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

3 Delicious smoothies for beginners

Here's three beginner friendly smoothies that will keep you coming back for more!


First of all, let's just talk about the most important factor when making a smoothies: The blender. The better your blender is, the better your smoothies will taste. If you don't have a high quality blender, here's three things to keep in mind:

  • use powdered ginger instead of fresh
  • skip the high fiber greens such as kale and go for the more easily digested such as spinach
  • blend longer, if you have a real cheap blender it might do the trick just to double your blending time

For me, the awesomeness of smoothies lies in the fact that you can blend up a few raw veggies, a fruit or two, some seeds and some liquid and you'll have a proper nutritious meal ready. + The fact that you never would've eaten this mix of nutritious raw greens if it wasn't for this great thing we call smoothies!

Green smoothies (meaning smoothies with lots of greens and veggies and less fruit) are something you have to ease into. I've created 3 easy recipes that will make you fall in love with the smoothie lifestyle!

The formula for the perfect smoothie is basically:

Something really nutritious (cucumber, spinach, kale, cauliflower for example)
+ something creamy (e.g. banana or avocado)
+ some liquid (e.g. coconut water or plant milk)
+ something extra (e.g. seeds, berries, spices)

Ingredients that I always keep in my freezer

  • Cauliflower
  • Bananas (without peel, very importatant)
  • Berries
  • Avocado
  • Spinach

Golden Milk Smoothie

Here's one of my favorite smoothies of all times! A super yummy anti-inflammatory smoothie packed with all that golden-milky-good stuff! Time: 10 minutes. Yields: 2 generous servings.


  • 1 ripe frozen banana
  • 1,5 cups unsweetened oat milk
  • 1/4 cup soaked cashews
  • 1 tbsp ground turmeric
  • 2 pitted dates
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground black pepper
  • 1 cup ice


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

Green Dream Smoothie

Here's a green plant powered smoothie packed with alkalizing greens! Time: 10 minutes. Yields: 2 generous servings


  • 1 cup spinach fresh or 3-4 kale leafs, remember to remove the stem
  • 1 cup water
  • 1/2 lemon
  • 1/2 cucumber
  • 1 chunk of fresh ginger
  • 1 cup mango
  • 1/2 avocado


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

Strawberry Sunrise Smoothie

Here's a super creamy and delicious smoothie that tastes almost like a strawberry vanilla milkshake! Time: 10 minutes. Yields: 2 generous servings


  • 1 cups coconut milk, unsweetened
  • 1 cups strawberries, frozen
  • 1/2 cup cauliflower
  • 1 tsp vanilla extract
  • 1 beet (cooked if you want it sweeter and more easily digested)
  • 1 tbsp flax or chia seeds
  • 1/2 cup water


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


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 Italian meat balls

These vegan "meatballs" are deliciously packed with plenty of savory umami flavor even though they're completely free from meat, egg, diary and gluten!

Crazy good meatballs, which I call "Mate Balls", are as easy to make as the traditional ones! They're made on a base of chickpeas and sunflower seeds. They're completely nut-free, which is a good thing if you have small kids or nut-allergies in the family!

Vegan GF Italian meat balls

These mate balls are flavored "Italian style" but you're probably not the only one thinking of IKEA as soon as you hear the word meatballs. You can certainly serve these Swedish style with mash, lingonberry jam and vegan cream sauce. Just like you would have them at IKEA! Just skip the basil and dried oregano and there you'll have Swedish style mate balls! :)

Vegan GF Italian meat balls

A food processor and a stove is the only equipment needed for this recipe. No fuss, just blend all ingredients in a food processor and then fry the balls with a small amount of unflavored coconut oil.



  • 1 cup sunflower seeds
  • 1 cup chickpeas
  • 1 yellow onion
  • 1 garlic clove
  • 1 cup gluten free panko bread crumbs
  • 2 tbsp chiaflour + 6 tbsp aquafaba (the water in the canned chickpeas. Slowly cooking dried beans in water for a few hours until the water turns to aquafaba will give you similar results)
  • 2 tbsp tamari
  • 1 tbsp miso paste
  • 1 tbsp dijon mustard
  • salt och peppar to taste
  • 1/2 tsp oregano dried
  • 1 handful fresh basil
  • coconut oil (free from scent & taste) for frying


  1. Process the sunflower seeds in a food processor. Set aside.
  2. Prepare the chia egg by combining the chia flour and aquafaba (or just plain water) in a small bowl.
  3. Process the onion, garlic and chickpeas in a food processor.
  4. Toss all the processed ingredients in a big bowl and add all the other ingredients. Use your hands to combine everything thoroughly.
  5. Roll the mixture into approximately 15 balls.
  6. To cook the meatballs, heat the coconut oil in a large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 7-10 minutes per batch. Keep them warm while you coil the pasta and tomato sauce.
  7. Serve AND ENJOY!

The recipe makes about 15 mate balls. Something that works great is to make a bigger batch and freeze the balls before cooking them. Then you'll just have to fry them when you need a quick dinner in a couple of minutes! Yum!

Szechuan citrus green beans

I love the crisp sweet bite of a blanched green bean! Here's a super simple snack exploding with flavor!


  • 2 cups of green beans
  • lemon zest from 1 lemon
  • 1 tsp sesame oil
  • 1 big handful of finely chopped cilantro
  • half a handful of parsley
  • 1 tsp olive oil
  • salt to taste
  • 1/2 tsp of ground szechuan pepper
  • 1/2 tsp of chili flakes (optional)


  1. Blanching the green beans. Read about the necessary steps here.
  2. Combine all ingredients in a big bowl.
  3. Serve!