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”
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”
After the two previous attempts didn’t end up quite the way they should the third attempt was a success, with all the berries and quark being on the right side of the pie. This time I used a similar pastry, not to mention the same method, as when making the rhubarb pie. Continue reading “Gluten free pie with aronia berries and quark”
As I already have mentioned in the recipe for gluten free cinnamon rolls, every baker needs to practice in order to master a good dough, which applies to all kinds of doughs, with or without gluten. Continue reading “Gluten free wheat buns with carrots and oatmeal”
If at first you do not succeed…the third time is always a charm. I have already made two similar pies before, and neither of them ended up quite the way they should have. I covered the first pie with chokeberries and sour cream, and while baking the topping was suddenly at the bottom of the pie It looked a little odd and made the pie somewhat wet. But…
Continue reading “Gluten free rhubarb pie”