Hello all! Just a quick heads up. If you don’t live in (or have an intention to visit) Lausanne in Switzerland and have an intolerance to gluten this post is probably not going to be of any interest to you. So maybe go grab a coffee and I’ll see you soon! I’ve a cook cake box tutorial I’ll post just as soon as I can.
However if you do live in Canton Vaud and are intolerant to gluten, or have a loved one who is… this may be of interest.
One of the most common email requests I’ve been getting is from lovely ladies and gents in Lausanne asking where to find gluten-free products. I’ve sent out an email list of my favourite places more times than I can count! So I’ve decided to post it here on the blog.
Quite possibly the best gluten-free cakes, tarts, biscuits, chocolate eclairs and quiches I have ever had. The tea room is fabulous and their biscuits are now being stocked in Globus in Lausanne. In Winter, their hot chocolate is by far and away the most delicious and decadent experience I’ve had in Switzerland. And that’s saying something coming from a country where the main dish is steaming bowls of rich, hot cheese followed by double cream smothered meringues for dessert!
This recently opened health food store has a great selection of GF foods and cake/ biscuit mixes. Whilst not cheap, their Marlette cake mixes are the only ones I’ll use. They’re organic and delicious. They also stock Sonja-Sante breads and cookies. So definitely worth visiting if you’re in the neighbourhood.
I had an itch. I needed to bake. It had been so long that my Kitchen Aid had a light coating of dust!
The cover of What Katie Ate has been giving me cravings for friands for quite some time. They don’t exist here and certainly not in gluten-free form. The delicious raspberries in season provided me with the perfect excuse.
As I don’t have a friand tin I decided to use a cupcake pan and they worked fine. I adapted two recipes to be gluten-free. One from What Katie Ate and another from online aptly named “The Perfect Friand”. And then decided I liked a mix of both! They’re light and delicious. Not to mention really easy and quick to make!
My husband has requested I make them again, and as I’ve just collected the piece to make my ice-cream maker work, I have plenty of use for spare egg yolks. I think next time I’ll use plums on the top…
GLUTEN-FREE RASPBERRY FRIANDS
Makes about a dozen
4 egg whites
60 grams of almond meal
60 grams of gluten-free flour of your choice
1/4 teaspoon of guar gum
120 grams of icing sugar (not icing mixture)
Pinch of salt
100 grams of melted unsalted butter
Butter to grease pan
125 grams of fresh raspberries
Preheat oven to 180 degrees celsius (160 degrees celsius fan forced)
Grease tin with butter (I used a cupcake tin as I don’t own a friand tin)
Whisk egg whites until frothy.
In a separate bowl, combine almond meal, sieved icing sugar and the pinch of salt together.
Add egg whites and fold in until well combined.
Gradually stir in butter.
Pour into tin, Filling each mould three-quarters full.
Place a raspberry in the top of each.
Bake for 15 minutes, or until a skewer inserted comes out clean.
Allow to cool slightly before removing from the mould. I needed to run a knife around the edge of mine to loosen them.
One of Munchkin’s favourite toys, ever since we bought it for her when she was just 6 weeks old, is a soft ball made of cotton that has a bell in it. It was fabulous as all the seams are on the outside and she could grab, throw and play with it very easily. And as she’s grown, she’s continued to enjoy it. Almost every day it gets launched across the room or skittles over the floor, tinkling as it goes.
I’ve a couple of friends who are pregnant and so I went to buy some to give as gifts. Only to discover that they no longer make them. So I took this as a sign that I should change the pattern, make it a whole heap more colourful and get crocheting! The only down side is that Munchkin has discovered them and now thinks that they’re hers. It looks like I’ll be making some more!
I started this pattern in much the same way as I did the crochet baby noise makers. By filling a Kinder Surprise cylinder with popping corn kernels and taping it firmly closed. But you can use film canisters, small take away sauce tubs, anything that you can tape closed and that makes a good rattling noise. Or you could even recycle the rattle or bell out of an old baby toy.
Then you get crocheting! I used a 3.5mm hook and 100% cotton. Just check the hook size nominated on your yarn and adjust the hook size appropriately. You don’t want large holes in your work so that little fingers can’t pry out the stuffing.
Increase (2 single crochet in the same stitch) = inc
Cotton yarn in at least two colours
3.5mm crochet hook
Cotton wadding (using this instead of normal stuffing makes it much harder for little fingers to get at it, but either will work fine).
Plastic container insert from a Kinder Surprise or alternate small plastic container that you can seal.
Seeds, Grains etc
In yarn colour 1
Row 1: Create a Magic Ring and sc 10. Pull magic ring closed. Sl st in first dc, to join. (10)
Row 2: ch 2. dc inc 10. Sl st in second ch, to join. (20)
Row 3: ch 2. *dc 1, dc inc 1.* Repeat *to* 10 times. Sl st in second ch, to join. (30)
Change yarn to second highlight colour
Row 4: ch 2. *sc 2, dc inc 1.* Repeat *to* 10 times. Sl st in second ch, to join. Fasten off and sew in the ends. (40)
Repeat 12 times to make 12 circles.
Stitching below the last row of crochet using the holes in the crochet with a large needle. Stitch two circles together, using the increased stitches as a guide. Stitch between 2 sets of increased stitches as shown below.
Repeat with 4 following circles until your work looks like the image below. You need to stitch the sides together too, using the increased stitches as a guide again. Finish off and sew in your ends.
Repeat the above steps with your six remaining circles until you have two ball halves.
Taking the two ball halves, align the middle increased stitch on the open end of a circle with a seam on the opposing ball half. Sew together, leaving enough open to insert the filling.
Then, wrapping the shaker egg in wadding until it’s the size you want and push it in. This item is nice for younger children with less wadding making it softer and less likely to roll away. It also makes it much easier to grasp. For older children, you can make it firmer and the ball will roll if pushed.
Finally sew the remaining open portion together with the wadding and shaker inside. Finish of and sew in your ends.
I hope your little ones enjoy it as much as Munchkin!
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