Brownie with sweet potatos

Danish recipe below.

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This brownie will bring you pure happiness in every bite – it is rich in flavor, the texture is soooo delicious and it is completely without gluten, refined sugar and bad oils.. And NO, it does not taste like potatos – you can’t taste them. They just contribute to sweetness in a natural way. I have never baked with sweet potatos before, but it is definitely not the last time.

The brownie is not too sweet (this is how I prefere it), but if you want it sweeter you can always just add a little more sirup or dates before you bake it. Taste the dough and add whatever you need until you are satisfied..

I tested it on some normal – brownie – full of sugar – lover – friends, and it was approved 🙂

The recipe is inspired by deliciously Ella. Here it goes

 

Brownie with sweet potatos

  • 2 medium to large sweet potatos (600 g)
  • 2/3 cup ground almonds (80 g)
  • 1/3 cup chopped almonds
  • ½ cup buckwheat or brown rice flour (100 g)
  • 16 juicy fresh dates (without stones)
  • 4 tbsp cacao
  • 3 tsp agavesirup / maple sirup
  • pinch of salt

Preheat the oven to 180C. Peel the sveet potatos, cut them in chunks and steam them in a pot for about 20 minutes – or until they are really soft.

Blend them with the pitted dates – now taste it! This is the sweetest and creamiest mix, and I literally had to stop myself from eating it all with a spoon.

Mix the remaining ingredients, before you put in the sweet potato date combination. Stir well.

Put it into a baking tray and bake in the oven for about 20 minutes, or until you can pierce the cake with a fork bringing it out dry. Remove the tray and leave it to sit and cool for 10-20 minutes – trust me, it needs a little time to stick together!

Cut them into sizes of your choice, and enjoy 🙂

I have a big batch in my freezer right now – makes it an even easier little treat for you or if you have unexpected guests..

 

 

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Brownie med søde kartofler

  • 1-2 mellem til store søde kartofler (600 g)
  • 2/3 cup blendede mandler / mandelmel (80 g)
  • ½ cup boghvedemel / fuldkornsrismel (100 g)
  • 1/3 cup groft hakkede mandler
  • 16 smÃ¥ friske dadler uden sten
  • 4 spsk kakao
  • 3 spsk agavesirup / ahornssirup
  • En smule salt

Opvarm ovnen til 180 grader. Skræl de søde kartofler og skær dem i grove stykker. Damp dem i en gryde i ca. 20 minutter, eller til de er helt bløde.

Blend dem herefter med de udstenede dadler – og nu det vigtigste: SMAG pÃ¥ denne blanding. Jeg lover dig den sødeste, mest cremede kombination, jeg mÃ¥tte stoppe mig selv inden jeg bare fortsatte med en ske. Det ville der ikke være kommet meget kage ud af i sidste ende..

Bland de andre ingredienser grundigt, og mix det nu sammen med kartoffel-dadel blandingen. Rør godt rundt. Kom dejen i en bageform og bag den i ovnen ca. 20 minutter. Tjek med en gaffel om du kan stikke i den uden at der kommer dej med op – sÃ¥ er den færdig. Tag kagen ud af formen og lad den hvile og køle af 10-20 minutter, det er vigtigt at give den lidt tid til at sætte sig. Værs’go 🙂

Tip: Smag på dejen inden du bager den, hvis den ikke er sød nok kan tilsættes lidt flere dadler eller lidt mere sirup. Som den er nu er den rig og sød i smagen uden at være alt for sød, men det er sådan jeg selv foretrækker det. Måske er du anderledes 🙂

 

Den kan sagtens fryses, hvilket blot er endnu et plus..

 

Håber I alle nyder denne blæsende efterårs-lørdag

 

 

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Green soup with coconut, sweet peas and fresh mint

Danish recipe below

 

Do you know these lazy days, where you don’t want to cook and you don’t want to go grocery shop and you still want something healthy to eat? I had one of those days the other day, I literally just took what I had in my kitchen, and it turned out to be a filling, green soup rich in taste. Really – like REALLY – delicious! I was surprised! And I am definitely making this again some day..

It could also be a perfect starter if you are having guests for dinner!

 

Here it goes:

 

Green soup with coconut, sweet peas and fresh mint

Plenty for 2

  • 350 g frozen sweet peas
  • 200 g frozen broccoli (or fresh)
  • 1 can drained butter beans
  • 1 can coconut milk
  • 10 g fresh ginger (or more to taste)
  • 1 handful fresh mint leaves (optional)
  • 1 spsk apple cider vinegar
  • Sea salt and freshly grounded pepper
  • Juice from ½ lemon
  • A little olive oil

Heat  peas, broccoli, butter beans, ginger, mint and coconut milk. Then blend it – I used my soup machine, but a pot and a blender will do it just fine. Taste with lemon juice, salt and pepper. Top with a little olive oil.

I had it one day with colorful veggie-spaghettie, the next day with rice, and the 3. day I used the rest as a cold dip for my sweet potato fries.. I am a big fan of multi-purpose food 🙂

 

 

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Grøn suppe med kokos, søde ærter og frisk mynte

Rigeligt til 2

  • 350 g frosne ærter
  • 200 g frossen broccoli (eller frisk)
  • 1 dÃ¥se butter beans
  • 1 dÃ¥se kokosmælk
  • 10 g frisk ingefær (eller mere hvis du foretrækker det)
  • 1 hÃ¥ndful friske mynteblade
  • Saften fra ½ citron
  • 1 spsk æblecidereddike
  • Havsalt og friskkværnet peber
  • En smule olivenolie

Opvarm ærter, bønner, broccoli, mynte, ingefær og kokosmælk. Blend det hele når grøntsagerne er møre (ca 5-10 min) (jeg brugte min geniale suppe-maskine, men en gryde og en stavblender vil virke akkurat lige så fint).

Smag til med citronsaft, salt og peber. Top portionerne med en smule olivenolie.

Jeg spiste det med farverige grøntsagsspaghetti den ene dag, ris den næste og som kold dip til søde-kartoffel-fritter den 3. Det var en hit!

 

Hav en skøn dag 🙂

 

 

Warm vegan vegetable stew

Danish recipe below

Even though we still have some warm and long late summer days here in Denmark, you feel a change in the weather. A subtle feeling preparing us for fall and winter. Maybe it is the late-summer-season berries or the ripe apples. Or the mornings getting a little cooler. I like this time of the year, just before everything changes and the colours of fall are explording all around us.

The chilly fall calls for sweaters and extra socks. It calls for indoor activities, hot chocolate and mommys pancakes.. It also calls for warmer food. The other day I made this easy, cheap vegetable stew full of taste. I made it with quinoa, but you can use rice, potatoes or even just a piece of bread instead.

 

 

Warm vegan vegetable stew

2 persons

Preparing: 10 minutes

Cooking: 45 minutes

  • 6 medium carrots
  • 3-4 celleries (also the leafs on top)
  • 1 zucchini
  • ½ broccoli
  • 1 small can of corn (choose those without added sugar)
  • 6 big tomatoes / 1 canned tomatos
  • 1 cup water (only half if you use canned tomatoes)
  • 1 tsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp ground cilantro
  • 1 tsp cumin
  • 1 tsp dried herbs
  • 1 splash applecider vinegar
  • Sea salt
  • Freshly grounded pepper
  • ½ cup quinoa + 1 cup water
  • 1 avocado
  • 2 handful fresh spinach / salat
  • 1 handful of your favorit freshly chopped herbs
  • 1 handful cherry tomatoes
  • Sriracha sauce if you like it more spicy

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Cut all the vegetables in coarse chunks. Put the broccoli, tomatoes and zucchini aside.

Heat coconut oil in a saucepan, put in all the spices and stir a couple of minutes. Put in the celleries (with the tops) and carrots and leave a couple of minutes. Put in the tomatoes / canned tomatoes and the water and bring it to boil. Turn down the heat and leave for 30 minutes.

Prepare the quinoa: Rinse in cold water. Put quinoa and water in a pot with a little salt. Bring to a boil, then turn down heat and leave for approx 15 minutes, or until all water is gone. Set aside.

After the 30 minutes, add the broccoli, zucchini and canned corn and maybe some more water. Leave if for another 10 minutes.  Add a splash of apple cider vinegar, salt and pepper to your taste.

You can spice it up with a little bit of sriracha sauce if you prefere that.

Prepare the bowls with baby spinach, quinoa, vegetable stew, cherry tomatoes and half of a avocado and some freshle chopped herbs on top.. Enjoy

 

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Varm, vegansk grøntsagsret

2 personer

Forberedelse: 10 minutter

Tilberedning: 45 minutter

  • 6 medium gulerødder
  • 3-4 stængler bladselleri (ogsÃ¥ bladene pÃ¥ toppen)
  • 1 zucchini (squash)
  • ½ broccoli
  • 1 lille dÃ¥se majs (brug dem uden tilføjet sukker)
  • 6 tomater / 1 dÃ¥se flÃ¥ede tomater
  • 2-3 dl vand (mindre hvis du bruger dÃ¥setomater)
  • 1 tsk kokosolie
  • 1 tsk sennepsfrø
  • 1 tsk stødt koriander
  • 1 tsk knust spidskommen
  • 1 tsk tørrede krydderurter efter eget valg
  • En smule æblecidereddike
  • Havsalt + peber
  • 1 dl quinoa + 2 dl vand
  • 1 avocado
  • 2 hÃ¥ndfulde babyspinatblade / anden salat
  • 1 hÃ¥ndfuld af dine yndlingskrydderurter
  • 1 hÃ¥ndful cherrytomater
  • Srirachasauce hvis du vil have retten lidt stærkere

Skær alle grøntsagerne i grove mundrette bidder. Sæt broccoli, zucchini og tomater til side.

Opvarm en gryde med kokosolie. Kom alle krydderierne i og rør rundt et par minutter. Tilsæt selleri og gulerødder og lad det stå et par minutter. Tilsæt nu tomater og vand, eller de hakkede dåsetomater. Bring det hele i kog, skru herefter ned for varmen og lad det simre i 30 minutter.

Tilbered quinoaen: Skyl den grundigt under koldt vand. Kom quinoa og vand og lidt salt i en gryde og bring det i kog. Skru herefter ned for varmen og lad det småkoge ca 15 minutter, eller til alt vandet er væk. Stil det til side.

Efter 30 minutter tilsættes broccoli, zucchini og majs, samt evt lidt ekstra vand. Lad det koge yderligere 10 minutter. Smages til med æblecidereddike, salt og peber. Tilsæt sriracha hvis du vil have det lidt stærkere.

Tilbered skålene med friske spinatblade, quinoa, cherrytomater og grøntsagsretten. Kom ½ avocado samt friskhakkede krydderurter på toppen.

 

Velbekomme