chocolate

Chocolate Apple Squares / Čokoladne kocke sa jabukama

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This cake easily became a favorite of mine. It’s rich and delicious, reminding me very much of brownies. However, it’s definitely not as decadent. Plus, it’s not too sweet and is actually packed with a few things that are good for your body as well. So, I’d say that it generally hits that sweet spot between indulgent and relatively guilt-free.

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INGREDIENTS:

(Yields 30 squares / 0.14 EUR per each / 4.32 EUR for all)

For the batter:

2 eggs (0.40 EUR)

4 tbsp brown sugar (0.13 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 tsp ground cinnamon (0.07 EUR)

1 tbsp raw cocoa powder (0.13 EUR)

1 cup milk (0.20 EUR)

3 tbsp butter, melted (0.40 EUR)

2 apples, peeled and shredded (0.40 EUR)

Good pinch of salt (0.01 EUR)

1 tsp baking powder (0.01 EUR)

2 cups finely ground sunflower seeds (0.80 EUR)

1 cup all-purpose flour (0.07 EUR)

1 cup of raisins (0.40 EUR)

For the chocolate ganache:

100 grams dark chocolate (0.67 EUR)

100 grams heavy cream (0.40 EUR)

1 tbsp butter (0.13 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 180°C. Lightly grease a square baking pan and line it with parchment paper. In a bowl, whisk together eggs, sugar, vanilla, cinnamon and cocoa powder. Add in milk and give a good stir before whisking in melted butter. Stir in shredded apples before adding in salt, baking powder, sunflower seeds and flour. Mix until well combined and no clumps remain, then gently fold in the raisins.

Transfer the batter to a prepared pan and gently shake to even everything out. Bake for 30-35 minutes, until a test skewer comes out clean. Allow the cake to cool completely before covering it with ganache.

To make the ganache, add all of the ingredients together to a small saucepan and warm up on gentle heat while stirring constantly, until the chocolate is fully melted. You can also do this step in a microwave. Pour the ganache over the cake and even out with a spatula. Refrigerate for a few hours to fully set before slicing and serving.

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Ovaj mi je kolač odmah postao jedan od najdražih jer je baš bogat i ukusan, a dosta podsjeća i na brownije. Međutim, definitivno nije toliko dekadentan. Osim toga, nije presladak, a ujedno se u njemu nalazi i pokoji zdraviji sastojak. Tako da se po meni nekako dobro pozicionirao da zadovolji želju za slatkim bez neke pretjerane krivnje.

SASTOJCI:

(Za 30 kocaka / 1,07 kn po komadu / 32,31 kn za sve)

Za smjesu:

2 jaja (3,00 kn)

4 žlice smeđeg šećera (1,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 žličica cimeta u prahu (0,50 kn)

1 žlica sirovog kakao praha (1,00 kn)

1 šalica mlijeka (1,50 kn)

3 žlice maslaca, rastopljene (3,00 kn)

2 jabuke, oguljene i naribane (3,00 kn)

Dobar prstohvat soli (0,01 kn)

1 žličica praška za pecivo (0,10 kn)

2 šalice fino mljevenih suncokretovih sjemenki (6,00 kn)

1 šalica glatkog brašna (0,50 kn)

1 šalica grožđica (3,00 kn)

Za čokoladni ganache:

100 g tamne čokolade (5,00 kn)

100 g slatkog vrhnja (3,00 kn)

1 žlica maslaca (1,00 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Lagano namastite četvrtasti protvan, obložite ga papirom za pečenje te stavite na stranu. U zdjeli pomiješajte jaja, šećer, vaniliju, cimet i kakao. Umiješajte mlijeko, pa onda i rastopljeni maslac. Dodajte jabuke, pa na kraju i sol, prašak za pecivo, suncokretove sjemenke i brašno. Miješajte da se sve sjedini i smjesa bude bez grudica, pa na kraju još nježno umiješajte i grožđice.

Smjesu preselite u pripremljeni protvan i nježno protresite da se poravna. Pecite oko 30-35 minuta, dok testni štapić ne bude skroz čist. Pustite da se biskvit do kraja ohladi prije nego ga prelijete ganacheom.

Ganache pripremite tako da sve sastojke dodate u mali lončić i zagrijete na laganoj vatri uz konstantno miješanje dok se čokolada skroz ne rastopi. To također možete napraviti i u mikrovalnoj. Prelijte ganache preko biskvita i poravnajte sa špatulom. Stavite u hladnjak na par sati da se ganache do kraja stisne prije nego kolač narežete i poslužite.

Chocolate Apple Squares / Čokoladne kocke sa jabukama

Red Currant and White Chocolate Squares / Kocke od crvenog ribizla i bijele čokolade

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I have a big problem. My freezer is full to the brim and I really need to defrost it. However, I have a ton of frozen fruit which wouldn’t fare so well with sitting outside the freezer for an hour or two while I tackle with the ice. So to salvage everything, I’ve decided to bake like crazy and use up all the frozen stuff. This cake is one of the results. The tangy currants pair excellently with date syrup and white chocolate, so I’m kinda sorry I’ve used up all of the currants.

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INGREDIENTS:

(Yields 24 squares / 0.16 EUR per square / 3.86 EUR for all)

For the batter:

2 eggs (0.40 EUR)

½ cup of date syrup (0.40 EUR)

1 tsp vanilla extract (0.03 EUR)

½ cup yogurt (0.20 EUR)

½ cup milk (0.10 EUR)

4 tbsp butter, melted (0.53 EUR)

Pinch of salt (0.01 EUR)

1 cup whole wheat flour (0.10 EUR)

1 and ½ cup all-purpose flour (0.10 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

200 grams white chocolate, chopped into chunks (1.33 EUR)

For the topping:

1 cup frozen red currants (0.53 EUR)

3 tbsp brown sugar (0.04 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Lightly grease a square baking pan with butter and line it with parchment paper. Set aside. In a bowl, whisk together eggs, date syrup, vanilla, yogurt and milk. Stir in melted butter before adding in salt, flours, baking powder and baking soda. Stir until well combined and no big lumps remain. Finally, fold in chopped white chocolate. Transfer the batter into a prepared baking pan and even it out with a spatula.

Top the batter with frozen currants and sprinkle everything with brown sugar. Bake the cake for 30-40 minutes, until deep golden brown and a test skewer inserted into the cake comes out mostly clean (a crumb or two are totally fine). Allow the cake to cool completely in its pan before slicing into squares and serving. If you’re going to eat the squares within two days, I suggest keeping them in an airtight container at room temperature, but otherwise store in refrigerator.

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Imam veliki problem. Škrinja nam je krcata, a moram ju odmrznuti. Međutim, imamo hrpetinu smrznutog voća koje ne bi baš bajno podnijelo stajanje na otvorenom dok se ja borim sa ledom. Tako sam se, u namjeri da sve spasim, odlučila baciti na pečenje kao da nema sutra i iskoristiti svo to silno voće. Ovaj je kolač jedan od rezultata te moje manije. Kiselkasti su se ribizli odlično sparili sa sirupom od datulja i bijelom čokoladom, pa mi je i malo žao da sam potrošila cijelu zalihu ribizla.

SASTOJCI:

(Za 24 kocke / 1,20 kn po kocki / 28,87 kn za sve)

Za smjesu:

2 jaja (3,00 kn)

½ šalice sirupa od datulja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice jogurta (1,50 kn)

½ šalice mlijeka (0,75 kn)

4 žlice maslaca, rastopljene (4,00 kn)

Prstohvat soli (0,01 kn)

1 šalica integralnog brašna (0,75 kn)

1 i ½ šalica glatkog brašna (0,75 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

200 g bijele čokolade, narezane na komadiće (10,00 kn)

Za voće:

1 šalica smrznutih ribizla (4,00 kn)

3 žlice smeđeg šećera (0,30 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Maslacem lagano premažite četvrtasti protvan i obložite ga papirom za pečenje. Stavite na stranu. U zdjeli razmutite jaja sa sirupom od datulja, vanilijom, jogurtom i mlijekom. Umiješajte rastopljeni maslac, pa dodajte sol, oba brašna, prašak za pecivo i sodu bikarbonu. Miješajte dok se sve ne sjedini i više ne bude velikih grudica. Na kraju lagano umiješajte čokoladu.

Preselite smjesu u pripremljen protvan i poravnajte špatulom. Raštrkajte po kolaču ribizle i posipajte ih smeđim šećerom. Pecite kolač 30-40 minuta, dok površina ne bude hrskava i zlatno smeđa, a testni štapić koji upiknute ne izađe van skoro pa čist (mrvica ili dvije su isto skroz okej). Ostavite kolač da se skroz ohladi u kalupu prije nego ga narežete na kocke i poslužite. Ako planirate sve pojesti kroz dan-dva, držite kolač u hermetički zatvorenoj posudi na sobnoj temperaturi, no inače ga čuvajte u hladnjaku.

Red Currant and White Chocolate Squares / Kocke od crvenog ribizla i bijele čokolade

Walnut Apple Cake (refined sugar free) / Kolač od oraha i jabuka (bez rafiniranog šećera)

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Even though the apple and walnut combo is more reminiscent of autumn, you can definitely treat yourself with this cake any time of the year. Even more so, since the weather has been all over the place lately and we’ve had a fair dose of cold and miserable days. Unfortunately, there are no photos of cake slices since I hauled the whole tray to work, but just imagine a juicy and rich square bites and you’re on the right track. Also, the office gang wholeheartedly approved. 🙂

Also, a little note: while the cake batter itself is refined sugar free, it depends on which dark chocolate you use if the ganache is going to be that way as well.

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INGREDIENTS:

(Yields 48 bite-sized squares / 0.14 EUR per square / 6.76 EUR for all)

For the batter:

4 apples (1.07 EUR)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ cup date syrup (0.20 EUR)

1 cup heavy cream (0.66 EUR)

1 and ½ cups ground walnuts (1.20 EUR)

1 and ½ cups all-purpose flour (0.10 EUR)

1 tsp baking powder (0.01 EUR)

Good pinch of salt (0.01 EUR)

For the ganache:

200 grams dark chocolate (2.67 EUR)

3 tbsp butter (0.40 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Preheat the oven to 200°C. Lightly oil a square baking pan and line it with parchment paper. Core and peel the apples, then add to a food processor and pulse into a paste. Add in the eggs, vanilla, date syrup and cream, then pulse for 2-3 minutes until fluffy and thoroughly combined.

In a bowl whisk together ground walnuts, flour, baking powder and salt. Pour the wet mix over dry ingredients, then stir until just combined. Transfer the batter to a prepared pan and bake for about 30-35 minutes, until the cake is deep golden brown and a skewer inserted inside comes out clean. Leave the cake to cool to room temperature.

Once the cake cools down, melt the chocolate with butter and pour over the cake. Even out with a spatula and cool in the fridge so the chocolate sets. Remove the cake from pan, slice and serve chilled.

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Iako kombinacija jabuka i oraha ima u sebi štih jeseni, definitivno nećete pogriješiti ako se počastite ovim kolačem u bilo koje doba godine. Time više što je zadnjih dana vrijeme poprilično hirovito, sa poštenom dozom hladnih i jadnih trenutaka. Na žalost, nemam za vas slike narezanog kolača pošto sam cijeli protvan odvukla na posao, ali zamislite bogate i sočne zalogaje i na pravom ste tragu. Također, škvadra iz ureda je svesrdno podržala kolač. 🙂

I za kraj, mala napomena: sam biskvit je bez rafiniranog šećera, ali kakva će biti i glazira naravno ovisi o tome koju ćete čokoladu upotrijebiti.

SASTOJCI:

(Za 48 kockica veličine zalogaja / 1,05 kn po kockici / 50,61 kn za sve)

Za biskvit:

4 jabuke (8,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 jaja (3,00 kn)

½ šalice sirupa od datulja (1,50 kn)

1 šalica vrhnja za šlag (5,00 kn)

1 i ½ šalica mljevenih oraha (9,00 kn)

1 i ½ šalica glatkog brašna (0,75 kn)

1 žličica praška za pecivo (0,10 kn)

Dobar prstohvat soli (0,01 kn)

Za glazuru:

200 g tamne čokolade (20,00 kn)

3 žlice maslaca (3,00 kn)

Dodatno:

Ulje za namastiti kalup (0,05 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Lagano namastite protvan te ga obložite papirom za pečenje. Ogulite i očistite jabuke od sjemenki, pa ih ubacite u multipraktik i usitnite u pastu. Dodajte unutra jaja, vaniliju, sirup od datulja i vrhnje. Pulsirajte 2-3 minute dok smjesa ne bude jednolična i prozračna.

U zdjeli pomiješajte mljevene orahe, brašno, prašak za pecivo i sol. Prelijte mokre sastojke preko suhih i promiješajte tek toliko koliko treba da se sve sjedini. Smjesu preselite u pripremljeni protvan i pecite oko 30-35 minuta, dok biskvit ne bude zlatno-smeđe boje, a upiknuta čačkalica ne izađe čista. Pustite da se biskvit ohladi na sobnu temperaturu.

Rastopite čokoladu sa maslacem i prelijte preko ohlađenog biskvita. Poravnajte špatulom i ohladite u frižideru da se čokolada stisne. Izvadite kolač iz kalupa, narežite na kockice i poslužite hladan.

Walnut Apple Cake (refined sugar free) / Kolač od oraha i jabuka (bez rafiniranog šećera)

Warrior Brownies (gluten free, grain free, refined sugar free) / Warrior Brownies (bez glutena, bez žitarica, bez rafiniranog šećera)

Crunch Crunch Away, , , , , , 5 Comments

I suggest that you drop everything you are doing right now and go make these brownies. They are scrumptious, rich and actually on a healthy side. If you opt for a good quality chocolate, they could be refined sugar free too. If you’re more lenient with your paleo regime, these could also work for you.

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INGREDIENTS:

(Yields 24 brownie squares / 0.36 EUR per square / 8.54 EUR for all)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ cup date syrup (0.20 EUR)

1 and ½ cups heavy cream, divided (1.00 EUR)

200 grams dark chocolate, melted and divided (2.67 EUR)

1 and ½ cups almond flour (2.00 EUR)

1 and ½ cups ground walnuts (1.20 EUR)

2 tbsp ground flax seeds (0.13 EUR)

2 tbsp raw cacao powder (0.27 EUR)

1 tsp baking powder (0.01 EUR)

Good pinch of salt (0.01 EUR)

½ cup raisins (0.20 EUR)

Optional for topping:

3 tbsp crushed blanched almonds (0.40 EUR)

Pinch of salt (0.01 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Preheat the oven to 180°C. Lightly oil a square baking pan and line it with parchment paper. In a bowl whisk together the eggs, vanilla and date syrup. Add in 2/3 of melted chocolate and all but 2-3 tablespoons of heavy cream. Mix well until smooth. In a separate bowl mix together the reserved melted chocolate with reserved cream and set this aside. You’ll use up this mixture later on as a ganache.

In a separate bowl, mix together almond flour, ground walnuts, ground flax seeds, cacao powder, baking powder and salt. Pour the egg mixture over dry ingredients and stir until well combined. Fold in raisins and transfer the batter into a prepared pan.

Bake for 20-25 minutes, until brownies are set. Pour the reserved ganache over the warm brownies, then sprinkle with salt and crushed almonds. Chill the brownies completely before slicing and serving.

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Predlažem vam da ostavite apsolutno sve što sada radite i bacite se na izradu ovih brownija. Oni su prefini, bogati i zapravo čak i prilično zdravi. Ako upotrijebite kvalitetniju čokoladu, mogu biti i bez rafiniranog šećera. Također, ako niste u jako strogom paleo režimu, ovaj bi ste desert isto mogli uzeti u obzir.

SASTOJCI:

(Za 24 browni kocaka / 2,66kn po browniju / 63,87kn za sve)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice sirupa od datulja (1,50 kn)

1 i ½ šalica vrhnja za šlag, podijeljena (7,50 kn)

200 g tamne čokolade, rastopljene i podijeljene (20,00 kn)

1 i ½ šalica brašna od badema (15,00 kn)

1 i ½ šalica mljevenih oraha (9,00 kn)

2 žlice mljevenih sjemenki lana (1,00 kn)

2 žlice sirovog kakao praha (2,00 kn)

1 žličica praška za pecivo (0,10 kn)

Dobar prstohvat soli (0,01 kn)

½ šalice grožđica (1,50 kn)

Prema želji za posipanje:

3 žlice blanširanih i drobljenih badema (3,00 kn)

Prstohvat soli (0,01 kn)

Dodatno:

Ulje za namastiti kalup (0,05 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Lagano namastite protvan te ga obložite papirom za pečenje. U zdjelici razmutite jaja, vaniliju i sirup od datulja. Dodajte u to 2/3 rastopljene čokolade i sve osim 2-3 žlice vrhnja. Dobro sve promiješajte dok ne dobijete glatku smjesu. U posebnoj zdjelici pomiješajte ostatak čokolade i vrhnja, pa to ostavite sa strane jer će vam to kasnije biti glazura.

U posebnoj zdjeli pomiješajte brašno od badema, mljevene orahe, lan, kakao, prašak za pecivo i sol. Smjesu s jajima prelijte preko suhih sastojaka i dobro promiješajte da se sve sjedini. Nježno umiješajte grožđice i smjesu preselite u pripremljeni protvan.

Pecite 20-25 minuta dok se browniji ne stisnu. Zalijte tople brownije ostatkom smjese čokolade i vrhnja i posipajte sa drobljenim bademima i soli. Skroz ohladite brownije prije rezanja i posluživanja.

Warrior Brownies (gluten free, grain free, refined sugar free) / Warrior Brownies (bez glutena, bez žitarica, bez rafiniranog šećera)

Christmas Vegan Nutella Cookies (gluten free, paleo) / Božićni veganski Nutella keksi (bez glutena, paleo)

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These cookies are super scrumptious and sweet and actually have zero Nutella in them. The secret of the famous spread’s magical flavor lies, in fact, within the toasted hazelnuts and cacao combo.

You can easily toast your own hazelnuts by throwing them into the oven at 175°C for about 15-20 minutes. Once they are fragrant and their skins are cracked, take them out and leave to cool completely. To peal the skins the easy way, just wrapped cooled hazelnuts into a kitchen towel and give them a good rub. Most skins will just slide off and you’ll have an easy time peeling off the rest with your hands.

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INGREDIENTS:

(Yields about 50 cookies / 3.27 EUR)

For the cookie batter:

1 and ½ cup toasted hazelnuts (1.33 EUR)

1 cup pitted dates (0.67 EUR)

2 tbsp coconut oil, melted (0.27 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tbsp raw cacao powder (0.27 EUR)

Pinch of salt (0.01 EUR)

1-2 tbsp plant based milk (0.01 EUR)

For the topping:

2 rows dark cooking chocolate (0.53 EUR)

½ tsp coconut oil (0.02 EUR)

2-3 tbsp crushed toasted hazelnuts (0.13 EUR)

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METHOD:

Pulse the toasted hazelnuts in a food processor into a fine powder. Remove and set aside, then add pitted dates to a food processor and pulse until you have a thick paste. Return in the hazelnuts, then add in coconut oil, vanilla, cacao powder and salt. Pulse until a thick dough comes together. Add in the milk bit by bit as needed. Remove the dough from food processor, wrap in cling foil and refrigerate for at least an hour, or up to 3-4 days in advance.

When ready to bake, remove the dough from fridge and allow it to sit at room temperature for 10-15 minutes, so it’s easier to roll out. Preheat the oven to 175°C and line a baking tray with parchment paper. Roll the dough out between two sheets of parchment paper and cut into desired shapes. Place the cookies on a prepared baking tray and bake for 8-10 minutes.

The cookies will still be soft when they come right out of the oven, but don’t worry, they’ll firm up as they cool. Allow the cookies to cool for about 5 minutes on their baking tray, then gently move them to a wire rack to cool completely.

Once the cookies are completely cool, melt the chocolate with coconut oil and cover each cookie with the mixture. Sprinkle each cookie with a bit of crushed hazelnuts before the chocolate firms up. Place the cookies in the fridge for 15-20 minutes so the chocolate firms up completely, then store in an airtight container in a cool dark place. The cookies should hold for at least a week or two.

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Ovi keksići su jako bogati i slasni, a zapravo u njima uopće niti nema Nutelle. Tajna okusa, koji jako podsjeća na slavni namaz, je u kombinaciji tostiranih lješnjaka i kakao praha.

Lješnjake lako možete sami tostirati tako da ih ubacite u pećnicu na 175°C na jedno 15-20 minuta. Izvadite lješnjake iz pećnice kada zamiriše i tanka ljuskica im popuca, te ih ostavite da se skroz ohlade. Ljusku ćete onda lako skinuti sa lješnjaka tako da ih umotate u kuhinjsku krpu i dobro protrljate. Većina ljuski će sama otpasti, a rukama ćete lako oguliti ostatak.

SASTOJCI:

(Za 50-tak keksića / 24,41 kn)

Za tijesto:

1 i ½ šalica tostiranih lješnjaka (10,00 kn)

1 šalica odkoštenih datulja (5,00 kn)

2 žlice kokosovog ulja, rastopljenog (2,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žlice sirovog kakao praha (2,00 kn)

Prstohvat soli (0,01 kn)

1-2 žlice veganskog mlijeka (0,05 kn)

Za preljev:

2 reda tamne čokolade (4,00 kn)

½ žličice kokosovog ulja (0,15 kn)

2-3 žlice tostiranih i sjeckanih lješnjaka (1,00 kn)

PRIPREMA:

Tostirane lješnjake ubacite u multipraktik i pulsirajte dok ne dobijete fini prah. Izvadite iz multipraktika i stavite na stranu, pa u multipraktiku onda sameljite datulje u gustu pastu. Vratite k datuljama i lješnjake, pa dodajte još i kokosovo ulje, vaniliju, kakao i sol. Pulsirajte sve dok se ne formira gusto tijesto, a po potrebi dodajte u tijesto malo po malo mlijeka. Maknite tijesto iz multipraktika, zamotajte u prijanjajuću foliju i ostavite u hladnjaku da miruje barem sat vremena, ili do 3-4 dana.

Kada ste spremni za pečenje, tijesto 10-15 minuta ranije izvadite iz hladnjaka da malo otpusti kako bi ste ga lakše razvaljali. Zagrijte pećnicu na 175°C i obložite protvan papirom za pečenje. Tijesto tanko razvaljajte između dva sloja papira za pečenje i režite u željene oblike. Keksiće raširite po pripremljenom protvanu i pecite 8-10 minuta.

Keksi će još biti mekani kada ih izvadite iz pećnice, ali ne brinite, budu očvrsnuli kako se hlade. Ostavite kekse da se jedno pet minuta hlade na protvanu, a onda ih pažljivo preselite na rešetku i tako ohladite do kraja.

Kada su keksići ohlađeni, rastopite čokoladu sa kokosovim uljem i time premažite kekse. Posipajte sjeckanim lješnjacima prije nego se čokolada stvrdne. Kekse na 15-20 minuta stavite u hladnjak kako bi se čokolada do kraja stisnula, a kasnije čuvajte u hermetički zatvorenoj posudi na suhom i hladnom mjestu. Keksići bi trebali držati barem tjedan do dva.

Christmas Vegan Nutella Cookies (gluten free, paleo) / Božićni veganski Nutella keksi (bez glutena, paleo)

Vegan Hot Chocolate / Veganska vruća čokolada

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This drink is the perfect thing to snuggle up with while it’s cold and gloomy outside. It instantly lifts your mood (because chocolate, duh!) and makes you feel all warm and cozy. The spices also give it a nice Christmasy vibe. For an extra kick, feel free to add in a pinch of chili or cayenne pepper.

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INGREDIENTS:

(Yields 2 servings / 0.51 EUR per serving / 1.02 EUR for all)

1 tbsp raw cacao powder (0.13 EUR)

1 tbsp brown sugar (0.03 EUR)

1 tbsp corn starch (0.01 EUR)

¼ tsp ground cinnamon (0.02 EUR)

1/8 tsp ground cloves (0.01 EUR)

Pinch of salt (0.01 EUR)

2 cups plant based milk (0.80 EUR)

½ tsp pure vanilla extract (0.01 EUR)

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METHOD:

In a small saucepan, whisk together cacao powder, sugar, corn starch, cinnamon, cloves and salt. Add a splash of milk and whisk to incorporate and dissolve all of the dry ingredients. Add in remaining milk and vanilla, then place on high heat. Stir frequently until the mixture reaches a boil. Once boiling, reduce heat to low and simmer for 2-3 minutes while stirring constantly, until the mixture thickens to desired consistency. Divide between two cups and enjoy immediately.

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Ovaj napitak je baš prava stvar kada se želite malo opustiti dok je vani ovako hladno i depresivno. Garantirano vam odmah podiže raspoloženje (čokolada, khm!) i još vas uz to fino grije. Začini dodaju još i blagdansku vibru, a za ekstra štih, ubacite i mrvicu čilija ili kajenskog papra.

SASTOJCI:

(Za 2 porcije / 3,81 kn po porciji / 7,61 kn za sve)

1 žlica sirovog kakao praha (1,00 kn)

1 žlica smeđeg šećera (0,20 kn)

1 žlica kukuruznog škroba (0,10 kn)

¼ žličice cimeta u prahu (0,13 kn)

1/8 žličice klinčića u prahu (0,07 kn)

Prstohvat soli (0,01 kn)

2 šalice veganskog mlijeka po izboru (6,00 kn)

½ žličice ekstrakta od vanilije (0,10 kn)

PRIPREMA:

U lončiću pomiješajte kakao, šećer, kukuruzni škrob, cimet, klinčiće i sol. Dodajte malo mlijeka, pa miješajte dok se sve ne sjedini. Dodajte ostatak mlijeka i vaniliju, pa stavite na jaku vatru i pustite da zavrije, uz učestalo miješanje. Čim napitak zavrije, smanjite vatru na skroz laganu i kuhajte 2-3 minute uz konstantno miješanje da se smjesa zgusne. Kada dobijete željenu gustoću, maknite s vatre, rasporedite u dvije šalice te odmah poslužite.

Vegan Hot Chocolate / Veganska vruća čokolada

Blueberry Cocoa Marble Cake / Mramorni kolač od borovnica i kakaa

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I’m working towards clearing up our freezer and in such endeavour excavated a bit of frozen blueberries which we had left over. It was a too small of an amount to bake into a proper cake, but at the same time too large of an amount to use in a serving or two of oatmeal. I pondered about it a little and decided to whip up a marble cake. The amount of fruits was just right for half of the batter and the end result not only tasted fantastic, but also looked quite pretty.

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INGREDIENTS:

(Yields 1 cake / 3.42 EUR)

For the batter:

2 eggs (0.40 EUR)

Pinch of salt (0.01 EUR)

1 tsp vanilla extract (0.03 EUR)

1 cup milk (0.20 EUR)

4 tbsp butter, melted (0.53 EUR)

5 tbsp sugar (0.07 EUR)

2 cups + 1 tbsp of all-purpose flour, divided (0.15 EUR)

1 and ½ tsp baking powder (0.02 EUR)

1 tbsp raw cocoa powder (0.13 EUR)

1 cup frozen blueberries (1.33 EUR)

For the frosting:

2 tbsp butter (0.27 EUR)

1 tsp milk (0.01 EUR)

1 tbsp sugar (0.01 EUR)

1 tbsp raw cocoa powder (0.13 EUR)

Additional:

Butter for greasing the pan (0.13 EUR)

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METHOD:

Preheat the oven to 200°C. Lightly grease a loaf pan with butter and line it with parchment paper. Set aside. In a bowl, whisk eggs together with salt, vanilla and milk. Whisk in melted butter and sugar. Add in two cups of flour and baking powder. Stir until just combined, then divide the mixture evenly between two bowls.

Stir in the remaining tablespoon of flour into one half of the mixture and gently fold in frozen blueberries. Stir a tablespoon of cocoa powder into the bowl with the other half of the mixture. Take your prepared pan and dollop the blueberry and cocoa mixtures in interchangeable pattern. Use a butter knife and swirl the mixtures into each other, shake to even out and bake for 35 minutes, until the cake is puffed up and crispy and a skewer inserted comes out clean (a crumb or two are also alright). Allow the cake to cool for about 5 minutes in its tin before transferring to a wire rack to cool completely.

Once the cake is completely cool prepare the frosting. Melt the butter, then stir in milk and sugar. Continue stirring until the sugar completely dissolves, then mix in the cocoa powder. Transfer the frosting into a piping bag and drizzle over the cake. Allow the frosting to firm up before cutting the cake and serving it.

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Trenutno radim na tome da nam raskrčim zamrzivač te sam u tom pothvatu iskopala i malo smrznutih borovnica. Količina koju smo imali je bila premala za neki pošteni kolač, a s druge strane prevelika za ubaciti u porciju ili dvije zobene kaše. Mozgala sam što bih s njima, kada mi je sinulo da mogu napraviti mramorni kolač. Ta količina smrznutog voća je taman bila dostatna za pola smjese, a konačni rezultat ne samo da je bio jako ukusan, već i vizualno primamljiv.

SASTOJCI:

(Za 1 kolač / 25,64 kn)

Za smjesu:

2 jaja (3,00 kn)

Prstohvat soli (0,01 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica mlijeka (1,50 kn)

4 žlice maslaca, rastopljene (4,00 kn)

5 žlica šećera (0,50 kn)

2 šalice + 1 žlica glatkog brašna, podijeljene (1,15 kn)

1 i ½ žličica praška za pecivo (0,15 kn)

1 žlica sirovog kakao praha (1,00 kn)

1 šalica smrznutih borovnica (10,00 kn)

Za glazuru:

2 žlice maslaca (2,00 kn)

1 žličica mlijeka (0,03 kn)

1 žlica šećera (0,10 kn)

1 žlica sirovog kakao praha (1,00 kn)

Dodatno:

Maslac za namastiti kalupe (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Maslacem lagano premažite kalup za kruh i obložite ga papirom za pečenje. Stavite na stranu. U zdjeli razmutite jaja sa soli, vanilijom i mlijekom. Umutite unutra rastopljeni maslac i šećer. Ubacite dvije šalice brašna i prašak za pecivo, pa promiješajte tek toliko da se sve sjedini. Podijelite smjesu na pola u dvije zdjele.

U polovicu smjese umiješajte preostalu žlicu brašna pa nježno umiješajte i smrznute borovnice. U drugu polovice smjese umiješajte kakao. Uzmite kalup koji ste priredili te u njega naizmjenice dodajte smjesu sa borovnicama i kakaom. Uzmite nož za mazanje, pa njime još malo promiješajte smjese u kalupu da jedna uđe u drugu. Nježno protresite kalup da se sve poravna i stavite peći. Pecite kolač 35 minuta, dok ne bude nabubren i hrskav po površini i dok testna čačkalica ne bude čista (mrvica-dvije su isto ok). Pustite da se kolač 5 minuta ohladi u kalupu prije nego ga izvadite i stavite na rešetku kako bi se ohladio do kraja.

Kada je kolač skroz hladan priredite glazuru. Rastopite maslac i umiješajte u njega mlijeko i šećer. Miješajte tako dugo dok se šećer skroz ne rastopi pa onda umiješajte i kakao. Preselite u vrećicu za ukrašavanje i prošarajte po kolaču. Pustite da se glazura stisne prije nego krenete rezati kolač i poslužite ga.

Blueberry Cocoa Marble Cake / Mramorni kolač od borovnica i kakaa

Raw vegan chocolate cake / Sirova veganska torta od čokolade

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This cake is da bomb! It’s super scrumptious and rich, but also pretty healthy for you. So you have a win-win situation here. It also mostly comes together in a food processor so you won’t have to wash a mountain of dishes. I made this for my birthday and it was a big hit as pretty much everyone loved it – vegans, omnivores and everyone in between.

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INGREDIENTS:

(Yields 1 cake / 10.52 EUR)

For the dough:

3 cups pitted dates (3.00 EUR)

2 cups sunflower seeds (0.53 EUR)

2 tbsp peanut butter (0.27 EUR)

3 tbsp raw cacao powder (0.40 EUR)

1 tsp natural stevia powder (0.07 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Good pinch of salt (0.01 EUR)

3-4 tbsp plant based milk (0.07 EUR)

1 cup unsalted cashews (2.00 EUR)

For the chocolate ganache:

200 grams good quality dark chocolate (2.67 EUR)

1 tsp coconut oil (0.07 EUR)

1 tsp natural stevia powder (0.07 EUR)

¼ cup plant based milk (0.10 EUR)

For the topping:

¼ cup crushed cashews (0.50 EUR)

2-3 rows of white chocolate (0.67 EUR)

½ tsp coconut oil (0.03 EUR)

Additional:

Coconut oil for greasing the pan (0.03 EUR)

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METHOD:

Before starting, soak the pitted dates in warm water for about 20 minutes so they soften up a bit, then drain. Lightly grease a baking tray with coconut oil and line it with parchment paper. In a food processor, grind the sunflower seeds into a fine powder. Add in drained dates, peanut butter, cacao powder, stevia, vanilla and salt, then pulse until a uniform dough forms. Add in milk as needed, a tablespoon at the time. Finally, throw in the cashews and pulse a few times so there is still some crunch left to the dough.

Press the dough into a prepared baking tray and even it out. Throw it in a freezer for about 15 minutes before adding ganache. To prepare the ganache, simply melt the chocolate with coconut oil, stevia and milk. Stir until silky and smooth, then pour over the cake base and quickly even out with a spatula. Sprinkle crushed cashews on top of the ganache. Melt the white chocolate with half a teaspoon of coconut oil and transfer into a freezer bag. Cut the end of the bag and drizzle the white chocolate over the cake. Return everything to a freezer for a couple of hours to firm up and set.

Let the cake sit at room temperature for about 15 minutes before cutting it into small squares. Store it in a refrigerator and serve chilled.

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Ova torta je totalna bomba! Apsolutno je fantastična i bogata, no ujedno je i poprilično zdrava, tako da imate idealnu situaciju. Većinu posla možete odraditi sa multipraktikom pa vas na kraju svega neće čekati planina od suđa. Ja sam ju radila za svoj rođendan i oduševila je sve po redu – vegane, svejede i sve one između.

SASTOJCI:

(Za 1 tortu / 78,71 kn)

Za tijesto:

3 šalice odkoštenih datulja (22,50 kn)

2 šalice suncokretovih sjemenki (4,00 kn)

2 žlice kikiriki maslaca (2,00 kn)

3 žlice sirovog kakao praha (3,00 kn)

1 žličica prirodne stevije u prahu (0,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Dobar prstohvat soli (0,01 kn)

3-4 žlice sojinog ili kojeg drugog biljnog mlijeka (0,50 kn)

1 šalica neslanih indijskih oraščića (15,00 kn)

Za čokoladnu glazuru:

200 g dobre tamne čokolade (20,00 kn)

1 žličica kokosovog ulja (0,50 kn)

1 žličica prirodne stevije u prahu (0,50 kn)

¼ šalice sojinog ili kojeg drugog biljnog mlijeka (0,75 kn)

Za ukrašavanje:

¼ šalice drobljenih neslanih indijskih oraščića (3,75 kn)

2-3 reda bijele čokolade (5,00 kn)

½ žličice kokosovog ulja (0,25 kn)

Dodatno:

Kokosovo ulje za namastiti protvan (0,25 kn)

PRIPREMA:

Dvadesetak minuta prije nego počnete namočite datulje u toploj vodi da malo omekšaju, pa ih ocijedite. Malo namastite protvan kokosovim uljem i obložite ga papirom za pečenje. U multipraktiku sameljite suncokretove sjemenke u fini prah. Dodajte ocijeđene datulje, kakao prah, steviju, vaniliju i sol, pa pulsirajte dok ne dobijete jednolično tijesto. Po potrebi nadodajte i mrvicu mlijeka, žlicu po žlicu. Na kraju ubacite indijske oraščiće i par puta sve skupa propulsirajte da ih usitnite, ali da vam tijesto i dalje ima nešto hrskavoće.

Tijesto rukama utisnite u pripremljeni kalup i poravnajte. Stavite u zamrzivač na petnaestak minuta prije nego zalijete glazurom. Glazuru pripremite tako da otopite čokoladu sa kokosovim uljem, stevijom i mlijekom. Miješajte glazuru dok ne bude svilenkasta i glatka, pa ju prelijte preko tijesta i brzo poravnajte špatulom. Po glazuri sada posipajte drobljene indijske oraščiće. Bijelu čokoladu rastopite sa pola žličice kokosovog ulja i preselite u malu vrećicu za smrzavanje. Odrežite kut vrećice i prošarajte kolač sa bijelom čokoladom. Sada tortu vratite u zamrzivač i ostavite ju na par sati da se stisne.

Petnaestak minuta prije rezanja izvadite tortu iz zamrzivača i ostavite ju na sobnoj temperaturi. Razrežite ju na male kockice, te čuvajte u hladnjaku, a poslužite ohlađenu.

Raw vegan chocolate cake / Sirova veganska torta od čokolade

Chocolate Squares / Čokoladne kocke

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Do you have a desert for Valentine’s Day all figured out yet? No? Well, my friends, you are in luck. This cake is super tasty and juicy, but also really simple to make.

There are two ways you can go about it when it comes to ganache. You can either cool the base and the ganache completely or pour the warm ganache on a warm base. The first option will keep those two separated and the base will be more brownie-like, with a thick layer of ganache on top. The second option will yield a juicier cake as a good deal of ganache will soak right into the base. I actually prefer this method and result, but took photos of the first option. But whatever you choose to do, this cake is da bomb!

Since this desert is quite decadent and rich, I decided to bake it in a small pan. But feel free to double the recipe if you’re having a party or just want more chocolate in your life. Also, I’m super keen on a bit of saltiness, so a small pinch of fleur de sel will definitely seal the deal. Of course, you can skip this altogether, but you’ll definitely be missing out.

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INGREDIENTS:

(Yields 12 squares / 0.37 EUR per square / 4.45 EUR for all)

For the cake batter:

2 eggs (0.40 EUR)

Pinch of salt (0.01 EUR)

2 tbsp sugar (0.01 EUR)

1 tsp pure vanilla extract (0.03 EUR)

4 tbsp butter, melted (0.53 EUR)

50 grams dark chocolate, melted (0.53 EUR)

4 tbsp ground walnuts (0.27 EUR)

2 tbsp all-purpose flour (0.01 EUR)

¼ tsp baking powder (0.01 EUR)

For ganache:

1 cup heavy cream (1.00 EUR)

150 grams dark chocolate (1.60 EUR)

1 tbsp sugar (0.01 EUR)

Additional:

Butter for greasing the pan (0.03 EUR)

A pinch of fleur de sel for sprinkling (0.01 EUR)

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METHOD:

Preheat oven to 180°C. Grease a square baking pan with butter, line with parchment paper and set aside. Separate the egg whites and beat them with a pinch of salt for a few minutes, until firm peaks form.

In a separate bowl beat the yolks with sugar and vanilla. Mix in melted butter and chocolate, then add in walnuts, flour and baking powder and mix until uniform. Finally, gently fold in the egg whites and transfer the batter into a prepared pan. Even out the surface and bake for about 20 minutes, until a toothpick inserted comes out clean. Just a small note – I used a heavy ceramic baking dish which took ages to warm up, so my cake took almost 30 minutes to bake. Lighter baking dish will mean shorter baking time.

While the base is baking, cook the heavy cream with dark chocolate and sugar on low heat, until the chocolate is fully melted, while stirring frequently. Once the chocolate is melted, immediately remove the heat.

Once the cake base is done and ganache is cooked, allow them both to cool down, all according to the cake options described above. Using a fork, make a few holes in the cake base. Then pour the ganache over base, sprinkle with fleur de sel and refrigerate for a few hours and best overnight, so the cake can set. Cut the cake into squares and serve on its own, or with a bit of whipped cream and some fresh berries.

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Jeste li već isplanirali desert za Valentinovo? Ne? Dragi moji, imate sreće. Ovaj kolač je jako sočan i ukusan, a ujedno i sasvim jednostavan za napraviti.

Što se tiče glazure, imate dvije opcije. Možete ili sasvim ohladiti biskvit i glazuru, prije nego ju izlijete na tortu, ili preko toplog biskvita preliti toplu glazuru. U prvoj opciji će glazura i biskvit biti odvojeni, a biskvit će poprilično podsjećati na brownije, sa debelim slojem glazure na vrhu. S drugom ćete opcijom dobiti sočniji kolač, a većina će se glazure upiti u biskvit. Osobno mi je ta opcija draža, iako sam fotkala onu prvu. No kako god da napravili, kolač je bomba!

Pošto je ovaj desert poprilično dekadentan i bogat, ja sam ga ispekla u maloj posudi. No slobodno poduplajte recept ako radite tulum ili jednostavno želite više čokolade u životu. Također, meni uz slatko paše i malo slanog, tako da je mali prstohvat cvijeta soli došao kao naručen. Naravno, vi to slobodno izostavite, ali doživljaj neće biti jednak.

SASTOJCI:

(Za 12 kocki / 2,78 kn po kocki / 33,34 kn za sve)

Za biskvit:

2 jaja (3,00 kn)

Prstohvat soli (0,01 kn)

2 žlice šećera (0,10 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

4 žlice maslaca, rastopljene (4,00 kn)

50 g tamne čokolade, rastopljene (4,00 kn)

4 žlice mljevenih oraha (2,00 kn)

2 žlice glatkog brašna (0,10 kn)

¼ žličice praška za pecivo (0,03 kn)

Za glazuru:

1 šalica slatkog vrhnja (7,50 kn)

150 g tamne čokolade (12,00 kn)

1 žlica šećera (0,05 kn)

Dodatno:

Maslac za namastiti posudu (0,25 kn)

Prstohvat cvijeta soli za posipanje (0,10 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Namastite četvrtasti protvan, obložite papirom za pečenje i stavite na stranu. Odvojite bjelanjke od žutanjaka, pa bjelanjke sa prstohvatom soli istucite u čvrsti snijeg.

U drugoj posudi dobro izmiksajte žutanjke sa šećerom i vanilijom. Umiješajte otopljene maslac i čokoladu, pa dodajte orahe, brašno i prašak za pecivo te miksajte dok ne bude jednolično. Za kraj nježno umiješajte snijeg od bjelanjaka, pa smjesu premjestite u pripremljeni protvan. Poravnajte biskvit i pecite oko 20 minuta, dok čačkalica umetnuta u biskvit ne bude čista. Samo mala napomena – ja sam pekla biskvit u teškoj keramičkoj posudi kojoj treba sto godina da se ugrije, pa mi se biskvit pekao skoro 30 minuta. Laganiji protvan znači da će se biskvit kraće peći.

Dok se biskvit peče, stavite slatko vrhnje, čokoladu i šećer na laganu vatru te kuhajte uz neprestano miješanje dok se čokolada skroz ne otopi. Maknite s vatre čim se čokolada rastopi.

Kada je biskvit pečen, a glazura spremna, pustite da se ohlade prema opcijama koje sam opisala u uvodu. Vilicom izbockajte rupice u biskvitu pa ga zalijte glazurom koju posipajte cvijetom soli. Stavite kolač u hladnjak na par sati, a najbolje preko noći, da se glazura stisne. Izrežite kolač na kocke i poslužite, ili samog za sebe, ili sa malo šlaga i svježeg bobičastog voća.

Chocolate Squares / Čokoladne kocke

Beetroot and Walnut Chocolate Cake with Crème Fraîche Frosting (wheat and refined sugar free) / Čokoladna torta od cikle i oraha sa mileram glazurom (bez pšenice i rafiniranog šećera)

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Last year I first tried making a beetroot chocolate cake and it was a huge success. It’s worth making just to see the faces of people when you tell them they are eating a beetroot, as it simply tastes like chocolate. The beets are well camouflaged and only give out a subtle earthy aroma. I wanted to make this cake even healthier so I tweaked the original recipe and kicked out wheat flour and refined sugar. I also dumped in more beetroot. So this cake is actually a baked huge smoothie.

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INGREDIENTS:

(Yields 1 medium sized cake / 6.22 EUR)

For the dough:

3 large (about 500 grams total) cooked and peeled beetroots (1.20 EUR)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

5 tbsp honey (0.67 EUR)

4 tbsp butter, melted (0.53 EUR)

2 tbsp raw cocoa powder (0.13 EUR)

1 cup ground walnuts (1.33 EUR)

2 cups finely ground oats (0.40 EUR)

½ tsp baking powder (0.01 EUR)

¼ tsp baking soda (0.01 EUR)

Pinch of salt  (0.01 EUR)

For the crème fraîche frosting:

1 cup crème fraiche (1.00 EUR)

1 tsp pure vanilla extract (0.03 EUR)

3 tbsp honey (0.40 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Grease a cake pan and line with parchment paper. Set aside. Add cooked and peeled beets to food processor and pulse until creamy. Reserve a teaspoon of beet puree for frosting. Add eggs, vanilla and honey to remaining beets in the food processor and pulse until smooth. Dump in melted butter and cocoa powder, then pulse again to fully incorporate.

In a bowl, whisk together ground walnuts, ground oats, baking powder, baking soda and salt. Pour the beet mixture over dry ingredients and stir to combine. You can also taste the batter to see if it needs more sweetness. Transfer the batter into the prepared pan and gently shake to even out. Bake for 30 minutes.

While the dough is baking, prepare the frosting by combining crème fraîche, vanilla, honey and reserved tablespoon of beet puree. As soon as the beet dough is baked, pour frosting on top and even out. Turn off the oven and return the frosted cake to it for another 5 minutes. Remove the cake from the oven and allow it to come to room temperature before refrigerating for a few hours before serving.

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Prošle sam godine prvi puta napravila čokoladni kolač sa ciklom koji je bio veliki hit. Isplati ga se napraviti samo da vidite izraze na licima ljudi kada im kažete da jedu ciklu. Obzirom da je cikla dobro zakamuflirana u kolaču, osjeti se samo njena blaga zemljana aroma. Htjela sam da ovaj kolač bude još zdraviji od onog prije, pa sam izbacila pšenično brašno i rafinirani šećer. Također sam dodala i još više cikle. Tako da je ovaj kolač zapravo jedan ogroman pečeni smoothie.

SASTOJCI:

(Za 1 srednje veliki kolač / 46,47 kn)

Za tijesto:

3 velike (oko 500 grama ukupno) kuhane i oguljene cikle (9,00 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

5 žlica meda (5,00 kn)

4 žlice maslaca, rastopljene (4,00 kn)

2 žlice sirovog kakao praha (1,00 kn)

1 šalica mljevenih oraha (10,00 kn)

2 šalice fino mljevenih zobenih pahuljica (3,00 kn)

½ žličice praška za pecivo (0,05 kn)

¼ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

Za mileram glazuru:

1 šalica milerama (7,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

3 žlice meda (3,00 kn)

Dodatno:

Maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite kalup i obložite papirom za pečenje, pa stavite na stranu. Stavite kuhane i oguljene cikle u multipraktik i pulsirajte da budu kremaste. Žličicu pirea od cikle sačuvajte sa strane za glazuru. U preostalu ciklu u multipraktiku dodajte jaja, vaniliju i med, pa pulsirajte dok se ne sjedini. Na kraju ubacite i rastopljeni maslac i kakao prah, pa još jednom propulsirajte.

U zdjeli pomiješajte mljevene orahe, mljevene zobene pahuljice, prašak za pecivo, sodu bikarbonu i sol. Preko toga prelijte smjesu cikle i miješajte dok se sve ne sjedini. Možete slobodno i probati smjesu pa vidjeti ako treba dodati još meda. Preselite smjesu u pripremljen kalup i nježno protresite da se ujednači. Pecite 30 minuta.

Dok se tijesto peče napravite glazuru tako da pomiješate mileram, vaniliju, med i žličicu cikle koju ste sačuvali. Čim je tijesto pečeno prelijte preko svega glazuru i poravnajte. Isključite pečnicu, ali vratite kolač sa glazurom u još vruću pećnicu na 5 minuta. Izvadite kolač iz pečnice i pustite da se ohladi na sobnu temperaturu, prije nego ga stavite u hladnjak. Pustite kolač u hladnjaku da odstoji nekoliko sati prije posluživanja.

Beetroot and Walnut Chocolate Cake with Crème Fraîche Frosting (wheat and refined sugar free) / Čokoladna torta od cikle i oraha sa mileram glazurom (bez pšenice i rafiniranog šećera)