Tag Archives: ohne Zucker

Gooey Date Bites

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Und schon wieder ein Müsliriegel mit Datteln. Ich kann es leider nicht ändern, die kleinen Dinger sind einfach so lecker, dass ich ständig mit ihnen backen könnte :) Zumal ich seit einiger Zeit sowieso nicht mehr mit Zucker backe. So jetzt wisst ihr bescheid, ich liebe kleine Kuchen und süße Gebäckstücke aber bitte nur noch ohne Zucker.
Apropos Datteln…am Wochenende hatte ich lust auf kleine Küchlein. Am liebsten süß und frisch. Deswegen gab’s kleine Dattel Küchlein…Rezept folgt.

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And again another cereal bar with dates. I can’t change it, those little ones are just way too good. I could bake something with them every single day. And by the way nowadays I’m not baking with sugar anymore. So there you have it. I love little pies and sweet baked goods but please leave out that white sugar.
Oh and talking of dates…I was graving something sweet on the weekend. Preferably sweet, gooey and freshly baked. So I made little date tartletts…recipe will follow.

 

Recipes (yields approx. 8 date bars or 24 date bites)


What you need?

  • 4 cups Dates
  • 1 cup Milk (I used rice-soy milk but feel free to use whichever you prefer)
  • 2 Tbsp Flax seeds
  • 1 cup Walnuts
  • 1/2 cup Oats
  • 1/4 cup  Coconut oil

What you wanna do

  • Blend in a blender the dates, milk, flax seeds, oats and coconut oil
  • Crush the walnuts roughly with your hands and mix with the date mixture
  • Pack the mix into a baking tin or brownie tin, preferably push in with clean hands
  • Place in oven for 20-30 minutes on 150°C/300° F
  • Let cool before cutting in pices

Unterschrift_Elisa_Herz

Persimmon Pie

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Khaki, Sharon , Dattelpflaume viele Namen für eine so tolle Frucht. Reif also saftig und super süße ist sie am besten. Das merkt daran, dass die Frucht so wirkt als würde sie gleich platzen, wenn man sie berührt. Genau dann braucht man nur den Stiel entfernen und kann sie direkt servieren. Dieser Kuchen ist eines meiner Sonntagsexperimente. Khaki im Kuchen hatte ich bisher noch nicht, aber Wahnsinn ist das lecker.

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A persimmon has more than three names in German Khaki, Sharon and Dateplum just to name some. When ripe it’s one of the most beautiful fruites, you’re gonna notice how ripe it is because it looks like it’ll burst. Ripe as in super juicy and sweet and you only have to get rid of the stem and serve it like that. This pie is a Sunday-Experiment of mine. Khaki in a cake never seen bevor but oh so good.

 

 

Recipe (yields a 24 cm/9 ” pie pan)
Glutenfree, sugar free, vegan
Frei von Gluten, ohne Zucker, vegan

What you’ll need

    1. 2 ripe persimmons
    2. 3 cups soaked Dates (cover dates with water for at least 2 hours or overnight)
    3. 1/4 cup Milk of your choice (I used rice-date-milk)
    4. 1 1/2 cup almond meal (you can make your own by placing almonds in a food processor and blend until you have flour-like consitency)
    5. 3/4 cup glutenfree oat flour (you can make your own by placing oats in a food processor and blend until you have flour-like consitency)
    6. 3 Tbsp. Coconuto oil
    7. 2-4 Tbsp. Water
    8. 1 Tsp. Bakig powder
    9. 2 Tbsp. Oats
    10. 1/4 Walnuts

What you wanna do

    1. For the crust: mix almond meal, oat meal and coconut oil until you have a crumbly texture, than add water until you get a smooth dough
    2. Place the crust in a 24 cm/9” pie pan and push with hands to line the whole pan
    3. Place the crust in the oven for 20 minutes on 180°C/356°F
    4. For the topping: Place soaked dates, persimmons, baking powder, milk, oats in food processor and blend everything together until you get a smooth mixture
    5. Add mixture on top of the.
    6. Sprinkle Walnuts on top and put back in the oven for 20 more minutes

Unterschrift_Elisa_Herz

Apple Carrot Cake with Date Frosting – Vegan, Sugarfree, Glutenfree

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Frisch gepresster Karrotten-Apfel-Saft…super lecker. Warum also den Treber (die Überreste des Fruchtfleisches) wegschmeißen, wenn sich darauß ein fabelhaft saftiger Kuchen backen lässt? Genau, also nicht auf den Kompost werfen sondern rein in die Backform ;-)
Das war nicht mal mein erster Versuch aus den Saftresten einen Kuchen zubacken, dafür aber mein bester. Ich wollte den Kuchen ganz ohne Zucker machen. Deswegen habe ich Datteln in etwas Sojamilch eingelegt und sie püriert. Was raus kam war unbeschreiblich. Also warum nicht nur in den Kuchen, sondern auch auf den Kuchen? Eine zweite Mischung aus Datteln und Milch kam zusätzlich noch auf den Kuchen ;-) Diese zweite Mischung war auch mehr als notwendig, da die erste … na sagen wir mal…wirklich lecker war, siehe letztes Bild.

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Freshly juiced carrot apple juice…super yummy. So why throw out the pulp, when you can make an amazing, juicy cake as well? Exactly, so don’t throw it on your compost just yet, but in your baking pan ;-)

This hasn’t been my first take on “pulp-cake”, but by far my best one. I wanted to make this cake whith absolutly no sugar. That’s why I soaked dates in soy milk and purred them. There are no words for the heavenly mixture that came out. So why shoud I just add the mixture to the cake batter and not on top as well? A second batch was quickly made. This was neccessary, as…well…lets just say the mix was so yummy (see last pic).

The recipe (for medium, round baking tin)

What you’ll need
– 4 cups Dates
– 1 bag of carrots (2 llbs or 1 kg)
– 2 apples
– 2 cups oat flour
– 1 cup glutenfree oat flour
– 1 Tabelspoon  Pumpkinspice
– 1/4 Teaspoon Salt
– 1 Teaspoon Bakingpowder
– 1/4 cup of water (only if you’re using the pulp)
– 1 cup of any milk alternative you wish (I used soy-rice milk)

What you wanna do
– Soak dates in the milk. Set aside.
– Juice the carrots and the apples. If you don’t have a juicer just shred the carrots and the apples.
– Mix the pulp with the dry ingerdients.
– Add the water (only if you’re using the pulp) to the mixture. And blend togehter. I used a fork.
– Put the soaked dates with the milk in food processor and process until a thick consitency comes out.
– Take one half of the date-milk-puree and mix with the main batter.
– Use a non sticky round baking tin and place mixture in it. This goes in the oven on 150 °C/ 300° F for about 30 minutes or until a toothstick comes out clean.
– When the cake is done place on a cooling rack for 30 minutes.
– At last spread the rest of the dates on top of the cake as frosting.

Unterschrift_Elisa_Herz

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