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.
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
- 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.
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.
- 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
- 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.
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.
- 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
- 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.
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.
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.