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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

Almond and oat scones with coconut yoghurt and strawberry chia jam

Almond and oat scones with coconut yoghurt and strawberry chia jam

Thess
Baking, Breakfast, Brunch

If someone would ask me what my perfect weekend morning would look like I would probably mention these. It's something special with freshly baked bread, I think is has something to do both with the love someone out in to it, the taste, the texture AND the lovely smell it gives to the whole kitchen - and even apartment if you have a quite small place like myself. 

Anyway, before you scroll down and start tossing ingredients together I just want to write that except from serving the scones with coconut yoghurt and strawberry chia jam as I did here, they are also very delicious served with savoury toppings, such as avocado and sprouts! Well, that's all, let's bake! 

Almond and oat scones with coconut yoghurt and strawberry chia jam

8 scones 

 

Ingredients

200 grams oats

100 grams almond flour

2 tsp psyllium seed husk

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt 

0.5 dl / 0.2 cups cold pressed coconut oil

0.5 dl / 0.2 cups almond butter

3 dl / 1.3 cups unsweetened almond milk 

 

Strawberry chia jam

2 dl / 0.8 cups frozen strawberries 

0.5 dl / 0.2 cups water

2 tbsp chia seeds

 

For serving

Coconut yoghurt

fresh basil 

 

How to

Pre heat the oven to 235 degrees Celsius / 440 degrees Fahrenheit. Cook the strawberries in a small sauce pan with the water for a couple of minutes. Remove from heat. Mix until smooth using an immersion blender. Add the chia seeds to the strawberry sauce, stir and let sit for 30 minutes, stirring every now and then to avoid clumping. 

Mix 2/3 of the oats to a flour. Mix all the dry ingredients in a baking bowl. Mix the rest of the ingredients in to a smooth mixture, pour in to the mixing bowl. Fold everything together in to a sticky batter. Form in to 8 scones and put on a baking tray. Bake the scones in the middle of the oven for 15-20 minutes, until they get lightly golden and crispy. Let cool for a bit

Serve the freshly baked scones with coconut yoghurt, strawberry chia jam and fresh basil. 

 

 

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten, published 10th of February 2018. Recipes, styling and photo by me. 

 

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