I was given the mandate to bake a gluten-freeanddairy-free cake. It tastes good, it's moist and has a texture reminiscent of ordinary cake base, and quite honestly, you don't notice that it's gluten-free
The recipe is originally from this book on gluten free bread by Maria Blohm and Jessica Frej. I love to have a Danish rye bread or some kind of sour dough (preferably spelt or rye) on hand for my daily avocado toasts, but most often I buy it at my local bakery
dates, pitted. If you want to try something new for Christmas to serve as dessert, I have a tip here in the form of a raw pie with flavors of gingerbread, caramel and chocolate
Yet, I wanted to make something else than brownies and something else than chocolate, since I realize that is the most popular theme when it comes to baking here on the blog
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