Apple Cake (glutenfree and egg free)

3,5 dl Jyttemel Fibra Teff (Glutenfree fiber flour
3 teaspoon baking powder
75 grams of margarine without milk.
2 dl fruit sugar
2,5 dl soy milk or other kind of milk
3 large apples +
fruitsugar and cinnamon to decorate

Mix in blender.

Mix flour and baking powder
Mix with butter (not melted)
Add sugar
Add milk and stirr till smooth

Remove apple seeds and cut apples in thin slices. Add slices into the cake vertically. Sprinkle with sugar and cinnamon

Cook in round cake mold 24-26 cm in diameter in the middle of the oven at 200 Celcius degrees for 25 min – 35 minutes (?)
Towards the end of the cooking time, add a baking sheet over the cake for it not to burn.

Fruitsugar can be exchanged with regular sugar. Cake can handle higher temperatures during cooking then.

Serve with ice cream (soy or coconut or regular milk based)

Fluffy breadrolls without wheat, egg and milk

400 grams Semper fine flutenfree flour
1/2 teaspoon Salt
1 dl Sugar
25 grams dry yiest
1 teaspoon cardamum
75 grams of melted milkfree margarin
Eggreplacement = 1 tablespoon baking powder mixed with water or NoEgg Mix
1,5 dl water
1 teaspoon Fiberhusk
1,5 dl Ricemilk

Mix the fiberhusk in the water and let it rest for 10 minutes.
Mix ricemilk and melted margarin together and warm until finger temperature.
Mix all the dry ingredients together and add water/fiberhuskwhile stirring.
Add milk / butter while stirring.
Add 1 tablespoon baking powder and add water, stirr well. Add this while stirring.

Dough will rise till double size. 30 minutes +/-
Add dough into 10 large muffin cups and leave to rise for 10 minuts.
Cook in oven at 225 Celcius degrees for 15 minutes.

Glutenfree and eggfree chocolate cake

4 tablespoons cocoa
4 dl sugar
3 teaspoons of vanillasugar
1 teaspoon of salt
7 dl semper glutenfree flour
3 teaspoons baking powder
4 dl milk (ricemilk / oatmilk or regular milk)
5 tablespoons neutral oil

Mix all dry ingredients, add liquids

Cook in 175 Celcius degrees for 40 minuts. 20×30 cm.

300 grams confectioners sugar
100 grams milkfree margarin (if unsalted, add 1 teaspoon salt)
1 ½ tablespoons cocoa powder
2 tablespoons of vanilla sugar
3 tablespoons coffee

Cake is great for freeze, but preferrably without the frosting.

Egg and Glutenfree Pancakes

2,5 dl water
2,5 dl oatmilk/ricemilk
4 dl glutenfree flour
1,5 tablespoon sugar
1 teaspoon salt
1,5 teaspoon baking powder

Mix and let rise for about 30 minutes.
1 dl melted butter without milk, cooled down. Mix into dough just before cooking. Add more ricemilk if dough is thick.

Får-i-kål (Lamb in Cabbage Stew)

One of the most traditional dishes served in fall in Norway is the Lamb in Cabbage Stew.

It is delicious

2,5 kg bony sheep meat and ribs (including fat and bones)
1,5 Cabbage heads (medium size)
3 dl of water

Lay down meat and cabbage in layers in the pan. Add salt and pepper between the layers to your taste.


Cook on low heat for 2 – 2,5 hours until meat is tender and cabbage is well done. Do not stir unless necessary.

Serve with potatoes



Chocolate Covered Strawberry shots.

This will be a nice party booster!


1 Cup Vanilla vodka
1 Cup Godiva liquor
Chocolate syrup for taste

Hollow out strawberries and dip them in melted chocolate. Leave to harden.
Fill with the Chocolate / Alcohol mix – for a delicious shot in an edible glass.

Serve chilled!


Chocolate-Dipped Frozen Fruit

Total Time:1 hr 40 min
Prep: 30 min
Inactive: 1 hr 0 min
Cook: 10 min


  • Bananas / Kiwis / Strawberries / Pineapple etc. peeled and split into proper bites.
    Example: split banana in 4 / Cut Kiwi in 1,5 cm thick slices / Pineapple 1.5 cm thick slices
  • Wooden popsicle sticks
  • Waxed Paper  / baking paper
  • 32 ounces semisweet chocolate, chopped or chips
  • 4 tablespoons unsalted butter


Line a sheet pan with waxed paper /Baking paper.

Cut the fruit in suitably sized pieces and insert a popsicle stick into the fruit, pushing the stick halfway in.
Place the fruit on the baking paper or waxed paper. Freeze for 1 hour.


Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally.

Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconut

Arrange the dipping decorations on several flat plates. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spoon some on, if needed). Roll the dipped Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconutbanana in the desired decorations, transfer to the sheet pan, and return to the freezer if not to be eaten right away.

Once frozen, store the bananas in an airtight container.

Serving suggestion: To serve at a kid’s party, paint a hunk of styrofoam and stick the banana handles in the top, so they stand upright.

These are so colorful and festive looking it makes you feel like it’s a party when you look at an assortment of them. And they couldn’t be easier to make, even your kids could do it. You can use white chocolate too, for a more wintry or icy look.


frozen-fruit-pops  Chocolate-Dipped-Berries-with-Sprinkles3




Old fashioned Sweet Violet Syrup


  • 40 to 50g Sweet violets (about 3 to 4 handfuls)
  • 150ml Boiling water
  • 300g White caster sugar


The syrup is great when added to icings and butter cream for cakes; and is wonderful when used in beverages too. Only a small amount is needed to add to sparkling wine or lemonade for a delectable and elegant drink.


Step 1 You will need a bain-marie for this recipe as well as a sterilised bottle that will hold 450ml (3/4 pint).
Step 2 Remove all of the stalks, green “peeps” in the middle of the violets and the leaves before putting al of the the flowers into a clean bowl, such as a Mason’s mixing bowl or a stainless steel bowl. Pour the boiling water over the flowers, then cover with a tea towel and allow the violets to infuse overnight or for 24 hours.
Step 3 Next day, put the violets and water into the bowl that fits on top of the bain-marie, then add the sugar and stir well. Bring the water in the bottom of the bain-marie to a rolling boil and then place the bowl with the violets over the boiling water; keep stirring the violet mixture until the sugar has completely dissolved. If you don’t have a bain-marie, place a suitable sized sauce pan on top of larger pan with water underneath and proceed as before.
Step 4 Strain the violet mixture through a fine sieve, then bottle and label the syrup and keep in a cool place, or the fridge for up to 12 months. Use in cakes, scones, pancakes, icings, butter creams, ice creams, biscuits, beverages, cream puddings, custards, cakes etc.


Original Recipe from: Lavender and Loveage

Waterbased Ice

During summertime a lovely icecream is just what you need. Why not make your own fruit based flowerice?

Create any fruity color liquid you like and add flowers for decorations.

It should probably be a clear liquid as blueberries and strawberries set a quite marked color.
What about apple juice with floral decorations? Or apple flavored water.
If you boil watermelon you will keep the taste, but loose the color. That is also a great option. Yummy.




Flower Ice Cubes

For this you will only need edible flowers and water. Use any kind of Edible flowers and freeze them into ice cubes.

They look gorgeous !!





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