Gluten free + Vegan Focaccia



  • 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)


  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.


GF + Vegan Banana Cake



  • 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


  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


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


  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

The yummiest seed crackers ever

These gluten free crackers are extremely delicious and slightly addictive, you might not ever have to buy crackers again!

The yummiest seed crackers ever

When I'm creating recipes I can tell pretty fast if a recipe will become a staple item or not... This is definitely one of them. Before even posting this I've made several batches, wrapping them up and giving them away as gifts to friends and family. This is just like granola, hummus or peanut butter, you should have a big batch ready made in you pantry at all time!



  • 1,5 cup flax seeds
  • 1,5 cup pumpkin seeds
  • 1 cup sunflower seeds
  • 1 cup sesame seeds
  • 3,5 cups boiling hot water
  • 1/4 cup coconut oil
  • 2 cup corn flour
  • 1 tsp salt + some to sprinkle before baking


  1. Heat oven to 200°C. Place all the ingredients in a large bowl, pour the boiling hot water last and mix to combine. Leave for 15 minutes for flax seeds to soften and bind everything together.
  2. Spread the mixture onto a parchment paper lined tray using a large spatula. Use another parchment paper on top to spread out the mixture thin. No higher than 5 mm. Score the mixture by pressing a sharp knife down to create lines. This will make it easier to break into evenly sized crackers after cooking.
  3. Sprinkle with some flaky sea salt. Bake for 25-30 minutes. (watch the crackers carefully the last 5 minutes, they can burn quickly. Especially if you have an uneven oven.)
  4. Remove to a rack to cool then store in an airtight container.
The yummiest seed crackers ever
The yummiest seed crackers ever

When it comes to health and diet, one simple piece of advice is more relevant to ALL people than anything else: Eat more fiber! People are so concerned about proteins when in fact, fiber is something that most people are deficient in while protein is the exact opposite. 

Fiber is a carbohydrate found in plant foods like fruits, vegetables, nuts, seeds and whole grains. Unlike other carbs, it isn’t digested by your body so it passes quickly through your system without causing your blood sugar to rise.

These crackers are great for balanced blood sugar levels and contain both sources of protein, zinc and good fats.

The yummiest seed crackers ever

I'm very sure that once you try this recipe you will appreciate it as much as I do! The great thing about these crackers is that you can get a fair share of flax seeds, pumpkin seeds, sunflower seeds and sesame seeds without even thinking about it!

Vegan GF cinnamon buns

Maybe not the prettiest cinnamon buns in the world but oh so delicious! The best thing about them is that they're free from egg, dairy, gluten & sugar!

Vegan cinnamon buns


Gluten free cardamom dough

(makes 16-20 small cinnamon buns) Time: 1,5h.

  • 14g of Active dried yeast or 50g of compressed fresh yeast
  • 2 cup water
  • 3 tbsp psyllium husks or psyllium powder
  • 1 cup almond flour
  • 1,5 cups coconut flour
  • 0,5 cup buckwheat flour
  • 2 tbsp cardamom
  • 3-4 tbsp coconut oil
  • any plant based milk for brushing the buns

Cinnamon date-paste

  • 1,5 cup dates (approximately 20-25 dates)
  • 2 tbsp cinnamon
  • 3 tbsp coconut butter
  • 3 tbsp coconut sugar
  • 5 tbsp coconut oil
  • pinch salt
  • 1/2 tsp vanilla extract


  1. Dissolve the yeast in the water. Mix in psyllium husk and let it set for 10 minutes.
  2. Mix in the flours and knead the dough thoroughly. Add the oil at the very end and work the dough with your hands. Cover with plastic wrap and set in a warm place to rise for about 1 hour.
  3. Divide the dough into 2 pieces and roll out the dough flat, approximately 1/4 inch thick.
  4. Blend the ingredients for the cinnamon filling in a high speed blender or food processor until very smooth.
  5. Spread the cinnamon date paste evenly on the dough and roll the dough to a log. Cut 2 inches thick buns and put them on an oven tray.
  6. Brush the buns with plant-based milk and sprinkle with puffed quinoa (optional).
  7. Bake the buns at 200°C or 390°F for approximately 10-15 minutes. Depending on the size of the buns.
  8. Let the buns cool before serving. They might seem mushy or doughy at first but they need 10-20 minutes too cool before serving.
Vegan GF cinnamon buns
Vegan GF cinnamon buns

I made the original recipe for these buns around this time last year. This updated version has only a few small changes, more cinnamon, more cardamom and more cinnamon date-paste to make them even juicier and yummier! Hope you like! <3