snack Archives - Cumin and Yin

Pumpkin Spice Bites (GF)

Luna — Sun, 25 Sep 2022 09:04:57 +0000

Fall calls for sweet treats and these Pumpkin Spice Bites (GF) are perfect as a snack on a hike in the colourful Fall forests or with a warm cup of tea and a blanket. They are perfectly wholesome, free from any refined, sugar, flour and oil, and gluten-free. Enjoy!

More yummy Fall recipes:

Pumpkin Spice Bites

Fall calls for sweet treats and these Pumpkin Spice Bites (GF) are perfect as a snack on a hike in the colourfull Fall forests or with a warm cup of tea and a blanket at home.

Course Dessert, Snack, Sweet Treat

Prep Time 20

Servings 12 servings

Author Luna Linnemann

Ingredients

2 cups juicy dates (pitted) (loosely packed)
1 cup pumpkin puree
½ cup peanut butter
2.5 cups oat flour
4 tsp pumpkin spice *

Instructions

Pit the dates and measure so you have about 2 cups loosely packed.
Add the dates with the rest of the ingredients to a food processor or high speed blender and blend until a consistent dough has formed. You may need to scrape down the sides once or twice in between blending.
Line a baking tin (8" x 8" ; 20cm x 20 cm) with parchment paper. Add the dough to the baking tin and press it firmly into all sides. Place in the freezer for 30 minutes before cutting into desired sizes (I got 12 bites).
You can keep the bites in the freezer and just take one or more out whenever you need them. They are also great "frozen", where their consistency is a bit more like chewy caramel. Yum!

Notes

1 cup equals 250 ml.

* If you dont have pumpkin spice, you can make it yourself. For 4 tsp you’ll need

2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp clove

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Overnight oats with cardamom

Luna — Mon, 12 Oct 2020 18:53:08 +0000

Enjoy these easy and fast overnight oats are with fresh fruit and some peanut butter as the perfect start to your day. This recipe is deliciously creamy and it works perfect as a to-go brekky as well.

More yummy brekky recipes you might enjoy:

Overnight oats with cardamom

Easy and fast – these overnight oats are just deliciously creamy and works perfect as a to-go brekky as well.

Course Brekky

Total Time 5

Servings 1 person

Author Luna Linnemann

Ingredients

1 dl quick oats
2 dl plant based milk
0.5 tsp cardamom
0.5 tsp cinnamon
1 tsp (grounded) chia seeds

Toppings (optional)

peanut butter
fresh fruit
nuts

Instructions

Evening

Mix all ingredients in a bowl or container and keep it overnight in the fridge.

Morning

Stir and add your favourite toppings like PB, hemp seeds, banana, strawberry or any other fruits and nuts.
Enjoy!

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Twisted Cinnamon Rolls – crispy and soft

Luna — Sun, 05 Jul 2020 10:02:34 +0000

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 super low in refined sugar, and you can definitely sub the small amount of refined sugar in the dough with syrup. Also the cinnamon custard is completely free of refined sugar.

Folding and twisting the rolls

To create these beautiful and twisted cinnamon rolls, fold the dough by taking ⅓ (~15 cm) of each side towards the middle, one side at the time. You will then end up with a three layered dough. Use a rolling pin to flatten the dough a bit. From this cut 2 cm wide strips along the shorter edges of the dough. Grab a hold of each end of these pieces and twist them in opposite directions. Holding on to one end, roll the strip around your fingers and tuck the end underneath.

Filling

Cinnamon is great with so many things, but you can definitely change the filling with any other desired filling. Try blueberry jam or chocolate. As you can see in the pictures, I added some chopped chocolate pieces to half of the buns and it turned out great. You can also try thisrhubarb citrus compote inside the rolls! Just add a bit of starch to the compote, to avoid the dough getting too wet and slippery to work with.

Twisted Cinnamon Rolls

Crispy on the outside and soft on the inside – these twisted cinnamon rolls are mouthwatering delicious and suitable for any occasion.

Course Breakfast, cake, Dessert, Snack

Prep Time 40

Cook Time 3 20

Total Time 4

Author Luna Linnemann

Ingredients

Dough

275 g all purpose flour / wheat flour
150 g oat flour
25 g fresh yeast *
2.5 dl oat milk or any other vegan milk
40 g sugar
0.5 tsp salt
2 tsp cardamom
75 g vegan butter

Marzipan custard/remonce

20 fresh dates *
80 g vegan butter *
2 tsp cinnamon
2 tbsp syrup
1 tbsp almond flour

Instructions

Dough

Heat the oat milk to a lukewarm temperature and mix with the yeast, sugar, salt and cardamom. Make sure the yeast is properly dissolved before adding flour.
Add the flour to the mixture and stir until it forms a firm dough. It should be fairly dry in the texture. (I used a kitchen machine, and haven't tried a hand mixer yet. By hand is also possible)
Cut the vegan butter into cubes and add it to the mixture. This will give the dough a blank surface. Mix until the butter is properly incorporated into the dough.
Let the dough sit for about 1 hour to rise.

Cinnamon custard/remonce

Pit the dates.
Blend all the ingredients into a creamy custard. You can also use a fork to mash it all together if you don't have a blender at hand.

Twisting the rolls

Once the dough has risen, roll it out in a rectangular shape (~30×50 cm).
Spread the cinnamon custard all over the dough with a spatula.
Fold the dough by taking ⅓ (~15 cm ) of each side towards the middle, one side at the time. You will then end up with a three layered dough. Use a rolling pin to flatten the dough a bit. From this cut 2 cm wide strips along the shorter edges of the dough. Grab a hold of each end of these pieces and twist them in opposite directions. Holding on to one end, roll the strip around your fingers and tuck the end underneath.
Place on a baking tray, cover with a towel and let them rise for at least 2-3 hours (overnight works great as well – just cover them with something that will keep them moist).
Bake the rolls at 180°C for 15-20 min (until golden brown).

Notes

* If you only have dry yeast, 6 g should be enough.

* If you can’t find fresh dates, you can use dried ones. Just soak them in hot water for 15-20 minutes before using.

* You can sub 25 g of butter with ½ a ripe banana in the cinnamon custard/remonce.

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