Category Archives: Food

Roasted almonds and raisins chocolate treats

I decided to make these little chocolate treats for easter, as I am still trying to make healthier food choices. Now they are not healthy in them selves, but they are maybe just a bit more healthy than most of the chocolate easter treats you find in the supermarkets.

200g dark dairy free chocolate of choice
25g coconut oil
2 tablespoons of sweet freedom or agave
pinch of salt
100g almonds
100g raisins

lightly roast the almonds in the oven for about 5-8 minutes, until they get a more golden colour inside the almond when cutting it in half. Set aside to cool, then chop roughly.

Melt chocolate, coconut oil, sweet freedom or agave, and salt on a low heat while stirring. Once all melted and incorporated, turn the almonds and raisins into the chocolate mixture.

Spread into a small dish or baking pan lined with baking paper. Refrigerate for a few hours or over night, then cut into bite size pieces.

Keep refrigerated until serving. 



Different take on a victoria sponge cake

I came up with this recipe for mothers day, for any mother who might want a bit more of a healthier cake (not in the diet fat free way though) or who may be struggling with some food intolerance’s. 

It is super easy to make and will make any mothers Mother’s Day extra special I think.

300g fine spelt flour
2 teaspoons baking powder
1/4 teaspoon salt
200ml unsweetend apple sauce (click here on how to make yourself)
100ml flavourless oil (light olive oil, vegetable oil, groundnut oil)
150ml agave or sweet freedom 
4 eggs
1 teaspoon of vanilla paste

Strawberry jam with no added sugar (I use St. Dalfour, click here for more info )

Fresh strawberries

125ml whipping cream (I use Lactofree, click here for more info)
1 teaspoon of vanilla paste

Preheat oven to 175C. Line cake tins with baking paper.

Separate the eggs and whisk the egg whites with a pinch of salt until white and fluffy, and holding their shape.
Sift all flour, baking powder and salt in a big string bowl.
Whisk together, egg yolks, apple sauce, agave or sweet freedom and vanilla paste together in a different bowl.
Then slowly pour into the flour mixture while string together, until everything is incorporated.
Slowly turn in the stiff egg whites 1/3 at a time, being careful not to beat out the air.
Divide into the two cake tins and bake for about 30-35 minutes.
Leave to cool on a cake rack. Cakes will deflate a level out while cooling, so don’t be afraid if this happens, it is quite normal.

Once cakes have cooled and you are ready to serve, whisk whipping cream and vanilla paste until wanted thickness.
Then layer a layer of strawberry jam, cut strawberries and whipping cream on one cake layer and place the other cake layer on top.

p.s. Can be made completely dairy free by substituting the whip cream with vanilla coconut yoghurt (click here for more information) or skimming a can of coconut milk (click here to see how) and whisking in some vanilla paste and a bit of sweet freedom to taste.



Small Lemon Drizzle Cakes

Last week when I was trying to become better at not waisting food, I made a big batch of apple sauce from some apples that wasn’t as crisp as I had expected when buying them. So instead of letting them go to waist, I just peeled, cored and cut up into smaller pieces. Put in a pot with a bit of apple juice, just so they don’t stick and burn at the bottom of the pan, covered with a lit and cook for 20-30 minutes or until they go mushy. Cool and then just blend until smooth. Store in the fridge for a couple of days or portion it up and freeze, then just take out a couple of hours before use.

So because I had this apple sauce in my freezer, I decided to make some small lemon drizzle cakes, to bring to a friends house.
Besides being a good way to use up apples, they are also processed sugar and dairy free, and super easy to make.

Makes 12

250g plain flour (I used fine spelt flour)
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/4 teaspoon fine salt
200ml apple sauce
150ml flavourless oil, like light olive oil, groundnut oil or vegetable oil
100ml agave or sweet freedom
2 eggs
zest of 2 lemons
1 teaspoon vanilla past
50ml of lemon juice

For lemon syrup:
3 tablespoons of lemon juice
5 tablespoons of agave or sweet freedom

Preheat oven to 175C
Line a cupcake tray with cupcake papers.

Mix flour, baking powder, bicarbonate of soda and salt in a big bowl. Then whisk applesauce, oil, agave, eggs, lemon zest and vanilla past, until it is mixed well.
Pour the wet ingredients into the dry slowly, while stirring it together, until it is all incorporated into a smooth batter. As a last step, when everything is ready and the oven it hot, is to stir in the lemon juice. This will activate the bicarbonate of soda in the batter and make it start to bubble, so immediately after, divide the batter in the cupcake cases and bake.
Bake for about 15-17 minutes or when turning golden on top.

While the cakes are baking, make the lemon syrup, by stirring together the lemon juice and agave in a small pan, then bring it to a boil over medium heat, letting it boil for about 3-5 minutes. Set aside to cool a bit.

When the cakes have been taken out of the oven and cooled for about 5 minutes, spoon on the syrup on top of the cake a little at a time, spreading it with the back of the spoon to cover the whole surface.
Then leave them to absorb the syrup and cool a bit more before eating.



Whole Foods Market Haul

A Whole Foods Market have recently opened a shop a bit closer to where I live, so I no longer have to go all they way into centre of London to get my Whole Foods shopping fix, which is great for me, but maybe not so great for my wallet to have one closer!
Now I will say that I wish that they would have more of the amazing products that they have in the american stores, I am still dreaming of Justin’s nut butters, but I suppose there goes a lot of work into bringing a product over to the UK.
But here are some of the things I go to Whole Foods for. I did also pick up a few other things on this trip, like oranges and coconut water, but those you can get from any supermarket now a days, so didn’t include them. 

  • Teapigs popcorn tea – Now I know you can get Teapigs in a lot of shops now, I just hadn’t seen this flavour before. After tasting though, I am not sure I would buy again, taste like roasted green tea.
  • Amisa organic spelt, onion and linseed crispbread – These are soooo yummy, the perfect snack for when you are feeling a bit peckish. Great with or without topping.
  • Tropical Whole Foods fair-trade organic dried Mango and Banana – These for me are a life saver when I crave sweets, as they are a great substitute. They do have just as much sugar in them as normal sweets, these just containing fruit sugar, so I literally see them as I would sweets and try and control myself with them.
  • Chia Seeds – I use about a tablespoon of these in my green smoothies as a great way to get more fibre and omega 3.
  • The Food Doctor Cacao and Tangerine granola – Eating this stuff makes me feel like being a child again, but it is sweetened with agave instead of refined sugar. Great in yoghurt or the Vanilla CoYo I also got.
  • Organic Spelt Penne – For some reason wheat pasta seem to be quite heavy in my stomach, but after finding spelt pasta, I no longer get that overly full feeling when eating pasta. Only note with these is that you have to be careful not to overcook them, as that seem to happen quite quickly.
  • CoYo coconut milk yoghurt with vanilla – I am normally not into flavoured yoghurts and since I am lactose intolerant, I haven’t had natural yoghurt since Lactofree stopped making their natural yoghurt. But this little, quite expensive though, pot of coconut yoghurt is what food heaving must be like, because it literally taste heavenly, especially with The Food Doctor granola.
  • Organic Kale – this is actually the main reason why I go to Whole Foods, as this seems to be the only place I can get whole organic kale for my green juices and smoothies.

I do know that it can get quite expensive shopping in Whole Foods, but I normally only buy what I can’t get in other supermarkets and try and be sensible with my choices, as I could easily go on a shopping spree in there every time. But I do think a few good food items can make a huge difference in your daily diet, so this is more than enough to tie me over for a weeks time, together with my normal supermarket shopping.


Spelt pancakes (creps)

So pancake day is only a few days away, so I thought I would share with you my spelt pancake recipe. For anyone who doesn’t know what spelt is, is a different grain than wheat, but in the same family. It is an older type of grain, that has a bit more of a nutty undertone and some people find it easier to digest than wheat flour.
These thin and delicious beauties are so yummy and not really that bad for you with the right filling.
For this pancake day, I have filled mine with sliced bananas and a little of my refined sugar free chocolate syrup, click Here to see recipe.

Makes about 8-9 pancakes

120g fine-ish spelt flour
2 eggs
300ml milk
1/2 teaspoon cinnamon (optional)
2 tablespoon of butter, plus more for frying.

Whisk flour, eggs and a little of the milk until completely smooth and lump free. Then add the rest of the milk and cinnamon and whisk well.
In the pan over low heat, melt the butter, then slowly add to the pancake dough while mixing. With the leftover butter having greased you pan, put the heat up to medium heat. When the pan is hot enough, Add 2-3 tablespoons batter (depending on the size of the pan) and swirl to completely cover bottom of the pan. Cook until underside of pancake is golden brown, 2 to 3 minutes. Flip pancake and cook for about a minute or two more on the other side.
When all the pancakes have cooked, fill with some sliced up bananas and a tiny bit of chocolate syrup.

Happy Pancake day

Chocolate syrup, refined sugar free

I invented this recipe a few years ago, as my husband really likes his chocolate milk, but reading on the back of ready made chocolate milk I found them to be filled with a lot of sugar and other not so good for you things. So I looked on the internet to figure out how to make my own chocolate milk and the easies way it seems, was by using a chocolate syrup. So I started experimenting with some recipes, to make one without white sugar and this is the end result.
My husband loves this syrup, he actually says it taste a lot like his favourite chocolate milk when added in milk. But it can also be used on other things, like on ice cream, desserts or even a teaspoon in coffee to make a mochaccino. 

½ cup pure cocoa powder
½ cup water
½ cup agave or sweet freedom
1/8 teaspoon salt
1 teaspoon vanilla paste

In a small pot mix the cocoa powder, water and salt together and bring to a boil. Whisk until there are no lumps.
Ad the agave or sweet freedom, and boil until it stars to thicken a bit (like syrup).
Take off the heat and stir in the vanilla extract.
Let it cool for a bit, then transferee to container of choice (I used an empty agave bottle that I had cleaned, as it makes it easy to dispense).
Store in the fridge for about a week and give it a little shake before use.


Danish Fastelavns Buns (custard filled bun)

Being Danish living in the UK, I am actually quite lucky that I get more holidays to celebrate as Denmark and the UK don’t have all the same holidays, but I quite often forget. For instance in Denmark we have a day where we eat duck/goose, called Saint Mortens eve and a day where we eat a bun/roll called a Hvede, called big Hvede day.
Where as here in England there is pancake day, St. George day  and Halloween. 
The Danes have however started taking on Halloween, though it wasn’t around when I was young. We do have another very old traditional holiday where kids dress up, called Fastelavn, normally celebrated around February. Going back to the origin of this holiday, it was to celebrate the beginning of the fast, that would then end with easter celebrations. 

It is very much like the Halloween, in that kids dress up and go door to door singing a song saying, if they don’t get buns, they will make trouble, where then people will give them money (not buns like in the old days).

But the buns are still a very big part of fastelavn, called fastelavns boller (fastelavns buns). Now I can’t actually remember ever making these myself and we haven’ t had any for the six years we have lived in England now, so thought it was about time that I started taking up this tradition again.

For the buns:
275g flour
75g butter
25g fresh yeast (I get mine by asking the bakery department in my Sainsburys and they will sell me some of theirs)
100ml milk 
1 egg
pinch of salt
15g sugar

For the custard filling:
2 egg yokes
200ml milk
2 tablespoons corn starch
2 tablespoons sugar
1/2 teaspoon vanilla paste

For frosting:
100g icing sugar
2 tablespoons pure cocoa powder
about 1 tablespoon of water

You want to make the custard filling first, you can even make it the day before if that works better for you, as you want the custard filling to have completely cooled and set before assembling (I was a bit short for time when I made them, so that is why mine is a bit runny on the pictures, as it hadn’t cooled completely).

Whisk together egg yolks and sugar well, in a pan off the heat. Then add the milk, corn starch and vanilla. Whisk until it is all incorporated and the corn starch has completely dissolved. Then place the pan over low to medium heat and bring to a boil, while constantly whisking. 
Transferre the custard to a bowl, cover and place in the fridge. 
Tip is to cover with cling film, but press the cling film down on top of the custard, so no air is between the custard and the cling film. This way you the custard won’t get a layer of skin on top.

For the buns, you want to heat up the milk just a little, just above room temperature. Then transferee to a bowl and crumble in the yeast, stir until completely dissolved.
Stir in butter, egg, salt and sugar. Then add the flour a 1/4 at the time, until everything is incorporated. Turn the dough out on a lightly floured surface and kneed for about 5 minutes. Transfer back in a bowl and cover, letting the dough rise to double the size, about an hour. 
Beat down the dough and roll out until 1/2 cm (1/4 inch) thick. Then cut into 10×10 cm (5×5 inch) squares. 

To assemble, add a small tablespoon of custard in the middle of a square cut dough, tugging a bit at each corner to stretch, then fold over the custard, then repeat with opposite corner and then the 2 others. Make sure to squeeze together all holes, as you don’t want the custard to escape. Turn over the bun and transfer to a baking tray covered with baking paper.
Let the buns rise again, about 30 minutes or until they have doubled in size. 
Brush with a bit of water and then bake the buns at 200C for about 13-15 minutes, until golden brown.

Transfer to a cooling rack. When almost completely cooled, mix together icing sugar, cocoa powder and water, but adding the water a little at a time, you want a very thick consistency, where you can just about spread it. Then spread out a dollop of icing on each bun.
Alternatively, leave out the cocoa powder and just add more icing sugar for white icing.

Hope you enjoy and happy fastelavn