Kanelbullar! One of the Sweden’s most delicious national treasures that I have always been craving…
These raw kanelbullar are made with a perfectly soft cardamom dough, a creamy cinnamon-caramel filling with raisins, and chewy celeriac crumbs. Try our creative raw twist.
Good to Know: In Sweden we eat kanelbulle all year round but the official day to celebrate this sweet bread is on October 4.
Serves: 10
Time: 30 minutes
INGREDIENTS
Bun Dough
90 g gluten-free rolled oats (grind into fine powder)
100 g raw almond flour
50 g maple syrup
20 g coconut oil melted
1 tsp ground cardamom
A pinch salt
1 tbsp water
Cinnamon Filling
1 batch homemade raw date caramel (140 g)
50 g dried raisins
1 tbsp coconut oil melted
2 tsp cinnamon powder
A pinch of pink himalayan salt
Celeriac Crumb
200 g celeriac
50 g finely chopped almonds
2-3 tbsp coconut sugar
1 tbsp coconut aminos
1/4 tsp red pepper flakes
A pinch salt
INSTRUCTIONS
Cinnamon Filling
1. Place the date caramel in a bowl. Add the rest of the ingredients over the caramel.
2. Mix well until well combined. Taste and adjust the salt and cinnamon if needed.
Bun Dough
1.Place the almond flour and all remaining ingredients in a food processor and mix into a dough.
2. Roll out between two baking sheets to a rectangle. Spread the filling and cut strips about 2 cm wide with a chef knife.
Roll up each strip and give them a a smaller bun shape.
Celeriac crumble topping
1. Peel and wash your celeriac. Transfer in a food processor, blend until you get rice-like texture.
2. Squeeze them with your hands and remove the excess water.
3. Transfer to a bowl. Add the coconut aminos, salt, coconut sugar, almonds and pepper. Mix to combine together.
4. Spread on a dehydrator sheet lined parchment paper. Dehydrate at 42 C for 3-4 hours or until fully dried.
5. Sprinkle the topping on top of the buns.
Set them in the fridge for an hour or so before serving.
If you love raw desserts, you might be interested in our GOURMET RAW CAKEBOOK, MAD ABOUT RAW and RAW FIKA cookbooks.
Ingredients
130 g rolled oats grind into flour
250 ml oat milk
1 tbsp ground flaxseeds
1 tbsp olive oil (optional)
1 tsp baking powder
1 tsp coconut sugar
1 tsp lemon zest
1 tsp lemon juice
1/2 tsp cinnamon powder
1/8 tsp cardamom powder
1/4 tsp pink himalayan salt
To add during cooking
40 g dried raisins
20 g dried gojiberries
1 tbsp coconut sugar
Instructions
1. In a large bowl, mix the oat flour, ground flaxseeds, baking powder, coconut sugar, cinnamon powder, cardamom powder and salt together.
2. Then add the lemon zest, lemon juice, olive oil if using, and oat milk. Whisk well to combine into a thick batter.
3. Heat a non-stick pan, drizzle a little bit olive oil.
4. Pour the mixture over the pan. Add some raisins and gojiberries at this stage.
5. Cook on medium-high heat until bubbles start to appear on the surface.
6. Once the batter is cooked halfway through for about 2-3 minutes, flip the pancake.
7. Using a spatula, cut the pancake in bitesize chunks.
8. Add the coconut sugar, and some more raisins if desired. Toss together.
9. Serve with rosehip marmalade or apple sauce according to your preference.
This cheesecake recipe uses silken tofu for the creamy, silky texture, and lemon juice brings bright tang flavour.
INGREDIENTS
For the Crust
15 g coconut oil ( almond butter for oil-free)
45 ml grape molasses
75 g almond meal
40 g brown rice flour
A pinch of pink himalayan salt
For the Filling
300 g silken tofu ( Clearspring organic silken tofu recommended)
100 g cashews soaked ( or you can use tahini, smooth almond butter, pine nuts, cashew butter etc. )
185 ml grape molasses
150 ml lemon juice
22 g tapioca flour
7 ml vanilla extract
A pinch pink himalayan salt
For the Garnish and Serving
1 cup quince puree ( from FOOD WE LOVE cookbook)
125 g fresh raspberries
1 tbsp erythritol or coconut flour
1 lemon zest
INSTRUCTIONS
1. Preheat oven to 180 C.
2. Place all crust ingredients in a food processor. Blend until dough comes together.
3. Transfer to a 18 cm round cake mold lined parchment paper.
4. Press down with your fingers and then with a back of spoon. Flatten out as much as possible.
5. Bake the crust for 10 minutes in the preheated oven at 180 C.
6. Once done remove from the oven, set aside.
7. Set your oven to 160 C. Meanwhile prepare the filling ingredients.
8. Place all filling ingredients in a high speed blender. Blend until smooth.
9. Pour the filling over the half baked crust.
10. Place the cake in the oven and bake until the outside is set but the center is still a bit loose, about 1 hour.
11. Turn off the oven and leave the cake in for 15-20 minutes more.
12. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator.
13. Top the cheesecake with fresh raspberries and quince puree (recipe can be found in our FOOD WE LOVE cookbook) if desired.
14. Dust some powdered erythritol or coconut flour on the raspberries. Shred some lemon zest. Serve.
Organic farmers don’t use artificial fertilizers and pesticides that require a lot of fossil energy to produce and contribute to the emission of greenhouse gas nitrous oxide, and research has shown that organic farming increases the amount of decaying plant parts in the soil.
This is good because it makes the soil more fertile and at the same time binds carbon.
However, all organic food is not always automatically more climate-smart. It depends on what you eat. Oats, beans, lentils, chickpeas, collard, kohlrabi, potatoes, beets or other legumes and greens that are grown organic in your country from the plant kingdom are the climate-smart foods (even if they have been transported far or found in the freezer this only has 6% impact on climate and definetly better option than meat based diet) However when choosing fresh vegetables, it is also more climate-smart to choose seasonal ones as they don’t come from the long way with the transportation.
Most vegetables have similar climate footprints per kilo of crop, but lower climate footprints per hectare if they are organic. At the same time, organic meat has about the same impact as non-organic. This is because not all sources of greenhouse gases in organic farming can be changed, for example the digestion of cows and sheep. Therefore, it is important to eat vegan to reduce the food’s climate impact.
The biggest advantage of organic farming, however, is that it leads to higher biodiversity, which means that we can better handle future climate change and continue to produce food.
Photograph: Jonathan Kemper
First, all the bottled oils are the fatty part of what was a whole food. When we extract the oil, we leave behind the vast majority of these nutrients, and what remains is a very concentrated source of fat and calories without health benefits.
And all the bottled oils such as coconut oil, avocado oil, olive oil, hemp oil and other seed oils are highly refined. Once oil is extracted from the sources it is considered toxic and it is very high in calories.
The next, all kinds of oils are found to contribute to arterial damage and also the progression of heart disease.
The third, oil consumption also leads to inflammation in your blood.
We do need fat from different sources in our diet but fat from bottled oil is not one of those sources. We do already get these necessary oils from food we consume daily.
One can eat the seeds, nuts etc in small quantity and get the little doses of the fats we need, in low-calorie amounts, and healthy disease preventing packages, that our body recognizes and can use to make us healthy.
Instead of oil, eat the whole plant!
We strongly believe that it is always the best to have healthy fats in fruit form from whole nuts, fruits, greens and seeds. All plant-based foods contain healthy essential fats – just like they have protein and carbohydrates.
We usually don’t use oil in our dishes and in some cases very little oil.
Yes, it is still delicious when you stop using oils in your dishes!
We use water and vegetable broth for sautéing and frying. In baked goods, nut butters and fruit purées are very good whole food plant based ingredients we love.
Photograph: Roberta Sorge
Serves 1
Ingredients
1 dl gluten-free rolled oats
2 dl oat milk
2 tbsp dried raisins
1 tsp maple syrup
1/4 tsp licorice salt
1/4 tsp cinnamon powder
A pinch ground cardamom
To serve
Rosehip marmalade or lingonberry jam
2 tbsp hemp hearts
1 tbsp hazelnut butter or almond butter
1 small banana halved
Instructions
1. Place rolls oats and oat milk in a small pot, add the raisins and cook on medium heat until oats absorb liquid content.
2. Then add the cinnamon powder, licorice salt, cardamom and maple. Stir together.
3. Transfer your porridge in a bowl. Top with marmalade, hemp hearts, nut butter and halved banana. Enjoy warm.
Ingredients
90 g white quinoa uncooked
130 g water
1/4 tsp salt
Instructions
1. Soak the quinoa in a bowl for at least 3-4 hours to remove its phytic acid and bitter taste.
2. Once soaked, rinse and strain, transfer to your blender along with the water and salt.
3. Blend for 40-50 seconds at a high speed blender or until the batter is smooth. The batter will not be too thick, it is just more liquid like a crepe batter.
4. Transfer the batter into a large bowl and let it sit for 10-12 minutes to thicken.
5. Warm a non-stick pan over medium heat and spray a little bit of olive oil all over the pan.
6. Pour 1/4 cup of batter into the center of the pan and using the back of a spoon.
7. Cook for 2 minutes on one side, then flip and cook on the other side.
8. Repeat the process for the rest. Make sure you spray the pan with olive oil for each crepe.
Storage: up to 2 days in an airtight container.
This recipes makes 5 x 20 cm crepes. Double the ingredients for big batch.
Serve with pulled oyster mushrooms, tomatoes, green onions, parsley and hemp hearts or with your favorite filling.
If you loved this recipe, you might be interested in our “FOOD WE LOVE: Feel-Good Wholesome Plant Based Recipes from Scratch”.
Korean Japchae is a kind of stir-fry glass noodles made of sweet potato which has distinct bouncy texture that complements the crunchy texture of the vegetables and tossed with a slightly sweet and savory sauce.
To make Japchae correctly, it is important to cook each vegetable seperately and combine later. Therefore you can get the exact bouncy structure and balanced flavours of vegetables.
serves 1
Ingredients
80 g sweet potato noodles ( I used beksul sari dangmyeon)
200 g shiitake or mushrooms of your choice
2 scallion stalks chopped
1/2 medium zucchini julienne sliced
1/2 medium carrot julienne sliced
A handful of spinach
1 small onion chopped
2 garlic cloves minced
Sesame seeds to serve
For the sauce
3 tbsp tamari
1 tbsp coconut sugar
1 tbsp soy bean sesame oil mixture
A pinch of pink himalayan salt
Instructions
1. Slice your zucchini, mushrooms and carrots in match stick pieces. Make sure they are in the same size for a pleasant eating experience.
2. In a large wok, over medium-high heat fry the mushrooms with a little bit of soy bean sesame oil just until lightly browned on each side. Transfer into a bowl and set aside.
3. In the same wok, repeat the process for zucchini, once lightly browned, transfer to a bowl.
4. In the same wok, repeat the process for carrots, just add a splash of water during the cooking process. Once they are slightly soft but still crunchy, transfer to a bowl.
5. Lastly, cook the onion and garlic in the wok with a little bit oil until golden.
6. Then clean the spinach and squeeze the excess water. Add to the pan and cook for just 1 minute to wilt it with onion and garlic.
7. Bring a pot with water to a boil and cook your sweet potato noodles according the package instructions, approx. 3-4 minutes.
8. Toss the noodles until all the sauce is all soaked up on medium heat just for 1-2 minutes.
9. Serve with chopped scallion stalks and sesame seeds.
Bibimbap – A korean iconic dish which tastes so unique with authentic flavours even though it seems like a kind of buddha bowl.
In Korean, the word bibim means “mixed” and bap means “rice”, so bibimbap literally translates to “mixed rice”.
It is a warm bowl of mixed rice topped with various individually prepared seasoned raw and cooked vegetables, a protein of choice, and served with korean hot red pepper sauce called “gochujang.”
As the bibimbap mainly consists of rice and vegetables, it can be easily veganized no matter what Korean restaurant you go to. Just ask for tofu or mushrooms instead egg and meat.
I learned this delicious dish and more about Korean temple food during my visit to Seoul this year. There were so many variations of bibimbap I tasted and loved, the recipe I’m sharing is just one my favorite ways to eat it and close to original version.
Ingredients
1 cup brown rice or mixed rice of your choice
200 g oyster mushrooms
200 g pulled young jackfruit
2 tbsp olive oil
1 tbsp tamari or coconut aminos
1 tbsp gochujang + more for serving
1/4 cup pickled daikon (see below)
1/4 cup kimchi
5-6 shishito peppers
1/4 cup bean sprouts
100 g spinach
1 shallot
3 garlic cloves minced
1 julienne sliced carrot
2 toasted nori sheets
Pickled daikon
70 g daikon julienne sliced
50 ml rice vinegar
50 ml water
1 tsp pink himalayan salt + more as needed
1 + 1/2 tbsp coconut sugar
1/2 tsp gochugaru korean red pepper powder
Instructions
1. Preheat oven to 200°C with fan. Clean mushrooms with a damp paper towel. Using your hands, pull the mushrooms roughly into pieces. Set on a parchment paper-lined baking sheet.
2. Strain the excess water of canned jack fruit, repeat the process for jackfruit as well.
3. Drizzle with 1 tbsp of the oil, 1 tbsp tamari and korean hot pepper paste. Toss around to evenly coat the mushrooms and jack, then bake for 20 minutes, or until mushrooms and jack are a bit crispy and brown on the edges.
4. To make pickled daikon, julienne slice the daikon and place in a jar.
Bring rice vinegar, water, coconut sugar and salt to a gentle boil.
Pour the hot pickling liquid over the daikon. The pickles can be eaten straight away, but they are worth making a day in advance as their flavour develops with time you sit them. Store in an airtight jar in the fridge. They can be stored up to 4-5 weeks.
5. Heat up 1 tsp of oil in a medium non-stick pan. Throw in the shishito peppers and fry them by pressing down with a lid of pot from time to time until they are nicely browned on all sides. Season with salt and set aside.
6. Throw in the spinach and chopped onions and a splash of water. Cook on a low heat, stirring from time to time, until the spinach wilts and most of the excess water cooks out. . Add some minced garlic and stir well. Season with salt and pepper. Set aside.
7. Throw the julienne sliced carrots, 1 tsp olive oil and a pinch salt, fry on medium-high heat for 1-2 minutes. Set aside. Repeat the process for bean sprouts or you can serve them raw if desired.
8. Using a sharp knife, thinly slice toasted nori sheets. Set aside.
9. Divide all the veggies, kimchi, pickled daikon, thinly sliced nori sheets, oven baked pulled mushrooms and jackfruit between two bowls. Sprinkle with asian sesame seeds and top with extra gochujang about 1 teaspoon. Enjoy!