One of the most traditional ways to celebrate something here in Finland is to make coffee and serve cinnamon buns. That old school serving suits all types of parties and in every occasion.
A baby is born – coffee and cinnamon buns, you win a lottery – coffee and cinnamon buns, someone dies – coffee and cinnamon buns, your blog is nominated in The Blog Awards Finland in the Health and Wellness category – coffee and cinn.. Wait, no. Actually then it’s not coffee nor cinnamon buns, but healthy cinnamon bun”ish” waffles! The exception proves the rule.
So here I am with my not-so-traditional but yet so-very-delicious cinnamon bun waffles as it indeed happened that my blog got nominated in the Blog Awards Finland in the Health and Wellness category. Yay!
The nomination in that specific category made me took a stroll down memory lane and look back to where I started, which was five years ago in my former Finnish health blog called Kiitos hyvää.
Kiitos hyvää was a blog mainly about well-being and “high quality life”. In that time I was very deeply into all kind of nutrition stuff, different methods of measuring health and gaining better health, raw food, superfood, super this and super that. I was truly and totally a health nerd. All that super health hype feels kind of funny to me nowadays, but it was an adventure I had to take in order to get here, into more peaceful and calmer place.
It is very relaxing when you realise that the purpose of your life is to serve only in a way that brings great joy to yourself and others. Not to battle and strive. That is the reason I nowadays post only easygoing inspiration and nice recipes and not try to convince anyone of what is the best diet or how should others live their lives. I don’t have clue, only a delicate and occasionally fading hunch on how to live my own.
But that’s how life, health and wellness are, delicate and constantly changing things that escape exact definitions and are not bound to one truth.
My truth today is happiness and gratitude for being nominated in the biggest Blog Award in my country. And from that happiness I channel these cinnamon bun waffles to you!
Thank you for being there, friend.
CINNAMON BUN WAFFLES
Gluten-free, paleo & dairy-free
1 cup almond flour
2 tbsp coconut flour
¼ cup tapioca flour/starch (or potato starch)
1 ½ tsp baking powder
½ tsp ceylon cinnamon
½ tsp cardamom
2 organic eggs or two flax eggs (great flax egg recipe here )
1 cup coconut milk or almond milk or oat milk
1 tbsp organic honey or coconut palm sugar
2 tbsp melted coconut oil
1 tsp vanilla extract
Mix the dry ingredients in a bowl. Take another bowl and add eggs, coconut milk, coconut oil and vanilla extract and whip gently until slightly foamy. Mix with the dry ingredients. Brush coconut oil into the surfaces of the waffle iron. Pour mixture onto hot waffle iron. Cook until golden brown or prepare waffles following the instructions of the manufacture. Serve with coconut butter and cinnamon or with banana slices, peanut butter and whipped coconut cream.
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Hello lover, I just dropped by to tell you that in case you were wondering what to make for lunch this week or prepare quickly in the evening, here is the recipe you have been looking for! It is especially designed for these late summer days when the sun is still nicely warming our noses but you can already feel that the chill of fall is on it’s way.
The recipe is super simple, it’s quick to prepare, takes less than 15 minutes and the ingredient list is nicely minimalistic. So it has exactly those features that an excellent everyday food should always have. And it of course tastes heavenly.
It is a spinach soup with a twist. The soup is made of ripe, juicy pears and fresh spinach leaves accompanied with coconut milk and a nice bunch of fresh herbs, coriander and parsley.
I’m loving how it is creamy and smooth, fresh and earthy, all at the same time. I couldn’t wish for better elements from my power soup.
I hope you’ll find it is a perfect match for your late August days too!
PEAR SPINACH SOUP
(dairy-free, vegan, nut-free)
- 2 ripe pears
- ½ onion
- 1 can full fat coconut milk
- 1 cup water
- 1 organic vegetable broth cube
- 100 g (3.5 oz) spinach leaves
- a bunch of fresh parsley
- a bunch of fresh coriander
- a pinch of sea salt
- olive oil
- +cashews, if you like
Peel onion and pears and cut to pieces. Add a little bit of olive oil to a pan, add onions and pears cubes and sauté for a couple on minutes. Add coconut milk, water, vegtable broth cube, spinach leaves, parsley, coriander and cook for 5 minutes. Pour the mixture into a blender and blend until smooth. Pour in bowls, add a drop of olive oil and sprinkle some cashews and seeds on top. Serve and enjoy!
Tip! For extra creaminess, add ½ cup to the soup mixture cashews while cooking!
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Did I hear someone wondering why it is so quiet in Vanelja and why the lady of the house has not been posting ANYTHING for over five weeks (which equals an eternity in the world of internet)?
Well, let me explain. It is because of the incredible tradition we have here in Finland called a summer holiday month. Yes, a holiday MONTH. In my country people just totally stop working for about 4 – 6 weeks in the summer time. No joke. They travel to their summer cottages, soak their feet in some of our thousands of lakes or in the Baltic sea, wander in forests picking berries, laying around in their hammocks and watching the clouds go by. And if you are an employee you get actually paid for doing all that. Plus your employer gives you also a big monetary reward when you return to work, as a thank you for coming back. I’m still not pulling you. Welcome to Finland.
Although, as I’m nowadays an entrepreneur and outside of that financial support system when being on a vacation, but still, what can you do, I’m a true Finn, I need my holiday month. Also I’m a true believer of freedom which means that you do what ever your heart desires and sometimes it might just be something else than blogging. Like swimming in the sea and picking cloudberries.
But now I have returned from my big Finnish summer adventure and trying to re-teach myself on how to use the internet. I’m starting gently and for the time being my bed is my home office and my pajamas are my uniform. That is why it also felt natural to share you guys a breakfast recipe, because my week has mainly felt like an eternal morning, or a Sunday.
This dairy free peach coconut yogurt and cinnamon granola enjoyed with peanut butter is just a perfect thing for hazy lazy times like this.
And the super soft bed linen you see in the pictures, that are decorating my headquarters, those I got from ever so lovely Evencki. I think it wash actually the linen that made me think of peaches in the first place. The color and the tender softness. Both perfect for a week of Sundays.
PEACH COCONUT YOGURT
1 can full fat coconut milk (refrigerated overnight)
2 probiotic capsules
1 tbsp organic honey or maple syrup
½ tsp vanilla powder
Rinse the peaches and remove stones. Spoon out the white thick paste from the coconut milk can and put it to a blender. Add peaches and puree. Open the probiotic capsules and pour the powder into the blender. Add also the honey and vanilla powder. Mix. Add some of the transparent liquid left in the coconut milk can if you want your yogurt to be more runny. Now you can enjoy your yogurt as it is or leave it to ferment: Wash a glass jar with boiling water and dry it carefully. Pour the yogurt mixture into the jar and seal with a mesh fabric or a cheese cloth and a rubber band. Put the jar of yogurt in the oven, but do not turn the oven on, just close the oven door and turn on the oven light. Let the yogurt sit there overnight or for about 7 hours.
Enjoy with cinnamon granola, peanut butter and peach slices!
Gluten-free & Vegan
1 cup raw cashews
1 cup raw almonds
½ cup pumpkin seeds
½ cup shredded coconut
5 tbsp flax meal
5 tbsp water
3 tbsp coconut oil (melted)
1 tbsp organic honey or maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp sea salt
Line a baking sheet with a parchment paper and preheat the oven to 300 F degrees. Put cashews, almonds and pumpkin seeds to a blender and blend until slightly chopped. Pour the mixture into a bowl and add the rest of the ingredients and stir well. Spread the mixture onto a baking sheet and bake for about 20 minutes stirring after 10 minutes. When the mixture is golden brown, remove the granola from the oven and let it cool. Store in sealable glass jar.
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