Recipes

Peanut Brittle Cookies

Peanut Brittle Cookies

For peanut lovers, these Peanut Brittle Cookies are the perfect treat! A delicious combination of sweet and nutty flavors, with a slight whiskey kick for an unforgettable taste.
Couverts16
Deel op Facebook Print Recipe

Equipment

  • Baking sheets, Parchment paper or silicone baking mats, Saucepan, Large bowl, Wire rack

Ingredients

Instructions

  • Line two baking sheets with parchment paper or silicone baking mats.
  • In a small saucepan, combine the peanuts, butter, water, and ¼ cup (48 g) of Sucanat.
  • Heat over medium-high heat, bringing to a low boil.
  • Cook for about 4 minutes, stirring constantly, until the peanuts color and the liquid reduces.
  • Remove from heat and cool for a few minutes.
  • Transfer the mixture to a large bowl and break apart any hardened pieces.
  • Add the remaining 1 cup (128 g) Sucanat, salt, peanut butter, whiskey, milk, and vanilla.
  • Stir until emulsified.
  • Stir in the flour, ground oats, and baking powder.
  • Divide the dough into 16 portions, about 2 tablespoons (42 g) each.
  • Place the dough portions on the baking sheets, flattening each cookie to your desired thickness.
  • The cookies won’t spread during baking.
  • Refrigerate the dough for 1 hour.
  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Bake the cookies for 15 minutes, or until the edges are golden brown.
  • Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
Enjoy these Peanut Brittle Cookies with a glass of iced tea or your favorite coffee for a crunchy, sweet snack. They’re also perfect for holiday gifting!
Wine Advice:
A nutty dessert wine like a Tawny Port or a rich, smooth Chardonnay would be an excellent match for these cookies, enhancing their peanut and whiskey flavors.

Nutrition values

Calories: 180 kcal | koolhydraten: 20 g | Eiwitten: 4 g | Vet: 10 g | Suiker: 8 g
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Course; Coockies / Biscuit / Dessert
Cuisine; International / Global
Diets; Gluten-Free / Lactose Free / Nut Free / Vegan

Chewy Ginger Cookies

Chewy Ginger Cookies

These Chewy Ginger Cookies are irresistibly soft and full of warm spices, made with whole wheat flour for a fiber boost. Perfect for satisfying cravings with a touch of sweetness!
Couverts12
Deel op Facebook Print Recipe

Equipment

  • Baking sheet, Microwave-safe bowl, Parchment paper or silicone baking mat, Sifter

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • In a microwave-safe bowl, combine the butter, Sucanat, molasses, milk, salt, ginger, and cinnamon.
  • Microwave for 1 minute, stirring well at the end, until the Sucanat starts to dissolve.
  • Sift the flour, cornstarch, and baking soda over the wet ingredients.
  • Stir until combined.
  • Divide the dough into 12 equal portions, using about 2 tablespoons (31 g) of dough per cookie.
  • Place the portions on the prepared baking sheet and slightly flatten them using the fleshy part of your hand.
  • Bake for 8 minutes, or until the cookies are set.
  • Allow the cookies to cool by sliding the parchment paper off the baking sheet onto the counter.

Notes & Wine Advice

Serving Tip:
These cookies are perfect with a hot cup of chai or herbal tea, especially during the colder months. Store in an airtight container for up to a week.
Wine Advice:
A glass of sweet white wine, such as a Riesling or Muscat, will complement the spiced flavors of these ginger cookies, balancing the sweetness and warmth.

Nutrition values

Calories: 150 kcal | koolhydraten: 22 g | Eiwitten: 2 g | Vet: 7 g | Suiker: 10 g
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Course; Coockies / Biscuit / Dessert
Cuisine; International / Global
Diets; Gluten-Free / Lactose Free / Nut Free / Vegan

TB & J Shortbread

TB & J Shortbread

This TB & J Shortbread gives a delightful twist to the classic peanut butter and jelly, featuring tahini for a unique, calcium-rich flavor. Perfect for a sweet treat any time of the year!
Couverts12
Deel op Facebook Print Recipe

Equipment

  • Electric mixer, Baking pan (8-inch / 20 cm square), Spatula, Wire rack

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Coat an 8-inch (20 cm) square baking pan with nonstick cooking spray.
  • In a large-size bowl, use an electric mixer to cream together the tahini, butter, and sugar.
  • Stir in the flours and extract, if using, until a crumbly meal is obtained.
  • Set aside ½ cup (about 75 g) of the resulting crumbs.
  • Stir in the milk until combined.
  • The dough should stick together when pinched but remain crumbly.
  • Sprinkle the dough evenly in the prepared pan and press it down firmly.
  • Spread the jam evenly over the dough using a spatula.
  • Sprinkle the reserved crumbs on top and gently press them down.
  • Bake for 40 minutes, until the edges are golden brown and the crumbs are browning.
  • Let cool on a wire rack, still in the pan, before slicing and serving.

Notes & Wine Advice

Serving Tip:
Serve these TB & J Shortbread squares with a cup of chamomile or green tea for a relaxing afternoon snack. For a twist, try pairing them with a scoop of coconut milk ice cream for a dairy-free dessert experience.
Wine Advice:
A light, slightly sweet white wine, such as a Moscato or Riesling, would pair well with the nutty and sweet flavors of the tahini and jam, enhancing the dessert without overpowering it.

Nutrition values

Calories: 230 kcal | koolhydraten: 25 g | Eiwitten: 5 g | Vet: 12 g | Suiker: 12 g
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Course; Coockies / Biscuit / Dessert
Cuisine; International / Global
Diets; Gluten-Free / Lactose Free / Nut Free / Vegan

Trail Mix Cookies

Trail Mix Cookies

These trail mix cookies combine nuts, seeds, dried cherries, and chocolate chips for a wholesome, sweet treat that’s perfect for any occasion.
Couverts12
Deel op Facebook Print Recipe

Equipment

  • Baking sheet
  • electric mixer
  • Large-size bowl
  • Parchment paper or silicone baking mat
  • Small-size bowl
  • Wire rack

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • In a large-size bowl, cream together the nondairy butter and raw sugar using an electric mixer until light and fluffy.
  • Mix in the vanilla extract and soy milk.
  • Add the flour, baking powder, baking soda, salt, granola, sunflower seeds, dried cherries, and chocolate chips.
  • Stir until well combined.
  • Divide the dough into 12 equal portions (about 2 tablespoons or 40 g each) and place them on the prepared baking sheet.
  • Flatten each cookie with your hands, leaving 1 inch (2.
  • 5 cm) between the cookies.
  • Bake for 11 minutes, or until the edges are golden brown.
  • Let cool for a few minutes before transferring to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
These cookies are perfect for a picnic or a healthy snack on the go.
Wine Advice:
Pair with a light, fruity white wine like a Sauvignon Blanc to complement the sweetness of the chocolate and cherries.

Nutrition values

Calories: 200 kcal | koolhydraten: 26 g | Eiwitten: 4 g | Vet: 10 g | Suiker: 10 g
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Course; Chocolate / Coockies / Biscuit / Snack
Cuisine; American
Diets; Dairy-Free / Gluten-Free / Lactose Free / Nut Free / Soy Free / Vegan / Vegetarian

Chocolate Almond Bake or No-Bake Cookies

Chocolate Almond Bake or No-Bake Cookies

These chocolate almond cookies are perfect whether you bake them or enjoy them unbaked. A sweet, simple treat that’s easy to make and utterly delicious.
Couverts12
Deel op Facebook Print Recipe

Equipment

  • Baking sheet
  • Food processor
  • Parchment paper or silicone baking mat
  • Small-size bowl
  • Wire rack

Ingredients

Instructions

  • If baking, preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • In a food processor, blend the almonds, oats, sugar, salt, arrowroot powder, and baking powder (if baking) until finely ground.
  • Add the melted chocolate and milk.
  • Process until thoroughly mixed.
  • Add more milk if the dough doesn’t stick together when pinched.
  • Divide the dough into 12 equal portions (about 2 tablespoons or 38 g each).
  • Flatten the cookies on the baking sheet to your desired thickness, as they won’t spread while baking.
  • If baking, bake for 10 minutes, or until set.
  • Let cool for a few minutes, then transfer to a wire rack to cool completely.
  • If not baking, simply shape the dough into cookies and refrigerate until firm.

Notes & Wine Advice

Serving Tip:
These cookies are delicious on their own or paired with a cold glass of almond milk.
Wine Advice:
Pair with a rich dessert wine like a late harvest Riesling to enhance the chocolate and almond flavors.

Nutrition values

Calories: 180 kcal | koolhydraten: 18 g | Eiwitten: 4 g | Vet: 12 g | Suiker: 9 g
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Course; Chocolate / Coockies / Biscuit / Dessert
Cuisine; American
Diets; Dairy-Free / Gluten-Free / Lactose Free / Nut Free / Soy Free / Vegan / Vegetarian

Matcha Spelt Rolls with Bittersweet Chocolate Filling and Almond Icing

Matcha Spelt Rolls with Bittersweet Chocolate Filling and Almond Icing

These matcha spelt rolls, filled with bittersweet chocolate and topped with almond icing, are the perfect sweet treat for any occasion.
Couverts6
Deel op Facebook Print Recipe

Equipment

  • Baking sheet
  • Large-size bowl
  • medium-size bowl
  • Nonstick cooking spray or parchment paper
  • plastic wrap
  • Rolling Pin
  • Small-size bowl
  • Wire rack

Ingredients

For the icing:

Instructions

  • In a medium-size bowl, combine the milk, yeast, and Sucanat.
  • Let stand for about 10 minutes; the mixture should foam and bubble up.
  • In a large-size bowl, combine the flour, salt, and matcha powder.
  • Stir the butter and almond extract into the yeast mixture, then stir the wet ingredients into the dry.
  • Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
  • Add more flour if the dough is too wet.
  • Shape the dough into a ball.
  • Lightly coat a large-size bowl with canola oil, turn the dough in the bowl to coat, and cover with plastic wrap.
  • Let rise for 60 to 90 minutes, or until doubled in size.
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Punch down the dough and divide it into 6 equal portions.
  • Divide the chopped chocolate into 6 portions, placing one in the center of each piece of dough.
  • Fold the dough over the chocolate and shape into rolls.
  • Place the rolls on the prepared baking sheet and loosely cover with plastic wrap.
  • Let rise for 40 minutes.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Remove the plastic wrap and bake for 16 to 18 minutes, or until golden brown and hollow when tapped on the bottom.
  • Let cool on a wire rack.
  • For the icing, combine the almond extract and powdered sugar in a small-size bowl.
  • Slowly add the milk, stirring vigorously to remove lumps.
  • The icing should be thin enough to drizzle but thick enough to stick to the back of a spoon.
  • Drizzle the icing on top of each roll.

Notes & Wine Advice

Serving Tip:
Serve these matcha rolls with a hot cup of tea for a delightful snack or dessert.
Wine Advice:
Pair with a light, slightly sweet white wine like a Moscato d’Asti to complement the chocolate and matcha flavors.

Nutrition values

Calories: 280 kcal | koolhydraten: 38 g | Eiwitten: 4 g | Vet: 12 g | Suiker: 14 g
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Course; Bread / Candy / Chocolate / Ice cream
Cuisine; Australia
Diets; Dairy-Free / Gluten-Free / Lactose Free / Nut Free / Soy Free / Vegan / Vegetarian

Almond Spelt Sweet Rolls

Almond Spelt Sweet Rolls

These almond-spelt sweet rolls are a decadent treat with a crunchy sweet topping and subtle citrus flavor, perfect for the holidays.
Couverts8
Deel op Facebook Print Recipe

Equipment

  • Baking pan (9 × 13-inch)
  • Large-size bowl
  • medium-size bowl
  • Nonstick cooking spray
  • plastic wrap
  • Rolling Pin
  • Wire rack

Ingredients

Instructions

  • In a medium-size bowl, combine the milk, agave nectar, butter, ground almonds, salt, and almond extract.
  • In a large-size bowl, combine the flour and yeast.
  • Stir the wet ingredients into the dry ingredients until well combined.
  • Transfer the dough to a lightly floured surface and knead for 4 minutes.
  • Incorporate the raisins and knead for another 4 to 6 minutes, until the dough is smooth and pliable, adding more flour if needed.
  • Shape the dough into a ball and lightly coat a large-size bowl with canola oil.
  • Turn the dough in the bowl to coat it with oil.
  • Cover tightly with plastic wrap and let rise for 60 to 90 minutes, until doubled in size.
  • To make the dipping mixture: Combine the olive oil, raw sugar, and orange zest in a small-size bowl.
  • Lightly coat a 9 × 13-inch (23 × 33 cm) baking pan with nonstick cooking spray.
  • Punch down the dough and divide it into 8 equal portions.
  • Shape the dough into rolls and dip each into the orange mixture, coating the entire piece of dough.
  • Place the rolls in the prepared pan.
  • Loosely cover with plastic wrap and let rise for another 30 minutes.
  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Remove the plastic wrap and bake for 25 minutes, or until the rolls are golden brown and sound hollow when the bottom is tapped.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
These rolls are perfect with a cup of hot tea or coffee and make a great addition to any holiday brunch.
Wine Advice:
These rolls pair well with a light sparkling wine like Prosecco, which complements the citrus notes.

Nutrition values

Calories: 240 kcal | koolhydraten: 35 g | Eiwitten: 3 g | Vet: 11 g | Suiker: 10 g
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Course; Bread / Snack
Cuisine; American
Diets; Dairy-Free / Gluten-Free / Lactose Free / Nut Free / Soy Free / Vegan / Vegetarian

Poppy Lemon Bread Rolls

Poppy Lemon Bread Rolls

Soft, lemony, and delicious, these not-too-sweet rolls are demanding you spread some jam on them. Obey the rolls!
Couverts6
Deel op Facebook Print Recipe

Equipment

  • Bowl, oven, parchment paper, saucepan, silicone mat, whisk

Ingredients

Instructions

  • In a small saucepan, combine the yogurt, milk, butter, and agave.
  • Heat over medium heat until the mixture reaches 100°F (38°C).
  • Stir in 2 tablespoons of poppy seeds, lemon extract, and lemon zest.
  • Set aside.
  • In a large bowl, combine the spelt flour, 1 cup of whole wheat flour, yeast, and salt.
  • Stir the wet ingredients into the dry ingredients.
  • Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, adding more flour if the dough is too wet.
  • Shape into a ball.
  • Lightly coat a large bowl with oil and turn the dough to coat.
  • Cover with plastic wrap and let rise for 60 to 90 minutes, or until doubled in size.
  • Punch down the dough and flatten it into a rectangle (14 × 12 inches, ¼ inch thick) on parchment or a silicone mat.
  • Cut the dough into six 14 × 2-inch strips.
  • Roll each strip like cinnamon rolls and place on parchment or Silpat.
  • Brush lightly with water and sprinkle with the remaining ½ tablespoon poppy seeds.
  • Cover loosely and let rise for 30 minutes.
  • Preheat the oven to 375°F (190°C).
  • Remove the plastic wrap and bake for 16 to 20 minutes or until golden brown and the rolls sound hollow when tapped.
  • Let the rolls cool on a wire rack.

Notes & Wine Advice

Serving Tip:
Perfect for breakfast or as an afternoon snack with a dollop of fruit jam or a light spread of dairy-free butter.
Wine Advice:
Pairs well with a crisp white wine like Sauvignon Blanc.

Nutrition values

Calories: 220 kcal | koolhydraten: 34 g | Eiwitten: 5 g | Vet: 6 g | Suiker: 5 g
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Course; Bread / Snack / Vegetables
Cuisine; American
Diets; Gluten-Free / Vegan / Vegetarian

Beer Rolls

Beer Rolls

Light, fluffy, and subtly flavored with beer, these rolls are perfect for any meal. Made with flat beer, they rise to a golden perfection!
Couverts12
Deel op Facebook Print Recipe

Equipment

  • Bowls, Baking sheets, Parchment paper or silicone mats, Measuring cups and spoons, Oven, Wire rack

Ingredients

Instructions

  • In a medium-size bowl, combine the beer, water, and butter.
  • In a large-size bowl, combine the flours, wheat gluten, salt, Sucanat, and yeast.
  • Stir the wet ingredients into the dry ingredients.
  • Transfer to a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and pliable.
  • Add more flour if the dough is too wet.
  • Shape into a ball.
  • Lightly coat a large-size bowl with oil and turn the dough around to coat.
  • Cover tightly with plastic wrap and let rise until doubled, 60 to 90 minutes.
  • Punch down the dough and divide into 12 equal portions.
  • Shape into rolls.
  • Place the rolls on 2 pieces of parchment paper or silicone mats on top of 2 baking sheets.
  • Loosely cover with plastic wrap and let rise for another 45 minutes.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Remove the plastic wrap and bake for 13 minutes or until the rolls are golden brown and sound hollow when tapped.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
Serve these rolls warm with a side of your favorite vegan butter or as a savory accompaniment to your meal.
Wine Advice:
A light, crisp lager or pale ale pairs beautifully with these rolls.

Nutrition values

Calories: 160 kcal | koolhydraten: 30 g | Eiwitten: 4 g | Vet: 2 g | Suiker: 2 g
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Course; Bread / Side Dish
Cuisine; International / Global
Diets; Dairy-Free / Low Sodium / Vegan / Vegetarian

Salsa Bread Rolls

Salsa Bread Rolls

Spicy and crispy, these salsa bread rolls make a fun addition to any meal. Perfect for cooling down with a little patience!
Couverts4
Deel op Facebook Print Recipe

Equipment

  • medium-size bowl
  • Large-size bowl
  • Parchment paper or silicone baking mat
  • Baking sheet
  • plastic wrap
  • Wire rack

Ingredients

Instructions

  • In a medium-size bowl, combine the salsa, water, oil, and agave nectar.
  • In a large-size bowl, mix the flours, cornmeal, wheat gluten, salt, and yeast.
  • Stir the wet ingredients into the dry mixture.
  • Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
  • Shape the dough into a ball and lightly coat a large-size bowl with oil.
  • Turn the dough to coat, cover, and let rise for 90 minutes, until doubled.
  • Punch down the dough, divide it into 4 portions, and shape into rolls or mini baguettes.
  • Place on parchment or a silicone mat and cover loosely with plastic wrap.
  • Let rise for 30 minutes.
  • Preheat the oven to 375°F (190°C).
  • Brush the tops of the rolls with almond milk, then transfer them to the baking sheet.
  • Bake for 22 to 24 minutes, until golden brown and hollow when tapped.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
Serve these rolls alongside chili or any spicy dish to complement the heat!
Wine Advice:
Pair with a refreshing Riesling to balance the spiciness of the rolls.

Nutrition values

Calories: 150 kcal | koolhydraten: 30 g | Eiwitten: 4 g | Vet: 2 g | Suiker: 3 g
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Course; Bread / Side Dish / Snack
Cuisine; American
Diets; Soy Free / Vegan