Many years ago I posted the recipe for a chocolate beetroot cake. Since then I’ve known what a match made in heaven it is, beetroot and dark chocolate. But I seem to have forgotten that for a long time! Luckily, I remembered it again and tried it on a brownie recipe this time.
I had a little bit of rum left from previous bakings, and I started to think what I could do with it. I didn’t want to make yet another cake – instead I made these cookies which have oh so many other delicious ingredients as well!
I believe that everyone has to have one simple, decent chocolate cake recipe at hand. This one is especially for those who prefer gluten free baking.
So, nowadays I’ve been very much into brownie baking. But so far it was always with regular all-purpose flour. This one is both gluten free and one of the most delicious ones I baked!
When my friend Viivi asked me if I could do the catering for her birthday party, she wanted specifically brownies for the sweet side of the menu. She was even quite specific about the type of brownie she wished to have: with raspberries. I gladly accepted the challenge – and I call it a “challenge” because I had never made any brownies before that!
The first time I encountered and tasted chocolate with chili was a muffin in Stockmann bakery in Helsinki. It was 7 years ago. I didn’t even think of the combination before. I liked it when I tasted that time but I wasn’t in love with it. Over the years, I grew to like it more.
My aunt used to bake the best version of this cake. Moist chocolate cake… It was one of my favourite cakes when I was a kid. In later years I forgot about it, until suddenly I woke up one day a few weeks ago and I immediately craved for this cake. It could be because I miss my aunt and five o’clock tea time in her home in Istanbul…
You know what? Since I started getting to know gluten free baking more than a year ago, I realised how great cakes and cookies and other baked goodies you can get without the use of regular flour. It is much more challenging, but it pays off always with each cake’s unique texture and taste.
Back in February, I made a fully gluten free yoga brunch here in Helsinki. As usual, the brunch was vegetarian, and there were also many vegan options. This chocolate mousse was one of the sweets in that brunch, and it was a hit. Especially my friend Essi, who did the yoga part of the brunch loved it very much!
I have a new obsession: overnight oats. I have never been a porridge or cereal person – not in the mornings, not ever. I only had regular oat bran at home to make pancakes when I was on a Dukan diet a few years ago. Other than that, anything oat related in my kitchen was to be used for baking. Until recently…
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