Bread is a big part of this household, but as we all know, too much of something is never good (at least not for my stomach). So I was happy to come across Happy Health Blog´s seed crackers, and I guess I might not be the only one being happy to find a yummy substitute for bread?
Seeds are extremely beneficial for our health and sesame seeds that is part of this recipe, helps to improve heart health, digestion, improves your sleep and reduces inflammation.
So, get ready to fill the kitchen cabinet with these yummy, seed-filled crackers.
1,5 cup flax seeds
1,5 cup pumpkin seeds
1 cup sunflower seeds
1 cup sesame seeds
3,5 cups boiling hot water
1/4 cup coconut oil
2 cup corn flour
1 tsp salt + some to sprinkle before baking
Start by heating the oven to 200°C. Place all the ingredients in a large bowl, pour the boiling hot water last and mix to combine. Leave for 15 minutes for flax seeds to soften and bind everything together.
Spread the mixture onto a parchment paper lined tray using a large spatula. Use another parchment paper on top to spread out the mixture thin. No higher than 5 mm. Score the mixture by pressing a sharp knife down to create lines. This will make it easier to break into evenly sized crackers after cooking.
Sprinkle with some flaky sea salt. Bake for 25-30 minutes, but remember to watch the crackers carefully the last 5 minutes, they can burn quickly. Especially if you have an uneven oven. Remove to a rack to cool and store in an airtight container.
By: Henriette Danielsen / Photo and recipe cred: Happy Health Blog
Now that the Holidays are out of the way, it is usually a bit frowned upon to keep stuffing yourself with chocolate. But at Best of You we stand strong: No, we will continue to snack.
That being said, it does not mean it has to be unhealthy. So, we called our super nutritionist Clara from Blissfullyliving to the rescue and put together a raw baking workshop to start the year happy (chocolate makes you happy, it’s science).
We have teamed up with Bodystore, Pukka tea and Quality Brands Sweden for an afternoon where we will indulge and of course learn some new treats- and snacks recipes that are easy to make, absolutely to die for and not clogging our arteries.
We will together make peanut butter and chocolate dates, raw chocolate bliss balls, three layer caramel slices and raw chocolate mousse! Bring a friend, a loved on or a colleague for a pure chocolate feast!
When: Sunday 4/02, 13:00-15:30
Where: Bodystore, Sveavägen 151, Stockholm
Price: 299 SEK
Registration: Sign up here
Additional information: The event will be held in Swedish or English /depending on the guest sign up.
For more information contact Best of You at firstname.lastname@example.org. Looking forward to meeting you.
Lots of love from Best of You
By: Mo Oléron
Looking for a zesty comfort food to enjoy this weekend? Look no further! Give these vegan orange glazed cinnamon rolls a try.
1 cup of your favorite unsweetened plant milk (I prefer soy or almond)
1/2 cup vegan butter
1 packet instant yeast
¼ tsp salt
3 cups all purpose flour
1 ½ tsp cinnamon
¼ cup + 2 tbsp cane sugar
1 cup confectioners’ sugar (whatever vegan brand you prefer!)
3 tbsp orange juice
Orange zest from one orange
1 tsp vanilla extract
In a large sauce pan, heat the plant based milk and 3 tbsp of vegan butter until the butter is melted. It should be about the temperature of bathwater, not too hot or it can kill the yeast! Pour your mixture into a bowl and sprinkle in the yeast. Let sit for a few minutes – when it gets foamy you’ll know the yeast is activated. Next add in flour and stir until just combined. Once it’s sticky, transfer it to a floured surface to knead. Knead until it is less sticky and make a ball with the dough.
Oil a large mixing bowl and add your dough ball back in. Cover with plastic wrap or a towel and leave it out to rise for about an hour. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 tbsp melted vegan butter and top with sugar and cinnamon. Now roll the dough with the seam side down, and then cut the dough into 2 inch sections and place into an oiled pan.
Preheat your oven to 350 degrees F. Brush the tops with the remaining vegan butter and cover with plastic wrap or a towel again to rise. Bake for 25-30 minutes or until golden brown. While they’re baking, mix together all of the ingredients for the orange glaze in a medium sized bowl. After it’s cooled for a few minutes, top with orange glaze, and enjoy!
By: Samantha Thayer / Photo cred
There are plenty of situations that call for a little chocolate, and Wednesdays are one of them. We give you an easy-peasy mid-week snack made in no time.
Fun fact: Raw cacao powder contains more than 20 times the antioxidant power that of blueberries.
1 handful goji berries
1 dl cashew nuts (unsalted)
2 dl almonds
1 tablespoon raw cacao
10 drops rom aroma
About 2-3 tablespoons agave syrup (depends on how sweet you want it)
2 tablespoons coconut oil
A pinch of Himalaya salt
Start with melting the coconut oil. While it is melting, mix the almonds, cashew nuts and goji berries in a mixer, but not to fine. Then add raw cacao, agave syrup, rom aroma, salt and the melted coconut oil and mix together. Sometimes it is easier to mix with a spoon or your hands. Then place it on a plate and flatten out over the plate and put it in the fridge. Cut into mouthful pieces or like bars and keep in the fridge for about a week.
By: Henriette Danielsen / Recipe: Balanceyoga / Photo cred
There’s nothing better than the smell of fresh muffins baking in the oven. These muffins are made with whole wheat flour, and are dairy- and egg-free.
With only 10 minutes needed to prep, and about 18 minutes of baking, these vegan almond-blueberry muffins will be ready to devour in no time.
1 ½ cup whole wheat flour
¼ cup brown sugar
½ cup white sugar
½ tsp. salt
2 tsp. baking powder
⅓ cup coconut oil
1 cup applesauce
½ cup almond milk
½ cup old-fashioned oats
1 cup almond slices
1 cup blueberries (can be frozen or fresh)
Preheat the oven to 400*F and grease your muffin pan. Combine all the dry ingredients, then add the wet ingredients. Fold in blueberries. Pour batter into muffin cups, I filled mine to about ¾ full. Bake for 17-18 minutes and then they’re ready to be enjoyed!
By: Samantha Thayer
Today we’ve got a quick, easy banana bread recipe that is dairy and egg free to share with you.
This bread is great as a dessert, breakfast, or afternoon snack. Feel free to add crushed walnuts or sliced bananas as a topping if you prefer.
3 large mashed bananas
2 tbsp. ground flaxseed
1/3 cup rice milk (or almond milk)
1/3 cup coconut oil (melted)
2 tbsp. maple syrup
2 tsp pure vanilla extract
1/4 cup plus 2 tbsp. cane sugar
1/2 cup oats
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. fine sea salt
1 1/2 cups flour (almond flour is a great choice)
Preheat the oven to 350°F (170°C). Lightly spray a 9×5-inch loaf pan with oil and set aside. Mix wet ingredients until well combined and then add dry ingredients to wet ingredients and combine. Pour into loaf pan and place into oven. Bake for 45 minutes until light golden brown on top. Let cool for 30 minutes before serving. Enjoy!
By: Samantha Thayer / Photo cred
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