• Rinse the beets and slice them finely. Arrange on a large platter.
• Sprinkle the nuts, seeds, vinegar and lemon balm leaves on top.
• Enjoy as is or as a side dish.

Dough

• In a large bowl, mix the luke warm water/plant milk with the yeast and stir well until yeast is dissolved.
• Add apple cider vinegar, cardamom and peanut butter and mix.
• Add the flour and knead until dough is smooth and elastic. About 7 minutes.
• Place the dough in a warm place, covered to rise for 2.5 hours.

Filling

• Meanwhile, let the dates soak in the water in a high speed blender or food processor for at least 30 minutes. Once soaked blend until smooth. (If you don't have a blender, you can boil the water and let the dates soak for 15 minutes or more and then use a fork to mash them. It's harder work, but doable.)
• Once, you have blended the filling add the cardamom and mix it. Set aside until dough is ready.

Twisted cardamom buns

• Turn the oven to 200℃/390℉ and line a baking tray with baking paper.
• Make sure you have a big enough surface to roll the dough onto and sprinkle some flour over it before placing the dough on it.
• Roll the dough into a rectangular shape. You want it to be approximately 32cm / 12 inches x 46 cm / 18 inches.
• Use a spatula to spread the filling all over the surface.
• Now, it is time to fold the dough. Start by taking ⅓ of one side and place it over the middle. Then take the other ⅓ on top of this. This way you will end up having a three layered dough. Gently press it a little to obtain a 10 cm / 2 inches x 32 cm / 12 inches rectangular shape. (The rectangular shape will be in the other direction than before)
• Cut the dough in eight long slips. It may be easier to cut one at the time, folding it and then cutting the next.
• For the folding, start by grabbing the slip halfway and twisting it. When done twist the other half. This way, you can allow one half of the slip to still rest on the table and not pulling and elongating it.
• Once it has been twisted, you hold on to one end, place it in the "middle" and swirl the slip around this centerpiece. When you get to the end, lift the bun and tuck it under toward the center.
• Complete previous steps for all slips and place buns on a baking tray. You can use some soymilk to glaze them. (The slightly higher and natural fat content in the soy milk will give them a crispy surface)
• Bake for 22-25 minutes in the middle of the oven and allow to cool on a baking rack a bit before serving.

Initial preparations

• Place the cashews in boiled water to allow them to soak up some of the water while you prepare the rest of the cake.
• Make sure you have date purée at hand or follow this recipe. I used about 70 %, so you can make less, if you do not want to have leftover date puré. It can also be bought in stores as date paste, but you would want to add some water to it, as this is usually pure dates.
• Turn on the oven to 175°C / 350℉.

Short crust pastry

• Start by making the flax egg in a bowl and set aside.
• Meanwhile, mix all the dry ingredients in one bowl and set aside.
• Then, add all the wet ingredients to the flax egg and mix until combined.
• Lastly, mix the wet and dry ingredients until a firm pastry has formed. Form into a round shape and use a rolling pin to flatten the pastry. Aim for 26 cm / 10.2 inches in diameter. Once done, place the pastry in the tart form and make sure it is pressed into the sloped sides to give it the beautiful shape once done.
• Let it rest in the fridge while preparing the mazarin layer.

Mazarin layer*

• For the mazarin layer, mix all the wet ingredients in one bowl and dry ingredients in another bowl. Combine both till a thick batter forms.
• Add the mazarin batter to the tart form on top of the crust you have just placed. Make sure to spread it out, so it also runs up along the sides, resembling the way the crust is spread out in the form. (This is to create space for the vanilla cream later)
• Bake the tart at 175℃/350℉ for 20 minutes (or until golden brown). Keep an eye on the tart around the 15 minute mark, as it can depend on your oven.

Chocolate layer

• Once the tart has baked, take it out of the tart form and place it on a baking rack.
• Chop the chocolate and add it on top of the warm tart and allow it to melt. Use a spoon/spatula to even it out if needed.
• Place the cake in the fridge until chocolate has hardened – about 20-30 minutes.

Vanilla cream*

• While the cake cools down, prepare the vanilla cream, by adding all ingredients to a high speed blender and blend until smooth. If the cream has become a bit warm from blending, you can place it in the freezer for 10 minutes or add it to the cake and allow the cake to rest in the fridge for about 15 minutes before decorating it with strawberries.

Strawberry topping

• Wash the strawberries and cut them in halfs.
• Decorate the cake as you wish and enjoy the hard labour with a well-deserved piece of traditional Danish Strawberry Tart full of wholesome ingredients.
• Aim to enjoy the tart the day of making it. The tart is best preserved in the fridge and can be stored here 1-2 days.

Rice pudding

• Turn the oven to 150°C.

  Alternatively it can be cooked in the pot but it takes less effort to use the oven and minimises the chances of the rice pudding burning/sticking to the bottom of the pot.
• Rinse your rice before adding them to a pot with with the water. Cook and stir until the water is soaked by the rice (about 5 min).
• Add the oat and coconut milk to the pot. Stir until it boils, making sure it doesn't burn/stick to the bottom of the pot.
• Put a lid on the pot and set in the oven for about 45 min. You might want to have a tray under it in case it spills over.
• Take the pudding out of the oven, give it a stir and add the salt. If the texture isn't creamy enough you can add some oat cream.

  Serve in a bowl.

Topping

• Mix the sugar and cinnamon powder.
• Add about a teaspoon of butter in the middle of the porridge, letting it melt and sprinkle some cinnamon sugar on top of the pudding.