Plum Pie with Vanilla Sauce

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The Plum Pie may not be one of my most healthy recipes, but, oh so tasty!!!! If you prefer, you can use rhubarbs instead of plums. The vanilla sauce is a wonderful dairy free sauce that can be enjoyed on its own, or, with just plain fresh berries.

Vanilla Sauce:
200 ml cashews, soaked overnight and then rinsed
200 ml almond milk
2 tsp vanilla extract
2 tablespoons maple syrup

1. Process in blender until completely (!) smooth (may take a while depending on blender type)
2. Chill in refrigerator

300 ml quartered and pitted plums
1 tablespoon oil (for the pie tin)

1 tablespoon sugar
1 teaspoon potato flour (or corn starch)

300 ml gluten free flour
100 ml sugar
½ tsp baking powder
Dash of salt

175 g vegan margarine (can be replaced with cooking oil; coconut, sunflower or rape seed)

1. Oven at 225 C
2. Combine the dry goods
3. Melt the margarine (or oil) and stir into the dry goods
4. Spread with the back of a spoon into a greased pie tin
5. Place the plums on top
6. Mix the sugar with the potato/corn flour and sprinkle on top of the fruit to soak up some of the juices
7. Bake in oven until done (about 20-30 minutes)

Decoration tip:
You can use the drops of plum juice (that you most probably will end up with at the bottom of the bowl of cut up plums) and from a small spoon create little juice droplets in the sauce. “Cut through” the droplets with a sharp knife as to create little hearts. See photo below.
(I had a lot of juice as I used previously frozen, from my fall harvest, cut up plums)

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Coconut Chocolate Treats

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These little treats are quick to make, not too sweet and not only gluten free but also dairy free and low fodmap. Don’t forget to refrigerate the coconut cream 24 hours before whipping.

Makes about 25 small treats

200 ml oats
75 ml cacao
25 ml maple syrup
50 ml rice syrup
50 ml grape seed oil (or other neutral oil to your liking)
pinch of salt

1. Combine the above ingredients.
2. Drop (using 2 teaspoons) small heaps onto a baking sheet covered with baking parchment.
3. Bake in 200C over for 8-10 minutes
4. Take out and flatten the base slightly, let cool

Whipped Coconut Cream:
1 can of coconut cream (or milk)

1. Refrigerate the coconut cream 24 hours. Do not shake the can.
2. Scoop out the separated, top creamy layer. Whip into a fluffy cream
3. Place into piping bags and pipe onto the little chocolate bases.

Sprinkle with cacao powder.

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Cheesecake with Berry Agar Noodles


A fun Christmas dessert! I originally wanted to make the cakes into little parcels but ran into difficulty when trying to tie the fruit strings/noodles around the parcel. The string kept breaking:161214-cheesecake-with-berry-noodles-3572

I have since succeeded somewhat better (will post in a later recipe) but it’s quite tricky to get the balance right between holding together in one long string and being firm to being bendable enough… Good luck if you attempt the parcels, if not, then there are so many other options (like the one I’m presenting here). For more help in how to create the noodles, please click here.

For this dessert you will create:
Ginger crumbs
Lingonberry (or cranberry) noodles

Base – Ginger Crumbs:
75 g butter, melted
1,5 tsp ground ginger
1,5 tsp ground cinnamon
0,5 tsp ground cloves
¼ tsp ground cardamom
75 ml sugar
75 ml maple syrup
400 ml gluten free flour (rice flour)
Dash of salt
¼ tsp baking soda (sodium bicarbonate)

1. Mix the dry ingredients in one bowl then add the liquids.
2. Press into the bottom of a springform pan
3. Bake 12-15 min in a 160 C oven
4. Let cool a bit

350 g Philadelphia Cream Cheese
1 tsp vanilla (½ scraped out vanilla bean)
2 eggs
Dash of salt

1. Mix well
2. Pour into the cooled crust
3. Bake 35 min, 160 C oven – you only want it to set, not brown
4. Cool

400 ml sour crème
1 tbsp sugar
¼ vanilla bean, scraped out seeds

1. Mix sour crème, sugar, and vanilla bean (or vanilla extract, if you prefer)
2. Pour on top of the cooled filling
3. Bake 10 minutes

Lingonberry (or cranberry) noodles:
300 ml lingonberry/cranberry juice
(plus some berries for decoration)
5 g agar powder (2,5 tsp)
Ice and water 161214-fruit-spaghetti-tools-3652

1. Prepare a large bowl of ice cold water where you will chill the noodles.
2. Mix the juice and agar and bring to boil for 3 minutes while stirring.
3. Cool one minute, then fill syringe and then the tube.
4. When the tube is full, remove from syringe and chill in ice water for a few minutes.
5. Empty the tube by inserting empty syringe and slowly and carefully pushing the air through.

For more info on how to create the noodles please click here.


Olive and Parmesan Muffins

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These should be served freshly baked! Wonderful texture and taste. Goes well with tomato soup or anything else tomato based. Use any combination of olives, sundried tomatoes, pepper that you like, or maybe include some pickled red onion as well? Enjoy! The smell alone will impress any guest.

Makes 10 large muffins

400 ml gluten free flour
A dash of salt
2,5 tsp baking powder
100 g finely grated parmesan cheese
1 tsp dried thyme

3 large eggs
250 ml Greek yoghurt
100 ml finely chopped olives/sundried tomatoes/char grilled peppers

1. Oven at 200C
2. Bowl 1, mix the dry ingredients
3. Bowl 2, whisk the wet ingredients
4. Combine the two bowls
5. Spoon into muffin tins
6. Bake until done, about 12 minutes, depending on size of muffin tins.

Amazing Cake Base

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This cake base is made in a few minutes only. I like to chill the base in the fridge for an hour or so before using, but this is not necessary. Any topping goes, here I have made one with cream cheese and vanilla. Don’t forget to strain the sauce as it comes out much nicer without the seeds.
I have created the base to be able to serve it dairy free, low fodmap, vegan and raw as well as gluten free of course. The rest depends on what sauce and topping you choose. For a more interesting look, I would sprinkle some freeze dried strawberry powder on top, but, at the time of the photo shoot, I didn’t have access to any.

Serves 4

The base:
100 ml desiccated (dried and grated) coconut
2 tbsp cacao nibs
1 tbsp almond butter
1,5 tbsp melted cacao butter
1 tbsp rice syrup
50 ml fresh raspberries
Dash of salt

2 tbsp crème fraiche,
100 g Philadelphia cream cheese
½ tsp vanilla extract

250 g frozen raspberries cooked with
25 ml water
1 tbsp icing/powdered sugar
Some extra raspberries for decoration

1. Mix the base ingredients with a fork. Press into 4 ring moulds. Add some topping and refrigerate.
2. Combine the ingredients for the topping. Pipe onto the cake base. Refrigerate.
3. Simmer the raspberries with the sugar and water over low heat. Add more water if needed. When slightly thickened, strain and cool.

Sour Cream Stove Top Bread

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This bread is a life saver. Can be made in a few minutes and then be used with absolutely everything! Savoury and sweet, just let your imagination go wild. Below I have a few suggestions.

Basic recipe:
125 g sour cream
250 ml gluten free flour mix
1 tbsp baking powder
A pinch of salt
1/2 tbsp psyllium husk (see link)

1. Combine all dry ingredients. Add the sour cream. Mix well. It will be a sticky dough. Use gloves or dust your hands with flour.
2. On a baking surface covered with flour, roll into a thick loaf.
3. Cut into 6 pieces.
4. Press each piece to create a thin round cake. I like to use a “cake scraper”, see photo.
5. On low to medium heat, melt some butter in a frying pan and gently fry each “cake” a few minutes on each side until lightly browned.

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This bread is wonderful, warm and fresh with just some butter and jam.
Or serve with the Mushroom Anchovy Salad on top.
If you make the “cakes” smaller they are very useful as canapé bases.

Recipe variations:
1) Add some chopped rosemary to the dry ingredients and crumble a small piece of goats cheese into the sour cream. This creates a savory bread that goes well with soup or stew.
2) Add 1 tbsp of honey to the sour cream and serve as a dessert with whipped cream and strawberries.
3) Add some cinnamon and honey for a tasty, sweet snack
4) Please create your own variation and share in the “comment” section below.

Avocado Choco Cake

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Dates, avocado, banana, coconut and chocolate – this is a wonderful, moist cake! The sweetness comes from the dates and the banana (and the optional honey, of course), almond flour and grated coconut replaces flour and the fat comes from the avocado and the banana. Can’t say it is a totally healthy cake but it is no sugar and no butter/oil anyway (and dairy and gluten free).

Most importantly though, I love this cake because of its wonderful taste!

200 ml almond flour
100 ml desiccated coconut plus 2 tablespoons extra (for the base of the tin)
200 ml cocoa powder
1,5 tsp baking powder
A pinch of salt
(1 tbsp honey – optional)
1 medium sized avocado
3 eggs
10 dried dates
1 ripe banana, medium sized

Oven at 200 C

1. Mix all dry ingredients
2. Whisk the eggs fluffy
3. Add the avocado to the eggs. Mix together.
4. While still in its peel, squeeze banana soft and then add to the avocado mixture.
5. Add the honey (if using)
6. Mix the dates with a blender. Add a bit of avocado mix to the dates in order to get them to blend better. Combine with the remaining avocado mix and then add the cocoa mix.
7. Lightly grease a cake tin with oil. Sprinkle some shredded coconut on the bottom. Spread the mix evenly. Bake in oven 12-14 min, cool and then chill in fridge.
Serve with cream* and mashed raspberries

* either soy based yoghurt or ½ whipped cream and ½ Greek yoghurt.

Old Fashion Apple Pie

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A wonderful, sweet pie with a layer of cinnamon flavoured cake on top
4 apples, cut into thin slices

100 g butter
½ vanilla pod
175 ml sugar
120 g gluten free flour mix
1 tsp baking powder
1 tsp cinnamon
Dash of salt

1 large egg, whisked

Whipped cream
A few drops of vanilla essence

1 tsp cinnamon, to dust the ready pie

Oven at 180 C

  1. Grease a pie tin and place the apple slices on the bottom
  2. Melt the butter
  3. Split open the vanilla pod, scoop out the seeds, add to the melted butter and let cool
  4. Combine all dry ingredients
  5. Add the cooled butter and remaining ingredients together
  6. Spread the mix over the apple slices.
  7. Bake in oven for 35-40 minutes.
  8. Before serving, dust the pie with some extra cinnamon.
  9. Serve with whipped cream flavoured with a few drops of vanilla.

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Perfect Pizza

A rustic, delicious pizza – it does not taste nor look gluten free!
Gluten free pizza is sometimes hard, crumbly and stale. This recipe overcomes all that. You will have a dough that is elastic and easy to handle and a ready pizza with a thin beautiful crust. Try spinning it the air to make it even thinner – I’m afraid I have not yet mastered the spinning technique myself though…
If you are fortunate enough to have a pizza stone – use it! The crust will turn out even better!

Serve as part of a Children’s Party Menu with:
Churros, Chocolate Maple Sauce, Very Blueberry Scones, Banana Choco Bread and Grandma’s Chocolate Balls.

200 ml water, 37C

Up to 50 ml additional water
20 g fresh yeast (or 7g dry used as per the manufacturers advice)
1 tbsp Psyllium Husk
50 ml olive oil
1 tsp salt
350 g gluten free flour (not self rising)
1 tsp baking powder

Tomato sauce:
6 plum tomatoes, halved
2 garlic cloves, crushed
1,5 tbsp oregano
fresh basil
2 tbsp olive oil

Pizza toppings:
2-3 tbsp tomato puree
Sliced ham
Grated cheese

The sauce:
1. Set the oven to 200C
2. Place the tomatoes in shallow casserole, sprinkle the other sauce ingredients on top. Roast in the oven for 30 minutes.
3. When done, let cool slightly, then puree in food processor. Set to cool further.

The pizza dough:
1. Keep the oven at 200C. Make sure you have heat from above and below.
2. Dissolve the yeast and Psyllium Husk into 200 ml water. Let stand 10 minutes to form a gel.
3. Add the oil and the salt. Stir carefully.
4. Add the baking powder to the flour.
5. In a stand mixer (or in a bowl using the dough hooks of an electric mixer), pour in the yeast mixture and gradually add the flour mix. Work the dough for about 10 minutes. If the dough is too hard, add a few drops of the additional water, but do this slowly – just a few drops at the time. Work the dough a few more minutes so that the extra water is well mixed in.
6. Cover with a cloth and let rest for 30 minutes.
7. Roll out the dough very thinly with a rolling pin . If sticky, sprinkle some flour on the pin.

1. Spread tomato paste on the pizza. Fold up 2 cm of dough all around the pizza to make a small “wall”
2. Spoon the tomato sauce on top.
3. Sprinkle with ham and then the cheese.
4. Place in oven on a baking sheet for about 15 minutes.

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This fun, sweet bread is a bit like a donut. Just sprinkle with a sugar/cinnamon mix and dip in a chocolate sauce. Gluten and dairy free.

Serve as part of a Children’s Party Menu with
Perfect Pizza, Chocolate Maple Sauce, Very Blueberry Scones, Banana Choco Bread and Grandma’s Chocolate Balls

Makes about 10 pieces of 10 cm long Churros.

125g gluten free flour mix
1/2 tsp baking powder

300 ml water
1 tbs oil (corn or sunflower)
dash of salt

Oil for frying

3 tbsp caster sugar
2 tsp ground cinnamon
Chocolate sauce

  1. Mix the flour and baking powder
  2. Bring the water, salt and oil to a boil.
  3. While stirring, slowly pour the water into the flour making sure to eliminate any lumps. (the batter can be quite lumpy)
  4. Spoon into a piping bag with nozzle providing long strings the size of you smallest finger.
  5. Heat enough oil in a pan to allow a churro to float freely. When hot (a small piece of bread should brown in less than 30 seconds), press the batter from the piping tube directly into the oil. Cut the batter with a scissor to get the desired lengths. Fry until browned. Turn if necessary.
  6. Drain on paper towel.
  7. Sprinkle with sugar/cinnamon mix.
  8. Serve with a chocolate dipping sauce.

Very Blueberry Scones

This wonderful recipe originates from a magazines reader’s baking contest. I have adapted it to make it gluten free.

On the evening before, simply combine the dry ingredients in one bowl and the liquid in another. The following morning, just cut up and incorporate the butter, mix with the remaining ingredients and place in the oven for 15 quick minutes. Wonderful, quick and easy breakfast treat!

Serve as part of a Children’s Party Menu with
Perfect Pizza, Churros, Chocolate Maple Sauce, Banana Choco Bread and Grandma’s Chocolate Balls

Makes 10 small scones

150 g gluten free flour mix
Pinch of salt
200 ml oats
1 tsp baking powder
1 tsp baking soda
75 g butter

25 ml honey
200 ml natural yoghurt
A few drops of vanilla extract

1,5 dl frozen blueberries


  1. Set the oven to 225 C
  2. Combine all dry ingredients
  3. Cut the butter in small pieces and mix into the flour
  4. Combine the honey, vanilla extract and yoghurt and add to the mix
  5. Stir in the frozen berries
  6. Using two spoons, shape 10 scones and place them on a greased baking tray.
  7. Bake for 15 minutes.

Banana Choco Bread

This sweet bread is a family favourite. The perfect use for those slightly browned bananas.

Serve as part of a Children’s Party Menu with
Perfect Pizza, Churros, Chocolate Maple Sauce, Very Blueberry Scones and Grandma’s Chocolate Balls

125 g gluten free flour mix
1 tbsp baking powder
½ tsp baking soda
A pinch of salt

250 ml (about 2 medium) ripe bananas, mashed
50 ml brown sugar
100 g Greek style natural yoghurt
1 egg
2-3 drops of vanilla extract

100 ml of chocolate chips
Oil for greasing the loaf tin


  1. Heat the oven to 175C
  2. Mix the dry ingredients well.
  3. Add bananas etc
  4. Stir in chocolate chips.
  5. Line a loaf tin with baking parchement and grease with oil
  6. Place in oven for about 20 minutes or until a knife inserted in the middle comes out clean.

Grandma’s Chocolate Balls

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If you want a fun activity with the kids, this is the perfect “baking” since no oven is involved. These decorative little balls taste the best when served chilled! Both young and adults love them. All swedish families have their own versions of the balls, this is our version, a recipe inherited from my grandmother, improved by my mother and with additions from my niece (she increased the vanilla flavour) and it is now the best chocolate balls recipe around!

Please make sure you use glutenfree oats!

Serve as part of a Children’s Party Menu with
Perfect Pizza, Churros, Chocolate Maple Sauce, Very Blueberry Scones and Banana Choco Bread

300 ml oats
150 ml granulated sugar
2 tbsp cocoa powder
1 tbsp of vanilla sugar
100 g butter, room temperature

Decoration: Sprinkles, shredded coconut or something else decorative (from the home baking section of you grocery store) to coat the balls.

  1. Mix all ingredients well (except the decoration). Start out with a hand mixer, then continue by hand.
  2. Shape small balls. Test one ball, if the balls are difficult to form (or not sticky enough to attach the decorations to), either mix the dough a few more minutes or add more butter.
  3. Coat the balls by rolling them in the decorations of your choice.
  4. Chill for several hours.

Swiss Style Healthy Morning Muesli

This Bircher Muesli gives a really good start to the day. To be prepared the evening before and enjoyed with your favorite fruits and berries the next morning.

Serve as part of a breakfast menu with
– In a Hurry Breakfast Buns
Yoghurt Bread with Cream Cheese

250 ml rolled gluten free oats
100 ml apple juice
50 ml milk
A handful of almonds
Raisins to taste
1 red apple, grated, no need to peel first
100-250 ml plain yoghurt (the amount depends on how “runny” the yogurth is)

Raspberries, blueberries, bananas…

Honey to drizzle on top (optional)

  1. In a bowl with the oats, add enough apple juice and milk to moisten. Stir in raisins and almonds. Cover with cling film and refrigerate over night. The oats will soak up all moisture and swell.
  2. Before serving, add yoghurt to get a “porridge like” consistency. The oat mix will have become quite hard in texture and you must stir well to avoid any lumps.
  3. Add the apple.
  4. Sprinkle fruit and berries on top and perhaps end by adding a few drops of honey.

Yoghurt Bread with Cream Cheese

This is a wonderful, easy-made breakfast treat. As it is a bit on the sweet side it goes very well with some cream cheese.

Serve as part of a breakfast menu with
Swiss Style Healthy Morning Muesli
– In a Hurry Breakfast Buns

½ tbsp ground anise seeds
½ tbsp ground fennel seeds
400 ml gluten free flour, not the self rising kind (or 200 g rice flour and 200 g quinoa flour)
50 ml flax seeds
50 ml sunflower seeds
1 tsp baking soda
½ tbsp salt
100 ml dried cranberries or raisins
500 ml greek yogurt (about 550 g)
30 ml golden syrup

Cream Cheese

  1. Heat the oven to 175C
  2. Line a bread loaf tin (about 30 x10 cm) with grease proof baking parchment.
  3. Mix all dry ingredients well
  4. Add the remaining ingredients
  5. Pour in tin and bake in the oven for 50-60 minutes (until a knife insterted into the center of the loaf comes out clean).

Serve with cream cheese.