We just created the perfect combination of an Italian cheesecake and a soft crumb almond cake. With creamy ricotta, grits of polenta and an upside-down lemon surprise. It’s a real treat!
This sweet Saffron pull-apart bread with almond paste, butter and orange zest is golden and crunchy on the outside, with pillowy soft and sweet layers inside.
We have got two fun news! The most delicious protein bars/bites with peanut butter pockets. And our brand new line of vegan supplements!
Tahini and chocolate are two of our favorite pantry ingredients and flavors. So we have put them together into one of the best candies on the planet: A tahini version of peanut butter cups. Guess what, they are super easy too!
Bye bye Banana Bread. 2020 is the year of the Pumpkin Bread. It is lightly sweet with a soft and impossibly light crumb and hints of warm spices. Top it with cream cheese and a matcha sprinkle if you are feeling fancy.
Today we are teaching you about the Swedish coffee + cake ritual known as Fika, share the recipe for a delicious Rhubarb Crumble Cake and have a fun competition where you can win a trip to Stockholm and a fika with us!
We are obsessed with tahini so when we heard of a cookie that combined tahini with rye flour and chocolate, we knew it had to be good. And we were not wrong. This is simply one of the best cookies we have ever tasted.
Just putting this up here before we are checking out for some Christmas celebrations with Luise’s family.
This is a our gingerbread bundt cake that we have been making a couple times in December leading up to Christmas.
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Just putting this up here before we are checking out for some Christmas celebrations with Luise’s family. This is a our gingerbread bundt cake that we have been making a couple times in December leading up to Christmas. It’s a gluten free, spice heavy, bundt cake with a touch of sweet banana bread. Very soft and moist and very, very good. We add tangy nordic lingonberries to the cake and the glaze to give it a pop in flavor and color but you can leave them out if you like. Or replace them with other berries like cranberries or raspberries.
The glaze is rather untraditional, made on dates, plant milk, coconut oil and berries. It doesn’t shine as the ones made on sugar but super delicious nevertheless. Perfect if you are trying to keep the sugar down. You could of course add any glaze of choice to it.
Try this for Christmas Day or New Year’s Eve with a little glaze on top and some extra on the side.
Happy holidays everyone!
[full_width padding=”50px 0 50px 0″]Gingerbread and Lingonberry Bundt Cake[/full_width]
90 g / 250 ml / 1 cup rolled oats
100 g / 250 ml / 1 cup almond flour
135 g / 250 ml / 1 cup rice flour
2 tsp baking powder
1 tbsp ground cinnamon
2 tsp ground cardamom
2 tsp ground ginger
1/2 tsp ground cloves
A pinch of salt
2 ripe bananas
125 ml / 1/2 cup maple syrup
125 g / 1 stick / 4 oz butter, room tempered
200 ml / 3/4 cup yogurt
120 g frozen lingonberries or cranberries (optional)
Lingonberry & Date Glaze
10 soft dates
250 ml / 1 cup oat milk or almond milk
2 tbsp coconut oil
60 g /1/2 cup lingonberries[/one_half]
[one_half_last]Making the cake
1. Set the oven to 180°C.
2. Place the oats in a food processor and pulse into a flour.
3. Add the rest of the dry ingredients and pulse a few times until combined. Transfer to a large bowl.
4. Add all wet ingredients except the lingonberries to the food processor and mix on high speed until smooth and creamy.
5. Pour the wet mixture into the bowl with dry ingredients and stir around until combined.
6. Stir through the berries.
7. Grease a bundt pan with oil or butter.
8. Pour the batter into the pan and bake on the lower rack for [55 minutes](55 “The cake is ready if an inserted toothpick comes out clean”) or until a toothpick comes out clean.
9. Let cool in the pan for 15 minutes, then flip onto a wire cooling rack, carefully lift the bundt pan off and let cool completely.
Making the Glaze
1. Pit the dates and add to a sauce pan on medium heat.
2. Add milk and coconut oil and let simmer for a few minutes until thickened.
3. Remove from the heat and add the berries, leave for a couple of minutes to cool off a bit.
4. Transfer to a blender or use a hand blender to mix completely smooth with a dusty pink color. Add more liquid if it looks too thick.
5. Pour half of the glaze over the cake before serving and serve the rest on the side.[/one_half_last]