Archive for category: FoodStuff

Chocolate Chip Cookies

14 Dec
December 14, 2017

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


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

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.

Have your marzipan and eat it too

11 May
May 11, 2012

The Norwegian national day, the 17th of May, is soon coming up. The day is much loved, partly because it’s an excuse for Norwegians to gorge themselves with a year’s worth of goodies.

The constitution, which is what we’re actually celebrating, says (I’m pretty sure) that on this particular day it’s every kid’s birthright to down a minimum of 6 soft drinks, and to devour 5 ice creams, 7 hot dogs and 9 pieces of cake. 

Which is why all kids get up at 5, behave as stark, raving mad rascals for a few hours, before happily and quite disciplined walking in parades, waving their flags, shouting ”hurray” at the top of their voices and singing something that at least vaguely resembles the national anthem. Knowing that afterwards they are allowed to eat there little hearts out. After which, surprise, surprise, they go home, if they make it that far, and get violently sick!

Due to the upcoming event, a friend of mine requested the marzipan recipe that I for a long time have promised several people to ”post”. The recipe is so simple, the result so delicious, it’s an affront to any serious, hardworking chef:

Marzipan , sugarfree

5 dl almonds
1-2 dl dates
Grind the almonds till they start feeling… Read Have your marizipan and eat it too


11 May
May 11, 2012

FoodStuff (March 18th) now has a working link.

Click on “Mars” to the right, or read FoodStuff

Sugarfree Marzipan soon coming to a blog near you…


02 Apr
April 2, 2012


19 Mar
March 19, 2012

“A loaf of bread, a jug of wine, and thou”
Omar Khayyam, 11th century
Power Bread 
or..The power of bread
A hefty bread, with a full taste and providing long lasting energy. Packed with great nutrients; proteins, fibers, vitamins, minerals, essential fatty acids and slow/beneficial carbs. Enjoy!

For recipe see   Power Bread
See also FoodStuff


18 Mar
March 18, 2012

Searching heart, kidneys and …stomach, I think I may be a tad above averagely interested in food, the pleasure of eating it, preparing it, experimenting with it and finding out what it does to my taste buds, me in general, my  family, friends, acquaintances, everybody else and the world as such.
The saying “You are what you eat” has never made much sense to me. I mean, I eat cod and salmon, and even like swimming a lot, but does that make me a fish? I don’t get it. If it went “You are how you eat”, it would be easier to follow; are you stuffing things down your throat like people stuff food down geese to make foie gras (shame on them), or are you glass eyed, oblivious of your surroundings, savoring every piece finding its way into your mouth, enjoying its rendezvous with each and every one of your taste buds?  Now that would reveal something about your disposition at least, your view of life and if throwing food after you is feeding a humanoid or the equivalent of satisfying an accepting and appreciative lover.
Studies have actually shown that how we eat and our attitude towards what we eat is of surprisingly great importance to how the food is “received” by our system. We should, the study says, glean knowledge from people living in e.g. the southern part of Europe (Asia, Africa, Arabia, South America…, actually from most other places than Western Europe), where both preparing and enjoying food is a social event taking up long stretches of time and talking about it is more about where it comes from, color, texture and tastes, than dry, nutritional facts.
But of course, what we eat does matter…

Read FoodStuff