I wish you, my dear readers, all over the world: a very Happy, Joyful & Fun 2018!!
I hope you all had great fun celebrating the end of last year & the new year of course filled with good food! 😉
At Christmas Eve, I served these lovely home-made Festive Buckwheat Cookies with coffee after my dessert. My guests all loved them so much. There are some special ingredients in these lovely cookies! Can you guess which one’s?
Recipe: For 14-15 cookies
95 gr vegan margarine
85 gr roasted hazelnuts, chopped
65 gr wholemeal buckwheat flour
50 gr vegan gluten-free dark mini chocolate chips
30 gr coconut sugar
1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons of water, mixed together & leave to stand for 15 minutes)
1. Take your Kenwood machine & place the K-paddle in. In fitted bowl below, add margarine, coconut sugar, orange zest, chopped rosemary & salt. Mix well on medium-speed. Now, add flax egg & mix in. Add buckwheat flour & chopped nuts. Mix it all in on medium-speed. Stop machine from time to time to scrape the sides of the bowl. Mix it all in. Finally, add the mini chocolate chips & mix in.
2. The dough looks wet & sticky but this is normal. Take some clingfilm & open it ups. Place your dough in it.Close the clingfilm all over your dough & shape it like a long sausage. See that your sausage shape is equally thick everywhere. See that you end up with about 14 slices. Place clingfilm all over the dough & place into the freezer to firm up a bit, for about 2-3 hours. Once, I left in overnight in the freezer but it didn’t make a difference with the normal 3 hours. When you want to bake your cookies, preheat your oven to 170°C for 10 minutes. Then, take the dough out of the freezer & remove clingfilm. On a chopping board, with a very sharp knife, carefully slice about 14 equally thick slices. They will be about 1 cm thick! The dough will stick a bit! Place them, spaced apart, flat onto a silpat on an oven rack. Bake into the lower end of your oven for about 10-12 minutes or until the edges of the cookies turn brown. Watch them carefully so that they do nut burn! After, half of the baking time, so after 6 minutes, turn the oven rack around into the oven, to get an equal bake. This works!
3. When your cookies are golden brown & ready, carefully transfer them onto a cooling rack to cool down completely! They are perfect with the crunch, the nutty hazelnuts, orange zest, a hint of rosemary & some good chocolate. What else do you want of a cookie? Perfection! 🙂 Keep cookies in a cookie box! They keep for 5 days after baking! Enjoy!
Subscribe By Email + Get Free E-Book: Healthy Vegan Christmas! Just click onto the photo below! 11 new unpublished vegan recipes & 8/11 are also gluten-free!
I have a version for IMac, Ipad & Iphone & version in pdf!
These divine soft cookies are Vegan + Gluten-free! They are a great breakfast, a lovely snack or a great dessert! They are also lovely enjoyed with some good coconut tea on the side: double yum! They also make an excellent food gift, all nicely wrapped up!
I assure you that you want to nibble on more then 1! 🙂
Recipe: For 21 medium soft cookies
50 gr of sifted coconut flour
240 ml of coconut milk
40 gr of unsweetened coconut flakes
200 gr of raw dark roasted almond butter with its natural oil / When you open the jar, first mix the oils with the almond butter thoroughly before use. These are unpeeled almonds grounded in their natural oil
80 gr of Vegan & Gluten-free dark chocolate chunks or chips if you prefer
1. Preheat your oven for 10 minutes on 180°C ( 350 F ) & take 2 baking trays out of the oven.
2. Take the large bowl of your Kenwood or Kitchen aid and place the K-paddle in. Add sifted coconut flour, coconut milk and almond butter. Mix well on medium speed to emulsify everything together. Scrape the bottom and sides of the bowl & mix again.
3. Now, add vanilla extract, GF baking powder, dark chocolate chips, agave and unsweetened coconut flakes. Mix well on medium-speed until all comes together. Scrape the sides and bottom from your bowl & mix again until all is well blend in. Your dough is well moist, sticky and dark brown in colour because of the almond butter.
4. Take a baking tray & lay a silpat on the tray. With the help of 2 tablespoons spoon the mixture onto the silpat. Make them not too big & heap them up a bit. Leave a bit of space between each cookie. The dough will stick. I had about 11 cookies on 1 sheet and 10 cookies on the other, a bit spaced apart.
5. Bake in the lower end of the oven for about 15 to 20 minutes depending of your oven. Watch your cookies & lower the heat, if you need to, to prevent burning!
6. When they are golden and ready, take trays out of the oven with oven gloves & let them sit on the silpat for about 10 minutes before removing them on wire racks to cool down. This will give them a lovely shine on the bottom of the cookies and also they won’t fall apart so easily! Let them cool down completely.
♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!
I had an idea in my head for some time so I acted on it. I created these RAWCAROBBROWNIECOOKIESthat I made using my beloved cookie cutters. I wanted to create a healthy cookie that was a bit more sweet than usual. So I used raw pitted large dates in them. Brazil nuts happen to be my favorite nuts so I used them too. 🙂
These are made in a few minutes in your food processor, then padded down with your hands or a hand spatula. I used my cookie cutters to create cute cookies! I placed them into the fridge to stiff up for at least 1 hour. Because there is coconut oil in them, just take them 5-10 minutes before eating out of the fridge otherwise they are way to cold & after 15 minutes or so, your coconut oil will start to melt & you don’t want messy hands! 🙂They are fudgy too,…That is why, Peter & I both love them. We eat them as a nice quick healthy snack with our afternoon tea of café latte. You see?
In the end, I got 17 smaller cookies out of the raw dough. I placed them, spaced apart onto clean large plates into the fridge & after they were firmer, I placed them, while using a hand palet knife, into a cookie box, lined with tin foil. Then, I placed another layer of tin foil over the cookies & placed the other cookies on it, spaced apart. I also gobbled a few of them up! 😉
Recipe: For 17 smaller cookies
1 cup pitted large soft dates (165 gr)
1 cup brazil nuts (160 gr)
2 tablespoons carob powder
2 tablespoons sold coconut oil
1 tablespoon water
Take food processor & place S-blade in. Add dates, Brazil nuts, carob powder, coconut oil & water. Place fitted lid on & pulse or mix until it all comes together. Scrape sides & push the raw dough into the S-blade. Pulse again until it is to your liking. Check with your fingers. When you push the raw dough together, it must stick! You still must see little specks of nuts & dates. It will all look something like this:
All the yummy ingredients!
All ingredients pulsed!
2. Take a Silpat & place it onto your kitchen counter. with your hands, remove S-blade & place all the raw dough onto the Silpat. With your hands, place it all together & pad it down with your hands onto the Silpat. With a small hand spatula & my hands, I formed a sticky dough. Make it the thickness that you like it to be. I like my cookies not too thick, maximum 0.5 cm or you can make them thicker, it is up to you! 🙂 Take your cookie cutters & place them down into the raw dough. With help of your fingers, push the raw dough all into the holes & sides of your cookie cutters & then carefully remove them with help of your fingers!!! With help of a knife or your hand spatula, break off the excess of cookie dough around the outside of your cookie cutters, to get a clean cookie cut! Place it onto clean plates into the fridge to stiff up, about 1 hour. It will all look something like this:
Place everything together for you to work with
Pushing cookie cutters onto the raw dough
3. After being in the fridge for 1 hour, take the plates with cookies out of the fridge. With your hand spatula, carefully remove them & place them into a lined cookie box, spaced apart. Now, line again with aluminium foil & place the rest of your cookies on top of this foil. Place cookie box lid on & place into the fridge. Keep them in the fridge! When you want to eat a cookie, take the box out of the fridge for about 10-15 minutes, otherwise your cookies will be too cold or the coconut oil in them will melt!!! Enjoy, sweeties! xxx
♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!! Get my first Free E-Book: Healthy Vegan Christmas!
In recent years it has become available all year round. Speculaas are thin, very crunchy, slightly browned and, most definitely, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking, the back is flat.
Speculaas dough does not rise much.
Normally, Sinterklaas comes in Belgium, in the night of 5th december to 6th december. On the evening of the 5th of December, the children put their shoes next to the chimney. They lay sugar beets or carrots for the Saints horse. They also present food or drinks for Sinterklaas near the chimney because he must have been hungry during the night because he works a lot & he rides his horse & goes along with the dark men on the top of the roofs on everybody’s houses. He gives mandarins, sweets & speculoos. Normally, he also gives presents to the children.
Dutch and Belgian versions are baked with light brown (beet) sugar ( cassonade sugar ) and baking powder. You can also use dark cannonade sugar so that the speculaas is darker in colour. Normally, we use speculaas spices, a blend of spices because it is more easier to use. We can buy that in 20 gr sachet in Dille & Kamille. That is a cook shop , their shops are located in many cities in The Netherlands & in Belgium. Their website iswww.dille – kamille.be
You can read it in French & in Dutch.
Most Speculaas versions are made from white flour, brown sugar, butter and spices. Some varieties use some almond flour and have slivered almonds embedded in the bottom.
Spices used in speculaas spices are cinnamon, nutmeg, cloves, piment, ginger, cardamom, mace & coriander. We buy them in 20 gr sachets, ready to use.
I have 1 recipe with not every spice in it, but you can make your own speculaas mix with:
4 tablespoons ground cinnamon,
1 tablespoon ground cloves,
1 tablespoon ground ginger,
1 tablespoon ground nutmeg &
1 tablespoon ground cardamom.
Mix all the spices well together & place in a fitting bowl & screw the lid well on. Shake well until all joined. Use 2 teaspoons.
Enjoy!! It works really well!!!
There are several interpretations for the origins of the name Speculaas. It may derive from Latinspeculum, which means mirror, and refer to the images are cut as a mirrored bas-relief into a wooden stamp which is then used to decorate the Speculaas. Another explanation of the name refers to the Latin word speculator which, among other meanings, could also refer to a bishop or St Nicholas’ epithet “he who sees everything”. Specerij the Dutch word for spice is another possible origin.
I love this yummy recipe for home-made speculaas. These are crunchy speculaas & a bit soft in the middle.
Recipe: for about 65 speculaas, small to medium-sized inclusive 2 larger Moose
500 gr organic white flour
1 teaspoon of baking powder
250 gr lighter brown cannonade sugar ( kinnekes suiker )
200 gr light salted butter, softened
2 organic eggs, beaten
2 teaspoons of speculaas spices / bought or home-made ( see note: above )
1. Take your Kenwood or Kitchen aide & put the K-paddle in.
2. In a large bowl, sieve the flour & sieve the baking powder. Set aside.
3. Put the softened butter in the fitting bowl together with the sugar. Mix it until it all is well combined.
4. Add the beaten eggs & mix well.
5. Add the speculaas spices & the sifted flour and baking powder. Mix until it all is well combined.
It is now brown in colour. Place the mix onto a floured silpat with floured hands & mix well until you have a thick dough, for about 1 to 2 minutes. The dough will be very sticky. Place cling film all over & place into the fridge, on a plate, for at least 1 to 2 hours to stiffen up. You can also leave it overnight in the fridge. I never do. I can’t wait that long!
6. Preheat your oven to 175°C, ( 347 F ) if you are using a normal oven. 150°C ( 302 F ) fan oven, for 15 minutes. Take 2 oven racks out of the oven & lay silpats on them. I use a fan oven.
7. Take your dough out of the fridge, open the cling film & slice 1 big piece, 1/3 th of the dough. Place the other dough back into the cling film & place into the fridge until you want another piece to work with. So, that the dough will stay firm. Now, lay your silpat in front of you on the table. Flour well. Flour the rolling-pin & roll the dough out to 0,5 cm thick. With your favourite cookie cutters, cut out cookies & reuse the dough again & again until it is all used up. Do flour your Silpat from time to time, because you don’t want the dough to stick. Place onto a silpat on an oven rack, well spaced apart, about 1 inch ( 2,5 cm ) apart & bake for about 13 to 15 minutes until browned & cooked through. In my case, it took every time 15 minutes. Take out of the oven & place onto wiring racks to cool down completely. Do the same to the rest of the dough.
8. When the cookies are completely cold, place into cookie boxes to store or give them as presents.
These are crunchy cookies & a bit soft in the middle. Enjoy with a good cup of coffee or an excellent cup of tea! These treats make excellent food gifts!
♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!! Get my first Free E-Book: Healthy Vegan Christmas!
Yesterday, I made thesedivine wonderful cut-out cookies! They are very simple to make! They are crunchy cookies & I added chopped vegan white chocolate & chopped vegan milk chocolate to it all! So they are like Heaven!
Don’t you want a few of them with your coffee?
Recipe: For 30 small to medium-sized cookies
150 gr softened salted vegan butter (1 cup + 1/8 cup)
225 gr wholemeal spelt flour (2 cups)
60 gr coconut sugar (1/3 cup+less than 1/8 cup)
1 tablespoon unsweetened almond milk
40 gr vegan white chocolate pieces (1/4 cup)
40 gr vegan milk chocolate pieces (1/4 cup)
1. Take your Kenwood & place your bowl & K-paddle in.Add softened butter & coconut sugar. Cream until fully mixed & creamy on medium-speed. Check often! It will be beige-brown in color. Add spelt flour. Mix until fully mixed in. Sometimes, stop the machine & scrape the sides & mix again & again. Add almond milk & mix in.
2. I took my food processor & added the vegan white chocolate pieces & the vegan milk chocolate pieces & pulsed until they were to my liking. I ended up with smaller bits of chocolate & a bit of chocolate powder. This is what I wanted! Add this chocolate mix to your dough. Mix on medium to high-speed until joined.
3. Take your dough out of the bowl & mix with your hands together. Make a ball-shape & place in cling film in the fridge for about 35 minutes. Do the cleaning up or pour yourself a glass of wine,…go on, you deserve it! 😉
4. Preheat your oven to 180° C ( 350 F ) for 10 minutes.Take your dough out of the fridge & out of the cling film & cut your dough into 2 equal sides. One, you are going to work with & the other, place it back into the fridge, in the cling film, for later on. Flour your kitchen counter with some of the whole-wheat spelt flour. Flour a rolling-pin too, to prevent sticking to the dough! Place this dough on your kitchen counter & flatten it out with your hand palms & with your rolling-pin! Roll the dough into 4 directions until you end up with a dough, equal in thickness, about 0.5 cm thick. You can make the cookies thicker, if you like, but I like mine this way! 🙂 When you have the right thickness, place your cookie cutters into the dough & push them really into it. With help of your hands, push the dough, right into the sides & all over the base of your cookie cutter.
With help of a knife, cut outside the cookie cutter, the remaining dough. I like to push many cookie cutters besides each other & when you have cut them out, carefully remove them with your hands, shake off excess of flour & place them, spaced apart on a Silpat or cookie sheet, directly on an oven rack! Bake in the middle of your oven for about 12 minutes. Your cookies will have darkened, browned & your house will smell amazing! Take them out of the oven & leave them for 15 minutes on the Silpat to cool down a bit & to firm up further! After 15 minutes, carefully remove them from the cookie sheet & place them on a wire rack, spaced apart, to cool down completely! Re-use all of the dough. Do the same with the remaining cookie dough. You will love them too! They are a bit sweet but not too much but just right! They are perfect on their own, lovely with a good vegan café latte or a mug of tea! They also make a Fantastic Food Gift! Enjoy! 🙂 xxx
♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!! Get my free E-book: Healthy Vegan christmas too!
Sean & Lindasaid: ” We made your tasty cookies yesterday evening & we both love them so much, sweet Sophie!
They are amazing & very delicious indeed with a good café latte! 😉 Yum Yum! ”
You want a big bite, don’t you?
Recipe: For about 12 larger cookies
125 ml solid coconut oil ( 1/2 cup solid )
100 gr coconut sugar ( 3/4 cup )
150 gr medium-sized oats ( 1 cup + 1/2 cup )
120 gr oat flour/ I used home-made ( 1 cup + 1/4 cup )
1/2 teaspoon baking soda
pinch of sea salt
300 ml unsweetened coconut-rice beverage ( 1 cup + bit less than 1/4 cup )
80 gr smaller vegan dark chocolate chips ( 1/2 cup )
30 gr unsweetened coconut flakes (1/3 cup )
1. Place your solid coconut oil in a fitted cooking pot & let it completely melt on lower heat. Stir often. Turn heat off & set aside. In a medium bowl, pour coconut oil & add coconut sugar. Mix well with a spoon. Now, add oats, oat flour, pinch of sea salt & baking soda. Mix well through. Now, add coconut-rice milk, chocolate chips & coconut flakes. Mix well. Taste! You must taste the coconut & chocolate chips. The dough tastes a bit sweet but not too sweet either, just right! 😉 Place cling film over the top & place to rest in the fridge for 30 minutes. This way, the dough will stiff up in the fridge.
2. After the resting time, take your bowl out of the fridge & remove cling film. Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan-oven. With your hands , take bigger pieces of your dough, a bit less than the inner palm of your hand & roll balls. Flatten them with your hands & place on a Silpat & do the same with remaining dough. Space them apart & my Silpat could hold 9 bigger cookies. Place in the lower end of your oven & bake for about 18 minutes. The cookies must be cooked through & brownen on the tops. Take them out of the oven & leave them for about 5 minutes on the Silpat. This will give a lovely shine on the bottom of the cookies. Than, move them to wire racks to get crisp & to cool down completely! 😉 Enjoy, just like that, as a nice breakfast, snack or as a lovely dessert with a good café latte or an enjoyable tea! 🙂 When cold, pack them nicely to give as a lovely food gift! 😉
Stay tuned, Subscribe through the photo link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! Click onto this link below!
A few days ago, my mom & dad came to visit me. We all drank coffee together. She presented me with her home-made wholesome cookies. They were superb. They are softer cookies filled with great tasty ingredients like unsweetened dark chocolate, unsweetened dried cranberries & flax seeds. She even made them with wholemeal spelt flour! They also make a great breakfast & are filling! 😉 Yummmm! They are a great food gift too, I agreed here! 😉
Check it out:
Recipe: For about 20 larger cookies!
150 gr organic butter, on room temperature
150 gr coconut sugar
2 organic eggs
225 gr organic wholemeal spelt flour
1 teaspoon fresh yeast
a bit of lukewarm water to dissolve your yeast in, not too much!
1/4 teaspoon baking soda
a pinch of sea salt
100 gr dark chocolate, at least 72% cacao, cut up roughly
100 gr of dried unsweetened cranberries
80 gr broken flaxseed
1. Take your food processor & add S-blade. Add cranberries & chocolate. Pulse until they form smaller pieces, or pulse them just to the size that you want them to be. You also can do this by hand, cutting with a knife,…it is up to you!
2. Take a larger bowl & add butter, sugar & salt. Cream it all together. Mix the eggs through it. Add flour, dissolved yeast, baking soda & chocolate pieces & mix for about 2 minutes, until fully incorporated. With the help of a spoon, stir the cranberry pieces & flax seeds through the dough. You can also do this in your Kenwood bowl with your kitchen robot!It makes my life easy! Roll this dough out into a larger sausage shape with a thickness of about 4 cm. Place cling film over it & place in the fridge, to stiff up a bit, for at least 2 hours!
3. Take 2 baking trays out of your oven & place a Silpat over it. Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature! Place the baking trays with the Silpats on it , close to you. Take your stiffened up dough out of the fridge & remove the cling film. On a lightly floured kitchen counter, with the same spelt flour, of course, cut up the dough into larger or smaller cookie shapes, just the way you like them. My mom made them larger, see picture above. She flattened them a bit & placed them well spaced apart on the Silpat. Do the same with the remaining dough. Bake them for about 12 minutes & let them on the Silpat for about 10 minutes. This will give a lovely shine on the bottom of your cookies. After that, transfer them to a wire rack to cool down completely! If you have leftovers, place them in a lined cookie box! 🙂 They are excellent with fresh cup of coffee! You don’t taste the yeast at all! 😉 Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free!