Cauliflower Buns & Bagels


You guys.
Cauliflower. Buns.
I am crazy stoked about this.

The idea for these simply brilliant, delicious, and totally surprising rolls came from my good friend Sophie, a vibrant, health-conscious lady that I actually met through my mother’s group. We quickly bonded over a shared love of cooking and raising healthy kids, so it didn’t take long before we were meeting up outside of the group for smoothie dates and trading kitchen secrets. A couple months ago she mentioned making bread out of blended cauliflower and I thought it was just about the neatest idea I’d heard in a while, especially since my son and I love starchy baked anything, and I’m always keen to have a wide range of options. I set out to make my own version and this was the happy result.


Despite being totally flour-free, these buns are surprisingly light and fluffy. They taste of cauliflower (or should I say, cauliflour? HA!), but the garlic powder takes them in a different direction so that you don’t feel like you’re just eating a ball of blended cruciferous. I added nutritional yeast as well, which lends a wonderful cheesiness along with its B-vitamins, and almond meal for protein, fat and flavour. A sprinkling of dried onions or sesame seeds on top also add a great taste and texture. The psyllium husk is not totally necessary, but the buns are a little drier with this addition, plus without it, they are nearly impossible to slice without breaking. I prefer them baked with just eggs – but I also like just scarfing these, no slicing please.


To answer the question many of you will inevitably ask me, yes, I made a vegan version of these, but sadly, they did not work. I replaced the eggs with psyllium husk exclusively and the buns practically melted into weird cauli-puddles (bizarro!). And as psyllium contributes a rather rubbery texture, I also found that using it as a binder instead of eggs yielded an unappetizing consistency – most certainly un-bread like. If any of you are up for the challenge, please experiment and let me know in the comments. I’d love to post a vegan alternative!


One thing I should bring up is that these buns, despite tasting really good even a few days after baking, begin to smell rather sulfuric (a.k.a. fart-y). I can’t even tell you the looks I got after opening my lunchbox stocked with cauliflower buns on an airplane a couple weeks ago. It wasn’t me! It was the buns! This is due to the naturally-occurring and health promoting sulfur in the cauliflower. Nothing to worry about, but I thought it begged mentioning so that you know what to expect, and don’t jump to the conclusion that the buns have spoiled. Or that you keep the buns in a tightly sealed container and open it in a confined public space.

If you can time your baking of these to serve with a meal, I suggest you do so, as they are so delicious fresh from the oven, cooled just slightly, with a slather of good-quality butter. Yes, butter. I’d go so far as to say that it’s important to the recipe because the buns have very little fat in them, so butter really takes the taste experience to the next level of yum.



Give this recipe a shot you guys – especially if you are skeptical!

Love and buns,
Sarah B

Show me your buns! #MNRcauliflowerbuns

*   *   *   *   *   *

Hey guys! I have a couple new interviews up online if you’d like to check them out…
Remarkable Magazine
Psycle London

Tess’s Blueberry Breakfast Tart + Mystical Mango Smoothies



Summer finally came to Denmark and I am one happy, happy person. Life just seems easier when the sun is shining and I don’t need to wear a snowsuit. In August.

I am also in the groove of cooking less, eating more simple, raw foods and whizzing stuff up in a blender. Tess Masters’s book, The Blender Girl Smoothies could not have come out at a better time considering I’m making smoothies ‘round the clock and looking for some new inspiration. With over 100 gluten-free, vegan recipes her book is kind of like the bible of blended drinks. What I appreciate is that you can look up recipes according to what effects you are after (to detoxify, alkalize, boost immunity, reduce inflammation etc.) and the chapters are divided into types of recipes (clean and green, light and fruity, dessert…). There are tips and tricks, a thorough pantry section and a good resource list for those of us who are new to this blending world.

Because I’m such a wild cat, I chose to make two recipes from the book and combine them. Oh yea. The Blueberry Breakfast Tart and Mystical Mango both sounded like heaven-in-a-glass to me and the combo, I must say, is over the top. I know it may seem a tad excessive to make two smoothies, but if you’re serving these at a brunch or something, it’s really fun (and beautiful!) to see them swirled together in a glass.


The blueberry one is really what it claims to be: liquid breakfast. With cashews, oats and maple syrup (which I didn’t use actually) it will wake you up and fuel you through a long morning of summer-ness. The mango smoothie is bright and tropical tasting – I loved the lime, orange and cardamom flavours in there! Whooo-hooo!

All I can say is, way to go, Tess! Whether or not you’re a smoothie pro or just getting started, this is the book to get your fruit-sticky hands on.


I hope you guys are having a rad summer. Much love to all!
xo, Sarah B


Summer Celebration Fruit Tart


Hello summer people! It’s celebration time! I’m here to deliver the party favours …a seriously tasty treat and a whole lotta food porn. Ready?

summertart summertart5

This tart is everything you want from a summer recipe: quick to make, foolproof, delicious, and uses all the delights of the season. Since I am well aware that you would rather be spending your time at the beach or on the dock and not in the kitchen, making this treat will only take up about half an hour of your day, and the rest you can enjoy nibbling and relaxing!

I couldn’t quite settle on which meal this recipe would best be suited for, so I’ll let you decide on that one. It’s a perfectly respectable breakfast (you’re welcome), but would also make a lovely brunch side, afternoon iced tea accompaniment, or after dinner dessert. Because you can make the crust ahead of time, it can also be taken to a picnic or barbeque and assembled before serving.

The crust is vegan and gluten-free, made with toasted sunflower seeds and buckwheat flour, with a touch of lemon for zing. It is a good, all-around pastry base that can also be pressed into a tart form if you’d like a more tidy-looking dessert. I like the un-fussiness and rusticity of just rolling out the dough (and because I’m lazy). With its tattered edges and uneven shape, it looks like we all should in summer: loose, wild, and free!


For a big time saver, I’ve opted to use yogurt for the topping instead of making a cashew cream. If you would prefer a non-dairy option, try the cashew cream recipe from this post.  It would be smashing on this tart!

The fruit is also your call, just use whatever is in season around you. We are finally enjoying the annual berry explosion here in Denmark, the one I wait for the entire year, and this recipe is truly a celebration of the juicy abundance, sumptuous colours, and bright flavours all around. Toss on a combination of favourites, or go for a solo fruit that you really want to highlight. This tart can carry itself well into the autumn as well, using plums, pears and figs as well.


As for garnishes, although they aren’t totally necessary, this tart is really delicious with the addition of a few extras. I tossed on a small handful of fresh herbs; peppermint and lemon balm, because I happened to have them on hand, but what a difference they made! Verbena would be so delicious too, or spearmint, bergamot, or even chocolate mint. And because I am obsessed with bee products, I couldn’t resist sprinkling the tart with pollen and topping each slice with a good chunk of honeycomb. Nothing is bad with honeycomb on top. Ever.

With that, I leave you with the recipe, and sun-drenched love wishes to all of you out there romping around and being wild little bunnies.
Big hugs and fruit tarts, Sarah B