always the same...

... yes I wanted to post and guess what? the usb cable for my camera was away again :-/
but now my newest post: chocolate hazelnut biscotti adapted from veganomicon and glutenfree, which I baked today. I won't post the recipe, because it still has to be improved (unless someone wants to help me)...
so here is the photo:

One post after another

I really hope that this will not be the last time that one post comes after another and I will post more often. At the moment I have so many ideas and I'm dreaming of publishing a cake book in German (maybe it works - we'll see, if I have enough time and ideas). So here is my cake: Portuguese cinnamon cake! It's so delicious with just the right amount of cinnamon and your kitchen will smell like it's Christmas time.

I promised a recipe

so here's the recipe to the previous post:

wheat free sesame apricot cookies:

1 3/4 cups oat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cups granulated sugar + 1/2 tablespoon molasses
1/4 cup oil
1 tablespoon ground flaxseeds
1/4 cup + 2 tablespoons soymilk
1 teaspoon vanilla
1/2 cup sesame seeds
1/4 cup tahini
1/2 cup dried apricots cut into small cubes

Preheat the oven to 375 °F
Sift together the oat flour, baking soda and salt. In another mixing bowl withk together the flaxseeds and soymilk. Stir together the sugar and molasses, add the oil, vanilla and tahini, whisk until everything is emulsified.
Mix the wet ingredients into the dry, fold in the sesame seeds and dried apricot cubes.
Drop the batter by the tablespoon onto an baking sheet with parchment paper, leaving about 1 1/2 inches of space between the cookies and bake for 10 to 12 minutes.
Remove from the oven and let cool for 5 minutes. Transfer to a cooling rack to cool the rest of the way.