I'm a freelance food stylist, food photographer and recipe developer based in Gothenburg, Sweden. I've always been wildly interested in healthy foods, and my focus is on delicious, healthy, vibrant food that makes you feel well, nourished and happy. I'm also extremely passionate about helping other people find balance in life by making healthy choices. Read more about it on the blog!

Raw Walnut & Miso Stars

Raw Walnut & Miso Stars


Surprise your loved ones this Christmas with a smoothie or yoghurt bowl topped with cute and delicious (+ healthy!) walnut stars! They are raw and work both as snacks, cookie alternative or as decorative toppings for smoothies and more. The stars are best when frozen, as they thaw (and soften) very quickly.

Walnuts are very high in omega-3 fatty acids, which have been shown to balance depression, anxiety and mood swings associated with hormonal imbalances. These healthy fats also reduce inflammation and balance insulin, a leading cause of acne in women.

You'll find the recipe for the gluten-free and grain-free granola here. This time I swapped 1/3 of the nuts for sesame pulp (from making sesame milk) and it worked perfect!

Wishing you all a peaceful Christmas and a happy new year! Hope to see you again in 2018! 


Raw Walnut & Miso Stars

makes about 15-20 stars (depending on size)

100 g walnuts

1,5 Tbsp rice malt syrup

2 soft dates

1 Tbsp melted coconut oil

1 Tbsp sweet white miso or barley miso (unpasteurized)

pinch of good quality vanilla powder

small pinch of sea salt

100 g almond flour

Chocolate drizzle

1 Tbsp coconut oil

1 Tbsp ghee

1 Tbsp honey (or sweetener of your choice)

4 Tbsp raw cacao powder

1) Put the walnuts into the bowl of a food processor and blitz for 5 minutes, until the nuts are beginning to turn into a soft butter. Add the rice malt syrup, dates, coconut oil, miso, vanilla and a small pinch of salt and blitz to combine.
2) Add the almond flour and blitz again until you have a scruffy dough-like mixture.
3) Tip the dough into a lined baking tray and use clean hands to even it out into a square about 0,5 cm thick. Put the baking tray into the freezer for at least 30 minutes.
4) Combine the coconut oil, ghee and honey for the chocolate drizzle in a bowl and melt it carefully in a bain-marie. remove from the heat and whisk in cacao powder until well combined. 
5) Take the walnut mixture out of the freezer and, using a star shaped cookie cutter, take out little stars. Pop them back into the freezer to chill again.
6) Take the frozen stars out of the freezer and drizzle them with the chocolate mixture using a small spoon.
7) Once set, the stars can be stacked with parchment paper in an airtight container and kept in the freezer for up to a month. 


Adaptogenic Almond Chocolate Chip Bliss Balls

Adaptogenic Almond Chocolate Chip Bliss Balls

Gluten Free + Low-carb Seed and Sorghum Bread

Gluten Free + Low-carb Seed and Sorghum Bread