This is my version of the chocolate balls you find in most coffee shops in Sweden. They are always a hit!

• 1 1/2 cups (3 3/4 dl) glutenfree oats
• 3 T cocoa
• 4 T granulated sugar
• 1 T vanilla sugar (optional)
• 75 g vegan butter (I use Miyoko’s Cultured Vegan butter)
• 2 1/2 T cold coffee

Mix all the ingredients. Make them into balls which you roll in pearl sugar and/or unsweetened shredded coconut. Put in the fridge for a couple of hours before you serve them.

Raw Chocolate “Mousse” Cake: GF/DF (serves 10-12)

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 of the crust and put it in the refrigerator. I usually like to make this the day before I’m planning to serve it. Freezes well!

Oatmeal Chocolate Chip Cookies: GF/DF (serves 20-25)

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 bowl. Add the egg, melted coconut oil, and the vanilla extract. Whisk it all together until combined then add the chocolate chips.

Spoon the dough out (I use a heaping tea spoon) on a parchment covered baking pan. Sprinkle the sea salt on top of the cookies and bake for 10-12 minutes.

Inga’s Gooey Chocolate Cake “Kladdkaka” (serves 10-12)

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 bake for 25-30 minutes in 350 F/175 C. The cake should be very soft in the middle.

Serve with cream (or ice cream) and berries. Freezes well!

Raw Chocolate Bites: GF/DF (serves 25)

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 them a little with your fingers. Keep the chocolate bites in the fridge for the times when you get that chocolate craving!

Coconut Macaroons with Lemon: GF/DF (serves 15-20)

• 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.

Lucia’s cut Chocolate Cookies: GF/DF (serves 25-30)

• 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 for 20 minutes. Cut the rolls, while they are still warm, into 3/4″ (2 cm) pieces.

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 on: 350 F/175 C

Mix the butter and agave until smooth. Add the eggs, one at a time. Put all the dry ingredients in a bowl and add to the egg mix. The last step is adding the milk, chocolate chips, and the mashed bananas.

Grease a loaf pan and pour in the batter.

Bake for 60 minutes in the lower part of the oven.

Chocolate Chip/Walnut Banana Bread: GF/DF (makes one loaf)

• 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 loaf pan.

Bake for 60 minutes in the lower part of the oven.

Rhubarb Muffins with Cardamom: GF/DF (serves 12)

• 2 cups (5dl) rhubarbs peeled and cut into small pieces
• 1 1/2 T potato flour
• 3 T sugar
• 1/2 cup (1 1/4 dl) gluten free flour of your choice
• 4 T almond flour
• 4 T corn starch
• 1 T psyllium husk
• 2 t baking powder
• 1 t ground cardamom seeds (you get the best taste if you grind your own – seeds from 8 pods makes about 1 t)

• 100 g vegan butter
• 3 eggs
• 3 T laktos free milk
• 1-2 t lemon juice

Preheat the oven to 350 F/175 C.

Put the rhubarb pieces in a bowl and sprinkle sugar and potato flour over them. Mix with a spoon and put to the side.

Put all the dry ingredients in a bowl. Melt the butter , pour into a bowl and add the eggs, milk, and lemon juice. Pour the liquid over the dry ingredients and mix well. Get rid of excess fluid from the rhubarbs before adding them to the mix. Put 12 baking cups on a baking tray and divide the batter between them. Bake 15-20 minutes, or till the muffins are dry on the inside.

Eva’s Oatmeal Cookies: GF/DF (Serves 20-25)

• 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 till the cookies start to get a little brown at the edges. Freezes well.

Zucchini & Walnut Muffins: GF/DF (serves 12)

• 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 add the vanilla extract, coconut oil and zucchini. Combine with the dry ingredients and mix well.

Distribute the batter into 12 muffin cups. Bake for 20-25 minutes. Cool on a baking rack. Freezes well!

Swedish Farmer’s Cookies: GF/DF (serves 60-80)

• 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 hour.

Preheat the oven to 400 F/200 C

Cut each roll into 15-20 pieces and put them on parchment covered baking trays. Bake for 8-10 minutes. Cool on a baking rack.

Sugar free Banana Zucchini Bread: GF/DF (makes one loaf)

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 C

Put all the dry ingredients in a bowl. In a separate bowl, whisk the egg, coconut oil and milk and last add the shredded zucchini and mashed bananas. Combine all the the ingredients and mix it well.

Pour the batter in a greased loaf pan and bake for 60 minutes in the lower part of the oven. Freezes well.

Almond Bites: GF-DF (serves 12)

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 in the middle of the oven for about 8 minutes. The inside should be a little chewy. Let them cool and dust them with a little powder sugar before serving. Freezes well and doesn’t need any thawing time.

Apple Lemon Cake: GF/DF (serves 10-12)

• 2 eggs
• 3/4 cup (1 3/4 dl) sugar
• 3 T vegan butter, melted
• 1 cup (2 1/2 dl) gluten free flour
• 1 t baking powder
• 0.4 cup (1 dl) dairy free milk
• peel from one lemon
• juice from 1/2 lemon
• 2 apples
• 2 t cinnamon
• 1 t sugar

Preheat the oven to 350 F/175 C

Peal and core the apples before cutting them into thin slices.

Beat the eggs and sugar until fluffy. Add the melted butter. Mix the flour with the baking powder and add to the batter. Add the milk, lemon peel and lemon juice.

Line the bottom of a spring form (9″/23 cm diameter) with a parchment paper and grease the sides of the form. Pour in the batter. Put in the apple slices (see picture), and sprinkle with sugar and cinnamon.

Bake in the lower part of the oven for 35-40 minutes.

Pumpkin Coffee Cake: GF/DF (serves 15-20)

• 100 g dairy free butter
• 3/4 cup (1 3/4 dl) sugar
• 3 eggs
• 1 15 oz can (425 g) pure pumpkin puree
• 1 3/4 cup (4 dl) gluten free flour
• 2 t baking powder
• 2 t ground cinnamon
• 2 T dairy free milk

Preheat the oven to 350 F/175 C

Mix the butter and sugar until fluffy. Add the eggs, one at a time. Spoon in the pumpkin puree and the milk.. In a separate bowl, mix the flour with the baking powder and cinnamon. Combine all the ingredients and mix well.

Pour the batter into a greased tube pan. Bake in the lower part of the oven for 45-50 minutes, (check with a toothpick that it’s dry inside). Let the cake cool a little before removing it from the pan by turning it upside down.

“Tosca” Cake: GF/DF (Serves 10-12)

Cake batter:

• 2 eggs
• 1/2 cup (1 1/4 dl) sugar
• 1/2 cup + 1T (1 1/2 dl) gluten free all purpose flour
• 3T + 1t (1/2 dl) almond flour
• 1 t baking powder
• a pinch of salt
• 3 T + 1t (1/2 dl) dairy free milk
• 75 g vegan butter, melted

Topping:

• 75 g vegan butter
• 1/3 cup (3/4 dl) sugar
• 2 T gluten free flour
• 2 T dairy free milk
• 3/4 cup (1 3/4 dl) sliced almonds

Preheat the oven to 350 F/175 C

Beat eggs and sugar until white and fluffy. Mix in the flours, salt and baking powder, Add the milk and last the melted butter.

Line the bottom of a spring form (9″/23 cm diameter) with a parchment paper and grease the sides of the form. Pour in the batter and bake in the lower part of the oven for 25-30 minutes.

While the cake is in the oven put all the ingredients for the topping in a sauce pan and heat it up slowly. Stir till it starts to thicken.

Take the cake out of the oven, pour the topping over it and bake in the middle of the oven for another 10-15 minutes, or until the topping is getting a little color.

Carrot-Banana-Walnut Cake: GF/DF (serves 10-12)

If you want something less sweet with your fika, this is a great option.

• 1 cup (2 1/2 dl) glutenfree flour
• 1/3 cup (3/4 dl) almond flour
• 2 t baking powder
• 1 T corn starch
• 1/3 cup (3/4 dl) walnuts, chopped
• 2 eggs, beaten
• 2 T coconut oil, melted
• 1 T honey
• 1 ripe banana, mashed
• 3 small carrots, finely grated
• 8 T dairy free milk (I use sugar free coconut milk)

Preheat. the oven to 350 F/175 C

Put the dry ingredients, except the walnuts, in a mixing bowl. Stir in the milk together with the beaten eggs. Add the coconut oil, honey, banana and carrots. Mix it all together and last fold in the walnuts.

Line the bottom of a spring form (9″/23 cm diameter) with a parchment paper and grease the sides of the form. Pour in the batter and bake in the lower part of the oven for 60 minutes.

Lenten Buns/Semlor (serves 12-15)

• 100 g butter
• 1 1/4 cup (3 dl) milk
• 50 g fresh yeast or 1T+1t dry yeast
• 1/4 cup +1t (1 dl) sugar
• 1 egg
• 1/2 t baking soda
• 1/4 t salt
• 4 cups (10 dl) all purpose flour

1 egg for brushing.

Preheat oven to 500 F/250 C

Filling:

• 150 g almond paste
• part of the inside of the bun
• 1/4 cup + 1T (1 dl) milk
• 1/2 cup + 1T (2 dl) whipping cream
• powdered sugar for dusting

Melt the butter in a saucepan. Remove it from the stove and add the milk. Break up the fresh yeast and put in a mixing bowl. If using dry yeast add it to some of the flour together with the baking soda. Add salt, sugar, the liquid and the egg. Mix in the flour, a little of a time until the dough is not sticking to the bowl. Let it rise for ten minutes before putting it on a baking surface and knead it a little longer. Cut the dough in 12-15 pieces and roll each piece into a ball. Put the balls on a parchment paper covered baking tray and let them rise for about 30 minutes. Brush them with the whipped egg and bake for 8-10 minutes. Let the buns cool under a towel.

(I only prepare as many lenten buns as are being used and freeze the rest).

Preparation of one bun:

Cut off the top of the bun and put to the side. Remove some of the inside and put in a bowl together with about 1 T of the almond paste. Add a little milk until the mix is soft and holds together. Put it back into the bun. Add about 2 -3 T of whipped cream on top of the almond paste. Put the top back on and dust with powdered sugar.

Lenten Buns/Semlor: GF/DF (serves 10)

• 75 g dairy free butter
• 1 cup (2 1/2 dl) dairy free milk
• 1 egg
• 2 cups (5 dl) gluten free flour
• 2 t dry yeast
• 1 T corn starch
• 1 T psyllium husk
• 1/4 t salt
• 1 t baking powder
• 1 t ground cardamom

1 egg for brushing

Preheat the oven to 500 F/250 C

Melt the butter in a saucepan. Remove it from the stove and add the milk. Put all the dry ingredients, except the flour, in a mixing bowl. Add the flour, a little at a time together with the liquid and the egg and mix it well until the dough is not sticking to the bowl. Let the dough rise for ten minutes before transferring it to a baking surface and knead it a little longer. Cut the dough in 10 pieces and roll each piece into a ball. Put the balls on a parchment paper covered baking tray and let them rise for about 30 minutes. Brush them with the whipped egg and bake for 8-10 minutes. Let the buns cool under a towel.

Filling:

• 150 g almond paste
• part of the inside of the bun
• 1/4 cup + 1T (1 dl) dairy free milk
• 1/2 cup + 1T (2 dl) coconut cream*
• powdered sugar for dusting

(I only prepare as many lenten buns as are being used and freeze the rest).

*It’s hard to get the right thickness of the coconut cream. I have tried different brands and some are easier to whip than others, but the main thing to remember is to avoid as much liquid as possible (the liquid can be put aside and used in vegetarian curries), and only use the thick white coconut cream you find in the can. It’s also better to whip it the day before using so it has time to set. I sometimes use a little corn starch for thickness, and a little sugar or vanilla powder for sweetness.

Preparation of one bun:

Cut off the top of the bun and put to the side. Remove some of the inside and put in a bowl together with about 1 T of the almond paste. Add a little milk until the mix is soft and holds together. Put it back into the bun. Add about 2 -3 T of whipped coconut cream on top of the almond paste. Put the top back on and dust with powdered sugar.

Sugar Free Oatmeal Cookies: GF/DF (serves about 20)

These are perfect when you crave something sweet but try to avoid sugar.

• 8 dates (soak in hot water for at least 10 minutes)
• 1 apple, shredded
• 1 1/4 cup (3 dl) gluten free rolled oats
• 3 T + 1 t gluten free all purpose flour
• 1 t baking powder
• 1 t ground cinnamon
• 1/2 t salt
• 5 T coconut oil, melted

Preheat the oven to 350 F/175 C

Put the soaked dates in a blender and blend into a paste. Put the date paste together with the grated apple in a mixing bowl. Add the dry ingredients. When everything is well blended, pour over the melted coconut oil and stir well. Scoop up the dough with a table spoon and make into small balls. Put the cookies on a parchment covered baking tray and flatten them slightly with your finger.

Bake in the middle of the oven for 10-12 minutes. (The cookies should be a little chewy).

Freezes well.

Waffles: GF/DF (serves 8-10)

• 125 g vegan butter, melted
• 1 1/2 cup + 2 T (4 dl) gluten free flour
• 4 t baking powder
• 1 1/2 cup + 2 T (4 dl) water
• 1 t vanilla sugar or vanilla extract
• a pinch of salt

Put all the dry ingredients in a mixing bowl. Stir in the water and last the melted butter.

Preheat the waffel iron. Put the batter in the center of the heated waffel iron (it spreads out when you close the lid), and cook until golden brown.

I usually serve the waffles with whipped cream and jam.

Bill’s Jam Cookies (serves 40-50)

• 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. (The dough can also be made by hand of course).

Preheat the oven to 350 F/175 C

Put the dough on a working surface and cut into two pieces. Shape each piece into a roll and cut each roll into 20-25 pieces. Roll each piece into a ball and put on a parchment covered baking tray. Make a dent in each cookie with your thumb. Put a little raspberry preserve in each dent and bake for 10-15 minutes.

These cookies can easily be made gluten and dairy free by exchanging the butter with vegan butter and the all purpose flour with gluten free flour.

Cake Bites (serves 15)

• 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 alternately with the orange juice.

Pour the batter onto a parchment paper covered baking tray and bake for 8-10 minutes or until the cake has a nice color. Remove it from the oven and sprinkle half of the cake with sugar. Once the cake has cooled, cut it into two pieces and remove it from the parchment paper. Spread applesauce or jam on the half without sugar and put the other half on top. Cut into fifteen squares.

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

• 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 and gluten free all purpose flour in a separate bowl, and add it to the egg mix.

Line the bottom of a spring form (9″/23 cm diameter) with a parchment paper and grease the sides of the form. Pour in the batter, add the rhubarbs, sprinkle the top with pearl sugar, slice the butter and distribute it evenly over the cake. Bake in the middle of the oven for 30-40 minutes.