Natural Organic gluten free Sesame & pumpkin seeds snack delicacy

Natural

This recipe is even easier than the last one I just posted.
No nuts to crack open.
In my twenty plus years in macrobiotic I was taught that sesame seeds give more calcium to the body than milk considering that milk gives but takes a lot away in the process, & pumpkin cleans out the liver.
This might give you the extra incentive to try out these recipes considering it’s a perfect alternative to the ready made junk we all use today.

Enjoy it! Let me know, I’d very much appreciate the feedback:)

Ingredients.
———–

1. 2 Tbsp. Organic whole sesame seeds (you can use the regular white one too)
2. 1 Tbsp. Organic rice syrup (honey or any other sweetener)
3. 1 Tbsp. fresh organic ginger juice (that’s optional. I don’t always have the patience to grate & squeeze out the juice but I like the sharp edge it gives to it)

Method.
——

Roast the seeds on small fire on high for 30/50 seconds stirring it all the time as it can easily burn.
Add the syrup stirring all along for about 15/25 seconds depending on how crunchy you want it to be.
Put on plate let it cool, place in paper cupcake holders & serve!
Enjoy it with a hot cup of tea coffee or herbal beverage 🙂

Ingredients.
———–

1. 2 Tbsp. Organic whole pumpkin seeds (you can use the regular too)
2. 1 Tbsp. Organic rice syrup (honey or any other sweetener)
3. 1 Tbsp. fresh organic ginger juice (optional)

Method.
——

Roast the seeds on small fire on high for 40/50 seconds stirring it all the time as it can easily burn.
Add the syrup stirring all along for about 15/25 seconds depending on how crunchy you want it to be.
Put on plate let it cool, place in paper cupcake holders & serve!
Enjoy it 🙂

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no-electrical-appliances quick & easy vegan chocolate cake

Moist & delicious!
©copyright2014owpp

This is a recipe I found by a vegan/vegetarian blogger (I have searched long for her link to put in here with no success as I follow a lot of bloggers)
Her recipe included ingredients which I do not use as… sugar/rice syrup for me, oil/olive or sesame for me, coconut milk/soy or spelt for me, so I just translated it into my “language”.
I love easy recipes which do not include electrical appliances & ingredients all houses have so I do not need to go out running to find them & this one fitted my criteria.
I was taking time off the blog but this is the exception… I find it important to share a quick-cheap-&-easy recipe that could help others.

Chocolate oozing out…
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Ingredients
———–

1. 3 1/2 cups wholewheat flour
2. 1 1/2 cup pure cocoa (you can use carob powder instead but it’s not as strong a flavor or coffee if you want to change it to a coffee flavored cake)
3. 2 cups rice syrup (sugar for some)
4. 2 tsp. baking powder
5. 400 ml = 13.53 fl. ounces soy milk (spelt or coconut for some)
6. 1 cup oil (olive,sesame any of your choice)
7. 1/4 cup of rum
8. 2 tbsp. apple cider vinegar (optional)
9. 2 tbsp. shredded coconut to sprinkle on top (optional)
10. A few pieces of unsweetened chocolate to put in the muffins (optional)

Ready for oven
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Method
——

1. Put the dry ingredients in a bowl, mix then add the liquid ingredients (I did not have apple cider vinegar so I did not use it)
2. You can be creative & make muffins out of it as I did, with pieces of chocolate tucked in the middle if you want it fancy, a flat or high cake with or without shredded coconut on top or anything else that tickles your imagination 🙂
It’s as simple as that!
3. Put in a preheated oven on 170 degrees Celsius = 338 degrees Fahrenheit for 20 mn (muffins)
& about 30 mn for the cake as it has more dough.

I’m including below photos of the cakes & of the unsweetened 100% natural chocolate if you want to make your own research to purchase it.

With coconut on top
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Enjoy it preferably accompanied by your loved ones around a log fire 😉
Now, it’s my imagination running…

Where’s my cup of tea?
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See the melted chocolate?
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Unsweetened chocolate
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©copyright2014owpp

Montecao easy no-electrical appliance-needed recipe

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I posted a while back a Monte carlo recipe this time it’s a Montecao which I wanted to share with you as the ingredients are more basic, fewer & easily found in every home.
It is a throw-in-one-bowl recipe & mix by hand… can’t get easier:)
I’ll give you the regular sugar version for those who use it.
And for those who prefer a less oily & crunchier recipe I will include an adaptation I created which became very popular here!

Enjoy & let me know!

Ingredients
———-

1. 5 cups 80% organic Spelt flour (It’s the healthiest, light & off-white in color but you can use regular flour)
2. 1 cup extra virgin olive oil (there’s no olive taste after cooking or baking)
3. 1 cup rice syrup

©copyright2014owpp

Method
—–

1. Put all ingredients in bowl mix then shape
2. Sprinkle cinnamon powder on top
3. Slide in preheated oven on 150 degrees Celsius = 302 degrees Fahrenheit for 12-15 mn.

©copyright2014owpp

Ingredients for regular sugar recipe
———————————

1. 500 gr. = 88.1 oz. 80% organic Spelt flour
2. 25 cl. Olive oil
3. 200 gr.= 7 oz. Sugar

The method is the same.

©copyright2014owpp

Ingredients for raisin biscuit (adapted from above)
——————————————–

1. 4 cups 80% organic Spelt flour
2. 1 cup Oatmeal
3. 1/2 cup Olive oil
4. 1/2 cup hot water
5. 1 cup Rice syrup (you can change to sugar)
6. 1 handful of organic raisins
7. 1 tsp. Speculoos spices mix (or cinnamon if you can’t buy it in your area) Wikipedia Specifies “Spices used in speculoos are cinnamon, nutmeg, cloves, ginger, cardamom and white pepper”

©copyright2014owpp

Method
——

1. Same as above
2. 20-25 mn. on preheated oven same temperature as above

Last week’s cheapest, easiest pie crust and Viennese strudel update (different flavors…)

Update!
©copyright2013owpp

Last week I posted an apple crumble crust cheap and easy which you can look up here… https://oawritingspoemspaintings.wordpress.com/2013/04/15/apple-pie-cheapest-easiest-and-fastest-crust-recipe-with-the-simplest-of-ingredients-obviously-100-natural/

Today, I will give you an update… My different flavors to that dough recipe which I thought was my ingenuity 🙂 but Wikipedia is the correct source of information, so I looked it up there to check if my ideas were just mine and that’s what I came up with…

©copyright2013owpp

The best-known strudels are Apfelstrudel (German for apple strudel) and Topfenstrudel (with sweet soft quark cheese, in German Topfen cheese), followed by the Millirahmstrudel (Milk-cream strudel, Milchrahmstrudel). Other strudel types include sour cherry (Weichselstrudel), sweet cherry, nut filled (Nussstrudel), Apricot Strudel, Plum Strudel, poppy seed strudel (Mohnstrudel), and raisin strudel.[7] There are also savory strudels incorporating spinach, cabbage, pumpkin, and sauerkraut,[8] and versions containing meat fillings like the (Lungenstrudel) or (Fleischstrudel).
The only thing that changes is the baking time which goes down to 1 or 1.30 hrs versus the 2 to 2.15 hrs for the apple pie which has a much bigger amount of dough. I nevertheless check in between to make sure it does not over bake.

I put this time on the rolled out dough a different filling of, carob or cacao powder for the nonsensitive, a lot of raisins to get it sweet with less natural sweetener, a big spoon of rice syrup or honey or even sugar for those who use that, in other rolls I will add poppy seeds to all those ingredients…

I have tried all kinds of different nuts with raisins which is just heavenly, but that was about twenty years ago today I find them harder to digest, nevertheless it can occasionally be a good idea. Almond powder can be good too with natural sweetener or sugar.

Some will have cinnamon, raisins, 1 big spoon of rice syrup and a dash of oil…

You can innovate… Be the master of your own creation and risk different flavors or just follow the so many different ideas we got here from Wikipedia 🙂

Good luck with it and most importantly have loads of fun. It’ll taste much better that way. Let me know whatever the outcome is and all the more if it’s a big humoristic flop, the best ideas have been created that way!

Apple pie cheapest, easiest (no machinery needed) and fastest crust recipe with the simplest of ingredients & obviously 100% natural :)

Hot & crispy!
©copyright2013owpp

©copyright2013owpp

Hi!

Today, I’ll give you a 100% natural quickest and easiest recipe for a apple pie and a Viennese délicatesse (delicacy) adapted to a no-sugar recipe with the dough leftovers of the pie crust.
The ingredients are so basic you can find them in every country possible!
I love to peel the apples in big quantity so I can make apple sauce at the same time, with only cinnamon and a little water (cinnamon brings out further their sweetness). I use the Boskoop apple which originates from Holland because of its strong sweetness which gives me the possibility to bake or cook without sugar and no complaints from family members. (It was so successful this time, I got two of them “ordering” it for their birthdays 🙂 )
Besides, there are so big it’s much easier to peel a big amount that way!
Just use the sweetest in your country.

Boskoop apples
©copyright2013owpp

Crust recipe
————

1 kg flour=2.20 lb (you can use 100% wholemeal,white,spelt…)
2 big cups of olive oil or any of your choice ( no mug that’s too big!)
2 big cups of boiling hot water ( the heat makes it more malleable, very easy to roll out)

The easiest crust on earth!
©copyright2013owpp

For the ones who believe in Yin and Yang balance, you could add a pinch of salt.
I stir it with a spoon, it takes 1-2 mn.

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Filling
——-

Cinnamon
Boskoop apples (you can use a lot like I do or a little, it’s a matter of taste)
Raisins

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Method
——

Divide the dough in four (two for each pie)
Roll out the dough on a baking sheet quite thinly and put it in a round baking tin, it could be deep, shallow. You could want a big oven square tray or as I did this time as an exception, two smaller, deeper round ones which gave me the opportunity to do with the dough leftovers a bigger Viennese apple Strudel.

Sprinkle generously cinnamon on it, then the raisins, add as many apples as you want ( I use a lot but some might prefer less) Sprinkle again generously with cinnamon, add raisins and roll out the second piece of dough on a baking sheet, turn it upside down covering the pie (the paper visible to your eyes and dough invisible) then peel off the paper and stick the borders together cut the dough all around (those are your leftovers for the Viennese apple strudel) then, brush the dough with an egg or if you don’t use them as I, take rice syrup add a little water and brush gently.

Put in a 150 degrees Celsius=302 degrees Fahrenheit oven for 1.45 mn to 2.15 mn depending on the thickness and depth of the pie.

Viennese apple strudel
———————-

Take all the bits of dough left, roll it out thin on baking paper then sprinkle generously with cinnamon (yes, just repeat the same gestures 🙂 ) add the raisins and apples in smaller pieces so it rolls easier and roll it. Leave it on the paper, gloss it with the rice syrup or egg, sprinkle with sesame seeds, poppy seeds or with nothing… And just pop it in the oven with the rest.
For those who use sugar you could add some everywhere with the apples. The Viennese strudel could be decorated after the baking, in the traditional way with icing sugar which makes it look quite appetizing!

I hope you enjoyed this recipe and find it easy enough to try it out on your own. Just let me know what were your impressions 🙂

100% Natural-ready to use- face moisturizer… Unrefined Shea butter!

I used to make complicated or not so complicated face moisturizers that I had looked up on the internet, there are lots of choices, some great but I got discouraged after another
recipe-flop and realized that the butter itself is brilliant in its pure form!
It melts at body temperature and with the dry skin I have it can only be better as a sole ingredient. I tried it in the evening and lo and behold… magic! The skin is smooth and nourished with hardly any work, just an order on amazon or ebay.

I looked up on Wikipedia Shea butter and they say ( I’m sure you already know this but for those who don’t, here’s the information ) it’s extracted from the nut of an African tree called, Vitellaria Paradoxa, it is edible, something I had not known and used in food preparations in Africa ( at least we know we are not applying poison on our skin 🙂 )

If bought unrefined, it keeps its sunscreen properties equal to number 6 ( that was specified on another site ) and they went on with a list of benefits as Anti-inflammatory, used for management of Sinusitis and relief of nasal congestion, joints aches and aches of other parts of the body which was equally new to me.

I use it on my hands too and if I got a burn or infected wound, I found it cured very fast, now I know why 🙂 if you are interested in the recipe for Shea butter face cream I can post it, just let me know.

Method
——

I bought a kilo of it ( 2 pounds 20 oz. it lasts forever ) put it immediately in the fridge and take out each time a little which I cut with a knife as it hardens once cold, and sterilize a very small glass jar, put a bit inside and after a few hours, being exposed to room temperature it softens and piles up but I can apply it on my face even straight out from the refrigerator as it melts between the fingers.

I hope this tip was useful to you, let me know, feedback is always appreciated, enjoy!

Vitellaria paradoxa

Monte Carlo ” adapted ” easy biscuit recipe 100% natural!

©copyright2013owpp

Hi everyone!

This recipe is, as the tittle specifies, adapted.
Meaning, I transfer it to my ” natural-sugar-language ” which is quite intricate, to say the least 🙂
It needs a lot of perseverance, stubbornness and space for trial and error.
It took me three batches to get to it, but some prefer the first, which had the disadvantage of loosing
it’s shape in the oven ( the pyramid fell but it was crunchier ) so, I’ll give you the two recipes.

P.S There’s no coconut in, for the coconut sensitive, no margarine or butter only oil which does less,
long term damage. I got good feedback from my family but let me know, your comments are important!

©copyright2013owpp

Ingredients
————

1. 3/4 cup oil ( olive, sesame or other )
2. 3 Tbsp ( heaped ) Rice syrup ( or 2 Tbsp sugar )
3. 3 1/2 cup Spelt flour ( or any other )
4. 3 Tbsp cornflour
5. 1 tsp baking powder
6. 1 egg ( only if using sugar!! )
7. 2-3 Tbsp whiskey or rum ( optional )

Method
——–

Mix it all together by hand, shape it, in the shapes your heart desires and put in oven ( on baking sheet obviously )
at 150 Degrees Celsius = 302 Degrees Fahrenheit for 20 mn, in a preheated oven.
For decoration you can stick a clove on the top of the pyramid or sprinkle cinnamon before you put in oven.

The flatter & crunchier
©copyright2013owpp

This is the first batch recipe, it is crunchier but flat.
The recipe has just a slight difference in the quantities,
nevertheless, it has own specific distinction.

Ready for the oven
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Ingredients
————

1. 1 cup oil
2. 3 Tbsp ( heaped ) Rice syrup ( or 2 Tbsp sugar )
3. 3 1/2 Tbsp ( heaped ) cornflour
4. 3 1/2 cup flour
5. 1 tsp baking powder
6. 1 egg ( for the sugar users only! )

Method
——

Same as above, but on 180 Degrees Celsius = 356 Degrees Fahrenheit
for 10-15 mn, Check after 10, in a preheated oven.

Freshly backed!
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Chocolate, raisins ( or carob ) sugar free yeast dough roll recipe

©copyright2013owpp

This recipe is not one of my easiest ( I had to let the dough rise ) but it’s nourishing, it’s a good
unsweetened chocolate roll for recess at school or at work. All in all, I’d say it’s
a recipe worth doing every once in a while.
I use the bread machine on dough program, to mix it and let it rise. It’s quicker, but you can do it
the ” longer “Way 🙂 the only difference with the machine is, that it requires dried yeast.

Enjoy the experience!

The making of…
©copyright2013owpp

Ingredients
———–

1. 325 ml = 10.9 u.s oz Water
2. 3 Eggs
3. 800 gm = 1.764 lb Spelt flour ( or any other )
4. 4 tbsp olive or sesame oil
5. 4 tbsp rice malt ( honey or any other natural sweetener, or 3 tbsp sugar )
6. 2 tsp salt
7. 2 1/4 tsp dried yeast ( or fresh but then you have to prepare it with a few grain of sugar and luke warm water )

©copyright2013owpp

Ingredients ( to sprinkle on rolled out dough )
———————————————–

1. Carob powder ( or chocolate )
2. Raisins
3. oil
4. Rice malt
5. Cinnamon
6. Poppy seeds
7. Optional: Sesame seeds

©copyright2013owpp

Method
——

Let it mix and rise, then roll out, cut the dough in four on baking paper, set aside three and roll out the fourth.
Sprinkle carob powder, oil, raisins, rice malt, roll, put on baking paper on baking oven tray.
Take rice malt, dilute it with a bit of water and spread on roll, decorate with poppy seeds, sesame seeds or anything you fancy!

©copyright2013owpp

You can improvise any filling you want ( eg. sliced apples ) I did part of it with, cinnamon, poppy seeds, rice malt and oil.
Then the last roll I put cocoa, rice malt, oil and raisins.

Put in oven at 150 Degrees Celsius = 302 Degrees Fahrenheit, check after twenty minutes ( I always prefer to be safe than sorry 🙂 )
This time after 30 minutes I cut the roll in two to make sure it wasn’t raw inside.

Enjoy doing it and let me know your results!

©copyright2013owpp

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100% Natural wholemeal & white Spelt biscuits plain & with carob coated! ( For those interested, regular biscuit recipe, chocolat coated & vanilla cream too )

©copyright2013owpp

Hi!

This biscuit dough can be used for any pie you wish to bake, it’s a very easy biscuit recipe and comes out delicious.
I’ll give you the non natural version ( for those interested ) with a vanilla cream too, to give you the option of making the sandwich style.
It’s going to be long but then you have five recipes including the chocolate glazing.
Enjoy!
P.S I made too batches of dough, to be able to show you the wholemeal and white version.

©copyright2013owpp

Ingredients of white & wholewheat Spelt Biscuit dough
—————————————————–

1. 5 cups of white Spelt flour ( 6 1/2 for wholemeal )
2. 1-2 tsp baking powder
3. 150 ml = 0.31 US pint rice syrup, honey or other sweetener
4. 1 cup olive, sesame or any other oil
5. 1/2 cup hot water
6. 1 pinch of salt + 1 pinch of cinnamon

Method
——

Roll out dough, shape it to the form I used or any one of your liking.
Put the biscuits on a paper baking sheet on a baking oven tray, put in
a preheated oven for 15 mn on 120 Degree Celsius = 248 Degree Fahrenheit.

Let it cool.

©copyright2013owpp

Carob glazing Recipe ( Natural Chocolate substitute )
—————————————————-

Ingredients
———–

1. 250 gm = 8.82 oz margarine ( not that healthy in my opinion at least but there’s no way out of this one 🙂 )
2. 1/2 cup rice syrup or other
3. 10 heaped Tbsp carob powder ( tried with less but I couldn’t get a consistency )

…or wholemeal
©copyright2013owpp

Method
——

Heat on very low fire until melted, with syrup and carob, take off fire, mix with electric mixer or it won’t be a smooth texture,
dip half of biscuit in, let it cool.
You can put chocolate between two biscuits in a sandwich style. Let it cool in fridge or freezer, can store in either.

©copyright2013owpp

Regular biscuit dough recipe
—————————-

1. 1 kg = 2.20 lb flour
2. 6 eggs
3. 2 pt baking powder of 20 gm = 0.7 oz each
4. 2 1/2 cup sugar
5. 2 pt vanilla sugar of 10 gm = 0.35 oz each
6. 2 pt of margarine of 250 gm = 8.81 oz each

Method
——

Mix together in your electric mixer and follow the same
method as for the natural recipe.

Chocolate glazing
—————–

…white
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Ingredients
————

1. 1 pt of chocolate ( regular size )
2. 2-3 Tbsp oil

Plain & crunchy
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Method
——

Same as with carob glazing without the need to mix it.
This recipe will just be smoother looking and the biscuits,
whiter.

Vanilla or chocolate cookie filling
———————————–

1. 3/4 cup butter or margarine
2. 2 cup icing sugar
3. 1 tsp vanilla sugar
4. 1 egg
5. 2-3 drops coloring ( optional )
6. flavor of your choice and to your taste ( stronger or lighter ) choc, vanilla or coffee

Cream-sandwich or single-dipped in chocolate
©copyright2013owpp

Method
——

Beat butter, gradually add icing sugar then vanilla, egg until light and fluffy.
Add coloring if you wish.
Take two biscuits, spread on one, stick the other on, enjoy ! 🙂

P.S I’m sorry I didn’t include the regular recipe photos but I do it so seldom,
there’s never an opportunity to take the photos.
I have updated two other posts in oa category and there’s three more left to complete the
updating of that whole section!!