Vegan Oatmeal Sandwich Rolls

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I kind of have a bread addiction (in addition to my coffee addiction), so therefore I like to bake bread. These Vegan Oatmeal Sandwich Rolls are based on my Vegan Oatmeal Sandwich Bread – I have just turned them into rolls. When you bake them, the oven temperature will be higher and the baking time will be shorter.

I love using in oatmeal in my breads, because it adds texture, fiber, and moisture.

Vegan Oatmeal Sandwich Rolls

Vegan Oatmeal Sandwich Rolls

Vegan Oatmeal Sandwich Rolls

What you need (for about 12 rolls):

  • 2 Cups of Warm Water
  • 1/3 Cup Vegetable Oil (I used Canola Oil)
  • 2 Tbsp (2 packages) Dry Yeast (I used Instant/Bread Machine Yeast)
  • 4 Tbsp Sugar ( helps the bread rise)
  • 1 Teaspoon Salt
  • 1 Cup of Oats (Rolled)
  • 4 1/2 Cup Flour (Start with 4 1/2 Cups and if dough is too sticky add a little more as needed)
Vegan Oatmeal Sandwich Rolls

Vegan Oatmeal Sandwich Rolls

What to do:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Add warm Water, Yeast, Sugar and Oil to a large bowl. Mix well and let rest for 10-15 minutes, until foamy.
  3. Add Salt.
  4. Add the Oats
  5. Stir your Flour with a fork or whisk (to loosen it up), then measure the flour. Add one cup at a time, mixing dough well. After adding the 4 1/2 cups of Flour your dough should still be very sticky, but not sticking to the bowl. At this point I kneaded the dough by hand for a few minutes and added a touch more flour.
  6. Grease or line a cookie sheet.
  7. Shape dough in to a round loaf/cylinder and cut in to 12 pieces (I cut the dough in half, and then in half etc.). With floured hands, roll each piece in to a ball, tucking the creases of dough on the bottom of the roll. Dip the roll in some flour and place on to cookie sheet. At this point, I patted down the rolls lightly, since the rolls will rise again.image
  8. Cover with clean kitchen towel and let rise for about 25 minutes.
  9. Bake at 375 degrees for about 12-15 minutes, until they are a nice golden brown.
  10. Let cool on wire rack.
Vegan Oatmeal Sandwich Rolls

Vegan Oatmeal Sandwich Rolls

I love how these rolls turned out! I hope you do too.

Keep in mind that there are no preservatives in this bread, so therefore these rolls will taste best if consumed within 3 days. If you are a small household – just throw half the batch in the freezer!

Annika

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Greek Yogurt Apple Cake

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If you’ve seen any of my recipes, you may already have gathered that I love using Greek Yogurt in baked goods. So here’s another recipe, pretty much a copy of my Blueberry Lemon Greek Yogurt Cake;

Greek Yogurt Apple Cake

Greek Yogurt Apple Cake

Greek Yogurt Apple Cake

What you will need:

  • 1 Cup of Flour
  • 1 Teaspoon of Baking Powder
  • Pinch of Salt
  • 1/2 Stick/8 Tablespoons of Unsalted Butter (softened)
  • 2/3 Cup of Sugar
  • 2 Teaspoons Vanilla Extract
  • 1 Large Egg
  • 1/2 Cup of Greek Yogurt
  • 1 large or 2 small peeled and sliced Apples
  • Cinnamon
Greek Yogurt Apple Cake

Greek Yogurt Apple Cake

What to do:

  1. Preheat oven to 375 Degrees Fahrenheit
  2. Grease or line a round cake pan
  3. In small bowl, mix together flour, baking powder, and salt
  4. In medium bowl beat/mix butter and sugar (with hand mixer or wooden spoon) until airy. Then add vanilla and egg. Beat/mix until creamy.
  5. Add Greek Yogurt – mix/stir until well combined.
  6. Add flour mixture a little at a time, stir until just combined. Then add to cake pan.  Top the cake batter with the apple slices (pressing them down lightly), and dust generously with cinnamon
  7. Bake for 35 to 45 minutes until toothpick or sharp knife comes out dry/clean
Greek Yogurt Apple Cake

Greek Yogurt Apple Cake

This cake tastes wonderful with some vanilla custard sauce, whipped cream, or vanilla ice cream.

I truly hope you enjoy this cake!

Thanks,

Annika

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Greek Yogurt Blueberry and Lemon Cake

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I love Greek Yogurt! Not the nonfat kind – it has to be at least 2% or Whole Milk version for my liking – to get the creamy taste and texture. If you use the creamier version you won’t need to add too much sugar, to make up for the lack of fat. That’s just my little opinion. This Greek Yogurt Blueberry and Lemon Cake was very much inspired by  this  recipe: http://juliasalbum.com/2014/07/blueberry-greek-yogurt-cake/ . I made a few minor alterations – for example I added lemon, added more vanilla and a couple of other changes. Anyway, this cake is super easy to make and comes out extremely moist and delicious thanks to the Greek Yogurt. I try to use organic ingredients as much as possible, the better your ingredients, the better the end result.

Greek Yogurt Blueberry and Lemon Cake

Greek Yogurt Blueberry and Lemon Cake

What you will need:

  • 1 Cup of Flour
  • 1 Teaspoon of Baking Powder
  • Pinch of Salt
  • 1/2 Stick/8 Tablespoons of Unsalted Butter (softened)
  • 2/3 Cup of Sugar
  • 2 Teaspoons Vanilla Extract
  • 1 Large Egg
  • 1/2 Cup of Greek Yogurt
  • 1/2 – 1 Cup of Blueberries (I used frozen)
  • Zest of One Lemon
Greek Yogurt Blueberry and Lemon Cake

Greek Yogurt Blueberry and Lemon Cake

What to do:

  1. Preheat oven to 375 Degrees Fahrenheit
  2. Grease or line a round cake pan
  3. In small bowl, mix together flour, baking powder, salt and lemon zest
  4. In medium bowl beat/mix butter and sugar (with hand mixer or wooden spoon) until airy. Then add vanilla and egg. Beat/mix until creamy.
  5. Add Greek Yogurt – mix/stir until well combined.
  6. Add flour mixture a little at a time, stir until just combined. Then add to cake pan. Sprinkle blueberries on top of cake batter.

    Greek Yogurt Blueberry and Lemon Cake

    Greek Yogurt Blueberry and Lemon Cake

  7. Bake for 35-45 minutes until toothpick or sharp knife comes out dry/clean
  8. After cake has cooled down a bit – feel free to sprinkle with some powdered sugar : )
Greek Yogurt Blueberry and Lemon Cake

Greek Yogurt Blueberry and Lemon Cake

I hope you enjoy this cake as much as I did! If you want even more lemony flavor – add a tablespoon of lemon juice to your wet ingredients. Raspberries would also work very well in this recipe. Or – if you prefer – just lemon and no berries. You can definitely play around with this simple recipe.

Greek Yogurt Blueberry and Lemon Cake

Greek Yogurt Blueberry and Lemon Cake

Annika 

 

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Fatburning and Detoxing Cabbage Soup

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It’s spring and summer and bathing suit season is upon us! Thus we all start to panic about what we are eating. I’m not a fan of diets and dieting – I believe in eating well all the time. Real food. Healthy food most of the time, with some treats here and there. What I love about this Cabbage Soup is that it’s as healthy as it is delicious. And it’s super easy to make, another method recipe. Make it your own version. For this soup to work as fatburning and detoxing – you can’t just make this soup and eat a gallon of ice cream as dessert – you kind of have to stick to a healthy diet in general. Cut down on sugar, carbs, sodium – you know – the usual suspects.

Fatburning and Detoxing Cabbage Soup

Fatburning and Detoxing Cabbage Soup

What you need:

  • 1 head of Cabbage
  • 1/2 – 1 yellow Onion
  • 3 large Carrots
  • 3-4 stalks of Celery
  • 3-4 cloves of Garlic
  • 4 cups of Chicken or Vegetable Stock
  • 2 cups of Crushed Tomatoes (or Water)
  • Salt & Pepper to taste
  • Oregano, Thyme or Basil – if you want
  • 2 tablespoons of Olive Oil
Fatburning and Detoxing Cabbage Soup

Fatburning and Detoxing Cabbage Soup

What to do:

  1. Chop and/or dice all vegetables
  2. Heat the olive oil, in a large pot, over medium heat. Add onions, carrots and celery. Sauté for about 5 minutes. Add minced garlic. Stir for about a minute. Add cabbage. Stir.
  3. Add chicken (or veggie) stock and crushed tomatoes (or water). Stir well. Season with desired herbs. Cover pot and let come to a boil. Once the soup is at a boil, turn heat down to simmer, leaving the lid on.

    Fatburning and Detoxing Cabbage Soup

    Fatburning and Detoxing Cabbage Soup

  4. Let soup simmer for at least 30 minutes, stirring occasionally. If you have the time let the soup simmer for an hour or two – the soup will just develop the flavors even more and therefore taste even more delicious.
Fatburning and Detoxing Cabbage Soup

Fatburning and Detoxing Cabbage Soup

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Rhubarb and Raspberry Crumble

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Growing up in Sweden – rhubarb was equated with summer. And of course, we would grow it in our backyard. Now I live in California – with almost perpetual summer, so the rhubarb season is apparently here in April. Also, I bought the rhubarb in the store. But I did bake a delicious Rhubarb and Raspberry Crumble all by myself.

Rhubarb and Raspberry Crumble

Rhubarb and Raspberry Crumble

What you need (this all an approximation):

For filling:

  • About 4 thick stalks of Rhubarb cut up (makes about 1 cup)
  • 1/2 Cup or 1 Cup of Raspberries (I used frozen, but obviously fresh would be fine too)
  • 1 Tablespoon of Cornstarch (to keep crumble from being to liquidy, but if you don’t have cornstarch at home, don’t worry about it – your crumble will be great without it)
  • 2 – 4 Tablespoons of Sugar (rhubarb is pretty sour and raspberries are tart too, so add more if you want a sweeter taste)
  • 2 Teaspoons of Vanilla Extract

For topping:

  • 1/2 Cup of Oats
  • 1/2 Cup of Flour
  • 1/2 Stick/4 Tablespoons Melted Butter
  • 1-2 Tablespoons of Sugar
Rhubarb and Raspberry Crumble

Rhubarb and Raspberry Crumble

What to do:

  1. Preheat oven to 350 F and line or grease baking sheet.
  2. In a bowl mix rhubarb and raspberries with cornstarch – until coated. Then add vanilla and sugar – mix well.
  3. Pour mixture into baking sheet and spread out evenlyimage
  4. For the crumble topping – mix together butter, oats, flour and sugar. Spread out mixture on top of fruitimage
  5. Bake at 350 F for about 45 minutes – until topping is nice and golden and fruit is soft (rhubarb will take longer than raspberries to get soft)
  6. Serve with whipped cream, vanilla ice cream or with vanilla custard sauce – Swedish style.
Rhubarb and Raspberry Crumble

Rhubarb and Raspberry Crumble

I apologize for the approximate measurements – but I didn’t follow an exact recipe. However, since it turned out so tasty – I thought I would share the recipe as it is. Hopefully you’ll try it, and perhaps tweak it to your liking.

Annika

 

 

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Baked Chimichangas

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Chimichangas are deep fried burritos. Could be delicious sometimes, but perhaps just a tad bit greasy. Baking burritos, slightly brushed with oil, will give you a much lighter version. And it will still be very tasty. Tastier, if you ask me.

Baked Chimichangas

Baked Chimichangas

What you need:

Ingredients for burritos, such as:

  • Burrito size Tortillas
  • Rice
  • Beans
  • Chicken/Beef (skip if you want a vegetarian version)
  • Salsa
  • Sour Cream
  • Avocado

Basically any ingredient you would normally use to assemble a burrito

Baked Chimichanga

Baked Chimichanga

What to do:

  1. Preheat oven to 425 Fahrenheit
  2. Assemble Burritos and place seem down on lined cookie/baking sheet
  3. Brush or spray burritos with vegetable oil
  4. Bake for about 20 minutes until the burritos or chimichangas are golden brown
  5. Serve with your favorite condiments – guacamole, sour cream, salsa etc.
Baked Chimichanga

Baked Chimichanga

Enjoy your guilt free lightened up chimichanga!

Annika 

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The Easiest 3 Ingredient Guacamole

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Do you know what the hardest part about making guacamole is? Finding a perfectly ripened avocado. It is sooo disappointing to bring home some beautiful avocados, only to cut in to them and see that they are half rotten. Boo : ( . Yes, that’s a sad face. This “recipe” is ridiculously simple and basic on purpose. Why? Because I think a lot of people out there won’t cook, because they are under the assumption that cooking has to be complicated and involve tons of ingredients. Well, if you start with quality ingredients this is not the case. This over the top simplified recipe can be fancied up in any way you like – add some fresh garlic, or garlic salt, freshly chopped cilantro, chopped red onion, chopped tomato. But the truth is a mashed avocado with just some lime juice and salt – tastes delicious. Oups, I just gave away my “recipe”!

The Easiest 3 Ingredient Guacamole

The Easiest 3 Ingredient Guacamole

What you need:

  • One ripe Avocado
  • A couple of tablespoons of fresh Lime Juice
  • Salt (I prefer Sea Salt)

What to do:

  1. Cut avocado in half, remove pit, scoop out flesh with spoon into a bowl. Mash with a fork.
  2. Add lime juice (more or less according to your taste preference, but it really brightens up the avocado – so do use it)
  3. Add salt to taste
  4. Mix to combine
  5. Serve immediately
The Easiest 3 Ingredient Guacamole

The Easiest 3 Ingredient Guacamole

If by chance you already have other spices or ingredients you’d like to add to the guacamole, go crazy and add it! But the point of this little exercise was that you don’t need a ton of ingredients to make something taste good. That is, if you start out with high quality ingredients.

Annika

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Easy Raspberry Almond Cake

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My husband loves coffee cake, so I wanted to bake him something along those lines. I decided to do a variation without the sugary topping and I also chose to use almond milk, as opposed to regular milk. Every time I bake with almond milk, I’m always happy with the result. The almond milk adds a lot of moisture, and that’s a good thing. Who wants dry cake? As with most my recipes, there are plenty of variations to be made – you could use blueberries instead of raspberries, or both! Or strawberries. Also, you could definitely use regular milk if you wanted to (or if that’s all you had on hand).

Easy Raspberry Almond Cake

Easy Raspberry Almond Cake

What you need:

  • About 1 cup of fresh or frozen Raspberries
  • 1 stick of softened (not melted) Butter (8 tablespoons)
  • 1 cup of Sugar
  • 1/2 cup of Almond Milk (I used Toasted Coconut)
  • 1 teaspoon of Vanilla Extract
  • 1 Egg
  • 1 1/2 cups of White Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
Easy Raspberry Almond Cake

Easy Raspberry Almond Cake

What to do:

  1. Preheat oven to 350 Fahrenheit and grease or line a round baking pan.
  2. Mix butter and sugar, with electric mixer or wooden spoon, until airy.
  3. Add almond milk, egg and vanilla – mix well until incorporated.
  4. In separate bowl mix flour, salt, and baking powder.
  5. Add dry ingredients to wet ingredients. Don’t over mix, but just until combined.
  6. Spread half of the cake batter in the bottom of the pan. Add half the raspberries evenly across the cake. Add the rest of cake batter, spreading it out. Top off the cake with the remaining berries. If you want – douse a tablespoon or two of sugar on top of berries.
  7. Bake at 350 Fahrenheit for 45-50 minutes, until toothpick or sharp knife comes out dry – when testing cake in the middle.
  8. Place cake pan on cooling rack.
Easy Almond Raspberry Cake

Easy Almond Raspberry Cake

This cake is extra moist from the almond milk and the tart raspberries are a perfect compliment to the sweetness of the cake.

I hope you enjoy this recipe!

Annika

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Easy One Pot Deconstructed Cabbage Rolls

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One Pot Deconstructed Cabbage Rolls

One Pot Deconstructed Cabbage Rolls

Born and raised in Sweden, I sort of grew up eating cabbage rolls. Never really appreciated the dish as a child, how typical, but now I do. I was so excited when a I saw a version of this recipe on Pinterest. What a brilliant idea – you still have all the wonderful flavors of cabbage rolls, without all the time and effort of the traditional way. Using this method, this is not an exact recipe – it’s a method, you will have Deconstructed Cabbage Rolls in about 30 minutes. Yay!!

By the way, I love method recipes! Once you learn the method you can play around with the ingredients and create a variety of dishes, switch out ingredients etc.

What you need (in approximation):

  • 1 pound of Ground Chicken (or other ground meat, such as beef or turkey)
  • 1 small head of Cabbage – roughly chopped
  • 1 jar of Marinara Sauce (I used Paul Newman… I think)
  • 1 jar of Water
  • 1 cup of Uncooked Rice (I used Jasmine, because I love it)
  • 1 chopped Portabello Mushroom (or other mushrooms, or skip if you’re not in to mushrooms)
  • 2-3 cloves of Garlic (minced or pressed)
  • A couple of handfuls of Shredded Cheese (or skip if you want dairy free)
  • Salt & Pepper to taste
Deconstructed Cabbage Rolls

Deconstructed Cabbage Rolls

What to do:

  1. In a large skillet (preferably one with a lid) over medium heat sauté mushrooms in some olive oil. When mushrooms are browned and cooked down add the ground chicken and season with some salt and pepper. Stir frequently to make sure chicken is cooked through. Add garlic and cook for about a minute.
  2.  Add chopped cabbage, uncooked rice, marinara sauce, water (simply fill up the empty marinara jar with water) and stir to combine all ingredients. Cover with lid. Let come up to a boil, then lower heat to a simmer (low heat).
  3. After about 20 minutes rice and cabbage should be tender – and rice will have absorbed excess liquid. If you are not using cheese – you’re work is done here:

    One Pot Deconstructed Cabbage Rolls  - No Cheese Added

    One Pot Deconstructed Cabbage Rolls – No Cheese Added

  4. Sprinkle cheese over the top and then cover with lid for another 5 minutes, for cheese to melt. Enjoy!
One Pot Deconstructed Cabbage Rolls

One Pot Deconstructed Cabbage Rolls

This is a really quick and easy and handy recipe to know. You can change this recipe more to your taste – use ground beef, or use chicken stock instead of tomato sauce. Lots of possibilities.

I hope you try this out, or some version of it : )

Annika

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Rye Sandwich Rolls

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Very recently I came up with my Rye Bread Recipe (requiring no machines), and of course immediately thought: I need to bake sandwich rolls! The only difference is, you shape dough in to balls/rolls and bake at a slightly higher temperature for a shorter time. These Rye Sandwich Rolls are golden on the outside and soft and delicious on the inside. Try them out!!

Rye Sandwich Rolls

Rye Sandwich Rolls

What you need (for 12 rolls):

  • 2 Cups of Warm Water
  • 1/3 Cup Vegetable Oil (I used Canola Oil)
  • 2 Tbsp (2 packages) Dry Yeast (I used Instant/Bread Machine Yeast)
  • 4 Tbsp Sugar ( helps the bread rise)
  • 1 Teaspoon Salt
  • 2 Cups of Rye Flour
  • 3 1/2 Cup All Purpose Flour (Start with 3 1/2 Cups and if dough is too sticky add a little more as needed)
Rye Sandwich Rolls

Rye Sandwich Rolls

What to do:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Add warm Water, Yeast, Sugar and Oil to a large bowl. Mix well and let rest for 10-15 minutes, until foamy.
  3. Add Salt.
  4. Add Rye Flour.
  5. Stir your Flour with a fork or whisk (to loosen it up), then measure the flour. Add one cup at a time, mixing dough well. After adding the 3 1/2 cups of Flour your dough should still be very sticky, but not sticking to the bowl. At this point I kneaded the dough by hand for a few minutes and added a touch more flour.
  6. Grease or line a cookie sheet.
  7. Shape dough in to a round loaf/cylinder and cut in to 12 pieces (I cut the dough in half, and then in half etc.). With floured hands, roll each piece in to a ball, tucking the creases of dough on the bottom of the roll. Dip the roll in some flour and place on to cookie sheet. At this point, I patted down the rolls lightly, since the rolls will rise again.image
  8. Cover with clean kitchen towel and let rise for about 25 minutes.
  9. Bake at 375 degrees for about 12-15 minutes, until they are nice and golden brown.
  10. Let cool on wire rack.
Rye Sandwich Rolls

Rye Sandwich Rolls

These golden, soft and delicious Rye Sandwich Rolls are perfect to serve with coffee or tea in the morning, or as a tasty sandwich for lunch, or to serve along some soup!

Hope you will try out this recipe!

Annika

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