Almond butter cookies…

Cooooookies! I love cookies. Have you ever tried my oat cookies or the chia cookies? The chia cookies are vegan by the way. But if you want to it is easy to prepare the oat cookies in a vegan manner with just little substitutions. Just swop the butter for coconut oil and instead of eggs you can go for “chia eggs”.

The cookies I’ll make today are easy to prepare and just really delicious. I found a similar recipe at The Simple Veganista.

Vegan almond butter cookies

 cookies

preparation time:

ca. 30 minutes

difficulty:

simple

ingredients for 1/2 tin:

  • 1 tbsp. chia seeds + 3 tbsp. water as egg replacement
  • 120g almond butter (I actually mean something like almond mousse which is pureed almonds)
  • 60g raw cane sugar OR coconut sugar
  • 3 tbsp. flour, e.g. hazelnut or almond flour, if you cannot tolerate those another flour of your choice works as well
  • pinch of cardamom and/or cinnamon, optional

preparation:

Mix the chia seeds with water and leave to thicken. Then mix all remaining ingredients – I feel like it works best if you knead it with your hands (yes, that is sticky!).

Then take some tablespoon sized portions (also works with your dough sticky fingers) and set them on a baking tin that is covered with baking paper. Flatten them with a fork or with your hands. I also used a cookie stamp, but the pattern did not really come to show.

Bake at 180 °C for about 15 to 20 minutes. Leave them to cool down and to become crispy.

note:

Almonds are such an on and off thing with most HIT sufferers and not everybody can do with them. If you are not sure don’t turn into a cookie monster right from the start 😉 But try maybe just small amounts at first. Use cinnamon – if at all – only in small amounts. From experience I can tell cardamom works better.

Enjoy!

(c) The Histamine Pirate

Vegan main dish…

Alright, the pictures don’t really convey how great these taste. But don’t judge this recipe by the picture 😉 This vegan cabbage roll (that is naturally lactose free, gluten free, and of course, low histamine) makes a great main dish.

Vegan cabbage roll with chestnut rice carrot filling

preparation time:

ca. 40 minutes of work

difficulty:

normal

IMG_5825 IMG_5826

ingredients for 3-4 people:

  • 4 large, unspoiled savoy cabbage leaves
  • 2 carrots
  • ca. 1/2 cup of rice
  • (1 tsp. coconut oil)
  • 2-3 cloves of garlic
  • ca. 20-25 chestnuts
  • vegetable broth
  • salt, pepper, curcuma
  • at least 4 toothpicks to hold the rolls together
  • side dish you like (tips further down)

preparation:

Carve into the chestnuts forming a cross. Toss into the oven at 200°C for about 17 minutes so that they open up.

Meanwhile prepare the rest. Peel the garlic and chop it. Peel carrots, quarter and chop them. Set 1/2 cup of rice with 1 cup water to cook. Add a little salt (I use Himalayan salt with algae). When boiling add carrots and garlic, leave to simmer for about 20 minutes (or until the water is gone). Add spices to the rice mix. If you like add a little oil.

Set the cabbage leaves over steam (I put them in a colander on top of the rice pot) and let them get soft there (takes about 8 minutes). Occasionally turn them (careful, it’s hot).

While the rice is still boiling, remove the chestnuts from the shell and chop them. The chestnuts can still sit a little in the rice mix in the end.

Now spread the cabbage leaves and put some of the rice carrot chestnut mix on top of them. Roll in the cabbage. Turn the sides in so the filling cannot get out. Fixate with a toothpick (or two if necessary 😉 ).

Heat up a pot or a deep pan with vegetable broth and set the cabbage rolls into it. Leave to simmer with lid on for about 15 minutes.

Remove from the pot/pan and serve still warm.

tip:

Side dishes you might want to serve with the cabbage roll are potato croquettes, red cabbage with apples and chestnut sauce. The rolls also taste great just plain or with only sauce.

Enjoy!

(c) The Histamine Pirate

Gluten free millet cookies…

The following recipe was part of my gluten free special on the German blog recently. It’s taken (with slight changes) from the book “Zauberhafte Weihnachtsbäckerei – glutenfrei”.

Gluten free, low histamine millet cookies with lactose free option

preparation time:

ca. 25 minutes + ca. 20-25 minutes in the oven

difficulty:

simple

IMG_5983

ingredients for 1 baking tin:

  • 40g millet OR ca. 100g cooked millet
  • 1 egg yolk
  • ca. 55g soft butter OR coconut oil (I mixed both)
  • 70g raw cane sugar OR coconut sugar
  • 100g corn starch
  • 100g browntop millet flour
  • 1/2 package gluten free baking powder
  • 25g homemade vanilla sugar
  • 1/2 tsp. gingerbread seasoning (if tolerated only, otherwise try spices you can tolerate, the original recipe uses 1 tsp. ground ginger)
  • powdered sugar (from raw cane sugar) to scatter on top

preparation:

  1. Cook millet 1:3 in water (1 part millet on 3 parts water), let it simmer 10-15 minutes, remove from stove and leave to sit for another 30 minutes. Stir occasionally and leave to cool down.
  2. Preheat oven to 180°C and prepare a baking tin with baking paper.
  3. Mix the cold millet with egg yolk, butter/oil, sugar, vanilla sugar, corn starch, spices, baking powder and browntop millet flour in a large bowl.
  4. Form small balls from the dough (about a heaped teaspoon size). Set the balls on the baking tin and bake for about 20 to 25 minutes on the medium rack in the oven.
  5. After that set the cookies on a cooling rack and scatter powdered sugar on top.

Enjoy!

(c) The Histamine Pirate

 

Baked apple in a muffin…

Vegan, gluten free baked apple muffins

 

preparation time:

ca. 30 minutes + ca. 20-25 minutes in the oven

difficulty:

normal

IMG_5890 IMG_5891

ingredients for about 9 muffins :

  • 80g coconut flour
  • 30g hazelnut flour
  • 100g rice flour
  • 15g coconut flakes/desiccated coconut
  • 10g homemade vanilla sugar
  • 3 tsp. baking powder
  • pinch of salt
  • 60g raw cane sugar or coconut sugar
  • 80g corn starch
  • 1 1/2 tsp. gingerbread seasoning (if you can tolerate it, otherwise use “christmasly” seasoning you can tolerate, e.g. maybe cardamom)
  • 210g apple sauce
  • 230ml milk OR almond- OR coconut milk
  • desiccated coconut to scatter on top
  • (1 small apple, diced)

preparation:

  1. If you wish to prepare the apple sauce yourself, you’ll need about 2 apples. Peel them, pit them and dice them. Heat up the apple dices with a little water in a pot. Cook on small fire until the apple is soft. When soft, mash the apples (e.g. with a potato masher) or blend it. I prepare the masher method, because the sauce is little “chunky” then still. If you like you can spice up the sauce a little by adding vanilla sugar or spices like cardamom or cinnamon (if tolerated as usual).
  2. To prepare the muffins, mix all dry ingredients. If you like you can add the dices of one small apple to the dough. The muffins also taste fine with only apple sauce though. Then add the liquids (sauce and milk) and mix everything well.
  3. Pour the dough into a muffin tray and scatter desiccated coconut on top.
  4. Bake in the preheated oven at 200°C for 20 to 25 minutes.

Enjoy!

(c) The Histamine Pirate

 

More christmas baking…

Vegan, lactose free, gluten free cookies

If you have problems with hazelnut- or almond flour please feel free to swop these for another gluten free flour that you can tolerate. Although I have not noticed problems with baking with these kinds of flour.

preparation time:

ca. 20 minutes & ca. 15 minutes for each baking tin in the oven

difficulty:

simple

img_5823

ingredients for about 2 baking tins:

1 heaped tbsp. chia flour & 5 tbsp. water
25g almond flour
50g coconut flour
35g hazelnut flour
60g brown millet flour
30g grated coconut/coconut flakes
100g coconut oil
8g poppy seed sugar mix (optional)
pinch of cinnamon & pinch of cardamom, if you can tolerate it
10g homemade vanilla sugar
70g coconut- OR raw cane sugar
pinch of maple syrup (optional, add if the dough is still a little too dry)

img_5822

preparation:

First mix the dry ingredients, then add the liquids and knead everything thoroughly. Leave the dough covered to rest for about half an hour (e.g. in the fridge or in the winter on the windowsill).

Roll the dough on a flour dusted surface and cut out cookies.

Bake at 160 °C in the preheated oven for about 15 to 20 minutes. Decorate the cool cookies as you like, e.g. with sugarcoating (a little water + powdered sugar), with (white) chocolate or just enjoy them as they are.

Enjoy!

(c) The Histamine Pirate

Just normal cookies…

Regular sugar cookies

 

preparation time:

ca. 30 minutes

difficulty:

simple

img_5557

ingredients for 2 baking tins:

250g spelt flour
110g coconut- OR raw cane sugar
125g melted butter OR melted coconut oil (for the lactose free version)
1 large egg
15g homemade vanilla sugar
1 tsp. baking powder

preparation:

First mix the dry ingredients, then add the liquids and knead everything thoroughly. Leave the dough covered to rest for about half an hour (e.g. in the fridge or in the winter on the windowsill).

Roll the dough on a flour dusted surface and cut out cookies.

Bake at 180 °C in the preheated oven for about 10 minutes. Cover the still warm cookies with egg yolk and scatter sugar sprinkles on top or decorate with sugarcoating (mix a little water with powdered sugar for that).

Enjoy!

(c) The Histamine Pirate

Crunchy chia love…

Vegan chia vanilla cookies (lactose free, low histamine)

 

preparation time:

ca. 30 minutes

difficulty:

simple

IMG_5100

ingredients for 1 baking tin:

25g chia seeds
5 tbsp. water
120g coconut oil
pinch of salt
100g raw cane sugar or coconut sugar & content of 1 vanilla bean OR 70g coconut sugar, 15g homemade vanilla sugar und 1-2 tbsp. maple syrup
1/2 tsp. baking powder
150 g spelt flour

IMG_5052

preparation:

Mix chia seeds with water and coconut oil. Add a pinch of salt, cane sugar and content of a vanilla bean (instead I used coconut sugar, homemade vanilla sugar and a little maple syrup). Mix baking powder and flour. Add a spoonful of this mix at a time. Keep stirring.

Form balls from the dough, flatten them and bake for about 15 to 20 minutes at 180 °C.

IMG_5101

(Found similarly on Isi’s Vlog)

Enjoy!

(c) The Histamine Pirate

Forget tofu…

Chestnuts are my new real allrounder. They actually always work, be it as cake filling, sweet snack, in cookies, in bread or as meat replacement like this time.

If you follow this blog on a regular basis you might already know that we don’t eat soy here. So there is also no tofu, yet, for quite some time we are vegetarian here. Sometimes, just sometimes we get the appetite for meat again. Tastewise chestnuts are my new alternative now. No joke, these veggie balls actually taste a litte “meaty”, yet, they are way healthier. Chestnuts contain quite a bit vitamin c, but also potassium, calcium, a little protein and also fat (and much more), therefore the chestnut is a real “power veggie” of the cold season.

Chestnut balls with chestnut sauce on almond rice

(including a quick almond milk recipe) –

vegan, gluten free, lactose free, low histamine

 

preparation time:

ca. 1-1,5 hours

difficulty:

normal

This slideshow requires JavaScript.

ingredients for 2-3 people:

500g chestnuts
2 handful of almonds
a little hot water
salt + pepper
curcuma, cumin, oregano, (pinch of cinnamon if you can tolerate it), caraway
a little coconut oil
1-2 tbsp. chia seed flour
1/2 cup rice and enough water for cooking it (about 2 cups)
1-2 heaped tsp. spelt flour
1-2 cloves of garlic

preparation:

Carve into the chestnuts on top twice to form a cross – without this step you’ll not be able to get the content out of the shell, well, not quite easily at least. Now toss the chestnuts in the oven for about 20 to 25 minutes at 180-200°C. When half of the time is passed, turn the chestnuts once.

Blanch the almonds, meaning pour hot water over them and leave them in the hot water for a moment (I used a pot for this step). Then strain and refresh them with cold water. Peel them. Toss in a bowl and cover well with water, then blend it. Strain the liquid through a fine strainer (I used a tea strainer). Save the solid parts of the almonds, meaning the leftovers, for later. There you go, almond milk.

Remove the chestnuts from the oven. Remove the shell to get to the yummy content. Save 10 chestnuts for later for the sauce.

Blend the other chestnuts with 1 tbsp. coconut oil, 2-3 tbsp. water, half of the almond leftovers, salt, pepper, curcuma, cumin, oregano (and cinnamon). Add 1-2 tbsp. chia seed flour and mix it well. Form balls from the dough.

Prepare the rice. Add salt and caraway. As soon as you brought the rice to boil, leave it to simmer on low heat. Add the other half of the almond leftovers. Just before the rice is done add half a tsp. coconut oil if you like.

Chop the chestnuts saved before. Peel the garlic and finely chop it. Slightly brown the garlic in oil, then add spelt flour to make a roux. Pour in some almond milk. Add more almond milk as soon as the sauce thickened a little. Add the chopped chestnuts and let it steep some minutes. Then blend. Add salt and pepper to taste. Add other spices if you like. (For the gluten free version use corn starch or more chestnuts instead of the roux to thicken the sauce)

Heat up oil in a pan and fry the chestnut balls from both sides.

Serve with sauce and rice.

tip:

If you like, you can also add chopped garlic to the chestnut dough. Very delicious, too.

Enjoy!

(c) The Histamine Pirate

Chestnut chocolates…

Again something made from chestnuts. At the moment my absolute favourite ingredient!

These chocolates are vegan if you use vegan chocolate (you can find this in special shops with organic and vegan products – chocolate with rice milk). To make these chocolates low histamine they are without alcohol, but therefore they also don’t keep so long. They are stored best in the fridge and eaten up soon 🙂 This should not be a problem as they are really delicious. They lived only a day here 😉

These chocolates also make a great present, e.g. for christmas. But remember to prepare them freshly.

Chestnut chocolates

preparation time:

ca. 20 minutes + ca. 30 minutes in the fridge

difficulty:

simple

IMG_5314 IMG_5317

ingredients for about 12 pieces:

12 chestnuts
100g white chocolate
2 tbsp. coconut sugar (more if you wish)
1 tsp. homemade vanilla sugar
ca. 30g cocoa butter
pinch of cardamom, if you can tolerate this

IMG_5319

preparation:

Carve into the chestnuts on top twice to form a cross – without this step you’ll not be able to get the content out of the shell, well, not quite easily at least. Now toss the chestnuts in the oven for about 20 to 25 minutes at 180-200°C. When half of the time is passed, turn the chestnuts once. Remove them from the oven. Remove the shell to get to the yummy content.

While the chestnuts are in the oven melt both half of the chocolate and half of the cocoa butter by bain-marie.

Blend the chestnuts with the melted chocolate mass. If you wish add a little cardamom to the mass. Add sugar as much as you like. Mix everything well.

Cover a plate with baking paper and set little balls by using a decorating bag on the plate. You can also use your hands to form the balls.

The plate with the blanks stays in the fridge for a moment.

Meanwhile melt the rest of the cocoa butter and chocolate. Roll the cold and now hardened chestnut balls in the melted chocolate and set them on the covered plate again. A chocolate fork is quite helpful for this step. Store the chocolates in the fridge and eat them up soon.

Enjoy!

(c) The Histamine Pirate

Vegan christmas baking…

Ever thought of baking without cow milk, butter and eggs? In the weeks to come I will post some vegan cookie recipes. I hope you’ll like them. I start with chestnut cookies. You can decorate them with white chocolate (there are also vegan varieties with rice milk) or sugar sprinkles or just powdered sugar. I’ll post a vegan recipe for sugar sprinkles soon.

Chestnut cookies (gluten free, lactose free, low histamine & vegan)

 

preparation time:

ca. 20 minutes + 20 minutes in the oven

difficulty:

simple

IMG_4983 IMG_4981

ingredients for 2 baking tins:

10 chestnuts
200 ml coconut milk (or any other plant based milk you can tolerate)
2 tbsp. chia seed flour + 8 tbsp. water = egg replacement
30 g chestnut flour
155 g coconut flour (you can also use just coconut flour if you don’t like it so chestnut-intense in taste)
80 g coconut oil
1/2 tsp. baking powder
40 g coconut sugar
10 g homemade vanilla sugar
pinch of cinnamon & cardamom if you tolerate it
1 tbsp. maple syrup

preparation:

Carve into the chestnuts on top twice to form a cross – without this step you’ll not be able to get the content out of the shell, well, not quite easily at least. Now toss the chestnuts in the oven for about 20 to 25 minutes at 180-200°C. When half of the time is passed, turn the chestnuts once. Remove them from the oven. Remove the shell to get to the yummy content. Blend with 100ml milk.

Prepare the egg replacement from chia seed flour and water.

Knead all ingredients to a dough and roll out the dough. Maybe you need some more flour when the dough is sticky. Cut out biscuits. You can form (vanilla) crescents from dough leftovers when you don’t want to roll out the dough again.

Bake at 190°C for about 20 minutes. Decorate as you like or enjoy them just the way they come out of the oven.

Enjoy!

(c) The Histamine Pirate