Gluten free + Vegan Focaccia

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Ingredients

  • 1/3 cup pre cooked chickpeas (about 115g)

  • 1 cup water

  • 1 tsp (5g) active dry yeast

  • 3 tbsp olive oil + some extra to put on top

  • 1 tsp maple syrup

  • 1/2 cup quinoa flour

  • 1 cup almond flour

  • 2/3 cup potato flour

  • 1 tsp xanthan gum

  • 1,5 tsp sea salt + some extra to put on top

  • rosemary, olives or sun dried tomatoes (optional)

Directions:

  1. Blend the pre-cooked chickpeas with water (warm to the touch) with a blender. Blend until completely smooth. Mix in dry yeast, maple syrup and olive oil to the mixture.

  2. Combine all dry ingredients in a bowl. Add the liquid mixture and mix together everything with a spatula.

  3. Pour the dough into a 20 cm spring pan covered with baking paper. Add a few spoons of olive oil on top and poke holes with your fingers into the dough to make indentations. Sprinkle with sea salt and chop black olives to top the bread with (if you like.) Rosemary also gives a fantastic flavor! Cover with a baking cloth and let it rise for about 2 hours. Preferably in a warm place.

  4. Preheat the oven to 430°F/ 220°C

  5. Once the bread has doubled in size, bake in the oven for 20-25 minutes.

  6. Let the bread cool completely before cutting it.

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Vegan Christmas Candy

Vegan Christmas Candy

In Swedish we call it “knäck”.

It’s a common type of homemade candy consisting of syrup, sugar and cream cooked together, often flavored with chopped nuts. The closest equivalent thing to “knäck” would probably be butterscotch.

This is my absolute favorite Swedish Christmas candy! When the batter has been cooked together it is distributed into folded small paper molds where it can stiffen. The consistency can vary from soft almost like fudge, to very hard depending on the taste. Knäck is, possibly with a few other confectionery species, considered to be an important part of a Swedish Christmas celebration.

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Coconut & hazelnut butterscotch candy

  • 1 cup coconut sugar

  • 1/2 cup coconut cream (22% fat)

  • 1/2 cup oat cream or soy cream (13% fat)

  • 1/2 cup agave syrup

  • 1/4 cup chopped hazelnuts

Directions:

  1. Combine all ingredients except the nuts in a saucepan. Bring to a boil and then lower the heat and let it simmer for about an hour. You should see small bubbles all the time. If it stops bubbling, the temperature has gone too low.

  2. Stir from time to time.

  3. After about an hour you can do a test: Drop a drop of the butterscotch in a glass of cold water. If the drop solidifies it’s ready. If it flows out and mixes with the water, it needs to boil a little bit more.

  4. When the butterscotch is ready, add the nuts into the mix or sprinkle on top.

  5. Pour the butterscotch onto small paper molds or a parchment paper and let it sit in the fridge for at least 60 minutes. If you don’t use molds, let the butterscotch sit in the freezer for an additional 30 minutes before you cut it. Use parchment paper to wrap the candies.

Saffron butterscotch candy

  • 2/3 cup brown sugar

  • 1 cup soy cream (26% fat)

  • 1/2 cup agave syrup

  • 0,5 g saffron

  • 1/4 cup chopped pistachios

Directions:

  1. Combine all ingredients except the nuts in a saucepan. Bring to a boil and then lower the heat and let it simmer for about 40 minutes. You should see small bubbles all the time. If it stops bubbling, the temperature has gone too low.

  2. Stir from time to time.

  3. After about an hour you can do a test: Drop a drop of the butterscotch in a glass of cold water. If the drop solidifies it’s ready. If it flows out and mixes with the water, it needs to boil a little bit more.

  4. When the butterscotch is ready, add the nuts into the mix or sprinkle on top.

  5. Pour the butterscotch onto small paper molds or a parchment paper and let it sit in the fridge for at least 60 minutes. If you don’t use molds, let the butterscotch sit in the freezer for an additional 30 minutes before you cut it. Use parchment paper to wrap the candies.

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Enjoy!

GF + Vegan Banana Cake

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Ingredients

  • 1 chia egg (1 tbsp chia flour + 2 tbsp water)

  • 1/2 cup plant yogurt

  • 1/4 cup oat milk (use maple syrup instead if you’d like your cake sweeter)

  • 3 small bananas or 2 big (+ 1 whole banana for garnish)

  • 1/2 cup oat flour

  • 1/2 cup brown rice flour

  • 1/2 cup rolled oats

  • 1 lemon zest

  • 1/4 cup coconut oil

  • 2 tsp baking powder

  • 1,5 tsp xanthan gum

  • 1/2 tsp cinnamon

  • pinch salt

Directions

  1. Mix chia flour and water in a small jar or bowl and set aside. Make sure to mix well to avoid lumps.

  2. In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the yogurt and oat milk into the mashed bananas. If you want your cake slightly sweeter you can use maple syrup instead of oat milk.

  3. Mix in the baking soda and salt. Stir in all the other ingredients. Flours, rolled oats, chia egg, xanthan gum and coconut oil. Mix well.

  4. Pour the batter into a prepared cast iron pan (I use coconut oil and gluten free bread crumbs).

  5. Take a banana, cut it in half and place on top of the cake. Brush it with some coconut oil.

  6. Bake for 45 minutes at 375°F (190°C), or until a tester inserted into the center comes out clean. Let the cake rest for at least half an hour after you’ve baked it. The texture of the cake will change drastically once it cooled.

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

Vegan GF cinnamon + raisin cookies

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Soft, chewy and without refined sugar! These cinnamon, raisin, oatmeal cookies are vegan and gluten-free, as always...

This is a quick and super easy recipe that you can whip up from ingredients that you probably already have at home. These cinnamon and raisin cookies will make a perfect snack for your kids as well as for you if you're trying to eat a little bit less sugar. I made them this Friday afternoon and really loved how I could snack on them all through the weekend without feeling the big blood sugar spikes that I usually get when I eat candy or other desserts. <3

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INGREDIENTS

  • 5 fresh dates mashed or blended into a paste
  • 3 tbsp almond butter
  • 1/4 cup coconut oil
  • 2 cups oats
  • 1/4 cup oat milk
  • 1/2 cup raisins
  • 3 tbsp coconut sugar
  • 1 tsp vanilla
  • 1,5 tsp cinnamon

DIRECTIONS

  1. Preheat oven to 300°F. Line a large baking sheet with parchment paper.
  2. Add all ingredients except the raisins to a large mixing bowl. Stir with a wooden spoon or by hand until well combined. Add the raisins whole at the very end. Scoop dough into balls and place on the prepared baking sheet, flatten the balls slightly with the palm of your hand. This dough will make approximately 12 cookies per batch.
  3. Bake until firm to the touch and light brown on the bottom, about 15-18 minutes. Transfer to a wire rack to cool completely. Enjoy!