Festive Coconut Bliss Balls (raw, paleo) / Energetske kuglice sa kokosom u blagdanskim aromama (sirove, paleo)

With Christmas time and holidays slowly approaching, I’ve been thinking about festive seasonal recipes so I get my things organized and ready ahead of time. This desert / healthy snack is super easy and quick to make, but the combination of cloves and cinnamon gives the Christmas-y vibe, so I’m definitely keeping this in my arsenal.

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INGREDIENTS:

(Yields 12-15 bliss balls / 1.10 EUR)

1 cup pitted dates (0.67 EUR)

1 cup desiccated coconut (0.33 EUR)

½ cup water (–)

1 tsp ground cinnamon (0.07 EUR)

½ tsp ground cloves (0.03 EUR)

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METHOD:

Add all of the ingredients to a food processor and pulse until a crumbly dough forms. If the dough feels too wet and too sticky, add a bit more coconut. Using your hands shape the dough into balls. Store the bliss balls in your fridge in an airtight container for up to a week. Hide from all family members who lack self-control, as these are super tasty and addictive.

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Pošto se božićno i blagdansko vrijeme polako približavaju, razmišljam o prigodnim receptima kako bih unaprijed imala sve pripremljeno i posloženo. Ovaj desert / zdravi snack je jako jednostavan i brz, ali kombinacija cimeta i klinčića baš daje onu pravu božićnu vibru. Stoga ovo definitivno ostaje u mojem arsenalu.

SASTOJCI:

(Za 12-15 kuglica / 8,25 kn)

1 šalica odkoštenih datulja (5,00 kn)

1 šalica kokosovog brašna (2,50 kn)

½ šalice vode (–)

1 žličica cimeta u prahu (0,50 kn)

½ žličice klinčića u prahu (0,25 kn)

PRIPREMA:

Ubacite sve sastojke u multipraktik i pulsirajte dok ne dobijete grudičasto tijesto. Ako vam se čini da je tijesto previše mokro i ljepljivo, ubacite još malo kokosa. Rukama tijesto formirajte u kuglice. Kuglice čuvajte u hladnjaku u hermetički zatvorenoj posudi, gdje će držati do tjedan dana. Obavezno sakrijte od svih članova domaćinstva kojima fali samokontrole, pošto ove kuglice izazivaju ovisnost.

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Festive Coconut Bliss Balls (raw, paleo) / Energetske kuglice sa kokosom u blagdanskim aromama (sirove, paleo)

Fancy Brie and Beef Open-Faced Sandwiches / Fensi sendviči sa Brie sirom i junetinom

If you’re in a mood for a fancy sandwich, this is a great idea how you can treat yourself. You can even be super nice and treat your friends and your family too. These sandwiches are the bomb and everyone should make them. I mean, if they are into meat and dairy, that is.

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INGREDIENTS:

(Yields 2 servings / 1.85 EUR per serving / 3.69 EUR for all)

For the beef:

150 grams of beef rump (1.20 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the caramelized onions:

2 onions (0.20 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

Pinch of salt (0.01 EUR)

Good pinch of brown sugar (0.01 EUR)

For the spinach:

Large handful of baby spinach (0.67 EUR)

3 garlic cloves, minced (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For sandwich assembly:

2 large, thick slices of toasted bread (0.27 EUR)

2 tsp mustard (0.08 EUR)

100 grams of Brie cheese (1.00 EUR)

Drizzle of Sriracha sauce (0.07 EUR)

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METHOD:

First prepare and season the meat, so it has a bit of a time to sit while you assemble the rest. Thinly slice the beef rump, making sure you are cutting against the grain. Toss the meat strips with oil, salt and pepper and set aside to rest while you make everything else.

Thinly slice the onions and add them to a non-stick skillet with a tablespoon of oil on a medium heat. Sprinkle with a pinch of salt, then cook for about ten minutes, until the onions are softened and caramelized. When the onions are already soft and nicely browned, sprinkle them with a bit of brown sugar and cook for another minute or two for that extra punch. Remove from the skillet and keep warm.

Add the spinach and minced garlic to the same skillet and season with salt and pepper. Give a good stir and cook for a minute or two, just until the spinach wilts down. Remove from the skillet and also keep warm.

If needed, wipe the skillet down with a paper towel before adding in sliced beef rump.Cook for 3-4 minutes, until thoroughly cooked on all sides.

Once you have everything prepared, assemble your sandwiches. Thinly spread some mustard on toasted bread, then top with Brie, spinach, beef and onions. Finally, drizzle a bit of Sriracha (or any other hot sauce of your choosing) over everything and dig in. To completely round the meal, serve the sandwiches with a big leafy salad.

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Ako ste raspoloženi za fensi sendviče, ovo je baš prava poslastica s kojom se možete počastiti. A možete počastiti i prijatelje i obitelj. Ovi sendviči su totalna bomba i mislim da ih apsolutno svi trebaju isprobati. Naravno, ako jedu meso i mliječne proizvode.

SASTOJCI:

(Za 2 porcije / 13,72 kn po porciji / 27,43 kn za sve)

Za meso:

150 g junećeg buta (9,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

Dobar prstohvat soli (0,01 kn)

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

Za karamelizirani luk:

2 velika luka (1,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

Prstohvat soli (0,01 kn)

Dobar prstohvat smeđeg šećera (0,05 kn)

Za špinat:

Veliki pregršt baby špinata (5,00 kn)

3 češnja češnjaka, sitno nasjeckana (0,75 kn)

Dobar prstohvat soli (0,01 kn)

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

Za sendviče:

2 velike, debele šnite tostiranog kruha (2,00 kn)

2 žličice senfa (0,60 kn)

100 g Brie sira (7,50 kn)

Malo Sriracha umaka (0,50 kn)

PRIPREMA:

Prvo pripremite i začinite meso, tako da ima vremena odmoriti dok spremate sve ostalo. Tanko narežite but na trakice, pazeći da režete poprečno od vlakana. Pomiješajte meso sa uljem, solju i paprom i stavite na stranu.

Tanko narežite luk i sa žlicom ulja bacite na neprijanjajuću tavu na umjerenoj vatri. Začinite luk sa solju te kuhajte desetak minuta, dok ne omekša i ne karamelizira se. Kada luk već dobije smećkastu boju, posipajte sa malo smeđeg šećera i kuhajte još koju minutu-dvije, za završni štih. Maknite iz tave i držite na toplom.

U istu tavu ubacite špinat sa češnjakom, solju i paprom. Dobro promiješajte i kuhajte samo minutu-dvije, koliko je potrebno da špinat povene. Maknite iz tave i također držite na toplom.

Po potrebi, tavu prebrišite kuhinjskim ručnikom prije nego u nju stavite meso. Kuhajte 3-4 minute, dok ne bude gotovo sa svih strana.

Kada su vam svi sastojci spremni, složite sendviče. Tostirani kruh tanko premažite senfom. Stavite brie, špinat, junetinu i luk. Za kraj sve pokapajte Srirachom ili kojim drugim ljutim umakom po vašem izboru i navalite. Da zaokružite obrok, sendviče poslužite sa velikom zelenom salatom.

Fancy Brie and Beef Open-Faced Sandwiches / Fensi sendviči sa Brie sirom i junetinom

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.

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

Homemade Bath Bombs (vegan) / Bombe za kupanje iz kućne radinosti (veganske)

I’m all for homemade cosmetics and these bath bombs are super fun and easy to make. They are also a cute homemade gift, so it’s gonna be great to have them in your arsenal when Christmas season kicks in (trust me, that’s going to happen sooner, rather than later).

If you are a fan of natural cosmetic products, this is going to save you some serious cash (I’m looking at you, Lush!) because the ingredients listed below cost next to nothing.

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INGREDIENTS:

(Yields 4 bath bombs / 0.34 EUR per bath bomb / 1.34 EUR for all)

1 cup citric acid (0.40 EUR)

1 and ½ cup sodium bicarbonate (0.20 EUR)

1 and ½ cup coarse sea salt (0.20 EUR)

A few drops of essential oil of your choice (0.27 EUR)

1 tsp liquid food coloring (0.27 EUR)

2 tsp water (–)

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METHOD:

In a bowl, whisk together citric acid, sodium bicarbonate and sea salt. In a separate bowl mix together essential oil, food coloring and water, then pour over dry ingredients and give a good stir. Don’t overdo it with water, as the mixture will start to fizz a lot when citric acid and sodium bicarbonate react together. Press the mixture into the bath bomb or food molds and leave to rest for an hour to firm up. Carefully remove from the molds and store in a dry place.

These bath bombs are going to be a bit more fragile than store-bought ones, so handle them gently. My favorite essential oils are lemongrass, lavender and tea tree, but use whichever you prefer. Also, you can go wild with food coloring and create lovely and unique designs. The world is your oyster.

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Kozmetika iz kućne radinosti mi je jako zanimljiva, a ove su bombe za kupanje skroz zabavan i jednostavan projekt. Također su super i kao poklon, pa ih nije loše imati u arsenalu kada nam se približi vrijeme Božića (vjerujte mi, to će se desiti jako brzo).

Ako ste fan prirodnih kozmetičkih proizvoda, ovo će vam uštedjeti hrpu novaca (khm, Lush!) jer svi niže napisani sastojci koštaju skoro pa ništa.

SASTOJCI:

(Za 4 bombe za kupanje / 2,50 kn po bombi / 10,00 kn)

1 šalica limunske kiselina (3,00 kn)

1 i ½ šalica sode bikarbone (1,50 kn)

1 i ½ šalica krupne morske soli (1,50 kn)

Par kapi eteričnog ulja po izboru (2,00 kn)

1 žličica tekuće prehrambene boje (2,00 kn)

2 žličice vode (–)

PRIPREMA:

U zdjeli pomiješajte limunsku kiselinu, sodu bikarbonu i morsku sol. U maloj zdjelici skupa razmutite eterično ulje, boju i vodu, pa to prelijte preko suhih sastojaka. Nikako nemojte pretjerivati sa vodom jer će se smjesa jako zapjeniti kada limunska kiselina i soda bikarbona počnu skupa reagirati. Smjesu utisnite u specijalne kalupe za bombe za kupanje ili pak u obične kalupe za kolače ili mafine, pa ostavite jedno sat vremena da se stisne. Pažljivo izvadite iz kalupa i čuvajte na suhom mjestu.

Ove bombe za kupanje će biti nešto krhkije od onih kupovnih, pa rukujte njima nježno. Meni su najdraža eterična ulja limunska trava, lavanda i čajevac, ali vi slobodno upotrijebite mirise koji se vama sviđaju. Također, sa bojama možete postići prekrasne efekte i dizajn, pa se samo razmašite.

Homemade Bath Bombs (vegan) / Bombe za kupanje iz kućne radinosti (veganske)

Peanut Butter Chocolate Granola (vegan) / Granola sa kikiriki maslacem i kakaom (veganska)

I haven’t posted any granola recipes in a while, but this one should definitely grab your attention because it’s easy, cheap and so dang delicious. I used a mix of instant and old-fashioned oats for my granola to give it a more diverse texture. Of course, you are more than welcome to go for a single oat option of your choice, as it’s going to work just as well.

Even though this granola doesn’t contain any dairy, I still recommend storing it in an airtight container in the fridge for extended shelf life, where it should keep for at least a month.

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INGREDIENTS:

(Yields 6 servings / 0.31 EUR per serving / 1.85 EUR for all)

3 tbsp peanut butter (0.40 EUR)

½ cup warm water (–)

2 tbsp sunflower seed oil (0.03 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Pinch of salt (0.01 EUR)

2 tbsp sugar (0.01 EUR)

2 tbsp raw cacao powder (0.27 EUR)

2 apples (0.40 EUR)

1 and ½ cups instant oats (0.20 EUR)

1 and ½ cups old-fashioned oats (0.20 EUR)

4 tbsp ground flax seeds (0. 05 EUR)

4 tbsp sunflower seeds (0.05 EUR)

½ cup raisins (0.20 EUR)

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METHOD:

Preheat the oven to 175°C and line a baking sheet with parchment paper. Whisk peanut butter with water until full melted. Stir in the oil, vanilla, salt, sugar and cacao powder. Grate the apples on a box grater together with their skins and stir into the wet mix. In a large bowl whisk together oats, flax seeds, sunflower seed and raisins. Pour the wet mix on top and give a good stir so it’s all well incorporated. I find the easiest way to do this is with my hands. Spread the granola evenly on a prepared baking sheet. I prefer to leave it clumpy and not press it into the pan too much, as the final product is then more chewy and textured.

Bake for one hour to desired crispiness, stirring once or twice in between. Allow the granola to cool completely on a baking sheet before transferring to an airtight container and refrigerating.

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Već jako dugo nisam objavila nove recepte za granolu, ali ovaj bi vam definitivno trebao privući pažnju jer je jednostavan, jeftin, ali i jako ukusan. U svojoj sam granoli upotrijebila miks sitnih i krupnih zobenih pahuljica da dobijem malo zanimvljiviju teksturu. Naravno, vi slobodno upotrijebite samo jedne ako tako želite jer će i dalje sve ispasti super.

Iako u ovoj granoli nema mliječnih proizvoda koji bi se mogli pokvariti, svejedno vam preporučam da ju držite u hermetički zatvorenoj posudi u hladnjaku kako bi vam dulje trajala. Tako uskladištena držati će barem mjesec dana.

SASTOJCI:

(Za 6 porcija / 2,30 kn po porciji / 13,81 kn za sve)

3 žlice kikiriki maslaca (3,00 kn)

½ šalice tople vode (–)

2 žlice suncokretovog ulja (0,20 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Prstohvat soli (0,01 kn)

2 žlice šećera (0,10 kn)

2 žlice kakao praha (2,00 kn)

2 jabuke (3,00 kn)

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

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

4 žlice mljevenih sjemenki lana (0,40 kn)

4 žlice suncokretovih sjemenki (0,40 kn)

½ šalice grožđica (1,50 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C. Obložite protvan papirom za pečenje i stavite na stranu. Kikiriki maslac razmutite u vodi tako da se skroz rastopi. Umiješajte unutra ulje, vaniliju, sol, šećer i kakao. Jabuke naribajte skupa s korom pa ih također umiješajte u mokri miks. U velikoj zdjeli pomiješajte zobene pahuljice, lan, suncokretove sjemenke i grožđice. Preko toga prelijte mokru smjesu i dobro promiješajte da se sve lijepo sjedini. Meni je uvijek sve najlakše promiješati rukama. Granolu ravnomjerno raširite po pripremljenom protvanu, a ja ju obično ostavim grudastu i ne utiskujem puno u protvan, jer tako na kraju dobijem bolju teksturu.

Pecite sat vremena do željene hrskavoće, s time da dva ili tri puta u toku pečenja sve dobro promiješate. Pustite da se granola skroz ohladi na protvanu prije nego ju preselite u hermetički zatvorenu posudu u hladnjaku.

Peanut Butter Chocolate Granola (vegan) / Granola sa kikiriki maslacem i kakaom (veganska)

No-knead Mixed Corn Bread / Miješani kukuruzni kruh koji se ne mijesi

It’s been ages since I posted a bread recipe and, while it’s true that I haven’t baked as much bread during the last couple of months due to apartment renovations, I’m slowly getting back into the habit of making homemade bread pretty frequently. My latest exploit was with a mixed corn bread which turned out so delicious that I had to share it.

As always, I used a heavy cast iron lidded pot for baking the bread, but any heavy lidded, oven-safe dish will do.

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INGREDIENTS:

(Yields 1 medium sized loaf / 0.36 EUR)

For the dough:

1 and ½ cup corn flour (0.20 EUR)

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

¼ tsp active dry yeast (0.03 EUR)

½ tsp salt (0.01 EUR)

1 tbsp sugar (0.01 EUR)

1 and ¼ cups warm water (–)

Additional:

Flour for sprinkling (0.01 EUR)

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METHOD:

In a large bowl, whisk together flours, yeast, salt and sugar. Pour warm water on top and give a good stir so all the flour is fully incorporated. Cover the bowl with cling foil and leave to rest in a warm room overnight, so the dough can ferment and puff up.

The next day, place a heavy lidded oven-safe dish to the oven and preheat to 220°C. This is gonna take about 30 minutes, so while the oven and the dish get toasty, prepare the dough for the second rise. Dump the dough on a well-floured counter, fold over with a scraper a couple of times and shape into a ball. Transfer the dough to a bowl lined with parchment paper, similar in shape and size to the dish you’re going to use for baking. Cover with clean tea towel and leave to rise for a second time for 30 minutes.

After 30 minutes, and once the oven and the heavy pot are thoroughly preheated, carefully transfer the dough together with parchment paper into the hot pot and bake covered for 30 minutes. After 30 minutes, uncover and bake for additional 10 minutes to get that lovely crust. Once the bread is done, transfer to a wire rack and allow it to cool completely before slicing.

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Prošlo je već sto godina od kada sam zadnji puta objavila recept za kruh. Glavni razlog zašto sam nekako smanjila količinu pečenja je bilo renoviranje stana, ali sada se polako opet vraćam u staru rutinu sa domaćim kruhom. Zadnji eksperiment je bio sa fantastičnim miješanim kukuruznim kruščićem, pa naravno moram sa vama podijeliti taj recept.

Kao i uvijek do sada, kruh sam pekla u željeznom loncu s poklopcem, ali možete koristiti bilo koju tešku posudu koja ima poklopac i sigurna je za korištenje u pećnici.

SASTOJCI:

(Za 1 srednju štrucu / 2,66 kn)

Za tijesto:

1 i ½ šalica kukuruznog brašna (1,50 kn)

1 i ½ šalica glatkog brašna (0,75 kn)

¼ žličice suhog kvasca (0,25 kn)

½ žličice soli (0,01 kn)

1 žlica šećera (0,05 kn)

1 i ¼ šalice tople vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli skupa pomiješajte brašna, zobene, kvasac, sol i šećer. Izlijte preko svega toplu vodu i dobro promiješajte da se svo brašno inkorporira. Pokrijte zdjelu prijanjajućom folijom i ostavite preko noći u toploj prostoriji da tijesto fermentira i nabubri.

Sljedećeg dana stavite tešku posudu sa poklopcem u pećnicu da se sve skupa zagrije na 220°C. Za to će trebati oko 30 minuta, pa za to vrijeme ujedno priredite i tijesto za drugo dizanje. Iskrenite tijesto na dobro pobrašnjenu radnu plohu, te ga strugalicom nekoliko puta presavinite i oblikujte u kuglu. Preselite tijesto u posudu koja veličinom i oblikom odgovara onoj u kojoj ćete peći kruh, a koju ste obložili papirom za pečenje. Pokrijte čistom kuhinjskom krpom i pustite da miruje 30 minuta i da se diže drugi puta.

Nakon 30 minuta, kada su se pećnica i posuda dobro ugrijale, pažljivo preselite tijesto skupa sa papirom za pečenje u vruću posudu. Poklopite i stavite peći na 30 minuta. Nakon 30 minuta otklopite i pecite još 10 minuta da se napravi lijepa korica. Kada je kruh gotov preselite ga na rešetku da se skroz ohladi prije nego ga krenete rezati.

No-knead Mixed Corn Bread / Miješani kukuruzni kruh koji se ne mijesi

Homemade Coconut Milk (vegan, paleo) / Kokosovo mlijeko (vegansko, paleo)

Here’s another quick and easy treat for all of those who are fans of plant based milks. This coconut milk is even quicker to make compared to the cashew milk recipe I’ve posted, as it doesn’t require presoaking. And since desiccated coconut is pretty cheap, the milk is also super affordable and, needless to say, far superior in taste to store bought options. This milk should keep in your fridge for 4-5 days.

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INGREDIENTS:

(Yields 3 cups / 0.11 EUR per cup / 0.33 EUR for all)

1 desiccated coconut (0.33 EUR)

3 cups water (–)

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METHOD:

Add coconut and water to a high speed blender and pulse for 2-3 minutes, until the milk is smooth and creamy. Strain the milk through a clean kitchen towel or a nut milk bag to separate from the pulp. Squeeze out as much liquid as you can from the pulp, then transfer the milk to a clean bottle. Store the coconut milk in your fridge and shake well before every use to re-emulsify.

I have a great curry recipe coming up with this milk so stay tuned. Also, don’t throw away the pulp, as it works awesome in smoothies, bread, cakes or pancakes. I’ve made a really tasty frozen vegan bounty squares with it and will share that recipe with you guys as well.

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Evo jedan brzi i jako jednostavni recept za sve vas koji ste ljubitelji veganskih mlijeka. Ovo kokosovo mlijeko je još jednostavnije i brže za pripremiti od mlijeka od indijskih oraščića za koje sam ranije objavila recept jer kokos ne morate namakati. A pošto je i samo kokosovo brašno prilično jeftino, ovo mlijeko je još isplativije, uz to što je i daleko finije od onih kupovnih verzija. Ovakvo domaće kokosovo mlijeko će u hladnjaku držati kojih 4-5 dana.

SASTOJCI:

(Za 3 šalice / 0.83 kn po šalici / 2,50 kn za sve)

1 šalica kokosovog brašna (2,50 kn)

3 šalice vode (–)

PRIPREMA:

Kokos i vodu ubacite u jaki blender, pa pulsirajte 2-3 minute dok mlijeko ne bude glatko i kremasto. Mlijeko procijedite kroz čistu kuhinjsku krpu ili kroz specijalnu vrećicu za mlijeka od orašastih plodova kako bi ste ga razdvojili od pulpe. Iz pulpe rukama istisnite što više tekućine, te preselite mlijeko u čistu bocu. Čuvajte obavezno u hladnjaku i dobro protresite prije svake upotrebe kako bi se ponovno napravila emulzija.

Imam super recept za curry sa ovim mlijekom, pa bacite oko na blog ako vas to interesira. Također, pulpu nikako ne bacajte već ju upotrijebite za smoothyje, kruh, kolače ili palačinke. Ja sam pulpu iskoristila za prefine smrznute veganske bounty kocke, a ubrzo sa vama planiram i podijeliti taj recept.

Homemade Coconut Milk (vegan, paleo) / Kokosovo mlijeko (vegansko, paleo)