Monthly Archives: August 2011

Spelt Banana Pancakes

Mmmm pancakes…. I always admire the big heaping stacks of pancakes that comes out at restaurants… Often in ridiculously high piles! Theres just something attractive about a tall stack of pancakes… But sadly, a lot of places serve them thinking more about the quantity than the quality… And, regular old pancakes might not be the healthiest breakfast to choose anyway… Of cause they are fine to eat once in a while, but why not make your own with good ingredients, so you can eat them more often!:-)

Spelt Banana Pancakes

Makes about 8-9 pancakes

  • 3 small or 2 large bananas (265 g)
  • 1 Tbs coconut oil
  • 1 Tbs agave
  • 2 eggs (for vegan version, just leave out the eggs and add 1/2 cup water. The bananas will work as a fine egg-substitute)
  • 1 cup (140 g) Spelt flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp vanilla
Turn the oven on to 200 degrees, to keep the pancakes warm after baking.
Mix all the dry ingredients in a small bowl.
In a medium bowl, mash the bananas and stir in the eggs.
Add the dry ingredients to the wet, and stir till combined. You might need to add a bit of water if you think the batter is too thick… Let batter rest for 5 min before baking.
Heat a nonstick pan to medium heat, and brush lightly with canola oil. Wipe off excess oil with a paper towel.
Spoon batter onto the pan using a 1/4 cupful at a time. Bake for about 1 min on each side.

The pancakes are ready to flip when they start getting bubbles…

And then just about a minute on the other side…

Keep the pancakes warm in the oven, while you bake off the rest:-)

Serve varm with chopped nuts and fruit, and a drizzle of good maple syrup.



Vegan Cinnamon Rolls

The cinnamon roll is a classic. I remember making them all throughout my childhood. I used to come home from school and bake several times a week. I would for the most part either make pancakes or cinnamon rolls, then curl up in front the TV and watch 90210 reruns… Oh what an easy life:-)

These days my cinnamon roll recipe have changed. I now use whole wheat, Earth Balance and palm sugar. They are still delicious and comforting, but will leave you with a better feeling in the belly and mind:-) Even after 2…..

Vegan Cinnamon Rolls


  • 1 package dry yeast
  • 1/2 tsp Coconut Palm Sugar
  • 1/2 Cup  (150 ml) lukewarm water
  • 1/2 Cup (150 ml) Soymilk
  • 1/3 cup (50 g) Coconut Palm sugar
  • 1/3 Cup (65g)  Earth Balance Margarine
  • 1 tsp Salt
  • 1 1/2 tsp Ground flaxseeds
  • 2 3/4 Cups (440) Whole Wheat Flour

Dough Filling

  • 1/4 Cup Earth Balance Margarine, melted
  • 1/2 cup plus 2 Tbs Coconut palm sugar
  • 3 1/2 tsp Cinnamon

Pan Sauce

  • 1,5 Tbs Earth Balance Margarine, melted
  • 1/4 cup (40 g) Coconut Palm Sugar

In a large bowl, or in a Kitchen Aid, mix water and palm sugar. Sprinkle yeast over water and let stand for 5 min.

In a small pot combine soy milk, palm sugar, margarine and salt, and heat for a couple of minutes till lukewarm. (Test with finger to make sure its not too warm. You have to be able to keep your finger in the mixture without burning yourself.) Add to yeast mixture and stir to combine.

Add flax seeds and the whole wheat flour and stir to get everything incorporated. Kneed on the table by hand for 5 min, or 3 min in a Kitchen Aid.

Leave dough in the bowl, cover with plastic wrap and let stand for 1st rise for 1 hour, in warm spot

To make the pan sauce, melt the Earth Balance and poor it into a pan/cookie tray. Use a brush to get the whole pan covered. Sprinkle with the palm sugar. Set aside.

On a lightly floured surface, roll dough to 30×18. For the filling, brush the dough with melted earth balance and sprinkle with palm sugar. Roll the dough and cut into 16 buns. Place them in the prepared pan, and cover with a towel. Place in a warm spot for 2nd rise, for 30 min. Turn on oven to 350 degrees.

Bake the cinnamon rolls 18 min in the middle of the oven. Cool on rack.

The cinnamon rolls are best when they are still a bit warm, because of the whole wheat. I recommend to heat them up a bit in the oven or microwave, if you are eating them the day after baking.

Vegan Zucchini Lemon Muffins

My freezer has run out of muffins… I had to bake some. I dont like a muffin-empty freezer…  When you first have discovered how nice it is to have homemade, healthy, toasted muffins in the morning, its hard to go back!:-)

Vegan zucchini lemon muffins

makes 8 large muffins

  • 3 cups (440 g) Spelt flour
  • 1/2 cup (150 g) Coconut Palm Sugar
  • 2 Tbs Ground flax seeds
  • 2 tsp ground ginger
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 12 oz/ 2 1/2 cup (340 g) grated zucchini (grated on small side of grater)
  • 2 tsp vanilla
  • 1 Tbs lemon juice
  • 1 tsp grated lemon zest
  • 2 “egg” from Ener G Egg Replacer (1 Tbs powder + 4 Tbs water)
  • 6 oz/ 3/4 cup (170 g) rice milk or soy milk
  • 1/4 cup (66 g) canola oil
Turn oven to 350. Prepare a large muffin pan with Pam.
Mix all the dry ingredients in a medium bowl. Set aside.
Grate the zucchini and set aside.

Kale Chips

Kale chips!??…. Chips? really?… It might seem like pushing the health-nut limit, if you have never had them before. But I promise, these chips will make you chow down kale like never before. I have a hard time eating kale… I know, I know, its super healthy! But, Im just not a big fan… But serve it to me in chip form, Im all in!:-)

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Banana Bites


You can just go ahead and hate me…. If you are thinking “Is that simply banana dipped in chocolate?”…. Then yes… You are right… Im sorry. This is a cheater post, cuz its so easy. But sometimes, simple and easy is the best way to go!:-)


Banana Bites

  • 3,5 oz (100 g) your favorite dark chocolate
  • 2 bananas
  • optional: chopped hazelnuts
Melt the chocolate in a bowl set over simmering water. Cut bananas, insert a toothpick in each and dip one by one. Use a spoon to help getting the whole piece covered in chocolate. Sprinkle with chopped hazelnuts if using.
Place the chocolate covered bananas in the fridge for 20 min to harden.




Vegan Brown Rice Pudding

Super easy, healthy and delicious! This rice pudding is perfect and cozyyy….
Making rice pudding is actually really easy, so if you’ve never made one before, this is a good place to start.
Serve it straight of the oven on a chilly evening, or cold as summer breakfast or afternoon dessert.
Vegan Brown Rice Pudding
2-3 servings
  • 1 cup (230 g) rice milk
  • 1 cup (160 g) cooked brown rice
  • 1/8 cup (20 g) coconut palm sugar
  • 1 Tbs maple syrup
  • 1/2 banana, smashed
  • pinch of salt
  • pinch of nutmeg
  • pinch of ground ginger
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla
  • 1 1/2 tsp arrowroot
Heat oven to 235. Spray a small ovenproof dish.
Mix rice, coconut palm sugar, maple syrup, banana, salt, nutmeg, cinnamon, ginger and vanilla.
In a small pot, heat rice milk and arrowroot till almost a boil. Poor the hot milk into the other ingredients and stir together.
Poor into the prepared oven dish, and bake in the oven for 30-35 min till the pudding starts bobbling in the edges.
Serve pudding warm or completely cool.

Homemade Vegan Nutella

There’s this great commercial playing on TV… A mom is talking about how difficult it is to make her kids eat their breakfast. And then she’s telling the audience how EASYYYY her life has become after she discovered Nutella! Now she just spreads Nutella on like everything, and of cause, the kids eat their whole grain bread without ANY problems!:-) …. Awesome… I love that commercial…. I love how it makes Nutella seem like a health food:-) Genius. I mean, dont give me wrong, I too LOVE Nutella, but I dont by any means think that its in the same food group as carrots…

It made me think though, about making my own healthier Nutella-like spread. So here you go! Now you can make your kinds eat whole grain too, when you spread this on top;-) And, you can eat it with good conscience… Not pretend, like that actress from the Nutella commercial…:-)

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Rustic vegan peach pie

I am not the most patient person on earth… Im the person that stands in front of the oven, starring in and waiting, hoping my super-vision will make my cake bake faster… It usually doesn’t… It actually always work quite opposite… Maybe I should have my vision checked… Maybe I lost my powers.

My peaches that I bought yesterday, are still too hard. I usually dont by peaches unless they are perfect right here and now! I mean, if I want a peach, I want it now. I cant wait till it gets soft in like 2 days!! Who has time for that!?… See… impatient…  Thank God for friends who bring ripe peaches… Otherwise there would be no pie for dessert:-)  Continue reading

Whole wheat vegan rasin buns

I have a secret… I always have a bun in the oven…. I mean….dont misunderstand me!… Hey! I dont mean it like THAT!….This is a baking blog!!.. Of course you know what I mean;-)

This is a stable recipe of mine. I make them allllll the time. I freeze them in bags with 2-3 pieces in each, and then I take them out whenever I need them. Just heat them up in the oven, they are great for that. They are perfect for breakfast with peanut putter, jam or cheese, or for lunch as mini sandwiches. Or, what I use them for the most, as dinner rolls dipped in olive oil and salt… So delicious, and perfect for guests too.

Whole wheat vegan rasin buns

  • 2 1/4 cup (500 ml) lukewarm water
  • 1 tsp agave
  • 1 pkg dry yeast
  • 1 tsp salt
  • 1/2 cup (75 g) bread flour (or all purpose flour)
  • 1 cup (85 g) oats
  • 2 + 3/4 cup (415 g) whole wheat flour (or spelt)
  • 1/2 cup (70 g) rasins
  • 1/2 cup (45 g) walnuts, chopped
In a large bowl, or a Kitchen Aid. mix water, agave and yeast. Let stand while measuring out the other ingredients.
In a medium bowl mix flours, oats and salt. Stir it all into the water mixture till its all incorporated. Kneed the dough on a floured surface for 7-8 min. Add flour as needed, but you want the dough to be slightly sticky. If using a Kitchen Aid, first use the paddle to stir everything together, then change to the dough hook and kneed for 4-5 min.
When done, form the dough into a ball, place back in the bowl, cover with plastic wrap and place in a warm spot for 1 hour.
Turn the dough out on the table and cut into 16 even sized pieces. The easiest way to do this, is to first…
cut the dough in half, then quarters….
then each quarter into 3 pieces….
Roll each piece to a ball and place on a prepared baking tray. Cover with a rag and place in a warm spot for 30 min. Heat the oven on to 400 degrees, while the buns are rising.
Bake the buns in the middle of the oven for 15-16 min. To check if they are done, tap on the top of them with a finger, if they sound hollow, they are done. Cool on rack.

Vegan Chocolate Spelt Scones

Its Wednesday… Regular boring Wednesday. Lets spice it up a bit so the weekend dont seem so far away!:-)

Vegan chocolate spelt scones

Makes 6 scones

  • 1 1/2 cup (225 g) Spelt flour
  • 1/4 cup (30 g) Coconut palm sugar
  • 1/4 cup/2 oz (55 g) Earth Balance (margarine)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 oz (55 g) dark or semi sweet chocolate, chopped
  • 2 Tbs apple sauce
  • 1/2 tsp apple cider vinegar
  • 1/2 cup (115g) rice milk
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