Our tiramisu the Swedish way is much healthier, full of fiber, no need to bake, easy-to-make and so delicious! Not like original tiramisu but a kind of a taste reminiscent of it. Try it!
Kladdkaka Crust
40 g sprouted oat flour (or regular oatmeal, grind in the blender first)
20 g desiccated coconut
70 g medjool dates pitted (measured after pitted), soaked
15 g hazelnut butter or coconut oil
10 g buckini (sprouted dehydrated buckwheat groats)
10 g raw cacao powder
1/8 tsp cinnamon powder
A pinch of licorice salt
A pinch of nutmeg
Oat Mascarpone
65 g rolled sprouted oats
95 g coconut cream
70 g coconut milk
20 g cold press espresso
50 g medjool dates pitted, soaked
30 g maple syrup
20 g hazelnut butter or coconut oil
1/4 tsp cinnamon powder
To serve
Raw cacao powder
Coffee beans
INSTRUCTIONS
1. To make oat mascarpone, place the oats in a bowl, add the coconut milk. Let it sit for at least 30 minutes or overnight.
2. Then transfer to your blender, add the coconut cream, cold press coffee, maple, medjool dates and cinnamon. Blend until silky smooth. Lastly add the hazelnut butter or coconut oil. Blend again until everything combined well and you get a smooth mixture.
3. To make the kladdkaka crust, place the oats, desiccated coconut, buckini, cinnamon and salt in food processor, blend together.
Then add the medjool dates and hazelnut butter. Combine together. If you need, add a tbsp water. The dough should come together when you press with your hands.
4. Transfer the mixture between jars. Pour the cream over the crusts. The recipe makes 4 small weck jars (160 ml)
5. Dust some raw cacao and drop coffee beans. Let it sit in the refrigerator for 4-5 hours or overnight. Serve cold.
If you liked this recipe, you might be interested in our RAW FIKA book.
Do you know how much food waste you create every day? Probably not. But it’s much more than you think.
One of our favorite kitchen bookshelf staples: A thought-provoking bible “Surplus: The food waste guide for chefs”offers lots of ideas to change your mind-set in the kitchen. It includes words of motivation, ingredient directory and zero-waste tips on how to use every part of an ingredient along with the plant-based recipes for some inspiration.
We’d recommend to anyone looking for ways to reduce and manage their food waste. Actually it is responsibility of all human beings for the future of planet.
Author Vojtech Vegh is a zero-waste and plant-based chef with over a decade of working experience in restaurants around the world. He has opened the world’s first zero-waste and vegan restaurant in Cambodia and now he continues to work as a food waste consultant and zero-waste chef. Vojtech is focused on food waste prevention in professional kitchens and he believes that reducing the food waste is an urgent issue.
Surplus: The food waste guide for chefs is his first book and it is written for all open-minded chefs interested in actively reducing the food waste.
Tips from the “Surplus”
Some helpful kitchen techniques to reduce the food waste listed and detailed explained in the book. Some of them are curing and brining, dehydrating, fermenting, freezing, pureeing, quick pickling and making vegetable stock.
Book also explains how to use every part of vegetables. For example, a tip on how to use kale is given below.
“Almost every type of kale has a thick stem that is usually discarded, especially Cavolo Nero and curly kale.
Use: If you are using kale raw, make sure you massage the leaves, as it makes the all difference. Sprinkle the kale leaves with salt and add a few drop of olive oil, massage well and let it rest for 10 minutes.
Try to cut the steam out without any leafy part on it. The steam is fibrous, so it needs to be chopped up into smaller pieces. Salt always helps to tenderize the steam, but you can also saute them as you would o with the broccoli core, for example.
Kale steams make great pickles, ferments or addition to salads. If you have any leftover kale leaves, use them in pesto or throw them into a salad.
Storage: Kale must be stored in the fridge at all times and should be stored in a container, wrapped in a damp cloth or standing up in a container filled with water. ” –This is an excerpt from the Surplus: The food waste guide for chefs
We truly agree that saying of Vojtech:
“You are subconsciously mimicking anything than is happening around you.” – Vojtech Vegh
But luckily you can change this once you have noticed mirroring behaviour. We recommend to start by questioning those around you and your preferences. Start training your mindset to get out of automatic mode (acquired habits in time) and make your choices consciously. Then you will truly notice that you’re evolving and you are able to savor every single moment in a whole new way with this new mindset.
After reading Vojtech’s Surplus, we’ve put it into practice and realized that there is no damage in eating many vegetables with their skins and actually beneficial vitamins are found in the skins.
Recently, after roasting the whole celeriac, we’ve cut it into slices and served on top of the toast and everyone enjoyed.
Order Surplus book
Follow Vojtech’s instagram for some inspiration and zero-waste tips
Surplus Food Studio
Ingredients:
3 large vidalia onions*
1 tbsp lemon juice
Instructions:
1. Roast onions with their peels at 400º F in a roasting pan that fits them snugly for about 50 minutes, or until they are very dark on the outside and molten soft on the inside. Let them cool for 15-20 minutes.
2. Once they have cooled, Remove the peels, and add the onions into a high speed blender. Food processor doesn’t give you the same results. Blend until very smooth, about 1 to 2 minutes. Finish by adding freshly squeezed lemon juice, then blend 20 seconds more. Adjust seasoning if necessary. Chipotle, chili or black pepper goes well together.
Use as you would cream to finish a dish.
To store the sauce: Keep in the fridge for up to 2-3 days, or freeze for up to two weeks. In either case, blend in the blender for 20 to 30 seconds to reincorporate just before serving.
Glossary:
*Vidalia Onions are the most common kinds of sweet onions. They are fairly similar to yellow onions in flavor, though their layers are slightly less tender and meaty.
Extremely low in pyruvic acid—which, when exposed to air, makes your eyes tear—Vidalias are among the mildest in the onion kingdom.
How to Shop and Store: Vidalia onion season typically runs from the middle of April through early September. Firm, medium-sized onions without any bruises will taste the best. To store the onions, wrap each onion in a paper towel and store in the fridge; they’ll keep for weeks.
Caramelize onions in the pan without olive oil
You probably heard that caramelizing heats the onion so high that the sugars begin to release fast and create with new depth of flavor you’re looking for. This sounds like it’s going to be complicated. No way! The natural sugar in an onion requires no frying but patience. I may add a sprinkle of nutmeg or black pepper but no salt, sugar or oil.
It’s so incredibly easy I never use oil to sauté any vegetables because veg stock or water always work great.
Instructions:
1. Slice onions into thin shreds.
2. Place slices into a uniform layer on a nonstick pan on medium heat and cover with water or mushroom stock just to the top of the onions. Cook until water is absorbed.
3. When foamy water is boiling out of the onions and they appear dry add water again to the top layer of onions. Don’t stir yet. The idea is to cook out the moisture so you’ll see a color change of your onions as this proceeds.
4. Don’t stir the onions until the second water is absorbed. Then add about 2 tbsp of vegetable or mushroom broth and stir the onions. You will begin to see the caramelization in full effect and gently stir them to loosen up any adherent onions from the bottom keeping heat even. And not turning it up, continue to stir. They will begin to brown and become gooey.
This takes about 15 minutes.
Tips: A pinch of baking soda can bring out a new taste dimension when browning onions. A small addition of baking soda yields onions which taste remarkably sweet with strong caramel notes.
Curious about oil-free whole food vegan cuisine? You might be interested in our FOOD WE LOVE cookbook.
Serves: This recipe makes 6 cm 4 pieces cookie
Time: 10 minutes preparation + 10 hrs dehydration
INGREDIENTS
1 tsp chia seeds + 2 tbsp water
1/2 cup sprouted oat flour (Groddat Havremjöl from Da Carla, can be purchased from body store if you are in Sweden. Otherwise check options in your country or Amazon store. You can also sprout whole oats then dehydrate and grind into fine flour.)
2 tbsp raw cacao
1/2 tbsp raw coconut sugar
2 tbsp maple syrup ( or agave, coconut nectar)
2 tbsp unroasted hazelnut butter
1 tsp extra virgin olive oil
1/4 tsp licorice salt (from Saltverk Iceland, can be purchased from RawLiving UK . this salt adds another layer of dimension to the overall taste experience. So don’t skip but if you can’t do, just use pink himalayan salt)
1/4 tsp baking powder
2 tbsp chopped raw chocolate (Wermlands Raw Choklad or make your own.)
INSTRUCTIONS
1. In a mixing bowl, mix chia seeds and water. Keep stirring for the first minute or so to prevent the chia seeds from clumping together. Then set asid for 5 minutes.
3. Then add the rest of ingredients in the chia seed mixture. Stir well to combine.
4. Fold in the chopped chocolate.
5. Transfer the dough onto a baking tray lined parchment paper. Lightly wet your hands with a little bit olive oil and shape the dough into small cookies. ( 6 cm X 4 pieces ) The cookie won’t spread, so shape it the way you want the end result to look like.
6. Dehydrate for 8-10 hours (or overnight) until fully dried both sides of the cookies in the Excalibur dehydrator.
7. It can be stored in the airtight container or jar up to 2 months. Once opened the jar, consume immediately for the best taste.
This Raw Chocolate Cookie recipe is from our “Mad About Raw: Exclusively Designed Raw Food Recipes” (Expanded Second Edition) Cookbook.
If you loved this recipe, you might be interested in our “ Mad About Raw” Cookbook.
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