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 sauce pan and add all the ingredients. Heat it up, but make sure the wine doesn’t boil. Turn the burner off and let it steep until the wine has cooled off. Strain the wine and pour it back into the bottle. Keeps for many months. Heat before serving. Put some blanched almonds and raisins in the cups before adding the … 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 + 1 t sugar 1 1/2 cup (3 1/2 dl) gluten free all purpose flour 3 T almond flour 2 raisins per bun for decoration 1 egg, lightly beaten for brushing the buns Dissolve the saffron in a little milk. Melt the butter. Heat until fingerwarm. Add the dissolved saffron. Put some of the flour in a mixing bowl and … 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 flour 1 egg, lightly beaten, for brushing 2 raisins per bun for decoration. Dissolve the saffron in a little milk. Put some of the flour in a large mixing bowl and add the dry yeast. (If using fresh yeast, dissolve it in some of the milk. Melt the butter and add the milk. Heat until fingerwarm. Add the dissolved saffron. … Continue reading Ulli’s Lussekatter (saffron buns) (serves 25-30)