Coconut-Banana Pancakes

Happened in one hot summer day in the Finnish Archipelago:

INGREDIENTS (1 dl = 1 cup)

Mix well together:

3 bags gluten-free pancake flour (Vuohelan Herkku) or 3 dl rice flour

4 dl mineral water with gas (preferably cranberry flavored)

4 dl oat drink

1,5 dl coconut milk

1/2 smashed banana

2 tbsp sugar

2 tbsp olive oil

2 tbsp melted dairy-free margarine

Serve with fresh strawberries or strawberry jam and oat/soy whipped cream

Mummy, we love you!”

It’s all about love, you know.


Potato Salad

Endless night.



Why not.

Potato salad?

Yes, please!


A small pot of cooked new season potatoes with peels

Let the potatoes cool well, cut into pieces and add:

Some sliced spring onion

Bunch of fresh dill and chives

Small jar of caper

Handfull of sliced small pickles

Sauce (dl=cup):

A bit of sprinkled olive oil

 2 – 3 tbsp Dijon mustard (preferably honey flavored)

1 dl soy (or oat) yoghurt

Lemon pepper

Serve with suitable good quality Finnish sausages, wiener or German Bratwurst.



Allergic persons: Your allergies are unique. Always read the labels carefully! The changes to labels are possible.

In Finland June 2015:

  • Atria Wilhelm original doesn’t contain dairy, beef, eggs, nuts or gluten, but it contains mustard seeds and celery. Please check the label:
  • Helsingin Makkaratehdas produce good quality sausages and wiener. Our children’s favorite wiener is Yönakki which is dairy-, gluten- and soy-free. Please check the label:
  • I have found suitable Bratwurst in Lidl. Check the product range at your local store.

Vegans: Soy sausages and other alternatives are often found in local stores.

Pasta Zucchini


Naturally gluten-free pasta (Fusilli, the best in Finland: Schär)

Boil in water according to instructions and add salt


1 big zucchini, cut and sliced

1 chopped red onion

3 sliced garlic gloves

Olive oil

Avocado oil

Cook all in a steel pan. The zucchini has to become soft. Add and let cook for couple of minutes:

4 dl oat cream substitute (Oatly, Nordic)

1,5 tbsp corn starch (melted in a small amount of water)

Salt and black pepper

2 pressed small garlic gloves

At last but definitely not at least, add: 

Bunch of chopped regular basil and lemon basil, mint and a bit of thyme

Combine the sauce with the pasta and warm up a little. 

Protect the vitamins and  do not overcook the herbs.

Lunch is ready!

Buon Appetito!

Grilled Giant Prawn and Chicken Skewers with Turmeric Rice and Peach Curry Paste

This one is mine and my husband’s favorite summer Barbeque recipe. The whole thing is a result of a cooperation: basically my husband does the grilling thing as he’s quite a guy in grilling. I satisfy to ask instructions and learn from him – the specialization is the key to success.

I usually deal with the vegetable and flavoring part – and creating new ways of replacing ingredients and finding new recipes. Which is such a fun when I discover a new way to cook allergen free! I’m extra happy with the Peach Curry Paste which may be used as a dip or a flavoring part in other dishes.

This recipe is enough for 4 – 6 persons. If you have leftovers, you have stuff ready for a lunch casserole or wok next day. Which will be as delicious as yesterday’s dinner!



Skewers method:

Soak the wooden skewers sticks well advance in gold water in order to prevent them to flame up in the grill. 

Cut into equal sized pieces:

1 pineapple

2 small sweet peppers

4 small onions

Chicken 500 g

Frozen or fresh giant prawns


Olive oil

Cayenne powder or chili

Salt and pepper

Tread chicken pieces and prawns on separate skewers altering with onions, peppers and onions. Use a charcoal grill and grill skewers in medium temperature. If you have a Grill Master in your household, use his or hers experience.

Peach Curry Paste:

 Drain well in a colander and pulp:

Continue reading

Pulled Chicken Sandwich

Candles, rainy summer night.

Fresh air.


What to eat?

Let’s make sandwiches!

Ingredients (dl=cup):

Hole oats bread or gluten-free sandwiches

Pulled Chicken (homemade or ready-to-eat)


1/5 cabbage

1/4 zucchini

3 small carrots

1 spring onion

Cut or grate vegetables. I use Tupperware Extra Chef which works very quickly. All is grated in small pieces just in seconds.

Prepare the sauce in a shaker:

2 tbsp olive oil

Lemon juice of an half lemon


Black pepper

2 – 3 tbsp Honey flavored Dijon mustard

1 dl soy yoghurt (or any other oat or rice based substitute)

Add with the grated vegetables and mix well.

Continue reading

Pasta Fresca

Midsummer party coming closer and it’s raining in Finland.

Got to have some kick!

Pasta Fresca has always been my favorite lunch pasta when I’m craving for something light and fresh to cheer me up. You may consider it as a whole meal or prepare it as a primo, supplement or salad for a buffet  or picnic. And in addition it’ s easy and quick to cook at your summer house or during a boat trip.

Even our kids love Pasta Fresca now days – after years of attempt and failure.

Never say never!

Ingredients (dl=cup):

Boil in a big pot:

Gluten-free pasta (with enough water and salt, of course)

Mix together in a separate bowl:

2 small packets of cherry tomatoes (split in two)

1  big cucumber (sliced)

1 – 2 sweet red peppers (sliced)

1 can of Kalamata olives

1/2 dl olive oil

3 – 4 pressed garlic gloves

salt and pepper

Fresh basil, chives and lemon balm Continue reading

Gluten-free Herbs Bread

Ingredients (1 dl=cup):

Mix together in a shaker:

2 1/2 oat flakes

2 1/2 rice flour

2 tsp baking powder

1 tsp salt

1 tsp sugar

Add and mix:

2 dl water

Cut into small pieces and add:

Fresh thyme

Fresh chives

On the top:

Fresh Rosemary pieces

Sesame seeds

Serve freshly baked!


In a case you are celiac, please make sure that the oat flakes are pure oat with no traces of any other grains.