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Chia Parfait & Apple Crunch

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After both kids are put to bed, Luise and I have this evening habit of pouring ourselves a glass of yogurt or chia pudding (or both) and then diving deep into our pantry drawers for whatever nuts, seeds, nut butters, oats, honey, fruit and berries that we can find to cover the yogurt with. Some nights we even treasure a piece of dark chocolate that we chop finely and dust over. It’s a fresh and quick weeknight snack/dessert that never looks the same and quite honestly is one of the best things we know.

During the summer months, we add heaps of fresh berries but lately we have been all about apples. Usually we just add them cold, but a while back we instead tried to heat up apples, seeds and nuts in a frying pan with butter, honey, ginger and cinnamon. The soft and warm apples + crunch mixed with fresh apple pieces, cold yogurt and a drizzle of hazelnut butter in between was absolutely terrific.


We often make a double batch of chia pudding and store in the fridge as it always come handy when the kids need a quick snack. You could prepare a quinoa or oat bircher and use as base in this recipe if you can’t find chia seeds.

Even though this is a weeknight dessert in our house, it would also work really well as a lighter dessert for fancier occasions. When layered in high glasses with a drizzle of maple or honey on top it sure looks impressive enough. Not to mention, the leftovers make a pretty bad-ass breakfast!



Chia Parfait & Autumn Apple Crunch

As always, adapt this recipe with seasonal ingredients of your choice; plums, peaches, pineapple, berries or pears could be great instead of apples. It’s easily made vegan by leaving out the yogurt or using coconut yogurt.

Quick Chia Pudding
1 cup milk of choice (we usually use oat milk, almond milk or coconut milk)
4 tbsp chia seeds
zest from ½ lemon

Warm Apple Crunch
1-2 tbsp butter, ghee or coconut oil
1-2 tbsp honey, maple syrup or brown rice syrup
1 large apple
¼ cup / 60 ml sunflower seeds
¼ cup / 60 ml pumpkin seeds
¼ cup / 60 ml hazelnuts
1/2 tsp ground cinnamon
1 pinch ground ginger
1 pinch sea salt

Elements for layering
6 small glasses
full-fat plain yogurt or coconut yogurt
nut butter
chopped fresh apples
bee pollen, optional

Preparing the chia pudding: Combine all ingredients in a bowl, set aside for 15-30 minutes and stir every now and then. You can add a few teaspoons honey or maple syrup if you prefer it a little sweet.

Preparing the warm apple crunch: Chop the apples into small dices. Heat butter and honey in a skillet. Add apples, sunflower seeds, pumpkin seeds and hazelnut and spices and cook for about 7-8 minutes, stirring every now and then until the apples are golden and soft and the seeds and nuts are crispy.

Layering: Place a few spoonfuls of chia pudding in the bottom of 6 small glasses. Then add a dollop of nut butter, followed by a few spoonfuls of yogurt. Finally top with the warm apple crunch mixed with a few fresh apple slices and a sprinkle of bee pollen. Drizzle over some extra honey or maple syrup if preferred. Enjoy!


Red Raspberry Fruit Leather (with Oven Directions!)

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I love this raspberry fruit leather recipe because it is such a year-round, healthy snacking delight. It’s made with just three simple ingredients, making it naturally vegan or paleo (depending on the sweetener you choose) and free from top allergens. It can be packed into lunch boxes, zipped into baggies for hitting the trails, and […]

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Patisserie Valerie launches new gluten free range – tomorrow!

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Not only have Greggs expressed their interest in a gluten free range for 2016 – UK cake shop chain Patisserie Valerie have announced they will be launching a brand new gluten free cake range. And it hits the shop tomorrow.

I’ve never been in a Patisserie Valerie shop before – there is not one near me anyway – and every time I’ve visited London I’ve walked past it and thought ‘oh, look at all those amazing cakes I cannot eat’.

And while their gluten free range is pretty good – I was lucky enough to get a sneaky preview this weekend – it’s still not quite the classic patisserie I had hoped I might finally be able to try in gluten free format.

The new range includes:

Belgian chocolate brownie
Marble cake
Chocolate muffin
Ginger biscuit

The range of gluten free Patisserie Valerie cakes!

The range of gluten free Patisserie Valerie cakes!

Plus, customers can also order a gluten free double chocolate celebration cake which comes in an 8 inch size (serving 8-10 people) and costs £34.50. Each of the individual cakes are £2.45 to eat in or £2.10 take away.

In terms of taste, I really enjoyed all of the products. Surprisingly, the three things I thought I would enjoy the least – the gluten free ginger biscuit, flapjack and muffin – were my favourites! The flapjack was really gooey, the biscuit had an amazingly rich flavour and chewy texture, and the muffin was amazing – so moist and packed with loads of chocolate chunks!

Scoffing a gluten free ginger biscuit!

Scoffing a gluten free ginger biscuit!

While I enjoyed these products, I am still trying to establish how they stand in terms of cross contamination. There is no mention of this anywhere in Patisserie Valerie’s press release, which states they have been working on the gluten free range for a while after a lot of requests from customers.

I’ve emailed them to find out, and will of course update when I find out more. I know while many are excited for these new gluten free ranges popping up everywhere, others feel gluten free has been commercialised and has just become a mainstream fad.

The way I see it, is the more choice coeliacs have, the better. Yes, there may be all these other people who are ditching gluten for the fashion statement, and even though I probably will never go to Patisserie Valerie and buy these products because of my nutrition and lifestyle choices, for many it’s nice to have the option.

Gluten free marble cake? Er, yes please!

Gluten free marble cake? Er, yes please!

Yes, I choose to eat healthily and enjoy eating protein bars or grabbing some freshly cooked chicken over cake most days, but there are many who miss these kinds of foods so dearly post-coeliac diagnosis, and for them, it’s great.

Have you tried the new Patisserie Valerie gluten free range? What do you think? Comment below and let me know your thoughts, I’d love to hear them!

Filed under: eating out

MI, Brighton – No More Belly Aching Bakery

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No More Belly Aching Bakery is a dedicated dairy-free and gluten-free establishment that also offers vegan options. Some of their most popular items include their cookies, hamburger and hot dog buns, pies, and breads (both yeasted and quick bread varieties available), but No More Belly Aching Bakery covers all the delicious bases with muffins, doughnuts, pizza […]

The post MI, Brighton – No More Belly Aching Bakery appeared first on Go Dairy Free.

Homemade Nutella Hot Chocolate (vegan)

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How is the holiday season treating you so far? Hopefully great. I honestly can’t believe it’s December 11th. What a whirlwind season. I just finished another round of book edits and now I’m currently in the midst of planning next week’s photoshoot for my next cookbook. Some of you might remember in The Oh She Glows Cookbook, we had various lifestyle photos throughout the book. Well, the second cookbook is going to have all new photos so I’ve been planning around 15 unique shots, all the recipes that will be featured (and what I have to prep in advance, what needs to be made the day of, etc), and everything in between (such as, what the heck am I going to wear). It’s been a bit of a hot mess around here, but I’m so excited for next week’s shoot! Hopefully it’ll all come together. My dear cousin Alannah is coming to help on the shoot days, and I couldn’t be more grateful to have her help.

In other news, you can now find me on Snapchat! I used to think Snapchat was just an app for sharing questionable content among teens, but apparently it can be used for other things too. New techy things intimidate me and “for dummies” tutorials confuse me so the fact that I’m currently using Snapchat (and loving the heck out of it) probably means it’s not even cool anymore. But, I love how easy-breezy it feels. (After I finally figured it out, that is.) Want to write all over the picture and make a hot mess? Sure. Want to snap some random, poor lit shot? Go for it. It feels fairly real as far as social media goes, and it’s fun to get snaps throughout the day of someone’s day to day life. Oh, and I somehow got my mom to follow me. She’s hip, I tell ya! I think she’s just holding out for more Adriana pics though…

So, if you are down for some “riveting” behind the scenes footage over at casa OSG, then follow along. My username is angelaliddon. I’ll be sharing day to day things, cooking videos (so fun – yesterday I did my homemade nutella), behind the scenes blog stuff, travel, as well as some blog/book/life sneak peeks. Odds are you will probably see it on Snapchat first because it’s just so fast to share things.

Here are a few random things I posted over the past week:


Like I said, hot mess.

Also, let me know if you are on it too!? I’m only following like 6 people right now which definitely makes me look a bit like a stalker. Ok, a lot like a stalker.

The second piece of news I have to share is to tell you that I’m back to shooting the photography on Oh She Glows! I know some of you have noticed this over the past month. The change is due to a couple reasons, one of which is that I miss shooting the photography greatly. I didn’t realize just how much I would miss this aspect of blogging after 8 years of doing the photography day in and day out. I still don’t have a proper photography set up and I rush through all my shoots since Adriana was born, but I hope to find a better system in the future. I will be bringing on a team member to OSG in the near future, and I hope that this will help me find a better balance with everything.

If you saw my snaps yesterday you probably spotted this hot cocoa in the making. It was all I could do not to bathe in this stuff, and it features my Homemade Mocha Nutella for a nutty twist on traditional hot cocoa! If you’re looking for a warming treat on a cold night, look no further.


Homemade Nutella Hot Chocolate
Vegan, gluten-free, grain-free, refined sugar-free

A nutty, plant-based twist on traditional hot cocoa. This recipe features my homemade nutella nut butter which makes this drink so creamy and decadent! I also love adding 55-60% dark chocolate into the mix for even more chocolate flavour. For a luxurious twist, try stirring in a bit of full-fat coconut cream into the hot cocoa, or serve it topped with some vegan marshmallows.

4 (1/2 cup) servings

Prep Time
25 Minutes
Cook time
5 Minutes
Total Time
30 Minutes

2 cups unsweetened almond milk (homemade or store-bought)50 grams 55-60% non-dairy dark chocolate1-2 tablespoons pure maple syrup, to taste1 tablespoon unsweetened cocoa powder1/4 cup Homemade Mocha Nutella (recipe linked below)Dash fine grain sea salt, to taste

Prepare the Homemade Mocha Nutella. Break up the chocolate into chunks. In a medium pot, add the almond milk and chocolate pieces. Increase heat to medium-low. Whisk occasionally until all of the chocolate is melted. Whisk in the maple syrup, cocoa powder, nutella, and salt until super smooth. Heat over medium-low and remove from heat just before it simmers. If you can’t get the hot cocoa smooth enough by whisking (this will depend in large part by how smooth your homemade nutella is) you can transfer it into a blender (with lid ajar) and blend until smooth. Adjust the sweetness to taste, if necessary. Serve and enjoy! Leftovers will keep in a sealed container in the fridge for 2 days or longer.

1) For my Homemade Mocha Nutella recipe, see here. 2) For my Homemade Almond Milk recipe, see here.


Oh, and if you are interested in a impromptu video on me making my homemade nutella, check out this video I uploaded to Instagram.

If you are looking for all my holiday recipes, see this link!

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The right thing to do

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UPDATE: Two days ago we posted the recipe for these Lentil & Rice Patties wrapped in lettuce leaves and topped with pomegranate seeds, dates, feta cheese, herbs, yogurt and pistachios. For various reasons we had only tested the recipe once (usually we try new recipes at least three times) but we still felt pretty good about it. That was until couple of readers reached out and mentioned that the recipe didn’t turn out as they were expecting. To be honest, I think it was just a matter of explaining our methods better (the size of the patties, cooking time etc). Regardless, we slapped ourselves for not trying the recipe more thoroughly before posting and decided to get back into the kitchen to test it again just to be sure. We started tweaking the recipe slightly here and there, trying to make it completely foolproof and at the same time improving the flavours a bit. Some readers were asking for a vegan version so we wanted to try achieving that as well while we had the chance and came up with a recipe that we thought was spot on, but a few hours later they tasted dry and dull. So we kept on testing, a little more of this and a little less of that. It felt like a balancing act between texture, flavour and how well the patties were holding together. We abandoned the vegan version and went back to using eggs, but all of a sudden that didn’t feel right either.

What started out as a little tweaking had led us deep into the science of veggie patties. I have lost count of how many patties we have fried and even though we might actually have nailed this recipe somewhere along patty no.49, we simply don’t want to have anything to do with it anymore. They all taste like rubber tire to us at this point. I guess that we, in the midst of finding a recipe that everyone would love, lost our own lust for it. Cooking and sharing recipes should always be fun and this one just isn’t anymore. So we are letting it go. Deleting and moving on.

If you want to try a genuinely tasty patty, we suggest that you hop over to our Spinach & Quinoa Patties instead. Or these Grilled Beet Burgers. And perhaps try them with the toppings from this post. Because those are still spot on!

Sorry if we disappoint anyone that was looking for this recipe. We’ll be back again soon with a delicious new recipe. Now we are off to feed patties to the rats.





PS! A couple of weeks ago, Food52 came by for lunch, an interview and to shoot a few photos of our kitchen. And it’s now up on their site, if you want to have a peek.

Pumpkin Pie Caramel Bars

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And we arrrrre back! If you have read the updated version of our latest post, you know that last week was an exhausting one for us. We are sorry about the decision to pull that recipe but it made us so happy to read your cheering comments on instagram regarding honesty and transparency.

We promised you a new recipe soon, and this one surely delivers. It’s a two layer, pumpkin pie caramel bar covered in dark chocolate. It takes a little jiggling to cover the bar in chocolate and some waiting for the pumpkin layer to set, but apart from that, it is pretty straight forward. Instead of making a separate caramel layer, we chose to combine our favourite date caramel recipe with a simple pumpkin pie recipe and it just made the whole thing a lot easier. And of course mega-delicious. When eaten straight from the freezer it has proper ice cream texture, and when left an hour in room temperature the inside gets more caramel-like. Personally, I prefer it somewhere in between – when the pumpkin caramel is a little soft but still quite frozen.


We are not big on Thanksgiving celebrations here in Sweden but if we would arrange a Thanksgiving dinner, I think these would be optimal as a cold, sweet and modernised version of a pumpkin pie in between or after all the warm, savoury dishes.

I already mentioned that it can get a little messy when you cover the bars in chocolate. If chocolate-messy-fingers isn’t your thing, you can make Pumpkin Caramel Slices instead of bars by leaving the mixture in the tin and pouring the chocolate (3 oz / 80 g is enough) on top, so you get three visible layers instead of having the chocolate covering the sides. It’s a lot easier (but perhaps not as fun). Just remember to wait until the chocolate is firm before cutting up the slices.


Pumpkin Pie Caramel Bars
Makes 20 bars

Coconut base
5-8 fresh dates, pitted
1 tbsp coconut oil
1 scant cup /250 ml / 80 g desiccated coconut, unsweetened

Salted Pumpkin Caramel
½ cup / 70 g cashew nuts, pre-soaked for 3-5 hours
1 cup / 250 ml / 220 g canned pumpkin puree or homemade (see note how to make it)
4 tbsp tahini
4-6 tbsp drinking water
4 tbsp coconut oil
10 soft dates, pitted
1/2 tsp cinnamon
1/4 tsp ginger
1 pinch cloves
1/2 tsp flaky sea salt

150 g / 5 oz dark chocolate, 70%.

Add dates and coconut oil to a food processor and mix on high speed until you get a sticky paste. Add the coconut and mix again until all is combined. Make sure the mixture is sticky otherwise add an extra date or some coconut oil. Line a 4 x 8 inch / 10 x 20 cm loaf tin with parchment paper and scoop the coconut mixture into it. Use your palm to flatten out coconut tightly into one thin base layer and then place the tin in the freezer while creating the pumpkin caramel.

Add all the pumpkin caramel ingredients to a blender or food processor and mix on high speed until smooth. Start with 4 tbsp water and then add a splash more if the mixture is too thick to blend. When completely smooth, taste and add more salt or dates if needed. Take out the tin from the freezer and scoop the pumpkin caramel on top of the coconut base. Use a spatula to smooth out the surface or knock the tin against the table a few times to get it even. Place back into the freezer for at least three hours or until completely firm.

Use a knife to carefully flip the frozen mixture out of the tin. Trim the sides for more even looking bars then use a sharp knife to cut 20 bite-sized pieces, about 1 x 2 inches / 2,5 x 5 cm, that you spread out on a parchment paper (or place back into the freezer while melting the chocolate).

Melt chocolate in a water bath (here is a simple instruction video).Use a spoon to spread the chocolate evenly around each bar or simply pour the chocolate over them (or a combination of the both), leave the bottom uncovered. You can dip the bars straight into the chocolate but if you are not careful with the chocolate’s temperature, the cold bars will chill the chocolate which makes it harder to handle. Try to keep the bowl of chocolate over the water bath until the last bar is covered to ensure that the chocolate is evenly tempered and thus easier to handle.

Store the bars in the freezer and eat chilled or slightly thawed.

Homemade Pumpkin Puree
Preheat the oven to 200°C / 400°F and line a baking tray with parchment paper. Cut one 1 small Hokkaido pumpkin or Butternut Squash into quarters, scoop out the seeds and fibrous strings and place cut-side down on the baking tray. Bake for approx. 25-45 minutes (depending on the size of the pumpkin) or until the skin is golden and bubbled and the flesh is tender. Set aside to cool. Spoon the flesh of the pumpkin into a food processor and process on a high speed until completely smooth. Store in the fridge in an airtight container for up to five days or in the freezer. Apart, from these bars, the puree can be used in Pumpkin Pie, Pumpkin Soup or the Pumpkin Waffles from Green Kitchen Travels.


NY, Brooklyn – Riverdel Fine Foods (Vegan Cheese Shop)

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Riverdel is an all dairy-free store, famed as a vegan cheese shop but they also sell an array of dairy-free goodies, from specialty milks and yogurts to fine crackers and sweets. Riverdel carries artisan brands from all over the country, including dairy-free cheese alternatives from Cheezehound, Vtopia, Avellana, Miyoko’s kitchen, Vegan Sun, Ste Martaen, Dr. Cow, Fieldroast’s […]

The post NY, Brooklyn – Riverdel Fine Foods (Vegan Cheese Shop) appeared first on Go Dairy Free.

Gluten Free Matcha Chocolate Swiss Roll Cake

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Post image for Gluten Free Matcha Chocolate Swiss Roll Cake

If you’re looking for a holiday dessert that’s just a little different, I have a suggestion – Gluten Free Matcha Chocolate Swiss Roll Cake.

This cake is light and delightful. A matcha sponge cake rolled around chocolate chip filled sweetened cream and topped with rich chocolate ganache. The earthy sweetness of the matcha goes so well with the cream and chocolate. And to give that chocolate even more depth of flavor I employ a little trick I learned – adding a dash of San-J gluten free tamari in with the chocolate ganache.

Truth be told, I have always wanted to present a Yule Log cake at my holiday dinner table. But there is no way I can do all that decorating. I mean, making mushrooms out of meringue? I don’t think so! My cake decorating skills are limited to drizzling and a bit of piping now and again. But that doesn’t mean I can’t produce lovely desserts!

To give this cake that holiday glam without a lot of decorating skills, I simply surround it with berries and mint. Beautiful, simple, delicious!


Note: There is a print link embedded within this post, please visit this post to print it.
Gluten Free Matcha Chocolate Swiss Roll Cake Recipe

1 cup gluten free flour blend (with xanthan or guar gum)
1 teaspoon baking powder
2 tablespoons matcha
¼ teaspoon kosher or fine sea salt
5 large eggs, separated
¾ cup sugar
3 tablespoons milk
2 teaspoons pure vanilla extract
¼ teaspoon cream of tartar
1 ½ cups plus 3 tablespoons heavy cream
2 tablespoons powdered sugar
1 ½ cups mini semisweet chocolate chips, use divided
1 tablespoon San-J Tamari
2 pints fresh raspberries
Mint sprigs for garnish


Preheat oven to 400 degrees. Line a jelly roll pan with parchment paper. Place a clean tea towel on a flat surface.

In a mixing bowl, whisk together the flour, baking powder, matcha, and salt.

Beat the egg yolks with the sugar, milk, and vanilla until light and fluffy, about 3 minutes.

In a clean bowl with clean beaters, beat the egg whites with the cream of tartar until stiff peaks form.

Stir the flour into the egg yolk mixture. Take one third of the egg whites and stir into the yolk mixture. Gently fold in the rest of the egg whites, half at a time until the mixture is no longer streaky. Spread the batter evenly into the prepared pan and bake for 8 minutes or until a toothpick inserted in the center comes out clean. Invert the pan onto the tea towel, remove the pan and peel off the parchment paper. Starting at the short edge, roll the cake to create a loose log, wrap lightly with the tea towel and let cool completely to room temperature.

When the cake has cooled, whip 1½ cups cream with the powdered sugar until stiff peaks form. Fold in ¾ cup chocolate chips.

Gently unroll the cake, spread the whipped cream over the top in an even layer and re-roll. Slice off a little from each edge of the roll to make the edges look clean and even. Place the roll on a rectangular serving platter.

In a small saucepan, combine ¾ cup chocolate chips with 3 tablespoons cream and the tamari. Heat over low, stirring, until the mixture is smooth and glossy.

Drizzle the chocolate sauce on top of the roll allowing some of the chocolate to drip down the sides. Refrigerate the cake until ready to serve.

Place the raspberries and mint springs along the sides of the cake on the serving platter and serve.


A beautiful gluten free recipe that serves 8

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.


Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

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