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

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

 

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

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

Coconut crunch…

Oat coconut cookies with white chocolate

preparation time:

ca. 25 minutes

difficulty:

simple

 

ingredients for ca. 50 cookies:

200 g cane sugar
250 g butter or margarine (without soy!)
100 ml milk, (oat milk or rice milk is also possible)
200 g oat flakes
250 g spelt flour
1 tsp. baking powder
50 g coconut flakes
100g grated white chocolate – usually better tolerated than dark chocolate

Note: If you react very easily or if you’ve already eaten something high histamine the sane day please omit the chocolate. Chocolate is a trigger.

preparation:

Melt the butter or margarine in a non-stick coated pan with high brim. Add the can sugar to it and let the sugar become liquid by low heat, too. Add milk.
Mix oat flakes, flour and baking powder. Gradually add the mix to the butter-sugar-cream. Remove from the stove and leave it to cool down.
Add coconut flakes and the grated chocolate to the mix.

Place baking paper on a baking tray and put the dough using a teaspoon in small heaps (ca. teaspoons full for one cookie) on the tray. Bake in the preheated oven at 180°C for about 15 minutes until the cookies appear in golden colour.

 

(Found similarly on chefkoch.de)

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

IMG_7847

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.

 

IMG_7846

 

Enjoy!

 

(c) The Histamine Pirate