It’s weekend and it’s time for a treat right? I made this paleo blueberry paleo cake on a Saturday evening with my childhood friend, as I planned for us to make it as a nice dessert which I found on Pinterest! There are so many talented people and there are so many delicious recipes to find! However, many times I don’t know where to start cause I find so many recipes I wanna make.. But I finally decided to make this occasion hanging with my friends over dinner to enjoy ourselves. And the day after, on a lazy Sunday morning for breakfast, this cake only got better, so so yummy with yoghurt and more fresh blueberries to it.
Baking with high quality ingredients is essential, therefore I’m really happy with the products from cocosa – https://www.midsona.no/cocosa/. As you see of what ingredients you’ll need for this cake, are coconut flour, coconut sugar (pictured above) and coconut oil. In addition you’ll need almond flour, coconut milk, eggs, baking powder, cinnamon and walnuts. That’s why it’s glutenfree, dairyfree and refined sugarfree!
This cake is super delicious with vanilla ice cream for dessert, or when having it for breakfast the day after with your coffee. Then you should definitely eat it with either Greek yoghurt or plantbased coconut yoghurt if you want it dairyfree.
Enjoy yourself with a healthy and yummy treat guys!
I mean, who doesn’t love cinnamon buns? Silly question I know cause the answer is yes to the majority. Anyways, I wanted to make a different kind this time, trying cardamom and orange! Now who loves that kind? Me! And so will you when you bake them. It resulted into a new favorite as it got so much flavor. It’s definitely a blissful moment taking that first bite as it warms your soul with a hug, indeed a necessity these days when it’s minus 13 here in Oslo. So there is my argument for baking these goodies, it will only do you well. And even if it’s not that cold where you are, let’s remind us that these are also healthier as they have no refined white sugar in it, nor butter or dairy milk! I guess i have convinced you enough, so let’s get to it!
• 2-3 tsp apricot and orange jam (I found out that I took a bit too much of the jam when trying to form them as knots, can be a bit messy so you can choose to either skip it or try with just a little)
Top it with shaves almonds! It’s optional but it gives it a good crunch and they just get more irresistible, aaand prettier.
1. First add warm almond milk and water to a bowl at lukewarm temperature. Then add the rest of the ingredients, but first start with the yeast and let it rest about 10 minutes before mixing all together.
2. Next step is kneading the dough for approx. 10 minutes if you have a breadmaker. If not do by hand but it might take you longer to knead the dough well. It should be elastic and shaped into a loose ball. In case it’s too sticky, add more flour until the desired consistency mentioned above.
3. Up next is to let your dough rise to doubled size around an hour covered with damp cloth.
4. When the time has passed, sprinkle some white flour to the surface so it’s easier to roll the dough. Use a wooden or marble rolling pin to do the process until you have shaped a nice rectangle!
5. With room tempered dairy free butter, spread it with a spoon equally across the surface. After that add your filling and do same procedure.
6. Fold the dough into 3 parts, one side meets the middle, while the other side does same and at last fold it over for the third time into one piece.
7. Cut the dough into 12 to 13 equally sized smaller rectangles. Then form them into knots tying them together. Let them rest for 45 minutes covered in cling film for them to rise one last time.
8. Bake them until golden brown and soft in the middle on 180 degrees fan oven for about 20 minutes!
Enjoy everybody and comment how it went or if you have any questions/doubts on how to make them.
Are you wondering sometimes if you can bake or make something healthy and still tasting good? Well, I’ve got you covered! These banana muffins taste heaven and amazingly it’s without any sweetener or white sugar! Thanks to ripe bananas (they’ve gotten cute brown dots on them) they are naturally sweet and gives these muffins flavor. So don’t throw away those bananas, use them for baking! It will leave you satisfy and guilt free, do I need to say more? I guess not, so I’ll just go straight to how you can make these beauties yourself too!
• 2 ripe bananas
• 3 tbs peanut butter
• 2 vegan eggs
• 2 dl oat milk or any kind of plant based milk (almond works well)
• 3 dl whole wheat flour (you can use gluten-free flour if you like instead)
• 2 tsp cinnamon
• 2 tsp baking powder
• 1 banana for decoration
Makes about 12 muffins
• Mash the 2 ripen bananas, then add the peanut butter and mix well together.
• Then add in your 2 vegan eggs. You’ll need 2 tbs of flax meal which is crushed flax seeds. Mix it with 4-6 tbs of water and leave it to rest until it has soaked up the water and is like jelly so that it’s similar to the consistency of an egg.
• When you have mixed those ingredients together in a bowl, add all the other ingredients and stir well to you have achieved a smooth and even batter.
• Pour the batter in your muffin tins and bake on 220 degrees for 10 minutes and then lower down the degrees to 180, baking them for 9-12 minutes before they are done!
• Tip: grease the muffin tins with coconut oil so it won’t stick and leave them to rest for about 5-10 minutes before eating them.
I absolutely adore the idea that there is a healthier version of cake since I have a sweet tooth. A person I admire is Tiril Refsum who makes raw cake with healthy ingredients and without refined sugar. They are gluten-free and vegan, and they taste amazing! So therefore, I had to try making a raw cake for the first time. I found the perfect recipe translated to English: luxurious chocolate cake. The name already said everything, I had to make it. The perfect occasion for it, was the celebration of 17th of May, Norwegian’s constitutional day. I was so happy by the response I got from friends and family, they loved it! So here is the recipe with some ingredient adjustments and I hope you’ll bake it with success like I luckily did hehe.
• 3 dl oats
• 1 dl almonds
• 3 tablespoons peanut butter
• 4 tablespoons cacao powder & 2 tablespoons brown sugar
• 13 medjool dates without stones
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla powder
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil
• 4 dl coconut cream
• 4 dl soaked cashews
• 3 cups espresso
• 4 tablespoons maple syrup or honey
• 1/2 dl melted coconut oil
• 1/2 teaspoon vanilla powder
• 1/4 teaspoon salt
• 4 dl coconut cream
• 15 medjool dates without stones
• 2 cups espresso
• 2 dl cacao powder
• 1 dl melted coconut oil
• 2 tablespoons brown sugar
• 3 tablespoons maple syrup or honey
• 1/2 salt
• 2 dl pecan nuts
• 1 dl almonds
• 1 dl walnuts
• 4-6 tablespoons of brown sugar
• 2 tablespoons maple syrup or honey
1. First you need to soak your cashews. Simply put them in a bowl with water for 4 hours or you can leave them in the fridge overnight.
2. Make your first layer, the cake base by adding all the ingredients in a food processor. After you have mixed them throughly, add some more syrup or coconut oil if you need so that the texture is sticky to form the cake base. Press the batter with either your fingers or a spatula on a round cake mold with baking paper.
3. Next layer up is the espresso cream. With the coconut oil, you just need to melt it either by microwave or heated pot. Let it to rest a bit. For the espresso, leave it for cool down so it’s not too hot mixing together with the other ingredients in the blender. Here you need to use a smoothie blender to achieve a silky consistency due to the cashew nuts, since it can be grainy if not well blended. Spread half of the cream over the cake base and put it in the freezer till the cream has set.
4. Do the same process with the chocolate cream! But here it’s good enough using a food processor to achieve the silky creaminess! Spread half of the chocolate cream over the espresso cream layer and put the cake back into the freezer.
5. Have all the ingredients to the caramelized nuts in a bowl and stir until it sticks well together. Spread 2/3 of the nutmix over the last layer. Then spread the rest of espresso layer on top and put the cake back in the freezer to everything has stiffened.
6. Lastly spread half of the chocolate layer left and finish with the remaining caramelized nuts. Put the cake back in the freezer for at least 2 hours. And when the cake layers have settled you can have it in the fridge so that it becomes more like a mousse texture rather than ice!
Tip: you can have chocolate chunks or cacao nibs on top too! And a cup of coffee with it for the coffee lovers will make the dessert complete:)
Even though it’s a long process to make the cake and will take you up to 3-4 hours letting the cake settle in the freezer in between, it’s all worth it in the end. The cake taste like heaven.
The recipe is super easy and they are healthy! The only downside is that it takes time making them. But, I will say that it will teach you patience and to enjoy the process!
So how we make them? You’ll need almonds, medjool dates, dark chocolate (at least 70%), some shredded coconut, for coloring; juice of raspberries and turmeric powder, and some nicely chopped pistachios!
1. 150 grams of almonds
2. 3-5 medjool dates without stones
3. One plate of dark chocolate to melt
1. First cook the almonds for around 5-10 minutes.
2. Then they should be ready to take off the skin and you’ll get your blanched almonds!
3. Put them into the food processor and blend together with 3 or 5 medjool dates, this depends how sweet you want your marzipan to be.
4. When you have gotten a nice texture, use the batter to form your Easter eggs!
5. Melt the dark chocolate on low temperature and cover your formed eggs with help of a skewer you stick through them or with a spoon.
6. As toppings, mix shredded coconut together with 1/2 to 1 tsp of turmeric powder to get the yellow color and for pink, mix the shredded coconut with juice of raspberries. Chop some pistachios and you’ve got a touch of green!
7. When you have finished off with the chocolate and toppings, let them cool in the fridge for some time.
8. A tip, take a glass and cover it with aluminum foil, then simply stick your skewer through it so it stands. That way you’ll have perfectly rounded eggs!
Note: if you want stronger coloring than I had, simply add more of the raspberry juice or more of turmeric powder. You won’t notice the taste.
This is a healthy version which is vegan, gluten-free and refined sugar free! The recipe is simple and will make you want more than one. That I can assure you, it’s almost impossible to stay away from them when you have 12 of those made.
The recipe for my healthy carrot cake muffins:
250 ml buckwheat flour
250 ml oat flour
2 teaspoon baking powder
1 1/5 teaspoon cinnamon
1/5 teaspoon cardamom
2 tablespoons melted coconut oil
2 tablespoons flax meal together with 6 tbsp water
2 tbsp Greek yoghurt
250 ml oat milk
3 shredded carrots
4 tbsp honey
Add a handful of raisins, chopped walnuts, dark chocolate minimum 70% each.
1. Mix all the dry ingredients together.
2. Make the vegan substitute egg by mixing the grounded flax seeds with water combined and let it soak for about 5 minutes.
3. Blend the wet ingredients together with the dry and stir.
4. If the batter is too thick and dry, add a one more tsp of melted coconut oil and some oat milk to smoothen it up.
5. Then add in the shredded carrots to the batter, together with the chopped walnuts and dark chocolate, finishing off with the raisins in the end.
6. Distribute the batter in muffins tins, put the oven on 220 degrees Celsius and let the muffins bake first for 8 minutes which will make them rise. After put it down to 180 degrees Celsius and the muffins should be ready by 12 minutes!
7. The batter makes for 12 muffins, first let them cool down before you eat them and enjoy!
Easter is already here, so I wanted to get a feel of it by adding some cute, little Easter eggs on top of the cup cakes. A sweet cheese cream frosting will also do!
When in Brazil, you have to try their sweet treat.. The brigadeiro. The traditional one is like a truffle, while the picture shows a brigadeiro tart. They also do brigadeiro cake!
I ate the brigadeiro tart at “Bio” restaurant by the famous chef Alex Atala. He also runs the restaurant DOM, which was rated the 4th best restaurant in the world in 2012.
This is the Brigadeiro Cake I was talking about.. It was amazing! You can find it at the market called “Empório Santa Maria” in São Paulo. It’s a food store to begin with, but inside they have the delicious cakes waiting for you. From cheese cake to meringue and lemon tart, you will go bananas, it’s hard to control oneself when you see all the choices. However, the choice is seriously easy after tasting the Brigadeiro cake!
“Life is like ice cream, enjoy it before it melts”
São Paulo amazes me in every way. Although it’s a lot of people, a big city with much traffic, it is somehow a paradise for a food lover like me.. I found the best ice cream I have tasted so far! The ice cream place is called “Gelateum”, here they make authentic Italian ice cream. The man behind the ice cream-making is from Pimonte, Italy. He told me that they make the best nocciola/hazelnut ice cream, and he was right. But he left me even more speechless after I tasted his “Africa Nero” chocolate ice cream!