Tahini oat cookies with carrot

These cookies are a mix of pretty much all of my favourite things. The result? My favourite cookies (chocker)! A bit more savoury than sweet, perfect to always have in the freezer for spontaneous fika-moments, or when you come home after a long day and want something to munch meanwhile you think about what to cook for your evening meal. In other words - these are really must-have-cookies!

Tahini oat cookies with carrot

Makes 12

Ingredients

4 dl rolled oats

1/2 tsp baking powder

1 Tbsp ground cinnamon

1/2 tsp ground cardamom

1/2 tsp pure vanilla powder

14 fresh dates, pitted 

1 dl light tahini

2 Tbsp oat mylk or water

1 medium carrot

1 pinch flakey salt

How to

Pre heat the oven to 175°C. Mix oats, baking powder, spices and vanilla in a food processor. Add the dates and mix until crumbly. Add tahini and oat mylk, pulse until the dough starts fo get together. Add the carrot and mix until you get a dough. Form in to 12 balls, put on a baking tray and press lightly with a fork to get the look. Bake in the oven for 15-17 minutes, until they get crispy underneath and lightly golden on top. You want them to have a crispy outside and and chewy inside! Store in an airtight container, in the fridge or freezer.

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

Sweet buckwheat granola with parsnip

I always have a batch of granola at home, I think it’s the perfect topping on yoghurt, smoothies and porridge - but also just as a snack! My granolas look different pretty much every time I make them as I tend to use what I find in my pantry at the specific time - both when it comes to flavouring, sweetening (if any) and the main ingredients in general!

This time I experimented and used parsnip as my sweetening (together with a couple of dates) - gives a really delicious flavour - try it for yourself!

Sweet buckwheat granola with parsnip

Yields about 1 liter

Ingredients

2 dl / 0.8 cups buckwheat groats (soaked over night or for at least 8 hours)

2 dl / 0.8 cups water

2 Tbsp cold pressed rapeseed oil

2-4 fresh dates (depending on how sweet you want it), pitted

1 tsp ground turmeric

1/2 tsp ground cardamom

2 dl / 0.8 cups steel cut oats *

4 dl / 1.6 cups mixed nuts/seeds of your choice

3 Tbsp chia seeds

2 parsnips

Add ins

2 dl / 0.8 cups mixed dried fruits/berries

1 dl / 0.4 cups coconut flakes

How to

Rinse the buckwheat thoroughly

Mix water, oil, dates and spices until smooth using a blender or an immersion blender. Chop the nuts is using any. Scrub the parsnips and finely grate them.

Pre heat the oven to 150°C fan / 300°F fan (if you don’t have a fan oven you can roast one tray at a time).

Mix all the ingredients in a big bowl using your hands, making sure it all gets covered in the date paste. Spread out on 2 baking trays. Roast in the oven until dry and crisp. Stir every now and then. Let cool and then add the dried fruits/berries + coconut.

Store in a glass jar with a lid. Stays well for weeks!

*In Swedish steel cut oats are “krossad havre”. If you cannot find steel cut oats/krossad havre you can use rolled oats/havregryn instead.

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

Carrot cake porridge with lingonberries, apple and tahini

Carrot cake porridge with apple, lingonberries and tahini

Serves 2

Ingredients

2 dl / 0.8 cups steel cut oats

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

5 dl water

1 dl / 0.4 cups unsweetened oat mylk

1/2 dl / 0.2 cups soaked * buckwheat (optional but gives the porridge even more delicious texture)

1 carrot, finely grated

salt to taste

Topping

Frozen lingonberries

1 apple

cacao nibs

pepitas **

lingonberry powder

edible flower sprinkle

light tahini

flakey salt

How to

Bring oats, spices, water and almond mylk to a boil. Let simmer for a couple of minutes while stirring, until you get a creamy and delicious porridge. Rinse the buckwheat. Add the soaked buckwheat and carrot, let simmer 30 seconds. Salt to taste.

Divide in to two wide bowls. Topp with lingonberries, apple, cacao nibs, pepitas. Powder with lingonberry powder. Sprinkle the flowers and drizzle with tahini!!

* How to soak buckwheat: Put dried whole buckwheat in water and 1 tsp apple cider vinegar for every 2 1/2 dl water over night. Rinse thoroughly in the morning. You can store the soaked buckwheat in the fridge for several days and add in your morning porridge or lunch salad. Rinse before use.

** Pepitas are similar to pumpkin seeds but comes form hull-less pumpkin varieties whereas pumpkin seeds comes with a hull. However - the green seeds seen on the porridge above are sometimes referred to as pumpkin seeds too! Note that in Swedish we’d call them “pumpafrön”.

Warming chai with orange

A warming drink for cold days. Sweet, creamy and flavoured with spices that will fill your whole kitchen with a lovely aroma - and most likely wake up any late sleeper.

If you can and want I’d really recommend to mix your own almond milk - nothing beats a home made freshly mixed, creamy and sweet almond mylk!

Warming chai with orange

Yields 4 glasses

Ingredients

8 dl / 3 1/2 cups almond mylk, home made* or store bought

2 Tbsp almond butter

2 medjool dates, or 4 fresh dates

1 tsp ground cinnamon

1/2 tsp ground cardamom

1/4 tsp ginger

1 pinch cloves

1 pinch black pepper

1 pinch flakey salt 

For garnishing 

1 organic orange

ground cinnamon

How to

Pitt the dates. Grate the orange zest, then squeeze the orange. Mix all the ingredients, except for the orange zest, in a blender until smooth. Pour in to a sauce pan and bring to a boil, simmer for a few minutes. Pour in to 4 cups. Grate orange zest and dust with extra cinnamon. Serve while hot!

• Want to make your own almond milk? Easy peasy! Soak 2 dl almonds over night or for at least 8 hours. Drain and rinse the almonds. Mix with a pinch of salt and 8 dl of fresh water in a high speed blender until smooth. You then might want to pour the blended almonds through a nut bag or a fine mesh strainer as well to get a really smooth mylk. If so keep the pulp for making patties or for your baking!

  Keep the almond milk you won’t use right away in an air tight glass container in the fridge for up ro 3 days. Give it a shake before you use it.

Recipe first developed for Granit. Photo by Jonas Jacobsson.

2 ingredient Apple compote

This time of year I have apples in most of the food I cook; grated in my morning porridge, mixed in to a creamy soup, dried in pieces for my granola, cut in half and baked until soft and sweet then serve with toasted seeds and a dollop of whipped coconut cream, cut in pieces and tossed together with root veggies….

AND cooked in to delicious natural sweetened apple compotes. It’s super easy to make and can be served with lentil stews, porridges, as a dessert with coconut cream and granola and lots more!!

2 ingredient Apple compote

Yields; depends on how much apples you get hold of!

Ingredients

Seasonal apples, of different kind and in different colors

ground ginger/cardamom/cinnamon

1 pinch of flakey salt

How to

Core the apples and cut them in to pieces. Put in a sauce pan and add water just enough to cover the bottom, but not covering all of the apples. Bring to a simmer and then gently simmer for 5-15 minutes (depending on how much apples you use), until the apples are soft. Mash the apples in to a compote using a fork. Add your choice of ginger/cardamom/cinnamon - or all of them! Salt to taste. Let cool. Put in an air tight glass jar.

The compote can be stored in an air tight glass jar for up to 5 days in the fridge. If you’re making a bigger batch you can put a bunch of filled glass jars in the fridge - and take out one every week! Also - it’s a great idea to freeze in portion sizes using ice cube molds - perfect to take out and put on your morning porridge!

Creamy carrot cake porridge with avocado, apple, tahini and tomato

Porridge season is here for sure, and I’m having a warming bowl of this hearty creaminess as often as I can. I like mine best - no matter if I have it for breakky / brunch / lunch at home / light dinner - cooked with lots of warming and nourishing spices and gated veggies, and of course I top it with LOTS of savoury toppings!

Creamy carrot cake porridge with avocado, apple, tahini and tomato

Serves 2

Ingredients

2 dl / 0.8 US cups rolled oats

4 dl / 1.6 US cups water

2 dl / 0.8 US cups oat mylk

1 tsp ground cinnamon

1 tsp ground turmeric

1 tsp ground ginger

1/2 tsp ground cardamom

1 tbsp chia seeds

2 carrots, finely grated (grated butternut squash and/or courgette is a few other favourites!)

For serving

1 avocado

1 autumn apple

tahini

chia seeds

flakey salt + freshly ground black pepper

How to

Bring oats, liquids, spices and chia seeds to a boil. Let simmer until creamy, while stirring throughout. You might want to add more liquid or let it keep simmer to get your desired consistency.

Add the carrots and let simmer for a few seconds. Remove from the heat.

Divide in two bowls. Top with sliced avocado, apple and tomatoes. Add a big spoon of tahini. Sprinkle everything with flakey salt and chia seeds - the avocado likes to get a sprinkle of pepper as well!!

Breath. Be here. Enjoy!

Apple cake bliss balls with cacao nibs

Delicious small bites of - my take on - a soft and sweet Swedish apple cake! Inspired by my dear friends at Food Pharmacy I made these ones the other day when I wanted something sweet for fika (Swedish word for a time of day when you sit down/chill out/have a snack + cup of tea or coffee or some other drink maybe). And I am very happy with the result - natural sweet, nutty and nutritious ingredients flavoured with two of my favourite spices; cinnamon and cardamom cannot go wrong. So it wasn't much of a gamble to be honest.

Unlike most bliss balls these ones are soft - and almost kind of chewy. As the cashews are soaked before mixing the bliss ball batter, they are easier to digest (+ nutrients even more accessible)+ adds an extra creaminess to the balls. Now let's bake!

Apple cake bliss balls with cacao nibs

Makes about 20 bliss balls

Ingredients

2 dl cashew nuts, soaked for 1-2 hours in 5 dl water I 1 tsp unfiltered apple cider vinegar

2 dl steel cut oats

1 red apple, roughly grated

6 fresh dates, pitted

2 tsp ground cinnamon

1 tsp ground cardamom

2 tbsp cacao nibs (optional)

grated coconut for rolling

How to 

Drain and rinse the cashews. Mix with the rest of the ingredients, except for the cacao nibs, until a soft and smooth batter. Add the cacao nibs and pulse a few times. Form in to 20 balls, and roll in grated coconut.

Store in the fridge or freezer.