Crema alla nocciola

Only 3 ingredients: hazelnuts, sugar cane and unsweetened cocoa...

Organic... free from milk, free from gluten...

... and really, really tasty! This is the best nut and cocoa spread I ever tasted!

Raw Carrot, Beet, Apple and Pear Salad

A stunning autumn salad with fresh raw ingredients, for a vitamin boost...

Serves 2:
Carrots (2)
Beetroot (2 - small)
Apple (1)
Pear (1)

1) Trim, peel, and grate the carrots, beets, apple and pear.
2) Combine them in a ball.
3) Sprinkle with a few drops of lemon juice and a sprinkle of olive oil.

Zoo party cookies

They are organic, made with rice and spelt flour... vegan, no added sugar and really tasteful! From Finestra Sul Cielo.

Mushrooms, avocado and cashews stir-fry

A delicious combination mushrooms and cashews for an easy and fast meal.

Serves 2:
Mushrooms (100g - sliced)
Yellow pepper (50g - sliced)
Olive oil (1 tbsp)
Ginger (1 tsp - shredded)
Avocado (1 - cubed)
Handful cashew nuts (2 tbsp)
Raisins (1 tbsp)
Soy sauce (1 tbsp)

1) Heat the olive oil in a frying pan. 
2) Add the ginger, pepper and mushrooms cook for 5 minutes.
3) Add the avocado, cashew nuts and raisins. Cook for another 2 minutes
4) Sprinkle with soya sauce and serve.

Banana and Persimmon Vegan Cake

Moist, sweet, flavourful and easy to bake :)

Serves 6 to 8:
Banana (2 - ripe)
Persimmons (1 - ripe, pulp)
Muscovado Sugar (1 cup)
Wheat flour (3 cups)
Baking powder (2 tsp)
Water (1 cup)
Olive oil (1/2 cup)
Lemon (juice of half)

1) Preheat the oven to 170 º.
2) Mix banana, sugar, persimmon pulp.
3) Gradually add the flour, baking powder, water, olive oil.
4) Add the lemon juice and mix well.
5) Pour the batter into the prepared cake pan, bake for 35 to 40 minutes, until the top is golden brown.

Getraw - yummy raw food snacks!

Another Swedish secret... getraw ;)
I was presented with this amazing set of snacks:

They're non-dairy, non-soy, gluten-free, 100% raw & organic, & contain no refined sugar.

They are fulfilling and delicious... with a great amount of protein!

The Licorice one tastes like a great sunny afternoon by the lake :)

Toffee and Hazelnut is chewy, but the nuts inside also gave a nice crunch. It was sweet, but not overly so!

Raspberry and Goji... the tartness of the berries mixed with the dates and agave sweetness make a perfect flavor combination for those days you feel under the weather!

Chocolate and Walnut is rich and tasty, raw cocoa and big chunks of walnuts make your day brighter :)

Apple Cobbler

Fragant and delicious this will bring the Autumn spirit into your home :)

Serves 2:
Apples (2)
Cinnamon (1 tsp)
Agave nectar (1 tbsp)
Muscovado sugar (1 tbsp)
Non-hydrogenated margarine (1 tbsp)
Oat flour (1/2 cup - gluten free)


1) Pre-heat oven to 180C.
2) Grease a small baking dish.
3) Thinly slice the apples into the dish. Sprinkle with cinnamon and agave nectar.
4) In a small sauce pan melt the margarine add the flour and the sugar.
5) Cover the apples with the flour mixture.
6) Bake the apple cobbler for 15 to 20 minutes or until the crust is lightly browned.

Hazelnut Hot Cocoa

It’s such a simple recipe it’s almost a non-recipe. The hazelnut taste combines with the cocoa in a rich fulfilling way!

Serves 2:
Rice Drink with Hazelnuts (500 ml)
Cocoa (4 tbsp - powder, organic)
Agave syrup (1/2 tbsp)

1) Pour the rice milk into a large pan, and bring almost to the boil over a medium heat.
2) Spoon the cocoa and agave into the hot rice milk, give it a good whisk and serve with some little rice cookies. These cookies are made with rice, spelt flour, rice syrup and rice drink with calcium from vegetable source... and they are yummy!

Rice Drink with Hazelnut

A few days ago I was sent a couple of products from Finestra sul el cielo to sample for the blog.

When I first start drinking vegetable milks I had some difficulty with the rice milk that to me tasted like milky water, and then another brands arrived in the portuguese market, among them there was the Original Rice Drink from Finestra... all my previous experiences were transmuted and rice milk turned into a favourite... it's good with cereals, perfect for desserts and cooking.

The Rice Drink with Hazelnut is even tastier, with all the goodness of the original rice drink plus the sweet flavour of nuts!

Autumn pudding

In Sweden, we have autumn... wind that freezes our smile in the face, leaves of all colors making a constantly shifting tapestry of autumnal tones :)

Really bad photo but I assure you that it tastes great!

Serves 2:
Strawberries and blueberries (frozen - 1 cup)
Water (3 tbsp+1 tbsp)
Dark muscovado sugar (1 tbsp)
Cornstarch (1 tbsp)

1) Simmer berries, sugar, and 3 tbsp water in a saucepan over medium heat.
2) Cook until berries begin to break down, about 5 minutes.
3) Mix cornstarch and 1 tbsp water in a bowl until combined.
4) Whisk into the fruit mixture; cook, whisking constantly, until a thick pudding forms ( 5 minutes).
5) Transfer into serving bowls and eat warm or at room temperature.

Oat Bread

And here it is... the promised bread from Provena :) It was just delicious!

Makes 1 big loaf :
Water (37C - 400 ml)
Salt (1 tsp)
Olive oil (50 ml)
Yeast (dry - 10g)
Provena gluten-free oat bread mix (450g)

1) Stir the flour and salt together in a large bowl, then make a well in the center and add the water, olive oil and yeast, stir with a fork.
2) Mix with a wooden spoon and then your hands until the mixture comes together and forms a slightly lumpy and sticky dough. If the dough feels a little dry, add another tablespoon or two of water.
3) Transfer the dough to a work surface and knead until it’s smooth and elastic. Put the dough in a bowl, cover it and leave it to rise for about an hour or until it has doubled in size.
4) Shape it into a loaf and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more.
5) Line a baking tray with parchment and dust with flour.
6) Preheat the oven to 220C.
7) Bake the loaf for 20 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.

Kanelbulle

And... it's Kanelbullens Dag!

Makes about 20 rolls:

For the dough:
Margarine (vegan, non-hydrogenated - 50g)
Vegetable milk (300 ml)
Dry yeast(1/2 packet, equivalent to 25g fresh yeast)
Muscovado sugar (50g)
Cardamom (ground - 1 tsp)
Flour (640g)


For the filling:
Margarine (vegan, non-hydrogenated - 40g)
Muscovado sugar (40g)
Cinnamon (2 tbsp)

For the top:

Vegetable milk
Pearl sugar (or muscovado sugar)

1) In a small saucepan, melt the margarine over medium-low heat. Pour in the milk and heat gently to about 37C.
2) In a large mixing bowl, combine the yeast with a little of the warm milk-margarine mixture and a sprinkle of the sugar. Let sit for 5-10 minutes.
3) Add the remaining milk mixture, sugar, cardamom, and about 2/3 of the flour mixture. Mix until you have a smooth, soft dough, adding more flour as necessary if it’s too sticky.
4) The dough is ready when it comes away from the sides of the bowl.
5) Cover and let it rest for 30 minutes.
6) Knead the dough in the bowl and then turn onto a floured work surface and knead in the rest of the flour, for a couple of minutes.
7) Roll out the dough on a lightly floured surface into a thin, large rectangle. Spread with butter, and sprinkle with cinnamon and sugar. Roll up tightly along the longer edge and slice into even pieces.
8) Place each piece, sliced side up, into baking cups. Cover and let rise for 30 minutes.
9) Preheat oven to 225C.
10) Brush the tops with milk, and sprinkle with sugar.
11) Bake on the center rack of the oven for 8-10 minutes.
12) Cool and enjoy!

Fragant Black Beans Rice

Comfort food

Serves 2:
Jasmim rice (150g)
Water (400 ml)
Black Beans (240g - cooked)
Bay leaf (2)
Tomato passata (2 tbsp)
Olive oil (1 wire)
Salt

1) In a saucepan, add the rice and water, cook for 10 minutes.
2) Add the tomato passata and bay leaf, stirring occasionally.
3) When the rice is almost cooked, add the beans and if necessary, add more water and salt. Cook over low heat for another 3 minutes. Season to taste.
4) Sprinkle with olive oil.

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. 

Açai and Strawberry Oat Smoothie

A blend of goodness from Oatly and High Tech Scandinavia. Refreshing after a great run in the Swedish Autumn sun.

 

Serves 2:
Strawberries (100g - frozen)
Banana (1)
Açaí (powder - 1 tsp)
Oatly oat drink (400 ml)

1) Blend everything until smooth. Enjoy!

Gluten free, Vegan Chocolate Muffins

Provena's pure oats are oats which are grown, processed and packed entirely separately from cereals containing gluten. The strictly controlled production line ensures that the Provena products are gluten-free. Pure oats contain all the good benefits of oats: they are tasty, nutritious and healthy. They are full of flavour and with plenty of fiber.

You might have noticed that I usualy don't use premade mixtures but this time and after experiencing the taste of this bread I decided to give this muffins with chocolate chips a try, but in the vegan way :)

Makes 6 big muffins:
Provena Gluten-free Chocolate Muffin Mix with Chocolate Chips (300g)
Olive oil (2 tbsp)
Water (1 tbsp)
Egg replacement (equivalent to 3 eggs - eg. 3 tbsp ground flax seed and 5 tbsp water)

1) Preheat oven to 180C.
2) Line muffin cups with paper or foil liners. Set aside.
3) In a large bowl, mix together all the ingredients until combined.
4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 15 to 20 minutes.

And they were so yummy!

Oat and Wheat Bread

Another amazing discovery in Sweden was the Provena gluten free products. The first thing I wanted to try was to bake an oat bread.

Although Provena has an Oat Bread Mix (that I will surely try other time) I used this wholegrain oatflour. As it went into the oven, the house was filled with the aroma of fresh-baked bread... and the result was a tasty, delicious, irresistible oat and wheat bread!

For 2 small loaves:
Strong wheat flour (200g)
Provena wholegrain oatflour (200g)
Salt (1 tsp)
Dark Muscovado Sugar (1 tsp)
Fast-action Dried Yeast (4g)
Extra flour for dusting
Water (250 ml - tepid)

1) Stir the flours and salt together in a large bowl, then make a well in the center and add the water, salt, sugar and yeast and stir with a fork.
2) Mix with a wooden spoon and then your hands until the mixture comes together and forms a slightly lumpy and sticky dough. If the dough feels a little dry, add another tablespoon or two of water.
3) Transfer the dough to a work surface and knead until it’s smooth and elastic. Put the dough in a bowl, cover it and leave it to rise for about an hour or until it has doubled in size.
4) Shape it in two loaves and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more.
5) Line a baking tray with parchment and dust with flour.
6) Preheat the oven to 220C.
7) Bake the loaves for 20 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.

Raw Energy Bites

I´m still amazed with the goodness of some samples that have been sent to me. The spirulina and the açaí, from High Tech Scandinavia, used in this recipe provided high value nutrients and great taste to this bites.

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Makes 12 small bites:
Cashews (1/2 cup)
Coconut flakes (1/4 cup)
Sunflower seeds (1/4 cup)
Raisins (1/2 cup)
Figs (dried - 2)
Apricots (dried - 5)
Spirulina (powder - 1/2 tsp)
Açaí (powder - 1/2 tsp)

1) Combine cashews, oats and dates in a food processor. Pulse until the ingredients have broken down into crumb-sized pieces. Scrape the edges of the bowl and beneath the blade to make sure nothing is sticking.
2) Add the spirulina and the açaí.
3) Process continuously until the ingredients clump together and gather into a ball.
4) Make small balls. Store the bites in the fridge and enjoy.

"The Pasta" - Fusilli with Creamy Mushroom Sauce

I think I can call this a family recipe... "the pasta"... that as always been the first answer from my little (higher than me) sisters for the question: what do you want for dinner?

I've already published a similar recipe but this one has a very special ingredient: oat imat creamy, full of flavour, light and delicious... another great product from Oatly.

Serves 2:
Fusilli (200g)
Mushrooms (200g)
Oatly imat (200ml)
Garlic (1tsp - powder)
Tomato Pulp (1 tbsp)
Soy Sauce (1 tbsp)
Olive oil
Pepper

1) Cook the fusilli "al dente", drain and reserve.
2) In a saucepan cook the mushrooms with a drizzle of olive oil until soft. Add the garlic, soy sauce and tomato pulp and mix until combined.
3) Add the oatly imat cream and simmer for 2 minutes.
4) Pour the sauce over the pasta and toss to coat. Season to taste with pepper.

Skillet Cake with Açaí Frosting

This week has kept me very busy, the days seemed to have 48 hours ...
the dinners had to be simple, quick and nutritious. And so açai powder and coconut oil played a main role at dessert time.

High Tech Scandinavia products are tastefull and you can order them online.

Serves 4:
Muscovado Sugar (50g)
Vegetable milk (200 ml)
Coconut oil (1 tbsp + 1 tsp)
All purpose flour (150g)
Baking powder (1 tsp)

For the frosting:
Cashews (raw - 50g - soaked for 2 hours) 
Lemon juice (fresh - 1 tbsp) 
Agave (1 tbsp) 
Açaí Powder (1 tbsp)

1) In a bowl, mix all ingredients until well combined.
2) Melt one teaspoon of coconut oil in a woven proof skillet, add the dough, smoothing with a spatula. Cook over low heat for 10 minutes.
3) Put in the oven, under the grill and cook for another 5 minutes, until golden brown.
4) Rinse and drain the cashews. Add them 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 açaí powder and give it another quick blend.
5) Spoon into the cake and enjoy.

Keep it simple - two ingredient overnight oats!

Sometimes it's better to keep things simple ... organic oat drink , tasty, nutritious and fresh...

We have been eaten, very often, overnight oats for breakfast, usually topped with some fresh fruit but today I used this drink from Oatly and the result was so surprisingly tastefull that I decided to stay with only two ingredients... and a sprinkle of cinnamon.

Serves 2:
Rolled Oats (100g)
Oatly Organic Oat Drink Chilled (240 ml)
Cinnamon (optional)

1) Stir oats and oat drink together in a bowl. Place in fridge overnight or at least 3h.
2) Sprinkle with a dash of cinnamon and enjoy!

Açaí Pudding

In my search for health food products in Sweden I found High Tech Scandinavia and what caught my attention was their vast range of powdered superfoods.

I've contacted them and last Friday I received this amazing gift from them:

The first one I've tried was the Açaí powder (organic, freeze dried):

"Acai is a superfood for real, it contains lots of vitamin E, vitamin B1, B2, B3, antioxidants, vitamin C, calcium, phosphorus, potassium, fiber, proteins, amino acids and fatty acids.

Acai powder has natural essential fatty acids, fiber and amino acids that work together to help your body burn fat, process food more quickly and lose unwanted pounds you want to lose. Acai powder will improve your immune system and digestive system so fat is not stored in the body."

It cloudy and a bit cold outside and a dessert idea for lunch time popped up...

Açaí Pudding

Serves 2:

Cornstarch (40g)

Muscovado Sugar (20g)

Açaí powder (1 tbsp)

Rice Drink (400 ml)

1) In a saucepan stir together sugar, cornstarch and stir in rice drink.

2) Place over medium heat.

3) Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon.

4) Remove from heat, add the Açaí powder and whisk until combined.

5) Let cool briefly, and serve warm, or chill in refrigerator until serving.

It smells good and it tastes even better, soft, rich and nutritious... 

In the next days I will continue to post about this amazing products.

Havregurt Cake with Apple Topping

Oatly has this natural oatgurt: "We make our oatgurt on a fermented oat base that will remind you of yoghurt but it doesn’t contain the work of animals which puts it in a league all by itself."

So I've tried it... with granola like this one.

It's not a yogurt has they say but it's really much better... but while I as eating breakfast and tasting the oatgurt I had the idea to try it on a cake...

Havregurt cake with apple topping

Makes 1 cake:
All-purpose flour (2 cups)
Baking powder (2 tsp)
Muscovado Sugar (1/2 cup)
Natural Oatgurt (1 cup)
Extra virgin olive oil (1/2 cup)
Water (1/2 cup)
Lemon (juice of 1)

Topping:
Apple (1-chopped)
Coconut oil (1 tbsp)
Muscovado Sugar (1 tbsp)

1) Preheat the oven to 180° C (350° F).
2) Line a small cake pan.
3) Mix together all ingredients, except the lemon juice, in a large bowl. Add the lemon juice and mix well.
4) Pour the batter into the prepared cake pan. Bake at 180ºC.
5) Melt the coconut oil, add the apple, sugar and cinnamon over low heat. Cook the apples until tender.
6) Take the cake from the oven (it should be tender in the top) and add the apples. Return the cake to the oven.
7) Bake until a toothpick inserted comes out clean and the top is golden brown.

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.

Vegan Cooking Retreat - Sweden

Welcome to the vegan retreat in Tived, Sweden. Rödjorna Retreat Center open the doors to a two-day cooking immersion.

Each hands-on cooking module goes over several techniques and includes easy and full of flavour recipes.

One of our goals is to have you think about food in a different way. You will learn about different ethnic ingredients and discover the vast array of delicious vegan food.

More info:  http://humangoveggie.webs.com/vegan-retreat-sweden

White beans and Soy Bolognese

Easy yet flavoursome vegan recipe...

Serves 2:
Soy (TVP small - 30g)
White Beans (Cooked and drained - 200g)
Onion (1 - sliced)
Garlic (1 clove - minced)
Olive oil
Salt
Tomato (200g - chopped)
Vegetable milk (1 tbsp)
Fresh herbs (minced - opcional)

1) Rinse the soy in warm water.
2) Heat the oil in a large pan over a medium heat. Add the onions and garlic and fry gently until softened.
3) Add the soy, beans, salt and tomato. Bring to a simmer and continue to heat gently for 10 minutes (if necessary add water).
4) Add the chopped fresh herbs and vegetable milk. Add any extra seasoning if necessary.
5) Serve over basmati rice.

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! 

Boiled Potatoes with Sautéed Onions and Mushrooms

And here we are in our new house/life... this is the view from our dinning table.

In the first two weeks we've been very busy, but happy :)
We are rediscovering new flavours and ingredients... these potatoes tasted really good...

Serves 2:
Potatoes (400g)
Coconut oil (1 tbsp)
Red onion (1 - sliced) 
Mushrooms (400g - chopped)
Olive oil (1/2 tbsp)
Salt

1) Peel and cut potatoes into irregular chunks. Put the potatoes in a large pot, add water to cover the potatoes and bring to a boil over medium-high heat. Simmer the potatoes until fork tender (10 minutes).
2) In a large skillet, melt 1 tablespoon coconut oil add the onions and sauté, stirring occasionally, until they begin to golden brown. Add the mushrooms and sauté, stirring often, until the mixture is light brown, about 5 minutes.
3) Transfer the onion and mushrooms into a bowl, and set aside.
4) Heat the olive oil over high heat in the same skillet, and place the potato wedges into the hot oil. Sprinkle with salt and allow to cook, stirring occasionally, until the wedges are browned on both sides (10 minutes)
5) Reduce heat to medium stir in the onion and mushroom mixture and adjust the seasoning. 

Broad Beans Salad

For our last lunch in Cascais we decided to use the rest of the broad beans that were picked in S&M house... and the result was this great salad!

Serves 2/3:
Broad Beans (250g)
Seitan (100g - cubed)
Tomato (2 - cubed)
Cucumber (1 - cubed)
Corianders (1 tbsp - chopped)
Garlic (2 cloves - minced)
Olive Oil (1 tbsp)
Salt
Pepper

1) Cook the broad beans in water until tender. Drain.
2) Heat the olive oil in a frying pan over a medium heat add the garlic, seitan and corianders.
3) Season and cook for 3 minutes.
4) Mix all the ingredients in a serving bowl.
5) Gently toss to combine.

No-bake Energy Balls

After a run, under a warm rain, in a summer day...

Makes 8-10 balls:
Cashews (soaked overnight - 1 cup)
Oat flakes (1 cup)
Dates (12 - pitted)
Cocoa (raw - 1 tbsp) opcional

1) Combine cashews, oats and dates in a food processor. Pulse until the ingredients have broken down into crumb-sized pieces. Scrape the edges of the bowl and beneath the blade to make sure nothing is sticking.
2) Add the cocoa powder.
3) Process continuously until the ingredients clump together and gather into a ball.
4) Make small balls. Store the balls in the fridge and enjoy.

Cashewcake

Soft, delicious and full-bodied... almost raw, vegan... 

Serves 4:
Walnuts (75g)
Dates (pitted - 75g)
Oat flakes (25g)

For filling :
Cashews (raw - 100g)
Lime juice (fresh - 2 tbsp)
Agave (2 tbsp)
Coconut oil (1 tbsp)

1) Soak the cashews in a bowl of water for a couple of hours or overnight.
2) Add walnuts,dates and oats to a food processor and blend until sticky. 
3) Press the mixture into a lightly oiled pie plate.
4) Place in the freezer while you make the cashew cream.
5) Rinse and drain the cashews then add them to a blender with the lime 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.

Broad Beans and Seitan in Tomato Sauce

Earlier in my life picking broad beans was a family affair at my godparents house. These childhood memories were revived during last weekend visit to S&M. Today me and N podded and cooked them, the result was a fragant, delicious and fulfilling meal!

Serves 2/3:
Broad Beans (400g)
Seitan (200g - cubed)
Corianders (1 tbsp - chopped)
Garlic (2 cloves - minced)
Olive Oil (1 tbsp)
Tomato purée (3 tbsp)
Salt
Pepper

1) Cook the broad beans in water until tender. Drain.
2) Heat the olive oil in a frying pan over a medium heat add the garlic, seitan, broad beans, tomato purée and corianders.
3) Season and cook for 3 minutes.

Oat Cookies

Oaty, chewy and delicious!

Makes 6-10 cookies:
Semolina (1 tbsp)
Rolled oats (100g)
Non-hydrogenated margarine (50g)
Muscovado Sugar (50g)

1) Preheat the oven to 160C.
2) In a bowl mix oats, semolina, margarine and sugar.
3) Spoon onto a baking tray and shape into rounds.
4) Bake for 15 minutes or until golden brown.

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.

Sauteed Kale

Serves 4:
Kale (400g)
Garlic (3 cloves - minced)
Olive oil (2 tsp)
Salt and pepper

1) Roughly slice the kale.
2) Heat the oil in a frying pan, add the garlic.
3) Add the cabbage and sauté for 5 minutes.
4) Season, to taste, with salt and freshly ground black pepper.

Walnut Muffins

Fragant and delicious...

Makes 6 (small - 65 mm): 
Whole wheat flour (75g)
Apple puree (60g) Dark-brown sugar (2 tbsp)
Walnuts (ground - 25g)
Olive oil (1 tbsp) Cinnamon (ground - 1 tsp)
Baking powder (1 tsp)
Water (1 tbsp)
Lemon juice (1 tbsp)
1) Preheat oven to 180C. 
2) Line muffin cups with paper or foil liners. Set aside. 
3) In a large bowl, mix together all the ingredients until combined. 
4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.