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.

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.

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.

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.

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.

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.

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!