processed sugar free

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

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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)

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

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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)

Barley and Apple Breakfast Porridge (vegan) / Jutarnja ječmena kaša s jabukama (veganska)

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We’re kinda low on oats at home at the moment and I am trying to improvise with ingredients we already have on hand, since things so easily accumulate in our fridge and pantry over time. As I mostly eat oatmeal for breakfast, I needed to come up with an alternative and hence made up this barley porridge combo. We also had some sad apples sitting around and they were a welcome and delicious addition to the whole situation.

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INGREDIENTS:

(Yields 4 servings / 0.74 EUR per serving / 2.94 EUR for all)

2 apples (0.40 EUR)

1 tbsp lemon juice (0.07 EUR)

2 tsp ground cinnamon (0.13 EUR)

1 tbsp coconut oil (0.07 EUR)

4 cups cooked barley (0.13 EUR)

2 cups plant based milk (0.80 EUR)

4 tbsp ground flax seeds (0.27 EUR)

4 tbsp sunflower seeds (0.53 EUR)

4 tbsp raisins (0.27 EUR)

4 tbsp date syrup (0.27 EUR)

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METHOD:

Peel, core and dice the apples. Toss with lemon juice and cinnamon then add to a saucepan with coconut oil on medium heat. Cook for about 5-10 minutes, until apples are slightly caramelized and softened. While the apples are cooking assemble the bowls. Divide the ingredients between four bowls, top with cooked apples and finally drizzle everything with date syrup. This also works really well for meal prep, so just reheat it when you plan on eating.

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Trenutno doma loše stojimo sa zobenim pahuljicama, pa pokušavam improvizirati sa sastojcima koji su mi pri ruci, pošto se hrana tijekom vremena lako nakupi u frižideru i špajzi. Kako uglavnom za doručak jedem zobenu kašu, trebala mi je neka alternativa pa sam tako i došla do ove kombinacije sa zobenom kašom. Osim toga, imali smo i neke tužne jabučice koje su na kraju ispale odličan dodatak u cijeloj ovoj priči.

SASTOJCI:

(Za 4 porcije / 5,50 kn po porciji / 22,00 kn za sve)

2 jabuke (3,00 kn)

1 žlica limunovog soka (0,50 kn)

2 žličice cimeta (1,00 kn)

1 žlica kokosovog ulja (0,50 kn)

4 šalice kuhanog ječma (1,00 kn)

2 šalice veganskog mlijeka (6,00 kn)

4 žlice mljevenih sjemenki lana (2,00 kn)

4 žlice suncokretovih sjemenki (4,00 kn)

4 žlice grožđica (2,00 kn)

4 žlice sirupa od datulja (2,00 kn)

PRIPREMA:

Ogulite jabuke, očistite ih od koštica i narežite na kockice. Pomiješajte sa sokom od limuna, pa ubacite u lončić sa kokosovim uljem na srednje jakoj vatri. Kuhajte 5-10 minuta dok jabuke ne omekšaju i blago se ne karameliziraju. Dok se jabuke kuhaju, složite zdjelice. Raspodijelite sve sastojke između četiri zdjelice, dodajte kuhane jabuke i za kraj sve pokapajte sirupom od datulja. Ovo je super jelo i za prirediti unaprijed i ponijeti na posao, pa samo sve skupa ugrijte prije nego što navalite.

Barley and Apple Breakfast Porridge (vegan) / Jutarnja ječmena kaša s jabukama (veganska)

Cacao and Apple Sauce Granola (vegan) / Granola sa kakaom i pireom od jabuka (veganska)

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The end of the year means that I am cleaning out my pantry and using up all the odd bits and pieces I might have lingering around. Granola is always a perfect project for such situations since it is so customizable and flexible.

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INGREDIENTS:

(Yields 8 servings / 0.44 EUR per serving / 3.48 EUR for all)

2 cups apple sauce (0.67 EUR)

¼ cup coconut oil (0.40 EUR)

Pinch of salt (0.01 EUR)

4 cups rolled oats (0.53 EUR)

2 tbsp raw cacao powder (0.27 EUR)

2 tsp ground cinnamon (0.13 EUR)

½ cup ground flax seeds (0.27 EUR)

½ cup sunflower seeds (0.53 EUR)

½ cup pumpkin seeds (0.67 EUR)

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METHOD:

Preheat the oven to 175°C and line a baking sheet with parchment paper. Whisk apple sauce, coconut oil and salt in a large bowl then add in the oats, cacao powder, cinnamon, flax seeds, sunflower seeds and pumpkin seeds. Stir well to combine, making sure that everything is well coated with apple sauce. I find that it’s just easiest to get in there with my hands. Spread the granola evenly on a prepared baking sheet and bake for 30-40 minutes, while stirring once halfway though. Allow the granola to cool down completely on its baking sheet before transferring to an airtight container. Keep the granola in a cool, dry place where it can hold on for weeks.

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Kraj godine znači da čistim kuhinju i špajzu te pokušavam iskoristiti razne ostatke ovoga i onoga koji mi se povlače naokolo. Granola je uvijek odličan projekt za takve situacije jer je tako lako prilagodljiva i fleksibilna.

SASTOJCI:

(Za 8 porcija / 3,25 kn po porciji / 26.01 kn za sve)

2 šalice pirea od jabuka (5,00 kn)

¼ šalice kokosovog ulja (3,00 kn)

Prstohvat soli (0,01 kn)

4 šalice krupnih zobenih pahuljica (4,00 kn)

2 žlice sirovog kakao praha (2,00 kn)

2 žličice cimeta u prahu (1,00 kn)

½ šalice mljevenih sjemenki lana (2,00 kn)

½ šalice suncokretovih sjemenki (4,00 kn)

½ šalice bučinih sjemenki (5,00 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C te obložite protvan papirom za pečenje. U velikoj zdjeli pomiješajte skupa pire od jabuke, kokosovo ulje i sol, pa ubacite unutra zobene pahuljice, kakao, cimet, lan, suncokretove i bućine sjemenke. Dobro promiješajte da sve bude obloženo pireom od jabuke. Meni je nekako najjednostavnije zasukati rukave i navaliti rukama. Raširite granolu u jednoličnom sloju na pripremljenom protvanu i pecite 30 – 40 minuta, s time da na pola pečenja jednom sve dobro promiješate. Pustite da se granola skroz ohladi na protvanu prije nego ju premjestite u hermetički zatvorenu posudu. Granolu čuvajte na suhom, hladnom mjestu gdje će vam držati tjednima.

Cacao and Apple Sauce Granola (vegan) / Granola sa kakaom i pireom od jabuka (veganska)

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

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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)

Walnut Apple Cake (refined sugar free) / Kolač od oraha i jabuka (bez rafiniranog šećera)

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Even though the apple and walnut combo is more reminiscent of autumn, you can definitely treat yourself with this cake any time of the year. Even more so, since the weather has been all over the place lately and we’ve had a fair dose of cold and miserable days. Unfortunately, there are no photos of cake slices since I hauled the whole tray to work, but just imagine a juicy and rich square bites and you’re on the right track. Also, the office gang wholeheartedly approved. 🙂

Also, a little note: while the cake batter itself is refined sugar free, it depends on which dark chocolate you use if the ganache is going to be that way as well.

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INGREDIENTS:

(Yields 48 bite-sized squares / 0.14 EUR per square / 6.76 EUR for all)

For the batter:

4 apples (1.07 EUR)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ cup date syrup (0.20 EUR)

1 cup heavy cream (0.66 EUR)

1 and ½ cups ground walnuts (1.20 EUR)

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

1 tsp baking powder (0.01 EUR)

Good pinch of salt (0.01 EUR)

For the ganache:

200 grams dark chocolate (2.67 EUR)

3 tbsp butter (0.40 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Preheat the oven to 200°C. Lightly oil a square baking pan and line it with parchment paper. Core and peel the apples, then add to a food processor and pulse into a paste. Add in the eggs, vanilla, date syrup and cream, then pulse for 2-3 minutes until fluffy and thoroughly combined.

In a bowl whisk together ground walnuts, flour, baking powder and salt. Pour the wet mix over dry ingredients, then stir until just combined. Transfer the batter to a prepared pan and bake for about 30-35 minutes, until the cake is deep golden brown and a skewer inserted inside comes out clean. Leave the cake to cool to room temperature.

Once the cake cools down, melt the chocolate with butter and pour over the cake. Even out with a spatula and cool in the fridge so the chocolate sets. Remove the cake from pan, slice and serve chilled.

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Iako kombinacija jabuka i oraha ima u sebi štih jeseni, definitivno nećete pogriješiti ako se počastite ovim kolačem u bilo koje doba godine. Time više što je zadnjih dana vrijeme poprilično hirovito, sa poštenom dozom hladnih i jadnih trenutaka. Na žalost, nemam za vas slike narezanog kolača pošto sam cijeli protvan odvukla na posao, ali zamislite bogate i sočne zalogaje i na pravom ste tragu. Također, škvadra iz ureda je svesrdno podržala kolač. 🙂

I za kraj, mala napomena: sam biskvit je bez rafiniranog šećera, ali kakva će biti i glazira naravno ovisi o tome koju ćete čokoladu upotrijebiti.

SASTOJCI:

(Za 48 kockica veličine zalogaja / 1,05 kn po kockici / 50,61 kn za sve)

Za biskvit:

4 jabuke (8,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 jaja (3,00 kn)

½ šalice sirupa od datulja (1,50 kn)

1 šalica vrhnja za šlag (5,00 kn)

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

1 i ½ šalica glatkog brašna (0,75 kn)

1 žličica praška za pecivo (0,10 kn)

Dobar prstohvat soli (0,01 kn)

Za glazuru:

200 g tamne čokolade (20,00 kn)

3 žlice maslaca (3,00 kn)

Dodatno:

Ulje za namastiti kalup (0,05 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Lagano namastite protvan te ga obložite papirom za pečenje. Ogulite i očistite jabuke od sjemenki, pa ih ubacite u multipraktik i usitnite u pastu. Dodajte unutra jaja, vaniliju, sirup od datulja i vrhnje. Pulsirajte 2-3 minute dok smjesa ne bude jednolična i prozračna.

U zdjeli pomiješajte mljevene orahe, brašno, prašak za pecivo i sol. Prelijte mokre sastojke preko suhih i promiješajte tek toliko koliko treba da se sve sjedini. Smjesu preselite u pripremljeni protvan i pecite oko 30-35 minuta, dok biskvit ne bude zlatno-smeđe boje, a upiknuta čačkalica ne izađe čista. Pustite da se biskvit ohladi na sobnu temperaturu.

Rastopite čokoladu sa maslacem i prelijte preko ohlađenog biskvita. Poravnajte špatulom i ohladite u frižideru da se čokolada stisne. Izvadite kolač iz kalupa, narežite na kockice i poslužite hladan.

Walnut Apple Cake (refined sugar free) / Kolač od oraha i jabuka (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)

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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)

Crunch Crunch Away, , , , , , 5 Comments

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)

Crunch Crunch Away, , , , , , , , , , , 4 Comments

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)

Vegan Cheesecake / Veganski Cheesecake

Crunch Crunch Away, , , , , , , Leave a comment

Happy Valentine’s day! If you are still on the lookout for something sweet to quickly whip up for your loved one (or to just treat yourself), look no further!

This vegan desert is very easy to make and is mostly raw. The majority of it comes together in a food processor and the only waiting time is for the whole thing to freeze. I decided to make it in jars so it could be more portable and single-serving, but you’re more than welcome to throw it together in a regular cake pan. I decided to top it with a quick raspberry jam (that’s the not raw part of the cake), but feel free to pick any other fruit of your choice, or skip the jam altogether.

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INGREDIENTS:

(Yields 7 servings / 0.98 EUR per serving / 6.83 EUR for all)

For the crust:

1 cup unsalted cashews (1.33 EUR)

½ cup pitted dates (0.33 EUR)

2 tbsp raw cacao powder (0.27 EUR)

1-2 tsp water (–)

For the cream “cheese” filling:

1 and ½ cups soaked unsalted cashews (2.00 EUR)

1 cup pitted dates (0.67 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tbsp lemon juice (0.27 EUR)

1 cup plant-based milk (0.27 EUR)

For raspberry jam:

2 cups frozen raspberries (1.33 EUR)

½ cup pitted dates (0.33 EUR)

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METHOD:

Make the crust by combining all of the ingredients in a food processor and pulsing until a chunky dough forms. Press the dough into the bottom of glass jars (or into a cake pan, if using) and set aside.

To make the cream “cheese” filling, drain the soaked cashews and place in a food processor with the rest of the ingredients. Pulse on high speed until creamy and no chunks remain (this may take several minutes). Pour the filling over the crust and place cheesecakes in a freezer to firm up.

While the cheesecakes are resting in the freezer, prepare the raspberry jam. Heat the raspberries up on stovetop and simmer for about 10 minutes to thicken. Pulse the dates in a food processor into a smooth paste, then stir into raspberries. Allow the jam to cool down completely before pouring over frozen cheesecakes.

Remove the cheesecakes from freezer about 10 minutes before eating to slightly loosen up, but otherwise store in freezer.

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Sretno vam Valentinovo! Ako ste još uvijek u potrazi za nekom slasticom kojom ćete počastiti svojeg voljenog ili voljenu (ili, na kraju krajeva, same sebe), ne tražite dalje!

Ovaj veganski desert je jako jednostavan za pripremiti i uglavnom je sirov. Većinu posla za vas će odraditi multipraktik, a jedino što zahtijeva nešto vremena je čekanje dok se sve smrzne. Ja sam se odlučila napraviti mini čizkejke u posudicama veličine jedne porcije, ali naravno, vi slobodno sve istovarite u normalni kalup za torte. Za preljev sam se odlučila za brzi pekmez od malina (to je onaj dio kolača koji nije sirov), ali naravno vi slobodno uzmite neko drugo voće, ili pekmez skroz izbacite.

SASTOJCI:

(Za 7 porcija / 7,31 kn po porciji / 51,20 kn za sve)

Za koru:

1 šalica sirovih indijskih oraščića (10,00 kn)

½ šalice odkoštenih datulja (2,50 kn)

2 žlice sirovog kakao praha (2,00 kn)

1-2 žličice vode (–)

Za kremu od ”sira”

1 i ½ šalica preko noći namočenih sirovih indijskih oraščića (15,00 kn)

1 šalica odkoštenih datulja (5,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žlice limunovog soka (2,00 kn)

1 šalica veganskog mlijeka po izboru (2,00 kn)

Za pekmez od malina:

2 šalice smrznutih malina (10,00 kn)

½ šalice odkoštenih datulja (2,50 kn)

PRIPREMA:

Ubacite sve sastojke za koru u multipraktik i pulsirajte dok ne dobijete grudasto tijesto. Tijesto utisnite u dno staklenki (ili u protvan za tortu, ako ga koristite) i stavite na stranu.

Za kremu od ”sira”, ocijedite namočene oraščiće i stavite u multipraktik sa svim ostalim sastojcima. Pulsirajte na visokoj brzini dok ne dobijete glatku kremu (to može potrajati nekoliko minuta). Kremu prelijte preko kore i stavite sve u zamrzivač da se stisne.

Dok čizkejk odmara u zamrzivaču pripremite pekmez. Maline zagrijte na štednjaku i krčkajte desetak minuta da se zgusnu. Datulje smeljite u multipraktiku u glatku pastu pa onda umiješajte u maline. Pustite da se pekmez do kraja ohladi prije nego ga rasporedite po smrznutom čizkejku.

Čizkejk čuvajte u zamrzivaču, ali ga izvadite van desetak minuta prije posluživanja da se malo otpusti.

Vegan Cheesecake / Veganski Cheesecake