Quince and Apple Jam (vegan) / Pekmez od dunje i jabuke (veganski)

Since it is the apple (and all its related fruits) season, we are inventing ways to use up all of the produce in interesting ways. My parents gave me a few quinces, so I decided to make a small batch of jam. This jam is very tasty and creamy and didn’t require too much effort at all. I’m very much looking forward to smudging it on my toast, yum.

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INGREDIENTS:

(Yields 5 jars / 0.44 EUR per jar / 2.20 EUR for all)

6 quinces (1.33 EUR)

3 apples (0.40 EUR)

2 cups water (–)

2 tbsp lemon juice (0.27 EUR)

1 and ½ cups sugar, divided (0.20 EUR)

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METHOD:

Prepare the jars and lids by washing them in hot soapy water. Wash, core and finely dice the quinces and apples, making sure to discard any suspicious looking bits, but leave the skins on everything intact. Add the diced fruit to a pot together with water, lemon juice and a cup of sugar and place on a medium-high heat. Set your oven to preheat to 170°C (we’re getting to this part later on).

Once the fruit mix reaches a boil, stir occasionally and cook for 20-30 minutes, until the fruit softens and starts breaking apart. Remove from heat and pulse with an immersion blender into a fine mash. Stir in the remaining sugar and taste the jam to see if it needs more sugar. Return to a medium-low heat and cook for additional 3-4 minutes, while stirring constantly. Be really careful, as it’s gonna bubble up a lot at this point. The pectin in quinces and apples is going to make this jam quite thick, so you might need to add a splash more of water to dilute it a bit.

Distribute the jam between prepared jars and wipe the rims clean. Put the unopened jars in a preheated oven for 10-15 minutes, so a protective crust can form on the jam. Remove the jars from the oven, carefully seal and allow them to cool completely at room temperature before storing in a dark cool place.

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Pošto je sezona jabuka (i svog srodnog voća), smišljamo razne zanimljive načine kako da sve te plodove iskoristimo. Moji roditelji su mi poklonili nekoliko dunja, pa sam odlučila napraviti malu turu pekmeza. Konačni proizvod je jako ukusan i kremast te je bio gotov prilično brzo. Ne moram vam ni objašnjavati koliko se veselim tome da ovaj pekmez razmažem po vrućem komadu tosta, mljac.

SASTOJCI:

(Za 5 teglica / 3,30 kn po teglici / 16,50 kn za sve)

6 dunja (10,00 kn)

3 jabuke (3,00 kn)

2 šalice vode (–)

2 žlice limunovog soka (2,00 kn)

1 i ½ šalica šećera, podijeljena (1,50 kn)

PRIPREMA:

Prvo si pripremite teglice i poklopce tako da ih dobro operete u toploj vodi sa deterdžentom. Operite, očistite i na kockice narežite dunje i jabuke, s time da na svemu ostavite koru. Samo pazite da dobro očistite i bacite sve sumnjive dijelove. Narezano voće ubacite u lonac skupa sa vodom, limunovim sokom i šalicom šećera, pa sve stavite kuhati na srednje-jaku vatru. Stavite pećnicu da se grije na 170°C (do tog dijela dolazimo kasnije).

Nakon što sve zakipi kuhajte još 20-30 minuta uz povremeno miješanje, sve dok voće ne omekša i ne počne se raspadati. Maknite lonac s vatre i štapnim mikserom propulsirajte u glatku kašu. Umiješajte preostali šećer i probajte pekmez da vidite ako mu treba još šećera. Vratite na srednje-nisku vatru i kuhajte još 3-4 minute uz stalno miješanje. Budite jako pažljivi, jer će sada pekmez jako bublati. Obzirom kako su dunje i jabuke pune pektina, pekmez će biti jako gust pa ćete možda morati dodati još malo vode da ga mrvicu razrijedite.

Raspodijelite pekmez po pripremljenim teglicama i dobro obrišite rubove tegli. Stavite otvorene tegle u zagrijanu pećnicu na 10-15 minuta, kako bi se na pekmezu napravila zaštitna korica. Izvadite tegle iz pećnice, zatvorite i ostavite da se skroz ohlade na sobnoj temperaturi prije nego ih spremite na tamno i hladno mjesto.

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Quince and Apple Jam (vegan) / Pekmez od dunje i jabuke (veganski)

Upside-Down Apple Cake / Naopaki kolač od jabuka

It’s apple season which means we all have some extra apples rolling around. Lucky for you, this cake is just the thing to make! It comes together super quickly and in a single bowl.

I decided to make my cake with crème fraiche because, frankly, that’s what was in my fridge. But sour cream, yogurt or buttermilk would also work. Just keep in mind that you’ll have to adjust the milk amount accordingly and maybe add a bit more sugar to balance out with the sourness. Also, you can easily sub sunflower seeds with chopped walnuts if that’s your thing.

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INGREDIENTS:

(Yields 1 cake / 4.25 EUR)

For the apples:

4-5 apples (0.80 EUR)

3 tbsp sugar (0.02 EUR)

1 tbsp cinnamon (0.13 EUR)

1 tbsp lemon juice (0.13 EUR)

For the batter:

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 cups crème fraiche (1.33 EUR)

½ cup milk (0.07 EUR)

4 tbsp butter, melted (0.53 EUR)

1 tsp cinnamon (0.07 EUR)

½ cup sugar (0.07 EUR)

3 cups all-purpose flour (0.30 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Good pinch of salt (0.01 EUR)

1 cup sunflower seeds (0.27 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Butter a square baking pan and line it with parchment paper, then set aside. Wash, peel and core the apples. Dice the apples up and toss them together with sugar, cinnamon and lemon juice. You’ll maybe need to add a bit more sugar if your apples are tart, but mine were quite sweet. Evenly distribute the apples on the bottom of a prepared pan and set aside.

Use the same bowl in which you’ve tossed the apples and whisk in it the eggs with vanilla, crème fraiche and milk. Pour in melted butter and stir to incorporate. Add in cinnamon, sugar, flour, baking powder, baking soda and salt. Stir until just combined, then fold in sunflower seeds. Pour the batter over the apples and gently shake the pan to even out. Bake for 40 minutes, until the cake is deep golden brown and a skewer inserted inside comes out clean.

Allow the cake to cool completely in its pan before flipping it over on a cutting board. Carefully peel off the parchment paper and cut the cake into squares. Serve at room temperature.

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Pošto su jabuke u sezoni i ima ih na sve strane, ja vam donosim jedan super recept za kolač, koji ne samo da ćete pripremiti jako brzo, nego ćete i za cijelu pripremu uprljati samo jednu zdjelu.

Ja sam smjesu radila sa mileramom jer je to iskreno ono što nam se našlo doma. Ovdje bi kao zamjena svakako funkcionirali i kiselo vrhnje, jogurt ili kiselo mlijeko, međutim ako se odlučite za jednu od tih opcija, onda svakako prilagodite i količinu mlijeka i možda dodajte još mrvicu šećera da izbalansirate kiselinu. Također, i suncokretove sjemenke možete slobodno zamijeniti sjeckanim orasima ako su vam oni draži.

SASTOJCI:

(Za 1 kolač / 31,72 kn)

Za jabuke:

4-5 jabuka (6,00 kn)

3 žlice šećera (0,15 kn)

1 žlica cimeta (1,00 kn)

1 žlica limunovog soka (1,00 kn)

Za smjesu:

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 šalice milerama (10,00 kn)

½ šalice mlijeka (0,50 kn)

4 žlice maslaca, rastopljene (4,00 kn)

1 žličica cimeta (0,50 kn)

½ šalice šećera (0,50 kn)

3 šalice glatkog brašna (2,25 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Dobar prstohvat soli (0,01 kn)

1 šalica suncokretovih sjemenki (2,00 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite pravokutni protvan i obložite ga papirom za pečenje, pa ga stavite na stranu. Operite, ogulite i očistite jabuke od peteljki i koštica. Narežite jabuke na kockice, pa ih pomiješajte sa šećerom, cimetom i limunovim sokom. Ako su vam jabuke kiselije, možda će vam trebati još malo ekstra šećera, ali moje su bile baš slatke. Jabuke ravnomjerno rasporedite po dnu pripremljenog protvana.

Upotrijebite istu zdjelu u kojoj ste pripremili jabuke i u njoj razmutite jaja sa vanilijom, mileramom i mlijekom. Ulijte u smjesu rastopljeni maslac i promiješajte da se sjedini. Dodajte cimet, šećer, brašno, prašak za pecivo, sodu bikarbonu i sol. Promiješajte tek toliko koliko treba da se sastojci sjedine i onda nježno umiješajte suncokretove sjemenke. Smjesu rasporedite po jabukama i nježno protresite protvan da se sve poravna. Pecite 40 minuta, dok kolač ne bude zlatno-smeđi, a testni štapić koji upiknete ne izađe čist.

Pustite da se kolač skroz ohladi u protvanu prije nego ga iskrenete na dasku za rezanje. Pažljivo skinite papir za pečenje i narežite kolač na kocke. Poslužite na sobnoj temperaturi.

Upside-Down Apple Cake / Naopaki kolač od jabuka

Frozen Vegan Peanut Butter Caramel Squares (raw) / Smrznute veganske karamel kocke sa maslacem od kikirikija (sirove)

These squares are just the perfect combination of sweet, gooey and rich. They also come together so fast that you just have to make them. Also, be sure to have a few friends around when you whip up these so you don’t just polish the whole batch by yourself. 😀

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INGREDIENTS:

(Yields 3-4servings / 0.49 EUR per serving / 1.49 EUR for all)

1 cup pitted dates (0.66 EUR)

½ cup water (–)

1 tsp pure vanilla extract (0.03 EUR)

½ cup peanut butter (0.80 EUR)

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METHOD:

Soak the dates in water for about an hour. Transfer the dates into a food processor with ½ a cup of soaking liquid and vanilla. Pulse until you have a smooth and uniform paste. Add in peanut butter, then pulse more until fully combined. If needed, add in a splash more of reserved soaking liquid.

Line a small tray or a bowl with cling foil and carefully transfer in there the prepared dough. Even out with a spatula and freeze for an hour. Once the dough is frozen, pull out the cling foil to remove the frozen dough from your tray. Cut into squares and serve immediately. These become gooey quite quickly if left at room temperature, so store in the freezer everything you’re not planning to eat up right away.

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Ove kocke u sebi sadržavaju savršenu kombinaciju, slatkog, kremastog i punog okusa. Također, pripremiti ćete ih za čas, tako da ih jednostavno morate napraviti. Bilo bi dobro da vam je u blizini i par prijatelja koji će vam pomoći potamaniti ove poslastice, kako vam se ne bi desilo da baš sve počistite sami. 😀

SASTOJCI:

(Za 3-4 porcije / 3,73 kn po porciji / 11,20 kn za sve)

1 šalica odkoštenih datulja (5,00 kn)

½ šalice vode (–)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice kikiriki maslaca (6,00 kn)

PRIPREMA:

Namočite datulje u vodi na sat vremena. Preselite datulje u multipraktik sa ½ šalice vode u kojoj su se namakale i vanilijom. Pulsirajte dok ne dobijete glatku i jednoličnu pastu. Dodajte kikiriki maslac, pa propulsirajte još jednom dok se sve ne sjedini. Po potrebi dodajte još mrvicu vode od datulja.

Mali protvan ili posudu obložite prijanjajućom folijom i pažljivo u to preselite smjesu. Poravnajte špatulom i stavite u zamrzivač na sat vremena. Kada je smjesa smrznuta, povucite foliju i tako izvadite sve iz protvana. Narežite na kocke i odmah poslužite. Ove kocke će se brzo rastrackati ako ih ostavite na sobnoj temperaturi, pa sve što ne planirate odmah pojesti čuvajte u zamrzivaču.

Frozen Vegan Peanut Butter Caramel Squares (raw) / Smrznute veganske karamel kocke sa maslacem od kikirikija (sirove)

Flax seed Pancakes with Grilled Nectarines / Američke palačinke sa lanom i karameliziranim nektarinama

Peaches and nectarines are almost gone, so I think it would be the best idea to make this dish as soon as possible and take a full advantage of lingering summer fruits. These pancakes feel super decadent and luxurious and are a perfect treat for your weekend breakfast, when you have plenty of time to take it easy and enjoy a slower-paced meal.

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INGREDIENTS:

(Yields 2 servings / 0.87 EUR per serving / 1.73 EUR for all)

For the nectarines:

2 nectarines (0.40 EUR)

2 tsp brown sugar (0.03 EUR)

For the pancakes:

1 cup all-purpose flour (0.07 EUR)

2 tbsp vanilla sugar (0.04 EUR)

2 tbsp ground flax seed (0.03 EUR)

1 tsp baking powder (0.01 EUR)

Pinch of salt (0.01 EUR)

1 egg (0.20 EUR)

1 cup yogurt (0.27 EUR)

2 tbsp butter, melted (0.27 EUR)

Additional:

1 tbsp butter, for greasing the pan (0.13 EUR)

2 tbsp honey, for serving (0.27 EUR)

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METHOD:

Start off by halving the nectarines, removing pits and sprinkling with sugar on the flesh side. Place the nectarines on a preheated grilling pan, flesh side down. Grill for 3-5 to caramelize. Remove from the pan and set aside.

In a larger mixing bowl, whisk together flour, vanilla sugar, flax seed, baking powder and salt. In a smaller bowl, whisk the eggs with yogurt and then pour in melted butter and stir until evenly incorporated. Pour the wet ingredients over dry ones and stir briefly until just combined. Don’t worry if there is a small lump here and there. The finished batter should be quite thick.

Place a skillet on medium heat and melt in it small piece of butter. Add in about half of a cup of pancake batter. Even out the batter with the back of a spoon or a spatula and gently form into a circle. Fry for about three minutes, then flip and finish baking for another minute. Remove the finished pancake and keep warm. Repeat until you use up all of the batter and grease up your skillet with more butter as needed.

Serve the warm pancakes with caramelized nectarines and drizzled with a bit of honey.

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Breskve i nektarine su još malo pa nestale i zato mislim da bi bilo dobro da ovaj recept isprobate čim prije i maksimalno iskoristite preostale ljetne plodove. Ove palačinke se doimaju baš dekadentno i raskošno te su izvrsna poslastica za neki vikend doručak, kada imate dovoljno vremena za uživanje u polaganijem objedu.

SASTOJCI:

(Za 2 porcije / 6,41 kn po porciji / 12,81 kn za sve)

Za nektarine:

2 nektarine (3,00 kn)

2 žličice smeđeg šećera (0,20 kn)

Za palačinke:

1 šalica glatkog brašna (0,50 kn)

2 žlice vanili šećera (0,30 kn)

2 žlice mljevenih sjemenki lana (0,20 kn)

1 žličica praška za pecivo (0,10 kn)

Prstohvat soli (0,01 kn)

1 jaje (1,50 kn)

1 šalica jogurta (2,00 kn)

2 žlice maslaca, rastopljene (2,00 kn)

Dodatno:

1 žlica maslaca za namastiti tavicu (1,00 kn)

2 žlice meda za posluživanje (2,00 kn)

PRIPREMA:

Prvo pripremite nektarine tako da ih raspolovite, bacite koštice i posipate šećerom po mesu. Stavite nektarine na zagrijanu gril tavu, sa unutrašnjosti prema dolje i pecite 3-5 minuta, dok se lagano ne karameliziraju. Maknite nektarine s tave i stavite na stranu.

U većoj posudi pomiješajte brašno, vanili šećer, lan, prašak za pecivo i sol. U manjoj posudi razmutite jaje sa jogurtom, pa ulijte u to rastopljeni maslac i dobro promiješajte. Prelijte mokre sastojke preko suhih i kratko promiješajte, tek toliko da se sve sjedini. Ne brinite ako ostane koja grudica, a sama smjesa treba biti prilično gusta.

Na umjerenoj vatri u tavici rastopite komadić maslaca i dodajte oko ½ šalice smjese za palačinke. Žlicom ili špatulom poravnajte smjesu i nježno ju oblikujte u krug. Pecite oko 3 minute pa špatulom okrenite palačinku i dovršite još koju minutu na drugoj strani. Ponavljajte postupak dok ne potrošite svu smjesu, a palačinke u međuvremenu čuvajte na toplom. Prema potrebi u tavicu dodajte još mrvicu maslaca.

Poslužite tople palačinke uz karamelizirane nektarine, pokapane sa malo meda.

Flax seed Pancakes with Grilled Nectarines / Američke palačinke sa lanom i karameliziranim nektarinama

Frozen Vegan Bounty Squares (raw, paleo) / Smrznute veganske Bounty kocke (sirove, paleo)

If you’ve been around when I posted a homemade coconut milk recipe, then you know that a byproduct is coconut pulp. Here’s what you can do with it.

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INGREDIENTS:

(Yields 3-4servings / 0.43 EUR per serving / 1.30 EUR for all)

1 cup pitted dates (0.67 EUR)

½ cup water (–)

1 tsp pure vanilla extract (0.03 EUR)

1 cup leftover coconut pulp or desiccated coconut (0.33 EUR)

2 tbsp raw cocoa powder (0.27 EUR)

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METHOD:

Soak the dates in water for about one hour. Transfer the dates into a food processor with about half a cup of soaking liquid and vanilla. Pulse until you have a smooth and uniform paste. Add in coconut and cocoa powder, then pulse more until fully combined. If needed, add a splash more of reserved soaking liquid.

Line a small tray or a bowl with cling foil and carefully transfer in it the prepared dough. Even out with a spatula and freeze for an hour. Once the dough is frozen, pull out the cling foil to remove the frozen dough from your tray. Allow it to thaw for about five minutes, then cut into squares and serve. Store the squares in a freezer if you’re not planning to eat everything right away.

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Ako ste navraćali na blog kada sam objavila recept za kokosovo mlijeko, onda znate da je nusprodukt kokosova pulpa. A evo što sa njom možete učiniti.

SASTOJCI:

(Za 3-4 porcije / 3,23 kn po porciji / 9,70 kn za sve)

1 šalica odkoštenih datulja (5,00 kn)

½ šalice vode (–)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica kokosove pulpe ili kokosovog brašna (2,50 kn)

2 žlice sirovog kakao praha (2,00 kn)

PRIPREMA:

Sat vremena namočite datulje u vodi. Preselite datulje u multipraktik sa oko pola šalice tekućine od namakanja i vanilijom. Pulsirajte dok ne dobijete glatku i jednoličnu pastu. Dodajte kokos i kakao, pa još jednom propulsirajte da se sve sjedini. Po potrebi dodajte još mrvicu vode u kojoj su se namakale datulje.

Mali protvan ili posudu obložite prijanjajućom folijom, pa u njega pažljivo preselite smjesu koju ste pripremili. Poravnajte špatulom i stavite u zamrzivač na sat vremena. Kada je tijesto smrznuto, povucite foliju i tako izvadite sve iz posude. Pustite jedno pet minuta da se malo otpusti i onda narežite na kocke i poslužite. Ono što ne mislite odmah pojesti čuvajte u zamrzivaču.

Frozen Vegan Bounty Squares (raw, paleo) / Smrznute veganske Bounty kocke (sirove, paleo)

White Chocolate Bluberry Muffins / Mafini sa bijelom čokoladom i borovnicama

If you’ve read my previous recipe for cashew milk, you’ve noticed that a byproduct is some leftover cashew pulp. Of course, I didn’t want to throw that goodness away, so I came up with a quick and easy muffin recipe instead. Incidentally, I had some white chocolate lying around, so into the muffins it went. Let me tell you, these turned out sooo delicious.

Also, I decided to bake these into mini muffins, but the recipe bellow would yield 12 regular sized muffins.

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INGREDIENTS:

(Yields 12 muffins / 0.27 EUR per muffin / 3.19 EUR for all)

2 eggs (0.40 EUR)

1 and ½ cups yogurt (0.60 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tbsp butter, melted (0.27 EUR)

¼ cup cashew pulp (free – it was a leftover from another recipe)

½ cup ground sunflower seeds (0.07 EUR)

4 tbsp sugar (0.03 EUR)

2 cups all-purpose flour (0.20 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Good pinch of salt (0.01 EUR)

2/3 cup white chocolate chunks (0.67 EUR)

2/3 cup frozen blueberries (0.89 EUR)

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METHOD:

Preheat the oven to 200°C. Lightly grease your muffin tin with a bit of oil or butter, but skip this step if using silicone muffin molds. In a large bowl, whisk together eggs, yogurt and vanilla. Pour in melted butter and whisk to incorporate. Add in cashew pulp, ground sunflower seeds, sugar, flour, baking powder, baking soda and salt, then stir until just combined. Gently fold in white chocolate chunks and frozen blueberries. Pour the mixture into the prepared muffin tin.

Bake for about 25 minutes, until golden brown on top. Allow the muffins to cool for about 5 minutes before removing them from the pan and transferring to a cooling rack. Serve the muffins warm or at room temperature.

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Ako ste pročitali moj prethodni recept za mlijeko od indijskih oraščića, onda znate da je nusprodukt toga i pulpa. Naravno, ja ju ni u kojem slučaju nisam htjela baciti, pa sam na brzinu smislila jednostavni recept za mafine. Također, doma mi se baš našlo i nešto bijele čokolade koju sam isto ubacila u smjesu, a mafini su naravno ispali prefini.

Ja sam odlučila ispeći mini mafine, ali recept u nastavku je za 12 mafina normalne veličine.

SASTOJCI:

(Za 12 mafina / 1,97 kn po mafinu / 23,68 za sve)

2 jaja (3,00 kn)

1 i ½ šalica jogurta (4,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žlice maslaca, rastopljene (2,00 kn)

¼ šalice pulpe od indijskih oraščića (besplatno – ostalo od drugog recepta!)

½ šalice mljevenih suncokretovih sjemenki (0,50 kn)

4 žlice šećera (0,20 kn)

2 šalice glatkog brašna (1,50 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Dobar prstohvat soli (0,01 kn)

2/3 šalice komadića bijele čokolade (5,00 kn)

2/3 šalice smrznutih borovnica (6,66 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ako koristite plehnati kalup za mafine, lagano ga namastite sa malo ulja ili maslaca. Za silikonske kalupe ovaj korak preskočite. U velikoj zdjeli razmutite zajedno jaja, jogurt i vaniliju. Dodajte maslac pa promiješajte da se inkorporira. Sada dodajte pulpu od indijskih oraščića, mljevene suncokretove sjemenke, šećer, brašno, prašak za pecivo, sodu bikarbonu i sol, te sve promiješajte tek toliko koliko treba da se sastojci sjedine. Nježno umiješajte čokoladu i borovnice pa smjesu rasporedite po pripremljenim kalupima.

Pecite oko 25 minuta, dok mafini ne budu zlatno-smeđi. Ostavite ih pet minuta da se malo ohlade prije nego ih izvadite iz kalupa i stavite hladiti na rešetku. Mafine poslužite tople ili na sobnoj temperaturi.

White Chocolate Bluberry Muffins / Mafini sa bijelom čokoladom i borovnicama

Cheap and Sweet Quick Apple Cake / Jeftini, slatki i brzi kolač od jabuka

A while ago we bought two large 15 kilo crates of apples. While we obviously do eat a ton of apples, some of them we’re a bit bruised and bumped, so we needed to figure out what to do with them quickly. We decided to juice them, but I felt really bad about throwing away all the leftover pulp so this cake was born.

Since the pulp I used was pretty dry, I did add a cup of the fresh apple juice too, but it was mostly the foamy, murky leftovers no one was particularly interested in drinking. However, I think shredding about 4 large apples together with their skins would be an accurate substitute of the pulp and juice that went into this cake. But if you’re also juicing, this recipe might be a good idea to look into if you’re throwing away a ton of leftover pulp. I think it would also work for a bunch of different fruits and certain vegetables like carrots and beetroots.

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INGREDIENTS:

(Yields 1 cake / 2.44 EUR)

For the batter:

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ cup yogurt (0.20 EUR)

2 cups apple pulp (0.27 EUR)

1 cup apple juice (0.27 EUR)

¼ cup sunflower seed oil (0.20 EUR)

2 cups all-purpose flour (0.20 EUR)

1 cup finely ground sunflower seeds (0.13 EUR)

4 tbsp sugar (0.03 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Good pinch of salt (0.01 EUR)

1 cup raisins (0.67 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Preheat the oven to 200°C and lightly grease a baking pan with a bit of oil. In a bowl, whisk together eggs, vanilla, yogurt, apple pulp, apple juice and oil, until it is all well incorporated. Add in flour, ground sunflower seeds, sugar, baking powder, baking soda and salt, then stir everything together to combine. Fold in the raisins and transfer the batter to a prepared pan. Bake for 30 minutes, until crispy and golden-brown on top and a skewer inserted in the cake comes out clean (a crumb or two are also fine). Allow to cool to room temperature before removing from the pan and slicing.

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Pred neko vrijeme kupili smo dva velika sanduka od po 15 kila jabuka. I dok je očito da jedemo puno jabuka, neke od njih su bile malo nagnječene i natučene, pa smo trebali brzo odlučiti što dalje s njima. Odlučili smo se napraviti svježi sok, ali meni je bilo žao baciti svu pulpu koja mi je od toga ostala, pa je tako nastao ovaj kolač.

Pošto je preostala pulpa bila dosta suha, odlučila sam u kolač ubaciti još i šalicu svježeg soka od jabuka, ali to su uglavnom bili oni mutni pjenasti ostaci koje nitko nije bio zainteresiran popiti. Međutim, mislim da bi oko 4 veće jabuke, naribane skupa sa korom, bile dobra zamjena umjesto kombinacije pulpe i soka koju sam ja stavila u receptu. S druge strane, ako isto cijedite sokove, ovaj recept je super način da iskoristite pulpu koju inače bacate. Mislim da bi jednako dobro funkcionirao sa većinom drugog voća, kao i sa određenim povrćem kao što su mrkve ili cikla.

SASTOJCI:

(Za 1 kolač / 17,37 kn za sve)

Za smjesu:

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice jogurta (1,50 kn)

2 šalice pulpe od jabuka (2,00 kn)

1 šalica soka od jabuke (2,00 kn)

¼ šalice suncokretovog ulja (0,75 kn)

2 šalice glatkog brašna (1,50 kn)

1 šalica fino mljevenih suncokretovih sjemenki (1,00 kn)

4 žlice šećera (0,20 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Dobar prstohvat soli (0,01 kn)

1 šalica grožđica (5,00 kn)

Dodatno:

Ulje za namastiti protvan (0,10 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C i lagano sa malo ulja namastite kalup za pečenje. U zdjeli razmutite jaja sa vanilijom, jogurtom, pulpom od jabuka, sokom od jabuka i uljem. Ubacite u smjesu brašno, mljeveni suncokret, šećer, prašak za pecivo, sodu bikarbonu i sol, pa sve dobro promiješajte da se sjedini. Na kraju nježno umiješajte grožđice i smjesu preselite u pripremljeni kalup. Pecite oko 30 minuta, dok kolač ne bude hrskav i zlatno-smeđi, te čačkalica ostane čista kada upiknete kolač (mrvica-dvije su isto ok). Pustite da se kolač ohladi na sobnu temperaturu prije nego ga izvadite iz kalupa i razrežete.

Cheap and Sweet Quick Apple Cake / Jeftini, slatki i brzi kolač od jabuka