Chocolate, Date and Hazelnut Olive Oil Granola + Slow roasted granola 3 ways

Slow roasted Granola 3 ways - Chocolate, Date and Hazelnut Olive Oil Granola served with Tahini and fresh raspberries :: Sonja Dahlgren/Dagmar's Kitchen

Chocolate, Date and Hazelnut Olive Oil Granola served with Tahini and fresh raspberries

Lets talk about granola! My relationship with granola (and müsli) goes way back. We always had my mum’s homemade granola or müsli in the pantry when I was a kid, and even if I didn’t always appreciate it back then (as a teenager I was a sucker for store bought foods – probably because we had mainly homemade stuff!), the love for granola has grown ever since. And at the age of 43 I have tried enough recipes and methods to figure out how I like my granola best. Slow roasted.

Have you tried slow roasting your granola? Slow roasting means roasting on low temperature (approx. between 85° C – 120° C) for a longer time. Since I tried slow roasting the first time a few years ago, I will never go back to temperatures over 120° C. Slow roasting is in my opinion the way to get perfectly crunchy granola every time. It does take a few hours, but since the temperature is so low you can easily leave the house for an hour or so, or simply focus on other things around the house, and the granola won’t burn.

When it comes to temperatures and roasting time, you can experiment with your own oven and the temperatures below. The temperature in your oven may vary slightly from the oven I use, but I’ve found that this works in my oven:
85° – 95° C – about 4 hours roasting time
100° – 120° C – about 2,5 -3 hours roasting time

Slow roasted Granola 3 ways - Chocolate, Date and Hazelnut Olive Oil Granola served with Tahini and fresh raspberries :: Sonja Dahlgren/Dagmar's Kitchen

Making your own granola is both fun, simple and gives you the power to decide exactly what’s in it. And once it is made and sits in a jar on your kitchen counter it becomes your best breakfast friend (ok, sometimes lunch and evening snack too) for the next week or so.

And even if I like a savory breakfast like scrambled eggs or omelette every now and then, it’s hard to beat the versatility of granola. It’s your perfect addition to almost any breakfast or snack. You can add it to:

• Yoghurt
• Fruit salads
• Smoothie bowls
• Chia puddings
• Ice cream
• Nice cream ;-) and so on…

There are a few more recipes for slow roasted granola here on the blog (try this or this), but in this blog post I’ve put together two of my personal favorites (Basic and Grain Free granola) along with a brand new recipe for a super delicious Chocolate Olive Oil Granola.

And, don’t miss out on my Instagram Granola Party #lovegranolaparty where I will repost the best images of your granola meals! Read more here!

Enjoy! And please share in the comments (or on Instagram) if you have a personal favorite granola recipe!

Slow roasted Granola 3 ways - Basic oat granola served with Raspberry Chia pudding, yoghurt, almond butter and fresh fruits :: Sonja Dahlgren/Dagmar's Kitchen

Basic oat granola served with raspberry Chia pudding, yoghurt, almond butter and fresh fruits

Basic oat granola

This recipe is super simple. A basic granola to which you can add your own dried fruit, nuts, seeds or fresh berries if you like. This means that everyone in a family can create the breakfast they like using the same granola base.

4 cups instant rolled oats (certified gluten free if you’re intolerant)
1 cup thick cut rolled oats
1/2 cup buckwheat flour

6 tbsp neutral coconut oil, melted
6 tbsp maple syrup
2 tbsp water
3/4 tsp sea salt
1 tsp powdered vanilla

1) Preheat the oven to 95° C (200° F) and line a baking tray with parchment paper.
2) Mix oats and buckwheat flour in a large bowl. In another bowl whisk together coconut oil, maple syrup, water, sea salt and powdered vanilla.
3) Combine all ingredients and mix well with carefully washed hands or a wooden spoon to coat everything. Squeeze the grains a little between your fingers to get a more clustered result.
4) Spread the granola mixture out evenly over the baking tray. Pop into the oven and roast for about 3,5-4 hours. On this low temperature you don’t even have to stir during roasting – and you will get perfectly roasted and clustered granola without burning. But do check after an hour or two the first time you make it, since the temperature in your oven may vary slightly from the oven I use.
5) Switch off the heat and leave the baking tray in the oven to dry completely while the oven cools.
6) When completely cool, store in an airtight jar for up to a month.

SERVING SUGGESTION: Raspberry Chia pudding, Greek yoghurt, almond butter and granola + fresh fruits/berries on top. This can also be made in a jar for on-the-go breakfasts or snacks. When you put the granola on top of the almond butter it will stay crunchy and dry for up to 24 hours. Bring the fruits or berries in a separate jar.

Slow roasted Granola 3 ways - Chocolate, Date and Hazelnut Olive Oil Granola served with Tahini and fresh raspberries :: Sonja Dahlgren/Dagmar's Kitchen

Chocolate, Date and Hazelnut Olive Oil Granola served with Tahini and fresh raspberries

Chocolate, Date and Hazelnut Olive Oil Granola

This brand new recipe is a twist on the Basic granola recipe. My husband was hesitant at first, but not after he tried his first bowl of yoghurt topped with it… It is also super delicious with homemade tahini – a must try!

3 cups instant rolled oats (certified gluten free if you’re intolerant)
1 cup thick cut rolled oats
1/2 cup brown rice flour
3 tbsp golden flaxseeds

6 tbsp olive oil
3 tbsp date syrup
3 tbsp maple syrup
2 tbsp water
4 tbsp cacao powder
3/4 tsp sea salt
1 tsp powdered vanilla

1 cup hazelnuts
10 dates, roughly chopped

cacao nibs (optional)
puffed quinoa (optional)

1) Preheat the oven to 95° C (200° F) and line a baking tray with parchment paper.
2) Mix oats, brown rice flour and flaxseeds in a large bowl. In another bowl whisk together olive oil, date- and maple syrup, water, cacao powder, sea salt and vanilla.
3) Combine all ingredients and mix well with carefully washed hands or a wooden spoon to coat everything. Squeeze the grains a little between your fingers to get a more clustered result.
4) Spread the granola mixture out evenly over the baking tray. Pop into the oven and roast for about 2,5 hours. Add the hazelnuts and roast for 1 more hour.
5) Switch off the heat and leave the baking tray in the oven to dry completely while the oven cools.
6) When completely cool, add the dates and store in an airtight jar for up to a month.

SERVING SUGGESTION: Unsweetened yoghurt, tahini (so delicious!), cacao nibs, puffed quinoa and fresh berries.

Slow roasted Granola 3 ways - Grain Free Nut Granola served with unsweetened yoghurt, pistachios and freeze dried pomegranate kernels :: Sonja Dahlgren/Dagmar's Kitchen

Grain Free Nut Granola served with unsweetened yoghurt, pistachios and freeze dried pomegranate kernels

Grain Free Nut granola

A super delicious gluten free and grain free granola, made entirely from nuts/almonds and seeds. A must try!

1 cup almonds
1 cup walnuts
1 cup cashew nuts
pinch of sea salt

6 tbsp maple syrup
4 tbsp extra virgin coconut oil (I prefer unscented)
pinch of sea salt
1 tsp powdered vanilla
1 tsp cardamom
1 tsp cinnamon
1/2 cup (40 g) shredded unsweetened coconut
2 tbsp chia seeds
2 tbsp sesame seeds

1) Soak walnuts, almonds and cashew nuts in water with a pinch of salt overnight or for at least 6 hours. Soaking the nuts first removes the enzyme inhibitors, making them easier to digest.
2) Preheat the oven to 95° C (200° F). Drain and rinse the nuts and wipe excess water off using a clean tea towel.
3) Place the nuts in the bowl of a food processor or stand mixer and pulse until just coarsely chopped. If using a stand mixer you might need to help a little by scraping the nuts down the sides a few times.
4) In a sauce pan over low heat melt together maple syrup, coconut oil and sea salt stirring continually to combine. Add vanilla, cardamom and cinnamon and whisk until well combined.
5) Add the maple syrup mixture to the nuts in the food processor and pulse to combine.
6) Add shredded coconut, chia seeds and sesame seeds to the bowl and pulse again until well mixed.
7) Spread the granola mixture out evenly on a parchment paper on a baking tray and bake for about 4 hours – or until dry, crispy and golden in color.
8) Let the granola cool on the baking tray or leave it in the oven when turned off to dry completely.

SERVING SUGGESTION: Yoghurt + pistachios and freeze dried pomegranate kernels for color and texture. This granola is also super handy to have in a plastic bag or container in your handbag for those afternoon cravings…

A Green Coconut Curry with Chickpeas and Beans

A Green Coconut Curry with Chickpeas and Beans :: Sonja Dahlgren/Dagmar's Kitchen

Do you ever have a hard time figuring out what to eat for lunch or dinner on an ordinary weekday? We certainly do in our house. With a family of four with different tastes and preferences, we often end up making dishes where everyone can add or remove ingredients to adjust the dish to their liking.

I’ve been thinking for a while about adding a new category here on the blog. A category with recipes and tips for family food. Dishes that are simple and quick to make, and that works for our little family. Perhaps some of them will work for your family too? So, starting today there will be a new category named “simple family food” where those recipes will appear.

This Curry is one of the dishes that we end up making often. And for this blog post, I made a vegetarian version using white beans and chickpeas. But the recipe is super easy to adjust to your tastes and what you feel like at the moment. For example, stir fried chicken or fish is a perfect addition if you have it.

This dish is also perfect for using up vegetables in the fridge. The most important ingredients for maximum flavor are the six first + curry and coconut milk obviously. But feel free to use any root fruits (potatoes are great!), pepper, mushrooms, cauliflower or broccoli florets etc. if you have them.

And I’m really curious to know – do you have kids? Are they picky with food? And if so, how do you solve it? Find some of my tips below the recipe.

Enjoy!

A Green Coconut Curry with Chickpeas and Beans

serves 6

2 small onions, finely chopped
10 cm leek, finely chopped
2 garlic cloves, finely chopped
5 cm fresh red chili, finely chopped
a thumb size fresh ginger, finely chopped or grated
2 tbsp coconut oil

2 tbsp green curry powder, or paste
2 cans coconut milk à 400 ml

2 medium sized carrots, sliced
small fennel bulb, finely chopped
500 g cooked beans or chickpeas, or a mix (I used chickpeas and white beans)
1 cup fresh spinach leaves

1/2 tsp sea salt
black pepper to taste
a squeeze of lime to taste

chopped scallions and chives to serve

1) In a large pot heat the coconut oil over medium heat and add onion, leek, garlic, chili and ginger. Sauté for 10-15 minutes until softened.
2) Add the curry powder (or paste) and stir until everything is coated in the spices. Add coconut milk and bring to a boil. Add carrots and fennel and cook for 10-15 minutes until the vegetables are soft.
3) Add the beans/chickpeas and cook for a few minutes. Season with salt, black pepper and lime juice. Add the fresh spinach leaves just before serving and let them cook just long enough to soften, about 1 minute.
4) Serve with bulgur, rice or quinoa + chopped scallions and chives.

TIPS FOR PICKY KIDS! If you have picky kids, try to make the sauce as “basic” as possible and serve the beans, chicken or whatever protein you use in bowls on the side for everyone to choose for themselves. You can also serve stir fried mushrooms, peppers, cooked broccoli etc. on the side so that everyone can choose what they like – or avoid ingredients that they don’t like. My 9-year old son for example literally hates mushrooms, but when served on the side he doesn’t have to worry about them. And if your kids have a hard time eating onion, try grating it so finely that they can’t see it.

A Green Coconut Curry with Chickpeas and Beans :: Sonja Dahlgren/Dagmar's Kitchen

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Matfoto & Matstyling + Vegetarisk lunch – workshop i Göteborg 17/3 2017 :: A Vegetarian Lunch + Food Photography & Food Styling Workshop

I am so excited to finally announce a workshop here again! I haven’t held a group workshop in almost two years, and I’m so thrilled to finally be able to do it again. And naturally, I hope to see some of you there! It will be held in Swedish – hence the info below in Swedish. But please don’t hesitate to contact me should you be interested in participating anyway!

Det känns fantastiskt kul att äntligen kunna öppna anmälan för en Dagmar-workshop igen! Jag har inte haft en workshop sedan maj 2015, och ni är många som har mejlat och frågat när nästa blir. Nu är det äntligen dags, och jag hoppas att just Du kan komma! Kan du tänka dig ett bättre sätt att rivstarta våren?

Det kommer att bli en dag fylld av inspiration och ny kunskap i en inspirerande miljö, styling- och fototips samt underbara råvaror (från Årstiderna) + vacker och fräsch mat att fota – och äta! Jag kommer att berätta om min väg till matfotograf/matstylist samt om hur det kan vara att jobba som stylist och fotograf – både med små och stora uppdrag. Det brukar också vara väldigt uppskattat av deltagarna att få umgås med ett gäng likasinnade matstyling- och matfotonördar under en dag, och prata mat och foto ohämmat med andra som förstår vad man menar…

Jag är inte själv vegetarian, men har som ni nog vet ett brinnande intresse för plantbaserad mat. Jag vet dessutom att det finns ett stort intresse för vegetarisk mat, och att många av er redan äter vegetariskt eller veganskt. Så därför kör vi på en helt vegetarisk workshop den här gången! Ange vid anmälan om du äter veganskt, så håller jag menyn helt fri från djurprodukter. Vi kommer att styla och fota två sköna vårinspirerade rätter (en matig och en dessert) – och så äter vi förstås upp maten när vi har fotat den!

******Workshopen är slutsåld!******

Plats & Tid
Workshopen kommer att hållas i GöteborgTandkullegatan 40, Västra Frölunda – fredagen den 17/3 klockan 9.30-14.30. Du tar dig enkelt hit med spårvagn nummer 11 eller med bil.

Pris: 2 900 sek (inkl. moms) – fika, två rätters vegetarisk lunch och goodie-bag ingår.

Vi kommer bland annat att gå igenom
• Arbetsflöde från val av rekvisita och råvara till färdig bild – jag visar steg för steg hur en typisk matfotografering kan se ut.
• Naturligt ljus – hur använder man det på bästa sätt? Dagsljuslampa som hjälpmedel.
• Tips, tricks och “hemligheter” – styling, komposition, färg och textur m.m.
• Kamerainställningar, vinklar, utrustning m.m.
• En snabb titt på efterbehandling (Lightroom, Photoshop)

Förkunskaper och mål
Workshopen riktar sig till dig som har ett stort intresse för mat och att fotografera den. Du vill utvecklas i att använda naturligt (befintligt) ljus och rekvisita för att på ett enkelt sätt kunna fota mat hemma. Egen kamera (helst SLR) samt baskunskaper om den krävs för att kunna hänga med i tempot.

Gör så här för att anmäla dig
Mejla din anmälan till sonja@dagmarskitchen.se eller ring på +46(0)705 505 501. Ange ditt fullständiga namn samt postadress och telefonnummer. Ange också om du har någon matallergi eller liknande som jag behöver veta för att planera menyn.

Max antal deltagare är sju personer.

Villkor för anmälan
Anmälan är bindande och kursavgiften betalas via faktura (10 dagar) vid anmälningstillfället. Obetald kursavgift efter påminnelse kan innebära avbokning av platsen.

Om Dagmar’s Kitchen (Sonja Dahlgren) av någon anledning skulle bli tvungen att ställa in workshopen (allvarlig sjukdom, familjeangelägenhet etc.) återbetalas hela det inbetalade beloppet.

Vid färre än fyra anmälda förbehåller Dagmar’s Kitchen sig rätten att ställa in workshopen och återbetalar i så fall hela det redan inbetalade beloppet.

Varmt välkommen med din anmälan!

Denna workshop sponsras av Årstiderna, vilket innebär att vi kommer att ha tillgång till underbara ekologiska råvaror av bästa kvalitet! Tack Årstiderna för att ni stöttar!

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Hot Protein Chocolate

Hot Protein Chocolate :: Sonja Dahlgren/Dagmar's Kitchen

More cold days call for more hot chocolate, and here’s a protein twist to get you through the coldest month. January is all about snuggling up on the sofa, drinking hot drinks and getting cozy right? And I think we absolutely should do that. Often. That said, it doesn’t have to mean unhealthy options every time. My personal philosophy is to eat and drink as healthily as possible during the weeks, and then on weekends indulge in candy, chocolate, wine, pasta or whatever I feel like having.

Of course, there is chocolate and there is chocolate. And this hot chocolate fits easily into my weekday diet. It’s a real antioxidant boost containing raw cacao powder + it is creamy, filling and deeply satisfying thanks to the protein powder and the almond butter. Perfect as a snack in between meals, for breakfast or in front of the telly at night. Do I have to mention it is nothing short of delicious too?

Enjoy! And happy weekend!

Hot Protein Chocolate

serves 2

1,5 cup oat milk
3 medjool dates
2 tbsp raw cacao powder
2 tbsp hemp protein powder
1 tbsp almond butter
1/2 tsp powdered vanilla
tiny pinch of sea salt

whipped cream, cacao and chopped dark 70% chocolate for topping (optional – the chocolate is delicious on its own too!)

1) Blend everything until smooth in a powerful blender (I use a Vitamix).
2) Heat gently in a saucepan. Top with whipped cream, powdered cacao and chopped dark chocolate.

Hot Protein Chocolate :: Sonja Dahlgren/Dagmar's Kitchen

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Toasted Seed and Almond Bars with Salted Date Caramel

Toasted Seed and Almond Bars with Salted Date Caramel :: Sonja Dahlgren/Dagmar's Kitchen

Happy new year everyone! I’m back in the kitchen again, and have been preparing lots of healthy snacks and nibbles for the week to come. Among many other things I have made a batch of my Vanilla and Cardamom Almond Butter, a batch of GF Seed Crackers and I also made these super yummy Toasted Seed and Almond bars with Salted Date Caramel.

I often make these for snacks on the go, or to go with a cup of coffee or tea in the afternoon – so good! I’ve previously posted the recipe in Swedish here (with apricots instead of dates), but never had time to publish it in English. So here we go!

It’s a no-bake recipe with only a few simple steps to follow (my favorite kind of recipe!). Perfect to start off this new year’s snacking in a healthy way!

Enjoy!

Toasted Seed and Almond Bars with Salted Date Caramel

makes about 10 bars

40 g (1/3 cup) raw almonds
80 g (1/2 cup) melon seeds
80 g (1/2 cup) sunflower seeds
3 tbsp unhulled sesame seeds

8 medjool dates (or 12 unsulphured soft dried apricots)
3 tbsp coconut oil, unscented
1 tbsp water
1/2 tsp powdered vanilla
1/4 tsp sea salt

1) In a dry skillet on medium heat, lightly toast the almonds. Add melon and sunflower seeds and toast 1-2 more minutes, until they start to “pop”. Watch carefully not to burn them. Add sesame seeds and toast very quickly until they turn golden and fragrant. Remove from the heat. Once the seeds/almonds are cool enough to handle, tumble them into the bowl of a food processor and pulse one or two times just to chop them up slightly. Transfer to a big bowl.
2) To make the date caramel: add dates, coconut oil, water, vanilla and salt to the bowl of your food processor and blend until smooth and creamy. You may have to stop, remove the lid and scrape the mixture down the sides and off the bottom of the processor bowl a few times.
3) Line a small baking tin with parchment paper. Add the date caramel mixture to the bowl with the toasted seeds/almonds and use a spoon or your hands to mix until all seeds/almonds are covered with the caramel. Transfer to the lined baking tin and, using the palm of your hand or the back of a spoon, press the mixture down very firmly to create an even and compact bar (roughly 1-1,5 cm high). Let set in the fridge for about 1 hour before cutting into 10 bars.
4) Store in an airtight container in the fridge for up to a week. I haven’t tried freezing these babies yet (obviously because they never last long :-O), but do let me know how it worked if you try!

TIP! You can make the bars with dried unsulphured apricots instead of medjool dates – the result will be a little fruitier and less caramel-like, but still super delicious! And with dried apricots you get a bar with a slightly lower GI (glycemic index) than with medjool dates.

Toasted Seed and Almond Bars with Salted Date Caramel :: Sonja Dahlgren/Dagmar's Kitchen