Dark chocolate overnight oats

Ewalie's chocolate muesli... healthy vegan, gluten free and organic ingredients come together to create a decadent tasting breakfast or snack. Who says you can't have chocolate for breakfast?!

We taste it with plain soya yogurt... it was delicious but my passion for overnight oats drove me to made them overnight and the result was delicious!

Dark chocolate overnight oats

Serves 2: 
Ewalie Chokladmüsli (100g)
Rice Milk (240 ml - or other vegetable milk)

1) Stir everything together in a bowl. Place in fridge overnight.
2) Enjoy!

Strawberry Cashew Cake

Vegan summer pleasures :)

Serves 4:
Pecan nuts (75g)
Dates (pitted - 75g)
Rolled Oats (raw & gluten free - 25g)

For filling :
Cashews (raw - 100g)
Strawberries (6 - frozen)
Lemon juice (fresh - 2 tbsp)
Agave (2 tbsp)
Coconut oil (1 tbsp - melted)

1) Soak the cashews in a bowl of water for a couple of hours or overnight.
2) Add nuts,dates and oats to a food processor and blend until sticky.
3) Press the mixture into a lightly oiled pie plate, or some small cooking rings for individual portions.
4) Place in the freezer while you make the cashew cream.
5) Rinse and drain the cashews, add them and the strawberries to a blender with the lemon juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the coconut oil and give it another quick blend.
6) Spoon into the pie shell and freeze until firm.

Avocado and peach smoothie bowl

A great way to start the day :)

Serves 2:
Oats (50g - soaked overnight)
Peach (1 - frozen)
Avocado (1 - ripe)

1) Add all the ingredients in a blender and blend until smooth. Enjoy!

Mango waffles & Overnight Oats

I already posted about this amazing dried fruits, the mango is really great and tasty by itself but I adventure to try it on some recipes...

Mango Waffles

Makes 5: 
Whole wheat flour (1 1/2 cups) 
Rice drink (2 cups)
Dried mango (Nathalies - 5 "stripes") 
Baking Powder (1 tsp) 
Non-hydrogenated margarine (50g - melted and cooled) 
Flaxseed (powder - 1 tbsp)

(Waffle machine)

1) Mix all the ingredients in a bowl. 
2) Leave the batter to "swell" for 5-10 minutes. 
3) Preheat the waffle iron. 
4) Cook the batter in the waffle machine. 
5) Eat the waffles warm or room temperature.

They were so tasty that didn't need any topping :)

Overnight oats with mango

Serves 2:
Rolled Oats (100g) 
Nathalies dried mango (25g)
Rice Milk (240 ml - or other vegetable milk)

1) Stir everything together in a bowl. Place in fridge overnight. 
2) Enjoy!

EWALIEs Ekologiska & Glutenfria Bärmüsli

EWALIEs Ekologiska & Glutenfria Bärmüsli is an amazing combination of oats, apricots, pumpkin seeds, apple, blackberries, blueberries, strawberries and rice flour. Gluten-free, organic and vegan. Great for breakfast and snacks.

 

Overnight Bärnmusli

Serves 2:
Bärnmusli (100g)
Almond milk (240 ml - or other vegetable milk or water)

1) Stir everything together in a bowl. Place in fridge overnight.
2) In the morning, enjoy!

Grötmix

Ewalie products range is organic, low GI and gluten-free. 

The new Grötmix is a fine blend of oatmeal, apricots, linseed, sunflower seeds, rice flour... I have tried it warm and cold, and both ways are just delightful.

Warm cooked with water with just a drop of agave nectar, for those rainy and grey mornings...

Cold overnight topped with peaches, for those sunny and warm days.

Provena Glutefree Oat-Buckwheat Rolls

These rich, oaty and slightly dark rolls are always tasty when you want some good bread. Vegan, gluten-free, rustic and with a nutty taste from the buckwheat... Defrost and enjoy!

Provena Oat and Carrot Rolls

Regardless of whether you need to follow a gluten-free diet or not, the Provena oats-carrot bread is really tasty...

...light, fluffy, full of oats and carrot... delicious with tahini and strawberry jam for a great breakfast or a late snack :)

No-Bake Oat and Rice Bars

Simple and amazingly delicious. Gluten free and vegan to go treat!

Makes 8 small bars:
Oat (Provena Gluten-Free Jumbo Oats - 50g)
Puffed Rice (20g)
Vegan Butter (25g)
Agave Syrup (25g)
Brown sugar (25g)


1) In a large bowl, stir oats and rice cereal together. Set aside.
2) In a small pot, melt butter, agave and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes.
3) Pour over dry ingredients and mix well to moisten all ingredients.
4) Firmly press into pan.
5) Cool on room temperature for two hours before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature. 

It's like milk but it's made for humans!

I've recently moved to Sweden and one of the brands that caught my attention was Oatly. I've contacted with them and they were really fast replying and sending me some coupons to test their products range. 

And the first product that I tested has the Chocolate Oat Drink and it tastes really great. But I had nothing to compare because as a kid I was allergic to cocoa and milk so I asked N. to write something about it...

When I was a boy growing up in Portugal in the 80's there was these small bottles with milk chocolate. They were delicious! The trouble was they were made up with milk which felt like I had heavy rocks inside my stomach, so I had to stop drinking it, but the memory of that wonderful flavour stayed with me in the recesses of my brain. When I drank Oatly chocolate drink for the first time immediately that memory poped up, bringing back with it a lot of other childhood memories of growing up in endless golden summers, endless days of carefree playful joy.

Finally I can have a chocolate drink that has all the flavour without the heavy feeling of milk, with the bonus of all the fiber.

N.

Overnight Oats and Rye with Forest Fruits

Browsing through the supermarket products we discovered a wide selection of rolled flakes. So we decided to try adding some rye to our old overnight oats recipe... it tastes really yummy... today topped with fresh strawberries and blueberries!

 

Serves 2:
Rolled Oats (50g)
Rolled Rye Flakes (50g)
Cashew Milk (240 ml - or other vegetable milk)
Forest Fruits (or any other fresh fruits)

1) Stir everything together in a bowl. Place in fridge overnight.
2) In the morning top with the fresh fruits, and enjoy! 

Oat-Fig Balls

Makes 10
Cashews (raw - 50g)
Figs (dried - 6)
Cocoa (powder - 1 tsp)
Maca (powder - 1 tsp)
Oats (1 tbsp)
 
1) Soak the cashews at least 2 hours.
2) In a food processor, blend the cashews. Toss in the figs, cocoa, oats and maca and let them whirl for a minute or two. The dough is ready when you can easily pinch it together with your fingers.
3) Roll the misture into balls. It helps if you wet your fingers a bit.
Chill in the fridge for at least an hour or enjoy right away.
4) Store in the fridge.

No-bake Granola

Serves 4:
Rolled oats (100g)
Agave nectar (50g)
Dark Muscovado Sugar (50g)

1) Place agave and the sugar in a small saucepan.
2) Bring to a boil over medium heat; let boil until large bubbles begin to form.
3) Remove from heat and mix the oats stirring to evenly combine.
4) Spread evenly onto a sheet of parchment paper. Allow to cool completely before storing in an airtight container.
5) Enjoy with plain yofu!

Autumn Crumble

Serves 6:
For the topping:
Rolled oats (200g)
All purpose flour (50g)
Non-hidrogenated margarine (100g)
Dark muscovado sugar (2 tbsp)
Cinnamon (½ tsp, ground)

For the filling:
Apples (2 - peeled, cored and cut into small pieces)
Pears (2 - peeled, cored and cut into small pieces)
Quinces (2 - peeled, cored and cut into small pieces)
Agave nectar (1 tbsp)
Corn Starch (1 tbsp)
Water (3 tbsp)
Star anise (1)
Cinnamon (1 stick)

1) Preheat the oven to 200C/400F/Gas 6.
2) Combine the filling ingredients in a large casserole. Cook over reduce heat for about 10 minutes, or until the fruits are softened but still retain their shape. Remove the star anise, cinnamon stick and discard.
3) Place the oats, flour, cinnamon and sugar in a large bowl and mix well. Taking a few cubes of margarine at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.
4) Spoon the fruit mixture into the bottom of a ovenproof dish, then sprinkle the crumble mixture on top.
5) Bake in the oven for 15-20 minutes until the crumble is browned and the fruit mixture bubbling.

Simple Overnight Oats

Serves 2:
Rolled oats (90g)
Rice drink (240 ml)

1) Stir everything together in a bowl. Place in fridge overnight.
2) In the morning top with one sliced banana or some cinnamon. 

Anzac Biscuits

Makes 24 biscuits:
Rolled oats (1 cup)
Desiccated coconut (1 cup)
Flour (1 cup)
Brown sugar (1 cup)
Non-hydrogenated margarine (125g)
Golden syrup (2 tbsp)
Baking soda (1 tsp)
Boiling water (2 tbsp)

1) Preheat oven to 180°C. Lightly grease a baking tray or line with baking paper.
2) Combine the oats, coconut, flour, and sugar together in a large bowl.
3) Melt the margarine and golden syrup together.
4) Dissolve the baking soda in the boiling water and add to the butter mixture. Pour the butter mixture into the dry ingredients and mix together.
5) Roll teaspoons into balls and place on the tray, allowing room for them to spread.
6) Bake for 12 - 15 minutes.

Oat and Coconut Cookies

Makes 20 small cookies:
Wheat flour (100g)
Rolled oats (100g)
Baking soda (1/2 tsp)
Margarine (100g)
Muscovado Sugar (50g)
Molasses (1 tbsp)
Unsweetened shredded coconut (50g)
Raisins (50g)

1) Preheat the oven to 160C.
2) In a bowl mix the flour, baking soda, coconut, oat and raisins.
3) Simmer the margarine, sugar, molasses, until it melts.
4) Mix the dry and liquid ingredients.
5) Spoon the biscuits into a baking tray and bake for 15 minutes or until golden brown.