Brownies – with chickpeas (albeit no one will ever know…)

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!


Sweet Potatoe pancakes – Great Breakfast

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. sweetpoaotoepanncakes

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!


Västerbotten Paj – Cheese quiche…

The crayfish season is nearly over here in Sweden, on Saturday we had our annual crayfish party. It was great fun and on top of crayfish you always tend to have sthumb_IMG_1504_1024ome Västerbottens cheese pie.  Basically it is a strong cheese and you could also use parmesan.

Oven at 180 degrees C.

Ingredients for the gluten free pie crust:

  • 75 grams butter (cold)
  • 1 dl buckwheat flour
  • 1 dl oat flour
  • 1 tbsp psyllium husk/fibre husk
  • 1 tbsp po fibre
  • 1/2 dl sunflower seeds
  • 1/2 dl linseeds
  • pinch of salt

Blitz the sunflower seeds and the linseed into a rough flour and then mix all the ingredients quickly into a firm dough.  Add water if it needs a little more moisture.thumb_IMG_1501_1024

Put it in a round oven proof dish – place in the fridge whilst you make the filling.


  • 200 grams grated västerbottens ost (or parmesan or strong cheddar)
  • 2 eggs
  • 2 dl cream
  • plenty of salt and pepper

Add the mixture to the chilled pie crust and then pop it into the oven for 30-40 minutes.


Chocolate Mousse

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.

Using Quinoa – Veggie lunch

Someone asked me if the activated quinoa was so super duper I am now a new woman. To be honest I don’t really know but it tastes great.  I did find A LOT of information on line but in short I think the below may satisfy the basics of the benefits:

Quinoa has the most protein out of any other grain. Activated it is also full of nutrients like iron, potassium, riboflavin, niacin, zinc, magnesium, fibre, vitamin B6 and vitamin E.  However I am not so scientific I try and eat well in order to feel good – and if it doesn’t taste good it can be super healthy and still a no go.

For lunch today I thought I better eat some of my now magic quinoa so I chopped:

  • 1/4 of a red chilli
  • 1/2 a spring onion /scallion
  • 1/4 of a red pepper
  • 1 big leaf of kale
  • 4 cm or so of courgette/zucchini (I actually grated this)


To this I added 2 dl of cooked quinoa, an egg, salt and pepper as well as 1 tbs of tamari. Then I fried it in a pan for 5-7 minutes in a little oil and then I served it as is with a little herb salt.  I just did a 12km run in the sun so feeling proud of myself and a little salt deficient. I don’t think it will win most beautiful meal or anything but it was delicious!


Cod, Cauliflower, Hardboiled eggs and melted butter – Oh sooo good

When I was little I had two favourite dishes – cod (or to be honest any white fish) potatoes, melted butter and chopped hard boiled eggs. I read the other day that Cod is back which is nice to here, also the fact that trying to save an endangered fish seems to work. The other was chicken (or I believe we had hen…) rice and curry sauce – I may have to resurrect this one too. Now I swap the potato for cauliflower and it is equally delicious, unfortunately the lack of summer and sun here in Sweden makes this a good dinner choice.


Cod, Cauliflower, Hardboiled eggs and melted butter – Feeds 4 (30 min)

Boil the kettle so you have boiling water – it makes this faster. Also put the oven on at 175 degrees C. Do all of the above straight after on another, then it should be ready all together.

1. Steam the cauliflower in florets for 15 minutes or until soft with a bite – during this –

2. Hard boil 4 eggs – about 8 min from boiling.

3. Place 25 grams of butter in an oven proof dish, pour over 3 dl of boiling water so butter melts and add some herb salt. Place the fish on top and place in the oven for about 15 min or just when it starts turning white.

4. Drain and chop the cauliflower into smaller pieces into an oven proof dish, place a little butter (25 grams ish) in lumps scattered on top. Some pepper and herb salt cover in foil and put at the bottom of the oven to keep warm.

5. I served it with some steamed broccoli, some spinach or peas is also good. I just think it needs something green or it is too white and looks a bit yuk. Put the broccoli on to steam.

6. On the residual heat of the broccoli place about 50 grams of butter in to melt.

Tale everything out of oven and off heat and serve – cauliflower, then fish, some chopped egg and some melted butter with broccoli on the side. Needs salt and pepper!

Eating well everywhere

I think one of the most difficult things in changing the way you eat is doing so in ‘odd’ places when you are away from home.  I am VERY able to eat a lot of rubbish unless I am very well prepared.  Some of my safety foods are:

  • Hardboiled eggs – comes in their own packaging… just don’t forget one at the bottom of your handbag…
  • Smoothies – again tread carefully I forgot to put the lid on mine one day in my very nice handbag which had lots of nice little dark holes where smoothie can hide…
  • Nuts, seeds and raisins – I sometimes have those kids pack of raisins around for a sweet fix.
  • Banana chips
  • For fika (coffee and cake) on the go I always have things in the freezer such as Chocolate snack bitesEnergy Bars and I always keep a Frozzypack lid in the freezer so they don’t turn into a mush before they are to be eaten.
  • Small pieces of seed bread – you always get a lot of small bits at the bottom of the tin which aren’t good for much, a handful of these are a great snack though.


Cake and last day of school

thumb_IMG_0873_1024I 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 Cthumb_IMG_0872_1024

  • 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!

Ground Elder (Kirskål) – Leftover lunch

I have a lot of Ground Elder or Kirskål as it is called in Swedish in my garden. A LOT!  I kthumb_IMG_0849_1024thumb_IMG_0846_1024now you can eat it but haven’t done so until today.  As it is now June I figured the ground elder is not at its most tender (I havenot idea if its true I just know it has now been there for many weeks!) so I cooked it before eating.

Leftovers with Ground Elder

I had in my fridge some leftovers:

Leftover taco mince

Leftover chopped up tomatoes

Left over Walnut Pesto

  • 1 tbsp of olive oil
  • One spring onion (or other little bit of thumb_IMG_0851_1024normal/red/garlic onion like thing you have in the back of the fridge)
  • Handful of ground elder/kirskål
  • 2 cm chunk of courgette/zucchini
  • salt and pepper
  • 1/2 tsp of chilli flakes
  • 2 eggs

Fry the chopped spring onion, tomatoes, ground elder in the olive oil. After a few minutes add the mince, salt and pepper to taste as well as the chilli flakes.  When the mince is warmed through add two beaten eggs.  When the egg is cooked serve with a dollop of Walnut Pesto.

Serve with a dollop of leftover pesto!


Bread… Paleo Style

I have almost given up on bread as I realise nothing beats a loaf of sourdough… or if you are in London you have to go to IMG_0736Franco Manca and eat the best sourdough pizza ever!!!  Hence I always feel like why copy something that you are then always disappointed in? I made these Paleo style roles and had them warm with butter, cheese and cucumber.  It was good… Not at all like a sourdough but good in a different way.

Paleo Rolls – 3… I just made enough for an evening snack for Mr M and myself.

Oven 180 degrees C

  • 1 dl po fibre
  • 1/2 dl qunioa flour (or buckweat)
  • 1 tsp sea salt
  • 1/2 cup olive oil
  • 2 eggs
  • water to make it a sticky consistency a bit drier than porridge

Mix all the try ingredients then mix in the wet – spoon out onto parchment (bakplåtspapper) and bake in the oven at 180 degrees C for 35 min.

The thing to note is that they don’t rise – hence if you want to make a bigger batch… what you see in your mixing bowl is what you will get post oven… nothing bigger. My dirty mind is now working overtime sorry 🙂 – lucky it’s Friday!