Tag Archives: Cardamom

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.

Christmas Traditions: Krumkaker

Krumkake is one of the original traditional 7 Christmas cookies to be served for Christmas each year in Norway.

They are baked in a special decorative two-sided iron griddle, similar to a waffle iron. While hot, the 13–20 cm krumkake are rolled into small cones around a wooden or plastic cone form. Krumkake can be eaten plain or filled with whipped cream (often Cloudberry Cream) or other fillings.

If you are allergic to chicken eggs, you can use egg-replacer or try duck eggs. I have tried that with success several times.

Ingredients:

  • 6 eggs (or equivalent of Egg-replacer)
  • 250 grams of sugar (2 cups)
  • 250 grams of melted butter
  • 250 grams of all purpose flour
  • 125 grams of potaoflour (1 cup)
  • 1 teaspoon of ground cardamom
  • 3 dl heavy cream / Whipping cream / milk or water (water makes the cookies extra crunchy)
  • 2 teaspoons of vanillasugar

Directions:

Whip egg and sugar until light yellow and fluffy

Add melted butter (cooled down), cream / milk or water.

Use 1 tablespoon dough in the middle of the iron griddle and cook until golden.

Immediately roll onto a Krumkake-roller and form before cooling down.

Enjoy!

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