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Raspberry Birthday Cake

I wanted to bake a pie, but it became a birthday cake, somehow I didn’t get the crunchy bottom, but its very good anyways.


3 eggs

3 tablespoon coconut sugar

3 dl. almond milk

1 tablespoon coconut oil (with no flavour)

1 teaspoon vanilla

1/2 tablespoon grated organic lemon

nip of salt

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1 tablespoon fiber husk

1 tablespoon glutenfri baking powder

40  gram coconut flour

40-50 gram wholegrain corn flour (or use rice, buckwheat flour etc.)


Mix  all wet ingredients in one bowl and the dry ingredients in another bowl.

Preheat the oven on 200 degrees.

Mix the dry ingredients in with the wet, after you mixed everything well together, let it stand for 5 minuets.

Spray your baking tin, put baking paper, followed by the dough and bake it for approximately 16-20 minuets.

Let it get cold while making whipped cream (I used the one from Alpro, its made of Soy).

You can easily change your flavour of berries.


Cashew nut cream

3,5 dl. cashew nuts from Superfoodies

1,5 dl. water

1 fresh date from

1 teaspoon psyllium husk

1 nip salt

1 dl. water

1/2 dl. coconut milk

1 nip vanilla

Soak nuts in water overnight. Next morning take 1 dl. fresh water and stir with psyllium husk. Remove the water from the nuts and blend them with 1,5 fresh water, date, vanilla, salt and 1/2 dl. coconut milk and pour in the psyllium bit by bit, until you have a cream. Let it cool of in the fridge and serve with fresh fruit or cake.


Rhurbarb Crumble

200 gram rhurbarb

25 gram coconut sucker

1/2 tablespoon vanila sucker

1 teaspoon vanila


200 gram rhurbarb

1,5 dl. coconut fiber flour

1 teaspoon glutenfree baking powder

1 dl. millet flakes

1 tablespoon vanilla sucker

75 gram coconut oil

Turn oven to 200 degrees. Spread butter in a pie tin. Put your rhurbarb in the tin with vanilla and vanilla sucker. Put all the other ingredients in a bowl and crumble it with your hands. Spread the crumble over the rhubarb and bake for approximately 25 minuets, until the top is golden.

Serve with cashew nut creme.


Glutenfree carrot buns


25 gram organic yeast

5 dl. water

100 grams carrot (I used the organic pulp from my juice)

3 tablespoons organic pumpkin seeds from Urtekram

2 tablespoon organic sesame seeds from Urtekram

2 tablesppons psyllium husk

2 tablespoon organic akacie honey

1 tablespoon organic virgin oil

1/2 teaspoon salt from

50 gram almond flour from Urtekram

50 gram coconut grain flour from Urtekram

150 gram whole grain corn flour from Urtekram

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Dissolve the yeast in the tempered water, add psyllium Husk, mix it until the consistency has thickened, then add salt, honey, oil and carrots.

Mix well.

Add sesame,- and pumpkin seeds and finally the flour.

Turn oven up to 200 degrees and let the dough rise for 30 minutes.

The dough should not kneaded but merely cut out and made into rolls 8, behind them in the pre-heated hot air oven for 20 minutes.



Raw Cupcake

I used the coconut cream from a can, the coconut water was use to make a smoothie.

100 grams organic almonds

Coconut cream from a can

2-3 tablespoon raw low fat cocoa powder from Urtekram

2 teaspoon vanilla from Urtekram

6-8 cl. Kahlua (depending on how strong you want the taste)

Mix everything together and cool it of in the fridge while you make the marcipan.

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I used organic almonds from Irma and soaked them in hot boiled water, to peel them easier, afterwards I blended them in my mini foodprocessor with a little bit of Splenda. Paste the dough with your hands, roll a small ball into a silicone cupcake molder. Take out your cream and cover the marcipan. Then cool of the cupcakes in the freezer for aproximately 1 hour or 3 hours in the fridge. The most important thing is the cream is cold in order to get the cupcakes out of the molder, without destroying them.

I used blueberries for decoration and sprinkled a little bit of the cocoa powder over the top.



Ice cream

I bought a ice-cream maker so I tried different recipes, this is one of them

All you need:

  • 4 cups almond milk naturel
  • 1 cup almonds or other nuts
  • 2 pcs dates
  • 1 teaspoon vanilla powder
  • 1 piece vanilla bean

I usually use the same recipe for chocolate flavor for that I use 2 tablespoons raw low fat cocoa powder.

Serve with nuts, licorice powder or fresh berries.