Sugar free Saturday treat with only a bit of agave syrup to sweeten up the candy. I’m trying to cut down sweets and chocolate, and some says are ok some not that OK. I hope these will settle my sweet tooth this weekend. Again, I have MAt ELLE to thank for the recipe – changed almonds to cashews, and lime to lemon plus poured in more water.
200 g dried apricot, 1 dl cashew nuts, half a lemon (juice and rind), 1 tbsp agave syrup, 2 dl shredded coconut, 0,5 dl boiling water
Mix well in a mixer and roll into small balls ( a teaspoon each). Roll in coconut and refrigerate. Enjoy!
Let it snow let it snow… What a blizzard we’ve had today and it’s still snowing. I love winter and snow as long as it is not too cold. The delays in traffic have not gotten to me yet and I did not even mind the doubled commuting time this morning.
Soups and stews are winter food and also great for weekday meals as you can serve them several days. We got a tagine pot a few years ago and it splendid for stews, and tagines of course.
My husband treated me with this lovely chicken tagine. The recipe originates from Tagines & Couscous by Ghillie Basan.
For four portions you need: olive oil and butter, 6-8 chicken drumsticks, 1 onion, 1 tsp of dried rosemary/1 tbsp chopped fresh, 40 g fresh ginger, 2 red chillies (chopped and de-seeded), 2.5 dl dried apricots, 2 tbsp honey, 2 cinnamon sticks, 1 can of canned tomatoes, salt and pepper.
Sauté the chopped onion in the oil and butter. Add the chilli, ginger and rosemary. Add the cinnamon and the chicken. Stir in the apricots and the canned tomatoes. Cover and cook on slow heat for 35 minutes. Season with salt and pepper. Serve with couscous.
Another trial of healthy snacks. I have eaten my berry breakfast bars as elevensies at work. Now I dared make my own recipe which turned into quite sweet and delicious bars heavy on fats. These are snacks for next week – that is if there are any left on Monday morning. I do not know if the nutrition intake is any lower than that of Danish pastries but they are certainly purer and healthier. Tastier too!
1 banana, 3 tbsp agave syrup, 1 tbsp flax soaked in 3 tbsp water, 1 ts cinnamon, 1 apple, 1 ts baking powder, 1 tsp baking soda, 1/3 cup coconut sugar, 1/3 c sesame seeds, 1 1/3 c oatmeal, 40 g coconut oil, 2 tbsp raisin, 2 tbsp chopped apricots
Mix all the ingredients but the dried fruit in a kitchen aid. Spread the fruit on a baking paper on a baking sheet or an oven form pour on the batter and sprinkle on some sesame seeds. Bake for 10 minutes in 160 C.
The morning was dark yet not frosty like the mornings last week. The darkness called for candlelight in the kitchen and the porch. Lanterns lit I went to the mailbox for the paper and wondered where it was. Then I remember that it was All Saints’ yesterday, a holiday and no paper published nor delivered today. Turning to my device it was delightful to see that my daily paper is publishing an online version today. The slow Sunday morning saved!
The breakfast then – energizing and warming juice of an orange, two carrots, few slices of ginger and olive oil. Stomach-filling oatmeal with spelt, chocolate nibs and dried apricot and cranberry. A pot of Lavazza Oro, hot and intense.
The sun is up but not out. Seems like the day has not yet began although it’s almost eleven. The street is quiet and quite opposite to the bustle of yesterday with people coming and going, on their way to dinners, parties, family and friends, and to the graveyard to light a candle to the dear ones passed away.
Almost everyone loves mud cake and I know only one person who does not. Guess who it is? My husband! I adore almost anything with chocolate but understandable I have not yet tried many mud cake recipes. My favourite girl’s favourite chocolate cake –cake resembles it and now I just had to try this gluten free recipe.Guess what? My husband loves this cake!
The recipe is by one of the most popular Swedish baking and TV cooks Leila Lindholm and from her recent book The fresh foodie. I found the recipe on ELLE mat & vin (4-5/15) featuring an article and a whole menu of summer recipes by Leila.
This cake is very healthy and delicious – I followed the recipe almost to the point.
2 dl almond flour, 4 tbsp cocoa powder, 2 pinches of salt, 250 g dried apricot, 2 bananas, 1 tbsp honey,
3 eggs, 2 tbsp coconut oil and coconut flakes
Pre-heat the oven to 175 C.
Mix together the dry ingredients.
Mix the apricot, banana and honey in a kitchen aid. Add the eggs one at the time and mix.
Pour in the dry ingredients and let the kitchen aid work slowly. In the end add the coconut oil.
Use some of the oil to grease an oven pan with a removable bottom and sprinkle the form with coconut flakes.
Pour in the batter and cook for 15 – 20 minutes.
Let cool and serve with berries, fruit, yoghurt, whipped cream or ice cream.
You can find Leila on the Internet at Leila Lindholm and on Leilas blogg.
She also has a general store – online and with actual shops. I visited the one in Gothenburg in May. The store was full of pastel coloured enamel kitchen ware on sale. It was difficult to choose what to take home and hence I decided to return another day which I never did. A good reason to return to Gothenburg!
Filed under Baking, Recipes