Baking Snacks

Afternoon treat

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

Baking Nutrition

Beetroot brownies

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
80g margarine
200g buckwheat flour
50g raw cacao
2 tsp baking powder
3 eggs
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

Baking Nutrition

Natural sweeteners

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!

Dried figues
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
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
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.

Frozen Banana
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 

Baking Nutrition

Soft gingerbread

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
2 eggs

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