Mel Christensen

Mel Christensen

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Clean Blueberry Danish - Sugar Free, *Gluten Free Option


Clean Blueberry Danish 

Sugar-Free, *Gluten Free Option




  • 1 cup (130g) almond meal (Or 130g slivered almonds processed in a TM; 5 secs /speed 7)
  • 1 ½ cup (200g) white spelt flour (*or sorghum flour for GF option)
  • 2 tsp. baking powder
  • ½ tsp. sea salt
  • ¼ cup (50g) Natvia



  • ¾  cup (150g) block-style cottage cheese or cream cheese(I used Brancourts block-style farm cheese from Costco)
  • ⅓  cup (90ml) unsweetened almond milk
  • ¼  cup (50g) virgin coconut oil
  • 1 tsp. pure vanilla extract


Method  (Pastry):

  1. Place all dry ingredients into a large bowl and combine well.
  2. In a separate bowl or food processor combine wet ingredients well – Use a hand beater if you are not using a food processor.
  3. Pour wet ingredients into the large bowl with the dry ingredients and to combine into a dough.
  4. Turn out onto well-floured board and use hands to knead into a nice dough.  Add extra flour if your dough is too sticky.  Do not overwork.
  5. Form pastry into ball, dust with flour and wrap in plastic wrap.
  6. Refrigerate until chilled, at least 30 minutes, or for best results overnight.


Thermomix Method:

  1. Combine dry ingredients in TM bowl 3 secs /  speed 6. Set this mix aside in another bowl.
  2. Combine all wet ingredients in TM bowl 5 secs /  speed 5 or until smooth.
  3. Add dry ingredients back to TM bowl and combine on Reverse/ 5 seconds / Speed 3 to combine into a dough
  4. Turn dough out onto thermomat or floured board and use hands to knead into a a nice dough.  Do not overwork.
  5. Press into a circle, dust with flour and wrap in plastic wrap.
  6. Refrigerate until chilled, at least 30 minutes, or for best results overnight.


  • 200g cottage cheese or cream cheese (I used Brancourts block-style farm cheese from Costco)
  • Zest of one lemon (I used a Meyer lemon for the lovely sweet and soft rind)
  • ⅓ cup (70g) Natvia
  • 1 large egg, separated
  • 1 tsp. vanilla extract
  • 1 ½ cups fresh or frozen  blueberries
  • 1 tbsp. water

Method (To construct and bake):

  1. Prepare lemon zest by chopping finely with a knife  (or in TM for 10sec/speed 9.)
  2. Blend together the rind, cottage cheese and Natvia with a food processor or an electric mixer until creamy.  (TM –5 sec  / Speed 5 –  scrape.)  Blend in egg yolk, and vanilla. (TM 10 sec / Speed 6)
  3. Preheat oven to 190C. Cut a piece of baking paper to fit a large baking sheet.. Set aside nearby.
  4. On a large rectangular sheet of baking paper, roll the dough into a rectangle about 30cm x 40cm. Transfer it to the baking sheet.
  5. Spread the cream cheese mixture down the centre of the dough, leaving a margin of 8cms on the long sides and 3cm at either end.
  6. Sprinkle blueberries evenly over the cream cheese mixture.
  7. Fold the edges inward at each of the narrow ends.  Cut the bulk of the pastry at the corners and then fold in the longer sides so that you end up with a nice rectangular shaped parcel. You can roll the discarded bits of pastry into long sausage shapes and make a pretty braid or similar to decorate the top centre of your Danish. (NOTE: Your pastry will be much easier to work with if you are using spelt.  If using sorghum try to handle the pastry as little as possible – that baking paper is your best friend for shaping your pastry without your fingers sticking to it!)
  8. Using a sharp knife, make diagonal slits aong the top of your parcel.
  9. Carefully lift the paper at each end and transfer parcel to the baking sheet.
  10. Blend egg white and water with a fork in a small bowl. Brush lightly over the pastry. Bake the Danish until golden and firm, 20 to 25 minutes. Transfer to a wire rack and let cool slightly.
  11. Slice and serve warm or at room temperature with my Lemon Coconut Custard for added awesomeness! 😉

Lemon Coconut Custard recipe here: