Plantbased ‘ris a la mande’

The traditional christmas dessert in Denmark is ‘Ris a la mande’ – cold rice porridge with whipped cream and almonds. It may sound weird, but it does taste really really good, though it is heavy and may leave you with more than just a little stomach ache..

This is my first plantbased vegan christmas and surely I must have my own version of ‘ris a la mande’. This is a healthier and plantbased version, but it is still so rich and delicious in flavour.

If you like the traditional cherry sauce on top – feel free. I am not a big fan though, and I like to top it with fruit instead, especially pomegranate and persimmons are my favorit.. Mmmmm so good!!!

And don’t worry, if you didn’t get to taste it this christmas, it works perfectly as an every day dessert!!!!

 

Merry christmas to all of you  🙂  may it bring you all the love you could possibly wish for

 

Plantbased ‘ris a la mande’

  • 180 g porridge rice*
  • 1 L almond milk**
  • 2 dl water
  • a pinch of salt
  • 2 vanilla pods
  • 30 g blanched almonds
  • Sugar, if you like it sweeter
  • Topping: Cherry sauce, persimmons, pomegranate etc.

* If you cannot get porridge rice, you can just use sushi rice, or an other short-grain white rice

**Try to find one without added sugar, oil, thickener and other chemical additives

 

Bring porridge rice and water to a boil. Add the almond milk when it starts to thicken. Prepare the vanilla pods and put both vanilla and the pods in the porridge. Bring to a boil, and turn down the heat and leave it to simmer for 30-45 minutes, or until it is ready. Laave it to cool completely.

Meanwhile prepare the blanched almonds and chop them.  Add them to the porridge, remove the pods. If you prefer it sweeter, you can always add a little sugar og whatever sweetener you prefer.

 

Serve with your favorit topping and enjoy 🙂

 

 

 

Plantebaseret ‘ris a la mande’

  • 180 g grødris
  • 1 L mandelmælk
  • 2 dl vand
  • En smule salt
  • 2 vaniljestænger
  • 30 g smuttede mandler
  • Topping: Kirsebærsovs, kakifrugt eller granatæblekerne

Bring grødris og vand i kog. Skrab vaniljen ud af vaniljestængerne og kom både korn og stænger i gryden. Tilsæt mandelmælken når det begynder at tyknes og bring det i kog. Skru ned for varmen og lad det småsimre 30-45 minutter til det er færdigt. Lad det afkøle.

Smut mandler og hak dem groft. Tilsæt dem den afkølede grød. Fjern vaniljestængerne og rør godt rundt. Smag til og tilsæt lidt sukker hvis grøden mangler sødme.

 

Server med din yndlings-topping! God fornøjelse og rigtig god jul 🙂

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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..

 

 

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 små 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 på denne blanding. Jeg lover dig den sødeste, mest cremede kombination, jeg måtte 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 – så 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

 

 

Banana bread

Today is a day of wind, grey sky and rain. Today is a day for a banana bread.

It is vegan and free of gluten and refined sugar and oils. It is really good and deliciously moisty, and fits perfectly next to my cup of tea on this chilly friday afteIMG_2678rnoon.

It is not too sweet, so if you prefer it sweeter you can add more dates, or a little sweetener of your choice, and maybe some more oats for the dough to stick together.

 

Banana Bread (Danish recipe below)

  • 4 ripe bananas
  • ½ cup coconut milk (or any other plantbased milk)
  • 1 cup oats
  • 100 g dates
  • 50 g chopped walnuts
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1 pinch of salt
  • 1 tsp baking powder
  • 2 flax seed eggs (mix 2 tbsp grinded flax seed with 6 spsk boiling water – read more below)
  • 1 tbsp cacao powder
  • 1 tbsp carob powder (or an extra tbsp cacao if you don’t have carob powder)
  • Optional: 1 ekstra banana for the top

Turn on the oven to 180 degrees.

Prepare the flax seed eggs:

In generel you use 1 tbsp flax seeds to get one flax seed egg which is the equivalent of 1 ordinary egg. Since we need 2 flax seed eggs for this recipe you use 2 tbsp af flax seeds. Grind the 2 tbsp of flax seeds and mix with 6 tbsp boiling water. Set aside a couple of minutes. If you don’t have a grinder, just put the flax seeds in the boiling water, and after a couple of minutes you strain the slime from the flax seeds and use the slime. Save the flax seeds for later use in porridge or smoothie.

Blend together bananas, coconut milk, oats, dates, cardamom, cinnamon, salt and bakingpowder.

Put ½ of the dough into another bowl and mix in cacao and carob powder, add the chopped walnuts to the other half. Now add 1 flaxseed egg to each bowl and mix.

Put the dough in layers in a tin, I used a 3L tin. Top with one slized banana and bake in the oven for 1-1½ hour. You could very easily spread some melted chocolate on top after baking.

 

Have a beautiful weekend..
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Bananbrød

  • 4 modne bananer
  • 1 dl kokosmælk (eller anden plantemælk)
  • 2 1/4 dl havregryn
  • 100 g dadler
  • 50 g hakkede valnødder
  • 1 tsk kardemomme
  • 1 tsk kanel
  • 1 nip salt
  • 1 tsk bagepulver
  • 2 hørfrøæg (2 spsk kværnet hørfrø mixes med 6 spsk kogende vand – læs mere nedenfor)
  • 1 spsk kakao pulver
  • 1 spsk caroboulver (eller en ekstra spsk kakao)
  • Valgfrit: En ekstra banan til toppen

Tænd ovnen på 180 grader.

Forbered hørfrøæggene:

Helt generelt bruger man 1 spsk hørfrø til 1 hørfrøæg som svarer til 1 almindeligt æg. I denne opskrift skal vi bruge 2 hørfrøæg, og derfor 2 spsk hørfrø. Knus dem, fx. i en kaffekværn og bland dem med 6 spsk kogende vand. Sæt til siden et par minutter. Hvis ikke du kan knuse hørfrøene, tilsætter du blot det kogende vand. Efter et par minutter dannes “hørfrø-slim”. Si hørfrøene fra og brug slimet som æg. Gem hørfrøene og kom dem i fx. grød eller smoothie.

Blend bananer, kokosmælk, havregryn, dadler, salt, bagepulver, kanel og kardemomme.

Tag ½ af dejen i en anden skål og bland det med kakao og carobpulver, bland de hakkede valnødder med den anden halvdel. Kom 1 hørfrøæg i hver skål og bland grundigt.

Kom nu lagvis den mørke og den lyse i dej i en kageform, jeg brugte en brødform på 3 L. Top med en halvereret banan. Bages i ovnen 1-1½ time. Kan med fordel smøres med lidt smeltet chokolade på toppen når den har bagt færdig.

 

Jeg ønsker jer alle en dejlig weekend!