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.

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:-)