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

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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

 

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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

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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

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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)

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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

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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

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

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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

Just like from the market…

Alright, I admit, this recipe actually does not really qualify as “recipe” as you can easily do this yourself and you don’t even need to cook. But since this snack is really delicious it finds its place among recipes on this blog.

Warm chestnuts from the oven

 

preparation time:

ca. 30 minutes (time in the oven included)

difficulty:

simple

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ingredients:

Chestnuts as much as you want

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 220°C. When half of the time is passed, turn the chestnuts once. Remove them from the oven. Finally remove the shell to get to the yummy content. Enjoy the chestnuts while they are still warm.

 

Enjoy!

(c) The Histamine Pirate

Not only around christmas time…

Crispy oat cookies

 

preparation time:

15 minutes

time in the oven:

15 minutes for each baking tin

difficulty

simple

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ingredients:

250g butter
500g oat flakes
spices you can tolerate, e.g. cinnamon, cardamom, coriander, gingerbread spices, etc.
3 egg(yolk)s
250g sugar
2 heaped tbsp. spelt flour
1 tsp. baking powder

preparation:

Warm up butter in a pan with high rim, but do not cook it. Mix oat flakes with the spices in a bowl. Fold the mix in with the butter. Bake it for 5 minutes, stir occasionally. Leave it to cool.

Whisk egg(yolk)s with sugar. Add flour and baking powder. Fold it in with the cool oat flakes-mix from before.

Cover the baking tin with baking paper. Use a tablespoon to place portions of dough on the baking tin. Leave a gap of about 3 to 5 cm between the small heaps, because they will still expand.

Bake for about 15 minutes at 180-190°C until the cookies have a yellow golden appearance.

 

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Enjoy!

 

(c) The Histamine Pirate