Snacks & Bars

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A Swedish fika classic - soft almond-flavored cookies topped with pearl sugar. This recipe produces a softer, cake-like kubb inspired by the Hälsingland style, rather than the drier store-bought variety. Ingredients 5-10 bitter almonds (or a few drops bitter almond extract) 5.5 dl wheat flour 2 tsp baker’s ammonia (hjorthornssalt), or 4 tsp baking powder pinch of salt 100 g room temperature margarine 1.5 dl sugar 2 dl yogurt (plant-based works) 0.5 dl aquafaba pearl sugar for topping (optional) chopped almonds for topping Instructions Prep: Preheat oven to 225°C (conventional) or 200°C (convection). ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Three versions of Swedish banana cake - choose based on what you have and how banana-forward you want it. Version 1: Brown Sugar with Banana Topping Uses a 1.5 liter loaf pan Ingredients 3 dl wheat flour 2 dl brown sugar (or muscovado) 2 tsp baking powder 1 krm salt 2 ripe bananas (about 200 g peeled) 1 dl neutral oil 1 dl plant milk 1 tsp vanilla sugar Topping 1 banana, halved lengthwise Instructions Prep: Grease and flour a 1.5 liter loaf pan. Preheat oven to 175°C. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. An incredibly moist and soft Swedish cardamom cake. The secret is yogurt mixed with baking soda, which makes it extra fluffy and tender. Use freshly ground cardamom for the best flavor. Ingredients 2 dl yogurt (plant-based works) 1/2 tsp baking soda (bikarbonat) 100 g margarine 2.5 dl sugar 1 dl aquafaba 4.5 dl wheat flour 1 tbsp baking powder pinch of salt 2 tsp ground cardamom 0.5-0.75 dl pearl sugar (pärlsocker) Instructions Prep: Preheat oven to 175°C. Grease and flour a round cake tin (20-22 cm). ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A moist vegan carrot cake with a high ratio of carrots and oil, made possible by emulsifying with aquafaba. Spiced with cinnamon, cardamom and nutmeg. Ingredients 4 dl wheat flour (240 g) 1 tsp cinnamon 1/2 tsp cardamom 1/2 tsp nutmeg, freshly grated 1 tsp baking powder 1 tsp baking soda (bikarbonat) 1/2-3/4 tsp salt 1 dl aquafaba 1.5 dl sugar (135 g) 1.5 dl muscovado sugar (110 g) 1.5 dl neutral oil (135 g) 2 tsp vanilla extract 4 dl grated carrot, peeled (200 g) Instructions Prep: Preheat oven to 175°C. Line a 20x30 cm or 25x35 cm baking tin with parchment paper. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A creamy vegan cherry ice cream with high fruit content. Two versions depending on how thick or watery your fruit purée is. Adjust sugar based on cherry type. Sugar Guide by Cherry Type Sweet cherries (sötkörsbär/bigarråer): 1.5-2 dl sugar Sour cherries with clear juice (amoreller): 2-2.5 dl sugar Sour cherries with colored juice (moreller): 2.5-3 dl sugar For Thick Fruit Purée Use this when your blended cherries make a thick purée. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A classic cherry pie with flaky vegan crust. The secret is using sour cherries (moreller/surkörsbär) - they have the most intense cherry flavor. The crust recipe is based on testing that found margarine superior to butter for pie crusts. Ingredients Pie Crust 6.5 dl wheat flour 2-3 tbsp sugar 1-2 krm salt 225 g cold margarine, cubed 3-6 tbsp ice-cold water Cherry Filling 400 g pitted cherries 1 dl sugar (1.5 dl for sour cherries) 2 tbsp lemon juice (1 tbsp for sour cherries) 2 tbsp cornstarch (majsstärkelse) 1 krm cinnamon 1 krm salt 25 g margarine For finishing cooking cream for brushing sugar for sprinkling Instructions Crust Mix dry: Combine flour, sugar and salt in a bowl. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Simple chocolate chia pudding that works as breakfast, snack, or dessert depending on how you top it. Ingredients 1 dl chia seeds 3 dl plant milk 2 tbsp cocoa powder 2-3 tbsp agave or maple syrup (optional) vanilla powder or extract Instructions Blend: Combine all ingredients in a blender until smooth. Use a proper blender (not immersion blender) for the best mousse-like texture. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. An addictive chocolate bark with a crunchy seed and nut base. Sweet, salty, and satisfying - a healthier way to enjoy chocolate. Ingredients Base 1/2 cup (1.2 dl) raw pumpkin seeds 1/2 cup (1.2 dl) raw sunflower seeds 1/2 cup (1.2 dl) black sesame seeds 1/2 cup (1.2 dl) raw cashews, chopped (or more seeds for nut-free) 1/2 cup (1.2 dl) unsweetened coconut chips 4 tbsp maple syrup 2 tbsp coconut oil 2 tbsp tahini Topping 170 g dark chocolate, chopped (optional) 1 tsp coconut oil flaky sea salt Instructions Prep: Preheat oven to 160°C (325°F). Line a baking sheet with parchment paper. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A moist vegan chocolate cake with hidden zucchini that keeps it incredibly tender. Topped with a rich chocolate frosting. Ingredients Cake 1 dl aquafaba 4 dl powdered sugar (florsocker) 2.5 dl wheat flour 1.5 dl cocoa powder 2 tsp baking powder 1 tsp vanilla sugar or 1 krm vanilla powder 1-2 krm salt 1.5 dl oil 2 tbsp aquafaba 2 dl grated zucchini (150 g) Chocolate Frosting 100 g spreadable margarine (smörgåsmargarin) 0.5 dl dairy-free crème fraîche 1 tbsp strong coffee 3 dl powdered sugar (florsocker) 1 dl cocoa powder pinch of salt Instructions Cake Prep: Preheat oven to 175°C. Line a 20x30 cm baking tin with parchment paper. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A light Swedish sugar cake with lemon zest. The aquafaba method creates a wonderfully fluffy texture - a breakthrough in vegan baking that finally made classic sockerkaka possible. Ingredients 75 g margarine 2.5 dl sugar 1.25 dl aquafaba 3.5 dl wheat flour 2 tsp baking powder pinch of salt 1 tsp vanilla powder zest of 1 lemon 1 dl plant milk Instructions Prep: Preheat oven to 175°C. Grease and flour a bundt pan (1.5-2 liters). ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Crispy air-fried chickpeas coated in chocolate - a high-protein snack that’s easy to make and surprisingly addictive. Ingredients 1 can (400 g) chickpeas, drained 100 g dark chocolate 1 scoop chocolate protein powder (optional) 1 tsp coconut oil flaky sea salt Instructions Crisp chickpeas: Drain and pat dry chickpeas thoroughly. Air fry at 180°C for 15 minutes or until crispy. (Or roast in oven at 200°C for 25-30 minutes.) ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A traditional Swedish spiced cake with lingonberry jam, adapted from a family recipe. Similar cakes with soured cream and lingonberry appear in old Norrland cookbooks from the 1930s as a type of gingerbread cake. Ingredients 4.5 dl wheat flour 2.5 dl sugar 2 tsp ground cinnamon 2 tsp ground ginger 1 tsp ground cloves 1.5 tsp baking soda (bikarbonat) 100 g melted margarine 1.5 dl plant milk 0.5 dl cooking cream (plant-based) 1.5 dl lingonberry jam (lingonsylt) Instructions Prep: Grease and flour a bundt pan. Preheat oven to 175°C. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A Swedish classic - tender shortbread rolled with fluffy aquafaba meringue, sliced into pretty swirl cookies. This recipe makes two rolls - freeze one for unexpected guests. Ingredients Shortbread Dough 4.5 dl wheat flour 1 dl sugar 200 g margarine 1 tbsp oil 1 tbsp cornstarch (majsstärkelse) Meringue 0.5 dl aquafaba 0.5 krm cream of tartar (vinsyra) 0.75 dl sugar Instructions Prep: Preheat oven to 175°C. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Classic French shell-shaped cakes with lemon zest. The key to perfect madeleines is a well-chilled batter - this creates the characteristic puff (puckel) on top and crispy edges with soft, featherlight centers. Ingredients 150 g margarine zest of 1/4 lemon 3 dl wheat flour (180 g) 1.5 tsp baking powder pinch of salt 1.5 dl + 1 tbsp sugar (150 g) 1 dl aquafaba (100 g) 1 tsp lemon juice Instructions Prep molds: Grease madeleine molds with soft margarine, dust with flour, and tap out excess. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Vegan meringue using aquafaba - the liquid from a can of chickpeas. The key is the right ratio of aquafaba to sugar (1:1.5) and making sure there’s no fat on your bowl or utensils. Ingredients 0.75 dl aquafaba 1/3 krm cream of tartar (vinsyra) 1 dl sugar Instructions Whip aquafaba: Beat aquafaba with cream of tartar until soft peaks form, about 1-2 minutes. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A light and fluffy Swedish fruit cake topped with rhubarb. Two versions: one without aquafaba (for those avoiding legumes) and a fluffier aquafaba version. Classic Version (Without Aquafaba) Uses a 22-24 cm springform pan Ingredients 100 g soft margarine 1.5 dl sugar 1 dl powdered sugar (florsocker) 2 dl room temperature plant cream (not whipping cream) 0.5 dl cornstarch (majsstärkelse) 2 tsp baking powder 3.5 dl wheat flour 1 krm salt Topping 5-6 dl sliced rhubarb 2-3 tbsp sugar Instructions Prep: Grease and flour a 22-24 cm springform pan. Preheat oven to 200°C with rack in lowest position. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Classic Swedish slice cookies baked as logs and cut while warm. Three variations: chocolate cookies with aquafaba, chocolate cookies with syrup, and toffee cookies. Chocolate Slice Cookies (Chokladsnittar) Variant 1 - With Aquafaba 200 g soft margarine 2.5 dl sugar 1 tsp vanilla sugar 4 tbsp cocoa powder 5.5 dl wheat flour 1 tsp baking powder 1 krm salt 3 tbsp aquafaba Variant 2 - With Syrup (aquafaba-free) 200 g soft margarine 2.5 dl sugar 0.5 dl light syrup 1 tsp vanilla sugar 1 dl cocoa powder 5.5 dl wheat flour 1 tsp baking powder 1 krm salt cooking cream for brushing pearl sugar for topping Instructions Preheat oven to 200°C. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Three versions of classic Swedish waffles - soft with aquafaba, crispy without eggs, and a gluten-free option. Soft Waffles (Mjuka Våfflor) Makes 10-12 waffles Ingredients 100 g margarine 4 dl wheat flour 1/2 tsp salt 1 tsp baking powder 5 dl plant milk 0.75 dl aquafaba Instructions Melt margarine and let cool. Mix dry ingredients in a large bowl. Whisk in half the milk until smooth. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A Swedish marbled cake, also known as zebra cake or marble cake. The higher fat content in this recipe pairs wonderfully with the cocoa, and the orange zest adds a lovely citrus note. Ingredients 150 g margarine zest of 1 orange 4.5 dl wheat flour 1.5 tsp baking powder 1 tsp vanilla sugar or vanilla extract pinch of salt 3 dl sugar 1.5 dl aquafaba 0.75 dl water 2 tbsp cocoa powder Instructions Prep: Preheat oven to 175°C. Grease and flour a bundt pan or loaf pan (about 2 liters). ...

Four delicious bar recipes perfect for hiking, workouts, or snacks. Choose between sweet energy bars (no-bake chocolate, baked fruit and nut, or quick outing bars) or savory vegetable bars. Recipe 1: No-Bake Chocolate Energy Bars Makes: Approximately 10 bars Time: 15 minutes + chilling Cost: About 2 kr per piece Ingredients 6 fresh pitted dates 400 ml oats (4 dl) 100 ml peanut butter (1 dl) 50 ml cold coffee (½ dl) 50 ml cocoa powder (½ dl) 1 pinch salt 1 pinch vanilla powder water as needed Instructions Core and chop the dates finely. Combine half the oats, peanut butter, cold coffee, cocoa powder, and chopped dates in a mixer. Process until completely smooth. Add salt and vanilla powder. Mix briefly. Add water if needed to achieve proper texture. Stir in the remaining oats without mixing them completely smooth. Roll mixture into a long rope and cut into 2-3 cm pieces. Refrigerate or freeze until ready to serve. Storage: Freeze individual pieces for extended storage. ...