Sunday ‘coffee and cake’ (Kaffee und Kuchen) is a thing here in Germany. While it has become less common to invite people over for “coffee and cake” on Sundays, I still love this tradition. ‘Coffee and cake’ has a “hygge”-character, which means that it creates a cozy environment. It’s a nice way to cherish the last day of the weekend by spending time with lovely people, and enjoying a nice piece of cake and a delicious coffee at the same time.

Today’s cake is perfect for a spontaneous late summer get-together with your loved ones. Obviously I’m writing this during the COVID-pandemic, but at least here in Germany, you can meet friends and family again.

Back to the cake. The ingredient list is short, and the ingredients are all pretty affordable. What I’m most excited about is the fact that it is only sweetened with dates. I wasn’t sure if this would work, but it worked incredibly well. Another plus is that you don’t even need a food processor, because it is possible to make a date paste with a fork only. The only fancy ingredient is soft, Medjool dates, that are necessary to make a creamy date puree.

For the oil, I used the Swedish Alba oil. I know, this is a flavored oil, so it probably can’t be considered healthy. But I always stress that neither I nor this blog wants to be perfect. My understanding of the word ‘healthy’ is that you eat a balanced diet rich in nutrients and flavor, but to never be restrictive. Healthy eating is not a diet, and it should always be pleasant and joyful.

When I made this cake, I happened to have apricots waiting on the counter, so this cake become an apricot cake. For the second attempt, I used damsons (plums), but you could probably also use cherries, peaches, or other stone fruit. Apricots are not super sweet, so if you prefer sweet cakes, I suggest using plums.

Heavenly for body and soul, because …

… this cake contains zero refined sugars. Of course, it is not sugar-free, as it contains dates and apricots, but these are natural sweeteners that still contain fibers and even minerals. The flour mix consists of light and wholegrain spelt flour as well as ground almonds, which contains a lot more nutrients than white wheat flour. Of course, this is still a cake, not a meal, so treat and enjoy it as such.

I haven’t made this cake in a gluten-free version yet, but I’ve included some suggestions down below in the recipe card. If you’ve made a gluten-free version of this cake, please let me and the other readers know in the comment section below.

Have a lovely weekend!

xx

Lynn

The post Healthy apricot coffee cake appeared first on Heavenlynn Healthy.

This week it’s all about rhubarb on my blog! At least today, because I am still working on the perfect rhubarb muffins for Easter weekend. I really hope to have them on the blog by Thursday or Friday. Rhubarb is one of those foods that divides people. Either you love it or you hate it. I’m definitely team rhubarb.
If you have always wanted to buy the pretty red sticks but don’t know exactly how to prepare them, you’ve come to the right place. In this post, I’ll cover rhubarb preperation, the deal with oxalic acid and ways to use rhubarb.

When is rhubarb season?

In Europe, rhubarb is available from the beginning of April to the end of June at the latest. Traditionally, it is only harvested until the 26th June (a former German Holiday), as the oxalic acid content is too high by then. More about this in a moment.

Is rhubarb healthy?

Rhubarb is not really susceptible to pesticides, which is why it does not need to be sprayed at all or only slightly. So you don’t necessarily have to buy it in organic quality. Rhubarb is rich in fibre, contains a lot of vitamin C as well as iron, potassium and phosphorus. It is also very low in fructose, which also gives it its acidic taste.

What about the oxalic acid?

Rhubarb is often called unhealthy because of its high oxalic acid content. Oxalic acid is found in many green foods such as spinach leaves, chard or parsley. Since some kidney stones consist of the calcium salt of oxalic acid (calcium oxalate), green smoothies, for example, are often said to cause kidney stones. It is indeed true that oxalic acid can inhibit the absorption of calcium and also iron. For this reason, foods with a high level of oxalic acid should not necessarily be eaten in huge quantities. But be honest: someone who eats a balanced and healthy diet is definitely on the safe side. The formation of kidney stones is not caused by oxalic acid only. In most cases, many other factors are responsible for this, such as an unhealthy diet with too little water, too few minerals (especially magnesium and calcium), too much table salt and consequently dysbiosis and hyperacidity.

The oxalic acid content in rhubarb increases over the course of the harvesting period. Therefore, rhubarb should be eaten as early in the season as possible and should not be harvested or bought from June onwards. What I find especially interesting: dark red sticks contain less oxalic acid than the green ones. However, the leaves of rhubarb contain even more oxalic acid, so they definitely belong on the compost and should not be added to smoothies.

Can you lower the oxalic acid content?

It is perfect if you eat rhubarb with calcium-rich foods. However, this is difficult for vegans, because apart from sesame, it is mostly vegetables that are rich in calcium. Also, I don’t think anyone would appreciate a nice broccoli and rhubarb compote. What you can do is add a little bit of sesame to your porridge with rhubarb compote to increase the calcium content. If you eat dairy products, the combination of rhubarb compote and yoghurt or curd is obvious, but it is generally not advisable to eat dairy products in combination with fruit (leads to fermentation in the intestine). Again, some sesame seeds might be the better choice even for vegetarians.

If you are taking iron supplements, it is recommendable that you do so 1-2 hours before eating rhubarb. If you are already suffering from kidney stones, rhubarb is probably not the best choice. At least in large quantities. Also, children should not eat too much of rhubarb.

Do you have to peel rhubarb?

Actually, yes. There’s a lot of oxalic acid in the peel. As you can see in my pictures, I’m not so strict about that. I usually only peel the hard parts of the rhubarb stalks. But when in doubt, always peel them.

Can you eat rhubarb raw?

Yes, you can. Rhubarb is not poisonous when eaten raw. But be aware that it is extremely sour.

How to use rhubarb

Rhubarb compote is, of course, a classic (see recipe below). Rhubarb cakes or tarts are also very popuar. Here is Germany, we’re crazy about rhubarb meringue cake. You can also make rhubarb jam. Less common, but no less delicious, is the use of the red sticks in savory dishes. It can be added to stews, for example, or cut thinly into salads. For seasonal reasons, rhubarb is often combined with strawberries. This is really one my favorite combinations in the spring.

To sum it up

Rhubarb is only available for a short time anyway and if you eat it as a compote, in cakes or salads, there is little danger of eating too much of it. If you eat a healthy and balanced diet anyway, there is no reason not to indulge in it.

To let your rhubarb experiments begin, here is the easy peasy recipe for rhubarb compote.

The post How to cook rhubarb + quick rhubarb compote appeared first on Heavenlynn Healthy.

Tomorrow is St. Lucia, the Swedish festival of lights. Since I grew up in a town of Swedish heritage, its a tradition that I am quite familiar with. Every year the Swedish queen of lights, Santa Lucia, would visit our town, our pre-schools and elementary schools. Seeing this beautiful girl dressed in a white dress, wearing a crowd of actual candles on her head is one of the brightest memories from my childhood. While I still don’t know if the whole thing was staged and Santa Lucia and her people were actually Germans, the memory always makes me smile.

If you haven’t already had a deep love for Sweden and its traditions, then google “St. Lucia Sweden” and I guarantee that you’ll love it. The Sweds are just the coolest people on the planet and I sometimes wish I was one of them. In one of my favorite podcasts, someone said something very true recently: he said that the Germans are just not the type of people you would ask for opinions on art or food or anything related to enjoyment. We are a working people and that’s what we’re good at. We’re surrounded by countries with such an amazing sense of style of taste, but all we can do is buy style and buy taste. And I could not agree with them more, and I have not laughed so hard in a long time, I can tell you that.

But hey, with this blog, I’m at least trying to be more of a Freigeist and do more creative things. Like developing a plant-based, gluten- and refined sugar-free recipe for Swedish saffron buns, also correctly called Lussebullar or Lussekatter). These buns are traditionally eaten from St. Lucia day on December 13th until Christmas if I am not mistaken. They taste absolutely incredible, because, well they consist of yeast and bread. Need I say more? Saffron gives them their unique yellow color and raisons makes them look even prettier. Lussebullar come in all sorts of shapes and size, and you can find them in most Swedish bakeries at this time of the year. I like to imagine that all Swedish families are baking them today or tomorrow and somehow that thought makes me smile.

Lussebullar are traditionally made with wheat flour, yeast, sugar and eggs. I have made the recipe plant-based and I’ve even tried a gluten-free version. While I am not gluten-free, lots of people (including my beloved sister) are, so I’ve come up with two versions today. I obviously prefer the spelt flour version, because I like bread and I like fluffy dough. The gluten-free version is a bit denser, I can’t deny it, but it tasted just as delicious.

Heavenly for body and soul, because …

… these Lussebullar bring you a piece of Sweden into your kitchen. Instead of using white wheat flour, I used a mixture of whole-grain and type 1050 spelt flour. This way, the buns contain a lot more nutrients than white bread. Make sure to use a whole-grain gluten-free mix if you’re making these buns gluten-free. Lots of gluten-free bread mixes contain mostly cornstarch, which is basically nutrient-free. Make sure cornstarch is not the first ingredient in your gluten-free flour mix.

The post Swedish saffron buns (Lussebullar) appeared first on Heavenlynn Healthy.

It’s been a while, but these days I really miss my life in the United States. The Golden Summer, pumpkin spice everything and the excitement of the upcoming holiday seasons. Even though, at the moment, I would not like to go back to that time, I do sometimes get reminiscent about my student life in the States. I especially miss the care-freeness. Having no worries except for the next paper deadline or what to do on the weekends.

I know that I romanticize this time now, because of course student life is not always as care-free as it seems. I spent most of the Golden Summers locked away in my tiny dorm room studying or writing some kind of paper. But then there were these moments when my roommate and dear friend Katie would drive us to Starbucks (yes, I know, I know) and we would discuss life, dreams and the next party. Sometimes, I would like to go back and tell my 22-year-old-self to enjoy life a little more. To go out for coffee with Katie more. To stop worrying about GPAs and acing every exam. To go to concerts, to travel more. Perhaps I will be able to pass on this wisdom to someone in the future.

Anyways, I did not intend for this post to become so emotional. After all, this pumpkin pie with chocolate swirl is reason to celebrate. Pumpkin Pie is not a traditional or often-baked dish in Germany, we are just now starting to catch-up on this American tradition. I still remember my first bite of pumpkin pie back in 2006 in a small town in South Dakota. I wasn’t like anything I had ever tasted before and honestly, it blew my mind that you could bake with pumpkin.

Ever since that first bite, I have been in love with anything that has pumpkin puree in it. I often baked pumpkin brownies in my dorm room in North Carolina, and made it a tradition to bake pumpkin brownies at least once a year. This pumpkin pie is definitely not one of those 30-minute-recipes, but trust me, the effort of making this pie will be rewarded. I especially love the chocolate swirl on top, which gives it a little something extra.

Before I leave you with the recipe, let’s quickly examine the health benefits of this pie.

Heavenly for body and soul, because …

… pumpkin is one of the healthiest vegetables that fall has to offer. Its red color indicates that it is full of beta-carotene, the pro-Vitamin A that is converted into Vitamin A in the body. Vitamin A is crucial for our eyesight, but it is also essential for an intact immune system.

Have a lovely rest of the week.

xx

Lynn

The post Pumpkin Pie with Chocolate Swirl appeared first on Heavenlynn Healthy.

I deeply appreciate living in a country where you can see, feel and taste the seasons. When I woke up yesterday, it was still dark outside. This made me realize that fall really is just around the corner. On the farmer’s market, however, fall has already taken over. It’s a colorful assortment of produce, and the bright pumpkins and shiny damsons definitely overshadow everything.

My husband (it does have a nice ring to it) lovingly laughed the other day when I smelled my damson before I ate it. Yes, I like to absorb my food with all of my senses and I do not mind being made fun of for doing so.

So now let’s talk about this heavenly bake. I was not really sure what I should call it in English. But I guess because it is baked in a baking dish it’s safe to call it a millet bake. Go figure. It literally requires three main ingredients, millet, damsons (or plums) and oat milk. The others are condiments or sweeteners that I’m sure most of you have in your pantry anyways. The dish really makes me appreciate this late summer. The way that the damsons leave this purple color on the millet reminds me of the changing leaves that are already beginning to glow in the late summer sun.

I really don’t know why, but this season brings back so many beautiful memories that it definitely is – without a doubt – my favorite season of the year.

Anyways, back to this dish. Basically, you cook the millet with lots of warming spices, then you fill it into a baking dish, cover it with damsons and then you bake it. And 30 minutes later you have a rich, warming cake-like dish that everyone in the family will love. You could even make this for breakfast on the weekends to make Sunday morning even more special. Perhaps enjoy it after a lovely run through the forest and then cuddle up on the sofa and watch some Chesapeak Shores. I believe this TV show is the reason why today’s blog post sounds like a written Hallmark movie.

If you don’t know what Chesapeak shores is, you must watch it. It’s on Netflix and it’s pretty much a total feel-good show. Though the lack of diversity in this production really is questionable.

Of course I am not saying good-bye today without giving you some food for thought. Here’s how today’s dish is …

Heavenly for body and soul, because …

… damsons (and plums) are real power foods. In my opinion, their beautifully shiny skin already gives them away. If you have indulged in plums or damsons as a child, you might remember their effect on our digestive system. Plums and damsons are rich in fiber, especially the fiber pectin, which aids digestion. The good bacteria in our gut love pectin, so by eating damsons and plums, you’re feeding your good bacteria. And yes, that’s a great thing!

Damsons and plums are of course also rich in minerals and vitamins. They are a good source of potassium, which is important for a healthy heart and water circulation. Furthermore, they are rich in carotenoids, such as beta-carotene, which is turned into Vitamin A in our body. Damsons and plums are also rich in antioxidants due to their high content of anthocyanin. This blue plant compound is supposed to have antioxidative properties and can therefore have anti-aging effects.

Also, I forgot to photograph the vanilla sauce. I know, I know, it’s the most important part of this dish and I forgot it. If you make this, do not repeat my mistakes. Make the sauce and enjoy this beautiful autumnal bake.

xx
Lynn

The post Damson millet bake appeared first on Heavenlynn Healthy.

This post is also available in German. Diesen Beitrag gibt es auch auf deutsch.

Hello friends. I’m afraid my blog has been a bit more quiet these past weeks. But for good reason: after a long pause, I finally took on my masters thesis to finish my Master’s in entrepreneurship. I had taken a break from studying to focus on my blog and book, but now I am finally writing that final piece, which will get me my diploma. Excitement level 1000.

Since my fiancé is currently on a boys trip in Barcelona, I decided to take some time off my thesis and quickly share a recipe with you that has kept me going these past days: CARROT CAKE ENERGY BALLS. And yes, I’m writing this in all capital letters, because I want to scream it out into the world. You can now take carrot cake to go!!! It’s really happening and I can’t wait for you to taste this incredible piece of food.

Also, did I mention that these were grain-free? Not that grains are bad (not at all!), but I know some people do not tolerate oats or grains well, so there you go: here’s a carrot cake version that you can actually eat. How’s that for a Friday treat? If you do tolerate and love grains, then check out my other carrot cake recipes. First we have my all-time favorite, best healthy carrot cake ever (go big or go home, right?) and these healthy carrot cake cupcakes. Oh, and did I mention, Carrot Cake Oatmeal? Now if that doesn’t say Happy & Healthy Easter, then I don’t know what does.

Heavenly healthy because …
… carrots are an incredible source of vitamin A. Or more accurately, beta-carotene, the pro-Vitamin A that is converted into Vitamin A in the body (that smart thing!). Beta-carotene, or vitamin A, are important for various functions. One is a healthy eye-function, but it is also necessary for an overall-functioning immune system and for the protective barrier of our skin.

Enjoy!

Did you make this recipe? Then take a phot and tag me on social media using #heavenlynnhealthy or leave me a comment. I love getting your feedback!

The post Healthy Carrot Cake Energy Balls appeared first on Heavenlynn Healthy.

*Ad / Werbung. This post is sponsored by California Almonds.

Diesen Beitrag gibt es auch auf deutsch.

Are you already in the Christmas mood? Slowly but surely, I am getting into the Christmas spirit, even though December is the most stressful month of the year. These days, I often light a candle, pause for a moment and remember the beautiful moments in December: the beautiful smells or the Christmas lights, which help to keep a sunny mood even in this dark season. Packing presents, watching a Christmas movie and nibbling on Christmas-flavored snacks is my perfect way to spend an afternoon in December. It makes me so happy when the whole apartment smells of Christmas spices and Christmas music is playing.

Do you love Christmas-inspired treats too? For those who do not feel like making a mess in the kitchen but love quick prepared and tasty snacks you can feel good about, I have this super simple, delicious recipe for Christmas-spiced roasted and caramelized almonds that will get you in a sunny disposition, too.
Ok, basically these are not real roasted almonds, but rather caramelized. Traditionally, German roasted, and caramelized almond recipes call for as much sugar as almonds. Delicious, but not really in line with my food philosophy. In this recipe, 100 g of almonds are mixed with 1 tablespoon of rice syrup and 1 tablespoon of coconut blossom sugar, which is why they contain significantly less sugar than regular roasted almonds. They are also only pan-roasted briefly so that they still contain all the health benefits like pure almonds.

I am often asked what I can recommend as healthy snacks. The first thing I always tell everyone is almonds. Almonds are really my go-to snack in every situation and year-round. Not only because you can easily transport them, but also because of their many health benefits. Especially the delicious Californian almonds*, taste fantastic because of their mild sweetness. In addition, they give you a quick energy boost, ideal for the sometimes so stressful pre-Christmas time. They keep you going between meals without weighing you down and put me in a sunny mood. They also put you in a good mood as they are sustainably grown in a very sunny area. You can definitely taste this in their sweetness and delicious flavor and I think that Californian almonds taste sweeter and more aromatic that other almonds do which is probably due to the Californian sunshine.

Almonds are heavenly for body and soul, because …

• They contain nutrients like plant protein, healthy fats and fiber which helps to stay on track.
• Pure or in combination with fresh fruits and spices a handful of almonds (28 g or approx. 23 pieces) almonds are an easy-prep snack.
• They are a nutritious, tasty and versatile snack for every season.
• They are portable, crumb-free and grease-free, making almonds perfect for on-the-go and for the office or college.
• They contain vitamin E which is one of the best antioxidants ever (in addition to Vitamin C). It protects our cells from oxidative stress caused by free radicals. One serving of almonds (28 g or approx. 23 pieces) already provides you with 60 % of the recommended daily dose of vitamin E.
• They are a high source of magnesium that contributes to the reduction of tiredness and fatigue which often come up during the dark season.
• They are rich and light snack you can feel good about because they are nutrient-rich and help to tide you over to the next meal without weighing you down.

By the way, rice syrup is not only suitable for people with fructose intolerance. It is less sweet than other sugar alternatives and does not raise blood sugar levels as much as table sugar. Also, coconut blossom sugar is my favorite choice for granulated sugar because it is gentler for the blood sugar level as well. Oh, and cinnamon – yes, cinnamon is my favorite spice for blood sugar anyway. The spice which is popular during the Christmas season stabilizes the blood sugar level, so I always add a bit of cinnamon to my breakfast or – in this case – to my almonds. Therefore, these Christmas-spiced roasted and caramelized almonds are a great and delicious combination bringing a bit of Californian sun to the German winter.

Now I’m curious: are these roasted almonds known in the U.S.? Or is that a German Christmas market thing only? If my American readers could let me know in the comments below, I would be more than grateful!
So, when you smell the scent of roasted almonds on the (German) Christmas market next time, remember this delicious recipe and go make your own Christmas-inspired roasted almonds alternative with less sugar but the same pleasure.

Have fun with the recipe, happy holiday season and #SnackTheSun!

Enjoy!

*Advertising/Werbung. This post is sponsored by California Almonds. Thank you for supporting the brands that keep me dancing through my kitchen all day

The post Christmas-spiced & roasted almonds appeared first on Heavenlynn Healthy.

Do you take time to plan a new Christmas menu every year? Or are you more traditional with regards to the food you serve on Christmas Eve and the Holidays? My family definitely belongs to Type 1 and with four women and a man at the table, choosing the right menu is not always easy. It must be gluten-free for one of my sisters and preferably full of plant-power for me. My dad hardly dares to say it, but he would not say not to a little meat. Yes and one of the sisters has a bit of a sweet tooth, so dessert is a must in my family as well.

That’s why our Christmas dinner on Christmas Eve consists of many smaller dishes, which we try to prepare already on December 23rd. Here in Germany, Santa already brings presents on Christmas Eve, so that’s when all the magic happens. We also all love a big, fresh salad, as well as oven vegetables and some other vegetable side dishes. For dessert we usually keep it simple and classic with a fruit salad. But last year we had prepared small mini-crumbles, which we all enjoyed very much. That’s why they are also part of today’s Christmas menu.

New this year are delicious lentil and millet patties. Of course they do not taste like meat, but the high proportion of fried mushrooms, red onions and spices such as rosemary and thyme give them a wonderfully festive aroma. Also, our oven vegetables will get a very special twist this year in the form of Swedish Hassleback potatoes. Maximal visual outcome with minimum input. That’s ‘ma Christmas jam, everyone. By cutting into the potatoes or vegetables, they absorb the aromas of the spices and roasting way better. With delicious olive oil, rosemary and sea salt, the oven vegetables remain simple, yet festive.

My secret favorite, however, is the butternut squash. I was inspired by the simple yet incredibly tasty side dish from my last trip to South Africa. On one evening we were served cooked butternut squash with cinnamon and nutmeg. No more and no less. And since this side dish is very juicy, it perfectly complements the patties and the oven vegetables in this menu.

Heavenlyn for body and soul because…
… well, because it contains so much the concentrated plant power. The colorful salad provides plenty of vital substances such as vitamin K from the kale, which, among other things, ensures healthy bones. The butternut squash is a great source of beta-carotene, called provitamin A, which is converted into vitamin A in the body. Vitamin A is not only important for the eyesight, but also for an intact immune system. Like all lentils, beluga lentils contain a lot of plant-based protein as well as dietary fibers that keep us full for longer. Millet contains magnesium, which is important for our muscles and nervous system, but also iron, which is essential for oxygen transport in the blood. A little bit of vitamin B5 is also found in millet (4% in 100 g millet). The beauty vitamin B5 promotes, among other things, beautiful skin, hair and nails and counteracts stress.

Well, did you feel like a little different Christmas dinner? If you still need some inspiration, then I have the following ideas for you:
– stuffed butternut squash with lentils and kale
– sweet potato parsnip soup with truffled popcorn (so good!)
– festive roasted Brussels sprouts with pumpkin and pecans
– heavenly spiced apple red cabbage
– lentil loaf with cranberry sauce

I hope I could inspire you to try some of today’s dishes this Holiday season.

Lynn

What to prepare the day before:
– the dressing for the salad
– roast the hazelnuts (or you can buy roasted nuts or almonds to save time)
– chop the almonds for the crumbles
– remove the seeds from the pomegranate
– cook millet and beluga lentils
– prepare the cranberry sauce
– free the kale from the stalk

For the winter mini-crumbles:

For the winter kale salad:

For the cinnamon-roasted butternut squash

For the Hassleback-style oven-roasted vegetables:

For the lentil-millet patties with cranberry sauce:

Bon Appetit and Merry Christmas!

The post My healthy Christmas dinner menu 2018 – winter kale salad, lentil patties, hassleback vegetables and mini crumbles appeared first on Heavenlynn Healthy.

Healthy Christmas Bakery Swaps:

• Coconut blossom sugar: to be used like normal sugar but with a slightly caramel taste. Coconut blossom sugar is not per se healthier than other alternatives, but it does not allow the blood sugar level to spike as quickly as regular sugar does.
  
• (Whole Grain) Rice Syrup: The best choice for fructose-intolerant people and for others, rice syrup is a good choice because it does not raise blood sugar levels that much.
• Maple Syrup: Maple syrup does not necessarily contain less sugar, but at least a few more minerals. Its strong caramel note is e.g. great for speculoos.
• Birch sugar: great as a powdered sugar substitute (for example for decoration). However, it works in larger quantities laxative and is not tolerated by all people. Therefore, I use it only for decoration purposes.
• Mashed banana or apple sauce: for me the healthiest of all sugar substitutes, as bananas and apples exist in their natural form in nature and do not need to be extracted industrially. I like apple sauce and banana mush to sweeten cakes especially.

Cow’s milk alternatives:

You can use any plant-based milk instead of cow’s milk in Christmas recipes 1:1. I love the subtle sweetness of oat milk, but almond or hazelnut milk works especially well in Christmas bakings.

Butter alternatives:

• Extra-virgin coconut oil: I love coconut oil and therefore use it in many recipes. If you’re scared of coconut oil because you’ve recently seen some particular video, then I recommend reading this article by Wellcuisine. Coconut oil is not necessarily healthier than other fats, but it’s also not damaging. As with everything: it depends on the quantity you consume. Chosing high-quality coconut oil is therefore of the utmost importance.
  
• Nut butter: my favorite alternative for cookies. Almond flavor tastes great in cookies. However, it can only be used in recipes that contain soft butter in the original, as almond cream is relatively fluid at room temperature.

Why I don’t eat margarine (vegan butter):

Wheat flour alternatives:

• Ground Nuts: Traditionally, the Christmas bakery uses a lot of ground nuts anyways – which is great! Since nuts contain lots of nutrients and fiber, they are also my favorite alternative to wheat flour. Go crazy with almonds, hazelnuts, pecans or walnuts.
  
• Buckwheat flour: Not everyone likes the taste of buckwheat flour, but I love it! Buckwheat flour is naturally gluten-free, contains various nutrients and is easy to process into cookies and cakes. Make sure to use certified gluten-free flour when purchasing, as some buckwheat flour is produced in gluten-processing factories and may be contaminated.
  
• Brown rice flour: A fine flour that I always use in combination with arrowroot starch (or other starch) and other gluten-free flours.
  
• Arrow root powder: Starch loosens up the gluten-free dough and makes it fluffier. I like to use arrowroot powder because it is not as strongly processed as corn or potato starch.
• Gluten-free baking mixes: due to the gluten-free hype, there are lots of ready-to-use gluten-free baking mixes on the market. The problem with many of these is the high proportion of starch (starch acts like white flour in the body by causes the blood sugar level to rise faster). I recommend buying from companies that do not have starch on first or second position in the ingredients list. My favorites are Alnavit or Bauckhof.
• Whole-grain spelt flour: not gluten-free, but a better alternative to wheat flour. If you are not gluten-sensitive, whole-grain spelt flour is the best choice for baking Christmas cookies.

Egg alternatives:

• Chia egg: one ground tablespoon of chia seeds mixed with three tablespoons of water replaces an egg in the vegan Christmas bakery. You need to let it sit for about 10 minutes before incorporating it into the cookies dough.
  
• Flax egg: Just like with the chia eggs, mix one tablespoon of ground flaxseed with two to three tablespoons of water to make a flax egg. Personally, I find the binding power of chia eggs better than flax eggs, but flax is the more eco-friendly choice.
  
• No egg: many recipes do not even need eggs to work. It all depends on the recipe on the texture of the dough.

Healthy cinnamon and almond stars

Healthy almond & cinnamon stars

“What a fantastic recipe. Delicious and so easy and quick. My son loves these! I didn’t have vanilla power so substituted with 1 tsp vanilla essence and the consistency was perfect. Love the chewy almond texture.” Niki

Healthy gingerbread cookies

“Dear Lynn, thanks for this great recipe! I have a histamine intolerance and cooking and baking is always a special challenge. But I tolerate your healthy speculum excellently and even I have something to snack on during the Christmas season! And then they taste great too … I’ve already tried the cinnamon stars – but did not have enough almonds and then filled the rest with ground pumpkin seeds, which tastes really great! I’m really thankful for your many great recipes. Keep it up! Best regards, Alma”

Healthy vanilla crescent cookies

“Hi Lynn, what an amazing recipe. We’ve baked these cookies a lot last December with our kids. Thank you! Martina”

Healthier German Stollen “Christmas bread”

“Hello, I have one question..Is it possible to make one big stolen? I’m worried it would turn out too dry, because it is from whole spelt flour? But…I did made little ones a week ago and the recipe is just fantastic. We all love it. Thank you! ” Nina

Chocolate crescent cookies

Healthy Christmas Peanut Butter & Jelly Cookies

Gingerbread energy balls

Healthier Choco-Crossies

Not really cookies, but these cakes are also Christmassy and delicious:

Spiced apple chocolate cake:

Chai Waffles

Healthy Mince Pies

Wishing you all a lovely and not so stressful Christmas time!

xx Lynn

The post Healthy Christmas Bakery & lots of healthy Christmas cookies (refined sugar-free, plant-based & gluten-free) appeared first on Heavenlynn Healthy.

It doesn’t always have to be cookies. With this in mind, I thought about my November column during an autumn walk. My blog already features healthier Speculatius, cinnamon stars and two kinds of vanilla croissants. The classics. But I wanted to find alternatives to the classics for my column. Stefanie of OhhhMhhh contributed to the idea of the waffles. Her love for energy balls also inspired me to create these Christmas energy balls. And the Choco Crossies are one of those sweets I always loved as a child. With some coarse sea salt on top, they’re definitely a hit.
What’s really great: all recipes are so incredibly simple, you will laugh at me. But that’s exactly what we need in December. Simple, uncomplicated recipes that naturally sweeten the Christmas season. Speaking of sweetening: of course all recipes are free of household sugar and sweetened only with dates, maple syrup or coconut blossom sugar. Nevertheless, they taste as delicious as their conventional counterparts. The waffles, for example. I already imagine how you bake them together with your children or your dearest friends, then maybe quickly clean the shoes for Nikolas tradition (is that only a thing in Germany?)  or watch a Christmas classic like “The Holidays”. Oh wow. Am I ready for Christmas.

And the Christmas energy balls. There is no easier or faster way to make gingerbread. I hope to get as many photos on Instagram as I did with the first set of energy balls I shared. Since then, not a day has passed without being sent a great picture of you. The christmasy Energy Balls are my favorite of all three recipes. They taste just like gingerbread. The dates make them just sweet enough, the apple chips give them an unexpected crunch and the gingerbread spice gives the balls a dreamlike Christmas taste. By the way, I also rolled the balls in raw cacao. This gives them a slightly bitter note on the first bites, which is then quickly transformed into a heavenly sweetness. For children I’d rather leave out the cacao coat, but for us adults it’s just mhhh.

The Choco-Crossies are one of my secretly beloved sweets from childhood. For me Choco-Crossies are one of those things that you never buy yourself, but always love to nibble on when you’re invited to a friend’s home or party. Homemade Choco-crossies can also be spiked with other healthier ingredients such as almond sticks. You can also make the chocolate yourself, if you like. Of course you can also use bought dark chocolate. Whatever is your jam.

So why are the cookies and waffles good for us? Well, on the one hand, you should definitely listen to your favourite Christmas music during the preparation. That will instantly result in a more relaxed  you. Also, none of the recipes contain refined sugar, but healthier sugar alternatives and only a little of them. Because also alternative sources of sugar are to be enjoyed in moderation.

But the true health aspect of these recipes is that we enjoy them together with our loved ones. Because with all the talk about superfoods, nutrients and time-for-me, we often forget how important social contacts are for our well-being. Time with your loved ones is a big pillar of a healthy lifestyle.

If you’re looking for even healthier biscuits, take a look at last year’s healthy Spekulatius, vanilla crescent cokies, chocolate vanilla crescents, cinnamon stars or Rudolph cookies. Oh yes, I also have a healthier Stollen on the blog. It’s one of the most traditional german recipes, which you should definitely give a try. It’s really heavenly!

I wish you all a lovely pre-Christmas season and hope that you can enjoy it to the fullest.

xx
Lynn

Enjoy!

The post 3 healthy Christmas desserts – Chai Waffles, Choco-Crossies and Christmas Energy Balls appeared first on Heavenlynn Healthy.

Get ready for fall with this warming gluten-free semolina pudding.

During a visit at my aunt’s place last week, she awaited us with fresh semolina pudding with plum compote She made it based on the signature recipe from my grandmother Lisbeth. With egg whites, cream, normal milk and lots of sugar. It tasted fantastic because it reminded me of my childhood. My grandmother taught cooking and crafts in school and cooked every day not only for her four children, but mostly also for a variety of their school friends.

I talked to my aunt about why my grandmother always made so many sweet dishes. Semolina pudding, vanilla pudding, rice pudding or – in my opinion inedible – bread crumb pudding. Of course, I was not aware of the reason at that time, but when my father was a child, the money was just short. A house had to be paid off and four children fed – and even if my grandmother had been working part-time back then, money was scarce.

But I believe that the women in my grandmother’s generation were true masters in somehow feeding the whole pack. I do not know if all the children got all the nutrients at the time. But they sure never felt like they were missing out.

This semolina porridge, of course, is very different than Lisbeth would have made it. It’s not as fluffy, and tastes different because there is no normal milk in it. But I used her recipe and added the lemon peel and the lemon juice to make it taste more like hers. It makes a small but important difference and turns regular semolina porridge into a heavenly semolina pudding. To add a few more nutrients, I like to add some chopped almond to the dish. Not necessary, but delicious.

Have fun getting ready for fall!

xx

Lynn

Enjoy!

The post Gluten-free semolina pudding with stewed plums appeared first on Heavenlynn Healthy.

Friends! I know it’s crazy, but summer is over. Ha – bet you already knew that. But what you did not know is that I take my job very seriously. Which is why I have already prepared for cold season back in August, when it was 37 degrees celcius out there. Yes, these cold-fighting ginger gummy bears first saw the light of day back in this year’s heat wave. Can you imagine how hot it was when I shot the photos for this recipe? If you’re wondering why I did that, then you’re probably not alone. I did it because I am currently working on my master’s thesis which leaves me with limited time for blogging. As I take my hobby / full-time job very seriouly, I wanted to be prepared for a time when I don’t have a lot of time for recipe development.

Anyways, you probably do not care about the struggles of a food blogger, so let me tell you a little bit about these healthy, plant-based, refined sugar-free cold-fighting ginger gummy bears. They are hot! Ha! Yes, they are hot, because there is a lot of ginger juice in them. Ginger juice is my secret weapon. I use it in the summer to diffuse my water and I use it in the winter to health-up my teas or even turmeric lattes. It’s an easy and fun way to take advantage of the healing powers of ginger.

Ginger is known for its antibacterial and anti-inflammatory properties, but several studies have also linked ginger to pain-reducing abilities. Isn’t that amazing? One trick that I have used before is to turn to ginger during nausea. I was driving through Ibiza with my family, when all of the sudden I got so motion sick that we had to stop driving for at least 30 minutes. Lucky for us, there was a tiny stand selling produce right next to the road where we stopped. I remembered reading about ginger and nausea, bought one and chewed on this hot root for the rest of the tour. It definitely eased my pain and the nausea. So ever since then, ginger is my go-to 100% natural nausea fighter.

But ginger also helps soothe sore throats and cold-related symptoms, which is why I made these fun vegan and refined sugar-free gummy bears. They are super easy to make and only require one fancy ingredient: agar agar. This plant-based gelantine is derived from yet another root and really forms an amazing gel-like texture when combined with liquids. You can get agar agar at any health store, and it isn’t even that expensive.

Enjoy!

xx
Lynn

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