I absolutely adore bakeries and cafés that are authentic and original. This is one of them. They make everything themselves with passion and only using local produce! The people working there are also so warmheartedly, kind and positive, making sure you will have an enjoyable time.
They make all kinds of pastries, biscuits, cakes, breads and sandwiches. A perfect place for “fika”, a concept in Swedish culture with the basic meaning “to have coffee”, often along with eating something sweet. In addition, they serve a satiated breakfast and I got to know that they use locally produced eggs and vegetables, which just makes a huge difference! To know where the produce is from and when made with love and care, that deepens the connection and touches my soul.
You can find this café at Kinnegatan 27, Lidkoping.
May you have an enjoyable fika time there or be inspired to implement this cultural tradition to where you’re at.
I absolutely love waffles, I mean who doesn’t? So I wanted to make them healthier and with fruity toppings giving you that summer feel! This recipe is with eggs, no sugar, without dairy and made with less gluten. These waffles I actually made in June but forgot to post them. However, I’m not too late as we get to enjoy summer a bit more and these waffles goes with it. Be prepared for another waffle recipe too as I want to make them next time without eggs being vegan friendly:)
• 100g oats
• 150g buckwheat flour
• 125g whole-wheat flour
• 4,5 dl almond milk or any other kind of plant based milk
• 50g coconut oil
• 1 tsp baking powder
• 1 tsp cinnamon
• 3 eggs
1. Whip the eggs first.
2. Then add all the flour, oatmeal, baking powder and almond milk to a smooth mixture.
3. Finally add melted coconut oil and buckwheat flour.
4. Let the batter swell for 30 minutes.
5. Pour a scoop into the waffle maker and they are finished when having a golden light brown color!
6. Enjoy your healthy summer edition waffle and add whatever toppings you love. My favorites are homemade raspberry jam (in a heated pot add frozen raspberries till they are cooked done, if you want it sweeter add some honey or maple syrup), nectarine, slices of banana and apple, dark chocolate chips, coconut flakes etc. Oh and don’t forget to drizzle some peanut butter and honey/maple syrup. Go all out, rooting for you to do that, I promise it will put a smile on your face.
I love the concept behind “Lett Oslo”. It’s a food chain in Norway which serves easy, healthy and sustainable food to you. They are aware of health, environment and wholesome foods. With a nurturing meal, good vibes and promising values mentioned above, there is no doubt that this is the way to eat and live. So I definitely recommend you to go and eat here while in Oslo or for my fellow Norwegians, eat here and you’ll invest in your well being!
I chose a salad bowl called “grønnkålpesto”, which is kale, pomegranate, avocado, hummus, cabbage and sweet potato with pesto sauce. Simple, yet tasty and satisfying, leaving you full and energized for what’s ahead of you next.
The other salad bowl my lovely childhood friend chose, was the seasonal salad with burrata! The cheese is made from Lillestrøm, a city outside Oslo. That means that the food is sustainable and short traveled since there is no need of importing it from Italy! It’s locally produced and this is awesome. Absolutely love it. I also like that “Lett Oslo” offers both vegan, vegetarian and dishes with chicken or fish.
I ate at their café located at Frogner, but there are 5 more to go to around Oslo:) More about them you’ll find here:
The recipe is from “Adams matkasse”. He delivers in Norway a box at people’s door, which contains the food ingredients you’ll need for the recipe he has made for you to make. And one of his recipes are these pancakes that I want to share with you. It is delicious and easy to make. And it’s a one of a kind pancake which is way healthier and more nutritious than the dessert pancake! It’s vegetarian and I swooped the milk and flour to be plant based and gluten-free. Let’s get to it.
• 100 g spinach
• 5 dl oat milk
• 4 dl buckwheat flour
• 4 eggs (organic or free ranged eggs if possible)
• 1 red onion
• 1 lemon
• 1 pack of chickpeas
• 400g aroma mushrooms
• 1 garlic
• 1 pack of chèvre cheese
• 2 pieces of heart salad
• 1 pear
• 1 apple
• Some oil, salt and sugar
1. To make the pancake batter: rinse the spinach before adding it and the plant based milk in a blender og mix the batter evenly. Stir together the eggs and the spinach mixture in a bowl. Sift into 4 dl buckwheat flour little by little, and stir to you got a smooth batter.
2. Cut the mushrooms into slices. Peel and finely chop the garlic, peel and cut the red onion in thin slices.
3. Lightly pickled red onion: have the red onion in a small bowl, and add 1 tsp of sugar, a pinch of salt and juice of the lemon. Mix everything together and let it rest until you serve it.
4. Pancakes: heat the pan to medium heat and add some oil. They are ready when you see bubbles on the surface.
5. Fry the chickpeas, mushrooms and garlic in another pan. Cook the chickpeas until they are golden, about five minutes. Then set them aside in a bowl and fry the mushrooms after with the garlic until they are sautéed and soft. Fold in the chickpeas together with the mushrooms in the end.
6. Cut the chèvre in pieces, rinse and cut the salad in pieces, as well as the apple and pear.
7. Fill the spinach pancakes with the chickpeas, mushroom, chèvre, salad, apple, pear and the pickled red onion. Voila et bon appetit!
More about Adams Matkasse, you can find on his website here:
This not a normal pizza you would think of, but boy it’s tasty. The base is gluten-free, the sauce is crème fraiche with mozzarella cheese, red beets, pickled onions, dill and roasted walnuts. First thing I think we all stumble upon is dill, cause is that even good on a pizza?! But yes in fact it is! Please give it a try for me.
When you’ve made your gluten-free pizza dough, next is to put the thinly chopped red beets in the oven for 15 minutes on 250 degrees. After they are done, you put it on your baked pizza. The squash on the other hand you can already put on the pizza before putting it in the oven.
When you have made your base, make a sauce layer of crème fraiche and finish with mozzarella cheese. Sprinkle with some oregano if you like.
Here I have finished baking the pizza base with the sauce, cheese and squash on top for 20 minutes and is ready for the last toppings! This pizza base is also gluten-free but made with a more fiber rich flour than white. I definitely recommend that instead.
It’s a healthier version of pizza, it’s gluten-free, it’s vegetarian, and it’s good for you with lots of nutrients and healthy fats from the walnuts! Yummy and a happy tummy, cannot be better than that.
Hell yeah! It’s so much better doing your own pizza and decide what ever toppings you want! I made my pizza with tomato sauce as base, then topped with some “Jarlsberg” cheese, aubergine, squash, red onion, sun dried tomatoes, pine nuts, rucola and slices of avocado! Haha, I just added all the delicious toppings I could think of, and that ended up being many.. But it was not over the top, the pizza was full of flavors and incredibly tasty!! Hope this has inspired you to make your own pizza, make it your way:)