September is here. In my world - it’s a perfect time for a new beginning. Even tho the kids in Denmark start school in August, the memory of my childhood is still sharp - the smell of the new notebooks and freshly organized drawers at the beginning of each September, is still one of my favorite memories. I am proud to say that my boys had finished the last year, just as the previous year with zero sick days. I hugely attribute that to the lifestyle and nutrition. If you think that kids can eat anything - think twice. Why would you feed your children bad foods? Instead of tending to their desires shaped by advertising of a big companies, be a guide that will help their brains, bones, muscles develop and support their rapid growth.
As I promised to my friend, I’m going to prepare a little Eat in Copenhagen guide for her blog over the next two weeks. That will require quite a few visits to my favorite breakfast/lunch places in the city. No need to say that I am very excited about this. I’ll happily share my experiences with you throughout my social media, namely Instagram, so make sure to follow.
On the other note, another friend from Serbia was curious to learn about the life in Denmark, so we partnered to make a blog post that would help her audience to better understand the famous Danish living concept called “hygge.”
Today I share my favorite recipe for a delicious and healthy Blueberry Crumble Cake that you can re-create in your kitchen, and make September weekend mornings delicious and “hyggeligt."
Blueberry Crumble Cake - Recipe (4 persons)
* 400 gr blueberries
* 1 cup sunflower seeds
* 1 cup almonds
* 1 cup oats (or another cup almonds/walnuts/pecans for grain free version)
* pinch of salt
* 6 tbsp maple syrup
* 3 tbsp coconut oil
* 1 tbsp cinnamon + a bit more to sprinkle on top of blueberries
* 1/2 tsp vanilla powder
* 1/2 cup greek or coconut yogurt (optional)
Turn the oven to 180 degrees.
Place sunflower seeds, almonds, and oats in food processor and add a pinch of salt. Blend until you get a fine meal. Transfer it to the separate bowl.
Place coconut oil, maple syrup, cinnamon and vanilla in a small pot over low heat and melt them together.
Put the wet ingredients over the meal, and work the dough with your hands until it becomes sticky.
Rinse the berries, put them in a baking dish, and dust them with a little cinnamon. Pour the crumble filling evenly over the blueberries.
Bake it in the oven for around 20-30 minutes, or until the crumble becomes golden. Take the dish out, and let it crisp. Optionally add a dollop of yogurt to balance out the tastes.
Enjoy and remember to DO SIMPLE BETTER!
Much love and regards from Copenhagen,