Oatmeal Breakfast Muffin🧁 Ingredients (12 small muffins): Dry ingredients: 2 ½ cups rolled oats ½ cup oat flour 2 tsp baking powder ½ tsp salt 1 Tbsp cinnamon ½ cup cranberries ½ cup chopped walnuts Wet ingredients: 4 ripe bananas, mashed 1 apple, grated ½ cup non-dairy milk 2 tsp vanilla extract Optional add ins: Almond flakes Dark chocolate chips 1. Preheat oven to 350 degrees F (180C). 2. In large bowl combine and whisk together dry ingredients. 3. In small bowl combine bananas, apple, non-dairy milk, vanilla and stir until well combined. 4. Add wet ingredients to dry and combine well. Fold in raisins and walnuts, if using. 5. If using a 12-muffin tin, bake for 35. 🇳🇴Norwegian recipe🇳🇴 Tørre ingredienser: 5 dl store havregryn 1 dl havremel (lag ditt eget ved å blende havregryn) 2 ts bakepulver 0.5 ts salt 1 ss kanel 1 dl tranebær, hakket 1 dl valnøtter, hakket Våte ingredienser: 4 modne bananer, most 1 eple, raspet 1 dl plantemelk 2 ts vaniljeekstrakt Valgfri topping: mandelflak Sjokoladebiter 1. Sett stekovnen på 180C. 2. Bland sammen de tørre ingrediensene i en bolle. 3. I en annen bolle: bland sammen de våte ingrediensene. 4. Bland de våte ingrediensene i de tørre og fordel i 12 små muffinsformer. 5. Stek på 180C i ca. 35-40 minutter.
01 Jun 2020
Spiralized Sweet Potato Quesadilla🌮 In collaboration with @nova.interior I made these delicious spiralized sweet potato quesadillas in their new dream kitchen «Skredderdrøm by Nova». Proud to be working with our local kitchen manufacturer here in Tromsø! We will be sharing videos and recipes and hopefully inspire some of you to make green food choices. English recipe below👇🏻Norwegian recipe in bio☝🏼 Ingredients (4 servings): Sweet potato mixture: 2 tbsp olive oil 1 large sweet potato 1 fresh chili 1 tbsp ground cumin 1 tbsp pepper 2 tbsp oregano 1 tsp sea salt 1 handful fresh basil Quesadilla: 6 whole wheat tortilla 230 g of black beans 200 g of vegan cheese Fresh spinach Guacamole: 2 avocados 1 lime, juice only 2 tbsp fresh cilantro 1/2 red onion 1 garlic clove 1 tsp salt and pepper Directions: 1. Wash, peel and cut the sweet potato into thin strips or use a spiralizer and make sweet potato spaghetti. Finely chop chilli and basil. 2. In a deep frying pan, mix the chili, basil, cumin, salt, paprika, oregano and oil. Cook on medium heat for a few minutes. Add the sweet potato and cook soft (about 5-8 minutes). 3. In the meantime, make guacamole. Finely chop red onion, coriander and garlic. Mash all the ingredients together with a fork. Season with salt and pepper. 4. Heat a new frying pan on medium heat. Sprinkle some cheese on half of the tortilla. Continue with spinach, black beans, sweet potato mixture and cheese again. Important: Start and finish with cheese so that the quesadilla stays together! Fold over the other half of the tortilla and fry for a few minutes on both sides until the cheese melts. 5. Serve with fresh guacamole! Video//production @magymedia
26 May 2020
CARROT CAKE PORRIDGE🍰 Have a healthy carrot cake for breakfast. Recipe down below👇🏻 INGREDIENTS: 1 carrot (grated) 1/2 cup oats 1 tsp cinnamon 1 cup of milk of your choice 1 teaspoon sweetener 1/2 mashed banana Topping: 1/2 banana Vegan yogurt Granola Peanut butter Instructions Put everything into a pot, bring to the boil and simmer for about 5 minutes. Stir well over and over again. Serve with toppings! Norwegian Recipe🇳🇴 Ingredienser: 1 gulrot (raspet) 1 dl havegryn 2 dl plantemelk 1 ts søtning 1/2 banan (most) Topping: 1/2 banan Granola (min er fra @bnordstrand) Plantebasert yogurt (jeg bruker alpro) Peanøttsmør Instruksjoner: 1. Ha alle ingrediensene i en kjele og kok opp. La grøten småkoke i 5-8 minutter, rør om med jevne mellomrom. 2. Server med toppingen!
25 May 2020
Make these protein blond brownies in no time! They’re made with chickpeas but you’d never know it! It’s the perfect healthy dessert recipe that you can feel great about indulging in! Ingredients * 1 can of chickpeas, rinsed and drained * ½ cup peanut butter * ¼ cup maple syrup * ¼ cup sweetener * 1 tbsp plant milk * 2 tsp vanilla extract * ½ tsp sea salt * ½ tsp baking powder * ½ cup chocolate chips * 2 tbsp chocolate chips for topping Directions: 1. Preheat oven to 350 degrees F (180g). 2. Put all ingredients except for chocolate chips into your blender or food processor and blend until smooth. Mix your chocolate chips in by hand. * Grease a bread tin and spread the mixture out evenly. * Sprinkle a few more chocolate chips on top. * Bake in your preheated oven for 20-30 mintues until the edges just pull away from the pan, the top is set and slightly golden brown. Let cool for at least 15 minutes, then enjoy! Norwegian measurements🇳🇴 1 pakke kikerter, skylt 1 dl peanøttsmør 0,5 dl lønnesirup 0,5 dl søtning (Sukrin gold) 1 ss plantemelk 2 ts vaniljeekstrakt 1/2 ts maldonsalt 1/2 ts bakepulver 1 dl hakket mørk sjokolade 2 ss hakket sjokolade til topping
20 May 2020
Chickpea Omelette Sandwich🥪 This chickpea omelette is the best invention for a vegan breakfast since avocado toast! It’s vegan, gluten-free, soy-free, and of course egg-free. (2 portions) For the chickpea omelette: 1 can of chickpeas (230g pure chickpeas) Do not discard the chickpea water! 3 tbsp flour of choice (gluten-free) 2 large garlic cloves, grated 1/2 tsp sea salt 1/4 tsp fresh cracked pepper 1 tsp cumin spice 1/2 tsp turmeric 1 tsp smoked paprika 1 tsp onion powder 8 tbsp aquafaba For the sandwich: 4 pieces of whole wheat bread/ gluten-free vegan mayo 2 tomatoes fresh lettuce 1 Avocado Pickled onions (optional) Here’s how you make it: 1. To a large bowl, add all the ingredients for the chickpea omelette. 2. Use a hand mixer and mix the ingredients for the chickpea omelette until they are smooth. Add more spices if needed. 3. Heat a large skillet on medium-high heat and make small portion sized omelettes with the chickpea omelette batter. 4. Reduce heat and let it cook for 4 minutes on each side. 5. Serve the omelette on toasted bread with vegan mayo, tomatoes, lettuce, avocado and pickled onions! Norwegian measurements🇳🇴 1 boks kikerter (230g kikerter) Viktig: Ta vare på kikertvannet fra hermetikkboksen! 3 ss grovt mel (glutenfritt) 2 hvitløksfedd 1/2 ts salt 1/4 ts kvernet pepper 1 ts spisskummen 1/2 ts gurkemeie 1 ts røkt paprika 1 ts løkpulver 8 ss kikertvann For sandwichen: 4 skiver grovbrød (glutenfritt) Vegansk majones 2 tomater Ferske salatblad 1 avokado Syltet rødløk
16 May 2020
Oil-free Vegan Foccacia!✨ Use to make sandwiches, dip in soups or stews or make pizza! Prep time: 10 min Cook time: 30 min Raise time: 1 hr 35 min Total time: 2 hrs 15 mins Calories: 225 Ingredients (12 pieces) 8-9 cups spelt flour 1 package instant yeast 1 tsp salt 2,5 cups water 1 tsp maple syrup Instructions 1. In a large bowl, whisk together flour, yeast, and salt. Then, add in the water and maple syrup. Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball. 2. Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled. 3. When ready, cover a baking tray baking tray with parchment paper. Spread and stretch the dough to fill the tray. Cover the tray. Let it sit until doubled in size, approximately 35-45 minutes. 4. When ready, use your finger tips press down into the dough to make dimples all over the dough. Add rosemary, olives and salt on top. 5. Bake at 400° for 20 – 25 minutes or until the bread is golden brown and crispy on top. Norwegian measurements🇳🇴 1 kg speltmel 1 pakke tørrgjær 1 ts salt 6 dl vann 1 ts lønnesirup
14 May 2020
FLUFFY BANANA PANCAKES🥞 Ingredients (8 pancakes): 1 cup (90g) of oats 1.25 cup (300ml) of almond or oat milk 1 ripe banana 1,5 tsp baking powder pinch of salt and cinnamon Vanilla extract Toppings: 1/2 cup blueberries 1/2 banana 1 tbsp Maple syrup 1 tbsp Peanutbutter Directions: 1.Start by processing the oats into flour in a blender or food processor. Or use 1 cup oat flour! 2. Add remaining ingredients & blend 30 seconds. Or mix all in a bowl (start mashing banana with a fork). Let the batter sit for 30 min. 3. Grease & heat up a pan and pour a small dollop of batter for each pancake. Wait till bubbles are poking and flip for another 30sec or minute. NORWEGIAN RECIPE🇳🇴 Ingredienser (8 pannekaker): 2 dl (90g) havregryn 3 dl plantemelk 1 moden banan (most) 1,5 ts bakepulver 1 klype salt og kanel 1/2 ts vaniljeekstrakt Topping: Blåbær Banan Lønnesirup Peanøttsmør Pistasjnøtter Instruksjoner: 1. Blend havregrynene til mel i en blender. 2. Tilsett resterende ingredienser i blenderen og blend til en jevn røre. 3. Varm opp stekepannen til middels varme. Stek pannekakene i ca. 1 minutt på hver side. Pannekakene er klare til å snus når de begynner å boble. 4. Server med blåbær, banan, lønnesirup, peanøttsmør og pistasjnøtter!
13 May 2020
Coconut Truffels✨ Your favorite recipes are always those with the fewest ingredients, so here’s a recipe with only 4 ingredients to satisfy your sweet tooth🌝 Coconut balls: 1 ½ cup shredded coconut (unsweetened) ¼ cup coconut oil (melted) 2 tablespoons pure maple syrup Chocolate Dip Layer: ¼ cup + 2 tablespoons vegan chocolate chips or chopped vegan chocolate ½ teaspoon coconut oil Chocolate Drizzle: 2 tablespoons vegan chocolate chips 1/2 teaspoon coconut oil INSTRUCTIONS: 1. Add coconut, coconut oil and maple syrup to a bowl and use a hand blender or food processor and blend until you get a wet and sticky mixture. 2. Roll the dough into tightly-packed balls and freeze the balls for 15-20 minutes. 3. Make the Chocolate Dip Layer: Melt the chocolate + the coconut oil in the microwave or on your stove. 4. Remove coconut balls from the freezer. Dip the bottom of one ball into the bowl of melted chocolate. 5. Make the chocolate drizzle: add Chocolate Drizzle ingredients to the bowl of leftover melted chocolate. Heat in the microwave in 20-second increments until just softened. Drizzle over the coconut truffles. Freeze for 10 minutes before serving. Enjoy! NORWEGIAN MEASUREMENTS: Kokosballer: 3,5 dl kokosmasse (usøtet) 2 ss kokosolje (smeltet) 2 ss lønnesirup Sjokolade dip: 5 ss hakket mørk vegansk sjokolade 1/2 ts kokosolje Sjokolade dryss: 2 ss hakket mørk vegansk sjokolade 1/2 ts kokosolje (smeltet)
11 May 2020
PASTA & QUINOA BALLS WITH SUN DRIED TOMATO SAUCE🤤 Recipe (3 servings): * 250 g whole wheat pasta * 100 g spirulized zucchini For the black bean and quinoa balls: * ½ cup of quinoa * 230g of black beans * ¼ cup of sesame seeds * ¼ cup bread crumbs * 2 tbsp tomato paste * ½ tbsp Sriracha * 2 tbsp nutritional yeast * 1 tsp garlic powder * 2 tbsp chopped fresh basil * salt, pepper * 4 tbsp water For the sun-dried tomato sauce: * ½ cup of halved cherry tomatoes * ½ cup of sun-dried tomatoes * 1 tbsp apple cider vinegar * 1 clove of garlic * 2 tbsp toasted pine nuts * 2 tbsp nutritional yeast * handful of fresh basil * 1 tsp oregano * salt, pepper To serve: * fresh basil INSTRUCTIONS Black bean and quinoa balls: 1. Add quinoa and one cup of water to a pot and cook for about 15 minutes. 2. Add black beans to a bowl and mash with a fork. Add quinoa, sesame seeds, oat flour or bread crumbs, tomato paste, Sriracha, nutritional yeast and spices and mix well together. Use your hands to make it into a moldable dough. 3. Scoop out about 2 tablespoons of dough and roll into balls. Place on a baking sheet lined with baking paper and bake at 200°C/400ºF for 35-40 minutes, or until crispy. Sun-dried tomato sauce: 1. Place sauce ingredients in a food processor and blend until creamy. Pasta: 1. Prepare your pasta according to package instructions. Assembly: 1. Add sun-dried tomato sauce and cherry tomatoes to zucchini/pasta and mix well. To serve, top zucchini/pasta with 4-5 balls per serving and sprinkle with fresh basil.
08 May 2020
THE BEST VEGAN OMELET Light, fluffy, crispy and super easy😋 Recipe makes 2-4 servings. FOR THE TOFU BATTER: 0,5 shallot, chopped 200g medium firm tofu 2 tbsp nutritional yeast 1 tbsp olive oil 1 tsp garlic powder ½ tsp turmeric 1 tsp vegetable broth 0,5 tsp black pepper 1/4 tsp salt 2 tbsp flour (quinoa flour) 1 tbsp cornstarch 1/4 - 1/2 cup unsweetend plant milk FOR THE FILLINGS: 1 shallot 1 garlic cloves 1 portobello mushroom 1 cup baby spinach INSTRUCTIONS: 1. Place all the tofu batter ingredients in a blender and puree until it becomes a smooth paste, scrape down the sides of the food processor when needed. Add more plant milk if needed. You want the mixture thick, similar to the consistency of pancake batter. Set this aside. 2. In a nonstick pan, sauté minced garlic, shallot, and chopped mushrooms until mushrooms are browned, add spinach and cook until wilted, remove from the pan and set aside. 3. In a large, nonstick pan, add 1/2-1 cup of the tofu batter, and spread it gently and evenly with a spatula to cover the bottom of the skillet completely. Cook until the top of the omelet seems dry (about 5-7 minutes. Flip over to cook on the other side for 2 minutes. 4. Add toppings to one half of the omelet and flip the other side over to cover the fillings. Repeat with remaining batter and fillings. NORWEGIAN RECIPE🇳🇴 Tofurøren: 1/2 sjalottløk 200g medium fast tofu 2 ss næringsgjær 1 ss olivenolje 1 ts hvitløkpulver 1/2 ts gurkemeie (for gulfargen) 1 ts salt 2 ss mel (quinoamel) 1 ss maizenamel 0,5-1 dl usøtet plantemelk Fyll: 1 sjalottløk 1 hvitløksfedd 1 portobellosopp 2 dl fersk spinat Instruksjoner: 1. Ha alle ingrediensene til tofurøren i en blender og blend til det blir en jevn tykk pannekakerøre. Start med litt melk og spe på underveis til du får ønsket konsistens. Sett til side. 2. Kutt opp sopp, sjalottløk, hvitløk og stek sammen med fersk spinat i noen minutter. Sett til side. 3. Varm opp en stekepanne og fordel ca 1-1,5 dl av tofurøren i stekepannen og stek til overflaten blir tørr (ca. 5-7 minutter). 4. Fordel fyllet på halve omeletten. Flipp over den andre siden og nyt! Gjenta med resten av røren.
04 May 2020
VEGAN FEAST PATTIES🌱 I made these for easter dinner. They fit perfectly when you want a more advanced dinner. I’d probably make these for Christmas dinner, Sundays, Mondays, Tuesday and probably other days too. The recipe is inspired by @greenbonanza! STEP 1: 2 tbsp olive oil 1 yellow onion 2 cellery stalks 4 garlic cloves 400 g portobello mushrooms 2 tsp dried thyme 1 tsp dried rosemary Salt & pepper to taste STEP 2: 100g hazelnuts, toasted in the oven STEP 3: 100g French baguette 1 cup vegetable broth water STEP 4: 150 grams cooked green lentils 1/2 cup dried cranberries INSTRUCTIONS: Step 1: Set the oven to 200C. Cut mushroom into cubes 1x1 cm and bake in a frying pan for approx. 2-4 minutes. While the mushrooms are cooking chop up onion and celery sticks. Let the onion and celery simmer with the mushrooms until soft. Add finely chopped garlic, thyme, rosemary, salt and pepper. Let the mixture simmer for a few more minutes. Step 2: Place the hazelnuts on a baking tray covered with parchment paper and roast in the oven for about 5-8 minutes. Step 3: Cut the French baguette into 2x2 cm cubes and add the cubes in the frying pan together with the vegetable mixture you made in step 1. Fry until the bread is golden. Add vegetable broth to the pan and let simmer until the liquid is absorbed. Step 4: Pulsate the roasted hazelnuts in a kitchen machine with knives. They should not be completely crushed, you want some larger pieces left. Pour the crushed nuts into a separate bowl. Now place the rinsed lentils in the kitchen machine and pulse a few rounds to dissolve. Add the lentils to the nut containing bowl. Step 5: Then pour the vegetable mixture from the pan into the kitchen machine. Pulse small short pulses. You don’t want a completely mushy mixture. The dough should contain some slightly larger pieces of chewing resistance. Pour the mixture into the bowl containing lentils and nuts. Step 6: Finely chop dried cranberries and add them to the bowl with all the other ingredients. The dough is ready for frying! Step 7: Divide the dough into approx. 7-8 equal sized burger-shaped patties. Fry on medium heat for 4 minutes on each side.
25 Apr 2020
Vegan Lasagna Recipe🌱 A traditional vegan lasagna. It’s super easy to make and sosososo good! English and Norwegian measurements down below😊 Recipe (4 big servings) Tomato sauce: 1 tbsp olive oil 1 yellow onion 500g mushrooms of choice 3-5 garlic cloves 1 tbsp dried basil 2 tbsp tomato paste 2 cans crushed tomatoes 4 carrots 1 tsp vegetable broth 1/2-1 cup water 1 tbsp dried oregano 1 tsp salt 1 tsp pepper White sauce: 1/2 cup olive oil 1/2 cup white flour 4 cups unsweetened plant milk 1/2 cup nutritional yeast 1 tsp salt & pepper 1. Preheat the oven to 390 degrees Fahrenheit. 2. Heat the olive oil in a large, non-stick saucepan and fry the onion for 3–4 minutes, or until softened and lightly browned. Add the mushrooms, carrots and garlic. Fry for 10 minutes, stirring regularly. Then stir in the rest of the ingredients for the tomato sauce and cook for 15 minutes, stirring regularly. 3. While the vegetables are simmering, make the white sauce. Heat the oil in a medium saucepan. When it is hot (not too hot) add small parts of the flour while stirring until all the flour is blended in. Stir in the milk, yeast and season well with salt and pepper. Bring to a simmer, whisking constantly with a metal whisk over a moderate heat for 4–5 minutes until smooth and thickened. 4. Spread a third of the tomato sauce mixture over the base of a 2½ –3 litre/4½– 5 pints ovenproof lasagne dish and cover with a single layer of lasagne sheets. Top with the white sause and the continue with lasagne sheets-tomato sauce-white sauce-lasagne sheets etc. Finish with a final layer of white sauce. 5. Bake for 45-50 minutes, or until the pasta has softened and the topping is nicely browned and bubbling. Enjoy! NORWEGIAN MEASUREMENTS🇳🇴 (4 PORSJONER) Tomatsaus: 1 ss olivenolje 1 gul løk 500 g sopp 3-4 hvitløksfedd 1 ss tørket basilikum 2 ss tomatpure 2 bokser grovhakkede tomater 4 gulrøtter 1 ts grønnsaksbuljong 1-2 dl vann 1 ss tørket oregano 1 ts flaksalt 1 ts grovt pepper Ostesaus: 1 dl olivenolje 1,5 dl hvetemel 1 liter usøtet havremelk 1 dl næringsgjær 1 ts salt og pepper Instruksjoner: send meg en dm så sender jeg deg instruksjonene (teksten ble for lang for instagram)🙈😄
23 Apr 2020
HEALTHY VEGAN MUG CAKE🤤 This mug cake is made in 2 minutes!! Pop it in the microwave and you’re done👩🔬 I also have an oven baked version if you don’t want to use a microwave☺️ Ingredients 2 tablespoons oat flour 2 tablespoons cocoa powder 2 tablespoons sweetener (I used sukring gold) 1/4 teaspoon salt 1/4 teaspoon baking powder 1 tablespoon canola oil, melted coconut oil or vegan butter 4 tbsp plant milk 1 tablespoons dairy free chocolate chips Instructions 1. Into the mug, add in the flour, sweetener, cocoa powder, baking powder and salt. Whisk to combine. To that, add your melted coconut oil or butter and plant milk. 2. (Optional): Add 1 tablespoon of chocolate chips! Minute Microwave Method: 1. Bake in your mug cake in the microwave for 90 sec. Gently touch the top with your finger tip. If it's still a little underdone in the middle, bake for another 10 seconds until cooked through (not too long, as the cake will continue cooking in the mug once it's removed). Oven Baked Version: 1. Preheat oven to 180°C | 350°F. Prepare as above and bake in the oven for around 15 minutes, or until a toothpick inserted into the centre comes out clean. Serve with fruit, icing sugar, ice cream, or whipped cream!😄 NORWEGIAN MEASUREMENTS🇳🇴 2 ss havremel 2 ss bakekakao 2 ss søtning (jeg bruker Sukrin gold) 1/4 ts salt 1/2 ts bakepulver 1 ss smeltet kokosolje 4 ss plantemelk 1 ss melkefri sjokolade, hakket
13 Apr 2020
HEALTHY VEGAN CARROT CAKE🐣 The flavor, texture and moistness turned out perfect on this one!🤤 Not too fluffy so it breaks from the weight, but also not overly dense💜 Recipe down below👇🏻 1 cup shredded carrot, packed (200g) 1/2 cup applesauce 1/4 cup apple juice 2 tsp apple cider vinegar 2 tsp pure vanilla extract 1 1/2 cups white spelt flour 2 tsp cinnamon 1 tsp salt 1 tsp baking soda 1/2 cup sweetener (I used sukrin gold) 1 handfull crushed walnuts Frosting: 300g vegan creme cheese 4 tbsp stevia icing sugar (or regular icing sugar) Instructions 1. Preheat oven to 350 F (175 C). 2. Grease and line an 8-inch square or round pan with parchment. 3. In a mixing bowl, whisk together shredded carrot, applesauce, apple juice, vinegar, and vanilla extract. Let sit at least 10 minutes. 4. Stir in all remaining ingredients. Pour into the pan, and smooth down. 5. Bake 30 minutes or until a toothpick inserted into the cake comes out clean. 6. To make the frosting: mix creme cheese and icing sugar together and spread over the cake. Enjoy! NORWEGIAN MEASUREMENTS🇳🇴 2,5 dl raspet gulrot (ca. 200 g) 1 dl eplemost 0,5 dl eplejuice 2 ts eplecidereddik 2 ts vaniljeekstrakt 3,5 dl fint speltmel 2 ts kanel 1 ts salt 1 ts bakepulver 1 dl Sukrin gold (eller annen søtning) 1 håndfull hakkede valnøtter Glasur: 300g vegansk kremost 4 ss skrin melis (alternativt vanlig melis)
11 Apr 2020
DALGONA MATCHA LATTE💚 It took me a few tries, but now I got it! Dalgona Matcha Latte recipe for you non-coffee drinkers🤩 Ingredients (4 servings) * Chickpea water from 1 can of chickpeas * 1 tablespoon matcha powder (I get mine from @iswariireland_uk) * 2 tablespoons powdered sweetener (I used a sukrin gold) * 2 tablespoons boiling water * 4 cups almond milk * Ice cubes Instructions 1. Drain the chickpeas and add the chickpea water to a medium sized bowl. Use a hand mixer and beat the liquid until it becomes stiff (about a minute or two). 2. In a separate bowl, whisk together the matcha, sweetener and boiling water. 3. Now slowly pour the matcha mixture into the stiff chickpea water. Use the hand mixer and beat until everything is combined. 4. Fill your glasses with ice and top each with 1 cup of plant milk. Top with the whipped matcha and give it a quick stir. Enjoy! NORWEGIAN MEASUREMENTS🇳🇴 (4 porsjoner) * Kikertvann fra én boks kikerter * 1 ss matchapulver * 2 ss skrin gold (Eller annen søtning i pulverform) * 2 ss kokende vann * 8 dl plantemelk * Isbiter
10 Apr 2020