And again a bundt cake post. As I wrote several times, for my children, a bundt cake is a huge hit. I used a well-proven recipe with curd, which I improved with grated apples. Grate them really finely, I used a glass scraper to make the apples really fine and get lost in the dough.
- 5 eggs
- 170g flour Schaer mix B
- 80 g semi-coarse rice flour Adveni
- 100ml of oil
- 125 g of butter
- 120g of powdered rice sugar (or cane sugar)
- 250g curd
- two smaller, finely grated peeled apples
- gluten-free baking powder
- zest of one chemically untreated lemon (if you don’t have lemon juice)
- 2 tablespoons of unroasted cocoa
- a little water or milk
- maple syrup
Preheat the oven to 180 degrees.
Mix the eggs, sugar, and oil together. Add butter, curd, lemon zest, and mix again. Add dry ingredients ( except cocoa and maple syrup). And mix until all inngredients are well combined
Divide the dough into two halves and add cocoa powder to one. The dough should thicken slightly. Add a few tablespoons of maple syrup.
Prepare the mold and pour the plain batter into the bundt pan first, then pour the cocoa batter on top. Do not mix together.
Bake for 45-50 minutes, until a toothpick comes out clean. Cool for 15 minutes in the pan, then turn the cake out onto a wire rack to cool completely.
Apple muffins inspired by Dita P
When I promised to look at Dita’s recipe and try to adapt it for a gluten-free diet, I had no idea how luxurious this recipe is. I admit voluntarily that I ate three muffins still warm and they were really delicious…. The recipe is for a special form cake , but I didn’t want to go to the other flat for the mold, so I used a muffin tray.
- 2 eggs
- 70ml maple syrup
- 90g coconut sugar (cane)
- 100ml melted butter
- 2 full tablespoons of sour cream
- 90g semi – flour rice flour
- 100g flour Schaer Mix B
- 3 smaller peeled, roughly grated apples
- half a teaspoon of cinnamon into dough
- half a pack of gluten-free baking powder
- cinnamon and sugar for wrapping muffins
Heat the oven to 180 degrees.
Whisk the eggs with maple syrup and sugar into the foam, whisk the sour cream, melted butter, and mix the two flours, mixed together, with the baking powder and cinnamon.
Finally, mix the grated apples into the dough.
Place a paper basket in each muffin hole and fill approximately 2/3 with the dough.
Bake according to your oven, test the center of the muffin with a stick.
After baking, take the still warm muffins out of the cups and coat with sugar and cinnamon.
Cupcakes
Today again cupcakes that are beloved by children. I must admit that I like them too, mainly because of their simplicity, when everything is mostly mixed in one bowl, poured into baskets, placed in the oven and is done in a moment. They are especially easy if you don‘t want to decorate with frosting.
Our children prefer them without frosting, But I have to decorate at least a few of them, because I just like it.
This time I chose a variation without gluten and milk. Milk-free creams can be found HERE.
For 10 cupcakes:
- 130 g flour Schaer B mix
- 100g almond flour
- 100g ground coconut flour
- three tablespoons of cocoa
- half a package of baking powder
- 350ml of coconut milk in a can (it’s really good to use it, it’s a lot of fat and there’s no need to add oil to the batter)
- 1 egg
- chopped chocolate
The procedure is really simple. Mix all the dry ingredients in the bowl. Add coconut milk, put the egg and mix until it looks like a smooth cream.
Place the paper muffin cups in the muffin mold and fill up to about 3/4. Place a few pieces of chopped chocolate on top and bake to 180 degrees.
After removing from the oven, you can cover in chocolate or decorate with frosting.
Gingerbread
If you like gingerbread, then definitely try this recipe. The base of the batter is a combination of buckwheat flour and ground coconut sugar. It‘s really fantastic and you can´t belive that it is a gluten-free version. This recipe is also without milk protein and lactose. If you want, honey can be replaced by maple syrup, but I recommend using honey instead.
- 300 g gluten-free flour (I used 70% buckwheat and the rest rice flour and Schar mix B)
- 2 eggs
- 1 teaspoon of gingerbread spice
- 1 teaspoon cinnamon
- 150 ground coconut sugar
- 1 tablepoon of baking soda
- 70g honey
- plum jam or favorite jam
- melted chocolate
Mix 200 g of flour with the gingerbread spice, cinnamon, sugar, baking soda, eggs and honey and place dough in the refrigerator for one to two days.
On the day of baking remove from the refrigerator and add the rest of the flour. Then form a flexible dough.
Preheat the oven to 180 degrees.
Transfer the dough to the worktop, use a rolling pin to roll the dough about 5mm thick and cut out circles or other desired shapes. Place on a parchment paper lined baking sheet spaced about 2 cm apart.
Bake in the oven for about 8 minutes. Make sure that the gingerbread does not start to brown too much or they will be stiff. Let the cookies cool about 30 minutes.
Spread your favorite jam or plum jam on flat side of half of the cookies, and sandwich the jam with the remaining cookies. Gently press together and dip them in chocolate.
Almond- chocolate bundt cake
Today a new version will be created of an amazingly supple chocolate cake with almond flour. Butter and sour cream are used in the recipe, but the good news is that if you have a milk protein allergy, I have already tried vegetable butter instead of butter and coconut yogurt instead of sour cream, and the result was also very good, so no need to worry.
- 200g butter
- 50g cocoa
- 170ml of water
- 150 g ground coconut sugar (sugar)
- almond flour
- 150 flour Schaer mix B
- 1/2 baking powder
- 1 teaspoon of baking soda
- 100g sour cream
- 2 eggs
- ½ teaspon vanilla powder
Preheat the oven to 180 degrees.
In a small saucepan melt the butter, add the cocoa powder, vanilla powder, and water, and heat while stirring until all ingredients are combined. Set aside.
In the bowl whisk together almond flour, Schaer B mix flour, baking soda, ground coconut sugar and baking powder. slowly start adding the melted butter mixture and wisk tohether. Add in eggs and sour cream and whisk until smooth.
Put the batter into the prepared pan and bake for 45 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for few minutes and then flip over onto a cooling rack.
Now we can prepare ganache. We need:
- 200g dark chocolate
- 180ml 40% heavy cream
Put the heavy cream in saucepan and place over medium heat. Stir until the cream is hot. In the hot cream add the chocolate and whisk until all ingredients are combined and the mixture is smooth.
Pour the ganache over the cake and sprinkle with crushed pistachio nuts.
Chocolate cheesecake
This time I will make all the chocolate lovers happy. Unfortunately I will not please those who have an allergy to milk protein. For a long time I have had a craving for something like this and unfortunately vegan substitutes do not satisfy that craving. So this time I used real mascarpone, cream cheese, and butter in the base. The result is absolutely amazing. The original recipe is from BAKERBYNATURE, converted to gluten free, without refined sugar, and with a few modifications.
Pan for mold 22cm:
- 100g melted butter
- 125g flour Schaer mix B
- 60g ground coconut sugar
- spoonful of cocoa
From all the ingredients we make a smooth dough, . Now press the dough onto the base of the tin, using the knuckles and set aside.
Mascarpone cream:
- 500g Philadelphia Cream Cheese
- 500g mascarpone
- 100g melted chocolate of your choice
- teaspoon ground vanilla
- 3 eggs
- 2 egg yolks
- cup of ground coconut sugar
First, whisk mascarpone with cheese in the bowl, add the sugar and continue whipping.
Slowly add melted chocolate, whisk in the vanilla, and thoroughly all the eggs.
Pour the resulting mass onto the prepared pan.
Prepare a larger mold, fill it up 1/3 with water and put a cheesecake mold in it. Bake an hour to 180 degrees, then turn off the oven and let the cake stand for 45 minutes.
Pear pie with vanilla pudding
This morning I discovered a few dying pears, so the task for the morning was clear. To make them into something simple, fast, and of course, good. I have never used pears for baking, so I had no idea what to expect from a cake. Because we decided to go on a weekend trip, the fridge was quite empty, and there were not many things other than leftovers. However, I think the mission was successfull and I will definitely make it again.
cake form with a diameter of 24 cm
- 100g butter
- 1 egg
- peel from one chemically untreated lemon
- 80g almond flour
- 80g plain rice flour
- 60g flour Schaer mix B
- 50g rice sugar (sugar)
Beat the butter and sugar together. add in the flour, sifted together then add the, egg and lemon peel. Make a smooth Linz dough, which you should store in the fridge. As I wrote in the introduction, there was no specific time. Now press the dough onto the base of the tin, using your knuckles and set aside.
Vanilla pudding layer with pears:
- three larger, peeled and sliced pears
- 200ml 40% whipping cream
- 150g Greek yogurt
- sweetener to taste
- 40g of vanilla pudding powder
- egg
- a pinch of cinnamon to sprinkle
Combine the cream, yogurt, vanilka pudink powdwr, sweetener and egg into a smooth cream, which is poured over the linzer dough. Put sliced pears into the cream and lightly sprinkle with cinnamon.
Bake to 180 degrees until the edges of the cake are light brown and the center of the cake is stiff.
cut with a sharp knife when cool.
Ginger bread with nuts and buckwheat flour
And another variation on gluten-free gingerbread. This time without using universal mix flour. I used ground nuts with a little bit of buckwheat flour. I was a little afraid of the result because I didn’t use any of the blends, psyllium or flaxseed, but the result is absolutely perfect. Fragile, wonderfully fluffy gingerbread that you would not expect to be gluten-free.
Cake form 26×26 cm
- 3 eggs
- Yogurt
- 125g apple puree – banana
- 150g ground coconut sugar
- 90g walnut flour
- 80g almond flour
- Piedmont nut flour (hazelnut)
- 50g buckwheat flour
- spoonful of gingerbread spice
- baking powder package
- teaspoon of baking soda
- 2 tablespoons of cocoa
Mix all the dry ingredients thoroughly in a bowl and set aside.
In the second bowl, whisk the eggs, yogurt and the fruits puree with an electric mixer and gradually add the dry ingredient mixture.
Make a soft dough, which is poured onto baking tray sprinkled with rice semis or coconut flour.
bake in the oven at 210 degrees for 35 minutes.
Pancakes with spiced apples
Summer is ending slowly, so it’s time for apples, pears and spices. The kids wanted pancakes for dinner tonight, classic pancakes with jam. For me and my husband, I made a variant of spicy apples, sprinkled with coconut sugar and cinnamon, and we had breakfast completely made for the morning because they didn’t want to eat in the evening.
I don’t have an exact recipe for pancakes, it’s one of the things I do without the exact amounts, just by feel. Half a liter of milk, one egg and flour to make a thin dough that will spread well over the pan. Than fry until golden brown on both sides.
For apple filling:
- 3 apples
- 5 tablespoons of coconut sugar (normal sugar)
- one whole cinnamon stick
- whole star anise
- 2 cloves
- water for basting
- tablespoons of starch mixed in a little water to thicken the sauce.
Cut the apples and peel into small pieces. In a small saucepan over medium heat, add sugar and stir every so often until the sugar is dissolved – about 5 minutes. Add sliced apples, cinnamon, star anise and cloves, and wrap in caramel. By adding apples, the caramel stiffens but releases thins when heated.
Pour a little water and heat the apples until they soften. Be careful not to overcook them. Add starch to thicken the juice and let it rest.
Transfer the mixture to the pancakes, roll up traditionally and sprinkle the top with ground coconut sugar and cinnamon.
Blueberry cheescake
I like blueberreis and I like cheescake, so when I bought blueberries it was extremely clear, what I planned to prepare as another dessert. It is a relative simple and quick dessert. It is important to use high quality whipping cream and good mascarpone and the result will certainly be successful for everyone
Ingredients (cake form 18cm)
- 1 egg
- 30g sugar
- 50g gluten free flour (Schaer mix B)
- 1 spoon vegetable oil
- 1 tablespoon baking powder
Mix the egg, sugar and oil until the mixture is pale and thick. Sift in half of the gluten free flour and mix. Then sift in rest of the flour with the baking powder.
Pour the mixture into the cake form and bake for 10-12 minutes or until it is golden brown.
Blueberry cream:
- 200ml whipped cream
- 250g mascarpone
- ½ cup blueberries
- Sugar or another sweetener
- Whipping Cream Stabilizer
Mix the blueberies and sweetener in the food procesor on high speed until smooth.
Pour the cream and whipping cream stalbilizer into a large bowl. Beat until the cream becomes stiff.
In another bowl mix the mascarpone for one minute and gently stir in the blueberry sauce puree until combined. Fold in the whipped cream. Scoop the blueberry cheesecake mixture into the cake form over the crust, cover and refrigerate for one hour.
Now arrange fresch blueberries on the top of the cake and last step is the agar agar gelatin.
- 250ml blueberry juice
- Sweetener
- 1 ½ tablespoon Agar agar
Dissolve agar flakes in blueberry juice. Bring to a boil and simmer for 5 minutes. Let cool and pour over fresh blueberries. Chill in the refrigerator overnight.
