Frosted rye gingerbread

A variation of semi-sweet and less fatty than usual gingerbread. The rye gingerbread!:) I’ve been experimenting a lot with rye flour recently. And now can faithfully tell that all the simple baking goods made out of it turn out delicious. Rye can be highly competitive with wheat! There’s some difference in taste, but not crucial. I keep…

Nutty chocolate bundt cake with white chocolate glaze

The chocolate, nut-abundant bundt cake made of rye and oat flours. Its texture is a bit crumbly (due to oat flour), moist and with lots of crunchy nut bits:) Was made for my friend who had a birthday in the very end of december:) In the recipe can be used plain flour instead of rye…

Carrot oat rye semolina cookies (vegan)

The top winter cookies – carroty, orange-flavored, spicey and soft-textured:) This recipe was developed after encountering on Foodzesty blog Greek Christmas cookies (melomakarona) recipe. It was such a revelation to find semolina in a cookie recipe!! I’ve never seen and tried to use it this way. First off, I’ve made a modified version of melomakarona (will…

Carrot rye quark cake (cheesecake)

When two divine desserts come together for one flavorful union it’s called carrot cheesecake. The cake that just blew me away:) This year I’ve made 5 carrot cheesecakes, all very different in textures, ingredients, shapes and those beautifully formed swirls. Here I’m sharing a quark carrot cake variation. Happy baking!:) Ingredients Batter 2 large finely grated carrots…

Carrot pumpkin rye bread with raisins and hazelnuts

This fragrant carroty rye bread is easy-to-make and well-stored at room temperature. It can last for a couple of weeks, placed in a container or wrapped in parchment paper. Can be a part of a breakfast or brunch, and a dessert by itself if served with a topping. Enjoy!:) Ingredients 1 heaped cup carrots, grated…

Rye pumpkin chocolate bundt cake

A deliciously easy cake recipe, chocolate flavored and perfectly moist due to the added pumpkin. You can substitute wheat flour for rye. It’s semi-sweet, for more sweetness use additional 1/2 cup of sugar. Happy baking!:) Yield: 8-10 servings Ingredients Batter 1 cup/250 g pumpkin puree 2 eggs 1/3 cup neutral (flax) vegetable oil 1 cup kefir…

Vegan mint cookies

Just very minty cookies that leave cooling aftertaste! Walnuts add crunchiness and flavor. Enjoy!:) Yield: 20 cookies Ingredients 5 g dried mint/5-10 sprigs fresh mint 1 cup water 100 g walnuts 135 g rye flour 100 g oat flour 25 g wheat flour + 3 tablespoons extra 100 g brown sugar lemon juice from ½ lemon…

Vegan chocolate rye cookies

It’s one of my fave vegan cookie recipes of all times. These cookies are crumbly and soft due to rye flour. Adding brewed coffee instead of vegetable milk will deliver a slight coffee flavor. Toasted chopped nuts will add crunchiness. Chocolate chips or raisins will make them more chocolaty or sweeter. Sprinkling the cookies with coarse…