It’s “semlor” time! Gluten-free Swedish rolls with marzipan and blueberry cream


Would you ever guess that this decadent sweet rolls are gluten-free? I surely wouldn’t, not even after having had one too many for myself…

I was immediately captivated when I saw some fluffy semlor in a brand new book on gluten-free baking. The book “baka glutenfritt” is by Karin Moberg – who has realized one of my dreams: opening a bakery having no previous experience of it – and is based on the recipes of Oscar Malevik, a professional baker.

For all the non-Swedish readers, semlor are a real institution in Sweden. They are available in bakeries (and supermarkets and 7-11) only once a year, just around February, and then they disappear. So you are not a real Swede if you don’t have at least one semla a year: minst en semla i säsong och kanske ännu hellre en i vecka. I made mine with a little extra color, adding blueberry juice to the cream. And of course I had to healtify them by substituting coconut palm sugar to regular sugar. A M A Z I N G (scroll down for the recipe/ricetta in italiano coming soon/hitta svenska grund recepten här).
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