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

How to veganise baking recipes + recipe…

How to veganise baking recipes + recipe

Today I’ll start a little vegan special that has already been running for almost a month on my German speaking blog. Today’s post is about baking in particular which I find the easiest to veganise. The tips are taking the needs when suffering from histamine intolerance into account. Yet, the recipe I’ll be giving you further down might not be suitable for everyone, because the cake contains lemons. And lemons are such an on and off thing with HIT. They are considered to be triggers respectively liberators of histamine, they contain acid, yet, also a lot vitamin c. Most people suffering from HIT can – if even – only tolerate small amounts of lemons. So if you’ll go for this recipe is an individual choice.

I recently got a cookbook on lemons as a gift. So, that’s where my fancy for lemons right now is coming from. Through the book I got to know that cucumbers can actually neutralise a little too much of lemons. To counter-balance too much lemons with sugar is according to the author a bad idea.

In the book I also found a recipe for lemon tray bake – and that made me reminisce my childhood. My grandma used to bake lemon tray bake for basically any birthday party or on other family occasions. That cake was mandatory one could say. I loved it, yet, somehow I never made one myself. Time to change that. With my little vegan special in mind, I thought it might be a great thing to veganise grandma’s lemon tray bake. And there it is.

*** NOT low in histamine ***

Remember, not everyone can tolerate lemons as mentioned above.

Lemon tray bake (vegan)

zitronenblech

preparation time:

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

difficulty:

simple

ingredients for 1 baking tin:

dough:

  • 400g spelt flour
  • 100g browntop millet flour
  • 1 sachet baking powder
  • 10g homemade vanilla sugar
  • 150g coconut sugar OR raw can sugar
  • (pinch of cardamom)
  • grated lemon zest of an untreated lemon (be sure to use organic ones)
  • 200ml oat milk OR any other plant-based milk you like/can tolerate
  • 250g coconut oil
  • 4 level tbsp. chia seeds & 12 tbsp. water
  • squirt of lemon juice
  • pinch of salt

icing:

  • ca. 150 to 200g powdered raw cane sugar
  • 3-4 tbsp. lemon juice
  • 1 tbsp. hot water

preparation:

  1. Prepare the egg replacement from chia seeds and water and leave it to thicken for about 10 minutes.
  2. Whisk the oil and stir in sugar.
  3. Add grated lemon zest, vanilla sugar, salt, (cardamom), lemon juice and finally the egg replacement and whisk until creamy.
  4. Mix the flour with baking powder and add this plus “milk” alternatingly to the mix. Stir until the dough is creamy.
  5. Preheat the oven to 200°C. Preapre a baking tin with baking paper and spread the dough evenly onto the tin.
  6. Bake in the middle of the oven for about 20 to 25 minutes until golden. Remove from the oven.
  7. For the icing, sift the powdered cane sugar and stir in lemon juice and hot water until the mass is creamy. It should be spreadable, yet, not totally liquid.
  8. Spread the icing on the still warm cake and leave it to dry. Cut into squares or other shapes (e.g. with a pizza wheel) to serve.

tip:

The cake tastes even better after one day of resting.

tips – vegan baking:

The original recipe contains more sugar (200g instead of 150g). I like to reduce here usually.

Apart from that 4 eggs are used in the original recipe. To replace one egg a level tablespoon of chia seeds & 3 tablespoons of water do the job. You mix those two and leave it to thicken. The result will be a gelly, somewhat pudding-thing, that will replace eggs in baking, because chia-mix is a great thickener, just like eggs. Some may already be familiar with this from my gluten free baking recipes.

To replace butter (also in the original recipe) in baking I usually go for 1:1 coconut oil.

The same goes for milk. Vegan, low histamine alternatives for milk are for example coconut-, oat-, rice- or almond milk. Plant-based milk alternatives can easily be made at home. For coconut milk and rice milk there are already recipes on my blog.

When buying plant-based milk be sure to get those without sweetener or sugar added, and without thickeners like guar gum.

Because chia mix is not quite as fluffy as eggs I replaced 100g of the originally 500g of flour with browntop millet flour. Browntop millet flour is lighter than spelt flour making the dough fluffier.

With these tips it is possible to veganise many baking recipes which do without whipped cream or whipped egg whites. I’ll have to post something for those as well. For now have fun veganising tray bakes, cookies, marble cake and more.

Enjoy!

(c) The Histamine Pirate

Pirate ship (gluten free)…

I wonder why I never made this before? The pirate needs a ship. There you go.

I categorized this recipe as not low histamine, because there is cocoa in it. There is a debate about whether or not, chocolate respectively cocoa are a problem when it comes to histamine. Chocolate itself is actually not high histamine, but it contains other biogenic amines. I have a separate post about chocolate here. Some people even report that chocolate actually helps them (as a mast cell stabiliser). Try it in small amounts first and see if and/or what amount of chocolate is right for you.

*** NOT low in histamine ***

Pirate ship

piratenschiff2

preparation time:

ca. 40 minutes + ca. 55-60 minutes in the oven

difficulty:

normal

ingredients for 1 cake:

  • 250g butter OR coconut oil
  • 120g raw cane sugar OR coconut sugar
  • 40g homemade vanilla sugar
  • 1 egg (in the original recipe it’s 5, but I supplemented)
  • 3 tbsp. chia seed (flour) + 9 tbsp. water – as egg replacement
  • 55g corn starch
  • 30g coconut flour
  • 20g desiccated coconut
  • 90g browntop millet flour
  • 80g rice flour
  • 30g hazelnut- OR almond flour
  • 65g quinoa flour
  • 1 sachet gluten free baking powder
  • 12 tbsp. milk OR plant based milk
  • 8 tbsp. cocoa powder (without soy lecithin)
  • pinch of cardamom
  • ca. 200g white chocolate

piratenschiff1

preparation:

  1. Prepare the egg replacement from chia seeds and water and set aside.
  2. Mix butter/oil with sugar, vanilla sugar, cardamom, egg and egg replacement.
  3. Add flours and corn starch and mix. Stir in baking powder.
  4. Spread oil/butter in a loaf pan (and scatter desiccated coconut on that – you’ll be able to remove the cake from the pan easier that way). Pour in the dough.
  5. Bake for about 55 to 60 minutes in the preheated oven at 180°C. Leave to cool down and remove from pan. Cut two pieces each from the back and the front of the cake in that way that you’ll have ship’s bow and stern.
  6. Part of those cut-off pieces can serve as “navigating bridge”. Place on top of the cake for that. Build a pirate flag (I used a chop stick as mast) and stick into the ship. Cover the ship with white chocolate.

I changed the original recipe a bit. Not only did I replace some of the eggs (seems to be better tolerated that way), but I also used my own flour mix – and not a bought, pre-prepared one. It’s actually possible to veganise this cake. Replace the remaining egg with a level tbsp. of chia seeds and 3 tbsp. of water in addition to the rest of the chia mix. This cake is sweet and moist. To make it stay that way it’s really a good idea to cover it with chocolate (the moisture will stay inside then).

luna-piratenschiff

(similarly found in the book “Glutenfrei kochen für die ganze Familie” by Anja Donnermeyer)

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

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