Double Chocolate Cake (GF) + Strawberry Quinoa Salad!

Double Chocolate Cake (GF) + Strawberry Quinoa Salad!

this post is sponsored by Foodin

Summer is here! So. Much. Love. I absolutely adore summer, as I really feel that it’s the season when I ‘bloom’. And apparently my boy is the same, as he would rather spend all day outside chasing birds and eating grass or sand. So I try to be outside as much as we can, as I know that this is a special time as we’re spending the last few weeks just the two of us before it’s time for a family holiday and the start of daycare.

Maybe it’s the really nice weather, or all the yummy ingredients in season right now, but I’m finally inspired to cook and create again! What I’m into now: fresh ingredients, effortlessness, and simple flavors. I feel like two types of meals are coming to my mind constantly: quick and easy everyday meals that go for lunch and dinner, and super delicious desserts that can be served in summer parties (my favorite kind of parties!) or just for friends coming over. So with these thoughts in mind, I’ve got two recipes to share with you!

Double Chocolate Cake (gluten and dairy free!) | tuulia blogStrawberry Quinoa Salad with Feta Cheese | tuulia blogLemppareita FoodiniltaKesäherkkuja mökillä

I really am a salad lover, as they are a handy picnic food and great on hot days. I often like to add some kind of carb like rice or quinoa to my salads as they make it a bit more filling (I’m always so hungry!). Strawberry feta salad is a favorite from years ago but this time I added quinoa and some lightly toasted pumpkin seeds and pine nuts, all from Foodin. They made such a nice combo! Just enough crunch to balance all the sweetness from the strawberries and the saltiness from the feta cheese. The salad makes a light meal as it is but you can totally serve it as a side for example with some grilled fish, tofu, or veggie skewers.

Chocolate cake is my favorite dessert of all time and I think it makes a nice summer treat as well, especially when you serve it with some fresh berries and maybe a bit of ice cream. One of my most popular recipes here on the blog is this flourless chocolate cake and I’ve wanted to come up with a similar but fluffier version. And now I finally did! I added a bit of almond flour and coconut flour to the cake base (so it’s still grain-free! and also free from dairy, gluten, and refined sugar) and it gets its sweetness from coconut sugar. The filling is nice and creamy and made with avocado, coconut cream, and cashew butter (that cashew butter is so addictive though, you’ve been warned!). The cake turned out really moist and chocolatey, and it even got the approval of the toughest judges in my family (aka my dad and brother-in-law who are kind of huge sugar addicts), so it must be pretty okay :)

A few other things I’m loving this summer:

Kombucha and coconut water. My favorite non-alcohol drinks to enjoy when water feels too boring.

Aperol Spritz. For the moments when coconut water is not enough :)

My local outdoor pool. Going for a swim alone or with a friend is the best way to exercise in the summer.

Foodin’s raw chocolate bananas. A perfect treat when mama’s got a bit of alone time.

Being in the moment. No plans, no schedules, no goals. Forgetting all the to-dos in life and being content with what we’ve done so far. A work in progress for me but I hope to manifest this especially during the summer.

Wishing you all the loveliest summer days! ♡

Strawberry Quinoa Salad with Feta Cheese | tuulia blog

Strawberry Quinoa Salad with Feta

notes: if you’d like to make this a bit more filling, you can add some avocado on the side. instead of cucumber, grilled zucchini would be really nice too. the trick in this recipe is to mix the vinaigrette to the quinoa so that it has more flavor and the salad will keep a bit more fresh for longer. 

serves 4

3/4 cup (200 ml) quinoa
70 g baby spinach
1/2 English cucumber
1/2 l strawberries
1/4 cup (5o ml) pine nuts
1/4 cup (5o ml) pumpkin seeds
100 g feta cheese
a handful of fresh basil
a handful of fresh mint

Basil Vinaigrette:
1/4 cup (5o ml) olive oil
2 tbsp apple cider vinegar
a handful of fresh basil, finely chopped
salt and black pepper


1. Cook the quinoa according to the instructions on the package. Prepare the other ingredients while the quinoa is boiling.

2. Rinse the spinach if necessary. Cut the cucumber lengthwise in half and remove the seeds (aka the soft middle part). Cut the cucumber into slices. Chop the strawberries and cut them into a few parts. Toast the pine nuts and pumpkin seeds in a hot pan and then let cool for a moment. When the quinoa is ready, let it cool for a moment and then season with salt.

3. Prepare the vinaigrette. Measure all the ingredients to a small bowl and mix well. Pour the sauce into the quinoa and stir. Add the spinach, quinoa, cucumbers, and strawberries into a large serving dish. Top with feta cheese, pine nuts, pumpkin seeds, and fresh basil and mint. Serve and enjoy!

Double Chocolate Cake (gluten and dairy free!) | tuulia blog Double Chocolate Cake (gluten and dairy free!) | tuulia blog

Double Chocolate Cake (gluten and dairy-free)

notes: as this cake is really moist, make sure to check it’s doneness for example with a cocktail stick. instead of berries, you can decorate the cake with crushed chocolate, fruits, or just keep it really simple with the mousse!

into a 24 cm / 9-inch springform cake tin
serves 10 to 12

3 ripe bananas
5 eggs
1 /2 cup (120 ml) coconut oil
2/3 cup (150 ml) coconut sugar
1 cup (250 ml) almond flour
1/4 cup coconut flour
3 tbsp raw cacao powder (or dark cacao powder)
1 ½ tsp baking powder
a tiny pinch of sea salt

Chocolate mousse filling:
2 medium-size ripe avocados
1 cup (250 ml) full fat coconut cream (or coconut milk stored in the fridge)
2-3 tbsp raw cacao powder (or dark cacao powder)
½ tsp vanilla powder
4 to 5 tbsp coconut syrup (or maple syrup or honey)
1 tbsp cashew butter (or other nut butter)

fresh berries and cherries for decorating


1. Preheat the oven to 200C / 400F degrees. Cover the bottom of the cake tin with baking paper and add a little coconut oil to the sides of the tin. Set aside for a moment.

2. Chop the bananas into a blender. Add eggs, coconut oil, and coconut sugar and blend until smooth. Measure almond and coconut flour in a large bowl and add cocoa powder, baking powder, and salt. Mix well. Then add the banana mixture to the dry ingredients and mix thoroughly.

3. Pour the dough into the cake tin and bake for about 30 to 35 minutes in the middle of the oven. You can check the cake’s doneness easily with a cocktail stick: Just stick a toothpick into the center of the cake. If there is wet batter still on the toothpick, the cake needs a bit more time in the oven, but if it comes out clean, the cake is ready.

4. Chop the avocados into a large bowl and add all the remaining filling ingredients. (Note: the coconut cream should be really thick so that the filling will come out really creamy.) Taste, and add more sweetener if needed.

5. When the cake has cooled down, gently remove it from the tin. Cut the cake evenly into two parts using a large knife. Place the base on a serving tray and add half of the chocolate mousse. Gently place the other part of the cake on top of the base and spread the rest of the chocolate mousse. Decorate with fresh berries and cherries. Serve and enjoy! If you end up having leftovers, store the cake in the fridge for up to 2 days.

My Survival Kit to Baby’s First Year

My Survival Kit to Baby’s First Year

When my boy was a newborn, I remember everyone telling me that the first year will go by super fast but for me those words felt like such a joke. For me the first few months lasted a lifetime and even if I had already started to doubt if I’d ever be able to leave the house, we somehow got to this day and just passed that pretty special one year mark. Hooray! Honestly, I am so relieved. This past year has been hard and we’ve had to survive with way too little sleep (as probably most parents with small babies have to!), and even if our lives are not changing magically overnight, I feel so much lighter now than in those early days of motherhood when everything was so new, and a bit scary too.

I’ve come to realise that speaking about motherhood and the very honest feelings that we as mothers go through, is not an easy thing to do. It’s not all love and snuggles, as there can be so many mixed feelings about our lives changing so remarkably. It’s so easy to think that other moms are doing great and enjoying their days to the fullest while you’re just trying to get through the day somehow. But in reality we all go through a lot of the same feelings (positive and negative) but some of them are not just shared openly, even though they really should be. If there’s one thing I’ve learned during this year, it’s that openness is healing and the more we share the better we are at finding our ways to mother.

the day you were born

In addition to being a big mental change, motherhood and the everyday life with a baby has brought so many other new things to our life. Like a crazy amount of stuff, an incredible talent to google anything, a different body, a lot of persistence, a chaotic home, being able to lower your own standards (luckily now I have finally realised that perfection really is not the way to go), and also a certain level of new found self-confidence. It’s pretty relieving when you realise that the opinions of others are not that important anymore, as the key really is to find Your own ways and methods both in motherhood and in other aspects of life too.

Even though I haven’t figured out how to sit down and read a book, I’ve managed to spend so many hours on google and on different sites to read about the gazillion things I could either do or buy to get my baby to eat, sleep, burp, be happier, or just to keep myself somewhat sane. And a lot things have been tried and tested! So in order to share all this (hopefully) useful info, I thought I’d write down all the things that have helped us this past year in case they could be of help for someone else too. So if there are any (future) mamas out there, I hope you’ll enjoy my survival kit to baby’s first year! ♡

Helpful things

Baby Björn bouncer: The bouncer chair was my ultimate savior, as my boy could watch me while I was doing all the housework, took a shower, got dressed, ate, or worked out. So if by any chance you’ll get your baby to like the bouncer chair, use it as much as you can!

Baby carrier and slings: Babywearing is super handy as you can use both of your hands and keep your baby close when she / he is awake or sleeping. For us babywearing became rather a necessity, as for the first few months we could get our boy to nap only in a baby carrier or sling during the day, which meant that I almost exclusively carried him for a couple months. So thanks to our Tula Baby and Ergo Baby 360 carriers and also the Baby K’Tan Active sling, I managed to get something done while my baby slept.

Pomelo Best baby changing backpack: Such a great find from Amazon, and it comes with a great price too!


Bebiboo baby nest bed: Newborns are so tiny and it felt funny to just place him on his own bed, so a nest bed was great during those first few months. We used it in our bed, in the baby cot, and sometimes in the pram too.

Love To Dream Baby Swaddle: Swaddling has a great reputation for soothing babies but we never understood how on earth to get our baby to stay in the swaddle, so these swaddle pyjamas were the perfect solution.

Baby cot: We’ve been super happy with our moKee Mini Cot Bed that can be used from the newborn phase up until three years old. You can get a lot of different add-ons to it and the bed is painted with an eco-friendly water-based paint.

Hempea hemp sheets: These sheets are super soft and made from 100% hemp, meaning that they’re ecological and a totally safe material for your little one. We’ve loved these a lot and and I really like that they’re super lightweight so they’re easy to pack with us anywhere we go.

my favorite breastfeeding smoothies breastfeeding snacks


Doomoo nursing pillow: To help you find that comfortable position during the endless breastfeeding sessions.

Weleda breastfeeding tea: A tea that is supposed to help with your milk production, but I loved it for its absolutely divine taste.

Breastfeeding snacks: Breastfeeding can make you super hungry so make sure you have plenty of snacks around! My favorites were all kinds of smoothies, breakfast cookies, overnight oats, muffins, hearty salads, and basically anything that I could munch down with one hand.

Entertainment: During those first few months it felt like I did nothing but breastfeed, so it was good to have some distraction while staying put for hours a day. So I strongly recommend watching all the shows you’ve been wanting to see, all the (not so smart) movies, and if you manage to read at the same time, go for it! Those moments will be missed, even if I thought I’d never say that :)

SÖPÖ breastfeeding cover: When you’d like to have a little privacy while feeding your little one, this simple cover is a handy solution.

Boob nursing top: If I’d do something differently, I’d buy a lot more better nursing clothes! Boob has great basic tops, tees, and other nursing clothes and the basic tank top was the one that I used A LOT.

Baby eats

Choomee Food Pouch: These reusable pouch bags have been super handy, as you can serve porridge, yogurt, smoothie or just pureed veggies from them.

Nurture Naturals food molds: If you’re making food for your baby and want to save it for later, these freezer molds are the perfect size and they are dishwasher safe too!

Stokke Munch bib: Feeding babies is unbelievably messy but this bib has been great, as you can easily wash it after every meal of even put it to the dishwasher.

Vitamin D/ DLux Baby Spray: Absolutely the easiest way to give your baby the daily dose of vitamin d!

Baby’s skin

For bathing: I really love the Baby Oil by Sophie La Girafe as it makes my baby’s skin wonderfully soft.

For skin: Sophie La Girafe Baby SOS Cream and Weleda Calendula Body Cream are both gentle yet efficient creams to nourish a newborn’s skin (and they’re great for moms too!).

For diaper rashes: Weleda Calendula Nappy Change CreamWeleda Baby Derma Zinc Cream and Little Butterfly Nappy Change Cream are all our favorites.

For mom

It’s so easy to just focus on your baby and get all the best things for him / her, but taking care of yourself is very important too. Coping with too little sleep, breastfeeding, and taking care of your baby is hard work and can easily make you feel exhausted (at least I’ve been exhausted), so any kind of self care and pampering is good for you. Here are a few random things that have helped me to keep my sanity and made me feel a bit better about myself this past year!

Supplements: I took a few vitamins throughout breastfeeding and in addition to taking some of my favorites I talked in this pregnancy post, I also used vitamin D (I really love this one from Wild Nutrition), Terranova’s magnesium calcium complex, iron from Wild Nutrition and especially during the flu season I took triple zinc (by Puhdistamo) and vitamin C (by Wild Nutrition)

For skin: I’ve always been pretty minimalistic when it comes to skincare and even more so now when there’s so little time for myself. So instead of long lasting routines I’ve put a little bit more effort on finding the right products for my skin (I’ve got a sensitive skin that needs a lot of moisture). I’ve totally fallen in love with this Whamisa Toner Deep Rich as it’s super effective. I also really love the oil cleanser by Whamisa and this exfoliating mask by Kora Organics is the best one I’ve ever used.

Water jogging and swimming: Once I started to exercise again after labor, I took it really easy and mainly went for walks, swims and did some water jogging too. I really love swimming and water jogging as they’re both great ways to move your body no matter what shape you’re in!

Working out at home: Sweat App was my go to in the summertime and it’s great if you have some equipment at home. I do free workouts usually from Youtube and my favorite channel has always been  Popsugar Fitness. Moving my body just for 10 or 20 minutes always makes a difference in the way I feel, and it doubles as entertainment for my baby too!

To listen: Thanks to all the stroller walks, I’ve really gotten into podcasts this year. For family topics I like to listen to DocEmilia (in Finnish), but generally I love Goop and Yoga Girl.

Sending you all the love! ♡

Easy Mushroom Frittata

Easy Mushroom Frittata

this post is sponsored by Puhtaasti kotimainen

I used to have these dreamy thoughts about writing my blog, reading smart books, or doing any of the things on my to do list while my baby naps, or at least feeling that life was somehow under control. But as the days and weeks go by and my boy keeps getting older, I feel like life is more intense and a mix of chaos, fun times, and tired evenings. And I find myself being happy if I manage to find clean clothes, put my make up on, and drink my matcha while it’s still warm :)

But as our days keep getting busier, I find myself needing a lot ways and habits to make our life easier. Even though we eat most of our meals at home, I really don’t want to spend all of my days in the kitchen, so I’ve come up with a couple methods that free up some time! Here are a few of my favorites:

– I prepare my breakfast the night before (overnight oats are my go-to breakfast on weekdays!).

– I make a huge smoothie in the morning so that I have a portion ready in the afternoon. I usually add some fruit, berries, granola or nuts on top of my smoothie too, so that I’ve got enough energy to survive until the evening.

– We make bigger batches of food so that we don’t have to cook dinner every night. All kinds of curries and stews are great, as you can add a lot of different toppings to make them taste a bit different each night.

– I make things that can be enjoyed for breakfast, lunch and / or dinner. Omelets, savory quiches, and frittatas (like this easy mushroom frittata!) are super handy and delicious too.

Easy Mushroom Frittata with Pesto Marinated Tomatoes | tuulia blog

I’ve been making frittata for years, as it’s super easy to cook, you can easily use all the leftover vegetables from the fridge in it, and it tastes great both at 10 am and 8 pm. I like to add some cooked potato (or sweet potato) to my frittata, as it makes it a bit more filling and we tend to have some leftover potatoes in the fridge. However, the thing that makes this frittata very delicious are the mushrooms. I just quickly fry them in a pan and then add some dried thyme, which makes them a lot more flavorful and  a perfect add to this frittata.

Mushrooms are definitely one of the food trends popping up right now (both in food and in the form of medicinal mushrooms) and they’re a great ingredient as they’re so versatile. Mushrooms have naturally a bit of umami flavor and a nice texture, so they go especially well to all kinds of veggie patties. Besides using them in pies or omelets, one of my favorite things to cook with mushrooms are these portobello pizzas, especially during the summer as they literally require minimum effort.

Now that it’s not technically mushroom season yet, I go for the domestic farmed mushrooms, like champignongs and portobellos. These domestic mushrooms are ready to use and they are grown without any pesticides. So if you’re looking for ways to eat more veggies or plant-based meals, remember to add mushrooms to your shopping list as they’re such an easy way to make those basic meals a bit more flavorful :) xo’s!

Easy Mushroom Frittata with Pesto Marinated Tomatoes | tuulia blogMushroom Frittata with Tomato Salad

Easy Mushroom Frittata

notes: you can easily add other vegetables in this too, for example zucchini, spinach or bell pepper are great adds. 

into a 25 cm / 10-inch pan

200 g champignons
olive oil
1 tsp dried thyme
4 to 5 medium size cooked potatoes
1 bunch of basil
8 eggs
salt and black pepper
100 g feta cheese

Pesto marinated tomatoes:
2 tsp green pesto sauce
2 tbsp oilve oil
200 g cherry tomatoes
1/4 cup toasted pine nuts
1/4 cup fresh basil, finely chopped


1. Preheat the oven to 180 C / 400 F degrees. If needed, gently wash the mushrooms and then cut them into a few parts. Heat a frying pan and add a bit of olive oil to the pan. Fry the mushrooms on medium heat for a few minutes until the mushrooms are nicely browned. Season the mushrooms with thyme and remove from heat.

2. Cut the potatoes into small pieces. Finely chop the basil and save about 1/4 cup for the tomato salad and some extra to top the frittata.

3. Add a couple tablespoons of olive oil to the bottom and sides of the oven pan, and then add the mushrooms and potatoes to the pan.

4. Whisk the eggs in a large bowl and season with salt, black pepper, and chopped basil. Pour the egg mixture into the oven pan and crumble the feta cheese on top. Bake in the middle of the oven for about 25 minutes until the eggs are cooked. Prepare the tomato salad in the meanwhile.

5. Mix the pesto and olive oil together. Cut half of the cherry tomatoes into pieces and keep the rest as whole. Add the pesto oil, chopped basil, and pine nuts to the cherry tomatoes and mix all together. Serve the frittata with the tomatoes and enjoy!

Raw Mango Cheesecake (A Baby-Friendly Version!)

Raw Mango Cheesecake (A Baby-Friendly Version!)

this post is sponsored by Foodin

Spring is here! Even though it’s been raining and snowing this week, I am very stubbornly telling myself that pretty soon it will be summer. And we get to be outside! And eat all the berries. And tan. I’m so looking forward to feeling the warmth of the sun on my skin and getting some color, as it’s getting really easy to mistake me for a ghost. I usually find myself feeling exhausted around this time of the year and now with all the added sleep deprivation, I’ve been taking it really easy. One of my go-to tricks to make me feel good has been to enjoy a piece of cake + a cup of green tea under a comfy blanket while my baby naps. Heaven.

It’s been a while I’ve made a raw cake but I had an idea for a mango flavored cheesecake, so this is what I came up with! A really fresh, yet so creamy combination of spring flavors. This cake is also low in sugar, as my little fella wanted to have a piece as well, so this is kind of a crowdpleaser as well. Instead of honey or maple syrup, the cake gets its sweetness from juicy mangos, which have a wonderful natural sweet flavor.

Raw Mango Cheesecake | tuulia blog

Along with this cake and post I get to start my collaboration with Foodin and it’s something that I’m super excited about! After having my boy and becoming a stay at home / working mom, we’ve been shopping food, baby supplies, clothes, and other everyday essentials mostly online, as it just makes life so much easier.It’s like the best life hack I’ve learned so far. So you can bet that I’ve ordered a lot of different nutsgluten-free flours, spices, and a variety of seed and nut butters from Foodin’s web shop this past year. They have so many great products, but I think their medjool dates filled with the super creamy cashew butter have been saving my sanity countless times. Life hack #2!

If you’re not familiar with the brand, Foodin is a Finnish family-owned company that has about 250 different food products and they’re all gluten-free (yay!), and most of them are vegan and organic too. I honestly think their products have a great quality and their reasonably priced too, which makes this mama happy (I get to splurge on those nut butters yay). I like to order a big batch of things at once, so that it’s easy to start baking, making snacks, and eat healthy during the busy days and weeks. I also think that I bake more and make healthy snacks more often when I’ve got my cupboards filled with healthy ingredients, so thanks to all the flour and flakes I’ve got, we eat a ton of pancakes and muffins :)

Raw Mango Cheesecake | tuulia blog

A couple notes about the cake! The crust is made of walnuts and dates (a classic combo!), and the filling is made with soaked cashews, juicy mango, and lemon. You can add honey or other sweetener to the filling if you feel like it, but if you’ve got super juicy mangos, their sweetness will most likely be enough. If you’re making this for kids and feel like the amount of nuts is too much, you could replace the crust with this nut-free version. Feel free to decorate the cake with fresh fruits and berries just the way you like, but it’s better to be a maximalist in it, as the kiddos love all the fancy things on top the cake :)

I’ve linked all the ingredients that you can find from Foodin on the recipe below, so you can easily order any of the things you’re missing. Yesssss for easy life. xo’s!

With the code ”TUULIA” you’ll get 20% off all the normal priced products from the Foodin webshop until the 31st of May 2019.

Check out all the products here!

Raw Mango Cheesecake

notes: the cake gets all its sweetness from the mango, so pay some extra attention on choosing your mango. if you’re using fresh mango, be sure to pick the soft and ripe ones that are really sweet. I used thawed mango chunks from the freezer and they work well too! I always use frozen mango chunks by Pirkka, as their flavor is great and they have enough natural sweetness.

8-inch / 20 cm springform cake pan

1 1/2 cup | 375 ml walnuts (or pecans / almonds)
1 tsp ceylon cinnamon
a tiny pinch of salt
4 to 6 medjool dates, pitted

1 2/3 cup | 400 ml cashews
1/3 cup | 75 ml lemon juice (1 to 2 lemons)
2 tsp organic lemon zest, grated
1 cup | 300 g mango
3 tbsp coconut oil
1/4 tsp vanilla powder (or bourbon vanilla powder)
(1 to3 tbsp honey, if needed)

fresh berries and edible flowers, for decoration


1. Place the cashews in a big bowl, cover with water and soak overnight, or for at least 4 hours before making the cake.

2. Start by preparing the crust. Add walnuts, cinnamon and salt into a blender or a food processor and grind until fine crumble. Cut the dates into smaller pieces and add in couple turns. Blend until you get a sticky dough. Line the bottom of a cake tin with baking paper and press the dough to the bottom of the cake tin. Place it in the freezer while making the filling.

3. Rinse the blender. Drain and rinse the cashews and add them to the blender. Add all other ingredients and blend for a few minutes, until you get a creamy and smooth texture. Taste, and add some honey, if you’d like to add some sweetness.

4. Take the cake tin from the freezer and pour the filling on top of the crust. Return to the freezer for 4 to 6 hours until the filling has set.

5. When the filling has set, take the cake from the freezer and remove the sides of the cake tin carefully. Decorate with the fresh berries and edible flowers and let thaw for 15-20 minutes before serving. The cake will remain good in the fridge for a couple of days, for longer periods, store in the freezer.

Sweet Potato Cake w/ Cashew Cream (GF)

Sweet Potato Cake w/ Cashew Cream (GF)

Since seeing this recipe for a gluten-free sweet potato spice cake on Food52 in 2015, I knew I had to come up with my own version of the idea. So genius! Fast-forward to 2019 and I finally got around to making it. Sometimes things just take their time, right? Anyhow, I feel like this idea is still as relevant as it probably was four years ago and after seeing a bunch of sweet potatoes in our fridge, I just really felt like baking. It was a Saturday night, we were staying in for a change (who am I kidding, we always stay in because #babylife), I had a glass of cider (we didn’t make it to the wine store so cider had to do) and baking felt more appropriate than my usual 9 pm bedtime. Things got so wild that I even took a slice of the cake once it was baked, even though I was planning on shooting it the next day (I think I covered it well this time!). And that slice was delicious.

A few thoughts about the cake: it’s a lot like carrot cake, but you’ll just be using shredded sweet potato instead of carrots. Sweet potatoes are naturally sweet, so they are a great add on baked goods. I’m not a fan of cream cheese frosting, so I came up with my own version of it made out of cashews. This cashew cream frosting is a favorite of mine, as it goes really well on top of cakes and muffins, and it works as a spread too. My measurements for the ingredients are not super precise here, as I was making the cake first with a baby in my arms and then after that cider, so it’s a pretty relaxed recipe. I call this a no stress cake, as it requires zero stressing while baking or decorating it :) Hope you like it too!

Sweet Potato Cake with Cashew Cream Frosting (GF) | tuulia blog Sweet Potato Cake with Cashew Cream Frosting (GF) | tuulia blog

Sweet Potato Cake with Cashew Cream Frosting (GF)

notes: if you don’t have any brown rice flour, you could replace it with gluten-free oat flour. the frosting recipe is pretty generous, so you could slice the cake in half and add a layer of the frosting in the middle too. that would probably be pretty good :) 

20 cm / 8-inch springform cake pan

2 cups | 500 ml tightly packed lightly packed peeled and shredded sweet potatoes
4 eggs
2/3 cup | 150 ml maple syrup (or liquid honey)
4 tbsp coconut oil, melted
1 cup | 250 ml almond flour
1/3 cup | 75 ml brown rice flour
2 tbsp gluten-free rolled oats
1 tsp baking powder
a pinch of salt
a tiny pinch of vanilla powder
1 tsp ceylon cinnamon

Cashew Cream Frosting:
3/4 cup | 200 ml cashews, soaked
2 tbsp coconut oil
2-3 tbsp maple syrup
a tiny pinch of vanilla
1/3 cup | 75 ml almond milk

walnuts, for decoration


1. Heat the oven to 175 degrees. Grate the sweet potato with grated iron and leave the grater for a moment. Break eggs into a large bowl and whisk the maple syrup and coconut oil (it is best to melt the coconut oil at very low temperatures, as eggs + hot coconut oil are not a good combo.

2. Measure in another bowl almond and rice flour, oat flakes, baking powder, salt, vanilla powder and cinnamon. Mix well. Add flour to wet ingredients and mix thoroughly.

3. Protect the bottom of the loose base with baking paper and apply a little coconut oil to the edges. Pour the batter into the cake and bake in the oven for about 50 minutes. You can also check the cake’s maturity with a cocktail cake: the cake is ready when the dough is not left in the dough when trying it. Allow the cake to cool completely before frying.

4. Prepare the icing when the cake cools down. If possible, soak cashew nuts for a couple of hours in fair water. Rinse and drain the nuts and place them in a blender. Add coconut oil, maple syrup, vanilla and almond milk and mix into a smooth, thick cream. Pour the cream into the bowl and put in the refrigerator for a moment to cool.

5. When the cake is completely cooled, remove it from the bowl and transfer to a serving dish. Apply cashew cream and decorate with walnuts if desired. Offer and enjoy! The cake remains in the refrigerator for a few days.

Leftover Oatmeal Chocolate Chip Cookies (GF)

Leftover Oatmeal Chocolate Chip Cookies (GF)

I’ve been having a lack of inspiration towards cooking for a while now, and even my favorite dishes feel totally boring and tasteless. Maybe it’s due to the seasons changing, or the lack of sleep. I’ve been having this funny dream, where I picture myself going to a dreamy hotel breakfast where someone else would just serve me all the luxurious dishes (and all the exotic fresh fruit!) that I wouldn’t make myself at home. But instead you’ll find me in my pajamas, in the kitchen, cooking porridge. If I’m not having overnight oats, I’m usually making porridge from oats or millet, and then I just add so many different toppings that I almost forget that I’m eating porridge. I usually cook a big patch of the porridge, as I still falsely think that my husband or my baby would eat it too, and they almost never do, which means that I’m trying to use the leftover porridge to some baked goods. By now I’ve been making muffins, flatbreads, and cookies, and these gluten-free chocolate chip cookies are definitely my favorite of them all. And as the cookies were so good, I’ve been finding myself cooking an extra portion of porridge in the morning just so that I could bake these later. There’s always a time for a chocolate chip cookie, am I right?

Leftover Oatmeal Chocolate Chip Cookies (GF) | tuulia blog

These cookies are really simple to make and it all starts with the leftover oatmeal. You just simply mix in all the other ingredients and then spoon the dough onto a baking sheet. Et voilà, you’ve got cookies. You don’t even have to get messy and touch the dough, as it’s all done with a spoon. Easy does it, and these ones make me really happy.


Leftover Oatmeal Chocolate Chip Cookies (GF) | tuulia blog

Leftover Oatmeal Chocolate Chip Cookies

gluten- and nut-free

notes: to keep these entirely nut-free, top them with coconut flakes instead of almond flakes. I haven’t tried a vegan version, but you could replace the egg with a chia or flax egg and then add it to the dough separately. 

makes about 9 cookies

1 large ripe banana
1 organic egg
3 tbsp coconut oil
1 cup / 250 ml gluten-free cooked oatmeal
1 cup / 250 ml brown rice flour
1/3 cup / 75 ml coconut sugar
1 tsp baking powder
a pinch of salt
½ cup / 120 ml dark chocolate chips
flaked almonds (or flaked coconut) for topping


1. Preheat the oven to 200 C / 400 F degrees. Chop the banana into a blender and add the egg and coconut oil. Blend until smooth.

2. Pour the banana mixture into a large bowl and mix in the cooked oatmeal. Add rice flour, coconut sugar, baking powder, and salt and mix well. Finally, fold in the chocolate chips.

3. Spoon the dough into about nine cookies on a baking sheet covered with parchment paper. Decorate with flaked almonds, if desired. Bake for about 18 minutes, until the cookies are golden brown but still feel a little soft. Let cool for a moment before serving. Serve and enjoy!

My Pregnancy Survival Guide

My Pregnancy Survival Guide

It’s been almost nine months since I gave birth to my little boy, but I thought I’d go back in time and talk a little about my pregnancy. I’ve actually been meaning to share this post a long time ago but only now got around to make it happen haha. So let’s dive in.

Pregnancy. It’s funny how it’s something so wonderful and I’d say even magical, but at the same time it can be absolutely awful. There are so many emotions you go through while growing another human inside of you, and so many physical changes too. It’s a lot to take in! I remember how scared I was at the beginning that something bad would happen, and then how excited I was when I felt the first kicks, but I also remember being so tired that I had to take two naps a day to make it till the evening (now those naps feel pretty luxurious though haha). In the end my pregnancy went quite well (me and my boy we’re healthy, which I’m forever grateful for), but still it wasn’t an easy one: the morning sickness, tiredness, anemia and different pains and aches made me feel pretty exhausted most days which lead me to try a lot of things in the hopes of improving my wellbeing. And now I finally got around to sharing all those things with you in the form of this post. So here’s a pretty extensive list of my tips and favorite things that helped me stay (pretty) healthy and get me through my pregnancy. So all you mothers-to-be out there, I hope you’ll find this post useful! :)

My Favorite Tips for a Healthy Pregnancy | tuulia blog

Let’s start with my least favorite thing in pregnancy, the morning sickness. First of all, it shouldn’t be called morning sickness, as it’s was more of an all day sickness, at least for me. I suffered from a pretty severe nausea and heartburn at least half of my pregnancy, and let’s just say that it wasn’t fun at all. I thought I’d be this glowing pregnant lady, but in reality I was more of a bread-eating sleepyhead with dark circles under my eyes. Besides trying a few different tricks (read them below!), one thing that made me feel better was to give myself the permission to just simply eat the foods that I was really craving for, and not to think too much about what I should be eating. Though I usually love salads, healthy treats, and am mostly plant-based, during my pregnancy that was not the case. I just wanted all the comfort foods! Cereal, pickles, mashed potatoes, fish fingers, pizza, and tons of bread were more like my thing. Even the smell of lentils got me puking, so I didn’t even try to eat them (sometimes even the smell of rice boiling made me ill…so weird!). Luckily I did love smoothies the whole time, so I added some greens in my smoothies so that I wasn’t completely living on potatoes and bread. And funnily enough just after I had given birth, I started to crave fresh food and all the healthy things! So just know, that you won’t be living on those weird cravings forever :)

My Pregnancy Survival Guide

My tips to relive morning sickness and nausea:

Eating small meals often: It might seem funny, but eating usually relieved my nausea and heartburn, so at some point I was eating every one to two hours. Small snacks throughout the day helped a lot, and I also made sure to eat a small snack just before going to bed and then again first thing waking up in the morning.

Citrus fruit: Luckily fruits were one of my cravings and especially citrus fruit relieved some of the morning sickness. I ate them as they were, squeezed some lemon to my water, and sometimes I even cut a lemon / lime / orange into half and just smelled the scent of citrus. It sounds weird but it works!

Acupuncture wrist bands: I read somewhere online about these acupuncture wrist bands and quickly went to buy a pair. They look like regular wristband but the point is that they press certain acupuncture points in your wrists, which is supposed to ease nausea pretty quickly. I’m not sure if they were super efficient, but I was ready for any help I could find. I wore my bands during the day when the nausea was at its worst and sometimes during the night too!

Fresh air: This is a such a simple, yet very efficient way to make yourself feel better. A short stroll outside in fresh air made me feel a lot better, the key was just to get myself out of bed to enjoy it.

Diffuser + essential oils: There were a lot (A LOT!) of smells that made me ill, but luckily a couple ones made me feel good too. We have a ZenSense diffuser in our bedroom and I used a lot of essential lemon oil in it. Sometimes I even added a couple drops of the lemon oil to my pillow before going to bed.

My Pregnancy Survival Guide

I usually have a pretty vast variety of superfoods in my cupboards but I stopped eating some of them while pregnant (you can read more about my favorite pregnancy superfoods in this post), and instead added some dietary supplements into my diet. Taking good quality probiotics daily was essential for me, as the pregnancy hormones messed up with my already sensitive stomach. Another important supplement for me was iron, as I was diagnosed with anemia after the first trimester and so I tried to be pretty diligent in taking  a good quality iron supplement daily.

My go-to nutritional supplements:

Probiotics: Vivomixx probiotics, Puhdas+ probiotics and Bioteekki Probiootti Plus.

Multivitamins: Terranova Prenatal Multivitamin Complex* and Wild Nutrition Food-Grown Pregnancy.

Vitamin D: Puhdas+ Vitamin D, D-Pearls Vitamin D and Wild Nutrition Food-Grown Vitamin D.

Magnesium: Terranova Magnesium Kalsium Complex* and Puhdas+ Magnesium.

Omega 3: Puhdas+ Premium Omega-3. Note: If you’re taking an omega 3 supplement while pregnant, it is recommended to quit taking it about a month before the due date.

Iron supplements: Futmed Natural Red Iron , Terranova Easy Iron*, Salus Floravital* and Wild Nutrition Food-Grown Iron Plus*.

When buying supplements, remember to always check that they can be taken while pregnant. If you use a lot of different supplements, it’s also good to check that you’re not taking too much of certain vitamins (for example a pregnancy multivitamin might have enough of folate so that you might not have to take it separately).

My favorite tips for a healthy pregnancy | tuulia blog


Pregnancy usually effects the skin at some level too, some might be lucky enough to glow for the most time, but others get acne, hormonal pimples, eczema, or something else as fun. Luckily for me it wasn’t that bad, but still my eczema got worse at times, and I got a bit more zits due to the hormones. Whenever my skin is acting up, I treat it with natural cosmetics, salt baths and scrubs, and sometimes with facials too. Here are a few ways I took care of my skin while pregnant!

Dry brushing: I’d been dry brushing my skin occasionally for a few years, but got really into it while I pregnant as I had read that it could prevent stretch marks. Dry brushing kept the skin of my legs and arms super soft, which was really nice, and it also relieved some of the swelling I got on my legs.

Oils: I started to oil my body regularly probably the minute I’d taken the pregnancy test to keep my skin well and to prevent stretch marks. And despite all of my good efforts, I did get stretch marks to my breasts but actually not any to my belly. So maybe some of that extensive moisturizing did really help! My favorite oils were this organic almond oil* and MÀDARA’s Infusion Vert Firming Antioxidant Body Oil*.

 Homemade Body Butter: In addition to the oils, I used my homemade body butter, which is super moisturizing. So it really did wonders for my belly, breasts, and legs.

Weleda Baby Derma Nappy Change Cream*: I’ve been battling eczema for years and this baby cream has been a favorite for years. The cream has zinc and it soothes irritated skin well, so it’s a nice natural option for cortisone.

My Pregnancy Survival Guide | tuulia blog

To read:

Since the early stages of my pregnancy, I remember wanting to read all the pregnancy articles out there. Because everything was so new, reading things was exciting and also made me feel more confident with the fact that maybe those weird feelings or strange physical symptoms I was experiencing were actually normal, and just belonged to certain stages of pregnancy. So I definitely recommend reading some stuff, but also know that it can be pretty overwhelming when there’s SO much information out there. So it’s good to also know when to stop and just be okay with the fact that you don’t have to know absolutely everything and also that there is no such thing as a perfect pregnancy. We are all different and have our own ways of fostering these tiny little humans inside us.

The Bump AppMy favorite pregnancy app to track baby development and read articles about pregnancy, labor, breastfeeding, and baby care.

Pregnancy books: I ended up getting Nurture and The Natural Pregnancy Book. I also recommend reading a book about baby sleep, as there are things you can do already when the baby is little so I maybe wouldn’t wait until you’re absolutely sleep-deprived to search for information (like I did!).

My Pregnancy Survival Guide | tuulia blog
Things to get:

I tried to buy as little as possible, as all the baby stuff took so much space already, but some things very really helpful already in the beginning of my pregnancy. I also recommend getting these second hand if possible!

Belly Armor Belly BlanketThis soft blanket is designed to protect your baby from wireless radiation from cell phones, laptops, wi-fi and other smart home devices. Maybe it’s not a must thing to get, but at least it didn’t do any harm! And later on it’s been a handy blanket to have around for the baby to lie on.

Doomoo nursing pillowThis has been great while breastfeeding, but I also used my nursing pillow a lot while pregnant too! It helped me to find a comfortable sleeping position especially in the final days when it was so hard to find a good position to sleep.

Exercise ball: This is originally meant for working out, but my exercise ball was a great helper to my back pains and for the contractions, as it’s a comfy spot to sit on and give some movement to the lower back and hips. Later on my exercise ball was also a great helper in soothing our baby, as he loved the bouncy movement and bouncing with it saved me from doing a thousand squats a day!

Belly Bandit Support Band: I got this band to relieve my back aches and used it while working out and also just for walks outside. It didn’t remove all of the pain, but it did help me to move around more easily. Belly Bandit also has a lot of other models too which are worth checking out!

My Pregnancy Survival Guide | tuulia blog


I had this image of myself being a super active pregnant women working out regularly, so that I’d be in a really good shape for the labor and upcoming baby life. But oh well, that turned out to be a total hallucination haha. At first my nausea was so strong that I couldn’t get out of bed and rather slept than did anything active. And it was actually a lot better that way! But as the weeks passed, I luckily started to feel better and more energized, and I really wanted to work out, so I started to go to the gym and to some exercise classes. In my third trimester I also went to prenatal pilates and yoga, and those classes focused more on gentle movement rather than getting a sweat on.

Piloxing: / Himo Club: Last year I got really into piloxing, which is a combination of pilates, dance, and boxing and I went to classes throughout my pregnancy too (meaning whenever I had the energy to do so). It was a great workout and totally adaptable to pregnancy.

Prenatal Pilates: / Kirppanat: A class designed to expecting mothers with simple yet efficient exercises.

Prenatal Yoga: / Manipura: These classes were super chill (sometimes a bit too chill for me), but the course also had two prenatal classes about labor in the end and I thought that they were useful. If you’re into prenatal yoga, there are other courses in Pihasali, Purna Yoga and Hamila too.

Mama Bear Bootcamp: / Helsinki Core Trainers: My friend Kanerva is a fabulous coach and this class uses weights and bodyweight workouts that are designed for pregnant women.

My Favorite Tips for a Healthy Pregnancy | tuulia blogMy Pregnancy Survival Guide

Pampering yourself:

Growing a tiny human inside of you is such a big transformation (both mentally and physically) that some self care and some pampering are definitely needed. Once the nausea was gone, I suffered from a super annoying sciatica, which made even walking painful at times. But luckily osteopathy, gentle exercise and the belly bandit I had bought gave some relief. Below are also a few other tips on how to show yourself some love!

Osteopathy / Mommy & Me: My go-to place for osteopathy and I can warmly recommend both Reetta and Laura.

Acupuncture and massage / Hoitola Onni: A lovely little place in the center of Helsinki where you can get a super nice massage (with hot stones which I love) and Maippi (the owner) is sure to make you feel comfortable even in the last stages of pregnancy. I also got acupuncture treatments here twice after my due date in the hopes of getting my labor going. I’m not sure if the acupuncture did the trick or not, but at least those treatments were relaxing! :)

Floating / Float Kallio: Floating in a sensory deprivation tank is a pretty funny experience but I was so relaxed after my treatment (and my skin loved the salt water. Floating is a great way to relax especially if you’re feeling heavy or swollen.

Facials / Charmonie Spa: I’ve been going to this lovely little beauty salon for a few years already and love all the treatments that Tiia offers. She uses only natural cosmetics and it was so nice to pamper myself with a fascial just before my due date.

Sending you lots of love and health! And if you’ve got any questions related to pregnancy, labor, or anything, write me a comment below! ♡

My Pregnancy Survival Guide | tuulia blog

Photos of me at home by Susanna Nordvall
Green silk trousers by R-Collection
Black top with lace detail by Pura Finland

This post contains affiliate links (they are marked with a *), meaning, at no additional cost to you, I get a commission if you click through and make a purchase. Thank you for your love and support.

Winter Overnight Oats + My Pantry Must-Haves

Winter Overnight Oats + My Pantry Must-Haves

this post is sponsored by Food Market Herkku & Asennemedia

As I’ve probably told a million times, I love food shopping. Especially when we travel I tend to visit all the food shops and markets (you can bet that I loved LA for this) but I’m pretty good at it back home too. Now that we’re back to our everyday life (my hubby’s back at work and I’m at home), our routines have become pretty important again. We like to get groceries delivered at home a couple times a month and then in between we try to be pretty efficient when going to the store. Our meals are more planned nowadays and our grocery list is pretty detailed, which makes life a lot easier. When planning our meals I like to keep a couple things in mind: get things in bulk rather than in small quantities, buy seasonal, and make sure I have all the basic ingredients in our cupboards. So I was pretty happy when Food Market Herkku wanted to collaborate with me, as it means I get to talk about my favorite food products and finally share my pantry must-haves with you!

In season now: all the citrus fruit!

Winter Overnight Oats with Orange, Date & Coconut | tuulia blog

My go-to breakfast lately: Winter Overnight Oats.

My Must Have Pantry Itmes

Sometimes I wish I was a minimalist, but when I’m in the kitchen, I like to have a bunch of ingredients around so that it’s easy to start baking or prepping a meal. I like to try new products but I also like knowing that I have my go-to ingredients. So here’s a list of my must-have ingredients and tips on what you should be getting on your next visit at Food Market Herkku!

Fruits: Fruits are my jam. I always have to have some fresh fruits at home as they’re such an easy snack and a great add on top of porridge, to smoothies, baked goods or even salads. I buy bananas and apples (mostly organic) around the year but otherwise try to stick to what’s in season. Like now I’ve been eating all the citrus fruit! Food Market Herkku always has seasonal veggies and fruits beautifully presented, which makes shopping a lot easier.

Frozen berries: I make sure we never run out of frozen berries, as they’re probably my favorite ingredient ever. I buy them in bulk, as I want them to last for a while and they tend to be cheaper that way (plus it’s less plastic!). So I usually go for the huge bags by Marjex, as almost all of their berries (except the sea buckthorn and cranberries) are from Finland.

Nuts and seeds: I usually have a few different nuts and seeds at home, as they’re a great snack and I like to use them as toppings for salads or porridges, or add them to baked goods. I like to toast nuts before serving, as it makes them a lot more delicious! I store nuts in the fridge and seeds in the cupboard.

Flakes and flour: I like to bake a couple times a week, so it’s nice to have a few different grains at hand. I cook porridge and pancakes with oat, millet and buckwheat flakes, and make my baked goods usually with rice, buckwheat and almond flour. There’s a really nice selection of gluten-free grains, flakes, and flours at Herkku, so it’s easy to get all the things you need at once.

My favorite oils to add on foods: avocado lemon oil, pumpkin seed oil and olive oil.

Karelian pies are a Finnish classic and one of my favorite snacks. I found these gluten and dairy free ones by Vuohelan Herkku from Food Market Herkku.

Rice and pasta: We eat a lot of rice and pasta during weeknights and my favorites are wild rice and brown rice pasta. Lately I’ve been loving lentil pasta too, as it’s very nutritional and my 8-month old boy loves it too.

Oils: I use oils daily for frying, baking, to salads or spreads or just on top of veggies. My favorite oils are olive oil, coconut oil, avocado lemon oil (the Olivado one from Herkku), pumpkin seed oil, and sesame oil.

Lentils: Lentils are such a great ingredient and I use them a lot as I stomach them much better than beans. I use them for stews, bolognese or on top of soup.

Plant milks: I know I should probably make these myself but haven’t just gotten into a good routine, so I tend to buy plant milks from the store. We use them daily in smoothies, porridges, coffee and matcha, and baking. I like the gluten free oat milk by Juustoportti, Santa Maria’s creamy coconut milk, and the unsweetened organic almond milk by Almond Dream.

+ Bonus tip! Even though I try to be pretty organized and love to cook, sometimes you need a night off and get takeout or buy something from a deli. I like to get some of the salads from Herkku as they have a pretty wide selection, and now they also have a bunch of new options at their Meals & Bites section. There’s a lot of vegan options too, which is great!

My Must Have Pantry Items | tuulia blog

I like to store nuts and seeds in glass containers so that it’s easy to add them on top of foods.

winter smoothie with blood orange and cashews

My winter smoothie with banana, blood orange juice, lingonberries, mango, and cashew nuts.

With all the ingredients in the cupboards, there’s one food I keep making all the time. Overnight oats. The ayuverdic side in me knows that I should really have warm foods, but the tired mom in me knows that overnight oats is a super easy breakfast, and it keeps my belly full until lunch (and at least my matcha is warm!). With all the citrus fruits in season, I’ve been adding oranges to my overnight oats and really loving it. With coconut milk and chopped dates, this tastes almost like a dessert but in a way that’s totally appropriate for breakfast. Hope you guys enjoy it too!


Winter Overnight Oats with Orange, Date & Coconut | tuulia blog

Winter Overnight Oats with Orange and Coconut

gluten-free + vegan

notes: if you’re in the mood for an even deeper orange flavor, add a bit of grated orange zest to the porridge!

serves two

1 1/4 cup | 300 ml gluten-free rolled oats
2 tbsp chia seeds
1 orange
1 to 2 dates, pitted
1/2 cup | 100 ml full-fat coconut milk
1 2/3 cup | 400 ml unsweetened almond milk (or other plant milk)
orange and granola for serving


1. Measure the oats and chia seeds into a large bowl. Peel the orange and chop it into small pieces. Chop also the dates into smaller pieces. Add the orange, dates, and coconut and almond milk to the bowl and mix well. Cover the bowl and place to the fridge for at least for hours, or overnight.

2. Once the porridge is done, divide it into two bowls and top with more orange and some granola. Serve and enjoy!

Carrot and Zucchini Pancakes (GF)

Carrot and Zucchini Pancakes (GF)

Before we even realized it, our little boy turned 8 months and is now sitting with us at our kitchen table. He might be small but the way he eats leaves a pretty gigantic mess. He is big on eating by himself, which makes me ever so happy when I’m on the floor cleaning all the spilled food for the fifth time of the day. No but really, I do enjoy the fact that he is eating real foods and making the funniest expressions when trying new things. And what’s great is that while he’s examining his food, mashing it to his seat, or massaging it onto his hair, I have some time to eat my own meal too!

Maybe because he’s just so into eating by himself, our boy is not a fan of all the great organic baby foods I got from the store just to give myself a break and make my life easier. Nope, do not even think about getting that spoon near his mouth as it.will.stay.closed. Things he loves: porridge, avocado, baked sweet potato, pancakes, and muffins. So basically all the things that I love too. Karma? Maybe. So to keep my little fella fed and satisfied, I’ve been making all sorts of baby-friendly snacks lately and one of my favorite things are definitely these carrot and zucchini pancakes. They come together super easily and require only five ingredients (!). I made these when I wanted to sneak in some veggies to my boy’s diet and since then I’ve been eating them as a snack too. They’re yummy as they are but I really love them with some avocado and lingonberries, as they just make things a bit fancier :)

Sending you all good vibes + good health to this new year!

Baby food ideas: Carrot and Zucchini Pancakes! (gluten and dairy free)

Carrot & Zucchini Pancakes (GF)

notes:if you’re making these just for yourself, you can add a pinch of salt to the dough too. when you’re frying things for babies, I recommend using an oil that tolerates high heat well. I usually go for coconut oil, avocado oil, or ghee. 

makes 12 to 14 small pancakes

2 medium size carrots
about an 10 cm / 4-inch piece of zucchini
2 eggs
2/3 cup / 150 ml gluten-free rolled oats
1/4 cup / 50 ml gluten-free oat milk
oil for frying


1. Peel the carrots and zucchini and cut them into small pieces. Add the vegetables to a blender and pulse until a coarsely grated.

2. Add the eggs, rolled oats, and oat milk to the blender and blend until smooth.

3. Heat a frying pan and add a bit of oil to the pan. Add a few tablespoons of dough to the pan and fry on medium heat for about a minute, then flip and fry the other side. Allow to cool for a moment before serving. Serve for example with sliced avocado and lingonberries, and enjoy!

Lingonberry & Coconut Bundt Cake with Caramel Frosting

Lingonberry & Coconut Bundt Cake with Caramel Frosting

Every year it takes me by surprise: Christmas is here! And even my jetlagged brain has realised that we are at the end of this year too (yaaay for Spring! little early? haha maybe). If we’re being honest here, I have found myself getting less and less excited about Christmas every year. I might even call myself now an anti-christmas person. Whoa. The amount of Christmas decoration we have at home: zero. Gifts bought: zero. Gifts on my wishlist: just one. A sleeping baby. (We do believe in the miracle of Christmas). Luckily kids start to remember things when they’re about three, so I still have plenty of time before that. *Sighs for a relief*

One thing I love no matter the day or the time of the year: food! And baking. It’s relaxing, joyful, and a lovely time to spend time together. I’ve posted some Christmas bakings here in the past years (like this date bundt cake, raw vegan gingerbread cake, and roll cake with plum jam & coconut cream) and now I felt like adding a new cake to the mix. Enter: a really lovely Lingonberry and Coconut Bundt Cake with Caramel Frosting.

Lingonberry & Coconut Bundt Cake w/ Caramel Frosting (gluten-free + naturally sweetened) | tuulia blog

I love my super healthy, raw, and vegan goodies, but now I felt like making something a little more traditional. Hence the bundt cake. The cake has coconut in a few different forms – there’s coconut sugar, shredded coconut, and coconut milk – but the flavors don’t come out as too strong, so if you’re not a coco lover, don’t be too frightened to try this one out. Lingonberries are one of my favorite berries during winter, but you could totally go with cranberries too, if they’re more accessible to where you live. But really, the best part of the cake is that date-based sweet caramel frosting, that you’ll just want to eat by the spoonful. Mmm, hello lover.

With caramel frosting in the corner’s of my mouth and a baby in my arms, I wish you all the loveliest Christmas. Eat well and stay cozy! ♡

Lingonberry & Coconut Bundt Cake w/ Caramel Frosting (gluten-free + naturally sweetened) | tuulia blog

Lingonberry & Coconut Bundt Cake with Caramel Frosting

notes: my favorite gluten-free flours for baking are almond and rice flour as they make a nice texture, but if you want to try another flour, I’d go with gluten-free oat or buckwheat flour. 

into an 8-inch / 22 cm bundt pan

3 organic eggs
3/4 cup coconut sugar
1 1/4 cup almond flour
3/4 cup rice flour
1/3 cup shredded coconut
2 tsp baking powder
1/2 tsp vanilla powder
a pinch of salt
1/2 cup coconut oil, melted
3/4 cup full-fat coconut milk
1/2 cup lingonberries

Caramel frosting:
8 fresh dates
2 tbsp coconut oil
1/2 cup full-fat coconut milk
a pinch of vanilla powder
a tiny pinch of salt


1. Preheat the oven to 180 C / 350 F degrees. Break the eggs into a large bowl and add coconut sugar. Whisk eggs and sugar with an electric mixer for a few minutes until you get a fluffy foam (coconut sugar doesn’t foam as well as white sugar but you should still get a pretty nice foam).

2. Measure almond flour, rice flour, shredded coconut, baking powder, vanilla, and salt into another bowl and mix well. Add coconut oil and coconut milk. Mix in the egg foam. And finally, fold in the lingonberries carefully.

3. Grease the cake tin with coconut oil and sprinkle a bit of flour to the bottom to prevent sticking. Pour the batter to the cake tin and bake for about 50 minutes. The cake is ready when it has a golden brown color and a toothpick comes out nearly clean. Take the cake from the oven and allow to cool for about 10 minutes before turning the cake pan upside down. Let the cake cool completely before frosting.

4. While the cake is cooling, prepare the frosting. Remove the stones from the dates. Add all the frosting ingredients to a blender and blend until smooth. Spoon the frosting over the cake. Serve and enjoy! If you end up with leftovers,  store the cake in the fridge up to 2 to 3 days.