How to make the best tasting kale salad of all times. No more bitterness or unchewable green leefs! Continue reading
Welcome back to the blog everyone.
I feel like every post is starting with the same sentence. That it is nice to be back and that it has been a while.
What can I say. It’s nothing but the truth and I don’t feel very happy about it. I feel sad for not writing more as there are so many ideas on my mind. It could be a really good new year’s resolution….
So today I have a recipe for you, that is really dear to my heart, as I was making this every year around christmas. To be exact, every year before St. Nikolaus day.
This day is a very celebrated one in Germany and many other countries in Europe. The children get bags or small stockings full of clementines, peanuts, chocolates and “Grittibänz”. Little men made out of sweet dough. “Grittibänz” is how they’re called in Switzerland.
When I was little I always loved kneeding the dough and forming little men out of it. So as it is Christmas time and baking is one of my favourite pastime, I came up with a recipe that included ingredients which are actually good for you and a bit more healthy than the original.
The maple syrup improves the dough with a very light sweetnes and the coconut oil lets it just the very special something for making it slightly different but not taking it over the edge.
I think they taste absolutely devine and became super fluffy which I should probably credit to my love in the kitchen, named “Kitchen Aid”.
I hope you enjoy recreating this recipe and I wish you a very lovely and pensive christmas time with all your loved ones!
500g of spelt flour (630)
1/4 cup of maple syrup
100g of melted coconut oil
300 ml of almond milk (or any plant milk you like)
1 bag of dried yeast
1 egg (optional for brushing on them and make their skin look golden)
You’ll also need some almonds, walnuts or raisins for decorating your little dough man.
- First preheat the oven to 200° C.
- Pour the flour, maple syrup and melted coconut oil in a mixing bowl. Heat the almond milk a little bit and combine it with the dried yeast. Add this mixture also to your mixing bowl.
- Combine everything with your kitchen aid or any tool you prefer to use for this procedure.
- Let the mixer do its work until you’re left with a beautiful, smooth dough.
- Lay it into a clean bowl and let it rise on room-temperature for at least two hours, covered with a fresh kitchen towel.
- When the dough has doubled in size, you can put it on a floured kitchen counter and seperate it with a dough card into four similar sized portions.
- Take each one of them, form it into a roll and create arms,legs and a nose by cutting the dough with a knife and scissors.
- Now be creative by using the almonds and walnuts for giving the little man some buttons and eyes.
- If you wish, brush them with a little bit of egg and stick the baking tray into the oven. Leave it there and bake for about 20-25 minutes or until golden on the outside.
- Enjoy with some home-made jam on top!
Hello everyone :),
I’m really busy studying for my exams at the moment, so I use baking and cooking as a little therapy to change my mind.
Today I have another dessert recipe for you.
As summer is more and more approaching, the fruit is changing as well. I went to the farmers market on saturday and got some amazing sweet peaches.
So I decided to make a plantbased peach dessert in a glass.
For the cream, I chose cashews and vanilla. If you are allergic to nuts, or not too keen on the taste of cashews, you could try to substitute it with a cream of bananas, or simply add a banana to the cashew mixture for a more fruity taste.
I really hope you enjoy this recipe. Have a great week!
xx Lisa 🙂
This recipe serves two people
For the cream:
- 200g of cashews (soaked over night)
- 1/2 cup of rice milk (or any milk you like)
- 2 tsp of vanilla essence
- 1 Tbsp of Maple syrup
For the sweet peaches:
- About 3-4 peaches
- 1 Tbsp of coconut sugar
For the crumble:
- 50g of ground oats
- 1 Tbsp of melted coconut oil
- 1 Tbsp of Maple syrup
- We are starting of with the crumble. Simply put your ingredients into a mixing bowl and kneed it into crumbles.
- Place them on a baking tray and “toast” the crumbles in the oven on 190°C during 10 to 15 minutes.
- Whilst that, we are going to make the cream. Use a foodprocessor or highspeed blender for this step.
- Add the sifted cashews into your foodprocessor with the 1/2 cup of rice milk and blend, until it forms a nice and creamy texture. For this step feel free to add whatever fruit you like, to spice up this cream a little bit :).
- Place the cream in another bowl and combine it with the maply syrup and vanilla essence.
- Set it asside.
- Now it’s time for our sweet peaches. Believe me, whilst making them, your kitchen will start to smell heavenly!
- You cut the peaches into small, same sized cubes and put them together with the coconut sugar into a sauce pan.
- Cook it for about 5 minutes on a medium heat, until they are slightly cooked and look caramelized.
- Now we take our glass and fill it with some of the cream mixture. Add your sweet peaches on top and sprinkle some crumble over it, as if it was stardust ;).
As a final decoration twist, I added some fresh mint leaves to it.
Such a simple and quick dessert for any occation.
Today’s recipe is all about rhubarb and it’s delicious, sweet springy flavour.
I love rhubarb. It’s one thing I absolutely look forward to, when spring’s not too far away anymore.
Rhubarb tarte is one of the best things, but very often they’re made with heavy cream and a lot of refined sugar. So I decided to create a gluten, dairy and refined sugar free version of it and now all of us don’t have to feel guilty anymore, about eating one or two pieces more than usual ;).
I really hope you try the recipe and enjoy it even more whilst eating.
For the crust:
- 100g of ground almonds
- 100g of ground oats
- 1/4 cup of melted coconut oil
- 5 Tbsp Maple syrup
- vanilla and cinnamon to taste
For the “cream” filling:
- 3 Tbsp of cashew butter
- 50g of ground hazlenuts
- 2Tbsp Maple syrup
- 3 Tbsp rice milk (milk of choice)
For the rhubarb:
- 500g of fresh rhubarb
- 1 Tbsp of coconut sugar
- 1 tsp of vanilla extract
How to make this delicious cake
First of all we’re going to make the crust. Therefore place your coconut oil in a heatproof dish and melt it for a few minutes in the oven. You can then already preheat the oven on 180°C.
Meanwhile, mix all the other ingredients in a bowl. Add the cooled, melted coconut oil and kneed it into a nice doughball.
Put your dough into the fridge for about 20 minutes.
During that time, we can make the creamy filling and our sweet rhubarb.
For the creamy filling, simply combine all the ingredients in a small mixing bowl, by using a normal spoon.
Set aside and cut your rhubarb into 2cm pieces. Combine it with the tablespoon of coconutsugar and your vanilla extract in another mixing bowl, until everything’s well covered.
Now it’s time to roll out your dough. I find it very helpful to use some saran wrap when rolling out my doughs. Simply place one piece on top of your counter, on top of that your dough, and place another piece of saran wrap on top of the dough. It will make this step much more easy. Trust me.
Afterwards, take your dough and place it into your greased tin. Adjust it a little bit to make it look pretty.
By using a fork, we’re going to put small holes into the dough, which makes the cake even better.
It’s now time to spread the cream filling into the tin. As a final twist, we place all of our sweet rhubarb “sticks” into the filling and bake the tarte for 30-35 minutes.
Voila et bon appétit!
Long time no see, I’d say, but today I’m sharing another recipe with you, that I recently made. Brian and I loved it right away, so I was sure, I had to share it with you guys.
The combination of healthy and nourishing vegetables with the super seed quinoa makes your lunch or dinner a very energizing one and you won’t feel tired or too full after eating it.
The recipe was inspired by one of my favourite blogs named “greenkitchenstories”, but I changed it up a little bit, so I’d say it’s quite original anyway.
I hope you like it! Enjoy!
The recipe serves 2
What you need:
Fot the tomatoes
- 6 big tomatoes
- 1 cup of quinoa
- 100g of feta cheese
- 1 egg (optional)
For the baked veggies
- 1 sweet potatoe
- 2 small parsnips
- 1 Tbsp Extra Virgin Olive Oil
- 1 bulb of garlic
- 1 lemon
1. Go ahead and wash your quinoa before you put it into a pot with the double amount of water. Bring it to a boil and cook it until done. I like to add a little bit of vegetable stock to it, as it gives the quinoa a very nice flavour.
2. Whilst cooking your quinoa you can preheat the oven to 170° C.
3. Cut off the tomatoes’ tops, using a knive and spoon the inner part out into a bowl. (You can use this for a salad or sauce another time)
4. In a seperate bowl, mix the feta cheese and egg together. When the quinoa’s done and a bit cooler, you can add it as well and fill up the tomatoes with the mixture. In the end you can put the tomatoe lids back on and set them aside.
5. Now you can cut your sweet potatoe and parsnips into french fries shapes, all equally sized. Put them into a large bowl and add in the olive oil and rosemary. Mix it with your washed hands, so everything is well spreaded.
6. Line a baking tray with parchment paper and add on the oiled veggies and in between the stuffed tomatoes. To give it a final twist, you can put on two halves of the garlic bulb and a lemon cut into quarters. It will give everything a very special and rich flavour. I like to take one of the lemon quarters and drizzle the jucie over the veggies.
7. Put the tray in the oven for about 40-45 minutes and you lunch or dinner will taste devine.