Walnut, Raisin and Chocolate Banana Bread (gluten free) / Kruh od banane sa orasima, grožđicama i čokoladom (bez glutena)

I bake banana breads pretty frequently, but since this blog already hosts a whole bunch of banana bread recipes, I usually don’t bother with writing up new ones. This one, is however, a bit different as it’s gluten free and furthermore, fully wheat free. However, the texture of the bread is still fantastic and the taste absolutely delicious, so do yourselves a favor and make this recipe.

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INGREDIENTS:

(Yields 1 loaf / 4.71 EUR)

For the batter:

3 large ripe bananas (0.80 EUR)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup plant-based milk (0.53 EUR)

4 tbsp butter, melted (0.53 EUR)

Good pinch of salt (0.01 EUR)

2 cups oat flour (0.40 EUR)

1 cup ground sunflower seeds (0.40 EUR)

½ cup corn starch (0.13 EUR)

1 tsp baking powder (0.01 EUR)

½ cup chopped walnuts (0.40 EUR)

½ cup raisins (0.20 EUR)

100 grams dark chocolate, cut into chunks (0.80 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 180°C. Grease a bread pan with butter, then line with parchment paper and set aside. In a large bowl mash up the bananas, then whisk in the eggs, vanilla, milk, butter and salt. Add in oat flour, ground sunflower seeds, corn starch and baking powder, then stir until combined. Finally, fold in chopped walnuts, raisins and chocolate chunks.

Transfer the batter to a prepared pan and even out with a spatula. Bake for 1 hour, until crispy and golden-brown on top. Leave the bread to rest in its pan for about 10 minutes before transferring to a wire rack. Allow the bread to cool completely before slicing and serving.

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Svako malo ispečem neki banana bread, no obzirom kako na ovom blogu za njega već imam cijelu hrpu recepata, nekako mi se niti ne da stalno vam pisati o svim tim iteracijama. Ova je, međutim, malo drugačiji jer je bez glutena i općenito bez pšenice. Međutim, tekstura kruha je i dalje super, a okus fantastičan, pa si svakako učinite uslugu i isprobajte ovaj recept.

SASTOJCI:

(Za 1 štrucu / 35,31 kn)

Za smjesu:

3 velike prezrele banane (6,00 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica veganskog mlijeka (4,00 kn)

4 žlice maslaca, rastopljene (4,00 kn)

Dobar prstohvat soli (0,01 kn)

2 šalice zobenog brašna (3,00 kn)

1 šalica mljevenih suncokretovih sjemenki (3,00 kn)

¼ šalice kukuruznog škroba (1,00 kn)

1 žličica praška za pecivo (0.10 kn)

½ šalice sjeckanih oraha (3,00 kn)

½ šalice grožđica (1,50 kn)

100 g tamne čokolade, narezane na komadiće (6,00 kn)

Dodatno:

Maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Maslacem namastite kalup za kruh, obložite papirom za pečenje i stavite na stranu. Zgnječite banane, pa umiješajte u njih jaja, vaniliju, mlijeko, maslac i sol. Dodajte u smjesu zobeno brašno, mljeveni suncokret, kukuruzni škrob i prašak za pecivo, pa miješajte dok se sve ne sjedini. Na kraju nježno umiješajte još i sjeckane orahe, grožđice i komadiće čokolade.

Tijesto preselite u pripremljeni kalup i poravnajte špatulom. Pecite 1 sat, dok kruh ne bude hrskav i zlatno-smeđi. Ostavite kruh da se hladi u protvanu 10-tak minuta prije nego ga preselite na rešetku. Kruh ohladite do kraja prije nego ga razrežete i poslužite.

Walnut, Raisin and Chocolate Banana Bread (gluten free) / Kruh od banane sa orasima, grožđicama i čokoladom (bez glutena)

Cacao and Avocado Breakfast Brownies (vegan) / Doručak browniji sa kakaom i avokadom (veganski)

What do you say about having brownies for breakfast? I think that it’s a fantastic idea, especially if you’re having these brownies which are vegan, gluten-free and refined sugar free. On top of it, they are also packed with a bunch of good stuff, so really, need I say more?

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INGREDIENTS:

(Yields 8 servings / 0.31 EUR per serving / 2.44 EUR for all)

For the batter:

½ cup dates + water for soaking (0.40 EUR)

½ cup reserved soaking water (–)

1 large ripe avocado (0.80 EUR)

2 tbsp coconut oil, melted (0.13 EUR)

¼ cup plant-based milk (0.10 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tbsp raw cacao powder (0.27 EUR)

4 tbsp corn starch (0.13 EUR)

1 tsp baking powder (0.01 EUR)

Good pinch of salt (0.01 EUR)

1 cup oat flour (0.13 EUR)

1 cup ground sunflower seeds (0.40 EUR)

Additionally:

Coconut oil for greasing the baking pan (0.03 EUR)

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METHOD:

Soak the dates in a cup of warm water for about half an hour. Preheat the oven to 180°C and grease a baking pan with coconut oil. I used four small star-shaped molds and a small square ramekin for baking. After half an hour, add the soaked dates with half a cup of their soaking water into a food processor and pulse into a smooth paste. Add in peeled avocado, coconut oil, milk and vanilla to the food processor with date paste and pulse until completely smooth and creamy.

In a bowl, mix together cacao, corn starch, baking powder, salt, oat flour and ground sunflower seeds. Pour in the liquid ingredients and stir until well combined. Transfer the batter to your prepared pan and bake for about 30 minutes in the center rack, until the top is set but the inside is still a bit jiggly. Allow the brownies to cool completely before removing from the pan, slicing and serving. These will be super juicy and creamy on the inside and will make the best ever breakfast or desert.

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Što kažete na to da za doručak imate brownije? Osobno mislim da je to fantastična ideja, posebno ako su to baš ovi browniji koji su veganski, bez glutena i bez rafiniranog šećera. I još povrh svega, krcati su i sa zdravim stvarima. Tako da, moram li zapravo reći išta više?

SASTOJCI:

(Za 8 porcija / 2,29 kn po porciji / 18,31 kn za sve)

Za tijesto:

½ šalice datulja + voda za namakanje (3,00 kn)

½ šalice sačuvane vode od namočenih datulja (–)

1 veliki zreli avokado (6,00 kn)

2 žlice kokosovog ulja, rastopljenog (1,00 kn)

¼ šalice veganskog mlijeka (0,75 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žlice sirovog kakao praha (2,00 kn)

4 žlice kukuruznog škroba (1,00 kn)

1 žličica praška za pecivo (0,10 kn)

Dobar prstohvat soli (0,01 kn)

1 šalica zobenog brašna (1,00 kn)

1 šalica mljevenih suncokretovih sjemenki (3,00 kn)

Dodatno:

Kokosovo ulje za namastiti protvan (0,25 kn)

PRIPREMA:

Datulje na pola sata namočite u šalici tople vode. Zagrijte pećnicu na 180°C i namastite protvan sa malo kokosovog ulja. Ja sam pola smjese ispekla u malim kalupima u obliku zvjezdica, a pola smjese u malom četvrtastom kalupu. Nakon pola sata namočene datulje ubacite u multipraktik sa pola šalice sačuvane tekućine od namakanja i sve propulsirajte u glatku pastu. Dodajte u pastu od datulja i oguljeni avokado, kokosovo ulje, mlijeko i vaniliju, pa pulsirajte da sve bude glatko i kremasto.

U zdjeli pomiješajte kakao, kukuruzni škrob, prašak za pecivo, sol, zobeno brašno i mljeveni suncokret. Ulijte u suhi miks mokru smjesu i dobro promiješajte da se sve sjedini. Smjesu preselite u pripremljeni protvan i pecite 30-tak minuta u sredini pećnice, dok se rubovi i gornji dio ne stisnu, a sredina je i dalje malo voblasta. Pustite brownije da se skroz ohlade u protvanu prije nego ih narežete i poslužite. Ovi browniji će biti jako sočni i kremasti iznutra te će biti savršeni doručak ili zdravi desert.

Cacao and Avocado Breakfast Brownies (vegan) / Doručak browniji sa kakaom i avokadom (veganski)

Tuna and Zucchini Fritters / Popečci od tune i tikvica

Oh hey, I have another zucchini recipe for you to try out. I know, I am shamelessly abusing this vegetable, but what can I say? Zucchinis are freaking awesome and I plan to enjoy eating them while they are at the peak of their season.

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INGREDIENTS:

(Yields 12 fritters / 0.44 EUR per each / 5.28 EUR for all)

For the fritters:

1 large zucchini (0.40 EUR)

1 carrot (0.10 EUR)

1 tsp salt, divided (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

3 eggs (0.60 EUR)

2 large cans of tuna in brine (3.47 EUR)

1 cup oat flour (0.13 EUR)

½ cup shredded hard cheese (0.40 EUR)

For frying:

¼ cup of sunflower seed oil (0.10 EUR)

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METHOD:

Wash and shred the zucchini and carrot, then sprinkle with ½ tsp of salt and allow to rest for about 10 minutes to release moisture. After 10 minutes, give the veggies zucchini a good squeeze, then drain and discard all excess liquid. Add in the remaining salt, together with black pepper eggs, drained tuna, oat flour and shredded cheese. Give everything a really good stir while mashing the tuna chunks down with a fork.

Place a non-stick skillet to medium heat and allow to thoroughly warm up. Add a tablespoon or so of oil to your skillet, then scoop in the mixture and shape into fritters. Fry for a few minutes on each side, then repeat the process until all of the fritter mix is used up. Serve up warm or cold.

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Hej hej, eto vam još jedan recept sa tikvicama da ga isprobate. Znam da već besramno zloupotrebljavam to povrće, ali što da vam kažem? Tikvice su mi super i planiram guštati u jelima sa njima dok god im traje sezona.

SASTOJCI:

(Za 12 popečaka / 3,29 kn po popečku / 39,51 kn za sve)

Za popečke:

1 velika tikvica (3,00 kn)

1 mrkva (0,75 kn)

1 žličica soli, podijeljena (0,01 kn)

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

3 jaja (4,50 kn)

2 velike konzerve tunjevine u salamuri (26,00 kn)

1 šalica zobenog brašna (1,00 kn)

½ šalice fino ribanog tvrdog sira (3,00 kn)

Za prženje:

¼ šalice suncokretovog ulja (0,75 kn)

PRIPREMA:

Operite i naribajte tikvicu i mrkvu, posolite sa ½ žličice soli i pustite desetak minuta da povrće pusti vodu. Nakon deset minuta rukama istisnite i bacite višak vode, pa dodajte ostatak soli, papar, jaja, ocijeđenu tunu, zobeno brašno i sir. Dobro sve promiješajte, a tunu još malo i usitnite viljuškom.

Neprijanjajuću tavu stavite na srednju vatru i pustite ju da se dobro ugrije. Dodajte u tavu oko žlicu ulja, pa grabite smjesu i oblikujte ju na tavi u popečke. Pržite svaki popečak po nekoliko minuta sa svake strane, pa ponavljajte postupak dok ne potrošite svu smjesu. Poslužite popečke tople ili hladne.

Tuna and Zucchini Fritters / Popečci od tune i tikvica

Coconut Cacao Cookies (vegan) / Keksi sa kakaom i kokosom (veganski)

Want a cookie? Oh yes you do! Especially one of these, since they are vegan, gluten-free, processed sugar free, yet absolutely delicious. So, go ahead make these!

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INGREDIENTS:

(Yields about 20 cookies / 0.07 EUR per cookie / 1.48 EUR for all)

2 tbsp coconut oil, melted (0.13 EUR)

2 tbsp peanut butter (0.27 EUR)

2 tbsp plant-based milk (0.07 EUR)

¼ cup date syrup (0.13 EUR)

1 tsp pure vanilla extract (0.03 EUR)

4 tbsp corn starch (0.13 EUR)

2 tbsp raw cacao powder (0.27 EUR)

½ tsp baking powder (0.01 EUR)

Good pinch of salt (0.01 EUR)

1 cup fine coconut shreds (0.33 EUR)

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METHOD:

Prepare the cookie dough by mixing together coconut oil, peanut butter, milk, date syrup and vanilla until completely smooth and well combined. Add in corn starch, cacao powder, baking powder, salt and coconut shreds. Mix until uniform, then refrigerate for at least half an hour so the dough firms up.

When ready to bake preheat the oven to 180°C and line a baking tray with parchment paper. Using a small ice-cream scoop, scoop the chilled cookie dough and shape it into balls. Lightly press to flatten down a bit. Bake for 10 minutes. The cookies will be super moist and soft once they come out of the oven, but they will firm up as they cool. Allow the cookies to cool for about 20 minutes on their baking tray before serving. To store, keep in an airtight container at room temperature.

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Hoćete keksić? Da, pa naravno da hoćete! Posebno jedan od ovih, pošto su veganski, bez glutena, bez rafiniranog šećera, a ipak super ukusni. Tako da trk i brzo ih spremite!

SASTOJCI:

(Za oko 20 keksića / 0,51 kn po keksu / 10,26 kn za sve)

2 žlice kokosovog ulja (1,00 kn)

2 žlice kikiriki maslaca (2,00 kn)

2 žlice veganskog mlijeka (0,50 kn)

¼ šalice sirupa od datulja (1,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

4 žlice kukuruznog škroba (1,00 kn)

2 žlice sirovog kakao praha (2,00 kn)

½ žličice praška za pecivo (0,05 kn)

Dobar prstohvat soli (0,01 kn)

1 šalica kokosovog brašna (2,50 kn)

PRIPREMA:

Tijesto za kekse pripremite tako da pomiješate skupa kokosovo ulje, kikiriki maslac, mlijeko, sirup od datulja i vaniliju dok ne dobijete jednoličnu smjesu. Ubacite unutra kukuruzni škrob, kakao, prašak za pecivo, sol i kokos. Sve dobro izmiješajte da se sjedini, pa smjesu stavite u hladnjak na barem pola sata da se stisne.

Kada ste spremni za pečenje, zagrijte pećnicu na 180°C, a protvan obložite papirom za pečenje. Grabite tijesto (ja sam koristila malu žlicu za sladoled), oblikujte u kuglice koje lagano spljoštite, pa ih raširite po pripremljenom protvanu. Pecite 10-tak minuta. Keksi će biti jako mekani kada ih izvadite iz pećnice, ali će se stisnuti kako se budu hladili. Pustite kekse da se hlade 20-tak minuta na protvanu prije nego ih poslužite. Čuvajte ih u hermetički zatvorenoj posudi na sobnoj temperaturi.

Coconut Cacao Cookies (vegan) / Keksi sa kakaom i kokosom (veganski)

Cocoa Walnut Cookies (vegan, gluten free, grain free, processed sugar free) / Keksići sa kakaom i orasima (veganski, bez glutena, bez žitarica, bez rafiniranog šećera)

These cookies are super quick and the ingredient list is short. They are also quite healthy for you, so go ahead and enjoy these guilt-free the next time you crave something sweet.

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INGREDIENTS:

(Yields about 25 cookies / 0.09 EUR per cookie / 2.35 EUR for all)

½ cup date syrup (0.20 EUR)

2 tbsp peanut butter (0.27 EUR)

¼ cup plant based milk (0.10 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 cups ground walnuts (1.33 EUR)

2 tbsp raw cacao powder (0.27 EUR)

2 tbsp chickpea flour (0.13 EUR)

¼ tsp baking powder (0.01 EUR)

Pinch of salt (0.01 EUR)

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METHOD:

Preheat the oven to 180°C and line a baking tray with parchment paper. In a large bowl whisk together date syrup, peanut butter, milk and vanilla extract. Add in walnuts, cacao powder, chickpea flour, baking powder and salt. Stir until well combined and no clumps remain.

Scoop the cookie dough out onto a prepared baking tray, but be sure to space them out a bit, as they will expand a little while they bake. Bake for 10-12 minutes, until the cookies are slightly cracked and fragrant.

The cookies are going to be very soft when they come out of the oven, but don’t worry, they will firm up as they cool down. Allow the cookies to cool for about five minutes on their baking tray before transferring to a rack to cool completely. The cookies will keep in an airtight container at room temperature for several days.

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Ove kekse možete smućkati u trenu, a lista sastojaka je super kratka. Osim toga, sami keksići su i relativno zdravi, pa možete u njima uživati bez krivnje idući puta kada vas pukne želja za nečim slatkim.

SASTOJCI:

(Za oko 25 keksića / 0,70 kn po keksu / 17,49 kn za sve)

½ šalice sirupa od datulja (1,50 kn)

2 žlice kikiriki maslaca (2,00 kn)

¼ šalice veganskog mlijeka (0,75 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 šalice mljevenih oraha (10,00 kn)

2 žlice sirovog kakao praha (2,00 kn)

2 žlice brašna od slanutka (1,00 kn)

¼ žličice praška za pecivo (0,03 kn)

Prstohvat soli (0,01 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C, a protvan obložite papirom za pečenje. U većoj zdjeli pomiješajte sirup od datulja, maslac od kikirikija, mlijeko i ekstrakt vanilije. Dodajte orahe, kakao, brašno od slanutka, prašak za pecivo i sol. Sve dobro promiješajte da se sjedini i da ne bude grudica.

Tijesto grabite na pripremljeni protvan, s time da pazite da su kuglice tijesta malo razmaknute jer će se raširiti kako se peku. Pecite 10-12 minuta, dok keksići ne zamiriše i lagano se ne raspucaju.

Keksi će biti jako mekani kada ih izvadite iz pećnice, ali budite bez brige jer će se stisnuti kako se budu hladili. Pustite keksiće da se pet minuta hlade na protvanu, a onda ih preselite na rešetku i ohladite do kraja. Čuvajte ih na sobnoj temperaturi u hermetički zatvorenoj posudi, gdje mogu držati nekoliko dana.

Cocoa Walnut Cookies (vegan, gluten free, grain free, processed sugar free) / Keksići sa kakaom i orasima (veganski, bez glutena, bez žitarica, bez rafiniranog šećera)

Five Minute Chickpea Cookies (vegan, gluten free, grain free, processed sugar free) / Petominutni keksići od slanutka (veganski, bez glutena, bez žitarica, bez rafiniranog šećera)

Have a sweet tooth but no cookies in your life? Have no fear for I am here to save the day. These cookies will require about five minutes of work and with a minimal ingredient list, are a life saver in those dire situations when you just have to have a sweet snack. They’re also on the healthy side and protein dense and therefore an overall win.

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INGREDIENTS:

(Yields about 20 cookies / 0.09 EUR per cookie / 1.88 EUR for all)

¼ cup date syrup (0.10 EUR)

2 tbsp peanut butter (0.27 EUR)

1 cup plant based milk (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 and cup chickpea flour (0.67 EUR)

¼ tsp baking powder (0.01 EUR)

1 cup raisins (0.40 EUR)

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METHOD:

Preheat the oven to 180°C and line a baking tray with parchment paper. In a large bowl whisk together date syrup, peanut butter milk and vanilla until smooth and creamy. Add chickpea flour and baking powder. Stir until just combined, then fold in the raisins.

Scoop the cookies out onto a prepared baking tray, but be sure to space them out a bit, as they will expand a little while they bake. Bake for 15 minutes, until the cookies are cracked and browned.

The cookies are going to be very soft when they come out of the oven, but don’t worry, they will firm up as they cool down. Allow the cookies to cool for about five minutes on their baking tray before transferring to a rack to cool completely. The cookies will keep in an airtight container at room temperature for 3-4 days.

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Jede vam se nešto slatko, ali nemate neki keksić pri ruci? Bez brige, ja sam tu da vam spasim dan. Ovi keksići će vam oduzeti oko pet minuta vremena. Lista sastojaka je također minimalna, pa su idealni za one teške životne trenutke kada vam očajnički treba slatki snack. Također su i prilično zdravi i bogati proteinima, pa pobjeđuju na svim frontama.

SASTOJCI:

(Za 20-tak keksića / 0,69 kn po keksu / 13,98 kn za sve)

¼ šalice sirupa od datulja (0,75 kn)

2 žlice kikiriki maslaca (2,00 kn)

1 šalica veganskog mlijeka (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica brašna od slanutka (5,00 kn)

¼ žličice praška za pecivo (0,03 kn)

1 šalica grožđica (3,00 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C, a protvan obložite papirom za pečenje. U zdjeli pomiješajte sirup od datulja, kikiriki maslac, mlijeko i vaniliju, sve dok smjesa ne bude glatka i kremasta. Dodajte brašno od slanutka i prašak za pecivo, pa miješajte dok se sve ne sjedini. U smjesu nježno umiješajte grožđice.

Smjesu grabite na pripremljen protvan, s time da pazite da keksiće malo razmaknete jer će se mrvicu raširiti kako se budu pekli. Pecite 15 minuta, dok se keksići lagano ne raspucaju i ne posmeđe.

Keksi će biti prilično mekani kada izađu iz pećnice, ali budite bez brige, očvrsnuti će kako se budu hladili. Pustite keksiće da se jedno pet minuta hlade na protvanu prije nego ih preselite na rešetku i tako ohladite do kraja. Keksi će u hermetički zatvorenoj posudi držati na sobnoj temperaturi 3-4 dana.

Five Minute Chickpea Cookies (vegan, gluten free, grain free, processed sugar free) / Petominutni keksići od slanutka (veganski, bez glutena, bez žitarica, bez rafiniranog šećera)

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

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

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INGREDIENTS:

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

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ cup date syrup (0.20 EUR)

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

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

1 and ½ cups almond flour (2.00 EUR)

1 and ½ cups ground walnuts (1.20 EUR)

2 tbsp ground flax seeds (0.13 EUR)

2 tbsp raw cacao powder (0.27 EUR)

1 tsp baking powder (0.01 EUR)

Good pinch of salt (0.01 EUR)

½ cup raisins (0.20 EUR)

Optional for topping:

3 tbsp crushed blanched almonds (0.40 EUR)

Pinch of salt (0.01 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

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

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

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

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

SASTOJCI:

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

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice sirupa od datulja (1,50 kn)

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

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

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

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

2 žlice mljevenih sjemenki lana (1,00 kn)

2 žlice sirovog kakao praha (2,00 kn)

1 žličica praška za pecivo (0,10 kn)

Dobar prstohvat soli (0,01 kn)

½ šalice grožđica (1,50 kn)

Prema želji za posipanje:

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

Prstohvat soli (0,01 kn)

Dodatno:

Ulje za namastiti kalup (0,05 kn)

PRIPREMA:

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

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

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

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

Peanut Butter Caramel Chocolate Chip Cookies (vegan, gluten free) / Karamel čoko keksići sa kikiriki maslacem (veganski, bez glutena)

These cookies are so, so good and actually quite healthy. They are vegan, gluten free and depending on the chocolate you use, can also be refined sugar free. The rich caramel taste comes from the date syrup, which I was very excited to try out after scoring it at a health food store. If you don’t have any date syrup, you can totally swap it for honey, date paste or any other sweetener of your choice. You will have to tweak the wet and dry ingredients ratio a bit, though.

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INGREDIENTS:

(Yields about 20 cookies / 0.10 EUR per cookie / 2.09 EUR for all)

¼ cup date syrup (0.10 EUR)

3 tbsp peanut butter (0.40 EUR)

1 and ½ cups plant based milk (0.60 EUR)

1 and ½ cups oat flour (0.30 EUR)

2 tbsp ground flax seeds (0.07 EUR)

Good pinch of salt (0.01 EUR)

½ tsp baking powder (0.01 EUR)

3 rows of dark chocolate (0.60 EUR)

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METHOD:

Preheat the oven to 180°C and line a baking tray with parchment paper. Chop up the chocolate into small squares. In a large bowl, whisk together date syrup, peanut butter and milk until smooth and creamy. Add in oat flour, flax seeds, salt and baking powder. Stir until just combined, then fold in chocolate squares.

Dollop the batter onto prepared baking tray. Be sure to space the cookies a bit, as they will expand a little while they bake. Using a back of a spoon, flatten the cookies down a bit. Bake for 15 minutes, until the cookies are slightly browned.

The cookies are going to be very soft when they come out of the oven, but don’t worry, they will firm up as they cool down. Allow the cookies to cool for about five minutes on their baking tray before transferring to a rack to cool completely. The cookies will keep in an airtight container at room temperature for 3-4 days.

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Ovi keksići ne samo da su jako ukusni, već su i prilično zdravi. Veganski su, bez glutena, a ovisno o čokoladi koju ćete upotrijebiti, mogu biti i bez rafiniranog šećera. Bogat okus karamele daje im sirup od datulja, koji sam jedva dočekala isprobati nakon što sam ga upecala u jednom dućanu sa zdravom hranom. Naravno, ako nemate sirup od datulja, svakako ga možete zamijeniti medom, pastom od datulja ili kojim drugim zaslađivačem po vašem izboru. Jedino imajte na umu kako ćete vjerojatno trebati i malo prilagoditi omjer mokrih i suhih sastojaka.

SASTOJCI:

(Za 20-tak keksića / 0,78 kn po keksu / 13,56 kn za sve)

¼ šalice sirupa od datulja (0,75 kn)

3 žlice kikiriki maslaca (3,00 kn)

1 i ½ šalica veganskog mlijeka (4,50 kn)

1 i ½ šalica zobenog brašna (2,25 kn)

2 žlice mljevenih sjemenski lana (0,50 kn)

Dobar prstohvat soli (0,01 kn)

½ žličice praška za pecivo (0,05 kn)

3 reda tamne čokolade (4,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C, a protvan obložite papirom za pečenje. Nasjeckajte čokoladu na male komadiće. U zdjeli pomiješajte sirup od datulja, kikiriki maslac i mlijeko, sve dok smjesa ne bude glatka i kremasta. Dodajte zobeno brašno, lan, sol i prašak za pecivo, pa miješajte dok se sve ne sjedini. U smjesu nježno umiješajte čokoladu.

Smjesu grabite na pripremljen protvan, s time da pazite da keksiće malo razmaknete jer će se mrvicu raširiti kako se budu pekli. Sa stražnjom stranom žlice lagano spljoštite svaki keks. Pecite 15 minuta, dok keksići lagano ne posmeđe.

Keksi će biti prilično mekani kada izađu iz pećnice, ali budite bez brige, očvrsnuti će kako se budu hladili. Pustite keksiće da se jedno pet minuta hlade na protvanu prije nego ih preselite na rešetku i tako ohladite do kraja. Keksi će u hermetički zatvorenoj posudi držati na sobnoj temperaturi 3-4 dana.

Peanut Butter Caramel Chocolate Chip Cookies (vegan, gluten free) / Karamel čoko keksići sa kikiriki maslacem (veganski, bez glutena)

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 Minced ‘’Meat’’ (soy free, gluten free, paleo) / Vegansko mljeveno ”meso” (bez soje, bez glutena, paleo)

This vegan minced ‘’meat’’ concoction is my new favorite thing! It’s super easy to make, really inexpensive and very versatile. You can do a whole ton of things with it, like regular burgers, Bolognese sauce and even Sloppy Joe burgers, so expect to see these recipes soon. I bet it would also be a great base for vegan lasagna or moussaka and am eager to give those a try as well.

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INGREDIENTS:

(Yields 4 cups / 0.66 EUR per cup / 2.63 EUR for all)

7-8 big Portobello mushrooms (1.33 EUR)

3 carrots (0.30 EUR)

1 small onion (0.07 EUR)

2 garlic cloves (0.07 EUR)

Large handful of fresh parsley (0.27 EUR)

2 tbsp olive oil (0.09 EUR)

2 tbsp ketchup (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

Good pinch red pepper flakes (0.02 EUR)

1 cup ground flax seed (0.27 EUR)

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METHOD:

Wash, peel and roughly chop all the veggies and mushrooms. Throw all of the ingredients except for flax seeds into a food processor and pulse until still a bit chunky, but well combined. Finally stir in ground flax seeds by hand. If things appear a bit too mushy, feel free to add more flax seeds, as this is a very flexible recipe.

You can store the raw mixture in the fridge for up to two days. I wouldn’t push it past that, as the mushrooms could get funky.

To make regular old burgers, shape the mixture into the patties. I suggest freezing them for half an hour before you go and pan fry them, as they will hold shape better. Alternatively, you can also bake them in an oven on a sheet pan for about 30 minutes at 200°C, but they will probably be quite soft in the end due to all the water in the mushrooms, so handle them very gently. Nevertheless, they are gonna be delicious.

Recipes for Sloppy Joes and Bolognese sauce utilizing this mix are coming up, so keep an eye on this blog if you’re interested.

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Ovaj pripravak za vegansko mljeveno ”meso” mi je nova najdraža stvar! Jako je jednostavan za pripremiti, jeftin i prilagodljiv. Osim toga, s time kasnije možete izvesti hrpu zanimljivih stvari, kao napraviti klasične burgere, bolonjez umak, pa i Sloppy Joe burgere, a recepti za to slijede ubrzo. Također, kladim se da bi ovo bila super baza i za veganske lazanje ili musaku, a nadam se da ću ubrzo imati vremena i sve to isprobati.

SASTOJCI:

(Za 4 šalice / 4,89 kn po šalici / 19,57 kn za sve)

7-8 velikih šampinjona (10,00 kn)

3 mrkve (2,25 kn)

1 mali luk (0,50 kn)

2 češnja češnjaka (0,50 kn)

Veliki pregršt svježeg peršina (2,00 kn)

2 žlice maslinovog ulja (0,66 kn)

2 žlice kečapa (0,50 kn)

1 žličica dimljene crvene paprike (0,50 kn)

½ žličice sušenog češnjaka u prahu (0,25 kn)

½ žličice soli (0,01 kn)

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

Dobar prstohvat sušenog čilija u pahuljicama (0,15 kn)

1 šalica mljevenih sjemenki lana (2,00 kn)

PRIPREMA:

Operite, ogulite i grubo nasjeckajte svo povrće i gljive. Sve sastojke osim lana ubacite u multipraktik i pulsirate dok ne dobijete smjesu u kojoj će ostati još nešto krupnijih komadića, ali će sve biti dobro izmiješano. Za kraj rukom umiješajte lan. Ako vam se sve čini pregnjecavo, slobodno dodajte još lana, pošto je ovo jako fleksibilan recept.

Gotovu smjesu možete čuvati u hladnjaku do dva dana, ali ja baš ne bih riskirala dulje od toga jer bi se gljive mogle pokvariti.

Da pripremite klasične burgere, formirajte smjesu u pljeskavice. Ako ćete ih peći u tavi, moja je sugestija da ih prije toga ubacite u zamrzivač na jedno pola sata, pošto će tako bolje držati oblik. Također, burgere možete ispeći i u pećnici na protvanu, i to 30 minuta na 200°C, s time da će ispasti prilično mekani radi vode u gljivama, pa rukujte njima jako nježno. Bez obzira na to, biti će super fini.

Recepti za Sloppy Joe burgere i bolonjez umak od ove smjese slijede uskoro, pa ako ste zainteresirani navratite kroz koji dan ponovo na ovaj blog.

Vegan Minced ‘’Meat’’ (soy free, gluten free, paleo) / Vegansko mljeveno ”meso” (bez soje, bez glutena, paleo)