Tag Archives: Flour

Avocadocake

For 16-24 people

Bottom Layer:
3 Tb cocoa/cacoa
1/4 cup oats
1/2 cup dates/raisins (I use a mix of both)
1 Tb agave/maple syrup/honey
1/6 cup sprouted flour (or you can use ground flax seed, or ground nuts, buckwheat, etc.)
1 t vanilla extract
3 Tb coconut oil melted
1/4 shredded coconut (optional)
Handful of walnuts

Middle Layer:
1/4 cup cashew butter
2 Tb agave/maple syrup/honey
1 Tb coconut oil melted with 2 Tb coconut butter
1 avocado
1 banana
1 t vanilla extract
1/8 t turmeric

Top Layer: you could just use melted dark chocolate if you want
3 Tb agave/maple syrup/honey
3 Tb cocoa/cacoa
4 Tb melted coconut oil
1 t vanilla extract
Pinch of salt

For bottom layer, process all ingredients except walnuts until smooth. Add walnuts and process until the walnuts are in smaller pieces, but not totally ground up. It should taste and look like semi-crumbly chocolate coconut cookie. Press into baking pan lined with plastic wrap (or oil, or nothing) and refrigerate.

For middle layer, process all ingredients until smooth. Yes… it should be green. But taste it! Mhhhmmm. Carefully spread over bottom layer, making sure not to mix the layers. Put back in the fridge.

For top layer, blend all ingredients until smooth, adding water if needed. It should be like chocolate sauce. Mmm it tastes so dang good. I could eat a bowl of this.

Carefully pour top layer over other two layers, making sure not to mix them. Put back in the fridge one more time and let chill for 1-2 hours until hard, like real Nanaimo Bars.

Pull out of pan if you lined it with plastic wrap, and cut it into bars.

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Recipe from This rawsome Vegan life

Baked avocado fries

4 persons

Ingredients
4 avocados, pits removed and cut into slices
½ cup flour
3 eggs (or egg replacement) + 2 tablespoons water
1¼ cups bread crumbs
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon salt

sauce
⅓ cup mayo
⅓ cup sour cream or plain greek yogurt
juice of 1 lime
2 tablespoons cilantro, chopped
1 teaspoon garlic powder

Instructions
  1. Preheat oven to 180C/450F and grease a baking sheet with cooking spray.
  2. Add flour to a zip lock bag. Add avocado slices, seal, and shake to coat avocados in flour.
  3. Remove avocados from the bag and discard the bag with excess flour.
  4. In a small bowl whisk together eggs and water. In a separate bowl whisk together bread crumbs, garlic powder, chili powder, and salt.
  5. Dip flour-coated avocado slices into the egg wash. Next, toss them into the crumb mixture being sure to coat well.
  6. Place coated avocados in a single layer on the prepared baking sheet and spray generously with cooking spray. Bake for 10-15 minutes until crispy and browned.
  7. While avocado fries and baking, blend all sauce ingredients together.
  8. Serve avocado fries warm with dipping sauce. Enjoy!

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Original Recipe from le Creme de la crumb

Quinoa, Coconut and Salted Peanut Butter Cookies

Prep time:  10 mins
Cook time:  8 mins
Total time:  18 mins
Serves: 6-8
This chunky Quinoa, Coconut and Salted Peanut Butter Cookie Dough is a great all-natural and low sugar treat for kids. Eat raw or bake into biscuits. Coconut sugar and vegan chocolate can be subbed by using dark brown sugar and regular dark choc chips. Gluten-free Dairy-free and Vegan.
Ingredients
For the Quinoa, Coconut and Salted Peanut Butter Cookie Dough:
  • ¼ cup all-natural 100% peanut butter, I used Sanitarium
  • 1 tbsp maple syrup
  • ½ cup organic low fat coconut cream, (plus extra)
  • 3 tbsp (extra) virgin coconut oil, melted
  • ½ tsp sea salt flakes
  • 2 tbsp coconut sugar
  • ½ cup coconut flour
  • ½ cup quinoa flakes
  • 25g dark chocolate, chopped finely
Instructions
To make the Quinoa, Coconut and Salted Peanut Butter Cookie Dough:
  1. In a large bowl mix together wet ingredients: peanut butter, maple syrup, coconut cream and coconut oil.
  2. Add sea salt flakes and coconut sugar and mix to combine.
  3. Now add dry ingredients: coconut flour, quinoa flakes and chopped chocolate.
  4. Mix all together to form a dough. Add a little coconut cream if the mixture is too dry to form into balls.
To serve:
  1. Scoop ⅛ cup of dough and split that in half. Form balls and place on a serving plate.Serve with a glass of (your choice of) milk.
To bake:
  1. Preheat oven to 200C (180C fan-forced, 400F, gas mark 6)
  2. Flatten previously prepared dough balls slightly and place on a baking paper lined tray.
  3. Bake in the preheated oven for 8 minutes or until the cookies are starting to turn golden.
  4. Remove from oven and cool on a wire rack.
To store:
  1. Store Cookie Dough and Biscuits separately in an airtight container in the pantry

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Recipe found at Martyna | Wholesome Cook

Christmas Traditions: Krumkaker

Krumkake is one of the original traditional 7 Christmas cookies to be served for Christmas each year in Norway.

They are baked in a special decorative two-sided iron griddle, similar to a waffle iron. While hot, the 13–20 cm krumkake are rolled into small cones around a wooden or plastic cone form. Krumkake can be eaten plain or filled with whipped cream (often Cloudberry Cream) or other fillings.

If you are allergic to chicken eggs, you can use egg-replacer or try duck eggs. I have tried that with success several times.

Ingredients:

  • 6 eggs (or equivalent of Egg-replacer)
  • 250 grams of sugar (2 cups)
  • 250 grams of melted butter
  • 250 grams of all purpose flour
  • 125 grams of potaoflour (1 cup)
  • 1 teaspoon of ground cardamom
  • 3 dl heavy cream / Whipping cream / milk or water (water makes the cookies extra crunchy)
  • 2 teaspoons of vanillasugar

Directions:

Whip egg and sugar until light yellow and fluffy

Add melted butter (cooled down), cream / milk or water.

Use 1 tablespoon dough in the middle of the iron griddle and cook until golden.

Immediately roll onto a Krumkake-roller and form before cooling down.

Enjoy!

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Christmas Traditions: Grandma Elises’ Pepperkaker

Proper Norwegian Gingerbreadmen

This dough yields about 100 cookies

  • 400 grams of sugar
  • ¾ dl dark syrup
  • 1 ½ dl water
  • 1 teaspoon ground ginger
  • 1 teaspoon ground lemon or grapefruit peel
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground clove
  • 1-2 tablespoons of cognac
  • 250 grams of margarine (butter)
  • 1 kg all purpose flour
  • 10 grams baking soda
  • 1 teaspoon baking powder

Directions:

Bring to boil: sugar, syrup, water and margarine in a casserole.

Blend the spices in Cognac, add the mixture to the sugars and cool down.

Add the dry ingredients (All purpose flour, baking powder and baking soda), mix thoroughly and cool dough till next day.

Let it rest in room temperature for 2-3 hours before working it as it is easier to work when tempered.

Roll the dough thin (0,2-0,25 cm on a rough estimate) with a Rolling pin. Use cutting molds to carve cookies.

Cook in oven on a baking paper covered pan on 180C for about 5-10 minutes. Cool down.

Now its time to Decorate.

I made a Pepperkakehus:

To get proper windows use Gelatine plates

Pepperkakehus

Then we decorated a bunch of cookies in traditional christmas style (hearts in pink etc.)

However, in these 50 shades of Grey times, I made a few kinky cookies that I wrapped up for my boyfriend for Christmas.

I had so much fun making these after I saw some pictures on google some years ago.

PepperkakeKinky04 PepperkakeKinky02 PepperkakeKinky05

Eggfree Crepes / Pancakes

Ingredients
1 tsp. Orgran Egg Replacer powder
2 tbls Water
1 1/4 cups Plain flour
2 tsps. Baking powder (Don’t use that for crepes)
3/4 tsps Salt
1 tbls Sugar
2 cups Milk (Only 1 1/4 cup for American pancakes)
3 tbls Oil

How to do
In a small bowl beat egg replacer with water until it peaks.
Sift flour, baking powder, salt and sugar together.
Stir in milk and oil. Fold in egg replacer.
Bake as usual in 26 cm (diameter) frying pan.
For thinner pancakes increase milk as desired. Makes about 6 European crepes.

Pancakes

Serve with fruit, jam, sugar, syrup or other stuff to your liking :D

Eggfree Apple Coconut Cranberry cupcakes

Prep time: 20 Mins
Cook time: 20 Mins
Yields: 15 Regular Size Muffins

Overripe bananas is no problem anymore, just bake these amazing chocolate banana cupcakes. It’s the perfect dessert to please all age groups.

Dry Ingredients:
2 cups all-purpose flour
1/4 cup cocoa
1 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup white sugar
1 teaspoon pumpkin pie spice blend (See below for recipe)

Wet Ingredients:
1 cup mashed apples
1/2 cup milk (I used whipping cream milk, but you can use almond milk, rice milk etc)
1/2 teaspoon vanilla extract
1/3 cup coconut cream (or coconut milk if you don’t find coconut cream)

1 cup Cranberries (sundried (but not too dry)

Procedure:
Preheat the oven to 350F/180C for 15 minutes.

Line 1 – 12 cup muffin pans with paper liners or grease it with non-stick cooking spray. There will be about 16 muffins / cupcakes for this recipe.

In a large bowl sift together the flour, cocoa, baking soda, baking powder, spices and salt. Stir in the sugar and make well.

Add all the wet ingredients (mashed apples / milk / vanilla extract, coconut cream) and mix until just combined.

Scoop out the batter with an ice cream scooper among the 12 (16) cavities. About 2/3rd cup of batter per muffin.

Bake for about 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.

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Transfer the pan to a wire rack to cool.
If using paper liner, you should be able to lift the muffins off the pan after 5 minutes.
Cool it completely on a wire rack before storing them / decorating them / serving them.

These come out real fluffy and delicious !

I found the original recipe at www.Egglesscooking.com, but I have edited it some to my own taste and preferances.

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Pumpkin Pie Spice Blend
Yield: about 5 tablespoons

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice (can be skipped)
1 ½ teaspoons ground cloves

Combine spices in a small bow, mix well to combine. Store in a small jar or spice container.

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Crispy Chocolate Chip Cookies

These lovely chocolate chip cookies are crispy and very tasty.
They are made with Sweetened Condensed milk which works as an egg replacer in this recipe.

Yields: 30 cookies
Preparation Time: 20 minutes
Cooks: 15-20 minutes (depending on your oven – Mine were done after 17 minutes)

Ingredients:
1 Cup Butter (Softened to room temperature)
1/2 Cup Granulated Sugar
1/2 Cup Sweetened Condensed Milk (1 Can)
1/2 Teaspoon Vanilla Extract

2 Cups All Purpose Flour
1/4 Cup Cocoa Powder
1 Teaspoon Baking Powder

1.5 Cups Semi-Sweet Chocolate Chips/Chunks (I Used White Chocolate Chips)
Optional Nuts (I Used Chopped Walnuts For 1 Batch)

Procedure:

  • Preheat the oven to 180C  (350F) for 15 minutes.
  • Grease baking sheets or line it with parchment paper.
  • Beat the butter and sugar together in a large bowl until pale and creamy (for 5 minutes).
  • In a separate bowl, sift the flour, cocoa and baking powder and combine well.

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  • Pour in the condensed milk, vanilla extract and beat to combine.

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  • Stir dry ingredients into the butter mixture, then add the chocolate chips and nuts (if using).
  • Combine it well using a spatula. Don’t beat it.

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  • Take a tablespoonful of dough, roll it and flatten it using your fingers.
  • Grease the tablespoon, so that the dough will fall off easily.

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  • Bake it for 15-18 minutes, or until golden brown. (The color check can be done if using all purpose flour only. Mine were done at 17 minutes).
  • Let the cookies cool for 5 minutes in the baking sheet itself. Don’t try to remove it. It may look unbaked but it will become hard on the baking sheet itself.
  • After 5-10 minutes, using a spatula transfer the cookies to a wire rack to cool completely.

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Notes:

  1. If you are using a dark (black) color non stick baking sheet, reduce the baking time by 1 or 2 minutes, so that the bottom does not get burnt.
  2. The cookies were crispy, not chewy. So if you want a chewy chocolate chip cookie, I think decreasing the quantity of butter or increasing the all purpose flour would be helpful.

The original recipe was found at www.egglesscooking.com

Apple Banana Cupcakes

Yesterday I baked cupcakes for the summerparty with my colleagues. The funnest part was of course to decorate them.

The cupcakes:

  • 2 eggs, 1 cup of granulated sugar – whip until creamy and light yellow
  • 2 cups of all-purpose flour
  • 2 cups of fruit (I used one cup apple jam and 2 bananas)
  • 1/2 cup butter
  • 1 cup milk
  • 1 ts vanilla sugar
  • 1 ts baking powder
  • 1 ts salt

Spread in cupcake forms and bake at 200C for about 15 minutes (or until you can stick a knitting pin (or fork or match) into the cake and nothing sticks to the knitting pin).

The Chocolate butter Cream:

  • 200 grams melted chocolate
  • 200 grams whipped room-tempered butter (not melted)
  • 3 dl powder sugar (Icing Sugar)
  • Strawberry extract (instead of the mocca extract used in the linked recipy with the pictured description of how to do).

Decorate with decorating set and sprinkle sugars or decorating flowers or other on.

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