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…