Sunday’s Cake | Warm Pumpkin & Coconut Muffins

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Long pause from here – life has kept me busy in a very good way.

 

Lately I have  really gotten into cooking from some of my favorite food blogs and my cookbooks…that was my New Year resolution. The rule is I’m not allowed to buy any more cookbooks before I start cooking from the ones I have and there you have it…shortly after this I went out and bought The Kinfolk Table but that has been my only slip if library cookbooks doesn’t count?! If you follow  me on my instagram maybe you have noticed my breakfast quest like these ones here and here. Green Kitchen Stories has been my go-to for breakfast recipes for a long time and I love so many of their recipes. I’ll do a list of a few of my breakfast favorites soon.  So today I’ll start a series on my journal with Sunday ‘s Cake. Let me start with these Warm Pumpkin & Coconut Muffins. Gluten- and dairy free. Really delicious, moist and a real autumn treat with the spices and the hokkaido pumpkin.

 

You can find the recipe here . I adapted it a little. Changed the orange for a clementine and used agave instead of maple syrup.

 

 

recipe | vegan chocolate fudge

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went vegan for 2 years, and now doing vegetarian with the occasional serve of meat (only when out). but still doing a lot of my vegan dishes and sweets especially. these vegan chocolate fudge are so good and will make great christmas presents with ginger snaps and some jams…thats the plan right now though these days before christmas are running a bit fast.

 

vegan chocolate fudge

Prep Time

5 min

Ingredients

3/4 cup coconut oil

2-3 tbsp agave

3/4 cup cocoa powder

1/2 cup all natural chunky peanut butter

1 tbsp vanilla extract

sea salt

Instructions

1. Melt the coconut oil in a saucepan over medium-high heat until completely melted.

2. Remove from heat and whisk in agave, cocoa, peanut butter and vanilla.

3. Pour into a parchment lined bread pan (or pie dish), sprinkle with sea salt and let chill for 1-2 hours until completely set.

elderflowers

elderflower-01 elderflower-02 eldeflower-04during this summer elderflowers were everywhere in my neighbourhood and decided to put them to good use and make myself some elderflower cordial. used this first recipe (sorry it’s in danish) but found this recipe on river cottage. i only used 500 g of sugar and that was plenty sweet for me. man it was good!

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nettles

nettles-01 nettles-02 nettles-03 nettles-04grow – gather  – cook – for me gathering food in the wild is one of my favourite things to do. remember when i went on berry hunt here . so nettle season is upon us and what else to do than go hunting and then straight to the kitchen. first up was a nettle pesto. found a recipe at edible portland  and the day after i did a nettle soup from martha stewart you can find here. the only thing i did was switch the potatoes for sweet potatoes when making the soup. so so good and satisfying with the whole gather and cook business. dreaming of having my own little vegetable garden.

Here is a little nettle tip or two from river cottage:

flashback fridays

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went to statens museum for kunst and saw this piece by tomás saraceno cloud cities. some of the spheres are large enough to be entered by visitors…think that’s pretty amazing. the best coffee from kaffe og vinyl with great company. seeing the world through a kaleidoscope. our first and only snowman build this winter. the plan was to go to the zoo on christmas day with my parents but we all ended up going on a hike and some crazy tobogganing in mølle parken and brought home made glögg and vanilla christmas cookies… found a recipe for glögg at food52. more good days spend in skagen. outdoor lunch. for the love of succulents. det grå fyr (the grey lighthouse) in skagen is denmarks second highest lighthouse and very pretty i must say.

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took this picture of my new city from above back in september. an austrian food serving restaurant at hornstull…will have to check it out….and get back to you with review. beautiful rug. been reading these lately…you can find the great gatsby here the c.s. lewis book here, enough by john naish here and le petit prince french edition here . lunch: omelet with jerusalem artichokes fresh basil avocado and home made rye bread…this frittata sounds good as well. juxtapose. next door!  

raspberry ginger popsicles

got inspired here to make these raspberry pops. altered the recipe a little. used frozen raspberries instead of fresh because that’s what we had. replaced sugar with agave (around 2 tbsp) and added finely chopped vanilla pod. pretty refreshing! got the popsicle molds when living in nyc and have just now started to use them…..i’m sure more pop concoctions will come soon. you can get the molds here. they are made out of bpa-free plastic and they are super easy to use!