Archive for April, 2014

Flax crackers, crunchy and low carb

April 20, 2014



In a bowl combine 1 dl almond flour, 1/2 dl sesame seeds, 2 dl flax seed flour (linfrömjöl in Swedish), a pinch of salt and potentially a dash of Parmesan and garlic powder (I added both). Crack two eggs to the mix and blend quickly and thoroughly with e.g. a wooden spatula before the flax gells/thickens. let rest in the refrigerator for 5 minutes before placed between two baking papers and process with a rolling pin until covering almost all of the baking paper. Sprinkle with a little bit of mineral salt (I prefer iodine fortified) and cut with a pizza slicer. Bake for about 10 min at 175degreeC, or until the edges starts to brown slightly. Turn off oven and remove for 5 minutes, put it back in when slightly cooler and let sit in the oven for an hour to get crisp.

You can also add whole flax seeds to this, more Parmesan or garlic, sun dried tomatoes in small pieces, pumpkin seeds, or fresh herbs like rosemary etc. Serve with cheese and wine 😉


Coco granola – grain-free, low carb, homemade

April 12, 2014


Add the following ingredients to a bole and combine/blend:
2 dl chopped almonds
2 dl chopped hazelnuts
1 dl grated coconut
2 dl pumpkin seeds
1-2 dl whole flax seeds
1 dl sesame seeds
1 dl sunflower seeds
1 Tbsp psyllium seed husk (Optional and fiberhusk is the Swedish brand) or flax seed four
2 Tbsp cacao powder
1 tsp vanilla extract (and/or a little cardamom or just use cinnamon instead of cacao)
1 pinch of salt flakes
2-3 Tbsp almond flour (optional)

Mix the following ingredients in a cup and pour over the dry ingredients:
2 Tbsp coconut oil
1 dl cold water
3 droops of bitter almond essence (optional)
Stevia droops to taste (the mix looses a little of the sweetness when baked)

Mix properly forming small granola chunks, spread on a baking sheet covered baking tray (potentially sprinkle with a little extra salt), roast in the oven at 175 degree C for about 15 minutes or slightly browned/golden. Turn off oven and open up to let out excess heat and let sit a few minutes more to make sure it gets crispy.


Creamy frappuccino dairy free – MCT / coconut oil coffee drink

April 1, 2014

2 Tbsp MCT oil or melted coconut oil
1 raw egg
1 dl water
4 ice cubes
a pinch of cardamom
1/8 tsp xanthan gum
2 tsp truvia or sugar replacer to taste

Mix in a magic bullet type personal blender or possibly a hand held blender until smooth. Add any flavoured sirup or coffee syrup (strong brewed coffee mixed wtih truvia and xanthan gum, refrigerated).

This can also be made hot through instead adding in the 1 dl hot water or brewed coffe either while mixing with your hand held blender or after mixing the egg and MCT oil in your personal blender.

The benefts of drinking this cold is that the cholesterol in the egg is un altered/damaged and all the nutrients of the egg and coconut oil stay intact.