Sides or Snacks

KNÄCKEBRÖD: Swedish Vegan Dark Rye Seeded Crispbread

Easy thin and crispy vegan Swedish crispbreads “knäckebröd”, to serve with hummus, a nut butter or on their own.

KNÄCKEBRÖD: Swedish Vegan Dark Rye Seeded Crispbread

KNÄCKEBRÖD: Swedish Vegan Dark Rye Seeded Crispbread

Ingredients

  • 500g of dark rye flour (and extra for dusting)
  • 1 tablespoon of baking powder (or 1 sachet)
  • 1 tablespoon of cinnamon
  • 50g of coconut oil
  • 300 ml of cold water
  • 1 tablespoon of turmeric (optional)
  • Seeds of your choice, about 1 cup in total for the base and some extra to sprinkle on top (I used sunflower seeds, chia seeds, millet seeds, sesame seeds and a sprinkle of oats)
  • 2 tablespoons of syrup (agave syrup, maple syrup, date syrup, etc.)

Method

  • Preheat the oven to 200 degrees celsius.
  • Mix all the dry ingredients in a bowl. Combine and add the coconut oil and syrup. Combine with your hands until you achieve a crumbly texture.
  • Add the water and knead with your hands.
  • If the dough is too wet add more flour
  • Roll the dough and sprinkle seeds on top before cutting them. Cut in your preferred shape (I used a mug as a cutter).
  • Dust the oven tray and bake for just 15 minutes at 200 degrees celsius (fan).

 

 

Vegan Cashew Cheese Recipe – Nut cheese

Cashewimg_9790s are a great cheese replacement. With this easy recipe you can quickly make a delicious spread that is great with fresh bread, as a dip or with risotto.

 

Ingredients

  • 1 cup of cashews
  • 1 tablespoon of tahini
  • Juice of half lemon
  • 1 tablespoon of nutritional yeast
  • Salt and pepper to taste
  • Water (if needed)

Method

Simply blend all the ingredients and add some water if necessary.

Pecan & Cashew Easy Banana Bread

This Banana bread is delicious and so filling. It’s also very easy to make.

Ingredients

  • 4 large ripe bananas
  • 1 cup of cashews
  • 2 cups of pecans
  • 1 cup of brown rice flour
  • Half cup of maple syrup
  • 3 tablespoons of chia seeds
  • 2 tablespoons of cinnamon
  • A pinch of nutmeg (optional)

Method

Preheat the oven to 150 degrees (gas). Place the cashews and pecans in the food processor and blend until they form a flour. Add the chia seeds, brown rice flour, cinnamon and nutmeg and mix together.

In a separate bowl mash 3 bananas and save the fourth one for later. Add the maple syrup to the bowl and mix well. Add the remaining ingredients that you mixed in the food processor and mix with a fork.

Grease a loaf tin with coconut or olive oil and place the mixture in. Use the remaining banana to decorate the top of the banana bread for a shiny finish. Place in the oven until you can insert and knife and bring it back dry (it usually takes 70 to 90 minutes). Let it cool so that all the ingredients stick together (this is important).

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Enjoy for breakfast, dessert or snack.

Gluten Free Sweet Potato and Ginger Christmas Cookies

Gluten free christmas cookies

Ingredients

  • 2 cups of brown rice flour
  • 1 cup of coconut flour
  • 1 cup of steamed sweet potato
  • 1 tbs of cinnamon
  • 1 cup of maple syrup
  • 1 cup of water
  • 2 tbs of coconut oil
  • A piece of ginger
  • A pinch of nutmeg

Method

  1. Combine the dry ingredients and wet ingredients separately on a food processor until it forms a paste or a small ball
  2. If the mixture is too runny add more brown rice flour and if it’s too dry add some water
  3. Roll the mixture into a half inch thick layer and cut the cookies into your desired shape. Use a lot of brown rice flour to dust because the paste is hard to work with and very sticky.