Category Archives: Glutenfree

Apple Cake (glutenfree and egg free)

3,5 dl Jyttemel Fibra Teff (Glutenfree fiber flour
3 teaspoon baking powder
75 grams of margarine without milk.
2 dl fruit sugar
2,5 dl soy milk or other kind of milk
3 large apples +
fruitsugar and cinnamon to decorate

Mix in blender.

Mix flour and baking powder
Mix with butter (not melted)
Add sugar
Add milk and stirr till smooth

Remove apple seeds and cut apples in thin slices. Add slices into the cake vertically. Sprinkle with sugar and cinnamon

Cook in round cake mold 24-26 cm in diameter in the middle of the oven at 200 Celcius degrees for 25 min – 35 minutes (?)
Towards the end of the cooking time, add a baking sheet over the cake for it not to burn.

Fruitsugar can be exchanged with regular sugar. Cake can handle higher temperatures during cooking then.

Serve with ice cream (soy or coconut or regular milk based)

Fluffy breadrolls without wheat, egg and milk

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
Raisins

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.

Glutenfree and eggfree chocolate cake

4 tablespoons cocoa
4 dl sugar
3 teaspoons of vanillasugar
1 teaspoon of salt
7 dl semper glutenfree flour
3 teaspoons baking powder
4 dl milk (ricemilk / oatmilk or regular milk)
5 tablespoons neutral oil

Mix all dry ingredients, add liquids

Cook in 175 Celcius degrees for 40 minuts. 20×30 cm.

Frosting:
300 grams confectioners sugar
100 grams milkfree margarin (if unsalted, add 1 teaspoon salt)
1 ½ tablespoons cocoa powder
2 tablespoons of vanilla sugar
3 tablespoons coffee

Cake is great for freeze, but preferrably without the frosting.

Mango- og avocadosalat (serves 2)

1 large mango
1 avocado
1/2 red bellpepper (paprika)
1/2 chili (depending on taste)
1 dl boiled quinoa
3 big handfulls of ruccola salad
2 tbs sesameseeds
Oliveoil
Lemon / Lime
Pepper

Boil the quinoa (1/2 dl dry quinoa will give you 1 dl readily boiled). Cool down before mixing with the salad.
Cut Mango and avocado into suitable pieces. Cut the bellpepper in tiny pieces. Mix all ingredients together in a bowl, sprinkle with some good oliveoil. Squeeze some lime / lemon over the salad, top with some pepper and blend. Top with sesame seeds prior to serving.

mango&avocado5

sammensatt1

Quinoa, Coconut and Salted Peanut Butter Cookies

Prep time:  10 mins
Cook time:  8 mins
Total time:  18 mins
Serves: 6-8
This chunky Quinoa, Coconut and Salted Peanut Butter Cookie Dough is a great all-natural and low sugar treat for kids. Eat raw or bake into biscuits. Coconut sugar and vegan chocolate can be subbed by using dark brown sugar and regular dark choc chips. Gluten-free Dairy-free and Vegan.
Ingredients
For the Quinoa, Coconut and Salted Peanut Butter Cookie Dough:
  • ¼ cup all-natural 100% peanut butter, I used Sanitarium
  • 1 tbsp maple syrup
  • ½ cup organic low fat coconut cream, (plus extra)
  • 3 tbsp (extra) virgin coconut oil, melted
  • ½ tsp sea salt flakes
  • 2 tbsp coconut sugar
  • ½ cup coconut flour
  • ½ cup quinoa flakes
  • 25g dark chocolate, chopped finely
Instructions
To make the Quinoa, Coconut and Salted Peanut Butter Cookie Dough:
  1. In a large bowl mix together wet ingredients: peanut butter, maple syrup, coconut cream and coconut oil.
  2. Add sea salt flakes and coconut sugar and mix to combine.
  3. Now add dry ingredients: coconut flour, quinoa flakes and chopped chocolate.
  4. Mix all together to form a dough. Add a little coconut cream if the mixture is too dry to form into balls.
To serve:
  1. Scoop ⅛ cup of dough and split that in half. Form balls and place on a serving plate.Serve with a glass of (your choice of) milk.
To bake:
  1. Preheat oven to 200C (180C fan-forced, 400F, gas mark 6)
  2. Flatten previously prepared dough balls slightly and place on a baking paper lined tray.
  3. Bake in the preheated oven for 8 minutes or until the cookies are starting to turn golden.
  4. Remove from oven and cool on a wire rack.
To store:
  1. Store Cookie Dough and Biscuits separately in an airtight container in the pantry

Quinoa-Coconut-and-Salted-Peanut-Butter-Cookie-Dough-5

Recipe found at Martyna | Wholesome Cook

Duck risotto with mushrooms

When I was in Lyon, France in November 2012 I had a Duck Risotto at Bistro Le Bouchon aux vins. The taste of the Duck Risotto never left my mind and I really wanted to taste this delicious dish again.
I didn’t manage to make it exactly the same as in that Restaurant, but this recipe is nothing less than awesome itself…
Ingredients
  • 400 ml boiling water
  • 600 ml  hot poultry stock
  • 250 ml dry white wine
  • 50 g butter
  • 2 tbsp sunflower oil
  • 3 tablespoons crème fraîche
  • 3 tablespoons Balsamico
  • 2 duck breasts, about 340 g (12 oz) in total, skinned
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 2 tsp chopped fresh basil
  • 2 tsp chopped fresh thyme
  • salt and pepper
  • 340 g (12 oz) risotto rice
  • 10 grams Porcini / Cepes mushrooms
  • 500 grams mixed fresh mushrooms, such as Chanterelles, aroma mushrooms and champignons or other if you prefer that.
  • Parmesan cheese to your taste.

How to make the Duck Risotto

  • Put the porcini mushrooms in a bowl and pour over the boiling water. Leave to soak for 20 minutes, then drain, reserving the soaking liquid. Finely chop the mushrooms and set aside. Strain the liquid into a saucepan. Add the stock and keep hot over a very low heat
  • Clean the Duck Breasts and cut the extra fat in small pieces
  • Brush 1 tsp of the oil over a ridged cast-iron grill pan and heat it. Add the duck breasts, reduce the heat to moderate and cook for 8–12 minutes, turning once, until done to your taste. Remove from the pan and leave to rest in a warm place for 10 minutes, then cut into thin slices. Keep warm.
  • Meanwhile, heat 1 tbsp of the remaining oil in a wok like saucepan, add the onion and garlic, and fry gently for 4–5 minutes or until softened.
  • Add the fat from the duck breasts and fry like bacon in the oil with the onion and garlic.
  • Add the rice and stir for about 1 minute to coat it with the oil.
  • Add the wine and bubble until it has almost all been absorbed. Stir in the thyme and basil, then add a ladleful the stock. Bubble, stirring frequently, until it has almost all been absorbed, then add another ladleful of stock. Continue adding the stock gradually in this way – total cooking time will be 15–20 minutes. The risotto is ready when the rice is tender but still firm and the texture is moist and creamy.
  • Add the balsamico and the creme fraiche.
  • About 5 minutes before the end of cooking time, heat the remaining 2 tsp of oil and the butter in a large frying pan. Add the fresh mushrooms and sautéover a high heat for 4 minutes or until tender.
  • Stir the mushrooms and the porcini / cepes into the risotto together with the duck and any duck juices. Add the parsley and season with salt and pepper to taste. Cover the pan and leave to stand off the heat for 5 minutes before serving.

Risotto

Turkey Day leftover Soup

After a huge Turkey meal there are always leftovers.
Today I decided to cook these up into a huge soup.

Ingredients:

3 Large Sweet Potatoes
7 Large Root Parsley
7 Normal Sized Carrots
3 Stick Celery
Celeriac (can be dropped if you are allergic)

3 Single Clove Garlic
1 Red Onion
2 Yellow Onions

1 Can of Chickpeas
2 Cans of Chopped Tomatoes
3 Small Cans of  Tomato Puree

turkey-soup02

Chop all the vegetables into 1×3 cm sized chunks (or to your own preference) and add to the casserole.

Leftover Turkey – Minimum 1 kg, but use whatever you have.

turkey-soup01

  Add Spices
Salt, Pepper, Chili, Herbs (I do not specify any in particular here because it depends on what I have in the cabinet, but I always have Oregano and Basil as a minimum). I also chose to add some hot sauces for taste. You don’t have to!

Let the Soup Slow Cook for 2 hours!

Its a real Treat!
This amount of soup should be enough for 10-15 people and whatever is not eaten day 1 or 2 is perfect to freeze in portion sized Tupperware boxes and bring to work or school for lunch!

Chocolate Mousse with Raspberry Coulis

Chocolate Mousse

6 Eggs (or the equivalent to 6 Eggs in NoEgg or other Egg replacer)
250 grams of dark chocolate
1.2 dl of sugar
2 table spoons of whipping cream
1 vanilla bean
1 tea spoon SP (Sponge Cake Stabilizer)
2 dl creme fraiche

Separate the white from the yolks.
Melt the chocolate in the microwave oven for 1-2 minutes.
Add half the sugar plus the cream and the seeds from the vanilla bean and then set aside.

Whip the eggwhites (or NoEgg replacer) with the SP until you can turn it upside down without the mix falling out of the bowl. Add the rest of the sugar.

Mousse01

Add the Egg Yolks to the melted Chocolate and mix well by hand.

Mousse02

Add the Chocolate mix into the white mix and blend carefully.

Decorate with small flowers and set to cool in the refrigerator.

Mousse03

.

raspberry safari_liquor_28Raspberry Coulis

1/2 cup sugar
3 tablespoons water
400 grams of frozen raspberries
3 bottle hats of Safari Liqueur

How to do:

  1. Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
  2. Put the raspberies and the sugar syrup in a blender and puree.
  3. Strain through a fine mesh sieve to remove the seeds and stir in the liqueur.
  4. The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

Serve the Chocolate Mousse with the Raspberry Coulis:

mail

Violet Chocolate Truffles covered in Chocolate

The past days I have been very busy preparing for christmas. The last experiment (It is the first time I ever tried making this) was Chocolate Truffles with Violet flavour covered in chocolate!
However they came out real yummy and this is the recipe!

400 grams of dark chocolate
2,5 dl of whipping cream
50 grams butter
10-15 drops of violet extract for food flavoring

150 grams chocolate to cover the truffles in chocolate
Chocolate Transfer Sheets with Christmas patterns

Day 1:

Heat whipping Cream and Chocolate. Remove from heat, break 300 grams of chocolate into the hot mixture and stirr until the chocolate has melted. Add the food flavoring.
Poor the mixture into a pan, cover up and let it rest overnight.

troeffel

Day 2:

Cut Truffles into small pieces (ca 2×2 cm) and freeze for a few hours.

20121205_081929

Heat the rest of the chocolate in a waterbath and make sure it does not surpass 40C degrees (just above body temperature).
When the chocolate has melted grab the now frozen chocolate truffles from the freezer and dip until covered in the melted chocolate. Add a piece of Chocolate transfer paper (while chocolate is still melted) and leave on a baking paper to cool off. Once the chocolate is hard you can remove the transfer paper and the prints will stay on the chocolate :D

choco-navidad

They came out absolutely delicious !!! and I just love how the christmas patterns look!

Awesome small gifts for friends and family !

Keep cool and dry.

Remember that the choice of chocolate is important and the better the chocolate, the better the taste!

Strawberry Santas

Here is a cute tip to make small and big kids enjoy a healthy snack for christmas and advent.

What do you need?
1 lb large strawberries
1 pkg (8 ounce) cream cheese, softened
3-4 Tbsp powdered sugar (or sugar substitute – to taste)
1 tsp pure vanilla extract

Rinse the strawberries and cut around the top of the strawberry. Remove the top, (enough for a hat).

Clean out the whole strawberry with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside.

In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.

Once strawberries are filled, top with the ‘hats.’ Decorate according to photo.
If not serving immediately, refrigerate until serving.

jordbærnisser

This is where I found the original recipe.

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