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Tilslørte Bondepiker (vailed farming girls?)


I have invited som people over.  In the middle of everything that is adding up now in the fall season, with slaughtering, and kiddos from all the animals running around, and all the other tasks that seems to be calling out for me as soon as I turn my back on them.


But it is so nice to have people visit, especially when they share my interests and values. Those are also the ones most easy to entertain, as they will gladly accept food without gluten and sugar…


To day is processing-apples-day. My Excalibur is drying apples and the whole house smells lovely of cinnamon, so it is kind of obvious what we are going to serve; all the parts that I have cut out because they were misshaped or in between bad parts, but that are still eatable.




My friend Lena came over with both her boys, and they cued around the Excalibur wondering when there would be a taste…  But that quickly became boring, so they both offered to smash some flies while I whipped the cream - luckily the guests had offered to get some cream while passing town on their way over, as I did not have time to go into town on this do-it-all-in-one-day-Saturday.

I then spread out the different layers for our treat and let I settle a few minutes in the fridge while we all took the apple-leftovers out to the birds.



Then we all sat down on the terrace to enjoy our dessert. It sure went down quickly on the boys. One of them got interested in a chicken as it flew bye, but the other two made it to the picture.

Tilslørte Bondepiker - RECIPE.



A light, fresh and easy to make, new version of an old Norwegian dessert.

Without gluten and sugar, and can easily also be without milk.


You need this:


  • Raw apples  (an amount equivalent of 8 apples or more)

  • Liquid stevia, vanilla taste

  • 1 tsp Ground ginger

  • ¾ cup flax seeds

  • 1 tbs cinnamon

  • ½ - ¾ cup nuts (almonds, walnuts or whatever you have. Soaked and re dried is great, but normal will do fine.

  • Full fat cream or any whippable replacer (Rice cream or the solid part of a can of full fat coconutmilk)


You do this:


  • Cut the apples in pieces and discharge the cores. The pieces may well be big.

  • Put the pieces in your mixer and run it until you get a runny sauce. For 4-5 portions I normally use 4 cups of this sauce.

  • Add stevia and Ginger

  • Grind the flax seeds in a coffee grinder, magic bullet or an equivalent and add the cinnamon. Transfer this to a little bowl.

  • Chop the nuts or mix them coarsely in a mixer. I used almond, but pecans, walnuts or hazelnuts will work fine too. You can toast them slightly in a dry pan up front if you have time, that adds an extra flavor.

  • Whip the cream

  • Find a large bowl that contain it all (glass will looks nicest, but any bowl will do).

  • Start with a thin layer of the flax seed-cinnamon mixture, then add a thin layer of nuts, followed by a thin layer of the apple sauce, topped with a thin layer of whipped cream.

  • Using a spatula might help you in making the layers thin, as the thin layers help decrease the time needed for the dessert to “settle” before eating, as the flax seeds will help suck up the wetness in the apple sauce, and turn the whole thing into a porridge/pudding . If I am lucky, I can manage 3 layers of each kind, drizzling some flax-cinnamon on top.

  • Let it settle some minutes in the fridge upon serving.It keeps well in the fridge for 24 hours or more.

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