Recipes

Crispy pizza crust with universal flour replacement

450 g Universal flour replacement
290 g lukewarm
water
1 ts salt

45 g oil

10 g sugar

20 g yeast

1. Mix the dry ingredients in a bowl

2. Add yeast, then lukewarm water and oil.

3. Mix until you have a soft and wet dough.

4. Divide the dough in half and roll out on flour or an oiled baking sheet into a large circle. If the dough is sticky use wet hands or a plastic spoon. The dough must be very thin as it will rise well in the oven.

5. Brush the top of the dough with olive oil. Spread tomato sauce and sprinkle on desired topping. Let it rise for approx. 20 min and then bake in the oven until ready!

Classic bread

500 g Universal flour replacement
370 ml lukewarm
water
15 g salt (1 tbls)

1 tbls cumin or to taste

1 portion dry yeast (7 g)

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, salt and cumin.
2. Pour in lukewarm water and knead
until the mixture becomes smooth (about 5 min).
3. Put the dough on the tray you are going to use for baking and allow the dough to rise in the oven which is preheated to 35-40 ° C for approx. 45 min.
4. Bake the bread for about an hour and preferably as follows:

Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 15 min.

• Lower the temperature to 180 ° C and bake for another 45 min.

10 min before the bread is done, open the oven door to let air in, then close it again.

Avocado bread

500 g Universal flour replacement
300 ml
sparkling water
150 g mashed pulp from a ripe avocado
15 g salt

½ ts ground cumin

1 clove of pressed garlic

1 tsp ground sweet pepper in spice form

1 portion dry yeast (7 g)

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, salt, cumin, paprika, garlic and mashed pulp from the avokado.
2. Pour in sparkling water and knead
until the mixture becomes smooth (about 5 min).
3. Put the dough on the tray you are going to use for baking and allow the dough to rise in the oven which is preheated to 35-40 ° C for approx. 45 min.
4. Bake the bread for about an hour and preferably as follows:

Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 15 min.

• Lower the temperature to 180 ° C and bake for another 45 min.

10 min before the bread is done, open the oven door to let air in, then close it again.

Banana bread

500 g Universal flour replacement

170 ml vegetable "coconut milk"

200 ml sparkling water

1 tbls rum

1 ts salt
200 g mashed bananas
1 portion dry yeast (7 g)

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, salt and mashed bananas.

2. Pour in coconut milk, sparkling water and rum and knead until the mixture becomes smooth (about 5 min).
3. Put the dough on the tray you are going to use for baking and allow the dough to rise in the oven which is preheated to 35-40 ° C for approx. 45 min.
4. Bake the bread for about an hour and preferably as follows:

Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 15 min.

• Lower the temperature to 180 ° C and bake for another 45 min.

10 min before the bread is done, open the oven door to let air in, then close it again.

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, salt, oregano, cheese and olives.
2. Pour in lukewarm water and knead
until the mixture becomes smooth (about 5 min).
3. Add olive oil and knead a little more.
4.
Put the dough on the tray you are going to use for baking and allow the dough to rise in the oven which is preheated to 35-40 ° C for approx. 45 min.
5. Bake the bread for about an hour and preferably as follows:

Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 15 min.

• Lower the temperature to 180 ° C and bake for another 45 min.

10 min before the bread is done, open the oven door to let air in, then close it again.

Pizza crust with olive, cheese and oregano

500 g Universal flour replacement
420 ml lukewarm water
1 tbls olive oil
10 g salt

¾ ts oregano

50 g chopped olives

3 tbls parmesan

1 portion dry yeast (7 g)

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, salt, cumin and

cooked and mashed potatoes.
2. Pour in lukewarm water and knead
until the mixture becomes smooth (about 5 min).
3. Add melted fat and knead a little more.
4.
Put the dough on the tray you are going to use for baking and allow the dough to rise in the oven which is preheated to 35-40 ° C for approx. 45 min.
5. Bake the bread for about an hour and preferably as follows:

Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 15 min.

• Lower the temperature to 180 ° C and bake for another 45 min.

10 min before the bread is done, open the oven door to let air in, then close it again.

Potato bread

500 g Universal flour replacement
300 ml lukewarm water
50 g of baking fat, preferably without lactose
1 egg

15 g salt
1 ts cumin or to taste
250 g peeled, cooked and

mashed potatoes

1 portion dry yeast (7 g)

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, salt, cumin and fried onions.
2. Pour in lukewarm water and knead
until the mixture becomes smooth (about 5 min).
3. Put the dough on the tray you are going to use for baking and allow the dough to rise in the oven which is preheated to 35-40 ° C for approx. 45 min.
4. Bake the bread for about an hour and preferably as follows:

Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 15 min.

• Lower the temperature to 180 ° C and bake for another 45 min.

10 min before the bread is done, open the oven door to let air in, then close it again.

Onion bread

500 g Universal flour replacement
450 ml lukewarm
water
15 g salt

1 tbls cumin or to taste
50 g of onion, fried in sunflower or olive oil
1 portion dry yeast (7 g)

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, salt, cumin and fried crushed garlic.
2. Pour in lukewarm water and knead
until the mixture becomes smooth (about 5 min).
3. Add olive oil and knead a little more.
4.
Put the dough on the tray you are going to use for baking and allow the dough to rise in the oven which is preheated to 35-40 ° C for approx. 45 min.
5. Bake the bread for about an hour and preferably as follows:

Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 15 min.

• Lower the temperature to 180 ° C and bake for another 45 min.

10 min before the bread is done, open the oven door to let air in, then close it again.

Garlic bread

500 g Universal flour replacement
400 ml lukewarm water
1 tbls olive oil
15 salt

1 tbls cumin or to taste
5 cloves fried crushed garlic or to taste
1 portion dry yeast (7 g)

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, salt, cheese and chopped chili.
2. Pour in lukewarm water and knead
until the mixture becomes smooth (about 5 min).
3. Add olive oil and knead a little more.
4.
Put the dough on the tray you are going to use for baking and allow the dough to rise in the oven which is preheated to 35-40 ° C for approx. 45 min.
5. Bake the bread for about an hour and preferably as follows:

Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 15 min.

• Lower the temperature to 180 ° C and bake for another 45 min.

10 min before the bread is done, open the oven door to let air in, then close it again.

Chili bread

500 g Universal flour replacement
400 ml lukewarm water
1 tbls olive oil
10 g salt

3 finely chopped chili or to taste
100 g shredded parmesan
1 portion dry yeast (7 g)

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, salt and cumin.
2. Tilsett hvit yoghurt og hell lunken melk opp i bollen og kna til blandingen blir
glatt (i omtrent fem minutter).
3.
Put the dough on the tray you are going to use for baking and allow the dough to rise in the oven which is preheated to 35-40 ° C for approx. 45 min.
4. Bake the bread for about an hour and preferably as follows:

Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 15 min.

• Lower the temperature to 180 ° C and bake for another 45 min.

10 min before the bread is done, open the oven door to let air in, then close it again.

Yogurt bread

500 g Universal flour replacement
250 ml lukewarm
milk
150 g white yogurt

15 g salt
1 tbls
cumin or to taste
1 portion dry yeast (7 g)

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, salt, cheese and poppy seeds.
2. Pour in lukewarm water and knead
until the mixture becomes smooth (about 5 min).
3. Add melted butter and knead a little more.
4.
Put the dough on the tray you are going to use for baking and allow the dough to rise in the oven which is preheated to 35-40 ° C for approx. 45 min.
5. Bake the bread for about an hour and preferably as follows:

Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 15 min.

• Lower the temperature to 180 ° C and bake for another 45 min.

10 min before the bread is done, open the oven door to let air in, then close it again.

Bread with poppy seeds

500 g Universal flour replacement
370 ml lukewarm
water
15 g butter
15 g salt

2 tbls parmesan
50 g poppy seeds, whole or ground
1 portion dry yeast (7 g)

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, salt, sugar with rum essens, walnuts and raisins.

2. Pour in lukewarm water and rum. Add honey and knead until the mixture becomes smooth (about 5 min).
3. Add melted butter and knead a little more.
4.
Put the dough on the tray you are going to use for baking and allow the dough to rise in the oven which is preheated to 35-40 ° C for approx. 45 min.
5. Bake the bread for about an hour and preferably as follows:

Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 15 min.

• Lower the temperature to 180 ° C and bake for another 45 min.

10 min before the bread is done, open the oven door to let air in, then close it again.

Bread with walnuts, raisins and rum

500 g Universal flour replacement
370 ml lukewarm water
1 tbls rum
1 tbls honey
30 g butter
5 g salt

40 g sugar with rum essens
40 g chopped walnuts*
30 g raisins*
1 portion dry yeast (7 g)

Cider bread

500 g Universal flour replacement
400 ml Kingswood Apple Cider
or another fermented apple drink
2 tbls sunflower oil

10 g salt
7 g baking powder
1 portion dry yeast (7 g)

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, salt and baking powder.

2. Pour in fermented apple drink and knead until the mixture becomes smooth (about 5 min).
3. Add oil and knead a bit more.
4.
Put the dough on the tray you are going to use for baking and allow the dough to rise in the oven which is preheated to 35-40 ° C for approx. 45 min.
. Bake the bread for about an hour and preferably as follows:

Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 15 min.

• Lower the temperature to 180 ° C and bake for another 45 min.

10 min before the bread is done, open the oven door to let air in, then close it again.

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, salt, cumin and sesame seeds.
2. Pour in lukewarm water and knead
until the mixture becomes smooth (about 5 min).
3. Put the dough on the tray you are going to use for baking and allow the dough to rise in the oven which is preheated to 35-40 ° C for approx. 45 min.
4. Bake the bread for about an hour and preferably as follows:

Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 15 min.

• Lower the temperature to 180 ° C and bake for another 45 min.

10 min before the bread is done, open the oven door to let air in, then close it again.

Beer bread

500 g Universal flour replacement
200 ml lukewarm water
200 ml beer, preferably gluten-free
15 g salt (1 tbls)

1 tbls cumin or to taste
1 portion dry yeast (7 g)
50 g sesame seeds

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, salt and cumin.
2. Hell surmelk opp i bollen og kna hardt til blandingen blir glatt.
3.
Put the dough on the tray you are going to use for baking and allow the dough to rise in the oven which is preheated to 35-40 ° C for approx. 45 min.
4. Bake the bread for about an hour and preferably as follows:

Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 15 min.

• Lower the temperature to 180 ° C and bake for another 45 min.

10 min before the bread is done, open the oven door to let air in, then close it again.

Sour milk bread

600 g Universal flour replacement
500 ml sour milk
15 g salt

1 tbls cumin or to taste
1 portion dry yeast (7 g)

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, salt and boiled rice.
2. If you prefer sweet variation, use sugar and cinnamon instead of salt.
3. Pour in lukewarm water and knead
until the mixture becomes smooth (about 5 min).
4. Put the dough on the tray you are going to use for baking and allow the dough to rise in the oven which is preheated to 35-40 ° C for approx. 45 min.
5. Bake the bread for about an hour and preferably as follows:

Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 15 min.

• Lower the temperature to 180 ° C and bake for another 45 min.

10 min before the bread is done, open the oven door to let air in, then close it again.

Rice bread

400 g Universal flour replacement
400 ml lukewarm
water
130 g boiled rice (dvs. av 50 g råvekt)

15 g salt
1 portion dry yeast (7 g)

Sweet version - instead of salt use:
1 tbls sugar and ½ tbls cinnamon

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, salt, cumin and seeds.

2. Pour in lukewarm water and knead until the mixture becomes smooth (about 5 min).

3. Put the dough on the tray you are going to use for baking and allow the dough to rise in the oven which is preheated to 35-40 ° C for approx. 45 min.
4. Bake the bread for about an hour and preferably as follows:

Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 15 min.

• Lower the temperature to 180 ° C and bake for another 45 min.

10 min before the bread is done, open the oven door to let air in, then close it again.

Seed bread

350 g Universal flour replacement
360 ml lukewarm
water
15 g salt

1 tbls cumin or to taste
150 g seed mixture (sunflower, flax, pumpkin, hemp, sesame, chia seeds)*
1 portion dry yeast (7 g)

* Use maks 10 g chia seeds.

Bacon bread

500 g Universal flour replacement
350 ml lukewarm
water
10 g salt

1 tbls cumin or to taste
100 g chopped cooked bacon
1 portion dry yeast (7 g)

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, salt, cumin and bacon.

2. Pour in lukewarm water and knead until the mixture becomes smooth (about 5 min).

3. Put the dough on the tray you are going to use for baking and allow the dough to rise in the oven which is preheated to 35-40 ° C for approx. 45 min.
4. Bake the bread for about an hour and preferably as follows:

Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 15 min.

• Lower the temperature to 180 ° C and bake for another 45 min.

10 min before the bread is done, open the oven door to let air in, then close it again.

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, salt and cumin.
2. Add fersh cottage cheese and egg.
3. Pour in lukewarm water and knead
until the mixture becomes smooth (about 5 min).
4. Add melted butter and knead a little more.
5.
Put the dough on the tray you are going to use for baking and allow the dough to rise in the oven which is preheated to 35-40 ° C for approx. 45 min.
6. Bake the bread for about an hour and preferably as follows:

Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 15 min.

• Lower the temperature to 180 ° C and bake for another 45 min.

10 min before the bread is done, open the oven door to let air in, then close it again.

Cheese bread (cottage cheese)

500 g Universal flour replacement
300 ml lukewarm
water
30 g butter
1 egg

15 g salt
1 tbls
cumin or to taste
125 g fersh cottage cheese
1 portion dry yeast (7 g)

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, salt, cumin and pieces of pork.
2. Pour in lukewarm water and knead
until the mixture becomes smooth (about 5 min).

3. Put the dough on the tray you are going to use for baking and allow the dough to rise in the oven which is preheated to 35-40 ° C for approx. 45 min.
4. Bake the bread for about an hour and preferably as follows:

Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 15 min.

• Lower the temperature to 180 ° C and bake for another 45 min.

10 min before the bread is done, open the oven door to let air in, then close it again.

Bread with pork fat

500 g Universal flour replacement
350 ml lukewarm
water
15 g salt

1 tbls cumin or to taste
100 g grounded pieces of pork fat
1 portion dry yeast (7 g)

Egg bread

500 g Universal flour replacement
2 whisked eggs
x ml lukewarm
water*

25 g margarine or butter
15 g salt
1 portion dry yeast (7 g)

* Pour as much water into the whisked eggs as needed for the total amount (egg + water) to equal 350 ml.

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, salt and cumin.
2. Pour in sour milk and knead
until the mixture becomes smooth (about 5 min).

3. Put the dough on the tray you are going to use for baking and allow the dough to rise in the oven which is preheated to 35-40 ° C for approx. 45 min.
4. Bake the bread for about an hour and preferably as follows:

Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 15 min.

• Lower the temperature to 180 ° C and bake for another 45 min.

10 min before the bread is done, open the oven door to let air in, then close it again.

Cabbage bread

500 g Universal flour replacement
370 ml lukewarm water
15 g salt

1 tbls cumin or to taste
80 g finely chopped sauerkraut*
1 portion dry yeast (7 g)

* It is important that the saurkraut

is finely chopped.

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, salt, cumin and finely chopped sauerkraut.
2.
Pour in lukewarm water and knead until the mixture becomes smooth (about 5 min).
3. Put the dough on the tray you are going to use for baking and allow the dough to rise in the oven which is preheated to 35-40 ° C for approx. 45 min.
4. Bake the bread for about an hour and preferably as follows:
Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 15 min.
• Lower the temperature to 180 ° C and bake for another 45 min.
10 min before the bread is done, open the oven door to let air in, then close it again.

Horns, rolls, sweet rolls, baguetter

500 g Universal flour replacement
370 ml lukewarm milk
1 portion dry yeast (7 g)

1 ts sugar
2 ts salt
50 g melted fat

Makes appx. 14 rolls

1. Mix the dry ingredients in a bowl - Universal flour replacement, yeast, sugar and salt. Pour in lukewarm milk and knead until the mixture becomes smooth (about 5 min).
2. Finally add melted butter and mix until the butter is well incorporated into the dough.
3. Let the dough rise in the bowl for about 45 min.
4. Then make the horns (rolls, buns, baguettes) and let them rise for another 10 min.
5.
Brush them with whipped eggs and sprinkle f.ex. poppy seeds, sesame, sunflower or flax seeds on them.


Baking instructions:
1. Preheat the oven to 250 ° C. Place the tray with the raised dough in the oven and at the same time place a cup of ice cubes in the bottom of the oven (steam is formed in the oven). Bake at 250 ° C for 10 min.

2. Lower the temperature to 170 ° C and cook another 25 min.

Sweet cakes from yeats dough

cakes, small cakes, sweet rolls...

125 ml milk
2 tbls cream
2 t
bls sugar
1 portion vanilla sugar

 

1 portion fresh yeast (42 g)

300 g Universal flour replacement
pinch of salt
75 ml oil

1. Mix the sugar with vanilla sugar in a cup and add the yeast in. Mix milk and cream and pour it into the cup. Mix thoroughly with teaspoon to a thin porridge and let it rise in a warm place.

2. Add the Universal Flour Replacement Mix and a pinch of salt into a bowl. In the middle of the mixture make a small pit where you add the egg yolk and the yeast mixture. Mix in the mixture with a wooden spoon and pour in the oil gradually. Mix the dough until it becomes completely smooth and supple.
3. Unlike with regular wheat flour yeast dough, we no longer need the  gluten-free dough raise in the bowl, but work with it right away. Make long rolls, cookies and the like. Then we let them rise on the long pan for about an hour.
4. Afterwards we finish the cake. For example, we place fruit on top of the cake or fill small cakes with your favorite filling - eg. with grounded poppy seeds, plum jam etc.
5. Bake in medium hot oven until dough gets a beautiful golden color.

Dark, tasty and healthy glutenfree rolls and baguettes from flourmixture and seed bread:

Sugar (optional)-5 g
Baking powder (or yeast)-1 tsp
Salt-1 tsp

Water-140 g
Flour mixture-120 g
Frøbrød-120 g
Oil (or melted butter)-60 g

Mix together the dry ingredients. Add yeast or baking powder and pour in water, oil (or melted butter) and mix well. This will give a sticky dough. Divide the dough into sections and shape into rolls and baguettes. If the dough is too sticky, use wet hands. Let the dough rise for about 50 minutes. If you use baking powder, you do not need to let the dough rise. Bake in oven at 200 ° C for 35-45 minutes.

 

Enjoy!

Glutenfree Orange muffins

3 eggs
1 ts baking powder
Zest of ½ an orange
Juice of ½ -1 orange

200g butter
200g sugar
200g Pure Food

Universal flour substitute
 

Melt the butter, then mix butter and sugar till white. Add one egg at a time while stirring. Add the juice and zest from the orange. Add flour and baking powder and stir until the mixture is even. Pour the mixture into muffins cups and fill 2/3 full. Bake at 175  ºC until baked through. Ca. 15-20 min. Cool on a rack and decorate with icing sugar or other toppings.
 
Tips: Make the icing sugar with orange juice. This gives a fresh and tasty result!
 

Bon Appétit!

Apple cake with sudex and chia flour

120 g sudex flour
30 g chia flour
140 g sugar
1 ts cinnamon
1 ts baking powder
a pinch of salt

 

4 eggs (or egg replacement)
1 dl plant oil
½ dl apple juice
4 roughly shredded apples without core or peel.
200 g carob powder (can be substituted with cocoa powder)

Mix all the dry ingredients in a bowl, except the carob powder. Then mix the oil, apple juice and eggs together in another bowl. Mix the dry and the wet together. Add the shredded apples and carob powder. Bake in a greased backing pan ca. 20 × 30 cm. for ca. 30-40 min in a preheated oven at 180 ° C.

 

Teff muffins

Mix everything dry in a bowl and add the oil, honey and water. Mix together well.

Spread mixture in muffin forms, about 2/3 full. Bake at 160 ° C for about. 35 min.
 

3 tbs plant oil
450 ml water
Two handfulls of blackcurrant or blueberry

(can be frozen)
50 g cocoa powder

200 g dark teff flour
250 g universal flour mixture
100 g sugar
1 ts baking powder
1 tbs honey

Muffins with chestnuts and chia flour

60 g chestnut flour
80 g universal flour mixture
30 g chia flour
160 g sugar
1 ts cinnamon

1 ts baking powder
1 pinch of salt
1 dl plante oil
½ dl blackcurrents
200 ml rice milk

Mix everything dry in a bowl and add the oil, rice milk and blackcurrents. Mix together well. Spread mixture in muffin forms, about 2/3 full. Bake at 160 ° C for about. 35 min.

Sudex pancakes

Mix everything dry in a bowl and add the milk. Mix together well. The mixture should have a pancake mixture consistency. Add more milk if necessary. Fry in a medium warm pan with plant oil or butter.

1 tbs sugar
1 pinch of cinnamon
300 ml rice milk

80 g sudex flour
140 g universal flour mixture
2 ts baking powder
1 ts psyllium

Sudex Waffles

100 g sudex flour
100 g teff flour
2 ts chia flour
2 ts baking powder
1 tbs sugar

1 pinch of salt
2 eggs (or egg replacement)
85 g melted butter or plant oil
240 ml plant milk

Mix eggs and butter (plant oil) together. Mix everything dry in a bowl and add the milk, then add eggs and butter. Add more liquid if necessary. Cook in a waffle iron.

Sudex Bread

½ ts salt
1 ts psyllium (optional)
15 g yeast
250 ml water

60 g sudex flour
250 g universal flour mixture
30 g oil
10 g caramel or sugar

 

Mix everything dry in a bowl. Mix the yeast in tepid water and mix with the dry. Knead for 10 min by hand or in mixer. Place dough in greased bread pan and let it rise for about 50 min. Bake in oven at 200 ºC for 45 min.

Green Smoothie with Chia Flour

1 apple
1 banana

50 g spinach
1 ts chia flour

Mix all ingredients in a blender until they have the consistency of a smoothie.

 

Gluten free baguettes

1 tbs oil

½ ts salt

Sunflower seeds or linseeds

450 g gluten free universal flour mixture

100 g sprout bread mixture

20 g fresh yeast

340 ml water

  • Mix the universal flour mixture, sprout bread mixture and salt together.

  • Mix yeast in tepid water until dissolved.

  • Add the yeast mixture and oil to the dry and knead together for 10 min.

  • Part the dough into 4 sections and shape into baguettes. The dough is sticky so use water or oil on hands for ease in shaping the dough. Place the baguettes on baking paper and let them rise for 50 min.

  • Decorate with sunflower seeds or linseeds on the top of the baguettes.

  • Splash a little water on the baguettes before placing them in the oven. Bake at 180 °C,  for 25-30 min. Remove from oven when they are golden in color, let cool on a rack.

Gluten free rolls

½ ts salt

1 egg (or egg replacement)

75 ml cold water (+50 ml if egg replacement)

50 g oil (or melted butter)

Linseeds or sunflower seeds for decoration

200 g Gluten free universal flour mixture

100 g Sudex flour

2 ts gluten free baking powder

2 ts Himalaya salt

250 g cottage cheese (or tofu if you wish to keep it plant based)

1 tbs oil

  • Mix together the dry ingredients.

  • Stir in cottage cheese, egg, water and oil. Then mix dry and wet. This will give a sticky dough. Let it rest in refrigerator for 20 min.

  • Part the dough into 6 sections and shape into rolls. Decorate with seeds.

  • Bake the rolls at 180 ° C for 25-30 min. Let rest on a cooling rack till cool.

Tip: Add seeds to the dough for additional flavor!

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© Pure Food Norway AS

Pure Food Norway AS
Haugenveien 5
1400 Ski
e-mail: post@purefoodnorway.no