Creamy Banoffee-pie

Crust:

• 1 cup Almond-meal.
• 1 1/2 cups rolled oats /oat-meal. 
• 4 tbsp coconut oil.
• 1/2 teaspoon cinnamon.
• 1/4 teaspoon salt of choice.
• 2 tablespoons maple syrup or honey.
• 1 tablespoon (add more if you want) water.  

The Caramel filling:

• 1 1/2 cups pitted medjool dates (soak in water for at least 15 min before use) 
• 3 tablespoons smooth almond butter (other nutbutter works, but not as well)
• 1 tsp vanilla extract.
• 3 tbsp mapel syrup or honey.
• Tip: Add squeezed lemon juice for a more fresh taste.  

Coconut Cream: 

• 1 or 2 refrigerated cans of Coconut cream.
•  1 tsp vanilla extract  
• Sweetener of choice - I use Sukrin or Stevia. You could also sweeten with some of the caramel
• filling, bananas etc.  

Place the can/or cans overnight in the refrigerator to make it more stiff. Preheat the oven to 190C and grease a medium-sized pie-pan. Cut and place a parchment paper on the bottom to prevent the pie from sticking.

Add the ingredients for the crust into a food processor/mixer and process until it becomes a floor. Add some water if it feels dry.

Press the dough on the pan, starting from the center. 

Poke the crust with a fork and bake it for about 12-14 minutes, until it gets slightly golden.

While it's baking make the Caramel. Drain the dates and mix it together for a while. Then add the rest and mix until smooth. 

Set aside and start mixing the Coconut-cream. Discard all the water from the cans and mix the cream with the the sweetener and vanilla. Taste-check!

When the crust has cooled off for a while pour the caramel gently in the pan and spread it evenly.

Slice some bananas and add half/or everything on the filling. 

Finish it with some banana-slices or cutted/drizzled chocolate !

 

Healthy Banana Bread

Healthy and sticky Bananabread!

The taste is quite similar to Soft gingerbread. But banana adds this sweetness to it,
 and works perfectly with nutbutter, nutella or marmalade. Perfect breakie! 

• 6 1/2 tbsp Coconut fluor. 
• 6 1/2 tbsp Buckwheat fluor. 
• 6 1/2 tbsp Rice-fluor. 
•  
• 50 g Coconut-oil. 
• 4 eggs. 
• 3 1/2 tbsp Coconut sugar. 
•  2 normal-sized ripe bananas. 
• 6 1/2 tbsp Oat-milk (or milk of choice). 
• 5 dates. 
• 2 tsp cardamom. 
• 2 tsp cinnamon. 
• 2 tsp baking powder. 
• 1 tsp ginger. 
• Pinches of salt. 

Suggestion: I added dates for a more sweet and moist result, but you can skip them and add honey/syrup instead. 

- A blender is not a must. Just mash the bananas. 

How to: 

Preheat oven to 175°C.
Grease a Loaf-pan with Coconut oil. 

Pit the Dates and soil in water for a while. 

In a large bowl: Whisk together 50 g melted Coconut-oil with 3 1/2 tbsp Coconut-sugar 

and add 3 eggs and 1 eggwhite. 

Beat it well. 

Mix the dates and 2 ripe bananas in a blender and add it to the egg-bowl with the Oat-milk. 

Add the baking soda, salt and all the "gingerbead-spices". 

Lastly, switch to a bigger spoon and stir in the fluor carefully, until combined. 

Pour your batter into the pan and put it the middle of the oven. 

Bake for 30 minutes, then turn off your oven and let it be for about 10 minutes more. 

Or, you could try the loaf with a stick and see if it comes out clean. Let it cool for a bit before you try it out! :)

 

Supereasy Chocolate mousse
with "fake" whipped cream.


 

This is the exakt same recipe as the Frosting on the chocolate brownies below. 
 The avocado makes the perfect smooth mixture and though 
there's many variations of healthy chocolate mousse this always wins, for me ! 


Mousse

• 2 avocados.
• 1/3 cup cocoa.
• 2 tbsp peanutbutter (or other nutbutter)
• 5 large pitted dates.
• 1 tbsp agave nectar.
•  2 tbsp melted coconut oil.
• a pinch salt.
• 2 tbsp vanilla extract.

Start with soiling the dates in water if they're dry. Mix them together with all the wet ingredients and later add the cocoa, salt and vanilla extract. 
Mix until smooth. Set in fridge for a while.

 

For the cream

• 1 can of Coconut cream.
• Stevia or other sweetener.
• Vanilla extract.

Take the thick part of the Coconut cream and add Stevia (1 tsp-more) and vanilla extract, as much as you'd like.
Fits perfectly as topping on mousse, cakes, pies, pancakes etc.

Vegan Raw Brownies

Easy raw brownies with chocolate frosting

The base: 

• 2 cups walnuts.
• 1 cup almonds.
• 2 1/2 cup dates.
• 1 cup cacao.
• 1/4 tsp seasalt.
• 1 tsp vanilla extract. 

If the dates are dry, start with soiling them in warm water for at least 15 minutes.

Mix the nuts in a high-speed blender/food processor 

and work it well until they're all well mixed. (matberedare, inte en handmixer).

Put the nuts aside in a bowl. 

Drain the dates and pit them. 

Mix them to a smooth cream in the blender. Add all the nuts and mix again. 

Then add the rest and process it until you get a doughy consistency.

If the consistency doesn't hold together add a few more dates.

Add the mixture to a small parchment paper and put it in a dish. Place a plastic wrap 

onto it to avoid sticking. Start pressing the dough with your hands to make it flat and firm.

Put the dish in the fridge while you continue with the frosting!

Frosting

• 2 avocados.
• 1/3 cup cocoa.
• 2 tbsp peanutbutter (or other nutbutter)
• 5 large pitted dates.
• 1 tbsp agave nectar.
•  2 tbsp melted coconut oil.
• a pinch salt.
• 2 tbsp vanilla extract.

Start with soiling the dates in water if they're dry. Mix them together with all the wet ingredients and later add the cocoa, salt and vanilla extract. Mix until smooth and voila..

Take the dough from the fridge and add the frosting.

Put it in the freezer for a while if you want it to set, so you can cut it into squares.

A tip for easier cutting and perfect squares:  Dip your knife in hot water/hold it under the tap for a while - then dry it with a paper towel each time before you cut. 

For a nice touch you can add cinnamon and maybe sparkled chocolate?  

Use your imagination! :)

 

 

Raw Mango Cheesecake

Starting now I will write all my recipes in American english,
so those of you swedish readers can either convert it with my little helper here,
or just go with it    ..:)    

1/4 cup = 0,6 dl eller 4 msk

1/3 cup = 0,8 dl eller 5,3 msk

1/2 cup = 1,2 dl

3/4 cup = 1,8 dl

1 cup = 2,36 dl

1,5 cup = 3,56 dl

2 cup = 4,74 dl

3 cup = 7,1 dl

 Raw Mango Cheesecake

  

Base:

1 1/2 cups walnuts (or other nut).

1 cup medjool dates ( about 12-13).

1 cup coconut flakes.

1/4 tsp vanilla extract.

A pinch of normal/sea-salt.

+ some coconut oil.

Filling: 

1 can of Coconut cream (the thick part of the cream inside)

2 1/2 cups soaked cashew-nuts.

3/4 cup coconut-oil.

2 ripe mangos.

3/4 cups agave syrup or honey.

Squeezed lemon juice.

1 tsp vanilla extract.

The base:

Soak the dates in water for about 15 minutes or more.

Use a food processor and mix the dates.

Add the other ingredients for the base and mix until it will form to a nice and smooth dough. If you want it more sticky add some coconut oil.

Cover the bottom of a spring form pan with a baking paper and press the dough evenly.

Place it in the fridge for a while while continuing with the filling.

The filling:

Soak the cashews in water over night or at least 4 hours.
Use the food processor and mix the cashews to a smooth cream.
Add melted coconut oil and coconut cream, agave, vanilla and chopped mango until it's as creamy as you want it.
Pour the filling into the base and let it set in the fridge, best over night.   

For decoration i used 2 chopped mangos but I also recommend passion fruit for a fresh flavour! :)

One summer day

Pictures of our walk around Visby, shrouded with fog. 
Unfortunately there's not alot baking going on at the moment.  Until i got a kitchen on my own (where I can make a mess and not feel shitty about it) I will post things like this.  :)

Fudgecake With Ganache & Dulche de leche.

 

  Healthy fudgecake With Ganache & Dulche de leche

Min klassiska favorit kladdkaka, som är pimpad med krämig choklad-ganache och kolasås ovanpå för en lyxigare smak.

På bilden har den varit fryst ett tag, men är superkladdig som färsk!

Sjukt gott med en klick grädde/kokosgrädde till.

10 färska dadlar.

2 dl mandelmjöl

1 dl kokosmjöl eller kokosflingor

1/2 dl smält kokosolja.

4 msk kakao.

1/2 msk honung.

2 tsk vaniljpulver.

3 ägg.

1 tsk bakpulver.

Sätt ugnen på 175 grader.

Blötlägg dadlarna i ca 15 min och mixa dadlarna och kokosmjöle/kokosflingorna.

Blanda i mandelnjöl, kakao, vaniljpulver och honung och

sedan den smälta kokosoljan och mixa.

Häll i äggen och bakpulvret och mixa väl till en jämn smet.

Smöra eller olja en form med löstagbar kant och bröa med t.e.x kokos, fiberhusk elr annat.

Grädda i ugnen ca 8-9 min.

Den ska se ofärdig ut när du tar ut den. Låt den svalna en bra stund i kylen innan servering, då den har fått sin rätta konsistens.

 Choklad-ganache

8-10 färska dadlar.

1 burk kokosgrädde.

2 matskedar kakao.

50 g smält mörk choklad.

1 dl sukrin (kan ersättas helt av honung, stevia eller annat)

1-2 matskedar honung.

Blötlägg dadlarna ca 15 min som med kladdkakan.

Mixa dadlarna och blanda i alla ingredienser förutom chokladen.

Smält till sist chokladen och mixa allt tills det blir krämigt.

Om du vill spritsa på ganache låt den stå i kyl ett tag innan så den stelnar lite.

"Dulche de leche"

13-14 färska dadlar.

1-2 dl kokosgrädde (grädde, havremjölk funkar också).

1/2 dl smält kokosolja.

3 teskedar jordnötssmör.

 + en skvätt honung om du vill ha det sötare.

Blötlägg dadlarna minst 15 min och mixa.

Häll i resterande ingredienser och mixa til en jämn frosting.