This is a very tasty Zucchini bred or cupcakes (gluten free). I used Jytte original flour mix and these are perfect, next time I think I’ll add some chocolate chip.
300 g Butter RT
1 1/2 dl Sugar
1 st Egg
500 gram Naturally Gluten free mix (Semper Fin Mix)
1 tsk baking powder
2 tsk vanilla sugar
1-1.5 dl firm Jam traditionally Raspberry
Stir together butter and sugar, then add an egg, stir to a smooth mass. Mix flour, baking powder and vanilla sugar in a separate bowl and then add to the butter mix. Form small balls about 2.5. 3 cm in diameter and place in small paper molds (småbrödsformar), press a pit in the center of each with your thumb and fill with jam. Bake in the middle of the owen at 200ºC for 13-15 minutes
125 gram butter RT
2 tes vanilla sugar
1.5 dl suger
4 dl potato starch or (2dl potato starch and 2 dl corn starch)
Stir together sugar and butter to a smooth mass, then add the egg and stir to a smooth mass, then add the starch. Form small balls 2 cm in diameter, place them on a backing sheet and press them slightly, with a fork for wavy or a spoon for smooth cookies.
Bake at 200ºC for about 10 minutes.
4 dl milk 37ºC
12 g dry yeast or 50 gram fresh yeast
– beat by hand in a bowl until the yeast has dissolved. Then add:
125 gram butter RT smör
2 tbs sugar socker
2 ml salt
2 eggs ägg
– beat to a smooth mix, mix the oat, jytte, flaxseeds and baking powder in a separate bowl and then add it to the liquid, stir to a smooth doug.
60 gram oat flour havre mjöl
60 gram jytte orginal (naturally gluten free mix)
3 tbs flaxseeds linfrön
1 tes baking powder bakpulver
– Add most of the low protein mix work it in and let it rise for about 20 min. Bake it out in to palm sized balls place them on baking sheet and let rise to double size for about 40 min.
500 gram low protein gluten free mix (semper) if your mix don’t include baking powder add 1 teaspoon extra.
– Beat an egg and brush the breads and sprinkle them with poppy seed. Bake at 200ºC in the middle of the oven for 12-14 min
1/2 egg ägg
Poppy seed valmofrön