Posts from December 2015

Gluten Free Pear Streusel Coffee Cake

December 16, 2015

Gluten Free Pear Streusel Coffee Cake

What could be better to wake up to than the scent of cinnamon, pears and freshly brewed coffee? This crumbly streusel topped coffee cake would be perfect to whip up on Christmas morning to eat while opening presents but is also simple enough to throw together when you have company stopping by. The pears keep the cake super moist and it is springy and light enough to fool all your gluten-eating friends. Finding the right flour blend to use in GF baking is so important, I really love this one. Plus anything with a streusel topping instantly wins, you can never go wrong with butter and sugar.


Makes 9 Squares

1 1/2 cups gluten free flour

1 teaspoon xanthan gum

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup granulated sugar

1/4 cup melted butter

2 large eggs

1/2 cup milk

2 teaspoons vanilla extract

1 large pear, peeled and chopped

For Streusel Topping

2/3 cup gluten free flour

1/2 cup brown sugar

1 teaspoon cinnamon

1 teaspoon cardamom

6 tablespoons cold butter

Preheat oven to 375 degrees fahrenheit. In a large bowl mix 1 1/2 cups flour, xanthan gum, baking soda, salt and granulated sugar. Add the melted butter, eggs, milk and vanilla extract and stir until combined. Fold in chopped pears and pour into a greased 8×8″ baking pan.

In a separate bowl combine 2/3 cup flour, brown sugar, cinnamon and cardamom. Add cold butter and cut into the flour mixture using a pastry cutter or two forks until the butter is the size of small peas. Bake for 30-40 minutes until center is puffed and a toothpick comes out clean. Let cool for 15 minutes before cutting into squares.


Saffron and Cardamom Lucia Buns

December 13, 2015

Gluten Free Saffron Cardamom Lucia Buns

Scandinavian traditions have always been a favorite part of the Christmas season for me – I love all the decorations and delicious baked treats. One of the most fascinating for me is Lucia Day, celebrated on December 13th. The crown of candles is so beautiful! I fondly remember reading about the story in my Kirsten American Doll book, haha.

This year I decided to get a little festive and make a batch of the traditional saffron buns. Gluten and I have officially broken up so I spent some time researching recipes and finally tested out this gluten free version. It has a nice texture and is sweetly scented with cardamom, one of my favorite spices. Greta had fun making them with me and I hope we can carry on the tradition every year – maybe one day I will make her a crown of candles and she can be my little Lucia.

Lucia Buns


Makes 16 Buns

4 tablespoons butter

1 cup whole milk

1/4 cup plus 1 teaspoon sugar

1 teaspoon ground psyllium husk

1 package yeast

1 teaspoon saffron

1/2 teaspoon salt

1 teaspoon xanthan gum

2 eggs

2 teaspoons ground cardamom

2 1/2 cups gluten free flour (I used this blend)

Raisins to decorate

Melt butter in a small saucepan and add milk. Let the milk warm up slightly, to about 105 degrees. Pour the milk and butter mixture into a mixing bowl and add 1 teaspoon sugar, psyllium husk and the yeast. Give it a quick stir and let the mixture sit until the yeast bubbles, about 10 minutes. Add the saffron, remaining sugar, salt, xanthan gum, 1 egg, cardamom and mix until combined. Slowly add the flour and mix for 5 minutes using the paddle attachment of a stand mixer.

Preheat oven to 375 degrees. Cover the bowl with a towel and leave in a warm part of the kitchen for 30 minutes to rise. Lightly flour a work surface and knead the dough a few times until it becomes elastic. The dough will be very sticky at first so be generous with the flour! Pinch off a small ball about 1.5″ diameter and roll into a log, forming into an “S” shape. Cover the buns with a towel again and let rise another 30 minutes. Beat the remaining egg in a small bowl and brush the buns. Dot each end with a raisin to decorate and bake for 10-12 minutes. Traditionally served in the morning with hot coffee to sleepy parents by the eldest daughter of the house, dressed in white with a crown of candles.

*adapted from this recipe

All rights reserved © Bardeaux · Theme by Blogmilk + Coded by Brandi Bernoskie