Chocolate Chia and Flax Pudding (vegan) / Čokoladni puding od chie i lana (veganski)

If you are in search of new healthy breakfast ideas, this recipe might be just the thing for you. It’s awesome for meal prep and can later be enjoyed also as a healthy snack or desert. Of course, you can substitute sugar with stevia to also make this keto friendly, or use some other healthier sweetener options, but honestly, I was okay with a bit of sugar in it, as the recipe below yields multiple servings.

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INGREDIENTS:

(Yields 4 generous servings / 0.58 EUR per serving / 2.32 EUR for all)

2 tbsp raw cacao powder (0.27 EUR)

2 tbsp sugar (0.01 EUR)

½ cup flax meal (0.13 EUR)

Good pinch of salt (0.01 EUR)

2 cups plant based milk (0.80 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ cup chia seeds (0.80 EUR)

Optional:

2 tbsp slivered almonds for topping (0.27 EUR)

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METHOD:

In a bowl, whisk together cacao powder, sugar, flax meal and salt. Add in milk and vanilla, then stir well until sugar is melted and everything is well incorporated. Add in the chia seeds and stir to combine. Transfer the pudding into a big mason jar, close tightly and give it a good shake. Refrigerate overnight, so the pudding has time to thicken. Sprinkle with slivered almonds right before serving.

The pudding will keep refrigerated in a tightly closed jar for at least five days.

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Ako ste u potrazi za nekim novim zdravim doručkom, ovaj recept bi mogao biti baš za vas. Super je jer se može prirediti unaprijed, pa kasnije imate spreman ne samo doručak, već i zdravi snack ili desert. Naravno, možete zamijeniti šećer sa stevijom pa će ovo jelo biti i izvrsno za one koji su na keto dijeti. Također, možete upotrijebiti i neke druge zdravije opcije zaslađivača, ali meni iskreno malo šećera nije smetalo jer je ovaj recept ionako za više porcija.

SASTOJCI:

(Za 4 porcije / 4,33 kn po porciji / 17,31 kn za sve)

2 žlice sirovog kakao praha (2,00 kn)

2 žlice šećera (0,10 kn)

½ šalice mljevenog lana (1,00 kn)

Dobar prstohvat soli (0,01 kn)

2 šalice veganskog mlijeka (6,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice chia sjemenki (6,00 kn)

Dodatno po želji:

2 žlice badema u listićima za posipanje (2,00 kn)

PRIPREMA:

U zdjelici pomiješajte kakao, šećer, lan i sol. Dodajte mlijeko i vaniliju, pa miješajte sve dok se šećer ne rastopi i sastojci se ne sjedine. Sada dodajte i chiu, te još jednom dobro promiješajte. Preselite puding u staklenku, čvrsto zatvorite i protresite. Stavite u hladnjak preko noći da se puding zgusne. Netom prije posluživanja posipajte listićima badema.

Ovaj puding će u hermetički zatvorenoj posudi u hladnjaku držati barem pet dana.

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Chocolate Chia and Flax Pudding (vegan) / Čokoladni puding od chie i lana (veganski)

Toffee Cream Seedy Banana Bread / Kruh od banane sa sjemenkama i karamel kremom

One thing is absolutely certain – this blog does not lack banana bread recipes. Banana bread is one of my favorite things in the world because it’s so versatile and very low maintenance. You can whip it up in about 15 minutes and you’ll usually only need one bowl. So what is not to love?

I decided to make this banana bread a bit special and dot it with a toffee cream spread I got from Lidl. It baked into a gooey deliciousness so I can’t recommend this enough. Of course, you can skip this step altogether or use whichever spread or jam you fancy. Nutella would also be awesome here, but you do you and just go with the flow.

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INGREDIENTS:

(Yields 1 loaf / 3.98 EUR)

For the batter:

3 bananas (0.80 EUR)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup milk (0.27 EUR)

4 tbsp butter, melted (0.53 EUR)

2 tbsp sugar (0.03 EUR)

1 cup whole wheat flour (0.10 EUR)

1 cup all purpose flour (0.07 EUR)

4 tbsp ground flax seeds (0.13 EUR)

4 tbsp sunflower seeds (0.05 EUR)

4 tbsp pumpkin seeds (0.27 EUR)

1 and ½ tsp baking powder (0.02 EUR)

Pinch of salt (0.01 EUR)

1 cup raisins (0.40 EUR)

Additional:

3-4 tbsp toffee cream spread (0.80 EUR)

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 180°C. Grease a loaf pan with butter and line it with baking sheet, then set aside. In a large bowl, mash up the bananas and whisk in the eggs, vanilla and milk. Stir in melted butter. Add in sugar, flours, flax seeds, sunflower seeds, pumpkin seeds, baking powder and salt. Stir to combine and then fold in raisins.

Transfer half of the batter to a prepared pan and dollop with toffee cream. Using a knife, swirl the toffee cream into the cake batter. Top with remaining batter and repeat with more toffee cream. Bake the bread for one hour, until inserted test skewer comes out clean (a crumb or two are also fine). Allow the bread to cool in its pan for about half an hour before carefully transferring to a rack to cool completely before slicing and serving.

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Jedna stvar je sasvim izvjesna, a to je da na ovom blogu ne manjka recepata za banana bread. Banana bread je meni jedna od najdražih stvari na svijetu, a sve iz razloga što je jako prilagodljiv i ne zahtijeva puno prtljanja. Najčešće ga možete smućkati za samo petnaestak minuta i u jednoj zdjeli. Kako ga onda ne bi ste voljeli?

Ovaj kruh od banane sam odlučila napraviti malo drukčijim, pa sam u njega dodala i namaza od karamele koji sam kupila u Lidlu. To se sve na kraju istopilo u božanstveno fine lokvice, tako da vam taj ekstra korak svakako preporučam. Naravno, isto tako to možete i izostaviti, ili jednostavno dodati neki drugi namaz ili čak pekmez koji imate pri ruci. Mislim da bi tu super išli i Lino Lada ili Nutella.

SASTOJCI:

(Za 1 štrucu / 29,71 kn)

Za smjesu:

3 banane (6,00 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica mlijeka (2,00 kn)

4 žlice maslaca, rastopljene (4,00 kn)

2 žlice šećera (0,20 kn)

1 šalica integralnog brašna (0,75 kn)

1 šalica glatkog brašna (0,50 kn)

4 žlice mljevenih sjemenki lana (1,00 kn)

4 žlice suncokretovih sjemenki (0,40 kn)

4 žlice bučinih sjemenki (2,00 kn)

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

Prstohvat soli (0,01 kn)

1 šalica grožđica (3,00 kn)

Dodatno:

3-4 žlice namaza od karamele (6,00 kn)

Maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Namastite kalup za kruh, obložite papirom za pečenje i stavite na stranu. U velikoj zdjeli zgnječite banane, pa u njih umutite jaja, vaniliju i mlijeko. U smjesu umiješajte rastopljeni maslac, pa onda dodajte šećer, brašna, sjemenke lana, suncokreta i buće, prašak za pecivo i sol. Dobro promiješajte da se sve sjedini i na kraju umiješajte i grožđice.

Polovicu smjese preselite u pripremljeni kalup. Istočkajte smjesu sa namazom od karamele, pa onda nožem lagano prijeđite po površini kruha tako da namaz uđe u tijesto. Zalijte sve sa ostatkom smjese, pa ponovite postupak sa još namaza. Pecite kruh jedan sat, sve dok testni štapić koji upiknete u kruh ne bude čist (mrvica – dvije su isto ok). Pustite da se kruh pola sata hladi u kalupu, pa ga onda preselite na rešetku i ohladite do kraja prije rezanja i posluživanja.

Toffee Cream Seedy Banana Bread / Kruh od banane sa sjemenkama i karamel kremom

Baked French Toast / Slatki pohani kruh iz pećnice

Have some stale bread on head and feel like eating something sweet for breakfast, brunch, snack, or as an easy desert? This recipe is just for you. It requires about five minutes of effort and is a great way to use up random things you have lying around at home. So don’t feel shy about incorporating some nuts, seeds or fruits into this recipe.

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INGREDIENTS:

(Yields 4 servings / 0.59 EUR per serving / 2.39 EUR for all)

For the French toast

6 thick slices of stale white bread (0.40 EUR)

2 eggs (0.40 EUR)

Pinch of salt (0.01 EUR)

2 tbsp vanilla sugar (0.13 EUR)

2 tbsp crème fraiche (0.27 EUR)

2 cups milk (0.80 EUR)

2 tbsp butter, melted (0.27 EUR)

1 tbsp plain white sugar (0.01 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

Caster sugar for serving (0.03 EUR)

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METHOD:

Preheat the oven to 180°C. Grease a baking dish or a loaf pan with butter and set aside. Cut the bread into small pieces and scatter in a prepared pan. In a bowl, whisk together eggs, salt, vanilla sugar, crème fraiche and milk. Stir in melted butter. Pour this mixture over the bread, making sure to coat the majority of pieces. Now stir the bread well, so that all chunks get soaked. I find that the easiest way is just to get in there with my hands. That way I can also squish the bread around a bit.

Sprinkle the top of bread with a tablespoon of plain white sugar and bake for about 40 minutes, until slightly puffed and crispy on top. Serve with a generous dusting of caster sugar. This will also be great with some fresh berries, jam, chocolate spread, honey and any other sweet paraphernalia you might enjoy.

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Imate doma starog kruha, a jede vam se nešto slatko za doručak, brunch, snack ili kao brzi desert? Ovaj recept je onda baš za vas! Trebate potrošiti oko 5 minuta, te je to ujedno i odličan način za iskoristiti razne ostatke koji vam se možda povlače po doma. Tako da se nemojte ustručavati ovdje dodati i neke orašaste plodove, sjemenke ili voće.

SASTOJCI:

(Za 4 porcije / 4,44 kn po porciji / 17,76 kn za sve)

Za pohani kruh:

6 debelih kriški starog bijelog kruha (3,00 kn)

2 jaja (3,00 kn)

Prstohvat soli (0,01 kn)

2 žlice vanili šećera (1,00 kn)

2 žlice milerama (2,00 kn)

2 šalice mlijeka (6,00 kn)

2 žlice maslaca, rastopljene (2,00 kn)

1 žlica običnog bijelog šećera (0,05 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

Šećer u prahu za posluživanje (0,20 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Namastite običan protvan ili onaj za kruh i stavite na stranu. Kruh narežite na komadiće veličine zalogaja i raštrkajte po pripremljenom protvanu. U zdjelici razmutite jaja, sol, vanili šećer, mileram i mlijeko. Umiješajte u to rastopljeni maslac. Prelijte tu smjesu preko kruha tako da većina komadića bude pokrivena. Dobro promiješajte kruh da se sve fino natopi, a meni je najjednostavnije to napraviti rukama, pa onda još sve i malo izgnječiti.

Po kruhu posipajte još žlicu običnog šećera, pa pecite oko 40 minuta, dok sve ne nabubri i ne zahrska se. Poslužite posipano sa šećerom u prahu. Ovo bi također bilo super sa nekim svježim bobicama, pekmezom, Nutellom, medom ili nekim drugim slatkim dodatkom po vašem ukusu.

Baked French Toast / Slatki pohani kruh iz pećnice

Walnut Sandwich Cookies / Išleri

These cookies are, hands down, my favorite cookies. They are pretty mainstream in Croatia, but I’ve only managed to successfully make them this year. They do require a bit more work, but make such a cute edition to a holiday table that I decided to tackle with them this year again.

The first time I’ve made these cookies, my egg cream filling was a complete disaster which wouldn’t hold together, so my cookies quickly turned into a hot mess. This year, however, I opted for a thick vanilla pudding filling and that worked like a charm.

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INGREDIENTS:

(Yields about 20-30 cookies / 3.83 EUR)

For the cookie batter:

6 tbsp butter, softened at room temperature (0.80 EUR)

4 tbsp vanilla sugar (0.27 EUR)

2 cups ground walnuts (1.07 EUR)

1 cup all-purpose flour (0.07 EUR)

Pinch of salt (0.01 EUR)

1-2 tbsp plant based milk (0.01 EUR)

For the pudding filling:

1 vanilla pudding dry mix of your choice, which normally yields 500 ml of pudding (0.53 EUR)

2 tbsp sugar (0.01 EUR)

1 and ½ cups milk (0.40 EUR)

For the chocolate glaze:

2 rows dark chocolate (0.53 EUR)

1 tbsp butter (0.13 EUR)

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METHOD:

Whisk together butter and sugar until smooth and creamy. Add in walnuts, flour and salt. Mix until a dough forms and as needed add a bit of plant based milk. I opted for plant based, so the cookies would have a longer shelf life, but you are more than welcome to use dairy milk instead, if you plan on eating them up quickly. Wrap the cookie dough in cling foil and refrigerate for at least an hour, or for 2-3 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. I decided to cut mine into two sizes, for a bit of variety. Place the cut 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. At this point you can store the cookies in a cool, dark place for a couple of weeks at least, so they are great to bake in advance.

When ready to assemble the cookie sandwiches, cook a thick pudding, using only about 2/3 of the milk amount recommended on the pudding sachet. Allow pudding to cool down a bit before transferring into a piping bag. Pipe the pudding onto half of the cookies.

To make a chocolate glaze, melt the chocolate with butter. Cover the other half of cookies with melted chocolate, then place them on top of the pudding halves. Store the sandwich cookies in your fridge in an airtight container, where they will keep for up to five days.

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Išleri su mi najdraži keksi, a iako su relativno uobičajena vrsta kolača, meni su tek ove godine prvi puta uspjeli. Oko njih možda ima malo više posla, ali su tako lijepi dodatak blagdanskom stolu da sam se odlučila ponovo sa njima uhvatiti u koštac.

Prvi puta kada sam ih radila, krema od jaja mi se nikako nije htjela stisnuti i keksi su na kraju plivali u jajima. Ove godine sam odlučila odmah smanjiti mogućnost takve katastrofe, tako da sam umjesto kreme od jaja išlere odlučila puniti sa gustim pudingom od vanilije.

SASTOJCI:

(Za oko 20-30 keksa / 28,66 kn)

Za tijesto:

6 žlica maslaca, omekšanog na sobnoj temperaturi (6,00 kn)

4 žlice vanili šećera (2,00 kn)

2 šalice mljevenih oraha (8,00 kn)

1 šalica glatkog brašna (0,50 kn)

Prstohvat soli (0,01 kn)

1-2 žlice veganskog mlijeka (0,05 kn)

Za puding kremu:

1 vrećica pudinga od vanilije za 500 ml pudinga (4,00 kn)

2 žlice šećera (0,10 kn)

1 i ½ šalica mlijeka (3,00 kn)

Za čokoladnu glazuru:

2 reda tamne čokolade (4,00 kn)

1 žlica maslaca (1,00 kn)

PRIPREMA:

Miješajte maslac i šećer dok ne budu glatki i kremasti. Dodajte orahe, brašno i sol. Miješajte dok se ne formira tijesto, a po potrebi dodajte mrvicu mlijeka. Ja sam se odlučila za vegansko mlijeko kako bi mi suhi keksi mogli dulje stajati, ali vi slobodno upotrijebite obično mlijeko ako mislite kekse brzo pojesti. Tijesto umotajte u prijanjajuću foliju i ostavite u hladnjaku barem sat vremena, ili do 2-3 dana.

Kada ste spremni za pečenje, izvadite tijesto iz hladnjaka 10-15 minuta ranije kako bi malo otpustilo i da ga lakše možete razvaljati. Zagrijte pećnicu na 175°C. Obložite protvan papirom za pečenje i stavite na stranu. Razvaljajte tijesto između dva papira za pečenje i režite u željene oblike. Ja sam svoje rezala u dvije različite veličine. Izrezane kekse preselite na pripremljeni protvan i pecite 8-10 minuta.

Keksi će još biti mekani kada ih izvadite iz pećnice, ali budite bez brige jer će se stvrdnuti kako se budu hladili. Pustite da se keksi pet minuta hlade na protvanu prije nego ih nježno preselite na rešetku i tako ohladite do kraja. Ovakve gotove kekse možete čuvati na suhom, hladnom mjestu barem par tjedana, tako da ih možete ispeći unaprijed.

Kada ste spremni za zgotoviti išlere, skuhajte gusti puding, i to tako da upotrijebite oko 2/3 mlijeka od onoga što je navedeno u uputama na pakiranju. Pustite da se puding malo ohladi prije nego ga preslite u vrećicu za kreme. Puding istisnite na polovicu keksa.

Za glazuru, rastopite čokoladu sa maslacem. Preostalu polovicu keksa pokrijte glazurom, pa spojite kekse sa polovicama s pudingom. Gotove išlere čuvajte u hladnjaku u hermetički zatvorenoj posudi do pet dana.

Walnut Sandwich Cookies / Išleri

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

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

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

Healthier Pumpkin Bread / Zdraviji kruh od bundeve

I’ve never made pumpkin bread before, but decided to give it a go as I had a bit of pumpkin puree left over from a previous recipe. I diligently went to do my research and ended up honestly appalled by obscene amounts of sugar most pumpkin bread recipes call for. Two and a half cups of sugar per a loaf of bread? Seriously?!

I decided then and there that people don’t know what they are talking about and that their pumpkin bread recipes are pure nonsense. So as a result, here I am to proudly present you with a healthier version of a pumpkin bread recipe. Which is, of course, still delicious.

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INGREDIENTS:

(Yields 1 loaf / 2.72 EUR)

For the batter:

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup pumpkin puree (0.53 EUR)

¾ cup milk (0.20 EUR)

4 tbsp butter, melted (0.53 EUR)

½ cup sugar (0.07 EUR)

2 cups whole wheat flour (0.20 EUR)

¼ cup sunflower seeds (0.07 EUR)

2 tbsp ground flax seeds (0.03 EUR)

1 and ½ tsp baking powder (0.02 EUR)

1 tsp ground cinnamon (0.07 EUR)

½ tsp ground nutmeg (0.03 EUR)

½ tsp ground cloves (0.03 EUR)

½ tsp ground ginger (0.03 EUR)

Pinch of salt (0.01 EUR)

½ cup chopped prunes (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 loaf pan with butter and line it with parchment paper. Set aside. In a bowl, whisk together eggs, vanilla, pumpkin puree and milk. Stir in melted butter. Add sugar, flour, sunflower and flax seeds, baking powder, cinnamon, nutmeg, cloves, ginger and salt to the mix, then stir until everything is well incorporated. Fold in chopped prunes and transfer the batter to a prepared pan. Use a spatula to even everything out.

Bake the bread for 30-40 minutes, until crispy on top and a toothpick tester comes out clean. Allow the bread to cool in its pan for about 15 minutes before taking it out and placing on a rack to cool completely before slicing. Serve with your favorite mug of tea or coffee.

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Nikad prije nisam pokušavala napraviti kruh od bundeve, no pošto sam imala doma nešto pirea od buternut tikve koji mi je ostao od drugog recepta, odlučila sam prionuti na posao. Prije svega sam se bacila na istraživanje, ali iskreno, opscena količina šećera koja je u drugim receptima za kruh od bundeve me je blago rečeno zgrozila. Dvije i pol šalice šećera po štruci kruha? Stvarno?!

U tom sam trenutku zaključila da drugi ljudi jednostavno nemaju pojma o čemu pričaju i da im recepti za kruh od bundeve jednostavno nemaju veze s mozgom. Kao nusprodukt, evo vam zdravija verzija recepta za kruh od bundeve. Koji je, još onako usputno, stvarno jako ukusan.

SASTOJCI:

(Za 1 štrucu / 20,31 kn)

Za smjesu:

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica pirea od bundeve (4,00 kn)

¾ šalice mlijeka (1,50 kn)

4 žlice maslaca, rastopljene (4,00 kn)

½ šalice šećera (0,50 kn)

2 šalice integralnog pšeničnog brašna (1,50 kn)

¼ šalice suncokretovih sjemenki (0,50 kn)

2 žlice mljevenih sjemenki lana (0,20 kn)

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

1 žličica mljevenog cimeta (0,50 kn)

½ žličice mljevenog muškatnog oraščića (0,25 kn)

½ žličice mljevenih klinčića (0,25 kn)

½ žličice mljevenog đumbira (0,25 kn)

Prstohvat soli (0,01 kn)

½ šalice nasjeckanih suhih šljiva (3,00 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite kalup za kruh i obložite ga papirom za pečenje. Stavite na stranu. U zdjeli razmutite jaja sa vanilijom, pireom od bundeve i mlijekom. Umiješajte u to rastopljeni maslac. Dodajte u smjesu šećer, brašno, suncokretove sjemenke, lan, prašak za pecivo, cimet, muškatni oraščić, klinčiće, đumbir i sol. Miješajte dok ne dobijete jednoličnu smjesu, pa nježno u to umiješajte šljive. Tijesto prebacite u pripremljeni kalup i poravnajte špatulom.

Pecite kruh 30-40 minuta, dok ne bude hrskav, a testni štapić koji upiknete ne izađe čist. Pustite da se kruh hladi oko 15 minuta u kalupu, a onda ga preselite na žičanu rešetku. Ostavite da se skroz ohladi prije rezanja. Poslužite sa vama najdražom šalicom čaja ili kave.

Healthier Pumpkin Bread / Zdraviji kruh od bundeve