1 1/4 cup (3 dl) gluten free flour 1/2 cup (1 1/4 dl) almond flour 1/3 cup (3/4 dl) coconut sugar 1 1/2 t baking powder 3/4 t baking soda 1 T chia seeds 1/4 t salt 3 T coconut oil, melted 1 t vanilla extract 4 T chocolate chips (I use Enjoy Life) 1/3 cup (3/4 dl) walnuts, chopped 3 very ripe bananas, mashed Preheat the oven to 350F/175 C Put all the dry ingredients in a bowl. Add the melted coconut oil, vanilla extract and the mashed bananas. Mix it well before pouring the batter into a greased … Continue reading Chocolate Chip/Walnut Banana Bread: GF/DF (makes one loaf)

3 very ripe bananas, mashed 100 g butter (I use vegan butter) 2 eggs 1/2 cup (1 1/4 dl) agave 2 cups (4 1/2 – 5 dl) gluten free flour (I use 1 1/2 cup (3 1/2 dl) King Arthur Gluten Free Flour and 3 T + 1t (1/2dl) almond flour). 2 T psyllium husk powder 1 t baking powder 1 t baking soda 4 T chocolate chips (I use dairy free), optional 4 T coconut milk, or any milk you prefer (Sometimes I replace the chocolate chips with 1 t ginger powder and 2 t cinnamon). Turn the oven … Continue reading Banana Bread: GF/DF (makes one loaf)

100 g butter (I use vegan butter) 1/2 cup (1 1/4 dl) sugar 1 cup (2 1/2 dl) gluten-free flour 2 T cocoa 1/2 t baking powder 1/2 T vanilla sugar (optional) 1 egg 1 egg, lightly beaten for brushing and pearl sugar for decoration Turn the oven on: 350 F/175 C Mix all the ingredients and cut into three pieces. Make the pieces into rolls and put them on a parchment covered baking tray. Flatten the rolls a little with your hands. Brush them with egg and sprinkle with pearl sugar. (I buy Lars Pearl Sugar on Amazon). Bake … Continue reading Lucia’s cut Chocolate Cookies: GF/DF (serves 25-30)

50 g butter (I use vegan), melted 2 eggs 1/2 cup (1 1/4 dl) sugar 1 3/4 cup (4 1/4 dl) coconut, shredded unsweetened lemon peel from one lemon Turn the oven on: 350 F/175 C Mix eggs and sugar. Add the shredded coconut, lemon peel and melted butter. Make small pyramid shaped balls and put them on a parchment covered baking tray. Bake the cookies 10-15 minutes. Continue reading Coconut Macaroons with Lemon: GF/DF (serves 15-20)

This is something I like to have in the fridge for those moments when I want something small and sweet. 2 cups (5 dl) raw unsalted cashews or walnuts (soak for a couple of hours or over night) 1/3 cup (3/4 dl) cocoa 4 T agave 2 T coconut oil 1 t vanilla extract 1/4 t sea salt Rinse and dry the cashews. Put them in a food processor together with the rest of the ingredients and mix on high until the ingredients stick together. Form a roll and cut it into 25 pieces. Roll them into balls and flatten … Continue reading Raw Chocolate Bites: GF/DF (serves 25)

Long before I started on my GF/DF path, this was the chocolate cake my family used to enjoy on special occasions. I still make it occasionally. 2 eggs 1 cup (2 1/2 dl) granulated sugar 1 1/2 t vanilla sugar or 1 t vanilla extract 1 pinch of salt 4 T cocoa 2/3 cup (1 1/2 dl) all purpose flour 100 g butter melted Mix eggs and sugar until light and fluffy. Add the dry ingredients, and last the melted butter. Line the bottom of a spring form (9″/23 cm in diameter) with parchment paper. Pour in the mix and … Continue reading Inga’s Gooey Chocolate Cake “Kladdkaka” (serves 10-12)

We all have our favorite chocolate chip cookie recipe. Here is mine. 1/2 cup (1 1/4 dl) gluten free oat flour (I often make my own by using my blender) 1/3 cup (3/4 dl) gluten free rolled oats 1/3 cup (3/4 dl) unsweetened shredded coconut (small flakes) 4 T coconut sugar 1/2 t baking soda 4 T vegan/dairy free chocolate chips (I use “Enjoy life” semi-sweet mini chips) 1 egg 3 T melted coconut oil 1 t vanilla extract Maldon Sea Salt Flakes to sprinkle on top (optional) Preheat oven to 350 F/175 C Put the dry ingredients in a … Continue reading Oatmeal Chocolate Chip Cookies: GF/DF (serves 20-25)

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)