Lazanja brez glutena

Lazanja brez glutena

Testo za lazanjo:

1/2 kg brezglutenske moke (Mix B )

mlačna voda po potrebi (cca 1/2 litra)

2 žlici olja

2 jajci

sol (1 žlica)

V moko damo jajci, olje in sol, ter med mešanjem dodajamo vodo, da dobimo gladko testo.

Testo razvaljamo in narežemo na pravokotnike, ki jih uporabimo za izdelavo lazanje.

Mesna omaka:

500 g mletega govejega mesa

2 srednji čebuli

paradižnikovi pelati ali na 2 srednja paradižnika

2 vejici peteršilja

2 žlici olja

sol

poper

Na olju prepražimo na drobne koščke narezano čebulo. Rahlo posolimo. Ko se čebula zmehča dodamo meso in mešamo, dokler meso ne postane rjave barve. Dodamo paradižnikove pelate ali pa svež paradižnik, ki smo jih/ga prej zmiksali v kašo.  Po potrebi dosolimo in popramo ter pražimo približno pol ure. Malo pred koncem dodamo na drobno nasekljan peteršilj.

Bešamel omaka

90 g masla

2 žlici moke brez glutena

mleko brez laktoze

ščepec muškatnega oreščka

Maslo stopimo na zmernem ognju. Dodamo moko in jo vmešamo z metlico. Nato počasi prilivamo hladno mleko in dvigujemo temperaturo tako dolgo, da se omaka zgosti. Na koncu dodamo še muškatni orešček.

300 g naribanega cheddar sira brez laktoze (lahko uporabimo tudi kakšno drugo vrsto sira)

Priprava

Pekač za lazanjo premažemo z maslom in prelijemo z malo bešamel omake. Položimo prvo vrsto razvaljanjega testa za lazanjo. Preden dodamo ostale sestavine, jo malo prebodemo z vilicami na več mestih. Dodamo bešamel omako, mesno omako in malo sira. Ponovimo 4 krat in za na vrh pustimo malo več naribanega sira. Ponovno na več mestih prebodemo z vilicami, da se bo lazanja bolj enakomerno pekla.

Lazanjo pečemo pri 180 stopinjah C in vklopljenem ventilatorju 30 minut oz. tako dolgo, da je sir na vrhu rahlo hrustljavo zapečen. Dober tek vam želim.

Sestavine zadostujejo za lazanjo za 4-5 oseb.

Gluten Free Chocolate Cupcakes with Cream Cheese Frosting

Cupcakes with Cream Cheese Frosting
Cupcakes with Cream Cheese Frosting

Ingredients:

Base

125 g glutenfree flour  ( Schaer mix C )

100 g glutenfree chocolate spread

75 g sugar

1 teaspoon vanilla extract

1 teaspoon baking powder

1 pinch of salt

1 cup chocolate chips or chunks ( I cut 150 g of dark chocolate into chunks if I don’t have chips 😉

125 g butter

4 eggs

 

Cream Cheese Frosting

175 g cream cheese

50 g butter

350 g sifted confectionars sugar

1 teaspoon vanilla extract

 

Directions:

Combine butter and chocolate spread till light and fluffy. Add sugar, vanilla and salt.

Add eggs one at the time and mix about a minute after each added egg.

Add flour with baking powder to this mixture and at the end chocolate chips or chunks.

Put mixture into the muffins tray with paper cups and bake at 180 C  for 20 minutes.

 

For frosting combine cream cheese and butter till creamy,  add sugar and vanilla.

Let it rest for an hour in the fridge before using.

Cupcakes are very very sweet, but delicious.

 

 

Blueberry glutenfree muffins

Borovničevi_mufini

Makes app. 24 servings

2 cups glutenfree flour

 2 tsp. baking powder

2 eggs

1 cup  light brown sugar

1 cup butter softened

 1 tsp. vanilla

 2 cups sour cream

 1 cup blueberries

 24 paper muffin models

 Combine eggs, sugar, vanilla, butter and sour cream into a creamy mixture.

Add flour with baking powder. Mix well. Carefully stir in blueberries.

 Fill paper models with the mixture.

 Bake at 350 F  for 25-30 minutes until goldenbrown.

 Let them cool on the rack.