Author: Asli

Blueberry Cake With Lemon And Coconut – Blåbärskaka Med Citron Och Kokos

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Yeah, believe it or not, I started to speak Swedish. I can read articles, magazines… I’ve been studying Swedish as a “hobby” on Duolingo for a few months. I didn’t take it seriously, and I didn’t think I could really learn a language using an app – but, I was wrong! Well, also Swedish is an easy language, especially compared to, cough cough, Finnish… I’m still studying though, so I can’t say that I’m 100% fluent… Anyway, blueberry cake, aka blåbarskaka! This is one of those effortless cake recipes. You mix dry ingredients on one side, whisk the others in a particular order, then mix them and finally add blueberries. That’s it. Easy peasy. I made this cake for the first time about ten days ago, when I was invited to a small dinner gathering with three other friends. We don’t do big dinners these days due to covid. I only meet friends that I trust will be responsible with covid restrictions, and even then, not too big gatherings. So we were four women that …

Vegan Monday: Oat Flatbread With Oat Yoghurt / Tahini Sauce – Cooking With Local Produce Of Oma Maa

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Today’s blog post is full of recipes: a bread, a sauce and a topping idea for the bread with roasted veggies. Most of the key ingredients – except for tahini – came from Oma Maa food bag I received in December. I talked quite a bit about Oma Maa’s food bags in an earlier blog post where I used Oma Maa ingredients again, so I will not write much about it here. But I strongly urge you to go to that blog post and check how amazing the food bag was: https://mydearkitcheninhelsinki.com/2020/12/17/gluten-free-thursday-a-hearty-vegetable-soup-and-food-sovereignty/ Today I actually want to talk about yoghurt. I love yoghurt. I eat yoghurt every day. When I was a kid, I didn’t love it this much (but I never hated it either). As I grew older, yoghurt became an indispensable part of my life. Cheese and tomato are a close second. When I tried the vegan diet a few times before, I couldn’t commit to it because of the yoghurt (and cheese) issue. None of the dairy-free yoghurt options could replace the …

First Recipe Of 2021: Gluten-Free And Vegan Lingonberry Bread

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I’m sitting in my quiet apartment with my blanket on, writing this blog post, while it’s snowing quietly outside. The white winter is here in Helsinki. I don’t complain much, except for this lovely puffy snow turning into ice and becoming a health hazard overnight (unless it continues to snow). If I didn’t write this blog post, I would be doing what, can you guess? Yes, bake! Because baking is cosy and intimate. But instead of baking, I’m writing about it. And I decided to publish this recipe as the first one for 2021. Let’s hope it brings, ehm, luck! So, lingonberries, hmm… This is one of the berries I got to know after I moved to Finland. They are very sour, so they go well with savoury dishes, but sometimes with sweet ones too. It also goes excellent hand-in-hand in a bread dough like this. I saw this recipe in a gluten-free cookbook I’ve had for many years. I finally decided to give it a try, but of course, I had to make my …

Gluten-Free Thursday: Milky Bread Buns With Pumpkin Seeds And The End Of 2020

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This has been a tough year. Not just for me, but so many people around the world. Some people were already in hardship, be it hunger, be it war, be it effects of climate change. They got hit even harder with the pandemic. So today’s post starts with hoping things will get better for everyone in 2021. I don’t believe in god. So I don’t pray for anything. Instead, I wish with all my heart a better future. But of course, we have to work hard for that better future, and we must keep this in mind. I also got some bad news from my family today, so I’m feeling so down. Had to fight an anxiety attack during the day with the news I got. But I am lucky to have amazing friends who are always ready to help and a lovely, sweet man who listened to my anger/sadness on the phone for half an hour, so I calmed down. As I am writing this blog post, I am feeling quite tired mentally. But …

Gluten-Free Thursday: A Hearty Vegetable Soup And Food Sovereignty!

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I’m writing this from my bed right now. It’s 22.33, and I am exhausted. Exhausted, but happy. I’ve worked for two days in a row in Oma Maa / Lassila Farm’s kitchen (check the previous post for Oma Maa) from the early hours of the day until evening. It was quite a lot of work, but it was so much fun, with a bunch of lovely folk from Oma Maa. And today’s recipe is mostly made by using their organic fresh produces from their weekly food bag that I got last week. Now, with this recipe post, I want to talk a bit about food sovereignty. Food sovereignty is a term and movement which advocates for people’s right to make their own food-related decisions and for people taking their food future in their own hands. There are many organisations, farmers, communities working on this topic, fighting hard to change food policies all around to respect this idea. In the local context of Finland, Oma Maa food cooperative is a significant example of a community of …

Green Hokkaido (Aka Kabocha) Squash Filled With Joy – And Aromatic Wheat Rice, Both Locally Produced By Oma Maa Food Co-op!

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A few weeks ago, I published a podcast episode where my guest was Ruby Van Der Wekken from Oma Maa food co-op. About a week later, I visited Lassila farm in Tuusula where Oma Maa produces their products, for the first time. It was both beautiful and informative, and it was very important for me to see all that hard work happening daily in a farm. I will write more about that visit and about Oma Maa in another blog post, but for now, here is a recipe with a cute green hokkaido I got from them last Sunday! So yes, last Sunday I was with Oma Maa folks again, this time only in the big kitchen area where they make products such as different kinds of flours, grains like bulgur, falafel, pasta and so on. I went there to make a test using their beautiful carrots – a miniature amount of which I helped to harvest when I first visited the farm! And before we left, the ever-lovely Ruby told me to pick a …

Gluten Free Thursday: Tomato Puree Bread Which Also Has Sun-dried Tomatoes!

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I love tomatoes. Every single day I must eat tomatoes. Every morning I eat tomatoes. I ate sauce made with tomatoes. I like it in my salad, I love it with cheese, I eat it with yogurt. And it turns out, that I also love bread that is made with it! When I first saw a tomato bread recipe in a gluten free baking book I have, I said to myself that I HAD TO make it. But how? Because I like making my own changes to recipes I find. So it took me a while to find my own twists. First off, I used a pack of tomato puree with basil instead of the tomato juice in the original recipe. And I added water in the recipe instead. The reason why I did that was, firstly, to adjust the salt amount myself. Commercial tomato juices are really tasty but there is always salt added to them. But tomato puree is, well, just tomato puree. Second, I added sun-dried tomatoes – and at another time …

Vegan Monday: Sweet Raw Carrot Balls – A Quick And Healthy Delight

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I mean seriously, this is so quick and easy that you will want to do any time. All you need is a food processor and your hands! I made these cuties for the first time a couple of months ago. I normally like nuts so much more when they are toasted but I managed to keep myself from doing that and used everything raw. The result was not disappointing. These truffles are very healthy and they are sweet but not too sweet. They stay very well in the fridge, in an airtight container for almost up to a week. So you can make a batch, put them in the fridge and pop a couple into your mouth when you feel like it! I saw a similar recipe in Shuangy’s Kitchen Sink blog first, then decided to make my version with some twists. In one of the trials I replaced dried dates with dried figs and it actually worked out so much better for my taste. So I highly recommend that as well! Enjoy!— Ingredients: Difficulty: …