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

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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.

Mainokset

Vanilla Raspberry Muffins

I just got an email from my friend few days ago. The last lines were: I really do miss your muffins. Eveytime I pass your house, the muffins you served flash into my mind

This Vanilla Raspberry Muffins -recipe is one of my secret recipes. I haven’t shared it in public until now. The secrecy is the moist yoghurt like texture. If you wanna make sure that if people don’t miss you they at least miss your muffins, bake these vanilla raspberry ones. Every time I bake these muffins the same delirious reaction occurs.

6 large muffins

110 g butter

130 g white sugar (it is 1 1/2 dl= 2/3 cup)

3 large eggs

1 tsp vanilla extract

210 g flour (it is 3 1/2 dl= 1 /2 cup)

1 1/2 tsp baking powder

1/4 tsp salt

1 jar (150-200g) Danone vanilla yoghurt

Preheat the oven 180 C degrees. Butter the muffin molds. Combine the flour, baking powder, and salt in the large bowl. In the other bowl, whisk butter and sugar until white and cream. Add the eggs one in time. Whisk well all the time. Add dry ingredients  into creamy butter-sugar-egg mixture. Mix well, do not whisk. Finish by adding vanilla extract and Danone yoghurt. Bake and smile.