Bird Bread
There are many ways of making Bird Bread and this is just one of them. You can substitute these seeds with other seeds. Some bird breads are baked with vegetable stock on a very low temperature. Anyway, this is a recipe that I use most:
1 dl flaxseeds
1 dl sunflower seeds (chopped if you like)
2 teaspoons baking powder
2 dl creme fraiche
1 egg
2-2 1/2 dl of grated parmesan cheese
25 g melted butter
Mix your dry ingredients while melting the butter. Mix everything together. Let rest in a bowl for about an hour. Turn oven to 200ºC. Spread mixture onto a baking sheet. If you have the patience spread it REALLY thin (better turn on some good music for this). You can pre-cut the bird bread or cut it later during the baking process to make it easier to break into pieces when done. Bake for 15 minutes or until light brown. Turn down the heat to 75ºC and bake/dry for another 1-2 hours. Keep checking the consistency. When the bread is very thin it becomes a crunchy cracker.
1 dl flaxseeds
1 dl sunflower seeds (chopped if you like)
2 teaspoons baking powder
2 dl creme fraiche
1 egg
2-2 1/2 dl of grated parmesan cheese
25 g melted butter
Mix your dry ingredients while melting the butter. Mix everything together. Let rest in a bowl for about an hour. Turn oven to 200ºC. Spread mixture onto a baking sheet. If you have the patience spread it REALLY thin (better turn on some good music for this). You can pre-cut the bird bread or cut it later during the baking process to make it easier to break into pieces when done. Bake for 15 minutes or until light brown. Turn down the heat to 75ºC and bake/dry for another 1-2 hours. Keep checking the consistency. When the bread is very thin it becomes a crunchy cracker.
Almond/Cardamom Muffins
6 muffins:
-200g sweet almonds
-2 tsp cinnamon
-1 tbsp cardamom
-1 tsp baking powder
-1/2 dl coconut oil (extra virgin)
-1/2 dl honey
-2 eggs
Turn your oven to 200ºC (ca. 390ºF). Blend the almonds until they turn into flour. Mix the flour with the cinnamon cardamom, baking powder and coconut oil. Then add the honey. Whisk the eggs until fluffy and carefully add them to the mix. Scoop the mix into your muffin cups (fill about half way). Sprinkle your favorite topping over the muffins (poppy seeds, pumpkin seeds etc.). Bake in the middle of the oven for about 25 minutes.
-200g sweet almonds
-2 tsp cinnamon
-1 tbsp cardamom
-1 tsp baking powder
-1/2 dl coconut oil (extra virgin)
-1/2 dl honey
-2 eggs
Turn your oven to 200ºC (ca. 390ºF). Blend the almonds until they turn into flour. Mix the flour with the cinnamon cardamom, baking powder and coconut oil. Then add the honey. Whisk the eggs until fluffy and carefully add them to the mix. Scoop the mix into your muffin cups (fill about half way). Sprinkle your favorite topping over the muffins (poppy seeds, pumpkin seeds etc.). Bake in the middle of the oven for about 25 minutes.
Chamomile/Ginger Tea
Brew your chamomile tea either with slices of ginger or grate the ginger and squeeze the ginger juice into the tea at the end. Drink hot, cold, or in between.
Power Bars
I came up with this recipe when my boys were constantly asking me to buy rather expensive power bars at the store. The mixture is quite soft. For more crunch just add nuts or use less dates. It comes out slightly different every time. . .
-2 dl cashews
-1 dl almonds
-1 dl coconut
-6 dl dates (if very dry try soaking in hot water before using)
-the juice from 1 1/2-2 limes
-the juice from about 2 tbsp of ginger
-a touch of fresh chile
Put all the ingredients in a mixer and blend until pretty smooth. To get the ginger juice just grate the ginger and squeeze the juice into the mix. Spread the mixture onto wax paper. I make it a pretty thin layer (1 cm-ish). Put into the fridge and leave for at least an hour. Once the mixture is nice and cool cut it into small squares and roll each square in coconut. Great desert, snack, or to put in a lunch box.
-2 dl cashews
-1 dl almonds
-1 dl coconut
-6 dl dates (if very dry try soaking in hot water before using)
-the juice from 1 1/2-2 limes
-the juice from about 2 tbsp of ginger
-a touch of fresh chile
Put all the ingredients in a mixer and blend until pretty smooth. To get the ginger juice just grate the ginger and squeeze the juice into the mix. Spread the mixture onto wax paper. I make it a pretty thin layer (1 cm-ish). Put into the fridge and leave for at least an hour. Once the mixture is nice and cool cut it into small squares and roll each square in coconut. Great desert, snack, or to put in a lunch box.
Nut butter
I make mine from roasted nuts. In this case Hazelnuts.
Place your choice of nuts on a baking sheet and bake in 350 degree F oven for about 12-15 minutes. Then blend the nuts in a food processor for 4-5 minutes. Thats it!
Place your choice of nuts on a baking sheet and bake in 350 degree F oven for about 12-15 minutes. Then blend the nuts in a food processor for 4-5 minutes. Thats it!
Apple Truffles
Here's another "put everything in a mixer" recipe:
Ingredients:
1 large apple - peel and grate the apple. Squeeze out most of the juice from the grated apple.
2 dl raisins
1 1/2 dl pitted dates (soak in hot water first if needed)
3 tsp cinnamon
1 tsp cardamom
2 dl hazelnuts
2 dl cashews
for garnish: I used coconut, but chopped pistachios are the best!!! Just didn't have any at home.
Mix until mush, roll into marble size or bigger and cover in your favorite garnish.
Ingredients:
1 large apple - peel and grate the apple. Squeeze out most of the juice from the grated apple.
2 dl raisins
1 1/2 dl pitted dates (soak in hot water first if needed)
3 tsp cinnamon
1 tsp cardamom
2 dl hazelnuts
2 dl cashews
for garnish: I used coconut, but chopped pistachios are the best!!! Just didn't have any at home.
Mix until mush, roll into marble size or bigger and cover in your favorite garnish.