Tag Archives: Margarine

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.

Christmas Traditions: Grandma Elises’ Pepperkaker

Proper Norwegian Gingerbreadmen

This dough yields about 100 cookies

  • 400 grams of sugar
  • ¾ dl dark syrup
  • 1 ½ dl water
  • 1 teaspoon ground ginger
  • 1 teaspoon ground lemon or grapefruit peel
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground clove
  • 1-2 tablespoons of cognac
  • 250 grams of margarine (butter)
  • 1 kg all purpose flour
  • 10 grams baking soda
  • 1 teaspoon baking powder

Directions:

Bring to boil: sugar, syrup, water and margarine in a casserole.

Blend the spices in Cognac, add the mixture to the sugars and cool down.

Add the dry ingredients (All purpose flour, baking powder and baking soda), mix thoroughly and cool dough till next day.

Let it rest in room temperature for 2-3 hours before working it as it is easier to work when tempered.

Roll the dough thin (0,2-0,25 cm on a rough estimate) with a Rolling pin. Use cutting molds to carve cookies.

Cook in oven on a baking paper covered pan on 180C for about 5-10 minutes. Cool down.

Now its time to Decorate.

I made a Pepperkakehus:

To get proper windows use Gelatine plates

Pepperkakehus

Then we decorated a bunch of cookies in traditional christmas style (hearts in pink etc.)

However, in these 50 shades of Grey times, I made a few kinky cookies that I wrapped up for my boyfriend for Christmas.

I had so much fun making these after I saw some pictures on google some years ago.

PepperkakeKinky04 PepperkakeKinky02 PepperkakeKinky05

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