Pannkakor med kantareller, trädgårdsbönor och zucchini

En pannkaka, som egentligen är en fransk crepe! En klassisk crepe görs på bovetemjöl, vatten och salt - inget annat. Så även här! Fyllningen utgörs här av zucchini som torrstekts och sedan kort bakats i ugn - då får du en zucchini som smakar mycket, och är fast i konsistensen. Tillsammans med len yoghurt, frästa kantareller och trädgårdsbönor är detta en fyllning du bara måste testa!

Pannkakor med stekta kantareller, trädgårdsbönor och zucchini

4 portioner

Pannkakssmet / Crepesmet

2 dl bovetemjöl

3 dl havredryck

1/2 tsk salt

Rapsolja att steka i

Fyllning

200 gram vaxbönor, brytbönor eller sockerärtor

300 gram kantareller

1 stor zucchini, eller 2 små

1 tsk rapsolja

Flingsalt och nymalen svartpeppar

Till servering

Fet växtbaserad yoghurt

Färsk basilika

Gör såhär

Vispa ihop crepesmeten, låt svälla minst 1 timme.

Värm ugnen till 175°C. Skär zucchinin i skivor på snedden, skåra ett rutmönster på båda snittytorna till varje skiva. Stek i en torr, medelhet stekpanna på båda sidor tills zucchinin fått färg. Lägg på en bakplåt och baka i ugnen i 10 minuter. Ringla över lite kallpressad rapsolja och strö över en nypa salt. Skär på mitten.

Skär bort kvistbiten från bönorna, skär i mindre bitar. Borsta bort eventuell jord från kantarellerna, förväll i en torr stekpanna tills vätskan kokat bort. Blanda ner bönorna, ringla över lite olja och stek tills kantarellerna är gyllene och lätt krispiga i kanterna, och bönorna mjuknat något. Smaka av med salt och peppar.

Grädda crepen i en medelhet stekpanna, på båda sidor, tills du får en fin pannkaka. Gör likadant med resterande smet.

Fyll crepen med en klick yoghurt, zucchini och kantarellfyllningen. Strö över färsk basilika.

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Pancakes with chanterelles, garden beans and courgette

Serves 4

Ingredients

2 dl buckwheat flour

3 dl oat mylk

1/2 tsp salt

Rapeseed oil for frying

Filling

200 grams wax beans or haricot vests, or a mix of them two

300 grams chanterelles

1 big courgette, or 2 smaller

1 tsp rapeseed oil for frying

1 tsp cold pressed rapeseed pil for drizzling

Flakey salt and freshly ground black pepper

For serving

Fat plant-based yoghurt

Fresh basil

How to

Whisk together the crepe batter, let sit for 1 hour.

Pre heat the oven to 175°C. Slice the courgette in 1 cm thick pieces on the width. Lightly cut a grid pattern on both sides of every slice. Fry in a dry frying pan, on both sides, until the courgette get a bit of color. Put on a baking tray and bake in the oven for 10 minutes. Drizzle with some cold pressed rapeseed oil and sprinkle with salt.

Cut away the spring from the beans. Cut the rest in smaller pieces. Brush the chanterelles, fry in a fry pan until all water is gone. Add the beans and some rapeseed oil, fry until chanterelles are golden and and lightly crisp in the edges, and the beans have soften a bit. Salt and pepper to taste.

Fry the crepes in a medium hot frying pan drizzled with a bit of oil, on both sides, until golden and lightly crisp in the edges.

Fill the crepe with a dollop of yoghurt, zucchini and the chanterelle filling. Garnish with fresh basil.

Banana bread with coconut yoghurt, almond sauce and apple cinnamon compote

When I was in the making of my second book The new green protein I probably baked this banana bread at least 20 times. Over and over again, to make sure it got exactly the way I wanted. The perfect combination of sweet and savoury, moist yet not-as-moist-as-a-pancake and the perfect ratio of spices.

After all those baking sessions this one became a favourite and I more often then not have a loaf, sliced so I can take out 1 or 10 pieces, in my freezer for all kinds of occasions: weekend breakfasts, brunch, when having soup and I want something semi-sweet on the side, when I realise I don’t have any dessert to serve for tonights dinner party AND SO ON.

I use green banans for this recipe, just when they are soft enough to mash (if using too unripe ones they are hard as rocks), both because green bananas contain more fiber (instead of sugar) but most because I don’t like the super sweet banana flavour yellow bananas have. When using green this bread becomes both savoury AND sweet, and I serve then both as a dessert as pictured below - but also topped with hummus / leafy greens / avocado / cress / whatever! Both DELISH if you ask me!

So, done with the writing - time to bake some banana bread!

Banana bread with coconut yoghurt, almond sauce and apple cinnamon compote

Makes 1 loaf

Ingredients

3 dl / 1.25 cups oat flour

2 1/2 dl / 1.5 cups almond flour

1 tsp ground cinnamon

1 tsp ground cardamom

1 tsp ground ginger

1 tsp baking powder

1 tsp baking soda

1 tsp salt

3 small green bananas

1 1/2 dl / 0.6 cups almond mylk

3 Tbsp chia seeds

1/2 dl / 0.2 cups cold pressed olive oil + extra for oiling the baking tin

Almond sauce

1/2 dl / 0.2 cups unsweetened almond butter

2 Tbsp water

a pinch of flakey salt

Cinnamon apple compote

2 red apples, cut in to pieces, peel still on

a splash of water

1 tsp ground cinnamon

a pinch of flakey salt

For serving

Coconut yoghurt

Ground cinnamon for dusting

How to

Pre heat the oven to 175°C.

Mix all the dry ingredients, except for the chia seeds, in a bowl.

Peel and mash the bananas until chunky.

Heat up the almond mylk, stirr together with the chia seeds, let sit for 5 minutes until you get your “chia egg”. Add to the dry ingredients, together with the banana mash and oil.

Oil a baking tin, put baking paper in the bottom. Pour in the batter. Bake in the middle of the oven for 55-60 minutes, until the banana bread turns golden. Take out, let cool for 5 minutes. Take out the loaf from the tin and put it on a cooling rack. Let cool completely. Slice it.

Mix the ingredients for the almond sauce until smooth. Salt to taste.

Fry the apple pieces in a splash of water together with the cinnamon until soft and sweet.

Serve a piece of banana bread with a dollop of coconut yoghurt, a big spoonful of cinnamon apple compote, drizzle with almond sauce and dust with cinnamon for a fancy look!

Hope you like it!

Trifle with berry sauce, coconut yoghurt and granola

One of those desserts (aka weekend brekky or brunch) which looks very pretty yet is super easy to make. The perfect combo! All the different components can be prepared, and be ready to put together right before serving!

When it’s apple season, or rhubarb season you could make an apple compote or rhubarb compote - or a combination OR a fresh berry and rhubarb compote instead! Well you get my point, the “sauce” can be done in quite a few ways!

Trifle with berry sauce, coconut yoghurt and granola

4 portions

Berry sauce

250 grams frozen berries (for example raspberries and lingonberries)

2 Tbsp water

2 Tbsp chia seeds

1/2 tsp pure vanilla powder

1 pinch salt

For serving

2 1/2 dl / 1 cup coconut yoghurt, or any plant based yoghurt of your choice

2 dl / 0.8 cups granola (for example my Sweet buckwheat granola with parsnip or my Sweet date granola if you want to make your own), or just a mix or toasted nuts and/or seeds

freeze dried berries and berry powder (optional)

Dried flower sprinkles (optional)

How to

Put the berries and water in a saucepan, bring to a boil and let simmer for 5 minutes. Mix until a sauce using an immersion blender. Pour the sauce through a fine mesh strainer to remove any seeds (save the seeds and put in your next smoothie!). Add the chia seeds, mix using a spoon to avoid chia seeds from clumping, let cool.

Layer the berry sauce, coconut yoghurt and granola in 4 glasses. Garnish with freeze dried berries, berry powder and flower sprinkles. Serve!

Recipe was first published in The Gothenburg-Post/Två dagar