Glass med salt jordnötskaramell och pekannötter

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Glass med salt jordnötskaramell och pekannötter

8-10 portioner

Ingredienser

5 dl havrebaserad matlagingsgrädde

5 dl havrebaserad vispgrädde

2 msk kokossocker

1 dl pekannötter

Salt jordnötskaramell

10 färska dadlar, urkärnade

1 dl jordnötssmör

3 msk havregrädde

Falksalt miniflingor

Gör såhär

Koka upp matlagningsgrädden, låt sjuda på låg värme i 35 minuter, tills mängden ungefär halverats. Blanda ner kokossockret och låt sjuda ytterligare 5 minuter. Låt svalna helt, kyl ner i kylskåpet så att det är ordentligt kallt.

Mixa ihop ingredienserna till jordnötskaramellen tills krämigt i en matberedare. Smaka av med salt.

Rosta pekannötterna i en torr medelhet stekpanna tills de börjar dofta nötigt. Låt svalna helt. Hacka grovt.

Vispa havregrädden hårt. Vänd försiktigt ihop den vispade havregrädden och den nerkokta havregrädden till en fluffig smet.

Varva glassmeten med jordnötskaramell och rostade pekannötter i en glasbehållare. Täck med lock. Ställ in i frysen och låt stå minst 5 timmar, ta ut 5 minuter innan severing.

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Ice cream with salty peanut caramel and toasted pecans 

Serves 8-10

Ingredients

5 dl oat based cooking cream

5 dl oat based whipping cream

2 Tbsp coconut sugar

1 dl pecans

Salty peanut caramel

10 fresh dates, pitted

1 dl peanut butter

3 Tbsp oat cream

Falksalt mini flakes

How to

Bring the oat based cooking creme to a boil and let simmer on low heat for 35 minutes, add the coconut sugar and simmer for another 5 minutes. Take away from the heat and let cool completely. Put in the fridge to chill even more.

Mix allt the ingredients for the peanut caramel in a food processor until smooth. Salt to taste.

Toast the pecans in a dry frying pan, on medium heat, until it starts to smell nutty. Let cool. Roughly chop the pecans.

Whip the oat based whipping cream until firm. Fold together with the cooked and chilled oat based cooking cream. Layer the ice cream batter, peanut caramel and chopped pecans in a glass box. Cover with a lid. Put in the freezer for at least 5 hours. Take out 5 minutes prior to serving.

Cashew ice cream bites with crispy chocolate coating

Most times when I make “raw desserts” like these ones I use buckwheat in the base as I think it can get quite “heavy” and almost too filling if there is nuts and seeds in the whole thing. PLUS the toasted buckwheat gives a great crispy texture!

This goodies takes a bit of preparation or - more accurately - that you have time to do the cake the day before you’d want to serve/enjoy it. Mostly because the cake needs a good 8 hours or too so set in the freezer. The steps before though doesn’t take much time at all and aren’t tricky. So - let’s get baking right this second so that you could enjoy a bite or two (or 5) tomorrow!

Cashew ice cream bites with crispy chocolate coating

Makes 12

Chocolate layer

4 dl / 1.6 cups whole buckwheat groats

24 fresh dates, pitted

1 dl / 0.4 cups cacao, preferably raw

2 pinches sea salt

3 Tbsp light tahini *

Ice cream filling

3 dl / 1.2 cups cashew nuts, soaked for 2-4 hours

2 dl / 0.8 cups coconut milk or oat cream

10 fresh dates, pitted

1 tsp pure vanilla powder

1 pinch sea salt

100 grams frozen (or fresh if in season and locally grown) blueberries, thawed

25 grams freeze-dried berries, for example raspberries and strawberries

How to

Soak the cashews for 2-4 hours.

Pre heat the oven to 175°C / 350°F.

Put the buckwheat in a fine mesh strainer. Bring about 5 dl of water to a boil. Pour over the buckwheat, then rinse with cold water. Put the buckwheat on a baking tray, toast in the oven until dry and crisp - takes about 10-15 minutes. Stirr every now and then.

Mix the toasted buckwheat for a minute in a food processor. Add the rest of the ingredients and mix to a dough. You might want to add a bit more water if the dough feels too dry. Divide the dough in half. Roll the doughs, one at a time, in to thin “sheets” between two baking papers using a rolling pin. You want the sheets to be the same size as the bottom of a small baking tin which you’ll use to freeze the ice cream bites in. Put one sheet in the bottom of the baking tin (with a baking paper underneath). Put in the freezer for 30 minutes.

Rinse and drain the cashews. Mix with the rest of the ingredients - except the blueberries - until completely smooth using a blender. Pour 2/3 of the mix on top of the chocolate base. Add the blueberries to the blender and mix until completely smooth once more. Pour over the cashew base. Sprinkle over the freeze-dried berries. Put in the fridge for 2 hour. Take out, and finish by adding the second crispy chocolate layer on top, lightly press in down. Put back in the fridge and let sit over night.

Remove from the fridge and cut in to small pieces, to get the prettiest pieces it’s easiest to cut them straight out of the freezer - however I prefer to wait 5-10 minutes before serving. It’s THE BEST, trust me! Even though it’s reallyyyyy heard not to start eating them straight away…

HOPE YOU LIKE THEM!

*If you cannot find light one I’d suggest you’d use cashew butter instead, as a dark tahini will give to much flavour here - we want to get the “humble” flavour/quality wihich both light tahini and cashew butter have - unlike other nut/seed butters (which I LOVE too, but just not here).

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

Jerusalem artichoke soup with toasted buckwheat, pickled shallot, cress and truffle oil

Jerusalem artichoke soup with toasted buckwheat, pickled onion, cress and truffle oil

Serves 4 as a first course

Ingredients

500 g Jerusalem artichoke 

1 shallot 

1 garlic clove

3 dl water

2 dl creamy oat milk

230 g cooked white beans

1 tbsp cold pressed olive oil

1 tsp apple cider vinegar

Salt and freshly ground black pepper

Pickled shallot

2 shallots 

1 dl water

1/2 dl apple cider vinegar

1 tbsp honey

Garnish

2 tbsp truffle oil

cress

1 dl dried whole buckwheat

How to

Peel and chop onion and garlic. Fry in oil until soft in a sauce pan. Peel the Jerusalem artichokes and cut in to smaller pieces. Add to the onion together with the the water and oat cream. Bring to a boil and let simmer until the Jerusalem artichokes are soft, takes about 15 minutes. Add the white beans when 5 minutes remains. Mix to a smooth soup with an immersion blender. You might want to add a bit more water to get your desired consistency. Add apple cider vinegar, salt and pepper to taste.

Pickled shallot: Bring water, vinegar and honey to a boil. Remove from the heat, add the shallots and put on a lid. Let sit for 10 minutes. 

Toasted buckwheat: Put the buckwheat in a fine mesh strainer. Bring some water to a boil and then pour over the buckwheat. Rinse with cold water and let drain for a few minutes. Toast in a dry pan, on medium heat, until golden and crisp. Let cool. 

Serve the soup drizzled with truffle oil, topped with pickled shallots, toasted buckwheat and cress. Serve with crispy seed crackers! 

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten 16th of December 2017. “Två dagar” is produced by contant agency OTW. Photo by Stefan Edetoft