Recipes, Therese Elgquist

N​ut-free​ gran​ola-squares​ ​with​ cinnamon

This weekend, we finally had a little more time to ​spend​ in the kitchen. Not that it takes very long to make these small, nut-free snacks – 15 minutes in the blender and half an hour in the fridge while waiting for them to solidify. The next and last step is to enjoy eating them.

These quick little blended goodies work well as a snack, or something to bring ​on​ a day trip, or just for that Friday chill-session on the couch. And don’t forget that granola-squares contain gra-no-la, which means that they are perfect for chopping into small​​ pieces and sprinkling over yogurt.

The granola is sweetened with a few dates, given a sticky texture using creamy tahini (granola-knowledge: the dates help with texture too!), and flavored with lovely december cinnamon. And also – not a nut in sight, so they’re good for most people.

Nut-free granola-squares with cinnamon
16 pieces

1/2 cup pumpkin kernels
1/2 cup sunflower seeds
1/2 cup oatmeal
1/2 cup coconut flakes
1 tablespoon ground cinnamon
1 teaspoon vanilla powder
2 pinches sea salt
4 pitted dates
2 tablespoons tahini
1 tablespoon cold pressed coconut oil

Seed the dates and mix them with all the dry ingredients into a dough. Add tahini and coconut oil (and possibly 1 tablespoon of water if the dough feels too dry).

Squeeze the dough between two baking papers into a​ big​ square, about 1/2 inch thick. Put in the fridge for at least 30 minutes. Take ​it​ out of the fridge and cut into​ smaller​ squares, about 16 pieces. Sprinkle some cocoa on top. Serve well chilled.


Add 2 tablespoons of cacao nibs after blending for a mouth-watering chocolate touch!


You’re more than welcome to follow us on Facebook and Instagram. And buy our first book in German here or in Polish here, and our new cookbook in Swedish here. And buy professor Bengmark’s Synbiotic15 here.

Food Pharmacy, Therese Elgquist

Saffron-bun porridge with carrots and saffron

It’s Monday, and it’s finally time for us to 1) present Food Pharmacy’s new blog chef Therese Elgquist, and 2) share her first recipe here on the blog. We’re talking saffron-bun porridge, and yes you are absolutely welcome to start drooling.

Therese, as you may already know, is the genius behind many of the recipes in our cookbook. She describes herself as a food nerd, food creator, cookbook-author, and food artist who loves to cook, eat, talk and style food.

Therese makes vegetarian, nutritious, exciting food with a variety of flavors, textures and colors. Her style of cooking is mostly a process in which, after a careful process of choosing very specific raw ingredients, she can focus on something she thinks is especially good. And then she combines that something with three (or four, or five – yes, you get it) other ingredients that she also really likes. The results are usually very good. And cooking doesn’t have to be much harder then that.

We see this as the beginning of an inspiring and delicious trove of recipes listed here on the blog, which can function like a best friend to our good intestinal bacteria, and can be something that gets those creative juices flowing in the kitchen. Also, since December just started, it feels more than a little apropos to kick it off with one of our favorite porridges, one that is chock-full of Christmas vibes. It’s a little like eating saffron buns for breakfast: creamy, filling, soothing and beautiful to look at. And of course the recipe can be doubled or tripled or quadrupled without problems.

Being the persistent nutritionists we are, we constantly strive to find new ways to get as many greens as possible into each meal. For this particular porridge we grated a carrot and added it right at the end!

Saffron bun porridge with carrots and saffron
(1 serving)

1/2 cup oatmeal
1 small carrot, grated
1 pinch saffron
1 1/2 cup water
1/2 cup coconut milk (or more water)
 1 tablespoon chia seeds

Red apple
Organic raisins
Roasted buckwheat * or seeds
Fresh mint (optional, but makes the porridge feel extra luxurious!)

Boil the water, coconut milk and saffron. Remove from heat and add the oatmeal. Let it absorb the moisture for at least 30 minutes (and go out for a morning jog, drink a cup of tea, pack a bag?).

Scrub clean and grate the carrot (please keep the peel, it contains plenty of nutrition). Put the pan back on the stove, raise the temperature a little, and let it simmer for a few minutes. Take it off the stove again, add the carrot and chia seeds, and allow to absorb for a few more minutes. Serve in a bowl topped with sliced ​​apple, raisins, buckwheat and mint if you’re in the mood. Light a candle, eat, enjoy and hum a Christmas carol for best results!

This is how you roast buckwheat:
Put 1 cup of buckwheat in a strainer. Boil water and pour over the buckwheat, then rinse off with cold water. Allow to drain, place the buckwheat on an oven plate and roast in the oven at 210 degrees Fahrenheit until they get crispy and golden. It takes about 1 1/2 – 2 hours. Stir occasionally. Keep the buckwheat in a sealed can.

You’re more than welcome to follow us on Facebook and Instagram. And buy our first book in German here or in Polish here, and our new cookbook in Swedish here. And buy professor Bengmark’s Synbiotic15 here.