Raw sprouted buckwheat porridge with figs and cacao nibs

Raw sprouted buckwheat porridge with figs and cacao nibs :: Sonja Dahlgren/Dagmar's Kitchen

A good breakfast is without doubt the best way to start the day if you ask me. I simply don’t work without breakfast. It is my favorite meal of the day, and whenever I get the chance I have two breakfasts (especially when I workout) – or sometimes brunch instead of lunch.

And even if I love a warm breakfast like scrambled eggs, fried eggs or cooked porridge during the colder months, I’m smitten by this raw porridge made of sprouted buckwheat. With lovely ripe figs and cacao nibs it’s been on repeat on my breakfast table lately.

Raw sprouted buckwheat porridge with figs and cacao nibs :: Sonja Dahlgren/Dagmar's Kitchen

I almost always have a jar of sprouting buckwheat and/or other grains/beans/seeds on my windowsill. The buckwheat is great either to sprout for this porridge, or (when sprouted 2-3 days) added to salads or stews. I also love to have a jar of mung beans sprouting as they sprout so fast – they’re ready to use in about 36 hours only.

This porridge can be made of either buckwheat that has been soaked overnight or buckwheat that has been sprouted 2-3 days. Soaking and/or sprouting not only removes physic acid, but also activates the nutrients and significantly increases the vitamin and enzyme content of grains, beans and seeds. Turning them into nutritional power foods in a few days – so go ahead and start sprouting!

I hope you like it as much as I do. Be back soon!

Raw sprouted buckwheat porridge with figs and cacao nibs

serves 2

1 cup raw buckwheat groats (soaked overnight or sprouted 2-3 days)
1 avocado
1/2 tbsp raw honey
1/4 tsp powdered vanilla
pinch of sea salt (optional)
juice from 1/2 lemon
water to adjust consistency

fresh figs, thinly sliced
hemp seeds
honey or agave syrup

1) Mix all ingredients for the porridge in a blender until smooth. Add water to adjust the consistency to your liking.
2) Top the porridge with figs, hemp seeds and honey/agave syrup if you like a sweet touch. Blackberries are lovely with this too!

Raw sprouted buckwheat porridge with figs and cacao nibs :: Sonja Dahlgren/Dagmar's Kitchen

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Roasted cauliflower soup with caramelized onions, kale and toasted bread crumbs

Fall has definitely set into Gothenburg. During a morning walk with a good friend this morning, we stopped and admired the hundreds shades of gray on the shore where the rocks meet the ocean and the ocean meet the sky.

Everything was grey. Only different shades.

But there have been yellows and oranges too. The other day I went to Maria’s little village outside of Alingsås where we spent the day shooting outdoors for her next book. Admiring the trees turning all shades of yellow.

Fall means soup to me. I crave warm things for breakfast as well as for lunch. And the cauliflower soup I’m sharing with you today is one of my go-to-recipes when it comes to soup.

The topping was obviously created to match the shades of the season :) This is so good for a weekday lunch as well as for a Sunday supper with friends or family. Enjoy!

Roasted cauliflower soup with caramelized onions, kale and toasted bread crumbs

serves 4 for a main or 8 as a starter

1 large cauliflower head, cut into smaller florets including the stalk
1 small leek, cut into chunks
1 yellow onion, cut into chunks
2 garlic cloves, finely chopped
3 tbsp olive oil
1/2 tsp sea salt
freshly ground black pepper

2 cups hot vegetable stock
3 tbsp cream of your choice (I used oat cream this time)
juice from 1/2 lemon
salt and pepper to taste

1) Preheat the oven to 200° C (400° F). Place all vegetables on parchment paper on a baking tray and drizzle with olive oil. Sprinkle with salt and pepper. Roast on the middle rack of the oven for 20-25 minutes or until softened and fragrant.
2) Transfer the roasted veg into a blender. Add vegetable stock, cream and lemon juice and blend until smooth.

Serve the soup with caramelized onions, kale and toasted bread crumbs.

Caramelized onions and kale
6 red onions, peeled and cut into slices
2 tbsp olive oil
1/2 tsp sea salt
a large handful of kale (any kind), tough stems removed and leaves torn into smaller pieces

1) Heat the olive oil in a large skillet over medium heat and add the onions. Sauté for 10 minutes or until beginning to brown. Add salt, lower heat slightly, and continue cooking for 15-20 minutes or until onions are soft and caramelized. Add the kale and cook until just tender, about 3 minutes. Remove from heat.

Toasted bread crumbs
4-6 slices stale sourdough bread (levain or similar)
3 tbsp olive oil or butter

1) Tear the bread into fine crumbs with your hands. Heat the olive oil or butter in a skillet and toast the bread crumbs until crunchy and fragrant.

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Coco crazy chocolate cake with salted espresso caramel

Sonja Dahlgren/Dagmar's Kitchen :: Coco crazy chocolate cake with salted espresso caramel

Let me just start by saying – this is not your ordinary cake. It is completely free from gluten, dairy and refined sugar. It is filled with healthy fats, fibres and minerals from coconut, cacao and dates. Plus – it is super simple to throw together. Can you believe that?

One of my friends asked me (with a smile of course, but did I sense a little fear too?) when I posted this cake on Instagram the other day: – What? Can’t we even be allowed to have cake made with loads of sugar and butter anymore?

I think there is nothing wrong with sugar and butter (in fact I especially love butter, and use it often) as long as we keep it for treats once or twice a week. But if a cake can be made a little healthier – and equally good, or even better than the less healthy counterpart – why not go for the healthier alternative?

Sonja Dahlgren/Dagmar's Kitchen :: Coco crazy chocolate cake with salted espresso caramel

This cake have everything you can ask of a cake. First of all – my two favorite things combined, chocolate and coffee – woo hoo! And with no grains or added sugar, this is a great one to share with family and friends to help convince them healthier food is the future.

When I saw this cake on Nordmat a while back, I instantly bookmarked it. It was one of those recipes I just knew I had to try. I’ve baked it a few times now, and only made some minor changes to the original recipe. For the cake base I’ve tried both maple syrup and coconut sugar and both work very well. If using maple syrup your cake will become a little sweeter and a tad more moist than with coconut sugar. Either way, this is a very rich and moist cake without that overly sweet aftertaste.

Sonja Dahlgren/Dagmar's Kitchen :: Coco crazy chocolate cake with salted espresso caramel

I prefer using a neutral coconut oil, so that the coconut flavor doesn’t take over. But that is up to you and your taste buds of course! And if you don’t have an espresso machine, just use a strong solution of instant coffee or regular (strong!) coffee. I also like to add a tablespoon of instant coffee powder to the caramel to get that full-bodied coffee flavour.

Now go ahead and try this cake for your next gathering or birthday! Or make half a batch, bake in silicone muffin molds (200° C for about 12-15 minutes), top the muffins with the caramel+berries and enjoy on an ordinary Monday evening!

Coco crazy chocolate cake with salted espresso caramel
Adapted from Nordmat, original recipe by Megan Guertner/Pur Oslo

serves 8-10

3/4 cup coconut flour
3/4 cup coconut sugar or maple syrup
3/4 cup (raw) cacao powder
1 tsp sea salt
1,5 tsp baking powder (aluminium free)

4 shots espresso, cooled (about 3/4 cup)
6 eggs, lightly beaten with a fork
3/4 cup extra virgin coconut oil (preferably neutral)
3/4 cup coconut milk

Salted espresso caramel
1 cup dates (medjool or regular), soaked for 3-5 hours and drained
3 tbsp maple syrup
3 tbsp almond butter
2 tbsp extra virgin coconut oil (again neutral)
1 tsp powdered vanilla
1/2 tsp sea salt
1 tbsp instant coffee (the powder), optional
2 shots espresso, cooled (about 1/3 cup)

1) Preheat the oven to 200° C (400° F). Line the bottom of three round springforms (approx. 15 cm/6 inches) with parchment paper and lightly oil the sides with coconut oil.
2) In a medium sized bowl mix all the dry ingredients for the cake. Add the wet ingredients and stir until well combined.
3) Divide the mixture equally in the three springforms and bake for about 18-20 minutes on the middle rack, or until a until a skewer inserted in the middle comes out clean. Remove from oven and set aside to cool.
4) Place all ingredients for the caramel in a blender or food processor and blend until smooth and shiny.
5) Assemble the cake with the caramel between the three layers and decorate with seasonal berries or fruit.

Sonja Dahlgren/Dagmar's Kitchen :: Coco crazy chocolate cake with salted espresso caramel

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Roasted red pepper soup for warm summer days

Dagmar's Kitchen/Sonja Dahlgren :: Roasted red pepper soup for warm summer days

I know it’s been a while, and I wasn’t planning on posting anything here until next week when I start working again after a long (and well needed!) vacation. But since I posted this soup on Instagram the other day I have had so many DM:s and emails asking for the recipe so I thought I’d just pop by to say hello and post it here.

Dagmar's Kitchen/Sonja Dahlgren :: Roasted red pepper soup for warm summer days

I make mine as simple as possible. With few ingredients and very few steps. The only effort you have to make really is to roast the peppers (and roasting is the magic that lends all the great flavor to this soup), blend all ingredients well and chill!

Just the kind of food I love on a warm summer day. And whenever I have a batch in the fridge, I even drink it as a post workout smoothie. Do I have to mention it is healthy too? Enjoy!

Roasted red pepper soup

serves 4-6

5-6 large to medium red peppers
1 cup strained tomatoes
3/4 cup filtered water
1/2 tsp celery salt
1/4 tsp dried chili flakes (or fresh red chili)
4 tbsp extra virgin olive oil
1-2 tbsp apple cider vinegar (unpasteurized)
sea salt and freshly ground black pepper, to taste

toasted pepitas or sunflower seeds, herbs and olive oil to serve

1) Preheat the oven to 240° C (460° F) using the grill function. Rinse, wipe and cut your peppers into quarters (seeds removed). Arrange the peppers skin up, in a single layer on parchment paper on a rimmed baking sheet and roast on the upper rack until blackened. This takes about 5-7 minutes – watch carefully!
2) Once the peppers are deeply blackened, remove them from the oven and use kitchen tongs to transfer the peppers to a bowl and cover with a plate (or similar). Let the peppers steam for at least 10 minutes. Remove the cover and let them cool. Use your fingers to peel off the charred top layer of skin and discard.
3) Place the peeled peppers and all other ingredients in a blender and whizz until completely smooth. Add salt and pepper to taste. You may want to add more chili if you like it peppery!
4) Transfer to a large bottle or jug and chill for at least 3 hours before serving.
5) Serve with toasted pepitas, sunflower seeds or hemp seeds and fresh herbs. Dill and chives work very well and basil is great too. A drizzle of olive oil won’t hurt either.

Dagmar's Kitchen/Sonja Dahlgren :: Roasted red pepper soup for warm summer days

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A simple stone fruit caprese

A simple stone fruit caprese :: Sonja Dahlgren/Dagmar's Kitchen

I’ve felt a lack of words lately. And combined with lack of time, it as led to very little posting here on the blog over the past months. I also feel that with Instagram taking over the casual, simple, everyday posting that I used to do more of, I really miss spending time here on the blog.

That said, I have been using my iPhone camera more and more. It is light and always in my handbag or pocket. And Instagram has definitely become my most active social media lately, snapping photos of this and that from my work and everyday life. Using my iPhone.

But I miss posting “real” photos. Also, I never think of sharing recipes like these here on the blog because they are so simple. But simple is good.

So today I thought I’d just share this very simple and fast, but oh-so-delicious recipe with you.

Summer plated.

And we need that here in Sweden (at least on the west coast) since we’ve experienced the coldest, windiest month of May we can remember. But we keep on hoping for warmer weather to come. And while waiting – and with the stone fruit from Mediterranean countries making an appearance at the market – it’s a good idea to brighten up your day with this salad.

A simple stone fruit caprese

serves 2

2 peaches, nectarines or apricots
handful of cherries
1 mozzarella cheese, about 100 g (or use Burrata if you’re lucky enough to find that)
handful of basil leaves, torn
2 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
fleur de sel + black pepper

1) Halve and pit the stone fruits of your choice and cut the larger ones into wedges. Tear the mozzarella roughly into pieces.
2) Get a bowl or a platter and layer stone fruit and mozzarella with torn basil leaves, sprinkling with balsamic and olive oil as you go. Finish with a pinch of fleur de sel and freshly ground pepper. Serve immediately.

Stone fruits :: Sonja Dahlgren/Dagmar's Kitchen

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