I’ve Moved!

After many emergency ice-cream breaks, an enormous migraine, and, suffice to say, lots of new techy vocabulary, I’ve moved over to my new self-hosted site, The Foodie Teen! No worries if you had already subscribed to this site – your subscription has already been moved over for you and you’ll get every tidbit I post delivered straight to your mailbox. If you’re new here (hi!) but would still like to subscribe to my new posts, please head over to the new site to do so.

There’s lots of new things over at The Foodie Teen including a brand-new design, an archive feature, and a recipe for Mexican-spiced-hot-chocolate macaroons wearing Santa hats!

Thank you for your support and see you there!

speculaas/pepernoten/spiced gingerbread cookies (Paleo, vegan, grain-free, dairy-free, gluten-free, dairy-free, egg-free, soy-free, refined sugar-free)

Call it my Dutch background, my love of cookies, or the combination of the two: I’m in love with speculaas and pepernoten, Dutch spicy almond cookies that meld beautiful spices with soft, buttery cookies. Traditionally eaten on the 5th of December, the eve of Sinterklaas, they hold a plethora of happy memories!

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As tradition goes, Sinterklaas, or Sint Nikolaas, arrives on a steam boat from Spain together with his Black Petes in November. On the 5th of December, he and his Petes travel the country delivering presents to children and adults alike. The Black Petes traditionally throw sweets and cookies, often pepernoten and marshmallow-like ‘schuimpjes’, all over the room when they enter your house.

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Because I’m half-Dutch and half-British, we celebrate both Sinterklaas and Christmas in our household. As you can probably imagine, this definitely has advantages, but to me, the great advantage is (well, what else?!) the food!

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The smell of the cinnamon, cloves, ginger, white pepper, and nutmeg wafting through the house as these bake is the quintessential smell of the start of the holiday season for me – spicy, warm, and delicious! The soft, almondy, bite-sized pillows that are pepernoten really are a unique, easy treat and one that is certainly worth trying!

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The happiest of holidays to you and your family!

speculaas/pepernoten/spiced gingerbread cookies

by Alessandra Peters

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients (24 cookies)

  • 2 cups finely ground almond flour
  • 4 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 3 tablespoons coconut oil
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 160C/325F.

2. Combine the dry ingredients in a large bowl.

3. In a separate bowl, combine the wet ingredients.

4. Add the wet ingredients to the dry ingredients, then knead until combined and forms a smooth dough.

5. Wrap in plastic wrap and chill for at least 2 hours.

6. Roll dough out into small, walnut-sized balls and flatten slightly with a wet finger.

7. Place on a lined baking tray and bake for 8-10 minutes until lightly browned. Enjoy!

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strawberry cheesecake ice cream (paleo, vegan, dairy-free, gluten-free, grain-free, egg-free)

I haven’t had ice cream since my ice cream maker passed away four months ago.

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Feel free to ignore the fact that my addiction love of ice cream is so severe intense that I personify my ice cream maker. A few weeks ago, at a car boot sale, I stumbled upon a hardly-used gem, a simple but foolproof Magimix which has become my best friend this past week. There have been some true disasters (note to self: savoury ice-cream is a no-no) and some true gems, and this is one of them!

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Strawberry cheesecake ice cream was never a favourite of mine, but the creamy coconut milk and sweet, tangy raspberries settled in my fridge simply seemed the perfect combination. A few hours later, true to form, there was no evidence left! Also, red is my absolute ultimate favourite colour, and I mean…

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Rich, vanilla-infused, creamy coconut milk combines with a lusciously red pop of flavour in the form of juicy strawberries folded together with crunchy, nutty clusters of crispy almond goodness to make this heavenly strawberry cheesecake ice cream. Tangy but slightly sweet, creamy yet crunchy – all you ever want in an ice cream.

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strawberry cheesecake ice cream

by Alessandra Peters

Prep Time: 10 minutes

 

Ingredients

    For the Ice Cream Base

    • 2 cups full fat coconut milk
    • 1/2 cup coconut palm sugar
    • 3 vanilla beans, pods scraped out

    For the Strawberry Swirl

    • 2 cups fresh strawberries
    • 1 tsp balsamic vinegar
    • 2 tablespoons water
    • maple syrup, to taste

    For the Cookie Crumbs

    • 1 cup ground almonds
    • 2 tablespoons coconut oil
    • 1/4 cup flaked almonds

    Instructions

    For the Ice Cream Base

    1. Combine all ingredients in a blender until fully combined. Add to ice cream maker for 25 minutes or until soft-serve consistency is reached. (If you don’t have an ice cream maker, simply spoon the mixture into a large dish, freeze until solid, then split the solid block into several small pieces and blend these pieces to a soft-serve consistency.)

    2. In the last minute of churning, add the cookie crumbles to the ice cream machine.

    For the Strawberry Swirl

    1. Combine strawberries, water, and balsamic in a small saucepan over low heat. Stir until syrupy and reduced. Set aside.

    For the Cookie Crumbles

    1. Combine ingredients in a bowl. Drop clusters of mixture onto a baking sheet.

    2. Bake at 180C/350F for 4-5 minutes or until golden. Set aside.

    To Combine

    1. Spread half of the ice cream/cookie mixture in a dish. Dollop half of the strawberry swirl mixture on top, then marble using a toothpick. Repeat with the rest of the ice cream and strawberry swirl, then freeze until set, around an hour.

    2. To serve, remove from freezer 10-15 minutes before serving. Scoop and enjoy!

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    chocolate, hazelnut, and peanut butter frozen bananas (vegan, paleo, gluten-free, grain-free, dairy-free, refined sugar-free)

    Sometimes, it’s the simplest recipes that are the most delicious.

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    That’s the case most of the time – in my kitchen, anyway. These bites of deliciousness only take a few minutes to prepare, but they taste absolutely wonderful and look impressive! Creamy, sweet banana is enrobed in dark, smooth chocolate, sprinkled with earthy roasted hazelnuts, and topped with a rosette of nutty, aromatic peanut butter.

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    These are also perfect treats for a celebration – from tomorrow onwards, I’ll be a homeschooler! It was a big decision for my family and I, and although it will definitely be a big change, I’m very excited about all the new opportunities. I have big plans!

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    Feel free to substitute almond butter or sunbutter for the peanut butter!

    chocolate, hazelnut, and peanut butter frozen bananas

    by Alessandra Peters

    Prep Time: 10 minutes

     

    Ingredients (serves 4)

    • 2 large bananas, peeled and sliced in half
    • 50g dark chocolate
    • 25g chopped roasted hazelnuts
    • 2 tablespoons peanut butter

    Instructions

    1. Using an apple corer, core about halfway down the banana pieces.

    2. Melt your chocolate in a bain marie until glossy, then dip the banana pieces halfway into the chocolate. Quickly sprinkle with chopped roasted hazelnut pieces. Put the banana pieces in the freezer to set the chocolate.

    3. Meanwhile, put the peanut butter into a piping bag fitted with a small rosette tip. Alternatively, simply spoon the peanut butter into the hole in the bananas.

    4. Pipe peanut butter into and on top of the bananas. Store in an airtight container in the freezer.

    5. Enjoy!

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    doughnuts with chocolate glaze and toasted coconut (vegan, Paleo, grain-free, gluten-free, dairy-free, egg-free, refined sugar-free)

    What would you say if I said I had perfected vegan Paleo mini-doughnuts (donuts?!) that tasted incredible with a delicious chocolate topping and toasted coconut sprinkled on top?

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    I know the feeling. My family have just made a rather large decision we’ve been pondering over for quite a few weeks now, so I thought doughnuts would be an apt celebration. Topped with rich, dark chocolate and sweet, nutty toasted coconut, naturally.

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    Moist and satisfying vanilla bean cake/muffin mingle slathered in plenty of chocolate and coconut. It’s so good that dependant clauses can be forgiven. Story time: I made fifty of these cutie pies (sorry, couldn’t resist)  yesterday afternoon, and when I returned an hour later for vital taste tests, forty-six were gone. Gone! Doughnut-eating is totally in my genes.

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    Make these for a celebration with friends and family, a thoughtful gift for a loved one, or treat yourself with a well-deserved mini doughnut. Go on!

     

    paleo dougnuts with chocolate glaze and toasted coconut

    by Alessandra Peters

    Prep Time: 10 minutes

    Cook Time: 10 minutes

     

    Ingredients (around 36)

      For the Dougnuts

      • 1 1/2 cup blanched almond flour
      • 1/2 cup arrowroot starch
      • 2 tablespoons coconut flour
      • 4 tsp baking powder
      • pinch salt
      • 1/2 cup apple sauce
      • 1/2 cup maple syrup
      • splash vanilla
      • 3/4 cup coconut milk
      • 2 tablespoons coconut oil

      For the Chocolate Glaze

      • 1 cup cacao powder
      • 1/3 cup maple syrup
      • water

      For the Toasted Coocnut

      • 1 cup dessicated coconut

      Instructions

      For the Doughnuts

      1. Preheat oven to 350F/180C.

      2. Combine all dry ingredients in a large bowl. In a seperate bowl, combine all wet ingredients.

      3. Stir wet ingredients into the dry and stir until combined.

      4. Grease a doughnut tin with coconut oil – I used a silicon mini-dougnut mould.

      5. Using a piping bag or a ziplock bag with the corner cut off, pipe mixture into the doughnut pan.

      6. Bake for 10-12 minutes until golden brown. Let cool, then dip in chocolate sauce and sprinkle with toasted coconut. Enjoy!

      For the Chocolate Sauce

      1. Combine cocoa powder and maple syrup in a bowl. Add water teaspoon by teaspoon until you get a glossy, droopy mixture capable of holding soft peaks.

      For the Toasted Coconut

      1. Spread the dessicated coconut in a large frying pan. On medium heat, toss the coconut with a wooden spoon for 2-4 minutes until golden brown.

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      sea salt caramels (dairy-free, gluten-free, refined sugar-free, egg-free, grain-free, paleo)

      Imagine pure deliciousness, sprinkled with fleur de sel and wrapped up in a cute little wrapper.

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      I’m almost positive that picture would look something very similar to these sea salt caramels.  Creamy, rich, luxurious caramels with a sprinkling of sea salt which really gives it that sumptuous touch. I would be perfectly fine with a whole slab of the stuff, but wrapping them individually gives them that special touch.

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      Speckled with vanilla bean pods, the golden caramel contrasts beautifully with the white, course fleur de sel sprinkled on top. Chewy yet soft, melt-in-the-mouth yet lingering, these caramels are the perfect treat.

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      Rich, creamy coconut milk is boiled together with sweet, sticky maple syrup until it reaches a thick, viscous, wonderfully delicious mixture, which is then stirred until lusciously syrupy and spread out, ready to be pulled or cut and rolled up.

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      In fact, they are so good I have made them three times in the past week… what can I say? All in the name of recipe testing!

       

      sea salt caramels

      by Alessandra Peters

      Prep Time: 1 hour

      Ingredients

      • 2 cans coconut milk
      • 1 cup maple syrup
      • 2 vanilla beans
      • fleur de sel

      Instructions

      1. Cut vanilla beans in half and scrape out the pods. Add these, together with the rest of the ingredients, to a medium saucepan and bring to a gentle boil.

      2. Continue to boil gently for another 50-60 minutes, or until golden and thick. This is around 265 degrees F on a candy thermometer.

      3. Remove from the pan and transfer to a glass bowl. Leave for 2-4 minutes, then whisk vigorously until smooth.

      4. Pour the mixture out onto a sheet of parchment paper. Sprinkle generously with fleur de sel, let cool for another hour or so, and then pull or cut into small pieces and wrap in small squares of organic parchment paper.

      5. Enjoy!

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      cauliflower rice sushi (raw, vegan, Paleo, grain-free, gluten-free, dairy-free, egg-free, nut-free, SCD)

      Oh my goodness.

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      There are no words to describe how wonderful this sushi is! It tastes exactly like the ‘real’ thing, but can be made in under 10 minutes and feels lots lighter on the stomach, which obviously means you can eat more of it! As a child, I was always revolted by the idea of eating raw fish, so I generally stayed away from anything sushi-like.

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      That is, until I discovered cucumber and spring onion sushi a few years ago! It’s a flavoursome yet delicious combination which really does work. This cauliflower sushi has a wonderfully light texture and feels much lighter on the stomach than traditional sushi, which my voracious appetite certainly doesn’t mind!

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      Soft to touch, smelling intoxicatingly of the sea thanks to the saltiness of the seaweed, this decadent marriage of nori, creamy cauliflower rice, and crunchy, slightly spicy cucumber and spring rolls is a delicious treat when you need a salty hit!
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      I suggest doubling the recipe – there’s nothing worse than running out of sushi! – and feel free to experiment with different fillings! I have tried mango with sweet chilli sauce and carrot as well – both were delicious!

      cauliflower rice sushi

      by Alessandra Peters

      Prep Time: 10 minutes

       

      Ingredients (serves 4)

      • 1 sheet nori
      • 1 head cauliflower, washed and dried
      • 2 tbsp pine nuts
      • 1 tbsp sesame oil
      • 1/4 cucumber, sliced thinly
      • green ends of 4 spring onions

      Instructions

      1. Grate the cauliflower using a large box grater or in a food processor. Crush the pine nuts, then add those to the grated cauliflower along with the sesame oil. Stir well to combine.

      2. Spread the cauliflower mixture onto the nori sheet evenly. Slice the cucumber and spring onions into thin strips, then line up evenly across the nori. Using a sushi mat, roll up the nori carefully and tightly.

      3. Refrigerate for 1-2 hours to allow flavours to meld.

      4. Slice and enjoy!

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