gluten-free summer cake

A gluten-free sponge often has a reputation for turning out dense, dry or crumbly – but not this one. By balancing the flours in a whole new way, you get a sponge that is exactly as tall, airy and springy as a classic sponge cake should be.

The secret is a hand-picked, naturally gluten-free flour combo of wholegrain oat, sorghum and millet. Instead of empty starch, we bake with pure, nutrient-rich ingredients packed with natural protein, tummy-friendly dietary fibre, iron and important B vitamins. This gives a wonderfully rich flavour and a moist texture that keeps your stomach happy and keeps you feeling satisfied. Together with a silky vanilla cream thickened with tapioca and a tangy strawberry and rhubarb compote, this becomes the hit cake of the summer – as delicious for the taste buds as it is smart for the body!

ingredients spinach mini pancakes

• 2 dl milk
• 2 eggs
• 2.5 dl da Carla gluten-free oat flour
• 1/2 tsp baking powder (optional, for fluffier pancakes)
• 1/4 tsp salt
• 75 g frozen spinach (thawed and squeezed out thoroughly)
• Butter or oil for frying

ingredients carrot mini pancakes

2 dl finely grated carrots

1. 2 eggs
2. 2.5 dl da Carla gluten-free oat flour
3. 2 dl milk
4. 1/2 tsp salt
5. 1/2 tsp baking powder (optional, for fluffier pancakes)
6. Butter or oil for frying

Here's how

• Carrot mini pancakes: Peel and finely grate the carrots.
• Spinach mini pancakes: Thaw the frozen spinach and press out all the excess liquid. This is an important step to keep the batter from becoming too loose.
• In a bowl: Whisk together the eggs and milk. Then add the oat flour, salt and baking powder if using. Mix until the batter is smooth. Finally, stir in the grated carrots or the squeezed spinach. OR
• In a blender: Put all the ingredients (except the butter or oil) in the blender. Blend on high speed until the batter is completely smooth. Blending the batter gives the pancakes a much stronger, more even colour.
• Let the batter rest for about 15 minutes, however you mixed it. This gives the oat flour time to absorb the liquid, which helps the pancakes hold together better while frying.
• Heat a frying pan with butter or oil over medium heat. Spoon dollops of batter into the pan to form small pancakes and fry them until golden brown on both sides.
• Serve the warm pancakes with classic accompaniments like lingonberry jam and sour cream, or make it heartier with cold- or hot-smoked salmon.