Low Carb No Bake Chocolate glazed Cheesecake

Low carb quick and easy variation of a favorite cake type with a luscious sugar free chocolate glaze.

100 g pitted dates
100 g almonds
50 g gluten free oats
2 tablespoons cocoa

500 g low fat cream cheese
250 g low fat sour cream
1 teaspoon vanilla aroma
sugar substitute (equal to 100 g sugar)
1 package of gelatin (for 500-600 g of liquid)

70 g coconut oil
20 g cocoa powder
Pinch of instant coffee
a drop of vanilla aroma

1) Soak 100 g of pitted dates in water best over night, at least for an hour.

2) Best Using a food processor mix together 100 g almonds, 50 g gluten free oats and 2 heaping spoons of cocoa until no more big pieces are left. Add the soaked dates (without the water) and mix in the food processor until a dough start to form.
3) Lightly butter the bottom part of a spring form cake pan (about 18 cm diameter) and wrap the sides in clingfilm and put together.

4) Using your dough create the bottom crust (using a spoon or glass, push the dough into a even, flat surface)
5) Mix together 500 g of cream cheese with 250 g of low fat sour cream, 1 teaspoon vanilla aroma and your sweetener (equivalent to 100 g sugar). Mix thoroughly until well combined. Best to have this mixture at room temperature for the next step.

6) Prepare you jelly according to the instructions on your package

7) Using a hand mixer mix together the filling and your jelly. Pour the mixed filling into the spring form onto your crust. Even out and put it into the fridge to settle and cool.
8) Warm the 70 g of coconut oil until liquid, add 20 g of cocoa, pinch of instant coffee and a drop of vanilla extract. Mix until well combined.

9) Take your chilled cake out of the fridge and pour your glaze over it starting at the edges and ending in the center. Let cool for at least 20 minutes, best for an hour


Tips & Tricks:
If you chill your cake longer than the 10 to 20 minutes you might need a "heated" knife to split the glaze evenly without breaking it.
In case you want to give your cake that little extra on the look, pour the glaze with the sides removed. Again starting on the sides the glaze will pour down the edges and give it that extra look many like.
You can flavor the cream cheese with anything you fancy. You could use grapefruit juice, lemon, lime or orange juice. Basically whatever you fancy.
The most important thing about this recipe is that it's low carb so that when you're on a diet or are diabetic you don't need to have a bad consciousnesses or reach for that insulin syringe as soon as you eat a piece (not like other recipes)

Raw inspired Peach Pie

Healthy No-Bake dessert full of fruits inspired by Raw recipes.

50 g Gluten-free oats
60 g Cashew nuts
100 g pitted dates

3-4 pitted peaches
250 g cream cheese (semi-skimmed curd)
1 tbl spoon stevia
Jelly for 500 ml of water (2 packages)
1/2 lime

Pie dish size of about 22 cm (removable bottom optional)

1) Soak 100 g of dates overnight in water. Drain the water and set the water aside for the jelly.

2) Shred 50 g of gluten free oats together with 50 g of cashew nuts almost to dust, set aside.

3) Shred the soaked dates until you have a puree. Add the shredded ingredients and mix thoroughly until combined into a dough.
4) Out of this dough create a crust in your pie dish by pressing it into form, best by hand. Let the crust rest for about 20 minutes in the fridge.
5) Mix together 250 g of cream cheese (semi-skimmed curd) with 1 tablespoon of stevia.

6) Pit (you can skin them as well) and cut the 3-4 pitted peaches into thin stripes.

7) Take the form out of the fridge and evenly spread the cream cheese mixture onto the bottom.
8) Lay the stripes of peach onto the creame cheese. They should not reach higher than the form itself.
9) Prepare the jelly according to instructions on the package but instead of just using water use the excess water from your dates (its naturaaly sweet and has a darker, almost caramel like color). If you don't have enough water ad the rest of tap water (or juice). To balance the sweeteness add 1/2 a lime.
10) Pour the Jelly into the pie dish so that all the fruit is covered (keeps the fruit fresh for longer and from rotting)


Tips & Tricks
In case you want more flavor you can add all sorts of seasoning into either the cream cheese layer or into the jelly itself. Cinnamon best goes with peach. You can even use peach juice for the jelly but that one is quite sweet.
If you don't want to use curd or cream cheese you can just as easily use puree made out of either peaches or other fruits.

Gluten Free Blueberry Pie

A simple seasonal desert with a minimum of sugar but maximum of flavors

Pie crust:
100 g gluten fee mix
80 g corn flour
100 g unsalted butter
5 tbl spoons water
pinch of salt
1 egg
2-3 spoons of corn breadcrumbs

750 g semi skimmed curd
1 - 2 tbl spoons of stevia
1 tbl spoon of corn starch
1 egg
0,5 l bluberries

Pie dish size of about 23 cm

1) In a bowl mix together 100 g of gluten free flour mix, 80 g of corn flour and a pinch of salt. Add 5 tablespoons of water, 1 egg and mix. Add 100 g of softened butter and knead until you get a uniform dough.
Wrap in plastic wrap and let rest in a fridge for about 1 hour (30 minutes at least)

2) Roll out the dough between to plastic wrap sheets to a size which should be a bit bigger than the pie dish.

3) Carefully move the dough sheet into the pie dish and cut off the excess dough

4) Preheat your oven to 180 °C. Using a fork make several holes into the dough and prebake for about 20 minutes

5) Take the pre-baked crust out of the oven and let cool
6) Now it's time for the filling. Mix together 750 g of semi-skimmed curd with 1 - 2 tablespoons of stevia, 1 egg and 1 tablespoon of corn starch. Mix thoroughly
7) Richly sprinkle the pre-baked crust with corn breadcrumbs so that it can suck up excess liquids.

8) Evenly spread the curd filling onto the crust. Add the bluberries. Bake in a oven preheated to 180 °C for about 30 minutes.
9) After the pie is done let it cool and serve best with whipped cream and some sprinkles of chocolate or powdered sugar.


Tips & Tricks:
If you're not that much into the healthy stuff you can add some sugar into the curd filling or honey. It'll give you some nice gold color and give the pie an interesting aroma.
In case you can't or don't want to use butter we recommend to use coconut oil.

Raw inspired Macarons

Raw inspired version of a sweet desert made healthy.

280 g skinless almonds (or almond flour)
185 g shredded coconut
50 g coconut oil
75 g honey

Cocoa Base:
6 pcs dried dates
2,5 tbl spoons dutch roasted cocoa
a few drops mint extract

Lime Base:
juice from 1/2 lime

juice from 1 and 1/2 lime
35 ml coconut milk
200 g cashews (soaked)
1 heaping spoon coconut oil
a few drops of gel based food coloring

125 g extra bitter chocolate
1 tbl spoon coconut oil
a bit of shredded coconut for decor

1) Soak 200 g cashew in at least twice the water (400 ml). Additionally let 6 pieces of dates soak in water as well.

Macaron base
2) Finely shred 280 g almonds together with 185 g shredded coconut. Add 50 g coconut oil

3) In a food processor mix together 280 g of almond flour, 185 g shredded coconut, 50 g coconut oil and 70 g honey until combined.
4) Split the so created dough into two equal parts.

Cocoa Macaron base
5) Into the first half of the dough add 6 pieces of soaked dates, 2,5 tablespoons cocoa and a few drops of mint extract. Mix in a food processor again until well combined
6) Lay out your finished dough onto your working surface and roll out until 0,5 cm thick. Using a round cut out form cut out regular shapes and place aside onto a sheet (which should fit into your freezer).

7) Place the cut outs into your freezer for about 1 hour.

Lime Macaron base
8) Into the second half of your dough add the juice from 1/2 a lime and mix thoroughly inside a food processor.
9) Lay out your finished dough onto your working surface and roll out until 0,5 cm thick. Using a round cut out form again cut out regular shapes and place aside onto a sheet

10) Place the cut outs into your freezer for about 1 hour as well.

11) While the bases are in the freezer you can prepare your filling. Drain the soaked cashews, add them into your food processor together with 35 ml coconut milk, juice from 1 and a 1/2 lime and a heaping spoon of coconut oil. Mix until smooth and compact.

12) Add a drop o green food coloring and mix again.

13) Take your chilled macron bases out from the freezer. Top the cocoa flavored bases with about 0,3 cm thick layers of your filling and carefully top the filling with the lime bases. Carefully remove any excess filling. repeat until all macarons are completed.

14) Let chill in a freezer for about 1,5 hour.

15) As soon as the macarons are nice and chilled you can prepare your chocolate icing. In a double boiler melt 100 g of bittersweet chocolate together with a spoon of coconut oil until combined. Move the melted chocolate into a smaller container so that you can easily dunk the macarons (mug, smaller glass).
Dunk each macaron until half submerged and place on a sheet of baking paper. repeat with all macarons. Garnish with a pinch of shredded coconut and let cool in a fridge.

16) Keep chilled before serving.


Tips & Tricks:
Some might argue that the green food coloring might not be the healthiest thing to add. If you want to avoid this you can use green pistachios instead of cashews for the filling.
The original recipe we found was made with Matcha tea, which gave the macarons their green color.
In case you want your macrons to look more interesting you can color the top lime base and leave the filling white.

Low Carb Poppy Seed Cake

A healthy but still delicius cake made with poppy seeds and nuts

100 g raisins
10 g flax seeds
80 g walnuts
80 g hazelnuts
1 egg
1 tbl spoon coconut oil

400 g ground poppy seeds
100 g cashew nuts
2 tbl spoons coconut oil
A drop of vanilla aroma
2 tbl spoons of Stevia (or other sugar substitute equal to 8 tbl spoons sugar)
2 eggs
5 tbls spoons orange juice

250 ml orange juice
1 package clear jelly
1 tbl spoon Sugar substitute (equal to 4 spoons sugar)
chocolate – optional

Cake baking sheet – 24 cm diameter (9,5 inches)
Preparation time 30 mins, baking time 40 mins at 160°C (320 °F)

1) Let 100 g raisins soak in lukewarm water for about 1 hour (at least, best overnight). Separately soak 10 g flax seeds for 1 hour as well.

2) Finely shred together 80 g walnuts and 80 g hazelnuts.
3) Add the soaked raisins, flax seeds, 2 eggs, a pinch of salt and a tablespon of coconut oil and mix together into a dough.
4) Line the bottom of your cake sheet with baking paper (you can butter the sides as well to be sure but in our case this wasn’t necessary). Using your hands or a glass create the bottom crust out of the prepared dough.
5) Preheat your oven to 160 °C (320 °F)

6) Finely shred 100 g cashew nuts. Add 400 g ground poppy seeds, 2 tablespoons coconut oil, a drop of vanilla extract, 2 tablespoons Stevia, 2 eggs and 5 tablespoons Orange juice

7) Transfer the mixture into the cake sheet and spread evenly throughout the whole sheet. Bake for approximately 40 minutes.

8) As soon as the baking is done, remove the cake from the oven and let cool.
9) As soon as the cake has cooled down you can prepare the icing. Follow the instruction on you package to make gelatine but instead of water use 250 ml orange juice and add 1 tablespoon Stevia. Remove the sides of the cake baking sheet and pour the mixture over your cake. In case you want some chocolate with that go ahead and melt it in some in a double boiler and pour over the cake however much you want. However this won’t make it much low carb, so be careful with the amount you use.
10) Let cool and serve.


Tips & Tricks:
All sorts of nuts can be used for the crust. These were just some that we had around and wanted to use.

Nutritional values:
12 servings:
1 serving........372 kcal
Carbohydrates....21 g (7 g sugar)
Fats....................29 g
Protein...............11 g

Low Carb Cheesecake

A very healthy, low carb version of a favorite dessert which you can have as much as you want even though you are on a diet.

50 g dried dates
80 g cashew nuts
100 g hazelnuts
50 g almonds
2 spoons coconut oil
1 egg

1000 g low fat cream cheese
1-2 table spoons Stevia (sugar substitute equal to 4 spoons of sugar)
3 table spoons of gluten free flour mix
1 teaspoon almond extract
1 teaspoon vanilla extract
4 eggs
pinch of salt

Cake baking form – diameter 24 cm

) Soak 50 g of dried dates in advance in lukewarm water for at least an hour, best overnight

) In a food processor finely mix together 80 g of cashew nuts, 100 g of walnuts and 50 g of almonds (or till you get a flour consistency)
) Add the soaked and rinsed dates into the nuts mixture. Add 1 egg and 2 tablespoons of coconut oil and mix on high speed until you get a doughy consistency.

) Move your dough mixture into the cake baking sheet and create a crust out of it either by hand or using a glass.

) Preheat your oven to 160 °C (320 °F)

) Mix together 1000 g of cream cheese, 1 tablespoon of stevia, 3 tablespoons gluten free mix, 1 teaspoon almond extract and 1 teaspoon vanilla extract for about 1 minute at a higher speed. After mixing is done bang the bowl a few times on the counter so that you get rid of any extra bubbles.

) Add 4 eggs, a pinch of salt and mix again for about 1 minute at a higher speed until all eggs are incorporated. Bang the bowl on the counter again.

) Pour the filling into the baking cake sheet and again gently bang against the counter.
) Put the prepared cheesecake into the oven and bake for approx. 1 hour. Do mind if the cheesecake cracks on the top, it happens some time because some bubbles might be left in the filling.
) After the cheesecake is done let cool it best overnight so that its completely cold and has settles.

Serve cooled & Enjoy!

Tips & Tricks:
These types of recipes are best prepared using machines. They do all the chopping and mixing for you and it makes you life a lot easier. Especially when it come to finely chopping nuts.
You can make this recipe less healthy by adding sugar instead of your sugar substitute but it won't change much on the taste.
You can decorate this with almond slices

Fitness Cookies

Healthy fitness cookies packed with nutrients and protein.

(15 cookies)
310 g apples (GALA)
100 ml water
3 pcs cloves
1 teaspoon cinnamon
1 tablespoon sugar substitute (Stevia)
80 g gf Oats
100 g hazelnuts
100 g cashew nuts
120 g Sotein (soy protein)
1 teaspoon baking soda
pinch of salt
2 eggs
2 tablespoon coconut oil
A drop of vanilla aroma
100 g of dried cranberries (or any other dried fruit)

) Pit 310 g of apples (3-4 apples) and dice into smaller pieces. Pour 100 ml of water into a saucepan. Add the diced apples, 1 tablespoon Stevia, 1 teaspoon cinnamon and 3 cloves. Let cook until the apples are nice and soft (about 20 minutes).

) Take the apples of the burner, let cool and take out the 3 cloves. Mix using an immersion blender or standing mixer to create a puree. Add sugar/honey/sugar substitute based on your own preferences here. Don’t forget that the sweetness will be “diluted” after mixing with other ingredients.

) Mix 80 g gluten free Oats, 100 g hazelnuts, 100 g cashew nuts, 120 g Soy protein, 1 teaspoon baking soda and a pinch of salt in a blender until you get almost a flour.

) Preheat your oven to 200 °C (390 °F)

) Move the mixed dry ingredients into another bowl so that you can mix it with the wet ones. Add 2 eggs, melted coconut oil with a drop of vanilla flavour and the dried cranberries (or other dried fruit). Mix thoroughly until you get a nice thick cookie dough. If too dry add a bit of water or milk (or apple puree if any left)

) Using an ice-cream scoop form individual cookies, placing them on a baking trey with a baking sheet on it. Flatten a bit with the scoop or spoon.

) Bake your cookies for about 20 minutes. Let cool and serve as a healthy snack before or after a workout.


Tips & Tricks:
Sweetness is up to you so if you’re ok with a few more calories go ahead and add some of that sweet sugar/honey/agave or whatever.
You can use whatever dried fruit you want really, gooseberries were just the ones we had around and wanted to use.
You could basically use any sort of protein. We used the soy protein because it’s cheap, gluten free and tastes horrible in a liquid form without any other taste added which makes it a great ingredient  for baking.

Gluten-Free Pumpkin soup

A seasonal soup that warms you up during these cold autumn days

(7-8 servings)
1,5 – 2l of stock (chicken or vegetable)
800 g pumpkin
1 bigger onion
250 ml Cream
all spice

1) Preheat your oven to 200 °C. Cut the pumpkin into 1/4 wedges and place them onto a baking tray with its skin to the bottom. Bake for up to 1 hour depending on the size of your pumpkin (the bigger more time you need) until the tips start to brown.
2) Take the pumpkin out of the oven and let cool. Cut into smaller pieces (aprox. 4x4cm). Removing the skin depends on the pumpkin. If its shell is harder, then remove it, if not you can keep it as you are going to blend it anyway. If you want to speed up the process you can puree half or the pumpkin in a blender. Set aside

3) Finely dice a bigger onion. Heat up your oil in a large casserole (4l) and fry the finely diced onion until golden.
4) Add the diced pumpkin and slightly brown together with the onion. Add the pumpkin puree a pinch pepper and chilli .
5) Add 1,5l of chicken stock, a few leafs of coriander (or dried) and cook until the pumpkin is nice and soft.

6) Using an immersion blender (or standing mixer) finely blend the pumpkin soup until nice and smooth. Season with a pinch of thyme and all spice.
7) Add 250 ml of Cream to round up the tastes and turn up the heat till just about before your soup starts to boil.
8) Garnish your soup with a few leafs of coriander and a spoon of creme-fraiche


Tips & Tricks:
Lactose free variant:
instead of cream use the same amount of lactose free substitute (coconut cream or similar)
Leave out the creme-fraiche or again use a substitute. Nothing else should be a problem.
Be careful with the chilli. It can get really spice when you put too much in and that might disturb the delicate balance of the herbs and spices in general and the whole soup would basically just be spicy.
Baking the pumpkin before you use it in your soup is very important. In the oven the pumpkins natural flavors and aromas unfold much more than just by cooking it

Gluten-free Pumpkin Spiced Muffins

Seasonal dezert full of spices without any unnecessary sugar but still full of taste.

300 g gluten-free flour mix
400 g pumpkin
12 g baking powder
1 teaspoon baking powder
100 g vanilla sugar
3 eggs
100 g coconut oil
1 teaspoon cinnamon
1/2 teaspoon dryied, ground ginger
Pinch of nutmeg
Pinch of salt

1) Preheat the oven to 200 °C. Cut the pumpkin into 1/8 wedges, remove the seeds and depending on your oven bake for 1 to 2 hours depending on how soft you want your pumpkins to be. When the tips start to brown you know their about done. Let cool to room temperature.
2) Take 400 g of your pumpkin, remove the skin and make puree out of it. It is up to you how. Depending on the machines you are using you can grate it or cut into smaller pieces and mix in a blender or standing mixer.
3) Pour the puree into a larger mixing bowl. Add 300 g of plain gluten free flour mix, 12 g of baking powder, 1 teaspoon of baking soda, 100 g of vanilla sugar, 3 eggs, 100 g coconut oil, 1 teaspoon of cinnamon, 1/2 teaspoon of dryied ground ginger, a (small) pinch of nutmeg and a pinch of salt.

4) Mix until thoroughly combined but not too much and not to fast. The batter would overmix and the result wouldn't bee that great,
6) Prepare your baking sheet. Depending on your muffin trays you can use paper baskets or the good old way by lining and flouring it. Best use a ice cream scoop. Bigger is better especially if you're using paper cups. Use a full scoop per paper cup. This will give you the best "muffin" result. Use less if you want to make cup cakes with a nice cream finish.
7) Preheat the oven to 190 °C and bake the muffins for about 25 minutes until golden.

8) If you want to add some great icing to change these into some awesome cupcakes you can mix together 150 g of sour creme together with 250 g of creme cheese, 30 g of melted, slightly cooled down coconut oil and 1 teaspoon of Stevia. Best use a spoon rather than a funnel as the creme cheese might contain some excess liquid which might make the cupcakes a bit too soggy. Sprinkle with some gluten free sprinkles and you have a star of every birthday or party in general.

Bon Apetit!

Tips & Tricks:
100 g of sugar is the best balance we found between sweet and spicy. If you like your baked goods to be sweeter add more. If you can't have or don't want any sugar at all you can use some substitute to add the sweetness like stevia. 
We also tried this a second time when we used rice flour party with a gluten free mix and a bit of guar gum and the final result was as good as when using a "ready" gf mix.

Gluten-free Strawberry Cheesecake

Strawberry variation of a favorite dezert upgraded with a chocolate icing and strawberry garnish

240 g gluten-free biscuits
70 g melted butter
4-5 tablespoons dutch processed cocoa

750 g cream cheese
400 g fresh strawberries
150 g + 2 tablespoons granulated sugar
4 medium sized eggs
3 tablespoons of gluten free flour mix
1/2 teaspoon salt

200 g Chocolate (min 70 g of cocoa)
50 g butter
200 g fresh strawberries (garnish)

Round cake baking pan (24 cm diameter).

1) Clean and pit 400 g of strawberries and cut them into smaller pieces. Put the pieces into a pot, add 2 tablespoons of sugar and cook for about 5-10 minutes until the strawberries are nice and soft.

2) Using an immersion blender mix the strawberries until smooth. Set aside to cool

3) Melt 70 g of butter and let cool.
In a food processor blend together 240 g of gluten free biscuits, 70 g of melted butter and 4-5 tablespoons dutch processed cocoa powder. Mix until you get a structure of wet sand.

4) Line the bottom of the cake pan with baking paper and the sides with butter.
Evenly spread the crust mix along the cake pan using a glass about 2,5 - 3 cm high on the sides

5) Preheat the oven to 160 °C

6) Using a kitchen aid robot mix together 750 g of cream cheese together with 150 g granulated sugar for about 1 minute. Add 4 eggs and mix again for 1 minute until incorporated.

7) Add the cooled down strawberry puree, 3 spoons gluten free flour mix, 1/2 a teaspoon salt and mix until all is incorporated. After it is done bang the mixture on the counter to get rid of extra bubbles.

8) Carefully pour the mixture into the prepared crust and bake in the oven for about 1 hour and 10 minutes. The cheesecake is done when the filling is solid on the side but flexible in the middle.

9) As soon as the baking is done let the cheesecake cool to room temperature. After cooled, refrigerate it in the fridge for at least 4 hours, best over night.

10) As soon as the cheesecake as been cooled sufficiently we can start making the garnish and icing.

11) Pit and slice the 200 g of fresh strawberries into evenly sized slices. (you can keep one whole strawberry for the middle) and put aside.

12) In a double bottom saucepan melt 200 g of bitter chocolate with 50 g of unsalted butter. Mix until combined and take of heat.

13) Carefully remove the sides of the cake pan, line it with plastic wrap and put back on. Carefully but quickly evenly pour the melted chocolate onto the top of the cheesecake and garnish with strawberries. Put it back into the fridge and cool until the chocolate is solid.

14) Cut the cheesecake with a hot knife (the chocolate might be too stiff) and you are ready to serve.


Tips & Tricks:
There are many types of cream cheese. One of the universal ones is Mascarpone. We do use this a lot in our recipes as the ones that we base ours on use them as well. However every country has their own type of cream cheese so be careful with using this. If the cream cheese is wetter you should add some more gluten free mix to the filling to bing with the liquid.
Depending what type of chocolate you are using you might need to add some more butter to be able to cut it after it solidified.

Gluten-free Baguette

Gluten-free version of a favorite kind of pastry and a very versatile dough type which can be used for many forms of other gluten free pastry.

Ingredients for 2 large baguettes:
140 g gluten-free flour mix
300 ml lukewarm water
6 g dried yeast

2 egg whites
130 g buckwheat flour
140 g corn flour
80 g potato starch
45 g melted butter
1 teaspoon salt
1 tablespoon sugar
1/2 tablespoon xanthan gum
1 tablespoon chia seeds

1) In a bigger bowl mix together 140 g of gluten free flour, 6 g dried yeast and 300 ml of lukewarm water. Leave covered for at least 1 hour in a warm spot.
2) After the songe has worked for 1 hour add 2 egg whites, 1 teaspoon salt, 1 tablespoon sugar, 130 g buckwheat flour, 140 g corn flour, 80 g potato starch, 1/2 tablespoon xanthan gum, 1 tablespoon chia seeds and 1 teaspoon vinegar. Mix until combined then add 45 g of melted (cooled down) butter. Work the dough until all is incorporated and the dough is nice and smooth.
3) Spoon the dough onto a floured surface, sprinkle with gf flour and separate into two parts and roll out into baguette form.

4) Carefully place the rolled out baguettes onto a baguette baking tray. If you don't have sucha  sheet just take aluminium foil and roll it into 3 long cylinders as long as your baking sheet. Put them on the baking sheet and cover with 1 long sheet of baking paper to simulate a baguette baking tray. Place the rolled out dough onto the sheet and let rise for about 1 hour in a warm place.
5) Preheat the oven to 225 °C. Bake the baguettes for 25 minutes on 225 °C then lower the temperature to 180 °C and bake for another 10 minutes until golden.
6) After baking is finished place the baguettes on a grill and let cool.


Tips & Tricks:
The gluten free flour that we are using has the property that it slowly absorbs the water added. So it is better to add the butter at the end of the mixing process so that the water gets absorbed first and the fat last. This way the pastry will become nice and light.
Instead of using just the egg whites you can use a whole egg. We tried this and it didn't make any difference in the final product. Maybe it even improved the taste a little bit.
Instead of using chia seeds you can also use psilium. Should work just the same.