Summer Berry Pie

The berry season is at full swing here in Finland.  You can pick your own blueberries from the forest or from raspberries from bushes or buy a variety of berries from the markets.

Blueberries are antioxidant powerhouses containing vitamin K, vitamin C, manganese and fibre and raspberries are great source of vitamin C, fibre and manganese.   Perfect for a sweet tooth! 

This summer berry pie is easy to make and tastes heavenly!

• 2 big handfuls of blueberries
• 2 handfuls of raspberries
• 250g gluten-free flour
• 200ml organic butter, melted or use melted coconut oil for dairy-free version
• 3 eggs
• 2 tsp baking powder
• 150ml runny organic honey

1. Melt the butter in a pan.  Mix baking powder with flour.  Preheat oven to 200C.
2. Whip butter and eggs together.  Once foamy add the honey.  Mix the mixture with the flour.  Mix in and pour into a pie dish.
3. Drop in the berries and bake for 30 minutes.

Hot Cross Buns

Whilst living in London I fell in love with hot cross buns and for me these are essential part of Easter!   

Try these gluten, refined sugar and yeast- free buns.  Makes about 12.

• 3 cups of gluten-free flour (I used ready-mixed flour)
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp mixed spice 
• 1/2 tsp cinnamon
• 60g organic butter
• 4 tbsp organic runny honey
• handful of raisins
• 1 egg beaten 
• 1 cup of almond milk

1. Preheat oven to 220C
2. Sift dry ingredients into a bowl and rub the butter until it resembles breadcrumbs
3. Stir in egg, honey and milk and form a soft dough. This can be bit sticky because of using honey
4. Make little rolls and place in greased cupcake tray
5. Bake for about 12-15min. Insert little knife in to check if comes out clean
6. Brush with little honey & water once baked (1tsp water & 1 tsp honey)
7. Once cooled, make the cross from 1tbsp of gluten-free flour & 1 tbsp hot water - make a sticky dough.  

Birthdays & Romance

We had a party for my daughter's birthday on the same day as Valentine's day.  She was very specific what she wanted, a chocolate cake with a heart on the top.  It was a perfect opportunity to go chocolate crazy and celebrate both her birthday and Valentine's day!  

I used the basis of the cake from Vanelja's fabulous beetroot-chocolate cake.  You can find the original recipe from here: http://www.vanelja.com/ruoka/herkut/view.php?id=46.  I made two cakes filled with strawberry and cashew cream (made little extra) and topped with fresh raspberries.  It was delicious!

We also made super easy Raspberry and Raw Chocolate cupcakes.  

For 12 muffins

• 4 eggs
• 40g almond flour
• 15g (about 3 tablespoons) raw cacao powder
• 60g melted coconut oil
• 60g coconut blossom sugar / honey 
• 1/2 teaspoon of baking soda
• handful of frozen raspberries

Preheat the oven to 180 degrees.  Please cupcake papers in a muffin tin.  Mix all dry ingredients in bowl.  Beat eggs lightly and stir in another bowl with melted coconut oil.  Gently mix the both mixtures together.  Add frozen raspberries and stir in gently.  Fill the cupcake tins half way and place in the oven for about 15 minutes or until cooked.  Let it cool. 

Healthy treats

Our youngest daughter turned 4 today!  As part of the Dutch tradition, parents usually prepare 'traktaties' for pre-school, birthday treats to share with all the kids.  We made raw cacao, nut and date energy balls which were a huge hit.

These little balls are sugar, dairy and wheat-free and packed with protein. 

Makes about 20 balls

• 1 mug of almonds
• 1.5 mug of pitted dates
• 2 tablespoon of raw cacao
• 1.5 tablespoon of coconut oil
• 2 tablespoon of peanut butter (good quality, try to choose sugar-free)

1. First put almonds in a food processor and grind until fine consistency.
2. Add dates and rest of the ingredients.  Let it process until it looks quite sticky.
3. Make little balls and refrigerate for a few hours. 
4. Take out of the fridge before serving to soften.

Great as treats or as a snack! 

Celebrating Banana Bread

Rainy Saturday morning.  Hubby's birthday and I had no idea what cake to bake. I saw bunch of ripe bananas in the fruit bowl and there it was - my ingredients for banana bread!  

There's something heart-warming about banana bread.  It's great for breakfast or to enjoy with a cup of herbal tea.  

Free from gluten and refined sugars. 

• 3 ripe bananas
• 160ml organic honey 
• 60g organic unsalted butter (you can also use melted coconut oil) 
• 2 eggs
• 250g gluten-free flour (I mixed buckwheat and almond flour)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 100g chopped pecans
• 2 tbsp ground flaxseeds
• 1 tbsp grated lemon zest

Preheat oven to 180C and grease loaf tin with little coconut oil. Put butter bananas, eggs, honey, flour, baking powder and bicarb soda into bowl and blend with hand blender until smooth. You can also use a food processor. Add chopped pecans, flaxseeds and lemon zest and mix in with a wooden spoon. Pour the mixture in the tin and bake about 40min until cooked through (insert a skewer or little knife into centre and if it comes away clean, it's ready). Allow to cool before taking out of the tin.

Slice and enjoy!

Apple & Blackberry Crumble

This week has been all about apples. My family went apple picking over the weekend and brought home 6 kilos of organic apples!  

Apples are packed with phytonutrients that can help to regulate blood sugar and contain fibre to keep your gut regular. Low in calories apple is a perfect snack! 

Try this gorgeous apple & blackberry crumble!

Dairy, gluten and refined sugar-free 

• 6 apples, cored and peeled
• 2 cups of blackberries 
• 1 cup of gluten-free oats
• 1 cup of peeled almonds
• half a cup of organic runny honey 
• 2 tablespoons of coconut oil

1. Chop apples and put these into a pan with blackberries, add little water and sprinkle of cinnamon and few tablespoons of honey.  Simmer for about 6 minutes until soft. 
2. Make the crumble.  Put oats and almonds into a bowl and blitz with hand blender until resembles of breadcrumbs.  You can also use food processor for this. 
3. Melt the coconut oil and honey and pour onto almond-oat mixture.  Mix in well.
4. Put apple-blackberry mixture in a baking dish and place almond-oat mixture on top.
5. Bake in 185C for about 30 minutes or until golden. 

Healthy and perfect dessert for the colder autumn days!