First time I tried to make a healthy alternative to pannacotta. We made one with coconut flavor and added passion fruit as topping! If you like coconut you should definitely try it!
Coconut Pannacotta (2 portions)
- 4 dl coconut cream
- 1/2 tablespoon vanilla powder
- 2 gelatin sheets
- 1 tablespoon coconut sugar (or other sweetener)
- 2 passion fruit for topping
-> Start by putting the gelatin sheets in cold water for 5 minutes. Meanwhile, put the coconut cream to boil on medium heat, add the vanilla powder. Let boil for 1-2 minutes. Take off the heat and add the gelatin sheets and coconut sugar, stir well. Pour over to two glasses and place in the fridge for at least 2 hours. Take out and put some passion fruit on top. ENJOY!
This dessert is 100% free from gluten, dairy and refined sugar.
Having Erika here the whole weekend and of course we started it off with some Christmas baking! One of the desserts we made was this saffron cake with coconut cream and pomegranate.
Saffron Cake (1 form)
- 3 dl almond flour
- 10 dates
- 0.5 dl melted coconut oil
- 1 teaspoon vanilla powder
- 0.5 grams saffron
- 3 eggs
- A sprinkle of sea salt
-> Turn the oven on 200 degrees Celsius. Mix together all the dry ingredients. Then add the melted coconut oil and the eggs. Mix well until all smooth. Put some coconut oil on the baking dish before adding the dough. Put in the oven for 12 minutes. Serve with whipped coconut cream and pomegranate or lingonberries. DELICIOUS!
This dessert is paleo-friendly, which also means 100% free from gluten, dairy and added sugar!
In Sweden we have something called “sticky” chocolate cake, it is supposed to be everything else than dry! I made this healthy alternative with a touch of Christmas adding gingerbread spice.
Chocolate-Gingerbread Spice Cake (1 cake)
- 2 dl almond flour
- 2 tablespoons raw cacao powder
- 10 pitted dates
- 1 dl coconut flakes
- 2 teaspoons gingerbread spice
- 1 teaspoon baking powder
- 1 tablespoon raw honey
- 3 eggs
- 1/2 teaspoon vanilla powder
- a sprinkle of sea salt
-> Turn the oven on 175 degrees Celsius. Mix all the ingredients in a bowl with a stick-blender until smooth. Cover a baking-dish with coconut oil and pour over the dough. Put in the middle of the oven for 10-12 minutes. I had mine in the oven for 11 minutes but will cut that by a minute next time to let it be a little more sticky/creamy! Serve the chocolate cake with berries (lingon-berries) and whipped coconut cream!
This chocolate cake is 100% free from gluten, dairy and added sugar!
I’ve heard so much about matcha tea lately and it’s all positive. Therefore, I had to get myself a try on it. This is the first recipe I’m making with the matcha tea and more it will be! It’s a real superfood!
Matcha Tea Chia-Pudding (1 portion)
-> Whisk the matcha tea, vanilla powder and milk together until all well blended. Then add the chia seeds and stir well. Pour over to a jar with a lid and put in the fridge over night. Take out in the morning and add the shredded zucchini, stir well and add your favorite toppings. I added the mix “Lördagsgodis Ekologiskt” which is the perfect mixture of cacao nibs, inka-berries, dried mango, and coconut flakes. Also added some blueberries. A delicious and nutritious start of the day!
This breakfast/snack is paleo-friendly, gluten free, dairy free, sugar free and low carb. A real health boost to kick-start the day with.
On this website you can read about some of all the benefits of adding matcha tea into your diet: http://matchasource.com/health-benefits-of-matcha-tea/