I am not Norwegian, but my husband is. When I was first introduced to this traditional flatbread I thought it was delicious. Then I learned how it was made. Lots and lots of cream and butter. Yikes! You would think by now, in all these years that I have been married, that I would have tried a healthier version. But nope. I asked around and no one could tell me any other way to make lefse other than using a lot of butter or cream or instant potato flakes.
Finally, I decided I would play around in the kitchen and see what happens if I try to make lefse myself. Without cream and butter, and with actual potatoes, not flakes.
Lefse had long been a family tradtion in Norway, with families gathering around to make this together. It was more about the togetherness than it was about the lefse. However, that has been changing, as more Norwegians are purchasing, rather than making it from scratch. Even in the Midwest, where the Norwegian community is quite strong, store-bought lefse is more popular. At a Scandinavian store in Minneapolis, Minnesota, generally $80,000 worth of lefse is sold annually.
Since I am all about family and traditions, what I love about this recipe is that super simple to make. Everyone can get back in the kitchen together and have a batch (or 2 or 3) of lefse ready in no time at all.
I use cooled mashed potatoes, so I find it easier to make the potatoes the day before, that way when you are ready to make the lefse, the potatoes are ready and waiting for you.
2 cups mashed potatoes, cooled
1/4 cup sorghum flour
1 tbsp tapioca starch
1 tbsp brown rice flour (plus more for rolling)
1/4 tsp xanthan gum
- In a bowl, mix together of the ingredients except the potatoes.
- Add 1/4 cup of the flour mixture into the bowl of mashed potatoes, mixing it well each time, until fully combined.
- Pull out about 2 tbsp sized portions of the dough and press out on a floured surface until thin (about as thin as a tortilla).
- Carefully, with a large metal spatula, transfer the flattened lefse onto a hot griddle and cook for about 3 minutes on each side.
- Transfer the cooked lefse to a plate covered with a towel to keep the warm while working on the rest.
Chewy, cinnamon-y, sweet – these cookies are a real treat when you are looking for a healthier cookie option.
Is it really possible to make something this good and have it also be gluten-free, dairy-free, and refined sugar free, oil-free, and egg-free? Yep!
2 1/2 cups almond flour
1 tsp baking soda
2 tbsp ground cinnamon
1/2 cup natural creamy almond butter (cashew butter is good, too!)
3/4 cup maple syrup
1 tsp vanilla extract
- Preheat oven to 350.
- In a medium bowl, whisk together the dry ingredients.
- In a small bowl, whisk the wet ingredients together.
- Add the wet ingredients to the dry ingredients and stir well to thoroughly combine. The dough will be thick and sticky.
- Using your hands, roll about 1 tbsp of dough at a time into balls. Place balls on baking sheet about an inch apart because they will melt and spread a bit during baking.
- Bake for 8-10 minutes.
- Let cool on baking sheet for a few minutes then transfer to a wire rack to continue cooling completely.
You know what I love about dates? It is a natural plant-based way to sweeten a recipe without refined processed sugar, but beyond that it is packed with so many nutritional qualities that I try to use dates as often as I can.
Dates are loaded with fiber so you can say bye-bye to constipation if you include dates into your diet. They also promote heart health, reduce blood pressure, improve respiratory health, and even alleviate anemia. Eat something sweet, and promote health in your body. Pretty easy, right?!
That’s why I love these snack bars for my kids. What kid doesn’t love a snack bar? They are easy to pack in lunch boxes, easy to grab from the pantry for a quick bite to eat, and they are super simple to make. Having these on hand means you will feel good about what your kids snack on. If you only have quality nutritious food as options, they will only be able to choose nutritious food. Eliminate the processed foods and replace it with easy to prepare foods, like these. Your kids will thank you for it, I promise. 🙂
2 cups dates, pitted
3/4 cups cashews
1/4 natural almond butter (cashew butter or peanut butter work well, too)
1/2 cup coconut flakes
2 tbsp unsweetened cocoa powder
pinch of Himalayan sea salt
- Put all of the ingredients in a food processor and process until the mixture starts to clump into a ball. The dates will be smooth but you’ll have bits of nuts.
- Press the mixture into an 8×8 square dish lined with parchment paper. Cover and refrigerate for 30 minutes.
- Remove the bars, and cut into bars using a sharp knife. Store in an airtight container in the refrigerator.