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

From the loaf pan…

There are already some bread recipes from the loaf pan on this blog. Yet, I like to vary them a little bit each time. My latest addition to the mix are fennel seeds. They add a fresh and at the same time “autumnly” taste to the bread. Just try it for yourself. Furthermore, fennel seeds are great for digestion, just like caraway or southernwood.

 

Tin loaf with fennel seeds

 

preparation time:

ca. 10 minutes

time in the oven:

ca. 45 minutes

difficulty:

simple

IMG_4226

ingredients:

1 egg
450 g spelt flour
ca. 215 g milk
25 g hemp oil
5 g blackseed oil
1 tbsp. fennel seeds
1/2 tsp. salt (I like to use Himalayan salt)
1 tsp. caraway seeds
1/2 tsp. blackseeds
1 heaped tsp. baking powder
1/2 tbsp. honey
150 g water
pumpkin seeds to scatter on top

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preparation:

Mix all dry ingredients. Add the liquids. Prepare a dough either using an electric whisk with dough hooks or a large eggbeater.

Pour in a loaf pan. Bake at 210°C in the preheated oven for about 45 minutes.

Remove from pan and leave it to cool down.

 

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

IMG_3319

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

IMG_3327

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

 

Don’t need to buy this…

*** NOT low in histamine ***

This recipe again is not low in histamine, because there is cocoa in it, yet it is delicious.

A great alternative to bought Nutella.

 

Hazelnut cream

 

preparation time:

ca. 20 minutes

difficulty:

simple

IMG_2698

ingredients for 1 jar:

100g hazelnuts
50g macadamia nuts
2 tbsp. maple syrup + more if you like to add more sweetness later
ca. 15 tbsp. coconut oil
1 tsp. vanilla sugar
3 tbsp. cocoa powder (don’t use baking cocoa powder, it’s too bitter)

IMG_2699

preparation:

Mix nuts and maple syrup in a bowl. Cover a baking tin with baking paper and scatter the nut mix on it. Bake at 200°C for about 10 minutes.

Add coconut oil, vanilla sugar and cocoa powder, mix in a bowl and blend it all. If you like it to be more creamy add more coconut oil and blend again. If you like add more maple syrup to make it sweeter.

By the way, the same way you can produce peanut butter yourself. Instead of hazelnuts and macadamia nuts you use peanuts (raw and not salted).

 

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

IMG_2696 IMG_2697

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

Homemade…

Tin loaf with chia seeds and oats

 

preparation time:

ca. 10 minutes

time in the oven:

50-60 minutes

difficulty:

normal

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ingredients:

300g spelt flour
150g oats + oats for the topping
egg replacement: 2 tbsp. chia seeds with 10 tbsp. water (instead of 2 eggs)
1 tsp. blackseed
1 tsp. caraway
pinch rosemary
3/4 sachet baking powder
pinch maple syrup
150 ml water
200 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 loaf pan. Then scatter some oats on top.

Bake at 200°C for 50 to 60 minutes.

Remove the cold bread from the pan and enjoy.

 

Enjoy!

(c) The Histamine Pirate