We are off to hunt for Dracula during the holidays. (To be reported soon.) Wishing you a
If you have friends or family to come over for Christmas, this is a perfect treat on the run.
CHOCO-COOKIES WITH SEEDS’ BRITTLE
‘Lecker’ cookies and season’s greetings
Ingredients: (16 to 20 pieces):
- 2 cups of flour
- 1/3 cup of cocoa powder
- 2 tsp of baking powder
- 1/2 cup of powdered sugar
- 4 tbsp of oat flakes
- 200g margarine or coconut oil
- a pinch of salt
- 2 tbsp sesame seeds
- 2 tbsp pumpkin seeds
- 2 tbsp oat flakes
- 2 tbsp linseeds
- 2 tbsp sunflower seeds
- a handful of chopped raisins
- 3 tbsp of soy or rice milk
- 3 tbsp of honey or maple syrup
Preparation time: 45 minutes
Mix all the ingredients for the cookies together and kneat until it gets a clay-like texture. Add some soy or rice milk if it’s too dry. Wrap the dough into plastic foil and put it in the fridge.
Roast the seeds for a couple of minutes in a frying pan and mix with raisins, milk and maple syrup until you have a sticky mixture.
To make the cookies you can make a thick roll out of the dough and cut thin slices or extend it and cut it with cookies forms. Spread the seeds mixture on top of each cookie and bake them for 15 minutes at 180 ºC.
Trivial but good, so I decided to share my newest invention: vegan peanut toffee.
Ingredients (for about half cup of toffee):
- 2 tbsp of maple syrup
- 3 tbsp of cane sugar
- 3 tbsp of vegan milk
- 1 tbsp of coconut oil
- 1.5 tbsp of peanut butter
- 1/2 tbsp of starch (optional)
- a pinch of salt
Preparation time: 10 minutes (+ chilling)
Caramelize sugar with maple syrup. Add vegan milk and coconut oil. Once mixed well, add peanut butter and salt. Finally add starch if you want to make pralines. For pastry, cookies or on your breakfast toast bread it’s okay to have it a bit more liquid.
Put it into some form – it needs about 5 hours in the fridge to chill.
Peanut Toffee (V)
I really love pumpkins… As a salsa for pasta, as a cake, as a pudding or…as temperatures drop below 0°C, I really enjoy it as a heart-warming soup!
ORIENTAL PUMPKIN SOUP
- 3 cups of pumpkin (peeled and cut in cubes) – I like hokkaido or butternut squash
- 3 medium-sized potatoes (peeled and cut in cubes)
- 1 medium onion (chopped)
- 2 garlic cloves (pressed)
- 2-3 tbsp of oil
- salt (1 tsp or according to taste)
- 1 liter of water
- 1-2 tsp of fresh ginger (grated)
- 2 tsp of Kitchen King / hot curry
- 1 cup of vegan milk
- pumpkin seeds and parsley for garnishing
Preparation time: 30 minutes
Fry onions until translucent, then add pumpkin, potatoes, ginger, water and salt. When soft, add curry (or Kitchen King), garlic and vegan milk. Mix it with a mixer to get a creamy soup. Garnish with parsley and salty roasted pumpkin seeds. (A trick I learned from Abel: add some water while roasting to make the salt stick to the seeds).
Hot Pumpkin Soup
So, are you still cold? :)