1 whole egg
1 big apple
1 tsp cinnamon
2 tsp vanilla
2 tbsp agave syrup
3 tbsp almond flour
Pinch of salt
Pinch of baking powder
1 small handful raw walnuts
1 tbsp grass fed clarified butter
Dice the apple and put it in a casserole. Cover with water and add 1 tsp vanilla and 1 tbsp agave syrup. Bring it to boil, and let it boil on medium heat until it’s like an apple sauce or mash. Stir it a couple of times..
Preheat the oven to 180 degrees Celsius. Melt the butter and whisk it together with the egg, 1 tbsp agave syrup, vanilla until combined. Add almond meal, baking powder, cinnamon, salt and stir it until the batter is even. Gently mix in the walnuts. Grease the muffin molds and bake for about 20 minutes.
This was an experiment that turned out so well!! It’s a really nice alternative to other “normal” Christmas treats!
3 big apples – peeled and thinly slices
3 tbsp almond flour + 1 tbsp for topping
1 handful chopped almonds
1 tsp vanilla
1 tbsp cinnamon
1 tsp baking powder
100 grams dried figs – finely chopped
1 cup agave syrup
20 grams of butter (can be made without)
Preaheat the oven to 200 degrees c.
Baked the sliced apples for about 15 minutes.
Meanwhile mix all the dry ingredients in one bowl and the wet ingredients in another.
Mix the wet and the dry ingredients.
When the apples are all soft, take them out and mix them in the batter.
Grease an ovenproof dish with a little butter and add the batter. Top with 1 tbsp almond flour and shredded butter. Bake for about 15 – 18 minutes and let it cool for a couple of minutes!
If you’re naughty – serve it with full fat sour cream!
500 grams of parsnips peeled and diced
8 big tomatoes – sliced
2 fresh salmons steaks
3 tbsp clean pesto
1 dl. Balsamic oil
1/2 dl. Water
1 tsp thyme
Preheat the oven to 200 degrees c.
Put the parsnips in an ovenproof dish. Add balsamic oil, water and juice from half a lemon. Season with thyme and a salt. Bake for about 40 minutes.
When soft and tender, take them out and mash them a bit.
Get another ovenproof dish for the salmon steaks. Cover them with pesto, and place the tomatoes slices around them. Season with salt and pepper and drizzle with juice from half a lemon. Bake for about 25 minutes.
2 tbs almond flour
2 mashed bananas
1 tbs creamy almond butter
1 handful raisins
1 tsp vanilla powder
1 tsp baking soda
Pinch of salt
Preheat the oven to 160 degrees Celsius.
Mix egg and almond butter with a hand mixer. Add banana mash, vanilla, baking soda, pinch of salt. Mix again. Now mix in the almond flour, mix until completely combined. Add raisins. Grease 6 muffin molds with coconut oil. Pour the batter in, and bake for 20 minutes.
You can add whatever you like to these – cinnamon, apples, berries, nuts, chocolate… Make them personal
Sickest brownie! You just have to try it! I’ve made it before, but changed it a bit
2 cups creamy white almond butter
1 cup raw honey or agave syrup
1 1/2 cup 100 % cocoa powder
1 cup chopped almonds
1 tsp baking soda
2 mashed bananas
1 tsp fresh vanilla
A pinch of salt
1 tbs orange zest
1 handful raw chopped chocolate
Preheat oven (160 degrees) Mix or blend the almond butter with eggs and honey or agave syrup.
Add salt, baking soda, cocoa, bananas and mix it all together.
Add orange zest and chocolate chips and chopped almonds. Mix gently. Grease a baking dish with coconut oil and bake for about 20-25 min.
The cake is dairy – sugar and grain free, but since It was Saturday yesterday – I had a bit of vanilla double cream on the side. And it was craaaaazy good!
Just whip some double cream, add vanilla and a bit of agave syrup. Really easy
This is such a nice course when it’s getting colder outside. Tasty and filling
Leg of lamb without bone (900-1000 grams)
Mix of herbs
200 grams of chanterelles
500 grams of parsnips
100 grams of carrots
100 grams of sweet potatoes
4 cloves of garlic
50 grams of kale
1 handful walnuts
White wine vinegar
A bit of red wine
2 shallot onions
Preheat the oven to 180 degrees. Season your leg of lamb with chopped herbs, 2 cloves of mashed garlic, salt and pepper. Put it in a oven proof dish. Prepare the chanterelles and spread the around lamb. Add thyme and a bit of red wine (just so it covers the bottom of the dish), and 2 chopped cloves of garlic.
Put it in the oven and set a timer to 1 hour and 30 minutes.
After 45 minutes add 1 cup of water.
Wash, peel and chop your parsnips, sweet potatoes and carrots. Put in a casserole together with fresh thyme, bay leaves and 2 chopped shallot onions. Cover with water and let it boil until the water is gone (about 35-40 minutes) take away the bay leaves and thyme and blend with 1 tbs olive oil. Season with salt and pepper.
Wash and chop the kale and apples and mix with walnuts. Drizzle with a bit of olive oil, white wine vinegar and salt and pepper.
Dinner is served
Was invited for lunch at my lovely friends place the other day, and she served the most delicious spinach and egg muffins!! I need to share this recipe with you and you need to try it!!
4 whole eggs
2 egg whites
10 cubes of frozen spinach
A bit of olive oil
Preheat the oven to 180 degrees celsius. Thaw the spinach and whisk spinach, eggs and egg whites until completely combined. Add salt and pepper. Grease 6 muffin molds with a bit of olive oil and and pour in the mixture. Bake in the oven for about 20 minutes, and ENJOY