Kransekake

A little yummy Norwegian treat, naturally gluten-free.

 

kransekake

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Almonds or ground almonds

Powdered sugar (or powdered coconut sugar, recipe below)

Eggs

Butter or coconut oil

Optional: vanilla, cinnamon, cocoa powder or zest of citrus

 

Combine

250g ground almonds  (1/2c)

250g powdered sugar (1/2c) (sugar alternative recipe below)

Simply add your choice the optional dry ingredients to make the recipe your own.

To create infusions with essence oils such as rose, lavender, use food grade ingredients and simply use a bit more dry ingredients to balance the moisture out.

 

Mix in 

1.5 whipped egg whites, they must be whipped until having stiff peaks

 

Next Steps

Pour batter into greased kransekake forms and bake for time listed below

or store batter in the fridge for a bit to make the dough easier to handle for hand forming bite size pieces

Line a tray with parchment paper, grease with butter or coconut oil

Roll into neat `logs` and cut to desired length

Bake for 10min 178C (350F)

 

Low GI powdered sugar

250g coconut sugar

1Tblsp rice or corn starch

Blend until well mixed

Viola!

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