Strawberry Cheesecake | GF, RSF, V, DF

(Ingredients for 3 bigger slices in a 12x12cm small cheesecake mold  |  GF, V, RSF, LF) 

Some days ago I made three dishes for me and my mom, I served a light cauliflower soup with a roasted hazelnut/raisin bread, salmon burgers with sweet potato fries and for dessert this handsome thing. A strawberry cheesecake. So simple, easy and fast and can easy trick people that it's just a normal sugar filled version. It isn't tho. This one is refined sugar free, vegan, gluten free, dairy free and 99% homemade. This dessert is actually one of my favorites. 


Ingredients base: 
2 tbsp oat flour (oats into flour, for gluten free, make sure to use gluten free oats) 
1 tbsp hazelnuts (or hazelnut flour) 
5 dried dates 
1 tbsp unsweetened almond milk

Middle layer 'cheesecake layer': 
50g (1/2 dl) coconut milk 
35g (1/2 dl) cashew nuts
1 tbsp agave syrup (or less, or not at all) 
1/2 tsp vanilla extract

Top layer (not proper numbers, you can just throw a hand of berries in): 
2 tsp chia seeds 
25g (1 heaped 50ml) frozen raspberries
70-80g frozen strawberries 
1/2 tsp vanilla extract 
Some stevia drops 




Method prep: Put the cashew nuts in a glas of water and let stand over the night, just so they are covered with water is enough. 


Method base layer: Next day, start with the base. Mix hazelnuts into a flour (or use hazelnut flour) in a mixer. Put the flour in a little bowl and add oat flour. As the mixer is on, drop each date so they get crushed and becomes tiny pieces. Add the 'dates' into the bowl, add the almond milk and then start to create a dough with help from a fork. 
Put this dough in the bottom of your cheesecake mold and press it carefully down with your hands so it cover the whole mold. Put into the freezer meanwhile you do the cheesecake layer. 

Method middle layer: Separate the cashew nuts from the water and put them into your (clean) mixer. Mix until they becomes a not-so-nutty, smoother mass. Make sure that there isn't any big nut pieces left until you in the next step, add the coconut milk. Again mix until smooth and then add vanilla extract. 
Pour this over the bottom layer and put into the freezer again to set for about 1 hour or more.

Method top layer: Put the berries into a sauce pan on medium/high heat and mash with a fork. When they are 'mashed' put down the temperature to low heat and then stir in the chia seeds. When it has become smooth and their isn't any floating dry chia seeds on top add stevia and vanilla extract and again, stir. Put aside and let cool of completely before you pour this over the cheesecake. Put into the freezer for about 15 minutes and then enjoy!


Note: When you serve it you can just take it out from the freezer for some minutes so it's not ice or you can take it out the freezer and put it and store it in the fridge. When you store it in the fridge it becomes a creamy (?), melt in your mouth feeling, I love both! 

What I mean with agave syrup, less, or nothing at all is that I have tried both, it works fine with both, the agave syrup gives a little more 'wow feeling' though! 

Vanilla/Caramel Protein Ice Cream

I searched after a ice cream recipe who wasn't full of fat, low in calories and high in protein and found a ice cream recipe made of egg whites and protein powder. YES, just those two ingredients could actually create a big amount of ice cream. 

As you probably now by now (if you now me) I LOVEEEE caramel and vanilla flavor. I'm more the caramel girl than the chocolate girl actually. So anyway, I added some dates for the caramel flavor and bam, this absolutely yummy ice cream was created. Simple, low in calories, low fat, low carbs (if you don't use dates), few ingredients.

Vanilla/Caramel Protein Ice Cream

(Whole ice cream weight is around 275g, recipe is for 2 bigger portions    |    High in protein, low fat, gluten free, banana free, refined sugar free) 

Ingredients for ice cream: 

60g vanilla flavoured whey protein powder

6 egg whites (2 dl) 

3 tbsp powdered stevia (isn't necessary to use in the recipe)

Ingredients for caramel flavour: 

50g fresh dates (around 4-5 dates) 

Splash of water

Alternative 5 caramel stevia drops 

Method caramel:

Put the dates in a mixer and mix until a sticky paste is created. You maybe need to take up the dates and drop while the mixer is on if you have a big mixer. Add a splash of water so it becomes a thick caramel sauce. Start with the ice cream.

Method ice cream: 

Pour the egg whites in a big bowl and beat until really fluffy and hard with an electric hand mixer. Can take up to 10 minutes. It's really important that they become as fluffy as they need to otherwise you wont get the ice cream texture. 

When they are fluffy enough slowly add the protein powder and stevia and stir together slowly and carefully with a spoon. 

When combined add the 'caramel sauce' and stir it in like a swirl and if you choose to use caramel stevia drops add these as well. 

Put the ice cream covered with plastic (for the non ice-freezer taste) in the freezer over the night. 

Toppings alternative: 
Walnuts, almonds, pecans, granola, coconut sugar, coconut flakes, berries and fruit.

Note: BE CAREFULLY when you stir because if the egg whites lose their fluffyness the ice cream wont be ice cream.. 

Liquorice Fudge

Hellooo, some update for you guys again. I know I literally suck on updating here but well, it's my last year in school and I have a lot of work.AND I can't handle blogger.se/com, I hate it. So if you have any suggestions on another blogportal/domain (idk what you call it in english haha) please let me know. Anyway, this is my recipe of liquorice fudge, I love liquorice and I love fudge so I don't see anything bad here. They are super simple to make and just take some minutes to finish. They can be stored in freezer and is a perfect fast candy-cravings snack. I have to hide mine from my mom, she is liquorice addicted. 
Liquorice Fudge(Makes 18        |        Gluten free, refined sugar free, vegan)
Ingredients:135g fresh dates (around 10 dates) 50g coconut flour2 tsp liquorice powder 1/2 tsp sea salt30g coconut oil 
Method: Melt the coconut oil. Put the dates in a mixer and mix until it becomes a sticky paste.Pour in the coconut oil and the rest of the ingredients into the mixer together with the dates and mix until everything is well combined and until it becomes a harder dough. You maybe have to help the mixer with a spoon. Put the finished dough on a baking sheet and form a square. Put on a plate and transfer it to your freezer for about 30 minutes. When time is set take it out and cut it into small portion squares (18) and then they are ready to eat!
Note: Store in the freezer. Can be eaten just from the freezer.

SnickMars Bar The Healthy-Meal-Ia Way

I love making easy snacks that I just can take from the freezer and snack on. 

And I also love to bake with protein powder and dates. 

This is one of those recipes that has all that. I mixed vanilla, peanut butter and caramel and swosh, this thing was made. 

I have done tons of caramel slice, snickers bar, twix bar, mars bar and candy bars recipes.

There are a million ways to do them and millions with different recipes. 

Well here is my version, I call them the SnickMars Bars. 

SnickMars Bar 

(makes 12 small bars or 6 big    |    Gluten free option, refined sugar free, vegan option if you use vegan protein, lactose free ) 

Middle layer: 

50g oats - into flour

4 tbsp vanilla white chocolate whey protein powder (regular vanilla protein flavor works as well) 

20g cashew nuts

1 tbsp (10g) coconut oil  

3 tbsp almond milk

1 tsp vanilla extract 

1 tbsp agave syrup or other syrup 

Chocolate layer: 

20g (around 3 tbsp shredded) cacao butter

1 tbsp cacao 

2 tsp agave syrup or other syrup 

2 tsp stevia 

Caramel/peanut layer: 

25-30 g (a little less than 2 tbsp) peanut butter 

50g pitted fresh dates 

3 tsp water

pinch of seasalt 

1 tsp agave syrup or other syrup 

Method middle layer: 

Mix oats into flour in a mixer and put in a bowl with the protein powder. 

Melt your coconut oil.

Mix cashews in the mixer until they become small pieces. Then add almond milk, vanilla extract, agave and the melted coconut oil. Mix again until everything is combined. 

Pour this into the bowl with oat flour and protein powder. Mix with a spoon and create a doughy dough. Put this dough on a baking sheet and form to an rectangle around 1 inch thick then transfer into the freezer. 

Start with the chocolate layer. 

Method chocolate layer: 

Shred/grate the cacao butter and then weight it. Melt the butter slow and on really low heat using the dubbel boiler method (1 bigger pot filed with 1/4 water and one smaller dry pot in it). 

When butter is melted add cacao, agave and stevia and stir until a smooth chocolate sauce is made (some minutes).

Pour the chocolate over the middle layer all over and out to all the corners. 

Put into the the freezer while you making the caramel/peanut layer. 

Method caramel/peanut layer: 

Drop each date in a running mixer until they become a sticky paste. Add water, peanut butter, salt and agave into the mixer and mix well so all ingredients is combined. 

Flip the whole cake so the chocolate layer is the bottom layer.

Put the sticky dough on the middle layer all over it and then put into the freezer for about 30 minutes. Then they are ready to eat just from the freezer! 

Note: I used walden farms pancake syrup to sub the agave syrup so if you want to cut down on calories that is a functional option! 

Sticky Pumpkin Cinnamon Rolls

I am SO happy to share this recipe with everyone, this is just a ''let's bake cinnamon rolls'' recipe, very spontaneously, and I didn't have ANY recipe to go after. And they turned out great on the first try? How? I have no idea. 
Gosh what I have missed cinnamon rolls, that's like the best thing that exist. Now I can eat them without feeling guilty, raise my blood sugar or hurt my body! They are gluten free, refined sugar free, vegan, yeast free and they are super simple and fast to make. If that wasn't enough they also are pretty low in calories, 68 calories each (if you get 9 rolls). Dream treat. 
They maybe look hard on the outside but when you take a bite they are all goey and doughy. I have so much ideas for these so stay tuned... 
So anyways, if you like doughy cinnamon rolls this is defiantly a recipe for you, don't fear the pumpkin! #pumpkineverything 



Sticky Pumpkin Cinnamon Rolls:
(Makes 9  rolls     |     Gluten free, refined sugar free, vegan, yeast free )



Ingredients dough:
130g pumpkin puree
25g oat flour
2 tbsp coconut flour
2 tbsp almond flour
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp stevia
1/2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp pure vanilla powder
a very small pinch of salt
1 tbsp (10g) coconut oil

Ingredients filling:
3 fresh dates (50g)
1/2 tbsp almond flour
1/2 tsp cinnamon
10g (a smal hand) pecans



Method: Put oven on 175 celsius and prepare a baking tray with a non-stick baking sheet. 
Melt the coconut oil and pour in a bowl with all the other ingredients for the dough, stir with a spoon.
When the dough has become harder start to form it a little with your hands. 
Transfer the dough to the baking sheet and form a rectangle. Use your flat of the hand and make it thinner, about 1 inch or less thick. 
Next step is to make the filling. 

Filling: Pitt your dates and prepare a mixer, while the mixer is on drop each date until they become sticky (You may need to take them up with a spoon and drop them over and over sometimes, depends on what mixer you use, and remember, watch your hands).
When they are sticky enough put the ''date paste'' in a little bowl and stir in almond flour and cinnamon, mix together with a fork. Smear the date paste all out to the corners over the cinnamon dough, chop your pecan and sprinkle over. 
Then it's time to roll. Roll the tallest side and take help from the baking sheet (picture below). When done, cut dough into 9 pieces and put them so the date paste is uppermost. Put into oven for about 10 minutes then they are ready to eat! 

Tip: Drizzle some agave/maple syrup or walden farms calorie free syrup over the buns. 
You can make a healthy and fast protein glaze of 1 tbsp vanilla protein powder, 1 tbsp quark/greek yogurt, some stevia and 1 tsp water. 

Vanilla/White Chocolate Almond Butter

I truly do think that nut butter is the meaning of life. Not very nice from God tho to make it that high in calories.. 

Today I did my second nut butter, last time I did nutella (a lighter version ofc, with hazelnuts and cacao and so on), 

it was tasty, but the recipe needed som smoothyness (actually not a real word) so I will work a little bit on that recipe!

ANYWAY, today I did this instead, a vanilla/white chocolate almond butter. 

It's filled with protein both from nuts and from the protein powder, has the same calories as peanut butter or any other nut butter (around 100 calories each tbsp, 16g). And. It's freaking delicious. 

If you're a fan of almond butter you need to try this, ok, no doubt. 

Vanilla/White Chocolate Almond Butter:

(Makes 415g almond butter, 1 very heaped jar    |     Sugar free)

Ingredients: 

400g almonds 

4 tbsp (20g) vanilla white chocolate protein powder (I used fitnessguru's) 

2 tsp vanilla extract

1-2 pinch sea salt

1 tbsp (5g) shredded cocoa butter 

2 tsp coconut sugar 

Method: Please read notes before you begin. 

Put your almonds in a food processor (or in a mixer) and start to mix.

First it will look like a flour but just keep mixing until it becomes smoother and smoother (Look att how-to-pictures below). 

Mix, mix and mix and if needed scrape down the edges with a spoon so all of the nuts touch the blades. It can take around 15 minutes until it becomes smooth. 

When your butter has become smooth pour in vanilla extract, the protein powder and sea salt and mix until smooth and until all is blended. 

Grate your cocoa butter on a grater and measure it. 

Melt your cocoa butter on very low heat using the double boiler method (swedish: vattenbad). When melted pour into the mixer with the almond butter and start to mix again. 

When the cacao butter is mixed in pour in the coconut sugar, and well, mix again until smooth. 

Transfer your butter into a jar and store closed in the fridge. 

Note: 

• You will need a good patience. When you start to mix it will just look lika a flour and you first thought will be ''this will never work'' but I promise, with a little patience!
• You should use a food processor BUT it do works with a powerful mixer, I used a mixer but it takes longer time and you need to have one of the more expensive mixers or it can get overheated and broken. 
• You can sub coconut sugar with example brown sugar but I wouldn't go for stevia. 
• If you don't have white chocolate protein powder you can use regular vanilla protein powder but then you should call it just vanilla almond butter. 
• 1 tbsp (16g) is 99 calories ish. 

My Version Of Banana Pancakes

Since some of my followers on instagram wanted the recipe for these pancakes 

and of course because they are so good that I just couldn't keep the recipe for myself I, today took the time to 

write the recipe for these pancakes! This is the only pancake recipe that I haven't replaced with a new one or started to experiment with. I l-o-v-e how thick and doughy they are. 

And if they fit together with quark, peanut butter, mango and raspberries? Hell yes.

Thick&Fluffy Banana Pancakes:
(makes 5-6 small pancakes    |    Gluten free, refined sugar free, lactose free)  

Ingredients:

2 beaten egg whites

100g banana

2-3 tbsp almond milk

3 tbsp oat flour 

3 tbsp coconut flour 

1/2 tsp baking powder

1/4 tsp baking soda 

1 tsp stevia 

1/2 tsp vanilla extract

Method: Mash the banana with a fork in a bowl. 

In the same bowl pour in all the flours, stevia and the vanilla extract. 

In a separate bowl beat the egg whites well until fluffy using an electric hand mixer. 

Pour in the eggs in the bowl with the other ingredients and stir carefully with a spoon until everything is just combined. 

Add 2-3 tbsp almond milk if the dough is to dry (this depends on how big banana you use, for a 100g banana I use 3 tbsp to make them very doughy) 

Put on a pan on low/medium heat and grease it with coconut oil. 

Take 1-2 big spoon/s of the batter and form round and thick, flip when top becomes dryer.

Toppings alternative: As i said before I love to top this pancakes with frozen mango, raspberries, 50g quark, 1 tbsp peanut butter and some quinoa puffs.

Note: If you use toppings alternative and want it lactose free make sure that you use lactose free quark. 
I used a pancake pan and always use a pancake pan for my pancakes. 
You can replace stevia with other sweetener.