Banankaka med kanelcashewsås och rostade valnötter

Favoriten bananbröd serverad i nytt format toppad med en len sås gjord på cashewnötter med lätt smak av kanel, perfekt till sommarfikat!

Banankaka med kanelcashewsås och rostade valnötter

14 bitar

Banankaka

3 dl havremjöl

2 1/2 dl bovete

1 tsk malen kanel

1 tsk malen kardemumma

1 tsk malen ingefära

1 tsk bakpulver

1 tsk bikarbonat

1 tsk salt

1 1/2 dl havredryck, eller annan valfri växtdryck

3 msk chiafrön

3 små bananer

1/2 dl kallpressad olivolja

Kanelcashewsås

1 dl cashewnötter, blötlagda över natten eller minst 4 timmar

4 färska dadlar

1 krm malen kanel

3/4 dl vatten

1 nypa salt

Topping

50 gram valnötter

Torkat blomströssel, valfritt

Gör såhär

Kanelcashewsås: Blötlägg cashewnötterna i vatten över natten (för en snabbare version blötlägg i kokhett vatten i 30 minuter), skölj av och mixa sedan tills helt slätt tillsammans med resten av ingredienserna.

Värm ugnen till 175°C.

Banankaka: Blanda alla torra ingredienser utom chiafrön i en bunke. Skala och mosa bananerna med en gaffel. Värm upp havredrycken och blanda med chiafröna, låt svälla i 5 minuter. Blanda ner i den torra blandningen tillsammans med bananerna och oljan, vänd runt så att allt blandas samman.

Täck botten i en kvadratisk bakform med bakplåtspapper, olja kanterna med rapsolja. Häll i smeten. Grädda mitt i ugnen i 45-50 minuter, tills banankakan blivit vackert gyllene. Ta ut och låt svalna i 5 minuter, vänd sedan upp kakan på ett bakgaller och låt svalna helt. Skär upp i fyrkanter. 

Rosta valnötterna i en torr, medelhet stekpanna tills de börjar dofta nötigt och blir vackert gyllene. Låt svalna.

Servera bananbrödet toppat med en klick kanelcashewsås, rostade valnötter och lite blomströssel.

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Banana cake with cinnamon cashew sauce and toasted walnuts

14 pieces

Banana cake

3 dl oat flour

2 1/2 dl buckwheat flour

1 tsp ground cinnamon

1 tsp ground cardamom

1 tsp ground ginger

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp flakey salt

1 1/2 oat mylk, or any other plant mylk

3 Tbsp chia seeds

3 small bananas

1/2 dl cold pressed olive oil

Cinnamon cashew sauce

1 dl cashew nuts, soaked over night or at least 4 hours

4 fresh dates

1/4 tsp ground cinnamon

3/4 dl water

1 pinch of flakey salt

Topping

50 g walnuts

Dried flower sprinkle, optional

How to

Soak the cashew nuts over night, or for at least 4 hours (for a quicker version soak in boiling hot water for 30 minutes). Rinse with water and then mix until completely smooth with the rest of the ingredients in a blender.

Pre heat the oven to 175°C.

Banana cake: Mix all the dry ingredients, except for the chia seeds, in a mixing bowl. Peel the bananas using a fork. Pre heat the oat mylk and blend with the chia seeds, let sit for 5 minutes. Add to the dry mixture along with the bananas and oil, fold everything together using a wooden spoon.

Cover the bottom in a baking tin. Grease the sides of the tin with oil. Put the batter in the pin. Bake in the middle of the oven for 45-50 minutes, until the cake is golden brown. Take out the cake the oven and let cool for 5 minutes, then turn upside down to remove from the baking tin to cool completely . Cut in to squares or any other pieces.

Toast the walnuts in a dry frying pan on medium heat until lightly golden. Let cool.

Serve the banana cake topped with the cinnamon cashew sauce and walnuts. Sprinkle with dried flower sprinkle.

Sweet n’ nutty oat cookies with almond butter

Skrolla ner för recept på svenska

Sweet, slightly crisp and chewy. The perfect cookies for your next fika, weekend brekky, brunch or dessert-in-the-middle-of-the-week! This recipe can be varied depending on what you have at home - try substituting cashews / pumpkin seeds / almond butter for the same amounts of other nuts / seeds / nut or seed butter!

Sweet n’ nutty oat cookies with almond butter

Makes 10 cookies

Ingredients

2 Tbsp chia seeds

1 dl water

1 tsp ground cinnamon

1/2 tsp vanilla powder

1 pinch flakey salt

2 dl rolled oats

1 dl cashew nuts

1 dl pumpkin seeds

1 dl almond butter, or any other nut or seed butter

1/2 dl coconut syrup, or maple syrup

For garnish

1/2 dl finely chopped almonds, or any other nuts or seeds

How to

Pre heat the oven to 175°C.

Bring the water to a boil. Remove from heat and stir together with the chia seeds in a baking tin, let sit for 5 minutes. Add cinnamon, vanilla, salt and oats. Roughly chop the cashews, add to the tin together with the pumpkin seeds, almond butter and syrup. Stir together until you ger a sticky batter. Form in to 10 balls, put on a baking tray and press down. Garnish with cashews and chopped almonds.

Bake your cookies in the oven for 30 minutes, until golden and slightly crisp. Let cool.

Store in an airtight container in your fridge or freezer.

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Sötnötiga havrekakor med mandelsmör 

Ger 10 kakor

Efterrätter som går att förbereda helt är en god idé när det vankas trerätters tycker jag. Att de dessutom kan extraknäcka som lyxiga frukostkakor, eller eftermiddagsfika är ett stort plus! Du kan variera innehållet beroende på vad du gillar eller har hemma; cashewnötter, mandlar och mandelsmör kan bytas ut mot samma mängder av andra nötter, fröer och nöt- eller frösmör.

Ingredienser

2 msk chiafrön

1 dl vatten

1 tsk malen kanel

1/2 tsk vaniljpulver

1 nypa flingsalt

2 dl havregryn

1 dl cashewnötter + extra till garnering

1 dl pumpakärnor

1 dl mandelsmör, eller annat nötsmör

3/4 dl kokossirap, eller lönnsirap

Till garnering

1/4 dl finhackade mandlar (eller andra fröer / nötter som du haft i kakorna)

Gör såhär

Värm ugnen till 175°C.

Koka upp vattnet, blanda med chiafröna i en bunke och låt svälla i 5 minuter. Vänd ner kanel, vaniljpulver, salt och havregryn. Hacka cashewnötterna grovt, blanda ner i bunken tillsammans med pumpakärnorna. Tillsätt mandelsmör och sirap, rör runt till en smet. Forma till ca 10 bollar, tryck ut till runda platta kakor på en ugnsplåt. Garnera med cashewnötter och hackad mandel.

Baka i ugnen i 30 minuter, tills kakorna fått en lätt gyllene färg. Låt svalna.

Förvara i lufttät burk i kylen eller frysen.

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

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!

Cinnamon cookies with salty chocolate peanut butter

These little semi raw cookies are easy to make, pretty to look at and AWESOME to eat!!

I got the idea for these ones after yet another of my bliss balls-moments where I topped a cinnamon ball with a spoon of chocolate peanut butter. It was SO GOOD!

Here I’m using both almond butter (in the cookie) and the peanut butter (for the topping), but you could use either almond butter or peanut butter for both!

So, here’s my latest contribution to the world on yummy plant based treats, hope you like it!

Cinnamon cookies with salty chocolate peanut butter

Makes 16

Cinnamon cookies

10 fresh dates, pitted

1 Tbsp almond butter (or peanut butter)

3 dl / 1.2 cups rolled oats

1 Tbsp ground cinnamon

2-3 Tbsp water

1 pinch of flakey salt

Salty chocolate peanut butter *

1 1/2 dl / 0.6 cup unsweetened peanut butter crunchy (or almond butter)

1-2 Tbsp cacao powder, preferably raw

1/2 dl / 0.2 cups natural peanuts

1 Tbsp water (depending on how runny your PB is)

1 pinch of flakey salt

For garnishing

flakey salt

dried edible flowers (optional)

How to

Mix all the ingredients for the cinnamon cookies until you get a smooth dough, using a food processor. Add a bit more water in necessary. Form in to about 16 cookies, press down a small spoon in the middle of every cookie. Put the cookies on a plate.

Mix peanut butter, water, cacao and water until well combined. You might want to add a splash of water if the PB feels too thick. Add the whole peanuts and pulse until desired crunchiness.

Fill/top the cookies with the chocolate peanut butter using a small spoon. Sprinkle with flakey salt and dried flowers.

Put in the fridge, preferably for about an hour before serving.

Dig in and ENJOY!

* Make your own OR, you could also use the “Peanut butter chunky choco from” Urtekram. Super yummy and ready to go!

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”.

Chocolate peanut butter truffle bites

Might be one of the most heavenly chocolate truffles I’ve ever tasted. Very easy to make, with only a few ingredients and melting-in-your-mouth-kind-of-yummy. Any further description unnecessary - let’s get baking!

Chocolate peanut butter truffle bites

Makes 12

Ingredients

3 dl / 1.2 cups rolled oats

1 dl / 0.4 dl cacao (preferably raw)

1 tsp ground cinnamon

1 pinch flakey salt

12 fresh dates, pitted

1/2 dl / 0.2 cups unsweetened crunchy peanut butter

Frosting

8 fresh dates, pitted

3 Tbsp cold pressed coconut oil, room temperature

5 Tbsp water

1/2 dl / 0.2 cups cacao (preferably raw)

1 pinch flakey salt

How to

For the base: Mix oats, cacao, cinnamon and salt in a food processor. Add dates and peanut butter and mix until a sticky batter (I like when there are still some crunch to it so I tend to not mix until completely smooth). Add some more water if it feels too dry. Firmly press the dough in to a a small baking mold (covered with parchment paper). Put in the fridge.

For the frosting: Mix all the ingredients until completely smooth in a food processor. Spread out the frosting over the base. Put back in the fridge for an hour before serving.

Cut in to 12 pieces. Powder with extra cacao and sprinkle with salt before serving. DIG IN!

PS. Store in the fridge, or freezer (if any left…)

Recipe for Coop Sverige. Photo by Magnus Carlsson.

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.

Savoury banana muffins with ginger and cinnamon

This a my twist on my beloved banana bread from my second cookbook The new green protein, in the form of a muffin! Moist, savoury and perfect to bring to your picnic, as snack or serve for weekend breakfast. For variation try adding berries to the batter before baking them!

Also, fo a even more savoury muffins add a handful of finely grated carrot or parsnip!

Savoury banana muffins with ginger and cinnamon

Makes 12

Ingredients

2 dl / 0.8 cups oat flour

2 dl / 0.8 cups buckwheat flour

2 tsp ground ginger

2 tsp ground cinnamon

1/2 tsp salt

1 tsp baking powder

1 tsp bicarbonate of soda

3 green bananas (as in not the most ripe ones)

3 Tbsp shia seeds

1 1/2 dl / 1 cup unsweetened oat mylk, or your choice of plant mylk OR water

1/2 dl / 0.2 cups cold pressed rapeseeds oil

How to

Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit.

Bring the oat mylk to a boil, remove from heat and mix with the chia seeds. Let sit for 10 minutes until you get a pudding, mix half way through to avoid the chia seeds from clumping.

Peel and mash the bananas with a fork.

Combine all the dry ingredients in a bowl.

Add the chia mix, banana and oil to the dry mix and stir until you get a sticky batter. Divide in to 12 muffin moulds. Bake in the oven for 30-35 minutes, until the muffins get all golden.

ENJOY!

Ps. Check if the muffins are ready sticking a toothpick in the center of the muffin, the toothpick should come out clean with only a couple of crumbs clinging to the sides when the muffins are done!

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.