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This is the perfect raw cake to make if you're having a dinner party! It looks incredible and I'm sure that you're guests (even the ones who still don't know what cacao butter is) are going to love it :D

Ingredients for the base:

2 dl/200 ml oat flour

1/4 dl/25 ml melted coconut oil (I use a scent-free one)

1/4 dl/25 ml maple syrup

A dash of vanilla powder (use as much as you like)

1. Mix all of the ingredients in a bowl.

2. Put the mixture in a pan and flatten it til it's about 1 cm in height. Put in the freezer and leave for at least 30 minutes.

Ingredients for the filling:

2 dl/200 ml cashew nuts (soaked overnight)

1 1/2 dl/150 ml shredded coconut

A dash of vanilla powder

1/4 dl/25 ml cashew or almond milk

1/2 dl/50 ml maple syrup

1. Mix the shredded coconut into a coconut butter in a food processor.

2. Add the soaked cashews and vanilla powder and mix until it looks like a cookie dough.

3. Add the cashew milk and the maple syrup.

4. Add the mixture to the oats layer and put it back in the freezer for a couple of hours.

Maca chocolate (top layer):

1 tbsp/15 ml cacao butter

2 tsp/30 ml maple syrup

A pinch of salt

1 tsp/5 ml maca powder

1. Put the cacao butter in a dubble boiler and melt.

2. Once the cacao butter has melted; add the rest of you ingredients and whisk until everything is combined. Pour your chocolate over the cake and let it chill in the freezer until it is set.

Now your cake is done! I put some regular raw chocolate on top and dripping down the sides, I also added some frozen raspberries and sea buckthorn. The baking tin that I used is only 15cm in diameter, so the recipe is a small batch (I think it would be perfect for 10 people, it's quite heavy so you want small slices). If you want to make a bigger cake I suggest that you dubble the recipe. Make sure to take out your cake at least 10-15 minutes before cutting and serving, enjoy!



Instagram: @suziesgreenkitchen

A gorgeous stack of crêpes to celebrate my instagram reaching 1000 followers (thank you!) :D These crêpes (or Swedish pancakes, call them what you want) are so crispy and nice! They keep well in the fridge as well, so if you, like me, end of making way too many you can save them for later in the fridge. The recipe makes about 10 crêpes.

Dry ingredients:
2 dl cornflour
1 dl quinoa flour
1/2 dl buckwheat flour
2 tbsp potato flour
A sprinkle of vanilla powder

Wet ingredients:
3 dl almond milk
3-4 dl cold water
1 tbsp coconut butter (not the store-bought solid kind, you can make your own the same way as you would do nut butter in a food processor, but with shredded coconut instead of nuts. The coconut butter makes it a bit more creamy but can be left out if you feel like its too much of a hassle)
1/2 dl rapeseed oil

1. Mix all of the dry ingredients.
2. Add the almond milk to the dry ingredients and mix well.
3. Add the water, 1 dl at the time, to the "dry" mix and mix until it's all combined.
4. Mix in the coconut butter (optional) and the rapeseed oil.
5. Heat up your pan to a medium-high heat and fry the crêpes, turn them when they've gone very solid (they should be easy to turn when they're ready for it).
6. Add your toppings! In the pictures I've used chocolate sauce (raw cacao powder, maple syrup and water), raspberry chia jam (raspberries, water, maple syrup and chia seeds), cinnamon coconut sugar, spiced maple nuts and blueberries. Enjoy!



Instagram: @suziesgreenkitchen

It's the beginning of the year which means that a lot of people decide to be healthy (yeey!) and that means an increase in juicing for some people, that's why I thought it would be the perfect time to post this recipe of muffins made with the leftovers from juicing :D

Dry ingredients:
2 dl oats
1/2 dl quinoa flour
1/2 dl almond meal
1 tsp cinnamon
1 1/2 tsp cardamom
A pinch of salt

Wet ingredients:
1/2 almond milk
1 1/2 tbsp chia seeds
1/2 dl maple syrup
1 1/2 dl almond milk
1/2-1 dl leftovers from juicing (in the pictures I've used beetroot)
1/2 dl rapeseed oil or coconut oil

1. Make your chia egg by mixing 1/2 dl almond milk with the chia seeds and let the seeds swell for about 10 minutes.
2. Mix all of the dry ingredients.
3. Mix all of the wet ingredients, add the chia egg and mix it in as well.
4. Combine the wet and dry ingredients, put the mixture in muffin cups and bake for 25 minutes at 175 degrees Celsius. After the 25 minutes you turn off the oven and leave the muffins inside so that they cool together with the oven.
5. Done! Although I prefer to make a jam to put on top, here I've boiled som raspberries together with a little bit of maple syrup until some of the water has evaporated, then I've simply let it cool and put it on top of the muffins.

Hopefully this helps you stay healthy and motivated throughout January, and maybe for the rest of the year as well!




Yes, these crumbly bars are as good as they look :D It's an oat cookie with a raw chocolate on top and some cacao nibs for those who like, divine!

Cookie ingrediens:
2 1/2 dl oats
1/2 tsp vanilla powder
3 tbsp maple syrup
3 tbsp melted coconut oil
1/2 dl shredded coconut

Raw chocolate:
1 tbsp cacao butter
3 tbsp cacao powder
2-3 tbsp maple syrup
A pinch of salt
A pinch of vanilla powder

Some cacao nibs if you like it.

1. Put all of the ingredients for the oat cookies in a blender an blend until its a crumbly mixture that sticks together if you press it down.
2. Put it all in a brownie tin and press it down hard until you have a smooth surface and put the tin in the freezer while you make your chocolate.
3. Place all of the ingredients for the chocolate except for the cacao powder in a dubble boiler and heat upp until it's all combined. Add the cacao powder and mix, then pour it into your oat cookie and smooth it out. Add some cacao nibs or any other topping of your choice and put it back in the freezer.
4. Take it out of the freezer 10 minutes before you cut it so that the chocolate doesn't crack. I like to keep the bars in the freezer and then take them out a couple of minutes before I'm going to eat them.

I hope that you enjoy this recipe and have a lovely weekend!




Here's the recipe of this gorgeous green smoothie! It's a green smoothie that actually tastes amazing even though it's made with spinach and spirulina powder, a power bomb!

3 dl frozen banana
3 dl frozen pineapple
1 frozen spinach cube (I reckon that this would be about 3 dl of fresh spinach)
1 small piece of ginger (this depends on your own preferences)
1-2 tsp spirulina powder
1 dl almond milk

1. Put everything in a blender and blend until it's smooth (I use my Magimix food processor if I want it to be like a nicecream, otherwise I heat up the frozen fruits and spinach a bit so that my blender can handle it).
2. Pour it in a glas or put it in a bowl and add you toppings. In these pictures I used puffed quinoa, some shredded ginger and a sprinkle of spirulina powder, but feel free to get creative!

On an other note; I've been getting really excited for christmas! Here in Sweden it starts to get dark at 3 p.m. so I have candles and fairy light lit all of the time, which makes everything more cosy! I've also been listening to christmas music throughout November and I love it. It's truly the most wonderful time of the year ;)




This is the recipe for my simple and delicious carrot soup, perfect for a cold autumnal day!

About 10 regular/big sized carrots
15 cherry tomatoes
A dash of turmeric
500 ml hot water
Rapeseed oil

1. Put the oven om 175 degrees celsius).
2. Slice the carrots and put them on a baking tray, add some rapeseed oil and salt and mix until all of the carrots are coated.
3. Roast the carrots in the oven for about 40 minutes, make sure that you stir sometimes during the 40 minutes so that they don't burn.
4. Halve the tomatoes. After the carrots have been in the oven for 40 minutes, add the tomatoes and lower the heat of the oven to 150 degrees. Bake for another 20-30 minutes.
5. Add your baked carrots and tomatoes to a mixer or a blender and add the turmeric and water, mix until you have a smooth mixture and enjoy! I had my soup with some homemade spelt sourdough, roasted seeds and a few soy beans.

If you get leftovers I recommend to heat them up in a pan together with some polenta, it's delicious!



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This is my favorite type of breakfast: a cold porridge with a chia pudding and jam, yum! You can bring it on the go and everything is made the night before - which will save a lot of time in the morning.

Cold porridge:
​2 1/2 dl oats
​1 1/2 dl oat milk
​2 dl coconut milk
​2 tsp vanilla powder
​2 tbsp chia seeds
​1. Mix everything well (I usually do this in a jar with a lid so that I can shake it well) and put it in the fridge overnight.

Vanilla chia pudding:
​3/4 dl coconut milk
​1 tbsp maple syrup
​1 tsp vanilla powder
​1/4 dl chia seeds
​1. Heat up the coconut milk together with the maple syrup (this is optional, but i find that it works better when making a chia pudding).
​2. Add the vanilla powder, mix it well, and then the chia seeds and mix again.
​3. Put the chia pudding in the fridge, mix it once more after 10 minutes and leave it to thicken overnight.

Strawberry chia jam:
​1 dl strawberries
​2 tbsp maple syrup
​1/2 dl chia seeds
​1. Mash the strawberries and heat them up in a saucepan.
​2. When some of the water has cooked away, add the maple syrup and let it cook until more of the water has cooked away.
​3. Pull the pan away from the heat and add the chia seeds. Leave it to cool a bit in the pan, then put it in a jar and store it in the fridge.

In the morning: assemble everything in a jar or a bowl, bon appetit! In the picture I have topped it with crunchy spiced seeds, I found the recipe for that on Green Kitchen Stories blog. I hope that you enjoy my first post and that you give it a try, it is truly the best breakfast!