About AnneS

Researcher in immunology and cake blogger.

Waffles with teff

Glutenfree, vegan waffles, with the Ethiopian super grain teff

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?

Continue reading
Advertisements

Mariahuset’s festive cake with dates, walnuts and teff

img_1512-new
Sponge cake with teff, dates and walnuts, topped with whipped cream

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.

Continue reading

Classic Brownie

IMG_1288

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

Snicker’s Cake

Mørk sjokoladekake med peanøttsmørkrem!
Dark chocolate cake with peanut butter cream!

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