Gingerbread

I made this gingerbread to accompany me on my ski-adventure. And I can already say, it's a perfect treat for the snowy winter days. It's not too sweet as my intention was to also eat it with my vegan "cheese" and avocado, like a slice of bread.. the chocolate cover here & there definitely gives a twist for the flavour and sweetness. It's not vegan though, it contains one egg. Happy gingerbreading!

Ingredients

• 100 g almond flour
• 50 g coconut flour
• 50 g oat flour
• 50 g brown rice flour
• 50 g sorghum flour 
• 1/2 tbsp baking powder
• 1 tbsp cinnamon
• 1/2 tbsp ginger powder
• 1/2 tbsp clove powder 
• 1/4 tbsp nutmeg powder
• 1/4 tbsp cardamom powder
• 1/8 tbsp vanilla powder
• 1 egg
• 60 g honey
• 50 ml oatmilk
• 80 g coconut oil
• dark chocolate to melt 

Elaboration

1. Mix all dry ingredients well in a bowl.
2. Add wet ingredients and mix it well by hand.
3. Rest it in the refrigerator for some hours (I did it overnight).
4. I divided evenly the "ball" into 16 pieces, by always cutting it into half, and formed puck shapes individually. You could also try to flatten the pastry with a rolling pin and cut the shapes. Keep in mind, that the pastry would look like a stone, when its out of the fridge. But the warmth of the hands will heat it up and make it moldable. 
5. Preheat the oven to 180 degrees celsius and bake for 15-20 mins or until golden brown.
6. Let cool it down (I covered mines with 3 layers of kitchen cloths) and spread the melted chocolate on top. Enjoy & share it! 🎄❄️💖

(The gingerbread "stone" as I took it from the fridge)

pumpkin latte

Today I made a delicious cup of pumpkin latte... a perfect dessert drink to stare out the window and watch the snow. 

Ingredients:

• one piece of baked pumpkin or butternut squash
• one cup of oatly barista (warm) 
• 3 soft dates
• spices: vanilla, cinnamon, cardamom, nutmeg, cloves
• your favourite empty cup :-)

Elaboration:

Put the pumpkin, dates and a few spoonful of the milk in a blender or a food processor. Blend until smooth, then add the spices and the rest of your milk. Pour the drink into your favourite cup. I topped it with coconut whipped cream, just for the soul. It was worth it. Enjoy! 

raw pumpkin cake

Ingredients

Crust:

• 275 g dates (I cut them to 3-4 pieces)
• 180 g pecan nuts (or walnuts)
• pinch himalaya salt

Filling:

• 180 g cashew nuts (soaked)
• 4 tbsp coconut milk
• 3 tbsp lemon juice
• 4 tbsp agave syrup (could be 3 or 2 - rest could go into the topping, depending on taste)
• 90 g baked mashed pumpkin
• 2 tbsp olive oil
• 3 tbsp melted coconut oil
• 2 tbsp probioform bacteria culture (optional)
• pinch himalaya salt
• vanilla

Cinnamon layer:

• cinnamon

Topping:

• 100 g coconut oil
• 50 g raw cacao
• 50 g coconut milk
• vanilla
• and love into all layers...

Elaboration

1. make the meal for crust by adding all ingredients to a food processor, it should be sticky. Use a 24 cm cake dish, line with parchment paper and transfer the meal. Use a spoon or your hands to press the meal down to for a uniform layer. Let crust come up at the sides. Freeze it.
2. make filling in a blender or food processor, by adding all ingredients. Spread it evenly on top of the crust and add cinnamon layer. Freeze it.
3. make topping by melting coconut oil, add the rest and mix it with a fork until smooth. Pour on top of the cake. Freeze.
4. I suggest to thaw the cake once the topping solidified and cut it to the required slices. Keep it frozen until next time you decided to eat it (apparently need to be thawed before consumption), if it contains probiotics to avoid fermentation. Otherwise a few slices could be kept in the fridge for a day or two.

roasted chickpea salad

Last night I got home after staying (and eating) 3 days at a hotel. And however I slept well on those nights, I didn't have much of a choice for food. So, I was looking forward to make my lunch today, that I would like to share with you. I made a very easy chickpea salad, with all those spices I love.

Ingredients for the roasted chickpeas:

• a box of ready chickpeas
• 4 small clove garlic
• sesame seeds
• a handful of raw cashew nuts
• Roman cumin
• tahini
• olive oil
• smoked paprika spice
• cayenne pepper
• chili powder
• cinnamon

Elaboration:

I put the cashews, sesame seeds, cumin seeds and garlic in my new Bosch food processor and processed the mixture to a coarse flour. I drained the chickpeas and put them in a cooking tray. Added the coarse seed/nut/spice flour, plus the rest of the ingredients, and mixed everything carefully. Baked it for about 20-30 min on 200 degrees. On a plate I made the salad using salad leaves, avokado, tomato, the roasted chickpeas, jalapeno paprika slices, oatly creme fraiche, salsa sauce, more olive oil, salt, fresh koriander and aceto balsamico, because I learnt that balsamic vinegar suits any dishes.. :-) Mmm.. 

a pumpkin pie

It's autumn, time for pumpkin! The dish is not vegan though, as it contains egg...

Ingredients:
Crust

• 8 tbs of almond flour
• 8 tbs of coconut flour
• 1 tbs of psylium seeds, soaked in about 3 tbs of water
• 1 egg
• himalayan salt
• pinch of baking soda

Filling

• pumpkin, diced
• red paprika, diced
• onions, finely diced
• a bunch of parsley
• tomatoes, chopped
• 300 ml of oatly fraiche (1.5 box)
• 2 eggs
• coconut oil
• spices: freshly ground pepper, nutmeg, himalayan salt, probably chilly flakes

Elaboration:

First slowly fry the onions on coconut oil, then add paprika too. Later on, when those got softened add the pumpkin, tomatoes, parsley and spices.

In the meantime prepare the crust by mixing everything together. Spread some oil in the baking dish, I also added sesame seeds, so the crust is  not sticking to the dish. Evenly spread the crust mixture, with a spoon or by hand and add the ready veggies.

Mix the oatly fraiche, the two eggs, salt, pepper and a little nutmeg and pour it over the pie. Bake it on 200 °C until the pie becomes golden on top. It's delicious <3 

spinach dumplings - spenót gombóc

I felt the need of iron, so I decided to cook spinach, walnut and beetroot. I made spinach dumplings, roasted beetroot and salad with roasted walnut and previously made fermented carrot to make gutbacteria happy and keep me slim. The beetroot was simply roasted with coconut oil, salt and ground pepper, than the walnuts too, and here I have the recipe for the dumplings:

Ingredients:

• 1 cup of frozen spinach, thawed 
• 1 cup of sorghum flour
• 4-3 tbs of oatly fraiche
• 2 tbs of coconut oil
• 1 teaspoon of pesto
• himalayan salt
• freshly ground pepper

Elaboration:

Mix everything with a fork in a bowl. Cool the mixture down in the fridge, until you bring to boil a pot of water with a dash of salt. Make little dumplings with a teaspoon and place them into the boiling water. Reduce the heat a bit, so the dumplings are not falling apart. Once they come to the surface of water, they are ready.

Úgy éreztem, hogy vasra van szükségem, így elhatároztam, hogy spenótból, célából és dióból készítek ebédet. Spenót gombóc lett belőle pirított céklával és pirított diós, savanyú répás salátával, hogy a bélbaktériumok is örüljenek és, hogy karcsú maradjak. A céklát egyszerűen megprirítottam kókuszolajon, sóval és borssal, majd utána a diót is. A spenót gombócnak pedig a következő a receptje:

Hozzávalók:

• 1 csésze felolvasztott spenót
• 1 csésze cirok liszt 
• 3-4 ek oatly fraiche (zabtejföl féle)
• 2 ek kókuszolaj
• 1 tk pesto
• himalája só
• frissen őrölt bors

Elkészítés:

Villával mindent összekevertem egy tálban, amíg a liszt egyenletesen el nem oszlott. Ezután hűtőbe tettem a masszát, amíg egy kisebb lábos vizet + sót fel nem forraltam. Egy kiskanállal bombócokat kanalaztam a forró vízbe. Picit tartalékra lehet venni, hogy ne főljenek szét a gombócok. Mikor feljönnek a víz felszínére, akkor készen is vannak.

sour carrot - savanyú répa

Ingredients:

• grated carrots
• dill
• chili paprika
• raisins
• maple syrup
• salt
• probioform bacteria culture

Elaboration:
Mix everything :-) and wait about 5 days during fermentation before opening the jars. Later it can be stored in the fridge for a long time. Dill goes well with the sweet flavor of the carrot. I also intended to enhance and balance the sweetness by adding the raisins, maple syrup and chili. Although, I think a little more chili would have made it more interesting. I still, absolutely love it.

Hozzávalók:

• reszelt sárgarépa
• kapor
• chili paprika
• mazsola
• juharszirup
• só
• probioform baktéria kultúra

Elkészítés:

Minden hozzávalót összekeverni és kb 5 nap fermentálás után fogyasztható. Később hűtőben sokáig eláll. A kapor jól megy az édeskés sárgarépához. Picit fokozni és ellensúlyozni akartam ezt az édeskés ízt, a mazsolával, juharsziruppa és a chilivel. Szerintem egy picit több chili izgalmasabbá tette volna az egészet, de így is fantasztikusan imádom.