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.

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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)

Vegan Cheesecake / Veganski Cheesecake

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

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)

Coconut Chia Pudding with Easy Raspberry Jam (vegan) / Chia puding sa kokosovim mlijekom i brzinskim pekmezom od maline (veganski)

Let’s be honest, this dish looks quite unattractive. Or better yet, fugly. But it’s quite tasty and falls into a category of deserts that are healthy and good for you. I think it would be even better with cacao powder, but alas, I’ve ran out of it so couldn’t verify this theory. Let me know what you think if you give it a go, though.

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INGREDIENTS:

(Yields 4 servings / 0.51 EUR per serving / 2.03 EUR for all)

For the pudding:

3 cups homemade coconut milk (0.33 EUR)

4 tbsp chia seeds (0.53 EUR)

1 tsp ground stevia (0.07 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tsp ground cinnamon (0.07 EUR)

For the raspberry jam:

1 cup frozen raspberries (0.67 EUR)

½ cup pitted dates (0.33 EUR)

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METHOD:

Make the pudding by throwing all of the ingredients in a food processor and pulsing. Allow it to sit for about ten minutes and then pulse once more. Divide the mixture between four jars and refrigerate overnight.

Meanwhile, prepare the raspberry-date jam. Thaw the raspberries a bit and pulse in a food processor with dates. Either leave this mixture as it is, or cook for 5-10 minutes on low heat to additionally thicken. Allow to cool completely before topping the chia pudding with it.

The pudding will keep refrigerated for a few days.

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Budimo iskreni, ovo jelo izgleda poprilično neatraktivno. Ili bolje rečeno, grdo. Ali zapravo je prilično ukusno i pada pod kategoriju zdravih deserta. Mislim da bi stvar bila još finija sa kakao prahom, ali nama ga je baš bilo ponestalo pa nisam mogla potvrditi ovu teoriju. Javite mi kako vam je ispalo ako se vi odlučite to isprobati.

SASTOJCI:

(Za 4 porcije / 3,80 kn po porciji / 15,20 kn za sve)

Za puding:

3 šalice domaćeg kokosovog mlijeka (2,50 kn)

4 žlice chia sjemenki (4,00 kn)

1 žličica stevije u prahu (0,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žličice cimeta u prahu (0,50 kn)

Za pekmez od malina:

1 šalica smrznutih malina (5,00 kn)

½ šalice odkoštenih datulja (2,50 kn)

PRIPREMA:

Pripremite puding tako da sve sastojke ubacite u multipraktik i propulsirate. Ostavite desetak minuta da miruje, pa onda opet propulsirajte. Rasporedite puding u četiri posude i stavite u hladnjak preko noći.

U međuvremenu pripremite pekmez od malina i datulja. Maline odmrznite i skupa sa datuljama propulsirajte u multipraktiku. Pekmez možete ostaviti takav kakav je ili ga dodatno zgusnite tako da ga 5-10 minuta kuhate na laganoj vatri. Pustite da se skroz ohladi prije nego pekmez rasporedite po chia pudingu.

Puding će držati u hladnjaku nekoliko dana.

Coconut Chia Pudding with Easy Raspberry Jam (vegan) / Chia puding sa kokosovim mlijekom i brzinskim pekmezom od maline (veganski)

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.

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)