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Here’s a collection of Christmas recipes from our CEO Toni and his mom, Ayako. Well, actually it’s more like a collection of recipes that Ayako put together for Toni but Toni never got around to making, so Ayako made them for him. Anyway, hope you enjoy them and the holidays!

Lussekatten (Saffron buns)

Makes 20-30
Oven temperature: 225-250 degrees C (400-425F)

Ingredients

  • 175 g dairy-free margarine
  • 5 dl (2,25 cups) Oatly Barista Edition (iKaffe)
  • 50 g yeast
  • 1 tsp salt
  • 1,5 dl (1/2 cup) sugar
  • 15 dl flour (900g)
  • 1 g saffron
  • Raisin and Oatly Cuisine for garnishing

Instructions

  1. Crumble the yeast in a bowl
  2. Heat the Oatly Barista Edition (iKaffe) on the stove to lukewarm (37 degrees C). Crush the saffron in a mortar and pestle, or dissolve it in the warm Oatly Barista Edition
  3. Pour some of the warm liquid into the bowl and stir until the yeast has dissolved
  4. Add the remaining warm liquid, along with salt, sugar and approx. ¾ of the flour
  5. Work the mix into a firm dough
  6. Add the margarine, small bits at a time, together with the rest of the flour
  7. Spread some flour over the dough and cover it with a clean towel
  8. Let it rise to its double size for 30-40 min
  9. Work the dough lightly on a floured surface. It should be a light, pliable and rather loose dough
  10. Form wreaths or buns
  11. Put them on a non-stick oven paper on an oven tray and let rise for 30-40 min
  12. Brush with Oatly Cuisine (imat) and garnish with raisins

Bake in oven 5-10 min

Butterscotch Candy

Makes 40-50

Ingredients

  • 200 g Oatly Cuisine (iMat)
  • 200 g clear syrup
  • 200 g sugar
  • 2 tbsp dairy-free margarine
  • 100 g chopped almonds

Instructions

  1. Mix all of the sugar, syrup, margarine and Oatly Cuisine (imat) in a heavy-bottomed saucepan. Melt butter over low to medium heat. Just before butter is melted, add all of the sugar and syrup at once, and stir with wooden spoon. Let it boil without lid for 30-40 min, until a small amount of the batter can be dropped into cold water and form hard but pliable threads. Or, if you manage to roll a small ball of the batter, when cool, is another an indication that the candy is ready.
  2. Add the finely chopped almonds and portion out the candy into small paper containers. Or, pour the candy into a prepared pan and allow it to set, preferably overnight in room temperature. Peel of the foil and place face-down on a cutting board, and use a sharp knife to cut the candy into small one-inch squares.

Jansson´s Festival

Serves 6

Ingredients

  • 1 kg floury potatoes
  • 2 yellow onions
  • 500 ml iMat/Ruokaan/Hafer Cuisine
  • 2 tbsp capers + a little of the liquid
  • 6 sun-dried tomatoes
  • 12 green olives
  • 2 tbsp breadcrumbs
  • 2 tbsp margarine
  • Salt and pepper

Instructions

  1. Preheat the oven to 225°C.
  2. Finely chop the onion and fry in a little oil until translucent.
  3. Peel and slice the potatoes into narrow sticks.
  4. Heat the iMat in a saucepan together with the potato sticks and salt. Cook the potatoes for around 10 minutes or until they are soft.
  5. Remove the stones from the olives and chop together with the capers and sun-dried tomatoes.
  6. Stir the olives, onion, capers and tomatoes into the cream and pour over the potatoes in an ovenproof dish.
  7. Sprinkle over the breadcrumbs and add a few knobs of dairy-free margarine.
  8. Heat in the upper part of the oven until nicely brown; about 10–15 minutes.

Christmassy walnut cake with lingonberry and lemon icing

Serves 10–12

Ingredients

  • 400 ml wheat flour
  • 100 g margarine
  • 250 ml iMat/Ruokaan/Hafer Cuisine
  • 250 ml sugar
  • 100 ml lingonberry jam
  • 100 ml coarsely chopped walnuts
  • 2 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 1 pinch salt
  • Fresh lingonberries for decoration

Lemon icing

  • 150 ml icing sugar
  • 1.5 tbsp lemon juice

Instructions

  1. Preheat the oven to 200°C.
  2. Melt the margarine together with the iMat and allow to cool.
  3. Mix the flour, bicarbonate of soda, spices, icing sugar and salt in a bowl, then add the melted margarine. Mix into a smooth batter, then add the lingonberry jam and walnuts. Stir thoroughly so that the walnuts become evenly distributed throughout the mixture.
  4. Grease and flour a cake tin, then pour in the mixture. Cook the cake in the lower part of the oven for around 30-40 minutes, then leave to cool completely.
  5. Add lemon juice to the icing sugar until it has the right consistency. Pour over the cake and top with fresh lingonberries.

Christmassy butternut squash salad

Serves 6

Ingredients

  • 1 tin (approx. 240 g) pre-cooked green lentils
  • 1/2 butternut squash
  • 150 ml uncooked red quinoa
  • 1 red onion
  • 65 g corn salad
  • 100 ml walnuts
  • 100 ml goji berries
  • 1 bulb fennel

Vinaigrette

  • 100 ml olive oil
  • Juice of 1 orange
  • 1 tbsp coarse grain mustard
  • 2 tbsp white wine vinegar
  • Salt and pepper

Horseradish cream

  • 200 ml iMat Fraiche
  • 2 tbsp grated horseradish
  • Salt and pepper

Instructions

  1. Preheat the oven to 225°C.
  2. Start by peeling the squash and cutting it into small cubes. Place the squash cubes on a baking tray and toss them in a little olive oil, salt and black pepper. Grill until they turn nicely brown and leave to cool while you prepare the remaining ingredients.
  3. Cook the quinoa according to the instructions on the packet.
  4. Rinse the lentils in cold water, then place in a large bowl.
  5. Add the squash, sliced red onion, corn salad, quinoa, walnuts and goji berries to the lentils in the bowl.
  6. Mix the vinaigrette ingredients, pour it over the salad and stir carefully.
  7. Grate 2 tablespoons of horseradish into a pot of iMat Fraiche and season with salt and pepper.
  8. Trim off the lower stalk of the fennel and then slice lengthways into slices 0.5 cm thick. Heat a frying pan with olive oil, season the fennel slices with salt and pepper, and fry until golden.
  9. Arrange the salad on plates and top with horseradish cream and a slice of fried fennel.

Kale pie with walnuts

Serves 6

Dough

  • 350 ml wheat flour
  • 150 g dairy-free margarine
  • 1 tbsp potato flour
  • 2 tbsp water

Filling

  • 1 yellow onion
  • 2 cloves of garlic
  • 300 g fresh kale
  • 400 g firm tofu
  • 250 ml iMat/Ruokaan/Hafer Cuisine
  • 1 stock cube
  • 1 small pinch nutmeg
  • Salt and pepper
  • Walnuts to garnish

Instructions

  1. Preheat the oven to 200°C.
  2. Mix the flour and room temperature margarine with your hands. Gradually add the water, a little at a time, and quickly mix together to a dough. Press the dough into a pie dish, prick with a fork and then place in the refrigerator for at least half an hour.
  3. Remove the stalks from the kale and coarsely chop. Cook it in lightly salted water for 5–10 minutes and then allow to drain in a colander.
  4. Finely chop the yellow onion and garlic, then fry over a medium heat together with the kale. Season with salt and pepper.
  5. Pre-cook the pie crust for 10 minutes.
  6. Mix the tofu in a food processor together with the Oatly iMat, stock cube and nutmeg. Season with salt and pepper.
  7. Arrange the onion and kale over the pie crust and then pour over the filling. Top with walnut halves.
  8. Cook the pie in the middle of the oven for around 20 minutes or until it has begun to brown slightly.

Gingerbread muesli with Oat gurt and figs

Serves 20

Ingredients

  • 400 ml oat flakes
  • 100 g coarsely chopped nuts (e.g. walnuts and almonds)
  • 100 g dried berries or fruit (e.g. raisins, cranberries and figs)
  • 1 pinch vanilla powder
  • 150 ml coconut chips
  • 3 tsp linseeds
  • 3 tbsp maple or agave syrup
  • 3 tbsp coconut oil
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 2 tsp ground cinnamon
  • 2 tsp ground cardamom
  • 1/2 tsp salt
  • Fresh figs to garnish

Instructions

  1. Preheat the oven to 200°C.
  2. Mix all of the dry ingredients except for the fruit, berries and coconut chips in a large bowl.
  3. Melt the coconut oil in a saucepan over a low heat.
  4. Pour the coconut oil and maple syrup over the dry ingredients and mix well.
  5. Spread the mixture over a baking tray covered with baking paper and roast in the oven for around 20 minutes. Stir regularly to ensure that the mixture doesn't burn.
  6. Remove the baking tray and allow the muesli to cool before you add the fruit, berries and coconut chips. Mix thoroughly and store in an airtight container.
  7. Serve the muesli with Oat gurt and fresh figs.

Gingerbread truffles with pistachios

Serves 20

Ingredients

  • 200 g dark chocolate
  • 100 ml iMat/Ruokaan/Hafer Cuisine
  • 1 tbsp coconut oil or dairy-free margarine
  • 100 g pistachio nuts
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1/2 tsp salt

Instructions

  1. Coarsely chop the chocolate while the iMat is heating in a saucepan.
  2. Add the chocolate, margarine and spices to the saucepan with the warm iMat.
  3. Stir the mixture as it melts, then place in the refrigerator to set.
  4. Shape the mixture into small balls and roll in finely chopped pistachio nuts. Place in the refrigerator until serving time.

Hot chocolate drink with vanilla ice cream

Serves 4

Ingredients

  • 1 litre Oatly Chocolate Drink
  • 1 small red chilli
  • Oatly vanilla ice cream
  • Cocoa powder to serve

Instructions

  1. Finely chop the chilli, add to the chocolate drink and heat gently.
  2. Pour the chocolate drink into mugs, using a sieve to remove the chilli.
  3. Serve the hot chocolate with a spoonful of vanilla ice cream and sprinkle with a little cocoa powder.

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