Crust: 7 oz (2 dl) nuts of your choice (I use walnuts) 5 oz (1 1/2 dl). pitted dates 1/2 t salt Put the ingredients in a food processor and pulse until it’s all combined. Put parchment paper in a springform pan (9″/23 cm diameter) and add the mix (try to get it up a little on the side). Filling: 2 ripe avocados 500 g strawberries, rinsed and hulled 4 oz (1 dl) coconut oil 1 T corn starch 5 T agave 1/2 lime, juiced Put the avocados and half of the strawberries in a food processor and mix until … Continue reading Strawberry “Cheesecake”: GF/DF (serves 10-12)

5 egg whites 1 1/4 t apple cider vinegar 1/2 cup (1 1/4 dl) granulated sugar 2 t corn starch 1 t vanilla sugar 2 cups (5 dl) strawberries Preheat the oven to 350 F/175 C Place a parchment paper on a baking tray. Whisk the egg whites with the apple cider, using an electric mixer, until stiff. Add half of the sugar while continue whisking. Add the corn starch and vanilla sugar to the remaining sugar and incorporate it, a little at a time, into the mix. Continue whisking until a hard foam forms. Spread it out on the … Continue reading Midsummer Cake Roll: GF/DF (serves 10-12)

This was my first attempt, eight years ago, to make a chocolate cake, gluten free. Quickly I learned not to say what was in it until after people tasted it. Just about everyone who likes chocolate cake loves this cake, however, so many if told in advance how I make it would say they would never taste a chocolate cake made with garbanzo beans. Funny, people have no problem with carrot cake. 1 15.5 oz (439 g) garbanzo beans 4 eggs 3/4 cup (1 3/4) melted dairy free semi sweet chocolate 2 T cocoa powder 4 T coconut sugar 1 … Continue reading Mystery Chocolate Cake: GF/DF (serves 12)

2 1/2 cups (6 dl) water 1/2 cup (1 1/4 dl) sugar 1/2 t cardamom (crushed) 600 g rhubarb cut in thin slices 2 T potato or corn starch Boil the water, sugar and cardamom. Add the rhubarbs and let it boil for 15 minutes or until the rhubarbs are soft. Mix the potato or corn starch with a little cold water and add it to the pudding. Pour into four serving cups. Keep the pudding refrigerated till it’s time to serve. Topping: 3 T vegan butter 1 T sugar 5 T gluten free oats 1/4 cup (1/2 dl) almonds … Continue reading Rhubarb/cardamom pudding with raw almond/oat topping: GF/DF (serves 4)

My mother’s favorite cake is Sans Rival (without competition). When she turned 100 in October 2019, I decided to surprise her by baking one, using her recipe. Cake layers: 400 g almond paste 4 egg whites Filling: 1/2 cup (1 1/4 dl) almonds 1/2 cup + 2 T (1 1/2 dl) sugar 200 g butter (room temperature) 1/2 cup (1 1/4 dl) powdered sugar 4 egg yolks Topping: 50 g roasted almond flakes pink almond paste (In Sweden I buy ready made pink sheets of almond paste which I cut into strips to decorate the side of the cake with). … Continue reading Sans Rival Cake: GF (Serves 12-15)