Back to the tartlets again. I love this dessert, because it‘s a dessert where you can combine anything you can think of or have in the house. Since we are in the middle of summer and there is beautiful fresh fruit everywhere, it would be a pity not to use it for this dessert. You can use whatever you have at home, choose just one or two kinds of fruit, there is no limit to your imagination.
- 110 g soft butter
- 50g almond flour
- 70g rice flour
- 100g flour Schaer Mix B
- 50g sweetener (sugar, coconut sugar, maple sirup)
First we prepare the dough. If you use a liquid sweetener, add extra flour or don´t use an egg.
Combine all ingredients in a bowl and prepare a smooth dough. Store it in the fridge for 2 hours.
Preheat the oven to 180 degrees
Divide dough into mounds and with lightly floured hands, press into the bottoms and up the sides of prepared tartlet pans in even layer and Bake 15 to 20 minutes or until golden.
Cool tartlet shells completely on a wire rack.
forest fruit sauce:
- half cup of forest fruit
- sweetener
- 1 tablespoon vanilla custard powder
- a little water
Put fruit in a pan and if you want, add sugar or another sweetener. Heat on medium and add vanilla custard powder mixed with a little water. Cook for 1 minute and let cool.
Mascarpone cream:
- 250g mascarpone
- 90 ml heavy whipping cream
- Sweetener (I used rice sugar)
In a bowl mix mascarpone with sugar with hand mixer for 1 minute, add heavy whipping cream and beat on medium-high speed until stiff peaks form.
Now we can fill the tartelets. Pour forest fruit sauce on the bottom of each of the baked tart shells, add mascarpone cream and decorate the top with forest fruit and mint leaves
Pancakes with coconut kefir
These are the best pancakes. Ever since I discovered coconut kefir, I’ve been trying new and improved recipes. Because our children love waffles and pancakes, I tried to work in kefir just in pancakes. The kefir makes these pancakes incredibly fluffy. Try for yourself with this recipe.
- 300ml coconut kefir
- 150 g flour Schaer mix B
- 1 teaspoon baking powder
- 1 teaspon baking soda
- 1 egg
- 2 tablespoon of maple syrup
In the bowl mix together flour, baking powder, baking soda.
Whisk in keefir, eggs, and mix until combined.
Preheat the pancake pan over medium-high heat.
When the pan is hot, pour batter into pan and cook pancakes for 1 min on each side until golden.
Serve with maple syrup, fruit, or your favourite yogurt.
Cannoli
Is there anyone who loves Italy and this delicious Italian delicacy that comes from Sicily? My husband has been buying them regularly at an Italian shop here in Prague, so I created a gluten-free version for him and our son. I improvised a bit because there is lard in the original recipe and we don’t like to use it in sweets, so I replaced it with butter.
This recipe can make about 12 pieces of dough with a diameter of 7 cm
- 250 g flour Schaer mix B
- 40ml of melted butter
- 25g sweetener
- 120ml water
- egg white
- frying oil
From all the ingredients, make a smooth dough and roll out thinly to about a 1/4 inch thick.
Use a circular cookie cutter, cup, or bowl, to cut the dough and wrap it around a tube. Seal the edges with a little beaten egg white.
Heat the oil in a pan and drop one or two cannoli shells into the hot oil and cook until golden. Remove from the pan, Transfer to a paper towel lined plate or cooling rack. Cool and gently slide the cannoli shell from the tube.
Filling
- 1/2 of a package of ricotta
- 1/2 pack of mascarpone
- of half lemon
- sweetener
Mix ricotta and mascarpone with the rest of ingredients. Chill in the fridge for 30 minutes and then fill carefully. Dip the ends in chocolate chips or pistachios, or raspberries and sprinkle with a little extra powdered sugar if desired. Chill until you are ready to serve.
Galettes with vegetables
Have you heard about galettes? Usually everybody knows about sweet galettes with fruit, but today I will prepare something different. Because Summer is here, in shops we can find a wide variety of not only fuits but also fresh vegetable. I used my favorite vegetables – tomatoes, sweet potatoes, peppers, zucchini, but you can use any vegetables that you like.
- 230 g flour Schaer Mix B
- 130g soft butter
- 3 tablespoon sour cream
- 1 egg
Prepare a smooth dough from the ingredients and store in the fridge for at least two hours. From the beginning it will be difficult, the dough will stick a lot, but don’t give up!
Filling:
- Sour cream
- 50 g grated cheese, I recommend Gouda
- Cherry tomates
- 1 sweet potatoe
- ½ Zucchini
- ½ peppers
- Feta cheese
- Olive oil
Slice the sweet potatoes and zuchini, quarter the cherry tomates and cut the pepper into thin slices.
Mix the sour cream with the grated Gouda.
Divide the dough into 5 equally sized disks.
Roll each dough disk out to a round., top the discs with sour cream with chesse and vegetables, leaving a 2 cm border. Carefully lift the border on top of the filling. Place a small piece of feta chease in the middle and and drizzle with olive oil. Brush the dough with an egg wash.
Heat the oven to 200 C and bake for 30-40 minutes.
Cherry cake
Cherries are one of the fruits that I prefer fresh. There are a few exceptions to this, including this cake . For a long time I tried to bake this recipe gluten-free, but as everybody knows, thats not easy. but I managed to find the right combination for the right texture with cream, and today I would like to share this recipe with you.
- Fresh cherries (pitted)
- 3 eggs
- 150g sweetener of choce
- 180ml whipped cream
- lemon rind
- 150g flour Schaer mix B
- 100g rice flour
- 50g flour Schaer mix C
- ¾ baking powder
Preheat oven to 180°C
Whisk flours and baking powder together in a bowl. Set aside.
I recommend using a handheld or stand mixer fitted with whisk attachment. In the bowl beat eggs with sugar until smooth and creamy, about 3-4 minutes. Add the cream and mix it again for 2 minutes. Add lemon rind and the flour and baking powder mixture. With the mixer on low speed mix together until the dry and liquid ingredients are combined well.
Pour into the cake mold and push the pitted cherries into the batter next to each other.
Bake for 30 minutes.
Cherry and white chocolate crumble
A crumble is a favourite quick and easy dessert. It became popular in Ireland during World War II. Popular fruits used in crumbles include apple, blackberry, peach, rhubarb, gooseberry, and plum. It´s possilbe use to a combination of two or more of fruits. Here is my favorite crumble recipe combining cherries and white chocolate.
For the crumble
- 300g rice flour
- pinch of salt
- 150g coconut sugar
- 180g unsalted butter at room temperature
- almond slices
For the filling
- pitted cherries
- 50g maple syrup
- 1 tbsp cornstarch
- chopped white chocolate
Preheat oven to 180°C.
Cut the butter into cubes and place in a mixing bowl with the flour. Press the butter into the flour until it resembles breadcrumbs, then stir in the sugar.
In a large bowl mix together cherries, syrup and cornstarch.
Divide crumble mixture in half and press half into the bottom of the prepared baking pan or small baking dishes.
Sprinkle cherry mixture over the crust and on the layer of cherries sprinkle chopped white chocolate, the rest of the crumble mixture, and almond slices.
Bake in the oven for 30 minutes until the crumble is browned.
Gluten free sourdough bread with sunflower seed
The Czech Republic is famous for its passion for pastries. A lot of people can’t imagine breakfast without bread or rolls, which are commonly bought in stores. But with a gluten-free diet, there is a problem. The gluten-free pastries on the market have a completely different consistency and taste. The only way to combat this is to bake bread at home and if you want to get a really perfect taste, try it straight from the sourdough.
At the beginning it will be a little bit of a challenge. I started with sourdough for many years before the gluten free diet, so for me it meant just finding the perfect combination of gluten-free flour and and establish gluten-free sourdough.
So if you want to taste the authentic taste of real bread again, here is the recipe
1 day 8:00 p.m.
- 1 tablespoon sourdough from the fridge
- 300ml water
- 300g gluten free flour Schaer mix B
Place all this ingredients into a bowl and mix them together. Cover the bowl with plastic and place it in a warm location for 12 hours
2 day 8:00 a.m.
sourdough leavens start working. if you use a glass bowl, you can see bubbles. Add:
- 150 g flour Schaer mix B
- 150g dark bread gluten-free flour
- 12g salt
- Teaspoon bread spices
- 2 tablespoons finely ground chia seeds, boiled with hot water
- 80 g sunflower sead (partly ground)
- 300ml water
- 30ml sunflower oil
Mix with dough hook on low spead in your stand mixer. Place the dough in warm location again for 3-4 hours until it is doubled in size.
Now take the dough out of the bowl, place on a floured surface and shape it. I used an angular form for a fruit cake lined with baking paper. Put the dough into the pan and allow to rise in for 2 hours.
Preheat the oven to 240 °C and put baking sheet on the bottom of the oven. When the bread has risen enough, pour 1/2 liter of water into the oven on the baking pan to create steam and put the form with bread into the oven.
Bake for 30 minut to 24O C an then lower the temperature to 200 degrees and bake for another 20 minutes.
Let cool on a wire rack for at least 1 hour.
Mascarpone with blueberries and raspberries
Mascarpone and blueberries again! It may seem like I’m obsessed with blueberries. J They are fast and they are an especially good forest fruit dessert. And if you don’t have much time, this is the perfect choice. If you don’t consume milk products or you’re vegan, you can use to vegan mascarpone, which I have seen in stores.
- 1 cup blueberries
- 1 cup raspberries
- 500g mascarpone
- Sugar (substitute malple syrup or another sweetener)
- Whipping Cream Stabilizer
- Gluten free cookies (I used one piece of chocolate cake)
Set aside some of the of blueberies and raspberies and put the rest in the food processor and mix until smooth. Add the sweetener as you like it.
Place mascarpone in a bowl and use an electric mixer whip the mascarpone for one minute. Add the fruit sauce and mix it in little at a time until it is thoroughly incorporated. If it is not sweet enough you can continue to add sugar or sweetener at this time. Now add whipping cream stabilizer and mix it for 1 minute.
Take your favorite gluten free cookies and break them into small pieces.
Add a layer of gluten free cookies to the bottom of a dessert cup. Top the cookies with mascarpone and repeat the layers. Top with blueberries, raspberries and mint leaves.
Vegan bluberry ice cream
Finally, we have colder weather, but it doesn’t stop me from raging with blueberries. This time I have blueberry 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
- 1 can chilled coconut milk (use only the thick part from the top of the can)
- 1 cup frozen blueberries
- 3 tablespoon maple syrup
Coating:
- 2 tablespoon coconut oil
- White vegan chocolate
- roasted chopped almonds
From the top of can take the thick part coconut milk. Put into food procesor add maple syrup and frozen blueberries and mix it until smooth.
Pour the ice cream into the molds.
Place in the freezer for at least 5 hours.
Add the white chocolate and coconut oil in a bowl, slowly melt it together and add roasted chopped almonds.
Carefully remove ice cream from molds and coat them with melted chocolate.
Easy vegan coccoa cake
I found an absolutely amazing substitute for baking milk. Coconut kefir. I don’t know if kefir is available abroad, if you cant find it use coconut yogurt mixed with water. The cake is so amazingly supple that there is no need to use eggs or anything else that would gives the necessary fluffy texture in gluten-free baking.
This recipe is for a 26×26 cm cake form
- 200g flour Schaer mix B
- 150g rice flour
- 180 g ground coconut sugar
- 1 tablespoon baking soda
- ½ baking powder
- 3 tablespoon cocoa
- 1 tablespoon apple vinegar
- ½ cup vegetable oil
- 500ml coconut kefir or 300g coconut yogurth and 200ml water
The procedure is incredibly simple
first mix all the dry ingredients in a bowl and then add oil and kefir (or coconut yogurt mixture)
Stir until you have a smooth mixture and let it rest for 5 minutes.
Heat the oven to 200 C and bake for 30-40 minutes.
When the cake is completly cool frost with melted chocolate mixed with a spoonful of coconut yogurt and sprinkle with grated coconut.
