APPLE CINNAMON ROLLS

'IMPERFECTLY DELICIOUS'

Dough:

  • 2 cup brown rice flour
  • ½ cup almond flour
  • 1 cup warm water
  • 2 tbsp virgin coconut oil
  • 2 tbsp physillium husk
  • 1 tbsp coconut palm sugar
  • 1 tsp organic baking powder
  • A pinch sea salt

Filling:

  • 3-4 apples
  • 1 cup soft dates (soaked previously)
  • 2 tbsp coconut oil
  • 1 tbsp cinnamon powder

This summer i have learned how to make vegan cinnamon rolls thanks to my danish friend Chanette. With the apple season, i thought to make some buns with apple and cinnamon taste, so i gave them i try and the result was magic!. Perfect for a cozy evening with a cup of tea. If you make double the quantity, you can keep some of them in the freezer and just warm up in the oven when you feel for a "sweet moment".

To make the filling, peel the apples (optional) and grate. Place the soaked dates and coconut oil in a blender and mix. Pour the mix in a saucepan, add the grated apples and cinnamon and heat until boil. Let it cool down on the counter while you are preparing the dough.

To make the dough, preheat the oven tot 200°C. Combine the water with the physillium husk, stir and leave on the counter for 15 minutes. Mix in a big container the flours, baking powder, coconut palm sugar and salt. Pour the water mix into the container and add the coconut oil. Stir all the ingredients with a rubber spatula. Now work the dough with your hands (add more water if needed, we want to make a consistence but malleable dough). Sprinkle some water on the counter and divide the dough into two. Roll out each part of dough by using a baking roller (one at the time). Spread some filling with a spoon (creating a thin layer). Roll the dough and cut small pieces. Place the pieces, on an oven tray covered with parchment paper. Brush with some extra coconut oil the top of the bums. Bake for 20-25 minutes. Enjoy!

BEET & CHOCOLATE MUFFINS

'WITH A NOTE OF FRESH ROSEMARY'

(6-8 muffins)

  • 1 beetroot
  • ½ cup raw cacao powder
  • ½ cup almond flour
  • ½ cup buckwheat flour
  • 1 cup nut milk
  • 1 banana (mashed)
  • 3 tbsp coconut palm sugar
  • 3 tbsp apple mousse (unsweetened)
  • 2 tbsp melted virgin coconut oil
  • 2 tsp baking powder
  • A pinch fresh rosemary leaves (chopped)
  • A pinch cardamom powder
  • A pinch sea salt

Chocolate drizzle (optional):

  • ½ cup raw cacao powder
  • ½ cup maple syrup
  • ¾ cup water
  • A pinch vanilla powder

I could say that these muffins have an "autumn note" in their taste. I think comes from the touch of fresh rosemary in combination with the first juicy beets of the season. They are rich in flavour so perhaps the chocolate drizzle won't be needed. I think that it's a simple and healthy chocolate sauce recipe, that's why i wanted to share it with you, maybe you can put it on your porridge, fruit bowls or on the top of the granola...

Preheat the oven to 160°C. Clean and peel the beetroot. Grate it an place in a big bowl. Combine the dry ingredients: the flours, cacao powder, coconut palm sugar, baking powder, cardamom and sea salt with the wet ingredients: grated beet, mashed banana, apple mousse, coconut oil and nut milk. Mix all together with a rubber spatula or big spoon. Add a pinch of chopped rosemary leaves, (you can add one extra spoon of coconut palm sugar if you like it extra sweet!)

Divide the mixture into the muffins forms, lightly greased with some coconut oil. Bake for 20-25 minutes. Remove and let them cool down for a couple of minutes before you remove them from the form. Let them cool down on a rack.

To make the chocolate drizzle, place all the ingredients for it in a saucepan. Cook on medium-low heat, stirring constantly with a wooden spoon or rubber spatula until you get a smooth but slightly thick chocolate sauce.

Pour some chocolate drizzle on the top of the muffins and enjoy maybe with a cup of tea!

VEGAN BANANA LOAF

'GO BANANAS!'

  • 3 ripe bananas
  • 1 cup millet flour
  • 1 cup almond flour
  • ½ cup unsweetened nut milk 
  • 2 tbsp unsweetened apple sauce
  • 2 tbsp virgin coconut oil
  • 2 tbsp fresh lemon juice
  • 1-2 tbsp agave, maple syrup or coconut palm sugar
  • 1 tsp baking powder
  • 1 tsp cumin seeds
  • A handful pistachios (chopped)
  • A pinch nutmeg powder
  • A pinch clove powder
  • A pinch sea salt

This is a recipe that i lately bake quite often. You can make it more or less sweeter, for me if the bananas are quite ripe i almost don't add any other sweetener. I prepared this vegan banana loaf for the last Yoga & Beakfast for companies and people asked me to post the recipe, they really enjoy it so here it is!. It is great to get direct feedback from people when they eat your food, you learn a lot from it.

 Preheat the oven to 200°C. In a big container mix the flour (millet and almond), baking powder, nutmeg, clove and sea salt. Smashed the bananas on the top of it and add the milk (in this recipes i have used almond milk), coconut oil, lemon juice and apple sauce. Mix with a handmixer or by using a blender. Transfer the creamy dough into a baking form impregnated with coconut oil. Sprinkle some crushed pistachios and cumin seeds on the top and let it sit on the counter for 5 minutes. Bake for approx. 30-40 minutes. Let it cool down before you remove it from the baking form. (Note: i use a rubber spatula to press around the corners of the banana loaf to make it easy to remove it from the form). After you have removed it, place it upside-down directly on an oven rack for a couple of minutes, just to make sure that the bottom of the bread is perfectly baked.

This banana bread is great to enjoy it with yogurt, smoothie, ice cream, fresh fruits... Perfect as breakfast, dessert or snack. It is an easy recipe,  you can also cut it in small bars wrap and store in the fridge for a couple of days, just ready to eat!.

BEAN & HERB BUNS

'Nothing beats freshly baked buns'

 

(13-14 Buns)

  • 2 cup rice flour
  • 2 cup chickpea flour
  • 4 tbsp sesame seeds
  • 4 tbsp olive oil
  • 4 tbsp psyllium husk
  • 1 tbsp arrow root
  • 2 tsp baking powder
  • 2 tbsp lemon juice or 1 tbsp apple cider vinegar
  • 1 tbsp natural yogurt (plant yogurt as vegan option)
  • Fresh and dry rosemary
  • 2 cups nut milk or water
  • Sea salt

These buns recipe start to came up to my mind when we were traveling in NYC. I saw something similar in a food market and i started to think about it. They are slightly hard in the outside and softer in the inside. They have some notes of rosemary but you can use any other herbs, adding as much as you like to intensify the taste. One trick is to smell the buns while making them to notice if you need some more herbs. You can also add some chopped nuts or seeds and combine them with the dough.

Preheat the oven to 200°C. In a big container mix all the dry ingredients. Now add the yogurt and chop the herbs thinly, these buns are made with fresh and dried rosemary. Combine. Add the lemon, water and oil and mix with your hands until the ingredients stick together (if too dry add some spoons of water). Let it sit for five minutes.

Work the dough wit your hands and cut it into 13-14 pieces. By using your hands make small buns and place them on an oven tray. Put the tray in the oven and bake for about 25-30 minutes. When they are ready, place them on a rack and let them cool down for a while. 

These buns are delicious with some plant pateé (sunflower basil spread, curry-cashew cream) , hummus, tapenade... as well with some avocado slices, sprouts and dried fruits or nuts as topping.

SUN DRIED TOMATO & BUCKWHEAT- SEED LOAF

'A LOAF FULL OF SEEDS AND TASTE'

 

(1 Loaf)

  • cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1 cup sun dried tomatoes
  • ½ cup flax seeds
  • 1  ½ cup crushed buckwheat (soaked previously)
  • 3 tbsp psyllium husk
  • 4 tbsp chia seeds
  • 2-3 tbsp sesame seeds
  • 3-4 tbsp melted coconut or olive oil
  • 1 tbsp maple syrup or agave syrup
  • 1 tbsp lemon juice
  • Fresh rosemary leaves
  • Two pinches sea salt

This bread is made out seeds, sun dried tomatoes, crushed buckwheat grains, healthy oils, fresh herbs... It is free from gluten and as we soak the buckwheat, it is friendly to your digestion. I think it will probably turn out very good with some grated carrots, olives and basil instead of the sun dried tomatoes, this is something to try definitely next time. You can also change the crushed buckwheat for old fashion oat flakes. I won't describe the taste as i let you experience it by yourself!

Place the crushed buckwheat in a sieve (with small holes) and rinse them thoroughly under water. Now put the rinsed buckwheat in a bowl and cover it with water. Let it soak for at least 8 hours or overnight. In a jar, add the sun dried tomatoes with water and also let them soak overnight with some drops of lemon juice. (I normally use plain sun dried tomatoes, not the ones conserved in a jar with oil). After the soaking process, rinse the buckwheat. Also rinse the dried tomatoes and chop them. Cut the rosemary leaves. Add the buckwheat, tomatoes, all the seeds (except the sesame seeds), psyllium husk, the oil, maple syrup, lemon juice, rosemary and salt in a big bowl or container. Stir all the ingredients until they start to stick together. If it is too dry, you can add a little bit of water (but probably don’t needed as the buckwheat is soaked). Place the dough into a form, press it slightly with your hand to make a flat surface. Sprinkle some sesame seeds on the top, press again. Let it sit on the counter for at least 3 hours.

Preheat the oven to 175°C. Place the form into the oven and bake for 20-25 minutes. Remove from the oven and let it cool down for five minutes. By using a rubber spatula, separate the edges of the bread from the form, this will help you to take the bread out of the form. Now place the loaf once again in the oven, this time directly on the oven rack. Bake for approx. 25-30 more minutes. After this, remove from the oven and let the bread cool down before cutting.

INDIAN BANANA BREAD

'New ways of eating delicious'

 

Traveling you get a lot of new inspiration, from different cultures, people, places, from the food that they eat… I enjoy trying new dishes and recipes, discovering new ingredients and translating all this information into my cooking, with our local ingredients and conditions.

This Indian banana bread, are gluten-free and vegan buns, very tasty and easy to make. The touch of the cumin seeds combining with the banana, it takes my mind to the small place where we used to buy them during our trip.

(8 banana breads)

  • 4 bananas 
  • 1 cup chickpea flour
  • ½ cup water
  • ½ cup buckwheat flour
  • 1 tsp baking powder 
  • 1 tsp baking soda
  • 2 tbsp coconut sugar
  • 1 tbsp cumin seeds
  • Cinnamon powder
  • 2 tbsp coconut oil
  • A pinch sea salt

Preheat the oven to 200°C. Peel and place the bananas into a food processor or blender. Add the flours, water, baking soda and powder, cumin seeds, coconut sugar and oil, and the salt. Mix on high speed until you get a soft and uniform texture. 

Place a baking sheet of parchment paper on a baking tray. Pour the dough making round medium forms. Sprinkle some cinnamon powder and a little extra cumin seeds. Bake for approx. 20-25 minutes until they start to golden. Remove from the oven and let them cool down. Delicious to enjoy with some fresh fruit and home-made nut milk.


SAFFRON & CRANBERRY MUFFINS


'With lots of seeds and nuts'
 

(8-10 muffins)

  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ½ cup flax seeds
  • ½ cup dry cranberries (no sugar added)
  • ½ cup unsalted nuts (almonds, hazelnuts...)
  • 1 ½ cup oat flakes
  • 1 ½ cup water
  • 3 tbsp psyllium husk
  • 3 tbsp chia seeds
  • 3-4 tbsp melted coconut oil
  • 1 tbsp maple syrup
  • 1 tsp saffron powder
  • ½ tsp clove powder
  • Two pinches sea salt

During christmas time here in Sweden it's very traditional to eat saffron buns. This guided me into the idea of combining some seed salty buns with the 'holiday taste' and also add some cranberries instead of the raisins that the nordic buns normally contain. Voilá! they turned out lovely, we even shared some in one of our Yoga & Breakfast mornings.


Place all the dry ingredients into a big bowl. Mix with a spoon. Now add the melted coconut oil and water and combine them, you can use your hands to make sure that all the ingredients  stick together. Divide and place the dough into the muffins form. Make sure that the surface is kind of flat by pressing it slightly with your hand. You can also sprinkle some extra seeds on the top of them to give the last touch before you bake them. Let them rest on your counter for at least 2-3 hours. Preheat the oven to 175°C. Bake the muffins for 20-25 minutes, remove them from the oven and take them out of the muffins form. Now place them once again in the oven, this time directly on the oven rack. Bake for approx. 30 more minutes. After this, remove from the oven and let them cool down for a bit.

Note: Try to find dry cranberries that contains just apple juice and not any other additional sugar.

 

RICE & MILLET BREAD

'Golden & crispy bread'

 

  • 1 cup rice
  • 1 cup hirs flakes
  • ½ cup sunflower seeds
  • 4 tbsp flax seeds
  • 4 tbsp polenta (and ½ cup polenta to cover the bread)
  • 2 tbsp sesame seeds
  • 1 ½ cup water
  • ½ cup coconut shreds
  • 2 tbsp coconut oil
  • 2 tsp honey
  • 1 tsp mustard
  • Sea salt

In a big bowl, mix all the ingredients (except for the ½ cup polenta that will be used to cover the bread). Stir the mix with a wooden spoon. Let the dough rest for 30 minutes. Preheat the oven to 150°C. Place the dough in between two sheets of baking paper (on an oven tray) and use a rolling pin or round glass to make it flat, making a regular thin surface. Remove the paper sheet of the top and now spread the rest of the polenta over it. Put the tray with the bread into the oven and bake for 25-30 minutes, then flip the whole cracker and bake it for the other side for 10-15 minutes. Enjoy the bread with your favorite dips and veggies.

You can also cut in pieces after the first 30 minutes, and with a spatula, flip them to bake on the other side. 

To keep the bread fresh, store in a container or in a basket covered with fabric.

GINGER & QUINOA COOKIES

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'A Time of joy'

(15-18 cookies)

  • 1 cup quinoa flakes
  • 1 cup buckwheat flour
  • 1/4 cup hemp seeds
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup nut butter (in this case peanut butter)
  • 2 tbs coconut oil
  • 1 dl maple syrup
  • 1 dl plant milk (in this case unsweetened-homemade almond milk)
  • 2 tbs orange juice
  • 2 tbsp cinnamon powder
  • 1 tsp ginger powder
  • 1 tsp cardamom powder
  • 1/3 cup chopped raw unsalted walnuts
  • 1/2 orange zest

 

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In a big bowl, combine the  dry ingredients; quinoa flakes, buckwheat flour, hemp seeds, baking soda and salt. In a different container, mix the nut butter, coconut oil, maple syrup and the orange juice, transfer this mix into the big bowl with the dry ingredients. Stir around with a spoon. Add the chopped nuts, orange zest, cinnamon, ginger and cardamon powder into the dough and combine again. Preheat the oven to 250°C.

By using your hands, make small cookies and place them on a baking tray covered with parchment paper. Bake for 15-20 minutes.

 

CARROT & SEED BUNS

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'We like cozy mornings'

(6 buns)

  • 6 dl oat flakes
  • 3 dl plant milk
  • 1 big or 2 small  grinded carrots
  • 1 dl sunflower seeds
  • ½ dl flaxseeds
  • ½ dl grinded raw, unsalted almonds
  • 2/ 3 tbsp coconut oil
  • 1 tsp nutmeg
  • 1 tsp sea or Himalaya salt

 

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Put all the dry ingredients in a bowl. Add the coconut oil and mix with a spoon, now add the milk. Let it soak for 15 minutes. Preheat the oven to 250 °C. By using your hands make 6 small buns out of the dough. Cover an oven tray with parchment paper and place the buns. Bake for 15-20 minutes at 200-250 °C .

I love to eat these buns with some nut butter and homemade marmalade.

 

LEMON & WALNUT SCONES

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'Weekend baking, with a lemon twist'

  • 1 cup buckwheat flour
  • 1 1/2 cup of spelt flour
  • 1/2 cup of flaxseeds
  • 1 tsp of psyllium seeds
  • 1 cup walnuts
  • 1 lemon juice and zest
  • 25g coconut  oil
  • 2 dl oat or soy milk
  • 1 tsp salt
  • 1 tsp honey
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Preheat the oven to 250°C. In a bowl place all the dry ingredients together. Mix with a spoon. Do the same with the rest of the ingredients. Combine the two mixes. Knead the dough until it's consistent. If you need add some more spelt flour.

Place the dough on a tray covered with baking paper. Divide into four. Bake for 20-25 minutes in 250°C. Remove from the oven and let the scones cool.

They are delicious with some marmalade or nut butter on the top.

OAT & BANANA COOKIES

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'Sweet smell of cinnamon & banana from the oven' 

 

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  • 1 cup oats
  • 1 cup buckwheat flour
  • 7-8 fresh dates
  • 1 1/2 banana
  • 1/2 tsp baking powder
  • 1 tsp flaxseeds
  • 1/4 cup coconut oil
  • 2 tsp cinamon
  • 1 tsp nutmeg
  • 1 pinch of sea salt
  • 3-4 tsp of maple syrup or coconut sugar 

Preheat the oven to 250°C. Dice the banana and dates, place them in a bowl. Add the coconut oil and maple syrup. Stir with a spoon. Mix the dry ingredients in another container (oats, buckwheat flour, baking powder, flaxseeds, cinnamon, nutmeg and sea salt). Combine all the ingredients until you get a compact, but soft, cookie dough. Make small cookies by using your hands. Place them on a tray covered with baking paper. Bake for 15-16 minutes, (keep in mind that they get harder when they cool).

I love to enjoy this cookies with a glass of cold nut milk and cinnamon, but a cup of tea is perfect if you are in the mood for something warm.

 

SEEDCRACKERS WITH AVOCADO CREAM

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'We were sharing a little something together...'

 

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  • 2 cup flax seeds
  • 2 cup sesame seeds
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 2 tsp chia seeds
  • 2 pinches of sea salt
  • Water

Avocado cream

  • 1 avocado
  • 3 tsp of soy yogurt or any kind of natural yogurt
  • Some leaves of fresh coriander
  • 2 tsp lemon juice
  • A pinch of sea salt
  • Chili flakes (optional)

 

Seed bread: Place the seeds in a bowl, add the sea salt and top up with water. Cover the bowl and place in the fridge for at least 1 hour until the seeds have absorbed the water. Preheat the oven to 250° C. Put the mix on a tray with baking paper, flat the dough using your hands. Reduce the temperature to 100-150°C and bake for around 3 hours until the dough gets hard and completely dry. Sometimes it can take a little bit longer (depending of the oven), but It's worth it to wait.

Avocado cream: Mix all the ingredients with a blender until it gets a creamy consistence. If you like a spicy dip, add some chili flakes on the top.

 

PINK BREAD WITH HUMMUS

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'Experimenting in the kitchen, the hours passed...'

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  • 2-3  peeled medium sized beets
  • 3-4 cup warm water
  • 4 cup spelt flour
  • 1/2 oat or soy milk
  • 2 tbsp olive oil
  • 2 tsp salt
  • 2 tsp honey
  • 2 1/4 active dry yeast
  • Fresh thyme

Herb hummus

  • 1 can of chickpeas
  • 2 tbsp of tahini
  • Fresh leaves of parsley & thyme
  • 1/2 of a garlic 
  • 1 tsp of olive oil
  • Salt & pepper

Pink bread: Boil the beets and dice them. Puree in a food processor with 1/2 of oat or soy milk until you get a smooth texture. In a bowl combine yeast, honey and water, let rest for 5 minutes. Now combine flour and salt. Add yeast, beet puree and olive oil. Mix all the ingredients. Work the dough by hand for 10 minutes until it gets soft and elastic. Place it in a greased bowl and cover it with a clean cloth. Let it rise for about 1 - 1 1/2 hours. Remove it from the bowl and place the dough in a form covered it with baking paper. Cover it with a piece of greased plastic wrap. Let it rise about 1 hour. Preheat the oven 200°C. Before baking add a little flour on the top and some thyme leaves. Make some cuts on the top of the bread with a knife. Place the bread in the oven and pour 1 cup of hot water into the boiler pan. Bake for about 40 minutes at 200°C. Let the bread cool before slicing it. 

Herb hummus: Place all the ingredients in a food processor, mix until you get a soft texture. If you want it a little bit lighter add some extra olive oil or a little bit of water.