~Vanillacroissants~ or ~Vanillekipferl~

Yesterday I tried the veganized version of Mommy's great Vanillekipferl.



I think they came out great and taste very "mommy". ^^

Vegan Vanillekipferl (nearly 60 ones)

250g margarine (semi-bold)
125g sugar (raw cane sugar)
125g ground almonds
1 tsp of vanilla flavouring
1 pinch of salt
1 egg replacer (e. g. No-Egg)
250g flour

Mix all well together.
Split the dough into 4 parts and make 4 rolls as thick as a finger.
Let it cool in the fridge for a while. Cut the rolls into 2cm thick pieces, roll them between your hands and form small croissants.

Let it bake for 15 minutes by 170°C.
If they are ready, let them cool for one minute and then put them into icing sugar mixed with vanilla sugar. Some prefer to roll them in normal sugar (flavoured with a vanilla bean) but I think it looks nicer with a dusted sugar.

Have fun while trying and enjoy.

~Coconut Macaroon~ or ~Kokosbusserl~

Here we are. My first blog with my foody stuff.

Today I'd made some Coconut Macaroons or as it is called in Germany Kokosmakronen or Kokosbusserl (Coco Kisses or maybe Coconut Kiss?!). I really love them, cause they are very tasty and a little bit moist.
They have a lovely yummy touch of vanilla - and I have to say, I'm totally addicted to vanilla.



Vegan Coconut Macaroons (30 kisses)

200g coconut flakes
200g icing sugar
4 egg replacer (Ei-Ersatz von 3 PAULY)
2 tsp of vanilla flavouring
30 small waver papers for baking (5cm in diameter)

Mix all well together.
Put 1 teaspoon of mixture on the paper.
Bake on 200°C ( 390°F) for 16 minutes (or longer).
Tipp: You can see that your macaroons are ready if they have golden and crispy spots on the surface.

Enjoy!