News news news!
Today I decided to launch a column called “You’ve got cake!”
What is it?!
Alongside my recipes, now and then, I’ll dedicate a video to those who ask me for a recipe.
If you have any allergies, need some help or if you are looking for something new, I’m here!
Don’t forget that I’m a cake decorator, so if you want something with sugar paste or a tutorial I ‘m here for you!
So, this video is for Marika, she asked me for something different because, due to her allergies, she can’t use lot’s of ingredients in her baking.
I have to say that more than “You’ve got a cake!” I should call this video “Mission Impossible” because , I wasn’t allowed to use:
Well folks, and Marika….I did it!
Today we’re going to make raspberry and blueberry galettes.
You only need to substitute the doses of the ingredients for the pastry with the following:
100 gr of buckwheat or gluten free flour
100 gr of ground almonds (almond meal)
40 gr of coconut sugar
15 gr of arrowroot (or corn starch if you can have gluten)
½ teaspoon of salt
the zest of half a lemon
65 gr of coconut oil (melted and at room temperature)
45 ml of cold water
You’ll notice that the dough is really fragile: if it breaks, however, put all the bits together and go on with the directions. Let’s see how to do it.