This bringebƦrkake (vegan raspberry cake) uses fresh raspberries to provide a welcome contrast to the sweeter cake and raspberry & lemon glaze. A touch of cardamom and vanilla adds a depth of flavor and when finished with a sprinkling of toasted almond slivers this vegan raspberry cake is the perfect afternoon treat!
Carrots are an unexpected yet delightful addition to savory baked goods like these vegan carrot rundstykker (the Norwegian word for savory breakfast buns or rolls). These whole grain, multi-seeded buns are fantastic to serve for breakfast or lunch, or as a side to your salads, soups, pasta dishes, and more.
Norwegian cakes are incredibly easy to make and super delicious. Being not too sweet theyāre perfect as an afternoon snack (one that doesnāt feel too ānaughtyā) and this blackcurrant coffee cake is no exception! The vibrant taste of the berries shines through and the homemade vanilla sauce adds that little something extra.
Rhubarb season happens to be right now, a sure sign that spring is in full effect. When I was little, rhubarb grew wild in the backyard of our house in Norway, and many people considered it a weed. To me, it was exciting to see things just pop out of the ground...
Todayās recipe takes inspiration from an idea created by talented Norwegian pastry chef and food blogger Elin Vatnar of krem.no.A few years ago she started a tradition of making spring-inspired cardamom buns filled with vanilla custard. She shapes them into cute...
Bread is probably the number one reason I started this blog. Besides seeing my family every time I went back to Norway, one of the most thrilling reunions was with the seeded, whole-grain breads that are so common and beloved all over the country. There's a...
Todayās recipe definitely falls into the category of āpopular contemporary Norweigan comfort foodā. Fylte horn translates to āstuffed crescent rolls,ā and when in Norway, youāll see these across bakeries all across the country. They are fairly easy to bake at...
Havrekjeks has a long history in Norway, dating all the way back to the 15th century. The story goes when the famous Norwegian explorer Roald Amundsen packed up his provisions for his expedition to the South Pole, havrekjeks were at the top of his list. Many...
I became sort of obsessed with baking bread last year when I was researching, preparing and filming my popular online course Norwegian Bread Baking, and started experimenting with a bunch of different whole grain flours and seeds. Now as Iām preparing for the...
This flavorful, hearty soup has a vibrant green color and consists of all the classic Scandinavian ingredients and flavors: cruciferous and root vegetables, leeks, dill and pickles. These ingredients come together along with a few other flavoring agents to create a...
This bringebƦrkake (vegan raspberry cake) uses fresh raspberries to provide a welcome contrast to the sweeter cake and raspberry & lemon glaze. A touch of cardamom and vanilla adds a depth of flavor and when finished with a sprinkling of toasted almond slivers this vegan raspberry cake is the perfect afternoon treat!
Carrots are an unexpected yet delightful addition to savory baked goods like these vegan carrot rundstykker (the Norwegian word for savory breakfast buns or rolls). These whole grain, multi-seeded buns are fantastic to serve for breakfast or lunch, or as a side to your salads, soups, pasta dishes, and more.
Norwegian cakes are incredibly easy to make and super delicious. Being not too sweet theyāre perfect as an afternoon snack (one that doesnāt feel too ānaughtyā) and this blackcurrant coffee cake is no exception! The vibrant taste of the berries shines through and the homemade vanilla sauce adds that little something extra.
Rhubarb season happens to be right now, a sure sign that spring is in full effect. When I was little, rhubarb grew wild in the backyard of our house in Norway, and many people considered it a weed. To me, it was exciting to see things just pop out of the ground...
Todayās recipe takes inspiration from an idea created by talented Norwegian pastry chef and food blogger Elin Vatnar of krem.no.A few years ago she started a tradition of making spring-inspired cardamom buns filled with vanilla custard. She shapes them into cute...
Bread is probably the number one reason I started this blog. Besides seeing my family every time I went back to Norway, one of the most thrilling reunions was with the seeded, whole-grain breads that are so common and beloved all over the country. There's a...
Todayās recipe definitely falls into the category of āpopular contemporary Norweigan comfort foodā. Fylte horn translates to āstuffed crescent rolls,ā and when in Norway, youāll see these across bakeries all across the country. They are fairly easy to bake at...
Havrekjeks has a long history in Norway, dating all the way back to the 15th century. The story goes when the famous Norwegian explorer Roald Amundsen packed up his provisions for his expedition to the South Pole, havrekjeks were at the top of his list. Many...
I became sort of obsessed with baking bread last year when I was researching, preparing and filming my popular online course Norwegian Bread Baking, and started experimenting with a bunch of different whole grain flours and seeds. Now as Iām preparing for the...
This flavorful, hearty soup has a vibrant green color and consists of all the classic Scandinavian ingredients and flavors: cruciferous and root vegetables, leeks, dill and pickles. These ingredients come together along with a few other flavoring agents to create a...