Hello there and welcome back! I'm not even going to try to apologise for my absence around here or start this post with "long time, no see" because it's just boring and I really don't want to bore you. I want to share this simple...
This week I'm doing a guest post over at Cannella Vita. It's a recipe for gluten free swirly blueberry buns with some of my favorite spices for baking: cardamom and vanilla. Often gluten free recipes contain a very long list of ingredients and therefore I...
I'm back in France to spend my last weeks of summer vacation here. Even though I love being here I get a lot of baking abstinence because I can't find my usual grains and flours in the grocery store. Fortunately I have a bag of whole...
A couple of days ago we went to Monte Carlo to visit the Oceanographic Museum of Monaco. I didn't have any expectations at all, but I must say that I was pleasantly surprised. The Oceanographic Institute was founded by Prins Albert I in 1906 and it's comprised of The Oceanographic...
I've now decided to write this blog in english instead of swedish. When I started this blog I was considering whether I should write in english or swedish and I decided to begin with swedish. However, I've now changed my mind and here are a...
Receptet till den här pizzabotten är nästan helt och hållet snott från Green Kitchen Stories kokbok. Jag har däremot ändrat lite i tillvägagångssättet för att spara disk. Bottnen är så klart glutenfri och är superenkel att göra. Blomkål visade sig vara utmärkt att göra pizzabotten...
För att fira att det äntligen är påsklov så gjorde jag en rabarber och kardemumma kaka. Så himla enkel och god. SOCKERKAKSSMET 2 st ägg 2 dl strösocker 75 g smör 2 dl rismjöl 1 dl maizena(majsstärkelse) 2 msk psylliumfröskal 2 tsk bakpulver 1 msk vaniljsocker 1/2 dl mjölk 2 tsk kardemumma RABARBERFYLLNING 1/2 liter sköljd och skalad...