Grand Aioli

    Grand Aioli

    Grand Aioli is my idea of a perfect party dinner. Four different kinds of Aioli, one of them vegan, are served with a stunning spread of different vegetables and protein for dipping. Easy to prepare ahead of time and guaranteed to please everyone, this is one of my favourite dishes to serve, when I want both an impressive and healthy spread. Vegan version included.

    Why You Want to Make This

    Grand Aioli

    Easy

    I know it looks like it’s a lot of effort, but it really isn’t. The 4 types of Aioli take a maximum of 5 minutes each. There is a bit of vegetable chopping, but since you want them large enough to dip comfortably, that’s quickly done. Some roasting, boiling and quick steaming of some of the ingredients and you are ready to assemble. You could buy ready cooked prawns or scampi, if you wanted to skip the extra step of frying them briefly.

    Can be Prepared in Advance

    Most of the ingredients for Grand Aioli can be prepared well in advance. The different aioli keep well in the fridge for several days. Pre-chop the veggies, so you only have to stem or boil them quickly on the day. The eggs can be cooked the day before too. I tend to keep each ingredient in its own container in the fridge, so they keep the perfect flavour.

    Satisfies Everyone

    Always wondering what to serve the vegans and non-vegans, without preparing two different meals? This is it. There is plenty of variety for both here. The Green Cashew Aioli is so delicious, even the non-vegans will want their share. If you’ want to make all the sauces vegan, use a larger quantity of the cashew base without herbs, then divide and mix different flavourings into it.

    Healthy

    During my weight loss journey, which lasted nearly a year, I was looking for feasts that would not throw me back in my progress. This is one of them. With all the fibre from vegetables, protein from prawns and eggs and healthy carbs from the boiled potatoes, you have a pretty balanced meal that is surprisingly low in calories. Depending on how much aioli you spread on said veg of course. But if you use the cashew aioli as base, even that gives you fibre, protein, and healthy fats.

    The Four Types of Aioli

    I made four different kinds of Aioli for this Grand Aioli, though theoretically you could also use my Black Garlic Aioli. It would be delicious for sure.
    Traditional would be just the classic version, but I do love variety in my dips and can never decide on just one.

    Classic Aioli – This is the very classic base version, made with egg, oil a bit of lemon juice, mustard and, of course, garlic

    Chili Aioli – By simply adding a little bit of Sriracha, chili powder and maple syrup to the basic version, we have made a Chili Aioli, for the lovers of spicy food.

    Green Aioli with Greek Yoghurt – For a slightly lighter and fresher version, the basic Aioli gets mixed with 0% fat Greek yoghurt and loads of fresh herbs. Tons of flavour, less fat.

    Green Cashew Aioli – The vegan version. But don’t be fooled, this is no less delicious than the original. I would even say it’s my favourite out of all of them. Still super creamy, lots of flavour from garlic and herbs, I’m completely hooked!

     

    The Ingredients

    Grand Aioli - Ingredients

    This depends a lot on you: What vegetables do you like for dipping? You can get very creative here. Just don’t leave out the potatoes, as they might be the best of all with any of the Aioli.
    Use fresh and good quality new or baby potatoes, for their size and creamy, nutty flavour.

    Broccoli and asparagus are lovely for their green crunchiness, so are green beans.

    I used some squash, since I found some small and pretty ones. Hokkaido was my favourite of them, as it has a particular sweet and nutty flavour when roasted, that I adore.

    Fresh carrots, mini sweetcorn, mini peppers, cherry tomatoes, and radishes can never go amiss. If you can find it, radicchio would be lovely for the bitterness and colour it brings to the table. Unfortunately it is very hard to find in Ireland.

    For protein, boiled eggs and prawns or scampi are typically served. But if you have more meat eaters in the crowd, some sliced roast beef might be nice too. Or grilled chicken breast pieces.

    Lemons, both for garnish and squeezing over last minute. And some Maldon salt for sprinkling.

    On the Aioli front, being at the heart of a Grand Aioli, it will depend which ones you decide to make.

    The classic version is made mainly with eggs, oil, mustard, lemon juice and garlic.

    Grand Aioli - Ingredients

    For the Chili version use Sriracha or any chili sauce you enjoy, chili powder, lime juice and cilantro.

    Grand Aioli - Ingredients

    Fresh herbs and 0% fat Greek yoghurt for the lighter green version.

    Grand Aioli - Ingredients

    The Cashew Aioli is, as the name says, based on cashews which get soaked in water and then blended with water, mustard, lemon juice, garlic, dates (I know this sounds weird, but trust me, it’s delicious) and lots of fresh herbs.

    Grand Aioli - Ingredients

     

    The Process

     

    Aioli

    Prepare the Aioli first since you can leave them in the fridge for the flavours to meld while you prepare the veggies and proteins.
    My personal trick to perfect mayonnaise, leading to perfect Aioli is, to use a stick blender.

    Grand Aioli_Process

    Using a slim jar or container that just fits the stick blenders head with very little room to spare on the sides, you add your egg, mustard, and lemon juice at the bottom, then top it with all of the oil. Gently lower your blender head, equipped with the whisking disc, all the way down, so it covers the egg. Switch it on at full speed and do not move it for a few seconds. You will see mayonnaise forming right away at the bottom. Keep it still until the white mass doesn’t expand upwards further, then gently tip your blender into a diagonal, and very slowly move it upwards.

    Black Garlic Aioli_Process

    This method will do the same as you would do by hand: Incorporate the oil in a thin stream, by creating a vortex that pulls it slowly into the egg, emulsifying it in the process. The trick lies in the waiting time before moving the blender, to give it enough time to pull in the oil until it reaches no more. Once you’ve pulled it all the way up, most of the oil will be incorporated and you will have a firm and very stable mayonnaise.

    Grand Aioli_Process

    Mash your garlic, chop your herbs roughly and add all of them with some salt and pepper to your mayonnaise. Blend again with the pureeing attachment, to create a smooth and delicious Aioli.

    Due to the specific jar requirement, you’ll have to make one portion at a time. If you’d rather make the whole batch at once, you could use a food processor or blender and slowly drizzle the oil in, to emulsify the mayonnaise.

    Variations of Aioli

    I made 3 batches of this basic Aioli, then mixed the chili sauce and maple syrup into one, finely chopped herbs and Greek yoghurt into the next and left one as it was.

    Grand Aioli_Process

    Cashew Aioli

    The Green Cashew Aioli is even easier: Soak the cashews in just boiled water for about 30min. Drain, then add to a high speed blender with the rest of the ingredients and blend until super smooth and creamy. I’m using my Nutribullet for this. You could use the zest of the lemon as I did here, but I found it tastes lovely with just the juice, so I left the step out in the recipe.

    Grand Aioli_Process
    This is one of the recipes that, yes, in theory you could make in a normal blender or food processor, but it will never be as satisfyingly smooth as in the high speed version. So if you, like me back in time, wonder why on earth anyone would eat a grainy cashew sauce, the lack of high speed is the reason.

    Grand Aioli_Process

    Things to Dip

     

    Prepare the Veggies for the Grand Aioli

     

    Depending on what veggies you are using for dipping, cut them into easy dippable pieces.
    Leave the potatoes whole, especially if you got baby potatoes.

    The squash was halved, deseeded with a spoon, and sliced into wedges, drizzled with a little olive oil, seasoned with salt and pepper, and roasted on a baking tray until the edges started to brown and caramelize. About 25min at 400°F/200°C.

    Grand Aioli_Process

    Boil the potatoes for about 20-25 minutes until you can easily pierce them with a sharp knife.
    The eggs are boiled for about 7-8 minutes, for that waxy perfection.

    Grand Aioli_Process

    Clean tender stem broccoli, asparagus, and beans, leaving them whole, but cutting off any dry ends. Steam the broccoli for 3-4 minutes, until slightly tender but crunchy. The Asparagus gets 5-10 minutes in the steam, depending on the thickness of your spears. You’ll want them tender but with bite. The beans can be cooked or steamed for about 5-10 minutes, until tender-crisp.
    If using mini sweetcorn, it is also great steamed for 5-6 minutes.

    Prepare the Protein

    If using ready cooked prawns, you don’t need to do anything to them. I used raw and briefly pan fried them with a bit of olive oil, salt, and pepper, until they were opaque and no rawness showing in the middle anymore. This just takes a few minutes.

    Grand Aioli_Meal Prep

    Serve

    Now it’s time to serve. Peel your eggs. Divide the Aioli into smaller serving bowls, so everyone at the table can reach them easily.

    Arrange potatoes, eggs, prawn and vegetables on a big board or plate, sprinkle over a bit of Maldon salt and squeeze over some lemon. Top with lemon wedges and dig into your Grand Aioli!

    Grand Aioli

    Meal Prep

     

    Most parts of this meal can be prepared ahead of time as described above. If you do so, keep each part in a separate container in your fridge.

    The Aioli will last for about 2-3 days covered in the fridge. The Cashew Aioli up to 5 days, as it doesn’t contain raw egg.

    There will most likely be leftovers in form of aioli, which are amazing on sandwich, vegetables of course and any meat you might have. Cold or hot, it’s a pretty universal dip.

     

    Looking for different festive dinner ideas?

     

    Try these:
    Vegetarian Mezze Feast

    Burger with Black Garlic Aioli

    Chinese Duck Pancake Salad with Plum Dressing

    Cranberry Rosemary Roasted Chicken

    Please Comment

     

    Now I’d love to hear from you in the comments!
    Have you tried this? Did you enjoy it?
    What other recipes would you like to see?

    If you enjoyed this recipe, please share and comment. It helps me a lot.

    Grand Aioli

    Grand Aioli

    Grand Aioli is my idea of a perfect party dinner. Four different kinds of Aioli, one of them vegan, are served with a stunning spread of different vegetables and protein for dipping. Easy to prepare ahead of time and guaranteed to please everyone, this is one of my favourite dishes to serve, when I want both an impressive and healthy spread.
    No ratings yet
    Prep Time 1 hour
    Cook Time 1 hour 30 minutes
    Total Time 2 hours 30 minutes
    Course Dinner, dip, Feast, Main Course, spread
    Cuisine French, Mediterranean
    Servings 8
    Calories 500 kcal

    Equipment

    • Stick blender, high speed blender

    Ingredients
      

    Aioli

    • 3 eggs very fresh
    • 2 ¼ cups neutral oil such as grapeseed
    • 4 tbsp lemon juice
    • 2 tbsp lime juice
    • 1 ½ tsp Dijon mustard
    • 9 fresh garlic cloves minced
    • 1 ½ tsp kosher salt or more to taste

    Add Ins:

      Chili Aioli:

      • 1 tbsp Sriracha or another chili sauce you enjoy. More or less to taste.
      • 1 tbsp maple syrup
      • 1/8 tsp ancho chili powder or more to taste
      • 2 tbsp fresh cilantro chopped

      Green Herb Aioli

      • ½ cup 0% fat Greek yoghurt
      • 4 tbsp mixed soft herbs like dill parsley and basil, chopped

      Cashew Aioli

      • 1 cup cashews soaked in just boiled water for 30min
      • 2 dates destoned
      • 4-6 tbsp fresh soft herbs like parsley basil and dill, roughly torn
      • 3 cloves fresh garlic
      • 2 tbsp lemon juice
      • 1 tsp Dijon mustard
      • 1 tbsp liquid aminos or Tamari or soy sauce. Liquid Aminos are slightly sweeter so you might have to adjust the seasoning if you are using one of the other options
      • ½-1 cup water start with ½, add more after blending if the aioli is too thick. If you keep it in the fridge, it will thicken more
      • Salt and pepper to taste

      Vegetables for dipping

      • 1 lb baby or new potatoes
      • 1-2 Hokkaido or similar squashes depending on size
      • 1-2 packs tender stem broccoli I used 2 small packs
      • 1 pack green beans about 300g
      • 1-2 bunches of Asparagus depending on size
      • 2 packs mini sweetcorn
      • 1 romaine lettuce heart
      • 1 pack radishes
      • 1 pack cherry tomatoes
      • ½ lb carrots
      • 1 pack mini peppers halved and deseeded

      Protein

      • 2 packs large prawns or scampi ready cooked or raw (fry them if you got raw ones)
      • 8 eggs for boiling use more if you have more than 8 people

      Instructions
       

      Aioli:

      • Start by preparing the Aioli as it benefits from some time in the fridge for the flavours to meld.
      • Use a stick blender for a foolproof method. In a slim jar, add eggs, mustard, and lemon juice (lime juice for one batch for the chili version) at the bottom, then pour in all the oil.
      • Lower the blender head equipped with the whisking disc, covering the egg. Switch on at full speed, keeping it still for a few seconds until mayonnaise forms.
      • Tilt the blender diagonally and slowly move it upwards, allowing the vortex to pull in the oil. This method creates a stable mayonnaise.
      • Mash the garlic and add it with salt to the mayonnaise. Blend again to create a smooth Aioli. Taste and add more salt ort lemon juice to taste.
      • Do this in 3 batches, since a jar slim enough to fit your blender will likely only hold one batch of Aioli. Use lime juice instead of lemon in one portion for the chili sauce.
      • Customize one with chili sauce and maple syrup, another with finely chopped herbs and Greek yogurt, and leave one as it is.

      Cashew Aioli:

      • Soak cashews in just-boiled water for 30 minutes. Drain and add to a high-speed blender with other ingredients.
      • Blend until super smooth and creamy. High-speed blending ensures a satisfyingly smooth texture.

      Things to Dip:

      • Cut veggies into easy dippable pieces. Leave potatoes whole, especially if using baby potatoes.
      • Halve and deseed squash, slice into wedges, drizzle with olive oil, season with salt and pepper, and roast at 400°F/200°C for about 25 minutes.
      • Boil potatoes for 20-25 minutes until easily pierced with a sharp knife.
      • Boil eggs for 7-8 minutes for waxy perfection.
      • Clean tender stem broccoli, asparagus, and beans, leaving them whole. Steam broccoli for 3-4 minutes, asparagus for 5-10 minutes, and beans for 5-10 minutes until tender-crisp.
      • Steam mini sweetcorn for 5-6 minutes if using.
      • If using ready-cooked prawns, no preparation is needed. If raw, pan-fry briefly with olive oil, salt, and pepper until opaque and cooked through.

      Serving:

      • Peel eggs, slice in half lengthways, and divide Aioli into smaller serving bowls.
      • Arrange potatoes, eggs, prawns, and vegetables on a large board or plate.
      • Sprinkle with Maldon salt, squeeze over some lemon, and top with lemon wedges.
      • Serve and enjoy the Grand Aioli feast!

      Notes

      Most parts of this meal can be prepared ahead of time as described above. If you do so, keep each part in a separate container in your fridge.
      The Aioli will last for about 2-3 days covered in the fridge. The Cashew Aioli up to 5 days, as it doesn’t contain raw egg.
      There will most likely be leftovers in form of aioli, which are amazing on sandwich, vegetables of course and any meat you might have. Cold or hot, it’s a pretty universal dip.
      No nutrition calculation this time, as it depends on the vegetables used, the amount of aioli on each veg when dipping and which aioli you would use. So this has too many variables to calculate. So I used just a general 500cal per portion as a wild estimate. Depending on how much of it you eat and the amount of aioli you spread on your veggies, this may be below or above.

      Nutrition

      Calories: 500kcal
      Nutrition Facts
      Grand Aioli
      Amount per Serving
      Calories
      500
      % Daily Value*
      * Percent Daily Values are based on a 2000 calorie diet.
      Keyword Easy, For Guests, Healthy, vegan, vegetables, Vegetarian, versatile
      Tried this recipe?Let us know how it was!
      Sourdough Buttermilk Protein Pancakes

      Sourdough Buttermilk Protein Pancakes

      These Sourdough Buttermilk Protein Pancakes are my festive version of the all-time favourite breakfast. Super fluffy and tangy from the buttermilk and sourdough, yet lots of good nutrition from protein powder, whole wheat flour and eggs. They might be the perfect pancake!
      And, since it’s the holidays, I’m serving them with homemade cranberry sauce topped with some extra indulgent Advocaat for a very grown up treat!

       

      Why You Want to Make Them

       

      Buttermilk and sourdough discard for flavour

      Have you ever had buttermilk pancakes? If not, it’s about time!
      Similar to buttermilk waffles, they are incredibly tender and flavourful. The tang of the sourdough emphasizes it and helps you use up your discard.
      And what’s more: The calories are even lower than for the version without buttermilk!

      Sourdough Buttermilk Protein Pancakes

      Protein powder for extra nutrition

      Same as in my original, buttermilk free pancakes, I’m using my favourite protein powder here to up the nutrition. This time I added the toasted marshmallow flavoured version, since that’s what I just had delivered and wanted to try out. It was a full success since it balanced the tangy buttermilk beautifully with its sweetness.

      This is neither affiliated nor sponsored. Just the powder I found to taste best after trying a fair few. If you never found one you actually enjoy, give this one a try.

      Indulgent topping

      With it being the holidays, I was reminded of a very classic German cake we used to have around the season. It might be my all-time favourite German cake: An airy hazelnut-chocolate sponge, cranberry jam spread all over it, topped with whipped cream and crowned by a layer of Advocaat, just about contained by the whipped cream tufts around the edge of the cake.
      This is how it looks and it’s utterly delicious!

      Let me know if you’d like to see a recipe for it here and I might come up with a slightly healthier version of it.

      And while these pancakes have no cream or hazelnuts, the cranberry sauce and advocaat drizzled over made for a worthy breakfast reminder of it! Well….late breakfast. Not sure I can have advocaat early morning, but if you enjoy it, I’m certainly not judging!

      The Ingredients

      Sourdough Buttermilk Protein Pancakes_Ingredients

      Sourdough discard – You could use active starter here if you’d like, but since it’s not left to ferment, this is a great place to use up your discard. It will add flavour and nutrition to your pancakes. Don’t worry about it being too sour. Just a gentle tang is coming through, adding complexity.

      If you have no sourdough starter yet, here is how to make it. With its million uses, it’s one of the best things you can easily make at home with just water and flour. Plain white flour works fine.

      Buttermilk – Apart from being delicious and giving your pancakes an extra light texture, buttermilk is great for digestion, has lots of calcium and even aids your immune system if you have some daily.

      I’m mainly adding it for the taste, but the rest doesn’t do harm either, does it.
      If you don’t have buttermilk, here are several ways to substitute it.

      Flour – A mix of whole wheat flour and white flour gives the perfect balance of light and fluffy plus nutty flavour, fibre and better nutrition than just using plain white flour. During my weight loss journey I came to love whole wheat flour in nearly all of my baked goods. Partially because it keeps you fuller for longer, but again mainly for the added flavour. You can use other types of flour instead such as spelt. Or just use all white flour.

      Protein powder – As mentioned above, I’m using MyProtein here, as I love the creamy consistency and flavours they offer. Use one that you enjoy having as a shake, and you’ll like it in the pancakes too. Ideal for this recipe are vanilla or similar flavours. Though, if you have something like chocolate or hazelnut, it might even serve as more of a reminder for the Cranberry-Advocaat cake. If you try it, let me know what you think.

      Eggs – I upped the portion size of this recipe compared to the original Sourdough Protein Pancakes, as I love having some in the freezer for a super quick breakfast when toasted. Hence 2 eggs. The egg to pancake ratio is a little bit higher and I think it benefits the flavour. Plus of course more protein is always welcome.

      Soy Milk – I’m using soy milk for its creamy texture and protein content. You could substitute with full fat cows’ milk if you want or any other full fat plant milk.

      Coconut oil – Adding coconut oil gives these Sourdough Buttermilk Protein Pancakes a very subtle scent of coconut and a crispy crust. I also use some for frying them in. You could use melted and cooled butter instead, if you prefer the flavour.

      Vanilla extract – The vanilla extract on top of the vanilla scent of the protein powder will spread a heavenly smell throughout your house and give the pancakes that extra special flavour. Don’t skip it.

      Salt – Every sweet baked good needs a pinch of salt to bring out the flavours and balance the sweetness.

      Cinnamon – This is optional but delicious, especially during the holiday season. You can leave it out if you prefer or even up the content if you like more cinnamon flavour. It goes particularly well with the cranberries.

      Baking powder and soda – I’m using more baking soda than powder in this recipe, as it’s activated by the acidity of the buttermilk and adds the fluffiness to the pancakes.

      Topping – Optional. For my extra special holiday breakfast, I’m using a home made Cranberry Sauce with Port and Clementines. You could use any leftover cranberry sauce, as long as it’s not seasoned with salt and pepper. Though…you do you of course.
      As reminder of the above mentioned Cranberry-Advocaat cake, I’m topping the whole thing with Advocaat as a treat. If you have never tried it on your pancakes, you are missing out!

      These Sourdough Buttermilk Protein Pancakes would be equally delicious with sliced banana, Nutella, and Advocaat. My all-time favourite pancake topping!

      The Process

       

      Mix the wet and protein

      Sourdough Buttermilk Protein Pancakes_Process

      In a large mixing bowl or blender, combine the sourdough discard, buttermilk, soy milk, protein powder, eggs, coconut oil, and vanilla extract. Mix well until the ingredients are fully incorporated and no protein lumps are left.

      Mix the wet with the dry

      Sourdough Buttermilk Protein Pancakes_Process

      For the next step: You can prepare the batter the evening before, but if you do, leave out the baking powder and soda until the next morning, as it would lose some of its effectiveness overnight.

      In a separate bowl, whisk together the whole wheat flour, all-purpose flour, cinnamon, baking powder and soda, and fine sea salt.

      Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing; a few lumps in the batter are fine.

      Frying

      Preheat a non-stick skillet or griddle over medium heat. If needed, lightly grease the surface with additional coconut oil.

      Once the skillet is hot, pour approximately 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface and it looks matte.

      Carefully flip the pancakes with just a flip of your wrist, to avoid them sliding across the pan, and cook for an additional 1-2 minutes, or until they are golden brown and cooked through.

      If you’d like to keep the stack of pancakes warm while you fry the rest, keep them on a plate in your oven, set to the lowest temperature.

      Sourdough Buttermilk Protein Pancakes

      Serve

      Serve the Sourdough Buttermilk Protein Pancakes stacked on a plate, topped with icing sugar if you like, cranberry sauce and Advocaat drizzled over for the grown up version.

      Sourdough Buttermilk Protein Pancakes

      Meal Prep

       

      As most of my recipes, Sourdough Buttermilk Protein Pancakes are great for meal prep.
      There is the fact that you can prepare the batter, except baking soda and powder, in the evening and it only gets better overnight.

      Once fried, they freeze really well and can be heated through simply in the toaster. I like to keep them in portions in little bags or containers, so I can just grab a super quick and healthy breakfast, when I’m in a hurry.

      Looking for other breakfasts with Protein?

      Try this Apple Cinnamon Protein Oatmeal, bringing the flavours of German Christmas Market right onto your breakfast table.

      Or maybe some Sourdough Pumpkin Soda Bread with Protein?

      Looking for other sourdough discard ideas with protein?

      Sourdough Protein Pancakes with Wholewheat

      Sourdough Pumpkin Waffles with Protein

      Sourdough Chocolate Banana Bread with Rye and Protein

      Sourdough Brownies with Protein

       

      Please Comment

      Now I’d love to hear from you in the comments!
      Have you tried this? Did you enjoy it?
      What other recipes would you like to see?

      If you enjoyed this recipe, please share. It helps me a lot.

      Sourdough Buttermilk Protein Pancakes

      Sourdough Buttermilk Protein Pancakes

      With Cranberries and Advocaat topping These Sourdough Buttermilk Protein Pancakes are my festive version of the all-time favourite breakfast. Super fluffy and tangy from the buttermilk and sourdough, yet lots of good nutrition from protein powder, whole wheat flour and eggs. They might be the perfect pancake! And, since it’s the holidays, I’m serving them with homemade cranberry sauce topped with some extra indulgent Advocaat for a very grown up treat!
      No ratings yet
      Prep Time 10 minutes
      Cook Time 20 minutes
      Total Time 30 minutes
      Course Breakfast
      Cuisine American
      Servings 24 pancakes
      Calories 100 kcal

      Ingredients
        

      • 1 cup Sourdough discard
      • 1 cup buttermilk
      • ¾ cup soy milk
      • 2 large eggs
      • 4 tbsp Coconut oil melted and cooled
      • 2 teaspoons vanilla extract
      • 1 ¼ cup whole wheat flour
      • 1 cup all-purpose flour
      • 2 Scoops Protein Powder
      • 1/2 teaspoon ground cinnamon
      • 1 tsp baking powder
      • 2 tsp baking soda
      • 1/2 teaspoon fine sea salt

      Optional topping:

      • Icing sugar
      • Cranberry sauce and Advocaat to taste

      Instructions
       

      Mix the Wet and Protein:

      • In a large mixing bowl or blender, combine the sourdough discard, buttermilk, soy milk, protein powder, eggs, melted coconut oil, and vanilla extract. Mix well until the ingredients are fully incorporated and no protein lumps are left.

      Mix the Wet with the Dry:

      • In a separate bowl, whisk together the whole wheat flour, all-purpose flour, ground cinnamon, baking powder, baking soda, and fine sea salt. If preparing the batter the evening before, leave out the baking powder and soda until the next morning.
      • Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing; a few lumps in the batter are fine.

      Frying:

      • Preheat a non-stick skillet or griddle over medium heat. If needed, lightly grease the surface with additional coconut oil.
      • Once the skillet is hot, pour approximately 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface and it looks matte.
      • Carefully flip the pancakes with just a flip of your wrist, to avoid them sliding across the pan, and cook for an additional 1-2 minutes, or until they are golden brown and cooked through.
      • If you’d like to keep the stack warm while you fry the rest, keep them on a plate in your oven, set to the lowest temperature.

      Serve:

      • Serve stacked on a plate, topped with icing sugar if desired, and drizzle with cranberry sauce and Advocaat for the grown-up version.
      • Enjoy your delicious Sourdough Buttermilk Pancakes!

      Notes

      As most of my recipes, Sourdough Buttermilk Protein Pancakes are great for meal prep.
      There is the fact that you can prepare the batter, except baking soda and powder, in the evening and it only gets better overnight.
      Once fried, they freeze really well and can be heated through simply in the toaster. I like to keep them in portions in little bags or containers, so I can just grab a super quick and healthy breakfast, when I’m in a hurry.
      The nutrition is calculated without toppings, as the nutrition would vary depending on what you use and how much of it.
      Calories: Approximately 100 kcal per serving
      Protein: Around 4g
      Carbohydrates: Roughly 15g
      Fat: About 3g
      Fiber: Around 2g
      Sugar: Approximately 1g

      Nutrition

      Calories: 100kcal
      Nutrition Facts
      Sourdough Buttermilk Protein Pancakes
      Amount per Serving
      Calories
      100
      % Daily Value*
      * Percent Daily Values are based on a 2000 calorie diet.
      Keyword Easy, Protein, sourdough, Vegetarian, versatile
      Tried this recipe?Let us know how it was!
      Vegan Tom Kha Soup

      Vegan Tom Kha Soup

      This creamy Vegan Tom Kha Soup is a veggie packed Thai Coconut Soup with incredible flavours of lemongrass, ginger, garlic, and chili. Super easy to make and perfect for those colder days when all you want is a hot bowl of soup to curl up with. Each spoonful creates a party of spices in your mouth, while being soothing with creamy coconut at the same time.

      Why You Want to Make This

      Vegan Tom Kha Soup

      The Vegan Version of Thai Coconut Soup

      Not sure about you, but I always despised the typical chicken soup that was given to me when I had a cold. I felt it was plain, boring and did nothing to make me feel better. Quite the opposite.
      Until I stumbled upon Tom Kha Soup. Or rather, back in time, Thai Coconut curry soup with chicken.
      Though the chicken never felt quite right in it. I mean sure, I made a portion of it here too, for the meat eaters in my life, but the tofu captures the flavours and gentle bite so much better!

      Fantastic for Fighting Colds

      In general, the sodium in soups helps to sooth your sore throat, similar to gargling with salt water. The steam opens your nasal passages, helping you breathe.

      Lots of vegetables add vitamins your body needs to heal, ginger and garlic may help with reducing the inflammation and fighting bacteria and viruses and of course add lots of flavour.

      Easy to Make

      Despite the fairly long ingredient list, this soup comes together in less than 1h, chopping included.
      You could even use ready chopped garlic and grated ginger from jars, as I often do. The main seasoning comes in form of Thai Red Curry Paste, which most supermarkets offer these days.

      Versatile

      If, like me, you have meat eaters in your life, you can prepare one big pot of the base with the vegetables, then split in two and add chicken or even prawns to one half and Tofu to the other. Which is exactly what I did here, hence the chicken in the ingredient picture.

      You can also vary the vegetables to your taste. I love using a large variety, as it covers my 5-a-day in one easy meal, but just throw in what you have in your fridge and enjoy.

      The Ingredients

      Vegan Tom Kha Soup_Ingredients

      Thai Red Chili Paste – This is the basic flavour which makes this (together with Coconut milk) into the typical Tom Kha Soup. The great thing is, you can use it in lots of other Thai dishes too, like the stir fry version of this dish for example. Just use less liquid and more solids and bind with cornflour into a creamy sauce. Serve over rice and you have a great dinner.

      The Chili paste keeps for ages in the fridge. Some come in a container with about a cup of the paste. Usually you need about 1 tbsp per large pot. Be careful with adding more, it gets very hot very fast. You can always add more towards the end if you like yours very spicy. I prefer my Coconut Thai Curry on the milder side, but you do you.

      Coconut Milk – The other base ingredient for this soup is Coconut Milk. While there are 2 cans in the picture, I did add 3, as I found it a bit too spicy for my taste. The chili levels of the red curry pastes vary a little, so even though I’ve made this countless times over the years, I often have to adjust based on the brand I got.
      I’m using both reduced fat and full fat coconut milk here. Both work fine. I would add at least one can full fat though, to achieve the perfect creaminess.

      Miso Paste – To make this vegan, I swapped in white miso paste instead of the more typical fish sauce and loved the flavour of it. You could use vegan fish sauce if you prefer.

      Tamari or Soy sauce – While I have both Tamaro and Soy sauce at home, I find myself reaching for the Tamari more often, as I feel it adds more complexity than the often extremely salty soy sauce. Use whatever you have on hand. Coconut Aminos work nicely too.

      Rice Vinegar – I always have Rice vinegar around, but if you don’t replace with apple cider vinegar or white wine vinegar. The important part is to add acidity for balance.

      Rice Wine or Mirin – This adds sweetness for the perfect balance between sweet, sour, hot and creamy.

      Maple Syrup or Honey – I’m using Maple Syrup here. Not particularly traditional, but I love the complexity it brings to this soup. Adjust to your taste. I quite like a bit of sweetness to come through, reminding me of the absolutely amazing Tom Kha Chicken I had in a takeaway in Germany. We used to take the tram in Hanover for about 30 minutes just to get to this very particular place, which made the best Thai Food I ever had.

      Lime Juice – A different source of acidity, tying in with the lemongrass and vinegar, creating layers of flavour. You could use lemon juice, but lime feels more authentic here.

      Lemongrass – I always have a few stalks frozen for an emergency pot of this soup. Most supermarkets offer it these days in the veggie and herb section. It adds a lovely lemony scent, typical for Thai dishes. If you can’t find it, add some lime zest instead.

      Dried Shiitake Mushrooms – These add depth to the broth very similar to the effect of porcini mushrooms (which you could use as replacement). If you have neither, leave them out or use some simple fresh sliced mushrooms, to add some more umami to your soup.

      Garlic, ginger and spring onions – The flavour base for each Thai Curry. I used fresh here, but more often than not I use ready chopped garlic and grated ginger from a jar. They work just as well. The spring onions are used both for the base, being fried with the garlic and ginger and the green parts sprinkled over for freshness and crunch at the end.

      Broth – While bone broth would be traditional here, I’m using a good vegetable broth. Sometimes homemade, sometimes the instant version.

      Protein – My favourite protein for this soup yet is tofu. Where I find it often a little boring in stir fries, it soaks up all the flavourful broth here and has just the right texture to be comforting.
      You could also use chicken pieces or even prawn. Just adjust the cook times accordingly.
      Specific to the tofu: I press it in a tofu press for a few hours before cutting into cubes, to get rid of some of its inherent moisture, which gets then replaced with the flavourful broth when you add it.

      Vegetables – You can use pretty much anything you have in the fridge. This is a great soup to use up odds and ends!
      I particularly like carrots, zucchinis (courgette), mini sweetcorn, a can of sliced bamboo shoots and water chestnuts for their irresistible crunch. Pak Choy adds lovely greens and crunch from the stalks.
      Others I used before and liked are mushrooms, red or white cabbage and spinach.

      Cilantro – I love to add fresh herbs at the end, for that bright green touch and the added flavour. If you have the unfortunate “Cilantro tastes like soap” gene, feel free to use either parsley or even basil to sprinkle over.

      I’d love to hear from you in the comments, if you come up with other delicious combinations.

      The Process

      Now despite the seemingly endless list of ingredients, this is really quick.

      Vegan Tom Kha Soup_Process

      In your largest pot, add a bit of groundnut or olive oil. On medium heat, gently fry garlic, ginger, spring onions and chili paste until fragrant and softened.

      Vegan Tom Kha Soup_Process

      Add stock, coconut milk, lemongrass, mushrooms with their liquid, miso, tamari, vinegar, rice wine or mirin, maple syrup and lime juice. Let everything come to a boil and have a taste. Add more seasoning, depending on your taste. It should have a nice balance between sweet, sour, salty and hot.

      Once you are happy with the flavour, you can start adding the vegetables.

      I usually add cubed tofu, carrots, sweetcorn, bamboo shoots, water chestnuts and the firmer stalks of the pak choi first, let them soften and heat up a bit, before adding the zucchini and soft green pak choi leaves, to just wilt.

      Vegan Tom Kha Soup

      Serve in bowls with chopped herbs and the green parts of the spring onions on top, maybe some fresh lime wedges to squeeze over. Enjoy the heat spreading through your body and the flavours of Thailand transporting you into warmer regions.

       

      Meal Prep

      I often make a large pot of the Vegan Tom Kha Soup and only add the tofu and more crunchy veggies like carrots, before storing everything in the fridge, the remaining vegetables in separate containers. When I’m ready to eat, I just heat through the soup and add a few handfuls of the fresh vegetables, so it tastes like freshly made every day.

      The soup keeps for about 4 days in the fridge.

      To freeze, make just the soup without the vegetables and add fresh veggies whenever you like a bowl of it.

      If you’d like some carbs with it, you could add cooked rice or noodles. I find it satisfying enough with the tofu and veggies, so I usually leave the carbs out.

      Looking for a different type of Vegetable soup? Try my Vegetable Stew with Dumplings.

      Or maybe a chocolate dessert, to balance the lightness? My Protein Chocolate Mousse Pie gives you more protein, still fairly low calories, but tastes utterly decadent.

      Please Comment

      Now I’d love to hear from you in the comments!
      Have you tried this? Did you enjoy it?
      What other recipes would you like to see?

      If you enjoyed this recipe, please share and comment. It helps me a lot.

      Vegan Tom Kha Soup

      Vegan Tom Kha Soup

      This creamy Vegan Tom Kha Soup is a veggie packed Thai Coconut Soup with incredible flavours of lemongrass, ginger, garlic, and chili. Super easy to make and perfect for those colder days when all you want is a hot bowl of soup to curl up with. Each spoonful creates a party of spices in your mouth, while being soothing with creamy coconut at the same time.
      No ratings yet
      Prep Time 30 minutes
      Cook Time 30 minutes
      Total Time 1 hour
      Course Dinner, lunch, Main Course, Soup
      Cuisine Asian
      Servings 8
      Calories 360 kcal

      Ingredients
        

      • 1/4 cup minced ginger
      • 8 cloves garlic minced
      • 1 bunch spring onions sliced. Green parts put aside for topping. White used as base.
      • 1 tbsp Thai red curry paste
      • 32 ounces vegetable stock 1L
      • 3 cans 13.5-ounce, coconut milk I used one low fat, two full fat
      • 2 stalks lemongrass sliced in large pieces, so you can fish them out later
      • ¼ cup dried shiitake mushrooms soaked in hot water for 15min
      • ¼ cup miso paste white (Or optional fish sauce for non-vegans)
      • 2 tbsp tamari
      • 2 tbsp rice vinegar
      • ¼ cup rice wine
      • 2 tbsp honey or maple syrup
      • 3 limes juiced to get about ¼ cup
      • 1 pack firm tofu pressed and cubed
      • 2 courgettes halved or quartered and sliced into bite sized pieces
      • 2 packs mini sweetcorn chopped
      • 2 pak choi ends removed, sliced into bite sized pieces
      • 1 can bamboo shoots sliced
      • 1 can water chestnuts sliced
      • 3 carrots sliced
      • 1 bunch fresh cilantro leaves chopped
      • 2 tbsp Groundnut or olive oil for frying

      Instructions
       

      • In your largest pot, heat a bit of groundnut or olive oil over medium heat. Add minced garlic, ginger, sliced white parts of spring onions, and Thai red curry paste. Fry gently until fragrant and softened.
      • Add vegetable stock, coconut milk, lemongrass, soaked shiitake mushrooms with their liquid, miso paste, tamari, rice vinegar, rice wine, honey or maple syrup, and lime juice. Allow the mixture to come to a boil. Taste and adjust seasoning as needed to achieve a balance between sweet, sour, salty, and hot flavours.
      • Once you are satisfied with the flavour, start adding the vegetables. Add cubed tofu, sliced carrots, chopped sweetcorn, bamboo shoots, water chestnuts, and the firmer stalks of pak choi. Allow them to soften and heat up.
      • Finally, add the zucchini and the soft green pak choi leaves, letting them wilt slightly.
      • Serve the Vegan Tom Kha Soup in bowls, topping each serving with chopped fresh cilantro leaves and the green parts of the spring onions. Optionally, provide fresh lime wedges on the side for squeezing over the soup.
      • Enjoy the heat and flavours of Thailand transporting you into warmer regions!

      Notes

      The soup keeps for about 4 days in the fridge.
      To freeze, make just the soup without the vegetables and add fresh veggies whenever you like a bowl of it.
      If you’d like some carbs with it, you could add cooked rice or noodles. I find it satisfying enough with the tofu and veggies, so I usually leave the carbs out.
      8 servings
      Calories: Approximately 360 kcal per serving
      Protein: Around 10g
      Carbohydrates: Roughly 30g
      Fat: About 25g
      Fiber: Around 6g
      Sugar: Approximately 10g

      Nutrition

      Calories: 360kcal
      Nutrition Facts
      Vegan Tom Kha Soup
      Amount per Serving
      Calories
      360
      % Daily Value*
      * Percent Daily Values are based on a 2000 calorie diet.
      Keyword Easy, Healthy, High Fibre, Protein, vegan
      Tried this recipe?Let us know how it was!
      Apple Cinnamon Protein Oatmeal

      Apple Cinnamon Protein Oatmeal

      I was tempted to call this Apple Cinnamon Protein Oatmeal “German Christmas Market Oatmeal”, as that’s essentially what it tastes like. Minus the Mulled wine, which I guess would just be weird in oats. It has the spices, caramelised apple flavour, creamy vanilla-caramel taste and all topped with spices caramelised almonds. This is a worthy oatmeal for Christmas morning, yet still has you covered nicely on the nutrition front with added protein.

       

      Why You Want to Make This

      Apple Cinnamon Protein Oatmeal

      German Christmas Market in a Bowl

      Who wouldn’t want a Christmas market tasting, steaming bowl of oatmeal in the morning, right? I mean, it’s getting rather cold here in Ireland and all I want in the morning is, to wrap myself around a hot bowl of yummy breakfast. Bonus points for deliciousness.

      More often than not, it’s a very simple Blueberry-Apple Oatmeal with protein powder mixed in, but for the season I wanted something a little more special.

      So I figured I’ll try to get it as close to the thing I miss most about Germany during this time of the year: Christmas Markets.

      Thinking about the essence of those for me, two things popped into my mind: Caramelised, spiced almonds and candy apples. Which is how this Apple Cinnamon Protein Oatmeal came into play.

      Caramelized Spiced Almonds (optional)

      These have their own recipe, as they are entirely optional, but very delicious!
      I made a few versions of them, the simplest and quickest topping my Banoffee Protein Mousse Pie which is just taken to the point of the caramelised sugar crystallizing again and clinging to the almonds.

      The version for this Apple Cinnamon Protein Oatmeal is taken a good bit further, to shiny caramel perfection, and just as suited as topping as it is for a snack in its own right. Or a lovely homemade Christmas gift. So better make a lager batch, as you’ll absolutely want to nibble them! (She says, sneaking into the kitchen and grabbing the last piece of them).

      Stewed Caramel Apples

      Where was I? Ah, yes. Oatmeal. Now I can’t really include a whole crunchy, candy apple in my bowl (Please send pictures if you tried!). But I sure can capture the flavour. So I slowly let a little bit of honey caramelise and then add the chopped apples and spices, stewing them to perfection for a few minutes.

      Protein

      As always, I’m adding protein powder (For flavour and the benefits it provides) mixed with ½ cup of Soy milk towards the very end of the cooking time, to just heat it through, achieving a custardy creaminess in the Oats which I absolutely love.

      Very little added Sugar

      Usually I add no sugar at all to my oats, as I feel the fruits and protein powder add plenty of sweetness, but we need some for the almonds here (No sugar, no caramel unfortunately) and a little maple syrup for the apples. But it’s by no means a lot and I would still happily count Apple Cinnamon Protein Oatmeal as healthy breakfast, even though it tastes utterly indulgent.

       

      The Ingredients

      Apple Cinnamon Protein Oatmeal_Ingredients

      Protein Powder – As usual I’m using MyProtein here.
      In this particular case I just got a new bag of Toasted Marshmallow Flavour, which worked a treat with the general caramel theme.
      This is neither affiliated nor sponsored. Just the powder I found to taste best after trying a fair few. If you never found one you actually enjoy, give this one a try.

      Rolled Oats – As I enjoy the texture they give me and feel they are a bit more wholesome than the slightly more processed instant or porridge oats. But use what you prefer or have. If using instant oats, adjust the cooking time, as they need less time to get creamy.

      Milk – Since I’m lactose intolerant when it comes to any unfermented milk products, I’m using unsweetened almond milk for cooking the oats and soy milk to mix the protein powder and add towards the end, for delicious custardy creaminess.

      Apple – I always have Pink Lady around, as I love its sweetness with gentle acidity. And they are easily available in all supermarkets here. Use whatever apple you enjoy.

      Spices – I’m adding a mix of Cinnamon, allspice, ground ginger, clove, nutmeg, and a pinch of salt for balance. If you just have cinnamon, that’s delicious too.

      Caramelized Spiced Almonds – The recipe here makes more than you need for one portion of the oats. But once you made them, you’ll want more to nibble on. So better even double the recipe, to have some for guests and loved ones, popping by around this time of the year.

      Honey – I used honey to caramelize the apple in it. You could use maple syrup or sugar instead.

      The Process

      To make your Apple Cinnamon Protein Oatmeal, prepare the optional Caramelised Spiced Almonds as per this recipe if you decided to use them. You can keep them around for about a week in an airtight container.

      Caramelized Spiced Almonds

      Caramelise the Apple

      Add honey to a cooking pot and let it bubble and caramelize on medium/high heat for a few minutes.
      Stir in the chopped apple, ground cinnamon, ginger, allspice, nutmeg, and cloves. Ensuring it’s coated with the fragrant, caramelised layer of spices and honey.

      Apple Cinnamon Protein Oatmeal_Process
      Cook until the apple softens slightly. If it gets too dry, add a tablespoon of water. Transfer 1/3 of the mixture to a bowl for topping later.

      Cook the Oats

      Add oats and unsweetened almond milk to your pot, stirring, and let it boil gently until the milk is mostly absorbed. Meanwhile, shake the protein powder and the soy milk, to get a custard like consistency.

      Apple Cinnamon Protein Oatmeal_Process

      Stir your protein “custard” to the oats until well combined. Lower the heat and just gently warm the whole mix while stirring, until the liquid is mostly absorbed but the oats are still creamy.

      Apple Cinnamon Protein Oatmeal_Process

      Serve

      Transfer into a serving bowl. Garnish with the remaining apples and top with caramelised almonds and, if you like, with a little more cinnamon.

      Apple Cinnamon Protein Oatmeal

      Enjoy your Apple Cinnamon Protein Oatmeal, feeling like you are walking over a German Christmas Market.

      Looking for more Christmas recipes?

      Try my Cranberry Rosemary Roasted Chicken for a delicious and easy dinner. Or Sourdough Brioche Feuilltee, for an impressive breakfast that you can prepare ahead.

      Please Comment

      Now I’d love to hear from you in the comments!
      Have you tried this? Did you enjoy it?
      What other recipes would you like to see?

      If you enjoyed this recipe, please share and comment. It helps me a lot.

      Apple Cinnamon Protein Oatmeal

      Apple Cinnamon Protein Oatmeal

      I was tempted to call this Apple Cinnamon Protein Oatmeal “German Christmas Market Oatmeal, as that’s essentially what it tastes like. Minus the Mulled wine, which I guess would just be weird in oats. It has the spices, caramelised apple flavour, creamy vanilla-caramel taste and all topped with spices caramelised almonds. This is a worthy oatmeal for Christmas morning, yet still has you covered nicely on the nutrition front with added protein.
      No ratings yet
      Prep Time 5 minutes
      Cook Time 15 minutes
      Total Time 20 minutes
      Course Breakfast, Dessert
      Cuisine American
      Servings 1
      Calories 380 kcal

      Ingredients
        

      • 1 apple washed and chopped into bite sized pieces, without peeling
      • 1 tbsp honey or maple syrup
      • 1 tsp butter or olive oil for the pan
      • 1 tsp ground cinnamon
      • ¼ tsp EACH of ground ginger allspice and nutmeg.
      • 1/8 tsp ground cloves
      • ½ cup rolled oats
      • 1 cup unsweetened almond milk
      • 1 scoop protein powder I used MyProtein Toasted Marshmallow
      • ½ cup soy milk
      • 2 tbsp Caramelised Spiced Almonds optional

      Instructions
       

      Prepare Caramelised Spiced Almonds:

      • Follow the recipe for Caramelised Spiced Almonds and set them aside. These can be stored in an airtight container for about a week.

      Caramelize the Apple:

      • Add honey to a cooking pot and let it bubble and caramelize on medium/high heat for a few minutes.
      • Stir in the chopped apple, ground cinnamon, ginger, allspice, nutmeg, and cloves. Ensuring it's coated with the fragrant, caramelised layer of spices and honey.
      • Cook until the apple softens slightly. If it gets too dry, add a tablespoon of water. Transfer 1/3 of the mixture to a bowl for topping later.

      Prepare Oatmeal Base:

      • In the same pot, add oats and unsweetened almond milk. Stir and let it gently boil until the milk is mostly absorbed.
      • Meanwhile, shake the protein powder and soy milk to achieve a custard-like consistency.

      Combine Oats and Protein Custard:

      • Add the protein "custard" to the oats and stir until well combined.
      • Lower the heat and gently warm the mixture while stirring until the liquid is mostly absorbed, and the oats are creamy.

      Serve:

      • Pour the Apple Cinnamon Protein Oatmeal into a serving bowl.
      • Garnish with the remaining spiced apples and top with Caramelised Spiced Almonds if using.
      • If desired, sprinkle a little more cinnamon on top.

      Notes

      Calories: Approximately 380 kcal
      Protein: Around 20g
      Carbohydrates: Roughly 60g
      Fat: About 8g
      Fiber: Around 10g
      Sugar: Approximately 25g

      Nutrition

      Calories: 380kcal
      Nutrition Facts
      Apple Cinnamon Protein Oatmeal
      Amount per Serving
      Calories
      380
      % Daily Value*
      * Percent Daily Values are based on a 2000 calorie diet.
      Keyword Breakfast, Easy, fruit, Healthy, High Fibre, High Protein, Vegetarian
      Tried this recipe?Let us know how it was!
      Caramelized Spiced Almonds

      Caramelized Spiced Almonds

      Caramelized Spiced Almonds taste like German Christmas Market, but have a smooth instead of bumpy caramel, with deep and rich caramel flavour. They form beautiful, shiny clusters of cinnamon-spice crunchiness, that are great for snacking, gifting or even topping your morning oatmeal with.

      Don’t be scared of making caramel! It just takes a few minutes of patience.

       

      Why You Want to Make Them

      Caramelized Spiced Almonds

      Reminds you of German Christmas Markets

      If you ever visited a German Christmas market and loved the smell of it, these are a big part of what wafted through the air. Often just made with cinnamon and sugar, caramelised, and formed into nubbly crusted almonds by stirring constantly and stopping at the just right point, they are at the heart of every visit.

      But that bumpy crust is also the tricky part, as you need to catch the exact moment between sugar crystals and caramel, to achieve it. Also, I tend to find it not particularly kind to my teeth, as it’s a rather thick and hard layer. And more sugar than caramel flavour.
      So I changed my technique a little, to still give you the spicy, Christmassy flavour and scent, but a shiny and dark caramel with a bit more flavour to it.

      Great Gift

      The smoother caramel has another advantage over the classic Christmas Market almonds: It keeps longer. Usually the Candied almonds you’d buy on the market are a sticky mess the day after. These Caramelized Spiced Almonds can be kept in an airtight container for over a week. Which makes them a great gift to make ahead. And aren’t homemade, edible gifts the best ones anyway?

      Doesn’t take long

      These Caramelized Spiced Almonds take just about 10-15 minutes to make and aren’t hard by any means. 4 ingredients (I count the spice mix as one. Plus you could, if you wanted, just use cinnamon) and a few minutes of melting sugar are all they take.

       

      The Ingredients

      Caramelized Spiced Almonds_Ingredients

      Almonds – For the most traditional treat you’ll need almonds. Ideally with their skin, as the caramel will adhere better than to skinned ones. Plus they keep more of their nutritional value.
      I know…it’s a treat, but still, we can mix the delicious with the good for us!

      You could use all sorts of other nuts and seeds you enjoy here too. I love cashews or macadamias, but even sunflower or pumpkin seeds work amazingly well.

      Sugar – I’ve used soft brown sugar here, for it’s higher molasses content, resulting in an even deeper caramel flavour. Caster sugar would be more traditional, as it melts faster due to the size of the grains.

      Spices – I’m using a mix of cinnamon, allspice, cloves, ground ginger and nutmeg here. Balanced with a pinch of salt. And some vanilla extract. You could use just cinnamon, and they will still be utterly delicious.

      And that’s already it.

       

      The Process

      Line a baking sheet with parchment paper.

      Essentially you add the sugar and spices with a bit of water to a pan, let them come to a boil, then add the almonds.

      Caramelized Spiced Almonds_Process

      Let it bubble away for a while, stirring now and then, until the water has evaporated, and the sugar crystallizes again. This is working as intended.

      Caramelized Spiced Almonds_Process

      Now leave it on slightly lower heat, until the sugar begins to melt again. Gently fold over the almonds. Then leave to melt further. Be patient and wait until all the sugar is liquidized and transforming into a dark and shiny caramel. Stir again, so all almonds are coated evenly.

      Caramelized Spiced Almonds_Process

      Once it has reached the desired darkness without burning, carefully pour the mass onto your parchment lined baking sheet and spread it out with a spatula. My ideal shape is mostly one layer of almonds with the occasional overlap. But arrange them however you enjoy them.

      Caramelized Spiced Almonds_Process
      Be quick and careful though, the caramel is very hot and firms up quickly.

      Let them cool entirely until crunchy and hard. Then break into smaller pieces and store in an airtight container for up to a week. The almonds will still be delicious after, but the caramel might start to soften a little and not look as shiny anymore.

      Caramelized Spiced Almonds

      Looking for more Christmas recipes?

      Try my Cranberry Rosemary Roasted Chicken for a delicious and easy dinner. Or Sourdough Brioche Feuilltee, for an impressive breakfast that you can prepare ahead.

      Please Comment

      Now I’d love to hear from you in the comments!
      Have you tried this? Did you enjoy it?
      What other recipes would you like to see?

      If you enjoyed this recipe, please share and comment. It helps me a lot.

      Caramelized Spiced Almonds

      Caramelized Spiced Almonds

      Caramelized Spiced Almonds taste like German Christmas Market, but have a smooth instead of bumpy caramel, with deep and rich caramel flavour. They form beautiful, shiny clusters of cinnamon-spice crunchiness, that are great for snacking, gifting or even topping your morning oatmeal with. Don’t be scared of making caramel! It just takes a few minutes of patience.
      No ratings yet
      Prep Time 2 minutes
      Cook Time 15 minutes
      Total Time 17 minutes
      Course Dessert, Ingredient, Snack
      Cuisine German
      Servings 10
      Calories 160 kcal

      Ingredients
        

      • 1 cup soft brown sugar
      • ½ cup water
      • 1 tsp vanilla extract
      • 1 tsp ground cinnamon
      • ¼ tsp each ground allspice nutmeg, ginger
      • 1/8 tsp ground clove
      • 1 pinch salt
      • 1 ¼ cup raw almonds

      Instructions
       

      Prepare Baking Sheet:

      • Line a baking sheet with parchment paper. Set aside.

      Create Caramel Mixture:

      • In a large, heavy-bottomed pan, combine the soft brown sugar, water, vanilla extract, ground cinnamon, ground allspice, ground nutmeg, ground ginger, ground clove, and a pinch of salt.

      Bring to a Boil:

      • Over medium heat, bring the mixture to a boil, stirring to dissolve the sugar. Allow it to bubble for a few minutes until the water has mostly evaporated, and the sugar starts to crystallize.

      Add Almonds:

      • Gently stir in the raw almonds, ensuring they are well-coated with the crystallized sugar mixture.

      Continue Cooking:

      • Let the almonds and sugar mixture cook over medium heat, stirring occasionally. The sugar will re-melt and caramelize, creating a dark and shiny coating on the almonds. Be patient during this process.

      Spread on Baking Sheet:

      • Once the caramel has reached the desired darkness without burning, quickly and carefully pour the almond mixture onto the prepared parchment-lined baking sheet. Use a spatula to spread it out, arranging the almonds into a mostly single layer with occasional overlaps.

      Cool Completely:

      • Allow the caramelized almonds to cool completely on the baking sheet. The caramel will harden, resulting in a crunchy texture.

      Break into Pieces:

      • Once fully cooled and hardened, break the caramelized almond mass into smaller, bite-sized pieces. Be cautious, as the caramel will be very hot.

      Notes

      Store:
      Store the caramelized spiced almonds in an airtight container for up to a week. While the almonds will remain delicious, note that the caramel may soften slightly and lose its shine over time. Enjoy your homemade treat!
      10 portions
      Calories: Approximately 160 calories
      Protein: Approximately 4 grams
      Carbohydrates: Approximately 18 grams
      Fat: Approximately 9 grams
      Fiber: Approximately 2 grams
      Please note that these values are approximate and can vary based on specific brands and variations in ingredient measurements.

      Nutrition

      Calories: 160kcal
      Nutrition Facts
      Caramelized Spiced Almonds
      Amount per Serving
      Calories
      160
      % Daily Value*
      * Percent Daily Values are based on a 2000 calorie diet.
      Keyword Easy, High Fibre, Protein, vegan
      Tried this recipe?Let us know how it was!