Ingredients 40 g 85 – 100% chocolate, no added sugar 8 drops caramel stevia, from Good Good  1 package (300 g) silken tofu 1/2 cup whippable cream, from Oatly 1 tsk pure vanilla powder pinch of salt   Method Take the silken tofu out of the fridge and put in a sieve to drain the […]

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Whenever I enter my greenhouse there are dozens of these delicious fruits waiting for me 😋 Most of them don’t ever land on a plate, instead they go straight into my mouth. Guests love them too, especially my 16 month old granddaughter 🍓 Ingredients strawberries 1/3 cup pecans 1/3 cup cashew nuts 1/4 cup gluten-free […]

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As the Platinum Jubilee of Elizabeth II is being celebrated this extended bank holiday I decided to make Eton Mess in her honour. This dessert reminds me of the wonderful years I lived in London. The recipe is without added sugar, but unfortunately it isn’t possible to make a sugarless meringue with aquafaba. I had to […]

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Ingredients 1/2 cup buckwheat flakes (or groats) 2-3 cups almond milk (or any plant milk) 1/4 cup popped quinoa 3 tbsp seed mix, from Rapunzel 3 tbsp nuts, from Rapunzel (I used walnuts, pecan and almonds) 1 tsp Ceylon cinnamon from Kryddhusid 1/2 tsp pure vanilla, from Rapunzel 1/4 tsp salt 5 drops caramel stevia, […]

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Berjabúst aðalmynd

Ingredients 2 cups plant milk, I use coconut or almond milk 1/2 cup blueberries 10 raspberries 1 tbsp vanilla protein powder (vegan and glutenfree)  1 tsp flax seeds black pepper (optional) Method Put everything in a blender and let it run until the drink is nice and smooth.  Those who don’t like protein powder can […]

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When publishing a cookie recipe the other day I promised to give you a recipe of a lemon curd you can use as a filling instead of the jam. It was my daughter in law’s idea and those are now my favourite cookies. I added a bit of chopped nuts on top, and it made […]

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This time of year some people make jam. Lots of jam. Filling the storage space with jars 🙂 Sugar is a good preservative which is the reason for traditional jam can be kept in the store for weeks or even months. I haven’t eaten that kind of jam for years, but I make my own […]

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