This recipe really speaks for itself and can lift up any yoghurt or nana ice cream bowl. Why make it more complicated? Follow our easy steps below and feel free to add the ingredients you love – maybe some coconut flakes, cranberries or raw cacao nibs?
2 dl flour (option: almond, coconut or buckwheat flour)
1 tsp ground cinnamon
1 dl almond (chopped into small pieces)
5 tbsp brown sugar (option: coconut sugar or honey)
25g normal or vegan margarine (melted)
A pinch of sea salt
Line a rimmed baking sheet with paper and preheat the oven to 160°C. Use a bowl and whisk together the flour, cinnamon, almonds, salt and sugar. Then add the melted margarine (little by little) and mix together until you can form small, pea-sized clumps. Spread the topping on the baking sheet and bake until brown and crunchy – approx. 20 minutes. Let cool before serving.
By: Linnéa Nilsson / Photo: Pexels.com
Sometimes our stomachs can have a bad week and you might feel that everything you eat will leave you with cramps and bloating. Don’t panic we’ve got the perfect breakfast for you!
Buckwheat porridge is a good alternative for those who suffer from Gluten intolerance, allergy or IBS. It will leave you warm and full, ready to take on a new day.
Fun fact: Buckwheat has nothing to do with wheat, it’s actually a plant related to sorrel, knotweed, and rhubarb. It’s rich in both carbohydrates and proteins which will boost your entire system.
Ingredients (serves two)
1 cup of buckwheat grouts
2 cups of homemade almond milk or milk of your choice
1 cup of water
2 ripe bananas
1tbsp of honey or pure maple syrup
2tsp of cinnamon
Start by putting the buckwheat into a pan with one cup of boiling water, allow this to heat for a couple of minutes. Then stir in the sliced bananas, cinnamon and honey. Once the water is absorbed add one cup of almond milk and stir well. Allow it to keep cooking and gradually add in the second cup of almond milk when needed – don’t let the buckwheat run out of liquid. It should take about 20 minutes to cook completely. Top with anything you like!
By: Victoria Thoors
Waffles are a familiar element in Scandinavian households. Despite easy access to fancy baked goods like croissants and cupcakes, waffles remain a classic. And since we are from Scandinavia we of course love waffles. Unfortunately the flour can be difficult to digest, but luckily there are alternatives. After testing many recipes we came up with a super delicious and healthier one. Perfect for breakfast in bed !
About 8 waffles
2 tsp cardamom
9 tbsp Turkish yoghurt
1 cup (2.5 dl) oatmeal
Mix everything in a blender or in a bowl and prepare in a waffle iron. Serve warm with homemade blueberry jam and raspberries (or other topping of your choosing).
By: Henriette Danielsen
You have probably heard of the trendy breakfast that everyone can’t seem to stop talking about, the famous chia pudding. Chia seeds are one of our favorite superfoods, because these little seeds do not only deliver a massive amount of nutrients and are loaded with antioxidants, but keep you full for several hours.
There are many different varieties of this brekkie, but we want to start with this classic version. This recipe is simple, requiring 3 basic ingredients that are totally versatile, including toping of your choice.
Step by step
3 tbsp chia seeds
2 dl (200 g) almond milk (homemade)
1 tsp cardamom
Mix the ingredients in a jar with a lid. Close the lid and shake the jar so everything is combined. If you don’t have a jar with a lid, just use a bowl and stir with a spoon or fork. Let it stand in the refrigerator overnight.
Serve with raspberries, blackberries and coconut flakes.
Feel free to get creative with your toppings, use the fruit, spices, nuts or jams you have at home.
By: Henriette Danielsen