The cake can be described as a mix of several recipes in one, bakewell tart, jam crostata and fresh pear pie among them. I selected the soft and flaky dough, which slightly reminds scone dough, but is a touch firmer … Continue reading Buckwheat Flour Pear Cake GF
The peak season for figs is over, but they can still be found in the supermarkets and green grocery shops. It is difficult to argue that fresh, ripe, juicy figs are best eaten as they are, without cooking or baking. … Continue reading Desserts with Figs
My version of Black Forest cake is quite different, compared to many gluten free adaptations of this popular German cake. Chocolate sponge in this cake is soft, moist and has a deep dark chocolate taste, but is it made from … Continue reading Gluten Free Black Forest Cake
I am finally fully content with the recipe for the cream, specifically developed for cakes and pasties. The cream is light and silky in texture, and is well suited to be used in large quantities to fill tartlets or horn … Continue reading Gluten Free Vanilla Cream for Cakes and Pastries
All you have to do to make this delicious ice cream, is to blend frozen bananas and mango with honey and coconut cream, add berries, crushed or pureed, and freeze the ice cream in any popsicle containers. With the powerful … Continue reading Homemade Fruit and Berries Ice Cream – Dairy, Sugar and Eggs Free
Rolled jam biscuits are very popular in our household. I call them mini-strudels because of similarities in their preparation, when thick jam is applied over the dough, they are rolled together, the log is cut into bite size pieces and … Continue reading Chocolate Orange Jam Biscuits – Step by Step Gluten Free Recipe
Biezpienmaize was, and still is, one of the favourite bakes from cottage cheese in Latvian cuisine. It was so popular, that it could be found in every cafe, patisserie or bakery. This pastry tasted delicious and was quite nourishing. It … Continue reading Gluten Free Biezpienmaize – Traditional Latvian Cottage Cheese Slice
Easy tray bake slice with ricotta cheese, apple puree and amaranth flour, with cinnamon and dried cranberries, became my favourite baking product, beating my previous favourite – cottage cheese and rice flour muffins or soft biscuits. I baked two versions of … Continue reading Baked Amaranth Ricotta and Cranberry Slice – Gluten Free
I bake these delightful biscuits, with soft and chewy middle and a crunchy crust, every week as a healthy, protein enriched, sweet treat for tea. Due to substantial quantity of soft cheese and eggs in the recipe, relative to rice flour … Continue reading Rice Soft Biscuits with Cottage Cheese – Gluten Free
Quince marshmallows recipe is based on the recipe of a very popular Russian sweets – pastila, which is made traditionally with baked apple puree, sugar syrup with agar-agar and egg white. Compared to commercial and even homemade marshmallows, based on … Continue reading Homemade Quince Marshmallows – Pastila
