Sunday, 13 November 2016

Rundstykker - It's a Danish thing!

Some times I feel just a little bit homesick! This homesickness has often to do with food. 
And I started dreaming about all the freshly baked rolls and bread you get from the bakeries in Denmark. This is especially a weekend tradition-  fresh rolls on a Sunday morning- yum! 
But then I come to my senses and remember "Mette, your stomach and body doesn't neither tolerate gluten nor dairy you fool! - stop dreaming" 
So with this in mind I pimped these rolls after a LCHF (Low carb high fat) recipe, which is not known for being dairy free friendly. 
So here is my version. Ok they are not like the real thing , but less carbs and quite nice - I think 


Set the oven to 200 degrees 

2 eggs- start whisking
2 ml dairy free yogurt (coconut or other - no sugar) - whisk into the eggs
3 Tbsp dairy free spread melted - whisk into the eggs 
1/2 cup + 1 Tbsp of almond flour
1/2 cup + 1 Tbsp of Pofiber (potato fibres)
1 Tbsp Chia seeds
1.5 Tbsp Pysillium husk powder 
1 tsp fine salt
1.5 tsp baking powder 
Whisk all the dry ingredients into the wet and leave for 8 mins. 
Make 6 buns with wet hands onto baking paper. Bake for 15 to 20 mins - Enjoy for breakfast 

Monday, 21 March 2016

Sweet potato brownies

Deliciously Ella has done a lot for healthy cooking. She is young, pretty and have taken her own health in her hands. I love her recipes, but sorry Ella I have pimped your Sweet Potato brownies and made them even more yummy. This recipe is also been halved, since I only had one sweet potato!

So here is my even better version:

1 Sweet potato 
7 Medjool date, pitted
1/3 cup ground almonds
1/4 cup buckwheat flour
2 Tbsp Raw Cocoa powder
2 Tbsp rice syrup
2 Tbsp coconut oil
Pinch of salt
2 or 3 Tbsp almond milk
And some dark 70% chocolate 
Cocoa nibs

Set the oven to 180 degrees. 
Stab the sweet potato all over, wrap in a piece of kitchen roll and in microwave for 6- 7 mins .
Scoop out the flesh of the potato into food processor and add the 7 dates, coconut oil, rice syrup, salt, vanilla and almond milk (or water). Whizz until smooth paste, and add the dry ingredients (almonds, buckwheat flour, cocoa powder). Whizz again and you might want add more liquid. Scrap it into an small oiled Pyrex glass dish or other.
Into the oven for 20 mins. As soon as you take out the brownies out of the oven, spread the dark chocolate on the hot brownies and let it melt. When it is melted, spread out with a spatula and drizzle while still soft with some Cocoa nibs.
Now do yourself a favour, resist to start eating it until it is cold - good luck!