These easy chocolate almond cookies are delicious both baked and unbaked! With just a few ingredients, they’re perfect for a quick snack or a healthy dessert.
Baking sheet, Food processor, Parchment paper or silicone mat, Wire rack
Ingrediënten
140g1 cup whole roasted almonds
78g1 cup quick-cooking oats
96g½ cup raw sugar
¼teaspoonfine sea salt
8g1 tablespoon arrowroot powder
½teaspoonbaking powderif baking
85g3 ounces nondairy semisweet chocolate, coarsely chopped, melted, and cooled
60ml¼ cup soy or other nondairy milk (plus more if needed)
Instructies
If baking, preheat the oven to 350°F (180°C, gas mark 4).
Line a baking sheet with parchment paper or a silicone baking mat.
In a food processor, blend the almonds, oats, sugar, salt, arrowroot powder, and baking powder (if baking) until finely ground.
Add the melted chocolate and nondairy milk.
Process until thoroughly mixed.
Add extra milk if the dough doesn’t stick together when pinched.
Divide the dough into 12 equal portions, using about 2 tablespoons (38 g) of dough per cookie.
If baking, flatten the cookies onto the baking sheet to the desired thickness, as they don’t spread while baking.
Bake for 10 minutes, or until the cookies are set.
Let cool for a few minutes before transferring them to a wire rack to cool completely.
If not baking, simply shape the dough into cookies and refrigerate to set.
Notes / Tips / Wine Advice:
Serving Tip:Serve chilled if unbaked, or enjoy warm and fresh out of the oven. These cookies are also great with a cup of tea or coffee.Wine Advice:Pair these cookies with a sweet dessert wine like a late-harvest Riesling or a rich, creamy hot chocolate for an indulgent treat.
These matcha spelt rolls, filled with bittersweet chocolate and drizzled with almond icing, are inspired by a popular teahouse treat from New Zealand. Soft, flavorful, and a delight for the senses!
Baking sheet, Large bowl, Medium-size bowl, Nonstick cooking spray, Parchment paper or silicone mat, Plastic wrap, Rolling pin, Wire rack
Ingrediënten
For the rolls:
180ml¾ cup plain soy or other nondairy milk, heated to 100°F (38°C)
2teaspoonsactive dry yeast
48g¼ cup Sucanat
300g2½ cups light spelt flour
¾teaspoonfine sea salt
4teaspoonsmatcha green tea powder
28g2 tablespoons nondairy butter, softened
1teaspoonpure almond extract
½teaspooncanola oilto coat the bowl
58g¼ cup chopped nondairy bittersweet chocolate
For the icing:
¼teaspoonpure almond extract
60g½ cup powdered sugar
1 to 2teaspoonsplain soy or other nondairy milkmore if needed
Instructies
In a medium-size bowl, combine the milk, yeast, and Sucanat.
Let stand for about 10 minutes until foamy.
In a large-size bowl, combine the spelt flour, salt, and matcha powder.
Stir the softened butter and almond extract into the yeast mixture.
Gradually add the wet ingredients to the dry ingredients and mix until combined.
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
Add more flour if the dough is too wet.
Shape the dough into a ball.
Lightly coat a large-size bowl with canola oil, place the dough inside, and turn it around to coat.
Cover with plastic wrap and let rise until doubled, 60 to 90 minutes.
Preheat the oven to 375°F (190°C, gas mark 5).
Line a baking sheet with parchment paper or a silicone mat.
Punch down the dough and divide it into 6 equal portions.
Divide the chopped chocolate into 6 equal portions and place each portion in the center of each piece of dough.
Fold the dough over the chocolate and shape into rolls.
Place the rolls on the prepared baking sheet, cover loosely with plastic wrap, and let rise for 40 minutes.
Bake for 16 to 18 minutes, or until golden brown and the rolls sound hollow when tapped on the bottom.
Let cool on a wire rack.
To make the icing, mix the almond extract and powdered sugar in a small bowl, then slowly add the milk until the icing is thin enough to drizzle but thick enough to coat the back of a spoon.
Drizzle the icing over each roll.
Notes / Tips / Wine Advice:
Serving Tip:Serve these rolls fresh out of the oven with a hot cup of tea or coffee. They also make a great addition to any spring brunch or afternoon tea.Wine Advice:Pair these matcha and chocolate rolls with a light, crisp white wine, such as a Sauvignon Blanc, or a subtle green tea for a harmonious experience.
These buttery, sconelike rolls are irresistible with their crunchy, sweet topping and subtle citrus flavor. Made with almond spelt dough, they’re perfect for a spring brunch or as a delightful dessert.
Baking pan (9 × 13 inches), Large bowl, Medium-size bowl, Nonstick cooking spray, Plastic wrap, Rolling pin, Wire rack
Ingrediënten
For the rolls:
160ml2/3 cup soy or other nondairy milk, heated to 100°F (38°C)
3tablespoons63 g agave nectar
2tablespoons28 g nondairy butter, softened
32g¼ cup finely ground toasted almonds
½teaspoonfine sea salt
1teaspoonpure almond extract
300g2½ cups light spelt flour
1½teaspoonsbread machine yeast
53g½ cup raisins, chopped
½teaspooncanola oilto coat the bowl
For the dipping mixture:
3tablespoons45 ml extra-virgin olive or canola oil
3tablespoons36 g raw sugar
2teaspoonsorange zest
Nonstick cooking spray
Instructies
In a medium-size bowl, combine the soy milk, agave nectar, nondairy butter, ground almonds, salt, and almond extract.
In a large bowl, mix together the spelt flour and yeast.
Stir the wet ingredients into the dry ingredients.
Transfer the dough to a lightly floured surface and knead for 4 minutes.
Incorporate the raisins and knead for an additional 4 to 6 minutes until smooth and pliable.
Add more flour if the dough is too wet.
Shape the dough into a ball.
Lightly coat a large bowl with canola oil and turn the dough around to coat.
Cover with plastic wrap and let rise until doubled, 60 to 90 minutes.
To make the dipping mixture, combine the olive oil, raw sugar, and orange zest in a small bowl.
Lightly coat a 9 × 13-inch (23 × 33 cm) baking pan with nonstick cooking spray.
Punch down the dough and divide it into 8 equal portions.
Shape each portion into a roll and dip into the orange mixture, coating it fully.
Place the dipped rolls in the prepared pan.
Loosely cover with plastic wrap and let rise for another 30 minutes.
Preheat the oven to 350°F (180°C, gas mark 4).
Remove the plastic wrap and bake for 25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
Let the rolls cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:These sweet rolls are perfect for springtime brunches, with a cup of tea or coffee. Serve them with fruit preserves or a light glaze for extra flavor.Wine Advice:Pair these rolls with a light sparkling wine, such as Prosecco, or a mild white wine like Chardonnay for a delightful treat.
These soft, lemony rolls are lightly sweetened with agave nectar and packed with poppy seeds. Perfect for breakfast or a light snack, they’re begging for a spread of jam to complete the experience!
Baking sheets, Large bowl, Medium saucepan, Parchment paper or silicone mats, Plastic wrap, Rolling pin, Wire rack
Ingrediënten
6ounces170 g vanilla soy or other nondairy yogurt
½cup120 ml soy or other nondairy milk
2tablespoons28 g nondairy butter
1tablespoon21 g agave nectar
2½tablespoons23 g poppy seeds, divided
1teaspoonpure lemon extract
2teaspoonslemon zest
1cup120 g light spelt flour
2cups240 g white whole wheat or regular whole wheat flour, divided
2teaspoonsbread machine yeast
1teaspoonfine sea salt
½teaspooncanola oilto coat the bowl
2tablespoons30 ml water
Instructies
In a small saucepan, combine the yogurt, milk, butter, and agave nectar.
Heat over medium heat until the mixture reaches 100°F (38°C).
Stir in 2 tablespoons of poppy seeds, lemon extract, and lemon zest.
Set aside.
In a large bowl, combine the spelt flour, 1 cup of the whole wheat flour, yeast, and salt.
Stir the wet ingredients into the dry ingredients.
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
Add the remaining flour, a little at a time, if the dough is too wet.
Shape the dough into a ball and coat with oil in a large bowl.
Cover tightly with plastic wrap and let rise for 60 to 90 minutes.
Punch down the dough and flatten it into a rectangle (14 × 12 inches) about ¼ inch thick on parchment paper or a silicone mat.
Cut the dough into six 14 × 2-inch strips.
Roll each strip like a cinnamon roll.
Place the rolls on extra parchment or silicone mats.
Lightly brush with water and sprinkle with the remaining ½ tablespoon of poppy seeds.
Loosely cover with plastic wrap and let rise for 30 minutes.
Preheat the oven to 375°F (190°C, gas mark 5).
Remove the plastic wrap and bake for 16 to 20 minutes, or until golden brown and the rolls sound hollow when tapped on the bottom.
Let cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:These rolls are delightful with a spread of fruit jam or vegan butter for an extra layer of flavor. They also make a great addition to a spring picnic or brunch table.Wine Advice:Pair these citrusy rolls with a light white wine, such as a Sauvignon Blanc or a Pinot Grigio, for a refreshing combination.
These soft and fluffy beer rolls have a subtle beer flavor that comes from using flat beer. Perfect for any occasion, they pair well with a variety of dishes and are a fun twist on traditional bread rolls.
Baking sheets, Large bowl, Medium bowl, Parchment paper or silicone mats, Plastic wrap, Rolling pin, Wire rack
Ingrediënten
¾cup180 ml flat beer
1cup80 ml water, heated to 100°F (38°C)
1tablespoon14 g nondairy butter, softened
1½cups180 g bread flour
1½cups180 g white whole wheat or regular whole wheat flour
2tablespoons18 g vital wheat gluten flour
¾teaspoonfine sea salt
1tablespoon12 g Sucanat
1¾teaspoonsbread machine yeast
½teaspooncanola oilto coat the bowl
Instructies
In a medium-size bowl, combine the beer, water, and butter.
In a large-size bowl, mix together the flours, wheat gluten, salt, Sucanat, and yeast.
Stir the wet ingredients into the dry ingredients.
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
Add more flour if the dough is too wet.
Shape the dough into a ball.
Lightly coat a large bowl with oil, and turn the dough around to coat it.
Cover with plastic wrap and let it rise until doubled in size, 60 to 90 minutes.
Punch down the dough and divide it into 12 equal portions.
Shape each portion into a roll.
Place the rolls on parchment paper or silicone baking mats on top of two baking sheets.
Loosely cover with plastic wrap and let the rolls rise for another 45 minutes.
Preheat the oven to 375°F (190°C, gas mark 5).
Remove the plastic wrap and bake for 13 minutes, or until golden brown and the rolls sound hollow when tapped on the bottom.
Let the rolls cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:These rolls are perfect for picnics, barbecues, or as a side dish with soups and stews. Try them with a bit of vegan butter or a savory spread for added flavor.Wine Advice:A light lager or wheat beer pairs wonderfully with these rolls. For wine, try a crisp, refreshing Sauvignon Blanc.
These soft and tender rolls, perfect for large burger buns, feature a shiny crust thanks to tahini’s natural fats. The tahini adds a subtle flavor, making them a great addition to any meal.
1½cups180 g white whole wheat or regular whole wheat flour
1teaspoonfine sea salt
½cup128 g tahini
½teaspooncanola oilto coat bowl
Instructies
In a medium-size bowl, combine the water, agave, and yeast.
Let stand for about 10 minutes, until foamy.
If it doesn’t foam, start over with fresh yeast.
In a large-size bowl, combine the bread flour, whole wheat flour, and salt.
Stir the tahini into the yeast mixture.
Add the wet ingredients into the dry ingredients.
Stir well until combined.
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable, adding more flour as needed.
Shape into a ball.
Lightly coat a large-size bowl with oil, then place the dough in the bowl and cover tightly with plastic wrap.
Let rise until doubled in size, about 60 to 90 minutes.
Punch down the dough and divide it into 6 equal portions.
Shape the dough into rolls.
Place on parchment paper or a silicone baking mat on top of a baking sheet.
Loosely cover the rolls with plastic wrap and let rise for another 45 minutes.
Preheat the oven to 375°F (190°C, or gas mark 5).
Remove the plastic wrap and bake for 24 minutes, or until golden brown and the rolls sound hollow when tapped on the bottom.
Let cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:
These rolls are ideal for serving with burgers, grilled vegetables, or as a side with a Mediterranean-inspired meal. They also work great as sandwich buns.
Wine Advice:
Pair with a crisp white wine such as Sauvignon Blanc or a light rosé to complement the richness of the tahini.
