Recipes with Grahams

Birkeskrans with lemon glaze

Crumble. Yeast down in a bowl. Melt the fat and put the milk. Let it get wet warm 37 degrees. Pour the mixture over the yeast and stir until the yeast is dissolved, add salt, sugar, grahamsmel and 4 dl. Of wheat flour. Work the dough together to make it

Rhubarb Muffins (Diabetes)

The rhubarbs are cut into small pieces and blended with eggs without the rhubarb being completely mast. Stir the rest of the ingredients in. Fill the dough into muffin molds. Bake approx. 25 minutes at 190 degrees C. alm. oven.

Finnish sourcurrant

Bring the spoon into a bowl, boil 3 dl. By the water, pour it over and mix well. Cover with plastic foil and leave it for 12-24 hours. Warm the rest of the water and grease until it is hand warm. Crumble the yeast in a bowl, add the liquid and mix it. Mix s

Cucumber cake with grahamsmel

Melt the fat and let it cool. Whip egg and sugar white and airy, approx. 5 minutes and pour the melted grease in. Add baking soda, grahamsmel and wheat flour. Boil the water and stir in the dough with vanilla sugar and currants. Grease an edge shape and

Apple cake with vanilla sauce (Vegan)

Cut the apples into slices and put them in a fireproof dish. Make a crumb of sugar, flour and margarine and sprinkle it over the apples. Bake at 200 ° for 45 min. Serve with soy-vanilla cream or Tofuline ice cream (soy sauce).

Winter-tailed (Vegan)

The oil is rubbed into the flour with the fingers, the water is added and the dough is easily kneaded together into a linden dough. The amount of water may fluctuate slightly depending on temperature and melt type. A 29 cm diameter cake is lubricated and th

Temuffins

Mix the dry stuff together. Stir oil and egg. Finally, turn the apricots into the pulp. Distribute the dough in and behind in lubricated portion sizes approx. 20 - 30 minutes at 190 degrees.

Shelled oat bread

Boil oatmeal, water and grahamsmel together for a few minutes. And let it go a little bit. Bring the grit mixture into a bowl and add grated carrots, water, crumbled yeast, oil and salt. Stir it all together well. Eat the flour, the dough must not get too firm