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Recipe

Baking Recipes

Orange glazed cinnamon rolls

Looking for a zesty comfort food to enjoy this weekend? Look no further! Give these vegan orange glazed cinnamon rolls a try.

Ingredients
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

Glaze Ingredients
1 cup confectioners’ sugar (whatever vegan brand you prefer!)
3 tbsp orange juice
Orange zest from one orange
1 tsp vanilla extract

Instructions
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

Recipes Smoothies/Juices

Our acaí super-smoothie

Oh, how we love to start our morning off with a fresh and sweet smoothie! And in this super-smoothie we have added acaí, a berry considered one of the top superfoods, due to their incredible antioxidant properties and other numerous health benefits.

Fun fact:  Acaí has a name nobody seems to get right. Did you know it is actually pronounced
AH- SIGH-EEE! There you go, now you go it.

Ingredients
3 dl raspberries
1 banana
1 tsp. acaí powder
A dash of agave syrup (for extra sweetness)
Almond milk (how much depends on the consistency you want)

Instructions
Mix all the ingredients in a blender, add to a glass jar and serve with a glass straw. As simple as that! Enjoy!


By: Henriette Danielsen

Baking Recipes Snacks

Tasty mid-week treat filled with raw cacao

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.

Ingredients
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

Instructions
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

Breakfast Recipes

Beetroot and ginger granola

This vibrant pink-colored beetroot and ginger granola is loaded with superfoods and will definitely bring some flavour to your morning.

Ingredients
1 medium beetroot (200g)
2 cups (160g) gluten-free oats
½ cup (85g) raw buckwheat
½ cup (60g) sunflower seeds
½ cup (60g) pumpkin seeds
½ cup (70g) raw unpeeled almonds 
½ cup (40g) coconut chips
¼ cup (40g) chia seeds
¼ cup (45g) fresh pitted dates, diced
1 small ginger, grated
2 tbsp. virgin coconut oil
½ cup (120g) unsweetened apple sauce
3 tsp grounded cinnamon 

Instructions
Preheat the oven to 400 F (200 C). Wrap the whole beet in tin foil (with the skin) and place it in the oven for about 1 hour. In the meantime, put the almonds into a food processor and crush for 2-3 pulses until they are broken into pieces (not too small). Place into a large bowl with all the dry ingredients except the cinnamon. Add the fresh pitted dates diced into very small pieces. Stir until combined.

After an hour or so, take the beet out of the oven. Peel it and puree it into a strong blender or food-processor until you get a smooth texture. Add some water if needed. In a small saucepan, melt the coconut oil. Add the beet puree, the unsweetened apple sauce, the freshly grated ginger, the ground cinnamon and ginger. Stir well until combined. Pour the beet mix over the dry ingredients and stir well. The mixture should be covered evenly and it should be slightly sticky.

Heat the oven to 340 F (170 C). Line a baking tray with parchment paper or silpat. Pour your granola mix into the prepared baking tray and bake for about 40 minutes, stirring well every 10 minutes, so the outer edges do not get burned. Remove from the oven and let cool for about 20 minutes. Store in an air-tight container for about two weeks.


By: Delphine Fortin,  Author and food blogger behind Del’s Cooking Twist

Breakfast Featured Recipes

Smoothie bowl

Smoothie bowls are as delicious as they sound and the ultimate go-to brekkie. They are healthy, filling, easy to make and super pretty!

The best part about smoothie bowls is that you can create pretty much any combo of flavours that you want and then top it with your favorite fruits and other crunchy things like muesli, nuts and seeds.

Ingredients
1 banana (frozen if possible)
1.5 dl frozen berries (blueberries/raspberries)

1.5 dl Oatly Havregurt
Topping of choice 

Instructions
To make the smoothie, blend the ingredients until you get a smooth and creamy consistency. Then top with topping of your choice. Chopped fruit, more berries, seeds, a dash of peanut butter etc. True morning delight.


By: Morgane Oléron / Photo cred 

Recipes Smoothies/Juices

Fresh spring vibes

Spring has finally arrived in our city and we have started enjoying long days outdoors, weather it’s with a good book in the garden or going for a run in the park. And what better than to fuel on a fresh smoothie?

We have added some pineapple to this smoothie, giving it a spring (and summer vibe), in addition to oatmeal to make it more filling. Best enjoyed cold.

Ingredients (serves two)
2 dl frozen pineapple
2 handfuls of spinach
1 dl oatmeal
1 small banana
Almond milk (as much as you need to get the consistency you want)

Instructions
Mix everything in a blender and enjoy!


By: Henriette Danielsen / Photo cred

Baking Recipes Snacks

Two-in-one snack edtition

From no-bake energy bites to healthy mini peanut butter pies! 

These healthy no-bake energy bites, packed with superfood, are the perfect healthy snack to enjoy anytime of the day. Top them with a delicious vegan peanut butter mousse and you can turn them into some yummy and healthy mini peanut butter pies.

For the energy bites:

Ingredients (makes 8)
1 cup old-fashioned oats
½ cup unsweetened shredded coconut
½ cup ground flax seed
1 tbsp chia seeds
½ cup peanut butter (or almond butter)
⅓ cup honey (or agave, or maple syrup)
½ cup mini chocolate chips
1 tsp vanilla extract

Instructions
Stir all the ingredients together in a medium bowl until thoroughly mixed. If too gooey, add some more oatmeal, if too dry, add some water. Cover and let chill in the refrigerator for half an hour. Once chilled, shape into patties, using a stainless-steel measurement cup (¼ cup size), or simply roll into small balls if easier. Store in an airtight container and keep refrigerated for up to 1 week.

For the vegan peanut butter mousse:

Ingredients
1 can full-fat coconut milk
4 tbsp natural creamy peanut butter
2 tbsp maple syrup

Instructions
Chill coconut milk overnight. When ready to use, remove the lid and scoop out the solid cream from the top into a chilled bowl (reserve the liquid part for a smoothie recipe for example). Using a mixer, beat until creamed together, about one minute. Add peanut butter and maple syrup, and stir until well combined. Transfer into a piping bag and pipe onto each energy bite. Chill for at least one hour before serving. Reserve leftovers in a covered container in the fridge. Will keep for up to 1 week.


By: Delphine Fortin,  Author and food blogger behind Del’s Cooking Twist

Recipes Smoothies/Juices

Easy green

Green smoothies can for some taste a little “to healthy”, since they´re often not so sweet. So, we experimented a little in the kitchen and came up with something very green, yet sweet and fresh.

Ingredients
1 small avocado
1/2 cup frozen mango
2 handful fresh spinach
A dash of agave nectar (or honey)
Unsweetened almond milk

Instructions
Through all the ingredients in a blender and blend until smooth. How much almond milk to use depends on how thick or think you want you smoothie.

A perfect way to start your day!


By: Henriette Danielsen / Photo cred

Nutrition Smoothies/Juices

Filling smoothie on the go

Smoothie is the perfect grab-and-go food, and by simply adding some oats and almonds it will keep you satisfied longer.

Fun facts: All nuts have heart-healthy fats, but almonds contain the most fiber per serving, which can keep you fuller longer.

Ingredients
2 bananas
1 cup oats
1 handful of almonds
1 tsp. peanut butter
1-2 cups almond milk (depends on how thick/thin you want your smoothie)

Instructions
Add all the ingredients in a mixer and blend until you get a smoothie consistency. Pour into a bottle and enjoy on the go.


By: Henriette Danielsen / Photo cred

Nutrition Smoothies/Juices

Pink power

Whenever you need a colorful uplifter! 

On the go, quickly need a snack or just feeling lazy? Here’s your saviour; a pink power smoothie! Healthy snacks don’t have to be complicated. Let’s do this!

Ingredients
1 banana
1 dl frozen raspberries
2 dl soyghurt (sugarfree)
A splash of oatmilk

Instructions
Simply mix it all together, serve in a gorgeous jar or just turn the blender up side down and chug it all down if you’re feeling lazy (happens at my place a whole lot). Enjoy!


By: Nutritionist Clara Mo