So, I don't really know if these are actually called fritters. I have been trying to find the right way to translate the Danish word for these 'squashdeller' into English but nothing is really quite right. I think fritters is the closest one however from what I've seen fritters are made on the pan whwereas these are baked in the oven? Hmm, let me know if you have a better word for what to call these. 

Hello and welcome to one of the lasts posts of 2019 - and this decade, wow. That's crazy to think about. Thank you to everyone who follows along and thank you to everyone who has messaged me about how you like my recipes and what I share - it means a lot to me! We are finishing off the year with one of my favorites; these savory apple chips. They do take a bit of effort to make but to me it is all worth it! Let's get started:

Gluten free, refined sugar free and vegan Christmas treats recipes are not something you can easily find so one have to roll up their sleeves and get to work in the kitchen. Something that's really missing when working in the gluten free kitchen is getting that crunch that's so characteristic about many Christmas treats. But with this recipe it's definitely not missing so let's get into it:

This Danish Christmas Spice Cookies, also called Danish Brown Cookies or in Danish 'Brunkager' is a Danish recipe and a classic during Christmas time here in Denmark. The original recipe calls for refined sugar, flour and butter making them a no go and not exactly vegan. We wanted to change that which, spoiler alert, went super well so here we go: 

Eating glutenfree and flour free you have to get creative when wanting baked goods. These cinnamon rolls are made from a potato crust - which you cannot taste - and as always vegan and refined sugar free. There are definitely people who will look at these rolls and think, uhm.. what the hell is that?? and, well, valid. I would 100% opt for the real deal gluten cinnamon rolls but.. I just can't. My body cannot handle it so I make these which are definitely the second best. The best when it comes to my body. 
12 cinnamon rolls // Total time: 90 minutes

3 ½ cup peeled and cubed potatoes (500 g)
½ tsp. Himalaya pink salt fine

Cinnamon filling:
2 cups Medjool dates, pitted (300 g)
½ tsp. ground Ceylon cinnamon
1 tbsp. potato starch or arrowroot powder
¼ - ½ cup water

Preheat the oven at 400 degrees Fahrenheit or 200 degrees Celsius.

To prepare the potato base, peel the potatoes and cut them into cubes. Boil the potatoes in a pot for 10 - 12 minutes until tender. Strain away the water and mash the potatoes with a potato masher. Stir in the salt and place the mixture on a piece of baking paper.

Place another sheet of baking paper on top and roll out the mixture evenly - around 12 ½ x 14 inches and 1/5 inch thick or 32 x 36 cm and 5 mm thick. Remove the top piece of baking paper and place the potato dough on a baking sheet.

Bake the potato base in the oven for 25 - 30 minutes until golden.

Meanwhile, make the cinnamon filling. Place all the ingredients in the blender and blend until smooth. It can be tricky for the blender to get started so use the tamper and/or a spatula to help the blender get going. Season with cinnamon and set aside.

Remove the potato base from the oven and distribute the cinnamon filling on top of the base in an even layer. Roll and cut into slices, 1 inch or 2 ½ cm thick and place on a baking sheet lined with baking paper.

Bake in the oven for 15 - 20 minutes until golden. Remove the rolls from the oven and place on a grate to cool. Leave them on the baking paper. When they are cold they are easier to remove from the paper using a knife.

Heat up in the oven before serving.  

Want more recipes? Check out my webshop filled with delicious recipe filled eBooks here.  Both English and Danish eBooks. 


It's December and for many people that means family time, 'hygge' and snuggling under blankets while watching a movie - and I'm not mad about it. Having not been able to eat chocolate or cacao for a few years (gives me headaches) I have been missing the sweet treat that is chocolate. Luckily, I really like carob, which you can use instead and along with the roasted nuts and raisins it makes a good treat.

8 - 10 pieces // total time: 1 hour and five minutes

Salted nuts:
½ cup boiling water
2 tsp. Himalayan pink salt
¾ cup unsalted macadamia nuts

6 tbsp. cold-pressed virgin coconut oil
3 tbsp. carob powder
1 pinch of Ceylon cinnamon
⅔ cup raisins
Optional topping:

Freeze-dried berries; here we used raspberry

Preheat the oven to 300 degrees Fahrenheit or 150 degree Celsius.

Pour the boiling water and salt into a bowl. Stir until most of the salt has dissolved. The last salt will dissolve while it draws.

Add the macadamia nuts to the salt water and stir making all the almonds moist. Place a lid on top of the bowl. We use a small cutting board.

Leave the mixture for 15 minutes.

Melt the coconut oil at low heat in a pot. When the oil has melted remove from heat and sift in the carob powder and cinnamon. Stir until mixed. Allow to cool for about 20 - 30 minutes to allow the chocolate to thicken.

Sift the macadamia nuts and distribute the nuts on a baking sheet lined with baking paper. Roast in the oven for 10-15 minutes. Remove from the oven and allow to cool.

As soon as they are cold, coarsely chop the nuts on a cutting board with a knife. Place in the chocolate along with the raisins.

Distribute the chocolate in 8-10 muffin forms and if desired, sprinkle on the freeze-dried berries on top. Place the chocolate in the freezer for at least 20 minutes.

Ready for serving. Store in the freezer.


This recipe is a variant of the raisin chocolate recipe from the eBook ‘Christmas Treats’. Danish version: Julegodter


When I shared my lunch where I ate these potato bread a few of you asked for the recipe so I thought I'd share it with you as it's one of my favorite things to eat. And when your body does not like gluten these are the perfect alternative to bread. So let's get started: 

Many of you have asked if I take supplements and I do take a few. Zinc is very recent and I just started B12 last week - when some of you asked I only took magnesium. So I wanted to share what I take and why.

Supplements are great no matter what you eat. Typically people come after vegans for not getting enough of this or that, when we should ALL look into how our bodies are doing when it comes to minerals and vitamins - because they are so important for our well being.

Like, no one ask someone at McD if they get enough vitamins?? Why the sudden interest when eating plant based?? When I ate an animal based diet, I did not eat a variety of foods, my diet was very poor but no one batted an eye. Now eating plant based I have never eaten this much veggies and fruits + such a huge variety of foods and getting so much better healthwise but I am met with 'do you get enough...', 'how do you get...' and so on.

But I (currently) take three supplements:


I have been taking at least one magnesium pill every day since the 9th of July and thank you for helping my body with the pain.

I started taking this supplement because of menstrual cramps but it has had many other benefits that I am so grateful for. One other mayor thing I have noticed is how helpful it is with my muscle- and unbearable growing pains (which is not actually because of growing).
These are the reasons why I am taking this magnesium supplement but it has many other benefits:

Muscle pain, growing pain, bloating, restless leg syndrome, insomnia, liver health, mood struggles, heart palpatations, inflammation, liver insomnia and menstrual cramps. Also adrenal problems.

This magnesium is from Pure and I buy it from In the form of a pill - but because of my chemical sensitivity I pour the powder into water and drink it like that. One pill every night - if the pain in my body is particularly bad I take two.


I've mentioned that I take this zinc supplement twice a day because of my sinus infection but there are also many other reasons why I do so. These are the reasons why I am taking this zinc supplement but it has many other benefits:

Sinus infection, acne, everyday liver health, brainfog, mood struggles, heart palpatations, inflammation - like my body is basically just one blob of inflammation (but it's getting better!!),  menstrual cramps, uti's/bladder problems, hot flashes and fatigue. Also adrenal problems.'

This zinc is from vimergy and I buy mine from, from Sweeden (cannot be bought here in Denmark (yet)).

One dropper in the morning and one dropper 30 before taking B12 and magnesium in the evening. (Sometimes I also just take it before dinner). Hold the liquid under your tongue for 10-20 seconds.


This is the newest addition to my routine and one that is very important for our bodies. The main reason for taking this is because of my chemical sensitivities.

These are the reasons why I am taking this B12 supplement but it has many other benefits:

Acne, bloating, chemical sensitivites, everyday liver health, brainfog, mood struggles, heart palpatations, inflammation, uti's/bladder problems, hot flashes and fatigue. Also adrenal problems.

This B12 is like zinc also bought at (cannot be bought here in Denmark). One dropper every day in the evening before bed. Hold the liquid under your tongue for 10-20 seconds and swallow.


Tzaziki is along with guacamole and hummus one of my favoirte things to eat ever, so we had to veganize this incredible garlic bomb. The original tzaziki calls for dairy which in this recipe has been replaced by (organic) cashew nuts. This tzaziki is creamy and so satisfying to add to your meals. Above I have paired it with leftovers from the night before, ovenbaked salted potatoes, added a handful or two of peas and a tablespoon of sesame seeds. Everything fried on the pan in some coconut oil at medium heat for 7-10 minutes. 

Servings: 4  // total time: 15 minutes + overnight in the fridge

1 cucumber
¾ cup cashew nuts
¼ cup lemon juice
2 garlic clove
1 tbsp. dried dill or fresh dill to taste
¼ tsp. of Himalayan pink salt

Grate the cucumber and squeeze out the liquid into the blender. Place the shredded cucumber in a bowl and set it aside. Place the rest of the ingredients in the blender with the juice of the cucumber.

Blend until you have a nice thick crème. The crème will be thick but it will become thinner when it draws in the fridge overnight.

'Mix the grated cucumber with the crème. Place it in the fridge till the next day. If you feel the tzatziki is too thick, you can now add a little water to desired consistency. Season with salt. Store in the fridge for up to 4 days. 



I recently shared this recipe on my Instagram and I wanted to share this here as well. This roll is the perfect gluten free alternative to tortillas, burritos or wraps. As always it is vegan, flour free, refined sugar free and as mentioned free of gluten. 

This recipe is from my eBook 'Rock & Roll' and if you want to get more roll recipes such as pizza rolls, lasagna rolls, avocado rolls, curry rolls as well as sweet dessert rolls like cinnamon rolls, jam rolls and nutella rolls then check out the eBook and use the code ROLL10 to get 10% off your order. Code for the Danish eBook: ruller10.

For my parents and I, this leek and curry soup with potatoes is an absolute feast! This soup is so good, so satisying and fits incredibly well with the colder seasons as we, at least here in Denmark, are entering. Not only is this soup super good but it is also super easy to make. As mentioned below, you can make a more soup consistency with more liquid or you can allow the soup to set for a day in the fridge turning it into a creamy stew. Whatever you choose to do, this soup is definitely a must try.

When it comes to acne there is no quick fix - at least not long term. That mircle cure that medicine started out to be slowly faded away once I stopped taking the harsh pills that made my skin dry and my body (severley) dehydrated. 

I have tried everything there is out there when it comes to acne treatments. I have tried all the scrubs and creams and products on the shelves from the harsh products to the natural solutions claiming to help with the sensitive and tight skin I found myself within.

A morning I woke up with the intense desire to be creative in the sweet kitchen and this is what came out of it. This lemon cake with a touch of raspberry with a chocolate layer is so indulgent and has the ability to satisfy any sweet cravings. As always this cake is vegan, gluten free, refined sugar free yet 100% delicious. For this recipe you will need an 8 inch or 21 cm cake form.