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Vegan buckwheat, olive oil and roasted chicory root cookies

Ingredients:

buckwheat flour

warm water

olive oil

brown sugar

baking powder and a teaspoon of vinegar

cinamon

a pinch of salt

a spoon of roasted chicory root that is normally used as a coffee substitute

Optional: one full spoon of chia seeds, chopped almonds, chopped walnuts, sunflower seeds, sesame seeds, flax seeds, lemon or orange zest, fennel seeds, cocoa or carob

Directions: mix the buckwheat flour, brown sugar and some olive oil until you get a crumbly dough that does not stick together. Add the baking soda and vinegar, let it bubble, and then mix everything. Add some warm water so that the dough becomes sticky, the right consistency to shape into cookies by hand.

Add the rest of the ingredints of your choice: roasted chicory root, nuts, seeds, salt and cinamon, and mix.

Shape into round flat cookies, and place in the greased pan. Bake for about 20 minutes. The cookies will still be soft, don’t remove them from the pan right away, they’ll crumble, wait until they coold down and they will harden and become cruncy. DSCN0493

Chicory root is comonly used as a coffee substitute and it has many health benefits. If you’re worried about makind these cookies for kids, chicory root is safe for kids, and even more, it benefits them in many ways: enhances calcium absorbtion, controls weight, supports digestive health and bowel regularity,  detoxifyes, protects liver and helps the body fight inflamations.

For people with diabetes or on weight loss, you can skip the sugar, and they taste just fine.

https://smartypantsvitamins.com/5-benefits-of-chicory-root-for-kids/

https://draxe.com/chicory-root/

 

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Vegan rye spelt olive oil cookies

This recipe is inspired by the Greek olive oil  cookies Koulourakia. The ingredients, flavors…may vary, bu the main ingredients stay the same: olive oil, brown sugar and the type of flour you prefer, ideally a healthy one such as whole wheat, rye, barley or spelt. It’s easy and quick to make, especially if you keep the ingredients simple. The cookies are wonderfully  crunchy, especially if you bake them thin.

Ingredients:

4 cups of flour (a mix of rye and spelt)

2 cups of olive oil

half cup orange and lemon juice mixed

one cup (or less) brown sugar

one spoon flax seeds

one spoon chia seeds (optional)

one teaspoon baking soda

one teaspoon cinnamon

one spoon grated ginger (optional)

one teaspoon grated lemon peel

one teaspoon vinegar

one pinch of salt

optional, for variations: sesame seeds, coconut,almonds, cardamom, brandy, spicy cayenne

 

Directions:

Mix the flours, salt, sugar, chia seeds, flax seeds, in a bowl. In a bowl, mix the baking soda with the vinegar, let it foam, and after that add it to the flour mix. Add the oil and the orange/lemon juice and mix well, then knead with your hands tot shape it into a ball. Add more oil or flour as needed, to make a dough that stick together and can be shaped well. You don’t want it crumbly, but too oily either.

Shape the dough into the desired form, you can shape it with your hands, balls, balls that you press flat, or cut it into various shapes with cookie cutters.

Arranged on a greased pan, and bake in the preheated oven at 170 degrees for about 20 min, or until golden brown. They will still be soft when taken out of the oven, but will harden as they cool down. Remove them  from the pan carefully while they are still warm, not hot, but not completely cooled down. When they are hot they break easily, and when they are completely cooled down, they tend to stick more to the pan.

You can make variations: add one cup of shredded coconut, or sesame seeds, or 2-3 spoons of brandy. Add vanilla or orange flavour, cocoa, almonds, cayenne, coffee. Be creative!

Here in the image you have: flat round cookies are cinnamon/ginger. The round ones – coconut, the long ones – sesame. DSCN0141.JPG

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pumpkin-apple-mango soup

dscn0215

Ingredients:

one big onion

half small pumpkin or one small squash

peeled washed and cubed

two small apples peeled and cubed

3-5 cloves of garlic

half mango peeled washed and cubed

vegetable or chicken broth

pinch of sea salt

olive oil

Directions:

slice the onion, saute it in some olive oil until golden brown. Add the squash, apples, mango, garlic and salt, and saute for about 5 more minutes and then add the chicken broth. Boil on low heat until everything is soft. Let it cool down and then blend it. Add some fresh parsley and black pepper if you wish. Reheat before serving.

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Vegan chia seeds, oat flakes and rye cookies

Ingredients:

half cup chia seeds

one cup rice milk or oats milk

pinch of salt

brown sugar

flax seeds

one cup oat flakes

one cup rye flour

one cup white self rising flour

one cup olive oil

Directions:

place the chia seeds in the milk and let them soak for about 4 hours, stirring occasionally.

Mix the dry ingredients, and add the chia seed. Mix again. Add the olive oil, knead. Adjust the consistency with milk or flour. Shape as desired and bake at medium heat for about 30 min or until golden but still soft inside. They will harden once they cool down.

 

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Chocolate fruit popsicles

Such and easy to make and healthy summer dessert!

Ingredients:

Kiwis, bananas, strawberries, peaches, mangoes, melon. (Feel free to experiment with various types of fruit. Apples or plums…no…).

Pure dark chocolate for melting.

Popsicle sticks (or even sticks from a tree!)

Directions:

Make sure you have enough space in the freezer to place all popsicles without them touching each other or any other kind of food.

Peel kiwi (or another kind of fruit) and slice it in thick enough slices to that you can  insert a popsicle stick in each slice or kiwi and place on a tray (lined with parchment paper).

Freeze the kiwis for about 3 hours or overnight.

Melt the  pure dark chocolate using a double boiler over a medium heat. For a vegan version, add a bit of water and coconut oil to it. For a regular version, add some milk and butter. Go slowly and watch for signs of burning, and keep stirring continuously.

 

Dip each frozen kiwi into the chocolate; the chocolate layer should harden immediately around the fruit.

Place back into the freezer for half an hour before serving.

For a bit of a nutty twist:

don’t freeze the fruit, just insert the sticks, and set them aside. Prepare  your favorite nutty mix: walnuts, almonds, hazelnuts, flax seeds, sesame seeds. Melt the chocolate and after dipping into the warm chocolate, immediately dip in the nut mix. Set aside on parchment paper. When all pieces of fruit are dipped in choclate and covered in nuts, freeze for at leats 4 hours or overnight. .

Enjoy!

 

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Healthy fruit popsicle

Really great for kids, easy to make health  alternative to popsicle or ice-cream.

Ingredients:

banana

dark chocolate

chopped walnuts or almond hazenlnuts, sunflower seeds, flax seeds

Directions:

Slice the bananas, thick slices. Chop whatever nuts you’re using, or even better grind them in a coffee grinder.

Put the banana slices on popsicle sticks.

Melt the chocolate and dip the banana slices in chocolate, immediately after that roll them in the mixed chopped nuts and place them on tin foil or baking parchment in the freezer.

feli 156 feli 158 feli 164 feli 165 feli 221

Kiwi popsicle:

use exactly the same ingredients but kiwi instead of bananas and follow the same steps. choose large kiwis preferably.

0202520_480x360 0202520_480x360 chocolate covered kiwis on plate - small size

Other fruit alternative:

if you can find really big strawberries you can do the same with strawberries. you can slice mango, or papaya. Or, choose your favorite fruit, such as strawberries, berries, watermelon…blend them, pour them into popsicle molds and freeze them.

You can also mix the fruit with yogurt. And if you don’t have posicle molds, use small plastic cups. If you don’t have popsicle sticks, make some sticks from some thin branches…just clean them well before using! That will actually look much nicer and original than the popsicle shape and posicle sticks!

popsicle1 kiwi-yogurt2-393x220

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Pineapple and spice salad

Ingredients:

pineapple

yogurt

strawberry

olive oil

cardamom

ground flax seeds

cayenne pepper

sesame seeds

honey

fresh ginger grated

pineap,oliveoil,flax,yogr,cayenne,ginger,strawb, cardam, sesam,honey (2)

Preparation:

Cut the pineapple in small chunks. Slice strawberries. Place them in a bowl. ion another bowl, mix yogurt with olive oil and honey. Add the ginger and cayenne pepper, and mix.  Pout over the pineapple and mix well. Add the rest of the ingredients and toss.