What are you baking today (2024)?

[Timenspace]

GOogle told me that our local Father's day was back in March (19th), and in the Us it was yesterday, June 16th. Regardless, Happy Father's day to all fathers.

LAst night I baked a banana coconut bread, it turned out good.

 

[msmofet]

Cupcakes with maraschino cherries in the middle .Not that pretty maybe but very nice.
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I made cranberry-coconut-lemon squares (with shortbread base) for my dad for Father’s Day. No pics, but he loves cranberries, and lemons, and coconut, so they were a hit. He’s very happy!

Would love both those recipes. DD's love those cherries. And I love cranberry, coconut, lemon, and shortbread.

 

[Windigo]

Would love both those recipes. DD's love those cherries. And I love cranberry, coconut, lemon, and shortbread.

Sure, will place it here tomorrow

 

[Timenspace]

Almond flour sponge cake, a new recipe.
Still baking. Will report back.

 

[Timenspace]

Actually very likable. Very easy to make.
Spread with apricot jam on top. Cuts easy, seems to be a good "to go" cake.
However, the name should be "Almond flour coffee cake". It isn't really spongy. At least to me. Very low in sugar, 10g sugar plus 5 ml stevia, plus the jam...

Served with a fresh nectarine, and coconut yoghurt.

iMagining a fresh raspberry, apricot, blueberry, strawberry mix on top of the jam layer, layed out beautifully. It could be a great Bday cake.

Very pleased.

 

[badjak]

Sourdough bread.
Should be ready just now

 

[Timenspace]

Experimenting with baking a local specialty, a sort of a thin Swiss chard pie. Trying to make it low gluten. We shall see...

 

[Timenspace]

So, I went for half the quantity, and used 250g of corn flor, 30 g of ground flax, 50 g of white flour. Swiss chard and garlic. Some recipes call for feta cheese.

The original looks amazing, and is cut into rhomboids, it is very thin, rolled out dough, the rands are beautifully 'woven' together. It is often on offer at summer fish nights, or city festivals on the coast.

My dough was sandy, so I went with blind baking the lower crust, and then adding the filling and upper crust.

I love anything corn...so I loved it.
Even daughter succumbed to the garlicky kitchen aromaand she preferred the hot pie, to the pasta and meat sauce on repeat. she even took seconds.

It is not a hair, it is the swiss chard's cord...

 

[SandwichShortOfAPicnic]

So, I went for half the quantity, and used 250g of corn flor, 30 g of ground flax, 50 g of white flour. Swiss chard and garlic. Some recipes call for feta cheese.

The original looks amazing, and is cut into rhomboids, it is very thin, rolled out dough, the rands are beautifully 'woven' together. It is often on offer at summer fish nights, or city festivals on the coast.

My dough was sandy, so I went with blind baking the lower crust, and then adding the filling and upper crust.

I love anything corn...so I loved it.
Even daughter succumbed to the garlicky kitchen aromaand she preferred the hot pie, to the pasta and meat sauce on repeat. she even took seconds.

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It is not a hair, it is the swiss chard's cord...

Do you have Dove's farm gluten free over there? They make the best gluten free flour (after Bob's Red Mill 1to1 which isn't widely available here?
Or at a pinch Schar all purpose baking mix flours not bad.

 

[Timenspace]

Do you have Dove's farm gluten free over there? They make the best gluten free flour (after Bob's Red Mill 1to1 which isn't widely available here?
Or at a pinch Schar all purpose baking mix flours not bad.

Oh sorry for missing your post, you wrote yesterday I see it now...
Have not seen Dove's farm here yet...will Google...Schaer is good indeed, many of their products are...
I can't remember exactly what kept me off using Schaer more often...was it the ratio of rice flour to other flours...for some reason rice and rice flour don't do me well...or sonething else...?

Reflecting to go with Psyllium for binding, at least have a try...or Xanthan gum...

 

[SandwichShortOfAPicnic]

Oh sorry for missing your post, you wrote yesterday I see it now...
Have not seen Dove's farm here yet...will Google...Schaer is good indeed, many of their products are...
I can't remember exactly what kept me off using Schaer more often...was it the ratio of rice flour to other flours...for some reason rice and rice flour don't do me well...or sonething else...?

Reflecting to go with Psyllium for binding, at least have a try...or Xanthan gum...

Yes something for binding to replace the gluten is usually needed

 

[Timenspace]

Yes something for binding to replace the gluten is usually needed

Indeed, it is true. I tried with flax seed, but not enough...perhaps I needed to pre-soak them. Xantan and Psyllium just ask for courage. Will do.
And, yes, we can buy Dove farm flours here...will gladly experiment, thanks!

 

[Timenspace]

THe first of the magically guar gum-enhanced low gluten baking wonders.
An apple strudel-ish bake.

It is still in the oven. Will report later.

I am so happy to have the time to plod along the alternative ingredients' recipes, for my beloved cakes and sweet pastry.

 

[Timenspace]

The apple strudel-ish bake made me quite content! Although, upon eating it, I would call it an All-encrusted apple pie.
The dough has nothing in common with a strudel dough, in my opinion.

In this new pie frame, though, I love everything about it: how it rolled, how it baked, how its tender, it has the crust firmness, but it chews so easily.

THe filling is not sweetened additionally. Just the grated apples and the slightly roasted sunflower seeds ground, for crunch, and cinnamon. Quite amazing!

The salty peanut hafer ice cream and the berries light jam that the pie was served with, were brilliant. The balancing of the mild pie with the creamy sweet ( only 21 g sugar on 100g) ice cream(not salty at all, maybe I am salt insensitive?), and the darker even sweeter jam (41 g sugar on 100g) was a thrill.

And the sip of the bitter coffee, a perfect rectangular "taste walk"...

Although, it is very fine on its own as well, or just alongside coffee...

 

[Timenspace]

Here are the dark chocolate, stevia sweetened, soy toasted flour, coco butter, gum enhanced muffins.

This is one of the smaller ones. Like the taste. The dough did not get binded as much as expected. But still nice.

They are still warm. Leaving them to cool down.

There was a storm 5 hours ago, and another one in the making, so I am not very inspired to plate. Sorry.