Grainfree Banana Pancakes

On the same theme as the last post, here’s another super simple and yet awesome recipe. However, this one is even simpler. What could be simpler than 3 ingredients and 10mins? 2 ingredients and 10 mins :)

This recipe did the rounds in Finland a year ago or something. Again it feels like it has to be a scam. “So you’re telling me you can make pancakes from just bananas and eggs!? And they’re good?!”. Yes and yes.

They don’t need any sugar or anything. The banana is plenty sweet enough.

  • 2 eggs
  • 1 banana
  1. Chuck everything into a blender.
  2. Blend.
  3. Fry in a pan with butter (à la normal pancakes).

Yeah, it’s that easy. Definitely worth trying

Passionfruit Posset

passionfruit posset

cooling on the windowsill

This is one of the simplest desserts you can make. And it’s awesome. And that’s pretty awesome for me, as I can’t say I’m overly blessed with free time at the moment (young child to look after and all). Feels like it’s some kind of trick to be honest. 3 ingredients and 10 minutes and I get that?! Yeah, worth trying out.

A posset is more traditionally made with lemon. However this is a Kiwi-fied version. Passionfruit is kinda exotic for Finns. Not that exotic for a Kiwi – I had great up with a passionfruit vine in the back yard.

  • 200ml whipping cream (~35% fat)
  • 1/3C white sugar
  • 4 passionfruit
  1. Bring the the cream and sugar to a simmer, stirring to dissolve the sugar
  2. Allow to simmer for 3 minutes
  3. Meanwhile halve the passionfruit, scoop the pulp and seeds into a sieve, and stir with a spoon until you’ve got seeds left in the sieve and juice in a bowl.
  4. Take the cream off the heat, add passionfruit juice and stir to mix
  5. Pour into small glasses, and place in the fridge overnight to set.
  6. Serve with berry of whatever else takes your fancy.

Zucchini, Feta, Lemon and Herb Quinoa

Quinoa is basically couscous for celiacs, so in that sense it’s pretty versatile – it’s more about what you put with it than the quinoa itself. This is just a just a decent starting point: It could be changed up in many different ways, or swapped around depending on what you have available. Having said that, this is a lovely combo.

Recipe based on this.

  • 400g quinoa
  • 500g water
  • 400g zucchini (aka courgette)
  • olive oil
  • salt and black pepper
  • 200g feta
  • a handful each of coriander and parsley
  • 1 lemon
  1. Put the quinoa, the water, the zest from the lemon, 1T of oil, a pinch of salt and a grind of black pepper in a pop over a medium low heat i.e. just gently simmering (reserving the zested lemon for later).
  2. Cook until the quinoa has absorbed all the fluid and the base of the pot is dry and the quinoa, fluffy.
  3. Slice the zucchini and place over a medium high heat in a frying pan with some salt, pepper and olive oil. If it’s a large zucchini with a particularly ‘fluffy’ inside, you can remove the fluffy part.
  4. Saute the zucchini until it takes a bit of colour but still retains a bit of firmness and doesn’t completely turn to mush.
  5. Allow the quinoa to cool then add the zucchini, chopped herbs, the juice of the lemon, 2T of oil, crumbled feta and stir to combine.
  6. Enjoy!

Maiju prefers this warm, but I reckon it’s better when left to come down to room temperature.



Grainfree Chocolate and Pecan Cookies

These are quite wicked, quick, tasty and completely grain-free. Snappy and crisp on the outside and chewy in the middle. And quick and easy to make.

glutenfree chocolate and pecan cookie

  • 150g chocolate
  • 175g chopped pecans (1.5C)
  • 400g icing sugar (3C)
  • 65g (3/4C) cocoa powder
  • a pinch of salt (1/4t)
  • the whites of four eggs
  1. Preheat your oven to 220C.
  2. Whisk together the icing sugar, salt and cocoa powder to remove any lumps.
  3. Add in the egg whites and mix.
  4. Add in the chopped chocolates and nuts and mix.
  5. Place on a sheet pan with a decent amount of space between each cookie as they’ll about double in size.
  6. Place the cookies into the oven for about 25 minutes.
  7. Allow to cool fully before trying to remove from the pan.
  8. Enjoy!

Christmas Date Cake – Taatelikakku

It’s traditional to have a date cake at Christmas time in Finland. This works really well as a glutenfree cake as, the date fibers do a good job of holding the cake together and combating the usual glutenfree ‘crumbliness’. And they also add an awesome natural, caramel flavour. What follows here is pretty much a straight translation to English of this recipe.

  • 300ml water
  • 150ml brown sugar
  • 250g stone-less dates
  • 200g butter
  • 2 eggs
  • 2t vanilla sugar (or 1t of vanilla extract)
  • 2t psyllium husk powder
  • 2t baking powder
  • 350ml ‘fine’ glutenfree flour
  1. Dice the dates and place them into a pot with the sugar and water.
  2. Simmer the mix over a medium heat until it’s thick and the date have fully ‘broken down’.
  3. Take the pot off the heat, add the butter and stir it melts and blends in.
  4. Leave it to cool to room temperature. When cooled, add the eggs and beat until smooth.
  5. Sieve in the flour, baking powder, psyllium powder and vanilla sugar and mix in until just mixed.
  6. Pour the batter into a well-greased cake tin.
  7. Bake at the bottom of a 175C oven for about 50-60 minutes or until ready.
  8. Leave to cool to room temperature before eating (it’s much better cool).

Berry Quark / Marjarahka

berries in Hakaniemi market square

Down to the market to get some fresh berries.

raspberries, blueberries and cherries at Hakaniemi market square

raspberries, blueberries and cherries. Had to get a bag of each

There’s this stuff called ‘rahka’ in Finland (generally translated as ‘quark’). Which I haven’t really seen outside of Scandy, but I’ll include this recipe here anyway as it’s ridiculously easy and really good :) It’s some kind of dairy product, like thick yoghurt. I guess you could get near enough to this though by using greek yoghurt of whipped heavy cream, or mascarpone or something.

You can put basically anything you want with it, but as it’s the middle of a very warm summer here, and as I’ve been off work for two weeks (paternity leave), we’ve made it an almost daily routine to wander down to the local market square and collect some berries. So berries it is. Which also happen to be one of my favourite food things in Finland.

Here I chosen to use raspberries and strawberries. As a word of warning, the Finnish food safety authority (Elvira) advises that you shouldn’t eat raw raspberries from outside Finland, as they might contain some nasty parasite. Would probably pay to check the situation in your own country (I’ve never heard of such a parasite in New Zealand for example). And you could of course just leave them out or substitute them for something else.

  • 1l strawberries
  • ½l raspberries
  • 500g creamy rahka
  • icing sugar to taste (depending on how sweet or tart the berries are)
  1. Mix all ingredients in a bowl
  2. Enjoy :)

Blueberry Pie

Summertime in Finland = lovely fresh berries. Having said that, you can make this equally well with frozen blueberries in the middle of winter.

The pastry here is more like a cheesecake base than a traditional pastry. But to be honest even with the help of gluten I could never really figure out pastry and post-diagnosis all my attempts at a traditional style pastry have ended in disappointment. But this is good. Just not really ‘pastry’ per se. Pastryish enough though.

glutenfree blueberry pie

why is it “blueberry” – things you wonder whilst learning a foreign language

  • 125g melted butter
  • 1C almond meal
  • 1C buckwheat flour
  • 3/4C brown sugar
  • 1t psyllium husk powder
  • 1/4t salt
  • 1l blueberries (fresh or frozen)
  • 1/3C potato flour (I imagine corn starch could be used as a substitute)
  • 1/3C icing sugar
  1. Mix all the ingredients for the pastry and press into a loose-bottomed pie tin.
  2. Mix the ingredients for the filling and tip it into the base.
  3. Put the pie into 180C oven for about 35-40mins or until such time as the blueberries have begun to get jammy and the pastry has taken a little colour.

Buckwheat Apple and Pecan Muffins

We had our first child just a week or so ago (awesome!) so in preparation for the steady stream of guests I’ve been baking a little. These muffins are quick, easy, moist and according to the first round visitors “don’t taste glutenfree at all”. In addition they’re not overly sweet (as some muffins can be) and probably reasonably healthy too (no added fat and sweetness only from the fruit and honey).

buckwheat apple pecan muffins

It’s unfamiliar to me to have a GF baked good that actually requires tearing apart. Normally they just crumble. I guess that’s all the proteins and fiber from the eggs and bananas.

If you didn’t happen to have apples I imagine that a can of chopped pineapple (drained) would probably also be nice in this. Or if you wanted a bit less healthy, maybe dried pineapple rehydrated in browned butter (which I’ve seen elsewhere)

  • 150g chopped pecans or walnuts
  • about 3 or 4 medium sized apples (I had Royal Gala)
  • 200ml buckwheat
  • 1t psyllium husk powder
  • a pinch of salt
  • 2t baking powder
  • 1t cinnamon
  • 4 large eggs
  • ½ honey
  • 2 mashed, ripe bananas
  1. Preheat your oven to 180C.
  2. Peel, core and dice the apples.
  3. Whisk together the dry ingredients.
  4. Whisk together the wet ingredients.
  5. Mix together the wet and the dry mixes, the apple and the nuts to form a wet looking batter.
  6. Pour into a muffin pan and place in the oven for about 30mins or until a skewer comes out clean

Link to the original recipe


Jerusalem Artichoke Soup

jerusalem artichoke soup


Pretty much exactly this time last year, Maiju and myself were at a wedding where we were served this soup. And from that moment it’s been on my list of things to try.

At the wedding it was topped with black truffle, but as that’s a) very difficult to get hold of here and b) *quite* expensive I included a different idea: a fresh parsley oil and cream. If truffles are too pricey for you (like me) and herb oil doesn’t take your fancy then (glutenfree) croutons, or whatever else would be lovely, I’m sure.

Great wedding by the way. Food: awesome. Location: old university school of economics building in the heart of Helsinki’s old financial district/presidential area. Festivities: dancing, eating great food and sauna. Yes you have sauna at wedding in Finland sometimes. I still smile at the thought of one of the foreign women there laughing nervously as there were a load of naked men running around. That could’ve been me 10 years ago – times change.

  • 500g Jerusalem artichokes
  • 1 lemon
  • 1 large white onion
  • 3 cloves of garlic
  • 1L vegetable stock
  • 50g butter
  • salt and black pepper


  • a bunch of fresh parsley
  • olive oil
  • a couple of table spoons of fresh cream

Serves 2 as a main, 4 as a starter, though would scale up quite easily I’m sure

  1. Pop a soup pot on a medium high heat, melt the butter in it and saute the onions (roughly diced) in the butter with some salt, until softened.
  2. Meanwhile scrub and dice the artichokes and add to the pot, with some salt and black pepper  when the onions are ready. Even if they look a bit rough, apparently you’re not supposed to peel them btw – as that’s where the flavour is, near the skin.
  3. Saute the artichokes for a bit so they get a bit of colour. Add the garlic (roughly sliced).
  4. Once the garlic has had a moment to soften add the zest from the lemon and cover with the stock.
  5. Leave to simmer for enough time for the artichokes to fully soften – this took me about 45mins.
  6. Take off the heat to cool a little. So you can blend the soup until smooth and silky.
  7. Stir through the juice of half your lemon.
  8. Taste and adjust seasoning.
  9. To serve, roughly chop and then grind the parsley to a smooth paste in a mortar and pestle with a pinch of salt (the salt helps to break the herb down). Combine with a little oil until loose but still vibrant green and intensely flavoured. Server in a nice bowl with a swirl each of creme and herb oil on top.
  10. Enjoy!

Almond Sponge and Prune Jam

Prune jam really doesn’t sound like it’d be very good. But it is actually. I had a jar of it kicking around that didn’t get used up at Christmas (it’s a Christmas tradition here) and so decided to used it up with my go-to cake/sponge recipe, which is probably the easiest and best GF cake I’ve made. And actually it was such a success that I’ll definitely make it again.

gluten free almond sponge with prune jame

coolng on the windowsill.


  • 3 eggs
  • 200g sugar
  • 250g almond meal
  • 120g oat flour
  • 1½t baking powder
  • 150g melted butter
  • a pinch of salt
  • 1T psyllium husk
  1. Beat the eggs and sugar together until the colour lightens.
  2. Sift in the almond meal, oat flour, salt and psyllium husk and mix.
  3. Add the melted butter and mix gently to combine.
  4. Pour the cake batter into a cake tin with releasable sides. Like many glutenfree cakes, it’s quite crumbly and the more help you can get to extract from the tin the better.
  5. Dollop drops of jam across the top of the cake and with a skewer or a knife swirl it into the cake.
  6. Place into a 200C oven and remove when a skewer comes out clean (probably about 30mins or so).