I've changed my social media names to my real name: Sofia Jung. Therefore you'll find me on: http://nouw.com/sofiajung

Instagram: @sofiajung

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Instagram: @suziesgreenkitchen

These bars are ridiculous! I have to force myself not to eat them all at the same time... I decided that it was time to create my own recipe for protein bars because I can't find any "clean" bars in my local health stores, not even the ones that are supposed to be very pure are good enough according to me. I don't think that the bars need a lot of complicated ingredients, so that's why I chose to my recipe simple.


1/4 dl/25 ml cacao butter

3/4 dl/75 ml crunchy peanut butter (use one that only contains peanuts and salt)

1/4 dl/25 ml maple syrup

1 tsp/5 ml potato starch

1/4 dl/25 ml cacao powder

1/2 dl/50 ml sprouted brown rice protein powder

Cacao nibs to sprinkle on top

1. Melt the cacao butter on a low heat.

2. Mix the cacao butter with peanut butter and maple syrup.

3. Add the rest of your ingredients (except for the cacao nibs) and mix well.

4. Put your mixture in a small tin and press it down, add the cacao nibs on top and press them down into the mixture. Leave it in your fridge for 30 minutes, then it's ready to be cut up into bars. You can wrap them in some clingfilm if you want to bring them outside your home (but they will melt if they get too hot). Store them in the fridge.



Instagram: @suziesgreenkitchen

If you're looking for the ultimate summer drink - this is it! Perfectly seasonal and one of the prettiest colours; I present to you the rhubarb gin & tonic :D


3 ml gin

3-6 ml rhubarb syrup*

1 1/2 ml lemon or lime juice

6 ml tonic

5 crushed ice cubes

1. Put all of the ingredients in a shaker, seal it and shake.

2. Pour it in a glas and decorate it however you like, done!

* I make my rhubarb syrup by cooking rhubarb pieces on the stove until they soften, then I add some maple syrup and let it simmer for a little longer. After that I strain it and keep it in the fridge.



Instagram: @suziesgreenkitchen

This is the best quick snack ever! Ever since I came up with it I've been obsessed. It has actually become a problem... Because it's so simple to make I find it hard not to whiz up my oats and make them into cookie dough (and probably eat them strait out of the bowl tbh) after every meal.


2 1/2 dl/250 ml oats*

1/4 dl/25 ml virgin coconut oil

1/4 dl/25 ml maple syrup

A sprinkle of vanilla powder

A dash of salt

50g good quality dark chocolate (I use one that is 85% cacao)

1. Mix the oats into a flour.

2. Melt the oil and mix it with the oat flour, maple syrup, vanilla and salt.

3. Cut 10g of chocolate into small pieces (like chocolate chips) and mix it in with the dough.

4. Melt half of the leftover chocolate (i.e. 20g). Pour the melted chocolate into small muffins cups (I use 6 for this recipe) and put them in a freezer for a minute.

5. Start melting the rest of the chocolate (i.e. 20g). Take out your cups (with frozen chocolate) and add the cookie dough mixture on top*, press it down so that it is compact and put it back in the freezer for another minute or two.

6. Take out your cups once again and add the melted chocolate on top of the frozen cookie dough. Put it back in the freezer and they're done!

These are really the best things ever, I hope that you give them a try! And as always; if you remake anything from my blog I would love to see it!

* Side note: the recipe make quite a lot of cookie dough. The reason for this is that I tend to eat a lot while I bake, but if you're better at controlling yourself you can roll the leftover dough into balls or make the cups with a lot of cookie dough filling :)



Instagram: @suziesgreenkitchen

Have you been dreaming about the perfect granola? I have. And one day I randomly ended up making it! Crispy and delicious. So that's what I want to share with you today: the ultimate granola recipe! Simple to make, hard to keep your hands of ;)


1/2 dl/50 ml virgin coconut oil* (melted)

2 tbsp/30 ml tahini (optional, but it makes it crispier for some reason, maybe it's all in my head...)

1 tbsp/15 ml maple syrup**

2 dl/200 ml oats

To make things interesting:

2 tbsp/30 ml dried goji berries (these are likely to burn in the oven, so you could roast them on their own if you have time)

1 tbsp/15 ml raisins (I like to halve them)

1/2 dl/50 ml pumpkin seeds

2 tsp/10 ml cinnamon powder

1/2 dl/50 ml crushed pecans

Other nice add-ins (get creative!):

• Powders: cardamom, vanilla, dried ginger, licorice, cacao.

• Dried: blueberries (works well with vanilla), mulberries (probably nice with ginger and cinnamon), mango, raspberry (perfect with cacao).

• Nuts & seeds: sunflower seeds, sesame seeds, cashews, almonds, brazil nuts etc.

• Puffed quinoa/buckwheat.

The possibilities are endless :D

1. Mix all of the wet ingredients in a bowl.

2. Mix all of the dry ingredients in another bowl.

3. Mix everything together.

4. Add it to a baking tin lined with parchment paper and press it down to make it compact.

5. Bake for 30 minutes in 200 degrees celsius (until it's golden) and leave it to cool in the tin.

6. Once it's cool you can take a fork and break up your big block of granola into smaller clusters. Finished!

I hope that you enjoy this recipe! If you remake it either tag me in the photo (on instagram), write a comment here or DM me on instagram and tell me what you think, it's always nice to get feedback :) I hope that you're all having a great start to the week!

* Virgin coconut oil has got a specific taste that can take some time to get used to. This recipe is perfect if you want to start incorporating it into your diet because the flavour only adds to the sensationally good granola.

** I'm trying to slow down my sugar addiction, therefore this granola doesn't contain much sugar. But it's still really yummy (which you've probably become tired of me saying by now). If you like things to be sweeter you can definitely add more maple syrup, but I recommend trying the recipe as it is, maybe you'll find that granola doesn't have to be super sweet to be delicious.



Instagram: @suziesgreenkitchen

This cake is as good as it gets, as far as cakes go. It's one of those cakes that you can't stop eating; a tiny bit for breakfast, another with a cup of train the afternoon and one after dinner. It almost becomes a problem... I make it in a small cake tin (15cm in diameter) and it's the perfect size according to me, raw cakes tend to be very heavy.

Bottom layer

7 medjool dates

1/4 dl/25 ml cacao powder

A pinch of salt

A pinch of vanilla powder

1 1/2 dl/150 ml roasted hazelnuts

1. Mix all of the ingredients, except for the hazelnuts, in a blender. Ones everything is combined you add the hazelnuts until they're crushed into the size that you want.

2. Add the mixture to your cake tin (I save some of it to use as decoration but that is optional) and flatten it. Put it in a freezer.

Middle layer

1 dl/100 ml cashews (soaked for at least 8 hours)

1/2 dl/50 ml cacao butter

1/2 dl/50 ml cacao powder

1/2 dl/50 ml maple syrup

1 tbsp/15 ml strong coffee

A pinch of salt

1/4 dl/25 ml virgin coconut oil

1. Melt the cacao butter in a double boiler and mix in the cacao powder. Let it cool slightly.

2. Mix the cashews, maple syrup and coffee in a blender.

3. Add the rest of the ingredients and mix well.

4. Put the batter in top of the bottom layer and smooth it out. Let it cool in the freezer for at least an hour.

Nutella layer

1 1/2 dl/150 ml roasted hazelnut

1/4 dl/25 ml cacao powder

2 tbsp/30 ml maple syrup

2 tbsp/30 ml water

A pinch of salt

1. Mix the hazelnuts into a nut butter.

2. Add the rest of the ingredients and mix well.

3. Spread as much as you want on the cake and put it back in the freezer. This makes quite a lot of nutella, but personally I don't mind having some extra, it's always useful ;)

Decorate your cake as much or as little as you like, it's going to taste amazing either way. This is definitely a winner - perfect for a dinner party or a birthday!



Instagram: @suziesgreenkitchen

These fudgy cacao bites are so easy to make and they're delicious! It's the same recipe as the one for the base of the nice-cream cake. If you have 5 minutes to spare I seriously recommend trying them out!


1 dl/100 ml gluten-free oats

1/4 dl/25 ml cacao powder

1/4 dl/25 ml maple syrup

1/4 dl/25 ml virgin rapeseed oil

Optional: some cacao powder for dusting

1. Mix your oats into a flour.

2. Add the rest of your ingredients and blend until the mixture comes together.

3. Put your dough in a small tin and press it down, leave it in the freezer for 30 minutes. After those 30 minutes you can take it out and cut it into cubes. If you dust them with cacao powder they're a bit easier to handle. Store the cubes in the freezer and enjoy!

I hope that all of you are having a great Sunday!



Instagram: @suziesgreenkitchen

Do you want to make a quick and easy, but still healthy, cake for dessert? This is it! It's a raspberry nice-cream cake with a delicious chocolate oat base. The idea of making a nice-cream cake just popped into my head one day. I didn't want a heavy nut cake but I was afraid that this wouldn't feel as satisfying as the heavier types of cakes are, but I was wrong - and this has become my new favorite thing!

Ingredients for the base:

1 dl/100 ml gluten-free oats

1/4 dl/25 ml cacao powder

1/4 dl/25 ml maple syrup

1/4 dl/25 ml virgin rapeseed oil

Ingredients for the nice-cream:

2-3 frozen bananas (preferably cut into small chunks before the were frozen)

2 dl/200 ml frozen raspberries

1 dl/100 ml frozen pineapple

1. Mix the oats into a flour in a food processor, add the rest of the ingredients for the base and blend until it forms a dough. Press down the dough in your springform and flatten it out to an even base. Put it in the freezer whilst you make the nice-cream.

2. Make the raspberry nice-cream by mixing the frozen raspberries and 5/6 of the frozen bananas. Once it's mixed; add it to the bottom layer and smooth it out.

3. Mix the pineapple and 1/6 of the bananas. Add the pineapple mixture in dollops onto the raspberry nice-cream and swirl it around.

4. Put it in the freezer until it's completely frozen (I like to do this overnight). Enjoy!

This recipe is perfect for spring and summer, and the different flavour combinations are endless (i.e. feel free to experiment, you can use other fruits than raspberries and pineapple). I hope that you give it a try (and if you do I would love it if you tell me what you think :D).



INSTAGRAM: @suziesgreenkitchen

I got the inspiration for these tahini and vanilla balls from something that I saw that we were selling at work (Green Matmarknad in Malmö, come check it out if you're in the area!). A remake was definitely in order :D They turned out great and obviously I want to share them with you guys! A bonus is that they're quite cheap, which is always nice ;)


8 dates (if you're not using Medjool-dates I recommend soaking your dates in hot water)

1/2 dl/50 ml roasted tahini (I use the one with added salt and that isn't very runny)

1 tbsp/15 ml soaking water from the dates (or regular tap water)

A pinch of vanilla powder

Sesame seeds to roll in

1. Add all of your ingredients (except for the sesame seeds) to a blender (I use my beloved Magimix).

2. When everything is combined you can roll the mixture into balls and then coat them in sesame seeds.

3. Done! I like to store them in my freezer, they never get frozen so it's only nice that they're cold (but I recommend taking them out a couple of minutes before you're going to eat them).

I hope that you enjoy these as much as I do, they're really amazing in my opinion!



INSTAGRAM: @suziesgreenkitchen

The Swedish Semla! A tradition that us Swedes hold close to our hearts, because who wouldn't want to have a reason to eat a fluffy cardamom bun filled with an almond paste and cream as much as you like for a month? Traditionally we're suppost to eat semlor on "Fettisdagen" (which is today!), but we like to eat them as much as we can so usually they're for sale in Swedish bakeries for 1-2 months. This is my version - a healthier, vegan and gluten-free semla! Yes, you may thank me later ;)

Ingredients for the cardamom buns:

1 tsp psyllium husk (mixed with 1 tbsp water so that is swells)

1 1/2 dl gluten-free oats (mix them into a flour)

1 dl quinoa flour

1/2 tsp xantangum

2 tbsp potato starch

2 tsp cardamom

2 tsp baking powder

1/2 dl neutral coconut oil

2 dl water

1. Mix all of the dry ingredients.

2. Mix all of the wet ingredients and combine them with the dry ones until a dough is formed.

3. Divid your dough into 5 pieces and shape them into buns (I usually spoon out the amount and then shape it into a bun with wet fingers).

4. Put your oven on 200 degrees Celsius and bake your buns for 15 minutes, after this time you can put some foil over them (to make sure that the will not get too brown) and bake for an additional 10-15 minutes.

5. Once they're done you can take them out of the oven and leave them to cool on the baking sheet.

6. When your buns are completely cool you cut of their top and scoop out some of the middle. Take your almond filling (I mix roasted almond butter with maple syrup and/or coconut sugar until it gets to the consistency and taste that I like) and put it in the space where you've scooped out the bread, add some whipped coconut cream on top (or your choice of vegan cream), put the lid back on and dust it with maca powder.

I hope that you enjoy this recipe! It's an absolute Swedish classic and definitely worth a try :D