Category Archives: Pantry

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Gluten-free Vegan Multi-seed crackers

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These crackers are amazing. So tasty with the blend of seeds and the toasted sesame oil, and crunchy like I don’t know what. Avocado slices is my drug of choice for topping on these crackers, but if you allow dairy products in your everyday diet, goat’s milk cheese with slices of peach on top can also be a killer combo. Either way, you will not regret baking these crackers – they are lovely and so easy to whip together. It only took me 30 minutes, including baking time. In other words: No excuses!

For about 30 crackers (depending on your chosen cracker size of course) – You will need…
1/2 cup golden linseeds (or any kind of linseeds)
1/2 cup millet flakes
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup pumpkin seeds
2 heaping teaspoons chia seeds
2 cups gluten free flour (I always use the “White Self-Raising Flower Blend from Doves Farm)
1 cup of water
1/2 cup olive oil
1/2 cup toasted sesame oil
1 teaspoon baking powder
2 teaspoons salt

The dough should be moist, but not completely soaked and not more than it will enable you to roll it out between two pieces of baking tray papers.

This is how it’s done…
Stir together all ingredients and divide into two batches of dough. Roll each batch out between two sheets of baking paper as thin as you can, and cut the corner pieces and patch them to create a real square instead of a circle. This is of course optional, I just like my crackers in squares. Cut them out in your preferred cracker size, before baking them in 15 minutes at 200 degrees Celsius. Be sure to have an eye on them as they soon turn dark.

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Veggies in Lemon Cashew Sauce

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Last year I completed 3 weeks of Dr. Junger’s Clean Program (If you haven’t done so, I can only recommend that you try it out). After completing the program I discovered the Clean blog. Bookmark it, bookmark it now! It’s a fantastic source of healthy clean eating. The Cashew “Cheese” sauce in one of the recipes – The Mushroom Lasagna – is to die for! Also, a slightly amended version of this is the foundation for this recipe and what makes the combination of delicious veggies strike a comforting cord. Who does not like comfort food, show of hands? Nope, didn’t think so…

For 2 people as a mains, or 3 people as a side dish – All you need is…
½ of a butternut squash, about 2 cups when it has been cut in small squared pieces
2 dark mushrooms, or mushrooms of your own choice
1 handful of fresh spinach leaves
1 head of broccoli, about 2 cups when the stem is removed and is plucked into sizable bouquets
2 teaspoons of coconut oil
1 tablespoon of olive oil

For the cashew cheese sauce (adapted from the Clean Program’s delicious Mushroom Lasagna and an all-time favourite):
Between 1-1 ½ cups of raw cashews
Between 1-1 ½ cups of water
The juice from 1-2 small lemons (how much do you like lemons? A lot? Then definitely 2!)
2 teaspoons of salt
1 glove of garlic
1 heaping tablespoon of nutritional yeast
Feel free to add your favorite fresh herbs in here.

Here’s what you do…
Peel off the skin of the squash and scoop out the threads and seeds. Chop the remaining meet in fine little dices. Chop the broccoli in sizable bouquets. Slice the mushrooms in fine slices.

In a medium sized baking dish lay out the mushrooms, then add the spinach leaves. On top of this add the broccoli bouquets, and finally the diced butternut squash. Place the 2 teaspoons of coconut oil on top and drizzle with the olive oil. Put away until you have the cheese sauce ready.

In a blender blend together all the ingredients for the sauce. Take out your baking dish and pour the sauce over the vegetables. Cook for 30 minutes in the oven at 200 degrees Celsius.

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Blueberry Smoothie with Basil

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Does this combination sound weird? Maybe a little bit, but the basil is what sets this smoothie apart and makes it so delicious. On top of that it’s so easy to make with only 4 ingredients. I love tasty food like this. Few ingredients, takes only minutes to make. What’s not to like?

for 1 person – all you need is…
1 cup of either fresh or frozen blueberries. Please note, if you want that blue-ish color use frozen blueberries. It’s like the frozen blueberries gives out more color than fresh berries, which gives more of a brown-ish feel to it.
1 banana
4-5 sprigs of basil, similar to a large handful of basil leaves
1 cup of water
1/2 cup of coconut water (you can substitute the coconut water with regular water, which makes is less sweet, but just a bit less sweeter)

Blend all ingredients to a smoothie and drink straight away with a festive straw.

Note: You can use all kinds of black berries for this smoothie. A frozen portion of a “forest berry blend” will also do the trick perfectly.

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So-So-Easy Dried Apple Snacks

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I just bought this toy from Labour & Wait in Shoreditch. It has been a frequent guest on my wish lists over a year now. This weekend I was nearby and decided to seal our fate. This is the most fantastic and fun kitchen gadget, and the favorite may I add, at the moment in The Pantry. It will both cut the apple in slices and peel it at the same time, making it very easy to create wonderful dried apple snacks you can use to either top off your morning yoghurt, granola or just as a delightful little snack. I originally saw this tool in action in my all time favorite TV-show in Denmark, called Bonderøven. From that moment on I knew I had to have this in my Pantry one day. Today was that day.

One apple will make up to 10 slices. Here’s how it’s done:
Just slice up the apple as the gadget allows – or if you don’t have such an instrument, slice the apple using a sharp knife, and make sure to take out the core of the apple afterwards.
If you are using the gadget you will get a spiraled apple, so you need to make a cut through all of the layers to make the slices. Make sure to cut through the “heavy” side of the apple, meaning where the apple is thicker, as when you dry the apple on a hanging rack the heavy part of the apple will seek towards the ground (gravity, right?). If you are cutting the apple through the thin side and gravity pulls on the heavy side, the slices will fall of the rack. Make sure to dry them safely over a radiator or wood burning stove. If you feel like it drizzle some cinnamon on top of the slices before you let them hang to dry.

Are you intrigued? You can buy it here!

 

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Grasshopper Smoothie

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The most of my mornings will start of with a smoothie of some sorts. Lately, this bad boy has been my drug of choice. The one and only. It’s definitely one of my favourites. A lot of smoothie-makers chose bananas or avocados to create that smooth sensation to smoothies, making the drink a smooth ride down, but frozen mangos will do the same trick I’ve experienced.

The recipe is for one person only, so feel free to scale up as you see fit. The smoothie also works perfectly without the likes of spirulina, hemp protein powder and carob, however adding these ingredients sure makes for a healthier tasting drink. So… If you are new to these super foods, I recommend you start making this smoothie without them.

I think this smoothie is one of the best ways to get your greens – and a lot of them. Fresh spinach is almost tasteless, but still adds a certain “fresh- and fullness” without taking over the smoothie. This season I’ve bought spinach seeds, and I’m looking forward to try growing this favorite veggie.

For 1 person – all you need is…
1 cup/handful of fresh spinach leaves
1/2 cup frozen mango (fresh will do as well)
1 inch of fresh ginger, or more if you prefer. I don’t think one can get enough ginger, actually.
1 cup of coconut water
1/2 of water, depending on how thick/thin you would like your smoothie

This is optional, but might just do the trick for you…
1 teaspoon of spirulina, hemp protein powder and carob powder.

Blend all ingredients into a lovely smoothie and serve in your favorite glass with a festive straw.