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By:

Am:

This recipe is so quick and easy and on top of it delicious and full of goodness. It can be served as a starter or, if you make the portion slightly bigger, as a maincourse as well. It is refreshing, so it works perfect for a light meal in spring and summer. If you don´t have asparagus – no worries. In this picture I have used some finely chopped raw zucchini instead. Even some cooked broccoli would work fine. Try it out.

Serves 2 pax

By:

Am:

I was so excited when I found another glutenfree Stollen recipe online that sounded delicious. It was also refined sugar free and vegan. Unfortunately, it didn´t quite work out the way I planned it. The yeast was not cooperating and I ended up with a dough that looked and felt like a cookie dough. So instead of chucking it all in the bin, I decided to make cookies. They are so yummy – having the taste of Stollen bread, but the texture of a cookie. I tweaked the recipe a bit, so it should be cookie-proof now. Enjoy baking.

By:

Am:

It is only a few more weeks till Christmas and I am in super Christmas mood this year. It must be Germany and the mountains outside. Off course I was baking and decorating in Kenya as well, but when you have between 25 and 30°C outside you do not really get in the same mood as here.

This glutenfree Stollen I made last year and it worked really well and was yummy. I am currently trying out another recipe as well…. If it works out, I´ll let you know.

It takes a bit of time to make a Stollen. Eiter do a big one or several small ones. Keep in mind though, that you will have to reduce the baking time when they are smaller.

After they have cooled down I usually just keep them wrapped in baking paper and they last for about 2-3 weeks. You could also store them in the fridge and heat the pieces up before serving.

By:

Am:

It is officially autumn since a while, but since 2 weeks it feels a bit more like autumn outside too. The temperatures are slowly (in fact very slowly) dropping, the leaves on the trees are having all shades of yellow, orange and brown and slowly I get in the mood for eating pumpkin.

This pumpkin I had at home now for nearly 3 weeks, but today was the day to make this great looking and delicious recipe. The smells in the kitchen were so yummy.

By:

Am:

While my sister was visiting last week, I had to up my game with my gluten and lactose free cooking, as my sister has an intolerance for both. So, I used gluten free Spaghetti for this recipe, but you can also go for spelt pasta instead, which is not gluten free, but still a healthier option then the wheat pasta.

This recipe was quick and easy to prepare. As we had perfect sunny autumn weather outside,  we did not want to spend the day indoors cooking all day….

To make the sauce I used my Thermomix, but it should be no problem, if you don´t have one. A blender will do the job too.