Gluten Free Chocolate Plantain Cake

Deceiving Plantain. You look like a banana, but you are not…. Are you trying to trick me? Im confused…

You still are incredibly tasty though…

Plantains are a staple food in the tropical regions of the world. They are lower in sugar content than regular bananas, so they need to be cooked before you eat them. Plantains are used kinda in the same way as potatoes and you can cook them by steaming, boiling or frying. You can use them from when they are green or unripe (and therefore starchy) or overripe (and therefore sweet). For baking its best to use them when they are almost black and at their sweetest.

Gluten Free Chocolate Plantain Cake

Turn the oven to 350 degrease and prepare a square 9×9 inch pan (or loaf pan) with nonstick spray.

  • 1 cup (165 g) Bobs Red Mill All Purpose flour
  • 1/2 cup (82 g) Brown rice flour
  • 1/2 cup (60 g) Almond flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (20 g) cocoa powder
  • 1 tsp Xanthan gum
  • 1/2 cup (80 g) chocolate chips
  • 1/3 cup (75 g) Coconut Palm Sugar
  • 3 medium (335 g) Plantains, very ripe!
  • 3/4 cup Coconut Oil, melted
  • 1 1/2 tsp Vanilla Extract
  • 1/4 cup (55 g) Soy milk

In a medium bowl, mix all the dry ingredients including the chocolate chips. Set aside.

Peel the plantains. It can be a little tricky. Use a knife and cut them down the center, then press or scoop out the inside with your fingers or the knife. Puree the plantains in a food processor till they are mushy and banana like. Scrape into a medium bowl.

Add all the wet ingredients to the pureed plantains and stir till incorporated.

Add the dry ingredients to the wet, and stir together with a dough scraper or a wooden spoon. The mixture will get pretty dry unlike regular cake batters. (Gluten free cake batters are supposed to be a little drier, otherwise they tend to fall after baking)

Poor cake batter into the prepared pan, and use a dough scraper to spread out the dough evenly in the pan. Place in the middle of the oven and bake for 40 min. Cool on rack.

This cake would be even better with chocolate/vanilla frosting either on top, or as a layer in the middle! You can find a recipe for chocolate frosting here.


Hazelnut, Bran and Chocolate Granola

The weather is gloomy outside and Im lazy… I choose to believe that Im lazy because its gloomy…. At least I have an excuse then.

I guess I can make something…

Something that smells good in the apartment….


Hazelnut Bran and Chocolate Granola

  • 3 cups (300 g) Old fashioned rolled oats
  • 1/2 cup (25 g) bran
  • 1 cup (110 g) hazel nuts
  • 1/2 cup whole flaxseeds
  • 1/2 cup (66 g) pepitas (pumpkin seeds)
  • 1/2 cup almonds, roughly chopped
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup ( 48 g) coconut oil
  • 1/3 cup (110 g) agave
  • 1/2 cup (85 g) dried prunes, chopped
  • 1/4 cup (45 g) dark bittersweet chocolate (or your own favorite) You can use more chocolate if you want of cause!
Turn the oven on to 300 degrees.
Prepare a baking tray with paper or a nonstick mat.
Place the hazelnuts on the tray, and bake for 6-7 min.
Poor the hazelnuts into a bowl, and with the help of a piece of paper towel, rub off the skins. Its ok if all of it doesnt come off…
Transfer the hazelnuts, without the skins, to a large bowl. Add all the rest of the dry ingredients.
In a small microwave proof bowl, mix the coconut oil, agave and vanilla. Melt in the microwave for about 1 minute. Then stir into the dry ingredients. Make sure everything is well incorporated.
Spread all the granola out on the prepared baking tray, and bake in the middle of the oven 45 min. Stir a couple of times to make sure everything will bake evenly (the sides will toast faster, so make sure they dont burn..).
While its baking, chop chocolate and prunes.
Cool completely on rack. Mix in the prunes and chocolate, and store in an airtight container at room temperature, for about a month.

Napoleon Hats

What!?…. Napoleon Hats?… Well, if you didn’t grow up in Denmark, or have ever visited a danish bakery, you probably have noooo idea what Im talking about… No worries. I’ll teach you.

Think crisp buttery edges.

Soft center of marzipan…

Dipped in chocolate…………  yes..

I know, Im hungry too….

Traditional Napoleon Hatts are made with regular all purpose flour. I have made these with graham flour and just a little bit of all purpose flour. I also made marzipan myself. Which is really easy! Dont freak out!…You can do it:-) Regular marzipan that you buy at a store, is made with confectioners sugar. And of cause its delicious! But, if you wanna skip the refined sugar, just make it yourself with almonds and agave. Yes, Its that simple!

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Power Rolls

I bake a lot of rolls. Any chance I get, I bake rolls…. I might have a problem.

Heat these little, hearty bastards up in the oven when you have people over for dinner, and im sure you will be asked for the recipe! And then, you will refer to me!…yay!… Of cause!!…… right?!?….. I can trust you, right?….

These color full rolls were baked upstate NY at what we refer to as “The Fort”… Or at least thats what my husband and his friend is calling it….boys…. We are renting an amazing house on the countryside with a couple of friends. Plus an english bull dog and a cat…. Its a full house with plenty of mouths. Perfect for my baking mania! Bring on the hungry people!

Perfect day for a drive….

Are we there yet!!!?????

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Brown Rice Orange Pancakes

Extra rice from the thai take-out…? Always.

End up eating the rice from thai take-out? Never…..

Am I the only one who always keep leftover rice in my fridge?? I doubt it….

And what about that one orange left in the bowl that looks kinda sad…. That last orange you never ate. You dont wanna through out, even though its now a little shrunken in, cuz, hey you paid for it!!…

So while you are making coffee anyway…..

Why not make some pancakes:-)

Brown Rice And Orange Pancakes

for 2-3 people

  • 4 organic eggs
  • 1/4 cup orange juice
  • 1 tsp vanilla extract
  • 1 tsp orange zest
  • 1 cup (75 g) cooked, cold brown rice
  • 1 tsp agave
  • 1 cup (120 g) whole wheat flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp agave
  • 1 Tbs Earth Balance margarine, melted

In a medium bowl, whisk together eggs, orange juice, orange zest, melted Earth Balance, vanilla, agave and brown rice.

In another bowl combine the whole wheat flour, salt, cinnamon and baking soda. Add all the dry ingredients to the wet, and whisk till everything is combined.

Heat a nonstick pan to medium heat, and brush lightly with canola oil. Wipe off excess oil with a paper towel.
Spoon batter onto the pan using a 1/4 cupful at a time. Bake for about 1 min on each side.

The pancakes are ready to flip when they start getting bubbles…

And then just about a minute on the other side…

Keep the pancakes warm in the oven ( at about 250 degrease), while you bake off the rest.

Serve with good maple syrup.

If you like this recipe, you’re probably also gonna like this…. Spelt Banana Pancakes

Danish Rye Bread

We Danes love our rye bread… Oh yes we do. Rugbrød as we call it, is basically the foundation of the danish lunch. Its a super heavy, hearty, dark bread.  We eat it every chance we get, with all kinds of toppings. The traditional way is to eat it, is as open-faced sandwiches, but you can also put 2 pieces together like a real sandwich. I also love to toast it in the morning for breakfast… It really brings out the rye flavor.

Danish rye bread is packed with good, hearty ingredients, and its super filling and good for you. Mix in whatever nuts or seeds you want, or even dried fruit. The more crunch the better.

The real rye bread is made with a sourdough starter, but to speed up the process, I have made this version with yeast.

Danish Rye Bread

  • 1 1/2 cup (200 g) rye flour
  • 1 1/2 cup (200 g) whole wheat flour
  • 1 cup (200 g) cracked rye
  • 1/2 cup (80 g) sunflower seeds
  • 1/2 cup (50 g) pepitas/pumpkin seeds
  • 1/4 cup (50 g) flaxseeds
  • 2 tsp salt
  • 2 tsp unrefined sugar
  • 1 tsp dry yeast
  • 2/3 cup (1 1/2 dl) dark beer
  • 1 1/2 (3 1/2 dl) water

Day 1

In a large bowl, stir all the ingredients together till fully incorporated. The batter will be very sticky.

Spray a 8,5 – 9 inch loaf pan with non-stick and poor the dough into it.

Smooth the surface a bit with a spoon or knife. Cover with plastic wrap and set in the fridge overnight (15-20 hours).

Day 2:

Take the pan out of the fridge, take off the plastic wrap and let the loaf come to room temp.

Turn on the oven to 400 degrees. Bake the bread in the middle of the oven for 1 hour and 15 min.

Cool the loaf in the pan for 15 min on a rack. Then turn it out of the pan and let it cool completely before slicing.

Store the bread in a plastic bag at room temperature for about 5-6 days. For longer shelf life, store in the fridge. This bread also freezes really well. I always put half of it in the freezer so I always have rugbrød on hand when I get my danish food cravings…:-)

Vegan Gluten Free Grapefruit Muffins

Its been wayyyyy too long since my last post… I am not proud of it. No I am not… I have no excuse either….. Is laziness an excuse?!?? It is right!?….Let’s just say it is:-)… Anyway! I bet you’ll all forgive me (and maybe i’ll forgive myself), when you put your teeth into these moist, refreshing grapefruit  muffins….:-)

Vegan Gluten Free Grapefruit Muffins

4 large muffins

  • 1/2 large red grapefruit
  • 3 Tbs agave
  • 1 1/2 cup (225 g) brown rice flour
  • 1 1/4 cup (130 g) almond flour/meal
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp xanthan gum
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/2 cup (145 g) agave
  • 1/2 cup (110 g) rice milk
  • 2 tsp vanilla extract
  • 1/2 cup (90 g) coconut oil, melted

Turn the oven to 350. Prepare a muffin pan with nonstick spray.

With a small sharp parring knife, scoop/cut out all the meat from the grapefruit.

In a small pot, bring the grapefruit, a bit of the juice and the 3 Tbs agave to a boil. Let it simmer for about 15 min, stirring once in a while, till all the liquid has evaporated and the mixture has thickened. Let cool slightly.

In a medium bowl, mix all the dry ingredients. In another medium bowl, mix all the wet.

Mix the wet into the dry with a wooden spoon or spatula, till everything is incorporated. The batter will be quite stiff.

With a spoon or ice cream scoop, fill the muffin tins 3/4 of the way. Put a teaspoon of the grapefruit jam on top of each muffin, and use a knife to lightly swirl the jam into the top part of the muffin. Kinda just lightly turn the dough over once.

Bake in the middle of the oven for about 20-22 min. Cool on rack.

Whole Wheat Gingerbread Men (and women)

Sexy Gingerbread Woman!?…Why not I say! Lets spice up the good old christmas:-) Roll out these christmas cookies with some friends, while getting a little tipsy on hot apple-cider with a dash of whiskey…. Mmmm

Cheesy christmas music is a must!… Come on, we all love it:-)

Weigh, measure, roll, bake, eat!:-)




Whole Wheat Gingerbread Men and Women

  • 3 cups (360 g) whole wheat flour
  • 3 cups (440 g) all purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp salt
  • 4 tsp ground ginger
  • 1 1/2 tsp ground cloves
  • 1/4 tsp pepper
  • 1 cup (190 g) Earth Balance margarine
  • 1 cup (130 g) coconut palm sugar
  • 1 cup ( 320 g) molasses
  • 2 eggs

Turn the oven on to 350 degrees. Prepare 1-2 cookie trays with paper or nonstick slip mat.

Combine all the dry ingredients in a medium bowl. Set aside.

In a kitchen aid or with an electric mixer, beat Earth Balance and palm sugar till fluffy. Beat in one egg at the time. Then beat in molasses.

Mix in the dry ingredients till everything is incorporated.

Sprinkle a good amount of flour on the table, and roll out dough to about 1/8 inch thickness. Use cookie cutters to cut out desired shapes. Remember to make holes in the cookies BEFORE baking, if you are planning to hang them.

Bake the cookies for 12-14 min. depending on size. Cool on rack.

When cookies are cool, you can decorate them with royal icing if desired. I always trust Martha Stewart when it comes to good old “normal” recipes like that:-) 

Raw Vanilla Spice Macaroons

This is my dog….

Yes, he is trying to hide behind the chair…. Mamma has gotten a new camera, and “little” Riley hates having his picture taken!… Scaredy Cat…. He is a 90 lb giant baby…

A couple of months ago I posted a recipe for Chocolate Macaroons. Here is another version of raw macaroons thats super delicious as well! They are a great treat to have in the fridge, for when you need that little bite of something sweet after a meal:-)

Raw Vanilla Spice Macaroons

  • 1 cup ( 45 g) unsweetened shredded coconut
  • 2/3 cup (80 g) walnuts
  • 1/4 cup (20 g) oats
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp vanilla
  • 3 Tbs agave
  • 3 Tbs coconut oil, melted
Combine all the ingredients in a food processor, and pulse for about 30 seconds till everything is incorporated.
Use a Tbs to measure out the dough, press the dough together with your fingers and roll small balls.
Store in an airtight container in the fridge for up to 3 weeks.

Vegan Pumpkin Cupcakes

I was working for Health Magazine the other day, and the hairstylist and I were basically talking about food and health the entire day… My favorite subjects, and, it seemed to be her’s too:-) Her name is Mara Schiavetti and she is an amazing hairstylist and makeup artist! On top of that, she has an great website called A Green Beauty where she writes about beauty and health.

She told me about these amazing pumpkin cupcakes she had made from the book Vegan Cupcakes Take Over The World, so of cause I had to try them out. Im a sucker for anything with pumpkin…:-) Luckily I had the book at home on the shelf. I modified a couple of things in the recipe and added some others, so here is my version of pumpkin cupcakes with chocolate frosting:-)

Vegan Pumpkin Cupcakes

makes about 12

  • 1 can/15 oz (425 g) pumpkin puree
  • 1/4 cup (65 g) canola oil
  • 1/4 cup (60 g) plain vegan yoghurt, or Greek yoghurt
  • 1 tsp vanilla
  • 1 1/4 cup + 2 Tbs (190 g) spelt flour
  • 1 cup (150 g) coconut palm sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp nutmeg
Turn the oven to 350 and line muffin pan with cupcake liners.
In a medium bowl stir together all the wet ingredients.
In another medium bowl, mix all the dry ingredients.
Add all the dry ingredients to the vet, and stir together with a wooden spoon or bowl scraper. When everything is incorporated, use an ice cream scooper to fill the cupcake liners 2/3 of the way.
Bake in the middle of the oven for about 20 min, or till a cake tester is inserted and comes out clean. Cool on rack.
Chocolate Frosting…..with no refined sugar
  • 1/2 cup (100 g) coconut oil
  • 1/2 cup (150 g) agave
  • 2 tsp vanilla extract
  • 1/3 cup (35 g) cocoa powder
  • 1/2 cup (75 g) dry soy milk powder
  • 1/4 tsp Energ Egg replacer
In a small bowl, mix the coconut oil, vanilla and the agave. Heat the mixture in the microwave or a small pot, till everything is melted and bubbling slightly. Poor into a food-processor.
In another small bowl mix the dry ingredients and then add to food-processor. Turn the processor on for about 10 seconds till its smooth. Poor into a bowl and set in the fridge till cold and spreadable. Frost the cupcakes with a knife or an offset spatula.