Banana bread - and a special anniversary!

Today is a really special day. I never thought it would come and yet I've been looking SO MUCH forward to it! Today is my FIRST ANNIVERSARY as a vegetarian! I can't believe it's been a year and I am so, so proud of myself. Pretty much 95% of the people I know neither understand nor acknowledge my decision and that makes it pretty tough some times. It hasn't been more than 2 days since I had my last "breakdown" because someone was mocking me right in front of me. It's really hard when people attack you on your beliefs. Thank god I have the most amazing friend, who's alway there when I need her - even though we've got two very different reasons to be vegetarian.

A year and a half ago, I actually laughed at two of my friends because they became vegetarians. I said that I would never be able to live without meat. And here I am today: haven't eaten meat for a year and don't have any plans on eating some for the next many, many years. It's funny how you all of a sudden can change your beliefs and lifestyle.

This banana bread was a bit of a spontaneous project I started last summer. I had some old bananas that I didn't really felt like eating (I prefer them a bit green). I had wanted to make a banana bread for a long time and I guess this was the perfect time to give it a try. It turned out so gooooood and it was perfect for a hot summer day, since there isn't an awful lot of sugar in it.

1 large banana bread
What do I need?
300 g flour
2 tsp baking powder
50 g sugar
A pinch of salt
2 eggs
50 g margarine
3 really tender bananas, mashed
A large handful of walnuts, chopped
If you'd like: a handfuls of chopped, dark chocolate


How do I do?
Preheat the oven to 180 degrees celsius/350 degrees fahrenheit.
Mix all the dry ingredients in a bowl. Melt the margarine and beat the eggs until they're light and airy. Mix the wet ingredients with the dry and add the walnuts (and chocolate, if you want chocolate in it). Pour the dough into a buttered tin and throw it in the oven for about 30 minutes.

Breakfast cookies

Cookies for breakfast? Well, why not? These vegan cookies are made with oats and bananas, so technically it's just baked oatmeal.... I guess. Well, there's no added sugar in it, so it's not all bad! They keep you full and are easy to grab on your way out of the door - or maybe as an afternoon- or post-workout snach. You can easily make a large portion, throw 'em in the freezer and heat 'em in the oven on days, where you slept just a bit too long. Or eat them cold, they're still really tasty when they've been in the fridge for a few days. You can make different kinds by adding almonds, grated coconut, chocolate chunks, raisins or whatever you like. And if you'd like them to be a bit more sweet, just add 2 tbsp of syrup. Enjoy!


~9 cookies
What do I need?
3 ripe bananas, mashed
2 cups quick oats
1 tsp ground cinnamon
1 tsp baking powder
A pinch of salt


How do I do?
Preheat the oven to 175 celcius/350 fahrenheit.
Mix all the ingredients very well in a bowl. Make cookies of about 1/4 cup batter and place them on a baking sheet. Throw them in the oven and bake them for about 15 minutes.

New Years treats

Well, I guess my holiday has been long enough now and it's time to get back to blogging. These little cakes are called "Kransekage" in danish and they're a traditional treat for New Years Eve, while we're having champagne and waiting the last few minutes for the new year to arrive. It's super easy to make and tastes delicious! Some people make it a little different and shape it as a tower or a cornucopia, but I find it easier to just make it like this - plus, it's easier to transport!

Have a very happy new year and take care of yourselves out there!

~50 pieces
What do I need?
500 g marzipan/marchpane
150 g sugar
100 g eggwhites

Hazelnuts, almonds, walnuts - whatever you'd like to make them look even prettier


How do I do?
Preheat the oven to 200 degrees celsius/400 fahrenheit.
Mix sugar and marzipan well. Add the eggwhites little by little, until the texture is smooth and even. Pour it in an icing bag with a pastry tip - the size should depend on the size you want your cakes to be in. I used a star-shaped tip with a diameter around 20 mm.
Squeeze out the "dough" to make small cakes on a baking sheet. Decorate with a little nut and throw them in the oven for about 10 minutes. Keep an eye on them, so they don't get too dark. It's pretty much up to you, how dark you want them to be, but I don't like them too dark.

If you want them to be extra delicious and pretty, you can dip the bottom in melted chocolate and let it cool before serving.

Vegan brownies

I'm not exactly proud of this picture. It could've been better, but the light was just really bad. With that being said, the brownies were A-mazing. TBH I'm sometimes a bit scared to make vegan cakes, cos it sometimes requires all these fancy ingredient that I do not have - like No-Eggs, an egg-substitute. I want to be able to make a cake out of the ingredients that I already have. And this one is one of those! I actually made it a saturday afternoon, where I was a bit hungover and had the most intense craving for brownies! They were super easy to make and after a couple of hours in the fridge, the texture was even better than when I took 'em out of the oven. Whether you like your brownies warm or cold, that's a personal matter - but I really DO recommend cooling them in the fridge!

~15 pieces
What do I need?
2 cups flour
2 cups sugar
3/4 cocoa powder
1 tsp baking powder
1 tsp salt
1 cup water
1 cup oil
1 tsp vanilla extract

How do I do?
Turn on the oven at 175 celcius/350 fahrenheit.

Mix all the ingredients well until theres no clumps and pour it into a buttered or lined ovenproof dish. Throw it in the oven for about 25-30 minutes, until the top is no longer shiny.