Gluten-Free Swedish Tea Cakes / Glutenfria Tekakor

A recipe for soft, delicious tea cakes found on koket.se
Gluten-Free Swedish Tea Cakes / Glutenfria Tekakor

Finally a gluten-free variant of an old Swedish classic.
Many Swedes’ favorite cakes!

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Blini – Russian Pancakes / Russiske Pannekaker

A pancake recipe found in “Mat som Smaker”
(Tasty Food) utgitt i 1968

Blini – Russian Pancakes / Russiske Pannekaker

Blini is Russian mini pancakes popular in Scandinavia. They differ from regular Scandinavian pancakes by raising them with yeast. Should you make real blinds, there should be buckwheat flour in the batter, and you will get pancakes that taste great served with chopped raw onions, crème fraîche and capelin* roe or smoked salmon and sour cream.

* A small fish of the North Atlantic, resembling a smelt. It is abundant in coastal waters and provides a staple food for humans and many animals.

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Buckwheat Cakes / Bokhvetepannekaker

A classic Ameican breakfast griddle cake recipe found in
“The Art of Baking Bread” published by
The Northwestern Yeast Co in 1922
Buckwheat Cakes / Bokhvetepannekaker

Buckwheat (Fagopyrum esculentum) is a plant cultivated for its grain-like seeds and as a cover crop. To distinguish it from a related species, Fagopyrum tataricum, it is also known as common buckwheat, Japanese buckwheat and silverhull buckwheat.

Despite the name, buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb. Because its seeds are eaten and rich in complex carbohydrates, it is referred to as a pseudocereal. The cultivation of buckwheat grain declined sharply in the 20th century with the adoption of nitrogen fertilizer that increased the productivity of other staples.

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