One way to add beautiful color to your smoothie, ice cream, or cake is through colorful super powders. Colors in food indicate that it is rich in nutrients and especially antioxidants. Eating the "whole rainbow" every day is a health tip that also makes us happy in the kitchen; both when we cook and eat the food.
Our extra vibrant powders are:
Pink Pitaya
A beautiful bright pink powder made from pitaya, also known as dragon fruit. It is rich in fiber, antioxidants, vitamin C, B vitamins, and minerals.
Butterfly Pea powder
Made from dried, beautiful blue pea flowers and rich in proanthocyanidins and antioxidants. Its fantastic color pigments can change from blue to purple when lime or lemon is added.
Acai
A deep purple superberry from the Amazon, rich in antioxidants. A favorite for both smoothies and ice cream.
Blueberry
These luxurious berries are rich in vitamins and minerals, but above all rich in antioxidants of the anthocyanin type.
Activated Charcoal
Activated charcoal is a food product that makes a fun addition to cooking for appreciated jet-black smoothies or pancakes, for example at Halloween.
Colorful recipes
These colorful and nutrient-rich powders are the best natural colorants and flavor enhancers available!
You can create your own fantastic creations, such as colorful chia puddings, cakes, tarts, pancakes, smoothies, nice creams, etc.
This is something that all ages, both children and adults, appreciate.
Unicorn Nice Cream
Ingredients
- 4 frozen bananas in pieces
- 1 can of coconut cream
- 2 tbsp maple syrup or coconut syrup
- 1 tsp vanilla powder
- 1 pinch sea salt or Himalayan salt
- Pink Pitaya and Butterfly Pea.
Instructions
1. Blend everything except the powders in a food processor until smooth.
2. Divide into 3 equal parts in 3 different bowls, and mix one powder into each bowl.
3. Then gently fold the three different colors into a larger container that can be placed in the freezer. Create a beautiful "swirl" of colors.
4. Place in the freezer for 1-2 hours until the ice cream is sufficiently frozen, then serve!
Gluten-Free Rainbow Pancakes
Ingredients
- 125 grams of any gluten-free flour, e.g., brown rice flour, buckwheat flour, teff flour, or a gluten-free mix.
- 2 vegan egg replacements or 1 mashed banana.
- 50 ml sparkling water
- about 90 ml of any plant milk, such as oat, almond, hazelnut, or rice.
- 1-2 tbsp coconut sugar
- 2 tsp baking powder
- Optional colorful powders – preferably 3 different kinds
- Coconut oil for frying
Toppings
Whatever you like best, e.g., maple syrup, berries, fruit, whipped coconut cream, chocolate sauce, etc.
Instructions
1. Whisk the egg replacement powder or the mashed banana with plant milk, sparkling water, coconut sugar, and nut butter.
2. Combine flour, baking powder, vanilla, and cinnamon separately first, then add to the milk mixture while stirring.
3. Stir until the batter is soft, thick, and creamy (add a little more plant milk if you prefer thinner pancakes or add more flour if you want thicker ones).
4. Divide the batter into equal parts and stir in the desired colorful powders in separate bowls.
5. Let the batters rest in the refrigerator for about 10 minutes.
6. Heat coconut oil in a large frying pan.
7. Add about 2 tbsp of batter per pancake to the pan. As soon as you see bubbles on the surface, flip the pancakes (after about 2-3 minutes).
8. Serve your pancakes with your favorite toppings.
Blue/Pink Chia Pudding (2 servings)
1. Mix these ingredients and let swell in the refrigerator for at least 2 hours or overnight:
- 1 dl chia seeds
- 2 dl plant milk such as almond, rice, coconut, hazelnut, or tiger nut milk.
- 2 tsp Pink Pitaya
2. Blend these ingredients in a blender:
- 1-2 frozen bananas
- 1 dl coconut water
- 1 tbsp lime juice
- 2 tsp Butterfly Pea
- 3. Layer the two "puddings" in glasses or bowls. Decorate with fresh blueberries if you like. Serve!
