- Place the dates in a food processor and pulse until you get a gooey paste. Empty the food processor into a mixing bowl.
- Place the nuts in the food processor and pulse until they’re chopped into little pieces, but be careful or it will turn into flour.
- Add the chopped nuts, the cacao powder and the chia seeds into the mixing bowl with the date paste. Knead the ingredients together until everything is well mixed and you have a cohesive dough.
- Line a pan, plastic container or whatever you have available with baking paper and add the dough - make sure you press it in real tight and leave it in the fridge for 30-60 minutes.
- Now, all there is left to do is to slice the dough into your desired size (I got 6 bars from this) and they’re ready to eat, enjoy!
Tuesday, April 22, 2014
I have gotten a lot of request for healthy snacks lately so I thought I would share this easy recipe with you. These little nutty date bars are perfect to bring as a healthy snack to school/uni/work or wherever really and a big plus is that they are not only healthy and nutritious, but also super tasty - almost brownie like! Another big plus is that you can easily substitute most of the ingredients (except the dates) with whatever you have available, I think these would also taste great with coconut filling or maybe dried berries? I will definitely have to experiment with different flavors next time, let me know if you have some good ideas for the filling :)
1 1/4 cup dates, packed
2 tablespoons raw cacao powder
1 cup mixed almonds and hazelnuts
2 tablespoons chia seeds
Friday, April 18, 2014
Hi lovelies, just stopping by to wish you all happy easter! I hope you are having an amazing time with lots of good food and easter chocolate - haha I know I am! I will never get too old to make my parents buy me a giant easter egg ;)
During easter I always go to stay with my family and I don't worry too much about eating healthy, but I do like to make sure I get some proper nutrients in between all the chocolate eating ;) A great way to do so is by drinking smoothies, they're so easy to make and jam-packed with nutrients. This smoothie is actually secretly a green smoothie as I added spinach, but the color from the berries overpowers the green - if you're still not onboard with green smoothies this might be a great way to start, I promise you won't taste the spinach!
Simply blend 2 handfuls spinach, 1 large banana, 1.5 cup mixed frozen berries, 1 tablespoon chia seeds, 2 tablespoons skyr/greek yoghurt, 1/2 teaspoon pure vanilla powder, a little sweetener (I used honey) and about 1 cup water - enjoy!
Thursday, April 17, 2014
One thing you probably do not know about me is that I absolutely LOVE oatmeal and I usually eat it everyday. I prefer the completely plain kind with no toppings etc. so I never really share pictures of it here or on insta since plain oatmeal isn’t really the prettiest to look at ;) When I make my oatmeal I only rarely measure the ingredients and therefore often make too much – haha most of the time I’ll just eat it anyway and feel way too full, but I found a great idea on how to use the extra oatmeal on the Danish food blog ‘Det skal smage af noget’. You can use the leftover oatmeal to make super healthy and super tasty oatmeal chips! I absolutely loved the idea so I had to give it a try and it turned out so great that I had to share it with you guys!
- All you have to do is to take your leftover oatmeal and spread it out on a sheet of baking paper, it has to be really thin or else it wont get all nice and crispy. You can use another baking sheet covered in a little oil to place on top of the other and then roll it with a baking roll to get it really thin.
- Then all you have to do is add you toppings of choice – I topped it with sunflower seeds, pumpkins seeds, chia seeds, sesame seeds and sea salt – and bake them in the oven for about 20 minutes on 180c / 355f.
- After 10 minutes take them out of the oven and use a pizza slicer (or a knife) to carve lines to mark the size you want them to be.
- Put them back into the oven and let them bake for another 10 minutes. When they’re done take them out and let them cool on a wire rack. When they have cooled down you can use the lines you carved to break them into size. Enjoy!
Monday, April 14, 2014
Recipe – 2 small servings:
1 cup oats
2-3 tablespoons skyr/plain yoghurt
1/4 teaspoon baking powder
1/2 teaspoon organic vanilla powder
Coconut oil to cook the pancakes in
- Add all the ingredients to a blender or food processor and pulse until smooth
- Heat a non-stick pan - I prefer to make them on high heat - and add a little coconut oil. When the oil has melted pour a circle of the pancake batter onto the pan, I used about 3 tablespoons per pancake
- Cook the pancake for about a minute or two until it is golden brown on the underside - flip it - and give it about a minute on the other side. The cooking time depends on how thick you make your pancakes
- I choose to top my pancakes with lots of raspberry fluff (I added a lot more after the picture was taken) and fresh strawberries and raspberries. To make the raspberry fluff I just blended raspberries, plain yoghurt and vanilla powder. If needed you can add a little sweetener - I prefer it to be a bit sour as it complements the sweet pancakes nicely.
Hi lovelies, are you ready for Superfood Sunday? In case you didn’t see this post last Sunday, ‘Superfood Sunday’ is a new category on the blog where I each Sunday will introduce you to one of my favorite superfoods, write about its benefits, share recipes using the particular superfood and so much more. Last Sunday I wrote a post on superfoods in general so if you are new to the term I would recommend you read that post first :)
Todays Superfood Sunday will be all about chia seeds - one of my absolute favorite superfoods!