PortrattbildVAXTBASERAT_Foto-Agnes-Maltesdotter.jpg

Hej där.

Thess här. Välkommen till min lilla växtvärld! Här på min hemsida och blogg delar jag med mig av mina favoritrecept, guider, äventyr och annat jag gillar och funderar över.

Häng med på en läcker matresa där grönsaker är coola, baljväxter sexiga och mat smakar riktigt gott (och gör gott!). En värld fri från pekpinnar, där möjligheterna är oändliga!

Signa gärna upp dig på nyhetsbrevet för att få uppdateringar om vad som är på gång — allt ifrån nya recept till kommande workshops, äventyr och spännande projekt!

Kram, 

Thess

Hi there.

I’m Thess. Welcome to my little plant world! Here at my website and blog I share my favourite recipes, guides. Adventures ant other things I like and think about.

Come along for a delicious food adventure where veggies are cool, legumes are sexy and the possibilities are endless!

Click “Plant based Food Guide” for my guide to some of Swedens many restaurants, cafes, bakeries and other places serving really yummy plant-based food.

All recipes on my website are written in both Swedish and English, just click “recept” and then any of the photos that you like, then scroll down to find the recipe in English.

Xx, Thess

Sweet date granola

Sweet date granola

Crunchy granola sweetened with fresh dates. Filled with nutrition, taste and warming spices. This is a super simple and smart recipe - just use the grains/nuts/dried fruits you have at home. Add nuts if you love nuts, don't if you allergic. Use raisins if that's your favorite, use mango if you want a tropical touch. Well, you know what I mean - mix and match to get you absolute favorite granola! 

 

Sweet date granola

1 big batch, about 1 liter

 

4 dl rolled oats

4 dl seeds/nuts/grains

2 tbsp cinnamon

2 tbsp cardamom 

1 tsp pure vanilla powder

1 good pinch Himalayan salt

1 dl water

2 tbsp extra virgin olive oil

3 fresh dates, pitted

1 dl toasted coconut flakes

1 dl dried fruits (raisins/blueberries/gojiberries)

 

How to

Preheat the oven to 175 degrees Celsius. Mix rolled oats, seeds/nuts/grains (I used a mix of chopped almonds, pumpkin seeds, sunflower seeds, buckwheat groats, tiger nuts), cinnamon, cardamom, pure vanilla powder and a good pinch of Himalayan salt in a mixing bowl.

Bring water and dates to a boil. Let simmer for 1 minute. Mix until completely smooth using a hand blender. Add to the mixing bowl and mix everything together using a wooden spoon until every bit gets covered. Spread out on a baking sheet and toast in the oven until crispy and golden, stirring every now and then, for about 30 minutes.

Let cool. Add 1 dl toasted coconut flakes + your choice of dried berries/fruits (I used goji berries + figs). ENJOY on your breakfast porridge, smoothie bowl, chia pudding or just as a snack!

Store in an airtight glass jar, preferably on your kitchen counter as it looks so pretty. 

Creamy coconut, millet and quinoa porridge

Creamy coconut, millet and quinoa porridge

Toasted bliss balls

Toasted bliss balls