Berry Mousse Cake

The summer might be officially over, but that doesn’t mean there isn’t still room for scrupulous berry desserts. My parents have an abundance of blackcurrants in their back garden, and when I went home to visit this summer I was inspired to find a way to use them to make a dessert that the whole family could enjoy. Well they definitely did, this cake disappeared before I had a chance to get a second slice. I’ve used blackcurrants in this recipe, but it works just as well with any other berry you might have available.

Cake:

5 oz (150g) of ground almonds or almond meal

1 egg

1 tbsp of chia seeds (soaked overnight)

3 dates

Mousse:

1 lbs (450g) blackcurrants (or berry of your choice)

1 packet or 10 plates or unflavored gelatin

2.5 cups (6dl) of greek yogurt ( if you can get quark replace it with half the yogurt)

Vanilla extract

3 tbsp stevia

  1. Mix the almonds, chia and dates in a mixer.
  2. Beat the egg and gently combine it with the mixture
  3. Pre-heat the oven to 350F (175C)
  4. Cover a pan (around 7×11 inches/20×30 cm) with a baking sheet and pour and distribute the mixture evenly.
  5. Bake for 10-15 minutes
  6.  In a mixer combine the stevia and berries.
  7. Heat the berry-mix and add the gelatin.
  8. Mix the yogurt, berries and a few drops of vanilla.
  9. In the pan, pour the mixture onto the cake.
  10. 10.  Store in a cold place until the mousse sets

11. Enjoy a guilt-free dessert.

 

–  This cake can of course also be made with fruits. Just remember that gelatin will not set when using fruits such as pineapple, raw figs, kiwi, papaya, guava and gingerroot.

Much Love Kath.

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Multi-seed crisp bread

I love crisp bread. This unleavened, thin “bread” has an amazing crunch to it.  The bread is a Scandinavian staple and traditionally made with rye, water and salt. These ingredients make it a tasty and healthy alternative to regular bread. After going gluten-free I have not been able to find a good and healthy alternative to the wholesome original crisp bread. In my opinion, the whole point of crisp bread is that it is a healthier alternative to regular bread. That is why I was so disappointed to find that the first ingredient in most of the gluten-free alternatives were potato starch or corn. I think the nutritious value in that is about the same as a rice cake!  I decided that if I wanted to eat crisp bread I would have to make it myself. As I started experimenting with the recipe I realized that it was a great opportunity to find a creative way to incorporate more nutritious seeds into my diet.

Here is my recipe for “Multi-seed crisp bread”. Enjoy every bite of these crunchy slices. 

1 ½ tbsp. of chia seeds

5 tbsp. flaxseed

6 tbsp. sesame seeds

1.5 oz. (40g) sunflower seeds

3.5 oz. (100g) rolled gluten-free oats

1 oz. (30g) gluten-free flour

1 tsp. psyllium husk

1 oz. (30g) quinoa flakes

  1. Soak the chia seeds in water overnight
  2. Mix the chia-gel with the other ingredients
  3. Add about a cup of water (the mixture should have a porridge-like consistency)
  4. Spread a thin layer of the mixture onto two baking sheets
  5. Pre-heat oven to 350F (175C)
  6. Bake the first sheet for 10 minutes
  7. Use a knife of pizza-cutter to cut the bread into rectangles
  8. Bake the bread for another 35-40 minutes or until it starts to get slightly brown around the edges.
  9. Allow the bread to cool of before breaking it along the cuts.

10. Enjoy with your favorite spreads

Much Love Kath!

Chia! Tiny seed, huge punch!

I don’t quite remember how I first learned about chia seeds, but I do know that I officially consider myself a fan. 

This tiny seed is not only versatile, it is also packed with amazing nutrients. The seed gets its name from the Mayan word for ‘strength’ and with so many amazing nutrients it definitely packs a real nutritional punch.  One ounce (28g) of this super food contains 4g of protein, 9g of healthy fats and 11g of fiber. If that wasn’t enough they also provide antioxidants, b-vitamins and calcium.

Another fascinating property of this tiny wonder is what happens once you add water. The seed soaks up the moisture, forming a gel-like substance.

The seed on its own doesn’t have much taste, but it can be used in just about anything.

Check out these ideas:

–       Sprinkle some on your oatmeal or yogurt in the morning, or add some to your salad.

–       Use the gel to add some bulk to your smoothie

–       Substitute for half the fat when baking

Or, try one of my favorite recipes, Chia Vanilla Pudding.

This decadent pudding is amazing for breakfast. The consistency of the beautiful little drops of gel is reminiscent of tapioca pudding.  The recipe makes a large portion, but be careful it can easily disappear in one sitting ( I speak from experience!).

1 oz (30g) chia seeds

1 oz protein powder ( I tried Vega Vanilla Almondilla, I love that it is completely vegetable based)

1 cup (2,5dl) unsweetened vanilla almond milk

1 ripe banana

Stevia

A handful of blueberries or other berries

–       Soak the chia seeds in about 2 cups of water for a few hours

–       Puree the bananas

–       Add the almond milk and protein

–       Remove an excess water from the chia-gel

–       Add the chia-gel to the mixture

–       Sweeten with stevia to taste

–       Serve with blueberries on top. Enjoy!!


Sitting down in the morning with a bowl of this makes me feel extremely healthy, all while feeling like I’m having dessert for breakfast. A combination you just have to love.

Much Love Kath! 

Go Gluten-free!!

I cannot even describe what a gluten-free diet has done for me! I cannot promise that you will have the same eye-opening experience as me, but you should definitely give it a try!

Gluten is protein found in grains such as wheat, barley and rye. Four years ago I stopped eating gluten. I have to admit it was hard at first. The idea of giving up all the gluten-filled food around me was daunting at first.  However, I am so glad I did! Even though I had always had a healthy lifestyle, my immune system was terrible. I didn’t seem fair. I was eating healthy and worked out on a regular basic, and felt like I was in charge of my health. Despite this I was continuously suffering from the flu, chronic sinus infections, headaches, heartburn, bloating, stomachache and fatigue. I couldn’t even imagine that something as simple as removing gluten from my diet could improve my immune system so radically.  It takes at least one week before gluten is out of your system. For me it took a couple of weeks before I started to feel the difference. At first my heartburn, stomachache and bloating disappeared. Then my general immune system improved and my flu tendency, sinus infection, headache and fatigue disappeared.

I am gluten intolerance and have never been diagnosed with celiac disease.

Signs that you might be gluten-intolerant:

–       Bad immune system

–       Fatigue

–       Bloating

–       Stomach ache

–       Heartburn

–       Headache

–       Nausea

–       Depression

Sources of gluten:

–       Wheat

–       Rye

–       Barley

–       Spelt

–       Durum

–       Semolina

–       Durum

–       Soy sauce

–       Many marinades and dressings

–       Thickening agents

–       Imitation meats

–       Processed meats (burgers, sausages etc)

Gluten-free grains:

Quinoa

Buckwheat

Teff

Millet

Sorghum

Amaranth

Oats

Rice

Corn

Flours from beans/nuts or seeds

I have several times tried to reintroduce gluten to me diet and every time my previous symptoms have returned.

I am no expert, but hope my personal experience might be of use. I wish I had known the benefits of a gluten-free diet earlier. Remember, even if you are not gluten intolerant you might still benefit from a gluten-free diet.

To learn more about gluten-intolerance and celiac disease visit:

http://www.mayoclinic.com/health/gluten-free-diet/My01140

http://www.celiac.org/

http://www.celiac.com/

All our recipes are gluten-free.

Much love Cami

Hey, Welcome to our blog!

We are two sisters in our early 20’s, who are passionate about healthy food and eating.  We were both raised in Norway, and are naturally influenced by the healthy and nutritious aspect of northern European cuisine. Currently we are living on two different continents. The youngest has made her way across the pond, to the UK.  While the oldest, has crossed the Atlantic and landed in the US. Even though we are miles apart, we still inspire and motivate each other to constantly be even healthier.

About the blog:

The idea behind this blog is to share our tips, ideas and healthy recipes with all of you.  All our recipes are gluten-free and we use no refined sugars.  We have both travelled extensively, and are influenced by cuisine from all over the world. It is always inspiring to find new ways to incorporate healthy spices, super foods and existing ingredients into our recipes. Even though we aim to make all our dishes as healthy as possible, we refuse to sacrifice taste. Yes, you should eat to live, but that doesn’t mean you can’t live to eat at the same time.