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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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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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Strawberry pie in amaranth and rye pie crust

Ingredients:

about 3 cups strawberries washed and sliced

One cup amaranth flour

1 cup rye flour

half cup white unbleached wheat flour

four eggs

2 cups milk or rice milk

2 spoons brown sugar

some water

a dash of sea salt

butter

few spoons olive oil

2 spoons crushed walnuts

baking powder

Few spoons of honey

In a pan, add amaranth rye and wheat flour and some sliced butter. Leave for a while, till butter melts. Add one teaspoon baking powder. Add half cup warm water, and mix it all up, till it becomes a sticky paste. If it’s too thick or doesn’t stick together add a bit of water and olive oil. If it’s too soft, add more flour. When it’s the right consistency and oily so that it doens’t stick to the pan, press it with your fingers and form an even layer on the bottom of the pan.

Bake for about 15- 20 minutes till golden but not brown.

In the meantime, make the custard.

Put the four egg yorlks in a pan, set the egg whites aside. Add one cup milk, mix it well, turn on the fire on lowest possible, and with lots of patience keep stirring and watch it thicken gradually. It could take about 20 min to half an hour. Set aside.

Take the pie crust out of the oven and layer the strawberries on top.

Pour honey over them. Place back into the oven, and bake (medium temeprature) for about 10 minutes.

In the meantime beat the egg whites till it forms fluffy peaks, add 2 spoons of brown sugar and beat again.

Add the custard on top of it the strawberries, spread it evenly, and then add the eggwhites on top of the custard.

Place back in the oven and bake for only about 5 minutes till the eggwhites get a light brown crust on top. You can also turn off the oven and place the pie into the oven this way, the oven being still hot will have the same effect on the pie.march22 002 march22 003 march22 004 march22 005 march22 006 march22 007 march22 008 march22 019