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Archive of ‘porridge’ category

Whipped lingonberry chia porridge (with cauliflower)

Whipped lingonberry chia porridge (with cauliflower) Whipped lingonberry chia porridge (with cauliflower)

One of my favorite easy, raw porridges is made of chia gel, bananas and lingonberries, all whipped together in a blender. It’s quite similar to one of Finland’s traditional porridges: whipped lingonberry porridge, that is made of semolina, lingonberries and sugar, and it’s delicious, but not very nutritious nor healthy obviously. That is why I originally wanted to create a better option for it, and the recipe became popular instantly.

This was already four years ago, and ever since I’ve been enjoying my whipped lingonberry porridge like that. Until now! Please, may I introduce whipped lingonberry porridge upgraded.

The recipe happened basically by accident: I was making smoothie or something similar and used the ingredients I had on hand. And just before adding more water into the blender, I tasted the lovely pink and pretty result, and was totally surprised by the taste. Just like the traditional lingonberry porridge, only this time made on raw cauliflower! Of course, I ditched the idea of a smoothie and served my little family raw porridge instead. And they loved it, too!

Whipped lingonberry chia porridge (with cauliflower)

I’ve loved cauliflower many years already – one of the biggest fans, hah! It’s one of the most versatile veggie there is, and you can make almost anything out of it (well, almost, hah!). I love mashed cauliflower instead of potato, cauliflower rice is my all time favorite, it’s great in smoothies and in nice creams, in cauliflower wings – you name it! And healthy is is, too, so a great choice in that sense as well!

Tuulia xx

Whipped lingonberry chia porridge (with cauliflower)

WHIPPED LINGONBERRY PORRIDGE WITH CAULIFLOWER 

for two

n. 2 dl frozen lingonberries (cranberries are very much alike)
n. 3 dl cauliflower, chopped
n. 3 dl plain oat yogurt
2 Tbsp chiaseeds
1/2 of a persimon
1-2 fresh dates, pitted

on top: mulberries, cashes / almond milk, nuts, seeds..

1. Put all the ingredients into a blender. Mix until smooth and let be for about 10 minutes.

2, Spoon / pour the raw porridge into bowls with toppings, and enjoy!

Whipped lingonberry chia porridge (with cauliflower)

Sunny Sweet Potato Mango Porridge (GF, V)

Sweet potato-mango porridge (GF, V) Sweet potato-mango porridge (GF, V)

Winter is still going strong here in the North, and we just had a few really, really grey weeks. A couple of days ago I was at a playground with my daughter, and I saw a glimpse of the sun behind a cloud. I got excited (ha) and started to point it to her. She was staring at the cloud and then back at me, clearly trying to figure out what was happening, and yep, let’s face it, maybe it wasn’t so easy to understand what I meant. Anyway, the glimpse of sun made me realise how badly I do miss the spring and summer time. Oh pretty please, spring, come already!

But as we still have some time before spring really hits these latitudes, I felt I had to come up with something sunny. And here it is! Lovely (and gluten-free of course) mango- sweet potato porridge, topped with oh-so-delicious cardamom granola and berries.

Sweet potato-mango porridge (GF, V)

The weekend was actually really pretty here as well (had a lovely walk on ice), and it’s still sunny (but cold, brrr) as we speak. I just prepared more of this porridge, and I have to tell you: when enjoying this yellow and delicious porridge and the sun is shining outside it’s really easy to believe that spring is really just around the corner!

The mango sweet potato porridge is of course gluten-free, dairy-free and suitable for vegans as well. It’s nutritious, filling and very easy to prepare, too!

I hope you’ll love it!

Tuulia xx

Sweet potato-mango porridge (GF, V) Gluten-free and vegan Mango-Sweet Potato Porridge 

for two

Porridge:
2 dl buckwheat flakes
1 dl plant based milk + 1 dl water OR 2 dl water
1 Tbsp ghee / virgin coconut oil
about 300 g mango (fresh or frozen)
about 200 g piece of sweet potato
hint of salt

1. Peel the sweet potato and dice it. Boil until soft.
2. Add buckwheat flakes and liquids into a kettle, and season with salt and cardamom. Let boil with low heat until cooked.
3. Peel mango and dice it too. Add the mango and cooked sweet potato to the porridge, and mix with a hand blender, until smooth and nice. If you use frozen mango, the porridge will of course be cold. If you don’t like that, no worries – just put the kettle back on the stove and heat the porridge.
4. Serve the porridge with granola and berries.

granola:
2 dl buckwheat / gluten free oat flakes
1 dl sunflower seeds
1 dl pumpkin seeds
4 Tbsp ghee / virgin coconut oil
1,5 tsp cardamom
2 Tbsp lucuma powder
4 medium sized dried figs
(2 Tbsp maple syrup, if desired)

There will be a lot of granola left, and it’s perfect with other porridges, oatgurts and so on. Store it in a glass jar.

1. Heat the oven to 175 degrees.
2. Mix all the ingredients together and spread onto an oven tray.
3. Heat for about 15 minutes, until the granola is golden brown and lovely.

Gluten and dairy free chai caramel oat porridge

gluten and dairy free chai caramel oat porridgegluten and dairy free chai caramel oat porridge

The weather is getting cold and colder every day as we’re approaching long and dark winter here in the north. About the weather I’m not so crazy about, but I do love comforting winter food and porridges! Now if ever is the perfect time to enjoy some spicy and warming dishes, like this lovely hot coconut oat porridge seasoned with chai tea and rosemary. (Actually the first snow is falling as we speak, but not as beautiful, fluffy white flakes, but more in the form of wet sleet. I’m craving to have this porridge, hah!)

Along with other Asennemedia’s bloggers I’ve been creating recipes to one of my favorite brands, Urtekram. All the recipes I’ve created have been tasty and nice, but this one might be my favorite: the porridge is easy, it has only a few ingredients, and it’s almost like a dessert even though it’s still a porridge and totally suitable for an evening snack.

gluten and dairy free chai caramel oat porridgegluten and dairy free chai caramel oat porridge

The Hari-teas are organic, delicious (the flavors are really strong) and the packages are beutiful. The brand has been created by same people who have been working with Yogi-tea brand as well, and all the variants are based on strong spice mix. The filosophy behing the products is based on ayuerveda and the packages have recommendations for body types – this part I just skipped thought, since the chai variant was just perfect for the porridge.

So I cooked my porridge with coconut and rice milk. Coconut milk was first sweetened with dates, and rice milk boiled and stewed with chai tea and some fresh rosemary. The spicy scent of the porridge floated around the kitchen, and I was sold. Just perfect comfort food for the cold winter! I hope you’ll love it too!

Stay warm, Tuulia xx

gluten and dairy free chai caramel oat porridge

Gluten and dairy free chai caramel oat porridge

2 dl gluten free rolled oats
2 dl coconut milk
4 medjool dates (pitted)
3 dl plant based milk
3 bags of chai-tea
1 fresh rosemary spring

toppings:
pomegranate
pecan nuts

1. Put coconut milk and pitted dates into blender. Blend until smooth.

2. Put plant based milk into a kettle with rosemary spring, and heat up until boiling. Remove from the stove and add tea bags. Let brew at least 15 minutes or when the plant based milk tastes strong enough.

3. Remove both tea bags and rosemary from the kettle, and pour coconut”caramel” in along with rolled oats. Boil, until the porridge is ready.

4. Cut the pomegranate open by first removing the “cap”. Use knife to make 3-4 long cuts and tear the parts away from each other. Separate the seeds.

5. Decorate the porridge with the seeds and pecan nuts. Enjoy! ✨

gluten and dairy free chai caramel oat porridge

The recipe was created in co-operation with Urtekram, but the opinions are always my own.

 

Cashew pudding “Lovely Lemon Licorice” ✨

Dairy free raw cashew lemon pudding with licorice cookie crumble

Ah, may I proudly present: delicious, zesty lemon cashew pudding with lovely licorice “cookie crumble”!

For a longer time I had been graving lemon and licorice, and had been thinking about a perfect recipe to combine these. When I gave it a thought, it turned out that this combination would be perfect fit for oh so many recipes (so the “to do” list of recipes just gets longer and longer!), but this time I ended making cashew pudding (always a good choice!).

The active cooking time for this pudding is short, but the cashews should be soaked in order to get smooth texture for the pudding. So, I was left with a lot of time to build up a perfect “cookie crumble” for the licorice-part of the pudding. And oh boy I did some testing – enjoyed every moment, haha. Finally the “cookie crumble” was so good, that I decided to stick with it. The hardest part of this recipe, by the way, was not to eat all the crumble before the pudding itself was ready, but luckily there was some left for the portions as well.

This pudding is versatile: it’s perfect as a dessert but goes well for a snack as well. And I must point out, the pudding is very nutritious too: thanks to all the nuts and seeds, it’s packed with all the goodies.

But, without going more into details, let’s continue to the recipe itself – hope you love it too!

Tuulia
xx

Dairt free raw cashew lemon pudding with licorice cookie crumble

Cashew pudding “Lovely Lemon Licorice”

two – three portions

2 dl cashew nuts (soaked over night or at least 4 hours)
juice of one smallish lemon
approx. 1,5-2 dl coconut milk
1 tbsp chia seeds
piece of banana

“cookie crumble”
1 dl gluten free oat flakes
0,5 dl sun flower seeds
0,5 dl peeled hemp seed
4 soft medjool dates
2-3 tsp strong raw licorice powder (for example Urtekram or Lakritsfabriken)
a pinch of salt

1. Prepare the “cookie crumble”: place all the ingredients into blender and blend until cookie dough starts to build up. Scoop the dough from the blender and set aside for a moment.

2. Put the soaked nuts and lemon juice into blender, and blend until the nuts are crushed. Add coconut milk, chia and a piece of banana, and blend a little bit more. Add coconut milk, if needed – the texture should be smooth and lovely.

3. Check the flavor – add more banana or lemon if needed. When the flavor is perfect, place into fridge for a moment.

4. Put the “cookie crumble” on on the bottom of the cup, spoon the pudding on top, and decorate with the crumble.

5. Ready – enjoy! ✨

Dairy free raw cashew lemon pudding with licorice cookie crumble

 

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