Breakfast

Moroccan pancakes known as “thousand holes” - naturally vegan, light and spongy. Only cooked on one side, so the top develops characteristic bubbles. Serve with syrup sauce for a traditional breakfast. Ingredients Pancakes 6 dl lukewarm water 1.5 dl wheat flour 4 dl semolina (mannagryn) 1.5 tsp dry yeast (or 12 g fresh yeast) 2 tsp baking powder 1 tsp sugar 1/2 krm vanilla powder 1 krm salt Syrup Sauce 50 g margarine 50 g agave syrup or maple syrup Instructions Mix batter: Combine all pancake ingredients in a bowl. Blend with a stick blender for at least 1 minute until smooth. ...

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. Chill: Transfer to jars or bowls. Refrigerate at least 1 hour, preferably overnight. ...

Simple vegan scones that come together quickly. The key is not to overwork the dough. Ingredients 75 g margarine 5 dl wheat flour 3 tsp baking powder 1 krm salt 2 dl plain plant yogurt or plant milk Instructions Mix: Rub margarine into flour, baking powder and salt with your fingertips until crumbly. Add liquid: Add yogurt or milk and knead briefly into a dough. Don’t overwork - this makes tough scones. ...

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. Add remaining milk, aquafaba and melted margarine. ...

This is the basic recipe for breakfast rolls that can be varied endlessly. You can replace part of the flour with another type (for example up to half with whole grain flour). You can also sprinkle different types of seeds and kernels on top (like sesame seeds and sunflower seeds) - brush the dough balls with water first so they stick better. Ingredients Dough 3 g instant yeast (¾ tsp) or about 8 g fresh yeast 350 g cold water (3.5 dl) 450 g bread flour (7.5 dl) - all-purpose flour also works 8-10 g salt (1½-2 tsp) Optional Toppings water for brushing sesame seeds, sunflower seeds, poppy seeds, or other seeds/kernels of choice Instructions Evening (Night Before) Mix all ingredients into a dough in a bowl. The dough doesn’t need to be kneaded, just mixed until it just comes together - either by hand or with a dough mixer. Cover the bowl with a lid or plastic wrap and let the dough ferment at room temperature for about 8 hours overnight. Morning (Baking Day) Scrape the dough onto a floured work surface and fold it into a package. Cover with a tea towel and let proof for about 40 minutes. ...