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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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Nutty-lemony olive oil vegan sauce

I wanted a vegan sauce for roasted vegetables, and here it goes. It’s tastes better than I expected, and it’s so easy to make, ingredients are easy to find, nothing over the top, and it can be used as a dip, it can be used as a sauce for pasta, salad, raw zucchini pasta…it’s so versatile!

Ingredients:

half cup walnuts

one small onion or 2-3 small scallions

juice of one small lemon or half large lemon

one large garlic clove crushed

pepper

some dill, oregano, parsley (fresh is better)

one cup extra virgin olive oil

some pepper, coriander

a pinch of salt

 

Directions:

mix all ingredients with a blender

Feel free to use other kind of nuts, such as pine nuts or almonds.

You can use other herbs and flavours, for example instead of fill, organo parsley and coriander, you can use turmeric curry and cayenne for an oriental style dish.

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vegan orange-ginger-rum cake

Another successful experiment: vegan, and filled with fiber and flavor! Can’t go wrong with this cake, it’s more than healthy, really easy to make, moist, light,dscn0232 and it’s absolutely delicious!

Preparation time: 10 min

Baking time: about 40 min

Level of difficulty: easy

Ingredients:

whole wheat self rising flour (about 4 cups)

oat flakes (one cup)

one cup or less brown sugar

flax seeds (half cup or less)

grated ginger

grated orange and lemon peel

fresh squeezed orange or mandarine juice and lemon juice (one full cup or more)

cinnamon

unrefined olive oil

one spoon of rum

one cup oat milk optional

Mix all the dry ingredients. Add the juice and the olive oil, and mix well. The dough should be kind of liquid, not quite as liquid as to be poured out of the bowl, but not as consistent as to form a big lump. If it’s too hard, then add as much oat milk as needed to make it more runny, add the rum and mix again. Pour it into a greased pan and bake for about 40 min, medium temperature (170 Celsius, preheated oven), or until golden brown on top and until the inside is fully baked, doesn’t stick to a wooden stick when inserted.

Let it cool down before you cut it, otherwise it will be sticky.

Since it’s vegan, you can’t have it with a glass of milk!

Enjoy!