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Language: ENGLISH 

Even if you can’t eat gluten, dairy, eggs and white sugar, or if you are on a vegan diet, you can still enjoy delicious cakes and pastries. There are no limits to creativity in the kitchen! You can find a myriad of combinations and flavour blends. Some of them will remind you of traditional cakes, others will be completely new. Both are absolutely delicious!

Let yourself be carried away by your culinary fantasy. Create a cake that will leave you and your friends flabbergasted!

 

List of Contents
Introduction 4
LET’S TALK INGREDIENTS… 5
KITCHEN ASSORTMENT 8
EXTRA TIPS 8
Aromatic Gingerbread with Natural Spices 9
Vanilla-Heaven No-Bake Cheesecake 12
Carrot Cake Sprinkled With Powdered Sugar 15
Traditional Poppy Seed Roll with Icing 17
Banana and Lemon Pound Cake 22
Croissants with Home-Made ‘Nutella’ and Cashew Cheese 25
Royal Cheesecake 28
Lemon Tart with a Touch of Strawberry and Whipped Cream 30
Gluten-Free Vegan Challah with Powdered Xylitol 35
Pistachio Heavenly Delight 37

 

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If you have a tech problem please contact: pomoc.misamocy@gmail.com

 

Hello,

My name is Ewa and I am on a gluten-free diet. In my kitchen, I also don’t use milk or eggs.
For the past four years I have been the author of a Polish blog called MISA MOCY (Blog: https://misamocy.pl/ Instagram: @misa_mocy), where I share my recipes with my readers.

I have been giving culinary workshops in Warsaw and writing e-books with recipes for several years now. I have also released two books in print, entitled MISA MOCY. Przewodnik po kuchni zmieniającej świat [MISA MOCY. A Guide To Cooking That Can Change The World] and MISA MOCY 2 Dieta eliminacyjna I dla alergików [MISA MOCY 2 A diet for allergy sufferers ]. I’m giving workshops online. Currently, they are available only in Polish, but perhaps with time, if there is a need, they will be also held in English.

Seeing how my recipes help me with my daily diet, I have decided to show them to a wider audience. I receive many messages in which people thank me for my work and the possibilities it creates. Not such a long time ago, a delicious loaf of gluten-free bread was something unreal, an impossible dream. Today, it is part of everyday life of many of my students and readers, and I am happy with every loaf of bread they make.