Tag Archives: baking

Caramel Ginger Cookies

Today called for a repeat of ginger cookies. These are so quick to make and easy to bake.

For a batch you need 100 g butter, 1 dl brown sugar, 2 tbsp agave syrup, 2 1/4 dl flour, 2 tsp ground ginger and 1/2 tsp baking powder.

Mix the butter and sugar. Add the syrup. Then mix together all the dry ingredients and turn them into the butter -sugar mixture.

Roll out to  a thin sheet with a rolling pin. I do put the dough between to baking sheets. Place the sheet on a baking tin and bake in 175 C for ten minutes.

Let cool for a bit and cut with a cutter. Enjoy!

I could eat half of the tin immediately. See how lovely golden brown they are! And perfect on my second-hand give-away China plate.

Advertisements

Comments Off on Caramel Ginger Cookies

Filed under Baking, Recipes

#42 raw gingerbread cake bites

imageIt’ll be 1st advent this Sunday and tonight half of Finns are out in Christmas parties. We had the company party last Friday, an 80’s one and it’s a cozy evening at home tonight.

I strolled home through the old town after work admiring the lights and decorations. The shopping streets getting ready for the parade tomorrow. Not many customers yet and a handful of tourists with their cameras.

Then it is time for some Christmassy bites. Lovely no-bake cake bites is what I made, the recipe directly from the THursday’s paper made in less than a half and hour.

For a portion you will need

200 g pitted dates, 1 dl oatmeal, 1 dl almond flour, 1.5 tsp gingerbread spice mix

Mix all the ingredients in a food processor and roll small balls usinfpg about half a tablespoon each. I rolled them then in cinnamon and placed in jar.

The bites taste like gingerbread dough that I can never get enough of but it is many times healtheir – sugar, fat and gluten free.

 

Comments Off on #42 raw gingerbread cake bites

Filed under Recipes

#34 Apple Cake with Almond Flour

imageApples, apples and apples everywhere. This year the harvest is so abundant.

Friends have come over to pick them and we’ve made juice, cakes and pies, jam and puréed  them, put them into pots with pork and baked with vegetables. This is a new recipe I tried, the almond and the easiness attracted me. This originates @lantlivet, a Swedish lifestyle magazine.

for a cake you need

75 g butter, 1 dl sugar, 1 dl brown sugar, 1 dl flour, 1 dl almond flour, 1 tsp baking powder, 2 eggs, 2 apples and cinnamon

Peel and cut the apples into wedges. Sprinkle  with 2 tsp cinnamon and 2 tbsp brown sugar. Pre-heat the oven to 200 C. Grease a cake tin. Melt the butter. Mix together all the dry ingredients. Mix the butter, dry ingredients and the eggs.

Pour the batter in the cake tin and place the apples wedges on the top. Press them into the batter. Bake for 20 minutes.

Serve with ice cream. This is so yummy! Even the batter is delish and I’d be happy to eat a bowlful .

Comments Off on #34 Apple Cake with Almond Flour

Filed under Baking, Recipes

#33 Dutch Apple Loaf

imageThere is an abundance of apples again this autumn. I was inspired my one of the breakfast loafs at my hotel in the Netherlands last week and started to google for a recipe. This is not exactly the same but delicious. I have used the recipe at An Italian in my Kitchen blog and changed the amount of apples (from one to five small ones) and changed the whole milk into water. Also mixed white caster sugar and brown sugar.

For one loaf you need: 125 g butter, 1/2 cup caster sugar, 1/2 cup brown sugar, one egg, 2 cups flour, 1 tsp baking powder,  2 tsp cinnamon, 1/2 tsp salt, 1/2 cup water, 5 small apples (the size of an egg)

Turn the oven to 180 C. Line a bread loaf with baking paper. Peel and dice the apples. Mix one tbsp of the brown sugar with the apples.

Mix the soft butter and sugar. Add the egg, whisked.

Mix together all the dry ingredients. Mix the dry ingredients and the water into the butter-sugar batter.

Spoon into the loaf tin and bake for about 55 minutes.

Comments Off on #33 Dutch Apple Loaf

Filed under Baking, Recipes

#Gluten-free Coconut-berry-chocolate Cake

imageIt was my big sister’s birthday last week and I had promised to bake her a cake. A gluten-free one. I started planning and browsing the net for different recipes because I don’t have any gluten-free ones.

First, I settled for a lovely picture of what I thought would be a cherry cake and started baking. In the making of the cake, I realised that it was a French pancake recipe. Then I turned to Pinterest and found these lovely layer cakes @callmecupcake my Linda Lomelino. The recipe sounded good and certainly I can bake a ‘roll cake’, I thought. The chocolate-Nutella cake turned out delicious but it looked like a cake for two and took a lop-sided shape of the Pisa tower! What was wrong? Was the thought of my niece who is to be a bakery chef too much of a challenge that made my cakes flop? Still in the morning of the birthday I did not have a cake ready and it would be humiliating to take her a bakery cake.

It was a Thursday morning, the birthday, and the day for the food section in the paper (Helsingin Sanomat). This time the story would be on cakes! This coconut cake is the recipe from the supplement and by Suvi Ruster. It was a success and the following day I baked another one (with ordinary flows and no chocolate topping).

Coconut cake bottom: 100 g butter, 2 eggs, 1 dl milk, 2 dl sugar, 2 tsp psyllium husk, 4.5 dl gluten-free flour, 2 tsp baking powder, 2 dl coconut flakes, 1 tsp vanilla, butter for the form.

Berry filling: 5 dl mixed berries, 1/2 dl sugar, zest of a lime, 2 tbsp potato flour.

Chocolate topping: 100 g butter, 100 g dark chocolate and 1 dl cream

Topping: mixed berries and fruit

Turn the oven on to 200 C. Melt the sugar and let cool for a while. Whisk in the milk and eggs, and the psyllium. Let the mixture stand for 10 minutes. Mix all the dry ingredients together and whisk them into the butter-milk mixture.

Grease a cake thin with removable bottom and pour in the batter. Pour on the berry mixture and press the berries into the batter. Bake for 30-40 minutes until done.

Let the cake cool and decorate with berries. Pour on the chocolate topping and finish with chocolate candy.

The cake was a success, and actually the “Pisa cake” too. We enjoyed them both with ice cream.

I baked another one the following day for another sister. I replaced the psyllium with oats and used ordinary flour. The filling and topping in both the cakes were black, red and white currants,  raspberries, goose berries and cherries, all from my garden.

image

Comments Off on #Gluten-free Coconut-berry-chocolate Cake

Filed under Baking, Recipes

#29 No Fat Banana Rhubarb Bread

imageI am still trying to discover new ways to use rhubarb and the other day I was wondering how it would work in bread like banana bread. After a bit of googling I was convinced that it would work ok, and decided to try this recipe found at Kim’s Cravings (www.kimscravings.com). Thanks Kim for a wonderful recipe!

I’ve modified the original recipe as always, according to the contents of my cup board.

For one loaf you will need

1.5 cup of flour (spelt and graham), 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp all spice, 2 eggs, 1 cup banana (one large, I used a frozen one), 1/2 cup brown sugar, 1 tsp vanilla,  1 cup chopped rhubarb

Line a bread tin with parchment paper and set you oven to 175 C (350 F). Mix together all the dry ingredients.

Beat the eggs, add the smashed (thawed) banana, sugar and vanilla. Turn in the flour mixture carefully and then the rhubarb. Pour into the bread tin.

Bake until done, ca 40 min.

Comments Off on #29 No Fat Banana Rhubarb Bread

Filed under Baking, Cooking, Recipes

#28 Chocolate Cake from Black Forest

image

It is Midsummer and time for celebration. The summer is at its best, it’s holiday time and midsummer!

I baked this fabulous cake to celebrate my hubby and the summer. The inspiration and the recipe come from my favourite magazine ELLE mat & vin.

I baked the cake bottom one day ahead of the b-day, and filled the cake just before serving it. It turned out fabulous but I need to work on the chocolate ganache for the topping.

Cake batter: 4 dl sugar, 5 dl flour, 3 tsp baking powder, 2 dl cacao, 1 tbsp salt, 3 eggs, 2,5 dl milk, 150 g melted butter, 1 dl espresso coffee

Filling: 3 dl cream and 1 dl cherry jam

Decoration: cherries and blackberries

Chocolate ganache: 200 g dark chocolate, 200 g butter, 1 dl confectioner’s sugar
Turn the oven on to 175 C. Grease two cake tins and dust them with cacao. Mix together all the dry ingredients. Melt the butter and let it cool. Beat the eggs and the milk. Turn in with the dry ingredients together with the butter and coffee.

Pour the batter in the cake tins and bake for about 30 min until done. Let cool and remove from the tins.

Whip the cream and mix in the cherry jam. Spread the mixture on the first cake layer.

Make the ganache. Place the butter and the chopped chocolate in a pan, and melt on medium heat. Add the sugar. Let the ganache cool and top the cake with it. Decorate with berries.

Comments Off on #28 Chocolate Cake from Black Forest

Filed under Baking, Cooking, Dessert, Recipes

#23 No-Grain Breakfast Cookies

Delicious and healthy cookies with chickpea, raisin, pecan, flax egg, coconut,cinnamon and ginger. The recipe from mywholefood.image

Comments Off on #23 No-Grain Breakfast Cookies

Filed under Baking, Recipes

#21 Caramel Ginger Cookies

This is the finest and easiest cookie recipe and it is from a Swedish magazine a couple of Christmases ago.  They are quick to make and taste -oh, so gooooood!!!!!

For a panful you will need

100 g butter, 1 dl palm sugar, 2 tbsp agave syrup, 1/2 tsp baking powder, 2 tsp ground fine ginger, 2 1/4 dl flour, 1 tsp vanilla

Mix together the butter and sugar. Add the syrup. Add the flour – mix the other dry ingredients with the flour first.

Bake out into one big sheet on a baking sheet. Bake in 175C for 10-12 min. Let cool for a minute or two and cut into small pieces with a cookie/baking cutter.

Comments Off on #21 Caramel Ginger Cookies

Filed under Baking, Recipes

#15 Chrunchy Crispbread 

imageThe recipe for this awesome knäckebröd: crunchy, healthy, gluten free crispbread of seeds comes from my friend Annukka. She served this in appetizers topped with salmon and liver pate as the starting notes of an exquisite dinner last Saturday.

For a panful of bread you will need

1dl sesame seed, 1 dl sunflower seed, 1 dl flaxseed, 1 dl pumpkin seed, salt, 2 tbsp potato starch, 1/2 dl olive oil and 2 dl boiling hot water.

Mix together all the ingredients and let stand for 10 min. Turn on the oven to 175 C. Take a baking sheet, cover it with paper and pour on the dough. Flatten with another sheet of baking paper. Bake for 45 – 55 minutes.

Once again I did not have all the ingredients in the pantry and had to replace some. The olive oil bottle only had a few drops so I put added some walnut oil. I also mixed in 1/2 dl sesame and 1/2 dl chia seed. The flaxseed I used was  crunshed and next time I’ll try with whole ones.

The bread will turn out super also without the oil.

 

 

 

1 Comment

Filed under Baking, Recipes