It requires a bit of work but all in all this shouldn’t take more than 30 minutes.

Here’s what we need:

• 4-5 apples
• ½ cup sugar
• ½ cup gluten free flour (you can use regular flour too, same amount!)
• 2 oz of butter

Chop up the apples and put them in a greased up pan. Peeled apples are preferable. Mix the flour and the sugar together and pour the mix evenly over the apples. Cut up the butter in really thin leaves and cover the whole pan with almost no space in between the butter leaves. You can mix the butter into the sugar/flour mix before you pour it over the apples, but it’s not fun trying to mix 2 oz of butter into a cup mixture.

Put into the oven at 375F for about 25 minutes, until the top of the pie is golden brown and the butter and sugars has mixed together so there is no more floury parts. If after 25 minutes there still is, just add a tiny bit of butter on top of the floury areas.

When baked it will look crumbly and be a bit crunchy, sweet and fruity. Serve with vanilla custard. I used Marsan-sauce, a Swedish style vanilla custard that you can find at IKEA. Hey, you can even serve it with Zabaglione, it’s a custard too!

Happy Valentine’s Day everyone!

Super Bowl Sunday is on. The game starts in about 5½ hours and I will not even have time to shop after work to get home in time. So no cooking for Kingly Foods today! Instead I pulled out some great recipes from the archive that suits the occasion perfectly!

From the left: Pico de Gallo, Honey Soy Wings & Pizza!

Enjoy the game!

Although I measure everything in metric so might be a little bit complicated anyway. First off melt about 200g of butter (that’s 26g less than 2 quarts) when all melted pour over 2dl of sugar and mix until smooth. In another bowl mix about half a liter of flour (I used oat flour and it wasn’t too bad but I prefer wheat flour. But hey, it’s supposed to be gluten free >_<) and a teaspoon of vanilla sugar, I actually find it hard to find that in America. There were plenty of pure vanilla extract browsing the isles. Oh, well. That works too ^^

Mix the two bowls together and bat around until it looks like cookie dough. Too liquidy? Add more flour!

When batter real smooth and ready to be managed by hand pick it all up and roll it to a big sausage. Cut it in centimetre thick slices and roll to balls. Or bigger if you want :P

I made half the batter plain and half of it with raisins and cinnamon, an interesting mix. Worth a try, although the raisins might explode :D

When all ready just put them in the oven on 175 degrees Celsius (approx. 347 degrees Fahrenheit) and let cook for 20 minutes in the MIDDLE of the oven. Too high or too low will burn them.

Good luck, and enjoy the image of my perfect cookies!

P.S. Yes, the recipe would be the same if using regular wheat flour instead of gluten free flour ^^

Yep, gluten AND dairy free crepes is on the plate today. Real easy to make, real fast to make and actually amongst the best gluten and dairy free foods I’ve had! (With exception for some veggie soups)

Before the Batter: I used Smart Balance butter for dairy replacement as well as soy milk instead of regular milk. Gluten free flour obviously, egg starts, and no sugar. You can add if you want, but I thought it would be sweet enough with the strawberries.

The batter: Mix 2dl of soy milk with 1dl of gluten free flour. Mix until smooth and there are no flour balls left in the mix. Mix in a tablespoon of melted butter and 1/3 of a cup of the egg starts. Mix it around for a minute or so. Add about 1dl of sugar if you want the crepes to be sweet.

Cooking: Pour up about half a cup to a cup of the batter into a big pan. Fry on heat 5-6 until the batter gets firm (about a minute) and then flip.

The crepe part: Put the pancake onto a plate, cut up a few strawberries on it and roll up. Fold “the bottom” and then roll up. Just like a wrap ^^

You should be able to make 4-6 crepes with this batter. 4-6 delicious crepes… :D

If ou want to make this extra Swedish you could serve with some ice cream or whipped cream, enjoy! :)