Tag: dairy free

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Arrepiados (Almond Biscuits)

Arrepiados” (translated into English as “creepy”, “horrified” or “goosebumps”) are said to have originated when nuns were getting ready to welcome a group of distinguished gentlemen. In the bustle of the kitchen, where they were peeling almonds to make some cookies, a sister remarked, “Do not forget that the Clarissass (nuns of the Monastery of Santa Clara) make very good cakes!” But she was swiftly responded to with “Do not worry! Our sweets are so good that the gentlemen will be arrepiados!”

These soft gluten-free almond biscuits only require 5 ingredients and are a perfect complement too coffee. The best part? They only take 10 minutes to prep and another 10 minutes to bake, and are so superdelicious!

What you’ll need

(Makes about 15 biscuits)

  • 250g ground almonds
  • 90g light brown sugar
  • 1/2 tsp ground cinnamon
  • 2 eggs, beaten
  • grated zest of 1 lemon

How to make it

  1. Preheat the oven to 180 deg C/350 deg F.
  2. Mix all the ingredients until a stiff paste is formed
  3. Shape into little balls, then flatten on a baking sheet.
  4. Bake for about 10-15 minutes, until golden brown
  5. Leave to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool immediately.
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Guatemalan-Spiced Cacao Drink

A light alternative to iced/hot chocolate, this version of a traditional Guatemalan drink is light, aromatic and vegan. Made using raw cacao nibs, a highly nutritious superfood made from unsweetened and unroasted crushed cocoa beans, this healthy drink is exceptionally rich in antioxidants and minerals that help reduce inflammation.  It’s delicious, served cold or warm.

Fun fact: Considered the birthplace of chocolate, Guatemala and the cacao bean have a long history. More than 40% of the population of Guatemala is of Mayan descent, and the Maya deemed it ‘the food of the gods’.Both the cacao and beverage were used in a variety of religious rituals honouring the Mayan gods, and the Maya even had a god of cacao! Even until today, cacao is still traditionally served as a drink in Guatemala rather than eaten.

What you’ll need

(Serves 2)

  • 45g cacao nibs
  • 4 cloves
  • 1 cinnamon stick
  • 10 black peppercorns
  • 30g muscovado sugar (if you prefer less sweet) or 50g (if you like very sweet)
  • 500ml water
  1. How to make it
  2. Heat a small skillet over medium heat, then dry fry cocoa nibs for a few seconds until fragrant. Transfer to a bowl.
  3. Add the cloves, cinnamon and black peppercorns and toast lightly for a few seconds until fragrant. Remove from the pan, let cool slightly then grind to a fine powder in either a spice grinder (or coffee grinder).
  4. Add the cacao nibs and grind the mixture to a fine powder. You will do this in 2-3 batches.
  5. Heat 500ml water in a small saucepan over high heat, add sugar and stir to dissolve. Bring to the boil, then reduce the heat and add the cacao/spice mixture.
  6. Whisk vigorously to combine, then strain before drinking if you prefer a smoother texture.
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Jatjuk – Korean Pine Nut Porridge

Korean Jatjuk Pine Nut Porridge

Looking for vegan, gluten and dairy-free ideas? Try the Jatjuk, a delicious and nutritious Korean pine nut porridge. Jatjuk has immunity boosting and skin rejuvanating properties, making it a nutritious meal for all ages. This healthy delicacy was once enjoyed by Korean royalty, from as early as the 16th century.

What you’ll need

  • 1/2 cup pinenuts (4oz/125g)
  • 5 cups water (1.25 litres)
  • 1 cup (8oz/250g) short-grained rice, soaked for at least 30 minutes, drained
  • Salt to taste (optional)

How to make it

  1. (Optional) Dry roast the pine nuts on a pan, leave to cool.
  2. Place pine nuts in blender with 1 cup of water and blend well to combine.
  3. Rinse blender container well.
  4. Place rice with 1 cup of water and blend to a coarse paste.
  5. Transfer to non-stick saucepan, add remaining water and cook, stirring occasionally, over medium heat, for 15 minutes.
  6. Remove any lumps in the pot by whisking.
  7. Reduce the heat to low, add blended pine nuts and simmer for a further 15 minutes.
  8. Add salt to taste.

Notes:

  1. Dry roasting the nuts before blending them will enhance the nutty aroma of the porridge.
  2. If you prefer a smoother consistency, sieve the blended rice and pine nuts before cooking.