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. 

Raspberry Vanilla Scones - gluten, refined sugar and (cow) milk free.

Under a long time I have searched after a scone recipe that doesn't contain 2 cups coconut flour, flour isn't the cheapest in both money or calories.. So last week I decided to make my own, this just has around 105-110 calories each! I've done the recipe 2 times know, last week and this week. I eat one every night as a little snack, with some cheese on. All warm and crispy and sweet. Gash, I love bread.

I wrote the recipe in swedish dl because 1/2 cup isn't exactly like 1 dl and i think it's important to have the right measure in this recipe. But I wrote in grams to, so I don't think you can go wrong now! (Read notes)

Simple&Fast Raspberry Vanilla Scones

(makes 2 breads and 8 scones, 1 scone around 106 kcal) 

Ingredients: 
2 dl (100g) coconut flour 

1 dl oats (around 40g) - into oat flour

0,5 dl (25g) almond flour 

1 tsp psyllium husk (fiberhusk) 

2 tsp baking powder

1 tsp or 1 tbsp stevia (depends on how sweet you want it, i prefer 1 tbsp) 

1 egg 

1 dl (100 ml) unsweetened almond milk

1 banana 

1 dl (50g) frozen raspberries

1 tsp vanilla extract 

Some salt 

Method: Put the oven on 250 celsius.

Mash the banana and mix well with eggs, milk, stevia and vanilla extract in one bowl, mix all flours in another bowl. 

Add dry to wet ingredients and form a dough with help from ur hands. Add the raspberries. Form the dough.

Split the dough in half, put both doughs on a baking sheet and flatten it out with your hands. If the dough get big cracks at the edges, patch it back together again. When you're done with that take a knife and draw a cross over the whole dough. Then take a fork and make some holes (1 did around 12 holes on each bread)

Put in oven for 8-10 minutes and then take out and let cool of on a wire rack in 5 minutes. Then flip the bread and put into oven again for 2 minutes, take out and let cool of on a wire rack. 

Note: Store in fridge in a box some days or freeze. 

Before eating (if you have them in fridge or freezer, like you obviously will because it's 8 scones) put in oven for some minuts and they will become crispy and warm again!

106 calories is for a banana that weight 100g.
Try the scones with some raspberry jam and peanut butter! 

Hazelnut Bread.

I don't know how I can describe this bread to make you feel how it taste,
it-was-so-freakin-GOOD.
Crispy on the outside and 'soft' on the inside, filled with nuts and seeds.
Bread is one thing that i've missed in my diet. Regular bread isn't that healthy,
some have sugar, they aren't gluten free, don't contain enough fibers.
THIS though, fills you upp and they contain healthy proteins, fibers, fats, it's egg free, vegan,
gluten free AND sugar free. What more can you ask for?
I had one today as a snack, topped with my sugar free jam and peanut butter.
And some days ago I had mashed avocado and some sea salt, mmmmmmhmmmmmmmm.
I can't even describe, where have you been all my life?

Hazelnut Bread
makes 1 loaf, 14 slices, 1 slice around 150 kcal.

Ingredients english: 
1 cup sunflower seeds
1/2  cup ground flax seeds
1/2 cup hazelnuts
1 and 1/2 cup (gluten) fiber oats
2 tbsp chia seeds
2 tbsp psyllium husk powder
1 tsp sea salt
1 tbsp agave syrup
3 tbsp coconut oil
10 stevia drops (alternative)
1.6 cups (330 ml) water
3 tbsp raisins

Ingredients swedish: 
2 dl solrosfrön
1 dl krossade linfrön
1 dl hasselnötter
3 dl fiberhavregryn/glutenfria havregryn
2 msk chiafrön
2 msk fiberhusk
1 tsk havssalt
1 msk agave sirap
3 msk kokosolja
10 stevia droppar (valfritt)
4 dl + 3 msk vatten
3 msk russin


Method: Chop the hazelnuts easy. Put the chopped hazelnuts and sunflower seeds, ground flax, oats, chia seeds, psyllium husk and sea salt in a large bowl.
Melt coconut oil and mix in a large mug or a bowl with the 1.6 cups (4dl) water, agave and stevia drops and blend with a spoon. Pour the wet ingredients into the bowl with the dry ingredients. Blend well until all ingredients are combined, add the 3 tbsp water. The dough will be very hard.
When you are finished blending, pour in the raisins.
Transfer the dough to a loaf pan covered in baking paper and smooth out the top with the back of a spoon. Let the bread sit uncovered for at least 2 hours.
Preheat oven on 175C.
Place loaf pan in center of the oven on a middle rack and bake for 20-25 minutes. Remove the bread from the loaf pan and put bread upside down directly on the middle rack and bake for 30-40 minutes.
The bread is done when the entire bread is hard, check with a stick (bread stick).
Let cool of before slicing. 

Note: How quickly the bread is finished depends on what oven you have, always check with a bread stick if you are unsure if the bread is 'cooked' through. 

CARAMEL SAUCE - VEGAN & (R) SUGAR FREE

I don't know what to say.. I searched around on the internet looking for a caramel sauce recipe 

(caramel is on my top list of cravings what can i say..)  I have tried with dates a couple of times but it always ends up bad. Then I found a recipe with coconut milk, and i just felt like I found my one and only. I changed the recipe a little and then this was created!
It literally taste like HEAVEN, I was shocked while I was cooking this and said to myself a couple of times ''this CAN'T be healthy, no, it can't be''. But yes it is and you seriously need to try this!  

Healthy caramel sauce:
(makes less than 1/2 cup so feel free to double the recipe)  



Ingredients: 
200 ml coconut milk (around 1 cup)
3 tbsp agave syrup 

1/2 tsb vanilla extrakt 

1 small pinch sea salt 

Method: Pour all your ingredients in a small sauce pan and put on medium-high heat. Stir well so the lumps from the coconut milk disappears and all ingredients are mixed. 

When it starts to boil just keep cooking your caramel, don't stir too much, it will take longer time for the sauce to become thick, stir occasionally. This can take up to 5-10 minutes so don't give up. 

When the sauce starts to become thick you will see it, it looks like caramel and if you drag with a spoon in the sauce pan you will see the 'ground' of it. 

Remove the heat and let the caramel cool of (still in the sauce pan) for some minutes before moving it to a jar.

Note: The caramel get's harder once cooled (perfect to bake with) so if you want it runny again heat it up in a microwave for some seconds! 

Healthy Hamburger.

Yesterday I decided to create a hamburger, a healthy one.
After the gym I always take something fast like quark, granola, peanut butter and berries,
yes easy and fast and it stops my sugar cravings. But yesterday I wanted to treat myself with both food and sweets. So here it is!

Gluten free, sugar free, healthy hamburgers! 
(makes 3 servings) 



Hamburger buns ingredients: 
1 cup (250g) quark
50g oat flour (1/3 cup) 
55g buckwheat flour (1/3 cup) (bovetemjöl)
2 tsp psyllium husk (2 tsk fiberhusk)
1 tsp baking powder
1/2 tbsp sesame seeds and 1/2 tbsp for topping 
1/2 tsp salt 
1 tsp oregano 
1/2 tsp onion powder
Some stevia drops (alternative) 

Method: Preheat oven to 200 C. 
Mix all ingredients (except the 1/2 tbsp sesame seeds for topping) in a bowl until everything is combined, the dough will be sticky. 
Shape 3 balls with your hands and place on a baking paper on a baking sheet. 
Press down the balls with your hands and make them as thick as you wish and then top with the 1/2 tbsp sesame seeds. 
Put in oven and bake for 15-20 minutes until golden brown. Let cool of on a wire rack. 





Hamburger dressing ingredients: 
2 tbsp quark or greek yoghurt
1/2 tbsp water
1 tsp olive oil
60g cucumber (about 3-4 inch (cm)) 
1/2 - 1 tsp black pepper
3/4 tsp onion powder
2 pinch sea salt
2-3 tbsp tomato puree
2-3 tbsp chopped yellow onion
1 chopped garlic clove  

Method: Mix quark with water and then add olive oil, pepper, onion powder, sea salt and tomato puree. When everything is well combined add coarsely chopped cucumber, coarsely chopped onion and the chopped garlic clove. Taste and if needed add more spices. Let stand in the fridge while you make the burgers. 





Burger/steak ingredients: 
200-230g 10% fat ground beef (nötfärs) 
1/4 cup chopped parsley (1/2 dl hackad persilja) 
1 garlic clove
1/2 tsp salt 
1/2 tsp black pepper 
1 egg

Method: Chop the parsley coarsely.
Mix with the ground beef in a bowl and add the chopped garlic clove, salt and black pepper.
Mix with a fork and make sure everything is well combined. Add the egg and mix well.
Soak your hands with some water and create 3 balls, flatten with your hands and fry in a pan on medium/high heat, greased with eg coconut oil.
Make sure the burgers is cooked through before you serve!


Fill with eg salad leaves, tomatoes, onion, mashed avocado, cheese, tomato puree as ketchup.
Enjoy! 

It's Peanut Butter Jelly Time!

Peanut Butter Jelly Pancake stack 

Ingredients:
1 banana (around 100g)
2 egg whites
1 tbsp coconut flour
2 tbsp oat flour
2 tbsp whole wheat flour
2 tbsp almond milk
1 tsp coconut sugar
0.7 tsp baking soda
1 tbsp pb2 (or regular peanut butter but then the calories don't match)


Method: Mash the banana with a fork then add all ingredients except the egg whites, pbs and milk.
Beat the egg whites in a separate bowl with a electric handmixer until fluffy (around 1-2 minutes) 

Carefully pour in the egg whites in the bowl with the other ingredients and fold carefully with a spoon until all ingredients are mixed (don't stir too rough that will destroy the fluffyness) Add pb2 and almond milk and stir. 
Put the batter on a pan greased with coconut oil on low-medium heat and flip.

Build a stack and create 2 layers with regular sugar free peanut butter and 2 layers with Sugar free raspberry jam (click on the link to come to the recipe for the jam) If you don't care about the calories just add more jam and peanut butter, yum!

I used 2 tbsp peanut butter (around 200kcal) and 2 tbsp sugar free jam.
Calories for just the pancakes: 297 calories.

4 Ingredient Sugar Free (Thick) Raspberry Jam

I don't know why my cravings becomes weirder and weirder but yesterday I craved... jam? 

Haha, yes. I got this brilliant idea that I should make 

a peanut butter jelly pancake stack for breakfast and for that I had to make some jam, 

so I came out with this one! 

A quick, healthy, sugar free raspberry jam!
Even my mom liked this one (and she is hard to impress).. 

Sugar Free Raspberry Jam

Ingredients for 1/2 cup (1dl) jam:
1 cup frozen raspberries -105g

1 tbsp honey (or agave/maple) - around 20g

1 and 1/2 tbsp chia seeds - 7,5g

10 vanilla extract drops 

Method: 

Put the raspberries and honey in a pot on medium heat. 

As the raspberries start to melt more and more mash the berries with a fork.

Reduce the heat to low and mash the raspberries so their isn't any lumbs left. 

Stir for about 5 minutes (still on low heat) before you add vanilla extract and chia seeds. 

Stir well so their is no dry seeds on the surface, stir for at least 2 minutes. 

Pour the jam into a glass jar and let cool of for 10 minutes before move it to the fridge.
For best taste, let it stand in the fridge over the night!