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Dairy Free Gluten Free Peanut Butter Tahini Fudge

Saturday, May 09, 2020

Desserts made with peanut butter, tahini (aka sesame seed butter) are right up my alley, esp. when they are healthful and good for you like this fudge recipe which is refined sugar free, dairy free and naturally gluten free. It's smooth, amazingly delicious and simple to make. Coconut syrup was used to sweeten the fudge, but maple syrup would do the trick too. You can substitute cashew or almond butter for peanut butter.

250 g Organic creamy peanut butter
150 g Natural tahini / sesame butter
80 g Coconut oil (or cocoa butter)
40 g Coconut syrup
1 tsp Vanilla paste
Pyramid-shaped or regular sea salt flakes (for decorating)

Prepare a mini-muffin pan with a 24 cup capacity. Line with praline paper liners. Set aside. You can also use 12 standard-size silicone muffin cups or a mix of two.
In a medium saucepan over low heat, add the peanut butter, natural tahini, coconut oil and coconut syrup.
Mix with a rubber spatula until smooth. Remove from heat and stir in vanilla paste.
Spoon into the prepared muffin liners and chill for a few hours or until firm. Sprinkle lightly with sea salt flakes and enjoy! The fudge can be stored in an airtight container for up to 1 week.

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Sweet Woodruff Blueberry Cheesecake

Saturday, May 02, 2020

The Sweet Woodruff, a little aromatic plant growing in woods and near shady spots. In Germany, one of the specially delightful drinks ---- White Wine Punch/Maibowle (or Waldmeisterbowle, or Maiwein, or Maitrank) is prepared by steeping the fresh sweet woodruff and peppermints in white wine. They are drunk and enjoyed usually in May.
This no-bake cheesecake recipe is so creamy and delicious! A thick, silky smooth fresh German cheese and cream cheese filling in a buttery oat cookie crust, topped with fresh blueberries and a layer of sweet woodruff jelly. It’s an easy dessert recipe that will definitely please.

Crust	Filling	Jelly Topping
150 g Oat cookies 70 g Butter, softened	8 Gelatin sheets 400 g Whipping cream 500 g Quark, low-fat angiesrecipes 300 g Philadelphia cream cheese 100 g Sugar 1 package / 8 g Vanilla sugar 100 ml Milk	150 g Fresh blueberries 1 package Sweet Woodruff jelly powder angiesrecipes 80-100 g Sugar 500 ml Water

Combine cookies and softened margarine, then press into the bottom of a 26-cm baking pan with a removable bottom. Chill crust for 30 minutes. Beat whipping cream until stiff peaks form and store in the fridge until ready for use.
Combine Quark, cream cheese, sugars and milk in a mixing bowl. Whisk until well combined and smooth.
Soak gelatin sheets in cold water for 5 minutes until softened. Gently squeeze out excess water. Melt it in a heat proof bowl placed over simmering water until dissolved. Combine first 4 tablespoons of cheese mixture with the melted gelatin, then blend with the rest of cheese mixture until smooth. Fold in the whipped cream and until fully incorporated. Pour the cheese mixture over the crust and arrange the blueberries on top. Cover and refrigerate several hours or overnight.
Whisk together sugar and jelly powder in a medium pot. Pour in the water and cook over the slow heat until the sugar is dissolved. Remove and turn the heat off. Pour 1/3 of the jelly into a square shallow dish. Press and push a cookie mould into the set jelly to create the “heart”. Pour the rest of cool jelly over the cheesecake. Place some heart-shaped jelly over if desired. To serve, loosen cheesecake and place it on a serving plate. Decorate the side with heart-shaped jelly.

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Taiwanese Pineapple Pastry

Sunday, April 26, 2020

This is a very popular traditional Taiwanese dessert (凤梨酥, pronounced Feng Li Su) with a really yummy flaky pastry encased with a thick, not-too-sweet pineapple filling. Pineapple in Taiwanese or Hokkien means 'prosperous and thriving', they are therefore often given as a part of an engagement gifts, or simply as well-wishing presents around lunar Chinese New Year.

Pastry	Filling
80 g Shortening 70 g Butter, unsalted 60 g Powdered sugar 1 Egg 1 Egg yolk 320 g Pastry flour angiesrecipes 1/4 tsp Baking soda 25 g Water	2 can / 1000 g Pineapple, diced 200 g Caster sugar

Drain pineapple well.Crush with a blender and place them in a skillet. Using medium heat, cook the drained crushed pineapple and sugar until most liquid has evaporated, and the filling turned golden. Stirring constantly using a wooden spoon to avoid burning. Set aside to cool.
Beat shortening, butter and powdered sugar in a mixer until it turns light in color and fluffy. Gradually beat in whole egg and yolk until well combined. Sift in the flour and fold until just combined. Dissolve baking soda in the water and blend with the the mixture.
Line baking trays with parchment paper. Divide the pastry dough and pineapple filling each into 28 equal rounds. Line work surface with large sheet of plastic wrap. Place and flatten the pastry dough on the plastic wrap with the palms and put the pineapple filling in the middle. and use the dough to cover the filling. Arrange it into moulds of your choice. Lightly draw the plastic wrap out of the mould, and turn the pastry onto the prepared tray. You can also grease the moulds and press the dough directly into the moulds. Bake in the preheated 170C/340F oven for about 22-25 minutes until light brown.

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Cinnamon Walnut Rolls

Monday, April 20, 2020

Soft and fluffy cinnamon rolls filled with a buttery mixture of cinnamon, coconut sugar and walnuts and finished with a simple glaze. You can switch the walnuts for your favourite nuts or seeds or simply leave them out. So the choice is yours! They're best enjoyed warm with a cup of tea or coffee.

Dough	Filling	Glaze
330 g All-purpose flour 40 g Raw sugar 1/2 tsp Salt 4 g Dried yeast 180 ml Buttermilk 3 tbsp Ghee, melted (or butter) 1 Egg, medium	110 g Ghee or butter, softened 2 tbsp Cinnamon powder 80-100 g Coconut sugar 100 g Walnuts, dried toasted and chopped	120 g Powdered sugar 2 tbsp Milk or cream 1 tsp Vanilla extract

In the bowl of your stand mixer, whisk the flour, the sugar, salt, and dried yeast together. Set aside. In a small saucepan, heat the buttermilk and ghee / butter over low heat until the ghee is melted.
Stir the liquid mixture into the flour mixture. Add the egg and mix with a dough hook at slow speed until the dough comes together. Increase the speed and knead until the dough is soft and elastic.
Turn out the dough and shape into a ball. Lightly grease the mixing bowl with a bit of oil and return the dough to the bowl. Cover with a plastic film and let the dough rise until almost doubled in size, 1-2 hours.
Turn out the dough and knead briefly. Roll the dough out into a rectangle, about 30cmx40cm. Spread the softened ghee / butter on top. Mix together the cinnamon, coconut sugar and chopped walnuts and sprinkle it all over the dough as evenly as possible.
Divide the dough from the shorter side into 9 even strips and roll up each strip tightly. Place in a 25cmx30cm baking pan lined with baking paper and cover with a large piece of plastic wrap. Place it in the fridge for 8-12 hours.
Two hours before baking, remove the dough from the fridge and let rise in a warm place until puffy. Preheat the oven to 190C/375F. Bake for about 25-28 minutes, until they are golden brown.
Mix the powdered sugar, milk and vanilla together until smooth and lump free. Drizzle over the warm rolls and serve immediately. Store the leftover at room temperature for up to 3 days.