasty. But that one croissant can make a grey Monday a bit brighter and that beer make a Sunday with friends a little better.

Which is why these cookies do have butter in them. And flour. And so be it – they taste amazing.

Men lige nu skal det handle om matcha cookies så jeg rigtig kan blive klar til Kina og Japan. Jeg har hørt de især i Japan putter det skønne grønne pulver i alt, så jeg kan slet ikke vente!

For lidt tid siden gik det pludselig op for mig, at der var en del madting, jeg ungik. Ting som jeg virkelig elsker, men som jeg har gået uden om fordi de ikke lige er jordens sundeste ting. Jeg tror skam stadig på at sund kost er vigtigt, men der skal også være plads til knapt så sunde ting. Så i går købte jeg en croissat simpelthen fordi jeg kunne. Og i søndags drak jeg en øl fordi sådan noget smager godt og jeg var sammen med nogen venner og fordi solen skinnede for første gang siden sidste sommer. Og hvor vil jeg hen med det her? Well, jeg vil simpelhen minde mig selv og resten af verden (men mest mig selv) om, at det at spise en croissant eller drikke en øl eller to ikke gør dig til et værre menneske eller tyk eller dit fordøjelsessystem klamt og sort. Men måske gør en croissant en grå mandag en smule lysere eller en øl en søndag eftermiddag lidt hyggeligere. 

Hvilket er derfor, der netop er smør og mel i de her cookies. So be it – de smager fantastisk. 

Healthier Short Bread Cookies with Matcha || Sprouted Fig Healthier Short Bread Cookies with Matcha || Sprouted Fig

Matcha Shortbread Cookies

Prep Time: 15 minutes

Cook Time: 7 minutes

Healthier short bread cookies with matcha.


  • 100 g. (1/3 cup + 3 tbsp.) butter
  • 2 egg yolks (or 1 egg)
  • 1/4 cup (60mL) honey
  • 1 tsp. matcha
  • 3/4 cup (180mL ) flour
  • 1/4 cup (60mL) almond flour
  • 1 tbsp. corn starch
  • 1/2 tsp. baking powder
  • ...
  • 1/4 cup (60mL) whole almonds


  1. Cream together butter, eggs and honey (I did this in a food processor, but you could also use a stand mixer or hand mixer.
  2. In a seperate bowl whisk together the rest of the ingredients and add it all to the butter-mix. Stir very well (eventually still in the food processor).
  3. Roll the dough into a long sausage approx. as thick as you wrist. Wrap in baking paper or film and store either in the freezer for 1 hour or the fridge for 3 hours.
  4. Chop the almonds - not too finely and not too coarsely. There should be no lumps bigger than 1/4 an almond.
  5. Heat oven to 175°C / 350°F
  6. Roll the dough-sausage in the chopped almonds and slice approx. 0,75 cm / 0,3 inch thick.
  7. Place on a baking tray with baking paper and bake for approx. 7 minutes (until they are golden on the bottom.
  8. Let cool completely on a rack and store in an airtight container.

April 11, 2016

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.


  • 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)


  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.

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


  • 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


  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).


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.


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!


Oat Chrisps

Prep Time: 10 minutes

Cook Time: 8 minutes

Yield: 10 cookies

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


  • 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


  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.

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.


  • 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


  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.

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.


  • 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


  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!


The buns freeze very well.


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