Archive for Dezember, 2012

nanouks green power smoothie, mint leaf, green kale, coconut water, maca powder, banana, pear, avocado, apple, orange, cashew nuts, chia seeds, dates

Green Power Smoothie form Nanouk

After so many sweet Christmas cookie recipes, I need some heathy stuff like Nanouks green power smoothie. No sugar for some detox days!

Nanouks Green Power Smoothie

Ingredients Green Power Smoothie:

(2 servings)

  • 2 cups kale, roughly chooped
  • 1 cup spinach leaves
  • ½ hass avocado
  • 1 small ripe banana, roughly chooped
  • 1 small pear, roughly chooped
  • 1 small apple, roughly chooped
  • 1 orange, filets
  • 1/3 cup cashew nuts
  • 2-3 cups coconut water
  • 5 mint leafs
  • 2 dried dates
  • 1 tablespoon chia seeds
  • 1 teaspoon maca powder

Blend kale, avocado, banana, pear, apple, oranges and cashew nuts with coconut water in a electric blender.

After 5 short pulses, add mint leafs, dates, chia seeds and maca powder.

Blend till it’s smooth. Add cold water or coconut water if the smoothie is very thick.

Enjoy Nanouks green power smoothie!

Just another smoothie recipe with kombucha and wild herbs or with white asparagus the white detox smoothie.

Enjoy, your smoothie! (:

marzipan chocolate cookies, apricot jam, marzipan, choclolate, pistachios, pine nuts, Christmas cookies, vegan

Marzipan Chocolate Cookies

These marzipan chocolate cookies are a perfect combination of cookie, jam, marzipan, chocolat and nuts. They're extremly delicious! The marzipan chocolate cookies are one of my best Christmas cookie recipes. Despite the cookies are extremely time-consuming, but the taste it's worse it. Trust me!

Marzipan Chocolate Cookies

Dough:

  • 85 g flour
  • 40 g cornstarch
  • 35 g sugar
  • 1 tablespoon vanilla bean sugar
  • ½ teaspoon soy yoghurt
  • 80 g margarine

Filling and frostings:

  • 100g apricot jam
  • 100 g marzipan, diced
  • 75 g icing sugar
  • 100g chocolate coverture, semi bitter, melted
  • some pistachios, pine nuts, or almonds

Dust flour and cornstarch; add sugar, vanilla bean sugar, margarine, soy yoghurt and knead it to a dough.

Cover the dough with plastic wrap and rest in the fridge for one hour.

Preheat oven to 200 °C (ca. 400°F).

Dust your counter top and your rolling pin with flour and roll out the cold dough till it’s only 4 - 5 mm (ca. 0.16 – 0.20 inches) high.

Cut out cookies with a circle cutter. Put them on a baking sheet, with some space in between.

Put the baking plate in the second level from the bottom, bake for 10 minutes. Remove the baking plate and rest the cookies for about 5-8 minutes on it.

Then put them on a cooling rack to cool down completely.

Knead marzipan and icing sugar together and put it in the fridge for 1 hour.

Then roll out the marzipan dough between two plastic wraps, around 1-2 mm (ca. 0.8 inches) thick.

Stich out marzipan circles, you need the equal amount to the cookies.

Heat up the jam until it’s liquid and top the cookies with ½ teaspoon warm jam.

Put the marzipan circle layer above and set aside.

Melt the coverture and spread it over the marzipan layer.

Top it with pistachios, pine nuts or almonds.

cinnamon marzipan stars, almonds, Christmas cookies, vegan

Cinnamon Marzipan Stars

I made a vegan option for a classical German Chrismas cookie a soft cinnamon marzipan stars. Nearly every family has its own recipe, but usually with eggs. But mine are for the ones who are allergic to eggs or are perfer a vegan diet.

Cinnamon Marzipan Stars

Ingredients cinnamon marzipan stars dough:

(30 cookies)

  • 60g marzipan, diced
  • 2 tablespoons soy yoghurt
  • 1 pinch of salt
  • 150g icing sugar
  • 125g almonds, lightly roasted, grinded, not peeled
  • 90 g flour
  • ¼ teaspoon cinnamom

Icing:

  • 50 g icing sugar
  • ½ 1 tablespoon almond milk
  • ¼ teaspoon cinnamon

Mix marzipan, soy yoghurt, salt, icing sugar, almonds, flour and cinnamon and knead to a dough.

Cover the dough with plastic wrap and rest in the fridge for one hour.

Preheat oven to 170 °C (ca. 340°F).

Dust your counter top and your rolling pin with icing sugar and roll out the cold dough. If the dough is too sticky, roll it out between a plastic wrap. Roll the dough till it’s only 4 - 5 mm (ca. 0.16 – 0.20 inches) thick.

Stich out your cookies with a star cutter. Put them on a baking sheet, with some space in between.

Put the baking plate in the second level from the bottom, bake for 12 minutes.

Remove the baking plate and rest the cookies for about 10-15 minutes on it.

Then put them on a cooling rack to cool down completely.

Mix icing sugar, almond milk and cinnamon to a sticky mixture.

Cover the cold stars with the frosting.

Also a very classical German Chrismas cookie recipe is my veganized version of my grandmothers butter cookies. I make them with different toppings.

One of my new favorite cookies are the walnut gingerbread squares . My father in law said they're like a bonbon or praline. I think this is a really good description for this Christmas cookie.

soft gingerbread cookies, almonds, orangeade, maple syrup, icing, vintage, Christmas cookies, vegan

Soft Gingerbread Cookies

The recipe of the soft gingerbread cookies is a fast and easy Chrismas cookie recipe. For all people they are short of time but love Christmas cookies.

Soft Gingerbread Cookies

Ingredients dough - Soft Gingerbread Cookies:

(24 pieces)

  • 35 g maple syrup
  • 25 g sugar
  • 1/2 teaspoon gingerbread spice
  • 60 g margarine
  • 15 g orangeade (candied orange peel)
  • 75 g almonds, roasted and grinded
  • 200 g flour
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1,5 tablespoon soy yoghurt
  • ½ tablespoon flour to dust

Frosting:

  • 75g icing sugar
  • 2 tablespoons fresh orange juice
  • ½ teasponn orange zests

Decoration:

  • 24 almonds, peeled

How to:

Preheat oven to 180 °C (ca. 360°F).

Heat maple syrup and sugar in a casserole pan. Stir till the sugar is melted.

Add gingerbread spice and margarine. Fill the liquid in a mixing bowl to cool down.

Cut orangeade in a food processor and add to the mixture.

Combine almonds, flour, baking soda, salt and add to the rest. Mix everything with a handheld mixer.

Layer a brownie baking plate with baking paper. Put the dough on it. Flatten the dough with a small rolling pin or use your fingers.

Put the baking plate in the second level from the bottom, bake it golden brown for 14 minutes.

Mix icing sugar, orange juice and zests.

Spread the icing on the warm and soft gingerbread cookies and cut 24 equal pieces.

Top every soft gingerbread cookie square with an almond.

I adapted the recipe from Freundin 23/2011.

Another fast and easy Chrismas cookie poppyseed orange cookies.

polar bear cookies, cacao, almond, coconut, white covertures, vintage, Christmas cookies, vegan

Polar Bear Cookies

The polar bear cookies is a cacao almond dough, topped with white chocolate and covered with coconut flakes. Like a polar bear dark inside and white outside.

Polar Bear Cookies

Ingredients dough:

  • 40g icing sugar
  • 70 g margarine
  • 1 tablespoon soy yoghurt
  • 75 g flour
  • 1,5 teaspoon cacao
  • 100 g almond, peeled and grinded
  • 1 pinch salt

Frosting:

  • 120g white chocolate covertures, melted
  • 3 tablespoons coconut flakes

Mix icing sugar, margarine and soy yoghurt with a handheld mixer.

Stiff flour and cacao, mix with the grinded almonds and salt.

Add to the margarine mix and knead it to a dough.

Cover the dough with plastic wrap and rest in the fridge for one hour.

Preheat oven to 180 °C (ca. 360°F).

Dust your counter top and your rolling pin with flour and roll out the cold dough till it’s only 4 - 5 mm (ca. 0.16 – 0.20 inches) thick.

Cut out the polar bear cookies with a bear cutter.

Put them on a baking sheet, with some space in between.

Put the baking plate in the second level from the bottom.

Bake for 12-15 minutes. Remove the baking plate.

Rest the cookies for about 5-8 minutes on it.

Then put them on a cooling rack to cool down completely.

Melt white chocolate covertures. Cover the cookies with it and sprinkle some coconut flakes on top.

The poppyseed orange cookies are another fast and easy Chrismas cookie.

grandma's butter cookies, almonds, pistachios, chocolate covertures, coconut flakes, Christmas cookies, vegan

Grandma’s Butter Cookies

The Grandma's Butter Cookies recipe based on my grandma's "Christmas Butter Cookies". Its a really old family recipe more than a hundred years old. I share my veganized cookie version with you. (:

Grandma's Butter Cookies

Ingredients Grandma's Butter Cookies dough:

(around 60-70 cookies)

  • 250 g flour
  • 125 g sugar
  • 125 g margarine, cold and diced
  • 3 tablespoons soy yoghurt or egg replacer for 3 eggs
  • ¼ teaspoon lemon peel
  • ¼ teaspoon vanilla bean sugar
  • 1 pinch salt

Frosting (optional):

  • 50g icing sugar
  • 1 tablespoon orange juice
  • Melted chocolate covertures, white and brown
  • Almonds, diced
  • Pistachios, diced
  • Coconut flakes
  • Sugar pearls

Put flour on your counter top, like a volcano.

Make a hole in the center.

Cover with sugar, put margarine dices, soy yoghurt, lemon peel and salt in it; knead everything to a dough.

Cover the dough with plastic wrap and rest in the fridge for one hour.

Preheat oven to 200 °C (ca. 400°F).

Dust your counter top and your rolling pin with flour and roll out the cold dough till it’s only 4 - 5 mm (ca. 0.16 – 0.20 inches) thick.

Use your favorite cutter forms, e.g. heart, star, Christmas tree, and cut out your cookies.

Put them on a baking sheet, with some space in between.

Slide the baking plate in the second oven level from the bottom.

Bake for 10 minutes.

Remove the baking plate and rest the cookies for about 10-15 minutes on it.

Then put them on a cooling rack to cool down completely.

For the decoration use what you like the most.

Frosting with icing sugar and sprinkled with pistachios. Or cover them with dark chocolate and sprinkle with almonds. Be creative!

Another typical German Chrismas cookie recipe is the cinnamon marzipan stars.

I hope you'll have a great Cristmas time with your family and friends!