Vegan oat & banana pancakes

Vegan oat & banana pancakes

Vegan oat & banana pancakes

  • 1 banana

  • 2/3 cup oats

  • 2/3 cup oat milk

  • 1 tbsp organic potato flour     

  • 1 tsp baking powder

  • 1 tsp apple cider vinegar

  • 1/4 tsp cardamom    

  • 1 teaspoon vanilla extract (optional)


  1. Mix all ingredients in a blender. Blend until you get a nice and smooth batter.     

  2. Fry the pancakes on medium heat in a cast iron pan with plenty of vegan butter or coconut oil.

Vegan oat & banana pancakes

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.

Swedish Apple Cake Gluten Free + Vegan


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


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


  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.

Hope you liked it! <3


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

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


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)


  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 .)

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

Black Detox Smoothie


Teeth-whitener, skin purifier, detox supplement and poison remedy. The benefits of this product seem to be quite a few

I'm definitely not the one to say if it's true or not. I'm always pushing people to do their own research. There are definitely both fans and critics of this trendy health product.

Unlike regular charcoal, activated charcoal is said to be medicinal. It’s the byproduct of slowly burnt wood, peat or coconut shells that is treated with oxygen.

How does it work?

Studies show that activated charcoal may be the most effective GI tract decontamination available. It can adsorb up to 50-60% of unwanted substances in the stomach and intestines when taken quickly after ingestion. It can even have a positive effect as long as two hours after ingestion!

In fact, emergency rooms routinely administer large doses of activated charcoal for certain types of poisoning. Next, it’s important to understand that when and how you take activated charcoal is incredibly important. Juice brands generally fail to mention that charcoal binds to everything in your system! Not only will charcoal help pull out any toxins floating around, it will also render medication taken in recent hours inert and prevent you from absorbing the nutrients in your food if taken within several hours of eating. The best time to drink charcoal is either at the start of the day if you won’t be having breakfast for several hours, or before bedtime, with dinner having been eaten several hours prior.


  • 1/2 lemon
  • 1 zucchini
  • 1 cup mango
  • 1 tbsp chia seeds
  • 2 tsp granulated activated charcoal
  • 1/2 cup of coconut water


  1. Place all ingredients in a blender and blend on high speed until really smooth.
  2. Pour smoothie into a glass and enjoy!
Black Detox Smoothie

The charcoal's porous texture has a negative electrical charge, which causes it to attract positively charged molecules, such as toxins and gases. This helps it trap toxins and chemicals in the gut.

Because activated charcoal is not absorbed by your body, it can carry the toxins bound to its surface out of your body through feces.

Black Detox Smoothie

My opinion

If the activated charcoal works or not, I don't know... I've been taking it from time to time, in small doses, and quite frankly I haven't noticed much of a difference. But with that being said, charcoal-tinted ice cream and candy and smoothies makes for excellent Instagram pictures so I will keep using it just for fun. Black-hued dishes are rare and unique — and lets be honest, doesn't it look really cool?! :P

Coolness aside: I recommend buying high quality and Pure Activated Coconut Charcoal. Everyone responds differently to different doses, so to avoid potential undesirable effects, such as constipation, please consult your doctor and use only as suggested.

Never take activated charcoal with prescription medications! Excessive charcoal consumption,  can result in constipation.

Final warning, if you use activated charcoal, it will stain your poop black. This is great because it tells you how long food takes to go through your bowel (called transit time). So don't be scared! :P

Vegan Pumpkin Pizza

Vegan Pumpkin Pizza

Pumpkin, avocado and pumpkin seed pesto makes this the most epic fall-inspired pizza ever!

It's homemade pizza night. My favorite. I don’t need to tell you that pizza is basically the world’s most popular food. It's simple to make, you can eat it with your hands and it's wonderfully delicious!

It's pretty cold now in Sweden and after a long day of work all I want to do is to come home, light some candles and make some cozy food to eat in the sofa while watching my favorite series. And what's better for a cozy night in than the most perfect food, pizza!

Vegan Pumpkin Pizza

Gluten free dough

  • 25g fresh yeast
  • 1 cup water at room temperature
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 cups GF flour blend + 1 tbsp psyllium husk

Pepitas pesto

  • 1/2 cup fresh Parsley
  • 1 cup of basil
  • 1/2 cup pepitas
  • 1/4 cup pine nuts
  • 1/4 cup finely grated vegan Parmesan cheese
  • 1/4 tsp kosher salt
  • 1/4 cup olive oil

Cashew cheese

  • 1 cup cashews soaked in 3 cups of water for at least 1 hour
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1 tbsp nutritional yeast
  • 2 tbsp water (optional)


  • Hokkaido pumpkin
  • Chopped pistachios
  • Avocado
  1. Preheat oven to 400°F (200°C).
  2. Combine yeast, olive oil, salt and water in a small mixing bowl.
  3. Combine the gluten free flour and psyllium husk in a big mixing bowl. Make a well in the dry mixture. Add the water-yeast mixture and combine well. Work the dough by hand for about 5 minutes.
  4. Leave to rise for about 30 minutes to double size.
  5. Spread out the dough on a baking tray covered with baking sheet, forming it into a round flat pizza base – approx. 1 cm thick.
  6. Make the pesto by blending all ingredients in a high speed blender.
  7. Make the cheese. Soak, drain and rinse cashews.
  8. Place in a food processor, along with lemon juice, salt and nutritional yeast.
  9. Pulse for about 1 minute to combine ingredients.
  10. Add water if needed and process until completely smooth, about 2-4 minutes. Put aside in the fridge until serving. (this goes on the pizza after it's baked)
  11. Time to assemble the pizza. Spread out an even layer of pesto and top with slices of raw Hokkaido pumpkin. Use a mandolin and cut the slices about 5-8 mm think. You can cut some extra pumpkin and roast separately in the oven if you want some extra pumpkin on your pizza.
  12. Bake the pizza in the middle of the oven for 20-22 minutes.
  13. Add the raw cheese, chopped pistachios and avocado + extra pumpkin (optional) on your pizza before serving.
Vegan Pumpkin Pizza
Vegan Pumpkin Pizza

I love pumpkin everything! Pumpkin pie, pumpkin cookies, pumpkin muffins, pumpkin lattes… Haha, except pumpkin carvings, those are freakin awful! But this pizza is like a whole new element of pumpkin. Not the typical thing to put on a pizza... Sweet and savory is the flavor you'll find in this delicious piece of bread with toppings.

Vegan Pumpkin Pizza recipe gluten free

Not to say that you need a special occasion for pizza but this pizza is definitely festive enough to serve at a dinner party! It's so vibrant and full of colors! If you're not a fan of pumpkins, they could also be substituted with beets!