This is an easy to make and just to mix pie recipe without added flour and sugar. With lots of fruits and almond it will not only be delicious but also a healthy sweet threat. With all steps, it only takes 40 min to make.
This cookie is special because it is a little crunchy from the outside and soft inside. The lemon’s flavor is fantastic in there. This cake is well part of the Christmas cookies variety.
This cookie is the gluten free version of the traditional one. The best jam is home baked sugar free plum jam, because it does not overcome the dough during baking. We can bake it for Christmas too as it lasts for a few days too.
The cherry gets a real nice taste from the vanilla and the cinnamon. Of course I was not using white flour this time either and replaced sugar by xylitol. I experience the following since I do not eat sugar: I do not crave so much for it since I do eat it, only very seldom. I do not keep chocolate in our home, so if I wanted to have some sweets, this cake will do, will not even have to count calories.
I have renewed a bit a regular carrot cake recipe. I am sure I will re-bake this recipe a couple more times as it is really delicious, even on the second or the third day for a good breakfast.
There are a few small tricks that is worth to stick to if we like to bake a high-rising sponge. We should definitely bolt the flour and not only once. We should do it only with the flour and then bolt it with the flour and the baking powder too. The egg white should never have egg yellow inside when we separate them because otherwise we cannot make a hard whip that we need. We should always add a pinch of salt to the egg white before we start to beat it. When we pour the sponge mix in the baking pot we should shake it with a fast movement so that the air can leave, and our sponge is not airy. We should never open the oven door during baking our sponge because otherwise it will not rise. We can either bake it in a cake form or a square pot. Anyways, we can create a great light-tasting holiday cake from this even for Easter. I have decorated my cake with strawberries but we can decorate it with some other fresh fruits too (berries mostly).
Sometimes it feels so good to bring back summer into our kitchen. The simplest way for this is to freeze some freshly picked fruits in the summer and take it out of the freezer in winter. I have found this time our own grown organic cherry in ours. I have baked a gluten and sugar free cake. I have also used some dried cranberries. It is a great sweet threat for breakfast and for the afternoon with tea or coffee too.
An intensive chocolate delight. I can recommend it to cake making beginners too. It is quite easy to work with the cream soon after it is ready. Red currant gives lightness to the intensity of the chocolate.
This mousse is sweet from the white chocolate and becomes light from the sourness of the blueberry that goes well with it. To make this cake is easy so I would recommend it to beginners too.
Apricots with a bit of brown sugar bake like a marmalade with the cake together in the oven. Heavenly good, hard to explain! Of course, I avoided white flour this time too, I am using almond and coconut flour. You can eat it easy without counting calories.