Brownie without gluten 

   I like light and fast cooking (although I have long dreamed of baking classic Napoleon or Medovik) and brownie just from a series of quick desserts. It does not contain gluten, lactose, but it has eggs in it, so it's not suitable for vegans. But with products from the dough, you have to choose: either eggs or gluten. Something has to stick together otherwise it's very difficult to give the test a shape-holding texture.
Here depends on what your body responds to, the state of health and philosophical attitudes. But you can experiment with a banana or soaked linseed instead of eggs.
   We will need:
 ⁃ 3 organic eggs
 ⁃ 100 g of coconut (palm) sugar
 ⁃ 20 g of raw kako powder
 ⁃ 85 grams of rice, coconut, almond or any gluten-free flour
 ⁃ 0.5 hl of baking soda
 ⁃ Vanilla essence or natural vanilla pod
   We beat eggs with sugar in a thick cream. Carefully add dry ingredients by mixing with a silicone spatula, so that the cream does not settle.
   We put it in the form and bake for 20 minutes at 180 degrees.
   Then turn off the oven, open the door and hold for 5 more minutes.
   We wait when it cools, cut into cubes and water with honey or maple syrup. Recipe Brownie can be safely used for the cake if you bake a cake. It can be creamed with natural peanut butter.

   Have a nice tea time!

   Sourdough for bread 

   Yeast in bread baking I do not use. Only a sourdough. It is almost like a pet - it requires a constant feeding, for which you will enjoy useful home-made pastries and it will live forever. The sourdough is considered a capricious product (in contrast to yeast) and from the first it does not always work. But nothing is impossible. This is not a higher mathematics or even a complicated cake.    So, we just need flour (preferably organic rye or spelled, if we want the most healthy bread) and good quality water. The principle of growing and using sourdough is fundamentally the same, but
everyone does it a little differently. I describe the option that I use myself. It is as simple as possible.
   The whole process takes 5 days. On the first day, we mix in a glass jar 50 gr of flour and 50 ml of slightly warm water. Stir and leave in a warm place for a day covered with a lid on top or a damp gauze. It is important: do not close the jar with a lid, but simply cover it, so that the leaven will breathe. After a day, repeat the procedure in the same ratio. And so every day until the 5th. Finished starter should rise in volume in two or two and a half times, actively bubble and have a pleasant aroma of hops or a little apple. And if it (smell) is rotten or unpleasant - it means something went wrong and you need to start all over again.
   On the 5th (someone on the 6th) day, the sourdough is ready for baking bread. To do this, see the previous recipe, take the necessary amount of active ferment, and put the rest in a glass jar in the refrigerator. This is called a starter. If you are going to bake bread once again, you need to feed the starter, take as much as you need to use and leave a bit for the starter on the same principle.    
   Well, if you do not bake anything for a while, then about once a week you need to feed the sourdough otherwise it will "starve" and disappear. To do this, we get it from the refrigerator, add flour and slightly warm water and leave it for about 5-6 hours in a warm place. When the yeast rose twice and began to bubble, it is active. If you are not going to bake anything, remove a few spoons, and the rest just put it back in the refrigerator. If these few spoons to throw out it is a pity, on it it is possible to do magnificent pancakes, a dough for a pizza and on what imagination will suffice.

   Baking Bread from spelled and amaranth on leaven 

   I wrote already somehow in the blog my attitude to bread and gluten. I think that gluten is different to gluten and gluten-free baked goods are often not as harmless as it seems. Which is better: white rice flour or organic rye or spelled coarse grinding - that's still a question. For myself, I chose the second option,and after a long gluten-free experiment, the aroma of freshly baked home-made bread returned to my life it became somehow even happier. Of course, I bake bread myself and basically only at leaven?
No yeast.
   The process is long and capricious, but in my own way, I would say, meditative and interesting. A recipe for those who are "friends" with the leaven and are ready to devote half a day to baking bread.
   For one bread of about 800 grams we will need:
 - 200 grams of active rye or spelled starter
 - 350 ml of room temperature water
 - 100 grams of amaranth flour
 - 600 whole-grain organic spelled flour
 - 1 hr of cane sugar
 - pinch of salt
 - 80 grams of raisins
 - Nutmeg
   Mix the active starter with water with sugar and salt. Add the amaranth flour and mix. Sift flour spelled and slowly introduce into the mixture all the while mixing.
   Leave for about 5 minutes and than knead the dough (preferably with hands) for 7 minutes. Cover with a towel and leave in a bowl for 45 minutes in a warm place.
   At the end of this time, the dough is kneaded once again by stretching from the ends and turning inwards from inside. Leave covered for another 45 minutes. Then repeat the process.
   In total, such a bluff must be three with equal intervals of time for proofing. During the last third dash in the dough slowly introduce raisins and a bit of ground nutmeg. If raisins are pre-washed, it must be dried, as the dough does not like excessive moisture. Dough put in a baking dish and leave to grow about 2-2.5 hours in a warm place. Avoid drafts and open windows.
   The dough should grow about twice, keep it in mind when choosing a form. When the dough has risen, preheat the oven to 200 degrees and bake with them the first 10 minutes with the steam. To do this, pour 50 ml of water into the low baking tray. Steam is needed to ensure that the bread as a result is not very hard. After 10 minutes, open the oven for a couple of seconds, let off steam and reduce the degrees to 180. Bake another 40-50 minutes.
   Ready bread is taken out of the oven with the grate and covered with a towel (this is mandatory) leave to cool. Crumb is formed in 6 hours, so you can safely leave the bread until the morning if you baked it in the evening. The next day it is even tastier. Bread is heavy and dense. It, naturally, is much more useful than any store or bread from a bakery. Thanks to a large amount of fiber and slow carbohydrates improves metabolism and saturates well without raising the sugar level.

   Coconut biscuits 

   This cookie is not only not harmful, and even, I would say useful. In moderation, of course. Very easy and quick to prepare, and most importantly, suitable for vegans and diabetics, as it contains no animal products, sugar and flour.
   About 15 pieces, we need:

 - 1 tbsp. l. ground flaxseed
 - 1 ripe banana (flyspecked)
 - 30 g almond flour
 - 70 g of coconut flour
 - Half tsp.. soda repay cider vinegar
 - Upon request, you can add the raisins (if you want more sweet) or dried cranberries, vanilla.
   If anyone knows, coconut flour can be obtained in a coffee grinder coconut and almond - raw almonds without skin.
   1. Pour milled flaxseed three tablespoons of water and let stand for 10-15 minutes.
   2. Banana mash well with a fork or blender, puree until smooth state.
   3. Enter linen mush in mashed banana, add both types of flour, baking soda, vinegar, and everything else on request.
   4. Stir well. It should get a thick viscous mass.
   5. Spoon (about half the dining room) we collect the same amount of dough, roll the balls and slightly flatten them to form biscuits.
   6. Bake at 180 degrees about 30 minutes + - depending on your oven. Cookies is important not to burn.
   If your taste is not sweet enough in the recipe, you can add 1/4 tsp stevia powder. Since this is a healthy version of the cookie no kind of sugar do not offer realized, although it some coconut or cane, if you do not have any restrictions, simply stevia sweetener allowed only in diabetes, sudden jumps in blood sugar and absolutely no calories.  

  Lean pumpkin cake
   The recipe for this cake is very simple, fast, suitable for vegans, because it do not contain eggs.
   For medium size cake we need:
 - 250 g of fresh pumpkin
 - 150 grams of sugar cane
 - 300 grams of flour Spelt (you can just grind spelled in a coffee grinder)
 - 1 tbsp coconut oil
 - 1 teaspoon of cinnamon powder
 - 0.5 tsp baking soda to extinguish cider vinegar
   Pumpkin cut into pieces and whisk in a blender to puree the state.
   Mixed with cane sugar, cocoa butter, and gradually introduce spelled flour, cinnamon and baking soda.
   Make sure that your batter was a little dryish and thick, add enough flour otherwise, if it is liquid, it will not grow, and your cake as a result will be wet.
   Knead well, put in a silicone mold (it is not necessary to grease) and bake at 190 degrees about 50 minutes.
   Cake well kept even for several days without refrigeration.
   If you do not have the spelt flour can easily do it yourself in a coffee grinder (spelt groats in Kiev sold in supermarkets Novus).

   Lemon muffins 

   These sunny muffins gluten free, sugar, butter, milk, and - in general with nothing. For those to whom nothing is allowed but very desirable. Any way contain eggs so will not suitable for vegans.
   Approximately 6 large muffins we need:
 - 2 apples;
 - 2 ecological eggs;
 - 1 tbsp stevia powder;
 - 140 grams of rice flour of unpolished rice;
 - 1 tbsp ground flax seed;
 - 1 tsp baking soda to extinguish cider vinegar
   I added 5-6 drops of lemon oil edible, but if you do not have to do fashionable cinnamon, vanilla, lemon zest ...
   Apples peeled, finely chop and whisk in a blender with stevia. Separately, beat the eggs gradually adding them applesauce.
   Continue beating until a thick foam mixture, about 7 minutes It should increase in volume.
   Flour mix with ground flaxseed and slowly introduce in apple egg mass not stop beating. Add the soda flavors.
   Distributed over approximately 2/3 of the forms (muffins rise slightly) and bake at 190 degrees about 30 minutes. The first 15 minutes, it is desirable not to open the oven to make your muffins are not sunk.

   Before consuming let muffin to cool. If they dryish for you can eat with honey or nut paste.  

 Oat cookies

   A healthy version of the oatmeal cookies. Liked by kids (adults too) and quickly prepared.
   For cookies, we need:
 - 150 grams of oat flakes (organic preferred)
 - 150 g of sugar cane or coconut
 - 100 grams of flour or spelled unpolished rice (if you need gluten-free cookies)
 - 2 tablespoons raw sunflower seeds
 - 1 tbsp of flax seeds
 - 1 tbsp poppy
 - 2 tbsp coconut oil
 - 1 tsp baking soda or baking powder
 - 1 teaspoon of apple cider vinegar
 - 0.5 1 tsp cinnamon
   Mix all the dry ingredients. Adding coconut oil, mix well and pour the pre-broken egg with a fork. Once again well knead until smooth and thick goo.
   Wet hands form the cookies, spread on parchment paper and bake at 180 degrees about 30 minutes.
   Let it a little cool in the oven.

   Buckwheat bread

   This bread is suitable for people with gluten sensitivity, it is easy to digest, does not create a feeling of heaviness and drowsiness, after the usual bread made with white flour, except this is very useful, as its main ingredient fermented green buckwheat and quinoa.
   It is easy to combine with salads, soups, well, what do you usually eat your bread with. With jam, honey and something sweet depends of your test but I like it.

   The output is about 1 kg bread.
   You will need:
 - 500 g green buckwheat
 - 100 grams of quinoa (not essential, but it's better with it)
 - 200 ml of water at room temperature
 - 3 tbsp. l juice sauerkraut
 - 2-3 capsules of probiotics
 - Olive oil for the lubrication of the form.
   Buckwheat with quinoa well washed and soaked overnight. In the morning again wash, drain the water, cover with a lid and give buckwheat and quinoa little sprout (mine is usually up to the evening, but it could be until the next morning). Should a little small hatch sprouts.

   Once again well washed. Loading germ mixture into blender. Adding probiotics (well, they pour out of the capsule naturally), cabbage juice, and water. Pour water in portions, so as not to overdo it. We beat all the good, to the state of a homogeneous thick cream.
   We move our dough in a bowl (preferably of glass) with a tightly fitting lid. We leave for the night or a minimum of 5 hours.
   By morning, the dough should ferment and increase in volume. You can add a little salt
   Heat the oven to 190 degrees. Grease the form with olive oil and bake for 50-60 minutes. Do not remove the bread immediately after swiching off the owen.
   Open the owen and live the bread for a while. To take out the bread fro the shape it has to be completely cooled down.
   Bon Appetit!

   Chocolate and coconut cake

   This cake is very easy to make, does not contain gluten, lactose, sugar. If desired, it can be converted into a full cake, if you make a few layers and cover with glaze.
   For the cake, we need:
 - 3 ripe bananas
 - 3 fresh organic eggs
 - 2 tsp stevia powder
 - 250 grams of green buckwheat flour
 - 100 grams of raw cacao powder (without sugar)
 - 1 tsp vanilla extract
 - Soda, viniger
   For the cream:
 - 100 g coconut flakes
 - 2 tbsp. coconut oil
 - 2 tbsp. raw liquid and light organic honey
 - Juice of half a lemon
 - 50 ml of warm almond milk (preferably homemade rather than commercial, there are many more besides almonds all unnecessary)
   Bananas whisk blender to puree with stevia state.
   Continuing to whisk slowly add the eggs. Beat the mixture for about 5 minutes.
   Add the vanilla extract, continuing to whisk, adding cocoa powder and slowly sifting through a sieve add the flour. Beat.

   At the end add a teaspoon of baking soda to extinguish in vinegar (I use Apple).
   Grease the form of coconut oil and bake at 190 degrees about 50-60 minutes.
   While the cake is baked, grind in blender with grinder attachment coconut.
   Add the remaining ingredients for the cream and stir well.
   We took out a biscuit. Give him a good cool. Cut in half and smear with cream.
   Leave it to soak at least a few hours at room temperature. Then you can cut and move into the refrigerator.
   Store in the refrigerator up to 5 days.
   I like to combine the biscuit with the coffee more than tea. In my favorite Japanese porcelain cup.

   Enjoy morning.