DIY vegetable broth…

Actually I don’t remember where I saw this ingenious DIY idea first. I did not invent for sure. It’s really simple and yet, or, exactly that’s why it’s so genious 😉

Today I’ll show you how to make your own vegetable broth (instant powder) without Maggi or any of those sh%^#y brands. The great thing about this “recipe”: this broth is 100 percent gluten free, yeast free, glutamate free, and so on.

It keeps for at least 10 weeks.

Just bear in mind I don’t add salt to the powder. Most broth powders you can buy contain already salt, so you’ll need to adjust when cooking/seasoning.

 

DIY vegetable broth powder

preparation time:

ca. 20 minutes work + ca. 2-3 hours in the oven

difficulty:

simple

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ingredients for 1 jar:

  • 1 portion soup greens (you can buy prepared mixes, most contain parts of carrot, kohlrabi, parsnip, parsley, (leeks), (knob celery), parsley root – ingredients in brackets not everyone can tolerate – try in small amounts)
  • 1 red or yellow bell pepper
  • parts from (savoy) cabbage

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preparation:

Prepare all the veggies: clean, peel if needed, chop everything into small pieces.

Prepare a baking tin with baking paper and spread the chopped veggies evenly across the tin. If you prepared lots of vegetables respectively if you want to have some more broth powder in stock, use several baking tins.

Let the veggies dry carefully at 75-80°C (circulating air) – not more heat, otherwise the veggies will get burned. If your oven does not have exhaust air (old model), then leave a wooden cooking spoon or alike between the door in the beginning, so that the moisture can escape.

Depending on how finely you chopped the veggies the drying process duration can vary. After 2,5 hours everything was dry here. But it can take longer.

If you don’t want the whole flat smelling of soup, leave the windows open while doing this. I liked that, but not everybody will like it 🙂

Remove the dry veggie pieces from the baking paper and fill into a clean, dry jar.

tip:

You can use that broth like bought broth powder. Just add some tablespoons of the mix to the soup or to whatever it is you need broth for. Later, you’ll have yummy veggie bits in the soup.

If you don’t want bits, but prefer real powder, you can pestle the mix in a mortar before filling into jars.

 

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

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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

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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

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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

Sprinkles to “DIY” for…

It’s DIY day again. Today I prepared something that might come in handy around christmas time – DIY sugar sprinkles. It’s simple and easy to make.

Why make your own sugar sprinkles?

Well, first of all it is cheaper than to buy them, but most of all this version is vegan and does not contain any artificial extras. I have full control over what is inside. Some of you may know the the colouring carmine is made from scale insects. What actually quite shocked me was the ingredient E173 in silver sugar pearls which is just aluminium. The silvery glitz must be made somehow, right? Anyway, I don’t really want to have these on my cookies.

Today I start with red sprinkles, although mine are more or less pink. I used a kind of beetroot that is not fully red inside (look at the pictures), therefore the colouring is not as intense. With traditional beetroot you’ll have a more intense result.

Moreover I did not have confectioner’s/powdered sugar at home. So I just pestled some homemade vanilla sugar in the mortar. That will not be as fine as powdered sugar, but it works and on the plus side the sprinkles will have a vanilla taste to them.

 

Sugar sprinkles – DIY – vegan and without food colouring

 

preparation time:

ca. 5-10 minutes + 30 minutes in the oven

difficulty:

simple

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ingredients for 1 jar/baking tin:

 

3/4 cup confectioner’s sugar/powdered sugar

1 tsp. (a little heaped) corn starch

3-4 tsp. red beet juice

vanilla or other spices if you like

 

preparation:

Mix starch and sugar. Now add the juice. Mix thoroughly. Now fill the mix in an icing bag with a small opening and paint lines on a with baking paper covered baking tin.

Bake at 50°C for about 20-30 minutes. Leave the sugar lines to cool down. When they are hard enough you can chop them with a knife. Fill in a clean jar. Keeps up to 3 months.

Of course this basic recipe works for other colours, too. I just haven’t tried them yet. I imagine broccoli juice would work for green sprinkles or blueberry juice for purple/blue sprinkles. I will let you know how I prepared more colourful sprinkles.

 

Enjoy!

 

(c) The Histamine Pirate

Heart warming milk…

On the German version of this blog I post on every 6th of the month a DIY or recycling “recipe”. The post for the English blog is sometimes delayed, but today I’m right on time with this easy to do recipe.

It’s self-made coconut milk that will make you and your pets (if you have a cat or a dog) happy 🙂

 

Fast (warm) coconut milk from desiccated coconut

 

preparation time:

ca. 15 minutes

difficulty:

simple

ingredients for about 2 cups:

 

desiccated coconut/coconut flakes however much you like, depending on how “coconutly” your milk should taste

2 cups water

(coconut sugar or maple syrup – optional)

 

preparation:

Heat up water and desiccated coconut in a pot, but don’t cook it. Simmer for a couple of minutes and stir occasionally. Blend it. Press through a fine strainer (I used a tea strainer).

You can use the leftovers of the desiccated coconut for muffins or cakes.

If you like you can add vanilla or coconut sugar or alike to your milk.

I enjoyed it without any additional flavouring, yet, I used quite a bit of coconut flakes.

My biggest fan when it comes to coconut (flakes) is Shaolin. If prepared like I mentioned (without sugar or spices) she likes to lick the lukewarm milk.

For humans this is the right heart (and stomach) warming goodness in a cup for the upcoming cold season. So I’ll definitely prepare it again.

By the way I got the idea for this easy to prepare coconut milk from this how to video. Check it out.

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Enjoy!

 

(c) The Histamine Pirate

Vanilla sugar to “DIY” for…

Vanilla sugar – Do it yourself

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Alright, I admit, “recipe” is a little bald for this one. Yet, it’s awesome still.

To make your very own vanilla sugar you’ll just need a kind of sugar of your liking, e.g. coconut sugar or cane sugar. This time I still used regular refined sugar. You’ll also need a jar where to store your vanilla sugar in. I used an empty vanilla sugar box that I once bought on vacation in Norway. And, of course, you’ll need vanilla.

Nowadays I really like to bake with “real” vanilla instead of readymade concentrate or bought vanilla sugar. It’s healthier and tastes better. The down side of that is that over time I collect a lot of empty vanilla beans. To throw those away would be a waste though. Just use one or two of those empty vanilla beans that you’ve used for baking or cooking earlier and leave it in the jar with sugar. Put the lid on and wait 😉 Once in a while you can stir with the bean a little. My vanilla bean now lies in the jar for about 1 week and the sugar already tastes quite “vanillaly”.

Enjoy!

(c) The Histamine Pirate

Hmmm…ummus…

*** NOT low in histamine ***

Again, this recipe is actually not low in histamine, because red wine vinegar and chickpeas are being used. If you can tolerate legumes though, you try this recipe. Just omit the red wine vinegar! Anyway, this recipe is great to serve to anyone not suffering from histamine intolerance. Yummy.

Hummus (classic)

preparation time:

ca. 10 minutes

difficulty:

simple

ingredients for 1 bowl:

1 jar of chickpeas (wet)
2 tbsp. hard and 3 tbsp. liquid stuff from a jar tahini (sesame paste)
1 heaped tsp. cumin
1/2 tsp. red wine vinegar
3-4 tbsp. hot water
pinch curcuma
salt and pepper
a little olive oil if you like

 

preparation:

Stir in the hot water to the tahini until you get a creamy consistency. Clean the chickpeas and add them to the tahini cream. Add red wine vinegar, spices and olive oil and blend it all. Serve with fresh bread, olive oil, sesame seeds, olives and fresh veggies.

Enjoy!

(c) The Histamine Pirate

Carrot in bread…

Carrot tin loaf

 

preparation time:

ca. 10 minutes

time in the oven:

ca. 30-35 minutes

difficulty:

simple

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before baking

ingredients:

leftovers from juicing 3 large carrots
1 heaped tbsp. hemp seeds
2 tbsp. pumpkin seeds (crushed) + whole pumpkin seeds for the topping
1 tsp. baking powder
3 tbsp. hemp oil
70g oats
270g spelt flour
1 tbsp. black seed oil
ca. 250ml water
1/2 tsp. caraway
1/2 tsp. thyme
1 tsp. black seed
pinch of curcuma
salt and pepper

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out of the oven

preparation:

Mix the dry ingredients in a bowl, add liquids. You can use a large eggbeater or an electric whisk with dough hooks to knead.

Pour in a loaf pan. Bake at 190°C in the preheated oven for about 30 to 35 minutes.

Remove from the pan and leave it to cool down.

 

Enjoy!

(c) The Histamine Pirate

 

Flower Power…

Party bread in blossom shape

 

preparation time:

ca. 10 minutes

time in the oven:

ca. 20-25 minutes

difficulty:

normal

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ingredients:

2 eggs
150 g milk
10 g oil (I used hemp oil)
8 g baking powder
300 g spelt flour
pinch of thyme
sesame seeds for topping
pinch of caraway
salt and pepper

preparation:

Whisk the eggs with milk. Add oil and baking powder. Stir in the flour. Knead with your heads. The dough is not supposed to stick otherwise use a little more flour. It is also helpful to rub your hands in oil before kneading (plus it’s good for your hands 😉 ).

Leave the dough to rest for a moment.

Scatter some flour on your work surface and roll the dough with a rollin pin until the dough is about 3-4mm thick. Then cut triangles. You can use a pizza wheel for that. Roll the triangles to little “sausages” and cut them into 4-5 cm long pieces. Arrange them circular on a baking tin or in a springform or quiche pan. Press them together so they stick to each other. If you want to fill a whole springform pan you want to use double the amount as mentioned in the ingredients.

Here you can see again how it works. By the way I also got the idea (and the picture below) from here.

Now you should already recognise the blossom shape 🙂 I’ve used a little too much milk on top so the blossom is a little blurry…

So, dab some milk on the dough blossom and scatter sesame seeds on top.

Bake at 200°C in the preheated oven for about 20-25 minutes until the bread appears golden.

The “florets” are easy to break off later, so the perfect party bread.

Enjoy!

(c) The Histamine Pirate

Quick und fluffy…

Buns from the muffin tray

 

preparation time:

ca. 10 minutes

time in the oven:

20 minutes

difficulty:

normal

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ingredients:

370g spelt flour
1 tsp. baking powder
egg replacement: 2 tbsp. chia seeds with 10 tbsp. water (instead of 2 eggs)
1 tsp. blackseed
1 tsp. caraway
pinch thyme
sesame seeds for the topping
pinch maple syrup
100 ml water
100 ml  milk, alternatively rice, almond or oat milk
salt and pepper
1 tbsp. blackseed oil
2 tbsp. hemp oil

 

preparation:

Prepare the egg replacement in a cup. Mix all dry ingredients. Then add oil, milk, water, maple syrup and chia seed mix. Combine them well – preferably you use your hands, even though it is gonna stick a little or use a dough hook or a large eggbeater.

Pour the dough in a greased muffin tray. Then scatter some sesame seeds on top.

Bake at 180°C for 20 minutes.

Remove the cold buns from the tray and enjoy.

 

Enjoy!

(c) The Histamine Pirate