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Moonvalley

Hygge and Finding Balance with Mimmi

Autumn is here and we are getting cozy!

Mimmi writing here! I hope you are enjoying the autumn with its changing colors, crisp morning air and warm sunny afternoons. And that you get to spend a lot of time outside enjoying nature and moving. But also as the days get shorter, you have some time for coziness.

Oh, we Scandinavians love our coziness, call it hygge, mys, or whatever you like! It is all about lightning candles, curling up with a good book, or good company, under a blanket, wool socks, hot drinks, tasty treats, a fireplace… the good life. It is a big part of our culture and I think it is so beautiful. Life has historically been tough in the North, people sure needed coziness to get to the dark times. And we still do!
Mimmi running in the mountains in autumn
As for us founders, I am training and working, finding a good balance and focusing on returning to running after a long injury while still keeping my new-found love of road biking alive.
Ida and Emelie are back home in Moonvalley, Norway. Training and taking care of all the chores that come with autumn farm life. I think all three of us are focusing on that balance piece right now. So we are all about the coziness, but also working on creating some great Moonvalley products. 
Moonvalley's founder getting cozy
I am sending you off with a recipe of a super cozy and spicy autumn breakfast recipe, pumpkin pancakes. Both use the actual pumpkin and the spice mix that we all love so much.

Plant based Pumpkin Pancakes with warming spices:

Pumpkin recipe by Mimmi

Ingredients:

● 500ml oat milk
● 1 ½ tablespoons apple cider vinegar
● 250g whole wheat flour (or any flour of choice)
● 1 1/2 tablespoons baking powder
● ½ teaspoon baking soda
● ½ teaspoon sea salt
● 120g pumpkin puree (you can buy it but it tastes so much better if you just boil/bake a pumpkin and mash it up)
● 1 teaspoon vanilla extract
● 3 tablespoons melted coconut oil
● Pumpkin Spice: 1 ½ teaspoons ground cinnamon ½ teaspoon nutmeg ¼ teaspoon ground ginger ¼ teaspoon ground allspice ¼ teaspoon ground cloves
● Neutral-flavored oil of choice for cooking pancakes
● Maple- or date syrup for serving

Preparation Method:

1. Stir the vinegar into the oat milk in a bowl. Set aside for 5-10 minutes to slightly curdle.
2. In another bowl, add flour, baking powder, baking soda, salt, sugar, pumpkin pie spice, and mix to combine.
3. To the oat ”buttermilk”, add the pumpkin puree and vanilla. Whisk together and drizzle in melted coconut oil.
4. Pour the wet ingredients over the flour mixture and fold with a wooden spoon (do not over-mix) until just combined and rest the batter for 10 minutes.
5. Fry the pancakes in a non-stick pan on medium heat, turn them when golden brown.
6. Serve the pumpkin pancakes warm and newly made with maple- or date syrup and your favorite cozy topping!
Love, Mimmi ❤️
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