Chocolate chip cookies

I bought an egg replacement powder a couple of weeks ago.
Yesterday I baked chocolate chip/nut cookies and they turned out great!
So I wanted to share the recipe with you guys:


Chocolate chip cookies

170 g dairy-free butter
2 dl brown sugar
1,5 dl cane sugar (or normal sugar if you like)
1 egg + one egg yolk = 2 teaspoon egg replacement powder +2,5 tablespoon water
5 dl flour
1/2 teaspoon baking soda
1 teaspoon vanilla
200 g of chocolate chips
Nuts of your preference

1. Set the oven on 170 degrees
2. Melt the butter and whip it together with the brown and the cane sugar.
3. Mix the egg replacement and the water in a small cup so that it blends, then add it to the butter and sugar mix.
4. Mix all the remaining dry ingredients together in a separate bowl, then combine the two bowls and make a firm dough. Mix in the chocolate.
5. Let the dough rest for approx 20 min in the refrigerator.
6. Make 25 small balls and spread them out on at least 2 baking sheets. Pro tip: if you want thick cookies don’t press out the balls too much, I let mine stay almost as balls.
7. Put them in the oven for approx 10-12 min.
8. Embrace your inner Cookie Monster (I’ve had 7 of them in less than 24 hours<333)



Sweetpotato soup and seed crackers

Sweet potato soup recipe

1 large sweet potato
1 teaspoon sambal oelek
2 tablespoon coconut cream
Water- until you get the consistency you like (I like mine thick)

Peel and cut the potato in to cubes and put it in the oven for approx. 35 min in 200 C, or until the potato is soft. Mix the potatoes together with all the other ingredients until smooth and creamy.

Seed crackers

2 dl oats
1dl walnuts
1 dl mixed seeds and nuts such as sunflower, pumpkin etc
0,5 dl chia seeds
2 tbs coconut oil
2 dl water

With a blender: grind the oats and walnuts into a meal.
Mix the meal with the rest of the ingredients without a blender to get a nice and chunky texture.
Let the dough set for 10 minutes, so that it can soak up the water properly.

Press it out flat and even (I reused an old baking sheet but you can also just put some oil on the bakestone), put it in the oven for about 40 minutes on 160 C.
Cut out the size of your crackers right after you have taken it out of the oven, before it has gone too stale.


Throw Down: (everything in the oven and hope for the best) Cooking class with Nikki

My first attempt of making a vegan savoury pie actually went okay.

-I made the crust out of chickpeas, soy-flour and coconut oil (omg when the pie had chilled over night in the fridge the crust tasted like crunchy hummus <3333).
-I pressed out the dough in two forms, chilled them in the fridge for about 10 mins before preheating them in the oven for 20 mins.
-Chopped up a bunch of veggies such as zucchini, cauliflower, sweet potato and put them in the oven to soften, together with salt, pepper plus lots of fresh basil and rosemary of course.
-Whipped up a vegan cream cheese sauce to go as filling. Oat cooking cream, oat créme fraiche, some soygurt, potato starch, turmeric, pepper, salt and lots of other spices.


By mixing all the softly cooked veggies together with the new Finnish vegan protein invention “Nyhtökaura”, or Pulled Oats as it is called, then pouring over the sassy ch££sy sauciness and throwing this mess of greatness in the oven, I had created DA TARADAAA, a pie.


This dish may not look like much to the world, but it is perfect for clearing out half mushy tomatoes or what not from your fridge. And it tastes great. And it fills your stomach. What have we learned today friends? Don’t throw away mushy greens, make pie!

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