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Natural Organic gluten free Sesame & pumpkin seeds snack delicacy


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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:)

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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)

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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 ­čÖé

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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)

pumpkin-seeds-delicacy-2017-1

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 ­čÖé

pumpkin-seeds-delicacy-2017-2-1

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Easiest cheapest 100% natural organic cr├¬pe/pancake recipe


And... voila! ┬ęcopyright2014owpp

And… voila!
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I know there are a load of you who know how to do cr├¬pes (French-thinner-pancakes) courtesy of Wikipedia…

A cr├¬pe or crepe (Listeni/kre╔¬p/[1] or /kr╔Ťp/ French: [k╩ü╔Ťp] ( listen), Quebec French: [k╩üa╔¬╠»p] ( listen)) is a type of very thin pancake, usually made from wheat flour (cr├¬pes de Froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning “curled”. While cr├¬pes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Quebec and many parts of Europe and North Africa. Cr├¬pes are served with a variety of fillings, from the most simple with only sugar to flamb├ęed cr├¬pes Suzette or elaborate savoury galettes.

The batter ┬ęcopyright2014owpp

The batter
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But as it’s a simplified recipe I have adjusted to my dietary needs as, no-sugar-eggs-dairy… I thought this one might be of some help to those who follow the same organic wholesome food plan but for those who don’t, just switch back to sugar, plain flour or any oil you have ­čÖé
You can’t get anything easier or faster & it’s a load of fun to do with your kids or grand-kids so… here you go!

Small pan & ladle ┬ęcopyright2014owpp

Small pan & ladle
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Ingredients (for about ten small ones)
—————-

1. 2 1/2 cups 75% whole Spelt flour (or just plain)
2. 2 1/4 cups water
3. 1 to 2 tsp. extra virgin olive oil (or anything on hand)
4. 1 tsp. organic baking powder (optional)

The swiveling... ┬ęcopyright2014owpp

The swiveling…
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Method
——

Mix well the two first ingredients & add baking powder just before putting it in pan, mix very well too.
Heat frying pan (I have an old small one but it’s the only one I know how to work with for my pancakes)
put a heaped teaspoon of extra virgin olive oil (but you can use any available) put your (small) flame
on high first then switch to between-high & low after about 4 minutes, pour a small ladle of batter slowly
(once the oil is hot you should hear it sizzling as it touches the pan) while swiveling the pan to even it
out then wait about a minute (you’ll get the feel of how long with the time) flip it over with a fork or
as a chef would do with a swift hand-motion then once it’s ready slide it on a plate.

First side happening... ┬ęcopyright2014owpp

First side happening…
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I chose this time to serve it as a snack with rice syrup spread on it, rolled it & poured a little on too,
but I have served it in many different ways in the past as with minced seitan (vegetarian meat) as a filling
& creamed mushrooms as the topping or with a creamy wok as a filling… but all you have to do is use your creativity & improvise anything you desire as ice cream on the side with whipping creme & chocolate syrup on top of the pancake…

I hope the photos will make the instructions easier but mainly, have a load of fun & Bon app├ętit!

Second side... ┬ęcopyright2014owpp

Second side…
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And the end result :) ┬ęcopyright2014owpp

And the end result ­čÖé
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no-electrical-appliances quick & easy vegan chocolate cake


Moist & delicious! ┬ęcopyright2014owpp

Moist & delicious!
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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... ┬ęcopyright2014owpp

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 ┬ęcopyright2014owpp

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 ­čÖé
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 ┬ęcopyright2014owpp

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

Where's my cup of tea? ┬ęcopyright2014owpp

Where’s my cup of tea?
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See the melted chocolate? ┬ęcopyright2014owpp

See the melted chocolate?
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Unsweetened chocolate ┬ęcopyright2014owpp

Unsweetened chocolate
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Quick, cheap & easy mock cheese cake recipe


A cup of tea & sheer bliss! ┬ęcopyright2013owpp

A cup of tea & sheer bliss!
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This is a very easy recipe with very common and inexpensive ingredients. Besides a blender it doesn’t need any machinery. As I’ve told you in previous posts, I don’t have too much patience nor time for lengthy and complicated recipes.
As I’m on a macrobiotic food plan I don’t eat dairy products so, this is a perfect alternative. The taste is not the one of cheese but it’s nevertheless a delicious cake.
Let me know the results if you feel like venturing in the experience (for the fun) of a cozy Sunday afternoon ­čÖé

Crust Ingredients
—————–

Crust dough ┬ęcopyright2013owpp

Crust dough
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1. 3 cups of fine oat (or refine it with mixer)
2. 1 cup regular flower (wholemeal for a natural touch)
3. 1/2- or 1 cup rice malt if desired sweeter (sugar or honey)
4. 3/4 cup oil (of your choice)

Method
——

1. Mix ingredients with a spoon
2. Apply on a baking sheet in a mold, flattening it with a spoon
3. Put in preheated oven for 10 mn on 150 degrees Celsius = 302 degrees Fahrenheit
4. Put out to cool

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Filling ingredient
——————

1. 500 gr= 17.63 ounces plain fresh Tofu
2. 4- or 8 (for sweeter) heaped tbsp rice malt (sugar or honey for some)
3. 1 tbsp vanilla essence or pure vanilla powder if available
4. 1 tsp lemon juice
5. 1/2 tsp sea salt (for yin & yang balance)
6. 1/4 cup arrowroot or corn flour if unavailable (it’s cheaper too)

Tofu filling mixed ┬ęcopyright2013owpp

Tofu filling mixed
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Method
——

1. Press tofu to remove liquid
2. Mix all ingredients with blender in bowl till creamy
3. Pour unto crust and flatten with spoon
4. As an option you can add raisins or whatever you fancy. Nuts, dried fruits…
5. Put in (the same degree) preheated oven for 30 mn. Turn off.
Leave in oven for another 30 mn. Take out.
6. Remove from mold only 6 hrs after
7. Serve preferably 2-3 days after being stored in fridge but mine have enjoyed it straight away ­čÖé

Ready to bake ┬ęcopyright2013owpp

Ready to bake
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...and ready to eat! ┬ęcopyright2013owpp

…and ready to eat!
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Simple & easy party treat idea!


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┬ęcopyright2013owpp

This is the most simple, fast and decorative party snack. All you have to do is melt on a VERY LOW fire, some naturally sweetened chocolate or the regular for those who take sugar with a spoon of oil (the one of your choice) stir all along and once all melted, take off the fire and dip the washed strawberry in, put on a tray and after two minutes literally, store in the fridge and you are done!
If the chocolate hardens while you are working, put it back on the most extremely low fire you can till all melts again, take off fire and continue dipping.
You could use a Bain-Marie to melt it but it’ll then take a bit longer. Oh! Last thing… I felt more comfortable dipping the larger part of the strawberry as I had more grip (my two fingers! Well washed obviously ­čÖé )on the pointy side but the first two or three were trials and far from perfect.
I’m sure a lot of you know this trick but I had not thought about it until someone close gave me the idea. I thought it was brilliant and wanted to share it with you, hoping it might help someone out there like me ­čÖé
Let me know if I am right and the best of luck!

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


Update! ┬ęcopyright2013owpp

Update!
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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 ­čÖé 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…

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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 ­čÖé

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! ┬ęcopyright2013owpp

Hot & crispy!
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┬ęcopyright2013owpp

┬ęcopyright2013owpp

Hi!

Today, I’ll give you a 100% natural quickest and easiest recipe for a apple pie and a Viennese d├ęlicatesse (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 ­čÖé )
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 ┬ęcopyright2013owpp

Boskoop apples
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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! ┬ęcopyright2013owpp

The easiest crust on earth!
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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 ­čÖé ) 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 ­čÖé