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The Smoothie Lover
The Smoothie Lover
16. 11. 2014

My favourite go-to cake. Super healthy, low fat and gluten free. 

No-bake Saffron Blueberry Yoghurt Cake

What a week! I mean, this week has just flown by an yet been so long. It feels like one day spread out on one month.  So many things have happened, both small and big, I won’t even start listing everything. But I have to share the two biggest, because these two things are things, I’ll never forget.

Ed Sheeran concert. YES. I can’t believe I’ve actually seen him in real life! It is crazy. I’ve mentioned it before and I’ll say it again: I absolutely love Ed and his amazing songs. He’s a lyrical genius! I’m still kind of speechless. We went there almost five hours before they opened the doors which ment we got to stand pretty close the the stage. I, I… I don’t know what to say. The concert was simply INCREDIBLE! And I’ve been singing Sheeran’s songs 24/7 since. “Now I’m in town, break it down, thinking of making a new sound, playing a different show, every night in front of a new crowd…”

Billede 12-11-14 00.10.21

Prom! Definitely one of the best days ever, and it just went on forever.

– I started Friday with a run, then the girls came over for brunch.

– Two of my friends Marie and Karen stayed and helped preparing for the dinner and we dressed up for the night.

– At 3pm 20 of my class mates arrived and we had dinner, danced and played games. I love my classmates!! Just a big group of fun and nice people who all have a great sense of humor, are so help

– At 6 the limos (oh yeah! That’s a tradition for seniors) picked us up and drove us to the school where we…

– … danced the traditional dance Les Lanciers and ran around the rest of the night. In Danish high schools prom is always for all of the grades together, but only the seniors are allowed to wear long dresses so this year was very something special for me. I enjoyed every single moment in that dress.

– Then Karen and Signe went with me home and slept over, and I tell you, with those hilarious girls waking up at 5am and laughing till your stomach aches and then go back to sleep is a totally normal thing to do

– Then they helped me clean the house and people came over to pick up all the stuff they’d forgotten

– And as if we hadn’t seen each other in a year Marie, Signe, Karen and I decided to meet Saturday night for “Prom – the aftermath”. Nights with those girls are the best!

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Soooo after a long post and a long week lets talk no-bake saffron blueberry yoghurt pie with a glutenfree crust…

Some weeks ago the sweet Jackie from La Casa de Sweets kindly asked me if I’d like to make a guest post over at her lovely blog. Jackie is so talented and makes the most delicious things (which are always gluten free – yay!) and her blog os so cute and pretty so I was very honoured when she asked me to make the post.

Thank you so much Jackie!

I really love the texture of no bake cheesecake and yoghurt cake, so I actually make it quite often. Strangely I’ve never shared the recipe. So I decided to make yoghurt cake. Head over to Jackie’s lovely blog and check it out. And while you are there make sure to have a look around La Casa de Sweets.

Have a wonderful week everyone! And thanks again for letting me make the post Jackie.

No-bake Saffron Blueberry Yoghurt Cake

08. 11. 2014

Zoatmeal (zucchini oatmeal) with maple caramelised pears, blueberries and pumpkin seeds. Vegan and gluten free.

Zoatmeal (aka. squash havregrød) med ahornkaramelliserede pærer, blåbær og græskarkerner. Vegansk og glutenfri.

ZOATMEAL WITH MAPLE CARAMELIZED PEARS AND BLUEBERRIES

Have you ever heard of zoat-meal? It is this absolutely genius idea about adding finely shredded zucchini to your oatmeal. I absolutely love that idea! I love porridge, I love zucchini and I love the idea about sneaking veggies into just about anything. So when I first heard of zoats this summer I knew I had to try it. And I’ve been enjoying countless portions of zoats since.

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Har du nogensinde hørt om zoat-meal? Det er den her helt geniale ide om at tilføje fintrevet squash (zuchinni på engelsk) til din havregrød. Jeg er helt vild med den ide! Jeg elsker grød, jeg elsker squash og jeg elsker ideen om at liste skjule grøntsager ind i alle mulige opskrifter. Så da jeg først hørte om ideen denne sommer, vidste jeg, at det måtte prøves. Og det er blevet til mange portioner zoats siden.

 

ZOATMEAL WITH MAPLE CARAMELIZED PEARS AND BLUEBERRIES ZOATMEAL WITH MAPLE CARAMELIZED PEARS AND BLUEBERRIES ZOATMEAL WITH MAPLE CARAMELIZED PEARS AND BLUEBERRIES ZOATMEAL WITH MAPLE CARAMELIZED PEARS AND BLUEBERRIES

 

Zoat-meal is simply genius. First of all it is a great way of adding veggies to the first meal of the day. Another great thing about zoats for an oatmeal-lover as me is the size of the portion. I do by no means count calories, but it shouldn’t be a secret that adding zucchini to your oats yield a way bigger portion for just about the same amount of calories. Nice!

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Zoats er helt genialt. For det første er det en super måde at starte dagen med nogle grøntsager på. En anden genialt ting ved zoats for en havregrødselsker som mig er størrelsen af portionen. Jeg tæller absolut ikke kalorier, men det skal ikke være en hemmelighed squashen gør, at man får en meget større portion havregrød for kun meget få ekstra kalorier, end normalt. Hvor lækkert!

 

ZOATMEAL WITH MAPLE CARAMELIZED PEARS AND BLUEBERRIES ZOATMEAL WITH MAPLE CARAMELIZED PEARS AND BLUEBERRIES

 

Lastly; we’re talking oatmeal, which means endless topping possibilities. I love experimenting with new topping combinations; all different kinds of fruit, berries, nuts, marmalade (don’t judge), seeds, dried fruits and nut butters. Usually I just throw something together, but when I have the time I love making something slightly more special. Here is one of my favourite combinations: maple caramelised pears, fresh blueberries and pumpkin seeds. An incredibly delicious, healthy and filling breakfast for a cold autumn morning.

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Sidst men ikke mindst så er det jo havregrød vi taler om, hvilket vil sige, at der er endeløse muligheder af toppings. Jeg elsker at prøve nye smagskombinationer af alle mulige forskellige frugter, bær, nødder, marmelader (don’t judge), frø, tørrede frugter og nøddesmør. Normalt smider jeg bare noget på, men når der er tid til det, elsker jeg at kredse lidt om toppingen. Her er en af minde yndlingskombinationer: ahornristede pærer, friske blåbær og græskarkerner. Et super lækkert, sundt og mættende morgenmåltid til at nyde på en kold efterårsmorgen.

 

Zoats w/ Maple Caramelised Pears

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: Serves 2

Zoatmeal (zucchini oatmeal) with maple caramelised pears, blueberries and pumpkin seeds. Vegan and gluten free.

Ingredients

  • 1 pear
  • 1 tsp. olive or coconut oil
  • ½ tbsp. water
  • 1 tbsp maple syrup
  • 1 cup finely shredded zucchini
  • 1 cup old-fashioned/ rolled oats (eventually gluten free)
  • 1 cup milk of choice
  • 1 cup water
  • ¼ tsp. coarse salt
  • 1 handful blueberries
  • 1 tbsp. pumpkin seeds (unsalted)

Instructions

  1. Cut the pear in half. Melt the oil, water and maple syrup together on a small frying pan over low heat. Place the pears in the oil/water/syrup mixture with the flat side down and roast on very low heat until all the water is absorbed or condensed and the pears are almost caramelized. Make sure the heat is very low – this should not take less than 10 minutes. Otherwise the syrup easily burns.
  2. Meanwhile make the zoats: place shredded zucchini, oats, milk, water and salt in a small pot at cook on medium heat for approx 5 minutes stirring from time to time. I’m sure this can be done in a microwaver too, but I don’t have one, so I haven’t tried.
  3. Divide the zoats into two bowls, place half a pear in each bowl and top with blueberries and pumpkin seeds.

Notes

This oatmeal is unsweetened, since I like my oats that way. Feel free to add a tablespoon of maple syrup or other sweetener if needed. I peeled the zucchini before shredding it. This is not necessary, but if you don't want green oatmeal I highly recommend you do so too.

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04. 11. 2014

Delicious and easy dip with peas, edamame beans, mint and watercress. Great for  crackers or vegetables.

Lækker og let dip med ærter, edamame bønner, mynte og brøndkarse. God til crackers og grøntssagsstave. 

PEA & EDAMAME DIP WITH WATERCRESS, MINT & RICOTTA

 

I just arrived home after a wonderful weekend in the wonderful city Berlin. Berlin is strange. It is actually a pretty ugly and style-confused city, but at the same time it is one of the most interesting and beautiful cities because of all the contrasts. Berlin has more history than most other cities and there is so much to see there. I’ve been there three times now and I am definitely not done with that city. There is still so much I need to see in that fantastic city.

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Så er jeg hjemvendt efter en helt fantastisk dejlig weekend i Berlin. Berlin er skør. Det er på en gang en super grim og stil-forvirret by, men samtidig er den utrolig smuk og utrolig spændende på grund af alle de kontraster. Berlin gemmer på mere historie end nogen andre byer, og der er så meget at se der. Det var tredje gang, jeg var der, men jeg er helt sikkert ikke færdig med den fantastiske by!

 

BERLIN BERLIN BERLIN

 

Just a quick little guide to three of the best things I saw this time – one thing I’ve seen before, one semi-new thing and one entirely new. All three things I definitely recommend seeing whilst in Berlin. Here we go.

 

One new – Flohmarkt am Mauerpark. This flea market is definitely one of the best I’ve ever been to. One big mix of retro second-hand clothes, wooden furniture, ethnic food, old LP’s, handmade ceramics and designer jewellery. And everywhere you can here the tunes of upcoming underground bands playing. Wonderful! And I got the most delicious gluten free buckwheat crepe with banana, almonds, cinnamon and maple syrup – so good!

One semi-new – Marooush, Egyptian Restaurant. Berlin offers all different kinds of cuisines and I’ve had a lot of different ethnic foods there. This Egyptian restaurant was especially wonderful. You sit by low tables and eat the most delicious food – falafels, flatbread, hummus, Egyptian salad… The interior is very authentic and there is live music, which isn’t too much – just enough to set the mood.

One old – East Side Gallery. A must for all tourists. I’ve seen it before, but it is still very nice to see. Contemporary art painted on the old Wall – a great symbol on the contrasts in Berlin.

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Jeg er ikke Berlin-ekspert, men jeg bliver simpelthen lige nødt til at dele nogen af mine yndlingsting so far med jer. En lille mini-guide – en ny ting, en semi-ny og en gammel. Here we go.

 

En ny – Flohmarkt om Mauerpark. Helt sikkert det fedeste loppemarked, jeg har været på. Et stort mix af retrotøj, træmøbler, etnisk mad, gamle LP’er, håndlavet keramik og designer smykker. Og alle vegne flyder tonerne fra de upcoming undergrundsbands, der spiller der. Skønt! Jeg fik den lækreste glutenfrie boghvedepandekage med banana, mandelsplitter, kanel og ahorn sirup.

En semi-ny: Marooush, Egyptisk restaurant. Man kan få mad fra hele verdenen i Berlin, og jeg har før fået arabisk mad, men denne gang besøgte vi en ny fantastisk restaurant, Marooush. Indretningen er meget autentisk og du sidder ved lave borde og spiser de lækreste falafler, fladbrød, salater og hummus. Og der spilles livemusik – ikke for meget, blot nok til lige at sætte stemningen. 

En gammel – East Side Gallery. Et must for alle turister, I know, men den gamle mur med moderne kunst på er så spændende og understreger i den grad kontrasterne i Berlin.

 

BERLIN BERLIN BERLIN BERLIN

PEA & EDAMAME DIP WITH WATERCRESS, MINT & RICOTTA

And now for a little recipe. One of my friends gave me a challenge not too long ago: to make something which didn’t require any funny ingredients like buckwheat flour, palm sugar, coconut oil etc. I thought it sounded like such a fun challenge. Thanks Anna ;) So why not? Here comes the first recipe out of 5. A super healthy, super easy and super delicious pea and edamame dip. Perfect for crackers and veggie sticks.

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Og nu til en lille opskrift. En af mine veninder gav mig en lille blogger-challenge for lidt tid siden: at lave noget, der ikke kræver nogle skøre ingredienser som kokosolie, palmesukker eller boghvedemel. Det lød virkelig som en sjov udfordring. Ikke mindst når man tænker på at jeg om ikke så ufatteligt længe igen skal ud og bo for mig selv og selv betale mad – avav. Tak Anna ;)

Så her kommer den første opskrift ud af 5. En super sund, super nem og super lækker edamame og ærte dip. Perfekt til crackers og grøntsagsstave.

 

Pea & Edamame Dip

Prep Time: 10 minutes

Yield: 1 ½ cup

Delicious and easy dip with peas, edamame beans, mint and watercress. Great for crackers or vegetables.

Ingredients

  • 1 ½ cup potted edamame beans, eventually frozen
  • 1 cup potted peas, eventually frozen
  • ¼ cup fresh cheese*
  • 1 tbsp. olive oil
  • 1 big handful fresh watercress
  • 1 big handful fresh mint
  • ¼ cup water
  • ¼ tsp. coarse salt
  • Pepper and lemon juice to taste

Instructions

  1. Pour boiling water over the beans and peas if using frozen.
  2. Place edamame beans, peas, fresh cheese, olive oil, watercress, mint and salt in a food processor. Pour the water over and blend until smooth.
  3. Season with pepper and lemon juice.
  4. Serve right away or store in a mason jar in the fridge for up to 5 days.

Notes

* Preferably ricotta, but you can use fromage frais/blanc (or greek yoghurt if you must)

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26. 10. 2014

Super delicious gluten free gnocchi. Lower in carbs.

Super lækre græskar gnocchi.

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

 

I know this is the most common sentence in the blog world at the moment, but I love pumpkin! There it is – I said it. Pie, oatmeal, soup, smoothies (yes)… There is only one problem: You can’t buy pumpkin puree in Denmark. I’ve been searching and searching and every time I ask an employee in the supermarkets they look at me like I am an alien… “pumpkin WHAT?”. There was only one thing to do: make it myself.

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Jeg ved dette er den mest brugte sætning i blogverdenen for tiden, men jeg elsker græskar. Jep, så har jeg også sagt det. Græskar går i alt; tærte, havregrød, suppe…. Mit eneste problem er, at græskar puré er helt umuligt at opstøve i Danmark. Jeg har ledt og ledt og hver gang jeg spørger en supermarkedsmedarbejder kigger de på mig som om jeg er fra en anden planet… ”græskar hvad?!”. Der var kun en ting at gøre: lave min egen pure.

 

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

 

I bought the most gorgeous muscat pumpkin for my autumn super food salad when we went to the summerhouse last week. It was huge and I didn’t have the heart to leave the rest of that pretty pumpkin there so I brought it with me home, turned it into puree and I’ve been making all different kinds of pumpkin-stuff since. Oatmeal, my healthy pumpkin pie and these lovely gluten free gnocchi.

 

Here’s a great tutorial on making your own puree.

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Jeg købte det smukkeste muskat de Provence græskar til min super salat, da vi var i sommerhuset i efterårsferie. Det var kæmpe stort og jeg havde ikke hjertet til at efterlade resten af det skønne græskar i sommerhuset. Så jeg tog det med hjem og lavede puré af det. Og lige siden har jeg puttet græskar i alt… Havregrød, min sunde græskartærte og i disse skønne gnocchi.

 

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

 

On a totally other note… We did a race at the school last Wednesday and I beat my pace-record when it comes to 5K running! I’m so happy. I usually run between 10 and 21km so I’m not that fast on a 5K. But I’m such a competitive person, so when I suddenly was facing all the other 350 seniors I ran like I’d never done before. And I came in as number 8 or 9 of all the girls. Out of at least 150!!! I’m so happy! And I was faster than a lot of the boys – so all that running definitely pays off. I’ll definitely do some more sprints in the future. (For the record I did it in 24 minutes, not amazing but better than most).

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Noget helt andet… I onsdags skulle alle afgangsklasser (STX, HF og IB’er) på mit gymnasium løbe et 5-kilometerløb, og jeg slog min egen fartrekord på 5K. Normalt løber jeg mellem 10 og 21 kilometer, så jeg troede egentlig ikke jeg var mega hurtig, men jeg kom ind som top ti af alle piger (vi er ca. 350 elever i alt – så ca. 150 piger). Jeg er så glad!! Løbet har helt sikkert fået mine øjne op for hurtige korte distancer (selvom jeg nok altid vil være langdistanceløber).

 

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

I served these gnocchis with the same cauliflower and sage sauce as I used for this recipe.

 

Jeg servede disse gncchis med den samme blomskål-salvie-sovs jeg lavede til denne pasta.

Gluten Free Pumpkin Gnocchi

Prep Time: 15 minutes

Cook Time: 7 minutes

Yield: 2-3 serving

Super delicious gluten free gnocchi. Lower in carbs since the potato is subbed with pumpkin and half of the flour is buckwheat flour.

Ingredients

  • 1 cup pumpkin puree
  • 1/3 cup finely grated parmesan, firmly packed
  • 1 egg
  • ½ tsp. coarse salt
  • 3/4 cup (100g.) corn flour (or rice flour)
  • 3/4 cup (100 g.) buckwheat flour

Instructions

  1. In a bowl mix together pumpkin puree, parmesan, egg and salt. Then stir in the flour.
  2. Shape the gnocchi either by rolling them between your hands (this is easier if you wet them from time to time) or my rolling the dough out into “sausages” on a floured surface and then cutting out the gnocchis.
  3. Bring water to a boil in a pot. Add in a bit of salt and then the gnocchis. They are pretty frail, so I dump them into the water one by one using a fork.
  4. When the gnocchis float to the surface (after approx. 7 minutes) they are done. Strain and serve with your favourite pasta sauce.
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20. 10. 2014

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner.

En skålfuld ristet blomkål med rød karry pasta toppet med efterårets kantareller, brøndkarse og sprøde cashewnødder. Let og lækker frokost eller aftensmad.

 

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb

 

Where did the autumn break go? It’s crazy how far it went by. But it has been wonderful. I’ve been doing all different nice stuff and been together with so many of my favourite people – both friends and family. Oh, and begun reading for the big project you make in the last year of Danish high school – not so nice… I haven’t however been able to cook and bake all the nice stuff I mentioned before the break. But they won’t go anywhere, they will definitely happen. I did make banana bread, which turned out perfect. But it was hideous, so I guess I have to make it again soon – what a pity ;)

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Hvor blev den efterårsferie lige af? Det er helt vildt så hurtigt den gik. Men åh, hvor var det skønt. Jeg har lavet så mange skønne ting og set alle mine yndlingsmennesker – både familie og venner. Nårh ja, og så er jeg startet med at læse til SRP – ikke så fedt igen… Jeg har desværre ikke haft tid til at bage og kokkerere alle de skønne ting, jeg havde planlagt inden ferien. Men de løber jo heldigvis ingen vegne. Jeg bagte faktisk et lækkert bananbrød, som blev helt perfekt. Men det var så afskyeligt grimt, så jeg bliver nok nødt til at bage det igen – ærgerligt, ærgerligt ;)

 

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb

 

I’ve also spent the holiday taking a lot of photos. Here are some from a lovely hike in Sweden. I did also take a lot in the summerhouse, but I figured oceans, beach plants and sea glass didn’t fit into this post.

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Fotografi er altid noget jeg bruger meget tid i ferierne på. Her er nogle billeder fra en skøn tur til Kullen. Jeg tog også en masse stemningsbilleder i sommerhuset, men jeg synes ikke lige hav, strandplanter og hav-slebne glasskår passede så godt ind i denne post.

 

Kullen, Sweden Kullen, Sweden Kullen, Sweden Kullen, Sweden

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb

At the moment I eat so much cauliflower. That stuff is amazing – especially roasted. And let’s enjoy the lovely chanterelles while they are still in season.

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Jeg spiser simpelthen så meget blomkål for tiden. Det er simpelthen så lækket – specielt ovnristet. Og lad os huske ar nyde sæsonens sidste kantareller.

Roasted Cauliflower Bowl w/ mushrooms

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 1 serving

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner.

Ingredients

  • 1 ½ cup small cauliflower bouquets
  • 1 tbsp. olive oil
  • A bit of sea salt
  • 1 cup chanterelles (or other mushrooms)
  • 1 tsp. olive oil
  • 1 tsp. mild curry paste
  • Watercress (or cilantro)
  • Cashews, natural (as many as you heart desires)

Instructions

  1. Preheat oven to 200°C / 390°F.
  2. In a bowl mix together the cauliflower bouquets, 1 tbsp. olive oil and salt. Try to coat all of the bouquets thinly. Spread out on a baking sheet and roast for 20 minutes.
  3. Meanwhile clean the chanterelles. Heat up the one tsp. oil in a non stick pan and fry over high heat until the mushrooms are soft and tender.
  4. When the cauliflower is done add the curry paste onto them and mix well.
  5. To serve: place cauliflower in a bowl. Then add on the chanterelles and top with watercress and cashews.
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A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb

14. 10. 2014

A super delicious and nourishing salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing

En super lækker og sund salat med granatæble, bagt squash, ahorn karamelliserede pekan nødder og tahini dressing

Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing

 

Summerhouse. Rain. Tea. A good book. Big knits. Cooking.

Six things that are essential ingredients in the perfect cosy relaxing day. Today was such a lovely day, thanks to autumn holiday. I’ve pretty much spend the day dancing around in the summer house kitchen making delicious food while wearing one of my big knits, photograph the outcome and listening to Stephen Fry reading Harry Potter and The Deathly Hallows (yep, I’m such a geek, 4th time reading that series). Everything while it was raining cats and dogs outside.

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Sommerhus. Regn. Te. En god bog. Store striktrøjer. Madlavning.

Seks ting, der tilsammen udgør ingredienserne i den perfekte hygge- og afslapningsdag. Og lige netop sådan en dag har det været i dag takket være efterårsferie. Jeg har stort set brugt hele dagen på at tulle rundt i sommerhus-køkkenet og lave lækker mad iført en af mine store dejlige striktrøjer, fotografere resultatet mens jeg lyttede til Stephen Fry læse op af Harry Potter og dødsregalierne. Alt imens det stod ned i stænger udenfor. Skønt!

 

Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing

 

Autumn produce is definitely some of my favourites. I mean, I love the asparagus of spring and the first rhubarb in the summer, but there is something about mushrooms, squash, beets, nuts and apples. I had to make a salad with all of my favourite things.

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Efterårsafgrøder er helt sikkert nogle af mine yndlings råvarer. Jeg mener, jeg elsker forårets første asparges og sommerens rabarber, men der er bare noget over svampe, græskar, grønkål, rodfrugter, nødder og æbler. Jeg måtte bare lave en salat med alle mine yndlingsefterårsting!

 

Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing

 

I found the most beautiful muscat squash at the grocery store this morning, and with Harry Potter in my ears and the ain pouring down outside, this salad came to life. Definitely one of my favourites.

Oh, and for dinner I made this delicious mushroom pasta dish (yep, one of the seldom times where I eat pasta) and this delicious salad – both made by two of my favourite bloggers.

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Jeg fandt det smukkeste Muscat de Provence græskar oppe ved grønthandleren i formiddag og med Harry Potter i årene og regnen væltende ned uden for trissede jeg rundt i køkkenet og kreerede denne salat. Helt sikkert min nye yndlings.

Oh, og til familien lavede jeg denne skønne svampe pastaret (jep, en af de sjældne gange jeg spiser pasta) og denne lækre salat – lavet af to af mine yndlingsbloggere.

 

 

Autumn Salad

Yield: 4 servings

A super delicious and nourishing salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing

Ingredients

  • ¼ muscat squash (900 g.) (or other squash)
  • 2 tbsp. olive oil
  • 1 tbsp. honey
  • 80 g. pecans
  • ¼ cup maple syrup
  • 3 tbsp. tahini
  • 1 tbsp. honey
  • 1 tbsp. lemon juice
  • 2 tbsp. water
  • 1 pomegranate
  • ½ head savoy cabbage

Instructions

  1. Preheat oven to 200°C / 390° F. Split the squash in quarters and scoop out the seeds. Cut into wedges and place them on a baking sheet with non stick paper. Mix the olive oil and honey together and brush the squash wedges with it. Bake in the oven for approx. 20 minutes – or until tender.
  2. Heat up a small pan. Lower to medium heat and add on the pecans. Pour the maple syryp over the nuts immediately after and caramelize the pecans. Make sure to stir very often. Pour out onto a piece of non-stick paper when almost all liquid is evaporated.
  3. Make the dressing: stir together tahini, honey and lemon juice. Then thin with water (you might want to add a little more).
  4. Chop the cabbage finely and take out the seeds from the pomegranate.
  5. To assemble: place cabbage on the bottom of a big bowl. Then add the squash. Sprinkle on pomegranate and pecans and drizzle with dressing.
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09. 10. 2014

Soft and pillow-y, healthy, sugar free and gluten free – and they even contain a little bit of hidden veggies.

Tykke bløde pandekager. Sukkerfri og glutenfri – og så indeholder de endda en lille smule skjulte grøntsager.

 

Soft and pillow-y, healthy, sugar free and gluten free pancakes – and they even contain a little bit of hidden veggies.

 

Recently I’ve been experimenting a lot with gluten free and grain free baking. It is like a whole new world to experience and I love challenging myself. Considering all the grain free stuff I’ve been making recently – grain free apple pie, grain free fudgy brownie, spaghetti squash – you could say I’ve become a little obsessed.

 

Oh, and talking about older grain free recipes… I updated the most popular post on this blog with new photos. I’m very happy with them :) Check it out

Chocolate Avocado Cookies

 

Next week I’ll be off from school (autumn holiday, yay!) and I plan on trying to bake a lot of different grain free stuff… Banana bread, perfect my recipe on grain free cookies, and lovely Dearna from To Her Core has promised to post her recipe on paleo bread real soon (her pretty picture on Instagram made me SO hungry…). I can’t wait!

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Jeg har eksperimenteret en hel del med kornfri bagning på det sidste. Det kornfrie køkken er en hel ny verden i maduniverset. Det er virkelig sjovt at prøve, og jeg er måske blevet en liiiille smule besat af det… kornfri æbletærte, melfri brownie, spaghetti squash

 

Oh, og nu når vi snakker om gamle melfri opskrifter… Jeg har updatet den mest populære opskrift på bloggen med nye billeder :)

Chokolade Avokado Cookies

 

Efterårsferien skal helt sikkert bruges på at bage en masse dejlig kornfrie ting og sager… Bananbrød, min opskrift på kornfrie cookies skal forbedres, og så har søde Dearna fra To Her Core lovet at poste hendes opskrift på paleo brød snart. Jeg kan slet ikke vente!

 

Soft and pillow-y, healthy, sugar free and gluten free pancakes – and they even contain a little bit of hidden veggies.

Soft and pillow-y, healthy, sugar free and gluten free pancakes – and they even contain a little bit of hidden veggies.

 

Last Sunday I finally joined pancake Sunday. I know, I’m so slow. The day before I had decided to be a Swede for a day since it was the Swedish national cinnamon roll day – Kanelbullens dag. I mean, who could resist that? So I whipped up a big batch of soft healthy-ish cinnamon rolls, and my entire family pretty much lived from cinnamon rolls all Saturday long. It was wonderful and I believe you sometimes have to allow yourself that.

Sunday I did however think that it was time for gluten free stuff again, and so these pancakes happened.

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I søndags hoppede jeg endelig på pandekage-søndag-bølgen. I know, jeg er lidt langsom. Dagen inden legede jeg svensker for en dag (undskyld fellow danskere!), for det var nemlig Kanelbullens Dag. Jeg mener, vi snakker kanelsnegle.. Jeg kunne ikke lade være. Så jeg bagte en stor portion kanelsnegle, som hele familien stort set levede af resten af dagen. Det var så skønt, og det skal man have lov til nogen gange.

Men så syntes jeg alligevel søndag, at det var tid til lidt glutenfrit igen – og det er historien om hvordan disse pandekager kom til verdenen.

 

Soft and pillow-y, healthy, sugar free and gluten free pancakes – and they even contain a little bit of hidden veggies.

Gluten Free Pancakes

Prep Time: 5 minutes

Cook Time: 8 minutes

Yield: 3 pancakes

Soft and pillow-y, healthy, sugar free and gluten free – and they even contain a little bit of veggies.

Ingredients

  • Half a banana
  • 2 tbsp. buckwheat flour
  • 2 tbsp. gluten free oats
  • ½ egg
  • ¼ tsp. baking powder
  • 2 tbsp. finely grated zucchini
  • 1 tsp. coconut or neutral oil

Instructions

  1. Place all the ingredients except for coconut oil in a food processor and pulse until smooth.
  2. Heat the oil on a frying pan, place three dollops of batter in the pan and fry until golden brown.
  3. Serve right away with your favourite toppings.

Notes

You can easily use an entire egg. I just can’t due to my egg-allergy. Some people would like some more sweetener – so feel free to add a little honey, agave, maple syrup etc.

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03. 10. 2014

A super moist and flavour full dark chocolate brownie with no grains

En super klæg, klistret og smagfuld mørk chocolade brownie uden kornprodukterSticky flour-less healthy-ish dark chocolate brownie. Recipe

In my biotechnology class we have a cake cup, which has been running since freshman year, and the intention is that we are going to find the winner when we graduate next summer. So as you can hear this is a big and important competition (;

My only “problem” is, that I have gained the title “health-freak” in my class. Everyone knows I’m very interested in healthy food so everyone subconsciously expected me to bring a healthy cake last time I was the one to bake for the competition. And eventually I am not able to bake something without adjusting it a little bit in order to make it just slightly healthier anymore. The problem is that there are so many people in my class who don’t think healthy cakes taste good. So I took it as my mission to make up a healthy brownie or chocolate cake, which no one would ever be able to tell, was healthy.

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I biotek har vi den her skøre kage-cup, som vi har afholdt lige siden 1.G og som vi først finder en vinder på, når vi bliver studenter til sommer. Så som I kan høre, er det en ret så stor og vigtig konkurrence (;

Der er blot et enkelt lille bitte problem: Jeg har lidt fået titlen ”sundheds-freak” i klassen . Alle ved, at jeg går rigtig meget op i sund og lækker mad, så alle forventer på en måde, at jeg kommer med en sund kage. Og jeg kan efterhånden heller ikke bage noget mere uden liiiige at gøre det lidt sundere. Der er bare så mange i min klasse, der absolut ikke kan lige sunde kager. Så sidste gang, jeg skulle have kage med, så jeg det som min mission at lave en sund brownie, som ingen ville kunne smage var sund.

 

Sticky flour-less healthy-ish dark chocolate brownie. Recipe Sticky flour-less healthy-ish dark chocolate brownie. Recipe

 

Okay to be honest, this brownie wasn’t the one I brought to biotech. The recipe wasn’t perfect yet at that point. For biotechnology I baked this absolutely amazing zucchini chocolate cake. It was incredibly delicious and no one could tell it was healthier than usual chocolate cakes.

But I knew I HAD to make my own brownie recipe. There are so many delicious recipes out there, but I somehow always find that there is something about them I don’t really like. See, I don’t really mind oil, but I try to cut out as much refined sugar as possible. And most people tend to think the other way.

It has been so much fun developing this recipe. And I’m happy to say I finally have my own wonderful go-to brownie recipe to make in the future.

And it has been tested AND approved by my little brother himself and three of my great friends.

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Okay, den her brownie, var ikke den, jeg havde med til biotek. Opskriften var ikke perfekt endnu på det tidspunkt. Så jeg bagte denne super lækre squash chokoladekage i stedet. Den var virkelig god!

Men jeg havde fået blod på tanden til at lave min egen sunde brownie. Der er SÅ mange lækre opskrifter rundt omkring, men jeg kan af en eller anden grund altid finde en lille bitte ting, jeg ikke kan lide ved det. Problemet er, at langt de fleste bloggere prøver at undgå smøt og olie, men ikke har noget imod sukker. Jeg har det lige omvendt.

Det har været rigtig sjovt at lave den her opskrift. Og jeg er glad for at kunne sige, at jeg endelig har min engen go-to opskrift på sund brownie, der ikke smager sundt.

Den er testet OG godkendt af både min kræsne lillebror og tre af mine søde veninder.

 

Sticky flour-less healthy-ish dark chocolate brownie. Recipe Sticky flour-less healthy-ish dark chocolate brownie. Recipe Sticky flour-less healthy-ish dark chocolate brownie. Recipe

 

NOTES

Instead of applesauce, you can use mashed banana. This makes a sweeter and slightly more moist brownie, but it may add a slight hint of banana.

If you don’t have any buckwheat flour, feel free to sub for any other grain free flour. (Ordinary flour will work as well.)

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NOTER

Isedtet for æblemos kan mosed banan bruges. Dette vil give en brownie, der er en smule sødere og en andelse mere klæg (selvom den er super klæg i forvejen). Men det kan være brownien får en lile smag af banan.

Hvis du ikke har boghvedemel, kan al anden mel bruges. Mandel, kokos… (eller almindelig)

Healthy-ish flour less Brownie

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 12 squares

Ingredients

  • ¼ cup honey
  • 4 tbsp. coconut oil, butter or neutral oil
  • ¼ cup muscovado sugar or coconut sugar
  • 25 g. dark sugar free chocolate
  • 1/3 cup applesauce
  • 1 egg
  • 2/3 cup cocoa powder
  • ¼ cup buckwheat flour
  • ½ tsp. baking powder

Instructions

  1. Preheat oven to 180°C / 360°F
  2. In a saucepan carefully melt together the honey, oil/butter, sugar and chocolate. Allow to cool a bit and mix in the applesauce. Then stir in the egg.
  3. In a small bowl mix together cocoa powder, buckwheat flour and baking powder. Carefully stir into the honey-oil-mix in the saucepan.
  4. Spread out into a greased dish (or a dish covered in non-stick paper). Bake for 10-15 minutes. No toothpick trick here. You’ll still want the brownie super gooey (;
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28. 09. 2014

What an oxymoron… Great for people with egg allergy + it’s vegan

Hvilken oxymoron… Perfekt for folk med ægge-allergi + det er vegansk

Vegan egg-free scrambled eggs

Some years ago I suddenly stopped stomaching eggs. It kind of happened from one day to another and I have no idea why. But it’s insanely annoying. If I unconsciously eat something, which contains a lot of egg, everything I’ve devoured for the last 24 hours comes up and I can absolutely not do anything but lie in by bed for 24 hours afterwards. Very nice huh?

 

This is why there – SADLY– almost aren’t any posts containing eggs on this blog. But oh, how I wish I could experiment with different beautiful quiches, learn how to make poached eggs, eat scrambled eggs for breakfast or snack and add boiled eggs to salads for a little extra protein.

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For nogle år siden sagde min krop pludselig stop til æg. Det skete pretty much fra den ene dag til den anden og jeg har absolut ingen ide hvorfor. Men en ting er sikkert: Det er utroligt irriterende. Hvis jeg uvidende kommer til at spise noget med for meget øg I kommer alt hvad jeg har indtaget inden for de sidste 24 timer op igen og de næste 24 er jeg tøjret til sengen. Virkelig fedt…

 

Det er derfor der til min store ærgrelse ikke er særligt mange opskrifter med æg på denne blog. Men ej, hvor ville jeg ønske jeg kunne eksperimentere med smukke æggekager, lære at lave pocherede æg, spise scrambled eggs til morgenmad og putte kogte æg i salater for lidt mere protein.

 

Vegan egg-free scrambled eggs Vegan egg-free scrambled eggs

 

I’ve missed anything egg so so much, so when I first heard about egg-free scrambled eggs I knew I HAD to make it.

And by now I know that I have to make it again.

And again.

And again. Because it’s so good

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Jeg har virkelig savnet æg siden, så da jeg hørte om ægge-fri scrambled eggs, vidste jeg at DET måtte jeg prøve.

Og nu ved jeg at jeg MÅ prøve det igen.

Og igen.

Og igen. For det er SÅ godt!

 

Vegan egg-free scrambled eggs Vegan egg-free scrambled eggs Vegan egg-free scrambled eggs

 

A totally other thing that makes me extremely happy as of now: MUSICAL HAS STARTED AGAIN!

I have no idea why I tell you this. I’ve just been riding on a huge wave of happiness ever since Tuesday night. At first I was sad the team isn’t exactly the same as last year. ‘Cause Dreamland was one of the greatest adventures I’ll ever have. But then I figured there are still a lot of people left and the new ones seem awesome. And Emma and I have convinced three nice people from our school to try it.

Anyway, I’m just so insanely happy!!! And does there have to be a reason to tell when you are happy? (:

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En helt anden ting, der går mig utrolig glad for tiden: MUSICAL ER STARTET IGEN!

Jeg har absolut ingen ide hvorfor jeg fortæller dette. Jeg har bare reddet for en kæmpe bølge af glæde lige siden tirsdag aften. Først var jeg virkelig ked af at holdet ikke er det samme som sidste år. For Dreamland var virkelig et eventyr uden lige. Men så kom jeg til at tænke på at der stadig er en del tilbage fra sidste år, og de nye virker super flinke. Og Emma og jeg har overtalt nogle skønne mennesker fra klasen til at komme og prøve det på tirsdag.

Anyway, jeg er bare så helt ekstremt glad!! Og fortjener sådan en glæde ikke at blive delt? (:

 

NOTES

I added fresh turmeric because I missed the happy yellow colour.

I used Minimalist Baker’s method to make this tofu. But the rest I made up myself (;

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LIDT NOTER

Jeg tilføjede frisk gurkemeje fordi jeg savnede den glade gule farve af æggeblommer.

Jeg brugte Minimalist Bakers metode til at lave denne scramble. Men opskriften i sig selv er min (;

 

Egg-free Scrambled Eggs

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 1 serving

Ingredients

  • 100 g. tofu
  • Half a small onion
  • Piece of turmeric root – size of a thumb nail
  • 1 tbsp. olive oil
  • Salt and pepper
  • Sides: Roasted asparagus, tomatoes, crumbled goats cheese

Instructions

  1. Place the tofu between two thick pieces of paper towels or other absorbent towel. Put something heavy - like a saucepan - on top of it and allow to soak up the liquid for 15 minutes.
  2. Meanwhile chop the onion finely. Peel and grate the turmeric. Heat up the oil on a frying pan and fry the onion and turmeric for five minutes - or until the onion softens.
  3. With a fork, crumble the tofu and add it to the pan. Fry for another 5 minutes.
  4. Serve right away with whichever sides you want.
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24. 09. 2014

Grain free apple pie. Refined sugar free, gluten free and absolutely delicious

Last Saturday was quite a big day for me – I did my first ever real cooking job. Well, I did make brunch for my parents and some friends some time ago, but this time it was for a big party. My mom turned 50 and therefore she had invited 20 friends over. And I got to make all the food (: Wonderful.

Anyway, I had quite a busy weekend because of this party. So that is the reason this post is up this late.

I intent to make a post about it soon. But I simply couldn’t wait any more to share this lovely recipe.

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Sidste lørdag var en ret så stor dag for mig – jeg havde mit første madlavningsjob nogensinde. Well, jeg har en gang før lavet brunch for mine forældre, der skulle have nogle venner på besøg, en gang de havde for travlt til at lave det selv. Men denne gang var det et stort selskab. Min mor blev 50 tidligere i år og i den anledning havde hun inviteret 20 veninder over. Og jeg lavede al maden (: Skønt.

Anyway, jeg havde en ret travl weekend pga. dette arrangement, og det er derfor denne post er oppe så sent.

Jeg planlægger at lave en post omkring festen snart. Men jeg kunne simpelthen ikke vente med at dele den her skønne opskrift.

 

Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious

 

It’s officially autumn here in Denmark. Officially? How can it be official? Well, my sweet exchange sister described it pretty well the other day: Two seconds after leaving the house she came in again with the words: “It’s officially fall. I need a scarf.”

From one day to another the temperature dropped rapidly and everyone started wearing sweaters. As you might know by now I’m a big fan of autumn. And I welcome it with open arms. First thing to do: Apple picking!

Sunday we went to the big apple orchard a little North from here. I’ve been there before and it is an absolutely lovely place. And the apples are wonderful! We picked 22 kilos (:

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Det er hermed officielt efterår i Danmark. Jep, med denne kulde er det. Officielt? Hvornår er det officielt? Jo nu skal du høre. Min søde ecxhange søster beskrev det meget flot den anden dag: Lige nøjagtig to sekunder efter at have forladt huset fløj hun ind ad døren igen og sagde: ”Jeg har brug for et halstørklæde – det er officielt efterår”.

Fra den ene dag til den anden er temperaturen faldet markant og alle går pludselig i sweaters. Som I måske ved nu er jeg en stor fan af efterår. Og jeg tager imod det med åbne arme. Første ting at gøre: Plukke æbler!

Søndag tog vi op til den store dejlige æbleplantage lidt nord fra her. Det er et skønt sted – og vi plukkede hele 22 kilo æbler!

 

Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious

Creds to my talented exchange sister for the two close-up pics of apples!

NOTES

Lately I’ve been experimenting a lot with grain free foods. Its super fun to do – and super healthy.

This pie is totally free of refined sugar – and is in general pretty low in sugar. And it’s made completely without grains, which means zero wheat, zero gluten and zero white flour. Oh – and pretty low on carbs.

The pie is made with butter, because I just wanted to make a grain and sugar free pie, which still tasted like old-fashioned apple pie. And I don’t think butter is the worst thing in the world, when consumed in moderation. And there isn’t that much butter in this pie. But feel free to sub with coconut oil or a plant based butter-like spread.

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De to flotte close-up billeder af æbler i denne post er taget af min dygtige exchange søster!

LIDT NOTER

På det sidste har jeg forsøgt mig en del med gluten- og kornfri madlavning og bagning. Det er super sjovt – og super sundt.

Denne tærte er helt fri for raffineret sukker – og i det hele er der ikke ret meget sukker i. Og så er den lavet helt uden korn – hvilket betyder intet hvede, intet gluten og ingen hvid mel. Nårh ja – og meget lavere i kulhydrat.

Tærten er lavet med smør, da jeg blot ville lave en sukker. og mel fri tærte. Og så tror jeg ikke smør er det værste i verden – så længe man ikke får alt for meget. Og det er der heller ikke i den her tærte. Men du kan helt sikker erstatte en del af det med kokosolie eller det hele med en plantebaseret ”smør”

 

Grain Free Apple Pie

Yield: 1 pie - 8 portions

Ingredients

  • 1 cup (240mL / 140g.) almonds - or 1 cup almond flour
  • 1 1/4 cup (300mL / 150g.) buckwheat flour
  • 2 tbsp. coconut sugar
  • 100 g. (0,44cup) butter
  • 2 tbsp. apple sauce
  • Apples
  • 1/3 cup maple syrup
  • 2 tbsp. buckwheat flour

Instructions

  1. In a food processor grind the almonds until they turn into flour. Transfer to a mixing bowl through a fine mesh strainer to make sure no big lumps or pieces make it into the bowl. Eventually blend the remaining bigger pieces and transfer through the strainer again. Mix in the buckwheat flour and coconut sugar.
  2. Cube the cold butter and mix it into the flour mix. Try to keep it as cold as possible – eventually use a stand mixer or do it in a big food processor. Mix until no big lumps remain. Now add in the applesauce until a dough forms.
  3. Split the dough into two, the one slightly bigger than the other. Roll out the big part – I highly recommend doing this between two pieces of parchment paper. Grease a pan and press the dough into it. Cover and store in the fridge for at least an hour.
  4. Meanwhile roll out the remaining dough between two sheets of parchment paper and place it in the fridge.
  5. Peel and core the apples and cut them into 1-inch/ 2cm. pieces. Place in a plastic back. Add in the maple syrup and 2 tbsp buckwheat flour. Close the bag and mix very well. Store in the fridge until ready to use.
  6. Preheat oven to 200°C / 390°F.
  7. Pour the apples into the crust. Cut out stars (or whichever shape you like) from the remaining dough. Cover the apples in stars. Use the scraps to cover up big holes.
  8. Bake for approx 20 minutes.
  9. Serve warm with a big dollop of Greek yoghurt.
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