A recipe for soft, delicious tea cakes found on koket.se
Finally a gluten-free variant of an old Swedish classic. Many Swedes’ favorite cakes!
12 g [0,5 oz] of yeast
500 g [17,5 oz] of milk
20 g [0,7 oz] of oil
20 g [0,7 oz] golden syrup
100 g [3,5 oz] of gluten free oatmeal
140 g [5 oz] of buckwheat flour
1 teaspoon salt
1/4 teaspoon cardamom
20 g [0,7 oz] psyllium husk
Oil for kneading
 Stir the yeast into the milk. Add all other ingredients and mix to a dough. Let the dough rise in a baking bowl covered with plastic film for about 3 hours.
 Oil your hands and knead the dough well. Cut the dough into 8 pieces, roll these into balls. Place the balls on baking sheet covered with baking paper and flatten them.
 Set the oven to 200 C / 390 F.
 Let the tea cakes rest on the baking sheet for about 30 minutes. Bake for 15 minutes. Allow to cool completely before cutting into them.
Recipe from: Maria Blohm