A little bit of Swedish Summer Dessert, never hurt nobody.

Today y’all, I want to give you Swedish summer - but in dessert edition! We have something called “mandelmusslor” in Sweden, which literally means “almond shells”. This is a traditional Swedish dessert made out of almond flour, into shell looking “cups”. They are most often served in all traditional cafes and patisseries in Sweden during summer time, and I so remember when my mom used to make these to me and my sister when we were young. I really loved, and still love, them!

Today I’m honoring this traditional Swedish dessert by giving you my version of them - my granola shells or cups! I have made a healthier breakfast version but which totally can be eaten as a dessert too. They are incredibly festive and so delicious! They are also vegan, gluten free and sugar free.

How do I make it into a Breakfast Vs Dessert?

If you want to make these granola cups into a breakfast version, then you garnish the cups/shells with a thick yoghurt (like greek yoghurt or quark or other option). Add preferably a little bit of sweetening to the yoghurt (like a few stevia drops). Garnish with the yoghurt and then add some optional red berries and then powder on some dragonfruit powder for the look (this can be excluded though).

For dessert, you simply do almost the same thing but instead of garnishing with the thick yoghurt, you garnish with vegan whip cream instead.

I served mine with whip cream but for a brunch, so I made like a more festive brunch version, and that’s totally fine too!

THIS RECIPE IS:

• Vegan

• Gluten Free

• Sugar Free

• Perfect brunch and dessert recipe

• Very Festive

• Beautiful Summer recipe

Granola Cups

Approx 20 cups

INGREDIENTS:

5 dl gluten free oats

2,5 dl coconut flakes

6 tbsp linseeds

a pinch of salt

90 g vegan butter or coconut oil

2 tbsp stevia or coconut sugar

1 tsk kanel / 1 tsp cinnamon

1/2 tsp cardamom

8 tbsp agave syrup or honey

just 1 or two drops bitter almond aroma

HOW TO MAKE:

• Heat oven to 175 degrees and place your tins on a baking sheet.

• Stir oats, coconut flakes, linseeda and salt together in a bowl.

• Melt your fat in a small sauce pan. Remove from heat and add syrup, seasoning and bitter almond. Stir thoroughly with a hand whisk until combined.

• Pour this mixture in to the bowl. Mix all ingredients together so that the dry ingredients get flavored and the stickiness from the liquid. Mix thereafter your mixture with a stick blender.

• Place the mixture into the fridge for at least 10’.

• Stick your fingers into a little bit of water and press out the sticky dough into your tines. Try to get them as thin as possible.

• Place these tins into the oven for approx 7' until they have color, but be careful they don't get burned.

• Let them cool.

• Serve with vegan whip cream, optional berries and preferably with some powdered dragonfruit powder for a nice pink touch.