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swedish christmas

We hope you’ll enjoy these dairy-free traditional Swedish Christmas recipes for a million or so reasons. One of which is that we are a Swedish company, as you may have heard. Another of which is that using plant-based ingredients instead of animal-based often produces less CO2e (each recipe here shows how much CO2e you’re saving). We think that if the Swedish great-grandparents who created these recipes knew the effects of meat and dairy on the planet back in the day, they’d have been down to make the easy swap from dairy to oat drink too. That is, if oat drink was invented back then, which it wasn’t. Sorry about that, Mormor. Anyway, happy holidays!

lussekatten

Lussekatten
(Saffron buns)

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

Ingredients: 
6 oz. milk-free margarine
2 cups Oat Drink
2 oz. yeast
1 tsp salt
½ cup granulated sugar
6 full cups wheat flour (31 oz.)
2 packets saffron
Creamy Oats (for glazing)
Raisins

Directions:
1. Crumble the yeast into a bowl.
2. Heat the Oat Drink to 100° and stir in the two packets of saffron.
3. Pour a little portion of the warm Oat Drink mixture into the bowl and dissolve the yeast.
4. Pour the rest of the Oat Drink into the bowl, and add salt, sugar and about half the flour.
5. Knead the dough or run it in a mixer until the dough is smooth and glossy.
6. Work in the margarine, small bits at a time, and then add the rest of the flour.
7. Leave the dough to rise about 30 minutes. Heat up your oven to 225°C (425°F).
8. Pour the dough onto a baking board to knead it smooth so it holds its shape. 
9. Divide the dough into 30 equal sized pieces.
10. Roll the dough pieces into strips, then coil the ends to meet at the center.
11. Lay each bun on a baking sheet, poke a raisin into each coil. Let rise another 10-15 minutes.
12. Glaze with a little Creamy Oats and bake in the oven for 10 minutes.
13. Cool the buns on a rack under a clean kitchen towel.
14. (You can add a shine to the newly baked buns by glazing with baking syrup).

*Hey amazing baker person! Please do enjoy making this dairy-free traditional Swedish Christmas recipe and reducing your climate impact (CO2e) by 50% compared to the original animal-based version. More info

knack

Butterscotch Candy

Makes 40-50

Ingredients:
200 g Creamy Oats 
200 g clear syrup
200 g sugar
2 tbsp dairy-free margarine
100 g chopped almonds

Directions:
1. Mix all of the sugar, syrup, margarine and Creamy Oats in a heavy-bottomed saucepan. Melt Margarine over low to medium heat. Just before Margarine 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 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.

*Make this dairy-free traditional Swedish Christmas recipe and you’ll lower your climate impact (CO2e) by 47% compared to Mormor’s animal-based version. She won’t mind! More info.

jansons

Jansson’s Temptation (CHRISTMAS CaSsErOLe)

6 portions

Ingredients: 
2 lbs potatoes
2 yellow onions
2 cups Creamy Oats
2 tbs pickled capers + some of the pickling juice (can be skipped)
2 pinches ground allspice
1 pinch ground cloves
2 tbs breadcrumbs
Several slices milk-free margarine
Salt and pepper.

Directions:
1. Set the oven at 200°C.
2. Finely chop the onion and sizzle in a little oil until clear.
3. Peel and slice the potatoes into fine sticks.
4. Layer the potatoes and onion into a buttered casserole dish.
5. Simmer the Creamy Oats in a pot with the allspice, cloves, salt and pepper. To taste.
6. Finely chop the capers and mix them into the cream. Pour over your loaded casserole dish.
7. Spread the breadcrumbs over the top and top with a few slices of milk-free margarine.
8. Bake on the lower shelf for 45-50 minutes, or until the potatoes are soft.

*Any extra good vibes you feel while making this dairy-free recipe might be because you’re reducing your climate impact (CO2e) by 73% compared to the original animal-based version. More info.

 

risgrynsgrot

Rice pudding 

6 portions 

Ingredients: 
1 to 1½ cups pudding rice
2½ to 3 cups of water
1 tsp salt
3½ to 4 cups of Oat Drink Whole
2 cinnamon sticks
1-2 tbs sugar to taste (can be skipped).

Directions:
1. Mix the rice, water, salt and cinnamon stick in a cooking pot.
2. Bring to a boil and then lower to a simmer for 10 minutes.
3. Pour in the Oat Drink and stir while you bring to a boil again.
4. Let the rice simmer on low heat for 40-50 minutes.
5. Add granulated sugar to taste, if you like.
6. Serve with cold Oat Drink and cinnamon.

*Follow this dairy-free traditional Swedish Christmas recipe and reduce your climate impact (CO2e) by 48% compared to the original animal-based version. Yeah, new traditions are cool. More info.

robetssallad

Pickled beetroot Salad

6 portions 

Ingredients: 
1 can pickled beetroot (600 g, or 400 g drained weight) 
1/2 cup Creamy Oat Fraiche
1/2 cup vegan mayonnaise
1 red apple
1 red onion
1 tbs mustard (can be skipped)
Salt and pepper.

Directions:
1. Drain the beetroots.
2. Finely dice the beets and apple.
3. Finely chop the onion.
4. Mix the Creamy Oat Fraiche, mayonnaise and mustard in a bowl. 
5. Stir in the beetroots, apple and onion into the mix, season to taste with salt and pepper.
6. Preferably let cool for a few hours before serving.
7. Garnish with chopped parsley.

*Any extra good vibes you feel while making this dairy-free recipe might be because you’re reducing your climate impact (CO2e) by 50% compared to the original animal-based version. More info.

pumpasallad

Christmassy butternut squash salad

6 portions

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 Creamy Oat Fraiche
2 tbsp grated horseradish
Salt and pepper

Directions:
1. Preheat the oven to 225°C (425°F).
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.
5. Mix the vinaigrette ingredients, pour it over the salad and stir carefully.
6. Grate 2 tablespoons of horseradish into a pot of Creamy Oat Fraiche and season with salt and pepper.
7. Trim off the lower stalk of the fennel and then slice lengthways into 8. 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.

*Make this dairy-free traditional Swedish Christmas recipe and you’ll lower your climate impact (CO2e) by 85% compared to Mormor’s animal-based version. She won’t mind! More info.

julkaka frosting

Christmassy walnut cake with lingonberry and lemon icing

10–12 portions

Ingredients:
400 ml wheat flour
100 g margarine
250 ml Creamy Oats
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

Directions:

1. Preheat the oven to 200°C (400°F).
2. Melt the margarine together with the Creamy Oats 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. Bake 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.

*Make this dairy-free traditional Swedish Christmas recipe and you’ll lower your climate impact (CO2e) by 56% compared to Mormor’s animal-based version. She won’t mind! More info.

gronkalspaj

stock cubeKale pie with walnuts

6 portions 

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 Creamy Oats 
1 vegetable stock cube 
1 small pinch nutmeg 
Salt and pepper 
Walnuts to garnish

Directions:
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 Creamy Oats, 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. Bake the pie in the middle of the oven for around 20 minutes or until it has begun to brown slightly.

*Follow this dairy-free traditional Swedish Christmas recipe and reduce your climate impact (CO2e) by 56% compared to the original animal-based version. Yeah, new traditions are cool. More info.

musli

Gingerbread muesli with Oatgurt and figs

20 portions

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

Directions:
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 Oatgurt and fresh figs.

*Hey amazing baker person! Please do enjoy making this dairy-free traditional Swedish Christmas recipe and reducing your climate impact (CO2e) by 83% compared to the original animal-based version. More info.

tryffel

Gingerbread truffles with pistachios

Serves 20

Ingredients: 
200 g dark chocolate 
100 ml Creamy Oats 
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

Directions:
1. Coarsely chop the chocolate while the Creamy Oats is heating in a saucepan.
2. Add the chocolate, margarine and spices to the saucepan with the warm Creamy Oats.
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.

*Any extra good vibes you feel while making this dairy-free recipe might be because you’re reducing your climate impact (CO2e) by 40% compared to the original animal-based version. More info.

choklad

Hot chocolate drink with vanilla ice cream

4 portions

Ingredients:
1 litre Oatly Chocolate Drink
1 small red chili
Oatly vanilla ice cream
Cocoa powder to serve

Directions:
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 chili.
3. Serve the hot chocolate with a spoonful of vanilla ice cream and sprinkle with a little cocoa powder.

*Make this dairy-free traditional Swedish Christmas recipe and you’ll lower your climate impact (CO2e) by 74% compared to Mormor’s animal-based version. She won’t mind! More info.

Footnotes

These figures were calculated using the Climate module calculation tool provided by Dietist Net, which is based on the RISE Climate Database for food.

Lussekatten (Saffron Buns):
Lussekatter with Oatly Oat drink, dairy-free margarine and Creamy Oats (for glazing the buns): 1.05 kg CO2e for a single batch.
0,9 kg Lussekatter with 3% milk, butter and egg (for glazing the buns): 2.35 kg CO2e for a single batch.

Butterscotch Candy:
Butterscotch Candy with Oatly Creamy Oats and dairy-free margarine: 0.61 kg CO2e for a single batch.
Caramel Candy with cooking cream and butter: 1.15 kg CO2e for a single batch.

Jansson’s Temptation:
Jansson’s Temptation with capers, dairy-free margarine and Oatly Creamy Oats: 0.38 kg CO2e for a single batch.
Jansson’s Temptation with anchovies, butter and cooking cream: 1.48 kg CO2e for a single batch. 

Rice pudding:
Rice pudding with Oat Drink Whole: 1.02 kg CO2e for a single batch.  
Rice pudding with 3% milk: 1.83 kg CO2e for a single batch.

Pickled Beetroot Salad:
Pickled Beetroot Salad with Oatly Creamy Oat Fraiche and vegan mayonnaise: 0.25 kg CO2e for a single batch.
Beetroot Salad with 15% creme fraiche and mayonnaise: 0.5 kg CO2e for a single batch.

Christmassy Butternut Squash Salad:
If you replace creme fraiche with Creamy Oat Fraiche. 
100 g Oatly Creamy Oat Fraiche: 0.04 kg CO2e.
100 g 15% creme fraiche: 0.26 kg CO2e.

Christmassy walnut cake with lingonberry and lemon icing:
Cake with dairy-free margarine and Oatly Creamy Oats: 0.79 kg CO2e for a single cake.
Cake with butter and cooking cream: 1.78 kg CO2e for a single cake.

Kale Pie with Walnuts:
Pie with dairy-free margarine, Oatly Creamy Oats and tofu: 0.9 kg CO2e for a single pie.
Pie with butter and eggs: 1.96 kg CO2e for a single pie.

Gingerbread muesli with Oatgurt and figs:
If you replace yoghurt with Oatgurt. 
200 g Oatly Oatgurt (regular sized bowl): approx. 0.04 kg CO2e.
200 g unflavored yoghurt 3% (regular sized bowl): 0.23 kg CO2e.

Gingerbread Truffles with pistachios:
Truffles with Oatly Creamy Oats and dairy-free margarine: 0.39 kg CO2e for a single batch.
Tuffles with cooking cream and butter: 0.65 kg Co2e for a single batch.

Hot Chocolate drink with Vanilla ice cream:
Oatly Oat Drink Chocolate with Oatly vanilla ice cream: 0.1 kg CO2e for a single serving. 
Chocolate drink (store bought) with 12% ice cream: 0.38 kg CO2e for a single serving.