chocolate, christmas, cream cheese, dessert, food, food art, food photography, frosty the snowman, hazelnuts, healthy, healthy food, healty eating, lego, lunch, playful, recipes, vegan, vegetarian, winter
Time for some easy food art!
Here’s Frosty the Snowman for lunch!
Food can be so much fun, why shouldn’t you play with it ;) .
You don’t need much to make your snowman lunch, but it looks great. It’s a nice idea for kids – or for yourself.
This is more an idea than a recipe, but here’s what you need!
Frosty the Snowman
- 2 slices whole wheat bread
- chocolate spread
- cream cheese (I used my homemade cream cheese, you could use tofuti, too)
- 1 hazelnut, cut in two halves (eyes)
- 2 small carrot (nose)
- small raisins (mouth)
- lettuce or baby spinach (scarf)
Time for a snowball fight – I prefer the Lego version, as it’s less cold…
Oh, the chocolate spread I used for the head is homemade, too! I will post the recipe some time soon!
Have a great Christmas time!
Time to get festive!
One thing I love about christmas time are all the spices! Cardamom, cinnamon, cloves, all spice… I love them all. They warm me from the inside when it’s freezing outside…
There are all these foods they only sell around Christmas. One of them is “Lebkuchen”, which is the German equivalent to gingerbread. But it’s more like a soft gingerbread and the spice mix is slightly different. The most famous one is the Nuremberg gingerbread. Try it if you get a chance! (I might be posting a recipe for “Lebkuchen” / soft gingerbread before Christmas, too, stay tuned!)
To cut a long story short: “Lebkuchen” tastes great and so do pancakes (I guess I don’t have to tell you!) – so let’s combine both things! That’s what we did for breakfast today. It warms you form the inside and fills you up for a while because it’s whole wheat. And it’s a really delicious and easy way to make pancakes just a little bit different than usual!
Gingerbread Pancakes / Lebkuchen-Pancakes
- 1 cup whole wheat flour
- 1 1/4 cups water
- 2 tbsp soy flour
- about ten chopped walnuts (1/8 cup)
- 1 tsp baking powder
- 2 tbsp stevia
- 1 tsp cinnamon
- 1 tsp “Lebkuchen” spice mix OR ginger bread spice mix OR one dash of each: Cinnamon, cardamom, muscat, all spice, coriander, ginger, cloves, mace)
- dash of salt
Mix all the ingredients, adding just as much water as you need to create a pancake batter (the texture should be like a thick cake batter). Put about one tablespoon of dough in a non-sticking pan and cook at medium heat until bubbles appear on the surface. Flip and cook until browned.
Serve with maple syrup. Or vanilla sauce, chocolate syrup, agave syrup, apple sauce… whatever you want! And remember – those are wholewheat pancakes. They will really fill you up! This a breakfast for two hungry people.
But if you’ve been building snowmen and pancake skiing all morning, like this little friend of mine, you probably are hungry. However, don’t worry, the delicious smell that comes from the spices should be enough to make everyone crave these pancakes.
One more, just because I like it.
I was a little unsure about the naming – are they energy bars? But why do all things to be functional? And no, they are way to delicious to be no more than energy bars…
Are they pop tarts? They are similar – but there is way more stuffing! (Which is the very best part…)
So… Apricot Bars it is. Because… that’s what they are, after all. And delicious, they are really delicious, of course. But delicious is not really descriptive…
Oh, don’t let those Bars deceive you. They are definitelly not the most pretty thing… But one of the most tasty ones I’ve made lately. And, remember, if things are not that visually appealing, you might not have to share that much…
For the dough:
- 225g / 1 3/4 cups whole wheat flour
- 50g / 1/4 cup ground hazelnuts
- 100g / 1/2 cup margarine or vegan butter
- 2-4 Tbsp water
- soy cream or soy milk
For the filling:
- 225g / 2 cups dried apricots
- 250ml / 1 cup apple juice
- 1 tsp ground cinnamon
- 50g / 1/3 cup raisins
Coat a baking pan with baking paper or slightly grease it with margarine. Mix the whole wheat flour and ground nix. Add the margarine and as much water as needed. Knead either with your hands or the food processor until combined. Put the dough in the refrigerator for about 30 min.
For the filling, put the dried apricots, apple juice and cinnamon in a pot and boil the mixture for a few minutes until the apricots are really soft. Let it cool down and blend in your blender (or food processor) until really creamy. Stir in the raisins. That’s your filling!
Roll out one half of the dough and cover the ground of your baking pan with dough. Put the filling on top of it, roll out the second half of dough and cover the bars. Brush some soy cream or milk on top (it adds a nice glaze) and bake for 20-25 min at 200 C or 350 F.
Remember this guy? Yes, he also loves apricot bars. Maybe it’s the golden orange color that appeals to him? And don’t worry, he didn’t need his axe to cut them… they are rather soft.
All those secret beauties! I am getting hungry looking at this picture, honestly! This is actually a really old recipe, an accidentally vegan one, which I already made before I was vegan! And I don’t know why I haven’t made those bars in such a long time…
The one and only female knight. I think she looks angry. She needs something to eat. People always get grumpy when they are hungry!