Wednesday, 13 January 2016

Pepparkakor cake

Nordic flavors in a classic cake recipe. Yummy!
Makes 1 cake:
All-purpose flour (1 1/2 cup)
Baking powder (2 tsp)
Extra virgin olive oil (1/2 cup)

Pepparkakor spices (3 tsp - or a combination of ginger, cinnamon, cardamom, and cloves)
Coconut sugar (1/2 cup)
Water (1/2 cup) 

Cider vinegar (1 tbsp)

1) Preheat the oven to 180° C (350° F).
2) Line a small cake pan.
3) Mix together all ingredients, except the vinegar, in a large bowl. Add the vinegar and mix until combined.
4) Pour the batter into the prepared cake pan, bake for 30 to 35 minutes, until the top is golden brown.

5) Cover with melted vegan chocolate. 

Tuesday, 5 January 2016

Hummus in rye boats

Another twist on this classic, today with lime juice and fresh herbs... served in small, delicious "boats" from Linkusuo.
Serves 6 to 8 (as an appetizer):
Chickpeas (400g - canned)
Fresh herbs (- parsley, chives, coriander - to taste)
Lime juice (2 tbsp)
Garlic (1 cloves - crushed)
Tahini (2 tbsp)
Extra virgin olive oil (2 tbsp)

1) Drain the chickpeas and rinse.
2) Combine the chickpeas, herbs, lime juice, garlic, tahini, in a food processor, and blend to a creamy purée.
3) Add more lime juice or olive oil to taste. 

4 ) Fill in the Original Rye Crisp and serve as an appetizer or a small ... but nutritious meal... delicious :)