Apricot and Mango Cheesecake Bars

A super easy combo! A cheesecake like layer as a base, made with fresh cottage cheese and Greek yogurt, makes a perfect and light texture that pairs beautifully with the fruit. In this cake, we use canned apricot halves which are great because you don't have to wait for fresh apricots to appear in the supermarket to make this cake. We also top the cake with fresh mango pieces and add a sprinkle of mango and a little bit of orange juice to make the cake super aromatic and deliciously fruity!

Ingredients:

400 gr cottage cheese

120 gr Greek yogurt

50 gr sugar

1 vanilla sugar

1 egg

juice of 1 orange

140 gr gluten free flour

8 gr baking powder

1/2 tsp powdered ginger

Canned apricot halves

Fresh mango

Instructions:

1 In a bowl, mix the cheese, yogurt, sugar and egg. Add the freshly squeezed orange juice and powdered ginger.

2. Mix in the gluten free flour and baking powder.

3. Pour the batter into an oiled baking pan.

4. Press the apricot halves and fresh mango pieces into the batter.

5. Bake at 180 degrees, no fan, for 50 minutes.

6. Let the cake cool a little bit, sprinkle with powdered sugar and serve. Bon appetit!

Quick Corn Flour and Sour Cherry Cake

A super quick cake that you can make when you've got nothing sweet around the house and you really need a little something to sweeten your day. It is a gluten free and dairy free cake made with corn flour and sour cherries, and it goes so well with a warm cup of tea. You will notice that I haven't set an amount of sugar to be used in the recipe - this is because I've made it without any added sugar in the batter for myself. I found that the coconut milk and the sour cherry compote do have a certain note of sweetness to themselves, and after baking the cake and dusting it with powdered sugar it was enough sugar for me. However, you can add a few tablespoons (or more) of sugar to your eggs before you beat them and completely adjust the sweetness to your own taste.

Ingredients:

4 eggs

250 gr coconut milk

220 gr corn flour

1.5 tsp baking powder

sugar (optional, adjust the amount to your taste)

sour cherry compote

powdered sugar (for serving)

Instructions:

1. In a bowl, beat the eggs with the sugar.

2. Add the coconut milk into the eggs and mix well.

3. Slowly add in the dry ingredients - the corn flour and baking powder.

4. Take a baking pan and oil it well before pouring in the batter.

5. Take the sour cherries from the jar and place them into the batter, either randomly or in a pattern that you choose.

6. Bake for 20 minutes at 180 degrees.

7. Before serving, let the cake cool down a bit and dust with powdered sugar.

Earl Gray, Chocolate and Plum Cake

Who doesn't like an easy sunny Sunday afternoon filled with good warm tea and a cake fresh out of the oven? This aromatic gluten free cake is a perfect recipe for an easy weekend bake and is full of warming fall flavors. The Earl Gray tea with notes of bergamot compliments the fullness of dark chocolate, and the light tart flavors of plums cooked with wine and cardamom. If you are not able to get access to plums to make this cake, you can use frozen (or fresh) berries (like raspberries, blackberries, and redcurrants) or you can instead use some fresh pears which will pair beautifully with cardamom and red wine.

Ingredients:

2 eggs

20 gr sugar

Pinch of salt

70 gr dark chocolate

90 ml heavy cream

100 ml Earl Grey tea

100 gr gluten free flour mix

100 gr buckwheat flour

1 tsp baking powder

200 gr plums

¼ tsp cardamom

250 ml red wine

Instructions:

1. Make the tea and let it sit for 10 minutes.

2. In a bowl, mix the eggs, sugar and salt.

3. Heat up the heavy cream and pour over the dark chocolate that you've broken into smaller pieces and leave it to melt.

4.In the meantime, remove the pits from the plums and put them in a pan with wine and cardamom. Cook on low heat until the plums cook through and the wine turns into a reduction.

5. Take the melted chocolate and slowly mix it into the bowl with eggs, and then add the tea.

6. Add the dry ingredients: the gluten free flour mix, buckwheat flour, and the baking powder.

7. Take a bread baking pan, and line it with parchment paper. Pour the batter and place the cooked plums and wine reduction on top.

8. Bake for 20 minutes at 180 degrees.