#buttertogether

This is a beloved and oh-so easy bread recipe. My mum used to bake this for the family all the time when I was younger. I thought it was the end of this gorgeous bread when I realised that I was gluten intolerant. But no, it turned out that this is one of (few bread types) that you can actually just switch the flour for gluten free flour. Perfect right?  You will need the following ingredients: 6,5 dl  (375 gram)    brown gluten free flour mix OR 6,5 dl (250 normal + 125 gram tapioca) white gluten free flour mix 1 tsp       salt 1 tsp       baking powder 2 tsp       bicarbonate 1 tbsp     bread spices* 1 dl  (125 gram)       lingonberry jam** 1 dl (135 gram)        dark syrup*** 3 dl  (335 gram)       sour milk or unsweetened yoghurt ½ dl      seeds of your choosing****                butter  * Okay, so right away when you see the recipe there might be some slight confusion. Like what is bread spices? The real answer is that bread spices (at least the one that my mum usually use) is a mixture with fennel, anise and cumin. Are you even more confused? Or worried that you don’t have that in your cupboard? No need to worry. The good thing is that you can add whatever spices you think is suitable. Last time Max and I did this bread we added Ginger, Cloves and Cardamom. It was delicious! You can also completely skip this part, I sometimes forget it and the bread tastes great anyways. ** The next point is Lingonberry jam. This is a type of jam that we use frequently in Sweden. It’s not as sweet as other types of jams. So I would highly suggest that you go out and try to look for this jam. Here’s a link to Ocado.co.uk where Max and I usually buy it: http://bit.ly/1QR2lpq. But as with everything, you can always change it for something else. I haven’t tried it, but I am sure that raspberry jam would work as well. Try to look for a version with less added suger. *** My second to last star is on the syrup. This one is actually supposed to be a dark syrup specially made for bread baking. BUT good news, this one is exchangeable for any type of syrup. I use a baking syrup last time and it was delicious. A bit sweeter, but if you don’t mind that, there’s no problem. An alternative if you don’t want your bread too sweet is to decrease the amount of syrup and instead increase the sour milk or yoghurt with the same amount. **** Maybe I didn’t need a star for this. Maybe I just like to talk. That’s what Max usually says, But now that I made a star here I might just as well say something. Like the ingredient list says, add some seeds of your choosing. I usually add sunflower and linseeds. My mum actually goes outside the seed department and adds dried peaches. So, take some stuff that you like. Maybe you love raisins and nuts, go crazy and add that! How to do it: 1. Put your oven at 175  °C.

2. Mix all the ingredients together with a wooden spoon or a mixer.  3. Take a rectangular loaf tray. Spread some butter on the inside to prevent the bread from sticking to the sides. 4. Put the mixture into the loaf tray. 5. Bake in the lowest part of the oven for 50-60 minutes. 6. Take the bread out from the tray and let it cool on a oven rack.

Serve the bread with a generous layer of salted butter and a slice of your favourite cheese. Perfect as a healtier night snack.

It all started one day when Max and I where talking about pancakes, or as they call them in French: crêpe. I was telling him about the type of pancakes that I am used to eating and he was telling me about the crêpes that his mum made every Wednesday. We both agreed that we preferred the thinner version of pancakes. But we disagreed on many other things. I wanted salt in the pancakes but Max wanted sugar. Finally a Sunday in October I made him some Swedish Pancakes. Over the coming Sundays we changed the recipe and together we created the perfect Sunday Pancakes. It’s now been a year and we still have Sunday Pancakes every Sunday.

I would like to share our secret recipe with you guys.  You will need the following ingredients: 275 gram         gluten free flour mix 45 gram           sugar 1 pinch             salt 6 dl (600 ml)    (lactose free) milk 4                      egg 2 tbsp              lactose free butter How to do it: 1. Mix all the dry ingredients (flour, sugar and salt) together in a bowl.

2. Add HALF the milk to the dry ingreditents. Mix until you get a smooth mixture withour any lumps. Add the rest of the milk.

3. Add the 4 eggs to the mixture. 

4. Let the mixture sit for at least 10 minutes. This will thicken the mixture a little bit. The mixture is however a bit more milky than normal pancake mixtures. But don’t worry. They will taste delicious.

5. Add the butter to your frying pan. Melt the butter. Take the pan off the heat and wait for a couple of minutes before you add the melted butter to the mixture. Leave the butter you have left in the pan, it will be perfect for the first pancake.

6. Fry delicious pancakes on medium heat. I usually add a little bit of butter in the pan after every 3rd or 4th pancake. Serve the pancakes with a choice of ingredients. Max and I usually go a little bit crazy on Sundays. We love to serve the pancakes with several types of berries, Belgian chocolate as well as some ice cream. Sound’s delicious, doesn’t it?