Swedish Apple Cake Gluten Free + Vegan

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Hi guys! It's been a while since last. I've really missed being in the kitchen and sharing my recipes with you. But to be honest, blogging has felt kind of overwhelming lately. Like you guys probably know, I write this blog and share my recipes in 2 languages. I started out almost 3 years ago, and I was manly writing in English at the beginning. At that time 80-90% of my readers were from English speaking countries. But then I made two separate blogs and started to focus more on Swedish readers and today 70% of all the people who visits this site are actually Swedish!

Even though I love writing in English and connecting with you, from literally all over the world, Swedish is my native language and writing in Swedish takes a lot less effort for me. So what I've decided, since I really wanna continue both, is to be continuing to share my recipes here, in english, but it wont be any long posts with lots of extra information about techniques or ingredients or anything like that, simply just the recipes.

I hope you guys understand and still appreciate the recipes. If there's any questions you can ALWAYS leave a comment or just send me an email. I'll be happy to help if I can! And also, there's always this smart thing called google. Just one click away :P

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Vegan GF apple cake

  • 2 chia egg (2 tbsp chia flour + 6 tbsp water)
  • 1/2 cup applesauce
  • 1/2 cup plant yogurt
  • 1/4 cup rapeseed oil
  • 1/2 cup maple syrup
  • 2/3 cup oats
  • 2/3 cups buckwheat flour
  • 1/3 cup potato flour
  • 1 tsp cardamom
  • 1 tbsp cinnamon
  • 1 tbsp baking powder
  • 1/2 tbsp xanthan gum
  • pinch salt
  • 2 Aroma apples

Directions:

  1. Preheat oven to 374°F (190°C)
  2. Prepare the chia eggs by mixing the chia seed flour with the water in a small glass or bowl. Set aside for 5-10 minutes until a firm gel is formed.
  3. In a large mixing bowl, stir together all the wet ingredients. Add the chia mixture to the bowl and stir until well combined.
  4. In another bowl, stir together all the dry ingredients.
  5. Add the dry mix to the wet mixture. Stir while mixing it in, little by little. Use a glass pan with coconut oil or vegan cooking spray and dust with gluten-free flour (or breadcrumbs). Add the mixture to the pan.
  6. Cut the apples in thin slices and put on top of the cake.
  7. Bake for 40-50 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
  8. Optional: mix 1 tablespoon rapeseed oil with 1 tablespoon maple syrup and brush on top of the cake after half of the time has pasted.
  9. Let the cake cool completely before you cut it or serve it.
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Hope you liked it! <3

LOTS OF LOVE!

Tuscan chickpea flatbread

Tuscan chickpea flatbread

Socca, Farinata or Cecina? This chickpea flatbread seems to have as many names as origins.

Anyway, it's extremely delicious and really easy to make! It's thin, crispy and made of only water and chickpea flour. You can eat it just as it is or top it with sun dried tomatoes and olives!

Tuscan chickpea flatbread
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The brilliant thing with this bread is that it is naturally gluten-free and completely vegan! If you want to make a double batch and make it a bit thicker, then it will be more like an oven pancake texture wise. Personally, I love to make it really thin and crispy!

Socca recipe

INGREDIENTS

Time: 45 min. Yields: 8 pieces. Use: 26 cm pan or 10 inch pan

  • 1 cup chickpea flour
  • 1 cup water
  • 1/2 tsp salt
  • 1 tbsp olive oil (plus 1-2 tbsp in the pan)
  • pinch of dried rosemary, oregano or chili flakes (optional)

DIRECTIONS

  1. Turn the oven 230 °C or 450°F.
  2. Mix all ingredients in a bowl, stir thoroughly. Let the batter rest for 30 minutes.
  3. Put the (empty) pan in the oven for 5 minutes.
  4. Take out the pan and pour the batter in to the pan. Let it bake in the upper part of the oven for approximately: 7-10 minutes. (Put on the grill function on the oven for the last 2 minutes if you want it extra crisp on top .)
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Really make sure you let the batter rest for 30 minutes. It's crucial because it takes some time for the flour to absorb the water properly.

Socca is great to eat entirely on its own, but you can also flavor/garnish it with marinated olives or thyme. If you want to eat it more like a light dinner, you can eat some socca slices with a simple green salad and ice-cold kombucha. Yummy right?!

Tuscan chickpea flatbread

One last tip, do not forget to open a window or turn on the oven fan on maximum speed when you do this, we´re trying to imitate something that is usually cooked in a smoky street kitchen, so be aware of the thick socca clouds!! :P

Blueberry & millet porridge

Millet porridge is a healthy way to start your day. If you are looking for a warming and filling breakfast, this vegan, gluten free porridge, is it!

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I won't write a super long post about why you should eat millet, because honestly, I don't know a whole lot about it. I'm usually eating regular oatmeal whenever I eat porridge but recently I've started to eat warm porridge EVERY(!!) morning and therefore feel the need to mix things up a little. :P What I do know is that millet is a great source of magnesium and phosphorus, responsible for repairing body tissue and rebuilding cells in the body. It also taste wonderful, kinda like if rice, quinoa and potato would have a baby!

Blueberry & millet porridge
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Blueberry & millet porridge with cinnamon pan seared banana

Time: 20 minutes, Yields: 2 medium portions

INGREDIENTS

  • 0,5 cup millet
  • 1,5 cups oat milk or your choice of plant-based milk
  • 1/2 tsp cinnamon and/or cardamom
  • 1/4 cup frozen blueberries
  • pinch fine sea salt
  • 1 tbsp vegan butter

Toppings

  • 1 tbsp almond butter
  • 1 banana + cinnamon and some vegan butter
  • an extra splash of oat milk, nuts, seeds, granola, berries... Whatever toppings you prefer

DIRECTIONS

  1. Rinse the millet, then place in a small pot with the milk, spices, blueberries and salt.
  2. Bring to a boil, then simmer for about 15 minutes. Stir in the vegan butter and a little extra milk if needed to make it creamy.
  3. In a saute pan over medium heat, add some vegan butter and melt. Add the cinnamon and stir to combine. Add the banana and cook until a light caramel forms. About 3-5 minutes.
  4. Serve with your fave toppings. (I used 2 dried figs, 1 tbsp almond butter, seed granola, cashew yogurt and the pan seared banana)
Blueberry & millet porridge
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I know that this breakfast bowl looks really luxurious. But the fact is that it doesn't take more than 15-20 minutes to make it! One thing that I always keep ready in my kitchen is homemade granola. If you wanna make one too I can really recommend this one.

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Enjoy!

Adaptogenic Chocolate Smoothie

Adaptogenic Chocolate Smoothie

Maca will support your body’s own production of numerous hormones, increasing or decreasing their levels according to your individual needs.

This magical smoothie is boosted with delicious raw cacao and the sweet-tasting South American  adaptogenic root called Maca. Maca helps support the body’s own production of numerous hormones, increasing or decreasing their levels according to your individual needs.

What does adaptogen mean?

Adaptogens are natural substances like herbs and plant extract that increases the body's ability to resist the damaging effects of stress and promote or restore normal physiological functioning.

Think of adaptogens like a thermostat. The keep your body’s stress response at a desirable level, much like the way a thermostat keeps the temperature from becoming too high or too low. They’re good for you all the time, not only when you have a high level of stress.

I'm not really stressed, one might think. I'm sure you feel that way and it might be true for some people but most of us are kind of semi "stressed" all day long. Think about stress as what is commonly called your “fight or flight” response. Today, most of us don’t have to worry so much about lions or other obvious dangers like that. However, most modern-day stresses are ongoing. Like sitting at your comuter and working on a project with a deadline. When your adrenal system remains in a constant active state, it throws your body out of balance. Constant stress can create a lot of imbalances in your body, especially on your digestive system and energy levels.

Adaptogenic Chocolate Smoothie
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INGREDIENTS

  • 1 cup coconut milk
  • 1 zucchini
  • 2 medjool dates
  • 1 tbsp almond butter
  • 3 tbsp raw cacao
  • 1 tsp maca powder
  • 1/2 tsp ashwagandha*
  • 1/2 tsp reishi
  • 1/2 tsp Ceylon cinnamon
  • pinch pink Himalayan salt

DIRECTIONS

  1. Place all ingredients in a blender and blend until smooth.
  2. If you prefer it sweeter add a banana or another date. If you prefer it thinner add some almond or oat milk. This serving serves two small glasses or one big.

* Ashwagandha Dangers for Pregnancy and Breastfeeding

Plain and simple, please do not use Ashwagandha during pregnancy. There is evidence that it could cause miscarriages. I don’t know enough about the effects of using this herb during breastfeeding. It may be unsafe. If you are trying to become pregnant or if you have had previous miscarriages in your life, Ashwagandha is not for you. It's natural and safe to use if you're not taking any medication. But with that being said. It's very powerful.

adaptogenic Chocolate Smoothie
Adaptogenic Chocolate Smoothie

The small adaptogen pantry. This choloate smoothie is a pretty basic smoothie that I drink quite often. I sometimes make it green with plenty of spinach and kale instead of raw cacao, but one thing that's always the same is my adaptogens. These are 4 of the adaptogens that I use on a daily basis.

Maca

Some women get life-changing results from maca and others feel worse. If you are thinking of trying it or have tried it in the past with mixed results, try different phenotypes (colors of maca) and change up the amounts, dose can make a big difference. Phenotypes, the different color types of maca contain some different active ingredients which trigger specific health benefits. Maca is a nutrient-rich root that is known to relief PMS, help with libido stimulation and balance Peri- and Menopause.

Reishi

Also known as the “mushroom of immortality,” reishi is a Chinese herbal mushroom that comes in six different types. The most potent variety, red reishi, is used for it's immune-boosting properties. Reishi mushroom benefits the liver and heart organs foremost. Reishi is able to down-regulate alpha-glucosidase, the enzyme responsible for breaking down starches into sugars. This magic mushroom has also shown to help with kidney problems and wound healing in diabetics.

Ashwagandha

Ashwagandha is one of the most important herbs in Ayurveda (a form of alternative medicine based on Indian principles of natural healing). Many of it's health benefits are attributed to the high concentration of withanolides, which have been shown to fight inflammation and tumor growth. In a controlled study of chronically stressed adults, the group that supplemented with ashwagandha had significantly greater reductions in cortisol than the control group. The group taking the highest dose had a 30% reduction, on average.

Ceylon cinnamon

Cinnamon is known to have an anti-diabetic effect. It helps lower blood sugar levels and also can improve sensitivity to the hormone insulin, which is the vital hormone needed for keeping blood sugar levels balanced.

Adaptogenic Chocolate Smoothie

I try to avoid too much fructose in my smoothies. As you can see in the recipe, the base of this smoothie is zucchini instead of the more common base of bananas. What I love about zucchini as a smoothie base is that it's completely natural in flavor but still creamy in texture. So it's perfect for those of you who doesn't really like that banana flavor that overshadows pretty much anything.

I also try to add as much good fats to my smoothies as possible. Nut butters, seeds, full fat coconut milk and algae oils.

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I hope you'll enjoy this thick and creamy chocolate smoothie. If you're one of those people who doesn't like thick smoothies, be sure to add some water or plant milk to make it thinner.

Adaptogenic Chocolate Smoothie

Enjoy!

The Miracle Bread

The Miracle Bread

Say hello to the prettiest bread in town! Vegan, GF & insanely delicious!

I'm choosing to call this "the miracle bread" not only because it miraculously holds together but also because it will work wonders for your stomach. We have way too little fiber in our diets today, but thanks to this bread, you can now enjoy a super yummy and fibrous toast each and every day.

The Miracle Bread vegan & gluten free
The Miracle Bread vegan

This bread is so insanely good that you hardly want to put anything on it... It's so tasty and luxurious in itself, on the other hand, one can't really go wrong with a delicious layer of vegan butter...

The Miracle Bread

This is how it looks right before it's going in the oven... This bread is inspired by a few different recipes that I found but my guess is that Sarah from My new Roots is the genius behind it all...

The Miracle Bread

INGREDIENTS

Dry ingredients

  • 1.5 cups gluten free rolled oats
  • 1 cup pumpkin seeds
  • 1 cup raw activated nuts (I used hazelnuts, walnuts, almonds & brazil nuts)
  • 1/3 cup hemp seeds
  • 1 tsp salt
  • 2,5 tbsp chia seeds
  • 3 tbsp psyllium husks powder
  • 1/4 cup flax seeds

Wet ingredients

  • 3 tbsp melted coconut oil
  • 2.5 tb maple syrup
  • 1.5 cups warm water

DIRECTIONS

  1. Add all the dry ingredients to a big bowl and stir gently.
  2. Add the wet ingredients to the dry ingredients and stir well.
  3. Pour the mixture into a parchment lined 11x5 loaf pan. It should be tightly packed!
  4. Cover and let sit out for at least two hours.
  5. Preheat oven to 375 F. Bake for 20 minutes. Take out of the oven. Flip bread over and put it directly on the oven rack and bake for another 30 minutes.
  6. Let the bread cool completely before cutting it. Enjoy! <3
The Miracle Bread

It's important to keep in mind when cooking with seeds and nuts to always taste 1 or 2 seeds/nuts of each kind to make sure none of them have gone bad. I have repeatedly made the mistake of baking with sunflower seeds which has gone bad and can assure you that the only thing to do is to throw the whole thing away.... You can also try and smell the seeds and usually bad seeds can give off a smell, so sniff and taste before pouring in. :)

The Miracle Bread GF seed & nut bread
The Miracle Bread GF seed & nut bread

I always activate my nuts and seed. This is completely optional but does wonders for most people with digestion problems. It neutralizes enzyme inhibitors found on the nuts and seeds and makes them much easier to digest. It takes a little work and certainly more preparation but it's well worth the time. <3

Vegan Caramel Brownie

Vegan Caramel Brownie

These brownies are almost raw and very simple to make! Rich, dense and super satisfying!

The base of these brownies are inspired by the no bake brownies from minimalist baker. I have less than half of the amount of dates in my recipe due to the very sweet caramel frosting, plus I also don't like my sweets as sweet anymore.

Vegan Caramel Brownie

3 simple steps. Blend the no bake brownie ingredients in a food processor. Put some whole walnuts on top. Mix together the caramel ingresients and spread out evenly.

Vegan Caramel Brownie
Vegan Caramel Brownie gluten free

Ingredients

No-bake brownies

  • 1 cup raw walnuts + 15 extra to add in whole for crunch
  • 1 cup raw almonds
  • 1 cups fresh dates, pitted
  • 0,5 cup raw cacao powder
  • 1 tbsp coconut sugar
  • 3 tbsp coconut oil
  • 1/4 tsp sea salt

Caramel topping

  • 1 cup vegan dulce de leche
  • 1 tbsp tahini
  • 1 tbsp almondbutter
  • 2 tbsp agave (optional)
  • pinch salt

Directions

  1. Combine all brownie ingredients except the dates in a food processor. Process until finely ground. Add the dates one at a time through the feed tube of the food processor while it is running. (or 2-3 at the time if you don't have a feed tube) You should end up with mix that appears like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates). It may seem dry at first, but don’t add any water!!
  2. Press The brownie mixture into a lined cake pan or mold.
  3. Add some whole walnuts on top of the brownie.
  4. Use a small bowl to whisk together the ingredients for the caramel. Spred on top of the brownie evenly.
  5. Put in fridge or freezer until ready to serve.
  6. Store in an airtight container.
Gluten free Brownies

These brownies has it all! The right amount of gooeyness from the caramel, density, wonderful texture from the whole walnuts. Lots of deep chocolate flavor and the exact right amount of sweetness!

Vegan Caramel Brownie
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Best part is, you can keep these in the freezer for months! Just take them out to room temperature 15-20 minutes before serving! <3

Vegan Caramel Brownie