Polar Brød

4 eggs

4 big spoons of kesam

2 small spoons psylliumhusk

2 tsps baking powder

optional: a dash of salt or other herbs

Whisk together, eggs, kesam, eggs. Mix in psylliumhusk and baking powder mix until batter is smooth and creamy.

Let rest for 10 minutes

Place scoops onto baking paper

Bake 225C for 10 minutes

Let rest, ciao happy!

Sweet Potato Brownies

2 Medium Sweet Potatoes (1 really big or several small work too, but 2 medium tend to be sweeter) 

1 Tbsp Coconutbutter Softened to Coconut Oil

1 Cup Buckwheat Flour

4 Tbsp Cacao Powder

1-2 Tbsp Coconut Sugar

.5 Tsp Baking Soda1 Tsp Cinnamon

Pinch of Salt1 Tbsp Raisins (optional) 

Cook the potatoes, let them cool down and process in food processor

Mix potatotes with with all the ingredients, except apples

Add a bit of water or coconut milk if necessary to make smoother batter

Cut the apples in pieces, incorporate them in the batter

Spread the batter on a baking paper, any shape you like

Bake for 30-40 Minutes at 180 C

Let cool. 

Spread with Cocoa-spread (or other nut butter)

Cocoa-spread spread:

2 Tbsp tahini (almond or peanut or any kind of nut butter really)

4-6 Tbsp warm water

1 Tbsp honey

2 Tbsp cacao powder

Pinch of chili powder-optional. 

Mix all the ingredients together with a spoon until you reach a creamy consistence. You can adjust the amount of water. Spread on.

Ciao happy!

Koko Cocoa Bits

non-alkalised cocoa powder
coconut oil
coconut flakes
vanilla & accoutrements

MELT heaping scoop of coconut oil
SIFT coco powder into pan
POUR warm water enough to make the cocoa liquid
STIR coconut flakes, vanilla, cinnamon, accoutrements

POUR into square baking dish
CHILL in the refrigerator


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Coco Chunk Cuties

Dark Chocolate Bar
Versatile Gluten Free Flour Mix
2 Handfuls Medjool Dates
Cinnamon & Nutmeg
Mini baking cups (optional)
MIX gluten-free flour mix with seasoning to taste. 1C for a small batch. 2C for an average size batch.
MUSH pitted dates into the mix
SCOOP heaping spoonful of coconut oil
POUR hot water over, melting the oil and moisten the mix, so the mix becomes clumpy


CHOP chocolate bar
STIR in chocolate chunks
STORE in the fridge overnight, or a couple days

ROLL small balls into mini baking cups
BAKE 200 C for 10minutes


Apple Date Apricot Cake

2 Small Apples
Handful dried, Turkish apricots
2 Handfuls Medjool Dates
Cinnamon & Nutmeg
Versatile Gluten Free Flour Mix
Coconut Oil

CHOP apples and apricots place in a bowl
STIR in enough flour to fill the bowl and coat all the fruit
SPRINKLE in cinnamon & nutmeg (don’t be shy)

MUSH dates up with fingers and work into the flour, remove any pits

SCOOP about 2 tablespoons of coconut oil

POUR warm water over the oil to melt and wet the batter so it can easily pour in a form.

MIX up the batter

POUR into a casserole dish

BAKE 200C until golden brown

Versatile Gluten Free Flour Mix

What You Need

1kg  (2.2lb) Gram Flour
750g (1.65lb) Tytte Mjøl / Teff Flour
100g (26.45oz) Fibrex 67% kostfiber / Dietary Fiber
400g (1.65lb) Majsstivelse

Mix it all together! A big bowl helps.
Store in an air tight container or pour the mixes back into the bags you purchased them in.
Use for all kinds of baking or cooking recipes

Marzipan In a Jar

WARM coconut oil in a saucepan

MIX in almond meal to create a paste

STIR IN  dashes of cinnamon, nutmeg

POUR into jar for storage

SERVE as bites drizzled with chocolate, in cereals, on toast, ice cream