quick desert

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

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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)

Sweet Apple and Ginger Corn Bread / Slatka kukuruzna zlevanka sa jabukama i đumbirom

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Since I liked a lot how my savory cheese and spinach cornbread recipe turned out, I naturally decided to take the sweet route and make a cornbread with apples. Because one can never have too many cakes in their arsenal.A good measure of dried ginger added a nice kick to it and I also find the apple and ginger combo really interesting and refreshing. If you are an apple lover and a cornbread lover, this simple cake is just the thing for you.

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INGREDIENTS:

(Yields 12 squares / 0.28 EUR per square / 3.32 EUR for all)

For the batter:

1 and ½ cups corn flour (0.10 EUR)

½ cup all-purpose flour (0.03 EUR)

½ cup sugar (0.07 EUR)

Good pinch of salt (0.01 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

1 tsp cinnamon (0.07 EUR)

1 tsp ground ginger (0.07 EUR)

3 eggs (0.60 EUR)

1 cup sour cream (0.53 EUR)

1 cup milk (0.33 EUR)

4 tbsp butter, melted (0.53 EUR)

For the topping:

4-5 apples (0.80 EUR)

3 tbsp sugar (0.02 EUR)

1 tbsp cinnamon (0.13 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Preheat the oven to 200°C. Grease a square baking pan and line it with parchment paper, then set aside. In a large bowl, whisk together flours, sugar, salt, baking powder, baking soda, cinnamon and ginger. Stir in the eggs, sour cream and milk, then finally fold in the melted butter. Transfer the batter to a prepared baking pan. Gently shake to even out.

Peel, core and thinly slice the apples. Arrange the apple slices on top of the batter, then sprinkle generously with sugar and cinnamon. Bake for 40-50 minutes, until the apples are golden and caramelized and a skewer inserted into the cake comes out clean. Allow the cornbread to cool for about ten minutes before slicing and serving.

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Pošto mi se jako dopalo kako mi je ispala slana zlevanka sa sirom i špinatom, naravno da sam se odlučila okušati i sa slatkim stvarima i ispeći zlevanku sa jabukama. Jer ne možete nikada imati previše kolača u svojem arsenalu. Dobra količina sušenog đumbira dala je dašak zanimljivog okusa, a meni je osobno također kombinacija jabuka i đumbira baš odlična i osvježavajuća. Ako volite jabuke i volite kukuruzne zlevanke, ovaj jednostavni kolač je baš za vas.

SASTOJCI:

(Za 12 komada / 2,03 kn po komadu / 24,37 kn za sve)

Za smjesu:

1 i ½ šalica kukuruznog brašna (0,75 kn)

½ šalice glatkog brašna (0,25 kn)

½ šalice šećera (0,50 kn)

Dobar prstohvat soli (0,01 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

1 žličica cimeta (0,50 kn)

1 žličica đumbira u prahu (0,50 kn)

3 jaja (4,50 kn)

1 šalica kiselog vrhnja (4,00 kn)

1 šalica mlijeka (2,50 kn)

4 žlice maslaca, rastopljene (4,00 kn)

Za jabuke:

4-5 jabuka (6,00 kn)

3 žlice šećera (0,15 kn)

1 žličica cimeta (0,50 kn)

Dodatno:

Ulje za namastiti protvan (0,10 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite pravokutni protvan i obložite ga papirom za pečenje, pa ga stavite na stranu. U velikoj zdjeli pomiješajte oba brašna, šećer, sol, prašak za pecivo, sodu bikarbonu, cimet i đumbir. Dodajte unutra jaja, kiselo vrhnje i mlijeko, pa na kraju umiješajte rastopljeni maslac. Nježno protresite protvan da se sve poravna.

Ogulite, čistite od sjemenki i tanko narežite jabuke. Kriške jabuka poslažite po kolaču, pa posipajte sa cimetom i šećerom. Pecite 40-50 minuta, dok jabuke ne budu zlatne i karamelizirane, a testni štapić koji upiknete ne izađe čist. Pustite da se zlevanka ohladi desetak minuta prije nego ju narežete i poslužite.

Sweet Apple and Ginger Corn Bread / Slatka kukuruzna zlevanka sa jabukama i đumbirom

Chocolate Chia and Flax Pudding (vegan) / Čokoladni puding od chie i lana (veganski)

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If you are in search of new healthy breakfast ideas, this recipe might be just the thing for you. It’s awesome for meal prep and can later be enjoyed also as a healthy snack or desert. Of course, you can substitute sugar with stevia to also make this keto friendly, or use some other healthier sweetener options, but honestly, I was okay with a bit of sugar in it, as the recipe below yields multiple servings.

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INGREDIENTS:

(Yields 4 generous servings / 0.58 EUR per serving / 2.32 EUR for all)

2 tbsp raw cacao powder (0.27 EUR)

2 tbsp sugar (0.01 EUR)

½ cup flax meal (0.13 EUR)

Good pinch of salt (0.01 EUR)

2 cups plant based milk (0.80 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ cup chia seeds (0.80 EUR)

Optional:

2 tbsp slivered almonds for topping (0.27 EUR)

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METHOD:

In a bowl, whisk together cacao powder, sugar, flax meal and salt. Add in milk and vanilla, then stir well until sugar is melted and everything is well incorporated. Add in the chia seeds and stir to combine. Transfer the pudding into a big mason jar, close tightly and give it a good shake. Refrigerate overnight, so the pudding has time to thicken. Sprinkle with slivered almonds right before serving.

The pudding will keep refrigerated in a tightly closed jar for at least five days.

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Ako ste u potrazi za nekim novim zdravim doručkom, ovaj recept bi mogao biti baš za vas. Super je jer se može prirediti unaprijed, pa kasnije imate spreman ne samo doručak, već i zdravi snack ili desert. Naravno, možete zamijeniti šećer sa stevijom pa će ovo jelo biti i izvrsno za one koji su na keto dijeti. Također, možete upotrijebiti i neke druge zdravije opcije zaslađivača, ali meni iskreno malo šećera nije smetalo jer je ovaj recept ionako za više porcija.

SASTOJCI:

(Za 4 porcije / 4,33 kn po porciji / 17,31 kn za sve)

2 žlice sirovog kakao praha (2,00 kn)

2 žlice šećera (0,10 kn)

½ šalice mljevenog lana (1,00 kn)

Dobar prstohvat soli (0,01 kn)

2 šalice veganskog mlijeka (6,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice chia sjemenki (6,00 kn)

Dodatno po želji:

2 žlice badema u listićima za posipanje (2,00 kn)

PRIPREMA:

U zdjelici pomiješajte kakao, šećer, lan i sol. Dodajte mlijeko i vaniliju, pa miješajte sve dok se šećer ne rastopi i sastojci se ne sjedine. Sada dodajte i chiu, te još jednom dobro promiješajte. Preselite puding u staklenku, čvrsto zatvorite i protresite. Stavite u hladnjak preko noći da se puding zgusne. Netom prije posluživanja posipajte listićima badema.

Ovaj puding će u hermetički zatvorenoj posudi u hladnjaku držati barem pet dana.

Chocolate Chia and Flax Pudding (vegan) / Čokoladni puding od chie i lana (veganski)

Toffee Cream Seedy Banana Bread / Kruh od banane sa sjemenkama i karamel kremom

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One thing is absolutely certain – this blog does not lack banana bread recipes. Banana bread is one of my favorite things in the world because it’s so versatile and very low maintenance. You can whip it up in about 15 minutes and you’ll usually only need one bowl. So what is not to love?

I decided to make this banana bread a bit special and dot it with a toffee cream spread I got from Lidl. It baked into a gooey deliciousness so I can’t recommend this enough. Of course, you can skip this step altogether or use whichever spread or jam you fancy. Nutella would also be awesome here, but you do you and just go with the flow.

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INGREDIENTS:

(Yields 1 loaf / 3.98 EUR)

For the batter:

3 bananas (0.80 EUR)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup milk (0.27 EUR)

4 tbsp butter, melted (0.53 EUR)

2 tbsp sugar (0.03 EUR)

1 cup whole wheat flour (0.10 EUR)

1 cup all purpose flour (0.07 EUR)

4 tbsp ground flax seeds (0.13 EUR)

4 tbsp sunflower seeds (0.05 EUR)

4 tbsp pumpkin seeds (0.27 EUR)

1 and ½ tsp baking powder (0.02 EUR)

Pinch of salt (0.01 EUR)

1 cup raisins (0.40 EUR)

Additional:

3-4 tbsp toffee cream spread (0.80 EUR)

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 180°C. Grease a loaf pan with butter and line it with baking sheet, then set aside. In a large bowl, mash up the bananas and whisk in the eggs, vanilla and milk. Stir in melted butter. Add in sugar, flours, flax seeds, sunflower seeds, pumpkin seeds, baking powder and salt. Stir to combine and then fold in raisins.

Transfer half of the batter to a prepared pan and dollop with toffee cream. Using a knife, swirl the toffee cream into the cake batter. Top with remaining batter and repeat with more toffee cream. Bake the bread for one hour, until inserted test skewer comes out clean (a crumb or two are also fine). Allow the bread to cool in its pan for about half an hour before carefully transferring to a rack to cool completely before slicing and serving.

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Jedna stvar je sasvim izvjesna, a to je da na ovom blogu ne manjka recepata za banana bread. Banana bread je meni jedna od najdražih stvari na svijetu, a sve iz razloga što je jako prilagodljiv i ne zahtijeva puno prtljanja. Najčešće ga možete smućkati za samo petnaestak minuta i u jednoj zdjeli. Kako ga onda ne bi ste voljeli?

Ovaj kruh od banane sam odlučila napraviti malo drukčijim, pa sam u njega dodala i namaza od karamele koji sam kupila u Lidlu. To se sve na kraju istopilo u božanstveno fine lokvice, tako da vam taj ekstra korak svakako preporučam. Naravno, isto tako to možete i izostaviti, ili jednostavno dodati neki drugi namaz ili čak pekmez koji imate pri ruci. Mislim da bi tu super išli i Lino Lada ili Nutella.

SASTOJCI:

(Za 1 štrucu / 29,71 kn)

Za smjesu:

3 banane (6,00 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica mlijeka (2,00 kn)

4 žlice maslaca, rastopljene (4,00 kn)

2 žlice šećera (0,20 kn)

1 šalica integralnog brašna (0,75 kn)

1 šalica glatkog brašna (0,50 kn)

4 žlice mljevenih sjemenki lana (1,00 kn)

4 žlice suncokretovih sjemenki (0,40 kn)

4 žlice bučinih sjemenki (2,00 kn)

1 i ½ žličica praška za pecivo (0,15 kn)

Prstohvat soli (0,01 kn)

1 šalica grožđica (3,00 kn)

Dodatno:

3-4 žlice namaza od karamele (6,00 kn)

Maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Namastite kalup za kruh, obložite papirom za pečenje i stavite na stranu. U velikoj zdjeli zgnječite banane, pa u njih umutite jaja, vaniliju i mlijeko. U smjesu umiješajte rastopljeni maslac, pa onda dodajte šećer, brašna, sjemenke lana, suncokreta i buće, prašak za pecivo i sol. Dobro promiješajte da se sve sjedini i na kraju umiješajte i grožđice.

Polovicu smjese preselite u pripremljeni kalup. Istočkajte smjesu sa namazom od karamele, pa onda nožem lagano prijeđite po površini kruha tako da namaz uđe u tijesto. Zalijte sve sa ostatkom smjese, pa ponovite postupak sa još namaza. Pecite kruh jedan sat, sve dok testni štapić koji upiknete u kruh ne bude čist (mrvica – dvije su isto ok). Pustite da se kruh pola sata hladi u kalupu, pa ga onda preselite na rešetku i ohladite do kraja prije rezanja i posluživanja.

Toffee Cream Seedy Banana Bread / Kruh od banane sa sjemenkama i karamel kremom

Baked French Toast / Slatki pohani kruh iz pećnice

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Have some stale bread on head and feel like eating something sweet for breakfast, brunch, snack, or as an easy desert? This recipe is just for you. It requires about five minutes of effort and is a great way to use up random things you have lying around at home. So don’t feel shy about incorporating some nuts, seeds or fruits into this recipe.

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INGREDIENTS:

(Yields 4 servings / 0.59 EUR per serving / 2.39 EUR for all)

For the French toast

6 thick slices of stale white bread (0.40 EUR)

2 eggs (0.40 EUR)

Pinch of salt (0.01 EUR)

2 tbsp vanilla sugar (0.13 EUR)

2 tbsp crème fraiche (0.27 EUR)

2 cups milk (0.80 EUR)

2 tbsp butter, melted (0.27 EUR)

1 tbsp plain white sugar (0.01 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

Caster sugar for serving (0.03 EUR)

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METHOD:

Preheat the oven to 180°C. Grease a baking dish or a loaf pan with butter and set aside. Cut the bread into small pieces and scatter in a prepared pan. In a bowl, whisk together eggs, salt, vanilla sugar, crème fraiche and milk. Stir in melted butter. Pour this mixture over the bread, making sure to coat the majority of pieces. Now stir the bread well, so that all chunks get soaked. I find that the easiest way is just to get in there with my hands. That way I can also squish the bread around a bit.

Sprinkle the top of bread with a tablespoon of plain white sugar and bake for about 40 minutes, until slightly puffed and crispy on top. Serve with a generous dusting of caster sugar. This will also be great with some fresh berries, jam, chocolate spread, honey and any other sweet paraphernalia you might enjoy.

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Imate doma starog kruha, a jede vam se nešto slatko za doručak, brunch, snack ili kao brzi desert? Ovaj recept je onda baš za vas! Trebate potrošiti oko 5 minuta, te je to ujedno i odličan način za iskoristiti razne ostatke koji vam se možda povlače po doma. Tako da se nemojte ustručavati ovdje dodati i neke orašaste plodove, sjemenke ili voće.

SASTOJCI:

(Za 4 porcije / 4,44 kn po porciji / 17,76 kn za sve)

Za pohani kruh:

6 debelih kriški starog bijelog kruha (3,00 kn)

2 jaja (3,00 kn)

Prstohvat soli (0,01 kn)

2 žlice vanili šećera (1,00 kn)

2 žlice milerama (2,00 kn)

2 šalice mlijeka (6,00 kn)

2 žlice maslaca, rastopljene (2,00 kn)

1 žlica običnog bijelog šećera (0,05 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

Šećer u prahu za posluživanje (0,20 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Namastite običan protvan ili onaj za kruh i stavite na stranu. Kruh narežite na komadiće veličine zalogaja i raštrkajte po pripremljenom protvanu. U zdjelici razmutite jaja, sol, vanili šećer, mileram i mlijeko. Umiješajte u to rastopljeni maslac. Prelijte tu smjesu preko kruha tako da većina komadića bude pokrivena. Dobro promiješajte kruh da se sve fino natopi, a meni je najjednostavnije to napraviti rukama, pa onda još sve i malo izgnječiti.

Po kruhu posipajte još žlicu običnog šećera, pa pecite oko 40 minuta, dok sve ne nabubri i ne zahrska se. Poslužite posipano sa šećerom u prahu. Ovo bi također bilo super sa nekim svježim bobicama, pekmezom, Nutellom, medom ili nekim drugim slatkim dodatkom po vašem ukusu.

Baked French Toast / Slatki pohani kruh iz pećnice

Vegan Hot Chocolate / Veganska vruća čokolada

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This drink is the perfect thing to snuggle up with while it’s cold and gloomy outside. It instantly lifts your mood (because chocolate, duh!) and makes you feel all warm and cozy. The spices also give it a nice Christmasy vibe. For an extra kick, feel free to add in a pinch of chili or cayenne pepper.

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INGREDIENTS:

(Yields 2 servings / 0.51 EUR per serving / 1.02 EUR for all)

1 tbsp raw cacao powder (0.13 EUR)

1 tbsp brown sugar (0.03 EUR)

1 tbsp corn starch (0.01 EUR)

¼ tsp ground cinnamon (0.02 EUR)

1/8 tsp ground cloves (0.01 EUR)

Pinch of salt (0.01 EUR)

2 cups plant based milk (0.80 EUR)

½ tsp pure vanilla extract (0.01 EUR)

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METHOD:

In a small saucepan, whisk together cacao powder, sugar, corn starch, cinnamon, cloves and salt. Add a splash of milk and whisk to incorporate and dissolve all of the dry ingredients. Add in remaining milk and vanilla, then place on high heat. Stir frequently until the mixture reaches a boil. Once boiling, reduce heat to low and simmer for 2-3 minutes while stirring constantly, until the mixture thickens to desired consistency. Divide between two cups and enjoy immediately.

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Ovaj napitak je baš prava stvar kada se želite malo opustiti dok je vani ovako hladno i depresivno. Garantirano vam odmah podiže raspoloženje (čokolada, khm!) i još vas uz to fino grije. Začini dodaju još i blagdansku vibru, a za ekstra štih, ubacite i mrvicu čilija ili kajenskog papra.

SASTOJCI:

(Za 2 porcije / 3,81 kn po porciji / 7,61 kn za sve)

1 žlica sirovog kakao praha (1,00 kn)

1 žlica smeđeg šećera (0,20 kn)

1 žlica kukuruznog škroba (0,10 kn)

¼ žličice cimeta u prahu (0,13 kn)

1/8 žličice klinčića u prahu (0,07 kn)

Prstohvat soli (0,01 kn)

2 šalice veganskog mlijeka po izboru (6,00 kn)

½ žličice ekstrakta od vanilije (0,10 kn)

PRIPREMA:

U lončiću pomiješajte kakao, šećer, kukuruzni škrob, cimet, klinčiće i sol. Dodajte malo mlijeka, pa miješajte dok se sve ne sjedini. Dodajte ostatak mlijeka i vaniliju, pa stavite na jaku vatru i pustite da zavrije, uz učestalo miješanje. Čim napitak zavrije, smanjite vatru na skroz laganu i kuhajte 2-3 minute uz konstantno miješanje da se smjesa zgusne. Kada dobijete željenu gustoću, maknite s vatre, rasporedite u dvije šalice te odmah poslužite.

Vegan Hot Chocolate / Veganska vruća čokolada

Healthier Pumpkin Bread / Zdraviji kruh od bundeve

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I’ve never made pumpkin bread before, but decided to give it a go as I had a bit of pumpkin puree left over from a previous recipe. I diligently went to do my research and ended up honestly appalled by obscene amounts of sugar most pumpkin bread recipes call for. Two and a half cups of sugar per a loaf of bread? Seriously?!

I decided then and there that people don’t know what they are talking about and that their pumpkin bread recipes are pure nonsense. So as a result, here I am to proudly present you with a healthier version of a pumpkin bread recipe. Which is, of course, still delicious.

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INGREDIENTS:

(Yields 1 loaf / 2.72 EUR)

For the batter:

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup pumpkin puree (0.53 EUR)

¾ cup milk (0.20 EUR)

4 tbsp butter, melted (0.53 EUR)

½ cup sugar (0.07 EUR)

2 cups whole wheat flour (0.20 EUR)

¼ cup sunflower seeds (0.07 EUR)

2 tbsp ground flax seeds (0.03 EUR)

1 and ½ tsp baking powder (0.02 EUR)

1 tsp ground cinnamon (0.07 EUR)

½ tsp ground nutmeg (0.03 EUR)

½ tsp ground cloves (0.03 EUR)

½ tsp ground ginger (0.03 EUR)

Pinch of salt (0.01 EUR)

½ cup chopped prunes (0.40 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Grease a loaf pan with butter and line it with parchment paper. Set aside. In a bowl, whisk together eggs, vanilla, pumpkin puree and milk. Stir in melted butter. Add sugar, flour, sunflower and flax seeds, baking powder, cinnamon, nutmeg, cloves, ginger and salt to the mix, then stir until everything is well incorporated. Fold in chopped prunes and transfer the batter to a prepared pan. Use a spatula to even everything out.

Bake the bread for 30-40 minutes, until crispy on top and a toothpick tester comes out clean. Allow the bread to cool in its pan for about 15 minutes before taking it out and placing on a rack to cool completely before slicing. Serve with your favorite mug of tea or coffee.

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Nikad prije nisam pokušavala napraviti kruh od bundeve, no pošto sam imala doma nešto pirea od buternut tikve koji mi je ostao od drugog recepta, odlučila sam prionuti na posao. Prije svega sam se bacila na istraživanje, ali iskreno, opscena količina šećera koja je u drugim receptima za kruh od bundeve me je blago rečeno zgrozila. Dvije i pol šalice šećera po štruci kruha? Stvarno?!

U tom sam trenutku zaključila da drugi ljudi jednostavno nemaju pojma o čemu pričaju i da im recepti za kruh od bundeve jednostavno nemaju veze s mozgom. Kao nusprodukt, evo vam zdravija verzija recepta za kruh od bundeve. Koji je, još onako usputno, stvarno jako ukusan.

SASTOJCI:

(Za 1 štrucu / 20,31 kn)

Za smjesu:

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica pirea od bundeve (4,00 kn)

¾ šalice mlijeka (1,50 kn)

4 žlice maslaca, rastopljene (4,00 kn)

½ šalice šećera (0,50 kn)

2 šalice integralnog pšeničnog brašna (1,50 kn)

¼ šalice suncokretovih sjemenki (0,50 kn)

2 žlice mljevenih sjemenki lana (0,20 kn)

1 i ½ žličica praška za pecivo (0,15 kn)

1 žličica mljevenog cimeta (0,50 kn)

½ žličice mljevenog muškatnog oraščića (0,25 kn)

½ žličice mljevenih klinčića (0,25 kn)

½ žličice mljevenog đumbira (0,25 kn)

Prstohvat soli (0,01 kn)

½ šalice nasjeckanih suhih šljiva (3,00 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite kalup za kruh i obložite ga papirom za pečenje. Stavite na stranu. U zdjeli razmutite jaja sa vanilijom, pireom od bundeve i mlijekom. Umiješajte u to rastopljeni maslac. Dodajte u smjesu šećer, brašno, suncokretove sjemenke, lan, prašak za pecivo, cimet, muškatni oraščić, klinčiće, đumbir i sol. Miješajte dok ne dobijete jednoličnu smjesu, pa nježno u to umiješajte šljive. Tijesto prebacite u pripremljeni kalup i poravnajte špatulom.

Pecite kruh 30-40 minuta, dok ne bude hrskav, a testni štapić koji upiknete ne izađe čist. Pustite da se kruh hladi oko 15 minuta u kalupu, a onda ga preselite na žičanu rešetku. Ostavite da se skroz ohladi prije rezanja. Poslužite sa vama najdražom šalicom čaja ili kave.

Healthier Pumpkin Bread / Zdraviji kruh od bundeve

Whole Lemon Squares / Kocke od cijelog limuna

Crunch Crunch Away, , , , , 2 Comments

Are you a lazy person when it comes to cooking? Me too!!! (If your answer was a decisive ‘No!’, what are you even doing on this blog?! Rather go make some Beef Wellington and have us all over for a spectacular dinner!)

Anyhow, as I was saying, this is a perfect desert for all you lazy people out there. I also went one step ahead and used store-bought frozen puff pastry. I know, I know. I will most likely suffer for my blasphemous ways, but I have zero regrets.

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INGREDIENTS:

(Yields 20 squares / 0.18 EUR per square / 3.55 EUR for all)

500 grams store-bought frozen puff pastry, thawed (1.00 EUR)

For the lemon cream:

1 whole small organic lemon (0.20 EUR)

4 eggs (0.80 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup crème fraiche (0.67 EUR)

5 tbsp butter, softened at room temperature (0.67 EUR)

1 cup sugar (0.07 EUR)

2 tbsp all-purpose flour (0.01 EUR)

Good pinch of salt (0.01 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

Flour for dusting (0.01 EUR)

Powdered sugar for serving (0.01 EUR)

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METHOD:

Preheat the oven to 175°C. Butter a square baking pan and line it with parchment paper. Generously dust your work surface and rolling pin with flour then roll out the pastry into a shape of your pan. Transfer the dough into the pan and set aside.

Give the lemon a good wash, making sure that you get any wax off. Be sure to use an organic, chemically untreated lemon, as the pesticides make the skin inedible. Trim and discard the top and bottom off the lemon, then cut the whole lemon into chunks. Pick through and discard any seeds. Add the whole lemon to a food processor with the rest of the ingredients and pulse until smooth. You can strain the mixture to get rid of any chunky bits, but I decided that it wasn’t necessary. (Remember? I’m lazy.) Pour the mix over the dough and bake for 35-45 minutes, until firmed up and slightly crispy on top.

Allow the cake to cool completely in its pan before cutting into squares and serving. Serve at room temperature or chilled, dusted with powdered sugar.

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Jeste li lijeni za kuhanje? I ja isto!!! (Ako je vaš odgovor decidirano ‘Ne!’, što uopće radite na ovom blogu?! Radije pripremite biftek Wellington i sve nas pozovite k sebi na spektakularnu gozbu!)

Uglavnom, kao što sam govorila, ovo je idealan desert za sve vas lijene ljude. Ja sam u svemu tome otišla korak dalje i uzela kupovno lisnato tijesto. Znam, znam, čeka me patnja za ovu herezu. Ali ne kajem se.

SASTOJCI:

(Za 20 kocaka / 1,35 kn po kocki / 27,01 kn za sve)

500 g kupovnog lisnatog tijesta, odmrznutog (7,50 kn)

Za kremu od limuna:

1 cijeli mali domaći limun (1,50 kn)

4 jaja (6,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica milerama (5,00 kn)

5 žlica maslaca, omekšanog na sobnoj temperaturi (5,00 kn)

1 šalica šećera (1,00 kn)

2 žlice glatkog brašna (0,10 kn)

Dobar prstohvat soli (0,01 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

Brašno za posipanje (0,10 kn)

Šećer u prahu za posluživanje (0,10 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C. Namastite pravokutni protvan i obložite ga papirom za pečenje. Dobro pobrašnite radnu plohu i valjak za tijesto, pa razvaljajte lisnato u oblik protvana. Preselite tijesto u protvan i stavite na stranu.

Dobro operite limun, pazeći da sa njega skinete eventualni vosak. Za ovaj recept upotrijebite samo domaće nešpricane limune, pošto pesticidi čine koru nejestivom. Odrežite i bacite krajeve limuna, pa ostatak limuna onda narežite na komadiće i očistite od koštica. Cijeli limun ubacite u multipraktik sa preostalim sastojcima za kremu, te pulsirajte dok sve ne bude glatko. Kremu možete procijediti ako vam smetaju eventualne grudice, ali ja sam zaključila da to nije potrebno. (Khm, lijenost, sjećate se?) Kremu izlijte preko tijesta i sve pecite 35-45 minuta, dok se krema ne stisne i blago ne zahrska.

Pustite da se kolač skroz ohladi u protvanu prije nego ga narežete na kocke i poslužite. Kolač poslužite na sobnoj temperaturi ili ohlađen, posipan sa šećerom u prahu.

Whole Lemon Squares / Kocke od cijelog limuna

Upside-Down Apple Cake / Naopaki kolač od jabuka

Crunch Crunch Away, , , , 4 Comments

It’s apple season which means we all have some extra apples rolling around. Lucky for you, this cake is just the thing to make! It comes together super quickly and in a single bowl.

I decided to make my cake with crème fraiche because, frankly, that’s what was in my fridge. But sour cream, yogurt or buttermilk would also work. Just keep in mind that you’ll have to adjust the milk amount accordingly and maybe add a bit more sugar to balance out with the sourness. Also, you can easily sub sunflower seeds with chopped walnuts if that’s your thing.

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INGREDIENTS:

(Yields 1 cake / 4.25 EUR)

For the apples:

4-5 apples (0.80 EUR)

3 tbsp sugar (0.02 EUR)

1 tbsp cinnamon (0.13 EUR)

1 tbsp lemon juice (0.13 EUR)

For the batter:

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 cups crème fraiche (1.33 EUR)

½ cup milk (0.07 EUR)

4 tbsp butter, melted (0.53 EUR)

1 tsp cinnamon (0.07 EUR)

½ cup sugar (0.07 EUR)

3 cups all-purpose flour (0.30 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Good pinch of salt (0.01 EUR)

1 cup sunflower seeds (0.27 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Butter a square baking pan and line it with parchment paper, then set aside. Wash, peel and core the apples. Dice the apples up and toss them together with sugar, cinnamon and lemon juice. You’ll maybe need to add a bit more sugar if your apples are tart, but mine were quite sweet. Evenly distribute the apples on the bottom of a prepared pan and set aside.

Use the same bowl in which you’ve tossed the apples and whisk in it the eggs with vanilla, crème fraiche and milk. Pour in melted butter and stir to incorporate. Add in cinnamon, sugar, flour, baking powder, baking soda and salt. Stir until just combined, then fold in sunflower seeds. Pour the batter over the apples and gently shake the pan to even out. Bake for 40 minutes, until the cake is deep golden brown and a skewer inserted inside comes out clean.

Allow the cake to cool completely in its pan before flipping it over on a cutting board. Carefully peel off the parchment paper and cut the cake into squares. Serve at room temperature.

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Pošto su jabuke u sezoni i ima ih na sve strane, ja vam donosim jedan super recept za kolač, koji ne samo da ćete pripremiti jako brzo, nego ćete i za cijelu pripremu uprljati samo jednu zdjelu.

Ja sam smjesu radila sa mileramom jer je to iskreno ono što nam se našlo doma. Ovdje bi kao zamjena svakako funkcionirali i kiselo vrhnje, jogurt ili kiselo mlijeko, međutim ako se odlučite za jednu od tih opcija, onda svakako prilagodite i količinu mlijeka i možda dodajte još mrvicu šećera da izbalansirate kiselinu. Također, i suncokretove sjemenke možete slobodno zamijeniti sjeckanim orasima ako su vam oni draži.

SASTOJCI:

(Za 1 kolač / 31,72 kn)

Za jabuke:

4-5 jabuka (6,00 kn)

3 žlice šećera (0,15 kn)

1 žlica cimeta (1,00 kn)

1 žlica limunovog soka (1,00 kn)

Za smjesu:

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 šalice milerama (10,00 kn)

½ šalice mlijeka (0,50 kn)

4 žlice maslaca, rastopljene (4,00 kn)

1 žličica cimeta (0,50 kn)

½ šalice šećera (0,50 kn)

3 šalice glatkog brašna (2,25 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Dobar prstohvat soli (0,01 kn)

1 šalica suncokretovih sjemenki (2,00 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite pravokutni protvan i obložite ga papirom za pečenje, pa ga stavite na stranu. Operite, ogulite i očistite jabuke od peteljki i koštica. Narežite jabuke na kockice, pa ih pomiješajte sa šećerom, cimetom i limunovim sokom. Ako su vam jabuke kiselije, možda će vam trebati još malo ekstra šećera, ali moje su bile baš slatke. Jabuke ravnomjerno rasporedite po dnu pripremljenog protvana.

Upotrijebite istu zdjelu u kojoj ste pripremili jabuke i u njoj razmutite jaja sa vanilijom, mileramom i mlijekom. Ulijte u smjesu rastopljeni maslac i promiješajte da se sjedini. Dodajte cimet, šećer, brašno, prašak za pecivo, sodu bikarbonu i sol. Promiješajte tek toliko koliko treba da se sastojci sjedine i onda nježno umiješajte suncokretove sjemenke. Smjesu rasporedite po jabukama i nježno protresite protvan da se sve poravna. Pecite 40 minuta, dok kolač ne bude zlatno-smeđi, a testni štapić koji upiknete ne izađe čist.

Pustite da se kolač skroz ohladi u protvanu prije nego ga iskrenete na dasku za rezanje. Pažljivo skinite papir za pečenje i narežite kolač na kocke. Poslužite na sobnoj temperaturi.

Upside-Down Apple Cake / Naopaki kolač od jabuka

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

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

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)