fashion blog

Lets start the week with some cake! The other day I was a guest at a radio show where we talked about the usual things that I tend to visit various shows for, but also had some chit chat on different things, one of them being food. But I can't really asnwer the question of weather I cook or not correctly. Perhaps a boring  ' sometimes ' is the right answer. Most of the time I just make what I can get away with quickly (and, as you may recall, due to how I work I most often buy something fast that I have in my car...sniff). But sometimes I do cook properly, and mainly tend to bake things. And I have a habit of not really following recipes, but rather get inspired by them, and often coming up with things myself. So - here is a semi-raw, no-bake, vegan and  gluten free cheesecake without white sugar that I put together for Easter. Ok, I know the above categories will make some go "blah" but for me the thing with making these "free of"-cakes is that they sho...

You know I like it when something is more healthy than it may seem? These pumpkin treats would be something that fits that description. It is also something you can treat your gluten free friends with. Totally cake-y with a yummy frosting, they still are kind of breakfast worthy as well. You know, as the main ingredients are a vegetable (pumpkin) and eggs. The original recipe is from  here , but as usual I always alter things a little bit. I am keen on trying to come up with a vegan version of these. And perhaps to try make a round using sweet potato with / instead of pumpkin. You will need 2,5 dl mashed pumpkin (or 2 dl + half a banana) A handful of almonds 3 tbs peanut butter 1 dl honey or maple syrup 1 teaspoon baking soda cardamom vanilla half a teaspoon of salt 3 eggs Lightly roast the pumpkin in the oven on 175C so it turns soft and then mash it. (As a bonus you can take out and wash and dry the seeds of the pumpkin too, then when dry roast in a pan with a bit of salt. A...