Author: gunnyskitchen

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Oat/Apple Muffins, GF/DF (serves 12)

gunnyskitchen

These apple muffins are amazing. I love to have them in the freezer when unexpected (or expected) guests show up. 1 medium apple, peeled and cut into small cubes 1 T coconut sugar (or any sugar you like) 1 t cinnamon 1 cup (2 1/2 dl) gluten free oat flour (I make my own in the blender) 1/2 cup + 1 T (1 1/2 dl) rolled oats 1/4 cup + 1 T (1 dl) coconut sugar (or any sugar you like) 1/2 t salt 2 t baking powder 1/2 baking soda 1/3 cup (3/4 dl) coconut oil, melted 1/2 + … Continue reading Oat/Apple Muffins, GF/DF (serves 12)

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Pistachio and Goji Berry Energy Bars GF/DF (serves 12)

gunnyskitchen

2 cup gluten free oats 1/4 cup +1T (1 dl) shelled salted pistachios, roughly chopped 3 T flaxseeds 1/4 cup + 1 T (1 dl) Agave or honey 2 t vanilla extract 2 T coconut oil 2 1/2 T almond buttert 1/4 cup + 1 T (1 dl) Goji berries a pinch of salt Preheat oven to 350 F/175 C. Put the oats on a parchment paper covered baking tray and bake for about 15 minutes. Make sure not to burn the oats. Transfer the oats to a mixing bowl. Add the chopped pistachios and flax seeds. Mix well. Combine … Continue reading Pistachio and Goji Berry Energy Bars GF/DF (serves 12)

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Poached Egg

gunnyskitchen

In a large sauce pan add water till it’s 3/4 full. Break the eggs into individual small cups. When the water boils, use a spoon and create a funnel before pouring the egg into the middle of it. Lower the heat and poach the egg for three minutes. Lift it out with a slotted spoon and transfer to a paper towel to get rid of excess water before serving. Great with avocado smash on toast and smoked salmon. Continue reading Poached Egg

BreakfastLeave a comment

Granola: GF/DF

gunnyskitchen

2 cups (5 dl) gluten free oats 1/2 cup (1 1/4 dl) chopped nuts of your choice 1/4 cup (1/2 dl) sunflower seeds 1/4 cup (1/2 dl) pumpkin seeds 2 T agave 2 T coconut oil 1/2 t vanilla extract A pinch of sea salt Dried fruit (optional) Put all the dry ingredients in a bowl. Mix the agave, coconut oil, and vanilla extract. Pour it over the dry ingredients and mix it together. Put the mix onto parchment paper on a baking pan and bake at 325 degrees for 10 minutes. Hazelnut spread: (similar to Nutella) 1 cup (2 … Continue reading Granola: GF/DF

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Lemon-Ginger Shots:

gunnyskitchen

We start every day with a ginger shot. Every batch tastes different, but all are equally good. 1 quart (1 l) filtered water 4-5 oz (120-140 g) peeled and grated ginger 2 cinnamon sticks 3 T honey Juice from 2 lemons Heat the water (it shouldn’t boil). Add the ginger and cinnamon sticks and leave it in for approximately 30 minutes. Strain the water and discard the ginger and cinnamon sticks. Add the honey. When the liquid has cooled off, add the squeezed lemon before pouring it into a bottle (I use a glass bottle). Put it in the fridge, … Continue reading Lemon-Ginger Shots:

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Rhubarb Coffee Cake: GF/DF (serves 10-12)

gunnyskitchen

2-3 stalks rhubarbs cut into thin slices 1 T sugar 2 eggs 1/2 cup + 1 T (1 1/2 dl) sugar 1 t vanilla sugar or vanilla extract 1 t baking powder 1/2 cup + 1T (1 1/2 dl) almond flour 1/2 cup + 1 T (1 1/2 dl) gluten free all purpose flour pearl sugar (optional) 50 g dairy free butter Preheat the oven to 350 F/175 C Put the rhubarb slices in a small bowl and sprinkle them with 1 T sugar. Put aside. Whisk eggs and sugar until fluffy. Mix the vanilla sugar/extract, baking powder, almond flour … Continue reading Rhubarb Coffee Cake: GF/DF (serves 10-12)

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Cake Bites (serves 15)

gunnyskitchen

250 g butter 3 eggs 1 cup (2 dl) granulated sugar 1 1/2 cup + 2 T (4 dl) all purpose flour 2 t baking powder 2 t vanilla sugar (optional) 1/4 cup + 1T (1 dl) freshly squeezed orange juice For topping and filling: applesauce or jam for the in-between layer granulated sugar for sprinkling on top Preheat the oven to 500 F/250 C Melt the butter and let it cool. Whip the eggs. Add the sugar and continue whipping until the batter is light and foamy. Pour in the melted butter. Mix the dry ingredients and add it … Continue reading Cake Bites (serves 15)

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Bill’s Jam Cookies (serves 40-50)

gunnyskitchen

200 g butter 1/4 cup + 1T (1 dl) granulated sugar 1 t vanilla sugar (optional) 1 1/2 cup + 2T (4 dl) all purpose flour 1/4 cup + 1T (1 dl) potato flour 1 egg yolk raspberry preserve, or any jam or marmalade of your choice Put the flour, sugar and vanilla sugar in a food processor. Add the butter, cut into small pieces, and pulse until a ball is formed. Add the egg yolk and pulse a couple of times. Put the dough in a plastic bag and refrigerate for at least 15 minutes before making the cookies. … Continue reading Bill’s Jam Cookies (serves 40-50)