First, a fun thing to have in the cubbard: chocolate drink mix
To make chocolate drink mix, stir together equal parts of unsweetened
(non-alkalized) cocoa powder and rice milk powder.
This stays well in a cool, dry place, for awhile in a cool climate, and is probably better kept in the fridge if you live in a hot climate. Whenever you feel like having something yummy, you can boil this up with water, drink hot, or ice to cool down. Or like in this recipe, stir into cookies, cakes, pancakes, smoothies and homemade ice cream.
To make the Yummdots
MIX together oats (
Gluten Free if you like) and rice puff cereal with a dash of vanilla powder and baking powder, and chocolate drink mix to your chocolatey desire.
STIR in the milk of your choice and some peanut butter to help keep things sticky. When your mix is gloppy, you can plop balls of the mix onto parchment greased with
Unrefined Virgin Coconut Oil.
BAKE in the oven for about
and viola! 10minutes at 200C
These aren’t “sugar free” as rice powder has sweetness to it, but they’re pretty excellent choice for gluten, lactose, and sugar sensitive folk.
Kinda like an oatmeal cookie. Kid and grown-up kid friendly chow!
You will need to cook up some red beans (these are nice:
Organic Azuki Red Beans). Super delicious, sweet, earthy. Store leftover cooked beans in the fridge for about 3 days.
gluten-free oats, SHAKEs of coconut flakes, raisins and some cinnamon if you please with boiled water.
STIR in the beans, and munch happy!
oat, teff, and rice flours, sprinkle flax seeds, shakes of turmeric
STIR in enough plain water until mixture becomes spreadable paste
SPREAD onto an ovenpan lined with greased parchment
BAKE for about 12 min at 200C
CHOP up veggies: mushrooms, avocado, ruccula, onions
HEAT up tomato paste with herbs rosemary & thyme, + garlic if you’re spicy
POUR the sauce on the knekkebrod, sprinkle on toppings, cheese if you please
BAKE for about 20 more minutes, less for squishier pizza, more for crunch
Viola! Chow happy!
cucumber was for the side salad
heat on low to keep from splashing
A little yummy Norwegian treat, naturally gluten-free.
Almonds or ground almonds
Powdered sugar (or powdered coconut sugar, recipe below)
Butter or coconut oil
Optional: vanilla, cinnamon, cocoa powder or zest of citrus
250g ground almonds (1/2c)
250g powdered sugar (1/2c) (sugar alternative recipe below)
Simply add your choice the optional dry ingredients to make the recipe your own.
To create infusions with essence oils such as rose, lavender, use food grade ingredients and simply use a bit more dry ingredients to balance the moisture out.
1.5 whipped egg whites, they must be whipped until having stiff peaks
Pour batter into greased kransekake forms and bake for time listed below
or store batter in the fridge for a bit to make the dough easier to handle for hand forming bite size pieces
Line a tray with parchment paper, grease with butter or coconut oil
Roll into neat `logs` and cut to desired length
Bake for 10min 178C (350F)
Low GI powdered sugar
250g coconut sugar
1Tblsp rice or corn starch
Blend until well mixed