dessert

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!

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!

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!

Grain free Vegan Banoffee cream pie

A festive holiday dessert that will make your taste buds sing! Your guests won't believe you when you tell them it's completely vegan & gluten free!

Grain free Vegan Banoffee cream pie

Holiday Season is here! We don't celebrate thanksgiving in Sweden but since more than 40 percent of my readers live in Canada and the U.S. I decided to make a really delicious treat for all of you guys!

I've made Banoffee cream pie before, but this one is a  tiny bit different... The crust is grain-free and the filling and toppings are pretty much raw... This pie looks really mouthwatering and over the top when you're serving it but doesn't really take a lot of time or skills. The only equipment needed is a food processor and an oven. :)

Grain free Vegan Banoffee cream pie
Grain free Vegan Banoffee cream pie

The crust is completely grain free but will taste perfectly buttery and sweet just as a regular cookie crumb crust... The toffee/caramel is sweet and salty made from nut butter, tahini and dates! Pretty awesome huh?! :P Top that with some sliced banana and whipped coconut cream and voila! Dessert is ready!

Grain free Vegan Banoffee cream pie

INGREDIENTS

Time: 1 h. 6 huge or 12 small servings, use a 30 cm rectangular pan or a round 20 cm spring form.

Crust

  • 1/4 cup ground flax seeds
  • 1/2 cups almond flour
  • 1/4 cup coconut flakes
  • 1/4 cup ground cashews
  • 1/4 cup buckwheat flour
  • 1 tbsp cinnamon
  • pinch fine sea salt
  • 1/4 cup maple syrup
  • 2 tbsp coconut sugar
  • 1 tbsp. coconut oil, melted

Caramel

  • 1 cup dates, pitted
  • 1/2 ripe banana, mashed (optional)
  • 1/4 cup smooth almond butter
  • 2 tbsp tahini
  • 1/4 cup coconut cream
  • 1/4 cup melted coconut oil
  • pinch salt

Topping

  • 1 (400 ml) tin of coconut cream
  • 1-2 medium, ripe bananas, thinly sliced
  • 2 tbsp toasted coconut chips

DIRECTIONS

  1. Place the tin of coconut cream, for the topping, in the fridge overnight (24 hours is ideal) so that the cream separates and sets on top.
  2. Preheat oven to 325°F or 160°C.
  3. Combine the ground flax seeds, almond flour, ground cashews, buckwheat flour, cinnamon, salt, and coconut sugar in a large mixing bowl. Stir well. Then add the maple syrup and coconut oil, and stir to fully incorporate (you made need to use your hands if it gets too dry).
  4. Grease a 20cm (8-inch), loose-base, tart tin. Spread out dough in the pan.
  5. Place in the oven to bake for approximately 25 minutes until turning golden around the edges, then turn the oven off and let the crust sit in there until cool.
  6. For the caramel, blend dates along with all remaining caramel ingredients. Blend until completely smooth, using the tamper to press down the ingredients.
  7. Spread the caramel over base. Refrigerate for 1 hour or until set.
  8. Remove pie from tin and place on serving plate. Cut banana slices and place on top of caramel.
  9. Without shaking the can of coconut cream, remove from fridge and open. Carefully, spoon out the thick cream that has set on top and place in a mixing bowl. Using a whisk or electric beaters, whip cream until peaks form. Spoon on top of the banana and sprinkle with toasted coconut chips. Serve immediately.
  10. Store in fridge.
Grain free Vegan Banoffee cream pie

Banoffee cream pie is a really naughty looking dessert. I seriously can't watch these photos without my mouth watering!

You can make this pie in a round tin if you like. But I really loved the look of this rectangular pie! I used a 12 x 5 inch (30 x 11,5 cm) rectangular baking pan. Make sure to find a really good and fluffy coconut cream for this one! I would suggest a coconut cream with some stabilizing agent like guar gum, it’s commonly used to thicken coconut cream and cause it to stay emulsified.

Grain free Vegan Banoffee cream pie
Grain free Vegan Banoffee cream pie

Happy Thanksgiving everyone!

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

INGREDIENTS

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

DIRECTIONS

  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