Persimmon and Oat Breakfast Cups (vegan) / Doručak-košarice sa japanskom jabukom (kaki) i zobenim pahuljicama (veganske)

I’ve bought a couple of persimmons a while back and was waiting for them to ripen for weeks. Now when they were finally ripe, I honestly had no idea what to do with them. However, mixing fruits and oats is always a great idea in my book, so in the end I opted for these breakfast cups.

I used small silicone muffin molds to hold everything together, but you can use regular muffin molds as well. Just be sure to line them with paper liners and only add small scoops of batter to each cup, since these end up quite brittle in the end and you ideally want to end up with bite-sized cups.

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INGREDIENTS:

(Yields 15-20 cups / 1.36 EUR)

1 ripe persimmon (0.40 EUR)

2 tbsp coconut oil, melted (0.27 EUR)

3 tbsp date syrup (0.10 EUR)

3 tbsp vegan milk (0.04 EUR)

½ tsp ground cinnamon (0.03 EUR)

¼ tsp ground nutmeg (0.02 EUR)

¼ tsp ground cloves (0.02 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Pinch of salt (0.01 EUR)

1 and ½ cups mixed rolled and instant oats (0.20 EUR)

1 tbsp ground flax seeds (0.03 EUR)

¼ tsp baking powder (0.01 EUR)

½ cup raisins (0.20 EUR)

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METHOD:

Preheat the oven to 175°C. Peel and finely dice the persimmon. In a bowl, whisk together coconut oil, date syrup, milk, cinnamon, nutmeg, cloves, vanilla and salt. Add in the oats, flax seeds, baking powder, diced persimmon and raisins. Stir until everything is well combined, then scoop the mixture into prepared muffin tin. I used a small ice-cream scoop for easier handling. Use you scoop or a spoon to press the batter into the muffin molds. Bake for 20 minutes, until fragrant and slightly crispy. Allow the oat cups to cool completely in their molds before attempting to remove them. Enjoy as an easy portable breakfast or as a healthy snack.

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Ima već dosta vremena od kada sam kupila dvije japanske jabuke kaki te sam tjednima čekala da dozriju. Sada kada su napokon zrele, nisam imala baš nikakve ideje što bih s njima mogla napraviti. Međutim, miks voća i zobenih pahuljica uvijek mi se čini kao okej plan i tako sam nekako došla do ovih slasnih košarica.

Ja sam svoje napravila u silikonskom kalupu za mini mafine, ali možete slobodno upotrijebiti i običan kalup. Samo ga obavezno obložite papirnatim košaricama, a u svaku posudicu za mafin dodajte malu količinu smjese, pošto su ovi zalogaji u konačnici dosta krhki, pa je idealno da sve možete utrpati u usta u jednom grizu.

SASTOJCI:

(Za 15-20 košarica / 10,05 kn)

1 zrela japanska jabuka – kaki (3,00 kn)

2 žlice rastopljenog kokosovog ulja (2,00 kn)

3 žlice sirupa od datulja (0,75 kn)

3 žlice veganskog mlijeka (0,30 kn)

½ žličice cimeta (0,25 kn)

¼ žličice muškatnog oraščića (0,13 kn)

¼ žličice mljevenih klinčića (0,13 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Prstohvat soli (0,01 kn)

1 i ½ šalica mješavine sitnih i krupnih zobenih pahuljica (1,50 kn)

1 žlica mljevenih sjemenki lana (0,25 kn)

¼ žličice praška za pecivo (0,03 kn)

½ šalice grožđica (1,50 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C. Ogulite i nasjeckajte kaki. U zdjelici pomiješajte kokosovo ulje, sirup od datulja, mlijeko, cimet, muškatni oraščić, klinčiće, vaniliju i sol. Dodajte zobene, lan, prašak za pecivo, sjeckani kaki i grožđice. Miješajte dok se sve ne sjedini, pa smjesu raspodijelite po pripremljenim kalupima za mafine. Ja sam za lakše grabljenje koristila malu žlicu za sladoled. Žlicom još malo utisnite smjesu u kalup za mafine. Pecite 20-tak minuta, dok košarice ne zamiriše i ne zahrskaju se. Pustite da se sve dobro ohladi u kalupima prije nego što krenete vaditi van. Papajte kao lagani prijenosni doručak ili mali zdravi snack.

Persimmon and Oat Breakfast Cups (vegan) / Doručak-košarice sa japanskom jabukom (kaki) i zobenim pahuljicama (veganske)

Barley and Apple Breakfast Porridge (vegan) / Jutarnja ječmena kaša s jabukama (veganska)

We’re kinda low on oats at home at the moment and I am trying to improvise with ingredients we already have on hand, since things so easily accumulate in our fridge and pantry over time. As I mostly eat oatmeal for breakfast, I needed to come up with an alternative and hence made up this barley porridge combo. We also had some sad apples sitting around and they were a welcome and delicious addition to the whole situation.

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INGREDIENTS:

(Yields 4 servings / 0.74 EUR per serving / 2.94 EUR for all)

2 apples (0.40 EUR)

1 tbsp lemon juice (0.07 EUR)

2 tsp ground cinnamon (0.13 EUR)

1 tbsp coconut oil (0.07 EUR)

4 cups cooked barley (0.13 EUR)

2 cups plant based milk (0.80 EUR)

4 tbsp ground flax seeds (0.27 EUR)

4 tbsp sunflower seeds (0.53 EUR)

4 tbsp raisins (0.27 EUR)

4 tbsp date syrup (0.27 EUR)

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METHOD:

Peel, core and dice the apples. Toss with lemon juice and cinnamon then add to a saucepan with coconut oil on medium heat. Cook for about 5-10 minutes, until apples are slightly caramelized and softened. While the apples are cooking assemble the bowls. Divide the ingredients between four bowls, top with cooked apples and finally drizzle everything with date syrup. This also works really well for meal prep, so just reheat it when you plan on eating.

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Trenutno doma loše stojimo sa zobenim pahuljicama, pa pokušavam improvizirati sa sastojcima koji su mi pri ruci, pošto se hrana tijekom vremena lako nakupi u frižideru i špajzi. Kako uglavnom za doručak jedem zobenu kašu, trebala mi je neka alternativa pa sam tako i došla do ove kombinacije sa zobenom kašom. Osim toga, imali smo i neke tužne jabučice koje su na kraju ispale odličan dodatak u cijeloj ovoj priči.

SASTOJCI:

(Za 4 porcije / 5,50 kn po porciji / 22,00 kn za sve)

2 jabuke (3,00 kn)

1 žlica limunovog soka (0,50 kn)

2 žličice cimeta (1,00 kn)

1 žlica kokosovog ulja (0,50 kn)

4 šalice kuhanog ječma (1,00 kn)

2 šalice veganskog mlijeka (6,00 kn)

4 žlice mljevenih sjemenki lana (2,00 kn)

4 žlice suncokretovih sjemenki (4,00 kn)

4 žlice grožđica (2,00 kn)

4 žlice sirupa od datulja (2,00 kn)

PRIPREMA:

Ogulite jabuke, očistite ih od koštica i narežite na kockice. Pomiješajte sa sokom od limuna, pa ubacite u lončić sa kokosovim uljem na srednje jakoj vatri. Kuhajte 5-10 minuta dok jabuke ne omekšaju i blago se ne karameliziraju. Dok se jabuke kuhaju, složite zdjelice. Raspodijelite sve sastojke između četiri zdjelice, dodajte kuhane jabuke i za kraj sve pokapajte sirupom od datulja. Ovo je super jelo i za prirediti unaprijed i ponijeti na posao, pa samo sve skupa ugrijte prije nego što navalite.

Barley and Apple Breakfast Porridge (vegan) / Jutarnja ječmena kaša s jabukama (veganska)

Cabbage and Pea Curry (vegan) / Curry od kupusa i graška (veganski)

I don’t know about you, but I love cooking with cabbage since it is such a cheap, healthy and delicious ingredient. Cabbage is also a pretty sturdy vegetable which can last for ages in the fridge – it just never seems to go bad, which is another reason why I love having it around. This curry is really easy and delicious, so give it a go if you’re in a mood for something aromatic and cozy. We’ve had it served with cooked barley, but rice or any other grain of your choice would work just as well too.

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INGREDIENTS:

(Yields 6 servings / 0.59 EUR per serving / 2.38 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 onions (0.20 EUR)

3 carrots (0.30 EUR)

6 garlic cloves (0.20 EUR)

2 tbsp curry powder (0.27 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp salt (0.01 EUR)

2 bay leaves (0.07 EUR)

½ cabbage head (0.50 EUR)

2 cups frozen peas (0.40 EUR)

2 tbsp tomato paste (0.27 EUR)

½ cup water (–)

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METHOD:

Peel, wash and chop up all the vegetables. Add the oil, onions and carrots to a large pot on high heat and saute for about 5-10 minutes, until everything is slightly caramelized. Add in minced garlic, curry powder, garlic powder, red pepper flakes, black pepper, salt and bay leaves. Give a good stir and cook for just a minute so the spices become fragrant. Add in chopped cabbage, frozen peas, tomato paste and water. Give a good stir, turn down heat and cover with a lid. Simmer covered for about 20 minutes, while stirring occasionally. Taste and adjust seasoning, then serve with a grain of your choice.

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Ne znam kako je kod vas, ali ja baš volim kuhati sa kupusom pošto je on tako jeftin, zdrav i ukusan sastojak. Osim toga, kupus je i jako otporan te u hladnjaku može trajati stvarno dugo – čini se da se nikako ne kvari, te je to još jedan razlog zašto ga volim imati doma. Ovaj curry je jako jednostavan i ukusan, pa ga svakako isprobajte ako ste raspoloženi za nešto toplo i aromatično. Mi smo ga jeli uz kuhani ječam, ali riža ili bilo koja druga žitarica po vašem izboru bi također bila super.

SASTOJCI:

(Za 4 porcije / 4,40 kn po porciji / 17,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 luka (1,50 kn)

3 mrkve (2,25 kn)

6 češnjeva češnjaka (1,50 kn)

2 žlice curry praha (2,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

1 žličica soli (0,01 kn)

2 lovorova lista (0,40 kn)

½ glavice kupusa (3,75 kn)

2 šalice smrznutog graška (3,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

½ šalice vode (–)

PRIPREMA:

Ogulite, operite i nasjeckajte svo povrće. Stavite veliki lonac na jaku vatru pa u njega dodajte ulje, luk i mrkve. Kuhajte 5-10 minuta, dok se povrće ne karamelizira, pa onda ubacite i sjeckani češnjak, curry, češnjak u prahu, čili, papar, sol i lovor. Dobro promiješajte i kuhajte samo minutu da začini zamiriše. Ubacite u lonac narezani kupus, grašak, koncentrat rajčice i vodu. Dobro promiješajte, smanjite vatru i poklopite. Krčkajte poklopljeno 20-tak minuta uz povremeno miješanje. Kušajte i prilagodite začine pa poslužite uz žitaricu po vašem izboru.

Cabbage and Pea Curry (vegan) / Curry od kupusa i graška (veganski)

Creamy Mushroom, Cauliflower and Bean Soup (vegan) / Krem juha od gljiva, cvjetače i graha (veganska)

Whenever I’m in doubt about what I want to eat, I know that I can never go wrong with a bowl of delicious soup. This one is fortified with cannellini beans, which makes it super hearty and filling. I’m definitely craving lighter foods now that the holidays and all the festivities are over, so this soup gives my tummy a much needed break.

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INGREDIENTS:

(Yields 6 servings / 0.75 EUR per serving / 4.51 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

300 grams of oyster mushrooms (2.00 EUR)

1 large onion (0.10 EUR)

400 grams of frozen cauliflower (1.00 EUR)

1 can of cannellini beans (0.67 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 bay leaf (0.03 EUR)

2 tbsp dried parsley (0.13 EUR)

6 cups of veggie broth (0.40 EUR)

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METHOD:

Wash the mushrooms and tear them up in strips. Peel and dice the onion. Add the oil and the mushrooms to a large pot on medium-high heat and cook for about 10 minutes until caramelized. After ten minutes add in the diced onion and cook for about five minutes to soften. Then add in the cauliflower, cannellini beans, garlic powder, salt, black pepper, bay leaf, parsley and veggie broth. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for about 20 minutes.

After 20 minutes turn off heat and fish out and discard the bay leaf. Pulse the soup through with an immersion blender until creamy and smooth. If you’d like to keep some texture, set some chunks aside before pulsing. Taste and adjust seasonings, then serve. This soup also reheats great and is an excellent option for meal prep. Some fresh croutons would also go wonderfully with it.

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Kada god imam nekih dilema oko toga što bih jela, znam da nikada neću pogriješiti sa nekom finom juhicom. Ova u nastavku je još podebljana sa bijelim grahom, tako da je baš izdašna i zasitna. Sada kad su nam prošli blagdani i slavlja, definitivno mi se jede laganija hrana, a sa ovom sam juhom i svojem trbuhu dala priliku da se malo odmori.

SASTOJCI:

(Za 6 porcija / 5,61 kn po porciji / 33,66 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

300 g bukovača (15,00 kn)

1 veliki luk (0,75 kn)

400 g smrznute cvjetače (7,50 kn)

1 konzerva bijelog graha (5,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

1 lovorov list (0,20 kn)

2 žlice sušenog peršina (1,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Operite gljive i natrgajte ih na trakice. Ogulite i nasjeckajte luk. Ulje i gljive ubacite u veliki lonac na srednje jakoj vatri, pa ih kuhajte desetak minuta da se blago karameliziraju. Nakon desetak minuta dodajte i luk, te sve kuhajte još pet minuta da omekša. Onda dodajte cvjetaču, grah, češnjak, sol, papar, lovor, peršin i temeljac. Pustite da zavrije, smanjite vatru te krčkajte sa odškrinutim poklopcem 20-tak minuta.

Nakon 20 minuta maknite s vatre, ispecajte i bacite lovorov list, te juhu propasirajte štapnim mikserom dok ne bude glatka. Ako želite malo teksture u juhi, prije pasiranja odgrabite na stranu malo gustiša. Kušajte i prilagodite začine, pa poslužite. Ova juha se super podgrijava pa je odlična opcija za skuhati unaprijed i ponijeti na posao. Također, izvrsno bi išla i poslužena sa svježim domaćim krutonima.

Creamy Mushroom, Cauliflower and Bean Soup (vegan) / Krem juha od gljiva, cvjetače i graha (veganska)

Easy Seaweed Dressing (vegan) / Jednostavni dresing sa morskim algama (veganski)

Happy New Year, dear friends! ❤ I hope that 2020 is a fantastic year for you, full of great joy and wonderful opportunities. I have a super easy recipe for you to kickstart the year. We can all probably have a salad after all of the festivities, so this dressing makes an excellent and healthy twist.

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INGREDIENTS:

(Yields 1 serving / 0.45 EUR)

1 toasted nori sheet (0.20 EUR)

2 tbsp lemon juice (0.13 EUR)

2 tbsp olive oil (0.09 EUR)

¼ tsp salt (0.01 EUR)

¼ tsp freshly ground black pepper (0.02 EUR)

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METHOD:

Cut the nori sheet into small squares with kitchen shears. Add to a food processor and pulse into a fine powder. Add in lemon juice, olive oil, salt and pepper, then pulse to emulsify. Serve immediately over your favorite salad, or refrigerate for a later use in an airtight container for up to a week.

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Dragi prijatelji, sretna vam Nova Godina! ❤ Nadam se da će vam 2020. biti fantastična, puna veselja i divnih novih prilika. Imam jedan super jednostavan recept za vas da sa njime uletimo u ovu godinu. Svima nam nakon svih ovih slavlja i papanja sigurno sada ne bi škodila neka salata, a ovaj dresing će dodati jedan malo drugačiji, a ipak zdravi akcent.

SASTOJCI:

(Za 1 porciju / 3,32 kn za sve)

1 tostirani list nori algi (1,50 kn)

2 žlice limunovog soka (1,00 kn)

2 žlice maslinovog ulja (0,66 kn)

¼ žličice soli (0,01 kn)

¼ žličice svježe mljevenog crnog papra (0,15 kn)

PRIPREMA:

List norija kuhinjskim škarama narežite na kockice. Ubacite u multipraktik i pulsirajte u fini prah. Dodajte limunov sok, maslinovo ulje, sol i papar, pa sve skupa propulsirajte u emulziju. Poslužite odmah sa najdražom vam salatom, ili spremite u hladnjak za kasnije u hermetički zatvorenoj posudi, gdje će dresing držati do tjedan dana.

Easy Seaweed Dressing (vegan) / Jednostavni dresing sa morskim algama (veganski)

Salmon, Ricotta and Gnocchi Bake / Složenac od lososa, ricotte i njoka

I admit, this meal does take a bit of time and maybe doesn’t quite fit the quick label, which is more or less a standard on this blog. However, it is still dang easy and super delicious. It also appears a bit fancy, so you can easily plant it to people at a dinner party and they’ll probably be super impressed with your cooking skills and will praise you for slaving away for hours just to feed them. Of course, no one is going to slave away for hours, don’t be absurd.

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INGREDIENTS:

(Yields 4 generous servings / 2.14 EUR per serving / 8.54 EUR for all)

For the salmon:

400 grams of salmon fillet (5.33 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

For the ricotta sauce:

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 carrot (0.10 EUR)

1 cup frozen peas (0.20 EUR)

1 cup ricotta (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp tomato paste (0.13 EUR)

For gnocchi:

400 grams of frozen gnocchi (0.80 EUR)

1 tsp salt (0.01 EUR)

For topping:

½ cup of finely shredded hard cheese (0.80 EUR)

2 tbsp breadcrumbs (0.07 EUR)

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METHOD:

Pat dry the salmon and season it with salt and pepper. Add the salmon, skin-side down, to a lightly oiled skillet on medium heat. Cook for about five minutes on each side. Remove from the skillet and set aside.

While the salmon is frying wash, peel and chop up all the veggies. Also, bring a large pot of water to a boil, add in salt and the gnocchi. Once the gnocchi float up, they are done, so remove them from water, rinse and set aside. Reserve the gnocchi water for later.

To the same skillet where you cooked the salmon add the oil and chopped onion. Saute for a few minutes until slightly translucent before adding in minced garlic, carrots and peas. Season the veggies with salt and pepper and allow them to cook for a few minutes. Finally, add in tomato paste and ricotta. Stir well and dilute with about a cup of reserved gnocchi water. Allow the ricotta to fully melt down, before stirring in the cooked gnocchi. Tear up the fried salmon and stir it into the sauce as well. It may all seem super runny, but the sauce will thicken a lot as everything bakes. You can totally opt to serve this dish as it is, but in that case add less of gnocchi water to the sauce. Taste and adjust seasoning.

Preheat the oven to 200°C. Transfer the gnocchi and salmon with the sauce to a baking dish. Top with shredded cheese and breadcrumbs, then bake for about 20 minutes until crispy on top. Serve warm.

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Priznajem, ovo jelo zahtijeva malo više vremena i možda baš ne upada u kategoriju ful jednostavnog, koja je manje-više standard na ovom blogu. Međutim, ono i dalje nije teško za pripremiti, a jako je ukusno. Također je i pomalo fensi, pa ga lako možete podmetnuti gostima koji su vam došli na večeru i impresionirati ih svojim kulinarskim umijećem, a oni će vam se još i diviti kako ste satima crnčili u kuhinji. Naravno, nitko neće crnčiti satima, nemojte biti ludi.

SASTOJCI:

(Za 4 izdašne porcije / 15,97 kn po porciji / 63,88 kn za sve)

Za losos:

400 g filea lososa (40,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

1 žlica suncokretovog ulja (0,10 kn)

Za umak od ricotte:

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 mrkva (0,75 kn)

1 šalica smrznutog graška (1,50 kn)

1 šalica ricotte (6,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

1 žlica koncentrata od rajčice (1,00 kn)

Za njoke:

400 g smrznutih njoka (6,00 kn)

1 žličica soli (0,01 kn)

Za posipanje:

½ šalice ribanog tvrdog sira (6,00 kn)

2 žlice krušnih mrvica (0,50 kn)

PRIPREMA:

Losos posušite kuhinjskim ručnikom i začinite ga solju i paprom. Stavite ga u lagano nauljenu tavu na srednjoj vatri, tako da je kožom okrenut prema dolje. Pecite oko 5 minuta sa svake strane. Maknite losos iz tave i stavite na stranu.

Dok se losos peče, vi operite, ogulite i nasjeckajte svo povrće. Također, stavite veliki lonac vode da zavrije. Posolite vodu i ubacite njoke. Kada njoki isplivaju znači da su gotovi, pa ih ocijedite, isperite i stavite na stranu. Vodu u kojoj su se njoki kuhali sačuvajte za kasnije.

U istu tavu u kojoj ste pekli losos dodajte ulje i sjeckani luk. Dinstajte par minuta da luk postane staklast prije nego dodate sjeckani češnjak, mrkvu i grašak. Povrće začinite solju i paprom i kuhajte ga nekoliko minuta. Dodajte sada i koncentrat rajčice i ricottu. Dobro sve promiješaje, pa umak razrijedite sa oko šalicom vode koju ste sačuvali od njoka. Pustite da se ricotta skroz rastopi prije nego u umak umiješate kuhane njoke. Pečeni losos natrgajte na komadiće, pa i njega dodajte u umak. Umak vam se možda sada čini jako tekuć, ali budite bez brige, sve će se zgusnuti kako se bude peklo. Također, možete svakako jelo poslužiti i već u ovoj fazi bez dodatnog pečenja, samo u tom slučaju dodajte manje vode od njoka. Kušajte i prilagodite začine.

Pećnicu zagrijte na 200°C. Njoke sa umakom i lososom preselite u posudu za pečenje. Poravnajte i posipajte sa ribanim sirom i krušnim mrvicama. Pecite oko 20 minuta, dok se sve ne zahrska. Poslužite toplo.

Salmon, Ricotta and Gnocchi Bake / Složenac od lososa, ricotte i njoka

Cacao and Apple Sauce Granola (vegan) / Granola sa kakaom i pireom od jabuka (veganska)

The end of the year means that I am cleaning out my pantry and using up all the odd bits and pieces I might have lingering around. Granola is always a perfect project for such situations since it is so customizable and flexible.

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INGREDIENTS:

(Yields 8 servings / 0.44 EUR per serving / 3.48 EUR for all)

2 cups apple sauce (0.67 EUR)

¼ cup coconut oil (0.40 EUR)

Pinch of salt (0.01 EUR)

4 cups rolled oats (0.53 EUR)

2 tbsp raw cacao powder (0.27 EUR)

2 tsp ground cinnamon (0.13 EUR)

½ cup ground flax seeds (0.27 EUR)

½ cup sunflower seeds (0.53 EUR)

½ cup pumpkin seeds (0.67 EUR)

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METHOD:

Preheat the oven to 175°C and line a baking sheet with parchment paper. Whisk apple sauce, coconut oil and salt in a large bowl then add in the oats, cacao powder, cinnamon, flax seeds, sunflower seeds and pumpkin seeds. Stir well to combine, making sure that everything is well coated with apple sauce. I find that it’s just easiest to get in there with my hands. Spread the granola evenly on a prepared baking sheet and bake for 30-40 minutes, while stirring once halfway though. Allow the granola to cool down completely on its baking sheet before transferring to an airtight container. Keep the granola in a cool, dry place where it can hold on for weeks.

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Kraj godine znači da čistim kuhinju i špajzu te pokušavam iskoristiti razne ostatke ovoga i onoga koji mi se povlače naokolo. Granola je uvijek odličan projekt za takve situacije jer je tako lako prilagodljiva i fleksibilna.

SASTOJCI:

(Za 8 porcija / 3,25 kn po porciji / 26.01 kn za sve)

2 šalice pirea od jabuka (5,00 kn)

¼ šalice kokosovog ulja (3,00 kn)

Prstohvat soli (0,01 kn)

4 šalice krupnih zobenih pahuljica (4,00 kn)

2 žlice sirovog kakao praha (2,00 kn)

2 žličice cimeta u prahu (1,00 kn)

½ šalice mljevenih sjemenki lana (2,00 kn)

½ šalice suncokretovih sjemenki (4,00 kn)

½ šalice bučinih sjemenki (5,00 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C te obložite protvan papirom za pečenje. U velikoj zdjeli pomiješajte skupa pire od jabuke, kokosovo ulje i sol, pa ubacite unutra zobene pahuljice, kakao, cimet, lan, suncokretove i bućine sjemenke. Dobro promiješajte da sve bude obloženo pireom od jabuke. Meni je nekako najjednostavnije zasukati rukave i navaliti rukama. Raširite granolu u jednoličnom sloju na pripremljenom protvanu i pecite 30 – 40 minuta, s time da na pola pečenja jednom sve dobro promiješate. Pustite da se granola skroz ohladi na protvanu prije nego ju premjestite u hermetički zatvorenu posudu. Granolu čuvajte na suhom, hladnom mjestu gdje će vam držati tjednima.

Cacao and Apple Sauce Granola (vegan) / Granola sa kakaom i pireom od jabuka (veganska)