Did you know that the majority of all raisins in the world are produced in California? However, have you ever thought of growing and producing your own or to buy organic grapes and then drying them yourself.
Check out our new recipe below and follow the easy steps. We’re sure this will really impress your friends at your next brekkie.
Seedless organic grapes (choose the ones you like the most)
Start off by blanching the preferred amount of grapes (dropping them in boiling water for 30 sec). Place the bunch into a bowl of cold water and remove the grapes from the stems. Gently dry the grapes with a kitchen towel and spread onto a baking sheet. Heat the oven to 180C and let dry for approx. 18-24 hours (NB: turn after 12 h to prevent sticking). Remove them from the oven once they have a dark color and look a bit wrinkled. Let them cool off before sprinkling them on your brekkie bowl or serve as snacks.
By: Linnéa Nilsson / Pexels.com
When we were at the local market the other day, we came across lots of fresh apples, which inspired us to do some baking! The choice fell on dried apple rings with cinnamon, a great snack, based on autumns tasty apples.
Fun fact: Apples ripen six to 10 times faster at room temperature than if they are refrigerated.
Start by setting the oven to 150 degrees recirculated air. Then use an apple corer (or a knife) to cut out the apples inner core. Then cut the apples into thin slices (try cutting as thin as possible), place on a baking tray and sprinkle desired amount of cinnamon over them. Leave them in the oven for about 2-3 hours. The trick is baking at a very low temperate for a long time, which dehydrates the apples. When you’re done, transfer to a wire rack until cooled and crispy.
Note: they will not feel crispy until they cool down.
By: Henriette Danielsen / Recipe: Balanceyoga / Pictured cred
Healthy food doesn’t need to be expensive and time consuming. Like these cookies for example; All you need is two ingredients and an oven and voilà – you have yourself a healthy mid-day snack.
Fun Fact: Despite their firm texture and rather dry mouth-feel, bananas are composed of 75 percent water.
(Serves 6-7 small cookies)
1,5 -2 dl grated coconut
Mix in a blender, flatten as small cakes and place on baking sheet. Into the oven at 220 degrees for about 15 minutes.
By: Henriette Danielsen / Recipe from Food Junkie
A new kind of cake is in town; watermelon cake! Ever tried it? It’s both easy to make and taste delicious. The perfect dessert or side dish to serve friends and family.
Tips: Take advantage of the season and go crazy with fresh berries!
Berries for garnish (Blueberries, blackberries and raspberries are our favorites)
Some fresh mint leaves
Slice a large round from a watermelon and lay onto a cutting board. Slice it equally into 8 portions, like you would a cake. Cut the tomatoes and kiwi in pieces and garnish with berries, and mint leaves. Sprinkle some feta cheese on top and it’s ready to be served.
When it comes to topping you can choose whatever you want, this is just a tip. Another good combinaton is sliced banana, berries and dried coconut. Let your imagination run wild and top it with whatever you like.
By: Henriette Danielsen / Photo cred
What’s on the menu this weekend? Surprise your friends, partner or family with some homemade fries! Follow our easy steps below – we guarantee you won’t get disappointed.
2 large baking potatoes (peeled and cut into desired shape)
3 tbsp extra-virgin olive oil
Pinch of salt
Malt vinegar (for serving)
Heat the oven to 220°C and use a bowl and toss the potatoes with the oil and the salt. Spread the potatoes on a baking sheet and bake in the oven until golden brown (approx. 20-25 minutes). Sprinkle with some additional salt and malt vinegar and serve immediately.
By: Linnéa Nilsson / Photo: Pexels.com
We love all type of snacks and especially when they include nuts. We would therefore like to share a super tasty recipe which is perfect to serve when having friends over!
Fun fact: Walnut trees have been known to mankind since 7000 B.C. The majority of the world’s walnut production is situated in California.
3 dl walnuts
0,5 dl sugar
1 tbsp water
Heat the oven to 170°C. Roast the nuts until lightly browned (approx. 10 mins) and then let cool. Use a small bowl and toss the nuts with the water. Add the sugar and 2 generous pinches of salt. Spread all nuts on a baking sheet again and bake (while stirring once or twice) for about 10-15 minutes!
By: Linnéa Nilsson / Photo: Pexels.com
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
These healthy crackers are super easy to make and really adds a wow-factor when serving them at a dinner party (preferably with some cheese). Why not try and see for yourself?
2tbsp coconut flour/ buckwheat flour
1dl sesamee seeds
1/2dl flax seeds or chia seeds
1dl pumpkin seeds
1dl sunflower seeds
2dl boiling water
A pinch of Himalayan Salt
Mix all the ingredients and let cool in a dry place for about 15 minutes. Place the mixture on baking paper on a baking tray – it should be a nice and fine layer. (Tips: Use another paper on top to push it out evenly). Heat the oven to 150°C and bake for approx. 60 minutes. Let it cool for a couple of minutes before cracking into smaller pieces. Eat with your favorite cheese, hummus or crème cheese and salmon.
By: Linnéa Nilsson Photo: Flickr/cookingalamel
Guacamole is by far one of the tastiest dips we know. The mild, yet flavorful combination of avocado, salsa and coriander is a joyful bliss for your senses. Try this authentic and easy Mexican recipe and let us know what you think
Choosing avocados can be tricky, they always seem to be unripe or too ripe. Try our tip and choose the ones that are a bit more rounded, rather than oval. By doing this you increase your chances of getting an evenly ripe fruit.
half of a chili
0,5 red onion
a bunch of coriander leaves
0,5 tsp grounded coriander seeds
0,5 tsp Salt
1 tsp ground black pepper
Start by dicing the chili, make sure to remove the seeds, and the tomato. Mix them together in a little bowl, add a pinch of salt and put aside. Start slicing the red onion into small cubes and put aside. Slice the avocados in half and take out the seeds, save the seeds for later, you can actually eat them. Take a tbsp and scoop out the pulp into a bowl. Mash with a fork and add the tomato and chili mixture, stir around and add the onion, the grounded coriander, coriander leaves salt and pepper. Bring out the tacos, nachos or veggies and your night is going to be a true feast!
By: Victoria Thoors Photo: Nur Afni Setiyaningrum
We all have cravings for something sweet from time to time, and when those cravings strike, it’s nice to have something available. We usually stock up on these super easy chocolate balls, and store them in the fridge! Perfect when you’re in need of something sweet. Why not give them a try?
4 large dates
40g salted peanuts
15g organic oatmeal
1tsp raw cacao
A pinch of salt
Mix all the ingredients in a blender until you get a smooth mass. Roll into small balls and through dried coconut, before putting them in the freezer for an hour. Then take them out and enjoy after a few minutes.
By: Henriette Danielsen / Recipe from Linda Stuhaug