Gluten Free Cinnamon Granola

 

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Hello there!

It’s been a long time since I’ve last blogged.  I just have not had any inspiration to make up new recipes.  This summer I’ve changed my diet plan as well so it’s been hard deciding what to add into the blog.

I’ve decided to go gluten and dairy free and also cut back on processed sugar (white sugar) and the sugar intake overall.  Since I have a major sweet tooth I’ve been testing out a lot of recipes to  suit my taste without any white sugar.  I’ve been replacing the white sugar with coconut sugar, dates, bananas, agave nectar and maple syrup. It’s been super fun experimenting and now I have a lot of new recipes to show you all.

I live in Sweden and the options for dairy free yoghurts are very limited. My sister lives in London and I had the best coconut yoghurt there, which made me want to try and make my own. It’s not easy at all.  I’ve now tried to make coconut yoghurt twice. The first time turned out to be very runny and the second time was a panna cotta like consistency and little bit grainy. Since the taste is amazing I eat it all even though it’s not the preferred consistency and with I’ve been making raspberry and coconut yoghurt parfait topped with this lovely granola.

I would like to point out that this granola is a very sweet granola, but you can adjust it to your tasting.  I love the mix between salty and sweet so this is the perfect granola for me.  You can also add in anything you like and it’s super easy to make.

  You will need:

  •    2 cups of GLUTEN free oats
  • 1 cup of unsweetened coconut shreds
  • 1 cup of the nut of your choice, I choose almonds ( you can also leave the part out )
  • ½ cup of agave nectar, or honey.
  • ½ cup of organic coconut oil
  • 1-2 tsp of cinnamon
  • 1 tsp of vanilla extract
  • ½ tsp of sea salt
  • 1 tsp of chia seeds
  • 1 tsp of flax seeds

How to:

 

Preheat your oven to 150 C or 302 Fahrenheit.

 Add the oats, coconut, almonds, cinnamon, chia seeds, flax seeds and salt to a bowl and mix together. Add the coconut oil and mix again.  Add the honey and blend everything together well.  If you want a less sweet granola you can add more coconut oil and less honey.   Put your mixture onto a baking tray and add bake in the oven for 1 hour.  The key to a crunchy granola is baking it on low heat for a long time.

 

 

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Low Calorie, Healthy Gluten Free Scones

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Hello there!

I always try to look for ways to make bread healthier, since that is what I miss the most. Bread with gluten makes me bloat and it never keeps me full. My favourite thing I used to make was a scone and now I can!    These are healthy and amazing!

 

You will need:

    • 100 g of egg whites ( 3 egg whites )
    • 18 g of egg yolk ( 1 egg yolk )
    • 200 g of quark
    • 40 g of pofiber
    • 5 g of baking powder
    • 10 stevia drops

*Pofiber is a Swedish potato product produced by SEMPER. Pofiber is NOT potato flour, but a pure fiber product, made from potatoes.
LCHF baking uses Pofiber to bread baking pans, but also as a binder in some cakes and in bread. The amount varies between 1/2 dl to 1 1/2 dl to 2 dl depending on the recipe. A bread recipe might require more than a cake recipe.
Pofiber contains 12 carbohydrates per 100 grams (3 1/2 oz). However, Pofiber weigh next to featherweight. Pofiber is not available in the USA.

**If you are not concerned about gluten, there is a fiber product, Oat Fiber, sold online, which might work as a replacement for Pofiber. Oat Fiber is pure fiber, not an oat flour, and contains 0 carbohydrates. It does have a slight oaty aftertaste, which can easily be masked by other ingredients.

 

How to:

Preheat the oven to 225c or 425 Fahrenheit.  Whisk the egg whites hard, to a meringue like consistency.  In another bowl mix the pofiber and baking powder together with any spices you may like.  Then add your egg white mixture to your pofibermixture and blend it well. Add in your quark and yolk and form 4 scones.  Place them in the oven for 15 minutes.  Enjoy with jam and cheese, or something else.

Calories for the whole mixture: 340 kcal where 164 is from protein,65 kcal is from fat,  58 is from carbs and 54 is from fiber

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A Healthier Version Of Swedish Sticky Cake (Kladdkaka )

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Hello there!

I’m sorry for the very boring picture, but I didn’t have any time to take a good one because everyone at my house ate the cake before I could take a good picture.  At least that means the cake is good!!!   It tastes almost like the real thing but with healthier ingredients. I actually did some researching for this one and I found a recipe, which I modified a bit (actually very little). Here is the original recipe is found here.

 

You will need:

  • 80 g of almond flour
  • 3 tbsp of coconut flakes
  • 4 tbsp of raw cacao powder
  • 1 teaspoons of baking powder
  • 0,5 teaspoons of salt
  • 2 tbsp of coconut oil
  • 1 tbsp of honey
  • 3 eggs
  • 105 g of dates
  • 2 tbsp of coconut sugar

How to:

Preheat the oven to 175 or 347 Fahrenheit. Add some coconut oil to your baking tin so the cake won’t stick. Mix all your coconut flakes, cacao powder, baking powder, salt and almond flour together in a bowl and let that be. Now place your honey, dates and eggs in a blender and blend until smooth. Now add the egg mixture to your dry ingredients and blend them together( do not whisk, that will create too much air and the cake will be dry). Now melt your coconut oil and add it to the mixture. Place the mixture in your baking tin and add the coconut sugar on the top and bake for 8-10 minutes. Be sure to check it all the time. You want your cake to be like a brownie in the texture. Take the cake out and let it rest for at least 10 minutes. You can serve this with berries or ice cream, which I didn’t do. ( that would have been a prettier picture)

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Gluten Free Almond Lime Cupcake With A Cream Lime Frosting

Hello there! I’m a sucker for sweet and sour and today I made some lovely cupcakes for you to try.  I have to say they’re absolutely amazing!  I wanted to eat them all at once, but three had to be … Continue reading

Delicious Gluten Free, Dairy Free Waffles With Blueberry And Coconut Flakes

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Hello there!

Today is Sunday, oh lovely Sunday! I usually go for something sweeter for breakfast on Sundays.  I always love to make pancakes but today I changed it up with waffles!

 

 

You will need ( for 4-6 waffels) :

  • 25 g of gluten free oats, or perhaps buckwheat oats.
  • 4 egg whites
  • 15 g of your favourite protein powder or 15 g of almond flour
  • 1 dl almond flour
  • 2 tbsp. of psyllium husk
  • 2 teaspoons of baking powder
  • 1,5 dl of unsweetened almond milk
  • Vanilla extract
  • stevia drops

How to:

Start by adding your oats to a blender and blend until it becomes like a flour. Then add your egg whites and your protein powder.  Add in your almond flour and your almond milk and blend.  Then add in your stevia and vanilla extract and after that your psyllium husk and let it sit for 5 minutes.  After that you just put your mixture in a waffle maker with some coconut oil.

I topped my waffles with blueberries and coconut flakes, but you can add whatever you want!

Calories in the whole mixture: 584 where 164 is from protein, 308 from fat, 73 from carbs and 39 from fiber.

Enjoy!

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Gluten Free Zucchini Coconut Bread Roll

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The combination of zucchini and coconut is amazing and since I love bread I enjoyed it a lot.

You will need

    • 1/2  grated zucchini
    • 2 tbsp coconut milk
    • 3 tbsp coconut flour
    • 1 egg
    • 3 egg whites
    • 1 dl buckwheat flour
    • 2 teaspoons of baking powder
    • 1 handful of almonds, chopped
    • 2 tbsp of Psyllium Husk
    • salt

 

How to:

Preheat the oven to 200 C or 392 Fahrenheit.  Grate the zucchini and add into a bowl. Add the egg and egg whites and mix everything together.  Add in your coconut milk and baking powder. Then add in your coconut flour and buckwheat flour and salt and mix everything.  Add in your almonds and your psyllium husk, let it sit for 10 minutes.

After 10 minutes, shape 6 bread rolls and place them on a baking-tin. I then added some sunflower seeds on top, but you can keep them plain.   Bake the bread rolls in the oven for 15-20 minutes.

Calories for the whole mixture:  716 where 143 are from protein, 269 from fat, 255 from carbs and 49 from fiber.

Calorie per bread roll: 199

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The Perfect Green Smoothie

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I love breakfast, it’s my favourite meal of the day and I love to mix it up by having something sweet one day, something sour another and then this! This green smoothie is not overly sweet, but not sour either. It’s fresh and good and it makes you feel healthy and powerful.

 

 

 You will need ( serves 2  ) :

  • 200 g spinach
  • 2 dl or 0.8 of a cup of unsweetened almond milk
  • 2 dl or 0.8 of a cup of coconut milk
  • 1 dlor 0.4 of a cup of coconut water
  • 1 banana
  • 125 g mango
  • 1 piece of ginger
  • Juice from one lime
  • 3 strawberries
  • Some basil or mint, 2 leaves perhaps.

 

 

How to:

I start by adding all the liquids to a blender, and then add the spinach and blend away. It’s important to add the spinach first if you want a smooth smoothie without lumps.  Then add the mango, banana, ginger and strawberries. Then add the lime juice and the mint/basil voila!

Calories in everything :  782 where 49 is from protein, 440 from fat, 269 from carbs and 24 from fiber. 

Calories per serving : 391

I enjoyed my smoothie in the sun!

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A Healthier Version Of Chocolate Oat Cookies

Chococookies1 Chococookies3I have the biggest sweet tooth ever!  That’s why I made chocolate oat cookies this evening.   This is a very easy recipe and you will have cookies in no time at all!

You will need: 

  • 2 dl 0.8 of a cup of oats
  • 2 tbsp of coconut oil
  • 3 tbsp of cacao powder
  • 2 egg whites
  • 2 teaspoons of coconut sugar
  • some stevia drops or any other sweetener you like!

How to: 

Preheat your oven to 200 C or 392 Fahrenheit.  If you want the cookies to not look as chunky, then blend your oats in a blender before mixing all the ingredients together. I choose to keep them in bits, because I like it like that.  After everything is mixed together shape 7 small cookies and place them on a baking-tin. Bake the cookies for 10-15 minutes.  Let them cool down!

Voila, you have your cookies! I enjoyed mine with a warm almond chai drink! So yummy!

Calories for the whole batch:  639 where 85 is from protein, 322 is from fat 206 is from carbs and 25 is from fiber.

Calorie per cookie: 99 

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Delicious Filled Chicken Thighs With Sweet Potato Wedges And A Carrot Puree

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I guess I can in all honesty call myself an sweet potato addict.  When I were younger I didn’t even like sweet potato, but since my trip to Africa last year I’ve been obsessed. It’s perfect with chicken and turkey. Just Yum!   I feel very happy today which made me want to make something fancier.  I love carrots and it goes so well with the sweet potato and chicken, so I decided to make a carrot puree and fill the chicken with feta cheese and creme fraiche, it turned out to be a winner!

You will need ( Serves 2 people, BIG servings )

For the chicken:

    • 500 g of chicken thighs or fillets
    • 90 g of creme fraiche ( I used the light version )
    • 80 g of feta cheese
    • A pinch of garlic salt
    • 1 teaspoon of pesto paste

 

Calories for the chicken: 988 where 461 is from protein, 497 is from fat and 39 is from carbs

For the  sweet potato wedges ( serves almost 4, HA HA! )

    • 2 big sweet potatoes
    • 2 tbsp of olive oil
    • some garlic salt
    • some paprika powder
    • some salt and pepper
    • a touch of cinnamon ( of course! )

Calories for all the wedges: 996 where 51 is from protein, 245 is from fat and 654 is from carbs and 46 is from fiber

For the carrot puree:

    • 245 g of carrots
    • 20 g  unsweetened almond milk
    • 10 g water

Calories for all of the carrot puree: 111 where 6 is from protein, 87 from carbs and 11 from fiber

How to: 

Start off by making the sweet potato wedges, because they will need to go into the oven. Preheat your oven to 200 C or 392 Fahrenheit   You can choose to not peel the sweet potato but then be sure to  rinse and scrub the potato of all the dirt. I peeled my sweet potatoes and diced them into quite big wedges. Then I placed the wedges in a baking-tin and poured the olive oil over the wedges. I then added the spices and placed everything inside the oven.  Your sweet potato will need at least 20 minutes or more, but keep checking them and add more oil if needed.  The sweet potato should be soft but not like mash!

My carrots went into the oven at the same time as my sweet potato wedges, which I had peeled and diced into cubes.  When the potato and the carrots were baking in the oven I started on the chicken.

I started of  by making the feta cheese filling for my chicken.  I added the feta cheese to a bowl and mashed it with a fork. I then added the creme fraiche and my pesto paste and mixed everything together.  After that I added my spices and tasted it off.  After the filling tasted like I wanted it too I sliced small holes in my chicken and placed my filling inside, I place one teaspoon of filling in each  chicken thigh, which gave me some leftovers. If you had chicken thighs like I did you will need to close the hole with 1-2 toothpicks, this is because otherwise the filling will not stay inside the chicken thigh.  Fry the chicken thighs in some butter for 2-4 minutes in a pan, to get some color on the outside of the chicken. The filling will get a bit runny but it ads to the flavor of the chicken so don’t worry! After you have color on the outside add it to a baking-tin and pour the rest of the filling over the top ( if you have any left ).   Before you put your chicken in the oven, take out your carrots.  Your carrots need to really soft to be able to make a puree.  I actually cheated now and put the carrots in the microwave with some water for 3-6 minutes on high heat. ( sorry carrots! ).   Put the chicken inside the oven and bake for 20-30 minutes, keep checking it so its not pink, but not dry!

While the chicken and the sweet potato wedges are in the oven, make your carrot puree.  I added my carrots to a blender and then added the water and the almond milk and blended away. I then tasted it off with some salt, garlic salt and pepper.

It seriously tasted amazing!! Let me know what you think or if you have any questions!

= )

Calories per serving: 1047

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