Sticky Rice Cakes w Aniseed, Orange & Pistachio

Sticky Rice Cakes with Aniseed, Orange & Pistachio
Yum! The flavour combinations that can be added to sticky rice are endless, of course, and it's probably best if you do your Muppet Show Swedish Chef impersonation and go for it. Or, you can follow another recipe like mine here :-) Oh, for colour, I soaked the rice in carrot juice, but this is completely optional.
I should also note that glutinous rice is gluten free: the word 'glutinous' refers to the 'gluey' character of the rice :-)
Cuisine: vegan, cooked
Recipe type: snack
Serves: 24
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 cup of glutinous rice (also called 'sticky' or 'sweet' rice)
  • 4 + 2 tbsp pistachio nuts, shelled (2tbsp for coating)
  • 1 + ½ tsp aniseed (1/2 tbsp for coating) - or aniseed powder, slightly less
  • zest of 1 small orange
  • 2 tbsp coconut palm sugar
  • a pinch of Himalayan rock salt
  • carrot juice (optional for colour)
To do
  1. steam the rice for 20 minutes (1 cup of rice to 1 cup of water), or
  2. use 1 cup carrot juice (optional for colouring), soak 40 min, then drain, add ¾ cup water + a pinch of salt, steam 25min
  3. in a food processor (small bowl), chop the pistacchio nuts till fine
  4. if you have whole aniseed, grind them in a coffee grinder
  5. place rice in a bowl and mix well with all other ingredients, except for the nuts & seeds meant for coating
  6. press the flavoured rice into flexible moulds (I used a silicon mini muffin tray), and let cool down completely
  7. gently push them out, and roll through the rest of the nuts and aniseed
  8. store in fridge, but they will be fine for a few hours in a lunch box. They will keep for about 3 to 4 days.
Nutritional Information
Serving size: 1 cake Calories: 98 Fat: 4.9gr Saturated fat: 0.8gr Unsaturated fat: 2gr Trans fat: 0gr Carbohydrates: 11gr Sugar: 0.3gr Sodium: 35mcg Fiber: 1.1gr Protein: 2.9gr Cholesterol: 0mcg

 

Raw Aniseed Cookies

Raw Aniseed Cookies
4 Ingredients, made in 20 minutes and they're delicious (and healthy!). As a matter of fact, the flavours keep developing and as you can easily keep them for days, they taste nicer and nicer every day! You don't have to make cookies out of this recipe, you can just roll balls, but I felt like giving these a nice shape, and to make them slightly firmer I dehydrated them :-) Makes about 14 cookies, depending on their size, of course.
Prepared by:
Cuisine: raw, vegan
Recipe type: Cookies
Serves: 14
Prep time: 
Cook/wait time: 
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You need
  • 1 cup of activated hazelnuts
  • 4 pitted dates, chopped
  • 4 star aniseeds
  • a pinch of Himalyan rock salt
To do
  1. grind the star aniseeds to powder in a coffee grinder
  2. in the small bowl of your food processor, grind the hazelnuts to small crumbs
  3. add the chopped dates, salt and star aniseed powder, and run again till it start to stick slightly
  4. pour the crumbs on your work surface, flatten and compact with your hands, and cut out cookies
  5. place on dehydrator rack and dehydrate for about 12 hours (optional)
Nutritional Information
Serving size: 1 cookie Calories: 62 Fat: 4.4gr Saturated fat: < 0.5gr Unsaturated fat: 3.9gr Trans fat: 0gr Carbohydrates: 5.6gr Sodium: 3.5mcg Fiber: 1gr Protein: 1.2gr Cholesterol: 0mcg
Raw Aniseed Cookies

Raw Aniseed Cookies

 

 

Aniseed Sesame Loaf & Nut Loaf

Aniseed Sesame Loaf & Nut Loaf
There is nothing like fresh, home baked bread, and here are two examples of favorite white breads. In the middle you see the Aniseed Sesame Loaf, the other bread is the nut loaf, in different shapes. As I only use organic flour, I've never seen a white bread as white as store bought white bread :-) I like to keep it simple, these are fool proof recipes, and somehow they turn out different every time anyway, depending on the flour, warmth in the house, humidity. As I think kneeding dough can easily be done by my bread machine, I happily delegate that job, but as I don't like PTFE's and PFOA's (that are released from non-stick layers when hot), I transfer the dough to silicon baking moulds, let them rise and then bake the loaves in the oven. The whole process takes about 1¾ hours.
Prepared by:
Cuisine: vegan
Recipe type: bread
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 3 cups of organic white spelt flour (makes a medium sized loaf)
  • 1.5 tbsp aniseed
  • 1.5 tbsp black sesame seeds
  • 1 tbsp poppy seeds
  • 3 tsp dry yeast
  • 1.5 tsp salt
  • 3 tbsp olive oil
  • ¼ - ½ tsp (apple cider) vinegar (optional, but helps with texture)
Or for a more nutty loaf:
  • 3 cups of organic white spelt flour
  • half a cup of walnuts
  • half a cup of pine nuts
  • 3 tsp dry yeast
  • 2 tbsp olive oil
  • 1.5 tsp salt
  • 1 tbsp toasted sesame oil
  • ¼ - ½ tsp (apple cider) vinegar (optional)
To do
  1. add the liquids to the bucket
  2. top with all the dry ingredients
  3. run a dough program of about 20-25 minutes
  4. transfer dough to baking mould
  5. let rise in a warm spot (or as warm as possible), tea towel over the top in case of draught, for about 45 minutes
  6. in the meantime, preheat oven to 200C (390F)
  7. then bake for about 35 minutes (tap the bread with a long knife, when it sounds hollow, it's done - but I haven't overbaked a loaf yet).
  8. take out of mould, let cool down for 10 minutes before you slice it