Name: Gluten-free Christmas bottle cabinet
Cook time: 25 min
Ingredients: 2 dl almond milk; 1 dl waterä; 25 g yeast; 1 dl Indian sugar; 1 tbsp Virtasalmi Cereals Gluten Free Psyllium; 0,5 tbsp cardamom; 1 tsp salt; a pinch of real vanilla powder; 5 dl Viljatuote Gluten Free Bun Flour Mix + additional ää in the boiling phase; approx. 100 g dairy-free margarine; jar of plum jam (300g); Ceylon cinnamon; approx. 1 tbsp melted dairy-free margarine; 1 tbsp maple syrup; almond powder

See instructions Print the recipe

Gluten-free Christmas bottle cabinet

Recipe by Virtasalmen Viljatuote Oy

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Amount

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Cooking time

minutes

This gluten-free Christmas potsticker will get you in the Christmas spirit! Don't be fooled by its appearance, this impressive bottle cap is easy to make! It's also vegan.

Ingredients

2dlalmond drink
1 dl water
25 g yeast
1 dl Indian sugar
1rklVirtasalmen Viljatuote's gluten-free psyllium
0,5 tbsp cardamom
1tspsalt
a dash of real vanilla powder
5 dl Viljatuote Gluten Free Bun Flour Mix + more at the rolling stage
n. 100 g dairy-free margarine
Filling:
jar of plum jam (300g)
Ceylon cinnamon
For lubrication:
n. 1 tbsp melted dairy-free margarine
1 rkl maple syrup
On top:
almond meal

Preparation

Warm the almond milk and water mixture to hand temperature. Dissolve the yeast into the mixture.
Add the Indian sugar, spices and psyllium. Add the flour and mix until smooth. Whisk in the margarine and add to the dough. When the dough ingredients are well mixed, roll out the dough and gently flatten it using the flour. Fill with a thin layer of plum jam and sprinkle with cinnamon. Roll out the dough and split the bundt lengthways in half. "Flatten" (cut side up) and pinch the ends. Rise for about 30min. Brush with shortening and maple syrup (mix) and sprinkle with almond meal. Bake in the oven for about 25 min/225 degrees.
Gluten-free Christmas bottle cake is at its best when fresh!

Marita Eriksson | MyBlissKtchn