Halloween Zombie Cookies

Gluten free zombie cookies are here to make your Halloween super fun and super spooky! A great and easy recipe that you can make with kids (or awaken your inner child!), and enjoy yourself while you decorate and eat them. The cookies have a light green color, courtesy of matcha. Use a gingerbread man cookie cutter to cut these out quickly, but if you're feeling like it you can also cut out different shapes and make a, let's say, zombie llama (I have done that myself hehe!). So many fun possibilities!

Originally, I had planned on using white chocolate for the decoration, because that would make the cookies look like mummies, but I didn't have any at home. This is why I used dark chocolate but it turned out delicious and I used colored cookie decorating pastes (store bought) to give the cookies some additional details!

Check out these other super spooky recipes!

1. Halloween chocolate cauli-oats

2. Spooky stuffed bell peppers

Ingredients:

100 gr butter

1 packet vanilla sugar

pinch of salt

30 gr sugar

55 gr gluten free flour mix

100 gr oat flour

75 gr cornstarch

1 tsp baking powder (4 gr)

8 gr matcha powder

1 egg

Decoration:

dark or white chocolate

colored cookie decorating pastes

Instructions:

1 Cube cooled butter and put in a bowl. Add the sugars and pinch of salt and use your hands to combine them.

2. Prepare the dry ingredients: mix the gluten free flour, oat flour, cornstarch, baking powder and matcha powder. Add to the butter and combine them a little bit using your hands.

3. Add one egg and use a spatula to first mix it into the batter and then use your hands to form a homogenous cookie batter.

4. Wrap the batter in plastic foil and leave in the fridge for half an hour.

5. Divide the cookie batter into halves to make it easier to roll out. Place the batter between two layers of plastic wrap and roll it out to the desired thickness: between 0.5-1 cm.

6. Use your gingerbread man cookie cutters to cut out the shapes.

7. Bake for 20 minutes at 180 degrees Celsius.

8. Once the cookies have cooled down, you can decorate them using dark or white chocolate and add the details using the decorating pastes.

9. You're ready for a super fun Halloween!

Fig and Matcha Cheesecake Bars

These gluten free, no-bake cheesecake fresh figs and matcha bars are so decadent and so easy to make. The bars are low in added sugar, because the figs add their own natural sweetness. To make the recipe easier and quicker to make, I've used some plain gluten free cookies that I had in my cupboard. The brand and ingredients in your cookies of choice will vary, and so will their sugar content. The ones I had are quite sweet for my taste, so they added the perfect amount of overall sweetness to the cake. To completely control the sugar content in the cake, you can use a homemade cookie recipe (those cookies have minimal sugar, but you can also omit the added spices if you'd like to use them to make these cheesecake bars).

The main thing to point out is that you will need to let this cake rest overnight in the fridge so the bars can firm up and hold their shape. I know it's hard because you just want to dig in immediately, but try to have a cup of tea instead, lick the mixing bowl and go to sleep knowing you'll have an amazing breakfast waiting for you!

Ingredients:

220 gr gluten free cookies

45 gr butter

570 gr cream cheese

425 ml coconut milk

50 gr cacao butter

10 gr matcha powder

10 gr vanilla sugar

300 gr fresh figs

Instructions:

1. Take the gluten free cookies and grind them until their texture is like fine sand. Transfer to a bowl.

2. Melt the butter and pour over the cookies. Take the cookie and butter mixture and transfer to your cake pan. Gently but firmly press the mixture into the pan to create the cheesecake base.

3. In a bowl, mix the cheese, vanilla sugar and coconut milk. Melt the cacao butter and add to the mix.

4. Once all the ingredients for the filling are well mixed together, add the matcha powder. Mix it in with a spatula until you get a uniform green colour.

5. Pour the cheese mixture on top of the cookie base.

6. Take the fresh figs and slice them. You can adjust the thickness of the slices as you wish. Place them on top of the cheesecake layer.

7. Place the cake into the fridge overnight so it can set and firm up.

8. Before serving, slice the cheesecake into bars and sprinkle with some more matcha. Bon appetit!

Juicy Marinated Chicken with Quinoa and a Matcha Green Tea Sauce

You might have heard about the popular matcha latte. You might even be a fan and make a cup of the delicious green stuff on the daily. A matcha dessert is a normal occurence, at least in our household. But this, my friends, is a savory dish with a matcha sauce!

Chicken and green tea might sound a bit weird, but worry not! The flavors flow beautifully together and make a refreshing and delicious lunch. Quinoa is mixed with vegetables, the chicken breast is marinated and is still super juicy once cooked, and the sauce brings it all together. I hope you'll try and enjoy this unusual flavor combo as much as I have!

Ingredients:

300 gr chicken breast

½ cup quinoa

1 tsp mayonnaise

1 tsp olive oil

1 tsp red paprika

1 tsp thyme

1 tsp tamari sauce

1 tsp potato starch

100 gr asparagus

150 gr cherry tomatoes

2 handfuls of arugula

50 ml yogurt

1 tsp mayonnaise

1 tsp matcha

1 tsp lemon juice

1 tsp hemp seeds

Instructions:

1. Cut the chicken breast into smaller pieces, and prepare the marinade by mixing olive oil, mayonnaise, red paprika, thyme, tamari sauce and potato starch.

2. Cover all the pieces of chicken with the marinate, and let it sit while you prepare the other ingredients.

3. Wash and cook the quinoa.

4. Blanche the asparagus by placing them into boiling salted water for two to three minutes, and then submerge them into cold water to stop the cooking process. Cut them into smaller pieces.

5. Wash the arugula and cherry tomatoes, and slice the tomatoes.

6. Place the marinated chicken into a lightly oiled, and very hot pan. Let the meat caramelize on one side before turning it over to the other.

7. Prepare the sauce by mixing the yogurt, mayonnaise, lemon juice and matcha. Mix well and season with salt to taste.

8. Drain the quinoa, and place it into a large bowl. Add the cherry tomatoes, asparagus, arugula which you can cut into smaller bite sized pieces if you so wish. Mix well.

9. Serve the dish by placing the quinoa and vegetable base in a bowl or a plate. Place the chicken on top, and drizzle the sauce on top. Sprinkle with hemp seeds and serve immediately. Bon appetit!