Gluten-free Gingerbread with Chocolate Chips

Gluten-free Gingerbread with Chocolate Chips

Time for a cup of tea and this orientally flavoured gingerbread.

Serves: 6 people                        Time : 15 minutes, baking time 1 hour

Ingredients

50 g of chestnut flour
50 g of rice flour
2 teaspoons of baking powder
1 tablespoon of arrow-root (or 10 g of cornstarch)
1 teaspoon of gingerbread spices (cinnamon, star anise, fennel, cardamom, ginger, clove)
1 pinch of salt
25 g of brown sugar
50 g of white almond butter
2 tablespoons of olive oil
100 g of liquid honey
4 drops of lemon essence or 1 teaspoon of organic lemon zest
100 ml of rice milk or vegetal milk
2 tablespoons of dairy-free chocolate chips


Directions

Preheat the oven to 150°C.
In a bowl, stir the different flours, the baking powder, the arrow-root, the spices, salt and sugar.
Add the almond butter, the olive oil, the honey, essence of lemon and rice milk.
Mix well before adding the chocolate chips.
Pour into an oiled baking tin and bake it for 1 hour.

 

Andalusian Style Chickpeas

Andalusian Style Chickpeas

The smoked paprika gives a Mediterranean taste to this dish.

Serves: 2 people                        Time : ½ hour

Ingredients

1 big carrot
400 g of white cabbage
4 tablespoons olive oil
salt to taste
200 g of boiled chickpeas
smoked paprika to taste*


Directions

Wash the vegetables.
Slice the carrot and cut the cabbage in 4 pieces (or smaller if desired).
Boil the vegetables.
Heat the oil in a pot and sauté the boiled veggies with salt till golden.
Add the chickpeas and paprika, mix with a spoon and cook a few minutes.

*Smoked paprika is a Spanish spice speciality made from pimiento peppers that have been dried and smoked over an oak fire.

 

Indian Laddu

Indian Laddu

Chickpeas at their best!

Serves: 6 people                        Time : 30 min plus 1-2 hours in fridge

Ingredients

150 g butter
150 g ghee
400 g chickpea flour
2 tablespoons coconut flakes
4 tablespoons chopped almonds
1 tablespoon ground cardamom
300 g icing sugar or finely ground brown sugar


Directions

Melt the butter and ghee on low heat in a pan with thick bottom. Add the chickpea flour when the butter and ghee have melted. Stir constantly for 15 min, the flour should now be roasted and have a nutty smell. Add the coconut flakes, the almonds and the ground cardamom. Roast for another 2 min until all the ingredients are well mixed. Take the pan of the heat and mix in the powder sugar well. Use a fork to make sure the dough is homogeneous and no pieces are left. Let cool for a few min. Press it out  to 1½ – 2 cm thick layer on a baking tray lined with baking paper. Cool for 1-2 hours in the fridge. Cut out pieces in desired size and shape. Decorate with grated coconut or icing sugar. Store in the fridge for up to one week.

Delightful Vegan Chocolate Balls

Delightful Vegan Chocolate Balls

These delicious raw balls will give you an energy boost!

Serves: Makes about 20 balls                        Time : 30 minutes

Ingredients

100 g raw cashews
300 g desiccated coconut
100 g pitted dates, soaked for 30 min – 2 hours, until soft
2 teaspoons coconut oil
1 ½ tablespoons cacao
2 teaspoons water


Directions

Place the cashews and coconut in a food processor and blend until mixed into a fine crumble. Remove 3 tablespoons and place in a bowl.
Then add the dates and 2 teaspoons of the water, coconut oil and cacao and pulse until the mixture turns into more of a dough. Add more water if you need more moisture, or add more coconut if it’s too wet.

Shape small balls from the mixture with your hands and place them on a baking sheet.
Roll each ball in the cashew coconut mix until they’re all coated. Optional you can also roll the balls in cacao, coconut flakes or in ground toasted salted sesame seeds. The salty taste from the sesame seeds gives a nice contrast to the sweetness of the balls.
Refrigerate before serving.

Swiss Rösti

Swiss Rösti

It’s nice for breakfast, lunch or dinner!

Serves: 1 person (1 big rösti)         Time: 30 min

Ingredients

50 – 75 g grated cheese
250 g potatoes (about three medium potatoes)
½ small onion
3 mushrooms
a handful fresh spinach leaves (about 50 g)
2 tablespoons butter
1 tablespoon olive oil
fresh or dried herbs to taste (for example marjoram)
salt and pepper
a dollop of sour cream to taste (optional)


Directions

Grate the cheese and then the raw potatoes, chop the onion, slice the mushrooms, and wash and dry the fresh spinach. Heat a 22 centimeter frying pan on medium heat/flame. When the frying pan has reached a medium temperature, melt 1 tablespoon butter in the pan and add a dash of oil, briefly twirling the pan around so that the butter and the oil get mixed together nicely (the oil helps to keep the butter from turning brown). Then squeeze the water out of the grated potatoes and spread it out quickly and evenly over the bottom of the frying pan until it covers the entire bottom of the pan. Be careful not to lay it on too thick or it will not cook thoroughly.

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Fry for approximately 4 minutes on one side, until it is golden brown and then place a 30 centimeter flat stainless steel cake serving dish (if you don’t have one, try using a large dinner plate instead) over the frying pan and hold it tightly against the frying pan as you turn the frying pan upside down so that the “rösti” ends up with its uncooked side on the cake serving dish/dinner plate. Put it aside while you again melt 1 tablespoon of butter in the frying pan, again adding a dash of oil and briefly twirling the pan to mix the butter and the oil. Then slide the half-cooked “rösti”/ potato pancake from the cake serving dish carefully back into the frying pan so that its uncooked side is now lying on the bottom of the frying pan. Sprinkle some salt and pepper on the potatoes and then the grated cheese evenly over the top of the “rösti”, then spread the chopped onion, the sliced mushrooms, and the fresh or dried herbs evenly on top of that, and lastly distribute the fresh spinach on top of everything else before covering the pan with the cake serving dish or the normal lid for the frying pan.

Cook for about another 3 minutes until the other side is also golden brown. Then you may either fold it in half before removing it from the pan or just slide it carefully out of the pan onto a plate, adding a dollop of sour cream on top if desired.

Note: If you prefer, you can leave away the cheese entirely and just serve it with more sour cream instead. Optionally you can add some diced tomatoes or thinly sliced celery stalks for more crunch, too.

This recipe makes one large “rösti”/ potato pancake. If you have to grate larger quantities of potatoes at one time, you might want to try adding several drops of fresh lemon juice to the grated potatoes and mixing it in thoroughly in order to help prevent the potatoes from turning brown before you fry them. The only tricky thing is turning over the “rösti”/ potato pancake but with a little practice you will surely succeed, though it might be a little more difficult if you don’t have a stainless steel cake serving dish and have to use a plate instead. As an alternative you can also make the “rösti” smaller so that it can still be turned over with a spatula; this will also work.

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