Fierce Ginger & Coconut Flapjacks.

DSC_0317There are quite a few recipes on this blog that I steal straight off the menu at work. (Such is the case with this carrot & tarragon soup for example.) Most of the time this thieving is due to a particularly thrilling flavour combination but where there has been no option suitable for vegans.

That is however not the case with these flapjacks — they came into the café already vegan friendly and had such a fierce ginger kick to them that I had to attempt my own version at home. So here goes ↓


→ 225 g dairy free butter
→ 50 g sugar
→ 50 g syrup
→ 6 dl rolled oats
→ 2 tsp ground ginger
→ 3 balls of stem ginger, sliced up

Melt butter and sweetenings together in a pan. Once melted and combined, add in the remaining ingredients. Transfer into an ovenproof dish lined with parchment paper. Bake in preheated oven for 20-30 minutes (until golden) on 160°C. Let sit at least 10 minutes before attempting to cut.


My staple foods.

Way back in February, Frida made a post on her staple foods and I figured it was such a great concept of a post that I wanted to make one myself. (Thinking slightly of this Banksy)

So these are the groceries that are most likely to end up in my shopping basket.
The fantastic four of vegetables for me are definitely zucchini, avocado, sweet potato and mushrooms. I also tend to by plenty of broccoli (cheap, tasty, full of goods), bananas (favourite fruit) and of course ginger, onion and garlic for cooking.

I also down a pint of hot water with half a squeezed lemon each morning, so I like to stock up on those too.
I am not a big salad fan, but I adore spinach and we always have a big bag ready in the fridge for salads or working undercover in smoothies.

To bunker up on coconut cream and canned plum tomatoes are like the first aid kit for me. Not knowing what to cook? Just throw together a curry with those poor carrots that have been laying at the bottom of the fridge for the past weeks!
Same goes for rice and lentils. I also bulk buy dried chickpeas from the Asian supermarket, and use it to make hummus or blend into flour for nuggets or peazza.
A fresh basil plant often gets to adorn the kitchen window sill during the warmer months. We pinch off the full grown leaves and let the teeny ones keep growing, making sure to water it of course.
Oats are of course a must, as they are part of my daily regime and perfect to use for cookies or flapjacks when the sweet tooth kicks in.

We also get whatever plant based milk is on special, oat or soy most often.

Rice cakes and corn pasta are pretty dope to have around for us with sensitive to wheat bellies.
Soy sauce, coconut oil and vegetable bouillon to lively up the cooking…
… along with red curry paste and peanut butter aka the love of my life.
Finally, I always make sure to have some syrup, tahini and the second love of my life nutritional yeast.

What is a must in your grocery bag? ♥

Overnight Oatmeal | with blueberries.

Breakfast! That cooks itself!

Could this BE any greater?! (For fellow Friends-fans, this is of course read with the voice of Chandler Bing.)

Well to address the question: No, probably not.
IMG_3749This is an old love that I have recently made my way back to, for 3 simple reasons:

  1. It is a real life-saver when it comes to early mornings of work aka it saves time!
  2. It tastes better than the cooked version, WHILE maximizing the nutrition!
  3. It requires minimum washing up!

Have I sold it to you yet?
IMG_3727You’ll need:

→ 1 dl oats
→ 1,5 dl milk of choice / water
→ 1 ripe banana

Feel free to add in whatever you fancy: frozen berries, chia seeds, nut butters, coconut flakes… Like I said, the possibilities are endless!
How to:
1. Mash the banana.
2. Add in the oats + whatever additions of your choosing + liquid.
3. Stir and let it rest in the fridge in an airtight container overnight.

Processed with VSCO with t1 presetNow, if anyone has any advice for how to make oatmeal look pretty in pictures, tell me how.

Chocolate Baked Oatmeal with Dates, Peanut butter & Banana.

Alternative title ‘A Chocolate Lovers Brekky‘. I used to make this circa all the time back in 2013 – a dish filled with everything I love: dates, cacao, peanut butter, banana and oats.  (All that is missing is sweet potato and avocado, but surely there is a way to include them? Haha)

These days I am not too keen on having a big breakfast as soon as I wake up, so this is pretty neat as it needs to bake for about 20 minutes in the oven. Or just a nice way to start a weekend morning!
You will need, for ca 2 portions:
→ 2 dl oats
→ 1-2 ripe bananas
→ ½ dl milk of choice
→ 1 tbsp sweetener of choice (opt.)

And “fillings” of your choosing, I used:
→ 2 tbsp cacao
→ 3 dates
→ 1 tbsp peanut butter
→ walnuts

1. Cover the oats in boiling water. Let soak for 10 min. 2. Start the oven at 190ºC. 3. Chop/slice your fillings into bite size. 4. Once water is absorbed, stir the rest of the ingredients with the oats. (I like to put “lumps” of peanut butter into the mixture – for a little peanut surprise!) 5. Place mixture in a ovenproof dish. Decorate the top with a few banana slices and nuts if you fancy! 6. Bake for about 20 minutes or until the top has started to brown.