Scary Fingers

Snacks for the haunted house at school. I decided, to make something as natural as possible. I do not use any food color. The fingers had to get an additional manicure since their school is peanut & nut free. I removed the fingernails after baking and added melted chocolate.

Ingredients:

180 g Spelt
70 g Kamut
250 g Unbleached Flour
1 Egg (not necessary, I left it out)
100 g Butter or Coconut Oil
40 g Honey

250 g Milk ( Dairy, Rice or Nut)
20 g Fresh Yeast
5 g Salt

1 tsp Spirulina Powder
1 tsp Cacoa Powder

soaked almonds, peeled and separated with knife

Method:

• Grind spelt and kamut 1 min 30 sec on speed 10
• Add other ingredients except spirulina and cocoa and knead 2 min 30 sec on Intervall speed
• Divide the dough in 3 equal parts
• Place one part with the sprulina back in the bowl and knead another 1 min 30 sec on Intervall speed
• Do the same with the cacao
• Preheat the oven to 170*C / 350*F
• Form skinny fingers with the dough, place on baking sheet
• Cut knuckle marks into the finger and press half a almond at the tips
• Bake for 12 min or until done

To melt the chocolate: Place chocolate in a cup to fit in the steamer basket with a little coconut oil and melt 5 min on speed 2-3 at Varoma with 500ml water in the bowl

Black Salsify Root Salad - Schwarzwurzelsalat

The  black salsify , also known as Scorzonera, is similar to the oyster plant or vegetable oyster. The root is black and inside creamy white. Wash and peel them carefully. Once the outer layer of skin has been removed the roots must be quickly covered with cool water containing lemon juice or vinegar in order to prevent discoloration.

Ingredients:

300 g peeled Black Salsify, about 10 roots, cut in pieces

Juice of 1/2 Lemon

150 g Carrots, in pieces

1 Apple, in pieces

30 g Coconut flakes

3 Tbsp Coldpressed Oil

Salt, Pepper, Herbs

Cinamon to taste

Method:

• Put all ingredients in the Thermomix® bowl and mix 7 sec / speed 5

Schwarzwurzelsalat

Zutaten:

300 g geschaelte Schwarzwurzeln, ca. 10 St. in Stuecken

Saft einer halben Zitrone

150 g Karotten, in Stuecken

1 Apfel, in Stuecken

30g Kokosflocken

3 EL kaltgepresstes Oel

Salz, Pfeffer, Kraeuter

Zimt nach Geschmack

Zubereitung:

• Die Zutaten der Reihe nach in den Thermomix® geben und 7 Sek. auf Stufe 5 zerkleinern

Apple Sauce

 

 

 

 

Ingredients:

5 Mutsu Apples, about 900g, unpeeled and cored
Pinch Himalayan Salt
5 g Liquid Vanilla
90 g Water
Juice of 1/2 Lemon, about 30g

Method:

• Place all ingredients in the Thermomix® bowl and chop 5 sec on speed 4
• Cook for 10 min at 100*C on speed 1
• Blend for 20-30 sec on speed 9

Hazelnut Crostini

I doubled this recipe from Sarma_Melngailis for a raw potluck and added chia .

Ingredients:

300 g hazelnuts, soaked 2 hours or more
50 g flaxseed
25 g chia seeds
2 1/2 tsp nutritional yeast
1/2 tsp grey or pink salt
45 g extra-virgin olive oil
140 g filtered water
Method:

• Mill the flaxseed and chia seeds in the Thermomix® on speed 9 for 15 seconds
• Add all other ingredients and process on speed 10 for 20 seconds with the help of the TMX spatula
• Spread the batter on 2 Teflex-lined dehydrator trays. Shape the batter with a cookie mold and
• Dehydrate for 3 hours. Peel away from the Teflex and dehydrate on the mesh screens for 15 hours at 115*F, or until crispy