100 g butter, melted 2 eggs 1 cup (2 1/2 dl) sugar 1/2 cup + 1 T (1 1/2 dl) sour cream 1 1/2 cup (3 dl) all purpose flour 2 t baking powder 2 t ground cinnamon 1 1/2 … Continue reading Gingerbread Cake

1/2 cup (1 1/4 dl) dark dairy free chocolate morsels 1/2 cup (1 1/4 dl) sugar 100 g vegan butter 1/2 cup (1 1/4 dl) honey Put all the ingredients in a microwave safe bowl and heat on full effect … Continue reading Microwave Chocolate Caramels: GF/DF

200 g vegan butter 1/2 cup + 1 T (1 1/2 dl) sugar 1 egg 50 g raisins, cut into small pieces 1 t baking soda 2 t ground cinnamon 2 cups (5 dl) glutenfree flour 1/2 t psyllium husk … Continue reading Cinnamon Raisin Fork Cookies: GF/DF (serves 50-60)

175 g vegan butter 1/2 cup + 1T (1 1/2 dl) sugar 3 eggs 1 1/2 cup (3 3/4) gluten free flour 3 T almond flour 1 1/2 t baking powder 1 t psyllium husk 1/4 cup + 1T (1 … Continue reading Fruitcake: GF/DF

1/2 cup + 2 T (2 dl) sugar 1/4 cup + 1 T (1 dl) syrup, I use Lyle’s Golden Syrup 1/4 cup + 1 T (1 dl) water 200 g butter 3 t ground cinnamon 2 t ground ginger … Continue reading Ginger Snap Cookies

4 ” (10 cm) cinnamon stick 2 pieces dry ginger 2 strips orange peel 25 raisins 15 cardamom pods, bruised 15 whole cloves 5 almonds 1/3 cup (3/4 dl) sugar 1 bottle of red wine Pour the wine into a … Continue reading Glögg (spiced wine)

25 g yeast,(1 1/2 t if using dry yeast) 100 g vegan butter 3/4 cup +1 T (2 dl) dairy free milk 1/2-1 g saffron 1 T psyllium husk 1/4 t salt 3 T + 1 t honey 3 T … Continue reading Lussekatter/saffron buns: GF/DF (serves 15)

50 g yeast (3 t if using dry yeast) 2 cups (5 dl) milk 3/4 cup + 1T (2 dl) sugar 200 g butter 1 g saffran 1 t salt 2 eggs, lightly beaten 6 cups (14 dl) all purpose … Continue reading Ulli’s Lussekatter (saffron buns) (serves 25-30)