Gluten Free Spice Cake

Growing up I remember going to my grandmothers house and enjoying her “Krydderi Kage” aka Spice Cake in danish. It was incredible…. I dont know if was the cake that was actually that good, or if it was the fact that I just found it extremely cozy to sit at her table, drink tea, eat cake and listen to stories of all her travels. Either way, it must have been a good cake, cuz Im still thinking about it…:-)

Here is my modern version of a Gluten Free Spice Cake.

Gluten Free Spice Cake

  • 1 cup (165 g) Gluten Free Pantry All Purpose  flour (or your favorite GF flour)
  • 1 cup (150 g) Bobs Red Mill All Purpose flour (or your favorite GF flour)
  • 1 tsp Xanthan gum
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 1 Tbs vanilla extract
  • 2 eggs
  • 1/2 cup + 2 Tbs (100 g) coconut palm sugar
  • 1/2 cup (100 g) coconut oil, melted
  • 1/3 cup (55 g) chopped prunes or raisins
  • 1/2 cup (110 g) soy milk, almond milk or rice milk
Turn the oven on to 350 degrees. Lightly spray a 8 inch loaf form.
In a medium bowl, mix all the dry ingredients and the prunes.
In a large bowl mix the coconut palm sugar and eggs. Whisk about 1 minute till the mixture seems light. Add vanilla, milk and melted coconut oil. Whisk till fully incorporated.
Mix the dry ingredients into the wet. Stir till everything is combined. Its easiest to use a dough scraper, because gluten free batter gets a bit sticky.
Poor into prepared form and bake in the middle of the oven for 45 min. Cool on rack.

Cinnamon Apple Chips

We are big apple-eaters at my home…. We go through hundreds a year!!… I mean…. Ok, that might be bit of an overstatement, but it sure feels like it sometimes! I seem to drag bags and bags of apples home from the Union Sq Farmers Market every week. Its always a bit of a workout… For some reason the farmers market always decides to be open on the days Im already carrying like 3 heavy bags!!? So, Im always finding myself walking in the door all sweaty and with long arms, because I just had to ALSO buy a big bag of apples on the way…:-)
Every year my husband and I take a weekend trip Upstate NY to go apple picking. We went last weekend and brought home a large bag. So here’s the first apple recipe of the fall! Im sure its not gonna be the last:-)
Cinnamon Apple Chips
  • 2 small green apples (i used Crispin)
  • 2 tsp coconut palm sugar
  • 1/4 tsp cinnamon
  • 2 tsp honey or agave

Turn the oven to 220 degrees. Prepare a baking tray with parchment paper.

On a mandolin, or with a knife, slice the apples very thin. Pop out the seeds.

Bring 3 cups of water and honey to a boil in a large pan. In 2 batches, boil the apples for about 2-3 min, till translucent. Let the apples dry a minute on a paper towel, then spread out on the baking tray. Sprinkle with a mixture of coconut palm sugar and cinnamon.

Bake in the middle of the oven for 1,5 – 2 hours. (depending on how thick the slices are) The apples will not turn crisp until they have cooled. Take one out and let cool, to check for doneness. Store in an airtight container.

Vegan Pumpkin Squares

My favorite time of the year is over us. Ahh fall! So happy you are here…. Here’s a cozy, tasty treat that has fall written all over. It resembles a brownie, but is all pumpkin-goodness… Yummy.
Vegan Pumpkin Squares
  • 6 oz (170 g) coconut oil, melted
  • 1 cup (130 g) canned pumpkin
  • 1 1/3 (205 g) coconut palm sugar
  • 1 tsp vanilla extract
  • 1 1/2 cup (130 g) whole wheat flour
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp ground ginger
  • 1/4 tsp cloves
  • 1/4 tsp all spice
  • 1 Tbs ground flaxseeds
  • 2 Tbs water
Turn the oven on to 350 degrees. Spray a 9×13 inch baking pan.
In a small bowl mix flaxseed and water. Set aside.
Melt coconut oil in a microwave. Whisk in palm sugar, vanilla and pumpkin.
In a separate bowl, mix all the dry ingredients.
Add flaxseed mixture to the wet ingredients and then add the dry.
Make sure everything is combined.
Spread the batter out into the prepared pan.
Bake in the middle of the oven for 30 min.
Cool on rack. Cut the cake into squares in whatever size you feel like.

Pretty Bird Granola

Who doesn’t like granola?… Its a pretty genius food if you ask me. And it soooo easy to make! So why not make your own, instead of buying those overly sweet brands from the supermarket! Make it yours by adding your own favorite nuts or seeds, or if you wanna be a little naughty, maybe add a little dark chocolate in the end…;-)
Pretty Bird Granola
  • 3 cups (300g ) Oats, old fashioned
  • 1/4 cup (40 g) flax seeds
  • 1/3 cup (50 g) almonds, roughly chopped
  • 1/3 cup (35 g) walnuts, roughly chopped
  • 1/3 cup (50 g) sunflower seeds
  • 1/3 cup (50 g) pumpkin seeds
  • 1/2 tsp salt
  • 1 Tbs maple syrup
  • 1/4 cup (48 g) coconut oil, melted
  • 1 tsp vanilla extract
  • 1/3 cup (110 g) agave
  • 1/2 cup (75 g) rasins
Turn the oven on to 300 degrees.
Mix all the dry ingredients in a large bowl.
In a small bowl mix all the wet, and then stir into the dry. Make sure everything is well incorporated.
Spread all the granola out on a paper lined baking tray. Bake in the middle of the oven 45 min. Stir a couple of times to make sure everything is toasted.
Cool completely on rack. Mix in the raisins and store in an airtight container at room temp.
Serve with milk or yoghurt, or bake it into your favorite muffins:-)

Vegan Elderberry Soup

Just within this last week, fall has definitely hit NY, and I like it!:-) I love to step out of bed and have to wear warm socks on the cold floor… And I love lighting a candle on the breakfast table to spread extra morning coziness…:-)
This is also when my craving for soup stars. I like me a good soup… And even more when it’s a sweet dessert one:-)…
I had a lot of elderberry soup growing up. It’s the perfect dessert on a cold fall evening…

Elderberry Soup

  • 2,2 lb (1 kilo) fresh elderberry
  • 4 cups (1 liter) water
  • 2 small apples, peeled, cored and cut into 1/4 inch slices
  • 1 cinnamon stick
  • 3,5 oz (100g) sugar in the raw


Thoroughly wash the berries several times. Cut of the biggest stems.
In a large pot, bring water, berries and cinnamon stick to a boil. Let it boil softly for 20 min.

Using a cheese cloth or piece of linen, strain the liquid from the berries into a large bowl. Discharge the stems, skins and cinnamon.


Poor the juice back into the pot with almost all of  the sugar and the apples. Bring to a boil again. Let it simmer for 5 min, and add sugar to taste.
Serve warm.

Vegan Potato Bread

Here’s a reason to not toss the last few uneaten potatoes from dinner. Instead, use them the day after in this potato bread, that works great as a dinner side or as sandwich bread for lunch.

Vegan Potato Bread

  • 2 cups (400 ml) lukewarm water
  • 25 g fresh yeast OR 1 package dry yeast
  • 1 tsp salt
  • 1 1/2 cup (200 g) boiled potatoes, cold and mashed with a fork
  • 3 cups (380 g) Spelt flour
  • 1 1/2 cup (180 g) All Purpose flour

In a large bowl or Kitchen Aid, mix water and yeast.

Add potatoes, flours and salt and mix till fully incorporated. If you use a Kitchen Aid, start with the paddle, then switch to the dough hook when everything is combined.

Kneed the dough for about 4-5 min with the dough hook on medium speed. If you use your hands, turn the dough out on the table and kneed for about 6-7 min. Add flour as needed but don’t add too much. You want the dough to be slightly sticky when you are done.

For first rise, shape the dough to a large ball and place it in a large bowl. Cover tightly with plastic wrap. Place the bowl somewhere warm, like close to a window, and let it rise for 1 hour.

To check if it’s done, poke the dough with a finger. If the dough “springs back” when you take your finger away, its ready!

Prepare an oven tray with paper or nonstick mat. Turn the dough out on the table again, and without punching out too much air out of the dough, shape it into 3 logs.

Let the breads rise again, this time covered with a piece of fabric or kitchen towel. Leave it in the warm spot again for 30 min. Turn the oven to 400 degrees.

When second rise is done, bake breads in the middle of the oven for 22-25 min. Rotate halfway. To check if they are done, tap on them with a finger. If they sound hollow, they are done. Cool on rack.

Grandmothers Pickled Beets

I have a feeling I might have to start canning… My whole life, I’ve been eating my grandmothers pickled beets. They are just always there for some reason. Her pantry is full. She seems to never run out of them! Maybe its because the family starts to complain when they are NOT there…:-).. Poor grandmother… We are sorry, but its your own fault when you make them so tasty!:-)… My mom makes them too. Maybe to keep up with the demand from my brother and sister, who also comes home and expect there to be jars ready. I wonder if every danish family eat this many pickled beets, or if its just mine…?…

Heres my mom cooking up a batch…

Grandmothers Pickled Beets

Makes about 3 medium jars.

  • Around 3 lb (1,5 kg) beets
  • 4 cups (950 ml) vinegar
  • 1 – 1 1/2 cup (230- 300g) unrefined sugar
  • 1 tsp whole cloves

When canning, its best to use real canning equipment. If you dont have that, use a strainer and a pair of tongs to lift the jars in and out of the water. But be very careful not to get burned by the hot water!

Bring out your biggest pot. Wash jars and lids with soapy water and place them in the pot and cover with water. Bring to a simmer to sterilize. Leave jars and lids in water until ready to fill.

Wash the beets and make sure all the dirt is removed. In a large pot, bring the beets to a boil and cook till they are soft. About 45 min – 1 hour.
While the beets are boiling, bring the vinegar to a boil in a medium  pot. Add the sugar when the vinegar boils, and taste as you go, of how much sugar you want to add. You might want it more sweet, or you might want it more tart… Its up to you. When sugar is dissolved, turn off the heat.
Peel the beets and cut them into 1/4 inch slices. Carefully take out the jars and lids of the water, fill them with the beets and poor the hot vinegar over the beets till theres 1 inch headspace. Divide the cloves between the glasses and screw on the lids.
Very carefully lower the filled jars back in the pot and bring to a boil. Start timing when water comes to a boil, and process for 10 min at a gentle boil. Then scoop out the jars, wipe off the water and label with name and date.
The pantry with beets and squash.

Drink more…

I dont drink enough water… I know you are supposed to cuz its really healthy and all, but Im just not one of those people who can chug down gallons a day. I wish I was… I think water is borring… Tasteless… I mean, its water!!… Give me something else like leomonaid, and Ill drink it with great pleasure:-) And lots of it. But I never really drink that either, because I dont want all the extra sugar… So the end result is that I for years I’ve been getting way too little water in my system…. And, I spend way too much money on seltzer. Until about a week ago when my Sodastream arrived  at my front door! Welcome home amazing product i never knew I needed. Never before have my body been this hydrated:-) For me, sparkling water seems to be the solution to my lack proper hydration. Bubbles in water makes me drink much more. I dont know why, it just works! And on top of that, Sodastream is great if you wanna go a little greener too. No more wasting all the empty seltzer and club soda bottles… So check it out:-) The machines comes in different designs and at different prices. Some of them a bit pricy, but if you like me need to drink more water, I definitely think its worth it!

Vegan No-Kneed Morning Buns

I woke up at 5am this morning. Oh wonderful jet-lag…. I wish you didn’t exist… But when you wake up on the countryside in denmark, I guess its not that bad…:-) I went straight outside and took some pictures of the morning mist.

My older sister has 2 girls. Needless to say, her mornings are on a tight schedule. Still, she often manage to bake hearty breakfast buns for the whole little family, so they can have an extra special breakfast. Her secret, these no-kneed buns that you start the night before!

No-Kneed Morning Buns

  • 16 fl oz/2 cups (1/2 l) water
  • 1 tsp salt
  • 12 g fresh yeast OR 1 tsp dry yeast
  • 1 cup (150 g) whole wheat flour
  • 1 cup (100 g) oats
  • 2 big handfuls of grains or nuts such as sunflower seeds, pumpkin seeds or other.
  • 3/4 – 1 cup (100-150 g) All Purpose flour
In a large bowl, mix water and yeast. Stir in all the rest of the ingredients. Add just enough all purpose flower till the dough is still a bit sticky. About 3/4- 1 cup (100-150 g), but you might need a little more…
Cover the bowl with plastic wrap and set in the fridge overnight.
Next morning:
Turn the oven to 375 degrees. Take the bowl out of the fridge and let it stand for 20-30 min.
Prepare an oven tray with paper, and use 2 spoons to form 9 buns. They do not need to look perfect.
Bake in the middle of the oven for 22 min, rotate halfway through baking.
Cool on rack.

Vegan Cinnamon Biscotti

Its been a little while since my last post… Sorry my treat eating/reading readers… But be hold, im back!:-) I’ve been in Brimfield, Massachusetts with my husband on antique hunting. Theres this HUGE  antique fair there a couple of times a year, and we went to find stuff for his restaurants. We found a lot of great stuff so it was a successful trip. And, we managed to have a little fun to at this great fair in Woodstock CT. We petted to some cows and stuffed ourselves with kettle corn:-) Perfect! Seriously… Its IMPOSSIBLE to stop eating kettle corn when you first start!… Anyhow, we stayed at a great bed and breakfast where the innkeeper served these delicious biscotti! I havent been able to stop thinking about them ever since, so I just had to go to the kitchen and bake my own version….:-)

Vegan Cinnamon Biscotti

  • 1 3/4 cup ( 260 g) Whole wheat flour
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 cup (50 g) oats
  • 1/2 cup (50 g) walnuts, toasted and chopped
  • 1 cup (160 g) coconut oil, melted
  • 1 tsp vanilla
  • 1 1/2 cup (240 g) coconut palm sugar
  • 2 Tbs maple syrup
  • 2 egg replacer “eggs” (If you use “Ener-G” use 3 tsp powder + 4 Tbs water)

cinnamon sugar:

  • 1 Tbs coconut palm sugar
  • 1 tsp cinnamon
Turn the oven to 350 degrees. Prepare a cookie tray with paper.
Mix all the dry ingredients, including the walnuts.
In another bowl, prepare the “eggs” by whisking the powder and water together. Stir in the coconut oil, vanilla, palm sugar and maple syrup.
Add the dry ingredients to the wet, and stir till everything is combined. The dough will be quite crumbly.
Turn it out on the table and divide and shape it into 2 logs. Do your best to make everything stick together evenly. Mix palm sugar and cinnamon, and generously sprinkle the logs.
Bake them in the middle of the oven for 30 min.
Take the logs out and let them rest for 10 min. Lower the heat on the oven to 325.
With a serrated knife, carefully cut out the biscotti to about 1/2 inch thickness. Place them back on the tray and bake them again in the oven for 20-25 min. Check them after 20 min to make sure they dont burn.
Cool completely and store in airtight container for up to 3 weeks.