Tag: dessert

Pumpkin Spice Bread (Glutenfree)
October 31, 2021

Pumpkin Spice Bread (Glutenfree)

I looove pumpkin and with pumpkin season at its peak, I have baked this delicious moist and fluffy Pumpkin Spice Bread (Glutenfree) a million times. It’s just like the classic banana bread, but in a fall version. It’s also gluten-free and only made with wholesome …

Orange Chocolate Truffles
September 25, 2021

Orange Chocolate Truffles

Mouthwateringly addictive, whilst creamy, rich, and healthy – that’s what these Orange Chocolate Truffles are! Make sure to double up the recipe and keep some in the freezer for an easy afternoon craving or lunchbox surprise. More yummy bliss balls: Peanut Butter Chickpea Energy Balls …

Black Bean Bliss Balls
October 23, 2020

Black Bean Bliss Balls

These easy 4-ingredient black bean bliss balls are so yummy that you want to make sure you always have a batch in the fridge.

Black bean bliss balls
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Black Bean Bliss Balls

Enjoy these easy 4-ingredient protein bliss balls using only natural ingredients.
Total Time20 minutes
Course: Dessert, Snack
Author: Luna Linnemann

Ingredients

  • 1 can black beans (~3 dl / 180 g)
  • 20 juicy dates (~ 2.5 dl / 145g)
  • 5 tbsp raw cacao powder
  • 1½ dl oats (GF if necessary)

Instructions

  • Rinse the beans.
  • Add all ingredients to a food processor or blender and blend until a smooth dough forms.
  • Roll bliss balls into desired size and let them cool in the fridge before serving.

Coating

  • You can roll the bliss balls in coconut flour, cacao powder, chopped nuts or even melted chocolate if you wish.

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin

Twisted Rhubarb Marzipan Rolls
September 22, 2020

Twisted Rhubarb Marzipan Rolls

These twisted rhubarb marzipan rolls are great any time of the year, because they have a freshness to them, but still taste like a sweet pastry treat. The dough is fluffy and not to doughy (I am not a big fan of cakes that have …

Twisted Cinnamon Rolls – crispy and soft
July 5, 2020

Twisted Cinnamon Rolls – crispy and soft

Crispy on the outside and soft on the inside – these twisted cinnamon rolls are mouthwatering delicious and suitable for any occasion. Oat flour goes amazing in these rolls to make them more crispy and dense in the texture. This also adds fibers. They are …

Amazing rhubarb citrus compote
May 8, 2020

Amazing rhubarb citrus compote

This amazing rhubarb citrus compote is super easy and fast to make. Try it for brekky, dinner or dessert. Rhubarbs are amazing because of their sour taste and having vegetables for dessert or breakfast is a great excuse to eat plenty! (Yes, rhubarb is a vegetable even though often thought of and treated as a fruit in the kitchen)

Rhubarb citrus compote for dessert

Dessert wise I love rhubarb compote as it is or with some ice cream og whipped cream. You can also skip the part of cooking in the pot and spread the rhubarbs out in a baking/tart dish and sprinkle some crumble over it – yum!

You can also try these:

… and breakfast

A spoon full of this amazing rhubarb citrus compote on top of your porridge or yoghurt in the morning is great to give the usual breakfast some new life. You could also use it as jam on a piece of toast.

Rhubarb citrus compote in the making
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Rhubarb Citrus Compote

Easy and yummy rhubarb citrus compote for many uses.
Prep Time15 minutes
Cook Time15 minutes
Course: Brekky, Dessert
Servings: 2 jars
Author: Luna Linnemann

Ingredients

  • 450 g rhubarbs (frozen or fresh)
  • ½ lemon (the juice)
  • ½ organic orange (the zest)
  • 1 tbsp water (optional)
  • ½-1 tsp vanilla
  • 4 tbsp sugar *

Instructions

  • Rinse the rhubarbs and cut them into 2 cm cube size. Toss them into a small pot.
  • Squeeze the lemon and add the juice to the rhubarbs.
  • Zest the orange and add it to the rhubarbs.
  • Add the rest of the ingredients to the rhubarbs and give it a stir. Let it simmer until cooked (about 15 min). Make sure to stir a bit in the beginning to avoid it from sticking to the bottom of the pot. You can avoid stirring too much in the mixture during cooking if you prefer the compote to have rhubarb pieces in it.
  • Enjoy warm and cold. You can also freeze it for later use.

Notes

*The amount of sugar can depend on the rhubarbs and how fresh they are. I recommend adding 2 tbsp and waiting with the rest until it is cooked to see whether it needs more. I generally prefer my compote sour and not too sweet. You can always add more sugar if this recipe is too sour for you. Once the compote has cooked just add more while tasting to find your ideal amount of sugar.
I haven’t tried with maple syrup or coconut sugar yet, but I’m sure you can substitute with both.

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin