BY LOUISE*SK

Vous vous souvenez ces flocons d’avoine sans gluten que j’avais acheté au Danemark ? J’ai fait du granola sans gluten avec. C’est l’adorable Louise, une amie danoise qui fait elle-même son granola régulièrement et m’a transmis sa recette. Elle est très simple en réalité mais très sucrée, je vous préviens ! J’aime bien le granola croustillant mais doux. Il y a plein de façons de faire des granolas apparemment donc je vais refaire quelques essais dès que je recevrai mes flocons d’avoine sans gluten !

Et vous, quels ingrédients est-ce que vous préférez dans votre granola ? Chocolat, raisins, cranberries ?

Je n’ai pas vraiment mesuré les ingrédients ici, j’ai fait au feeling: raisins + amandes + flocons d’avoine sans gluten + miel

Sur une poêle, faites revenir les flocons d’avoine à sec jusqu’à ce qu’ils deviennent un peu dorés puis ajoutez raisins, amandes et miel. Les 3 ingrédients secs doivent être couverts de miel donc remuez bien et gardez à feu doux jusqu’à ce que le miel durcisse un peu. Retirez du feu et laissez refroidir sur du papier cuisson.

Petit déj idéal : Vous pouvez les mangez dans mangé un bol de yaourt glacé et des fruits frais (je prends du yaourt de soja), juste nature avec du lait (végétal), ou alors en faire des barres granola au four !

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Remember those gluten free oats I bought in Denmark? I made gluten free granola with them. It’s my adorable Danish friend Louise who actually makes her own granola on a regular basis, who taught me. This recipe is actually very simple but very sugary, I’m warning you! I like the granola to be crunchy yet a little bit soft. There are kind of a lot of ways to make granola apparently so I’m gonna do some testings as soon as I get some more gluten free oats.

What ingredients do you like in your granola? Chocolate, raisins, cranberries?

Here I didn’t really measure the ingredients, I just went with the flow : raisins + almonds + gluten free oats + honey

On a frying pan roast the oats for a while, until they get a little golden and add the raisins + almonds + honey. All the 3 dry ingredients should be covered in honey so stir well and keep on low heat until the honey dries up a bit. Then take off the pan and let it cool down on a parchment paper.

Perfect breakfast: You can have it in a bowl of frozen yoghurt and fresh fruits(I like soy yoghurt), natural with some (vegan) milk or oven baked as granola bars!

Il y a quelques semaines, j’ai réalisé une revue de recette pour le magazine EASYEATS et leur blog. Une expérience très rigolote ! J’ai fait un cheesecake à l’italienne sans fond. Check it out !

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A couple of weeks ago I did a recipe review for the great EASYEATS magazine and their blog. It was a super fun experience! I made an italian cheesecake without crust. Check it out!

By Louise*Sk -

No need to say that when Easy Eats asked me if I wanted to review a recipe for the blog, I was on board from the start! I chose the Italian Cheesecake (page 42) in
Marcia Slawson’s new e-Book, Sweet Eats.

It didn’t stay long in the fridge – in two days,
the four of us had eaten everything.

I love the flavor and the texture of the recipe. I have to admit that what I personally prefer in a cheesecake is the crust. Thus, I was a bit disappointed when I discovered that my cheesecake wasn’t going to have any crumbly layer – just the fluffy layer. Actually, what author Marcia Slawson suggests is that the flour is put directly in the
“usual topping layer.” I found it to be quite thick, almost like a French flan, but the
taste was good!

For a European like me, it was a bit tricky to convert the measurements into
European ones. So for instance, for 1/2 ounce ricotta, I used 125 g. Otherwise, for tablespoons I used my classic tablespoons, and for the cups of wet ingredients I counted 1 cup = 250 ml. So that’s that. This was the trickiest part of the recipe I’d say. But once you’ve converted the measurements it gets quite easy. It’s a good idea to
let it cool in the fridge until the next day. That I’ve learned from all the previous cheesecakes my dad used to make when we were little, so I won’t argue with Marcia on that one. You should note that after 24h in the fridge, the cheesecake falls down
a bit. I did half portion, so you’ll have a much bigger cake if you do the whole portion recipe!

In general Marcia’s recipe book Sweet Eats is a good tool for gluten-free baking. Indeed, the recipes are quite clear and information is given in the beginning concerning specific gluten-free baking ingredients (which is useful when you are
new at all this). What I felt was missing were beautiful pictures of all the cakes and maybe more specific sections with the types of cake that you want to perform. That said, trying the cheesecake recipe had me wanting to try other of her recipes.

As there was no “dough layer”, which is traditional in an Italian version, I called it the
“à la Italian Cheesecake”. Doesn’t it look delicious?

Italian Cheesecake

Reprinted with permission from Sweet Eats by Marcia Slawson

8 ounces organic cream cheese
1 cup organic ricotta cheese
3/4 high quality raw (dark) agave
2 large organic eggs
5 tsp brown rice flour
5 tsp organic corn starch or tapioca starch
1 1/2 tsp pure vanilla extract
8 tbsp organic unsalted butter
1 cup Fage 2% plain greek yogurt

My European version (half size)
113g cream cheese
125g ricotta
1 egg
0,6 dl + 2tbsp agave
2,5 tsp brown rice flour
2,5 tsp corn starch
1 + 1/2 tsp pure vanilla extract
125 ml plain greek yogurt

Preheat oven to 325°F

Grease and lightly flour a deep dish glass Pyrex pie plate, Corningware pie plate or 10-inch springform pan (easiest for removal of cake). An easy way to flour pan is to put a small amount of (brown rice) flour into a small fine mesh strainer and shake evenly around the pan. If using oil spray it is not necessary to flour pan.

Melt butter in small saucepan over very low heat stirring constantly until melted. Remove from heat and allow to cool.

Use an electric mixer to mix cream cheese and ricotta until well combined. If using a hand held mixer start on low speed and increase to #3 speed. Use low speed if using a stand mixer.

Add agave and mix on medium speed until creamy (hand held mixer) or medium-low speed (stand mixer). Add eggs one at time mixing well after each addition. Add flour, cornstach (or tapioca starch) and vanilla extract and beat well on medium speed (hand held mixer) or medium-low (stand mixer). Add melted and cooled butter and continue beating. Add yogurt and mix well on medium speed (hand held mixer) or medium-low (stand mixer) until completely incorporated. Drain off any liquid on top of yogurt container before measuring.

Pour into prepared pan and bake for 45 minutes in preheated oven. Afer 45 minutes turn oven off and leave the cake in the warm oven for 1 and 1/2 hours. Remove from oven, cover and chill in refrigerator for 24 hours.

Optional: Top with fresh fruit or Vanilla Yogurt topping.

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Editor’s Note: We are excited to have Louise review Marcia Slawson‘s new
e-Book, Sweet Eats, for us. As she lives in France, Louise gives us
her thoughts both on the original recipe as well as adapted measurements to
befit a European kitchen. Enjoy!

Hey dä !

J’ai découvert cette marque suédoise sans gluten (FriendsOfAdam) lorsque j’étais à Copenhague le mois dernier. Merci pour le tuyau Emily !

Je suis alors entrée en contact avec la marque pour avoir quelques infos (le site internet est en suédois seulement). Voici l’histoire :

“La marque a été lancée il y a 2 ans par Karin Moberg. Quand le fils du mari de Karin, Adam, avait 9 ans, ils ont découverts qu’il était intolérant au gluten. Pourquoi ne devait-il pas avoir le droit de partager le même pain que le reste de la famille ? Après quelques années de test, Karin a lancé FriendsOfAdam : une boutique à Stockholm qui fait du pain frais tous les jours et pour tout le monde, que vous soyez intolérant au gluten, allergique au blé ou même pour proposer à vos invités.”

Ce matin je me suis réveillée avec une faim de loup. Une faim de pancakes. J’avais envie d’un brunch avec jus d’orange bio tout frais, mug de thé, fruits et pancakes au sirop d’érable !! Ca fait un moment que je n’en ai pas mangé des pancakes (pas évident d’en trouver des bons sans gluten). C’était l’occasion de tester la recette d’un blog danois que j’aime beaucoup et qui est spécialisé dans la cuisine healthy. On est d’accord, je peux y passer des heures !

J’ai donc suivi la recette du blog SundMums. Malheureusement je n’avais ni chocolat, ni fraise, ni sirop d’érable chez moi, donc j’ai décoré mes pancakes avec des petits morceaux de kiwi et du pralin. C’était pas mal du tout. Peut-être un peu trop épicé : il faut aimer la cannelle, la cardamome et surtout les clous de girofle. D’ailleurs la prochaine fois je ne mettrai pas de clous de girofle, le goût est un peu trop prononcé je trouve. Les bananes donnent une bonne texture moelleuse au pancakes et n’hésitez pas à les choisir grandes et mûres.

• 3 ½ dl de lait de riz
• 2 banane mûres
• 2 dl de farine de pois chiche
• 2 dl de farine de sarrasin
• 1 c. à c. de vanille en poudre
• 1 c. à c. de cannelle en poudre
• 1 c. à c. de cardamome
• 2 c. à c. de levure sans gluten
• 1 c. à c. de sel

Préparation :

1. Mélangez tous les ingrédients.
2. Faites chauffer une poêle, graissez-là (moi j’utilise du beurre, mais vous pouvez aussi utiliser de l’huile de raisin pour l’option sans lactose) et faites cuire vos pancakes. Je les fais l’un après l’autre mais si votre poêle est grande vous pouvez gagner du temps et en faire 3 petits à la fois.
3. Dégustez-les chauds avec des fruits rouges ou des kiwi et éventuellement un peu de sirop d’érable !

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This morning I woke up and was starving. I was craving for pancakes. I wanted a brunch with fresh organic orange juice, a mug of tea, fruits and maple sirup pancakes!! It’s been so long since I’ve had pancakes (not easy to find good gluten free ones). I seized the opportunity to try out the recipe of a Danish blog that I like a lot and which is specialized in healthy cuisine. Yes I know, I can spend hours reading it!

So I followed the recipe from that blog SundMums. Unfortunately I didn’t have either chocolate, strawberry nor maple sirup, so I decorated my pancakes with little bits of kiwi and some pralin (French specialty). It was good. Maybe a little bit too spicy: you have to like cinnamon, cardamom and especially cloves. In fact, next time I’ll try without the cloves, the taste is a little bit too strong for me. The bananas give a great and soft texture to the pancakes and don’t hesitate to chose them large and ripped.

• 3 ½ dl rice milk
• 2 ripped bananas
• 2 dl chickpea flour
• 2 dl buckwheat flour
• 1 tsp vanilla powder
• 1 tsp cinnamon powder
• 1 tsp cardamon
• 2 tsp gluten free yeast
• 1 tsp salt

Préparation :

1. Mix all the ingredients.
2. Heat a frying pan and grease it (I use butter but you can use grape oil for the lactose free option) and bake your pancakes. I make them one after the other, but if your pan is big enough you can save some time and make 3 small ones at the same time.
3. Eat hot with some red berries or kiwi and maybe some maple sirup!