The first try at making lefse turned out ok, though some things maybe are better left for purchasing at the market. The best result might have been the smell and experimenting with different ingredients to roll up in the lefse.
I really had no idea what I was doing, but made the dough, rolled it out as thin as I could, then cooked in the pan until golden and warm.
Roll the Lefse With:
Brunost (brown cheese) and cucumbers
Brown deli mustard and salmon, dill sprinkles
1.5 cups sugar of choice (Yoto digs coconut sugar)
1/2 cup melted coconut oil
1 Tbsp vanilla extract
1.5 cups oat flour
3/4 cup almond flour (ground up fresh or from a bag)
1 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
Pinch of salt (always love sea salt)
1 cup plain soymilk
1/3 cup coconut milk (may use lite coconut milk)
1 1/4 cups sugar
1 teaspoon vanilla extract
1/3 cup cornstarch mixed with 1/4 cup water until smooth
2 1/2 cups sweetened flaked coconut
(optional) 1 1/2 cups chopped pecans
In a medium saucepan, mix the milks, sugar, and vanilla together. Add the cornstarch mixture and cook over medium-high heat, stirring constantly, until mixture boils and thickens. Cook for one minute after it boils. Remove from heat and stir in coconut and nuts. Allow to cool (about 10 minutes) (mixture should still be warm) before spreading on cake.
While persimmons are an autumnal fruit, these are great anytime! These incredible morsels of Persimmon from the San Luis Obispo farmer’s market are from Mt. Olive Organic Farm. Making the sweet in this recipe straight from dried persimmon & not a dab of refined or added sugar to be found.
CHOP dried persimmons
STIR into a mixture of gluten-free flours
MIX 1C each, Buckwheat & Oat flours, 1Tbsp baking powder
SHAKE in cinnamon & nutmeg if you like
MIX together with enough warm water to form a paste/doughlike consisency
PLOP onto a parchment lined baking tray, oiled with coconut oil
BAKE at 200C for about 10min or until cooked the way you like
SERVE with Matcha latter, earl grey, or coffee.