Food circus: Easy, fun, delicious
When my daughter and her family built their own house on the other half of our yard a few years ago we decided to mark the boundaries of our properties with a hedgerow. There wasn’t really any need to plant bushes, but we wanted to keep the dogs on our side of the yard, and because of small children it i safer to grow bushes with edible berries (kids eat berries whether those are poisonous or not), so we planted aronia berry bushes. Continue reading “Aronia berry cubcakes”
In this blog post I will publish different kinds of vegetable toppings for pizzas. I will add here all the new ones, whenever we happen to eat pizzas, which unfortunately doesn’t happen very often despite the fact that I love pizzas. Continue reading “Gluten free vegetable pizzas”
New amazing muffin creations were born in the kitchen of the nocturnal baker again. It’s just so silly that my desire to bake always occurs at night. Often I will start searching for flour, eggs and other things I need from the cupboards after midnight and then get busy with pastry. Continue reading “Gluten free chocolate cupcakes with chocolate frosting”
No doubt one of the easiest cakes to make. Just put all the ingredients in a bowl and whip them. After that just put the pastry in a cake tin and let it bake in the oven for about 30-40 minutes. Continue reading “Gluten free banana cake”
Every now and then – or as a matter of fact quite often – I happen to get a strange and incomprehensible inspiration to bake something sweet in the middle of the night. The results are usually ready far after midnight. But why not, especially if you like to work at night. Continue reading “Pineapple chocolate muffins – gluten free”
As I have mentioned a few times already – every baker needs to practice in order to master a good dough, which applies to all kinds of doughs, with or without gluten.
It has taken me several attempts to arrive at the recommended amount of flour, and while gluten free doughs do not need as much flour as the regular ones, and the buns have to be baked using a “looser” dough, I think I have found a good balance through trial and error. Continue reading “Gluten free wheat buns or baquettes”
Ruokasirkusta 