PECAN-CHOCOLATE CHIP BLONDIES (just by chance gluten-free & vegan)

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2014-08-03 21.53.50

 

Do you like Brownies? I just love them! Now, here I have something for you that will make your taste-buds sing Halleluiah…

ULTIMATE BLONDIES (just by chance gluten-free and vegan)

2 cups all-purpose flour (also gluten free flour is possible)

1 cup sugar

1 cup toasted pecans (or walnuts)

1 cup dark chocolate chips

1 Tsp baking powder

1 Tsp salt

1 cup coconut oil (warmed until liquid)

1 cup water

1 Tbsp vanilla extract

 

Preheat oven to 180°C. In a bowl mix all dry ingredients. Add other ingredients and mix until combined. Spread evenly in a 20×20 cm square pan. Bake for 50-60 minutes.

HEAVENLY BROWNIES (HAPPENS TO BE VEGAN)

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brownie2

 

Chocolaty, mushy and sooooo good! These are the best chocolate brownies I have ever eaten and they just happen to be vegan and easy to make! Serve them warm right out of the pan with a scoop of vanilla ice-cream and your guests will forget their manners over the last remaining piece.

HEAVENLY BROWNIES (HAPPENS TO BE VEGAN)

2 cups spelt flour

1 cup white sugar

1 cup brown sugar

1 cup unsweetened cocoa powder

1 Tsp baking powder

1 Tsp salt

1 cup coconut oil (warmed to a liquid consistency)

1 cup water

1 Tbsp vanilla extract

Preheat oven to 180°C. In a bowl mix all dry ingredients. Add other ingredients and mix until combined. Spread evenly in a 20×20 cm square pan. Bake for 50-60 minutes.

BEAR-LEEK PASTA WITH CHERRY TOMOATOES

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bärlauch pasta

I just love the taste of fresh bear-leek. Try this easy 15 minute recipe.

 

BEAR-LEEK PASTA WITH CHERRY TOMOATOES

For 2

250 g pasta (orichetti)

100 g cherry tomatoes, quartered

4 Tbsp self made bear-leek pesto (see https://thenicifarm.com/bears-leek-pesto-with-cashew-nuts-barlauch-pesto-mit-cashew-nussen/)

Salt

Freshly grated parmesan

Cook pasta in salt water until al dente. In a large bowl mix al ingredients and serve with fresh parmesan.

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-SHOWER CREAM

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shower gel

Hahahaha…I finally made it!! During my latest project on how to make a shower cream I literally used everything I found in my kitchen. Don’t try using agar-agar…it just doesn’t work at all! And today I just came up with this easy recipe only made of stuff one finds at home. J Here it is…

COCONUT-SHOWER CREAM

50 ml coconut milk

125 ml rape-seed oil (or any other oil you like)

½ Tsp preserve helper (Natrium benzoate; Einsiedehilfe from Billa), dissolved in 1Tbsp hot water

5 Tbsp liquid neutral soap (castile soap)

30 drops essential oil (rose, orange, grapefruit…)

5 drops food coloring (green looks nice)

 

Fill coconut milk into a high narrow measuring cup. With an immersion blender blend and slowly fill in the oil. It will become creamy now. Add the dissolved preserve helper and the other ingredients. Mix and fill into a clean bottle.

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.