Supergreen spring smoothie

What would be a better way to start the day than throwing a variety of greens and fruits into the blender to create a super-duper creamy green smoothie.

Don’t worry if you don’t have all the ingredients, you can experiment with nettle, celery, Chinese cabbage, frozen spinach… If you like your smoothies sweet, try adding some pineapple, apple or honey.

Smoothie is also a good way to reduce food waste so throw the leathery veggies to blender not to waste bin!

Ammeri’s smoothie for two:

a generous handful of sliced cucumber

1-2 leaves of kale

handful of baby spinach

juice of half grapefruit

1 kiwi (don’t use the skin)

1-2 crispy salad leaves

half an avocado

piece of ginger, chopped

a few fresh spruce sprouts (if available)

1,5 dl oat milk (or almond/rise/soy)

Throw everything into a blender, work it until smooth, pour into glasses & sprinkle with coconut flakes.

Vegan banana cake

 Vegan banana cake recipe to use up those ripe bananas and reduce food waste 

Ripe, older bananas are perfect for this delicious vegan cake. With a shorter baking time you can also use the recipe to make muffins that are perfect on the go. If cake is not your thing, cut the brown bananas into pieces and freeze them in a tub to use in a smoothie or a snack later.


Recipe for Katriina’s vegan version of grandmother Aura’s banana cake:

3 ripe bananas (room temperature)

4,5 dl all purpose baking flour

2 dl brown sugar

2 ts vanilla sugar

2 ts baking powder

1 ts baking soda

a pinch of salt

1 ts cinnamon

0,5 ts cardamom

1,5 dl oat milk (or other vegetable milk, room temperature)

1 dl cooking oil (room temperature)

breadcrumbs

powder sugar for decoration (optional)

Oil a cake tray with margarine and coat with breadcrumbs. Pre-heat the oven to 175 degrees celcius.

Mix all day ingredients well in a bowl. In another large bowl, break the bananas into a paste with a fork, adding the cooking oil and oat milk to the paste bit by bit. Add the dry ingredients carefully, avoiding too much mixing. Pour the mix into the cake tray and bake in the lover part of the oven in 175c for 50 minutes to an hour.


Let the cake cool down for a moment in the tray before tipping it over and decorating it with powder sugar.

Enjoy and share with your nearest and dearest!

Nutty Breakfast Bars

These easy-to-make breakfast bars make for an energy-boosting breakfast, after exercise snack or a picnic treat. Did we mention they taste delicious too?

This recipe makes 10 bars

4 dl rolled oats

2 dl nuts & seeds (I used walnuts, cashew nuts, pecan nuts & sunflower seeds)

200 g pitted dates

0,5 dl honey (or vegan alternative such as agave nectar)

0,5 dl natural peanut butter

vanilla & cinnamon to taste

Soak the dates for 30 minutes and while waiting, heat the oven to 175c and toast the oats in the oven on a parchment covered baking tray for about 10-15 minutes. Sprinkle some vanilla powder & cinnamon on the oats once they are out of the oven. Turn off the oven, mix the honey & peanut butter in an oven proof bowl and let them melt in the remaining heat in the oven while you prepare the dates. Process the dates into a paste using a food processor. Mix all ingredients in a large bowl using a fork. The paste might seem very dry at first, but keep pressing and mixing it with the fork and eventually it will start to come together, forming a sticky hard paste. Line a square dish (or a big lunch box) with parchment and press the paste firmly into the dish. Place in the freezer for 20 minutes and then take out to cut into bars.

You can store the bars in the freezer or leave at room temperate and eat within three days.

Grandma's blueberry pie

This recipe makes one oven tray. You can try substituting the milk and butter with vegetarian alternatives such as oat milk and margarine.

The base

6,5 dl of gluten free white flour mix

3 dl of full fat organic milk

1 bag of dry yeast

1 dl of white cane sugar

2 tsp psyllium husk powder

2 tsp tapioca starch

1,5 tsp ground cardamom

1 tsp good quality salt

130 g of butter

The filling

600 g of frozen (or fresh) forest blueberries (a bit over 1 litre)

1 dl of white cane sugar

3 tbsp potato flour

You’ll also need one egg for brushing the crust.

 The process

Cut the butter into small cubes and let it soften in room temperature. Pour the frozen blueberries into a bowl and leave them to defrost. Warm the milk in a saucepan until it feels warm to the hand. While the milk is warming up, mix 3 dl of flour, the dry yeast, the sugar, the psyllium, the cardamom, the salt and the tapioca well together in a separate bowl. Pour the milk into another, large bowl. Add the dry mix gradually to the milk, whisking it thoroughly. Cover the bowl with a kitchen towel and let it sit for 10-15 min. You should see small bubbles on the surface as the dough expands. Bit by bit, add the rest of the flour and the soft butter and knead the dough well with your hand at least for a good five minutes. The dough should start to come off from the sides of the bowl and off your hands but still remain soft. You can carefully add some more flour in case it feels very sticky. Set 1/5 of the dough aside for decoration.

Spread some gluten free flour on an deep oven tray covered with a sheet of baking paper and pour the dough over it. Using your hands and some flour, tap the dough onto the paper until it fits the shape of the tray, the edges of the dough can rise a bit (this will create a delicious crust). Cover again with a towel and let it rise in room temperature for 35 min.

 This is a good moment to turn on the oven and let it heat to 200 °c. Break the egg in a small bowl or glass and mix it thoroughly. Roll the rest of the dough into a long rectangular shape, about 0,5cm thick, again using flour to avoid the dough from sticking. Cut it in long, 1cm wide strips and brush them with the egg. Get back to your bowl of blueberries. Pour the sugar and the potato flour over them and mix well. It’s OK that the berries are still icy. After 35 minutes have passed, pour the berries over the base and spread them out evenly. Roll the sides of the dough down to form a thicker crust for your pie. Brush the crust with egg. Carefully lift the strips of dough over the pie to form a crisscross. Put your pie in middle/lower part of the oven and let it bake for about 25min until the crust has a delicious caramel colour.

 Make sure to enjoy a piece or two while the pie is still warm.