Blueberry Cheesecake with Walnut Crust (wheat and refined sugar free) / Torta od sira sa borovnicama i tijestom od oraha (bez pšenice i rafiniranog šećera)

I love cheesecake in every possible shape and form and I love blueberries. Try and guess how I feel about this cake. 😀

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INGREDIENTS:

(Yields 1 medium sized cake / 7.14 EUR)

For the crust:

1 cup ground walnuts (1.33 EUR)

½ cup ground oats (0.10 EUR)

3 tbsp honey (0.40 EUR)

3 tbsp butter, melted (0.40 EUR)

For the cream cheese filling:

2 eggs, at room temperature (0.40 EUR)

500 grams cream cheese, softened at room temperature (2.00 EUR)

2 tbsp lemon juice (0.27 EUR)

4 tbsp honey (0.53 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Pinch of salt (0.01 EUR)

For the topping:

1 cup fresh blueberries (1.33 EUR)

2 tbsp honey (0.27 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat oven to 200°C. Grease a springform round cake pan with butter and line with parchment paper. Set aside. Combine all crust ingredients and press the dough evenly into the bottom of prepared cake pan. I find the easiest way to do the combining is in the food processor, after I grind down walnuts and oats. Bake for 5 minutes, remove from the oven and immediately reduce temperature to 170°C.

Meanwhile, while the crust is baking, using a hand mixer beat all of the cheese filling ingredients for about 2-3 minutes, until creamy and even. Just be sure that both your cheese and your eggs are at room temperature when you start mixing. Pour the batter over hot crust and gently shake to even out. Sprinkle fresh blueberries on top, drizzle with honey and return to the oven. Bake for 30 minutes, until the center is almost set. The filling will firm up more as it cools down.

Allow the cake to come to room temperature, then refrigerate for at least 3-4 hours before serving.

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Obožavam čizkejk u svakom mogućem obliku i obožavam borovnice. Probajte zamisliti kako se osjećam u vezi ove torte. 😀

PRIPREMA:

(Za 1 srednje veliku tortu / 53,46kn)

Za koru:

1 šalica mljevenih oraha (10,00 kn)

½ šalice fino mljevenih zobenih pahuljica (0,75 kn)

3 žlice meda (3,00 kn)

3 žlice maslaca, rastopljene (3,00 kn)

Za kremu od sira:

2 jaja, na sobnoj temperaturi (3,00 kn)

500 grama svježeg sira, omekšanog na sobnoj temeperaturi (15,00 kn)

2 žlice soka od limuna (2,00 kn)

4 žlice meda (4,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Prstohvat soli (0,01 kn)

Za posipanje:

1 šalica svježih borovnica (10,00 kn)

2 žlice meda (2,00 kn)

Dodatno:

Maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite okrugli kalup sa odvojivim dnom i obložite papirom za pečenje. Stavite na stranu. Pomiješajte sve sastojke za koru i utisnite u dno kalupa. Meni je najlakše sve ubaciti u multipraktik nakon što smeljem orahe i zobene pahuljice. Pecite 5 minuta, maknite iz pećnice i odmah smanjite temperaturu na 170°C.

U međuvremenu, dok se kora peče, 2-3 minute miksajte skupa sve sastojke za kremu od sira, dok sve ne bude jednolično. Samo pazite da su vam i jaja i sir na sobnoj temperaturi kada počnete sa miksanjem. Izlijte kremu na vruću koru i nježno prodrmajte kalup da se sve poravna. Raštrkajte svježe borovnice po kremi i pokapajte medom. Vratite kolač u pećnicu i pecite 30 minuta, dok sredina kolača ne bude poprilično čvrsta. Krema će se još stisnuti kako se bude hladila.

Pustite da se kolač ohladi na sobnu temperaturu, onda stavite u hladnjak na barem 3-4 sata prije posluživanja.

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Blueberry Cheesecake with Walnut Crust (wheat and refined sugar free) / Torta od sira sa borovnicama i tijestom od oraha (bez pšenice i rafiniranog šećera)

Buckwheat Flour Apple Cookies (vegan, low histamine) / Keksići od heljdinog brašna sa jabukama (veganski, niskohistaminski)

For all you folks on a low histamine diet, deserts are probably only a distant memory. Well, here come the cookies that actually taste quite good and are super easy to make. I used a silicone mini muffin tray to keep the cookies in place and ensure an easier clean-up, but you can definitely just dump them on a parchment lined baking tray.

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INGREDIENTS:

(Yields 11 small cookies / 0.12 EUR per cookie / 1.35 EUR for all)

1 large apple, peeled and grated (0.20 EUR)

3 tbsp coconut oil, melted (0.40 EUR)

Pinch of salt (0.01 EUR)

2 tbsp honey (0.27 EUR)

3/4 cup buckwheat flour (0.40 EUR)

2 tbsp shredded coconut (0.07 EUR)

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METHOD:

Preheat oven to 180°C. In a bowl, mix together grated apple, coconut oil, salt and honey. Add in buckwheat flour and stir until uniform. If the mixture appears too thick, feel free to add in a tablespoon of water. Divide the cookie dough between muffin cups, or space out on a parchment lined baking sheet and sprinkle with shredded coconut. Bake for 15-20 minutes, until slightly golden on top.

I can’t tell you how long the cookies will last, because we ate them all right away. 😀

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Za sve vas koji ste na niskohistaminskoj dijeti, deserti su vjerojatno samo stvar daleke prošlosti. E pa imam za vas recept za keksiće koji su fini i super jednostavni za napraviti. Ja sam upotrijebila silikonski kalup za mini mafine kako bi keksići ostali na mjestu i čišćenje bilo brzo, ali naravno da ih možete peći na protvanu obloženom masnim papirom.

SASTOJCI:

(Za 11 malih keksića / 0,91 kn po keksu / 10,01 kn za sve)

1 velika jabuka, oguljena i naribana (1,50 kn)

3 žlice rastopljenog kokosovog ulja (3,00 kn)

Prstohvat soli (0,01 kn)

2 žlice meda (2,00 kn)

3/4 šalice heljdinog brašna (3,00 kn)

2 žlice ribanog kokosa (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. U zdjeli pomiješajte ribanu jabuku, kokosovo ulje, sol i med. Dodajte heljdino brašno i miješajte da sve bude jednolično. Ako vam se smjesa čini pregustom, slobodno dodajte žlicu vode. Podijelite smjesu za kekse među posudicama za mafine, ili ju raširite po protvanu obloženom papirom za pečenje, a keksiće posipajte ribanim kokosom. Pecite 15-20 minuta, dok keksići ne budu zlatno-žuti.

Rado bi vam rekla koliko dugo keksići mogu stajati, ali problem je u tome što smo sve odmah slistili. 😀

Buckwheat Flour Apple Cookies (vegan, low histamine) / Keksići od heljdinog brašna sa jabukama (veganski, niskohistaminski)

Grapefruit Honey Almond Muffins (refined sugar free) / Mafini sa grejpom, medom i bademima (bez rafiniranog šećera)

I’ve figured that I haven’t posted a muffin recipe in a while. Obviously, that better change because everyone needs a good muffin in their lives. Plus, I’ve been eyeing a sad grapefruit that’s been sitting on my counter for quite some time.

Before we start baking, just a small note regarding sweetness. My grapefruit was already on a pretty sweet side, so I’ve figured 3 tablespoons of honey would suffice. For a bitter grapefruit, you might want to increase the honey amount.

Also, I’ve used a combination of regular and tiny muffin moulds, but the recipe below is for regular-sized muffins.

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INGREDIENTS:

(Yields 12 regular sized-muffins / 0.24 EUR per muffin / 2.86 EUR for all)

4 tbsp butter (0.40 EUR)

3 tbsp honey (0.40 EUR)

2 eggs (0.40 EUR)

Juice from 1 large grapefruit – about 1 cup (0.67 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 cups all-purpose flour (0.13 EUR)

2 tbsp ground flax seed (0.13 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

3 tbsp slivered or crushed almonds (0.67 EUR)

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METHOD:

Preheat oven to 200°C. If using a tin muffin mould, line it with paper cups or lightly grease. For silicone moulds skip this step. In a small saucepan melt butter and honey. Whisk together eggs, grapefruit juice and vanilla, pour in melted butter and honey mixture, then stir to incorporate.

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In a large bowl whisk together flour, flax seed, baking powder, baking soda and salt. Pour wet ingredients over dry ones and stir until just combined. Distribute the batter among prepared muffin moulds, sprinkle with almonds and bake for 20 minutes until puffy and golden.

Allow muffins to cool for about 10 minutes before removing from the moulds. Serve warm or at room temperature.

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Shvatila sam da nisam već sto godina postala recept za mafine. Očito je da se to treba pod hitno promijeniti jer svima nam u životu treba dobar mafin. Osim toga, imala sam doma jedan tužni grejp sa kojim sam očijukala već neko vrijeme.

Prije nego što se bacimo na pečenje, samo jedna mala napomena što se tiče slatkoće. Moj je grejp bio već poprilično sladak, pa su radi toga 3 žlice meda bile sasvim dovoljne. Za gorkiji grejp bi bilo dobro povećati količinu meda.

Također, ja sam kombinirala kalupe za mafine normalne veličine sa mini kalupima, ali niže je recept samo za normalne mafine.

SASTOJCI:

(Za 12 mafina normalne veličine / 1,78 kn po mafinu / 21,42 kn za sve)

4 žlice maslaca (3,00 kn)

3 žlice meda (3,00 kn)

2 jaja (3,00 kn)

Sok od jednog velikog grejpa – oko 1 šalica soka (5,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 šalice glatkog brašna (1,00 kn)

2 žlice mljevenih sjemenki lana (1,00 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

3 žlice nasjeckanih ili mljevenih badema (5,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ako koristite plehnate kalupe, obložite ih sa papirnatim košaricama ili lagano namastite. Za silikonske kalupe preskočite ovaj korak. U malom lončiću rastopite maslac i med. Razmutite jaja sa sokom od grejpa i vanilijom, ulijte unutra rastopljeni med i maslac, pa dobro promiješajte.

U velikoj zdjeli pomiješajte brašno, lan, prašak za pecivo, sodu bikarbonu i sol. Prelijte mokre sastojke preko suhih, te kratko miješajte, tek toliko da se sve sjedini. Raspodijelite smjesu po pripremljenim kalupima, posipajte bademe po vrhu i pecite 20 minuta da mafini budu pufasti i zlatni.

Pustite mafine da se hlade 10-tak minuta prije nego ih izvadite iz kalupa. Poslužite tople ili na sobnoj temperaturi.

Grapefruit Honey Almond Muffins (refined sugar free) / Mafini sa grejpom, medom i bademima (bez rafiniranog šećera)

Blueberry Banana Coconut Cream Milkshake (vegan) / Frape od borovnice, banane i kokosovog vrhnja (veganski)

Have you already jumped on the coconut whipped cream bandwagon? No? Please do! This is such a tasty and fantastic alternative to dairy whipped cream. Coconut cream gives off a luxurious and rich whipped cream that is definitely worth trying out.

INGREDIENTS:

(Yields 2 servings / 2 EUR per serving / 4 EUR for all)

1 can of coconut cream (2.40 EUR)

1 cup frozen blueberries (1.33 EUR)

1 small banana (0.27 EUR)

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METHOD:

Place the can of coconut cream upside-down in the fridge the night before. The next day gently flip the can and open. If everything worked out well, the fat and the water should have separated. Carefully pour off the water and reserve. You’ll be using it in a second. Place all the thick white fat into the food processor and blitz for about 10 seconds until cream forms. Transfer to a bowl.

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Put frozen blueberries, banana and reserved coconut water in the same processor and shortly pulse until uniform. Divide blueberry mix between glasses and dollop coconut whipped cream in. Serve immediately.

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For extra sweetness feel free to add in some honey, agave nectar or maple syrup. I found the fruits sweet enough on their own, though.

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Jeste li se i vi prištekali na trend šlaga od kokosovog vrhnja? Ne? Napravite to! Ovo je prefina i super alternativa šlagu od kravljeg mlijeka. Kokosovo vrhnje daje bogati šlag i ovaj recept se apsolutno isplati probati.

SASTOJCI:

(Za 2 porcije / 15,00 kn po porciji / 30,00 kn za sve)

1 konzerva kokosovog vrhnja (18,00 kn)

1 šalica smrznutih borovnica (10,00 kn)

1 mala banana (2,00 kn)

PRIPREMA:

Večer prije ostavite naopako okrenutu konzervu kokosovog vrhnja u frižideru. Sljedećeg dana nježno preokrenite konzervu i otvorite. Ako je sve ispalo po planu, masnoća i voda su se razdvojile. Pažljivo odlijte i sačuvajte vodu. Nju ćete ubrzo iskoristiti. Stavite gustu bijelu masnoću u multipraktik i blicajte oko 10 sekundi, dok se ne formira čvrsti šlag. Preselite šlag u zdjelicu.

Stavite smrznute borovnice, bananu i preostalu kokosovu vodu u isti multipraktik i kratko pulsirajte dok ne bude jednolično. Podijelite miks borovnica među čašama i unutra žlicom odgrabite kokosov šlag. Odmah poslužite.

Slobodno po želji zasladite medom, nektarom od agave ili javorovim sirupom. Meni je, međutim, samo voće bilo već dovoljno slatko.

Blueberry Banana Coconut Cream Milkshake (vegan) / Frape od borovnice, banane i kokosovog vrhnja (veganski)

Buckwheat Flour Apple Banana Bread (vegan, gluten free, processed sugar free, low histamine) / Kruh od banana i heljdinog brašna sa jabukama (veganski, bezglutenski, bez procesiranog šećera i niskohistaminski)

If you are on a histamine low diet, then you know all too well the scarcity of safe foods. If you want to take things further and in addition eat vegan and gluten free, well, then you can basically rotate a handful of ingredients. My boyfriend is currently on such diet. We jokingly call what he eats Gulag 1 and Gulag 2 Menus. We invented a new dish last week which he happily proclaimed to be Gulag Premium Menu. But today’s bread we named Royal Gulag Menu.

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INGREDIENTS:

(Yields 1 small loaf / 3.02 EUR per loaf)

3 small overripe bananas (0.53 EUR)

1 cup applesauce (0.40 EUR)

4 tbsp coconut oil + more for greasing the pan (0.67 EUR)

2 tbsp ground flax seed (0.07 EUR)

2 cups whole grain buckwheat flour (1.20 EUR)

1 tsp baking powder (0.01 EUR)

Pinch of salt (0.01 EUR)

1 medium sized apple (0.13 EUR)

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METHOD:

Preheat oven to 200°C. Grease bread pan with coconut oil, line with parchment paper and set aside. In a bowl, mash bananas. Whisk in applesauce and coconut oil. Add in flax seed, buckwheat flour, baking powder and salt and stir until uniform. Transfer into the prepared bread ban and even out using a spatula. Core and thinly slice the apple and arrange on top of the bread dough.

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Bake for 30 minutes, until a skewer inserted inside comes out clean. Once done, allow to cool in a pan for 10 minutes, before transferring on a rack to cool completely. Serve with milk of choice and drizzled with more apple sauce, if desired.

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Ako ste na histaminskoj dijeti, onda znate dobro kako je malo sigurnih namirnica. Ako želite odvesti stvari korak dalje i uz to jesti veganski i bezglutenski, pa, onda u principu možete rotirati pregršt sastojaka. Moj dečko je trenutno na takvoj dijeti. U šali ono što jedemo zovemo Gulag 1 i Gulag 2 Meni. Prošli smo tjedan izmislili novo jelo koje je sav sretan proglasio Gulag Premijum Menijem. Ali današnji smo kruh nazvali Kraljevski Gulag Meni.

SASTOJCI:

(Za 1 malu štrucu / 22,61 kn po štruci)

3 male prezrele banane (4,00 kn)

1 šalica pirea od jabuke (3,00 kn)

4 žlice kokosovog ulja + malo za namastiti kalup (5,00 kn)

2 žlice mljevenih sjemenki lana (0,50 kn)

2 šalice integralnog heljdinog brašna (9,00 kn)

1 žličica praška za pecivo (0,10 kn)

Prstohvat soli (0,01 kn)

1 srednja jabuka (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite kalup za kruh sa kokosovim uljem, obložite papirom za pečenje i stavite na stranu. U zdjeli zgnječite banane gnječilicom za krumpir. Umiješajte pire od jabuke i kokosovo ulje. Ubacite unutra lan, heljdino brašno, prašak za pecivo i sol pa sve miješajte dok ne postane jednolično. Prebacite u kalup za pečenje i poravnajte špatulom. Očistite jabuku od sjemenki i tanko narežite pa poslažite po tijestu.

Pecite 30 minuta, dok čačkalica umetnuta u kruh ne izađe čista. Kada je kruh gotov, pustite ga da se 10 minuta hladi u kalupu, prije nego što ćete ga izvaditi i na rešetki ohladiti do kraja. Poslužite kruh sa mlijekom po izboru i po želji pokapanog sa još pirea od jabuke.

Buckwheat Flour Apple Banana Bread (vegan, gluten free, processed sugar free, low histamine) / Kruh od banana i heljdinog brašna sa jabukama (veganski, bezglutenski, bez procesiranog šećera i niskohistaminski)