Protein bread with plenty of seeds

Protein bread with seedsThis bread is called protein bread because it has a bit of extra protein – egg and quark. Bread usually contains between 7-12 grams of protein per 100 grams. This bread contains 14 grams of protein per 100 grams. One bread contain around 21 grams of protein. Healthy seeds also give the bread some chewing substance.
The bread is best eaten freshly baked. Since they contain quite a lot of protein they are a good supplement to a meal lacking in protein, such as a vegetable soup.
4 large breads. Cooking time: 25 minutes, including 15 minutes relaxation.
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Sweet corn and bean burgers with horseradish

Corn burgersSweet corn give these burgers sweetness, together with the horseradish you get an exciting combination.
Serve the burgers with a dollop of horseradish cream on the side. The burgers can be saved in the fridge for a few days or deep frozen for another day.
Makes 4 big burgers.
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Cottage cheese frutti with vanilla

Cottage cheese and fruitCottage cheese frutti is a home made version of the sugar laden store bought versions. This one is sweetened with vanilla, a teaspoon of honey and of course real fruit.
Double or triple the recipe if you like, it will keep in the fridge for a few days.
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Black beanpot with apricots and oranges

bongryta-aprikos-apelsin-sApricots and oranges makes it a little sweet.
An exciting dish with many taste sensations. It is perfect for deep freezing and use as a healthy tv-dinner.
Cooking time: 40 minutes, including a 5 minutes tea break.
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Classic lentil soup

lentil soupA classic lentil soup that can be kept crunchy or mixed smooth. Serve with freshly baked bread.
This soup is perfect for storing in the freezer and eat another day.
Cooking time: 60 minutes, 15 minutes preparation and 45 minutes simmering in the pot.
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Kruska bran porridge with apple sauce – a Swedish tradition

Kruska bran porridge with kruska germ or wheat germThis porridge really “scratches” your insides. It will keep a slow belly regular or keep a fine belly well.
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Whole oats with lentils and halloumi

Whole oats with lentils and halloumiWhole oats are of course wholegrain and rich in fiber. They are also a good environmental choice since they can be grown locally.
To reduce the amount of fat in this dish, just use a little less halloumi.
Cooking time: 50 minutes, including a 15 minutes tea break. Quicker if you are using precooked lentils.
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