Thursday, October 29, 2009

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.


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


  • 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

Saturday, October 24, 2009

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.


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

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



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

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

Apple Sauce






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

  • 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

Wednesday, October 21, 2009

Hazelnut Crostini

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


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
  • 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