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 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)
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.
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.
- 40 to 50g Sweet violets (about 3 to 4 handfuls)
- 150ml Boiling water
- 300g White caster sugar
The syrup is great when added to icings and butter cream for cakes; and is wonderful when used in beverages too. Only a small amount is needed to add to sparkling wine or lemonade for a delectable and elegant drink.
Original Recipe from: Lavender and Loveage
For 16-24 people
3 Tb cocoa/cacoa
1/4 cup oats
1/2 cup dates/raisins (I use a mix of both)
1 Tb agave/maple syrup/honey
1/6 cup sprouted flour (or you can use ground flax seed, or ground nuts, buckwheat, etc.)
1 t vanilla extract
3 Tb coconut oil melted
1/4 shredded coconut (optional)
Handful of walnuts
1/4 cup cashew butter
2 Tb agave/maple syrup/honey
1 Tb coconut oil melted with 2 Tb coconut butter
1 t vanilla extract
1/8 t turmeric
Top Layer: you could just use melted dark chocolate if you want
3 Tb agave/maple syrup/honey
3 Tb cocoa/cacoa
4 Tb melted coconut oil
1 t vanilla extract
Pinch of salt
For bottom layer, process all ingredients except walnuts until smooth. Add walnuts and process until the walnuts are in smaller pieces, but not totally ground up. It should taste and look like semi-crumbly chocolate coconut cookie. Press into baking pan lined with plastic wrap (or oil, or nothing) and refrigerate.
For middle layer, process all ingredients until smooth. Yes… it should be green. But taste it! Mhhhmmm. Carefully spread over bottom layer, making sure not to mix the layers. Put back in the fridge.
For top layer, blend all ingredients until smooth, adding water if needed. It should be like chocolate sauce. Mmm it tastes so dang good. I could eat a bowl of this.
Carefully pour top layer over other two layers, making sure not to mix them. Put back in the fridge one more time and let chill for 1-2 hours until hard, like real Nanaimo Bars.
Pull out of pan if you lined it with plastic wrap, and cut it into bars.
Recipe from This rawsome Vegan life
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.
For 6-8 people
• 4 egg whites (or the equivalent of egg replacement powder)
• 2 ½ dl sugar
• 1 pinch of salt
• 1 teaspoon white wine vinegar
• 1 teaspoon maisenna
• shredded peel of 1 lemon
• ½ l (5 dl) whipping cream (You can also use icecream)
• 2 huge mango
• 2-3 passion fruits
1. Preheat the oven to 125°C (257F). Legg et bake. Put a baking paper on a baking pan and draw a circle of 20 cm in diameter.
2. Whip eggwhites and half the sugar, salt, vinegar and maisena to meringue. Carefully fold the rest of the sugar and the lemon peel into the mix.
3. Apply the meringue to the baking paper.
4. Cook for 1,5 hour in the lower part of the oven. Cool completely.
5. Whip the whipping cream. Cut the mango in small pieces. Cut passion fruit in two.
6. Apply the cream over the meringue, apply the mango and squeeze the passion fruit on top. Serve immediately.
• 125 grams cold butter
• 1 tablespoon confectionary sugar
• 3 dl all purpose flour (wheat or glutenfree)
• 1 tablespoon ice cold water
1. Preheat the oven to 175°C. (392F). Add butter, confectionar’s sugar (powdered sugar/ icing sugar) and flour. Blend in a kitchen machine, add water and blend.
2. Press the dough in a buttered pai pan. 24cm wide. Let it rest in the fridge for 30 minutes (you can also use baking paper in the bottom).
3. Cook for 15 minutes. Take the pai out of the oven, spray a thin layer of whipped egg or other equivalent over it and add the lemon curd.
• 2 lemons
• 3 egg (or its equivalent in egg replacer)
• 2 dl sugar
• 2 tablespoons all purpose flour (wheat or glutenfree)
• 2 teaspoon vanilla sugar
• 2 dl whipping cream
4. Make the curd. Wash the lemons well. Shred the peel and squeeze the juice out. Whip egg (or egg replacement) and sugar. Mix well with the rest of the ingredients.
5. Add curd to the pai and cook for 30-40 minutes until curd hardens.
6. Cool the cake.
I did not manage to recreate the eggfree meringue, however covering the pai With whipped cream mixed With fresh berries, a jam or something similar is working just as fine. If you choose this instead of meringue you can feel free to skip this step.
• 3 eggwhites
• juice from 1/2 a lemon
• 3 ¼ dl sugar
• 100 grams of fresh or defrosted blueberries. Use wild berries with the beautiful purple color.
7. Turn the heat up to 250°C (482F) and use the grill or overheat function of your oven.
8. Whip egg whites, lemon juice and 1 dl sugar to meringue. Add 1 dl sugar and whip until fixed foam. Mix with blueberries with the rest of the sugar, and blend carefully into meringue.
9. Apply meringue over the pai, and cook it golden in the middle of the oven. Ca. 5 minutes. Decorate with fresh berries upon serving.
• Fresh berries
PS: Blueberries can be exchanged with any other berries of your preference.
Looking for a refreshing and healthy treat, gluten free, that doesn’t involve baking? Try a watermelon cake.
Slicing the watermelon into the shape of a cake creates the base, and the whipped coconut cream creates the frosting.
Use Nuts or Toasted coconut and fresh fruit to add a beautiful and delicious decoration.
You can use edible flowers for the top. You can use a thick yoghurt or whipped cream instead of coconut milk if you use dairy products (it must be VERY thick or it will not adhere well to the watermelon). This cake is best when served within a few hours of assembly.
– 1 large watermelon, seedless preferable
– 2 cans full fat coconut milk (left in fridge for 6 hours or more)
– 1/2 tsp. vanilla extract
– 1 Tbsp. raw honey
– 1 cup sliced raw almonds or shredded coconut
– Seasonal fresh fruit (for topping)
– Cutting board
– Kitchen knife
– Measuring spoons
– Measuring cups
– 2 medium mixing bowls
– Hand Mixer
– Paper Towels
– Can opener
– Medium sized skillet
– Stirring spoon
TO MAKE THE COCONUT WHIPPED CREAM:
1. Place can of coconut milk in refrigerator for at least 6 hours (or overnight). Cream will then separate from milk. The cream will be at the top of the can.
2. Open can of coconut milk and scrape out cream into a medium sized bowl. Hint: Open can from bottom and pour milk into a separate container before scraping out cream. Use the saved milk for smoothies and other recipes.
3. Add vanilla and raw honey to mixture. Whip cream with a hand mixer on medium speed; work your way up to high speed until cream is fluffy. Place bowl of whipped cream in fridge until ready to use.
TO MAKE THE TOASTED ALMONDS OR COCONUT:
1. Place a medium sized skillet over medium-high heat and allow pan to get hot.
2. Add sliced almonds or shredded coconut and toss in pan until toasted and a light brown color. Remove from pan and set aside to cool.
1. Remove top/bottom from watermelon; remove rind from middle section. You should be left with a cake-shaped piece of watermelon. Slice watermelon “cake” into number of wedges/slices you want, e.g., 6-8 slices depending on size of watermelon. Slicing ahead of time makes it much easier to dip edges into icing and anything else you want to adhere to icing, such as almonds or toasted coconut.
2. Pat outside of watermelon dry with paper towels; this helps coconut whipped cream adhere better.
3. Dip outside edge of each slice into coconut whipped cream and then into the toasted almonds or coconut. Reassemble wedges into cake shape on a serving platter. Top with more whipped coconut cream and fresh fruit, e.g., blackberries, strawberries and kiwi. Serve or store in refrigerator until ready to serve.
Today I made one of my favourite cakes for a party I was invited to. The best thing about it though is that it is really easy to bake and it just takes a little less than 1 hour to make.
This Recipe is also glutenfree for celiacs.
Here is the recipe for you guys to enjoy.
Maybe a great idea for weekends snack?
Ingredients: (PS: European measurements)
300 grams of sugar
200 grams of ground almonds
1 1/2 teaspoon vanilla sugar
1 1/2 teaspoon baking powder
Separate the yolk from the whites and whip the egg whites until you can turn the bowl upside down and the eggs don’t fall out.
Add 300 gr. of sugar and whip until well blended.
Mix ground almonds, vanilla sugar and baking powder carefully with the egg and sugar.
Cover a large square pan (30×40 cm) with greaseproof paper. Butter the greaseproof paper and spread the dough on the paper.
Cook for 35-40 minutes @ 160 Celsius.
Chocolate Cream (Ingredients):
6 egg yolks
150 grams of sugar
1 teaspoon vanilla sugar
6 tablespoons of coffee
100 grams of milk chocolate
Slowly heat until thickens, stir until done to avoid burning.
Cool chocolate cream somewhat and add 160 grams of butter fit for baking.
Cool cream in refrigerator until cool.
Cake should soon be done and when it is, remove from oven.
Remove paper (and cake – the cake is supposed to be somewhat flat) from pan and let cool on a grid / rack.
Cut cake in 2 and put 1 part on a nice serving platter.
Fill with Chocolate Cream.
Add 1 layer of banana slices.
Put the second part of the cake on top.
Cover with whipped vanilla cream (About 3 dl).
Decorate with sliced Kiwi, Strawberries and blueberries.
Serve same day (possibly next day – but this cake is really, really good and it’s not likely you will have lots of leftovers)