Teff is a gluten free flour, which is particularly fiber rich and nutritious. Lately, I have used teff for various types of baking, including waffles. It worked out fine, since the recipe included eggs. But how will it work if there is no eggs in the waffles?
The last weeks and months I have explored how the ancient Ethiopian grain teff works in cakes. Teff flour is highly nutritious, with a high content of fiber, proteins and minerals, it is the staple food of Ethiopians, and most importantly here, teff is naturally glutenfree.
It’s fun to customize recipes to one owns needs. The magazine Bake (where this blog is represented with a regular column) has many delicious recipes, but quite often these call for both milk, flour and eggs. Continue reading →
After having used chickpeas in cakes through out this year, as readers of my Norwegian blog (friekaker.no) are well aware, I have now got a small challenge in connection with Christmas cookies. Continue reading →
In Norway, one of the classic cakes is called Mother Monsen (Mor Monsen). It is a pound cake baked in a square tin, and cut into diamond shaped rectangles before serving. It is typically made for Christmas, and it is topped with currants and flaked almonds. Continue reading →
Classic Brownie with a secret ingredient and no wheat
At a flee market last week end I got hold of a tiny book with recipes for 30 different brownies (Ingrid Wikholm: Brownies). The only recipe that did not call for egg, butter and flour was the last brownie-recipe in the book, named Brownies Without Wheat Flour. Here flour was exchanged with ground almonds and hazelnuts. Continue reading →
I have become columnist in Aftenposten’s new magazine “Bake”. The column’s name is of course “Free cakes“, and readers of this blog will probably recognize some of what I’m going to write in this column. But this also gives me the opportunity to go the other way. Continue reading →
Aquafaba, the liquid in which canned beans and peas are stored, has become an important foaming and emulsifying agent in vegan cuisine the last year. Numerous recipes have been designed with aquafaba as a main foaming or emulsifying ingredient. Continue reading →
I’m not finished with vegan meringue yet. Chick pea brine (or Aquafaba) can be whisked until completely wonderful and stiff meringue and Facebooks vegans (and also myself) now think about in which other applications this meringue can be used. Continue reading →
The bananas are over ripe again. Also, today I was to give a lecture on basic medicine and free cakes for the new nutrition students. For that lecture it is appropriate to bring a cake. A banana chocolate cake in a large roasting pan was the plan this time. Continue reading →