Tag Archives: sugar free

How to make sugar free and wheat free cookies

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Keckse ohne Mehl, Zucker und Butter gibt’s das? Ja! Und die sollen schmecken? Oh ja! Und wie! Das Rezept ist angepasst von einem Rezept von Belle Gibson. Sie erstellte die wahnsinnig beliebte App “The Whole Pantry App”. Die Keckse sind so gut das es schwierig, aber auch nicht weiter beunruhigend ist, wenn man mehr als einen isst ;-)

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Cookies without flour, sugar and butter is that even possible? Yes! And these are supposed to taste good! Oh yes! Incredible! This is an adapted recipe from Belle Gibsons app “The Whole Pantry App”. These are so good that it’s impossible to eat only one, but it’s not really bad either ;-)

 

Recipe (yields appr. 13 large cookies)

What you’ll need
130 g | 1 1/4 cup almond meal
2 Tbsp. Melted coconut oil
30 g | 1 1/2 Tbsp. chocoloate chips or cacao nibs
2 Tbsp. mapel syrup or for a non vegan version honey
1 tsp. Water
1/4 tsp. Baking powder
1 pinch of salt

What you wanna do
1. Preheat oven  to 170°/340° F
2. Mix all ingredients in a bowl
3. Place cookie dough on lined baking sheet and put in oven for 10-15 min. The cookies will still be soft, when removed from the oven, but they’ll harden up and still stay gooey.

 

Unterschrift_Elisa_Herz

How to make Buckwheat Granola – sugar free, gluten free

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Zum Frühstück esse ich normalerweise nur Früchte. Hauptsächlich Bananen, Äpfel, Säfte oder Smoothies. Aber manchmal – vor allem an Wochenenden – habe ich Lust auf etwas Knuspriges. Zum Glück gibt’s Buchweizen. Es ist wahnsinnig lecker gemahlen als Brei zum Frühstück oder eben auch als Müsli. Ganz einfach nur so. Mit etwas Zimt, Honig oder Ahornsirup und Reismilch. Einfach. Super lecker.

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Usually I solely eat fruits for breakfast. Mainly bananas, apples, juices or smoothies. But sometimes especially on the weekends I grave somethig crunchy. Good think buckwheat exists. It’s amazing grounded in exchange for oatmeal or as a granola. Really simply like this. With some honey or mapel syrup, rice milk and cinnamon. Simple. Amazing.

 

Recipe (yields 400 g / 0,88 lb granola)

What you’ll need
400g/0,88 lb buckwheat
1/2 cup mapel syrup or honey
1/4 cup coconut oil
1 tsp. Cinnamon

What you wanna do
1. Add all ingedients in bowl and mix throughout.
2. Place the mixed ingredients on a lined baking tin and bake in the oven for approx. 1 hour at 100 °C/ 212 °F
2. After you’ve baked the buckwheat, let cool for about 20 min.
3. Store in airtight container so it’ll last you for some weeks.

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