GF + Vegan Banana Cake

IMG_4100.jpg

Ingredients

  • 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

Directions

  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

IMG_3224.jpg

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

IMG_3266-2.jpg

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.
IMG_3179-2.jpg
IMG_3257.jpg
IMG_3237-2.jpg

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
IMG_3104.jpg

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

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!

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

INGREDIENTS

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)

DIRECTIONS

  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!
_MG_6548.jpg

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
_MG_6536.jpg

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

Vegan Chocolate & Dulce de Leche Fudge

You have to try this vegan chocolate & dulce de leche fudge! Good fats from coconut & cacao. Swirled together with a sweet tahini fudge!

dulce de leche fudge

There's a new vegan product in Sweden! Condensed coconut milk! Hurray! This is probably not new to those of you living in the US but here in Stockholm this is pretty awesome news! In this post I'm going to show you how you can make sweetened condensed coconut milk at home. I'm also going to talk you through the differences between condensed milk and caramelized milk.

If you try condensed coconut milk just as it is, then I would say that it is quite far from the "traditional" condensed milk or dulce de leche which means sweet milk in Spanish. But different isn't bad, it still has a nice round caramel flavor and delicious caramel sauce like consistency!

Traditional dulce de leche is prepared by boiling cow's milk and sugar on low heat for a long time.

Now to the difference between condensed milk and caramelized milk.

There's one product that is white/cream colored and is called condensed milk, leche condensado, in Spanish. Then there's another product with a caramel brown color with a thicker texture, this is caramelized milk, which in Spanish is called dulce de leche. The only difference between these two products is that the light one is boiled shorter time than the dark one. So, in step one you get condensed milk (the water has evaporated) when you cook it further, you'll get caramelized milk.

Now that that's straighten out, let me show you how easily you can make these two products at home! All vegan of course! All you need is coconut milk and some maple syrup.

Vegan Chocolate & Dulce de Leche Fudge
Vegan Chocolate & Dulce de Leche Fudge

Why maple syrup?

Maple syrup is the liquid sweetener that fits this recipe best. It has a natural caramel-like taste. If you use for example agave syrup instead it would get overly sweet. There is more liquid in maple syrup than in ex. agave or honey, which means that you need to cook it a little longer, but once it's done you get a very deep delicious taste.


Condensed & Caramelized Milk

Time: 70-120 minutes, yields about: 1.5 dl condensed milk & 1 dl caramelized milk

INGREDIENTS

  • 1 can of coconut milk (plain canned coconut milk with or without gums)
  • 2 tbsp maple syrup (alternatively coconut syrup or coconut sugar)

DIRECTIONS

  1. Stir the ingredients together in a saucepan.
  2. Let the liquid boil slowly on medium heat (not at 6 but rather 3 to 4 if you have a stove running from 1-6) and as soon as you notice it starts to boil, lower the heat to low heat (on my stove it will be 1an-2an).
  3. Simmer for low heat for about 60-70 minutes to get condensed milk. Be sure to stir every now and then (every 5 minutes).
  4. If you want to make caramelized milk (dulce de leche) then let the liquid boil for another 30-50 minutes and you can also raise the temperature a little.

Tip * If you want to try to make both products you can double the recipe and then pour over 1/3 of the liquid into a glass jar after 50 minutes and allow the rest to cook further.

Store the condensed milk in airtight glass jar in the refrigerator for up to 1 week. The caramelized milk lasts for several weeks.

Vegan Chocolate & Dulce de Leche Fudge

INGREDIENTS

Chocolate & Dulce de Leche Fudge

  • 1/2 cup condensed coconut milk
  • 2/3 cups cacao butter
  • 1/4 cup coconut butter (creamed coconut)
  • 1 tbsp peanut butter
  • 1 tbsp almond butter
  • 1/2 cup raw cacao powder
  • 1/2 tsp vanilla extract
  • salt

Tahini swirl

  • 3 tbsp tahini
  • 3 tbsp coconut butter
  • 3 tbsp cacao butter
  • 2 tsp agave syrup
  • 1/2 tsp vanilla extract

Time: 25 minutes. Yields: 16 generous fudge bites

DIRECTIONS   

  1. Use two saucepans, add all the ingredients to the two different blends in each saucepan.
  2. Melt all the ingredients in the saucepans on low heat until it's liquid.
  3. Pour the chocolate mixture into a mold with baking paper.
  4. Pour the tahini mixture in uneven spots over the chocolate layer and take a toothpick or chopstick to make swirls.
  5. Put the fudge mixture it in the freezer for 20-30 minutes or until the fudge solidifies.
  6. You're all done! Cut smaller pieces with a sharp knife and enjoy! Store it in the freezer for longer shelf life. It will last in the fridge for about 1 week. :)
Vegan Chocolate & Dulce de Leche Fudge
Vegan Chocolate & Dulce de Leche Fudge

This fudge is so crazy yummy that it's hard to stop eating! It completely melts in your mouth and tastes like the perfect combination between sweet and salty! Plenty of chocolate and caramel flavor!