Make instant ice cream with snow and different flavors such as lemon, mint, cinnamon and vanilla! You can even dye the vegan snow ice cream naturally blue with butterfly pea tea!
Making ice cream with freshly fallen snow is such a fun winter craft! All these 5 snow ice creams are dairy-free, egg-free and vegan. But if you eat dairy you can substitute milk for soy milk – it works just as well.
Crispy roasted chickpeas – a healthy alternative to chips!
Crunchy, low in fat, high in protein and fibre, easy to make and simply delicious! These spicy crispy roasted chickpeas are made from scratch with dry chickpeas. They’re naturally vegan and gluten-free – a perfect snack when you’re craving something savoury. After cooking, the chickpeas are seasoned with salt, garam masala, paprika powder, and roasted in the oven until crispy. Continue reading Spicy Crispy Roasted Chickpeas – From Scratch→
German nougat – also called viennese nougat or gianduja – is made with three ingredients: hazelnuts or almonds, chocolate and sugar. While store-bought nougat contains dairy – this homemade German nougat is dairy-free, gluten-free, egg-free and vegan!
German nougat is so delicious – it’s used as baking ingredient, as cake or praline filling, for ice creams and desserts or eaten as it is. I always wanted to make German nougat at home – especially since I can’t eat dairy (and therefore store-bought nougat) anymore. However, all recipes that I tried produced more a chocolate spread – not real German nougat!
But, finally, after years of research and trial and error I found an old recipe for traditional homemade German nougat. Yay! I adapted the recipe slightly because the nougat was made with too much chocolate. I’m so pleased with the recipe: This homemade German nougat is even better than store-bought German nougat! I never thought that it’d be so easy to make German nougat from scratch at home.
Roasted salted almonds – an easy, satisfying snack – were already popular in the Victorian and Edwardian era.
‘At intervals about the center were cut glass and fancy china dishes of pimolas, salted almonds, and pecans, and pink and green confections, with little fancy Venetian salt dishes conveniently near the plates.’ (The Home Science Cook Book, 1902)
Made with just three ingredients – quince paste is a traditional Christmas candy popular since the Victorian era.
Quince paste – also called quince candy, quince cheese and quince jelly candy – is an old-fashioned Christmas candy. It has a beautiful reddish color and tastes like a sweet version of quince jelly. It takes some time to make quince paste at home but it’s so worth it and you’ll only need three ingedients: quinces, sugar and lemon juice! Continue reading Victorian Quince Paste – Homemade Quince Jelly Candy→
Noyaux, marzipan, amaretto, kirschwasser, cherry jam – there are a lot of recipes that are made with apricot kernels, peach kernels or cherry pits!
Just recently I found out that apricot kernels, cherry pits, peach kernels and peach leaves can be used as natural bitter almond flavoring. ‘Families should always save their peach-kernels, as they can be used in cakes, puddings and custards.’ (Seventy-five Receipts for Pastry, Cakes and Sweetmeats, 1836, p. 56) And even if the kernels contain amygdalin, which turns into cyanide in the body, it’s safe to consume food prepared with kernels if it’s cooked or baked before eating (more about it here).