THE BEST OATMEAL COOKIES

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Oatmel cookies

 

OATMEAL COOKIES

(modified from a Martha Stewart Living recipe)

Mmmmhhhhhh…this tastes like home!! Cheer up a sad friend with these heartwarming cookies! :o)

For about 30 cookies

¾ cup old fashioned rolled oats
¾ cup small leaf oat flakes
½ cup all purpose flour
1 Tsp baking powder
½ Tsp cinnamon
½ Tsp salt
½ cup good quality butter (melted)
½ cup granulated sugar
½ cup brown sugar
2 large eggs
1 Tsp pure vanilla extract
¾ cup raisins or chocolate chips (as desired)

Preheat oven to 180 °C. In a small bowl mix dry ingredients. In a medium bowl mix sugars, butter, vanilla and eggs and whisk until fluffy. Mix dry ingredients with butter-egg mixture. Spoon 1 heaped Tsp servings on a baking sheet leaving 3 cm in-between. Bake for 12-14 minutes. Let cool completely and store in an airtight container with an apple to keep it moist for days.

EASTER CARROT CAKE

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Carrot cake

 

This cake would be a lovely Easter cake! HONEY BUNNY!

EASTER CARROT CAKE

For the cake:

1 ¼ cups flour

1 Tsp baking powder

¼ Tsp baking soda

½ Tsp salt

½ Tsp ground cinnamon

¼ Tsp freshly grated nutmeg

½ cup rape seed oil

2 eggs

1 Tsp vanilla

1 cup grated carrots

For the frosting:

1 pack (125 g) cream cheese (Philadelphia)

1 Tsp vanilla extract

1 cup confectioners’ sugar

Marzipan carrot for decoration

Preheat oven to 180°C. Mix all dry ingredients in one small bowl and all wet ones in a medium one. Then mix dry ingredients into wet ones. Mix until smooth and fill into oiled and floured spring form. Bake for 40 minutes or until an inserted toothpick comes out clean. Let cool completely. Mix all frosting ingredients and evenly spread on halved cake and on outside. Decorate with a marzipan carrot.

BLOOD-ORANGE COCONUT-MILK CAKE

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Blood orange cake

 

This is just a cake version of summer! ENJOY LIFE!

 

BLOOD-ORANGE COCONUT-MILK CAKE

 

1 ¾ cups flour

1 ½ Tsp baking powder

¼ Tsp baking soda (Natron)

¼ Tsp salt

2/3 cup olive oil

3 eggs

1 cup brown sugar

Peel from 1 organic orange

¼ cup blood orange juice

½ cup coconut milk

 

Preheat oven to 180 °C. Mix all dry ingredients. Then mix in rest of the ingredients until a smooth batter has formed. Fill into an oiled and floured box form and bake for 45 minutes or until a inserted toothpick comes out clean.

VEGAN COCONUT-BISCUIT WITH RASPBERRY FILLING

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cocos rolle

Low fat, quickly made and vegan…AND delicious!!

 

VEGAN COCONUT-BISCUIT WITH RASPBERRY FILLING

 

360 g spelt flour

4 Tbsp flour

½ Tbsp salt

100 g coconut flakes

160 g white sugar

½ Tsp vanilla sugar

Grated lemon zest from 1 organic lemon

60 g neutral (rape-seed) oil

500 ml sparkling mineral water

250 g raspberry jam (vegan)

3 Tbsp sugar and coconut flakes for outside

Preheat oven to 180°C. Mix all dry ingredients and then all wet ingredients until a smooth batter forms. Fill onto a baking paper lined baking sheet and spread to cover the entire dish. Bake for 10-15 minutes. While still warm turn biscuit onto a sugar and coconut covered baking sheet. Carefully remove baking sheet from top and spread biscuit evenly with jam. Roll up lengthwise and cut into 2 cm thick rolls.

COCONUT-RASPBERRY CAKE (VEGETARISCHE KOKOS-HIMBEER TORTE)

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kokos-himbeer torte

This is a special cake for two of my very special colleges. Happy birthday!

COCONUT-RASPBERRY CAKE (VEGETARISCHE KOKOS-HIMBEER TORTE)

For the coconut cake biscuit:

180 g spelt flour

2 Tbsp flour

½ Tbsp salt

50 g coconut flakes

80 g white sugar

½ Tsp vanilla sugar

Grated lemon zest from ½ organic lemon

30 g neutral (rape-seed) oil

240 ml sparkling mineral water

For raspberry-coconut cream:

250 g raspberry pulp without seeds (from 300 g mashed and strained raspberrys)

200 ml whipped heavy cream (whipped)

100 g coconut milk

250 g natural raspberry yoghurt (or 200 g plain yoghurt with 50 g raspberry jam)

1 1/2 Tsp agar-agar

40 g powdered sugar

2 Tsp starch

For decoration:

Coconut flakes

 

For the biscuit:

Preheat oven to 180°C. Mix all dry ingredients and the all wet ingredients until a smooth batter forms. Fill into a spring form (22 cm) lined with a baking paper. Bake for 25 minutes. Let cool completely and remove baking paper. Set back into the newly baking paper lined spring form.

 

For the cream:

Mix half the yoghurt with coconut milk and agar-agar in a large pot and cook for 2 minutes. Mix rest of yoghurt with whipped cream and raspberry pulp. Under constant whisking let this mixture slowly run into the hot yoghurt until everything is combined. Fold in whipped cream and starch.  Let cool for at least 2 hours at a cold place. Remove the spring form and sprinkle with coconut flakes.

COCONUT-CHOCOLATE CRUMBLE CAKE

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Arnold geb

 

Happy Birthday to my good friend Arnold Scherabon!

COCONUT-CHOCOLATE CRUMBLE CAKE

For batter:
¾ cup coconut flakes
1 1/2 cups spelt flour
1 cup brown sugar
2 Tbsp unsweetened cocoa powder
2 Tsp baking powder
½ Tsp baking soda (Natron)
½ Tsp salt
1/3 cup apple sauce
1/3 cup rape-seed oil
1 cup water

For the streusels:
½ cup spelt flour
¼ cup brown sugar
¼ Tsp salt1
1/3 cup margarine
1/3 cup coconut flakes

Preheat oven to 180 °C. Mix streusel ingredients with the fingers to form streusels. Mix all other ingredients, dry first then add wet, until a homogenous batter forms. Fill into oiled and four dusted 22 cm spring baking form, sprinkle with streusels and bake for 45 minutes.

NICI’S COCONUT-CHOCOLATE MUFFINS

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coconut-muffins

 

I was really busy lately…now I deserve some soul food! Yummy!!

NICI’S COCONUT-CHOCOLATE MUFFINS

For batter:

¾ cup coconut flakes

1 1/2 cups spelt flour

1 cup brown sugar

2 Tbsp unsweetened cocoa powder

2 Tsp baking powder

½ Tsp baking soda (Natron)

½ Tsp salt

1/3 cup apple sauce

1/3 cup rape-seed oil

1 cup water

For the streusels:

1 cup spelt flour

½ cup brown sugar

½ Tsp salt

¾ cup margarine

¾ cup coconut flakes

Preheat oven to 180 °C. Mix streusel ingredients with the fingers to form streusels. Mix all other ingredients, dry first then add wet, until a homogenous batter forms. Fill into oiled muffin forms, sprinkle with streusels and bake for 20-25 minutes.

VEGAN BLACKBERRY BROWNIES

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Brownie

 

It should be low fat, vegan, easy to make and a chocolate lover’s delight? This is it…

VEGAN BLACKBERRY BROWNIES

50 g (vegan) milk chocolate

70 g bitter-sweet chocolate

80 g blackberry jam

115 g apple sauce

30 g sunflower oil

180 g spelt flour

20 g unsweetened cocoa powder

2 Tsp vanilla extract

¼ Tsp baking powder

½ Tsp baking soda (Natron)

¼ Tsp salt

 

Preheat oven to 180 °C. Melt chocolate and oil in a pot hanging over (but not in) boiling water. Mix all wet ingredients and all dry ones in separate bowls and then add dry ingredients into wet ingredients. Mix until smooth. Fill into greased baking form (18 x 18 cm) and bake for 15 minutes. Let cool completely and decorate with white chololate.

VEGAN CINNAMON-PEAR-CHOCOLATE MUFFINS

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Birnen-Zimt-Muffins

 

For a cold winter day these fluffy and fruity muffins are just perfect!

VEGAN CINNAMON-PEAR-CHOCOLATE MUFFINS

For the Pears:

2 pears, peeled and cut into small pieces

1 cinnamon stick

½ cup water

For the streusels:

¾ cup spelt flour

2 Tbsp brown sugar

4 Tbsp cold margarine

For dough:

¾ cup ground hazel nuts

1 1/2 cups spelt flour

1 cup brown sugar

2 Tbsp unsweetened cocoa powder

1 Tsp cinnamon

2 Tsp baking powder

½ Tsp baking soda (Natron)

1/3 cup apple sauce

1/3 cup olive oil

1 cup water

Preheat oven to 180 °C. In a small pot cook pears with cinnamon stick and water until tender but doesn’t fall apart (about 5 min). Set aside. Mix streusel ingredients with the fingers to form streusels. Mix all other ingredients, dry first then add wet, until a homogenous dough forms. Fill into oiled muffin forms, sprinkle with streusels and bake for 20-25 minutes.

LE PETIT CARROT CAKES WITH OLIVE OIL (Karottenkuchen)

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Karottenkuchen

 

Like to bring something special to a tea or office party? This cake can be made as little cute cupcakes or bunt cakes or one large bunt cake. This recipe makes the fluffiest, moistest cakeletts ever!

LE PETIT CARROT CAKES WITH OLIVE OIL (Karottenkuchen)

(about 12 cup-or little bunt cakes or 1 large bunt cake)
½ cup olive oil
1 ¼ cup flour
1 Tsp baking powder
½ Tsp baking soda (Natron)
½ Tsp salt
½ Tsp cinnamon
½ Tsp nutmeg (Muskat)
½ cup brown sugar
2 eggs
1 Tsp vanilla extract
1 cup grated carrots
½ cup confectioners’ sugar
2 Tbsp milk
Preheat oven to 180 °C and oil and flour the form(s) you want to bake it in. Mix flour, baking powder and soda, salt, cinnamon and nutmeg. In a large bowl Mix eggs and sugar and then add the flour mixture, carrots and vanilla. Mix until just combined. Bake for small cakes (like muffins) for 20 min and for a large bunt cake for 45 minutes. Remove and let cool. Mix milk and confectioners’ sugar to make a half runny texture. Drizzle over the cooled cake.