Helsinki, Finland

Helsinki is a beautiful and quirky city alongside the Baltic. Some may say it shrinks in comparison to Stockholm and other Scandinavian capitals flourishing with personality, but Helsinki has its own charm (especially in the summer months). With the sun rising at 4am and setting after 11pm, this city literally never sleeps at night. It has many pockets of history– beautiful cathedrals and churches and ornate buildings– that contrast its avant-garde design district. And Helsinki flaunts the well-preserved sea fortress and World Heritage Site, Suomenlinna, just a 15 minute ferry ride away. But to gluten-free eaters, Helsinki is more than just a city with a charming harbor, it is paradise. With all the menus labelling gluten-free options with a ‘G’, most cafés offering gluten-free breads and pastries and cakes, and all waiters and servers being extremely knowledgeable about Celiac Disease, Helsinki is a gluten-free haven.

When exploring Helsinki’s Esplanade, you can grab a bite at the renowned cafe and restaurant, Kappeli. Kappeli sits right in the heart of Helinski across from an outdoor music stage, making it a great summer venue. From their curry chicken salad to gluten-free sandwiches and raspberry macaron cake, there are plenty of yummy gluten-free options. Moreover, as you discover the city, be sure to stop in the cafe Karl Fazer— coined Finland’s most valued brand. There are many Karl Fazer cafes spread across the city, and they offer gluten-free open-faced sandwiches and a variety of desserts (a whole shelf was dedicated to gluten-free desserts!). Right along the water, you can find Old Market Hall– the Quincy Market or Reading Terminal Market of Helsinki. With more than twenty vendors, there are numerous gluten-free options. Be sure to check out Story which has a delicious gluten-free creamy salmon soup (salmon soup is local specialty!) and Mari’s Smoothie and Cafe which has a selection of gluten-free sandwiches and pastries. If you’re looking to try some traditional Finnish food, I’d recommend Aino, an upscale restaurant on the Esplanade. In its select menu, Aino does offers gluten-free entrees including sautéed reindeer with mashed potatoes and lingonberries (reindeer tastes a lot like mutton, for those who were wondering). Finally, if you choose to board a Viking cruise ship to take a day trip to Tallinn or visit St. Petersburg, even the ship’s restaurants have many gluten-free options!

With that, all I can say is that this beautiful city has been by far the most accommodating and knowledgeable city when it comes to eating gluten-free– even more so than any city the US. So if you visit, do indulge in the exquisite Finnish cuisine and gluten-free treats! Make the most of paradise!

Cheers,

Anika

Raspberry Macaron Cake at Kappeli
Apricot Cake on the Viking Cruise
Almond Torte on the Viking Cruise
Mozzarella Tomato Sandwich at Karl Fazer
Budapest at Karl Fazer
Gluten-Free Shelf at Mari’s Smoothie and Cafe
Vanilla and Cinnamon Pastries at Mari’s Smoothie and Cafe
Smoked Salmon Sandwich at Mari’s Smoothie and Cafe
Creamy Salmon Soup at Story

 

 

Orange Marmalade Muffins

Ingredients

  • Nonstick spray
  • 2⁄3 cup orange marmalade
  • 1⁄2 cup + 1 tbsp olive oil
  • 3⁄4 cup white sugar
  • 1⁄2 tsp orange extract
  • 1⁄2 tsp grated orange zest
  • 3 large eggs, at room temperature
  • 2 tbsps fresh orange juice
  • 1 cup gluten-free all-purpose flour
  • 1 and 1⁄2 tsps baking powder
  • 3⁄4 tsp salt
  • 4 tbsps confectioner’s sugar
  • 1⁄2 tbsp butter

Prep

  1. Preheat the oven to 350 degrees. Grease a 12-well muffin pan (or alternatively you can use a 9×5-inch loaf pan) with nonstick spray.
  2. In a medium bowl, beat oil, sugar, orange extract, and grated orange zest together with an electric mixer. Beat in the eggs one at a time, and then beat 1⁄3 cup marmalade and orange juice into the mixture.
  3. In a small bowl, mix together the dry ingredients (flour, baking powder, and salt). Add combined dry ingredients into the medium bowl and stir with spatula until fully combined.
  4. Pour the batter into the muffin wells and bake for approximately 30-35 minutes or until a knife inserted into the loaf comes out cleanly. If using a loaf pan, bake for 45-50 minutes and allow to cool.
  5. Heat the other 1⁄3 cup marmalade in a small pot on low heat. Stir in confectioner’s sugar and butter until melted and combined. Pour warm glaze over cool muffins or loaf and allow to cool before serving.

Adapted from NYT Cooking’s Orange Marmalade Cake.

Walnut Apple Loaf

Ingredients

  • Nonstick spray
  • 3⁄4 cup GF all-purpose flour
  • 1⁄2 cup white sugar
  • 1⁄8 cup brown sugar
  • 1⁄4 tsp baking soda
  • 1⁄4 tsp salt
  • 1⁄2 cup olive oil
  • 2 eggs, at room temperature
  • 1 tsp vanilla extract
  • Zest of 1⁄2 orange
  • 1⁄2 tsp orange extract
  • 2 red apples, grated with skin
  • 1⁄2 chopped walnuts
  • 1⁄2 cup confectioners’ sugar
  • 1 tbsp orange juice

Prep

  1. Preheat the oven to 350 degrees. Grease a 9×5-inch loaf pan with nonstick spray.
  2. In a large bowl, mix dry ingredients (flour, sugars, baking soda, salt) until combined.
  3. In a medium bowl, mix wet ingredients (oil, eggs, vanilla extract, orange zest and extract) together. Mix wet ingredients into the dry ingredients in the large bowl until well combined. Add in apples and walnuts and mix by hand.
  4. Pour mixture into pan evenly. Bake for approximately 40 minutes or until a knife inserted into loaf comes out clean.
  5. While loaf is baking, prepare glaze by mixing both confectioner’s sugar and orange juice together. If glaze is too thick, add more orange juice by the teaspoon.
  6. Let loaf cool completely on a wire rack before adding glaze, allowing it to drip down the sides of the loaf.

Adapted from the Vintage Kitchen’s Glazed Walnut Olive Oil Apple Cake recipe.

Tequila Tacos

Ingredients:

Tilapia Mix:

  • 3 cloves of garlic
  • 1 cup of cilantro leaves
  • 4 tsp. lemon juice
  • 2 tsp. ground cumin
  • 1 1/2 tsp. salt
  • 1 tsp. ground black pepper
  • 2 tbsp. tequila
  • 4 tilapia filets
  • 1/4 green cabbage, shredded
  • 4 GF wraps*

Crema Sauce:

  • 1/2 cup light sour cream
  • 1/4 tsp. paprika
  • 1/4 tsp. salt
  • 1/4 tsp. oregano
  • 1/4 tsp. garlic powder

Add the garlic, cilantro, lemon juice, cumin, salt, pepper, and tequila into a food processor and blend until ingredients are mixed – but still chunky. Put the tilapia and the food-processed mixture in a gallon-sized zip lock bag. Move around the filets until each piece is covered and set aside for 15 minutes to allow for marination. Heat a non stick griddle to 375°F. After the 15 minutes, cook the tilapia for 3-4 minutes on each side. Serve as a taco – cut the tilapia into strips, place on a GF wrap, top with crema sauce and shredded cabbage. Eat fresh and enjoy!

*Rudi’s GF Plain Tortilla Wraps and Mission’s GF Tortillas are my go-to wraps, but use your favorite!

Adapted from: http://www.foodnetwork.com/recipes/alton-brown/fish-taco-recipe.html

For another great tilapia taco recipe check this out!

Express Vegetable Pilaf

Ingredients:

  • 1 tsp. dry ground coriander powder
  • 3 tbsp. cooking oil
  • 2 tsp. cumin seeds
  • 1/4 tsp. red chili powder
  • a pinch of turmeric
  • 1/2 tsp. salt
  • 1 tsp. clarified butter
  • 1 small onion, chopped
  • 1 tbsp. garlic ginger paste
  • 1 cup frozen mixed vegetables
  • 1 cup cooked basmati rice
  • cilantro, chopped (for garnish, optional)

Pour cooking oil on a skillet on medium heat. Add cumin seeds, coriander powder, red chili powder, and turmeric and wait for the cumin seeds to start crackling in the oil. When it is crackling, add the chopped onions and sauté until the onions are translucent. Then, add the garlic ginger paste and continue to mix until the onions are lightly browned. Next, toss in the mixed vegetables and continue to sauté for three more minutes. Finally, add the cooked rice to the skillet and mix well so the spices are evenly spread. Lastly, fold in a teaspoon of clarified butter to add softness and flavor to the rice. Serve warm and sprinkle cilantro over the rice. It tastes great on the side of any meat or seafood. Also great by itself! Enjoy!

Nutty Banana Bread

Ingredients:

  • 2 cups Arrowhead Mills Gluten-Free All Purpose Baking Mix
  • 3 medium ripe bananas, mashed
  • 1/2 stick unsalted butter, melted
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • 1 tsp. cinnamon
  • 1 cup sugar
  • 1/3 cup walnuts and almonds

Preheat the oven to 350F. Mix all ingredients together. Pour batter into a greased bread pan. Recipe makes 1 loaf of banana bread. If desired, top with more chopped walnuts and almonds and sprinkle with sugar. Bake for 45-55 minutes; insert a toothpick and make sure it comes out clean.

*Recipe adapted from Arrowhead Mills Gluten-Free All Purpose Baking Mix

Easy Pumpkin Pie

Ingredients:

  • 1 can LIBBY’S Easy Pumpkin Pie Mix (30 oz.)
  • 2 large eggs
  • 2/3 cup Carnation Evaporated Milk
  • 1 unbaked 9-inch deep dish pie crust (we always use GlutenFree Bakehouse Pie Shells)

Preheat the oven to 425°F. Mix together the pumpkin pie mix, eggs, and evaporated milk in a large bowl. Pour this mixture into the unbaked pie crust. Bake for 15 minutes at 425°F and then bake for 50-60 minutes at 350°F. Remove Cool for about 2 hours and serve (with vanilla or cinnamon ice cream, of course!) or store in the refrigerator.

Enjoy!

*Recipe adapted from Libby’s® Easy Pumpkin Pie

Banana Yogurt Muffins

Ingredients

  • 3⁄4 cup GF all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1⁄2 tsp salt
  • 2 large bananas, mashed
  • 1⁄2 vanilla greek yogurt
  • 1 egg
  • 1⁄3 cup brown sugar
  • 1⁄4 cup olive oil
  • 1⁄4 cup honey
  • 1⁄2 cup chopped walnuts
  • 1⁄2 cup mini chocolate chips

Prep

  1. Preheat the oven to 375 degrees. Put paper muffin liners in 12-cup muffin tin.
  2. In a large bowl, whisk the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt) to combine.
  3. In a medium bowl, whisk in the wet ingredients (bananas, yogurt, egg, brown sugar, oil, and honey) until well combined.
  4. Add wet mixture into the large bowl and gently stir.
  5. Pour the batter evenly into muffin cups. Sprinkle walnuts and chocolate chips on top of the muffins.
  6. Bake for approximately 20-25 minutes to until a knife inserted into a muffin and comes out cleanly. After allowing tin to cool for 5 minutes, enjoy muffins warm.

Adapted from NYT Cooking’s Whole Grain Banana Yogurt Muffins recipe.

French Onion Soup

Ingredients:

  • 2 onions, thinly sliced
  • 2 tsp. unsalted butter
  • 2 cloves of garlic
  • 2 bay leaves
  • 6 black peppercorns
  • 4 cubes of chicken stock
  • 4 cups of water
  • Salt and pepper to taste
  • 2 slices of Udi’s Gluten-free Multigrain bread, toasted
  • 1/4 cup Mozzarella cheese, grated

Bring the water to boil in a medium-sized pot and then add the cubes of chicken stock. In a larger-sized pot, sauté onions and garlic until brown in butter. Add the peppercorns and bay leaves to the onions and garlic. Then add the chicken stock into the large pot. Boil for 30 minutes. Add salt and pepper to taste, if needed. Pour the soup in a bowl- filling it 3/4 the way to leave room for a slice of bread. Place on slice of toasted bread gently on the soup. Sprinkle mozzarella cheese to cover the entire bread reaching the edges of the bowl. Broil in oven until the cheese has melted and browned. Enjoy warm!

P.S. Happy belated Celiac Awareness Day!

Caramelized Banana Fritters

Ingredients:

  • 2 tbsp. of butter
  • 1.5 tbsp. of brown sugar
  • 1/2 tsp. Cinnamon
  • 2 bananas
  • 1 oz. of raisins
  • 1 tsp. of sliced almonds

In a skillet, melt butter and brown sugar over low heat. Cut bananas into 3/4″ pieces. Add bananas and raisins into mix. While stirring, add cinnamon into the skillet. Lastly, add the sliced almonds and turn off the heat. Continue stirring until everything is well-coated in the cinnamon-sugar mix. Serve warm with vanilla ice cream.