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.
This Sunday it rained like never before hence me and my girls experimented a little in the kitchen. We made chocolate mousse/pudding, sweet potatoe pancakes and salted caramels, which we changed completely as I didn’t think they tasted at all like salted caramels.
Sweet Potatoe pancakes – makes 6/8 small pancakes or drop scones as some may call them (plättar in Swedish)
- Cook one peeled sweet potatoe in chunks and then add:
- 1 large egg
- 1 dl oat flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- Milk to make it panncake batter thickness (almond milk is fine)
- pinch of salt
Blitz all of it in the mixer, food processor or similar and the cook in plenty of butter or coconut oil if you want to be dairy free. I ate mine with butter, one daughter with honey, the other with lemon juice. Everyone was happy!
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.
This morning was another wet and non summery morning hence I made some seed bread and some ice cream. Our neighbours have hens which we are looking after hence I had 4 VERY fresh eggs to use. I am ridiculously proud of the fact that for nearly 2 years I have had home made seed bread (or frökex) in the house. Makes me feel like a domestic godess which is quite a nice feeling. To make the ice cream (which is not dairy free i´this tie sorry!) I did the following in the morning and the kids had it in cones after dinner.
Vanilla Ice Cream
- 5 dl of whipping cream (40% fat) – whipped firmly
- 4 eggs
- 2 tbsp of birch sugar
- 2 tbsp of coconut sugar
- 1 tsp of vanilla
Whip the eggs, sugar and vanilla and add it ot the whipped cream (you can use the same utensils!). I was rather fancy in my domestic bliss that I then churned it for 25 min in the ice cream maker. If not just mix it after 15 in in the freezer.
Of course you can skip the vanilla and ad fresh raspberries or something else…. I served this is cones (bought in the shop with gluten sugar the whole lot… easy and very happy girls) if I hadn’t been so tired from doing very little for the rest of the day I would have made chocolate sauce to go with it – it is very easy to make ‘healthily’. I include a picture below – excited girls means very little focus – sorry!
BEFORE the ice cream we had tacos – another thing that is very easy to make without any bad stuff in it. I fried the mince with my taco mix. Then I made some guacamole with 2 avocados, some lemon juice, salt and pepper and dried chilli. Salsa with dried chilli, olive oil, salt, pepper and lots of chopped coriander and then served it in an ice berg lettuce leaf with grated cheese, creme fraiche, chopped cucumber, jalapeno’s. Really tasty and so easy and easy to make dairy free or vegetarian. Face it guacamole is good with anything!
I used to make a lot of sponge cakes pre my quest for a gluten free existence. I do like at the weekend to drink my coffee or tea in the sunshine with a piece of cake. Today is last day of school so cake is a requirement. It is funny in Sweden we call sponge cake Sugar cake (socker kaka), hence I felt adding the translation was not the thing to do it being sugar free!
The school finale was great the kids sang in the wind… half of it blew away but they looked happy and so did us parents. The funny thing is that Fritids or after school club is on so afterwards they can go straight back in to normal routine. But I think it is just the adults who care about that.
Apple and Cinnamon Sponge Cake 180 degrees C
- 3 eggs
- 2 tbsp coconut sugar
- 2 tbsp birch sugar
- 75 grams of butter – melted and cooled
- 1 ripe banana
- 2 dl oat flour
- 1 tbsp po fibre
- 1 tbsp psyllium husk (fiber husk)
- 1 tsp baking powder
- 1 pinch vanilla powder
- around 1 dl of water – pour this in at the end to make it a nice thick batter.
Whisk the eggs and the two sugars, then add the banana (mashed up – I do this by just squeezing it a lot and then taking it out of its skin). Add all the dry ingredients and mix then the butter and lastly the water to get the mixture to a thick batter.
Then peel, core and chop an apple, then cut into slices. Mix 1 tbsp of cinnamon and 1 tbsp of coconut sugar and then cover the apples in the mixture.
Cook in the oven for 25 to 30 minutes at 180 degrees C.
I think they liked it as the person I only got a small piece!
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!
Hot smoked salmon – can I praise it enough? Tasty, good for you and lasts in the fridge for many weeks if vacuum packed. I think the key to changing your eating habits is to ensure that you have good tasty and easily cooked food at home. I am nor sure this counts as cooking, but I am feeling pleasantly full and rather virtuous from having had a good and tasty lunch!
Hot smoked Salmon sallad lunch for 1
- I piece of hot smoked salmon
- 1/4 of a cucumber
- one avocado
- 2 tomatoes
- 1 spring onions (little piece of red onion or chives is also good)
Put all the vegetables in a bowl and add the following as a dressing:
- 2 tbsp rapeseed oil
- the juice of half a lemon
- 1 tsp of maldon sea salt or similar
- good dose of black pepper
- 1 tbsp grated (or ready grated) horseradish
Mix it all up and serve next to the salmon. Enjoy!
A friend of mine asked me what I will do when I stop eating like this? I was not quite sure what she meant, but I realised she felt it was too difficult to keep eating well over time. I actually think now that my cupboards are stocked in a different way it is easy. AND don’t forget sometimes you eat something you maybe feel you shouldn’t… but that is life! Tonight my daughters school has some fun in the evening and we will grill hotdogs, I will aim not to eat the bread – but I will undoubtedly have one of the chocolate balls. Life will go on! I will also admit that I feel disgustingly proud of myself sometimes – I am sure some people want to smack me in the face (no one has followed through yet at least!!) but I think being better at controlling what I eat is REALLY hard, so when it works I feel I have the right to be proud. (I also feel proud for the most standard of things like emptying the dishwasher… but why not celebrate the small successes at least in your own mind!)
My kids complain sometimes that when their friends come round they get fish and broccoli and they get blue pancakes when they go elsewhere… As I want to keep tummies in check I now have come up with a really good substitute (they think they are like normal waffles!!) for waffles.
Gluten and sugar free waffles (makes 5-6 waffles)
25 grams melted butter
pinch of salt
1 tbsp psyllium husk (fiber husk)
1/2 dl buckwheat flour
1 dl oat flour
1/2 tsp baking powder
2.5 dl of milk
Mix it all together and make life usual waffles! Serve with whipped cream and jam! I also made Chia Jam to go with this. I unfortunately think chia pudding is a little gross due to the consistency… but in jam form it should be jelly like!
1 dl frozen raspberries (or fresh of course)
1/2 tbsp chia seeds
1 tsp of birch sugar if you feel the need
Blitz the two ingredients when raspberries are thawed, as a tsp of birch sugar if you want to sweeten it a little!