Sweet n’ nutty oat cookies with almond butter

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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.

Plant-based by Thess Chocolate Mountain bars

During my mountain trail running adventure in the Swedish Jämtland mountains these ones were one of the few precious things I filled my tiny backpack with. Delicious and creamy bars filled with chocolate, protein and plant power to fuel you up during weekend hikes, long or short adventures, fika at home or whatever you’re up to!

As I like my bars / bliss balls to be reeeaaally creamy rather then only nutty (as it would be if using only nuts / dried fruit, something many of the bars you get from different stores are if you ask me), I like to use oats and protein powder (I use vegan unsweetened / natural pea protein to get it as clean as possible) in addition to the seeds and seed butter (which contains LOTS of protein!). Makes the most creamy chocolate protein bar ever believe me!! And also, feel free to use any nuts or seeds you want instead of the pepitas / tahini to fit your taste buds / pantry!

Let’s get baking!

Plant-based by Thess Chocolate Mountain bars

Ingredients

14 fresh dates, pitted

1 scoop protein powder (I use vegan unsweetened / natural pea protein)

1 dl / 0.4 cups rolled oats

1 dl / 0.4 cups cacao powder

2 dl / 0.8 cups pepitas / pumpkin seeds

1/2 dl / 0.2 cups light tahini

1 good pinch flakey salt

1-2 Tbsp water if needed 

For garnish

Flakey salt

dried flowers

How to

Pre heat the oven to 175°C. Spread out the pepitas on a baking tray, toast in the oven for 5-10 minutes, until they get slightly golden and start to pop. Let cool.

Mix alla the ingredients in a food processor until super creamy! Add a bit more water to combine if necessary. Put the dough in between two baking papers, roll out to a square using a rolling pin. Garnish with salt and flowers, roll with the rolling pin again to make the salt and flowers stick. Put the whole thing in the freezer for 1 hour. Take it out and cut in to good-size bars. Wrap them up in baking paper or aluminium foil (or just a glass box if you’re not taking them with you on adventure), store them in an air tight container in the freezer. Stays well for months! However I doubt they would ever last that long…

Hope you like them!

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”.