All posts tagged: desserts

apple & lingonberry crumble

An easy apple crumble used to be my mother’s go-to dessert when I was a child. It always tasted best on Friday nights with a big scoop of vanilla ice cream on top. This warm dessert is perfect for this season as it has those flavours of the autumn harvest and christmassy cinnamon. Serves 4 the Base 3-4 sweet apples 0,5 dl frozen lingonberries 2 tbsp coconut sugar or organic raw cane sugar 1 tsp Ceylon cinnamon 1 tbsp of organic butter the Crumble 2 dl of organic, gluten-free rolled oats 70 g of organic butter 1 tsp Ceylon cinnamon 1 tbsp coconut sugar or organic raw cane sugar the Topping Whipped soy cream or oat vanilla sauce on top Other Non-stick frying pan & an oven dish 2 tbsp gluten-free breadcrumbs Heat the oven to 225°c. Using your fingers, butter the inside of the oven dish with butter and a thin layer of gluten-free bread crumbs. Wash and peel the apples. Remove the core & seeds and cut them in wedges. If you use organic apples, you …

raspberry white chocolate bars – raw recipe

Happy Women’s Day everyone. Here is a raw white chocolate bar recipe for every sweet tooth. And it takes just a moment to make (and a little more time to freeze, but they’re so worth the wait)! 1,5 dl melted raw organic cocoa butter 3 dl organic coconut flakes 2 generous tbsp cashew nut paste 4 tbsp organic honey 1/4 tsp ground vanilla a few freeze dried raspberries, crushed Melt the cocoa butter over steam, pour into a blender together with the coconut flakes. Blend until a paste forms. Add the rest of the ingredients except for the raspberries and blend again. Pour the mixture into chocolate molds or into a square baking dish lined with parchment. Sprinkle the raspberries on top. Freeze for a couple of hours and take out 5 minutes before cutting into pieces and serving. Yum!

whipped coconut cream

a milk-free version of a rich, delicious whipped cream? Yes! 1 jar of coconut milk (refrigerated for at least a couple of hours) 2 tsp organic honey 1/4 tsp vanilla powder raw cacao powder according to taste (for a choco version) Scoop out the harder white coconut milk from the jar, leaving the clear watery liquid aside as this is not needed. In a large bowl, start whipping the coconut milk with an electric mixer. It will take several minutes before the coconut milk will start to change its consistency. Add the honey, vanilla (and sift in the raw cacao powder if you want to make a chocolate version). Keep mixing the coconut milk until you have a fluffy consistency. If your cream is too runny, place it in the refrigerator for a moment before serving on top of desserts, ice cream or whatever you can think of. For a vegan version, substitute the honey with agave syrup.