Holiday baking is upon us, and to say that I am excited would be an understatement. Shortbread is one of my favorite cookies. Its buttery crumbly simplicity is the perfect backdrop for subbing some regular flour for stronger flavored flours such as buckwheat. Rich and nutty in taste, this gluten free flour is not a wheat at all, but a seed, and pairs quite nicely with a full-bodied spice blend like chai. We’ve even provided a fully gluten free variation with buckwheat flour, brown rice flour and oat flour. So let’s get that holiday baking on!
When fruit is at peak season, a crostata is a perfect dessert to showcase it. Basically a rustic tart or pie, it requires none of the tedious crimping or lattice work for its crust. Just roll out dough, pile fresh fruit in the center and then fold the edges around fruit. This recipe utilizes the slicer/shredder attachment and the plastic whipping bowl. We love being able to grate frozen butter and gently whisk it into dry ingredients for flaky crostata, pie or biscuits.
May 31st will be the Ankarsrum USA Blog’s 4th birthday. We partnered up with Nordic Ware to celebrate with a scrumptious roasted strawberry cake baked in one of their iconic Bundt pans, and are also giving away said Bundt pan to one lucky winner. Go check out Ankarsrum USA’s Instagram or Facebook page for details. And then go buy some strawberries and make this cake, you won’t be sorry! Whole grain and gluten-free versions included as well.