GOOEY CRISPY CHOCOLATEY

Ohh wow these cookies turned out amazeballs - gooey on the inside and crispy on the inside. I made them with my favorite chocolate from Raw Halo and my favorite almond butter from Pip & Nut. If you live in Norway you can use the discount code "kaja20" to get 20% off at Soma.no (This is where I got coconut sugar and vanilla bean powder from)


Prep time: 10 minutes
Cook time: 10-15 minutes
Total time: 25 minutes


RECIPE

1 and 1/2 a cup rolled oats
1/2 a cup spelt flour (or a gluten free option)
1/4 a cup Coconut sugar
Pinch of Vanilla bean powder
1 tsp baking powder
1/2 cup Almond butter
5 tbsp coconut oil
1/4 of a cup mylk (I used almond mylk)
70 gram Raw chocoloate


- Preheat the oven to 200 C.
- Place the oats in a blender and mix until a flour forms.
- Place the oat flour, spelt flour, coconut sugar, vanilla and baking powder in a bowl - mix together.
- Add the almond butter, coconut oil and mylk to the dry mixture and mix until smooth.
- Add more flour if too sticky or more mylk if too dry.
- Chop the raw chocolate into chunks and fold them into the dough.
- Pick up the dough in 15 equal balls and use your hands to flatten them out to small cookies on a baking tray with parchment paper.
- Bake in the oven for about 10-15 minutes or until golden brown.
- Enjoy! they taste best while still warm.

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CRISPY SATISFYING FLAVOURFUL

Yummy combination of roasted brussles sprouts, garlic roasted kale, an fried egg, raw slaw, crispy chickpeas topped with hemp seeds.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes



RECIPE

FOR THE GARLIC KALE:
Two handfuls of kale
1/2 garlic clove
2 tbsp olive oil
Pink Himalayan salt
- Place the kale, finely chopped garlic, olive oil and salt in a pan and cook for a few minutes, until the kale has wilted.

FOR THE ROASTED BRUSSELS SPROUTS:
A handful of brussels sprouted chopped in half
1 tbsp olive oil
Salt + black pepper
- Place the brussels sprouts on a baking tray together with the olive oil, salt and black pepper.
- Cook in the oven for about 10-15 minutes or until golden on 170C.

FOR THE FRIED EGG:
1 egg
1 tbsp olive oil
salt + black pepper
- Place the olive oil into a frying pan and crack the egg into it. cook it until golden.

FOR THE CRISPY CHICKPEAS:
1 can of chickpeas
3-4 tbsp olive oil
Paprika powder
Chili flakes
Salt + Black pepper
- Preheat the oven to 200 C, place the chickpeas on a baking tray together with olive oil, paprika powder, chili flakes, salt and black pepper, bake for 20 minutes or until golden.

* Add a few tablespoons of raw slaw to your plate.

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WARMING SATISFYING FLAVOURFUL

Colourful combination of quinoa, roasted butternut squash and courgette, garlic kale, avocado cream, black tahini and raw slaw from Hurly Burly topped with hemp seeds.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

FOR THE GARLIC KALE:
Two handfuls of kale
1/2 garlic clove
2 tbsp olive oil
Pink Himalayan salt
- Place the kale, finely chopped garlic, olive oil and salt in a pan and cook for a few minutes, until the kale has wilted.

FOR THE ROASTED BUTTERNUT SQUASH AND COURGETTE:
A handful of chopped butternut squash (or sweet potato)
A handful of chopped courgette
1 tbsp olive oil
Salt + black pepper
- Place the butternut squash, courgette on a baking tray together with the olive oil, salt and black pepper.
- Cook in the oven for about 10-15 minutes or until golden on 170C.

FOR THE QUINOA:
1/2 cup dry quinoa
pinch of salt
- Cook the quinoa for about 15-20 minutes or until soft.

FOR THE AVOCADO CREAM:
1/2-1 avocado
1 tsp olive oil
squeeze of lemon
Salt + black pepper
- Add the avocado, olive oil, lemon juice, salt + black pepper to a blender and mix until smooth.

* Add a few tablespoons of the raw slaw and the black tahini to your plate.

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WARMING SATISFYING FLAVOURFUL

I love to put together whatever I have left in the fridge for dinner - it is simple and often combine different flavours. This is garlic roasted kale, creamy mashed potatoes, roasted butternut squash and Biona Mini burgers.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

FOR THE POTATO MASH:
2 potatoes
1 garlic clove
Pink Himalayan salt
- Cook the potatoes until soft, mash it with a fork and blend in the salt and garlic.

FOR THE GARLIC KALE:
Two handfuls of kale
1/2 garlic clove
2 tbsp olive oil
Pink Himalayan salt
- Place the kale, finely chopped garlic, olive oil and salt in a pan and cook for a few minutes, until the kale has wilted.

FOR THE ROASTED BUTTERNUT SQUASH:
A handful of chopped butternut squash (or sweet potato)
1 tbsp olive oil
Salt + black pepper
- Place the butternut squash on a baking tray together with the olive oil, salt and black pepper.
- Cook in the oven for about 10-15 minutes or until golden on 170C.


* Cook the Mini Burgers as recommended on the package.

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CREAMY • FILLING • DELICIOUS

Cinnamon porridge topped with apple, banana, blueberries, almond butter, hemp seeds and sprouted buckwheat.

Prep time: 10 minutes

RECIPE
• 1/2 cup rolled oats
• 1 and 1/2 cup oat mylk/almond mylk
• 1 tsp Cinnamon
• Pinch of vanilla powder (not necessary)
• 1 tbsp Maple syrup

- Place the oats, mylk, cinnamon, vanilla and maple syrup in a saucepan and allow it to heat for about 5 minutes or until all of the liquid has been absorbed.
- Pour it over in a bowl and top it with apple, banana, blueberries, almond butter, hemp seeds and sprouted buckwheat.

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CREAMY • SMOOTH • DELICIOUS

My top tips on how to make a yummo golden latte↓
Firstly, you have to use Oatly Barista oat mylk (the grey cartoon). This mylk totally makes the difference for me - there's no above and no under.
Secondly, you have to add a sweetener such as maple syrup or vanilla + cinnamon, I prefer the latter.
Thirdly, if you are not vegan, Collagen makes the latte very frothy (if you mix it together in a blender). I love it, however it is not necessary.

Prep time: 5 minutes


RECIPE

• 1 cup Oatly barista oat mylk (Or your favorite mylk)
• 1 tsp turmeric powder
• 1 tsp coconut butter (not necessary)
• 1 tsp vanilla bean powder
• 1/2 tsp ceylon cinnamon
• 1/2 tsp cardamom
• 1 scoop marine collagen (not necessary)
* Add maple syrup if you would like it to be sweeter

- Heat up the mylk in a saucepan until small bubbles appear.
- Add the rest of the ingredients together with the heated mylk.
- Pour it over in your favorite mug and enjoooooy.

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CREAMY • CHOCOLATY • DELICIOUS

My top tips on how to make a yummo hot choc↓
Firstly, you have to use Oatly Barista oat mylk (the grey cartoon). This mylk totally makes the difference for me - there's no above and no under.
Secondly, you have to add a sweetener such as maple syrup or vanilla + cinnamon, I prefer the latter.
Thirdly, if you are not vegan, Collagen makes the latte very frothy (if you mix it together in a blender). I love it, however it is not necessary.

Prep time: 5 minutes


RECIPE

• 1 cup Oatly barista oat mylk (Or your favorite mylk)
• 1 tbsp raw cacao powder
• 1 tsp coconut butter (not necessary)
• 1 tsp vanilla bean powder (not necessary)
• 1/2 tsp ceylon cinnamon (or maple syrup)
• 1/2 tsp cardamom (or maple syrup)
• 1 scoop marine collagen (not necessary)

- Heat up the mylk in a saucepan until small bubbles appear.
- Add the rest of the ingredients together with the heated mylk.
- Pour it over in your favorite mug and enjoooooy.

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WARMING SATISFYING FLAVOURFUL

I love to put together whatever I have left in the fridge for dinner - it is simple and often combine different flavours. This is roasted broccoli, garlic kale, creamy mashed potatoes, avocado, kimchi (from Biona), sauteed mushrooms and Lucky stars made of veggies (from Biona) with hemp seeds drizzled on top.


Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

FOR THE POTATO MASH:
2 potatoes
1 garlic clove
Pink Himalayan salt
- Cook the potatoes until soft, mash it with a fork and blend in the salt and garlic.

FOR THE GARLIC KALE:
Two handfuls of kale
1/2 garlic clove
2 tbsp olive oil
Pink Himalayan salt
- Place the kale, finely chopped garlic, olive oil and salt in a pan and cook for a few minutes, until the kale has wilted.

FOR THE ROASTED BROCCOLI:
A handful of broccoli stems
1 tbsp olive oil
Salt + black pepper
- Place the broccoli on a baking tray together with the olive oil, salt and black pepper.
- Cook in the oven for about 10-15 minutes or until golden on 170C.

FOR THE SAUTEED MUSHROOMS:
A handful of mushrooms
1 tbsp Olive oil
Salt + black pepper
1/2 garlic clove
- Place the mushrooms, olive oil, salt, black pepper and the finely chopped garlic clove in a frying pan and cook until the mushrooms are golden.

* Cook the Lucky stars as recommended on the package and place a few tablespoons of the kimchi on your plate together with the chopped avocado.

ENJOY

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SWEET • CRISPY • DELICIOUS
Rye toasts with almond butter, raspberries, banana, seeds, coconut chips and a drizzle of maple syrup tastes amazing. It is one of my favorite breakfasts, so easy and delicious!

Prep time: 5 minutes


RECIPE

Two slices of rye bread
5 tbsp almond butter (you can use peanut butter too)
2 tbsp maple syrup or honey
A handful of raspberries
Half a banana

- Place the slices of bread in a toaster or in the oven for a few minutes.
- Spread almond butter on top of the slices.
- Top with the rasperries, banana, seeds and coconut chips and drizzle some maple syrup on top.

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CREAMY + CRISPY NUTRITIOUS TASTY

Rye toast topped with creamy guacamole, sauteed mushrooms, watercress, hemp seeds and salt + black pepper.

Prep time: 5 minutes

RECIPE
Two slices of rye bread
1 avocado
A handful of mushrooms
Watercress/spinach/leafy greens
2 tbsp coconut oil (not necessary)
Salt + black pepper

- Place the slices of bread in a toaster or in the oven for a few minutes.
- Meanwhile, mix together the avocado, salt and black pepper with a fork in a bowlor with a blender.
- Saute the mushrooms in a frying pan together with coconut oil and salt + black pepper.
- Spread some coconut oil on the toast as well as the guacamole.
- Place the sauteed mushrooms and add the watercress and hemp seeds on top.
- eeeeenjoy.

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