Gluten, dairy and egg free banana blueberry cake -Gluetiiniton, maidoton, munaton banaanimustikkakakku

banaanimutsikkakakku

Again this silence..I think I have no more excuses now, just being terribly busy. I am back to work now and after the working day there seems to be so little time left for anything! I am loving it though. After a year at home with the baby work seems like 5 days a week holiday! I know it probably sounds horrible but for me this is a perfect balance. I cannot handle being staying-at-home-mum, it really drives me crazy. I need my own life and  I need to have challenges in my life -my brain needs stimulation and what I do for work certainly does it. It is also so glorious to have my morning coffee peacefully before starting to work.

We found a perfect nanny for our little daughter and we could not notice any change in her behaviour when I started working -pretty amazing. She sleeps as well (as badly as usually :)) and she is not any clingier or more tearful when I finish the work. In fact she is the happiest baby you can ever imagine as the nanny does all sort of wonderful activities with her all day long. So all in all, this is the most amazing arrangement we could have ever hoped for. My husband has a happy wife and  we have a happy baby.

I was quite depressed the last couple of months staying at home only. Even though I have lots of friends with babies it was still not enough for me, I needed some balance and I wanted to see myself not as a 24/7 mother but also a capable career woman with a drive to work. I know it means less baking and cooking and therefore probably less frequent blog posting but it is better. My usually so positive and cheerful personality changed drastically by the end of the last year and I felt like I was not myself anymore. I was just sad and miserable all the time and every day seemed to just repeat itself. Same fights with the baby over eating (without any success!) and acting as a constant entertainment machine day after day, month after month. I know there are women out there who are at their happiest when they can stay at home full time and I certainly admire them but I am not one of those I get not only a cabin fever but huge anxiety. Now I feel so happy every day when I started working. I meet adults, I can communicate with people who do not throw themselves to the floor when they get annoyed and I can challenge myself in a working life. Wonderful..and my new job is great too!

As my baby still does  not eat I tried the” NHS approach”, the approach the dietician here in England suggested, that was ”feed your baby with pizza, cakes, crisps, ice cream, add sugar to everything..to get calories in”. Well, of course I cannot give dairy, eggs or gluten to her so I baked this banana blueberry cake.  It was super good..although she spitted it out straight away and threw rest of it to the floor -no success with the NHS approach either. So I won’t try this unhealthy suggestion any more.

Anyway, don’t believe my baby, her taste buds do not exist, this cake is really good. Our American friend who is visiting us here absolutely loved it. It was his birthday yesterday so it was kind of his birthday cake. I hope you enjoy the recipe too. It is simple and quick and of course you can use regular flour if you do not need a gluten free version.

4 1/2dl (2 1/4 cup) white flour (white gluten free flour)

2 dl (1 cup) sugar

1 1/2 tsp baking powder

1 1/2 tsp vanilla sugar

3 dl (1 1/2 cup) blueberries (frozen are fine)

2 bananas

2 1/2dl (1 1/4 cup) rice milk or regular milk if you can eat dairy

1  1/4 dl (1/2 cup) dairy free melted margarine or regular margarine

1. Combine the dry ingredients.

2. Mash the bananas. Mix the mash with rice milk and melted margarine.

3. Combine the blueberries with dry ingredients and then banana mix.

4. Pour to the cake tin and bake 50-55 min in 175 Celsius degrees.

ENJOY!
Tip: Add some Betty Crocker icing on top and it is even more delicious!

 

 

 

 

Lemon cake -Sitruunakakku

Aviary Photo_130316673445669371

Sorry for this long lasting silence. I have no other excuse than that I have been super busy. So many changes in one week (will tell you later all the exciting news 🙂 ). I was supposed to post this recipe ages ago, in fact, right after the Finnish Independence Day but oh well it has taken almost two weeks to get this blog post written. Here it is, my tasty lemon cake with white chocolate cream cheese icing. It was super tasty. The cake recipe is a slightly modified version of Humming Bird Bakery’s lemon cake recipe. I hope you enjoy it. I love lemon cakes, they are refreshing and well..I have to make a confession, I ate lemon drizzle cake right after one of the most  amazing moments of my life this year -when our baby girl was born- and therefore the lemon cake flavour has such a unique meaning to me.

300g caster sugar

3 eggs

grated zest of 3 lemons

350g plain flour

1 1/2 tsp baking powder

1 tsp salt

250ml whole milk (I used rice milk)

1/2 tsp vanilla extract

200g unsalted butter (I used sunflower dairy free margarin)

Icing:

50g butter (or dairy free margarin)

150g white chocolate (dairy free white chocolate if needed a dairy free option)

150g cream cheese (soya fresh cheese if hoping for dairy free option)

1. Preheat the oven  to 170 celsius degrees.

2. Beat sugar, eggs and lemon zest with electronic whisker.

3. Mix flour, baking powder and salt in one bowl and milk (rice milk)  and vanilla extract in another. Add flour mix and milk mix to the sugar-egg mix alternating the two. Mix well until the dough is fluffy.

4. Add melted butter (dairy free margarin) in and mix well.

5. Pour to an oiled cake tin and bake in the oven for 1h 15 minutes.

Icing preparation:

1. Melt the butter (or dairy free margarin) and chocolate in a sauce pan.

2. Let the mix cool down and add the cream cheese.

3. Spread the icing on the cool cake base, put the cake to the fridge and let the icing set.

The cake is at its best on the following day!

Anteeksi blogihiljaisuus. On ollut valtava kiire ja uskomaton määrä jännittäviä uusia asioita tapahtunut viime viikon aikana (kerron lisää pian!).Tässä siis sitruunakakkuohjeeni. Leivoin kakun itsenäisyyspäiväksi, mutta kuten mainitsinkin postauksen kirjoittaminen viivästyi odottomattoman paljon. Toivottavasti nautitte kakusta. Sitruunakakku liittyy elämäni yhteen tärkeimpään hetkeen, mutustelin sitruunakakkua viimeksi tyttäremme syntymän jälkeen, itse asiassa heti synnytyksen jälkeen ja siksi sitruunakakun maulla on minulle jotenkin aivan hämmentävän suuri merkitys ja tuo maku tuo muistoja mieleen. Yritän postata seuraavan reseptin pian! Tässä tämä.

300g sokeria

3 munaa

kolmen sitruunan raastettu kuori

350g vehnäjauhoja

1 1/2 tl leivinjauhetta

1 tl suolaa

250ml maitoa (käytin riisimaitoa)

1/2 tl vaniljauutetta

200g voita (käytin maidotontra margariinia)

Kuorrutus:

50 g voita (tai maidotonta margariinia)

150g valkosuklaata (maidotonta valkosuklaata)

150g tuorejuusto (soijatuorejuusto maidottomaan versioon)

1. Lämmita uuni 170 asteeseen.

2. Vatkaa sokeri, munat ja sitruunankuori vaahdoksi.

3. Sekoita jauhot, leivinjauhe ja suola yhdessä kulhossa ja maito ja vaniljauute toisessa kulhossa. Lisää jauhoseos ja maitovaniljaseos sokeri-munavaahtoon vuorotellen. Sekoita kunnen taikina on tasaista.

4. Lisää sulatettu voi (margariini) taikinaan.

5. Kaada taikina voideltuun kakkuvuokaan ja paista 1h 15min.

Kuorrutuksen valmistus:

1. Sulata voi (margariini) ja valkosuklaa kattilassa.

2.Jäähdytä voisuklaa seos ja sekoita tuorejuusto siihen.

3. Levitä kuorrute jäähtyneen kakun päälle, laita jääkaappiin, jotta kuorrute asettuu. Tarjoile!

Parhaimmillaan kakku on seuraavana päivänä kun maut tulevat esiin.

Chewy double chocolate cookies -Suklaacookiet

ImageYesterday I asked from my dear Aussie husband what he fancies as I felt like baking. He responded straight away by saying chocolate cookies but chewy not crunchy ones. Well that was an interesting request. I am not a big fan of cookies myself and definitely not chewy ones, I like crunchy ones so I had to start hunting the recipe from the internet. I ended up trying Nigella’s recipe and it turned out to be really good. I hope you enjoy these tasty cookies too 🙂

12 cookies:

125g dark chocolate

2dl (1cup) white flour

1/2dl (1/4cup) coco powder

1 tsp baking soda

1/2 tsp salt

125g butter

1dl (1/2 cup) soft brown sugar

1/2dl (1/4 cup) white sugar

1 tsp vanilla extract

1 egg

50-100g dark chocolate chunks

1. Preheat the oven to 170 celsius degrees.  Mix flour, baking soda, salt and coco powder together.

2. Melt 125g chocolate.

3. Whisk butter and sugars until creamy. Add the melted chocolate.

4. Beat in the egg and vanilla extract.

5. Mix with the flour mix.

6. Add chocolate chunks and mix well.

7. Form approximately 12 cookies on the tray.

8. Bake for 18 minutes.

ENJOY!

Kysyin eilen ihanaiselta Aussimieheltäni mitä hänen tekisi mieli, sillä olin leipomistuulella. Hän tuumasi hetken ja totesi, suklaacookieita, mutta sellaisia sitkeitä ei rapsakoita. En itse ole mikään suuri cookieiden ystävä, joten minulla ei reseptiarkistossa ollut sopivaa ohjetta. Lähdin siis metsästämään internetistä sellaista. Päädyin Nigellan reseptiin ja sitä hieman mukaillen leivoin seuraavalla ohjeella suklaacookieita. Olivat super hyviä!

12 keksiä:

125g tummaa suklaata

2dl jauhoja

1/2dl kaakajauhetta

1 tl ruokasoodaa

1/2 tl suolaa

125g butter

1dl ruskeaa sokeria ( intiaanisokeria)

1/2dl valkoista sokeria

1 tl vaniljatiivistettä

1 muna

50-100g suklaapaloja

1. Lämmitä uuni 170 asteeseen. Sekoita keskenään jauhot, sooda, suola ja kaakaojauhe.

2. Sulata 125g suklaata.

3. Vatkaa sokerit ja voi vaahdoksi. Lisää sulatettu suklaa.

4.Vatkaa sekaan muna ja vaniljatiiviste.

5. Sekoita jauhoseos sekaan.

6. Lisää suklaapalat seokseen.

7. Muotoile n. 12 cookieta uunilevylle.

8. Paista 18 minuuttia.

Gluten, dairy and egg free berry tart – Gluteiiniton, munaton ja maidoton marjatorttu

Image

Even though I quit breastfeeding and my crazy diet one month ago I have so much gluten free flour -different kind-  in my cupboards so I decided to keep on baking with those flours. I have to admit after being without dairy for so long I don’t really fancy milk, cream or hard cheese. Soft fresh cheese is the only one I feel like eating. Weird isn’t it. I feel so much better without dairy. So our household is still dairy free, I use soy though. I also realised when starting to eat normal flour or pasta again that I feel very bloated hours and hours after. I don’t know if it is gluten, probably. As I don’t notice any difference I have been using corn pasta. Yesterday I made this lovely berry tart. It is made of buckwheat flour. I know buckwheat has a very distinctive flavour and not all the people like it, I do. This tart as being egg, gluten and dairy free my baby girl can eat it too. I know it has loads of sugar for a baby but I don’t care, my poor baby girl could not have enjoyed her food at all due to her allergies so if she likes this I will give her some! My doctor friend in Finland made this tart for me last summer when I was on the crazy breastfeeding diet, she got the recipe somewhere on the internet. I changed it slightly but the main measurements are the same.

Berry tart:

1 1/2 dl (3/4 cup) caster sugar

4 dl (2 cup) buckwheat flour

2 1/2 tsp baking powder

2 tsp vanilla sugar

1 1/2dl (3/4 cup) rice milk

1dl melted dairy free margarin

1/2dl (1/4 cup) redcurrants

1/2dl (1/4 cup) raspberries

1. Mix the dry ingredients together.

2. Melt the margarin.

3. Add the margarin and rice milk into the dry mix.

4. Pour mix to the baking tin and sprinkle redcurrants and raspberries on top.

5. Bake in the oven in 200 celsius degrees for 35-40 minutes until baked through and looking golden brown.

Vaikka hullu imetysdiettini loppui samalla kun lopetin imetyksen, minulla on yhä valtava kasa erilaisia gluteiinittomia jauhoja kaapissa, joten päätin jatkaa niillä leipomista. Tässä yksi ohje. Lääkäriystäväni tarjosi tätä torttua minulle viime kesänä kun minulla oli uskomaton määrä ruokarajoituksia. Ohje on jostain internetistä. Muutin sitä hieman, mutta ainesosien määrä ja mittasuhteet ovat suht samat. Tattarissa on pistävä maku, kaikki eivät siitä tykkää, minä kylläkin. Toivottavasti nautitte ohjeesta. Se on nopea kuin mikä ja torttuseos 10 minuutissa valmis.

Marjatorttu:

1 1/2 dl sokeria

4 dl tattarijauhoja

2 1/2 tl leivinjauhe

2 tl vanilja sokeri

1 1/2dl riisimaito

1dl sulatettu maidoton margariini

1/2dl punaviinimarjoja

1/2dl vadelmia

1. Sekoita kuivat aineet.

2. Sulata margariini.

3. Lisää margariini ja riisimaito kuiviin aineisiin.

4. Kaada torttuseos voideltuun vuokaan, ripottele marjat päälle ja paista 200 asteessa 35-40 minuuttia kunnes torttu on kypsä ja kullanruskea väriltään.

Whiskey cupcakes -Viski-suklaa kuppikakut

ImageHello everyone and sorry for a long pause between the posts. We were travelling last weekend. We did an amazing trip to Hamburg to see my dear friends and their two and half month old daughter, who is so adorable by the way!!! Our flight there was a disaster though, our little daughter decided to be a devil instead of a sweet smiley girl. She literally cried all flight, had massive tantrums as she was not allowed to crawl and walk on the aisle..the first night in the hotel was also a bit crazy. The dietician that we saw the day before told us not give any milk during the night time as our daughter should start eating more and not just drink 1l of formula each day. SO we tried. AND we will never try again. It was horrific. Crying all night long. We thought that as much as she should eat more solids we need our sleep. I want to believe she will start eating when it is a right time for her and if she does not I can see myself as a failed mother whose 15 year old teenager girl still drinks milk to replace her meals  -I don’t thinks so 🙂 … So I have given up, she eats if she eats and she can drink milk as much as she wants so that she grows. Despite the crazy flight out and first horror night in, we had a great long weekend in Hamburg. The flight back was super easy and our daughter smiled all the time even though it was an evening flight. In the cab she got a bit car sick so I was covered in her spew from head  to toes when we finally got home. Well, I guess this is what it will be like for the following 18 years.. Travelling chaos. We will still do it as we love travelling. Our baby can cry and spew, I just have to remember not to wear nice clothes on until we are steadily on the land again.

To cheer up your Monday I want to share this amazing cupcake recipe with you. My dear friend who lives in Hamburg is also a super well known of her baking delights. I once shared the whiskey cheesecake recipe with you that I got from her -still my guaranteed dessert- and here you are whiskey cupcakes this time. Boozy and groovy! The cupcakes were so good that I ate two huge ones without breathing in between!

Whiskey cupcakes:

100g dark chocolate

90g butter

1 1/4dl (a bit over 1/2 cup) caster sugar

1-2 eggs

2 1/2dl (1 1/4 cup) white flour

1 tsp vanilla sugar

1 tsp baking powder

1/2 tsp baking soda

1 dl (1/2 cup) dark coffee

1/2dl (1/4 cup) whiskey

1. Melt chocolate.

2. Whisk butter and sugar.

3. Add eggs one at the time and whisk.

4. Mix the dry ingredients together.

5. Add melted chocolate into the butter mix.

6. Add coffee and dry ingredients to the dough.

7. Pour dough to the cupcake tins and bake in 175 celsius degrees for 15-20min.

8. Tap some whiskey on cupcakes and let them get moist. Leave to the fridge for 2 days to get the full flavour.

Icing:

50g butter

150g dark chocolate

150g soft cheese

1. Melt the butter and chocolate. Let it cool.

2. Mix it with soft cheese and add the icing on cupcakes.

ENJOY! THEY ARE SUPER GOOD!

—-

Hei ja pahoittelut postauksen kestämisestä. Olimme viikonloppumatkalla Hampurissa tapaamassa ystviämme ja heidän kaksi ja puolikuukautista tytärtään. Menolento oli kaoottinen. Tyttäremme kiljui ja itki koko lennon ja sai itkupotkuraivareita sillä ei voinut ryömiä ja kävellä käytävällä. Ensimmäinen hotelli yö oli myös hirveä. Ravintoterapeutti, jolla kävimme muutamaa päivää ennen kielsi antamasta maitoa enää yöaikaan, jotta tyttäremme alkaisi syömään ruokaa eikä vain lipittäisi 1l korviketta päivässä. Oli sitten viimeinen kerta kun kyseisen kokeilun teemme. Hotellihuoneessa eikä varmaan koko hotellissa nukkunut kukaan sinä yönä. Päätimme yhteistuumin, että tytär saa juoda tasan niin paljon korviketta kuin haluaa kunhan me saamme vain nukkua. Kun olimme toenneet kamalasta lennosta ja yöstä meillä oli aivan ihana reissu Hampurissa! Paluulento meni täydellisesti ja tyttäremme hymyili ja leikki koko ajan. Harmi kyllä hän alkoi voimaan taksissa pahoin -autopahoinvointia- ja oksensi kaikkialle. Olin siis yltä päältä oksennuksessa kun pääsimme vihdoin kotiin. No, vauvamme saa oksentaa ja buutaa mutta me matkustamme. Täytynee vain muistaa laittaa kauhtuneimmat vaatteet päälle matkustaessa ja vaihtaa sitten tyylikkäämpiin kun olemme turvallisesti maan kamaralla.

Hampurissa asuva ystäväni on tunnettu leipomistaidoistaan Siellä ollessa hän tarjosi meille viskisuklaa kuppikakkuja. Söinkin niitä yhdeltä istumalta kaksi valtavan kokoista, hyvä kun hengitin välissä, niin herkullisia ne olivat. Tässä siis maanantai päiväänne piristämään kyseisten kuppikakkujen ohje. JAM!

Viski kuppikakkujen ohje:

100 g tummaa suklaata

90 g voita

1 1/4 dl sokeria

1-2 munaa

2 1/2 dl vehnäjauhoja

1tl vaniljasokeria

1/2 tl leivinjauhetta

½ tl soodaa

1 dl vahvaa kahvia

1/2 dl viskiä

Sulata suklaa. Vatkaa voi ja sokeri vaahdoksi. Lisää munat yksitellen vatkaten. Sekoita kuivat aineet keskenään. Lisää sulatettu suklaa rasvaseokseen. Lisää kahvi ja jauhoseos vuorotellen taikinaan. Kaada taikina muffinssivuokiin (tai rengasvuokaan). Paista 175 asteessa noin 15-20 minuuttia (kokonaista kakkua 55 minuuttia). Kostuta kakku viskillä ja anna maustua 1-2 vuorokautta jääkaapissa.

Kuorrutus:

50g voi

150g tumma suklaa

150g tuorejuusto

Sulata kattilassa voi ja tumma suklaa. Anna jäähtyä huoneenlämpöiseksi ja sekoita joukkoon tuorejuustoa. Levitä kuppikakkujen päälle.

Croque Madame muffins-Croque Madame muffinit

ImageI promised to post you Rachel Khoo’s recipes that I find amazing. Well here you go. I tried her Croque Madame muffins this morning and you should have seen my dear Aussie husband’s face when he was eating them. He had two in one go! They were tasty, beautiful and just overall phenomenal. I recommend you to try them.

Six Croque Madame muffins:

6 sandwich bread slices, crust cut off

6 eggs

6 slices of ham

grated cheese

black pepper

Sauce:

1 tbs butter

1tbs plain flour

200ml milk

1/2 tsp Dijon mustard

1/2 tsp nutmeg

hint of black pepper

30g cheese (hard cheese like Parmesan, Gruyere or mature Cheddar)

1. Preheat the oven to 180 celsius degrees. Prepare the sauce by melting the butter. When butter is melted in the pan add the flour and beat it such as it becomes a thick sauce. Add the milk, mustard and nutmeg and cook the sauce by whisking it and mixing it for 10 minutes until it thickens. In the end add the cheese and a bit of black pepper.

2. Flatten the bread slices by hand or with the rolling pin. Push them to the bottom of the cupcake tin. Add the slices of ham, pour one egg in each one and pour some sauce on top. In the end add some grated cheese on top.

3. Bake in the oven for 15 minutes. Serve immediately so that the egg yolks do not get overcooked and stay runny.

Lupasin postata Rachel Khoon reseptejä, jotka ovat herkullisia ja mielestäni hyviä. Tässä siis yksi. Tein tänä aamuna aamupalaksi hänen Croque Madame muffineitaan ja voi kun olisitte nähneet rakkaan aussimieheni naamataulun kun hän maiskutti näitä ranskalaisia kakkusia. Hän ahmi kaksi yhteen menoon. Ne olivat herkullisia, kauniita ja kaiken kaikkiaan vain onnistuineita. Suosittelen siis lämpimästi kokeilemaan, muffinit tulevat nopeasti valmiiksi. Suomessa Croque Madame ei ole kovin tunnettu, kun taas täällä briteissä lähes jokainen pubi ja brasseri tarjoaa niitä listallaan. Kyseessähän on klassinen kinkkujuusto voileipa, mutta salaisuus on voi, voissa paistettu leipa, jonka päälle kasataan kinkkua, juustoa ja kananmuna ja keltuainen jätetään juoksevaksi. Croque Monsieur on puolestaan vastaava leipä ilman kananmunaa. Yksinkertaista, mutta herkullista. Muffinit ovat siis kehitelmä tämän klassisen herkun pohjalta.

Kuusi Croque Madame muffinia:

6 voileipäviipaletta

6 munaa

6 viipaletta kinkkua

juustoraastetta

mustapippuria

Kastike:

1 rkl voita

1rkl vehnäjauhoja

200ml maitoa

1/2 tl Dijon sinappia

1/2 tl jauhettua muskottipähikää

ripaus mustapippuria

30g juustoa (kovaa juustoa kuten Parmesan, Gruyere tai kypsä Cheddar)

1. Lämmitä uuni 180 celsius asteeseen. Valmista kastike sulattamalla voi. Kun voi on sulanut lisää jauho ja vatkaa kunnes seos sakeentuu. Lisää maito, sinappi ja muskottipähkinä . Vatkaa ja sekoita seosta  noin 10 minuuttia kunnes seos sakeentuu kastikkeeksi. Lopuksi lisää juusto ja mustapippuri.

2. Littaa leipäviipaleet käsin tai kaulimella. Aseta ne muffinivuokiin. Lisää kinkkuviipaleet jokaiseen muffiniin, kaada yksi muna jokaiseen muffiniin ja kaada kastiketta päälle. Lopuksi ripottele juustoraastetta muffineiden päälle.

4. Paista muffineita 180 asteessa noin 15 minuuttia. Tarjoile välittömästi, jotta munan keltuainen pysyy juoksevana.

Image

Quick lemon cupcakes -Nopeat sitruunamuffinit

lemon

Busy, busy, busy..that is what I am these days. My slow enjoyable cooking has turned to quick and easy meals and desserts (unfortunately). I feel like days pass and I have finished hardly anything. I wait until my baby goes to bed which luckily is at 6.30pm every day. As she does not know a joy of day time naps she falls asleep like a log early in the evening. After 6.30pm my life starts. I cook dinner, I have my glass of wine and I enjoy for example these tasty quick lemon cupcakes and take breaths and collect strength (and calories) for the following day.

Kiire, kiire, kiire..tämä sana kuvaa parhaiten elämääni tällä hetkellä. Pitkät kokkaussessiot ovat vaihtuneet helppoihin ja nopeisiin ruokiin ja leivonnaisiin (valitettavasti). Päivät vierivät ja tuntuu etten ole ehtinyt tehdä mitään. Odotan kunnes vauvani menee nukkumaan 18.30, joka päivä. Koska tyttäreni ei ymmärrä päiväunien nautintoa, hän on hereillä koko päivän ja sammuu kuin pieni possu uneen aikaisin illalla. Puoli seitsemän jälkeen elämäni alkaa. Kokkaan illallisen, nautin lasin viiniä ja maiskuttelen esimerkiksi näitä nopeita, mutta ihania sitruunamuffineita, hengähdän ja keraan voimia (ja kaloreita) seuraavaan päivään.

Makes 6-8 cupcakes:

150g butter (or dairy free margarin)

150g (1 3/4 dl so just under 1 cup) sugar

150g (2dl so 1 cup) self-raising flour ( I used gluten free one. If you don’t have self-raising flour just add 2tsp baking powder into the flour mix)

1/2dl (so 1/4 cup) oat flour or any other special flour you fancy add in

3 tbs ground almond

1/2 pot of pear puree (65g)

1 tsp baking powder

3 eggs (or 3 tsp Orgran No-Egg powder+6 tsp water)

zest and juice of one lemon

1. Whisk all the ingredients together with the electric whisker.

2. Put into the cupcake tins and bake for 20-25minutes in 180 celsius degrees.

Annos 6-8 muffinia:

150g voita (tai maidoton margariini)

150g (1 3/4 dl) sokeria

150g jauhoja (englantilaisessa ohjeessa on itsekohottuvaa jauhoa, mutta tätä ei tietääkseni saa Suomesta)

3 tl leivinjauhe

1/2 dl kaurajauho (tai muu erikoisjauho)

3 rkl jauhettu manteli

puoli purkkia päärynäsosetta (65g)

3 munaa (tai 3 tl Orgran No-Egg jauhetta + 6 tl vettä)

raastettu sitruunan kuori ja yhden sitruunan mehu

1. Vatkaa ainekset käsivatkaimella.

2. Asettele muffinivuokiin ja paista 180 asteessa 20-25 minuuttia.

ENJOY -NAUTI

Sweet potato chocolate cake -Bataattisuklaakakku

WP_20130921_010Something unbelievable happened on Sunday night. Our amazing cooker -oven, grill, dinner plate warmer and gas hobs in one combination-  just stopped working. I was cooking tasty home made chips in the grill with full heat when suddenly the cooker caused a short and the wall switch started melting! Oh no! Many people would first react by thinking of all the safety risks but not me. My first thought was literally ”oh no how am I supposed to bake next week”. Our cooker is still broken, the electrician arrives today to fix the wall switch and then we will see what is cooker’s destiny whether it still works or if we need a new one. My dear Aussie husband comforted me by saying ”darling just think that you either get a perfectly functioning new cooker or the old one is even better than before ”. I wish I could think such an optimistic way. Being so, you may need to wait for some new recipes. I thought in the meanwhile I would post the cake I managed to bake just before the cooker broke down. This cake is my own recipe. I wanted to use sweet potato in a chocolate cake so I thought I would give it a try and in fact it worked pretty well.  It gives the moisture and the sweet flavour compliments the chocolate cake. This is again a fully vegan recipe, so totally egg and dairy free and gluten free too. Of course you can use butter and milk where ever I have used the replacement products.

2 dl (1 cup) sweet potato puree

1/2 dl (1/4 cup) rice milk

1 1/2 dl (3/4 cup) dark brown sugar

1/2 dl (1/4 cup) vegetable oil

1/2tsp vanilla powder

a few drops of vanilla extract

1/2 tsp vanilla sugar

3/4 dl (almost 1/2 cup) coco powder

1/2dl (1/4 cup) sugar

3 tbs golden syrup

2dl (1 cup) gluten free self raising flour

1 tsp baking powder

50g grated dark dairy free chocolate

1. Preheat the oven to 190 celsius degrees.

2. Cook sweet potato cubes and puree them.

3. Mix together sweet potato puree, oil, rice milk, sugars, vanilla powder, coco powder, golden syrup and flour. In the end add the grated chocolate.

4. Bake for 40min. Test with a fork to make sure the cake is fully cooked.

Filling:

1/2 dl (1/4 cup) oat cream

1/2dl (1/4 cup) raspberries

1 tsp vanilla sugar

1-2 tbs caster sugar

1. Mash the raspberries with the fork. Mix the oat cream and raspberries together and add sugars.

Icing:

30-50g  dairy free margarin (butter goes perfectly too, in fact probably better due to the salty nature!)

1/2 dl (1/4 cup) oat cream

1dl (1/2 cup) icing cugar

3-4 tbsp coco powder

1. Whisk together the dairy free margarin and oat cream.

2. Whisk in the icing sugar and finish with adding the coco powder.

Build the cake. After cooking it, let it cool down first, cut it into halves, fill with the raspberry oat cream mix and coat with the delicious chocolaty icing.

ENJOY!

Rum Zucchini Breakfast Loaf – Rommikesäkurpitsainen aamiaisleipä

Image

I am totally in love with using zucchini in baking. I hope you don’t get bored with my zucchini recipes. This one is my own invention based on the various recipes I have tried. I wanted to combine things I love in cake baking which are dark rum, oats, dark sugar, golden syrup and zucchini. I tried to keep this loaf less sweeter than cakes or muffins but sweeter than regular bread. I promise you will enjoy this recipe, I have almost eaten the whole loaf myself that I baked the other day!

One loaf:

150ml rice milk (or regular milk)

2 tbsp cranberries

8 prunes chopped (or 4tbs raisins)

3 dl self-raising gluten free flour (or regular flour+ 1 tsp baking powder)

1 dl dark rice flour (or oat, millet or quinoa flour)

1 dl rolled oats

50g dairy free margarin (or butter)

125 pear puree

2 tbsp dark rum

1 tsp baking powder

1 tsp bicarbonate soda

1/2 dl dark soft sugar

1 1/2 dl grated zucchini

1-2 tbsp golden syrup

11/2 tsp cardamom or all spice

(you can add 1 tsp no-egg to get the dough stick together a bit more firmly but this is not necessary)

1.  Soak the cranberries and prunes in rice milk.

2. Combine flour, rolled oats, baking powder and bicarbonate soda and pinch the butter in such as the mix turns to breadcrumb like.

3. Stir in cardamom, sugar, pear puree, rice milk mix and rum.  Mix well. Finalise the mix by adding the golden syrup.

4. Bake in 180 celsius degrees for 40-45 minutes. Check the loaf with a stick to make sure it is fully cooked.

Lingonberry Caramel Dessert – Puolukkainen karamelliherkku

photo (52)I thought I would give you the recipe that is one of my guaranteed desserts when guests arrive! I love to introduce Finnish tastiness particularly the flavours from Finnish forests to anyone visiting our household. Usually this means forest blueberries, lingonberries or cloudberries. Lingonberry is a difficult one as it is so bitter that it needs something extremely sweet to go with it! It is also an interesting berry as it can be stored in its own bitterness for a long time and it does not go off. Lingonberries stay well for weeks in the pot in the fridge!

This lingonberry dessert is easy and quick but very delicious. When we had my dear Aussie husband’s friends over they just ate more and more of this heavenly combination. If you cannot get lingonberries to your hands you can prepare the same kind of dessert with fresh cranberries (or even with sea buckthorn) as they have the same kind of bitterness in them.

The picture above has been taken whenI served this lovely dessert with home made Anzac biscuits but my absolutely favourite combination with it is gingerbread biscuits. The christmas biscuits give a nice winter touch so I recommend to use those instead of oat biscuits.

4-5 portions:

1 can of condensed milk

1 pot ( 2dl =1 cup) of double cream (or soy cream)

1dl (1/2 cup) greek yoghurt (or soy yoghurt). You can use more depending how yoghurty you want the result to be.

1 tsp vanilla sugar

3-4 tbsp sugar

gingerbread biscuits

lingonberries

1. Preparation well beforehand (can be done on the previous day): Boil the sealed can of condensed milk for 2h under the water in a big saucepan. Add water if needed. Open the can carefully, pour the sauce to a bowl and let the caramel cool down.

2. Whip the cream and mix it with greek yoghurt, vanilla sugar and sugar.

3.  Build the desserts: Crush the biscuits and add them to the bottom of the bowl, pour caramel sauce on top, add some lingonberries and cream mix on top and sprinkle some extra biscuits on top. You can also crush some dark chocolate for variation.

Yum! Healthy and good!