All posts tagged: sugar-free

the nutty loaf

I’ve never been a big bread-baker but I’ve always loved those artisan breads that rustle as I break their crust with my fingers and smell their soft, airy interior…mmmmm. Well, since I went gluten-free about 6 months ago, I’ve been happy that I don’t live in Brussels anymore. The smell of warm bread, croissants and pain au chocolate that lingers on the streets would’ve been too much to take during the withdrawal period. So, since I chucked gluten, I’ve been mostly relying on expensive store-bought bread that is usually on the dry side, and on home made seed crackers. But I decided that this year, 2017, would be a year of gluten-free baking, of mastering the bread and pastries without wheat. Let’s start with this nutty loaf bread. This is the first attempt, so perhaps we’ll get back to this one later in the year. But all in all, it’s pretty good 🙂 Give it a try and taste for yourself! Makes 1 loaf of bread 3,5 dl gluten-free rolled oats 2 dl sunflower seeds …

sweet liquorice toffee

As a Finn I love liquorice, especially salt liquorice. There were times we could’ve spoken about an addiction, but luckily living abroad with no regular access to my favorite drug, I have gradually gotten rid of this habit and liquorice has become an occational treat. On my recent trip up north I got some liquorice root powder with an experiment in mind; Would it be possible to produce my own, healthier liquorice treats? After some thought and experiments, I can now share my first liquorice sweets recipe with you other liquorice lovers! Sweet Liquorice Toffee 1 dl organic honey 0,5 dl blackstrap molasses 3 heaping table spoons of liquorice root powder 1 teaspoon ground star anis 1 dl natural peanut butter (or use almond/cashew butter for a more neutral taste) 0,5 dl almond milk (or oat milk) 1 tbsp psyllium husk half a tsp ground vanilla pinch of salt (fleur de sel) Mix all ingredients in a saucepan and cook over low heat for 5-10 minutes stirring constantly. You will notice the paste becoming more elastic …

raw brownies

I’ve been having a serious sweet tooth lately, so these brownies disappeared pretty quickly. They’re so rich and sweet that it’s hard to believe they’re sugar-free, raw and very easy to make. Enjoy with a good conscience! 200g pitted dates (soaked in warm water for 30 min – 1 h) 2,5 dl crushed pecan nuts 0,5 dl almond powder 5 tbsp raw cacao powder 5 tbsp coconut flakes 1/4 tsp vanilla powder 2 tbsp organic honey a pinch of fleur de sel sea salt – Whipped coconut cream & raspberries for decoration – Process the dates in a food processor into a paste. Add the finely crushed pecan nuts and almond powder, mix into a thick sticky paste. Add all other ingredients and mix well. Add a little bit of water if your paste is too thick. Line a square baking dish with parchment and press the paste into it, tapping it with your fingers to form a thick, solid layer. Refrigerate for at least one hour before cutting into portions and serving with whipped coconut …