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)
Prep time: 20 Mins
Cook time: 20 Mins
Yields: 15 Regular Size Muffins
Overripe bananas is no problem anymore, just bake these amazing chocolate banana cupcakes. It’s the perfect dessert to please all age groups.
2 cups all-purpose flour
1/4 cup cocoa
1 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup white sugar
1 teaspoon pumpkin pie spice blend (See below for recipe)
1 cup mashed apples
1/2 cup milk (I used whipping cream milk, but you can use almond milk, rice milk etc)
1/2 teaspoon vanilla extract
1/3 cup coconut cream (or coconut milk if you don’t find coconut cream)
1 cup Cranberries (sundried (but not too dry)
Preheat the oven to 350F/180C for 15 minutes.
Line 1 – 12 cup muffin pans with paper liners or grease it with non-stick cooking spray. There will be about 16 muffins / cupcakes for this recipe.
In a large bowl sift together the flour, cocoa, baking soda, baking powder, spices and salt. Stir in the sugar and make well.
Add all the wet ingredients (mashed apples / milk / vanilla extract, coconut cream) and mix until just combined.
Scoop out the batter with an ice cream scooper among the 12 (16) cavities. About 2/3rd cup of batter per muffin.
Bake for about 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Transfer the pan to a wire rack to cool.
If using paper liner, you should be able to lift the muffins off the pan after 5 minutes.
Cool it completely on a wire rack before storing them / decorating them / serving them.
These come out real fluffy and delicious !
I found the original recipe at www.Egglesscooking.com, but I have edited it some to my own taste and preferances.
Pumpkin Pie Spice Blend
Yield: about 5 tablespoons
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice (can be skipped)
1 ½ teaspoons ground cloves
Combine spices in a small bow, mix well to combine. Store in a small jar or spice container.
The Waldorf salad is one of the most classical ingredients to a Norwegian buffet table, however it tastes delicious with any white meat like Turkey, Chicken and Pork.
The Waldorf Salad origins from the legendary Hotel Waldorf Astoria in New York.
- 3 Apples (peel and remove the core)
- 3 Stick Celery
- 1/2 Pineapple (fresh or canned – I use fresh)
- 50 grams of Walnuts (buy a 75 gram bag as you need some for decorations as well)
- 1 ½ dl Mayonnaise
- 3 dl whipping Cream
- ½ Lemon
- 200 grams Red or Blue Grapes
How to do:
- Cut the Apples, the Stick Celery and the Pineapple in pieces.
- Whip the cream and mix the whipped cream with the mayonnaise.
- Mix the Apples, the Stick Celery, the Pineapple and Walnuts with the cream mix.
Add a little bit of Lemon juice for taste.
Decorate with walnuts and Blue / Red Grapes.
Yesterday I baked cupcakes for the summerparty with my colleagues. The funnest part was of course to decorate them.
- 2 eggs, 1 cup of granulated sugar – whip until creamy and light yellow
- 2 cups of all-purpose flour
- 2 cups of fruit (I used one cup apple jam and 2 bananas)
- 1/2 cup butter
- 1 cup milk
- 1 ts vanilla sugar
- 1 ts baking powder
- 1 ts salt
Spread in cupcake forms and bake at 200C for about 15 minutes (or until you can stick a knitting pin (or fork or match) into the cake and nothing sticks to the knitting pin).
- 200 grams melted chocolate
- 200 grams whipped room-tempered butter (not melted)
- 3 dl powder sugar (Icing Sugar)
- Strawberry extract (instead of the mocca extract used in the linked recipy with the pictured description of how to do).
Decorate with decorating set and sprinkle sugars or decorating flowers or other on.