In Denmark we have several food related traditions and products that I am proud of and appreciate a lot. Some of these are increased organic produce and consumption, old traditions for growing and consuming whole and fiber rich grains, continuing to cook and eat at home above buying take away and of course all the nordic products varying from; berries, stone fruits, apples and pears during summer and autumn – followed by root vegetables, chestnuts and cabbage during the colder months.
For me the magic happens when we are able to combine all of these things – Seeing organic bakery shops around town using both whole grain and gluten free flour and locally produced dairy and eggs. Or go out into the forests and picking berries and apples during summer and turn them into nordic classics home in our own kitchens. And being able to buy and cook with national produce during the different seasons.
Living organic is a huge priority to me, and I am so pleased that the organic sections in the super markets are growing and seeing new products arrive all the time. This development is important especially when thinking about animal welfare and the environment + it makes it easier and cheaper for me as an organic consumer, win win!
The argument for buying organic animal products does not only include animal welfare, though we love those happy jumping cows on grass right, but it also includes an upgrade of the products we buy. Dairy products and meat from cows on grass (april-october) contains a much healthier fatty acid profile due to the cows increased consumption of grass! And it has further been shown that these products have more flavour – which can be reflected in the fact that an organic summer milk contains 248 flavour compounds – that’s is like an expensive red wine!
In this post I thought it was time to combine some of my danish food passions and make the magic happen! For a while I have been a little in looove with small tasty bites from one of those lovely bakery stores we have. They are from ‘Lagekagehuset’ and called ‘Choco Rye’. They are a combination of danish sourdough rye bread and chunky pieces of dark chocolate – rolled in hazelnut! I have been enjoying a bite once in a while, but I thought it was time to try a grain free version of these – using the now a day famous paleo bread as a base. And I have a great tip for ya all: For an easy peasy version just use an organic paleo bread mix, e.g. from urtekram.
The result was lovely, you get all the crunchy texture from nuts and seeds that taste amazing when tasted in the oven. And their flavour is perfect when combined with aromatic and slightly sweet dark chocolate. They fill you up – and enjoyed with a glass of ice cold organic summer milk you have the perfect afternoon or post workout snack!
Chocolate paleo bites a la Lagkagehuset
Makes 10 bites
1/2 package of ‘Stenalder br ¸dmix’ from Urtekram OR 250 g mixed nuts and seeds + 1 tsp psyllium husk
2 large organic eggs
100 g chopped dark chocolate
1 Tbsp coconut sugar or sweetener of your choice
0,5 tbsp raw cocoa
1 Tbsp coconut oil, soft
3 Tbsp water
1/2 tsp vanilla
1 tsp coarse sea salt
50 g finely chopped hazelnuts
Whisk together eggs, spices, half of the salt, oil, cocoa and water. Add the 250 g of mixed nut & seeds and the dark chocolate, mix well together. Set a side for 30 min to let the psyllium and seeds soak a little bit to make the dough more firm and easy to handle.
Preheat oven to 175 ºC / 350 ºF (no fan). Line a baking sheet. Now it is time to make balls out of the dough. It is a help if your hands are a little wet with water – then the dough will not stick to your hands. Make around 10 small balls, roll them in the chopped hazelnuts, and gently place on the baking sheet – give them a little firm press on the top to flatten them a bit. Sprinkle with flakey sea salt.
Bake in the oven for 30 min – remove and set a side to cool completely. Serve them with a big glass of cold organic milk. They keep well in the fridge for up to a week and they freeze well too.