In "Süß und gesund Weihnachten - Neue Rezepte" (Knaur, 10 €). Chef and food blogger Stefanie Reeb has not only evergreens like gingerbread men and bear paws but also unusual creations like snicker biscuits or matcha tea balls in her portfolio. And of course, everything is prepared without white sugar, eggs, lactose or wheat. Here are our three favorite recipes:
Gluten-free | Time required: approx. 30 minutes plus 1 hour cooling time | Shelf life: approx. 3 weeks
Ingredients for approx. 36 pieces:
Grind all ingredients except the coconut flakes for the topping into a kitchen machine or grinder. During the process, scrape the mixture off the walls of the machine with a spoon until the mixture is a chunky but smooth cream. Place it in the fridge for 1 hour. Put the grated coconut on a plate for dusting.
Knead the mixture well once, then remove teaspoon-sized portions, form them into balls and roll them in the grated coconut.
Store the lemon snowballs in an airtight container in the refrigerator.
Optional gluten-free | Time required: approx. 1 hour plus 30 minutes cooling time | Shelf life: approx. 3 weeks
Ingredients for approx. 48 pieces:
For the biscuit layer:
For the peanut layer:
Mix all ingredients for the biscuit layer until it is smooth. Wrap the dough in foil and press it flat. Place it in the fridge for 30 minutes. Preheat the oven to 180 °C top and bottom heat. Remove teaspoon-sized portions of the dough, shape them into balls with slightly moistened hands, place them on a baking tray lined with baking paper and press them flat. Bake for about 10 minutes until the biscuits are lightly tanned at the edges. Allow to cool completely.
Mix all ingredients for the peanut layer until the mixture is smooth. Place 1/3 teaspoon of the cream in the middle of each biscuit. Then take the biscuit in your left hand, slightly moisten your right hand and spread the peanut layer smooth on the biscuit surface with your fingers.
Melt the chocolate for the coating in a water bath. Coat each biscuit with chocolate all around with a brush. If the peanut layer is too liquid to spread the chocolate easily on it, first deep-freeze the biscuits for 30 minutes.
Put the biscuits back on the baking paper. Sprinkle them with chopped peanuts. Allow the chocolate to set.
Gluten-free | Time required: approx. 45 minutes | Shelf life: approx. 3 weeks
Ingredients for approx. 32 pieces:
Preheat the oven to 180 °C. Heat 1 tablespoon of coconut oil in a deep pan with a suitable lid. Add the popcorn, reduce the heat a little, put on the lid and shake in between so that nothing burns. After about 5 minutes you should hear the first popping sounds. Continue to shake from time to time and check that nothing burns. If there are only a few popping sounds left, remove the finished popcorn from the stove. Fill it into a bowl and make sure that unpopted grains are sorted out.
Mix coconut oil, maple syrup, gingerbread spice, cinnamon and salt in a small pot. Bring everything to boil while stirring, reduce the heat and simmer for a further 3 minutes until all has is caramel-like.
Mix the almond flakes with the popcorn, add the caramel mixture quickly and mix smooth with a spoon.
Line a baking tray with paper muffin dishes and fill each dish with approx. 1.5 tablespoons of the mixture. Squeeze a little with slightly moistened hands. Bake for 6-8 minutes on the middle shelf. Allow to cool down completely.
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