Månadens Gröna: Apple & Ginger Compote and Vegan Gingerbread Nutella.

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When I saw that the theme for this months Månadens Gröna was going to be Christmas Spices my immediate thought laid with the Apple Compote with Ginger that I have been making for almost every breakfast the past month.

But then on my way back from work the other day, sipping on a hazelnut hot chocolate, my mind started to wander in that diretion… After a detour to the supermarket the gingerbread nutella spread was created a few hours later. So, inspired by December’s host Nellie, here are a few more items to add to your brunch table:
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Gingerbread nutella is really ridiculously simple – you take whatever vegan nutella recipe on hand (like the minimalist baker one) and then sprinkle in a mix of gingerbread spices (basically stick to a ratio of the double amount cinnamon + ginger than cloves and cardamom) until you have reached a plesant taste.

The compote is a great way to put apples that may have been left forsaken in the fruit bowl a few days too many – plus it is another thing easy to make. Top it on your cardamon infused morning oats for a warming breakkie or perhaps as dessert with a scoop, or three, of icecream. *Wiping drool of the keyboard*
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VEGAN GINGERBREAD NUTELLA

→ 1 batch home made nutella
→ gingerbread ground spice mix
(1 tbsp cinnamon, 1 tbsp ginger, ½ tbsp cloves, ½ tbsp cardamom)

Simply sprinkle the spice mix into your foodprocessor once the batch of nutella is nearly done; add a little at a time until you are satisfied with the ratio of hazelnut spread/gingerbread flavour.

APPLE AND GINGER COMPOTE

→ 1-2 apples, diced into cubes
→ 2,5 cm fresh ginger
→ a splash of water
→ maple syrup, to taste
→ cinnamon, to taste

Place your ingredients in a saucepan; bring to a boil and let simmer until apples are softened. Mash up lightly with a fork.

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Check out some of my previous contributions to Månadens Gröna:

Cauliflower Mac n’ Yeast
Blackberry Pizza Bianco
Strawberry & Avocado Salsa


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Vegan Nutella. 

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Sometimes I can just long to be at home, in front of my laptop in some odd looking fleece jacket and a big mug of coffee. #introvertlyfe

Today is one of those days. And luckily for me, yesterday I made some vegan nutella so this quality me-time just got a whole lot more quality-full (is that a word? well with a hyphen involved we can pretend that it is) with some peanut butter + nutella + banana toast crumbling over the keyboard as we speak.DSC_0046VEGAN NUTELLA

→ 200 grams hazelnuts
→ 1 dl cacao powder
→ 3/4 dl icing sugar
→ a spatula tip of vanilla powder
→ a pinch of salt
→ 3-4 tbsp oil, like rapeseed or coconut (unless you mind a bit of coconut flavour – use rapeseed!)

1. Start by roasting the hazelnuts, about 15 minutes on 200° C should do – but make sure you keep your eyes open as the time may depend on your oven etc.
2. Place the hazelnuts in a kitchen towel, cover them and rub over the towel using your hands to get the skin off the nuts. Try to get as much as possible off, as your nut butter will have a much more bitter taste with the skin left on.
3. Crush the hazelnuts in a food processor until a creamy butter starts to form. Then blend some more.
4. Add in cacao, vanilla, salt and sugar – mix evenly.
5. Whilst the blender is running, add in oil a little at a time until desired creaminess is accomplished.
6. Store in an airtight container. Or eat it all in one go – saves you some washing up! 😉
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