3 recipes for gluten-free skyr cakes

I meet you today with 3 recipes for gluten-free skyr cakes. I wanted to try this Icelandic specialty with fermented milk. I eat dairy-free most of the time, but the rest of the family, Monsieur Cuisine healthy and mini bio, enjoy everything. Know that the skyr is still enough low in lactose. For those who cannot consume lactose or casein at all, you can substitute it with coconut milk or soy yogurt (the smoothest you will find).

How is skyr made?

The skyr is very creamy, like a Greek yogurt. It is prepared with skimmed milk and ferment. The skyr recipe is very simple: the milk is mixed with the ferments, then the whey is then drained by a centrifuge, which gives it this incomparable texture despite the fact that it is very light fat. The finished product is high in protein, low in fat, sugar and lactose.

Basic Skyr Cake Recipe

I suggest you 3 variations of cakes around a basic recipe. We are going to make a recipe with pears and ginger (my favorite), another with lemon and sesame and finally a double chocolate for those with a sweet tooth. Of course, you are free to experiment with many other flavors, for example: banana and chocolate chips, cinnamon and apple, blueberries, vanilla…

For the base, we will use skyr, a mixture of homemade gluten-free flours, blond cane sugar, mild olive oil (avoid oils with a strong flavor), eggs, yeast and a pinch of salt. No complicated ingredients, you will find everything very easily.

The basic recipe allows you to make 4 large muffins about or 6 small. You are free to double or triple the doses, knowing that they can very well be frozen afterwards. For this, two solutions are available to you: you can freeze the raw dough in individual molds and put them in a bag. In this case, you will prolong the cooking for 3 or 4 minutes. Otherwise, you can also freeze them cooked.

Wait until they are completely cooled beforehand. Ideally, put them in vacuum bags, they will keep for 3 months like this. You will only have to take them out in the evening and put them in the refrigerator, for the snack the next day they will be thawed. Another option is to put them in the oven for 8 minutes at 160°C to cool them down.

You can make the basic recipe in large quantities, then separate the dough into the salad bowls and prepare several flavors in one batch. With 3 times the base recipe quantities, you can make 12 large muffins. What to see coming for some gourmet snacks.

• Gluten-free recipe
• Organic recipe

1. Preheat the oven thermostat 6 or 180°C.
2. Mix the skyr with the olive oil to obtain a homogeneous mixture.
3. Add the cane sugar and mix again.
4. Add the gluten-free pastry mix, baking powder and salt. Mix.
5. Finally, add the eggs and mix.
6. You can use the plain paste or flavor it with the recipes below.
7. Pour into muffin tins and bake for 20 minutes.
8. Check for doneness by sticking a sharp knife into the cake as it comes out of the oven.

Gluten Free Lemon Sesame Skyr Cake

• Gluten-free recipe
• Organic recipe

1. Preheat the oven thermostat 6 or 180°C.
2. Squeeze the juice from the lemon and remove the zest using a grater.
3. Before cooking, add lemon juice and zest to the dough, mix.
4. Pour the batter into 4 large muffin cups or 6 small ones. Sprinkle with sesame seeds.
5. Bake for 20 minutes, remove from oven and check for doneness. Leave to cool before unmolding.

Ginger Pear Gluten Free Skyr Cake

• Gluten-free recipe
• Organic recipe

1. Preheat the oven thermostat 6 or 180°C.
2. Add a teaspoon of powdered ginger to the basic paste for a discreet result, but you can add two spoonfuls for those who like it a bit stingy. Mix well.
3. Peel a large pear, remove the stem and seeds and cut into cubes. Gently add the diced pear to the batter using a spatula.
4. Pour the batter into 4 large muffin cups or 6 small ones.
5. Bake for 20 minutes, remove from oven and check for doneness. Leave to cool before unmolding.

Double Chocolate Gluten Free Skyr Cake

• Gluten-free recipe
• Organic recipe

1. Preheat the oven thermostat 6 or 180°C.
2. Dissolve the cocoa powder in almond milk, heat if necessary to facilitate the dispersion. Add this preparation to the basic dough. Mix well.
3. Add the chocolate chips of your choice of white chocolate or dark chocolate according to taste. Spread the chocolate chips, mixing the batter well.
4. Pour the batter into 4 large muffin cups or 6 small ones.
5. Bake for 20 minutes, remove from oven and check for doneness. Leave to cool before unmolding.

Karen’s tip