Sugar-Free Marzipan

If you haven’t tried making your own marzipan yet, I suggest you go to the kitchen to make some right now. Well, read this recipe first and then run go to your kitchen and make it. It taste so much better than store-bought + it’s all healthy, natural ingredients. If you want a traditional marzipan blanch the almonds first. I made to batches; one with blanched almonds and one with whole almonds, and to me the one with whole almonds tasted so much better – so rich in flavour, I really suggest you tried it like that..

Ingredients:

250g almonds, with skin or blanched

5 tbsp unsweetened apple sauce (not chunky!)

1/2 tsp SØD liquid no-calorie sweetener

Grind the almonds in to almond flour in a food processor or similar.

Mix the almond flour with apple sauce and sweetener.

Store “dough” in the fridge to let it firm up, then shape in to balls, stuff some apricots or dates or whatever you’ll normally do with marzipan.

TIP!

The marzipan will keep at least 14 days if stored in the fridge.

A note: photo credit goes to h0bbel for the picture as my marzipan was packed and shipped up to a friend before I remembered to take a picture..

Oven-Roasted Pumpkin with a Crispy Apple Salad

Pumpkins are a little christmas-y aren’t they? Well, at least it’s a winter/ fall vegetable. This dish is healthy, warm and hearthy; what more could you ask for. I bought a hokkaido pumpkin at the farmers market and after that this dish was kind of randomly thrown together according to what I had in my kitchen but it has quickly become a favorite dish of mine. I love the sweetness of the baked pumpkin with the more sour and crsipy salad. Don’t get discouraged by the long list of ingredient. The only thing that takes time in this recipes is how long the pumpkin has to be baked. Everything else is easy peasy 😉

Ingredients

1/2 hokkaido pumpkin (300g)

juice form 1/4 lemon (2.5 tsp)

3/4 tsp chili, finely chopped

a few sprinkles of dried thyme

For the Salad:

2 small apples (about 85g each)

120g rocket leaves or mixed baby leaves

1 tsp dijon-mustard (6g)

up to 1 tbsp cold water

salt and pepper to taste

1/2 tbsp apple cider vinegar

juice form 1/4 orange

40g shallot (1/2 onion)

2 small tbsp pumpkin seeds (16g)

60g soy yogurt (or any type of natural yogurt)

Preheat the oven to 185 degrees celcius.

De-seed the pumpkin and peel of the shell. Cut in to small boats or chunks. Place the pieces in an oven-safe dish and mix in a marinade made of 1 small tbsp water, lemon juice, chili, salt and thyme.

Bake in the oven for about 35 min.

While the pumpkin is baking prepare the salad: Cut the apples into chunks, rinse and dry the salad, peel and finely chop the shallot. Mix everything together and set aside.

Mix a dressing of mustard, water, salt and pepper, vinegar and orange juice.

Just before serving, dry-roast the pumpkin seeds on a pan until they starts to “pop”. Season with salt and pepper.

When the pumpkin has baked, arrange on two plates. Mix the salad and dressing and arrange on the plates as well. Top with a spoonfull yogurt and sprinkle with pumpkin seeds.

Makes 2 servings, at 178 kcal.

Notes:

Orginally I finished of the dish with a spoonfull of yogurt on top, but I actually didn’t really like it. Along with the pumpkin it was just too sweet to my taste. I chose to add it to the recipe because I’m sure other people might like it. My mother tasted it as well and she liked it with the yogurt..

The dish is delicious on it’s own but would also be good with some whole-grain bread or chicken breast.

Raw Santa Hat Cake Bites

Okay, so I guess there’s nothing revolutionary new about this recipe, but ever since I saw these ‘Santa Hat Brownie Bites‘ at “SweetTooth”, I wanted to create a healthier version of them. Then when I spotted some fresh strawberries at the supermarket I knew I had  to recreate these fun christmas bites! They didn’t quite turn out how I imagined but they taste great nonetheless so I guess it doesn’t matter much, right? 😉

Raw Brownies:

80g dates

30g almonds (or other type of nuts)

10g unsweetened cocoa powder

3/4 tsp vanilla extract

a dash of salt

Blend everything together in a food processor or high-powered blender; nothing fancy there. Scopped everything out on a piece of plastic wrapping and roll into one long stick. Refrigerate for a few minutes allowing the “dough” to firm up.

Raw Angelcake:

60g dates

20g dried apricots

30g almonds

10g unsweetened shredded coconut

1/2 tsp vanilla extract

a dash of salt

Same procedure as with the raw brownie bites.

When the dough has firmed slightly cut the sticks into about 4 smaller pieces – mine were 28g each. Rinse strawberries and cut of the botttom before placing your “santa hats” on the stems.

Makes 8 “santa hats”, 98 kcal for the brownie bites and 105 kcal for the angelcake bites.

Apple-Coconut Boatmeal (aka Baked Oatmeal)

Wow, I’m sorry for the lack of posting but I guess that’s the tricky thing about running a food blog when having an eating disorder. I’ve had some really tough days. Actually they were good days but I guess I should say it was some bad day because I realized they were only good ’cause I hadnøt eaten. Yikes did that even make sense at all!? Well no more talking. Here’s a recipe Ive wanted to share for quite some time now:

Ingredients:

45g oats (I use a mix of rolled and instant)

40g apples, diced

28g unsweetened almond milk (any type of milk will do)

60g water

16 drops SØD liquid no-calorie sweetener

16 drops coconut essence

Preheat the oven to 195 degrees celcius

Combine dry ingredients, then mix in wet.

Pour into a small baking pan, loaf pan, or 1-cup ramekin (or, for mini boats, two 1/2-cup ramekins). Cook for 15-20 minutes, or more until it’s firm.

Finally, set your oven to “high broil” for 5 more minutes (or simply just bake longer, but broiling gives it a nice crust).

Makes two servings, at 92 kcal each.

Note:

I chose not to add any fats at all, but 1 tbsp of coconut oil will make these really nice and buttery. If doing so cut back on the water though, using only 45g.

I used apples as filling but really anything will go with this recipe; blueberries, banana… Just add whatever you like. Other nice add-ins might be peanut butter, shredded coconut, cinnamon, vanilla extract..

Same procedure as every year..

I love christmas. No doubt there. And I love all the food blogs I’m reading. I hope I don’t offend anyone by saying this but to me food blogs just gets a little boring around holidays, christmas especially. I know christmas is all about traditions, but just like the same christmas songs repeated over and over again gets a bit dull after a while so does seeing one recipe after another for gingerbread men or the danish ’peberkager’. That’s why I was so exciting when seeing a recipe for cupcakes with “brunkagekrydderi” at ’Frk. Kræsen’ and this ’Candy Cane Ice Cream’ at ’Call Me Cupcake’s blog. Now that’s something exciting! I love the idea of taking something well known and creating something new and enexpected. Well, seeing all these recipes I couldn’t help but think that they wasn’t really healthy. (And yes I am aware that most people couldn’t care less about being healthy at christmas time, but I do an actually I think more people should do so as well, but that’s a rather long discussion I don’t want to get in to… At least not in this post ;)).

So my own challenge for december is to come up with some new – or at least a little alternative christmas recipes using traditional christmas ingredients. I guess you can think of it as your very own healthy advent calendar! ❤

xxoo,