I made brownies the other day – I am also starting to realise that most of my receipes are snacks or treats. But I do think eating well is much easier i.e. fish or meat with vegetables and sallad is always tasty and easy. Not sure if people agree?
Anyway these brownies are great as they are really ‘fudgy’ and gooey and contain no gluten, no dairy or refined sugar.
Chocolate Brownies – oven at 175 degrees C
- 2 tins of chickpeas – rinsed
- 2 eggs
- 1/2 dl coconut sugar
- 6 tbsp of cacao
- 1 tbsp of coconut oil
- 1 tsp of baking powder
- 150 grams of dark chocolate (70%+)
- large pinch of vanilla
- large pinch of salt
Melt the chocolate and the coconut oil and whilst this is melting blitz all the above ingredients. You don’t want there to be lumps of chickpea! Add the melted chocolate and oil mixture and place in an oven proof dish – I used one about 20×25 cm.
For the topping:
- 50 grams dark chocolate (70%) chopped
- maldon sea salt – or as I did in this case used Saltverk Licorice Salt – I would add around 1 tsp.
Bake in the oven for about 15 min – keep an eye on it you want it to be gooey!
Today has bee a beautiful day and I was actually in Stockholm seeing how pretty it is.
I am rather pleased that my daughters friend ate my avocado based chocolate mousse/pudding. I don’t want to call it a mousse as it is heavier than that, but they both loved it. Her friend thinks we eat crazy things so I had bowed down and made pasta (spelt, wholemeal which my kids love) … she did not. And of course the joy of kids they are VERY honest. But then I redeemed myself!
- 1 banana – ripe
- 1 avocado – ripe
- 2 tbsp cocoa
- 2 tbsp of agave
For adults I add a pinch of salt and reduce the agave. This filled 2 espresso cups so enough for the three children.
I read on Kostdoktorn today about dairy free chocolate mousse where the only sugar comes from 70% dark chocolate. A recipe I made long before I started to eat less carbs and no refined foods (saying none I may be being a bit enthusiastic but a lot less than before is honest). I had almost forgotten about my chocolate mousse until I read this. It is super easy and really tasty. Sometimes I serve it with a few raspberries, of course you could have some whipped creme if you are not dairy adverse either.
Ingredients are for 4:
- 5 eggs (beaten to stiff peaks)
- 100 grams of dark chocolate – 70% cocoa (melted)
- pinch of salt
Beat the egg whites to stiff peaks
Add the melted dark chocolate – add one or two egg yolks if you want it a bit sturdier, with just egg whites it is very light and fluffy. Just ensure you don’t whip in the chocolate and remove all the air of the egg whites – make sure it stays fluffy. Pop into portion pots and refrigerate at least 30 min before eating.
No dairy and very easy! Enjoy – I haven’t made it for a while so will have to do so and post a picture.
Today I spent more than a few minutes sewing a patch (badly I may add) to a pair of my daughters leggings. Considering they were very cheap and have been worn to death already I did it more for her than for me being ‘good’ and not wanting to waste the worlds resources… I don’t really like the throw away culture but can’t decide if this was going a step too far!
But she was happy and the leggings are now in the wash as I had not washed them pre fixing hence they are still blood splattered from her bike fall. Whilst I did my sewing they also played and made things out of toilet rolls – we are not allowed to trow anything away. It felt like quality time as I have to admit I am not a very good PLAYING mother. I don’t really like to play, is that a terrible thing to admit to?
To compensate I figured that I would make chocolate balls for my daughters end of term celebrations at nursery. It is very funny to have these events as they go to nursery the day after as usual. But they like to do their show and it is great to be there. In Sweden these used to the called ‘Negerbollar’… you can probably figure our what that translated to into English. Not so strangely that is no longer an acceptable name for them – chocolate balls is also a more descriptive term form them! Chocolate balls is one of those things that most kids get to make quite early on as no oven is required. Here is I use Birch Sugar/Xylitol – I try to use only sugar substitutes in their natural formats such as honey, maple syrup, dates etc. In this case I think the sugar crunch adds a lot hence I have used Birch Sugar.
Swedish Chocolate Balls
- 100 g melted butter
- 1/2 dl birch sugar/xylitol
- 1 tsp vanilla
- 3 tbsp cacao
- 3 dl oats (gluten free)
- 1.5 tbsp strong coffee
- Desiccated coconut to roll the balls in
Melt the butter and let it simmer a few minutes (this gives the chocolate balls a slight toffee taste). In many recipes the butter is not melted if so just rub the butter in with your hands. During the melting mix all the other ingredients (except the coconut) in a bowl and then add the melted butter. Let the mixture cool before you roll into balls and cover in desiccated coconut. Keep them in the freezer and take them out a few minutes before you want to eat them. If I take them to a picnic I use a Frozzypack. Such a good idea for keeping things cool out and about.
Albeit summer is not making itself known here in Sweden there is one thing that highlights the fact that summer is upon us. I get ridiculously excited about the fact that I have fresh flowers free on my doorstep. I went for a run this morning and picked these one the way home!
It is the 1 of June and it is 11 degrees C and pouring with rain… My garden may be happy I am not! Hence I made some rather fancy breakfast/dessert depending on your mood. I have a big garden and get really obsessed with using everything in it, hence I still have frozen fruit from last year in my freezer. So I took 3 stalks of rhubarb from the garden and then a bag of cherries and a bag of raspberries from the freezer. I then added 3 tbsp of water and then cooked them on a lowish head until they formed a compote – keep an eye on it and add water so it is like a runny jam! This you can keep in your fridge for a few days and put in smoothies, on top of your morning fruit or yogurt or serve like I have above. Here you can of course use almost any fruit – just apples is great in apples season (or maybe with a little cinnamon). ‘Crumble’ Crunch – Oven 150 degrees C I like making this crumble crunch and keeping in a jar then I always have an easy dessert. It is equally good on top of just the fruit compote or just the greek yogurt depending on how you feel.
- 1 dl chopped hazelnuts
- 1 dl chopped almonds
- 2 dl oats – I use gluten free
- 2 tbsp of sesame seeds
- 2 tbsp of linseed
- small pinch of sea salt
Mix all the dry ingredients.
- Melt 50 grams of butter or coconut oil and 3 tbsp of coconut sugar.
- Mix in the dry ingredients and add 2 tbsp of raw cocoa nibs if you like.
Put on parchment paper and place in oven on low heat for 30 min. Keep an eye on it I have a very old oven… yours may or may not cook it in this time. It needs to be dry. Then let it cool and place in airtight jar. To serve put greek yogurt, then compote and then some crunch on top!
This weekend we have family staying which means the girls are happy as pigs in poo and I can chop grass, plant things and come up with some good (and some bad) ideas…. I made some very easy starter and pudding.
Smoked Salmon and Avocado (per person so scale up)
Mix smoked salmon chopped into bits
Mayonnaise (and some greek yogurt if you wish) 1tbs of each (or two of mayonnaise) per person
Grated horserdish to taste – I like it quite spicy i.e. close to a tsp a head
Salt and pepper
Mix it all up and serve
I then served a not so fabulous asian style pulled pork it was fine but a little dry hence may have to work on that a little…
Pudding on the other hand was well received – obviously after a dry piece of pork for main it may have left everyone hungrier… but I won’t dwell on that!
Fruit with Chocolate sauce (4 people)
Chop fruit of choice of:
pineapple, banana, pear, apples (approximately half a piece of fruit per person… obviously more like a quarter of a small pineapple).
Fry in 2tbs of butter to soften
25 grams butter
1/2 dl agave syrup
2 tbs cacao
1/2 tsp maldon sea salt or similar – salt is so important in chocolate
2-3 dl of water (add 2 dl and cook so it thickens and add a little more for a sirupy consistency)
Service with Banana Ice cream, whipped cream or just fruit and chocolate sauce.
Another week ahead and then the first celebration of Valborg in Sweden, basically a bonfire … I actually know nothing else, I think it may be welcoming spring? If so I am very happy to welcome spring – welcome!!
A friend of mine told me the problem with the seedbread that it was so delicous with Nutella. As my daughter asked if we could have Nutella one Saturday, hence I thought I would give it a try. I think a more powerful mixer may have been my only complaint.
2 deci-litre (i.e. 2 tenth of a litre) dl of hazelnuts
1/2 dl maple syrup
1/2 tsp salt
1/2 tbs honey
3-4 tbs of cacao powder
Up to 1 dl water
Roast the hazelnuts at 150 degrees C for 10 min. Whizz as small as you can and then add all the ingredients except water. Whizz again and then add water so you get a smooth consistency.
Eat on seedbread, spoon or finger!