Bread & Cake

This is what you need:

250gr flour mix, gluten free

200ml lukewarm mineral water

7gr dry yeast

1 tsp salt

50gr stevia granulated sugar

25ml olive oil

Optional: seeds and kernels or pieces of chocolate

This is how you make it:

Preheat the oven to 50 degrees

.Make a smooth batter with the above ingredients.

Make sure that the yeast does not touch the salt and add the lukewarm water while stirring with the food processor.

Grease a small cake/bread tin with some oil.

Pour in the batter and smooth with the back of a spoon.

Place in the oven for an hour.

After rising, remove from oven and heat to 200 degrees.

Place the bread in the oven for 20 minutes and then cover with baking paper.

Let the bread bake for another 40 minutes and remove.

Let cool in the mold for 10 minutes and then take out.

Let cool for at least 2 hours on a rack lined with baking paper.

This is what you need:

Half a bag of dry yeast

3 tbsp stevia sugar

1/2 cup lukewarm almond milk

2 tbsp oil or margarine

2 eggs, organic (separated, whipped)

160gr white rice flour

55g arrowroot or tapioca

40gr corn starch

10gr mixed gum organic

1/5 tsp salt

1/5 tsp baking powder

1/4 cup melted raw honey

2-3 tbsp cinnamon

This is how you make it:

Make a batter of the above ingredients.

You get a smooth batter.

Grease a muffin tray with oil.

Fill the molds with the batter for 2/3

.Let rise for 60-90 minutes at 50 degrees in the oven.

Then smear them with 1 egg yolk and 2 tbsp unsweetened almond milk.

Bake them at 180 degrees for 40 minutes.

Let cool in the molds for 20 minutes, then take them out and place them on a rack lined with baking paper until completely cooled.

This is what you need:

1 cup tapioca flour

1/4 cup + 2-3 tbsp coconut flour

1 tsp salt

1/2 cup warm water

1/2 cup olive oil

1 egg, organic

Optional: herbs, seeds & kernels,…

This is how you make it:

Preheat the oven to 180 degrees.

Line a baking tray with baking paper.

Make a batter of the above ingredients

.If the batter is not manageable to roll balls, add coconut flour per tablespoon.

Make balls and place them on the baking tray.

Place in the oven for 35-45 minutes (until golden brown)

Let cool on a rack.

This is what you need:

50gr arrowroot or tapioca starch

50gr almond flour

100gr firm coconut cream

Half tsp salt

Pinch of pepper

Some sage and basil

This is how you make it:

Make an even batter from the above ingredients.

Heat a pan with a dash of oil over a fairly high heat.

Pile up 2-3 tbsp of the batter in the pan, the naan bread will form its own shape, turn over after 3-4 minutes or when they come off the pan, cook the other side for about 4-5 minutes, turn.

Turn them over again and they will be nice and crispy.

Let cool on a sheet of kitchen paper.Bake everything until the batter is used up.

This is what you need:

1/5 cup cornstarch

1 1/5 cup tapioca starch

1/5 cup sorghum flour

1/5 cup brown rice flour

2 tsp Mixed gum or guar gum

)1/5 tsp baking powder, organic

1 tbsp dry yeast, organic

1/5 tsp salt

1/4 cup raw honey

1/4 cup oil or margarine organic

3 egg whites, organic, whipped

3/4 cup lukewarm almond milk

Half a cup of soaked and dried raisins

70gr chopped dark chocolate of at least 82% cocoa

Half cup roasted almond pieces

For the topping:

100gr thin almond shavings mixed with 1 egg yolk and 1 tbsp honey and 2 tbsp water

For the marzipan see recipe "marzipan", prepare it 3-4 days in advance.

This is how you make it:

Preheat the oven to 50 degrees.

Beat the egg whites until stiff and add the dry ingredients in another bowl.

Add the water to the egg white and add the flour mix while stirring.

Once everything has been added, mix well on high.

Stir in the raisins, toasted almonds and chocolate.

Lightly grease a loaf pan with oil and pour in some of the batter.

Remove the marzipan roll from the refrigerator and carefully place it in the middle of the batter.

Pour the rest of the batter evenly over it and smooth out gently.

Sprinkle the topping evenly over the bread and press down gently with the back of a spoon.

Let rise in the oven for 80-90 minutes.

Then take it out and preheat the oven to 180 degrees.

Bake the bread for about 35-40 minutes.

Then remove and let cool on a wire rack lined with baking paper.

Let the bread cool for 15 minutes before removing it from the tin.

Finish with arrowroot powder or powdered sugar from agave or icing.

This is what you need:

1 cup almond flour

1/2 cup coconut flour

1/2 cup arrowroot

1 1/2 tsp baking powder

1/2 tsp salt

2 eggs, organic

1/2 cup margarine or coconut oil

1/2 cup maple syrup

3/4 cup unsweetened almond milk

1 tsp vanilla bourbon

1 cup peeled and finely chopped parsnip

1 tsp guar gum 

This is how you make it:

Preheat the oven to 180 degrees.

Make a batter with the blender of the above ingredients.

Lightly grease a cake tin with oil.

You get a thick cohesive batter.

Pour this into the mold and smooth the top with the back of a tablespoon.

Place in the oven for an hour.

Then take it out and let it rest in the mold for 20 minutes.

Then remove from the mold and let it cool for at least 2 hours on a rack lined with baking paper.

This is what you need:

115 grams Stéph's flour mix*

55 grams of rice flour

30 grams of corn starch

1 tsp baking powder

1/2 tsp salt

100 grams of stevia sugar

1 tsp vanilla bourbon

4 eggs, organic

120 grams vegan almond yogurt

70 grams margarine or oil

1 apple, peeled and halved, cut into 1/5 cm thick slices.

This is how you make it:

Preheat the oven to 180 degrees.

Make a batter of the above ingredients.

Lightly grease a cake tin with oil.

Pour one part of the batter into the mold, half and smooth the batter.

Place a row of apple slices on top, half of the apple.

Then put the rest of the batter on top and smooth again.

Place the rest of the apple slices on top of the batter.

Place in the oven for about 40-45 minutes.

Remove the cake and let it cool in the tin for a while, then remove it from the tin and let it cool for at least 3 hours on a wire rack lined with baking paper.

*Stéph's flour mix:

For about 550 grams of flour

.168 grams of brown rice flour

168 grams of corn flour

84 grams tapioca flour

84 grams of corn starch

28 grams arrowroot powder

16 grams guar gum

This is what you need:

115 grams of Stéph's flour mix*

55 grams of rice flour

30 grams of corn starch

1 tsp baking powder

1/2 tsp salt

100 grams of stevia patisserie sugar

1 tsp vanilla bourbon

4 eggs, organic

120 grams vegan almond yogurt (see food register)

70 grams margarine or oil

1 tsp lemon flavor

1 zest of 1 lemon

Pack of blueberries

This is how you make it:

Preheat the oven to 180 degrees.

Make a batter of the above ingredients except the blueberries.

Lightly grease a cake tin with oil.

Pour one part of the batter into the mold, half and smooth the batter.

Sprinkle over the blueberries.

Then put the rest of the batter on top and smooth again.

Place in the oven for about 40-45 minutes.

Remove the cake and let it cool in the tin for a while, then remove it from the tin and let it cool for at least 3 hours on a wire rack lined with baking paper.

*Stéph's flour mix:

For about 550 grams of flour.

168 grams of brown rice flour

168 grams of corn flour

84 grams tapioca flour

84 grams of corn starch

28 grams arrowroot powder

16 grams guar gum

This is what you need:

1 tsp coconut oil

6 tbsp unsweetened almond milk

6 tbsp almond flour

4 tbsp coconut flour

2 tbsp raw honey

1 tsp baking powder

1/2 tsp salt

1 egg, organic

50gr chopped dark chocolate of at least 75% cocoa

This is how you make it:

Make a batter from the above ingredients.

Stir in the chocolate chips and place in a large soup mug that has been lightly greased.

Place the mug in the microwave for 3'50 minutes.

Remove and allow to cool slightly before removing the bread from the mug.

Cut into slices and store in clear foil per serving.

This is what you need:

1 and 1/4 cup lukewarm mineral water

2 tbsp stevia sugar

2 tsp dry yeast, organic

2 tbsp oil or margarine

2 3/4 cup gluten free flour mix for bread

1/3 cup tapioca flour

1 tbsp mixed gum (bread improver) organic 

1 1/2 tsp salt

This is how you make it:

Preheat the oven to 50 degrees and place a fireproof baking dish in the bottom of the oven with water.

Stir all ingredients in a bowl and turn on the food processor on a low setting, then gradually add to the lukewarm water

.Then knead on a high setting for 2-3 minutes.

Place a sheet of baking paper on a baking tray and lightly moisten your hands each time for good handling of the dough and make balls.

With the batter you make about 8-9 sandwiches.

Place in the oven for 80 minutes to let them rise.

Then take them out and preheat the oven to 210 degrees.

Bake the buns for 30-35 minutes, then take them out and let them cool for at least 2 hours.

The bread rolls are no longer soft the next day, so warm them briefly in the microwave before eating, that's how it goes with all breads and rolls that are free of gluten.

Stores well in the freezer.

This is what you need:

250gr Stéph's flour mix*

300ml lukewarm unsweetened almond milk

7gr dry yeast, organic

1 tsp salt

50gr stevia sugar

25ml coconut oi

l2 handfuls of sugar pearls

Optional: 1 egg yolk, organic with a dash of almond milk, stirred

This is how you make it:

Preheat the oven to 50 degrees.

Make a smooth batter from the above ingredients.

Make sure that the yeast does not touch the salt and add the lukewarm milk while stirring with the food processor.

Grease a small cake/bread tin with some oil.

Pour in the batter and smooth with the back of a soup spoon.

Place in the oven for an hour.

After rising, remove from oven and heat to 200 degrees.

Brush the top with the egg yolk mixture.

Place the bread in the oven for 20 minutes and then cover with baking paper and lower the bread in the oven.

Bake the bread for another 20 minutes and take it out

.Let cool in the mold for 10 minutes and then take out.

Let cool for at least 2 hours on a rack lined with baking paper

.*Steph's flour mix::

550 grams of flour:

168 grams of brown rice flour

168 grams corn flour or soy flour

84 grams tapioca flour

84 grams of corn starch

28 grams arrowroot powder

16 grams guar gum

This is what you need:

1 tsp coconut oil

6 tbsp unsweetened almond milk

6 tbsp almond flour

4 tbsp coconut flour

2 tbsp raw honey

1 tsp baking powder, organic

1/2 tsp salt1 large egg, organic

Herbs: half tsp parsley, pinch of pepper and tsp chives

This is how you make it:

Make a batter from the above ingredients and place in a large soup mug that has been lightly greased.

Place the mug in the microwave for 3'50 minutes.

Remove and allow to cool slightly before removing the bread from the mug.

Cut into slices and store in clear foil per serving.

This is what you need:

150gr gluten-free flour mix

65gr almond flour

1/2 tsp baking powder (I forgot, but make sure it's not in the mix!)

4 egg whites and 1 whole egg, organic

125 ml almond milk unsweetened

125ml hazelnut oil or olive oil

1 tsp vanilla bourbon, organic

70gr stevia sugar

2 tbsp raw cocoa powder (+ 2 tbsp extra stevia sugar)

This is how you make it:

Preheat the oven to 180 degrees

Beat the egg whites until stiff and combine the other ingredients and mix.

Fold the egg white into the mixture and stir briefly with a whisk.

Pour into a lightly greased cake tin and iron evenly.

Place in the oven for 50 minutes, then remove from the mold and let it cool down.

*For marble cake, put half of the batter in another bowl with 2 tbsp raw cocoa powder and 2 extra spoons of sweetener of your choice and stir well.

Pour the batter with a layer of vanilla and a layer of chocolate and spread the chocolate batter slightly open with a spoon, mix lightly with the vanilla batter and repeat until the batter is used up.

This is what you need:

700ml lukewarm water

7gr dry yeast, mixed with some lukewarm water

2 tbsp stevia sugar

7gr bread improver

15gr seeds and kernels

75gr fiber fin

150gr arrowroot

125gr buckwheat flour

150gr brown rice flour

1 tsp salt

100gr buckwheat flakes

This is how you make it:

Preheat the oven to 50 degrees and lightly grease a large cake tin with coconut oil.

Place the dry ingredients in a bowl and stir well.

Heat a bowl with some water until it is lukewarm and dissolve the yeast in it.

Add the water while stirring, if necessary using a food processor, and lastly the yeast.

It is a thin batter.

Pour the batter into the mold and iron evenly.

Let the bread rise in the oven for 60 minutes.

Remove the risen bread from the oven and heat the oven further to 200 degrees.

Bake the bread for an hour in the oven, then take it out and let it cool on a rack for 3 hours.

Cut into thin slices.

Toast the bread 2 minutes before eating.

The bread can be wrapped in cling film and be frozen.

This is what you need:

150gr gluten-free flour mix

65gr almond flour

1/2 tsp baking powder

4 eggs (organic)

125 ml olive oil

125 ml almond yogurt

50gr stevia  sugar

1/5 tsp almond aroma

This is how you make it:

Preheat the oven to 180 degrees. Make a batter of the above ingredients and grease in a cake mold with some olive oil.

Pour the batter into the cake mold and put in the oven for 45-50 minutes, check after half the cooking time whether the crust is not getting too dark and if necessary cover it with some baking paper.

Check the doneness with a skewer.

Remove the cake from the oven and let it cool down on a grid and then carefully remove the cake from the mold and let it cool further on the grid. Finish with some arrowroot flour for decoration.

Cut into 1 cm thick slices.

Store the cake in a sealed and airtight container.v

This is what you need:

220gr gluten free flour

3 eggs, organic

125mg margarine

8gr baking powder, organic

125ml almond milk

6gr flour improver

Pinch of salt and ginger

2 tbsp cinnamon

150gr brown sugar

This is how you make it:

Preheat the oven to 180 degrees and grease a cake tin with some olive oil.

Place the dry ingredients in a bowl and stir well.

Add the margarine and then the almond milk.

Stir until a batter is obtained.

Pour the batter into the greased cake tin and put in the oven for 40 minutes, then check the doneness with a skewer, if it is not cooked, extend the baking time by 3 minutes until the cake is cooked.

Watch halfway through the baking time. that crust doesn't get too brown and cover it with a sheet of baking paper if necessary

.Then take it out of the oven and let it cool for a while on a wire rack.

Carefully remove the cake from the mold and let it cool further on the grid.

Finish with arrowroot for presentation.

Cut into 1 cm slices.

Store the cake in an airtight container or in freezer bags in the freezer, each slice individually wrapped.

This is what you need:

150gr gluten-free flour mix

65gr almond flour

8gr baking powder

3 eggs (organic)

125 gr margarine

125 ml almond milk

50gr stevia patisserie sugar or 150g regular sugar

1/5 tbsp cinnamon and 1 1/5 tbsp gingerbread spices

1/8 tsp salt

This is how you make it:

Preheat the oven to 180 degrees.

Make a batter of the above ingredients and grease a cake tin with some olive oil.

Pour the batter into the cake tin and put in the oven for 45-50 minutes, check after half the cooking time if the crust is not getting too dark and cover it with some baking paper if necessary.

Check doneness with a skewer.

Remove the cake from the oven and let it cool for a while on a wire rack, then carefully remove the cake from the tin and let it cool further on the wire rack.

Finish with some arrowroot flour for decoration.

Cut into 1 cm thick slices.

Store the cake in a sealed and airtight container.

This is what you need:

350 gr lukewarm water

3.5 gr dry yeast

2 tbsp stevia sugar

3.5 gr bread improver (NO fiberhusk)

15 gr ads and seeds

32 g fiber fin

75 gr arrowroot

65 gr oat flour

75 gr buckwheat flour

1/2 tsp salt

50gr oat flakes

Topping: 1 tbsp oat flakes mixed with 1/5 tbsp almond milk unsweetened

This is how you make it:

Preheat the oven to 50 degrees.

Take a small cake tin and grease it with some olive oil.

Place the dry ingredients in a bowl, except the yeast, and stir well.

Heat the water until it is lukewarm and add a little of it to the yeast to dissolve.

Add the rest of the water to the bread and stir well with the food processor, finally add the yeast and stir well until you have a nice batter.

Pour the bread batter into the mold and let it rise for an hour. Remove the bread from the oven after rising and heat to 200 degrees.

Mix the oat flakes with the almond milk and spread over the bread until well distributed.

Place the bread in the oven for an hour, then take it out and let it cool on a wire rack.

Remove the bread from the mold after 20 minutes and let it cool further on the grid.

Cut into 1cm slices.

You can freeze them wrapped in cling film.

This is what you need:

50gr teff flour

50 gr buckwheat flour

50gr arrowroot

65gr almond flour

1/5 tsp baking powder

1 tsp flour improver

3 tbsp raw cocoa powder

150-200 ml almond milk unsweetened

75gr stevia sugar

2-3 eggs, organic

1/8 tsp salt

3 tbsp margarine

This is how you make it:

Preheat the oven to 180 degrees and grease a medium-sized cake tin with oil.

Make a batter of the above ingredients, make sure it is an even batter.

Pour the batter into the tin, smooth the top and place in the oven for 50 minutes.

Check the doneness with a skewer and then remove the cake from the oven.

Line a wire rack with baking paper, remove the cake from the tin and let it cool for a few hours.

The cake can be stored in cling film in the freezer.

This is what you need:

50gr buckwheat flour

50gr teff flour

50gr arrowroot

65gr almond flour

125ml olive oil or nut oil

150ml vegan yogurt

1/5 tsp baking powder

1 tsp flour improver

Lemon zest from 2 large lemons

4 eggs, organic

1/5 tsp salt

1/8 tsp vanilla bourbon

100gr stevia sugar

This is how you make it:

Preheat the oven to 180 degrees and grease a medium-sized cake tin with oil.

Make a batter of the above ingredients, make sure it is an even batter.

Pour the batter into the tin, smooth the top and place in the oven for 50 minutes.

Check the doneness with a skewer and then remove the cake from the oven.

Line a wire rack with baking paper, remove the cake from the tin and let it cool for a few hours.

Finish with sugar free icing.

The cake can be stored in cling film in the freezer.

This is what you need:

2 tbsp almond flour

1 tbsp brown rice flour

1 tsp arrowroot

1 tbsp raw cocoa powder

1 1/5 tbsp stevia sugar

3 tbsp almond milk, unsweetened

1 organic egg

1/2 tsp baking powder

1 tbsp margarine or coconut oil

4 drops vanilla bourbon

Optional: some finely chopped chocolate, sugar-free

This is how you make it:

Place all ingredients in a bowl and stir well.

Stir in the chocolate chips and pour the mixture into a mug. Microwave the mug at 800W for 90 seconds.

Then take it out and let it cool down for a while.