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Breakfast Dessert Featured

Blueberry Chia Trifli

August 9, 2015
Blueberry Chia Trifli

Blueberry Chia Trifli-1 Blueberry Chia Trifli-3 Blueberry Chia Trifli-2

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


(1 large preserving jar)

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.

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

Dessert Featured

Rød Grød

July 29, 2015


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.