Raw Chocolate Cake

Andre end mig, som har hørt om raw cakes? Kager lavet kun på rigtige og sunde ingredienser. Det skal da prøves! Må faktisk indrømme, at på trods af, at der hverken er sukker eller mel eller noget i den stil i denne kage smagte den helt forrygende med en klat vanilie is eller hjemmelavet banan-is. 

Am I the only one who was tempted to try one of the popular raw chocolate cakes, made with natural sweeteners and no flour? This cake actually turned out really good, especially with a scoop of vanilla ice cream. 


Ingredienser:

10 bløde, soltørrede dadler uden sten
1 moden banan
3 æg
4 spsk blødt kokosolie
1 dl stærk kaffe
2 tsk ren vanillepulver
50 g kakaopulver
1 tsk bagepulver
65 g alm. mandelmel
et nip salt

1. Blend dadler og banan til en cremet masse.
2. Mix det med en håndmixer sammen med æg og smeltet kokosolie og kaffe.
3. Tilsæt resterende ingredientser og hæld over i en springform.
4. Bag i ovenen ved 175 grader i 30 minutter.
5. Server lun med en klat is og frisk frugt.

Ingredients:

10 pitted dates

1 ripe banana

3 eggs

4 tbsp coconut oil

1/2 cup coffee

2 tsp vanilla

50 g cocoa powder (1 cup)

1 tsp baking powder

pinch of salt

1. Blend dates and banana until creamy.
2. Blend all ingredients with a mixer and pour into a pie pan.
3. Bake in oven at 350 degrees for 30 minutes.
4. Serve warm with a scoop of ice cream and some fruit.

Kartoffelsalat med Karry - Curry Potato Salad

Nu er jeg så officielt tilbage i mit hjemland Danmark. Har godt nok savnet dansk mad en hel masse, mens jeg har været i USA i 10 måneder, men så er det jo godt, man kan komme hjem og få en masse af de ting, som man har savnet. Her er en ting, som jeg ikke har fået en eneste gang i USA: kartoffelsalat, så her får du et rigtig lækkert bud på, hvordan sådan en kan smage.

My 10 months in USA are now officially over, and I'm back in Denmark and ready to eat lots of delicious Danish food that I can show you guys! Here is a thing I've missed a lot in America; Potato Salad, so here is one of my favorite recipes for one of those.

Ingredients/ingredientser:

1 kg (2 lb) nye kartofler (potatoes)

Dressing:

2 dl (1 cup) ymer (plain yogurt)
1 dl (1/2 cup) græsk yogurt (greek yogurt)
1 tsk (1 tsp) karry (curry)
1 spsk (1 tbsp) sød sennep (sweet mustard)
1 god håndful frisk mynte og purløg (1 handful fresh mint leaves and chives)
salt and pepper

8-10 blommetomater (8-10 small tomatoes)

Directions:

1. Cut potatoes in dices and boil until tender. Don't overcook otherwise they'll get smash when you fold them in the dressing. Let them cool down in the refrigerator for about an hour.
2. Make the dressing meanwhile by combining the rest of the ingredients except for the tomatoes.
3. When the Potatoes are cooled down, fold them gently into the dressing and top with slices tomatoes.

1. Skær kartofler i små terninger og kog dem indtil de er mære, men ikke for længe, for så går de i stykker, når de skal vendes i dressingen. Lad den køle af i en times tid i køleskabet.
2. Bland ingredientserne til dressingen og smag til med salt og peber. 
3. Når kartoflerne er kølet af vendes de forsigtigt sammen med dressingen. Top med tomater, skåret i små både.

Breakfast Bowl

Er du på udkig efter en super lækker, sund og hurtig morgenmad, så lav en lille yogurt med bær eller frugt og nødder drysset med en smule agave sirup for sødme. Det er i hvert fald noget jeg elsker!

Are you looking for a yummy, healthy, and easy breakfast then make this easy yogurt with berries or fruit, nuts and drizzled with agave syrup for sweetness. According to me it is some of the most delicious things in the morning with a cup of coffee.

Desuden er en kop kaffe jo heller aldrig galt i byen.

Chia Crispbread

One of my favorite snacks in the afternoon when you start to feel a little hungry is crisp bread with cream cheese and some kind of dressing. It's filling, and if you choose the right kind of bread you get a lot of good fats and other nutrients which are super good for you!! This is one of my favorite kinds. 

Ingredients:

0,5 dl (1/4 cup) chia seeds (chia frø)

0,5 dl (1/4 cup) pumpkin seeds (græskarkerner)

0,5 dl (1/4 cup) sunflower seeds (solsikkekerner)

0,5 dl (1/4 cup) gluten-free oats (havregryn)

0,5 dl (1/4 cup) buckwheat flour (boghvedemel)

2 tbsp flax seeds (hørfrø)

0,5 tsp salt

2,5 dl (1 1/4 cup) water

1 tbsp coconot oil

Directions:

Mix all ingredients and let them sit for about an hour to let the chis seeds absorb some of the water.
Bake in preheated oven for about 30 minutes at 350 degrees (200 grader)

Danish Butter Cookies

This other day I had a big farewell party, because I'm leaving USA and returning to my home country on the 7th of June. One of the really good Danish cookies we have are the butter cookies which you might have seen in stores, but you can actually make them homemade, and they're much better!

Ingredients:

1.5 cup butter

2 1/4 cup sugar

2 eggs

1 tsp vanilla extract

1 tsp baking soda

4 cups flour

Directions:

1. Cream butter and sugar in a mixer, and add eggs and vanilla.
2. Mix flour and baking soda and add to the butter and sugar.
3. When all combined add to a piping bag with a big star pipe and make small cookies.
4. Bake in a preheated oven for 15-20 minutes at 350 degrees.

Gluten-free Banana Peanut Butter Pancakes

Okay, so I know I've done a lot of things with peanut butter lately, and there is a reason! In Denmark we don't eat peanut butter almost ever, and you sometimes have to buy it at specialty stores, and here in America I have grown to love peanut butter, and the thing is that I'm leaving America here in one week, so why not take advantage of the things you have while you have them i figured? 
So if you are looking for a super filling, gluten-free, (peanut butter) pancake recipe this is the one for you! These are amazing!

Ingredients:

2 cups oats
1 cup buckwheat flour
1 tsp salt
1 tbsp baking powder
3 eggs
2 ripe bananas
1 cup natural peanut butter

Directions:

1. Blend oats to make oat flour and combine with the buckwheat flour, salt, and baking powder. 
2. Beat eggs together with bananas and peanut butter in a separate bowl with a fork.
3. Combine the two mixtures and make little pancakes on a pan sprayed with cook spray.

Salmon Tacos with Corn Salsa and Cilantro Lime Ranch

Salmon is my favorite. I love it. Another thing I really love is mexican, so why nit try and combine that? Here is two different versions of that salmon. One is a tortilla one is a salad, so whichever one you're most for, there is some for everyone!

Ingredients:

• 2 (6 0z) salmon fillets
• 3 Tbsp olive oil, divided
• 2 Tbsp all-purpose flour
• 2 1/2 tsp chili powder
• 1 tsp paprika
• 1 tsp packed brown sugar
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper (optional)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
Corn Salsa
• 2/3 cup frozen corn, warmed
• 1 medium Roma tomato, diced
• 1 small Avocado, diced
• 2 Tbsp finely chopped yellow onion
• 2 tsp lime juice
• 1 dash garlic powder
• Salt and Pepper to taste

For Serving:

• Flour or corn tortillas, warmed
• Chopped Romaine lettuce
• Parmesan Cheese, grated
Cilantro Lime Ranch
• 1/4 cup + 2 Tbsp mayonnaise
• 1/4 cup sour cream
• 1/4 cup milk
• 1 Tbsp buttermilk ranch seasoning mix
• 1/4 cup cilantro (about a small handful)
• 1 small clove garlic
• Juice of 1/2 - 1 lime
Blackened Salmon Tacos
• In a shallow mixing bowl, using fork, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Heat 2 Tbsp olive oil in a non-stick skillet over medium heat. Baste salmon fillets with 1/2 tsp olive oil on each side and dip salmon into spice mixture and generously coat each side. Place coated salmon in preheated skillet and cook 3-4 minutes per side until outside is lightly blackened and center of fillet is cooked through and opaque. Flake salmon using a fork. Assemble tacos by dividing salmon among tortillas, top with lettuce, corn salsa, cheese, and drizzle with Cilantro Lime Ranch. Serve immediately.
Corn Salsa
• Combine all ingredients in a mixing bowl.