Monthly Archives: May 2013

“Snowflake” Cookies

26 Sunday May 2013

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Yes, I made snowflake cookies. Or at least, that’s what I chose to call them. I do know it’s May. Or, it’s supposed to be May. I’m not sure if the weather right here in Germany knows that it’s May. There was night frost in some areas this week! Kind of crazy…

Schneekekse_1

Okay, I will stop complaining. We’ll be on vacation the next two weeks. I decided to make some cookies as a little supply and as a present for the person with whom we’re staying. As they are snowflake cookies, they’ll remind us of the cold that we espace…

And just to give you some facts: They’re whole wheat, or at least, they can be. They can be made using either xylit, regular white sugar or whole cane sugar. Whole cane sugar yields a malty, caramel like flavor which I really like.
And of course, you don’t have to use the same kind of nuts I used. Actually, you could also use just hazelnuts or just walnuts or you use almonds… it’s up to you!

Schneekekse_3
That’s a big cookie for a tiny Lego girl, if you ask me…

Snowflake Cookies
yields about 60 cookies, whole wheat and can be sugar-free

  • 200g / 1 2/3 cups whole wheat flour (or whole wheat pastry)
  • 120g / 3/4 cup ground nuts (I used half hazelnuts and half walnuts)
  • 100g / 1/2 cup cold margarine (earth balance / alsan)
  • 100g / 1/2 cup sugar (whole cane, white or xylit)
  • 1 tsp vanilla extract or 2 packages bourbon vanilla sugar
  • 1 tbsp cold water
  • pinch of salt
  • optional: confectioners’ sugar for decoration OR powdered xylit

Mix all the ingredients, using either your hands or a food processor. I think using your hands is much more fun and better for taste testing the dough… ;)
The dough is supposed to be smooth and it shouldn’t stick to your hands. Add some more flour if it’s too sticky, add a little more cold water if it’s too crumbly.
Form a roll and cut of slices, about 0,5 cm thick. Put on a baking tray, lined with baking paper. Bake for about 12-15 minutes at 350 F / 180 C. Decorate with confectioners’ sugar while still warm! Enjoy and hope for better weather!
Note: you can easily make powdered sugar from xylit in your food processor or blender. Just put 2 cups in your blender and mix, that’s it. It’s a great sugar-free alternative for decorating cookies and other desserts.

Schneekekse_2
No problem… since she has a fancy Lego phone, she’s just calling a friend…

2013-05-26 Schneekekse_4So they can enjoy that cookie together!

I’ll see you in two weeks. Hope all the “snowflakes” are gone when we’ll get back!

RAW Strawberry Cream Dream Pie

10 Friday May 2013

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Click here for German version! / Deutsche Version
Time for another RAW dessert!

After trying to make homemade granola yesterday, I am convinced that I’m  much more gifted at making raw food desserts and meals or baked muffins and cake and… actually anything. Anything that’s not granola.

Everything turned out great – the rhubarb muffins (yummy!), the caramelized green asparagus (double yummy!)… but the granola, the one thing I was most excited about, just didn’t turn out the way I imagined it. So much for granola.

I like muffins and raw desserts better, anyway! ;)

Strawberry Dream Cream Pie_2

There is our beauty. I guess the name says it all…!

I especially like the new kind of dough i tried this time. It’s based on banana instead of dates!

Strawberry Dream Cream Pie_6

Strawberry Cream Dream Pie 
yields about three tartlets 

For the dough:

  • one banana
  • one part oat flour
  • one part ground almonds
  • optional: sliced banana or strawberries
  • optional: pinch of salt

For the cream:

  • about 10 medium sized strawberries
  • 6 tablespoons coconut butter
  • 5-8 dates (depending on your sweet tooth)
  • pinch of vanilla or 1 tsp vanilla extract
  • pinch of salt
  • 1 tbsp lemon juice
  • optional: 1/2 tsp psyllium
  • coconut oil for greasing the pan

For the dough puree the banana in a mixer (or with a hand blender). Stir in oat flour and ground almonds, until you have a smooth dough. Grease three tartlet pans with coconut oil and line the pans with dough. Put in the refrigerator.
For the cream, mix all the ingredients in a high speed blender until smooth. Put sliced banana or strawberries on the dough. Pour the cream into the prepared pans and chill in the refrigerator over night (NO need to freeze!).

You can freeze the tartlets, of course. But you don’t have to! The slice I cut (you see it in the pic above) was beautiful even though the cake was not frozen!

Strawberry Dream Cream Pie_7I did one version with banana slices at the button, one with strawberries and one with cream only. I loved them all.

Strawberry Dream Cream Pie_4My little friend likes the strawberry slices version best. I guess we might get some trouble. He doesn’t know yet that I just don’t share strawberries! They are my favorite fruit!!!

Strawberry Dream Cream Pie_5I actually used two tartlet pans and one miniature spring pan, same size as the tartlet pans. I love small pies, they are so cute! You can have a pie on your own!
Of course, you could also make one big pie or tarte.

Oh, and by the way… that miniature pan is from a toy store. Yup. Toy stores are great. You can buy lego AND miniature kitchen tools! Support your local toy store! ;)