Today I’m going to show you a very easy pizza dough recipe that always works fine!
You will already have most of the needed ingredients at home 🙂
-500g spelt flour
-1 yeast cube
-250ml lukewarm water
-2 tbsp olive oil
-1 pinch of sugar
– 1 tsp salt
Mix the water with salt, oil, sugar and yeast in a bowl.
Put the flour in a large bowl and pour the yeast- water mixture over it.
Now knead everything by using a mixer with a dough hook and then continue kneading with hands until you get a smooth dough.
Should it still be too sticky simply add flour.
Put the dough in a large bowl and cover it with a moistened kitchen towel.
Store it in a warm place for about an hour. The dough should have reached about twice the volume.
Knead everything … your dough is now ready 😀
The pizza dough is enough for about 3 pizzas or 2 baking trays and should be baked at 250 ° C for about 10 – 15 minutes.
Be creative! Try pizza bites, pizza calzone … whatever your heart desires.
You can also freeze the dough or store it in the fridge for a day.
I also love to make myself some mini pizzas and take them to work with me… best lunch ever
And here we go again… a new recipe that might contain some unusual ingredients found in cookies but I can tell you it’s even more delicious and vegan! I originally found the recipe on “Texanerin baking” and ever since the cookies have become a MUST on every party.
For the cookies you you need following ingedients:
- 165g natural panutbutter (no sugar, no palm oil, just 100% peanutbutter)
- 2 tsp vanilla extract
- 80g agave syrup (Honey if not desired to be vegan)
- 1 tsp bakig Soda
- 1 pinch of salt (make sure your nutbutter isn’t salted yet)
- vegan chocolate drops ( I like to use the drops from “Xucker”)
- 1 can of chickpeas (400g )
Preheat oven to 350°F/ 180°C. Drain the chickpeas and pad them dry with a paper towel. Then you can combine all ingrediets except for the the chocolate. Put it in a food processor and process until you get a sticky and smooth dough. (Make sure to use a food processor with a very high performance, otherwise it might not survive this step)
No stir in the chocolate drops as good as possible and place the dough an a bakin sheet. That you can do in different ways … all depends on the consistency of your dough! You can simply put dough blobs on the baking tray, the cookies won’t do much rising… or wet your hands and shape the dough into small balls. (And this press if necessary flaten them) Bake for 10- 15 minutes, you should keep an eye on them to make sure they won’t get too dark. Don’t wait for them to get crispy, they will stay soft and moist even after cooling.
Have fun baking!
Hint: -You can use every sort of nutbutter instead of peanutbutter or even mix them together. This could change the consistency of your dough but the result will still be as awesome. Be creative with toppings and ingredients!
Caloricfic value: 1758 kcal / 110,4g fat/ 113,6g carbs (30,6g dietary fiber) 68,2g protein (With the usage of “Meridian- dry roasted peanutbutter” and 50g “Xucker” Xylit Schoko Drops)
For those tasty little energy bombs you need:
- 15g vanilla protein powder
- 100g shredded coconut
- 60g creamed coconut
- 15g xylitol
- 40g fiber syrup
- 150g sugar-free chocolate for the glaze
- 1 tsp matcha powder
- 1 tablespoon coconut drink
At 1st mix all the dry ingredients together. So put protein powder, the shredded coconut, the matcha and xylitol in a bowl and mix everything. Warm up the creamed coconut to create a smooth consistency. Mix all the liquid ingredients with the dry and stir everything as good as possible. Put everything in the fridge for about an hour. Meanwhile, you can melt the chocolate over a water bath at low temperature.
Now you can from small balls out of the prepared coconut mass, I used a cake pop maker so all the balls have the same size. Glaze the coconut balls with the melted chocolate and let it dry on a baking sheet. After the glaze is hardened, the balls are ready to be eaten. Put them in an airtight container and they will stay fresh for about a week.
Note: You can exchange the xylitol with any desired sweetener. You can also replace the fiber syrup with honey, maple syrup, agave syrup ... all depends on your claims! (vegan, low carb, paleo, …)
This guit- free, fluffy biscuits are ideal as a snack and also happen to be vegan.
What you need for 5 cookies:
- 1 banana
- 1 scoop vegan vanille protein powder (I used rice protein, if you don’t want them to be vegan just use whey protein)
- 1/2 cup (45g) instant oats
- 1 tbsp peanutbutter crunchy
- 1 tbsp chopped dark chocolate
Preheat the oven to 180°C / 320°F. Peel the banana, put it in a bowl and mash it with a fork, add the protein powder, the instant oats and the peanutbutter. Combine all ingredients until you get an even dough. Last but not least add the chopped chocolate. Put 5 same – sized doug spots on a baking tray with baking paper and bake for about 12 minutes.
Have fun baking! 🙂
Nutritional facts for 5 cookies: 638kcal / 62g carbs / 22g fat /36g Protein
Let’s have a quick look at the ingredients …
For 2 servings you need the following:
- 150g cherry tomatoes
- 200g chicken breast
- 1 red onion
- 1 clove of garlic
- 1 can chickpeas (250g drained)
- 1 tsp coconut oil
- 2 tsp tomato paste
- 150ml vegetable stock
- 1/2 tsp coriander seeds (preferably in a tea strainer to prevent biting on one of them later)
- 1 pinch of cumin
- 1 pinch of chili powder (I used chipotle)
- 2 sprigs of rosemary
- salt and pepper
I try to use as much organic, seasonal and local products as possible because the meal can only be as good as the products that are used to create it.
Now we come to preparation:
- Preheat the oven to 180 °C / 356 °F and heat a pan on the stove with the coconut oil in it. Meanwhile, wash the chicken breast, pat dry and season it with salt and pepper. Fry the meat on both sides and set aside.
- Roast chopped onion and tomato paste in the remaining oil and pour in broth. Add chickpeas and seasonings, bring to a boil, add the tomatoes and put everything in a small baking dish.
- Now place the meat on the vegetables and pour the remaining meat juice over it. Finally, put a sprig of rosemary on each chicken breast and put it in the oven for about 30 minutes.
- After the end of cooking the outcome should look like on the following image and is now ready for serving.
I cut the chicken in strips so it looks a little nicer and you could put it directly into your mouth! : D
Nutritional information for the entire meal: 581kcal / 52,3 C / 9.3 F / 64.3 P
I wish you good luck and enjoy cooking!