Recipes

Blinis

3 dl natural yoghurt or sour cream

15g fresh yeast

2dl buckwheat flour

1 tbs sugar

1 dl warm milk

1 ts salt

1 tbs melted butter

egg yolk

egg white

Heat up yogurt/sour cream to a hand warm add yeast and let it dissolve, mix in buckwheat and sugar let it stand for a 2 hours in room temperature. Just before frying them add warm milk, salt, melted butter, yolk and whipped egg whites. Fry in butter small or large blini’s by spooning mixture on to hot pan. Serve with crème fraiche and fish roe or smoked salmon.

Bread loaf
5 dl water
1/2 dl oil
sachet of dried yeast
500g gluten-free bread mix flour

Dissolve sachet of dried yeast to a warm water, mix in salt, oil and flour mix. Beat it well, put the dough in to greased loaf tin and let it rise for 30 minutes. Bake 250 degrees for 30 – 35 minutes.

Flatbread
3 big potatoes
1/2 dl water
1/2 dl buckwheat flakes
1/2 dl buckwheat flour
1/2 ts salt

Boil the potatoes and mash them add water to it then flakes, flour and salt. Pat the dough flat on a baking tray using baking paper. It makes one big one or two little ones. Bake 250 degrees until golden brown.

Pear tart
Base:
150g butter or margarine
1dl sugar
2 eggs
2dl gluten-free flour mix
1.5 dl potato flour
1 ts baking powder

Filling:
3 pears
1 dl sugar
1 dl water
1 tbs potato flour
2 tbs water
drop vanilla essence

Make filling peel and dice the pears, put them in to pan with sugar and water bring them to boil until they medium done. Mix potato flour with cold water adds it in to pears slowly mixing all the times. Leave it to cool and add vanilla essence.

For the base whip sugar and butter until fluffy add eggs one at the time, mix dry ingredients together and then add in through a sieve. Take third of the mixture a side, butter round flan tin (25cm diameter) sprinkle with coconut flakes. Pat dough down to the tin and sides add pear mixture and flake rest of the dough on top. Bake 175 degrees for 30 minutes.

Apple porridge
6 dl milk
2 dl potato grits
1.5 dl pureed apples
1/4 ts salt

Bring milk to a boil, lower the heat; sprinkle potato grits to it slowly cook for about 8 minutes. Add pureed apples and salt; let it rest for another 2 minutes under a lid. Serve warm with sugar and cinnamon.

Almond thins
130g margarine or butter
1.5 dl sugar
1 egg
1.5 dl ground almonds
1 ts baking powder
3.5 dl gluten-free flour mix

Mix ingredients together in that order. Use 2 spoons to lift mixture on to baking papered baking tray, half size of the spoon amount of mixture leaving good spaces around. Bake 175 – 200 degrees until golden brown edges.

Pizza base
1 dl water
15g fresh yeast
1/4 ts salt
1.5 dl gluten-free flour mix/bread flour half and half

Filling
Tin of chopped tomatoes
1 tbs oregano
1/2 ts salt
1 ts sugar
1 tbs vinegar
Pinch of black pepper

Boil all ingredients together and let it cool down before adding on top of base.
Use ham, pineapple, mushrooms, spinach or anything and top up with cheese.

Add yeast to hand warm water let it dissolve then flour and salt mixing in well. Let it rest covered for 30 minutes. Use potato flour to help patting it flat or pour it in baking tray and spread out with palette knife (softer the dough better result in the end). Add filling on top to your liking and bake 225 degrees until golden brown from the edges.

Pancakes
5 dl milk
3 eggs
Pinch of salt
1 dl sugar
3 dl gluten-free flour mix
50 g butter or margarine

Whisk eggs, add milk then flour, salt and sugar also melted butter, let it rest for 30 minutes then fry on a pan both sides until nicely brown. Serve with jam or lemon and sugar.

Chocolate muffins
2 eggs
2 dl sugar
5 dl gluten-free flour mix
2 tbs chocolate powder
2 ts baking powder
drop vanilla essence
1/2 dl milk
1 dl melted butter or margarine

Mix dry ingredients together, melt butter and cool down. Whip eggs and sugar until fluffy add dry ingredients through the sieve then milk and butter. Use muffin tins and paper, divide mixture in, bake 175 degrees about 15-20 minutes.

Topping
25g butter
2 tbs strong coffee
1 tbs chocolate powder
125 g icing sugar

Melt butter and add coffee, chocolate and icing sugar mix until smooth. Spread it over muffins soon as they come out of oven.

Date and apricot cake
3 dl water
100g dried dates
100g dried apricots
100g butter
3 dl sugar
1 egg
6 dl gluten-free flour mix
2ts baking powder
drop vanilla essence

Boil dates and apricots in the water until soft, add butter and sugar to warm mixture and let it cool. Add egg, flour, baking powder and vanilla essence and mix well (check the consistency of mixture it needs to be thick) butter and flour a cake tin then pour mixture in and bake it 175 degrees around an hour. (Cake is ready when it comes loose form the sides)

Buckwheat Flapjacks
250g Buckwheat flakes
150g Margarine or butter
75g sugar
75g syrup

Melt butter sugar and syrup, add flakes and mix it well pour it on to greased baking tin, pat it down. Bake it for 25 to 30 minutes at 175 degrees for chewy result if after crunchy then 15 degrees higher temperature same time.

Doughnuts
1.5 dl milk or water
1 sachet of dried yeast
1 tsp ground cardamom (optional)
0.5dl sugar
pinch salt
3.5dl white bread mix
1 egg

Warm the milk to room temperature adds all ingredients to it and mixes it well for 3 minutes. Spoon out balls on to baking sheet let them rise for 30 minutes. Heat your oil lift the balls in to hot oil and turn them occasionally side to side to ensure cooking evenly. Done when nice and golden brown lift them to a kitchen towel to dry and roll them in sugar.