Skyr Crepes / Palačinke sa Skyrom

Have you tried Skyr already? If you’re a fan of Greek yogurt, you’ll probably enjoy this Icelandic dairy product as well, so give it a go. I decided to throw some into crepes and really liked the result. For even more protein, I added a bit of gluten flour as well.

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INGREDIENTS:

(Yields about 10 crepes / 0.19 EUR per crepe / 1.87 for all)

For the batter:

3 eggs (0.60 EUR)

1 cup Skyr yogurt (0.40 EUR)

1 and ½ cups sparkling water (0.20 EUR)

3 tbsp vanilla sugar (0.06 EUR)

Good pinch of salt (0.01 EUR)

1 cup all-purpose flour (0.07 EUR)

¼ cup gluten flour (0.13 EUR)

For frying:

3 tbsp butter (0.40 EUR)

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METHOD:

Whisk together eggs, Skyr, sparkling water, sugar and salt until creamy. Add in both flours and whisk well so no lumps remain. If the batter seems too thick or too runny, adjust with more water or flour. Allow the batter to sit for about 30 minutes before frying.

Place a shallow skillet on medium heat and allow it to fully warm up. Add a small piece of butter and about 1/3 of a cup of batter. Fry for a few minutes on one side, then flip over and finish frying for about half a minute on the other side. Repeat until all of the batter is used up. Keep the crepes covered and warm while you finish frying them all up. Serve immediately, with jam or other sweet spread of your choice.

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Jeste već isprobali Skyr? Ako ste ljubitelj grčkog jogurta, sigurno će vam se svidjeti i ovaj islandski mliječni proizvod, pa ga definitivno preporučam. Ja sam odlučila isprobati Skyr u receptu za palačinke i baš su ispale odlično. Za malo ekstra proteina odlučila sam u palačinke dodati i mrvicu glutenskog brašna.

SASTOJCI:

(Za oko 10-tak palačinki / 1,39 kn po palačinki / 13,96 kn za sve)

Za tijesto:

3 jaja (4,50 kn)

1 šalica Skyr jogurta (3,00 kn)

1 i ½ šalica mineralne vode (1,50 kn)

3 žlice vanili šećera (0,45 kn)

Dobar prstohvat soli (0,01 kn)

1 šalica glatkog brašna (0,50 kn)

¼ šalice glutenskog brašna (1,00 kn)

Za prženje:

3 žlice maslaca (3,00 kn)

PRIPREMA:

Razmutite skupa jaja, Skyr, mineralnu, šećer i sol da dobijete jednoličnu smjesu. Dodajte u to oba brašna i dobro miješajte da smjesa bude glatka i bez grudica. Ako vam se smjesa čini pregusta ili prerijetka, dodajte još mineralne ili brašna. Pustite da tijesto odstoji 30-tak minuta prije pečenja.

Tavu za palačinke stavite na srednje jaku vatru i pustite ju da se dobro ugrije. Rastopite komadić maslaca na tavi i dodajte oko 1/3 šalice smjese. Pržite palačinku par minuta prvo na jednoj strani, pa onda okrenite i završite pečenje oko pola minute na drugoj strani. Ponavljajte dok ne potrošite svu smjesu. Palačinke držite pokrivene i na toplom dok ih sve ne ispečete. Poslužite odmah sa pekmezom ili kojim drugim slatkim namazom po vašem

Skyr Crepes / Palačinke sa Skyrom

Five Minute Tuna Rolls / Petominutne rolice sa tunom

These tuna rolls are the best thing ever and the secret is in the magical super easy tuna spread. We’ve already made them three times in the past week and still crave some more. This is a perfect quick dinner or snack solution. Also, the rolls are totally portable too, so you can even take them to work.

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INGREDIENTS:

(Yields 2 servings / 1.62 EUR per serving / 3.23 EUR for all)

For the tuna spread:

1 can of tuna (1.60 EUR)

¼ cup cream cheese choice (0.33 EUR)

2 tbsp mayo (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly cracked black pepper (0.02 EUR)

For the rolls:

2 large tortillas (0.53 EUR)

6 lettuce leaves (0.20 EUR)

4 large pickles (0.27 EUR)

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METHOD:

Make the tuna spread by draining canned tuna and mashing it up with a fork, then stirring together with cream cheese, mayo, salt and pepper. Taste and adjust seasoning.

Wash and pat dry the lettuce and thinly cut the pickles. Divide the tuna spread between tortillas, then top with lettuce and pickles. Tightly roll up and either immediately serve sliced, or wrap the whole tortilla up in cling foil and refrigerate until the next day.

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Ove tuna rolice su najbolja stvar ikad, a tajna je u čarobnom, turbo jednostavnom tuna namazu. Mi smo ih radili već jedno tri puta u zadnjih tjedan dana i još uvijek se nismo zasitili. Ako vam treba neka brza večerica ili snack, ove su rolice kao stvorene za vas. Osim toga, možete ih pripremiti i dan ranije, pa zamotati i ponijeti si na posao.

SASTOJCI:

(Za 2 porcije / 12,08 kn po porciji / 24,16 kn za sve)

Za namaz od tune:

1 konzerva tune (12,00 kn)

¼ šalice mliječnog namaza po izboru (2,50 kn)

2 žlice majoneze (2,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

Za rolice:

2 velike tortilje (4,00 kn)

6 listova zelene salate (1,50 kn)

4 velika krastavca (2,00 kn)

PRIPREMA:

Napravite namaz tako da ocijedite tunu i izgnječite ju vilicom. Pomiješajte sa mliječnim namazom, majonezom, solju i paprom. Kušajte i prilagodite začine.

Operite salatu pa ju lagano posušite kuhinjskim ručnikom. Krastavce narežite na tanke ploške. Namaz od tune razmažite po tortiljama, pa po njima poslažite salatu i krastavce. Čvrsto zamotajte tortilje, pa ih ili odmah poslužite narezane, ili cijelu tortilju zamotajte u prijanjajuću foliju i čuvajte u hladnjaku do sutradan.

Five Minute Tuna Rolls / Petominutne rolice sa tunom

Oven-Fried Eggplant Fritters (vegetarian) / Pohanci od patlidžana iz pećnice (vegetarijanski)

If you liked the recipe for these oven-fried zucchini fritters, then you have to try out these eggplant fritters too, as they are equally, if not even more delicious. Even if you are not a huge fan of eggplant, give this dish a go and you just might end up converted. Hurry up while the eggplant season is still ongoing, so you don’t miss out on these.

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INGREDIENTS:

(Yields 4 servings / 0.70 EUR per serving / 2.81 EUR for all)

3 small eggplants (0.80 EUR)

1 tsp salt (0.01 EUR)

2 cups all-purpose flour (0.13 EUR)

2 eggs (0.40 EUR)

¼ cup milk (0.07 EUR)

1 cup finely grated Grana Padano cheese (0.67 EUR)

1 cup breadcrumbs (0.20 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

¼ cup sunflower seed oil (0.10 EUR)

Optional:

A few slices of cheese (0.40 EUR)

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METHOD:

Preheat the oven to 180°C. Line a baking sheet with parchment paper. Cut the eggplant into thick coins and season generously with salt. Prepare your three dipping pans – one with flour, second with whisked eggs and milk and third with mixed cheese, breadcrumbs and black pepper. Coat each eggplant piece into flour, egg mix and breadcrumb mix. Place the coated eggplant on a prepared baking sheet and repeat until all of the eggplant coins are used up.

Lightly brush each coated eggplant fritter with oil on each side and bake for 45 minutes, until golden and crispy to your liking. Once the fritters are done, you can top them with slices of cheese and bake for additional 2 minutes, just until the cheese is melted and bubbly. Serve immediately with some sour cream or other preferred dipping paraphernalia.

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Ako vam se svidio moj raniji recept za pohance od tikvica, obavezno onda isprobajte i ovu verziju sa patlidžanom koja je skoro pa i ukusnija. Čak i ako niste neki ljubitelj patlidžana, dajte ovom jelu šansu pa se možda i preobratite. I požurite sa kuhanjem dok nam je sezona patlidžana još uvijek u punom jeku.

SASTOJCI:

(Za 4 porcije / 5,25 kn po porciji / 21,01 kn za sve)

3 mala patlidžana (6,00 kn)

1 žličica soli (0,01 kn)

2 šalice glatkog brašna (1,00 kn)

2 jaja (3,00 kn)

¼ šalice mlijeka (0,50 kn)

1 šalica fino ribanog Grana Padano sira (5,00 kn)

1 šalica krušnih mrvica (1,50 kn)

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

¼ šalice suncokretovog ulja (0,75 kn)

Dodatno po želji:

Nekoliko šnita sira (3,00 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Protvan obložite papirom za pečenje. Patlidžane narežite na deblje novčiće i dobro posolite. Pripremite si tri posude za umakanje – prvu sa brašnom, drugu sa pomiješanim jajima i mlijekom, te treću sa miksom sira, krušnih mrvica i papra. Svaku plošku patlidžana obložite prvo brašnom, onda jajem i na kraju mrvicama. Slažite panirane patlidžane na pripremljeni protvan i ponavljajte postupak dok ih sve ne potrošite.

Panirane patlidžane lagano premažite sa obje strane sa malo ulja i pecite 45 minuta dok ne budu zlatno-smeđi i hrskavi po vašem ukusu. Kada su pohanci gotovi, možete na svakog staviti još po šniticu sira i zapeći još dvije minute, samo koliko treba siru da se rastopi. Poslužite odmah sa malo kiselog vrhnja, ajvara ili kojeg god drugog umaka po vašem izboru.

Oven-Fried Eggplant Fritters (vegetarian) / Pohanci od patlidžana iz pećnice (vegetarijanski)

Easy Homemade Yogurt (No Gadgets Needed!) / Jednostavni domaći jogurt (bez ikakvih gedžeta!)

I’ve been on a vacation for the past two weeks and it’s been glorious. I’ve been experimenting in the kitchen and what recently piqued my interest are various homemade fermented foods, so expect a few more posts about such ventures. The first installment is a homemade yogurt which only requires two ingredients and no additional fancy gadgets. You will, however, need to get a hold of unpasteurized full fat milk, as the regular store-bought pasteurized milks will only go bad and won’t ferment into a yogurt.

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INGREDIENTS:

(1.00 EUR)

4 cups full fat unpasteurized milk (0.80 EUR)

½ cup store-bought yogurt of choice, at room temperature (0.20 EUR)

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METHOD:

Add the milk to a pot and warm it up to a point right before it starts boiling. Take the milk off heat and allow it to cool down. Once you can hold your finger in the milk for a few seconds without burning yourself, the milk is ready and you can stir in the yogurt. If the milk is too hot, you’ll kill the good bacteria. Divide the mixture between clean glass containers.

In the meantime, preheat the oven to 75°C. Turn the oven off then place the loosely covered containers with milk mix in the warm oven to ferment for 18-24 hours. Do not turn the oven on during the fermentation process and don’t open the oven door, as you want the environment to remain slightly warm. The longer you let the yogurt ferment, the tangier it’s going to taste, so adjust fermentation time to your own preferences. Once the fermentation is done, seal the containers and store in fridge for up to a week. If you want denser and creamier yogurt texture, like Greek yogurt, you can place the fermented yogurt in a fine mesh colander lined with cheesecloth to drain the extra liquid. Should you decide to make yogurt again, you can use your homemade stuff as a starter culture.

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Zadnja dva tjedna sam na godišnjem i život je divan. Malo više eksperimentiram u kuhinji, a ono što me u zadnje vrijeme posebno zaintrigiralo je razna fermentirana hrana iz kućne radinosti. Stoga očekujte još postova koji se bave tim stvarima. Kao prvu postaju donosim vam super lagani recept za domaći jogurt za koji vam trebaju samo dva sastojka i ne morate imati nikakve specijalne fensi naprave. Doduše, trebati ćete nabaviti punomasno nepasterizirano mlijeko, s obzirom kako će se dućanska pasterizirana mlijeka samo pokvariti bez da fermentiraju u jogurt. Mlijeko sa mlijekomata će u tu svrhu biti idealna opcija.

SASTOJCI:

(7,50 kn)

4 šalice punomasnog nepasteriziranog mlijeka (6,00 kn)

½ šalice kupovnog jogurta po želji, sobne temperature (1,50 kn)

PRIPREMA:

Mlijeko stavite u lonac i zagrijavajte ga do točke netom prije nego zavrije. Maknite s vatre i pustite da se ohladi toliko da možete u mlijeko umočiti prst i držati par sekundi bez da se opečete, pa onda umiješajte jogurt. Ako vam je mlijeko prevruće, pobiti ćete dobre bakterije i ništa od fermentacije. Raspodijelite miks mlijeka u čiste staklene posude.

U međuvremenu zagrijte pećnicu na 75°C. Ugasite pećnicu, pa u nju stavite labavo poklopljene posude sa mješavinom mlijeka da fermentiraju 18-24 sata. Za cijelo vrijeme fermentacije nemojte ni slučajno paliti pećnicu, niti otvarati vrata, jer želite da unutra i dalje budu postojani uvjeti i relativno toplo. Što dulje jogurt bude fermentirao, to će biti kiselkastiji, pa vrijeme prilagodite vlastitim preferencijama. Kada je fermentacija gotova, čvrsto zatvorite posude i jogurt preselite u hladnjak gdje će držati do tjedan dana. Ako želite još kremastiji i gušći proizvod, poput recimo grčkog jogurta, možete svoj fermentirani jogurt staviti da se cijedi u finoj cjediljci obloženoj gazom. Ako se ubuduće opet odlučite raditi jogurt, kao starter kulturu tada možete iskoristiti svoj domaći jogurt.

Easy Homemade Yogurt (No Gadgets Needed!) / Jednostavni domaći jogurt (bez ikakvih gedžeta!)

Sheet Pan Rustic Pizza / Rustikalna pizza iz protvana

This pizza has the best thick crust ever. I usually opt to bake thin crusted pizzas, so this was a welcome and tasty change. Since the dough ferments for the whole day, it has plenty of time to bubble up and develop beautiful flavour, so I definitely recommend you give this recipe a try. Also, don’t be afraid to liberally grease everything with oil, since the oil will coat the dough and help to build that delicious crust.

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INGREDIENTS:

(Yields 1 pizza / 3.35 EUR)

For the dough:

1 tsp active dry yeast (0.13 EUR)

2 tsp sugar (0.01 EUR)

1 cup warm water (–)

2 tbsp olive oil (0.09 EUR)

3 cups all-purpose flour (0.20 EUR)

1 tsp salt (0.01 EUR)

For the tomato sauce:

1 can peeled whole tomatoes (0.53 EUR)

2 tbsp tomato paste (0.27 EUR)

2 garlic cloves (0.07 EUR)

1 tbsp oregano (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp olive oil (0.03 EUR)

For the topping:

2 cups shredded cheese (1.07 EUR)

Small chunk of bacon, finely sliced (0.67 EUR)

Additional:

Flour for dusting (0.01 EUR)

Olive oil for greasing the pan and topping the dough (0.10 EUR)

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METHOD:

Prepare the dough the day before. In a bowl mix together yeast, sugar and warm water. Allow to sit for about 10 minutes so the yeast activates and becomes slightly bubbly. Stir in olive oil then add in about 2 and ½ cups of flour and salt. Give a good mix until all of the flour is incorporated and a shabby dough forms. Turn the dough out on a well-floured surface and gradually knead in the remaining half a cup of flour. Knead for about ten minutes, until the dough is smooth and not overly too sticky. The final dough should be quite soft. Grease the dough with olive oil on all sides, put into a clean bowl and cover the bowl with cling foil. Allow to rest in a warm place for 20-24 hours. I find that the best fermentation places are small and draft-free spots like turned off ovens or microwave ovens (do not, under any circumstance, turn any of those on while you have the dough sitting in there).

On the following day gently deflate the dough and give it a brief knead. Generously grease a baking tray with olive oil then stretch the dough out to cover it. Add a bit more oil to the stretched out dough and gently massage it into the dough surface. This will also help with stretching the dough out. Cover the whole tray with cling foil and allow the dough to rest for another hour.

In the meantime, while the dough is resting, preheat the oven to 220°C and prepare the sauce. Drain the tomatoes in a fine-mesh colander and reserve the leftover juices for another recipe. Add the drained tomatoes, tomato paste, garlic, oregano, salt, pepper and olive oil to a food processor and pulse until mostly smooth.

After one hour dollop the sauce on stretched out dough. Top with shredded cheese and bacon slices. Bake the pizza for 25-30 minutes in the middle rack, until crispy and nicely golden-brown. Allow to rest for 5-10 minutes before slicing and serving. This pizza will go great with a nice big salad.

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Ova pizza jednostavno ima najbolje sočno debelo tijesto ikad. Obično pečem pizzu sa tankim tijesto, tako da mi je ovo bila baš ukusna i zanimljiva promjena. Pošto samo tijesto fermentira cijeli dan, ima dovoljno vremena da nabubri i razvije jako zanimljivu aromu, tako da vam svakako preporučam da isprobate i ovaj recept. Također, nemojte se bojati dobro namastiti kalup i samo tijesto, pošto će ulje pomoći u tome da se izgradi savršena hrskava korica.

SASTOJCI:

(Za 1 pizzu / 25,05 kn)

Za tijesto:

1 žličica suhog kvasca (1,00 kn)

2 žličice šećera (0,04 kn)

1 šalica tople vode (–)

2 žlice maslinovog ulja (0,66 kn)

3 šalice glatkog brašna (1,50 kn)

1 žličica soli (0,01 kn)

Za umak od rajčice:

1 konzerva cijelih pelata (4,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

2 češnja češnjaka (0,50 kn)

1 žlica origana (1,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

1 žlica maslinovog ulja (0,33 kn)

Za na pizzu:

2 šalice ribanog sira (8,00 kn)

Mali komadić slanine, tanko narezane (5,00 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

Maslinovo ulje za namastiti kalup i tijesto (0,75 kn)

PRIPREMA:

Tijesto zamijesite dan ranije. U zdjeli prvo pomiješajte kvasac, šećer i toplu vodu. Pustite da miruje desetak minuta da se kvasac aktivira i počne se stvarati pjenica. Umiješajte maslinovo ulje, pa dodajte 2 i ½ šalice brašna i sol. Promiješajte da se formira labavo tijesto, pa sve iskrenite na dobro pobrašnjenu radnu plohu te mijesite desetak minuta i postepeno u tijesto dodajte preostalih pola šalice brašna. Tijesto bi na kraju trebalo biti glatko, ne pretjerano ljepljivo i dosta mekano. Oblikujte ga u kuglu i namastite ju sa svih strana, pa stavite u zdjelu i koju ćete pokriti prijanjajućom folijom. Pustite da miruje na toplom mjestu 20-24 sata. Meni je nekako najbolje ostaviti tijesto u ugašenoj pećnici, mikrovalnoj ili kojem sličnom malom mjestu bez propuha. Naravno, nikako ni pod razno nemojte slučajno paliti pećnicu ili mikrovalnu dok vam je unutra tijesto.

Sljedećeg dana nježno spljoštite tijesto te ga kratko promijesite. Dobro namastite protvan za pečenje pa na njemu razvucite tijesto, koje također namastite i sa gornje strane. Ulje slobodno i lagano umasirajte u tijesto, a od toga će se ono samo lakše dati razvući u željeni oblik. Sada prekrijte protvan s tijestom sa prijanjajućom folijom te ostavite da se ono diže još sat vremena.

U međuvremenu, dok se tijesto diže u protvanu, zagrijte pećnicu na 220°C i priredite umak od rajčice. Pelate ocijedite u cjediljci od svih sokova, pa to sačuvajte za neki drugi recept. Ocijeđene pelate dodajte u multipraktik skupa sa koncentratom rajčice, češnjakom, origanom, solju, paprom i maslinovim uljem. Propulsirajte dok ne dobijete jednoličnu smjesu.

Nakon jednog sata premažite tijesto pripremljenim umakom od rajčice. Posipajte ribanim sirom i ploškicama slanine, te sve pecite u sredini pećnice 25-30 minuta, dok pizza ne bude hrskava i lijepo zlatno-smeđa. Pustite pizzu da odstoji 5-10 minuta prije nego ju narežete i servirate. Poslužite sa nekom lijepom velikom salatom.

Sheet Pan Rustic Pizza / Rustikalna pizza iz protvana

Oven-Fried Zucchini Fritters (vegetarian) / Pohanci od tikvica iz pećnice (vegetarijanski)

These oven-fried zucchini fritters are so, sooo amazing that I’ll definitely be making them regularly while the zucchini are still in season. Since there is no deep frying involved, this dish is pretty light and not too terrible for you. The texture of the zucchini is also fantastic and you get an amazing combo of crispy crust and soft interior. I added a good amount of hard grated Grana Padano cheese into the breadcrumbs and that only elevated the whole thing to a whole different level.

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INGREDIENTS:

(Yields 4 servings / 0.57 EUR per serving / 2.28EUR for all)

1 very large zucchini (0.67 EUR)

1 tsp salt (0.01 EUR)

2 cups all-purpose flour (0.13 EUR)

2 eggs (0.40 EUR)

¼ cup milk (0.07 EUR)

1 cup finely grated Grana Padano cheese (0.67 EUR)

1 cup breadcrumbs (0.20 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

¼ cup sunflower seed oil (0.10 EUR)

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METHOD:

Preheat the oven to 180°C. Line a baking sheet with parchment paper. Cut the zucchini into thick coins and season generously with salt. Prepare your three dipping pans – one with flour, second with whisked eggs and milk and third with mixed cheese, breadcrumbs and black pepper. Coat each zucchini coin into flour, egg mix and breadcrumb mix. Place the coated zucchini on a prepared baking sheet and repeat until all of the zucchini coins are used up.

Lightly brush each coated zucchini fritter with oil on each side and bake for 30-40 minutes, until golden and crispy to your liking. Sprinkle with a bit of salt and serve immediately with a nice big salad and maybe some dipping sauce.

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Ovi pohanci od tikvica su tako jako fini da ih planiram tamaniti dok god su tikvice u sezoni. Pošto se ništa ne prži u ulju, ovo jelo je prilično lagano i nije baš tako katastrofalno nezdravo. Tekstura je meni apsolutno savršena jer korica ispadne fina hrskava, a tikvice iznutra su sočne i kremaste. Ja sam u krušne mrvice odlučila dodati i ribani Grana Padano sir, pa je cijelo jelo sa time ispalo još malo ekstra finije.

SASTOJCI:

(Za 4 porcije / 4,25 kn po porciji / 17,01 kn za sve)

1 jako velika tikvica (5,00 kn)

1 žličica soli (0,01 kn)

2 šalice glatkog brašna (1,00 kn)

2 jaja (3,00 kn)

¼ šalice mlijeka (0,50 kn)

1 šalica fino ribanog Grana Padano sira (5,00 kn)

1 šalica krušnih mrvica (1,50 kn)

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

¼ šalice suncokretovog ulja (0,75 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Protvan obložite papirom za pečenje. Tikvicu narežite na deblje novčiće i dobro posolite. Pripremite si tri posude za umakanje – prvu sa brašnom, drugu sa pomiješanim jajima i mlijekom, te treću sa miksom sira, krušnih mrvica i papra. Svaku plošku tikvice obložite prvo brašnom, onda jajem i na kraju mrvicama. Slažite panirane tikvice na pripremljeni protvan i ponavljajte postupak dok sve ne potrošite.

Svaku plošku paniranih tikvica lagano premažite sa obje strane sa malo ulja. Pecite 30-40 minuta, dok tikvice ne budu zlatno-smeđe i hrskave po vašem ukusu. Kada su tikvice gotove još malo ih posolite i odmah poslužite sa nekom velikom salatom i eventualno nečim za umakanje (npr. kiselim vrhnjem, majonezom i slično).

Oven-Fried Zucchini Fritters (vegetarian) / Pohanci od tikvica iz pećnice (vegetarijanski)

Peanut Butter Caramel Granola (vegan) / Kikiriki maslac karamel granola (veganska)

It’s been ages since my last granola recipe and this time I decided to do something quick and simple. Even though turning your oven on might seem counter intuitive during the summer heat, I find this granola to be a perfect cold breakfast or snack when paired with some yogurt and fresh fruit.

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INGREDIENTS:

(Yields 8 servings / 0.29 EUR per serving / 2.35 EUR for all)

½ cup peanut butter (0.67 EUR)

½ cup date syrup (0.20 EUR)

2 tbsp coconut oil, melted (0.27 EUR)

¼ cup warm water (–)

Pinch of salt (0.01 EUR)

4 cups rolled oats (0.53 EUR)

½ cup crushed almonds (0.40 EUR)

1 cup ground flax seeds (0.27 EUR)

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METHOD:

Preheat the oven to 175°C and line a baking sheet with parchment paper. Whisk peanut butter, date syrup, coconut oil, water and salt until everything is dissolved and thoroughly combined. Add in rolled oats, almonds and flax seeds then stir so that it’s all well coated. 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 completely on a baking sheet before transferring to an airtight container. The granola will keep for weeks while stored in a cool dark place.

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Prošlo je cijelo stoljeće od kada sam zadnji puta objavila recept za granolu, pa sam odlučila iskombinirati nešto brzo i jednostavno. Iako se možda grozite te ideje da po ljetnim vrućinama palite pećnicu, meni je ova granola zapravo super hladni doručak ili snack u kombinaciji sa jogurtom i nekim svježim voćem.

SASTOJCI:

(Za 8 porcija / 2,19 kn po porciji / 17,51 kn za sve)

½ šalice kikiriki maslaca (5,00 kn)

½ šalice sirupa od datulja (1,50 kn)

2 žlice rastopljenog kokosovog ulja (2,00 kn)

¼ šalice tople vode (–)

Prstohvat soli (0,01 kn)

4 šalice krupnih zobenih pahuljica (4,00 kn)

½ šalice grubo sjeckanih badema (3,00 kn)

1 šalica mljevenih sjemenki lana (2,00 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C. Obložite protvan papirom za pečenje. Kikiriki maslac, sirup od datulja, kokosovo ulje, vodu i sol dobro promiješajte skupa, dok se sve ne rastopi i ne sjedini. Dodajte zobene pahuljice, bademe i lan, pa miješajte da sve bude obloženo. Granolu raširite po pripremljenom protvanu i pecite 30-40 minuta, s time da na pola pečenja sve promiješate. Ostavite granolu da se skroz ohladi na protvanu prije nego ju preselite u hermetički zatvorenu posudu. Čuvana na hladnom i tamnom mjestu, granola će držati i do nekoliko tjedana.

Peanut Butter Caramel Granola (vegan) / Kikiriki maslac karamel granola (veganska)