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

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)

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)

These cookies are not only super easy to make – they taste great too! Preheat the oven to 400 F/200 C 1 egg white 1/3 cup (3/4 dl) sugar 1 1/4 cup (3 dl) almond flour 1 T Amaretto or almond extract powder sugar for dusting (optional) Beat the egg white and sugar until stiff. Fold in the almond flour and Amaretto/almond extract with a couple of swift strokes. (Don’t over work the batter). Roll out the dough and cut it into 12 pieces. Roll each piece into a small ball and put on a parchment covered baking tray. Bake … Continue reading Almond Bites: GF-DF (serves 12)

This recipe has no sweetener, but feel free to add it if you like. (I’d suggest 1/3 cup (3/4 dl) to this recipe). 2 eggs 1 cup (2 1/2 dl) zucchini, shredded 2 ripe bananas, mashed 4 T coconut oil, melted 4 T milk – I use coconut or almond milk 1/2 cup (2 1/2 dl) finely chopped walnuts (optional) 1 1/4 cup (3 dl) gluten free flour 1/2 cup (1 1/4 dl) almond flour 1 t baking powder 1 t baking soda 1 t ground cinnamon 1 t ground ginger 1/2 t salt Preheat the oven to 350 F/175 … Continue reading Sugar free Banana Zucchini Bread: GF/DF (makes one loaf)

200 g vegan butter 3/4 cup (1 3/4 dl) sugar 3 T Golden syrup 2 cups or less (5 dl or less) glutenfree flour 1 t baking soda 1/2 cup (1 1/4 dl) almonds, blanched and finely chopped Stir the butter and sugar together with the syrup until soft. Mix in the flour, a little at a time, baking soda and last the chopped almonds. Put the dough on a working surface and cut it into four pieces. Shape each piece into a roll and wrap each roll in plastic wrap and put in the fridge for at least an … Continue reading Swedish Farmer’s Cookies: GF/DF (serves 60-80)

1 cup (2 1/2 dl) gluten free flour 1/2 cup (1 1/4 dl) almond flour 1/2 cup (1 1/4 dl) corn starch 1 t baking powder 1 t baking soda 1/2 salt 1/2 t ground cardamom 1/2 cup (1 1/4 dl) coarsely chopped walnuts 2 eggs 1/2 cup (1 1/4 dl) sugar 1 t vanilla extract 4 T coconut oil 1 cup (2 1/2 dl) grated zucchini (about half a medium size zucchini) Preheat the oven to 350 F/175 C Mix all the dry ingredients, including the walnuts, in a big bowl. Mix the eggs and sugar until fluffy then … Continue reading Zucchini & Walnut Muffins: GF/DF (serves 12)

2 1/3 cups (5 1/2 dl) glutenfree oats 100 vegan butter, melted 1 T flour 1 t baking powder 1 egg 1/2 cup + 1T (1 1/2 dl) sugar Preheat the oven to 350F/175 C Put the oats in a medium size bowl and add the melted butter. Mix it, and then add the flour and baking powder. Beat the egg and sugar in a separate bowl. Pour the egg mix over the oat mix and blend it all together. Make the cookies the size you prefer and place them on a parchment covered baking tray. Bake 15-20 minutes or … Continue reading Eva’s Oatmeal Cookies: GF/DF (Serves 20-25)