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!

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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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