Gluten free Cinnamon Rolls

Sonntag, 14. Mai 2017

Since we've been shooting cinnamon rolls for a client some time ago and especially since we've been in Denmark with friends earlier this year, I've been really craving for cinnamon rolls. We haven't had the best experience with yeast and gluten free baking so far (actually just tried it once), so we just haven't been that motivated. However, last week we just decided to give it another go and Nora came up with this amazing and very delicious gluten free cinnamon roll recipe. I have no idea why our first try with gluten free baking and yeast wasn't satisfying at all, but this time it just worked right away! Baking with yeast here we come - we are already so much looking forward to try even more recipes (thinking of pizza and poppyseed rolls and many more delicious things). But for now we are simply addicted to these cinnamon rolls and could basically eat them every day. Like always with yeast pastry (gluten free or not) it tastes best, when it comes fresh from the oven. The smell, the taste, just like heaven. One day later we thought they already got a little bit dry, but I think this is actually normal with yeast pastry right? Do you guys have any experience with it? And if so, is there anything to avoid the dryness the day after?
To be honest, there where only two of the rolls left the next day, so I don't mind to eat them fresh anyways. 
For the shooting we've teamed up with the danish brand Royal Copenhagen* that gave us this stunning and beautiful tableware. In each airbnb flat, we´ve stayed so far, the hosts always had this kind of tableware, so we are associating it with our travels and holidays in Denmark and Copenhagen, which evokes so many lovely and happy thoughts each time we use it. 
We decided for the Blue Fluted Plain Series*, but you can choose from many more lovely series, just have a look at their hompepage, if you are into it as well.
When we've been shooting the recipe in the studio, our friend Michael, how works at the danish design company Fredericia joined us and we've been enjoying the rolls all together after the shooting.
We´ve also teamed up with Fredericia* some time ago and were really exciting to use our J39 - The People Chair* for the first time in our studio now. How do you guys like it? We are so it love with it! Timeless, yet charming with a little vintage vibe. Will show you more soon.
We hope you enjoy the cinnamon rolls as much as we did - looking forward to hear your feedback guys!

Gluten-free Cinnamon Rolls

Ingredients (for 12 Cinnamon Rolls)
Gluten-free yeast dough
300ml milk
80g butter
525g gluten-free flour-mix (we took a gluten-fre flour mix from Bauck Hof, which consists of corn starch, rice flour, millet flour and guar gum)
1 pck active dry yeast (9g)
80g fine sugar
1 egg (size m/l)
1/2 salt
Sugar cinnamon filling
50g butter, soft
75g cane sugar
2 tsp cinnamon
1 pinch of ground vanilla (or vanilla extract)
Icing
150g icing sugar
about 3tbsp milk

Tip: You should bake and eat the cinnamon rolls the same day, because then they are very soft. They taste the best, when they are lukewarm.

Blend gluten-free flour mix, sugar and salt in a large mixing bowl. Heat the milk and melt the butter in the milk - the milk should be warm, but not boiling! Pour butter-milk to the dry ingredients and knead for 1 minute (the easiest is to use disposable gloves, because the dough is quite sticky). Then knead in the egg for some minutes (our dough was still sticky in the end, because this glutenfree dough needs some moist to not to dry out while baking). Grease another mixing bowl and leave the dough there for 1 hour at a warm place covered with a tea towel (meanwhile take the butter from the fridge, so it´s soft enough to spread it later). Grease and butter a large springform pan. Blend cane sugar, cinnamon and ground vanilla (if you are using vanilla extract, try to stir it into the soft butter). After 1 hour roll out the dough on a big piece of baking paper (flour the baking paper and the dough before) to a large rectangle (the longest side should be 40-45cm, which should be as long as the baking paper roll). Spread first the butter on the dough, then sprinkle the cinnamon-sugar on top (but leave a 2cm edge on one of the longer sides). Now roll from the longer side to the side with the „free-left edge“, it could be helpful to use the baking paper underneath to roll it. Trim the edges and cut the big roll into 11-12 pieces (about 3cm each) - you should clean your knife permanently, because the dough is sticky. Then arrange the cinnamon rolls in the springform pan - 8 cinnamon rolls on the edge and 3 in the center - with some distance to each. Cover the cinnamon rolls again with a tea towel and leave on a warm place for another 30minutes, before you bake them for 25minutes in a preheated oven by 180°C (360F) top/bottom heat. Let the cinnamon rolls cool down for a moment on a cooling rack and prepare the icing by mixing icing sugar and milk. Pour icing over the cinnamon rolls and eat them, when they are still lukewarm. 




German Translation
Seitdem wir für einen Kunden Zimtschnecken geshootet haben und vor allem seitdem wir von einer Reise mit Freunden aus Dänemark wiedergekommen sind, hatte ich solchen Appetit auf Zimtschnecken. Eine glutenfreie Alternative haben wir unterwegs natürlich nirgends gefunden und die Stimmung steigt nicht unbedingt, wenn alle Zimtschnecken essen können und nur man selber passen muss. Da wir aber bisher nicht die beste Erfahrung mit glutenfreiem Backen in Kombination mit Hefe gemacht haben (na gut, es gab auch nur einen Versuch), waren wir bisher nicht sonderlich motiviert es wieder zu versuchen. Letzte Woche hat es uns dann aber gepackt und wir haben den glutenfreien Zimtschnecken noch eine Chance gegeben. Und als wäre es das einfachste auf der Welt glutenfrei mit Hefe zu backen, hat es auf einmal wie am Schnürchen funktioniert! Das Rezept ist wirklich einfach köstlich und ich habe Nora mehrmals gefragt, ob sie denn auch wirklich glutenfreies Mehl benutzt hat. Warum auch immer unser erster Versuch so in die Hose ging, diesmal hat es geklappt und wir freuen uns sehr, dass Rezept mit Euch zu teilen. Und wir freuen uns auch in Zukunft noch mehr mit Hefe zu experimentieren (Pizza, Mohnschnecken usw...) - glutenfreies Backen mit Hefe wir kommen!
Aber jetzt genießen wir erstmal die Zimtschnecken und würden sie am liebsten jeden morgen zum Frühstück backen. Wie das mit Hefe so oft ist, werden die Zimtschnecken nach einem Tag leider etwas trocken, am besten schmecken sie wirklich frisch aus dem Ofen oder ein paar Stunden später.  Aber das ist bei Hefegbäck glaube ich normal? Hat jemand von Euch damit Erfahrungen gemacht bzw. einen Tipp wie man das Austrocknen am nächsten Tag vermeiden kann?
Wie auch immer, wir haben auch kein Problem damit die Zimtschnecken frisch zu essen, bei uns waren am nächsten Tag sowieso nur noch zwei übrig. 
Für das Shooting haben wir uns mit der dänischen Firma Royal Copenhagen* zusammengetan, von denen wir dieses wunderschöne Geschirr zur Verfügung gestellt bekommen haben. 
Immer wenn wir durch Dänemark reisen, gab es in jeder Airbnb-Wohnung, die wir gebucht haben, dieses Geschirr und immer, wenn wir es jetzt benutzen, werden so viele schöne Gedanken und Erinnerungen wachgerufen, fast als wäre man direkt in Dänemark. 
Wir haben uns für die Blue Fluted Plain Serie* entschieden, aber es gibt noch viele andere Variationen des handbemalten Geschirrs zu bestaunen, schaut einfach mal auf der Homepage von Royal Copenhagen vorbei, wenn es Euch auch so gut gefällt.
Als wir das Rezept im Studio fotografiert haben, hat uns unser Freund Michael, der für das dänische Design-Unternehmen Fredericia arbeitet, einen Besuch abgestattet und wir haben die leckeren Zimtschnecken nach dem Shoot zusammen genossen. 
Wir haben uns ja vor einiger Zeit mit Fredericia* für diesen Post  zusammengetan  und haben uns jetzt sehr gefreut unsere J39 - The People Chair* auch im Studio zum ersten Mal zu nutzen. Wie gefällt er Euch? Wir sind Hals über Kopf in die Stühle verliebt und freuen uns jedes Mal auf Ihnen zu sitzen und sie in ein Shooting miteinzubinden. Vielleicht zeigen wir Euch bald noch mehr.
Wir hoffen, Ihr lasst Euch die glutenfreien Zimtschnecken auch schmecken und freuen uns auf Eure Reaktionen und Erfahrungen beim Nachbacken ihr Lieben!








Glutenfreie Zimtschnecken

Zutaten (für 11-12 Zimtschnecken)
Hefeteig
300ml Milch
80g Butter
525g Weizenmehl (wir haben diesen Mehlmix von Bauckhof verwendet, der aus Maisstärke, Reisvollkornmehl, Hirsemehl und Guarkernmehl besteht)
1 Päckchen Trockenhefe
80g feiner Zucker
1 Ei (Gr. M/L)
1/2 TL Salz
Zucker-Zimt-Füllung
50g Butter, weich
75g Rohrzucker
2 TL Zimt
1 Prise gemahlene Vanil
Zuckerguss
150g Puderzucker
etwa 3 EL Milch

Tipp: Die Zimtschnecken sollten am besten am gleichen Tag gebacken und gegessen werden, da sie dann am saftigsten sind - am leckersten sind sie noch leicht lauwarm. 

Mehl, Trockenhefe, Zucker und Salz in einer grossen Rührschüssel gut vermengen. Milch erwärmen, Butter darin schmelzen lassen - die Milch sollte warm sein, aber nicht kochen! Milch-Butter-Mischung zu den trockenen Zutaten hinzufügen und grob verkneten (am besten mit Einweghandschuhen arbeiten, da der Teig sehr klebt), dann das Ei hinzufügen. Den Teig ein paar Minuten kneten (unser Teig war zum Schluss immer noch etwas klebrig, da er genügend Feuchtigkeit braucht, damit er später beim Backen nicht zu sehr austrocknet). Eine neue Rührschüssel mit etwas Pflanzenöl ausstreichen und den Teig dort für 1h an einem warmen Ort und mit einem Küchentuch bedeckt, gehen lassen (währenddessen die Butter aus dem Kühlschrank nehmen damit sie weich genug zum Streichen wird). Eine große Springform fetten und mehlen. Rohrzucker mit Zimt und Vanille mischen. Nach einer Stunde den Teig auf einem großen Stück bemehlten Backpapier (auf den Teig auch etwas Mehl streuen damit er an der Teigrolle nicht anklebt) zu einem großen Rechteck ausrollen (die längste Seite sollte etwa 40-45cm lang sein, so breit wie die Backpapierrolle). Auf dem Teig zuerst die weiche Butter verstreichen, dann die Zucker-Zimt-Mischung verteilen (am längeren oberen Rand 2cm frei lassen). Von der langen Seite hin aufrollen, sodass das Ende der freie Rand ist (es kann hilfreich sein, dass Backpapier etwas mitzurollen). Die Enden abschneiden und die Rolle in etwa 11-12 Stücke (etwa 3cm breit) zerteilen (das Messer immer schön abwischen, sonst klebt der Teig daran). Die Zimtschnecken immer mit etwas Abstand in die Springform setzen (am besten 8 Stück am Rand und 3 in die Mitte). Zimtschnecken abgedeckt nochmals für 30min an einem warmen Ort gehen lassen, dann im vorgeheizten Ofen bei 180°C Ober-/Unterhitze für 25min backen. Zimtschnecken auf einem Kuchengitter etwas abkühlen lassen. Puderzucker und Milch für die Glasur verrühren und auf den Zimtschnecken verteilen.


Gluten Free Pumpkinseed - Bluberry Muffins

Mittwoch, 10. Mai 2017

We want to share the recipe for these gluten free pumpkin blueberry muffins since such a long with you guys but somehow we always forgot. I have no idea why as it is a true favorite of ours! We absolutely love the combination of pumpkin seed and blueberries and discovered it while we were creating a cake recipe for a book that will launch next month (more on that very soon, we are so excited!!). The muffin itselfe tastes not very sweet but so does the meringue - the combination of both seriously just tastes like heaven! I also really like that we topped it with meringue instead of buttercream as it feels not so heavy and from the consistency you feel like you are biting in a huge marshmallow. Can't get any better right?!
After we had a very cold spring over here with almost no sunshine, we were so happy that the weather was finally getting better last weekend. The sun was shining almost the whole day, so we decided to shoot the post outside in the garden as well. And it was such a lovley day, finally being outside again without a coat and the sun in your face just felt so wonderful. All the lovely blossoms on the trees are still in full bloom, we really enjoyed this atmosphere while shooting the delicious muffins. After the shooting we ate them together with our friends and neighbors and everyone loved them, so we are sure you will do to! 
Vanilla-Pumpkin-Seed-Muffins with Meringue

Ingredients for 12-14 muffins
Pumpkin seed muffins
4 eggs (size M/L)
150g maple syrup (if you like it sweet, then add a bit more)
80g pumpkinseed oil
170g rice flour
60g pumpkin seed flour (you can do that easily by yourself as well: roast pumpkin seeds and ground them to flour)
2tsp organic baking powder
1 large pinch ground vanilla (or vanilla extract)  
1 pinch salt
4 tbsp water
150g frozen blueberries
Meringue
2 eggwhites (size M/L)
100g superfine sugar

Pumpkin seed muffins
Line the muffin tin with muffin cups and preheat oven to 200°Celsius (400°F).
Separate eggs, beat egg whites 2 minutes until stiff and set aside for a moment. Whisk egg yolkes in a mixing bowl quickly, then stir in the salt, ground vanilla, pumpkin seed oil and maple syrup (stir by hand using a whisk). Blend pumpkin seed flour, rice flour and baking powder and stir into the liquid ingredients (the consistency might change quite firm, but will change when you add the beaten egg whites). Fold in the beaten egg white in 4-5 portions
by using a spatula. In the end fold in quickly the frozen blueberries and fill batter into the muffin cups. Bake muffins for 20-25minutes - test with a toothpick, if the batter is done (don´t let them get too dry). Let the muffins cool down for 30 minutes.
Meringue
Beat egg whites half stiff, then add gradually the sugar and beat a few more minutes until you have a nice firm consistency. Fill meringue into an icing bag with round icing tip (our tip was 11cm-ø) and decorate the muffins with the meringue. Then brown them with a cooking torch.

German Translation
Wir wollen schon seit Ewigkeiten das Rezept für diese köstlichen glutenfreien Kürbiskern-Blaubeer-Muffins mit Euch teilen aber irgendwie kam immer etwas dazwischen. Ich weiß wirklich nicht weshalb, die Kombination ist eine unserer liebsten und seit letztem Sommer (wir haben sie beim experimentieren für ein Kuchenrezept ausprobiert für ein gemeinsames Buchprojekt, das bald gelauncht wird, aber mehr dazu ein ander Mal) und seitdem ist sie in jeglichen Variationen eigentlich ein Dauerbrenner bei uns. Die leicht herbe, kernige Kürbiskernnote ist einfach himmlisch vorallem   im Kontrast mit dem süßen Meringue on top. Und bei der Konsistenz des Meringue hat man fast das Gefühl als würde man in einen riesen Marshmallow beißen - klingt nicht übel, oder?!
Nach einem ziemlich fiesen, kalten und nassen Frühling haben wir das gute Wetter letzten Sonntag mehr als genossen und nach einigen Aufnahmen in der Küche das Shooting der Muffins kuzerhand nach draußen verlegt. Die Sonne hat fast den ganzen Tag geschienen und es war so ein schönes Gefühl endlich wieder ohne Jacke draußen zu sein und sich von all den Gerrüchen und Geräuschen im Garten berauschen zu lassen. Ihr wisst ja wie gern wir im Sommer draußen arbeiten und wir freuen uns schon seit dem langen Winter auf die Shootings draußen. Momentan sind all die Blüten noch in voller Pracht und so haben wir die Atmosphäre während des Shootings mehr als genossen. Danach haben wir mit unseren Nachbarn und Freunden die Muffins zusammen verspeist und alle waren begeistert! Wir sind uns sicher, dass werdet Ihr auch sein. Lasst es Euch schmecken Ihr Lieben!

Vanille-Kürbiskern-Muffins mit Meringue-Häubchen

Zutaten für 12-14 Muffins
Kürbiskern-Teig
4 Eier (Gr. M/L)
150g Ahornsirup (wer´s süss mag, sollte noch etwas mehr hinzufügen)  
80g Kürbiskernöl
170g Reismehl
60g Kürbiskernmehl bzw. gemahlene Kürbiskerne (Kürbiskerne rösten, mahlen bzw. zu Mehl zerkleinern)
2TL Weinsteinbackpulver
1 Vanilleschote o. 1 Prise gemahlene Vanille
1 Prise Salz
4 EL Wasser
150g TK-Blaubeeren
Baiserhauben
2 Eiweiss (Gr. M/L)
100g feiner Zucker

Kürbiskern-Teig
Muffinblech mit Papierförmchen auslegen. Ofen auf 200°C Ober-/Unterhitze vorheizen.
(Kürbiskerne in der Pfanne rösten und mit einem Zerkleiner oder Pürierstab relativ fein zermahlen - kurz beiseite stellen.)
Eier trennen, Eiweiss 2 Minuten steif schlagen. Eigelbe in einer Rührschüssel kurz verquirlen, dann mit dem Salz, der gemahlenen Vanille, dem Kürbiskernöl, Ahornsirup und Wasser verrühren. 
Kürbiskernmehl mit Reismehl und Backpulver mischen und mit einem Rührbesen unter die flüssige Masse rühren (die Konsistenz wird zunächst relativ fest). Dann das geschlagenes Eiweiss mit einem Silikonspatel portionsweise (4-5 Portionen) unter das Teiggemisch heben. Ganz zum Schluss erst die gefrorenen Blaubeeren vorsichtig und zügig unterheben. Teig in die Förmchen füllen und für 20-25 Minuten backen - mit einem Zahnstocher testen, ob der Teig fertig ist. Auf einem Kuchengitter 30 Minuten abkühlen lassen.
Baiserhauben
Eiweiss halbsteif schlagen, dann während des Schlagens den Zucker dazurieseln lassen und ein paar Minuten weiterschlagen bis der Eischnee fest ist. Eischnee in eine Spritztülle mit rundem Aufsatz füllen (unser Aufsatz hatte 11cm-ø) und damit die Muffins dekorieren. Mit einem Flambierbrenner Baiser bräunen.


gluten free rhubarb goat-chesse cake

Dienstag, 2. Mai 2017

Finally rhubarb is in season again! It's one of our favorite ingredients and the taste feels so much like spring, even if the sun is still not willing to shine these days. We already look so much forward to picnics at the lake, dinners in the garden and really can't wait for warm spring / summer days and when everything is in full bloom. So if you need some spring feelings as well and the weather is not on your side, just go for this cake guys! Nora baked it during the easter weekend and we enjoyed it with her parents and with our friends and neighbors. Everyone loved it and it was all eaten after just two days. We always bake our cheesecakes with goat quark, as we just love the taste and especially that it is not too sweet. It really is such a good combination with the rhubarb and our favorite cake right now. We hope you enjoy it too!

Behind the scenes for AEG

Sonntag, 23. April 2017

In january we had some lovely visitors from Sweden in our studio and we've been shooting a little video for AEG together. We've been asked to share thoughts about our view and about daylight and what makes it so inspiring. As you maybe know, we shoot all our pictures with daylight, so it's very important to us. When we've been looking for a new studio in Berlin, the light was the most imortant thing for us. We looked for a space with at least one window with northern light, because as you know, we like to shoot a lot of moody pictures. You obviously have no sun coming from a window that is facing the north, which natrually makes the light very moody and blueish. So we've been really happy, when we finally found a place like that. The big suprise was, that we have 2 windows facing south as well, so it's lot's of sunshine on the other side of the room. This allows us to play with different light scenarios and moods and was even more than we expected, when we started looking for a new studio.
What we really like about our view is the rough and industrial houses, that you can see and at the same time there are beautiful trees growing infront of some of our windows. The talented Kajsa Eldsten made a fantastic illustration of our studio view, that you can win together with the WX7 window cleaner from AEG (you can see the illustration in the forelast picture of this post). All you have to do, is, take a picture of a windowless wall in your home, post it on instagram and tell why you’d like to give it more life. Don’t forget to tag the post with #myviewbyAEG. Three lucky winners will be chosen on the 5th of May and will be contacted through a direct message on instagram. Good luck guys!!
Oh, and you can hear us talk more about light and our inspriation coming from it and see more from our studio in the video* that was made of us in january. Hope you like it!
*sponsored

Our Berlin Kitchen

Sonntag, 16. April 2017



A few weeks ago, we've done a little make-over with our kitchen in Berlin. You guys already know our kitchen in the countryside and our studio kitchen (will post an update tour soon!), but we've never shown you our kitchen in our Berlin flat before. When we moved into the apartment 3 years ago, we immediately fell in love with it. But I guess as everyone knows, no flat is perfect. The most important criterion for us was the light, the view and a kitchen that is big enough to have a table in. All of that was there, so even if there were some details that didn't quite met our taste, we felt like this is the flat we've been looking for. If we were the owners (we only rent it, so we can't change whatever we like) we would prefer to have old windows, a lighter floor and would change the whole kitchen unit - but I know that this is complaining on a high level. 
As we do have a lot of rough and industrial elements in our other kitchens, we wanted this one to be fresh, clean and modern, but also cozy at the same time. If you follow our interior account on instagram, you might have recognized already, that we are quite minimal, when it comes to furnish our places, so it's no suprise, that also our kitchen is quite minimalistic. We do create a lot of mess and chaos in our job during shootings, so for us it's very refreshing to live in a contrast to that and have enough room for thoughts and creativity. I know, some people need a "creative chaos" for that, but for us, it's the other way around. 
So what we changed in our kitchen is actually a lot, but it was also a long process. The only before picture we have is this onejust so you have a rough impression how it looked like.  
First of all and most important to us was, that we removed the kitchen drawers from the wall as they took so much light away and we don't need so much space to store things. Then we painted the whole kitchen - before it was white and one wall was in very dark blue (the one that you can see in the before picture). We decided to paint the whole kitchen in a beautiful light grey (it's called "Emma") from our favorite paint brand Kalklitir. It makes the room much brighter than before and the atmosphere is more cozy and calm now. Another thing, that was important to us was the question which chairs could fit to our beautiful round marble table from our friend Philipp from Nutsandwoods. We wanted to have comfortable ones, but at the same time they should be beautiful as well. After some research we came across the J39 - The People's Chair from Fredericia* and fell so in love with it! It looks modern, but at the same time also traditional and we think it suits the kitchen and the table so well. And the best: it's really really comfortable! 
Speaking of comfortable - another thing that we wanted to have was a little sofa in the kitchen. As we have enough space for it, we've been looking for one, that is cozy, but not to big for a long time - we finally decided for the "Ace Sofa" from Normann Copenhagen and can really recommend it. 
The day after the shooting we deciced to move the sofa to another wall (and then I had to make a picture again of course), so don't get confused about the two different angles. So what do you guys think, how did the kitchen turned out? Let us know, if you have any questions about specific products in the pictures, we are happy to help. Happy sunday!
*sponsored

Lactose-Free Mint-Chocolate-Vanilla-Ice-Cream Cake

Sonntag, 9. April 2017

It feels like spring is in full swing - the sun is shining, the birds are singing loudly and you can watch how the trees turn a little bit more green from day to day. This weekend the weather was just wonderful, 17 degrees and almost no cloud on the sky. We spent most of the time in the garden, as we have a lot planned there (building a greenhouse and many other things, but more on that another time) and we enjoyed the sun so much!! But what's a sunny day without an ice-cream, right? Spring, sun and ice-cream just belong together! When we got asked, if we want to try the new lactose-free types of ice cream from Cremissimo*, that just launched in february, we got so excited! We both love ice-cream and especially during sunny days in the garden there could be nothing better. Also there are not a lot lactose free ice-creams available, so we were really curious to taste it.  You can choose between bourbon vanilla, chocolate and english mint. As we wanted to try them all we decided to make an ice-cream cake! And it was such a good idea, as they all tasted great together. What we really liked was, that the consistency of the ice-cream is very creamy and even if we served it almost right from the freezer, the consistency was not to hard and the ice-cream was easy to cut.
To have a little crunch we made a glutenfree cookie crust, which was such a delicious combination with the ice-cream. We couldn't really decide for a favorite as they all tasted wonderful! 
We topped the ice-cream cake with frozen berries and white chocolate and e voila it's done. Really not a big effort and such a lovely outcome. We hope you guys like it as well - enjoy the sunny spring weather, with ice-cream of course :)
*sponsored

Glutenfree Vegan Hazelnut-Coffee-Granola-Bars

Mittwoch, 5. April 2017



We love coffee. And we love breakfast. And the best ist, when you have both in one. Nespresso* had the idea to integrate coffee in breakfast recipes and asked us earlier this year, if we are interested to create several breakfast recipes, which among others include coffee. As big breakfast fans we immediately had many ideas and we developed 5 great recipes, a vegan and a glutenfree recipe and also something for fish and meat lovers. These recipes have been served during Berlinale film festival and we´ve been told, that everyone loved them. One of our favorite recipes are these hazelnut-coffee-granola bars, because they are glutenfree and have this light hint of coffee. For the choice of the right coffee type, which fits the best to the granola bars, we got a lovely support from a coffee expert, who recommended the Gran Cru Arpeggio*, because it underlines the flavours very well, since it has notes of cacao. A high quality of the coffee beans is important for Nespresso, so most of the beans are  harvested from their own sustainability* program.
The combination of coffee, rolled oats, nuts, dates and cacao is just heavenly - so aromatic and delicious as a treat. We´ve made the granola bars a couple of times already, not just because they are a great option for a quick breakfast, but also they are lifesavers, when you need quick energy during a long working day. For Laura we made a different version of the granola bars, because she cannot tolerate cacao so well, but this recipe we´ll share another time.
The room, where we´ve been shooting this time, is a new discovery at the attic of our lovely neighbours and good friends. When we have been tidying up a space in the attic, the light was so magical, that Laura had to grab her camera immediately and we´ve freed some old furnitures from dust, which have been there for ages - our friend Rahel told us, that they´ve belonged to the former owner of our flat. It is so wonderful, when things have a story and we can continue it from now. Rahel got us the gorgeous blooming plum branches from the garden and after the shoot we´ve been enjoying the warm late afternoon sun with the delicious hazelnut-coffee-granola bars.
*sponsored

Golden Coconut-Raspberry-Rose-Cake - A Gluten Free Wedding Cake

Sonntag, 19. März 2017

Last month my father married his girlfriend. It was quite spontaneous and they wanted to celebrate very private, all in all we've been only 6 persons at their wedding. Of course Nora and i wanted to give him something special, so we decided to make a wedding cake. Lucky us, that the number of guests was so limited, so the cake didn't had to be that big and everyone could have a big piece of it :) As my father is an artist and works a lot with gold leaf we wanted to create a golden cake. For the rest of the cake and the decoration we decided to stay classic and choose white. The cake batter is refined with grated coconut and vanilla and the filling is made with raspberry jam and whipped cream, which is just the perfect combination! As we finished decorating the cake on the wedding day, we had to shoot these pictures in just 15 minutes, so please excuse the small amount of pictures this time :) The wedding day itself was just as good as one could wish for - the sun was shining and even if it was still february, it almost felt a little bit like spring already. Ater the shortest wedding in the register office you can imagine, we all went home to their house in a very good mood and Nora and I suprised them with the cake and sparklers on top. They didn't expected it at all, so the surprise was luckily successful and they were so happy!
We hope you guys will enjoy this cake as well!

glutenfree apple-cinnamon waffles with pears and a tea infused rosmary - coconut sugar syrup

Montag, 13. März 2017

This weekend you could finally smell spring in the air. The sun was shining, the birds were singing loudly and it was more than 10 degrees - it just felt so wonderful! But when i think about, that it will still take 2 more months until everything is green again, i'm seriously getting impatient. To by-pass this time we keep spoiling us with beautiful spring flowers and this weekend we even got the first beautiful lilacs at our favorite flowershop! Talking about beautiful things: a few weeks ago the most gorgeous package from canada arrived - fully packed with amazing goods from mur lifestyle*, a lovely shop with a very well curated selection, that will make your heart skip a beat for sure! In these pictures you can see a beautiful linen table cloth, various linen towels, a very pretty wooden cake stand, a copper sieve, copper measuring cups, a round wooden board, brass bowls and beautiful brass cups from the shop. And we can't even decide which our favorite piece is - all the products are just so beautiful!! Do you agree? We are so happy with all of them and could almost buy the whole shop :)
Another  new favorite are these delicious gluten free waffles. I think waffles in general detached my pancake addiction :D At the moment we could make waffles almost every day, as Nora just makes them so fluffy, that i can't get enough. This time we made a simple glutenfree batter and added grated apples and cinnamom. I really love that combination with coconut yoghurt and pears and the slightly strong coconut sugar syrup - it gives a very good contrast to the green pears, which are a bit sour. Our apple-waffles looked even more beautiful on the new wooden cake stand and were almost gone in a second, when we enjoyed this cozy afternoon with friends. Hope you guys will enjoy them too!
*sponsored

a gathering at signe bay's studio

Sonntag, 5. März 2017

We spent the last week in Copenhagen, one of our favorite cities, and it could'nt have been more wonderful! We also had to work some of the days, but most of the time was just about meeting friends and strolling through the city. The weather was not on our side though, but who cares in such a beautiful city!? We found the most perfect airbnb flat (which is not always easy when you travel with two dogs) with the nicest hosts and with a dreamy view directly towards to the canal. Sitting at the breakfast table, with a window facing the canal and having breakfast with this view each morning was all one could ask for! One of the highlights was also the lovely gathering at our dear friend Signe's beautiful studio with our dear friends Marieke and Linda. We've been also shooting Signe's studio for the new series "designtales" on the blog, but more on that soon. We had the most gorgeous light when we've been shooting this beautiful set-up and after we've been all making way to many photos, we enjoyed the delicious beetroot-sweet potato-soup, a glutenfree onion quiche and a radiccio salad with pears, walnuts and goat cheese, that Signe had prepared for us. So delicioius! 
At the moment we are staying in Arhus, where our dear friend Sif lives and were we all got together to celebrate some days of good food & talks, making some shootings and just enjoy the time together. Can't wait to share more pictures with you guys soon!
 

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