Gluten-Free Banana & Coconut Cake – Glutenfri Banan & Kokos Kaka

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I’m not gluten-intolerant, and despite the trend that’s ongoing, I don’t believe that the path to a perfect life is eliminating gluten. But I do agree that gluten-free options makes you (oftentimes) feel less “panic-full” and creates a lighter option. What I do think is fun is experimenting when baking, and gluten free baking, to make it taste good, and not be raw, can be a challenge! My best trick is bananas, just because they add so much moist to the cake and makes it less prone to become dry! Coconut flower is another great component that can be used as a substitute of flower, and, of course eggs. The thing with this cake is that is has a quite strong taste of both coconut as well as banana, just so you know!

Recipe / Recept 

3 eggs / 3 ägg 

3 ripened bananas / 3 mogna bananer

1 cup of coconut flour / 2.5 dl kokosmjöl 

0.2 cups of sugar / 0.5 dl socker

50 g of butter / 50 g smör 

chopped walnuts (optional) / hackade valnötter (kan uteslutas)

1 tsp cinnamon / 1 tsk kanel

1 tsp of cardamom / 1 tsk kardemumma

1.Preheat the oven to 350 F. / Sätt ugnen på 175 grader.

2. Mash the bananas. / Mosa bananerna.

3. Melt the butter. / Smält smöret.

4. Blanda alla ingredienser. / Mix all the ingredients.

5. Grease a baking thin. / Smöra en form.

6. Bake the cake for about 35-40 min, or until golden. / Grädda i ca 35-40 min, eller tills gyllene.

7. Done! / Klart!

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Lemon Poppyseed Muffins – Citron & Valmomuffin

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I have always liked muffins, but there is a huge difference between a good muffin, and a DRY muffin. Dry muffins are so dull, and can be as disappointing as a dry croissant. Therefore, it’s super important to make take the muffins out of the oven before they become dry. The second trick is to whisk the eggs and sugar super fluffy, before you carefully fold in the dry ingredients.

Lemon Poppy Seed Muffins is something that I love, because they’re usually both sweet and has a little tangy, which makes them delicious. The cute cups I fond at TJ MAX home, and they’re perfect because they don’t require a muffin-thin. The recipe is a slight redo from the Martha Stewart recipe. Happy Baking!

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Recipe / Recept 

2 cups of flour / 5 dl mjöl 

1.75 tsp of baking powder / 1.75 tsk bakpulver 

0.25 tsp of baking soda / 0.25 tsk bikarbonat 

1 tsp salt / 1 tsk salt 

1 cup sugar / 2.5 dl socker 

2 large eggs / 2 ägg 

2 tsp lemon zest (preferably organic) / 2 tsk citronskal (helst ekologiskt)

0.25 cups of lemon juice / 0.7 dl citronsaft 

0.25 cups of whole milk / 0.6 dl mjölk 

1 stick of butter / 113 g smör 

3-4 tbsp of poppy seeds / 3-4 msk valmofrön

1.Preheat the oven to 350 F. / Sätt ugnen på 175 grader.

2.Melt the butter, let it cool. / Smält smöret och låt svalna.

3.Whisk eggs and sugar fluffy. / Vispa ägg och socker fluffigt.

4.Carefully fold in the dry ingredients. / Vänd försiktigt ner de torra ingredienserna.

5.Add the butter. / Blanda i smöret.

6. Add lemon zest + juice. / Blanda i citronskal + saft.

7. Add the poppy seeds. / Lägg i valmofrö.

8. Fill the muffin cups 2/3. / Fyll muffinsformarna 2/3.

9. Bake for about 12 min, or until golden at the top. / Grädda i ca 12 min, eller tills gyllene på toppen.

10. Done! / Klart!

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Basil & Rosemary Chicken All in One – Basilika & Rosmarin Kyckling Allt-i-ett

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Long time no see! Starting off the new year with this easy one tray Chicken! This recipe is not hard to make at all, and to be honest, you could put anything you like on it and then bake it in the oven! It’s a perfect January meal, since you can use the cheaper parts of the chicken (the parts with the bone still in them), these parts will make it even more juicy than the parts without the bone. Adding chorizo and prosciutto makes it so moist and flavorful as well. No side needed! You just add arugula (or spinach or something else) at the end, and it’s ready to serve! What’s even nicer is that when everything is cut up, you have time to set the table and clear the kitchen while it’s baking, leaving no mess and a delicious meal!

Recipe / Recept

Chicken (any parts you like) / Kyckling (Vilka delar du vill) 

Chorizo / Chorizo 

Kalamata Olives / Kalamata Oliver

Tomatoes / Tomater 

Prosciutto / Prosciutto

Pine nuts / Pinjenötter 

Rosemary (fresh) / Rosmarin (färsk)

Basil (fresh) / Basilika (Färsk) 

Olive oil / Olive oil 

Salt & Pepper / Salt och peppar

Arugula / Ruccola

  1. Preheat the oven to 440 F. / Sätt ugnen på 225 grader.
  2. Place out the chicken on a tray. / Lägg ut kycklingen på en plåt.
  3. Cut up the chorizo. / Skär upp chorizon.
  4. If you are using small tomatoes, place them out whole, if you are using large ones, but them in pieces. / Om du använder små tomater, lägg ut dom hela, om du använder stora tomater, skär dom i bitar.
  5. Spread out the olives, prosciutto, pine nuts and herbs. / Sprid ut oliverna, prosciutton, pinjenötter och kryddor.
  6. Sprinkle on salt and pepper. Not too much salt, since many of the ingredients already are very salty. / Strö på salt och peppar, men inte för mycket salt, då många av ingredienserna redan är väldigt salta.
  7. Bake in the oven for about 25 min, or until the chicken is done. / Laga i ca 25 min i ugnen, eller tills kycklingen är färdig.
  8. Top with lots of arugula. / Toppa med massa ruccola!
  9. Done! / Klart!

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