Övernattad gröt med äpple och chokladgranola

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Visste du att Övernattad gröt (mitt svenska namn på klassikern “Over nigh oats) är den förmodligen smartaste frukosten någonsin pga kan förberedas flera dagar i förväg och då tar det ca 10 sekunder att få frukosten på bordet (eller i farten) på morgonen. Här kommer en av alla mina varianter på frukosten som funkar året om!

Övernattad gröt med äpple och chokladgranola

2 portioner

Ingredienser

2 dl havregryn

2 msk chiafrön

1/2 tsk kanel

1 krm kardemumma

1 krm gurkmeja

4 dl växtdryck + 1 dl vid servering

2 förpackningar Puori B12 Berry Booster

1 näve färsk mynta

Chokladgranola

3 dl blandade fröer och / eller nötter

1 msk lönnsirap

1 msk chiafrön

1 tsk olivolja

1 tsk kakao

2 nypor flingsalt

1/2 dl torkade eller frystorkade bär / frukt

Äppelkompott

2 röda äpplen

2 msk vatten

Gör såhär

Övernattad gröt: Blanda ihop havregryn, chiafrön, kryddor och växtdryck. Låt stå fem minuter och rör sedan om igen. Ställ in i kylen över natten.

Chokladgranola: Värm ugnen till 175°C. Hacka nötterna grovt. Blanda samma alla ingredienser, förutom bär / frukt. Lägg ut på en plåt, rosta i mitten av ugnen i ca 10 minuter, rör om ett par gånger, tills granolan är gyllene och krispig. Låt svalna. Blanda med torkade bär / frukt.

Äppelkompott: Dela äpplena på mitten, kärna ur och skär resten bitar. Koka upp tillsammans med 2 msk vatten till en kompott.

Koka upp 1 dl växtdryck. Ta ut gröten och blanda ner den heta drycken efter tycke och smak (beroende på hur tjock du vill ha gröten). Fördela i 2 skålar. Toppa med kompott och granola, strö över Puori B12 Berry Booster och finhackad mynta

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Did you know that ONO might be the most genius breakfast ever because it can be prepared days ahead and then it only take you about 10 seconds to have breakfast served in the morning! Here is one take on a favourite brekky that works perfectly well all year around!

Over night oats with apple and chocolate granola

Serves 2

Ingredients

2 dl rolled oats

2 Tbsp chia seeds

1/2 tsp ground cinnamon

1 pinch ground cardamom

1 pinch ground turmeric

4 dl plant mylk + for serving

2 packages Puori B12 Berry booster

1 handful fresh mint

Chocolate granola

3 dl mixed nuts and seeds, chopped

1 tbsp maple syrup

1 tbsp chia seeds

1 tbsp olive oil

1 tsp cacao

1 pinch flakey salt

Apple compote

2 red apples

1 Tbsp water

How to

Whisk together rolled oats, chia seeds, spices and 4 dl plant mylk. Let sit 5 minutes. Stirr agan and put in the fridge over night.

Granola: Pre heat the oven to 175°C. Toss together all ingredients for the granola, except for the dried fruits / berries. Put on a baking tray, bak in oven for about 10 minuter, stirr half way through, until golden and crisp. Let cool. Toss together with the dried fruits / nuts.

Apple compote: Cut the apples in half, remove the . Cut the rest in smaller pieces and cook in a saucepan with a splash of water until you get a compote.

Before serving. Heat 1 dl plant mylk before serving, pour in to the over night oats and stirr (add as much as you want depending on how thick you like your ONO). Top with compote (cook chopped apples + splash of water until a compote) and granola. Sprinkle the B12 Berry Booster on top and garnish with fresh mint.

Buckwheat carrot porridge with - lots of things

Ever heard of brinner? That’s a word for “Breakfast for dinner”. Genius if you ask me as breakfast is a favourite and when making a hearty breakky if works for any time of the day! I know this blog is starting to look like an all porridge feed but as I really wanted to share this one, with soaked buckwheat groats and fresh ginger in it, I figured there just have to be another porridge recipe here! So, enjoy - my latest porridge craving coming up below!

Photo by Agnes Maltesdotter

Buckwheat carrot porridge with - lots of things

Serves 2

Ingredients

1 dl / 0.4 cups rolled oats

1 1/2 dl / 0.6 cups whole buckwheat groats, soaked over night or for at least 8 hours + preferably also sprouted *

3 dl / 1.2 cups water

2 dl / 0.8 cups unsweetened plant mylk of your choice

2 carrots, peel still on and finely grated

1 Tbsp fresh ginger, grated

1 tsp ground turmeric

a pinch of salt, preferably unrefined

Topping suggestions (pretty much everything works here)

kale powder (yes you read it, dried kale mixed in to a lovely powder!)

sweet cocktail tomatoes

tahini

shredded coconut

dried organic fruits and berries (such as goji berries, mulberries, apricots)

walnuts

How to

Rinse the buckwheat thoroughly. Bring oats, water, mylk, carrot, ginger and spices to a boil, let simmer for 2 minutes. Add the buckwheat and simmer for another minute. Stir every now and then to get a creamy porridge. Maybe add a bit more water/mylk to get you desired consistency. Salt to taste. Let the porridge cool slightly then top with your favourites!

* How to soak whole buckwheat groats: Put the groats in a bowl and fill with the double amount of water. Add 1 Tbsp for every 5 dl / 2 cups (this helps the soaking process). Let soak over night or for at least 8 hours. Rinse well and drain. Now your buckwheat are ready to be eating - but if you have time you can also sprout them! If so put them in a fine mesh strainer (or in a sprouting jar) and let sprout for at least 24 h, rinse with water 2 times daily until your groats grow a teensy little tail! Store, well drained, in a jar in your fridge.

Oat scones with tahini and mashed avocado

Photo by Agnes Maltesdotter

Scone love

Having a favourite scone recipe in the back of your head is a winner. In under half an hour you can have freshly baked bread for your weekend breakfast or brunch, something to go with your evening soup or - my fave - something to carry on your picnic in to the woods!

I find these ones to be the right combination of crumbly, sweet…and slightly addictive. They’re easy to make and I really think you should try them! I have this recipe as my base recipe and then sometimes change what flour I’m using depending on what I have at home/what flour that is available/to fit any allergies etc. I shared my Almond flour version of these scones over at my friends at Food Pharmacy - something to check out as well!

AND one last thing, these scones can also be served as a savoury dessert together with some coconut cream (or yoghurt) and a berry/fruit compote or chia berry jam! Delicious!

Oat scones with mashed avocado

6 servings

Ready in: 25 minutes

Ingredients
6 dl / 2 1/2 cups cups oat flour (or a mix of your favourite flours, I sometimes use 1/3 buckwheat flour or 1/3 almond flour)
1/2 dl / 0.2 cups rolled oats
1 Tbsp potato starch
1 tsp baking powder
1 tsp bicarbonate of soda
3 Tbsp chia seeds
1/2 tsp salt
a handful dried fruits or berries, such as organic mulberries and goji berries
5 Tbsp cold-pressed rapeseed oil
2 dl / 0.8 cups oat mylk, or any plant based mylk of your choice

For serving

1 ripe avocado, smashed in to a chunky spread

tahini

How to

Pre heat the oven to 175 degrees.

Mix all the dry ingredients in a mixing bowl. Add the oil and mylk and blend in to a sticky dough. Try not to kneed it, but only blending it together, this will give you more fluffy scones!

Form scones using two spoons and put on a baking sheet. Bake in the oven for about 15 minutes, until the scones are lightly golden around the edges.

Serve the scones straight from the oven, with some (lots of) tahini and smashed avocado. ENJOY!

Saffron scones with coconut yoghurt and fresh fig compote

Saffron scones with coconut yoghurt and fresh fig compote 

Makes 10 scones

Scones

4 dl oat flour 

3 dl buckwheat flour

1 tsp baking powder

1 tsp bicarbonate of soda 

1 tbsp potato starch 

1 tsp himalayan salt

1/2 gram pure saffron, ground 

1/2 dl organic raisins (or dried organic apricots, cut in to small pieces)

75 g cold pressed olive oil

3 dl oat yoghurt 

Fig compote

8 fresh green figs 

1/2 organic orange, freshly squeezed juice + zest 

1 tbsp honey 

1 tsp chia seeds (optional, for a thicker consistency)

1 pinch pure vanilla powder 

To serve

coconut yoghurt 

fresh figs 

How to

Scones: Pre heat to oven to 225 degrees Celsius. Mix the dry ingredients in a large mixing bowl. Mix oil and oat yoghurt, add to the dry mixture and combine quickly with a wooden spoon, the mixture should be quite sticky. 

Form in to 10 small scones, dredge with a bit of oat flour and put on a baking sheet. Bake in the middle of the oven for about 10-12 minutes, until scones are slightly golden and crisp on the top.

Fig compote: Wash and quarter the figs. Zest and squeeze the orange, put all the ingredients in a small saucepan and cook on medium heat until a compote, stirring all the time to avoid burning. 

Serve scones freshly baked with coconut yoghurt and fig compote. 

Happy holidays and lots of love! 

Recipe from a spread for Swedish food magazine Allt om Mat winter 2016. Photo by Jonny Lindh.

Green super smoothie with fennel and buckwheat

I really like smoothies. Smoothies that are filled with vitamins, minerals and fibres - and feels like a proper meal. I always blend my smoothies in a high speed blender, instead of only juicing, as that makes my smoothies even more nutritious - plus it gives them a nice and quite thick but still smooth texture which I like! This green super smoothies is made of not only fruits (which tastes very yum, but isn't very good when you want a proper meal) but lots of veggies too!! Thats the recipe for a filling smoothie. 

Whenever I start my mornings at location when styling I always bring a smoothie just like this one. 

sweet hint of kiwi. 

Photo by photographer Fanny Hansson. 

Green super smoothie with fennel and buckwheat

2 big glasses

Make sure to use organic ingredients, 

Ingredients

1 avokado 

1 green banana 

1 fennel 

1 dl soaked and rinsed buckwheat groats 

2 hand fulls of baby spinach 

1 kiwi 

2 tbs freshly squeezed lime juice (if you've got a high speed blender you might want to add the whole lime, peel and all) 

4 dl water plant based milk of your choice (or water) 

How to

Peel, pit and scoop out the avocado. Peel the banana. Trim of the fennel stalks, plus a little bit at the bottom of the bulb to remove any rough root bits. Rinse the buckwheat. Put all the ingredients in a blender (preferably a high speed one as that will make your smoothie unbelievable smooth!) and blend until creamy. Add extra plant milk for a runnier texture (OR, less if you want to eat it as a smoothie bowl! Then make sure to use frozen banana, and maybe even frozen avocado, for best result),