happy baking

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.

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


Chocolate Fat-Balls


I try to always have some Fat-balls stored in the fridge and freezer because this is the best everyday snack you can ever imagine!

Fat-balls!! Every one that follows Lee from America knows about them already. And if not, they're pretty much superyummy balls that are high in fat + protein and low in sugar. I love chocolate so I had to create a CHOCOLATE fat-ball recipe! I try to always have some Fat-balls stored in the fridge and freezer because this is the best everyday snack you can ever imagine!



  • 2 tbsp almond butter
  • 1 tbsp peanut butter
  • 1/4 cup coconut shreds
  • 2 tbsp raw cacao
  • 10 Brazil nuts
  • 1/4 cup sunflower seeds
  • 1/4 cup hemp seeds
  • 1 tsp coconut palm sugar (optional)
  • pinch salt
  • 3 dates
  • 3 tbsp coconut oil


  1. Start by combining all of the ingredients into a food processor. 
  2. Process for 1 minute until a crumbly dough has formed.
  3. Next, add some extra coconut oil if needed. Process for an additional 1 minute until well processed.
  4. Fill a bowl with coconut flakes. (I have colored mine with natural coloring such as spirulina, and pitaya powder. Just for fun, this is completely optional.)
  5. Roll mixture into balls. Roll in coconut to coat.
  6. Store in an air tight container for up to 3 months in your freezer. Or about 1 week in your fridge. Best enjoyed slightly thawed. 

This recipe makes about 10 balls and each ball is around 170 kcal. Each ball has around 4,5 g of protein. 15,5 g of fat and 2,5 g of fiber! :) There's also a very good and healthy amount of zinc, iron and magnesium in these balls!


Enjoy! <3

Pumpkin Fat Balls

A fat ball is basically like any other raw ball but jam packed with good fats and with a little less dates...

Pumpkin Fat Balls

This recipe is pretty much copy/pasted from one of my Instagram food heroes right now, @leefromamerica! I made some small changes to her original recipe and I also made my balls with freshly baked butternut pumpkin instead of store bought pumpkin puree. I also doubled the amount of pumpkin just because I love pumpkin so much! Pumpkin for me is a pretty recent discovery... Haha! I know, crazy! But now that I've fallen in love with pumpkin there's no turning back. Plus, you know that this is the month of "pumpkin spiced everything" right? :P

The ingredient list for this seemingly simple recipe is long AF! (as Lee would've said) Haha, but don't let that stop you. You can change all the nuts and seeds for different kinds that you've got at home and at least a third of the recipe list is just spices, so no need to panic. :)

Pumpkin Fat Balls

If you choose to make this recipe with the home cooked butternut pumpkin instead of the puree, just cut the pumpkin in half and roast it in the oven for 45 minutes on 200°C open side facing down. I just coated the open sides with some coconut oil and a pinch of salt, but it's completely optional. 

Pumpkin Fat Balls

Pumpkin Fat Ball

Makes around 15 balls


  • 1 cup unsweetened coconut shreds
  • 2/3 cup butternut pumpkin (unsweetened pumpkin puree works just as fine)
  • 2-3 pitted dates
  • 1/2 cup raw cashews
  • 1/3 cup almonds
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup raw unsalted sunflower seeds
  • 1 tbsp almond butter
  • 1 tbsp ground chia seed
  • 1" fresh organic ginger, peeled and grated
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 1/4 tsp sea salt
  • 1/4 tsp vanilla extract
  • 1 tsp coconut sugar (optional)
  • 1/8 tsp all spice
  • 1/8 tsp nutmeg
  • 2 tbsp non dairy milk
  • 1/3 cup raw coconut butter


  1. Start by combining all of the dry ingredients (this means all ingredients except the milk, nut butter and coconut butter) into a food processor. 
  2. Process the dry ingredients for 1 minute until a crumbly dough has formed.
  3. Add your coconut butter, almond butter and plant milk. 
  4. Process for another minute until well combined.
  5. Freeze the dough for 10-20 minutes, then roll into balls and lay flat on parchment paper and freeze for a few more hours or until hard.
  6. Store in the freezer in an air tight container for up to 3 months. Best enjoyed slightly thawed. 
Pumpkin Fat Balls

Hope you enjoy this recipe as much as do! I will make another batch of these delicious balls tonight and pack my freezer full. I love having healthy snacks ready...

Have a lovely week, guys. <3

GF Vegan Chocolate Pancakes

Fluffy, super chocolaty, perfectly sweet pancakes! These are incredibly delicious & the perfect item on any brunch table!

GF Chocolate Pancakes with vegan berry yoghurt


Time: 30 minutes. Yields: 10-15 small pancakes

  • 3/4 cup gluten-free oat flour
  • 1/2 cup brown rice flour
  • 1/4 cup buckwheat flour
  • 1/4 potato starch
  • 2 tbsp tapioca flour
  • 1/3 cup cocoa powder
  • 2 tsp baking powder
  • pinch sea salt
  • 1 ripe banana
  • 1 1/2 tbsp melted coconut oil + some more for cooking
  • 1 tsp vanilla extract
  • 1 1/4 cup non-dairy milk (I used plain unsweetened oat milk)


  1. Toss all ingredients in a blender, blend until well combined.
  2. Over medium heat, pour 1/4 cup of pancake batter on a well-oiled pan. I use unscented coconut oil.
  3. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
  4. Garnish with berries & vegan nutella, Enjoy!

Haha, I've been writing about my new "sugar free life" and you might wonder how this fits into the picture? :P As a matter of fact, I do enjoy decadence occasionally, and this seemingly sweet recipe only has 1 banana to sweeten the whole batch and then some berries for the topping. Of course you can top you pancakes with pretty much anything! And if you're like me and can't get enough of chocolate, why not top them with even more chocolate! :P

GF Vegan Chocolate Pancakes

Last weekend I feasted on these delicious pancakes! I love making big breakfasts for friends and family during the weekends. These vegan Chocolate Pancakes will make all your breakfast dreams come true! Intensely chocolaty, fluffy and perfectly sweet.

Enjoy! <3