Dessert Gluten Free Sweets & Baking

No Bake Mocha Brownie

My friend @veggielation posted a drool-worthy picture of a raw mocha brownie with cashew cream, that I just had to try. I made a few adjustments from what I had at hand, and I really liked the result. I brought it to a birthday party too, and I dare say it was quite popular among the guests. I’m actually not a coffee drinker (might lose som followers now…) but I love it as a flavour together with chocolate. And coffee is not the only bean in this brownie – but you could never tell that from the taste!

Pop over to @veggielation for the original recipe, and here’s my take:

200 g black beans, rinsed and drained
100 g dark chocolate
1 dl tahini
1,5 dl shredded coconut
15 dates
4 dl rolled oats (GF if needed)
0,5 dl espresso or strong coffee
3 tbsp maple syrup

1,5 dl natural cashews
3 tbsp coconut cream (thick part)
1 tbsp maple syrup

Start by soaking the cashews while you make the brownie. Next, pit the dates and soak in water for a few minutes. Then, melt the chocolate.
In a food processor, blend the shredded coconut to a coarse flour. Add chocolate, tahini, black beans, dates (without the water), oats, coffee and maple syrup. Blend well to a sticky dough.
Line a pan with parchment paper, mine was approx. 15×20 cm. Choose a larger pan if you want a thinner brownie. Press the dough into the pan and even it out. Put in the fridge.
Drain the cashews. Blend the ingredients to the cream in a food processor until super smooth. Distribute evenly on top of the cold brownie, and keep in the fridge until serving.

Dessert Fruit & Berries Gluten Free Platter Sweets & Baking

Fruit Platter

Let’s indulge a little! I decided to take the kids’ fruit platter up a notch. Clementine and apple wedges dipped in dark chocolate. Kiwi and banana sliced with chocolate drizzle. While the chocolate was still soft I sprinkled the fruit with shredded coconut, chopped peanuts and hundreds and thousands. At last I added a handful of blueberries, a passion fruit and a kiwi. Yummy!

Dessert Gluten Free Snack Sweets & Baking

Bliss Balls

A healthier snack, that I hadn’t made in a long time. A great way to get a bit of extra iron in, with apricots and pumpkin seeds. To boost the iron even more, you can swap half of the rolled oats for millet flakes.

1 dl pumpkin seeds
0,5 dl sunflower seeds
0,5 dl sesame seeds
0,5 dl almonds
1 tsp hemp seeds
5 dried apricots
5 dried dates
0,5 dl melted coconut oil
1,5 dl rolled oats
2 tbsp cacao
pinch of salt
cacao, beetroot powder and shredded coconut for coating

Soak the seeds, almonds, dates and apricots in cold water for an hour or more. Blend all the ingredient to a crunchy dough. Roll into balls and coat with powder, seeds or coconut.

Bowl Breakfast Fruit & Berries Gluten Free Smoothie & Nice Cream

Christmas Smoothie

Merry Christmas to all of you, who like me, celebrate today on Christmas Eve! I hope you all have a lovely day, no matter how you to spend it. The only snow we’ll see this year is in the freezer which needs defrosting… so here’s a Christmas smoothie with frozen banana, strawberries, pear, beetroot powder and oat milk, topped with puffed quinoa, coconut flakes and cacao nibs.

A very merry Christmas to you all!

Dessert Gluten Free Snack Sweets & Baking

Gingerbread Bounty

My feed has been overflowing with amazing Christmas treats. I’d love to try them all, but there’s only so much time (and only so much stretch in my trouser’s waistline…) Check out my Stories if you want to see some of the goodies posted by my talented foodie friends!
One recipe that I’ve tried are these raw delicious gingerbread bounties by the lovely @100kitchenstories. Gluten free and sweetened only with dates makes it a healthy-ish choice, while not lacking in flavour or goodness. You’ll find the recipe on her blog, and I tell you – you’ll want to make these!

Bowl Breakfast Fruit & Berries

Berry Porridge

I’ve been skipping a few breakfasts, but this porridge reminded me why it’s so much nicer to start the day with a nourishing, warming bowl. It’s 1 dl rye flakes and 0,5 dl shredded coconut cooked with 2 dl water, 1 dl of mixed blueberries and raspberries and a pinch of salt. Served with granola and frothed oat milk. Now, that’s how you kick off the day!

Dessert Gluten Free Snack Sweets & Baking

Carrot Cake Balls

Carrot cake is one of my all time favourites. Here’s the healthier raw alternative, with the same delicious flavours but no refined sugar or flour. The original recipe comes from @maggiesskafferi and you should definitely take a look at her gorgeous stylish feed! As usual, I made a few adjustments based on what I had in my kitchen.

10 dates, pitted
2 tbsp vegan cream cheese
0,5 almonds
0,5 tsp lemon juice
a pinch of salt
0,75 tsp cinnamon
0,5 tsp cardamom
0,5 tsp ginger
2 medium sized carrots, finely grated
shredded coconut

Combine all the ingredients except for carrots and coconuts in a food processor or with a hand mixer. The dough should still be a bit crunchy from the nuts. Add the grated carrots and mix for a few seconds just to combine the dough. Shape 15-20 balls and roll them in coconut. Enjoy!

Bowl Breakfast Fruit & Berries

Apple Cinnamon Porridge

When you can’t eat apple pie for breakfast (because you finished it last night), this is what you make instead. Dice an apple and sauté it in a pan with cinnamon and some water. Simmer until the apple starts to soften, and add more water if the pan goes dry. When the apple is sot, wait for the water to evaporate, then add 1/2 dl of shredded coconut, some cinnamon and 1 tbsp of brown sugar. Stir until the sugar has dissolved. Serve with the porridge of your choice – rye is my favourite – and top with apple compote and oat milk.

Bowl Breakfast Fruit & Berries Gluten Free Smoothie & Nice Cream

Lemon Ginger Smoothie Bowl

I’ve shared this before, but I need this again to boost my immune system. Lots of lemon and ginger to fight of those winter colds! In the smoothie: frozen banana, frozen mango, fresh ginger, freshly squeezed lemon juice and a splash of oat milk. Toppings: lemon slices, frozen blackberries, roasted coconut flakes and puffed quinoa.

Breakfast Ovenbaked Snack

Chunky Monkey Granola

I haven’t made granola in ages, but when I saw this Chunky Monkey Granola from lovely @100kitchenstories I just had to make a batch. It’s so crunchy and full of flavour. Now I’ll enjoy this with soy or coconut yoghurt for a quick and easy breakfast. Here’s my take on the recipe, which means I basically used what was in my pantry.

2 ripe bananas
3 tbsp coconut oil
1 dl hot water
1-2 tbsp agave syrup
5 dl rolled oats
2 dl rolled rye
1 dl buckwheat
1 dl flax seed
1 dl sesame seeds
2 dl sunflower seeds
pinch of salt
2 tbsp cacao powder
roasted coconut flakes
cacao nibs
puffed quinoa

Mash the bananas. Add coconut oil, hot water (to melt the oil) and agave syrup, and mix thoroughly. Add all dry in the recipe from oats to salt. Stir until all the grains and seeds are wet. Put half of the mix on a tray lined with parchment paper, and try to keep it on one side of the tray.
Add cacao powder to the bowl with the remaining mix and stir well. Put the mix on the other half of the oven tray. Roast in the oven at 150 C for 30-45 minutes, until golden and crispy.
Add coconut flakes, cacao nibs and quinoa puffs. Mix carefully. Leave to cool before putting the granola in an airtight container or jar.