Gluten-free Christmas bottle cabinet
Gluten-free Christmas bottle cabinet
Amount
10
Return toCooking time
25
minutesThis 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
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
Gluten-free all-purpose flour mix, 500 g 
Gluten-free coarse buckwheat flour, 3 kg 
Gluten-free psyllium, 300 g 