Pancakes for breakfast is one of my favourite weekend treats. I feel like I have got the recipe pretty much down by now, but when fall rolled around I had to change it up a bit. And what better way to do so then to add the iconic pumpkin to it? Pumpkin puree is not a very common ingredient here in Norway, but when I came across it the other day I knew I had to make some recipes with it. Do here's the first one, I hope you enjoy!



Ingredients

These berry squares turned out absolutely amazing, I was so happy with them. They have a wonderful mix of sweetness and tartness, with crunch from the nuts. A must-try this season. Serve it with vanilla ice cream, custard or just as is - it is delicious either way!



Ingredients
Base
2 1/4 cup oats (200g)
1 ripe banana
1/3 cup date or maple syrup
1 tbsp coconut oil
1 tsp vanilla extract
1 tsp cinnamon
Pinch of sea salt

Filling
2 cups frozen berries (I used a mix of raspberries, blueberries and lingonberries)
1/2 cup oats (45g)
2 tbsp chia seeds (optional)
2 tbsp date or maple syrup
1 tbsp lemon juice
1/2 tsp cinnamon
1/2 cup almonds
1 handful cacao nibs (optional)

Method
Mash the banana. Add all the base ingredients to a bowl except the oats and mix together. Then mix in the oats as well. Add the mixture to an oven safe dish (about 20x20 cm) and press it down until it is evenly distributed. Bake at 180*C (350F) for about 10 minutes. Meanwhile, roughly chop the almonds and mix together all the filling ingredients in a bowl. After ten minutes, add the filling to the base, press it down slightly and bake for another 15 minutes. Let it cool for a bit to set after it's done and then enjoy!

This is pretty much fall in a bowl. Warming and flavourful and the perfect start to your day. You can choose to use quinoa flakes, regular whole quinoa or even oats for this recipe. 



Ingredients
1/2 cup quinoa
1 cup liquid (I use half almond milk and half water)
1 tsp vanilla powder or extract
1 tbsp chia seeds (optional)

1 red apple
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp maple syrup
Water to cover the bottom of your pot

Method
Start by mixing together the porridge ingredients in a pot and put that on the hob on medium-high heat. The cooking process is pretty similar to cooking regular quinoa, so just follow the instruction on the package for cooking times. 
While the porridge is cooking, chop the apples into bite sized pieces and add those to another pot with cinnamon, nutmeg and maple syrup. Cover the bottom of the pot with water and add to the hob on medium-high heat. Keep an eye on both pots to make sure they don't burn, but other than that you can't really go wrong with the cooking of these. 
Once the porridge is done, add it to a bowl and top it with the apples (don't worry if there's a bit of liquid left in the pot, it'll mix nicely with the porridge). Eat it like that or top with some cacao nibs, goji berries and hemp seeds. 

This has been my absolute favourite dinner lately! It is easy to make, healthy and absolutely delicious! I am not going to claim that this is the proper traditional way to make it, I honestly don't know how that is, but it is so delicious that I'm perfectly okay with that. 



Ingredients
1 tin chopped tomatoes
1 tin coconut milk
1 tin chickpeas
1 onion
2 cloves of garlic
1 tbsp garam masala
1 tbsp curry powder
3 cardamom pods
2-3 bay leaves
1 cinnamon stick
1 tsp chili flakes

Method
Finely chop the onion and garlic, and add them to a big saucepan with the cardamom pods, bay leaves and cinnamon stick. Add a drizzle of olive oil and cook until the onion is translucent. Add in the chopped tomatoes, coconut milk, chili, curry powder and garam masala, mix everything together and let that simmer for a few minutes minutes. Drain and rinse the chickpeas and add those in as well.  Cook for another 5 minutes. Serve with rice and an optional topping of fresh coriander.

These cookies are honestly my new favourite thing! They are crunchy on the outside, gooey on the inside and filled with lots of delicious chocolate chips - just the way a good choice chip cookie should be. I have swapped out the traditional white flour, butter and white sugar for healthier alternatives, but don't let that fool you! These taste just as amazing as the unhealthy version, they're just a bit better for you. 

Ingredients
1/4 cup coconut oil
1/2 cup coconut sugar
1/2 cup finely milled whole wheat flour
1 chia egg, flax egg or regular egg
1 tsp vanilla extract
1/2 tsp baking powder
1 small pinch of salt
1/3 cup dark chocolate chips (I use dairy free)

Mix together the coconut oil and the sugar. You do not need to melt the coconut oil before this. Mix in the egg you are using. Add the rest of the ingredients minus the chocolate chips and mix everything together. You can either do this by hand or (as I did) get some help from an electrical mixer. Fold in the chocolate chips once everything is combined. Separate the dough into 8 equal pieces, roll them into ball and flatten them slightly on a lined baking tray. Bake for about 10 minutes at 190C or 375F. Leave the cookies to cool for at least 10-15 minutes after taking them out of the oven (I know it's hard, but you can do it!).



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These little bites are the perfect snack. They have so many different textures and flavours and are such a joy to eat. They are equally amazing as a fancy appetiser, as a movie snack or to bring with you to school/work. They are packed with vitamins, minerals and healthy fiber, and are all around just pretty amazing. 

Ingredients
1 sweet potato
1/2 avocado
8 cherry tomatoes
1 tbsp hemp seeds
1 tsp chili flakes
A squeeze of lime juice
Coriander/cilantro to garnish (optional)

Peel and cut the sweet potato into 0.5 cm thick slices. Add some BBQ seasoning (or paprika powder and cumin) and bake in the oven at 210C (410F) for about 30-45 minutes until they are cooked through. Mash the avocado and mix in a squeeze of lemon juice. Add about 1 small tsp of the avocado mix to each of the sweet potato slices. Quarter the cherry tomatoes and add one quarter to each slice. Top with hemp seeds, chili flakes and coriander. 



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