400 grams Semper fine flutenfree flour
1/2 teaspoon Salt
1 dl Sugar
25 grams dry yiest
1 teaspoon cardamum
75 grams of melted milkfree margarin
Eggreplacement = 1 tablespoon baking powder mixed with water or NoEgg Mix
1,5 dl water
1 teaspoon Fiberhusk
1,5 dl Ricemilk
Mix the fiberhusk in the water and let it rest for 10 minutes.
Mix ricemilk and melted margarin together and warm until finger temperature.
Mix all the dry ingredients together and add water/fiberhuskwhile stirring.
Add milk / butter while stirring.
Add 1 tablespoon baking powder and add water, stirr well. Add this while stirring.
Dough will rise till double size. 30 minutes +/-
Add dough into 10 large muffin cups and leave to rise for 10 minuts.
Cook in oven at 225 Celcius degrees for 15 minutes.
Dette brødet smaker himmelsk, og metter godt. Det gjør seg godt alene, og trenger ikke å serveres med eller til noe.
350 gram speltflour
2 teaspoons baking powder
1/2 teaspoon pepper
30 gram chopped / shredded Kale
50 gram Parsley, chopped
25 gram Mentha, chopped
25 gram Dill, chopped
150 gram Fetacheese, crumbled
2,5 dl Greek yoghurt
1 dl oliveoil
about 50 gram Parmesancheese
Butter up a breadform about 20 cm x 12 cm big.
Heat up the oven until 180 Celcius degrees.
Mix the spelt flour, baking powder, pepper, kale, herbs and fetacheese in a baking bowl.
Mix yoghurt, oliveoil and egg (or egg replacement powder) in a different bowl. Add to the flourmix.
Mix the two well and add to the bread form. Shred parmesan cheese on top and set to bake.
Bake for about 45 minutter, test to see if done. Cool for 5 minutes before taking out of the form and set to cool on a baking grid
Ingredients (5 persons)
100 g room tempered butter
1 dl white sugar
2 room tempered egg
2 riped bananas
4 dl all purpose flour
0.75 teaspoons baking powder
1 teaspoon vanillasugar
1 teaspoon cinnamon
1 teaspoon salt
200 grams dark chocolate 70%
1. Whip tempered butter and sugar until fluffy. Mix well. Whip one and one egg into the buttercream.
2. Mix all the dry ingredients in a different bowl. Blend carefully the dry ingredients into the buttercream. Mash the bananas with a fork or a mixer depending on texture. Add banana and nicely chopped chocolate into the dough with a spatula.
3. Bake the cake on lower level of the oven for 180 Celcius degrees for 50-60 minutter. Cake will be a bit soft when warm, it has to cool to set. This bananacake will stay fresh for many days if you wrap it well and keep in fridge.
◾200 grams boiled black quinoa
◾400 grams All purpose flour
◾50 grams buckwheat flour
◾50 grams sunflower seeds
◾1 teaspoon yiest
◾1 teaspoon salt
◾4 dl water (1 1/4 cup)
Weigh all the ingredients. You can double and triple to recipe with great luck, just keep to the measurements.
If your quinoa is freshly cooked leave to raise for 60 minutes.
Use a spatula and scoop roll sized pieces of dough onto the cooking pan draped with baking paper . When you have 4×4 leave to raise for 30 minutes and cook for 12-15 minuts in 250 Celcius
After 30 minutes split the dough in rolls with a knife like under.
Pull the baking paper over to the now hot baking tray and lower temperature to 230Celcius degrees.
Cook for 12-15 min. Cool on a wire rack.
A few weeks back I was in Sweden celebrating the start of advent with friends and the party hosts had made Saffron Buns (the Swedish Lussekatter).
In Norway according to the tradition Lussekatter are served on the 13th december for Saint Lucy’s day, an old church tradition where in the traditional celebrations, Saint Lucy comes as a young woman with lights and sweets. It is one of the few saint days observed in Scandinavia.
According to the Norwegian tradition there is a female procession headed by one girl/woman wearing a white gown with a red sash and a crown of candles on her head (The candles symbolize the fire that refused to take St. Lucia’s life when she was sentenced to be burned). The women sing a Lucia song while entering the room, to the melody of the traditional Neapolitan song Santa Lucia; the Scandinavian lyrics are describing the light with which Lucia overcomes the darkness., while the others in the procession hold only a single candle each. After finishing this song, the procession sings Christmas carols or more songs about Lucia.
However, although in Norway Lussekatter is commonly served on Saint Lucy’s day, they are also common for the rest of the advent period. A yummy treat on those cold and dark december nights.
To make them – follow this recipy:
They take about 2 hours to make and make 50 buns.
- 50 grams of bakers yeast (fresh yeast or dry yeast – I prefer fresh)
- 150 grams of butter
- 5 dl of milk
- 3 dl Kesam (Quark Cheese / Curd Cheese)
- 1 gram of saffron
- A pinch of salt
- 1.5-3 dl granulated sugar
- ca 17 dl wheat flour
- Butter (or egg if you are not allergic to eggs :D )
- Raisins (about 100)
What to do:
- If you chose fresh bakers yeast tear it apart and into a bowl. If you chose dry yeast poor it into a bowl.
- Melt the butter in a casserole. Poor the milk into the butter and stirr until it reaches body temperature (37C / 104F).
- Poor some of the warm butter/milk over the yeast and stirr until the yeast has dissipated into the warm mixture.
- Add the rest of the mixture, the Kesam (Quark / Curd), saffron, sugar and salt. Work the flour into the wet mix until the dough doesn’t stick to the bowl or your fingers any more.
- Let the dough rest for 30 minutes to let the yeast work.
- Split into 50 small pieces and roll each of them into 20 cm long rolls. Form into the traditional Lussekatt by curling each end of the roll in the opposite direction from eachother.
- Put on baking plates and garnish with raisins. One in each curls. Cover with a cloth.
- Leave to yeast for 30 minutes
- Brush the buns with melted butter (or 1 whipped egg for those that can have that).
- Bake the Lussekatts in the middle of the oven at 225 °C for about 8-10 minuter until done.
- Cool Off – EAT and Enjoy.
- Freeze the rest to enjoy later !