Today I wanted to try something different. The bread is inspired by Italian bread from Sicily called scaccia ragusana, but I was worried about the gluten-free dough working in the oven and keeping its shape, so I looked to the form of toast to help. You can actually fill the bread with anything you like. I wanted put a little sausage in it, but during the preparation I forgot.
- 200g flour Schaer Mix B
- 120g rice flour
- 7g dry yeast
- 30 ml vegetable oil
- 1 teaspon of salt
- 300ml water
- egg for rubbing bread
- cherry sugo or ketchup
- 200 g grated cheese (provolone, eidam)
- 50g grated parmesan
Mix the flour thoroughly with dried yeast, add salt, olive oil and water and prepare a smooth, dough, set aside and let it double in size.
After rising, roll the dough on a floured surface into a larger rectangle. In the center, apply part of the suga and sprinkle with rich cheeses.
Fold the dough to the center from the left and right and apply the sugo and cheese again. Again fold the dough and put the dough in a non stick fruit cake bread tin.
Coat the top of the bread with a beaten egg and bake at 210 degrees until golden.
Gluten free brownies
Yesterday, I unwittingly looked at Pinterest and I found a photo of brownies, and it was immediately clear that thats what I’m going to bake today. I decided that this time I would try without a universal mix flour. I used plain rice, coconut and almond flour for brownies and the result is incredibly delicious.
- 360g softened unsalted butter
- 2 eggs
- 150g ground coconut sugar
- 100g coconut flour
- 50g almond flour
- 30g rice flour
- 50g cocoa powder
- 200ml milk
Preheat the oven to 180 C
On again another simple recipe. First beat the eggs with sugar and butter. In the second bowl, mix the flour and cocoa thoroughly and start gradually adding to the egg, sugar, and butter mixture together with the milk.
Line the mold with baking paper and pour in the dough.
Bake for 30 minutes.
Gluten free Czech blueberry dumplings
Have you heard of fruit dumplings? I think it is one of most popular sweets for children here. When I was a child I loved them. I loved all sweet, but fruit dumplings were the best. Our children are a little picky, they like sweets but not as a main course. If you haven’t heard of fruit dumplings, be sure to try it. I don’t think you will be disappointed.
For 6 pieces
- 200g flour Schaer mix B
- 50g rice flour
- 2 tablespon sweetener
- 4 g dry yeast
- 1 egg
- 200 ml water or milk
Mix all dry ingredients in a bowl, add the egg and water or milk. . It is best to use the paddle attachment on your stand mixer for this step. Mix on low until all the ingredients are combined, then on medium for 2 minutes . Cover the bowl with a sheet of plastic wrap and rest until it has risen and doubled in size.
Divide the dough into 6 equal pieces. Take one piece of the dough and shape the dough into a circle and put one tablespoon of the blueberries on it. Take the corners and make press together to make a dumpling. Repeat the procedure each of the remaining 5 pieces of dough.
Place in lined steamer and cover to steam. Steam until inflated or about 15-20 minutes.
Serve with melted butter sprinkled with sugar and cocoa and yogurt.
Coconut kefir waffels
Our children hate any food-related innovations. But this has been a hit. I recently discovered coconut kefir on the market – a wonderful thing especially for baking. I am not able to consume milk in a liquid state, and this vegetable milk is no exception. but as far as a cooking and baking goes it works really well.
- 3 eggs
- 3 tablespoon of maple sirup
- 160g flour Schaer mix B
- ½ package baking powder
- 250ml coconut keefir
- 20ml vegetable oil
This recipe is very easy. Combine all the ingredients and mix thoroughly. I prepare the waffles in a waffle iron. Heat waffle iron and coat lightly with vegetable oil or other non stick spray. Pour batter into iron and cook until desired fluffiness and golden brown color.
Serve ideally with whipped cream, fruit, chocolate, nuts, or anything else you like!
Gluten free Větrník
Větrník is a typical Czech dessert, something similar to a French éclair. This is my favorite dessert. I liked it when I was a child and I still love it. It is a light puff pastry filled with butter cream and caramel whipped cream. It was not easy to figure out the right recipe for the gluten-free version, and there were several failed attempts. But after a few attempts I succeeded.
First we prepare the caramel filling. It is best to start it in the evening and let it cool in the fridge overnight.
Caramel Filling:
- 360 ml heavy whipping cream
- 7 tablespoon of coconut sugar (sugar)
In a small saucepan over medium heat, add sugar. Bring to a simmer, stirring every so often until the sugar is dissolved. Add heavy cream and stir until combined. Let cool and store in the fridge overnight.
Gluten Free Puff Pastry
- 300ml water
- 100ml vegetable oil
- 200g flour Schaer mix B
- 4 large or 5 small eggs
Put the water and oil in a saucepan. Bring to a boil and add flour. Stir until the mixture leaves the sides of the pan and begins to form a ball. If you’ve ever made this dough out of classic flour, you will notice the difference. The ball is not so smooth and does not hold together well. It’s because of the absence of gluteen but don’t worry.
Remove from heat and let it cool.
Preheat the oven to 200 C.
Add the eggs 1 at a time, beating well after each addition. At this time it is good to use a hand blender. I know it sounds strange, but the dough gets processed much better. Gluten-free flour tends to make lumps, and the hand blender mixes the eggs and the dough well. Once the dough appears smooth, and has the consistency of glue, it is ready.
Transfer the dough to a pastry bag fitted with round tip and begin to form circular cone-like shapes that have a diameter of 8 cm on the baking parchment.
Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more. Větrníky should be puffed, golden and sound hollow when tapped.
Let cool and split each Větrník through the middle with a serrated knife.
Vanila cream filling:
- Vanila custard powder
- Sweetener
- 300ml milk
- 250g butter
Mix the vanilla pudding powder in 50ml of milk. Bring the the other 250ml of milk to a boil. Slowly add milk with vanilla custard powder to the warm milk and heat until the liquid thickens. Let cool completely.
Put the butter into bowl. Using a handheld or stand mixer with a paddle attachment, beat the butter with the pudding and sweetener until smooth.
Now we take the caramel heavy cream from the fridge and mix it with a hand mixer on medium-high speed until the cream starts to thicken. Continue beating on high speed until stiff peaks form.
Now it is time to fill the Větrníky with the cream. First transfer the vanilla cream in to a piping bag and pipe cream onto the bottom half of the pastry. Then pipe the caramel whipped cream into the center. Close the pastries.
Blueberry vegan cake
Our coconut kefir makes another appearance in the leading role. I have a vegan baking day today. After the morning Swiss roll, this cake came next. I had no idea what it would be like until the last minure. I originally intended it to be like a Schwarzwald cake, but during the baking I changed my mind. I found out that there were still blueberries in the fridge, so I threw myself into making use of them.
The recipe is for a mold with a diameter of 18cm
- 200g Schaer mix B flour
- 150g semi-coarse rice flour Adveni
- 180g ground coconut sugar
- tablespoons baking soda
- baking powder package
- 3 tablespoons cocoa
- half cup of oil
- 600ml coconut kefir
Preheat the oven to 180C
Mix all the dry ingredients thoroughly in the bowl, then add liquid ingredients and stir until smooth.
Pour batter into prepared cake pan and bake at 180 degrees for about 40 minutes. Until a toothpick comes out clean.
Let the cake cool completely and cut into three individual parts with long serrated knife.
Blueberry cream
- 200g blueberry
- Sweetener
- vanilla custard powder
- a little bit ofwater
- 250g vegetable margarin (I used Cocovit)
Mix the blueberries with a hand blender to make a puree. Pass the puree through a fine strainer to remove seeds and skin.
Mix the vanilla powder in a little water. Bring the blueberry juice to a boil. Slowly add water with vanilla custard powder to the warm blueberry juice and heat until the liquid thickens. Let to cool completely.
Put the vegetable margarin into bowl. Using a handheld or stand mixer with a paddle attachment, beat the margarin with blueberry pudding and sweetener until smooth.
Vanilla cream:
- 250g vegetable margarin
- ¼ teaspoon vanilla powder
- Sweetener
- In a second bowl beat the margarin, vanila powder, and sweetener into smooth cream with a hand blender.
Put the blueberry cream on the bottom layer of the cake (Leave a little cream for the final decoration). Cover the blueberry layer with a second layer of cake. Cover the blueberry layer with second layer of cake and spread with blueberry jam vanilla cream. If you want, you can sprinkle with fresh blueberries. Cover the last layer of cake and let cool in the fridge for three hours.
Whipping cream of the top cake:
- 150 ml coconut wipped cream Soyatoo
- Stabilizer wipping cream
Mix coconut whipped cream with hand mixer on medium-high speed until the cream starts to thicken. Continue beating on high speed until stiff peaks form and add the whipping cream Stabilizer. Continue to beat for 1 minute.
Spread the whipping cream over the cake and decorate with the rest of the blueberry cream and whipping cream with pastry bag fitted with star decorator tip.
Gluten free sour cream donuts
When I started gluten free baking, I was looking for something to make the dough more fluffy. And I finally found it. Sour cream and curd are absolutly perfect. this time I decided to use sour cream to make small donuts. Usually donuts are made from yeast, but I wanted something quick and without having to wait for it to rise, so I reached for baking powder.
- 1 cup (190 g) sour cream
- 2 eggs
- 50ml agáve sirup
- 7g gluten free baking powder
- 120g flour Schaer Mix B
- 70g rice flour
In the bowl mix the sour cream and eggs until smooth. Add agave sirup, flour and baking soda mixture. Stir thoroughly until the ingredients are combined and leave to rest for 5 minutes.
Fill a heavy-bottomed pot with oil and place over medium heat until the oil reaches 170 degrees.
Once the oil is hot, dip a teaspoon in the oil then scoop a teaspoon of dough and gently drop it into the hot oil.
Fry the dough in the hot oil until golden brown on the bottom, and flip them over to cook the other side. Gently set donuts aside to drain on paper towels.
Serve with melted chocolate, grated coconut and fruit.
Tomato risotto with pork tenderloin and pancetta
I like Italy and I love italian food. But unfortunately, my passion for Italian food is mine alone. My children especially do not like it, they prefer mostly typical Czech cuisine. So I don’t cook these meals very often. But if you like risotto and want to give it a try, here is my version of this wonderful recipe.
- pork tenderloin cut into cubes
- 1 cup risotto rice
- 200 g cut and roasted pancetta
- salt
- onion
- pepper
- 400g cut tomatos
- 1 liter of chicken broth
- Water
- parmasan
- basil
Cut tenderloin into cubes, add salt and pepper, and fry pork tenderloin in the pan on all sides. Pour water into the pan and simmer for 30 minutes.
In the other pan heat a splash of olive oil on medium-low heat. Add the onion and cook until soft, add tomatos and salt and cook until the tomatos are also soft. Now it is time to add the arborio rice, 200 ml chicken broth, tenderloin, roasted pancetta and cook until the liquid is almost fully absorbed, add another ladleful and continue stirring. Continue adding chicken broth until the is rice cooked, about 20-25 minutes. If you have added all broth and and the rice is not cooked, you can use water or more broth.
Once your risotto is ready, add the grated parmesan and basil and stir.
Serve in warm bowls with a sprinkling of parmesan.
Vegan srawberry ice cream
Agai we have colder weather. I prepare this year ice cream very often. This time I prepared stravwerry coconut cream popsicles sweetened with maple syrup and dipped in white vegan chocolate. If you do not have milk allergy, you can use regular cream and classic white chocolate
- 2 can chilled coconut milk (use only the thick part from the top of the can)
- 1 cup strawberry
- 3 tablespoon maple syrup
Coating:
- 2 tablespoon coconut oil
- 2 tablespoon cocoa butter
- White vegan chocolate
From the top of can take the thick part coconut milk. Put into food procesor, add maple syrup and strawberries and mix it until smooth.
Pour the ice cream into the molds.
Place in the freezer for at least 6 hours.
Add the white chocolate, cocoa butter and coconut oil in a bowl, slowly melt it together.
Carefully remove ice cream from molds and coat them with melted chocolate.
Whipped cream cake with raspberries
Today, I will prepare for you an easy cake with raspberries and heavy whipping cream. It’s a easy and quick dessert to prepare. I use coconut sugar, which gives whipped cream a slightly caramel flavor but if you want, you can use normal sugar. I believe that everyone will love this combination just like we do!
- 100g flour Schaer mix B
- 75g rice flour
- 90g ground sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoon cocoa
- 1/4 cup vegetable oil
- 200ml kefir
Preheat the oven to 180 degrees.
Mix all the dry ingredients in a bowl then combine the liquid ingredients. Mix thoroughly and pour into the cake mold.
Bake for 20-25 minutes and then let cool.
Wipped cream:
- 800ml heavy whipping cream
- Coconut sugar
- 500g raspberies
- grated chocolate
Mix 400 ml heavy wipped cream with coconut sugar and cocoa with the hook on low spead in your stand mixer until is the cream solid.
When the cake is cool, spread on the whipped cream on the top and arrange the raspberries.
Now mix rest of the heavy wipped cream. I didn‘t add sugar, but if you want, you can use it. Mix with mixer until the cream becomes stiff and spread over raspberries.
The last step – sprinkle the top of the cake with grated chocolate and store in fridge for 5 hours before serving.
