Kransekake (Gluten Free)

This is a traditional Norwegian dessert that you would make for big celebrations such as; weddings, Confirmations and Christmas. It’s made of almonds so it’s gluten free and just so tasty, now if you don’t have the molds make sure to prepare the rings so you can eventually build a tower.

Makes 18 rings, serves around 25-30 people

This is what you need;

• 500g grounded almonds (now you can do this yourself, just buy the almonds and blanch them, remove the skin and let them dry for 24 hours then ground them up in a food processor or a food grinder if you have one with a fine grinder setting)
• 500g icing sugar
• 4 egg whites

For the icing;

• 1/2 egg white
• 75g icing sugar
• 1/2 tsp cointreau (normally we use lemon juice, but I think this is so much nicer)

Let’s get baking!

Start by putting your grounded almonds in a bowl then sift the icing sugar into the bowl, add the egg whites and mix then transfer into a saucepan, heat up and then transfer back into the bowl. Cover and leave in the fridge for at least 12 hours. Everyone has their own way of managing this dough, the ideal way is if you have a food grinder with a star shape setting. If you don’t but you have big muscles you can use a piping bag with a 30mm round tip, or if you are feeling brave you can just roll them out yourself (this is what I did, have patience  and a glass of water next to you)

Preheat your oven to 220 degrees, gas mark 5.
You have to make 3×6 different ring sizes, bake of a cookie trey in the middle of the oven for 8 min, then let it cool until you start the icing (just put all the ingredients for the icing in a bowl and mix) then organize the rings and start building, icing every layer as you see fit.

Tip – if the rings starts to get a bit dry put a piece of bread in the bottom of the tower.

Enjoy x

Gluten Free Marble Cake

This is a naughty treat for my gluten allergic friends!

Serves 10 hungry people.

Start by heating up your oven to 180 degrees fan oven, gas mark 5, grease your cake tin and line with greaseproof paper. I use a bread loaf tin (approximately 30cm length)

This is what you need:
225g soften butter
225g caster sugar
225g Free from self-raising flour
2 eggs
1 heap tsp baking powder (most baking powders are gluten free but always worth double checking)
5tbsp Whole milk
1tbsp vanilla paste
1 tbsp cocoa powder
50g milk chocolate

Start by mixing together the sugar, butter and vanilla paste, whisk until fluffy. Add the flour, baking powder and milk and mix until properly combined. Add one egg at the time and whisk for about 2 minutes/egg. Once combined and you have a fluffy mixture, take 1/3 of the mixture and put in a separate bowl. Put the 2/3rds of the mixture into the tin and gently spread out to the edges so you have an even distribution in the tin.
For the remaining mixture, add the cocoa powder, chop the chocolate into small chunks and mix it all together.

Put the chocolate mixture on top and grab a fork, ripple the chocolate gently, try and mix well without punching the air out of the mixture. Bake in the middle of the oven for 45-50, when the time is up take a knife and stick into the thickest part of the cake, if the knife comes out clean your cake is ready.

Enjoy best with a nice cup of tea.

Late night snack: Gluten Free Pancakes

Makes 15

Before we start, this recipe can be made completely lactose free just swap the milk and butter to Lactose/Soy, if you’re a ”I can eat anything” type of person just use normal all purpose flour instead of gluten free.

 

What You Need:

2.5 dl of Free From Flour
3 Eggs
6dl milk (try hazelnut milk, goes amazing with the strawberry jam)
0.5 tsp salt
50g Butter (optional but makes life easier when you try to flip em’ )

This is how we do it….

Start by melting the butter, in a bowl combine eggs and milk, once the butter has cooled pour into your liquids and mix well.

Measure up flour and salt and sift into your bowl, then mix, use your muscles and I bet you’ll eventually get a cramp!

Pour the mixture into a jug or something that’s easy to pour with, I normally leave it in the bowl and get a soup ladle 🙂

Heat a normal size frying pan make sure it’s hot, when the pan is super hot turn down the temperature to a medium heat.

NOW, there’s a bit of practice to this, but this is how I do it, pour some mixture in the middle of the pan, lift the pan up and swirl the mixture around until you’ve covered the pan, this is when you realise you either have too much or too little liquid in the pan.  Use a spatula and just  loosen the pancake around the edges of the pan, when you can see that the pancake is covered in little bubbles turn over, this is where it might get tricky, you can A) Try to impress and flip it in the air or B) loosen the pancake with the spatula and place it in the middle and just commit!

Practice is a few times and you’ll be a pro!

I have these babies with Strawberry/Raspberry Jam but these can also be enjoyed cold the next day with some butter.

ENJOY