Hazelnut, Bran and Chocolate Granola

The weather is gloomy outside and Im lazy… I choose to believe that Im lazy because its gloomy…. At least I have an excuse then.

I guess I can make something…

Something that smells good in the apartment….

Hmmmm??….

Hazelnut Bran and Chocolate Granola

• 3 cups (300 g) Old fashioned rolled oats
• 1/2 cup (25 g) bran
• 1 cup (110 g) hazel nuts
• 1/2 cup whole flaxseeds
• 1/2 cup (66 g) pepitas (pumpkin seeds)
• 1/2 cup almonds, roughly chopped
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/4 cup ( 48 g) coconut oil
• 1/3 cup (110 g) agave
• 1/2 cup (85 g) dried prunes, chopped
• 1/4 cup (45 g) dark bittersweet chocolate (or your own favorite) You can use more chocolate if you want of cause!

Turn the oven on to 300 degrees.

Prepare a baking tray with paper or a nonstick mat.

Place the hazelnuts on the tray, and bake for 6-7 min.

Poor the hazelnuts into a bowl, and with the help of a piece of paper towel, rub off the skins. Its ok if all of it doesnt come off…

Transfer the hazelnuts, without the skins, to a large bowl. Add all the rest of the dry ingredients.

In a small microwave proof bowl, mix the coconut oil, agave and vanilla. Melt in the microwave for about 1 minute. Then stir into the dry ingredients. Make sure everything is well incorporated.

Spread all the granola out on the prepared baking tray, and bake in the middle of the oven 45 min. Stir a couple of times to make sure everything will bake evenly (the sides will toast faster, so make sure they dont burn..).

While its baking, chop chocolate and prunes.

Cool completely on rack. Mix in the prunes and chocolate, and store in an airtight container at room temperature, for about a month.

Brown Rice Orange Pancakes

Extra rice from the thai take-out…? Always.

End up eating the rice from thai take-out? Never…..

Am I the only one who always keep leftover rice in my fridge?? I doubt it….

And what about that one orange left in the bowl that looks kinda sad…. That last orange you never ate. You dont wanna through out, even though its now a little shrunken in, cuz, hey you paid for it!!…

So while you are making coffee anyway…..

Why not make some pancakes:-)

Brown Rice And Orange Pancakes

for 2-3 people

• 4 organic eggs
• 1/4 cup orange juice
• 1 tsp vanilla extract
• 1 tsp orange zest
• 1 cup (75 g) cooked, cold brown rice
• 1 tsp agave
• 1 cup (120 g) whole wheat flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp agave
• 1 Tbs Earth Balance margarine, melted

In a medium bowl, whisk together eggs, orange juice, orange zest, melted Earth Balance, vanilla, agave and brown rice.

In another bowl combine the whole wheat flour, salt, cinnamon and baking soda. Add all the dry ingredients to the wet, and whisk till everything is combined.

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 ( at about 250 degrease), while you bake off the rest.

Serve with good maple syrup.

If you like this recipe, you’re probably also gonna like this…. Spelt Banana Pancakes

Vegan Gluten Free Grapefruit Muffins

Its been wayyyyy too long since my last post… I am not proud of it. No I am not… I have no excuse either….. Is laziness an excuse?!?? It is right!?….Let’s just say it is:-)… Anyway! I bet you’ll all forgive me (and maybe i’ll forgive myself), when you put your teeth into these moist, refreshing grapefruit  muffins….:-)

Vegan Gluten Free Grapefruit Muffins

4 large muffins

• 1/2 large red grapefruit
• 3 Tbs agave
• 1 1/2 cup (225 g) brown rice flour
• 1 1/4 cup (130 g) almond flour/meal
• 1/4 tsp salt
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp xanthan gum
• 1 tsp ground cinnamon
• 2 tsp ground ginger
• 1/2 cup (145 g) agave
• 1/2 cup (110 g) rice milk
• 2 tsp vanilla extract
• 1/2 cup (90 g) coconut oil, melted

Turn the oven to 350. Prepare a muffin pan with nonstick spray.

With a small sharp parring knife, scoop/cut out all the meat from the grapefruit.

In a small pot, bring the grapefruit, a bit of the juice and the 3 Tbs agave to a boil. Let it simmer for about 15 min, stirring once in a while, till all the liquid has evaporated and the mixture has thickened. Let cool slightly.

In a medium bowl, mix all the dry ingredients. In another medium bowl, mix all the wet.

Mix the wet into the dry with a wooden spoon or spatula, till everything is incorporated. The batter will be quite stiff.

With a spoon or ice cream scoop, fill the muffin tins 3/4 of the way. Put a teaspoon of the grapefruit jam on top of each muffin, and use a knife to lightly swirl the jam into the top part of the muffin. Kinda just lightly turn the dough over once.

Bake in the middle of the oven for about 20-22 min. Cool on rack.

Pretty Bird Granola

Who doesn’t like granola?… Its a pretty genius food if you ask me. And it soooo easy to make! So why not make your own, instead of buying those overly sweet brands from the supermarket! Make it yours by adding your own favorite nuts or seeds, or if you wanna be a little naughty, maybe add a little dark chocolate in the end…;-)

Pretty Bird Granola

• 3 cups (300g ) Oats, old fashioned
• 1/4 cup (40 g) flax seeds
• 1/3 cup (50 g) almonds, roughly chopped
• 1/3 cup (35 g) walnuts, roughly chopped
• 1/3 cup (50 g) sunflower seeds
• 1/3 cup (50 g) pumpkin seeds
• 1/2 tsp salt
• 1 Tbs maple syrup
• 1/4 cup (48 g) coconut oil, melted
• 1 tsp vanilla extract
• 1/3 cup (110 g) agave
• 1/2 cup (75 g) rasins

Turn the oven on to 300 degrees.

Mix all the dry ingredients in a large bowl.

In a small bowl mix all the wet, and then stir into the dry. Make sure everything is well incorporated.

Spread all the granola out on a paper lined baking tray. Bake in the middle of the oven 45 min. Stir a couple of times to make sure everything is toasted.

Cool completely on rack. Mix in the raisins and store in an airtight container at room temp.

Serve with milk or yoghurt, or bake it into your favorite muffins:-)

Vegan No-Kneed Morning Buns

I woke up at 5am this morning. Oh wonderful jet-lag…. I wish you didn’t exist… But when you wake up on the countryside in denmark, I guess its not that bad…:-) I went straight outside and took some pictures of the morning mist.

My older sister has 2 girls. Needless to say, her mornings are on a tight schedule. Still, she often manage to bake hearty breakfast buns for the whole little family, so they can have an extra special breakfast. Her secret, these no-kneed buns that you start the night before!

No-Kneed Morning Buns

• 16 fl oz/2 cups (1/2 l) water
• 1 tsp salt
• 12 g fresh yeast OR 1 tsp dry yeast
• 1 cup (150 g) whole wheat flour
• 1 cup (100 g) oats
• 2 big handfuls of grains or nuts such as sunflower seeds, pumpkin seeds or other.
• 3/4 – 1 cup (100-150 g) All Purpose flour

In a large bowl, mix water and yeast. Stir in all the rest of the ingredients. Add just enough all purpose flower till the dough is still a bit sticky. About 3/4- 1 cup (100-150 g), but you might need a little more…

Cover the bowl with plastic wrap and set in the fridge overnight.

Next morning:

Turn the oven to 375 degrees. Take the bowl out of the fridge and let it stand for 20-30 min.

Prepare an oven tray with paper, and use 2 spoons to form 9 buns. They do not need to look perfect.

Bake in the middle of the oven for 22 min, rotate halfway through baking.

Cool on rack.

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

Dough

• 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.

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.

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