Crust: 7 oz (2 dl) nuts of your choice (I use walnuts) 5 oz (1.5 dl) pitted dates 1/2 t sea salt Put the ingredients in a food processor and pulse until it’s all combined. Put parchment paper in a springform pan and add the mix, (try to get it up a little on the side). Filling: 3-4 ripe avocados 4 oz (1 dl) coconut oil 10 T Agave 1 cup (2.5 dl) cocoa A pinch of sea salt Put all the ingredients in a food processor and pulse until it becomes thick and smooth. Add it to the top … Continue reading Raw Chocolate “Mousse” Cake: GF/DF (serves 10-12)

Here is a third cinnamon bun variation. I mentioned under dessert that I love the Bliss Balls from Meet the Source, (https://meetthesource.com), I also love their raw cinnamon buns. They are very hard to get, so by using their listed ingredients, I have managed to make something very similar. “Dough”: 1 1/2 cup (3 3/4 dl) almond flour 1/2 cup (1 1/4 dl) flax meal 1 1/4 cup (2 3/4 dl) pecans 2 T coconut oil, melted 1/4 t sea salt 5 T agave Filling: 1 cup (2 1/2 dl) pitted dates 1/2 cup (1 1/4 dl) raisins 1 1/2 … Continue reading Raw Cinnamon Buns: GF/DF (serves 15-20)

3 cups (7 dl) GF flour (I use King Arthur Flour) 2 T potato starch 1 T psyllium husk powder 1 cup (2.5 dl) coconut or almond milk 1 T plus 1 t instant dry yeast (or 50 g fresh yeast) 4 T agave 1/4 t salt 1 egg 100 g DF butter (I use plant based Miyoko’s butter) Filling: 50 g DF butter 1/4 cup (1/2 dl) sugar 1 T cinnamon Topping: 1 egg Pearl sugar or chopped almonds Melt the butter and add the milk till it gets finger warm. Pour a little of the heated milk in … Continue reading Cinnamon Buns: GF/DF (serves 20)

This cake is very rich so you only need a small slice of it. In Sweden this cake is also called Success Cake. Cake layers: 3/4 cup (2 dl) blanched almonds 1/2 cup (1 1/4 dl) sugar 4 egg whites Filling: 3 egg yolkes 1/3 cup (3/4 dl) sugar 1/4 cup (1/2 dl) water 150 g vegan butter (or any butter of your choice) 2 t vanilla sugar 4-6 T sliced almonds Draw two circles 5″/18 1/2 cm in diameter on a parchment paper. Put the paper upside down on a baking tray. Preheat the oven to 400 F/200 C … Continue reading Almond Cake: GF/DF (serves 8-12)

1 1/5 avocado 2 Medjool dates, pitted 1 T freshly squeezed orange juice 1 1/5 T cocoa powder 1 1/5 T agave grated orange peel from half an orange Put all the ingredients in a blender and mix until smooth. Keep the mousse refrigerated until serving time. Almond Cake: GF/DF (serves 8-12) Continue reading Chocolate, Avocade, Orange Mousse: GF/DF (serves 2)

6 apples, peeled and cut into small cubes 1 t cinnamon 2 t sugar 1/4 t sea salt flakes (I use Maldon) Topping: 125 g vegan butter, cut in slices 1 cup (2 1/2 dl) gluten free flour 1/2 cup (1 1/4 dl) gluten free oats 1/2 cup (1 1/4 dl) sugar 1 1/3 t sea salt flakes Preheat the oven to 450 F/225 C Put the flour and oats in a bowl, add the butter and mix it in with your fingers. Add the sugar and sea salt flakes. Put the apple cubes in a greased pie dish (11″/28 … Continue reading Apple Crisp with Sea Salt Flakes: GF/DF (serves 6)