MIX oat, teff, and rice flours, sprinkle flax seeds, shakes of turmeric
STIR in enough plain water until mixture becomes spreadable paste
SPREAD onto an ovenpan lined with greased parchment
BAKE for about 12 min at 200C
CHOP up veggies: mushrooms, avocado, ruccula, onions
HEAT up tomato paste with herbs rosemary & thyme, + garlic if you’re spicy
POUR the sauce on the knekkebrod, sprinkle on toppings, cheese if you please
BAKE for about 20 more minutes, less for squishier pizza, more for crunch
Viola! Chow happy!
A little yummy Norwegian treat, naturally gluten-free.
Almonds or ground almonds
Powdered sugar (or powdered coconut sugar, recipe below)
Butter or coconut oil
Optional: vanilla, cinnamon, cocoa powder or zest of citrus
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.
1.5 whipped egg whites, they must be whipped until having stiff peaks
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