Archive for category: FoodStuff

Chocolate Chip Cookies

14 Dec
December 14, 2017

Juicy inside, crispy outside.
Free from:
Sugar, gluten , dairy
artificial sweeteners, concentrates,
additives
Full of:
Real food, taste and delight

 

Ingredients
1 dl extra virgin coconut oil
6 tbsp puréed dates (soak and pit before use)
2 tsp vanilla extract
6 dl full fat almond or other gluten free flour
1/2 tsp Himalaya- or other good quality salt
1/2 tsp baking soda
2.5 dl chopped nuts (walnut, pecan, macadamia, almonds etc.)
2.5 dl shredded coconut
1.5 dl raw cacao nibs
½ dl or more-to-your-liking raw cacao nibs

Instructions
1.Preheat oven to 175°C/ 350°F.
2. Line a baking tray with parchment paper
3. Mix coconut oil, puréed dates and vanilla in a bowl
4. Mix almond flour, salt, baking soda, nuts, shredded coconut and cacao nibs
5. Add dry ingredients to wet and mix well.
6. Drop a tablespoon of the dough onto the tray and slightly flatten.
7. Bake for 10-12 minutes or until golden brown around the edges
8. Cool on a wire rack and serve and enjoy.*

*Before serving or giving away, check possible nut allergies. I have been close to killing one of my best friends several times already. Fortunately she always double checks before downing any of my produce…:-)

 

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Chocolate Cake Caress

10 Sep
September 10, 2012

This cake is not for amateurs.

Making it, yes, that’s a piece of …
Eating it on the other hand
takes a connoisseur
a passionate and experienced lover
of the real thing.
Not the child’s play chocolate,
but the rich, mature,
intensely flavored kind
that will take you
to new thrilling peaks of pleasure
sending shock waves
through your system
each time you take a bite.
And as it is packed
with only the healthiest of ingredients
coupled with loving intentions,
you may, for once,
have your cake
and eat it too.

For recipe

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Go-Nuts Tart …with berries

07 Jun
June 7, 2012

 

Here is, on request, a gluten-, sugar-, dairy-free tart. Like most recipes on this page it is only a suggestion, leaving room for your own creativity and preferences. The only problem with this cake is that, even though it is supposed to last for several days in the fridge, it very rarely makes it through more than an hour. It is very rich, but you still keep nibbling till you swear on your live mother’s grave that you will not eat anything for the next 24 hours. And then, five minutes later, you find yourself half through another piece.
Just like in life, you can’t stop nibbling. And just like in life, you may stick to the same ingredients, the same procedures, playing it safe, killing yourself softly with boredom.  Choosing alternative ingredients, stirring things (up) in a different way, makes for new flavors and exciting experiences, adding to your repertoire and your Joix de vivre.