The weather is getting colder, the darkness is creeping upon us and I instinctively want to crawl under a blanket and – EAT! Preferably something sweet. Check this out!
Banoffee pie was originally a British toffee pie, yummy, but then someone came up with the brilliant idea of putting bananas on top of it! I admit that it’s very sweet, but I think we all deserve something sweet and comforting once in a while. Even on a Tuesday.
Ingredients (Serves 6–8)
200g digestive cookies
1 can á 397g condensed milk (dulce de leche)
2 ½dl full cream
50g dark chocolate
A pinch of sea salt
A handfull of almonds and hazelnuts (can be excluded)
Crush the cookies by mixing them in a food processor or putting them in a plastic bag and smash them with a rolling pin or some other kitchen utensil (oh so satisfying after a long day at work). Brown the butter and mix with the cookie crumbles. Press the mixture into a baking tin and put in the freezer for about 10 minutes. Put on your favorite song and dance. After 10 minutes you’re crust will be ready and you can start spreading dulce de leche all over the it. Peal and slice the bananas and put on top of the toffee. Whip the cream until fluffy and put it on top of the bananas. Top this beauty of a cake with some graded chocolate and a dash of sea salt. If you’re into nuts then throw some over it all. Take a spoon and eat directly from the tin – or be more sophisticated and share with your friends and family. Mmmmmmh
By: Victoria Thoors / Photo cred: Savingdessert
It’s apple season and we absolutely love it! Our favorite thing to do with this wonderful fruit is pies. Here’s an easy peasy crumble for those days when you want something sweet, fast!
I’m sure you’ve heard the expression “an apple a day keeps the doctor away” and silly as it may sound it’s actually kind of true. Apples help reduce cholesterol, decrease the risk of diabetes and prevents gallstones. Hurray for apples! But we can’t be too healthy can we? Let’s add some sugar and butter and your weekday instantly feels like a Saturday!
This is how you do it!
5 medium sized apples
3 dl rolled oats
150 g butter
0,5 sugar (any kind you like)
4 tbls cinnamon
Turn your oven on to about 180 C (356 F). Take about 1 tbls butter and butter a round baking dish, about Ø23cm. Melt the rest of the butter in a saucepan, be careful not to boil it. Take the saucepan away from the stove and let the butter cool down. Start peeling and coring the apples and cut them into thin slices. Place the apple slices in a nice pattern in the buttered baking dish and put aside.
Mix the oats, butter and sugar in a bowl. Use your hands! Sprinkle the cinnamon over the apple slices and add a dash of sugar. Pour the oat-and butter mixture on top of the apples and put it in the oven for about 20 minutes. serve with custard or vanilla ice cream, yum!
By: Victoria Thoors
During the afternoon it’s most likely that most of us feel low on energy which usually results in a “quick-fix”. Either by drinking lots of coffee, sodas or eating candy. We suggest you try these bars instead, which are easy to make, and don’t consist of any raffinated sugar.
2.5 dl flaked coconut
2.5 dl fresh dates
2.5 dl dried, organic apricots (chopped)
2 dl walnuts (or mix with almonds & cashews)
2 dl oats
0.5 dl flax seeds (or sesamee seeds)
1tsp himalayan salt
Tips: You can also add 2 tbsp raw cacao if you’re a chocolate-lover as we are
Preheat the oven to 375°C (hot hot) and line a pan with plastic wrap. Toast the oats and walnuts on two separate baking sheets until golden. Let cool for a few minutes and then chop the nuts. Make a puree out of the apricots and dates in a blender and put the mix in a bowl together with the oats, nuts, coconut, salt and flax seed. Press the mixture into the already prepared pan and chill until firm. Finally, cut into 12 bars and enjoy!
By: Linnéa Nilsson Photo:Flickr/Mariam
Have you ever baked with beets? It might sound weird to some, but it’s surprisingly tasty and will add much moist to the cake – you have to try this recipe!
Ingredients (serves 16)
250g cooked beetroot
200g buckwheat flour
50g raw cacao
2 tsp baking powder
100g coconut/brown sugar (or honey)
Heat the oven to 150°C. Use a food processor and add the beets and blend until smooth. Gently add the margarine, flour, cacao, baking powder eggs and sugar and blend for another 2 minutes. Prepare a baking tray or a 24 cm silicone mould and bake for approx. 30 minutes in the center. Let cool off for a few minutes and cut into pieces before serving.
By: Linnéa Nilsson Photo: Flickr/Sarah
There are plenty of ingredients you can use instead of refined sugar as sweetener when baking or cooking. We have listed a few options below – try them and see for yourself!
Use the ecological, brown ones if possible as they will give a “nuttier” taste and better texture in raw bars or dessert for examples. Figues contain lots of iron and beta-carotene which are really good boosters for your body.
Dried apricots do not normally have any added sugar but take an extra look on the ingredients on before hand and choose the natural ones instead. They are an excellent source of dietary fiber and potassium.
Honey, compared to refined sugar, contain a small amount of vitamins and have not been processed the same way. Try not to use too much though – remember to use everything in moderation.
Dates can be quite intensive in their flavour and are great if you want a sweeter taste, just be aware of the stone in the middle.
Frozen mango is a perfect nutrient source and as a sweetener in green drinks and various smoothies and ice cream. It also adds a nice, thick and creamy texture.
Fits a smoothie or alternative ice-cream perfectly. Check out our recipe for a lovely nice cream recipe here. Bananas are packed with potassium and other vitamins which our bodies crave for.
By: Linnéa Nilsson Photo: Flickr/little birth
Gingerbread is a must for Christmas, don’t you agree? We’ve made a healthy alternative which is perfect to enjoy with your loved ones during the holidays. Using alternatives such as coconut oil, syrup and almond milk will make the bread moist and prevent you from feeling bloated after eating!
100g dark muscovado sugar or coconut sugar
100g honey or agave syrup
150g dark syrup
3tbsp coconut oil
350g flour/almond flour
4tsp ground ginger
2tsb ground cinnamon
1tsp bicarbonate of soda
1tsp baking powder
175g low-fat natural yogurt
250ml oat milk/almond milk
Heat the oven to 170°C. Line a 20x30cm baking tin/oven proof dish with a baking paper. Put the sugar, honey, syrup and oil together and warm over a low heat. Stir until everything is melted. Stir the flour, ginger, cinnamon, bicarbonate and baking powder into a large bowl. Stir in the sugar – mixture along with the yogurt, milk and eggs. Finally, pour everything into the tin and bake in oven for approx. 50 – 60 min. The bread should be a bit sticky in the middle so try to stick in a fork and take a look otherwise it could be too dry.
By: Linnéa Nilsson