Posts tagged Christmas
‘Twelve Days’ day 12: sweet chestnut pancakes with cranberry compote

It’s come around at last…day ‘12’ is here!

So that must also mean that Christmas is just around the corner. (*super excited face*)

However, I must make one small apology…. 

When I announced my ‘12 days’ I also mentioned throwing a few savoury recipes in too….hmmm not so much! It wasn’t planned that way, it was simply that cake overwhelmed me and I got a little carried away. Oh well. There are worse things than cake and it is the name of this blog after all!

I will try to make it up to you little in the last few days before Christmas, as I am planning on a savoury round up- a ‘buffet bites’ type post if you like to give a little boost of inspiration to carry you through the Christmas period. I for one need a bit of a savoury kick- the amount of cake, cookie, frosting and pancake testing I’ve had to do in these last few weeks…it’s a hard life!!

So here you have it- the recipe for today. The perfect Christmas pancake brunch, sweet chestnut pancakes with a cranberry compote. Sweetly spiced and fruity, the perfect warming start to Christmas morning.

I bought my chestnut puree in a can in the local supermarket, I would assume this is readily available wherever you are- if not I guess you could blend your own (but that is just a guess!) or you could try an alternative pancake recipe along the lines of this blueberry pancake recipe , I imagine this would work just as well substituting the blueberries for cranberries and adding some Christmassy spices.

Recipe: sweet chestnut pancakes with cranberry compote

Ingredients

Pancakes:

  • 1/3 cup mix of wholemeal spelt flour
  • 1 tbs ground flax plus 2 tbs hot water
  • 1/3 cup chestnut puree
  • ¾ tsp baking powder
  • Pinch of salt
  • ½  tsp vanilla extract
  • ½ tsp cinnamon
  • 1 tbs agave (omit if you prefer a more savoury pancake base)
  • Approx. ½ cup soy milk (or milk of choice) use more or less to achieve a batter that pours thickly.

Topping:

  • 2 large handfuls fresh cranberries
  • 1 tbs rapadura
  • 4 tbs water
  • Soy yogurt (or others yoghurt/cream)
  • Maple syrup
  • Cinnamon
  • Makes approx. 4 pancakes to feed one or two (feel free to double, quadruple of whatever multiples you need to feed the crowds!)

Method

To make the cranberry compote, add the fresh cranberries to a small sauce pan along with the rapadura and water. Simmer and stir ever minute or so for approx. 10 mins.

Meanwhile to make the pancakes, mix the flax with the hot water an set aside to gel for a couple of minutes. Mix the chestnut puree, soy milk, agave and vanilla in a small bowl then add the flax mix. Combine the dry ingredients in a separate bowl then add the wet and mix to get a thick but smooth batter. Spoon large dollops on a lightly oiled hot frying pan and fry till golden for a minute or so each side.

Serve topped with soy yoghurt and cranberry compote along with maple syrup and a dusting of cinnamon as desired.


Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF
‘Twelve Days’ day 3: Coconut ‘snow’ cookies

Today I have a double whammy for you- one batch of cookie mixture baked two ways:

Coconut spritz snowflakes & Coconut macaroon snowballs

…your choice! (or to save the decision making go for both)

I had originally trialled a number of spritz cookie recipes a few months back. I found the trickiest part was keeping the cookie crisp after day 1. Having tried a few different recipes I have now come to the conclusion that the spritz cookies are best eaten on the day they are made, or warmed in the oven to bring back that crisp edge on subsequent days.  They could probably be frozen and then heated through in the oven- note I haven’t actually tried this.

The idea for the macaroons came from a post I’d seen on Oh She Glows website a few months back, I then tweaked both the macaroon recipe and my own spritz cookie recipe so that they used the same ingredient base.

I love getting two very different cookies out of one mix- half the work for twice the fun!!

Recipe: Coconut ‘snow’ cookies

Ingredients

  • 200g coconut butter
  • 30g fine desiccated coconut
  • 50g agave and ¼ tsp pinch of stevia
  • 1 tsp vanilla essence
  • 1 tsp almond essence
  • A pinch of salt
  • 70g arrowroot powder (corn starch or tapioca starch would probably also work but I haven’t tested them)
  • 10g instant polenta (optional to give extra crunch)

For macaroons:

  • extra desiccated coconut for coating.

For spritz cookies:

  • 1-2 tbs thick coconut cream or soy yoghurt if necessary to reach required consistency for piping.
  • Makes approx. 20 macaroons/spritz cookies

Method

Melt coconut butter (or make your own) and once nice a drippy add all the other ingredients. Mix together well and divide dough into halves if making both cookie types.

Spritz cookies: make these first whilst the mixture is still nice and pliable. Spoon into a robust piping bag with a large nozzle attachment and pipe circles or snowflakes shapes onto a lined baking sheet. If the dough is too stiff (which is likely) add a little coconut cream/soy yoghurt (as little as possible as too much will reduce the crispness of the cookie).

Macaroons: form small balls of the dough and roll in the extra coconut before placing on the lined baking sheet.

Bake for approx. 10-15 mins at 180C until lightly golden at the endges. Spritz cookies will need no longer than 10 minutes so keep a close eye on them. Allow to cool fully before removing from the sheet.


Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF