Aunt Aase’s Coconut Tops

I’m sorry for being MIA, I have been sick a lot. I’ve been to hospital, been on a lot of painkillers, and on a lot of toilets – and in a lot of stress. I won’t go into the details, just believe me when i tell you it’s been hard.
I still only have the crappy pictures from my iPhone, but that will hopefully change over Christmas!

So this is a family recipe that I found out I would veganise as it is one of my favourites. If you don’t tolerate hazelnuts very well you can use most kinds of nuts, but it will change the taste somewhat. I think pecans might be fantastic, so I will try that later.
These are not sugar free, but they could probably be made so quite easily.

1.5 dl hazelnuts (or other nuts)
100 g shredded coconut
1 dl vanilla cream (I use Alpro’s vanilla desserts, and just add a teaspoon of corn flour to thicken it)
1.5 dl sugar (cane sugar, coconut sugar, etc)
1 egg worth of egg substitute. (I used Orgran NoEgg, but you can try other substitutes.)

200g vegan chocolate. (I used Plamil’s mint chocolate – it’s heavenly on these!)
Ground the nuts in a food processor.
Mix all the ingredients in a bowl. If you think you might have too little vanilla cream og “egg” in there, you probably don’t. It’s supposed to look like that.
Use teaspoons to make small pyramids/balls (somewhere in between) on a lined baking tray. Try to keep them together as much as possible, as if you are building as sandcastle. (We all remember doing that, right?) They will not fall apart after they’re baked.
Bake in the middle of the oven on 200 degrees celcius (400 F) for about 8 minutes.

They should not be too brown, they will feel very soft as you take them out of the oven, but they will set after they have cooled.
Move them directly over to a cooling rack after taking them out of the oven, and let them cool.

Melt the chocolate, and dip the bottom of the tops in it before placing them on a paper lined baking tray. (You can use the same paper and tray as when you baked them, but make sure it’s not warm.)
Let cool in a cold place before removing them from the tray. Keep them cool for storage.

You can make lots of these and freeze them, as they keep very well.

I will share at least one more recipe this christmas, so be on the lookout for that!

Gluten free cupcakes + updates

Yesterday, september 18th, was my fiancé’s 26th birthday – and the first half of it was celebrated at the hospital. No worries, it was planned, I was there to have a gastroscopy. I have chronic gastritis, and GERD (Gastroesophageal Reflux Disease), but for several months I have been more gassy, and had more pain in the rest of my stomach. These are symptoms that had almost vansiehd completely after I cut out all wheat and milk products, so I was annoyed.
I have been under a lot of stress the last year, but the last month has been awful. I am so happy that my fiancé returned, it has made it a lot easier.

Anyway, what I had suspected was IBS (Irritable Bowel Syndrome), and I was right. I also suspected I would be put on the low FODMAP diet, I even took some precautions (joined a vegan low FODMAP-group on Facebook), and I was right about this as well.
I haven’t started on the diet yet, I am waiting until Monday. This is mostly because “WHAT AM I SUPPOSED TO DO WHEN I CANNOT HAVE AVOCADO/LENTILS/BEANS/MUSHROOM/ETC???”, and also because I want to make sure I am on top of what I can and cannot eat. The first 6 weeks will be strict, especially since I am vegan, but I’ll be fine. If there is no improvement after 6 weeks, there is no point in keeping it up. If there is an improvement, I will start introducing certain types of food.
If everything works out OK I will end up with a customised diet plan for my own stomach.

I made tacos today, and used whole emmer flour to make tortillas (I always use spelt flour) because I had bought some on 50% a few days ago, but it did not end well. The tortillas were delicious, there were no problems with them, but I ate two of them and ended up in fetal position on the sofa. In pain, that is. They are not a part of the low FODMAP diet, so it’s ok, I guess.

So, to the cupcakes. I used a recipe from, both for the gluten free flour mix, and for the cupcakes.

Private picture from my Instagram. Feel free to follow me there!

Here is a link to the flour mix.

Here is a link to the vanilla cupcakes.

Here is a link to the chocolate cupcakes.

I used white rice flour instead of sorghum flour, and I used 1 cup of tapioca flour instead of 1/2 tapioca and 1/2 corn starch.
If you don’t have xanthan gum, or you are allergic to corn (which it is a derivative from), you can either try guar gum, or this corn free version of xanthan gum.

I made 4 types of cupcakes out of the two cupcake recipes.

I used the vanilla cupcake recipe as a basic recipe for some maple-pecan cupcakes, and some apple-cinnamon cupcakes.
After I had made the batter I split it into two bowls. In one bowl I added about 2 tbs of organic dark maple syrup, and some chopped pecan nuts.  In the other I added almost 1 tbs of ground cinnamon, and chopped apples. (Not tiny pieces, but not big either.)

With the chocolate cupcake recipe I did not have much time (we had a dinner reservation, and I wanted to finish the cupcakes so that we only had to do the frosting when we got back), so I added half the amount of batter to half the cupcake liners, then I put a vegan After Eight (Royal Mints) in each one, and added more batter. The rest I made plain chocolate.

The great thing about these recipes is how easy it is to tweak them! You can do almost anything with them!

I made the vanilla buttercream frosting from the vanilla cupcake recipe, and added some maple syrup to it. The original plan was to make four different flavoured frostings to go with the different cupcakes, but laziness succeeded, and I only made the one. Luck struck – as it went very well with all the cupcakes! The maple-pecan cupcakes were my favourites, my fiancé loved all of them.
The problem now is that I have not had this much sugar in years, so I am a little hungover..

The crappy picture is still from my iPhone, I am sorry. I totally forgot to take any pictures throughout the process as well. So I guess I will have to make them again very soon! What a shame…….

Please, check out Sarah’s fantastic food blog! Everything she makes looks delicious!

Maresa’s vegan deviled eggs. Vegan. Deviled. Eggs!!! That taste and look like….EGGS!

Lagusta's Luscious!

My BFF/right-hand-chocolatier Maresa and I have been talking about making vegan deviled eggs for years. This Thanksgiving we finally got around to it and I think the results are going to change your life forever.

Truthfully, the recipe is more Maresa’s than mine. We both started out tinkering around with a pile of ingredients, a food processor, and some scribbled ideas late in the kitchen one night, but I could feel that she was in hardcore recipe development-mode—her mind was whirring with modifications, improvements, tricks. I went home, and when I showed up at work the next day Reesey excitedly brought out a perfect platter of the little guys. Jacob and I pretty much died, and so did everyone at the friends-Thanksgiving we all went to the next day. Vegans immediately started jumping up and down with excitement, and non-vegans were initially puzzled but quickly entranced by their cleaner, lighter…

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Vegan Raspberry Tea Cake

Screen Shot 2014-09-02 at 22.47.41

This blog has been abandoned for some time, but I think I will revive it somehow – in English – with more focus on a vegan lifestyle.
A store chain (Kiwi) in Norway has this policy where if you find a damaged or expired product you will receive the a similar product for free (or, in some cases – cash). So when I found some spoiled raspberry I made sure I got free good raspberries.
So then I had to find a recipe! What I found was this recipe Vegan Tea Bread that I tweaked a little.

Screen Shot 2014-09-02 at 22.47.58

What you will need:

1 cup of tea (I used spicy black chai, but you can use any tea you want.)
1 cup of raspberries.
2 cups of spelt flour (you could use a gluten free flour mix, but you will have to use less of it.)
2 ts baking powder
1/2 cup sugar, or erythritol. (I use erythritol, but you could also use Stevia, or any other substitute.)
1 ts of mixed spices. (Whatever you want, really.)
Here’s what you have to do:

1. Put the kettle on and make 2 cups of tea. One of them is for you, so don’t add milk to the other one. (I had to use that from the original recipe, just because it was so darn cute – and I did make 2 cups of tea.)

2. Add the erythritol to the tea, and stir. Leave the sweet tea to cool off.

3.  Add flour, baking powder, and spices to the tea mix. Stir well – we don’t want lumps.

4. Line a loaf tin with baking paper, and spoon the mixture into it. This is when you add the raspberries. One layer of mixture, one layer of raspberries, one layer of raspberries – and so on.

5. Put in a preheated oven on 200 degrees celsius, and bake for about 45 minutes (depending on the depth of your tin, and on your oven). When you can stick a fork/knife into the middle, and it comes up dry – it is done.

When it’s out you will have to share this with someone, or else you’ll eat all of it yourself. I wouldn’t recommend that – as it will make your stomach hurt.
Try eating it warm with some soy vanilla ice cream. Heaven.


PS: The crappy pictures are from my Instagram account, as I did not take any with my camera. I will take better pictures in the future..

.. og fra frosten som frys fast i såran





Jeg vet ikke hvorfor, men plutselig er ting så utrolig vanskelige.
Jeg vet ikke om jeg kommer til å klare dette. Noe av dette. Jeg føler meg dratt mellom å ville avslutte alt, og ønsket om en fremtid med mann og barn, fri fra sykdom, egen grønnsakshage – alt det der.

Jeg vet ikke helt hva jeg skal gjøre når forloveden min reiser. Jeg vet ikke hvordan jeg skal klare meg. Han er bare på jobb nå og jeg har allerede brutt sammen.


Hvorfor er jeg så ubrukelig?


Jeg vet ikke helt hva jeg skal gjøre. Jeg føler meg egentlig litt fortapt.
Jeg har vært i Storbritannia i tre uker, to uker med universitetet i York og en uke for å besøke en venninne i Skottland, og med en gang jeg kom hjem raste alt sammen og jeg har vært syk siden da. Legen min var skeptisk før jeg dro, han spurte om dette var noe jeg, noe kroppen min, ville klare. Jeg svarte at jeg var forberedt, at jeg visste det kom til å bli hardt, men at jeg hadde tatt mine forholdsregler og kunne ta det rolig om det ble nødvendig. Problemet var vel at det ikke var så mye tid til å ta det rolig. Det var hele tiden ting å gjøre, og alt var jo ting jeg ville gjøre. Alle forelesningene var både interessante og morsomme, og York er at fantastisk flott sted, så jeg prøvde å gjøre så mye som mulig. Og da resten av klassen dro hjem til Norge dro jeg med buss til Edinburgh, som også er en nydelig by. Der brukte jeg mye ting på å skrive oppgave (de jeg bodde hos skrev også på oppgaver, så det var en grei ordning) og mye tid på å gå rundt omkring overalt. Det var en kjempeflott tur, og jeg ville ikke vært foruten. Derfor er det enda hardere å komme hjem og være i så dårlig forfatning. Magesmerter, brystsmerter, hodepine, krampe, svimmelhet, kvalme, dødssliten – null konsentrasjon. For å være ærlig vet jeg ikke helt hva jeg skriver, og har sikkert masse feil overalt, og teksten henger nok ikke sammen. 

Alt jeg klarer å tenke på nå er om jeg noengang vil ha nok krefter til å klare noe som helst. I dag klarte jeg halve skoledagen, i går klarte jeg ikke komme meg ut av senga uten hjelp. Vil jeg noengang komme meg gjennom studiene? Og vil jeg i så fall ha krefter til å arbeide? Og hvordan i alle dager vil kroppen min klare seg ved en eventuell graviditet? Faktisk er jeg livredd og skamfull. Jeg skammer meg over alt jeg ikke klarer, og det er så dumt, for jeg gjør det jo bare verre for meg selv. Jo mer jeg bekrymrer meg, jo dårligere blir jeg. 

Jeg har faktisk hatt det veldig bra mens jeg har vært borte, sånn når det gjelder spiseforstyrrelsen. Jeg tror ikke jeg har spist så mye i løpet av mitt liv, og jeg har nesten ikke kastet opp heller. Så det kan ikke ha så mye å si for at jeg er så dårlig. Hadde jeg fastet hele turen, eller kastet opp alt jeg spiste, så kunne det vært en medvirkende faktor, men det har jeg ikke. Jeg har spist veldig bra mat, i gode porsjoner. Jeg har ikke gått opp i vekt, men så har jeg vært mye rundtomkring hele tiden. Bortsett fra den søndagen vi bare satt inne og skrev oppgaver, alle sammen.

Så. Hvordan skal jeg gå frem? Jeg kan jo ikke gi opp heller, uansett hvor mye jeg vil. Å gi opp vil ikke gjøre meg bedre. Uansett hva jeg gjør vil jeg måtte leve i et smertehelvete. 

Jeg er så sliten. Klarer ikke skrive mer.




The 6 Most Shockingly Irresponsible “Fitspiration” Photos


The Reembody blog, up to this point, has been a thoughtful exploration of human movement, a subject about which I am extremely passionate.

Today, however, I’m mad and I’m going to tell you why.

I have been planning a blog post for a while on fitness misinformation, and it was originally going to be the same kind of thoughtful deconstruction found in my other installments. But then I read this and it was one of the most beautiful things I’ve ever found in my newsfeed: so beautiful, in fact, that the rest of the health and fitness propaganda floating around Facebook like turds in a pool started to really, really piss me off.

So thoughtful deconstruction has been postponed for another day. Instead, we’re going to take a good look at a few of those turds and get pissed off together because, when someone preys upon your insecurities in an effort…

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