I’ve been planning these beautiful cakes for a week now, adding new ideas day by day. It seems that lately I find the night to be the moment when I’m most inspired and I often get out of bed just to write down an idea so I won’t forget in the morning. That is what happened with the muesli base and the coconut tuile. If you’d see the papers I’m taking notes on, it would scare you. They’re full of adnotations, changes, drawings, scribbling, but for some reason I find them to be beautiful and they make so much sense to me. I often keep the original papers too, even though I re-write the recipe on a special notebook I made for my favorite recipes or on my blog. It’s just feels wrong to throw them away, they are part of the process through I create cakes and keeping them means that I can always can go back and make additional changes if I want to.

This Norwegian Vanilla Rhubarb cake captures the colors of the rhubarb varieties that grow in my garden. I grow both red and green.

There is no better and easier gluten-free tortilla recipe than this. The tortillas taste is authentic, they are soft and easily folded. When I decided to create this gluten-free tortilla recipe, I also wanted the tortilla to be healthy. I used millet, and chickpea flour both are enriched with the goodness of nature. They are an excellent source of fiber, iron, protein, calcium zinc and minerals. It is the millet flour that adds that authentic flavour and makes these into perfect gluten-free tortillas. Did I mention that all you need is 3 ingredients plus salt and water and no oil for cooking