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dessert

Breakfast Dessert Featured

Black (forbidden) Rice Coconut Pudding

November 3, 2015
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Recipe – Black (forbidden) Rice Coconut Pudding

As you probably have noticed I have a small obsession with black rice these days. They are just so darn tasty and this breakfast recipe is such a treat, that we use it as a snack or dessert as well. Love how the rice turns the pudding this dark purple colour. These bad boys packs some serious antioxidants. The deep black/purple color is an indication of its high anthocyanin antioxidant properties, similarly to antioxidant berries like blueberries and black berries.
(serves 3-4)

Ingredients
1 cup / 200g black rice (soaked overnight)
½  cup water
2 cups (1 can) full-fat coconut milk
1/3 ripe banana
1 whole cinnamon stick
¼ tsp cardamon
¼ tsp sea salt

Garnish:
⅓ cup pistachios, shelled and unsalted
½ papaya
½ persimmon
shaved toasted coconut

Preparation

1.In a bowl, soak the black rice in water for at least 8 hours or overnight. Drain and rinse well.

2.Add rinsed rice, water, coconut milk, salt, cardamom and the whole cinnamon stick to a covered saucepan over medium heat. Bring to a boil, reduce to simmer and cook covered, stirring gently, until the rice is tender and most of the liquid has been absorbed and the pudding has thickened (about 25-30 minutes)

3.Turn off the heat and set aside and let cool

4.Transfer the mixture to serving bowls. Refrigerate for at least twenty minutes and serve at room temperature or chilled.

5.Top each bowl with diced papaya and persimmon and add shaved coconut and pistachio nuts on the top

Info!
In chinese medicin the black rice has been known for being good for the kidneys, stomach and liver.

Breakfast Dessert

Gluten free Pancakes

August 9, 2015
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Living a gluten free and refined sugar free diet still makes you crave a good ol’ american flap jack from time to time and this recipe doesn’t disappoint. This gluten free version  have plenty of texture and body and doesn’t leave you hungry soon after eating them because of the rolled oats and millet. For topping go bananas. Here I’ve added thinly sliced pear, whipped coconut cream and toasted chopped almonds but it could be so many other combinations.

Things we like as topping:

bananas
toasted nuts and seeds
agave sirup
brown rice sirup
bee pollen
preserves
berries (blueberries, strawberries, currants)
pomegranates
cashew cream
whipped coconut cream
shaved toasted coconut
cacao nibs

Recipe – Glutenfree Pancakes

(makes 10-12)
½ cup / 1dl glutenfree rolled oats
⅔ cup / 1 ½ dl millet flakes
½ tsp baking powder
½ tsp sea salt
1 banana
1 egg
1 cup / 2 ½ dl almond milk (or any plant milk you prefere)

Preheat your oven to 300 degrees.

Preheat oven to 300°F / 150°C degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. Whisk together all dry ingredients in a large mixing bowl
In a medium bowl, mash the banana and add egg and milk and whisk together. Add dry ingredients to the milk mixture and whisk until well combined
Heat a large skillet over medium high heat. Add about 1 tablespoon of coconut oil
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
Once batter begins to bubble on the sides and the middle of the pancake, it’s ready to flip and cook until golden. Transfer to a heat proof plate and cover with another plate (heat proof) store in the oven to keep warm while you continue frying. Make sure pan always has enough coconut oil to coat the bottom, so add when needed
Repeat until you have 10-12 pancakes. Top with coconut cream and fresh berries and toasted nuts on top. Serve warm!

Recipe – Coconut cream

1 can coconut milk, chilled for 24 hours
Once mixture is chilled very well, open the can and scoop out the thick cream settled at the top. You will be left with a clear syrup you can use for smoothies
Add a pinch of ground vanilla and whip the coconut cream well until fluffy

Breakfast Dessert Featured

Blueberry Chia Trifli

August 9, 2015
Blueberry Chia Trifli

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It’s blueberry season here in Sweden and this is my first blueberry season here and it’s insane. Right now just outside my door I have so many fresh blueberries. There are so many I can’t even pick all of them if thats what I did for a living. Haven’t experienced anything like it but I feel so very lucky. We add these beautiful berries to everything we can…smoothies, crumbles, fresh and this trifili. Even the raspberries in the picture is wild…crazy right!?

Recipe – Blueberry chia trifli

Crumble

(1 large preserving jar)

Ingredients
1 cup cashew nut
1/2 cup almonds
1/2 cup sunflower seeds
2 tbsp flaxseeds
1 cup rolled oats
1/2 tsp ground vanilla
1 1/2 tsp ceylon cinnamon (important if you serve for toddlers check tip under recipe)
pinch of sea salt
3 tbs virgin coconut oil
2 tbs honey (use agave if vegan)

Preheat oven to 350°F / 175°C degrees

1. Add cashew and almonds to a food processor and pulse until the nuts are desired size (if served for toddlers be sure there are no big pieces of nuts and rather pulse it more than less) and add to a bowl.

2. Now add the sunflower seeds and flaxseeds to the food processor plus and add to the nuts.

3. Combine the rest of the ingredients and add to the bowl. Transfer the crumble to a baking dish.

4. Bake for 18-20 minutes until the topping is deeply golden. Let it cool and add to a jar until you need to use it.

Chia Pudding

(serves 4)

1 pinch ground vanilla
3 tbsp chia seeds
1 cup / 240 ml coconut milk (or what ever plant milk you prefer, almond milk would also be delicious)

Combine vanilla, coconut and chia seeds. Pour over the milk and mix. Set aside to soak for minimum 30 minutes or overnight in the fridge.

200g of berries

Assemble like this:

Layer berries, chia pudding and crumble. Repeat till your serving glass is full. Add roasted and chopped almonds on top and serve!

Good to know!
This is a great dessert to serve for the little ones. Just be sure to use ceylon cinnamon. Because coumarin is the liver-damaging element in cinnamon, but Ceylon cinnamon has much lower levels, on average, than cassia (cassia cinnamon powder has 63 percent more coumarin than Ceylon cinnamon)
That’s why it’s important to be aware of this issue since children with their much smaller bodies only can handle much smaller amounts of coumarin.

Tip!
Could also be served as a scrumptious weekend breakfast if you fancy.

Dessert Featured

Rød Grød

July 29, 2015
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This is truly a danish classic. In Denmark it’s ‘rød grød med fløde’ very hard to pronounce [ˈʁœðˀɡʁœðˀ] for non natives and it means berry compote with cream. We found so many wild strawberries the other day on one of our walks and did eat a whole lot just as is and decided to make a compote out of the rest. Rød grød is epitome of danish summer.

Rødgrød – Recipe

500g of mixed berries (I used my wild strawberries, raspberry, cherry and peach)
2 tbsp honey (use agave if vegan)
2 tbsp psyllium seed husk
1/2 cup / 1 dl water
3 pods of cardamom grinded
1 cinnamon stick

Heat the strawberries, cherries, peach, cardamom, cinnamon and honey in a saucepan over low heat until berries begin to burst, 2 to 3 minutes.Transfer to a bowl and stir in psyllium seed husks (this will make the compote thicken) now gently stir in raspberries so they remain as whole as possible.

Cream – Recipe

1 can of coconut-milk

Chill the can of coconut-milk a couple of hours in the fridge. Add to a bowl and whip it.
Add the compote in a pretty deep plate and add the cream on top.
Scrumptious!

Dessert Featured Snack

Nut Hemp Squares

July 19, 2015
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These are seriously my saviour when I crave something sweet and need to steer away from refined sugar. They are so scrumptious and we often have them in the fridge. The raw cacao taste so good and the hemp protein makes you go a long way on these fellars. Great for an afternoon snack and the kiddos love them.

Recipe – Nut Hemp Squares

Dry ingredients
1 cup (160 g)  (use a mix of almonds, pumpkin and cashew)
1 cup (100 g) dried shredded coconut
1/2 cup (80 g) hemp hearts (shelled hemp seeds)
1/2 cup (50 g) hemp protein powder
4 tbsp chia seeds
1 pinch of sea salt

Wet ingredients
2 cup dates, pitted
3 tbsp coconut oil, room temperature
3 tbsp raw cacao powder
1 tbsp maca powder
1 tbsp beepollen
1/2 tsp ground vanilla

Preheat oven to 300°F / 150°C degrees
Roast the nuts in the oven until golden approximately 7 min. In a food processor pulse the toasted nuts and rest of the dry ingredients. If you’re making this for your toddler make sure that it’s processed leaving no large pieces of nuts. If you want it a little crunchy don’t over process. Place the mixture in a bowl and set aside. Add all wet ingredients to the food processor and run until smooth. Pour the wet ingredients over the dry ingredients and stir until well combined. Spread the batter evenly into a baking dish 6 x 10 inches/ 15 x 26 cm. Smooth out the top with the back of a spoon and make sure it becomes quite compact. Place in the fridge for about 30 minutes. Cut into squares. Store in an air-tight container. Will keep around a week in the fridge.

(adapted by Green Kitchen Stories)