Category Archives: Snacks & Desserts

Vegan Raw Avocado & Coconut Ice Cream with Lime

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So… 3 weeks and a couple of days to go. We had our first birth preparation class, and it totally build on the information I have gathered so far, but for the daddy-to-be I think it was a revelation and he now also feels like we would be able to manage a birth should it happen tonight (It won’t though!).

The more heavy, big and bloated I get the more important it is to keep those healthy habits, but I can now say I honestly have more bad days than good. Fuck it. I can’t be bothered. It so so hot outside, I feel like sitting in our freezer. So obviously, ice cream is my go to remedy. Before getting too much of a fatso by allowing myself to eat ice cream everyday, I thought I would try to make a clean friendly ice cream. It’s vegan and raw, and without refined sugar. Gluten free as well. Only five ingredients, which means it’s quick easy to make.

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This ice cream do taste of avocado, but it’s accompanied with the zingy lime juice and zest, and very sweet with the agave syrup. So there you have it, fresh, sweet and full. Kinda like how I feel nowadays. Very very full… Not so fresh!

Just be aware that if you don’t have an ice cream machine, you need to account for the ice cream to freeze over 8 hours in the freezer. Maybe more, depending on your freezer.

All you need is:
1 cup of raw cashew nuts
1 can of coconut milk – not from carton, you need the creamy stuff from the can
1 medium avocado
1 cup of agave syrup
The juice from 4 large limes, plus grating from 1 lime, the green lime zest

Start by blending the cashews, avocado and coconut milk in a powerful blender. All the nuts needs to be completely incorporated into the mixture, no bits and bobs left. Transfer to a bowl and add the agave syrup. Whisk well to incorporate all the syrup in the mixture. Then add the lime juice and zest and again whisk to blend the mixture well.

Transfer into either a ice cream machine, or into a freezer friendly container. If you are using the container and freezer solely, remember to take out the ice cream every hour during freezing time, and stir thoroughly to minimise the manifestation of ice crystals.

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Vegan, Sugar & Glutenfree Strawberry Tart

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The belly is getting bigger and with it the sugar, carbs, ice creams gravings galore as well. For weeks I have been eyeing the traditional Danish strawberry tart. Yes, it is as good as it looks! For weeks I have been trying to exhaust my mind to try to come up with an alternative to the vanilla silky soft cream that holds tart bottom together with the topped strawberries. And I actually found a solution.

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I’m quite proud. Feel like a small scientist, who just invented something that will make people happy. Of course this is not proper vanilla cream, but the texture comes damn close to the real thing, and it has a proper taste of vanilla accompanied by a solid taste of banana. That is actually quite a good combo. And of course all vegan and without any refined sugar in it. Please do give it a try and report to me what you think!

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First, you make the cream and for this you need:
1 cup of glutenfree oats, mince these in a food processor or blender
1 cup of almond milk
1 large banana
6 dates
vanilla seeds from 1 pod
1 heaping tablespoon of chia seeds
Another 1/2 cup of almond milk for when you are cooking the minced oats.

As mentioned, first, you make the cream, as this will need time to chill.
Transfer the minced gluten-free oats to a pot. Make sure to blend the almond milk with the banana, dates and the vanilla seeds. Before igniting the pot on the stove, pour the blended almond milk into the pot and mix thoroughly with the minced oats. Allow to simmer while you continuously stir in the pot for 5 minutes. When the mixture get’s all sticky and have the same texture as porridge, slowly pour another 1/2 cup of plain almond milk into the pot and allow to simmer for another 5 minutes. When the additional milk have absorbed into the porridge, pour 1 heaping tablespoon of chia seeds into the pot and remove from the stove. Stir very thoroughly and put aside to chill – preferably in the fridge.

Then you make the crust. For this you will need:
1 cup of almonds
10 large dates
1 tablespoon of coconut nectar syrup or a syrup of your choosing
A pinch of salt
2 tablespoons of raw cocoa powder

In a food processor, small dicer or blender blitz together all the ingredients into a thick clingy dough. It’s okay if it’s a bit crumbly, just as long as you can squeeze it together and it will hold together.

Once the cream is chilled, blend it carefully together, so it’s texture and look becomes more consistent, and the oats dissolves into the mass. After blending the mixture, chill it completely in the fridge for a couple of hours before using the cream.

Place the dough for the crust into a cake tin, no more than 22 cm in diameter, otherwise the crust will get too thin. Press down on the dough to make sure it sticks together firmly. Hold the cake tin with the dough in the freezer up until an hour before you need to use it.

Once the cream has fully chilled and you are ready to use it, take out out the crust from the freezer. The cream should be very sticky, as sticky as thick cold porridge. Start the prepping of the cake by preparing the fruits you want. I used strawberries and cherries. Once the fruit is ready to use take out the crust from the tin and transfer to the plate on where you want to serve the cake. Pour the cream over, not all of it, just as much as you need. You will have leftover cream you can use for other things. Finalise the cake by decorating with the fruit in a pattern. Then, give this a taste…!

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Raspberry & Watermelon Chia Pudding

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I’ve had a bumpy ride with chia. When it first came out and all the hype went into the stratosphere I had a couple of pre-made chia puddings trials. To be completely honest, the texture put me off immediately, due to it’s rather similar resemblance too… Yes, you guessed correctly! Anyways, just like I did with vine, coffee and beer, I kept on consuming this weird substance, and finally it kinda stuck, without a gross association. Now being summer, I though I’d experiment with some of the summer fruit favorites: raspberries and watermelon, because this combo is just amazing!

So, a week ago I made this chia pudding out of my all-time favorite raspberry smoothie recipe. You can find the smoothie recipe here, or keep reading to get the chia recipe below. Once I made this chia pudding I kept it in a tight mason jar in the fridge and used it for breakfast with soy yoghurt, fresh fruit and so many more breakfast combinations. It was only until yesterday I used it all up after a cold dip in the sea.

No, you don’t have to go swim in the nearest lake or by the nearest sea to enjoy this afterwards, but it’s totally advisable!

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You can make this pudding the night before, as both the chia seeds will need overnight softening as well as the nuts for the yoghurt. All you need for a big batch that would last you 4 big servings is:

For the chia pudding:
1/2 cup of frozen raspberries
1/4 of a small watermelon, diced
The juice of 1 lemon
6 tablespoons chia seeds

For the yoghurt layers:
1/2 almonds, soaked overnight
1/2 cashews, soaked overnight
8 big dates, pitted
2 teaspoons cinnamon
1 1/2 cup of water
1 tablespoon coconut nectar syrup, or other syrup of your choosing

The night before, leave the nuts to soften in cold water and put the bowl in the fridge.

Blend the raspberries with the lemon and watermelon. Pour the chia seeds into the liquid and stir well. Leave it to soften overnight in a tight container.

The morning after, start by blending all the ingredients for the yoghurt layers. Drain the overnight nuts and wash them in cold water before blending them with the remaining ingredients. Add more water if the mixture gets too dry. Your blender should be able to make sure the mixture allows to become a thick creamy texture, with all bits properly blended together.

Layer the chia seed pudding from the fridge with the yoghurt, top with fresh fruit and cocoa nibs and serve!

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Vegan Brown Rice Pudding

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Do you now rice pudding? Surely, if you are British you know it by heart. If you are Danish you know of a slightly different version of it. We Danes eat rice pudding warm, with melted butter on top and a drizzle of cinnamon and sugar. Yes, I told you, a slightly different version of the UK rice pudding. Oh, and we eat is just in December, or whenever it feels like Christmas. Yes, now that I see my own writing, it sounds a bit crazy. Just a tad. The Danish rice pudding is something we have been brought up with; it’s the foundation of a Danish Christmas (and something we serve the Christmas gnomes who, during Christmas, lives in the attic of our houses. And we serve them a Christmas beer alongside the pudding. Ok, I will stop confusing you now. God, this is a really weird tradition).

All you need for 2 people…
1/2 cup of short grain brown rice
4 cups of almond milk
A pinch of salt
1 tablespoon of vanilla extract

This is how you do it…
Combine the almond milk and the brown rice in a thick-bottomed pot and bring to a boil. Then lower the heat for a constant simmer so you wont burn the rice or the milk. Boil for an hour or until the almond milk has been absorbed into the rice, creating a nice porridge-y texture. It will take between an hour to an hour and a half. I know it’s a long time, but brown rice takes a long time to cook in general. Once done, season with a pinch of salt and the vanilla extract.

You can eat this either cold or hot, and top it of with your favourite fruit compote and/fresh cut fruit.

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Blueberry & Chocolate Ice Cream

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I bought an ice cream maker and I’m struggling with it! Have you any experience in the area? Anyways, I have still be trying for the last three days, to make delicious vegan and sugar free ice creams. And I actually thought that this version is both non ice cream maker friendly and really good tasting. I love the combination of blueberry and cocoa nibs. Hell, I just love cocoa nibs in anything. But not too many of them. Applied to either a breakfast bowl or porridge don’t overdo it, it’s the small surprises in a spoonful that makes cocoa nibs amazing. and the dish applied to it quite nice.

What you need for 2 people with big appetites…
1 cup of frozen blueberries (it gives the nicest color when you use frozen blueberries)
1 can of coconut milk (the fatty one)
2 teaspoons of vanilla extract
2 tablespoons of liquid coconut nectar
2 small bananas
1 table spoons of cocoa nibs

This is how it’s done…
Blend all ingredients and pour into either an ice cream maker or if you don’t have an ice cream maker, pour it into a container and put it in the freezer. Every 30 minutes, take the ice cream out and stir thoroughly, then put it back in. It will slowly start to freeze. Repeat this until the ice cream have the consistency you want. If you decide to go all deep freeze with the ice cream, be sure to take it out 30 minutes before serving, so it can defrost a bit and be eaten with a bit more grace. Nothing is more hilarious when trying to eat ice cream like a explorer is trying to uncover a mammoth from the North Pole. Believe me, I have tried. My impatience often take me down that road.