Gingerbread and Lingonberry Bundt Cake

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]

[one_half]Dry ingredients
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

Wet ingredients
2 ripe bananas
125 ml / 1/2 cup maple syrup
3 eggs
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]


Green Christmas 2018 β€” Vegan Edition


The tree is already covered with colorful glass balls, small hand drawn paper Santas and tinsels, we have got light strands hanging around the windows, the presents are wrapped and Sinatra is playing from the kitchen speakers. It’s five days left to Christmas Eve and I don’t think we have ever prepared ahead for the holidays like this before. We have even cooked all the Christmas food. Twice! Well, three times actually. One was for our early celebration with David’s family. The other was to shoot these photos. And the third time because David is manic about testing recipes three times. We’ve got this.

Sharing Christmas recipe roundups seems almost obligatory when you work with food. This year we asked what type of recipes you were looking for and many mentioned more vegan dishes for your holiday feasts, so that is what we have done here.

I am not going to pretend that we are good at organizing big dinner parties, we are truly not. But we do have one method that we live by: Focus on having a good base of dishes and then ask guests to each bring a small side dish, drink, snack or dessert. That way you can have a generous buffet of food without the accompanying stress meltdown. Our cabbage parcels make a beautiful centerpiece with delicious mustard roasted roots and crispy smashed potatoes as warm sides. Because all of these dishes are quite rich, we also like to serve a fresh, tangy and crunchy salad on the side. Along with red cabbage Christmas krauts from our Green Kitchen at Home book. You’ll find the recipes here below.

A few other favorites from the archives are our vegan Aubergine Polpette (perhaps with a gravy on the side), our Mushroom & Hazelnut Loaf, this one-tray Hasselback Potatoes with Kale and Pesto, the Pumpkin, Kale and Buckwheat Salad that we had for our wedding, this Black Quinoa & Kale Salad from dinosaur time (we’ve been making this for Christmas almost every year), and this Crispy Red Cabbage & Grape Salad (red cabbage salads are obligatory for all Danes on Christmas).

We actually have one more recipe that we haven’t had time to post yet. It’s a really good gingerbread bundt cake and we’ll do our best to post the recipe before Christmas Eve (if you have our app, it is already available on there).

Happy holidays!
/Luise, David and all the kids!


Stuffed Cabbage Parcels
Makes 8 parcels

These pretty little parcels are stuffed with rice, lentils, walnuts and raisins and cooked in a holiday spiced tomato broth. They are a little fiddly to make but super flavorful and well worth the effort. This recipe is vegan but you could also add feta cheese to the parcels if you feel like it.

– 100 g / ½ cup uncooked red rice (see note)
– 100 g / ½ cup uncooked puy lentils
– 500 ml / 2 cups water
– ½ tsp sea salt
– 1 tbsp olive oil
– 1 large red onion, peeled and finely chopped
– 1 clove garlic, peeled and finely chopped
– 1 cup walnuts, finely chopped
– 4 tbsp raisins
– 2 tbsp lemon juice
– 4 tbsp chopped parsley

Tomato Broth
– 750 ml / 3 cups vegetable stock
– 1 x 400 g / 14 oz tin crushed tomatoes
– 1 tsp whole cloves
– 1 tsp whole allspice
– 2 star anise
– 2 cinnamon sticks
– 1 pinch sea salt

– 1 savoy cabbage
– 8 pieces of cooking string
– 1 tbsp olive oil to fry in

1. Rinse rice and lentils in a sieve under running water.
2. Transfer to a saucepan and add water and salt. Bring to a boil, lower the heat and let simmer until tender, for about 35 minutes or according to the time on the package.
3. Place another sauce pan with the Tomato Broth ingredients on the stove, bring to a boil and then turn the heat down and let it slowly simmer under a lid for 20 minutes on low heat.
4. Meanwhile, add oil to a large skillet and sauté onion and garlic for 10 minutes on medium heat or until soft and translucent.
5. Transfer the onion to a bowl and wipe out the pan (you will use it to fry and cook the parcels in later on).
6. Drain any excess water from the rice and lentils. Add the onion and garlic, walnuts, raisins, lemon juice and parsley and stir to combine.
7. Carefully break off 8 leaves of the savoy cabbage. Trim off the thickest part of the stalk.
8. Blanch the savoy cabbage leaves in a sauce pan with salted boiling water for 2-3 minutes. Drain and lay out on a tea towel.
9. Spoon 3 tablespoons of filling into the center of each cabbage leaf. Fold up and tie with the string. Repeat with the remaining seven.
10. Place all parcels in a heated skillet with a little oil added. Fry on both sides until browned.
11. Pour the broth into the pan with the cabbage parcels (the pan should be half filled). Put a lid on and let simmer for about 30 minutesor until the cabbage feels soft and tender (you can cook the parcels for a shorter time if you prefer them a little crunchier).
12. Serve the parcels with a little broth poured on top. Remove the strings before eating πŸ˜‰

– We cook the rice and lentils for the filling together, just make sure that they have similar cooking times. If not, start with the one with the longest time and then add the other accordingly. Or cook in separate pans.


Smashed Balsamic Potatoes
Serves 4 as a side

This rustic potato recipe combine three different potato methods into one – boiled, mashed and roasted. They are crispy on the outside, soft on the inside with a sweet tanginess added from balsamic vinegar.

– 1 kg / 2 lb small potatoes
– 2 tsp salt
– 3 tbsp olive oil
– 1 1/2 tbsp balsamic vinegar
– 1 clove garlic, finely chopped
– a few sprigs fresh thyme

1. Set the oven to 225°C / 450°F.
2. Wash the potatoes (keep the skin on) and place in a large sauce pan.
3. Cover with water and add 1 tsp salt. Cook for about 20 minutes (longer if you use bigger potatoes) or until easily pierced with a fork.
4. Drain the water and leave to cool for a bit.
5. Line a baking sheet with parchment paper and place the potatoes on it.
6. Smash the potatoes by pressing down on them using the backside of a glass.
7. Whisk together oil, balsamic vinegar and garlic.
9. Drizzle generously over the potatoes, making sure that you get it into all the nooks and crannies. You can use a brush for this as well.
10. Sprinkle with salt and thyme leaves.
11. Place in the oven and roast for 25 minutes or until the potatoes are crispy and golden brown.

– This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode and lower the temp slightly for more evenly distributed heat.


Mustard Roasted Roots
Serves 4 as a side

We love a good tray of roasted roots. Here we have coated the roots in cinnamon, grainy mustard, a little vinegar and maple syrup and roasted them until they start to caramelize. We serve these with a saffron sauce which basically is this turmeric tahini sauce but with saffron instead of turmeric. But a simple yogurt based sauce could be great too.


– 1 kg / 2 lb mixed roots (parsnip, carrots, swede, sweet potato)

– 3 tbsp olive oil
– 2 tbsp grainy mustard
– 1 tbsp apple cider vinegar
– 1 tsp ground cinnamon
– 1 tsp maple syrup
– 1 tsp sea salt

To Serve
– 2 tbsp hemp seeds or finely chopped almonds

1. Preheat the oven to 180°C / 375°F.
2. Peel the roots and chop into batons (roughly 10 cm long and 1,5 cm thick).
3. Stir together the dressing ingredients in a large mixing bowl.
4. Add the roots and toss until all are covered.
5. Tip out on a baking sheet covered with parchment paper and spread out in an even layer.
6. Place in the oven and roast for 20 minutes. Give the sheet a toss, then crank up the heat to 225°C / 450°F and bake for 20 minutes more or until golden and slightly charred.
7. Transfer the roots to a serving platter and sprinkle with hemp seeds.

– This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode for more evenly distributed heat.
– You can use any root for this but swede, carrots, sweet potato and parsnips are our favorites.


Crispy Celery and Orange Salad
Serves 4

– 1 head romain lettuce or cosmopolitan
– 4 celery stalks (or fennel)
– 2 oranges
– 4 tbsp toasted hazelnuts

Mustard vinaigrette
– 2 tbsp olive oil
– 1 tbsp vinegar
– 1 tsp Dijon mustard
– 1 tsp maple syrup

1. Rinse the lettuce in water and chop into 2 inch / 5 cm large pieces, discarding the stem.
2. Thinly slice the celery stalks (or mandolin the fennel of using).
3. Peel the oranges and cut in halves and thinly slice each half.
4. Place all prepped ingredients into a large mixing bowl.
5. Whisk together the vinaigrette ingredients in a small separate bowl.
6. Gently toss the dressing with the salad ingredients.
7. Chop the toasted hazelnuts.
8. Transfer to a serving bowl and scatter with hazelnuts. Serve!

Christmas Breakfast with Pom & Flora


Last week we biked over to our friends Anna & Rasmus. They run two super cozy and popular cafes in Stockholm called Pom & Flora. Together we made a Christmas inspired breakfast with Saffron Buns, Lingonberry Smoothie Bowls, Gingerbread Truffles, Xmas Tree Smoothie and their signature Christmas Saffron Porridge. Our Elsa and their son Henry helped out with the food and they also gave the cafe a Christmas decoration touch-up .

We recorded this little video from that morning. You can find all the recipes from the video below. We will be back soon with a savory Christmas recipe roundup.


Lucia Saffron Buns “Lussebullar”
Makes around 24 large buns

For a vegan version simply replace butter with coconut oil + almond butter and quark with a vegan soft cheese alternative or yogurt.

50 g fresh active yeast or 1 tbsp dry active yeast
1/2 tsp sea salt
1 g (2 sachets) saffron powder
120 g organic butter (or 100 g coconut oil + 20 g almond butter)
2 cups milk of choice (oat milk, rice milk, cow’s milk or soy milk)
100 g / 1/2 cup coconut sugar or maple syrup
250 g / 1 cup quark cheese, greek yogurt or vegan yogurt
800-1000 g / 7-8 cups flour (we use half light and half whole grain)
50 raisins (approx. 1/3 cup)

Brush with
1 egg yolk, beaten  (use plant milk for vegan alternative)

Crumble the yeast in a large mixing bowl. Melt butter in a medium size sauce pan, then add milk, sugar or maple syrup and saffron and heat until 37°C / 98°F. Pour the mixture into the mixing bowl with yeast. Add quark cheese and stir around until dissolved. Add 2/3 of the flour. Stir around with a wooden spoon until it is thick enough to knead with your hands. Add more flour until the dough is easy to work with and has formed into a round ball that doesn’t stick to your hands. Cover the bowl with a kitchen cloth and leave to rise in a warm place for about an hour, or until double in size and full of air pockets.

Transfer the dough to a lightly floured surface and knead for a minute, form it into the shape of a baguette. Divide it into 24 equal pieces and, using your hands, roll each piece into a long 1/2-inch ( about 1 cm) thick string. Then roll both ends tight in opposite direction into an S-shaped bun. Place buns, well spaced apart, on 2 baking sheets, cover with a cloth and set aside in a warm spot to rise for about 30 minutes. Meanwhile, preheat the oven to 440°F (225°C). Brush the buns with an egg yolk or milk and then place one raisin in each circle. Bake the buns until golden brown on top, about 5-8 minutes. Transfer to a wire rack to let cool slightly. Serve!


Xmas Tree Smoothie
2 glasses

2-3 large kale leaves, stems removed
1 banana
2 dates
1 tbsp hazelnut butter
250 ml / 1 cup oat milk or plant milk of choice
1/2 lemon, juice
2 tsp freshly grated ginger
1 tsp ground cinnamon

To serve
1 tbsp shredded coconut “snow”
2 spruce sprigs

Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust the flavours to your liking. Serve in to glasses and sprinkle with coconut snow and decorate with spruce sprigs.

Lingonberry Smoothie Bowl
Serves 2
2 frozen bananas (sliced)
 250 ml / 1 cup oat milk or milk of choice, more if needed
500 ml / 2 cups frozen lingon berries
1 tsp ground cardamom
2 tbsp tahini (sesame paste)
For serving
2 tbsp toasted buckwheat 
2 tbsp desiccated coconut
Start by blitzing the coconut in a food processor so it looks like tiny snow flakes, then set aside. Add all smoothie bowl ingredients to the food processor and blend until smooth and thick like a soft serve. Spoon into two bowls and serve with toasted buckwheat and the coconut snow flakes.
Pom’s Christmas Porridge
Serves 4
500 ml / 2 cups oat milk
250 ml / 1 cup water
1 tsp ground cardamom
1 pinch sea salt
100 g / 1 cup steel cut oats
100 g / 1 cup rolled oats
0,5 g ground saffron (1 sachet)
2 tbsp raisins
2 tbsp dried cranberries
For serving 
4 tbsp mascarpone
125 ml / 1/2 cup foamed oat milk
Place oat milk, water, cardamom and salt in a saucepan and bring to the boil. Add the steel cut oats and whisk to combine, bring to the boil, lower the heat and then add the rolled oats, saffran, raisins and cranberries and let simmer for 6-8 minutes. Turn off the heat and let the porridge sit for a couple of minutes before serving. When ready, spoon into two bowls and serve with mascarpone and foamed oat milk.

Gingerbread truffles
Makes 20 truffles

16 soft dates, pitted
60 g almonds
2 tbsp coconut oil
1/2 tsp ground ginger

½ tsp cinnamon
½ tsp cardamom
½ tsp allspice
1 pinch cloves
¼ tsp salt

For rolling
50 g / ½ cup desiccated coconut
50 g / ½ cup desiccated coconut mixed with ½ tsp beetroot powder

Mix all the ingredients in a food processor for about 1 minute or until it forms up like a ball. If using dried dates, you can soak them in hot water for 30 minutes before adding them to the food processor. Remove the knife blades from the food processor. Place the mixture in the fridge for about 10 minutes, if it is too sticky to form, it depends on how sticky the dates are. Then form 15 – 20 small round truffles with your hands. Roll half of the truffles in shredded coconut and the other half in shredded coconut mixed with beetroot powder for a red colour. If the coconut doesn’t stick, you can dip the truffles in cold water before rolling them in the coconut. Serve or store in the fridge.

Here is also our last video from when we went out in the forest foraging mushrooms with our friend Niki, cooked over open fire and forgot to bring anything to eat from/with πŸ™‚

Gado Gado with Spicy Peanut Sauce (30 Minutes!)

Gado Gado with Spicy Peanut Sauce (30 Minutes!)

We’ve previously shared a recipe for Gado Gado — a quick, simple, and flavorful Indonesian-inspired dish perfect for weeknight cooking. We love that recipe so much we wanted to share a slightly different, but equally simple and delicious variation.

This version uses sweet potato instead of carrots, swaps the red cabbage for extra green beans, and includes an optional egg. Oh, and we kicked things up a notch with a spicy version of the peanut sauce.

Gado Gado with Spicy Peanut Sauce (30 Minutes!) from Minimalist Baker →

Pea Pasta with Shallot Cream Sauce

Over the past few weeks, I’ve posted a couple times about this pasta on instagram. I have a similar summer pasta but everyone seemed extremely interested in this spring pea version. I love this pasta. The sauce is kind of heavy but there’s just enough to coat the pasta. It comes together quickly and is the perfect go-to, last minute dinner.


When it comes to vegetables, pretty much anything would work for this dish. I keep frozen peas on hand for a simple dinner but this time of year, fresh peas are the way to go. During the spring, I’ve also been known to add asparagus and spinach while summer is all about corn and tomatoes.

The Sauce

This sauce is rich, but it’s one of the reasons I really load up on vegetables in this pasta. You don’t need a lot of sauce to make this pasta really shine. Of course, you don’t have to make this with cream/cheese. I have a similar recipe with an almond sauce. It’s quite a solid vegan swap.


I didn’t include this is this version, but I use herbs a lot in this pasta. Basil, chives, and dill are usually the ones I add first. Add the herbs when you’re adding the parmesan.


I prefer this pea pasta with smaller shapes: orecchiette, penne, or rigatoni. Of course, this could easily work with long noodles. Just use what you have on hand or if you have any favorites.


Serve this pasta with roasted/grilled vegetables or a big salad. I like to load up on greens when I make this pasta dish.

[tasty-recipe id=”38148″]

Creamy Pasta with peas and a parmesan-shallot cream saucecontinue reading

The post Pea Pasta with Shallot Cream Sauce appeared first on Naturally..

Kale Falafel Hummus Wraps (30 Minutes!)

Kale Falafel Hummus Wraps (30 Minutes!)

If you couldn’t already tell, falafel is one of our absolute favorite Mediterranean dishes (see exhibits A, B, C, D, and E).

And although these falafel are amazing on their own, adding them to pita wraps with hummus and greens brings them to the next level. Plus, they’re incredibly simple to make — coming together in just 30 minutes.

The falafel are packed with flavor (hello, garlic and cumin!), loaded with fiber and protein from chickpeas and oat flour, and have plenty of green vibes from fresh kale!

Kale Falafel Hummus Wraps (30 Minutes!) from Minimalist Baker →

Favorites List (6.9.19)

Hi all! Here’s a fresh list of links, recipes, reading, and watch-worthy gems for the week ahead. I’m working on a garden edition for the next one. 

Road Tripping with Diana Kennedy (NY Times) 
12 Lovely Swimsuits (great links in comments too!)
Best Books for Summer (Vogue)
This recipe. (LA Times + Botanica)
– Also, Diana Kennedy Says Goodby to Her Cookbooks (NY Times)
Herbal Iced Tea brainstorm
– Summer Reading – (NY Times)
A Tale of Two Kitchens (Netflix)
– Reading this right now, next up.
– Everything you didn’t even know you wanted to know about celery (LA Times)
– Flageolet Salad with Lemon, Radishes + Oven-Roasted Tomatoes
– The Mission grape is cool in L.A. again
– Also watching this.
– Karl Blossfeldt, Art Forms in Plants
– The Mexico City home of artist Pedro Reyes and fashion designer Carla Fernández 


Continue reading Favorites List (6.9.19) on 101 Cookbooks

Crispy Portobello Mushroom β€œBacon”

Crispy Portobello Mushroom “Bacon”

I hosted a ladies’ brunch recently and was looking for a “meaty” side to accompany the mains I was serving.

And while I already have recipes for eggplant and coconut bacon on the blog, I was craving mushrooms because they mock the texture of meat so well. After some experimenting with both portobello and shiitake mushrooms, I settled on this beauty of a recipe.

Friends, behold Portobello “Bacon” — just 10 ingredients and simple methods required!

Crispy Portobello Mushroom “Bacon” from Minimalist Baker →

Avocado Asparagus Tartine

Lunch on Monday was pretty great, and dead simple. I smeared avocado across toasted, day-old slabs of sesame bread, and started by layering a bit of arugula on top. Added a few stalks of garlicky caraway-sprinkled asparagus beyond that, and the final touch? A few toasted pepitas. Caraway is under-utilized, and I love it’s distinctive earthiness here playing off the bright green asparagus notes.

Avocado Asparagus Tartine Recipe
When you’re buying asparagus, whether it’s thick or thin, look for vibrant, green asparagus, with structured stalks. No soft spots, or droopiness.

Avocado Asparagus Tartine Recipe
I very rarely bother peeling asparagus, but will trim the bottoms to get rid of the woody, tough base of the stalks.
Avocado Asparagus Tartine RecipeAvocado Asparagus Tartine Recipe

These little open-faced tartines took less than ten minutes to pull together, and ended up being the epitome of spring. You can also cut each one into 4 or 5 pieces, in triangles, for little party / get-together bites.

Continue reading Avocado Asparagus Tartine on 101 Cookbooks

Smoky Shredded Marinated Jackfruit

Smoky Shredded Marinated Jackfruit

Mmm, smoky marinated jackfruit. If you haven’t delved into the world of jackfruit yet, you’re missing out!

Green or underripe jackfruit has a neutral flavor and the texture of shredded cooked chicken, making it perfect for absorbing just about any flavor or sauce.

This smoky jackfruit recipe is incredibly easy to make, and great for preparing ahead of time and enjoying throughout the week in Mexican-inspired dishes and beyond.

Smoky Shredded Marinated Jackfruit from Minimalist Baker →