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November 2014

Vanilla coconut pudding

18.11.2014

Nothing suits better for hazy early winter mornings than this vanilla coconut pudding with a hint of warm spices. It kisses you so softly that you can then handle anything the day brings.

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VANILLA COCONUT PUDDING

1 of cans coconut milk (about 4 dl)

½ tsp bourbon-vanilla

¼ tsp ceylon cinnamon

¼ tsp cardamom

1 ½ – 2 tbsp organic gelatin powder/flakes/ + ½ dl cold water (or use agar agar)

2 tbsp raw honey or little bit vanilla stevia

Mix coconut milk, vanilla, cardamom and cinnamon in a saucepan and heat gently at the same time. Dissolve the gelatin into cold water in a cup and pour the mixture into a saucepan with other ingredients. If you want a vegan version, use agar agar. Warm the mixture on low heat for a couple of minutes (or bring to boil if you use agar agar) and allow the gelatin to melt into the liquid properly. Do not bring the mixture to boil when using gelatin. Stir in honey or other sweetener. Taste and add seasoning or sweetness if desired. Remove the pan from the heat and allow to cool down slightly. Pour the mixture into small bowls or cups. Slip in cinnamon sticks to give more taste. Put the pudding into the fridge to solidify for about one hour, or until the mixture is thick enough. Serve and enjoy as it is or, for example with banana slices!

Pst. You can control the thickness of the pudding with the amount of gelatin. I prefer a soft but solid pudding, so I added ½  tbls gelatin to 1.7 cups of coconut milk.

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Cranberry Cinnamon Cookies

17.11.2014

I have started it. I have let Christmas in. Some might say it's way too early for this annual guest to arrive. Yet in my point of view, Christmas has so many lovely qualities, especially flavors and things to eat, that if you want to enjoy it to the maximum, you really need to start early.

As I did when I baked these lovely Cranberry Cinnamon cookies.

In some weird way these cookies remind me of cinnamon rolls, but these are definitely more cookie-like than buns, while still quite soft in the center. And crisp at the same time. With some soft and juicy cranberry and raisin hits. And almond flakes. Aaand that cinnamon and cardamom flavor. These cookies are simply a must pre-Christmas treat!

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CRANBERRY CINNAMON COOKIES

About 16 pieces

  • 3 dl almond flour
  • 0,5 dl buckwheat flour
  • 4 tablespoons flaxseed meal
  • 1 dl coconut sugar
  • 1 teaspoon baking powder
  • ¼ tsp sea salt
  • 1 tsp ceylon cinnamon
  • ¼ tsp cardamom
  • 1 dl oat milk (or some other dairy-free milk)
  • 1 dl melted butter (or coconut oil, or half of each)
  • 1 tsp vanilla extract
  • 1 dl almond flakes
  • 1 dl dried cranberries
  • 3 tablespoons organic raisins

Mix all dry ingredients in a bowl. In another bowl, mix the oat milk, oil or butter, and vanilla extract. Add to dry ingredients. Add almond flakes, cranberries and raisins. Stir. The dough should be firm but soft, if necessary add a little flour or liquid. Beware of putting too much flour, so that the cookies won´t become dry.

Place the dough onto a large piece of foil and shape the dough into a roll/stick that is about 5 cm thick. Wrap in foil. Put in the freezer for about 15 minutes so that the dough thickens a bit. In the meantime, heat the oven to 175 celcius degrees. Take the stick from the freezer, remove the foil, and cut the stick into about 2 cm thick pieces. Put the pieces on baking tray covered with parchment paper. Bake the cookies for about 15 minutes. Be careful that the cookies won´t become too dry! Take out of the oven and allow to cool and harden. Serve and enjoy!
Change DL to CUPS for example HERE!

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Paleo toast for Papa

9.11.2014

This sunday is Father´s Day here in Finland. And because our papa – as in my man – does not appreciate too much cakes or other pastry I designed some savory treat for him: Paleo toast with ricotta cheese, pear slices, cinnamon, pecan nuts and honey on top. To be served him in bed, of course.

These darlings were so good. You really need to make them, now. Or at least for tomorrow breakfast. If you happen to value a good and luxurious toast. And who wouldn´t?
Toast makes you happy, especially with abundant toppings like these. There´s something addictive with combination of soft and crispy, warm and cold, sweet and savory. Attraction of the opposites. Attraction of a good toast.

V

PALEO TOAST

2 ½ cups almond flour

5 tbsp coconut flour

3 tbsp arrow root powder (or for example potato starch)

¼ cups crushed flaxmeal

½ tsp sea salt

1 ½ tsp baking powder

5 organic eggs

¼ cups organic butter or melted coconut oil

1 tbsp organic honey

1 tsp apple cider vinegar

⅔ cups natural full fat Greek / Turkish yogurt (or for example organic almond or soy yogurt)4 x  8 inch or 10 x 20 cm loaf pan

Preheat the oven to 175 Celsius (350 F) degrees and grease the loaf pan. Mix all the dry ingredients in a large bowl. Whisk eggs in a separate bowl with melted fat, honey, apple cider vinegar and yogurt. Mix wet and dry ingredients gently. Do not mix the dough too much so that the bread will not become too dense. Pour the batter into the loaf pan and bake in the middle of the oven for about 30-40 minutes, until a toothpick inserted into the center of the bread comes out clean. Let cool and slice the bread.

Toast the bread slices, spoon some ricotta cheese on toasted bread, slice some pear on top and sprinkle with some cinnamon and pecan nuts. Complete with honey. Serve and enjoy!

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Perk up your porridge relationship

7.11.2014

I love a meal of good honest oatmeal porridge. So warm and comforting in the cold mornings. So safe and secure. And yet easily – oh so boring. Especially when eaten at almost every breakfast in the cold season, as the tradition goes in many households here in Finland. Oatmeal porridge with butter. Oatmeal porridge with berries. Oatmeal porridge with milk. Oh my dear porridge, I love you, but we really need to spice things up if we want to save our relationship!

And so came the spices. Last week I got to taste this really interesting variation of oatmeal porridge in a PR event. Oatmeal was cooked with coconut milk and served with licorice sauce. The combination was so darn delicious! I had to try it at home and make my own version of it.

I cooked the oatmeal in a mixture of oat milk and coconut milk with some vanilla, and also added a ripe banana in slices. I topped the whole thing with licorice chia jam.
Oatmeal and licorice are both inherently Finnish flavours and they match beautifully with coconut and banana. There's north and south combined. There's something familiar and something surprising. Not dull anymore! This one truly perked up my porridge relationship and made the love stronger.

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COCONUT OAT PORRIDGE WITH LICORICE CHIA JAM

Porridge:

  • 2 cups oat milk (or other dairy free milk)
  • 2 tbsp coconut milk
  • 1 cup oat meal
  • 1 sliced ripe banana
  • ¼ tsp cardamom
  • ½ tsp vanilla seeds or vanilla powder
  • 2 tsp almond butter

Licorice jam:

  • 1 cup oat milk
  • 4 tbsp chia seeds
  • 1 tbsp grated licorice root extract stick or black licorice root powder
  • 1-2 tbsp of liquid organic honey
  • a pinch of vanilla powder /vanilla seeds

Place oats and oat milk in pan, stir well. Bring to the boil and stir. Add cardamom, vanilla and almond butter. Boil for 2-5 minutes until oats are thick and creamy. Prepare the licorice jam.

Pour the oat milk in a small bowl and stir in the chia seeds. Let sit for about 10 minutes. Stir in the honey and licorice root powder. Stir and let the liquorice powder melt into the mixture.

Pour porridge into bowl. Top with licorice jam. Serve and enjoy!

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