Glutenfritt bröd

Här kommer ett enkelt recept på ett gott glutenfritt bröd. Istället för vetemjöl används durramjöl och bovetemjöl. Durramjöl är ett naturligt glutenfritt och smakrikt sädesslag som ursprungligen kommer från Afrika och eftersom det är ett fullkornsmjöl är det fiber- och näringsrikt.

Ingredienser till 1 bröd

25 g jäst

7 1/2 dl vatten

3 msk olja t ex raps eller olivolja

2 msk honung

1 tsk salt

200 g durramjöl

250 g bovetemjöl

20 g fiberhusk

Gör så här

  1. Blanda jäst och vatten i en hushållsassistent med degkrok. Blanda tills jästen löst upp sig.
  2. Tillsätt olja, honung och salt under omrörning och därefter mjölet.
  3. Blanda väl och tillsätt fiberhusk under omrörning.
  4. Kör degen i hushållsassistenten ordentligt i 5-7 minuter.
  5. Låt jäsa under bakduk ca 1 1/2 timme.
  6. Häll över degen i en smord brödform, eller forma till ett bröd på en bakplåtspappersklädd plåt. Låt jäsa under bakduk ca 30 min
  7. Sätt ugnen på 200 grader. Grädda brödet i mitten av ugnen ca 1 timme.
Låt brödet svalna helt innan du skär upp det. Därefter kan det förvaras ett par dagar i rumstemperatur eller skivas upp och frysas in.

Chocolate buckwheat pancakes (dairy-free, gluten-free)



I love to eat pancakes for  breakfast. It is not something that we typically do in Sweden, but a habit I picked up when I lived in the US for a year as a teenager. And even though the traditional american pancake is very yummy indeed, it doesn’t go very well with my diet since it is packed with gluten and lactose.

This isn’t my first attempt at making gluten free pancakes. I have made banana pancakes, almond-flour pancakes among others, and with very varying results. So when I read this recipe I didn’t have my hopes set too high. But boy was I pleasantly surprised!

Unlike regular flour which doesn’t really have any taste in itself, buckwheat flour has a delicate, almost nutty flavor. Buckwheat has traditionally mostly been used to make blinis, a small Russian pancake, which is eaten with Smetana, caviar or roe and chopped onions. (A very tasty dish. Give it a try if you haven’t already!)

I didn’t want the flavor of the buckwheat to take over in this recipe so I decided to add cocoa and turn them into chocolate pancakes. I also used honey for sweetener, like I always do.

The recipe includes buttermilk as one of the ingredients. Now buttermilk isn’t something that we use in baking here in Sweden, so that part threw me for a bit, and I thought about just adding an oat-milk instead. But then I did some googling and found that you can easily make your own buttermilk with just milk and either lemon juice or vinegar. So that dilemma solved itself quite nicely.

The finished result? Well, I was actually surprised of how light and fluffy they were considered that buckwheat usually makes a more heavy and dense pancake. I will definitely make these pancakes again, and next time I will let them have the ultimate taste-test by letting my kids try them out! I’ll let you know how that goes 😉




Yield: 18 small american pancakes or 9 large ones

  • 2,5 dl buckwheat flour
  • 1 tablespoon cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2,5 dl buttermilk, shaken*
  • 1 large egg
  • 1 tablespoon honey
  • 1/4 teaspoon bourbon vanilla powder
  • Butter, for the skillet



  1. Make the pancakes: in a medium mixing bowl, mix together the flour, cocoa, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg, honey and vanilla powder.
  2. All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
  3. Preheat your skillet over medium-low heat and add a bit of butter or oil. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes, and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.


Bon appetit!






Adapted from a recipe by Adrianna Adarme of A Cozy Kitchen.

*MAKE YOUR OWN BUTTERMILK WITH DAIRY-FREE OPTION: combine 80 ml (1/3 cup) milk (any variety of milk should do— I used oat milk) with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes.



Har du provat rödbetslatte? Om inte så tycker jag absolut att du ska prova. Det är ett roligt (och hälsosamt) alternativ till den vanliga latten. Och faktiskt väldigt enkelt att göra.


  1. Häll lite rödbetsjuice i en kopp och tillsätt sötning om du vill. Jag tycker att det är gott med lite honung.
  2. Värm valfri mjölk (Jag föredrar havremjölk)
  3. Skumma mjölken med en liten mjölkskummare eller visp och häll den över rödbetsjuicen.


Om du inte vill ställa dig och pressa rödbetsjuice så finns det att köpa färdigt i mataffären. Bra va! 🙂


Raw chocolate toffee



Ok, so I have been dying to share this recipe with you. It is one of my all time favorites, and actually one of the first I tried out after I went on a sugar free diet.

Who knew that raw chocolate toffee could taste like this?! So rich, and chocolaty and irresistible… I guarantee you that you will love them. And so will everyone else, from your kids, to your husband to your grandmother. When I make these I literally have to hide them from my husband or they are gone in a day or two.

And you’re not gonna believe how easy they are to make. The recipe only contains three ingredients! (wait what?!) Yes, that’s right only three ingredients. Can it get any easier?

Whenever I make these I always make a double batch, and I recommend you to do the same. It doesn’t take any more time, but it saves you the trouble of having to make another batch tomorrow 🙂




100 g dates (not the dried kind)

1 dl cacao powder

2 tbsp coconut oil

optional: a pinch of salt (brings out the chocolate flavor)




  1. Remove the pits of the dates. Mix all ingredients except for the coconut oil in a food processor until they form sticky dough ball. Add the coconut oil and mix again for another minute, until the dough takes the shape of a ball again. The dough will have an oily feel when done.

  2. Between two sheets of parchment paper, roll out the dough into a rectangle that is 2-3 mm thick.
  3. Place in the fridge for 30 minutes – 1 hour.
  4. Once the dough has hardened you can cut it into squares. Store the toffee in the fridge.




Gingerbread cookies (sugar-free, gluten-free)


I originally wanted to try another gingerbread recipe but since I didn’t have all the ingredients at home, I went for this one instead. It is a really simple recipe with only 5 ingredients plus a few spices.

Like all dough with mainly almond flour, the dough breaks apart easily. So when rolling out the dough and transferring the cookies from the work surface to the parchment lined baking sheet, you need to be careful. I used a traditional Swedish cheese cutter to remove the cookies from the work surface. But any extra thin turner will do. I rolled out the dough a little thicker than I do when making normal gingerbread cookies and that made it a little easier to work with.

If you want to make this recipe all vegan you could probably replace the butter and the egg with a vegan option.



5 dl Almond flour

1 tbsp Cinnnamon

1 ½ tsp Ground ginger

½ tsp Ground cloves

¼ tsp Nutmeg

1 pinch Vanilla powder

½ tsp Baking powder

1 tbsp Honey

1 tbsp Date syrup

50 gr Butter

1 Egg




  1. In a medium bowl, stir together the almond flour, cinnamon, ground ginger, ground cloves, nutmeg, vanilla powder and baking powder.

  2. In a large bowl, use a hand mixer to beat the butter, honey and date syrypfor 1-2 minutes, until fluffy. Beat in the egg. Beat in the almond flour mixture until a dough forms.

  3. Form the dough into a ball and refrigerate for at least 30 minutes, preferably over night.

  4. Preheat the oven to 200 degrees C. Line a cookie sheet with parchment paper.

  5. Place the ball of dough between two large pieces of parchment paper. Roll out to about 5 mm thickness. Use a cookie cutter to cut out cookie shapes and transfer them to the parchment paper. (Transferring can be tricky. You can use a thin turner or flat spatula to help transfer each one.) When you’ve cut out all the shapes you can, re-form the remaining dough into a ball, roll it out again, and repeat, until you’ve used up all the dough.

  6. Bake for about 10 minutes, until golden on the edges. Cool on the cookie sheet before handling.



This recipe is adapted from a recipe I found at wholesomeyum. I have replaced the erythriol in the original recipe with 50/50 honey and date syrup. I normally prefer to use honey as sweetener but I didn’t want the honey taste to be too strong here.



I’m quite happy with how they turned out. Crispy on the outside and a little soft on the inside. I hope you will enjoy them too!

♥ Emma



Creamy tomato soup



Who doesn’t love a good tomato soup?! I know I do. This is super easy recipe that I use over and over again. You can use it as a base and tweak it and add on pretty much whatever you like. You can leave out the double cream if you want more of a tomato flavour (I often do this) And you can of course swap the double cream or sour cream for a vegan option if you still want that creamy texture. If you like your soup with tomato chunks in it you can skip the step where you mix it smooth (I also do this alot when I’m feeling lazy…) The options with this soup are endless!



1 tbsp olive oil

½ yellow onion, finely chopped

1 clove of garlic, finely chopped

1 can diced, pureed or whole tomatoes

1 tbsp tomato paste

1-2 tsp honey (or sugar)

1 tsp dried basil (or fresh)

1 tbsp Ajvar relish (a pepper-based condiment)

Salt and pepper to taste

A little double cream, sour cream or a similar vegan option



In a large saucepan, heat the olive oil. Add the onion and and garlic and sauté until softened about 5 minutes. Add the tomatoes, tomato paste, Ajvar relish, sugar and basil. Bring the mixture to a simmer, and cook for about 10 minutes. If you’ve used diced tomatoes, purée the soup in a blender or food processor, or use a hand blender. If you’ve used tomato purée, there’s no need to blend; the onion bits will give the soup a bit of body. Return the soup to the stove, and set it on a burner over low-to-medium heat. Stir in the cream. Heat to a bare simmer, stirring constantly. Serve hot.



❤ Emma






Blueberry smoothie bowl




The other day I whipped up a blueberry smoothie bowl for an afternoon snack.

Blueberries are considered a superfood. They have been shown to protect against heart disease and cancer, and can also help maintain bone strength, mental health and a low blood pressure.

A type of flavonoid called anthocyanin gives blueberries many of their health benefits and is also responsible for the characteristic blue color (the bluer the better…) Flavonoids are plant compounds that have a powerful antioxidant effect. Some rank blueberries as the number 1 superfood for antioxidants.

I try to eat blueberries every day. Usually I put some on top of greek yoghurt or in a smoothie. And don’t worry if you don’t have fresh berries available where you live. Frozen fruits and berries work just as fine, are are perfect in a smoothie. I always try to keep the freezer stocked with things like raspberries, strawberries, blueberries, mango and avocado.




Blueberry smoothie bowl


2 bananas

A handful of mango

A handful of blueberries

1 freshly squeezed lemon

1 teaspoon of chlorella powder

1 teaspoon of baobab powder

Grated ginger, about a thumbsize

A little bit of water


Combine all ingredients in a high speed blender and blend until smooth.



❤ Emma