Pumpkin Coconut Almond Face Mask



This face mask looks amazing, I mean love anything containing pumpkin (the same goes for almonds and coconuts so..) so when I saw this at “The Kitchy Kitchen” it pretty much made my day (thank you Diana for sending me her blog). Let’s hope it’s as amazing as I think it is


1/4 cup pumpkin puree

1/4 cup whole milk

1 tablespoon honey

1 tablespoon cinnamon

2 tablespoons coconut oil

2 tablespoons almonds (grind in food processor until powdery)

Mix all ingredients together to form a paste and apply to skin using fingers.  Leave on for 30 minutes and then wash off.  (You can also change the coarseness of the almonds to make this more of a scrub.)


Vegan Cherry Pie Larabars


Cherry Pie Larabars
Inspired by Rawified

Yield: 4 bars

1/2 cup pitted dates
1/2 cup almonds
1/2 cup dried cherries
1/2 – 1 tablespoon warm water

In a food processor, process the dates and almonds until finely ground (I used the “grind” button on my machine). Add the cherries and process until the mixture is in uniform chunks, about the size of…oh, I don’t know. Small gravel? If the mixture seems too dry to easily stick together, add warm water 1/4 tablespoon at a time until the mixture starts to clump together. Err on the side of adding less water, because you can’t take it back!

To make nice square bars, I squished the mixture into a rough square with my  hands, wrapped it in wax paper, then used a cutting board to press the top flat. I used a random assortment of flat-edged items in my kitchen to press the sides flat.


Semlor or Swedish Almond-Cream Filled Cardamom Buns

February is one of my favorite months of the year, not only is it my birthday (20 this year!!) but it’s also the time of year when my favorite Cardamom buns (filled with almond-paste and cream, served with milk! Gaah I love them..) are everywhere! In Sweden we call them Semlor, and the are great. Just the perfect amount of sweet and who doesn’t love cardamom buns? And when I saw this recipe in English at Pigamitha Dimar tumblr (Translate a recipe.. who me?? No way) I thought I’d share it with you.. And look at her pictures.. She recommends warm milk, I think you should serve them with cold milk and my Grandmother says no milk!



1/2 tablespoon dried instant yeast + 15g unsalted butter + 1/4 cup milk + 2 tablespoon sugar + a pinch of salt + 3/4 cup all purpose flour + 1/2 teaspoon ground cardamom + 1/4 teaspoon baking powder ]

  1. In a bowl, combine the flour, baking powder, salt and ground cardamom.
  2. Melt the butter in a saucepan over low heat, add the milk and heat until lukewarm.
  3. Put the mixture into a bowl and add yeast and sugar and stir until both has dissolved.
  4. Mix yeast mixture together with dry ingredients.
  5. Knead the dough until it becomes smooth, and then cover with a cloth and leave the dough to rise for 1 hour. 
  6. Separate the dough into 6 small, round balls or 4 medium sized ones. 
  7. Preheat the oven to 190C.
  8. Lightly grease a baking sheet, put the buns on the sheets and leave to rise again for 30-45 minutes.
  9. While waiting for the buns to cook, make the almond paste:
  10. Beat the egg and use a brush to glaze the tops of the buns.
  11. Bake the semla at 190C for about 10 minutes, or until the buns are golden brown.


[ 3/4 cups ground blanched almonds + 3/4 cups confectioners’ sugar + 1 1/2 tablespoon egg white + 1/4 teaspoon salt ]

  1. Beat egg whites slightly, then stir into the almond mixture and confectioner’s sugar. Use a spoon to mix until combine.
  2. Check on the buns. If they’re done, take them out of the oven and let them cool on a wire rack.


Semla buns + whipped cream + icing sugar + milk ]

  1. Cut off the top of each bun.
  2. Use a spoon to scoop out the inside of the bun and mix together the almond paste with the inside of the bun, add milk to make a smooth mixture.
  3. Use this mixture to fill the hole and pipe cream on top of the bun filling.
  4. Replace the lid of the bun and decorate with icing sugar.
  5. Serve as it is or in a bowl with warm milk poured around it.