Creamy Chocolate Oats

Finally got this recipe up on the blog! A lot of you have asked how I make my everyday chocolate oats (literally every single day) and now the wait is over. It's not a revolutionising recipe or anything, just a simple but dangerously delicious and addictive one. Once you're stuck with one breakfast, it's hard to make a change. And let me tell you, I have been stuck with these oats for quite some time now. Hopefully you guys have more will power and determination than I have... 

Topped with banana slices, a peanut butter sauce and raw cacao nibs

Ingredients:

- 1/2 cup oats 

- 3/4 cup unsweetened almond milk

- 1/4 cup water

- 3 fresh dates (30-35 g)

- 1 heaped tbsp cacao or cocoa powder (or a tiny bit less if you find the taste too strong or bitter)

- salt to taste

How to:

1. In a small pot over low heat, bring the oats, almond milk, water and salt to the boil and let simmer. Stir often so the oats don't stick to the bottom.
2. As the oats are cooking, prepare your date paste. Peel and pit the dates, this is easier if you have really fresh, gooey dates or have soaked the dates in hot water for about 10 minutes beforehand.
3. Place the peeled dates in an itty bitty bowl or glass and mash them with a splash of water until smooth. (I like to use a shot glass for this!)
4. Transfer the date paste into the pot and stir until it's been well incorporated into the oats. 
5. Add the cocoa powder and stir again.
6. Let simmer until you have reached desired consistency, then spoon up in a bowl, add toppings of your choice and serve immediately!

Gingerbread pancakes with a Vegan Frosting

We're continuing with the Christmas theme here on the blog and next up is this basic recipe for gingerbread pancakes with a vegan lucuma-vanilla frosting... yum! I usually make my pancakes with a mix of coconut flour and buckwheat flour but I've been suspecting for a while now that it's the coconut flour that make the pancakes go all soft and gooey inside, big no-no if you're not into eating raw batter! So I completely omitted it and these turned out perfectly moist and fluffy, just like they're supposed to be. A perfect start to any winter day.

Gingerbread pancakes with a Vegan Frosting

Pancakes:

1/2 cup (70g) buckwheat flour

1/2 tsp baking powder

1/4 tsp baking soda

1 1/2 tsp gingerbread spice mix (cinnamon, ginger, cloves)

1 chia egg (1 tbsp ground chia seeds mixed with 3 tbsp water)

1 small banana, mashed (approximately 80 g)

3-4 tbsp almond milk

1 tsp apple cider vinegar or lemon juice

How to:
1. First, prepare your vegan 'buttermilk' by mixing the almond milk with the apple cider vinegar. Set aside to curdle.
2. Now prepare your chia egg: Grind one tbsp of whole chia seeds either by hand or in a coffee grinder, then mix the ground seeds with 3 tbsp of water. Stir well and let sit on the side for a few minutes to swell.
3. In a small bowl, mix the buckwheat flour, baking powder and baking soda well until they're evenly divided. 
4. Mash the banana with a fork or blitz it a couple of times with a hand blender if you don't want any clumps whatsoever left.
3. Pour in the chia egg, mashed banana and 'buttermilk' and stir until the batter is completely smooth. Let sit on the countertop for a few minutes (the batter should be THICK)
4. Fry in a spoonful of coconut oil (unless you have a non-stick frying pan) on medium heat for a couple of minutes on each side.

Vanilla-Lucuma Frosting

4 oz/108 g silken tofu

1 tbsp lucuma powder

1 pinch vanilla powder

2 dates, pitted and (if you want) peeled

1 tsp melted coconut oil (optional)

How to:
1. Blend all ingredients with a hand blender until smooth. Place a spoonful of frosting between each pancake, save a dollop for the top and serve with fresh fruit!

Pumpkin Pie Pancakes

Pumpkin Pie Pancakes

Dry ingredients:

1/3 cup buckwheat flour

2 tbsp coconut flour

1 tsp baking powder

1 tsp pumpkin pie spice

Wet ingredients:

1 chia or flax egg (1 tbsp ground chia/flax seeds mixed with 3 tbsp water)

1 ripe banana, mashed

1/3 cup pumpkin purée 

3 tbsp almond milk

How to:
1. Start by preparing your chia egg. Grind the seeds either using a coffee blender or by hand with a mortar and pestle. Put the ground seeds in a small glass/bowl with 3 tbsp of water and whisk vigorously for 30 seconds or so to prevent clumping if you're using ground chia seeds. let sit and swell while you prepare the rest.
2. In a small bowl, mix all the dry ingredients with a fork until the baking powder is evenly divided.
3. Add the mashed banana, pumpkin puree and almond milk to the dry ingredients and stir until smooth.
4. Lastly, add in the chia/flax egg.
5. Let sit on the countertop for a few minutes (the batter should be THICK) and pre-heat a pan over low to medium heat.
6. Fry in a little coconut oil (unless you have a non-stick frying pan) on medium heat for a couple of minutes on each side.

Chocolate sauce:

2 tbsp plant-based yoghurt
1/2 tbsp cacao or cocoa powder
1/2 tbsp liquid sweetener of your choice (I used date syrup)

How to:
1. Simply mix all of the above with a fork/spoon until smooth. Pour on top of your pancake stack and decorate with a spoonful of plain yoghurt to create the cobweb pattern.

Enjoy!

Pumpkin Pie Oats

As September progresses, it's gradually getting colder, the trees are changing colour and different kinds of pumpkins are starting to pop up here and there in the grocery stores. My favourite winter squash is the butternut squash; sweet, creamy and incredibly versatile! I promise to share my best pumpkin soup recipe with you in the future, but for now these pumpkin pie oats will have to do. They're well worth a try!

Pumpkin Pie Oats

1/2 cup oats

1 cup almond milk

1 tsp pumpkin pie spice

3 tbsp puréed pumpkin or butternut squash

3-4 small dates, mashed or chopped or 1 tbsp liquid sweetener of choice

A pinch of salt

How to:
1. Add oats, almond milk and a dash of salt to a small saucepan and bring to the boil. 
2. Let simmer on a low heat for a few minutes until it has thickened up a bit. 
3. Add the pumpkin pie spice, pumpkin purée and dates and stir until they have been well incorporated. 
4. Cook for a few more minutes or until you've reached your desired consistency. pour the porridge into a bowl and top with yummy fruit, nuts or nut butter!

Spiced Up Rawnola

I know I haven't been updating much as of late, but school has just started and is really keeping me busy as well as keeping me from blogging. I thought it'd be nice to get away from the schoolwork though (i. e. desperately looking for distractions) so yesterday I made a batch of -believe it or not- rawnola! Yup, you heard it right, this rawnola is in fact RAW, meaning it's packed with nutrients and vitamins otherwise lost when you bake your granola, meaning it's the perfect "healthier" alternative to your regular "ALL NATURAL SUPER-GOOD-FOR-YOU GRANOLA" (pff, they put so much crap in breakfast cereal nowadays I wouldn't know where to begin). If you really can't live without that extra crunchiness you get from baking the granola, I suggest you go check out this post instead. There I've shared my favourite granola recipe, one that is actually healthy for real, gluten-free AND refined sugar free. Either way you're in for a treat. Here we go.

Spiced Up Rawnola 

50g (1/2 cup) raw oats (most oats have been steamed for longer shelf life, the fully raw ones are almost impossible to find though, so any oats you have will work just fine for this recipe)

140g (about 1 cup packed) pitted medjool dates

40g (2 big) dried figs

20g (3 tbsp) whole flax seeds

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

Or any spices/superfood powders you have at home!

Optional: A handful of shredded coconut/chopped nuts/cacao nibs

1. Place all ingredients except for the flax seeds (this is very important that you don't, flaxseed oil goes rancid very quickly!) and pulse until you have a chunky mixture that holds together in smaller clumps, like real granola does. Transfer to a jar or bowl, stir in the flax seeds (or incorporate them using your hands) and store in the fridge or freezer.

Creamy Chocolate Overnight Oats

I love to cook my oats on the stove top, the taste and texture really is superior to those of microwaved porridge, but, let's be honest here. Cooking them the traditional way does take a bit more time. Most mornings, that extra time doesn't bother me at all. I'm an early bird (ok, maybe not, but I'd like to think that I am. However, I always set my alarm to the-whole-world's-still-fast-asleep-why-are-you-up o'clock, so what difference does it make?) and I don't mind spending some more time making my breakfasts taste good. But there comes a time in every 17-year-old's life when all you want to do is sleep. Well, several periods of time to be precise. When getting ready for school seems as impossible a task as climbing the highest mountains and when dozing off, sprawled out on the couch at 3 p.m., becomes a habit rather than an exception.  For me, one of those lazy sleep-cycles has just emerged and most days I just want to remain horizontal for as long as I can. What to do with the morning oats then? The oh-so-simple answer is; have them prepared the night before! Genius!

So why haven't you seen more of these über quick breakfasts on my Instagram then? Well to be honest, I've never really liked them, except for a recipe I tried a few months ago, for carrot cake overnight oats (from one of my best Instagram friends Meghan's blog! Thanks Meghs!) which I really liked. But yesterday, I decided to make a recipe of my own, just so that I could stay in bed for a few more (precious) minutes. Turns out that this recipe was actually so good that I have to share it with you guys! So here goes, Creamy Chocolate Overnight Oats!

Recipe:

1/2 cup oats

1/2 cup + 2 tbsp. almond milk

1/4 cup plant-based yoghurt of choice

1 tbsp chia seeds

1-2 tbsp liquid sweetener of choice (I used about 2 tbsp of date purée)

1/2 tbsp cacao or unsweetened cocoa powder

A pinch of salt (optional, but I've found it really elevates the chocolate flavour)

How to:

1. Simply mix all of the ingredients in a bowl or a pretty jar, and stir until they're evenly combined. Put in the fridge for a few minutes, then take it out and stir again so that the chia seeds don't clump up. 

2. Let the oats sit in the fridge until they've thickened up, preferably overnight so you have your breakfast ready to go the next morning! Top with fresh fruit, nut butters or whatever you prefer. Eat, and relish the fact that you get to have chocolate for breakfast. Vegan, gluten-free, healthy and absolutely scrumptious chocolate oats.

Mint Chocolate Chip Pancakes

Dry:

1/3 cup buckwheat flour

2 tbsp. coconut flour

1 tsp. baking powder

Wet:

1 chia egg (1 tbsp. ground or whole chia seeds + 3 tbsp. water)

1 small banana, mashed

1/3 cup almond milk

Mint:

1 tsp. matcha green tea powder

½ tsp. wheatgrass powder

A few drops of peppermint oil or extract (adjust amount according to strength and preference)

Chocolate Chip:

½ tbsp. cacao or carob powder

¼ Squarebar (optional) or ½ tbsp. cacao nibs

How to:
1. First, stir all the dry ingredients together with a fork, to make sure the baking powder is evenly incorporated into the batter. 
2. Prepare your chia egg by grinding your chia seeds either by hand or using a coffee grinder. You could leave them whole but then they’ll take longer to thicken so I prefer doing it this way. 
3. Mix the ground seeds with water, stir and leave to thicken.

4. Mash your (ripe!) banana, fold it into the flour mix along with the other wet ingredients and stir until no clumps remain. 
5. Transfer ½ of the mixture to another bowl, set that aside and mix the rest with the carob or cacao powder. If you want chocolate chips in your pancakes, fold in ¼ of a chopped Squarebar/ ½ tbsp. raw cacao nibs/ 1 tbsp. chopped dark chocolate.

6. In the other bowl, mix the other half of the batter with matcha powder, wheatgrass powder and peppermint extract. Now we have both our chocolate chip and our mint pancakes!

7. Fry the pancakes over medium to high heat for a couple of minutes on each side. Stack, drizzle with chocolate sauce (the one I used is just 1 tbsp chocolate peanut butter thinned out with a splash of almond milk) and add whatever toppings you want!

Minty-breath-kisses, Tilda ;)

Vegan Caramel Pancakes (Gluten-free) with Healthy Chocolate Mousse

Vegan Caramel Pancakes 

Serves: 1

Dry

1/3 cup (50g) buckwheat flour

2 tbsp coconut flour

1 tsp baking powder

1tsp lucuma powder

Optional: 1 tsp maca powder 

Wet

1 chia or flax egg (1 tbsp ground seeds mixed with 3 tbsp water, whisk until thick)

1 medium-sized ripe banana, mashed

1/3 cup + 1 tbsp unsweetened almond milk

Optional: extra sweetener of choice

How to:

1. First, place all dry ingredients in a bowl and mix with a fork until the baking powder has been mixed in properly. 
2. In a separate bowl, mash the banana and, with the almond milk, fold gently into the dry mixture. Add a little at a time to avoid clumps.

3. Prepare your vegan egg by grinding the chia seeds either with a mortar and pestle or a coffee grinder. Mix the ground seeds with 3 tbsp of water and stir well. I prefer to use chia seeds because they swell so much faster than flax does, but if you've chosen to make a flax egg you'll have to let it sit in the fridge for at least 15 minutes to thicken up.

4. Once your 'egg' is done, mix it in with the rest of the batter.

5.Cook on medium to high heat in your oil of choice (if not using a non-stick pan) for a couple minutes on each side.

Healthy Chocolate Mousse

Serves: 1

1/2 avocado

1 tbsp + 1 tsp unsweetened almond milk

2 tsp cacao or carob powder

1 tbsp sweetener of choice (I used date sugar)

How to:

1. Simply mix all ingredients with a hender blender until smooth. Have a taste and add more sweetener if you want to. The secret here is to use a very ripe avocado and you won't be able to pick up any avocado flavor at all! It's like magic ;)

Assemble by stacking the pancakes on top of each other with layers of the chocolate mousse in between. And of coure, finish it all off with some fresh fruit or berries!

Have a lovely Saturday,

Tilda

Naturally Sweetened Super Crunchy Buckwheat and Cardamom Granola

Naturally Sweetened Super Crunchy Buckwheat and Cardamom Granola

¼ cup flax seeds

½ cup raw buckwheat groats (not Kasha)

1 cup rolled oats

1 tsp ground cardamom

1 cup quite tightly packed dates (17 small, fresh dates)

2 tbsp coconut oil

Preheat your oven to 150^oC/300^oF and line a medium-sized baking tray. 

You'll need a bigger bowl than this one ;)

Place all dry ingredients in a rather big bowl and stir well. Put the dates and coconut oil in a separate bowl and blend with a hand blender until the mixture is smooth. You might want to add 1-2 tbsp of water for the right consistency. Then pour the date paste over the grains and stir until everything’s well coated.

Spread the granola out on the baking tray and bake for about 30-35 minutes. Remove the tray from the oven to give it a quick stir every ten minutes or so, we don’t want the top or edges to burn! (Confession: Mine was slightly burnt but it actually gave it a pretty nice and toasty flavor. I did have to throw some away though so make sure to watch it while it's in the oven!)

Once the cooking time has elapsed, turn the oven off but leave the granola in there to dry out (unless it already feels crunchy enough). I like to make this at night and then take it out of the oven the morning after. Store in an airtight container and keep in the pantry.

Crunch away!

Tilda

Baked Strawberry-Rhubarb Oatmeal

I would like to call this my baked oatmeal maiden voyage. That’s right, after having oats for breakfast practically every morning since the summer of 2011, I had not yet tried baking them, ever. I am a creature of habit and even more so when it comes to my breakfasts. They’ve slowly but surely evolved from being just plain oats cooked with water, an egg, a glass of juice and a sandwich, to more vegan-friendly, creamy, big bowls of dessert-flavoured porridge with lots of toppings and huge fruit platters on the side. Because vegan food is boring you know ;) But upon seeing all of my IG-friends (love you guys) with their beautiful baked breakies, I knew I had to give it a try. If you like myself, haven’t tried this yet, I highly recommend you do so immediately! Crispy and golden on the top, creamy and fluffy on the inside. Freshness and acidity from the fruit. What more can you ask for?

Baked Strawberry-Rhubarb Oatmeal

½ cup oats

½ cup unsweetened almond milk or plant-based milk of your choice

¼ tsp pure vanilla powder

2 tbsp date purée or liquid sweetener of your choice

¼ cup sliced rhubarb (1/2 inch slices)

¼ cup sliced strawberries

½ - 1 tbsp corn starch to toss the fruit in

½ tsp baking powder

Pinch of salt (optional)

How to:

1. Start by mixing your oats, almond milk, salt, date purée and vanilla powder in a small bowl. 
2. Let it sit on the countertop for about ten minutes or so to swell. 
3. Preheat your oven to 180^oC/360^oF and prepare the strawberries and rhubarb by tossing them lightly in the corn starch. 
4. Once ten minutes has passed, gently stir in the fruit and baking powder, pour the oats into a ramekin or a small pie shell and bake in the oven for 20-25 minutes. It should have a lovely golden colour on top when you take it out of the oven. 
5. Serve with fresh fruit and toppings of your choice. Nut butter is always a winner when it comes to oatmeal-toppings!

Love, Tilda

Love at First Bite - Basic Vegan Pancakes

We all love us a big stack of pancakes, don’t we? If your answer to that question is no, you’re obviously lying. I know you are. I used to be one of those (crazy) people claiming they don’t like pancakes. Here in Sweden, a pancake is usually a thin, flat disc that's quite dense in consistency. Growing up, I absolutely hated these. They were all too stodgy for my taste and nothing like the wonderfully fluffy American kind, which, I was yet to discover. So when each Sunday, my Instagram feed was flooded with beautiful stacks of golden pancakes, I felt nothing but perhaps a little envy of their gorgeous presentations. Then I decided to try it out for myself and everything changed. It was love at first bite. Pancakes are without question the ultimate comfort food and my previous attitude towards them could not have been more misguided.  

Although most people think of pancakes as an unhealthy treat, it’s actually very simple to make them both healthy and vegan. I’ll admit it took some tinkering around with this recipe before I was happy and confident enough to share it with you all but here it is, finally, my basic vegan pancake recipe!

Basic Fluffy Vegan Pancakes with a Caramel Sauce

Serves: 1

1/2 cup buckwheat flour (heaped) (70 g)

1/2 tsp baking powder

1/4 tsp baking soda

1 ripe banana, mashed (80 g)

1 tsp lemon juice or apple cider vinegar

1 chia egg (1 tbsp ground chia seeds mixed with 3 tbsp water), could sub for flax egg

3 tbsp almond milk (you may have to add a couple more tbsp if the batter is too thick!)

1 tsp melted coconut oil

Optional:

Coconut oil for frying 

1 tbsp maca or lucuma powder

1 pinch of vanilla powder

1. Start by preparing your chia egg: Grind one tbsp of whole chia seeds either by hand or in a coffee grinder, then mix the ground seeds with 3 tbsp of water. Stir well and let sit on the side for a few minutes to swell.
2. In a small bowl, mix all the dry ingredients with a fork until the baking powder is evenly divided. 
3. Mash/blitz the banana with the lemon juice (or vinegar) until smooth.
4. Pour in the chia egg, mashed banana, melted coconut oil and almond milk and stir until the batter is completely smooth. Let sit on the countertop for a few minutes (the batter should be THICK)
5. Fry in a spoonful of coconut oil (unless you have a non-stick frying pan) on medium heat for a couple of minutes on each side.

Caramel Sauce

2 tbsp peanut flour (or peanut butter if you don't have any peanut flour)

1 1/2 tbsp almond milk

1/2 tbsp date syrup

1/2 tsp maca powder

1. Mix all ingredients with a fork until you have a smooth, creamy sauce. You may have to adjust the amount of liquid if you use peanut butter instead of flour.

Put slices of banana in between the pancakes and top with the caramel sauce, quinoa pops and mulberries! Hope you like the recipe :)

Pancake-coma-love, Tilda