Summary of the latest editions 

Hungarian Gluten-Free Carnival Scone

It is a traditional Hungarian carnival scone similar to doughnut.  Traditionally it is fried, but this is particularly baked in the oven making it lighter.

Ingredient for 6 scones:

Gluten-free flour	130g
Butter	13g
Sugar	2 tbsp
Egg yolk	1
Milk	80ml
Fresh yeast	8g
Jam	1 tsp/scone

 Method:

Add the yeast and 1 tsp of sugar into 50ml lukewarm milk and wait until the yeast rises.

Mix all of the ingredients well and wait until the dough rises to its double size covered by a kitchen cloth.

Roll the dough into 2 cm thickness and cut the scones by using a glass.

Preheat the oven to 160⁰C.

Butter a backing tin and place the scones far away from each other.

Leave it for 15-20 minutes and place the tin into the oven

Baking time is 20 minutes.

Eat it with a teaspoon of jam.

Gluten-Free Carrot Cake

Why don’t you start a day with a freshly squeezed carrot, ginger and apple juice?

My tasty juice for 2 persons contains of 4 carrots, 2cm length of ginger and a medium size apple.

In my cake I use the fruit fibre left in the juice maker.

Ingredients:

Eggs	6
Carrot fibre	4
Apple fibre	1
Grind pumpkin seeds	50g
Grind sunflower seeds	50g
Gluten-free flour	100g
Sodium bicarbonate	1 tsp
Sugar	100g
Maple syrup	2 tbsp
For covering the cake
Melted dark chocolate	100g
Grind walnut	5g

Method:

 Preheat the oven to 180 ⁰ C

 Beat the eggs with the sugar and the maple syrup.

Add the rest of the ingredients and mix them well.

Transfer the batter into a (25cm x 10 cm x 10 cm) baking tin.

Bake it for 30 minutes.

When the cake is cold cover the top with melted chocolate and sprinkle the walnut on.

(melt the chocolate using  water bath)

http://www.balazsbolygo.com/glutentheenemy.com/

Delicious cake with no flour

This cake is suitable for gluten-free diet. The preparation does not require special cooking skills. It is easy to make. The cake contains seeds and nuts, so it provides omega 3 fatty acids.

Ingredients:

eggs	3 medium
sugar	½ mug
maple syrup	1 tbsp
ground poppy seeds	1 mug
ground almond	1/3 mug
ground walnuts	1/3 mug
ground sunflower seeds	1/3 mug
butter  melted	30g
sodium bicarbonate	1 tsp

Method:

Beat the eggs in a medium bowl

Add the ingredients one by one and mix them  well

Transfer the mixture into a baking tin with about 20 cm diameter

Place it into the 180 ⁰C preheated oven

Baking time 30 minutes

It is a rich chocolate cake, which is highly suitable for any family celebration.

Cake

Ingredients 

7 7 120g 100g 100g 100g 1 tsp 1tbsp

Eggs yolk Eggs white Unsalted butter Dark chocolate Grated almond / walnut   Sugar/honey Vanilla extract Corn flour

For baking you should use baking tin with diameter of 20-25 cm.

Preparation of the tin:

·       If it is a non- sticky coated tin you oil it and after sieve little flour to cover the surface thinly.

·      If it is silicon baking tin you just oil it.

Set the oven 180 ⁰C

Method

·      Soften the chocolate in a bowl placed in water bath (pan with boiling water in it)

·      Whisk the egg whites in a bowl until you get a hard froth.

·      Beat the egg yolks with butter than add the sugar and vanilla extract.

·      Add the melted chocolate, almond/walnut and flour to the mixture.

·      Gently fold in the egg foam

·      Transfer the mixture into the tin.

·      Place the tin into the preheated 180 ⁰C oven. 

·      The baking takes approximately 35-40 minutes (you can check it with a fork, if the pastry does not stick to the fork it is ready)

·      When it is ready you empty the tin onto a kitchen towel finely covered with icing sugar (in this case the cake does not stick to the towel) and you cover the top of the cake with a damp kitchen towel.

·      Leave it to cool.

Cream

Ingredients

100g 100g 200g

Melted dark chocolate Icing sugar Mascarpone cheese

Method

• Soften the chocolate in a bowl placed in water bath
• Mix the sugar, mascarpone cheese and dark chocolate to a light cream

Finally:

Cut the cake horizontally into two.

Put the ¾ of the cream on one half.

Place the other half on it.

Decorate the top with the remaining cream and whole almonds or walnuts.