Well, hello there! It’s been a while, unfortunately. Between finishing my Master’s thesis, moving from one city to another and, well, life in general, this little blog of mine fell behind for a while. But with the season of cooking and baking ahead, I pledge to make an effort to change that! So without further ado, here comes a simple recipe for coconut macoroons with a spicy twist. Due to adding yogurt, they are quite moist and not as dry and crumbly as more traditional coconut macaroons. As always, adjust the sweetness to your liking.
Yields about 18 macaroons
100g of desiccated coconut
60g of wholemeal (spelt) semolina
40g erythritol or other sweetener of choice
150g of yogurt
1/2 teaspoon of Ceylon cinnamon
1 point of a knife of both cardamom and vanilla
3 allspice corns, finely ground in a morsel
zest of 3/4 of a smallish lemon
Mix all the dry ingredients first, then add the yogurt and egg to the batter. Heat the oven to 180°C (360° Fahrenheit) for about 18 minutes, keep a close watch on them during the last few minutes. They are finished when the edges start turning brown.
I saw a similar recipe a while ago, wrote the ingredients down and now can’t find the blogpost anymore- so sorry for not giving credits! I changed it a little as I was running low on cocoa so I decided to make them coffee flavoured instead – perfect for getting out of that little afternoon energy slump! They also freeze well.
1 cup of coconut shredded coconut
1 cup of sprouted buckwheat
1 teaspoon of cocoa powder (I would advise to add more to get them really chocolatey)
about 1/4-1/2 teaspoon of instant coffee, no added sugar (a little goes a long way)
a dash of maple sirup, amount depends on your preference for sweetness
pinch of vanilla powder
1/2 teaspoon of cinnamon
a pinch of salt
optional: a few cocao nibs
sprout the buckwheat for about a day (for example in a sprouting jar), until a little sprout is visible. Mix together all the ingredients but the maple sirup and pulse in the food processor until it has a crumbly consistency. Add the maple sirup (a little bit at first, add in more until it has the right sweetness for you). At this point of course feel free to add more coffee, vanilla, cinnamon. Roll the „dough“ into little balls and keep them in the fridge.
These cookies have a long tradition in my familiy, my grandma used to make them and now my Mom and I bake them every Christmas. They are called „Bärentatzen“ meaning bear paws because they are pressed into a wooden mold to form paws (though you do need a little phantasy to see the resemblance :)). They are definitely not the prettiest Christmas cookies out there but they are my favourite anyway. Also, we use less sugar than many comparable recipes call for and they don’t contain flour (a traditional gluten-free recipe you could say, dating from a time when gluten-free wasn’t even a thing!). There`s also no butter involved but lots of chocolate, which in my book are two very good things.
You don’t need that wooden mold, though, to make them and feel free to decorate them in any way you like (I’ve seen pictures of „Bärentatzen“ using sliced almond as claws, that could be an idea for next year)!
for about 25 cookies
3 egg whites
125g 85% dark chocolate
250g almond meal
2 teaspoons of cocoa powder
1 teablespoon of cinnamon
zest of 1 lemon
Finely grate the dark chocolate – this is the part that takes quite a bit of elbow grease but there probably are a lot of kitchen helpers out there to quicken the process. Mix with the cocoa powder, almond meal, cinnamon and lemon zest. Beat the egg whites and add sugar. Mix everything together with a spoon. Roll the dough into balls between your palms (quite big, about 5-6cm/ 2-2,3 inches). If you have a wooden mold, press the dough balls into it to get the paw shape or use any other form that you like. You could also press the ball a bit flat to get a more traditional cookie shape (not too flat though, this way you will get a soft core). A tip if you use some sort oft mold: wipe it clean from time to time so that the dough doesn’t stick to it or roll the dough in some extra sugar or almond meal to get it out more easily.
Let the bear paws rest over night in a cool and dry place and bake them the next day at 180°C (350°F) for 20 minutes. Store them in a cookie tin. If they appear too hard and dry at first, put a few apple slices in the tin as well and they will soften up so they are just right.
*you could use less ore more sugar, it depends on your liking. Feel free to substitute it with other sweeteners like Erythritol
I had some troubles with this recipe – the compote isn’t really photogenic and the recipe is so simple that I wondered if I should even post it. However, this is the third batch that I made this week and it accompanies the crisp but sunny fall weather we’ve been having lately just so well. Oh, and I can’t seem to get enough of the apple and ginger combination!
500 grams of apples
about 150ml of water
piece of ginger (for quite an intensive flavour I took a 1,5cm chunk)
vanilla powder and cinnamon to taste
sweetener or sugar of your choice, I took 1 tablespoon of erythritol
cut your apples into pieces, I like to use different sized chunks so that some bigger parts remain after cooking. You may peel the apples first or leave them as I did, if you like a bit of crunch.
Finely grate the ginger and heat it with the apples and water in a pot on low to medium heat. Let simmer vor 5 to 10 minuites until the apples become soft and mushy, it helps to squash them lightly with a fork. Stir in spices and add as much sugar as you like, depending on your preference and the sweetness of your apples. You may also puree it to get apple sauce.
It also tastes amazing together with something like millet gruel or rice pudding, or – still slightly hot – eaten on its own.