Jabolčni mafini #brez-glutena-laktoze-sladkorja #zaprstepolizat

Živijo, zadnje dni se vse vrti okoli jabolk in moja pečica je kar vzdihovala po pecivu z jabolki! Naredila sem ga rahlega in sočnega, prav takega kot mi je najbolj všeč. Osnovni recept vsebuje prav malo sladila (yacoon, ksilitol (brezin sladkor) in moj najljubši, kokosov sladkor), zato sem ga na koncu prelila z medom. Med, ki ni segret nad 40 stopinj Celzija je tako zdrav, da ti jabolčni mafini postanejo odlično orožje za boj proti virusom!

Recept z lahkoto spremeniš v veganskega; izpustiš jajce ali ga nadomestiš z žlico namočenih lanenih semen. Strožji vegani lahko med nadomestite z javorjevim sirupom ali podobno.

Za pripravo recepta ne potrebujete kake mašinerije, le skledo, tehtnico, žlico ali dve in ribežen, pa seveda vaš najljubši pekač za mafine! Enostavno in brez ropotajočih mešalnikov!

Sestavine za 12 mafinov:

• 100 gramov ovsenih kosmičev
• 25 gramov ajdove moke
• 40 gramov krompirjeve moke
• 20 gramov polente (koruzna moka)
• 25 gramov yacoona ali kslitola (lahko nadomestite s svojim najljubšim sladilom)
• 150 g sojine smetane
• 1 jajce
• 3 jabolka (približno ½ kg)
• Cimet, nagelnove žbice (po želji, jaz dodam približno 1 gram vsakega)
• 15 gramov kokosovega sladkorja
• 10 g vinski kamen
• 5 g sode bikarbone
• 12 x ¼ do ½ čajne žličke medu

Postopek:
Pečico ogreješ na 190 stopinj Celzija. Moke in sladila premešaj, dodaj sojino smetano in jajce ter dobro zmešaj.

Naribaj jabolka, dodaj začimbe, spet premešaj in zmes je pripravljena za peko!

Predlagam, da uporabiš silikonske modelčke za večkratno uporabo. Testo se ne bo kaj dosti dvignilo, zato brez strahu dobro napolni modelčke!

Peci 25 minut. Ko so spečeni, počakaj, da se malo shladijo. Med je najbolj zdravilen, če ni segret nad 40 stopinj Celzija.

Najbolj teknejo za zajtrk. Dober tek :)

Zasluge: TadiDeLux

Apple muffins #gluten-lactose-sugar-free #fingerlicking

Hi all, it is all about apples these days and my oven was practically screaming for some apple bake! I made it fruity and fluffy, just the way I like it. The basic recipe contains just a little sweetener (yacoon or xylithol and my favourite, coconut sugar), so I made it sweeter with honey on the top. Raw honey is so healthy, so I guess we can consider these muffins a good choice for keeping viruses away!!

The recipe can easily be turned vegan, if you just skip the egg or replace it with a spoon of soaked linen seeds. Stricter vegans could replace honey with maple syrup or similar.

All hardware you need for this before putting the dough in your favourite baking tray for muffins, is a bowl, a scale, couple of spoons and a grater. Easy and without noisy mixers!

Ingredients for 12 muffins:

• 100 grams oat flakes
• 25 grams buckwheat flour
• 40 grams potato flour
• 20 grams polenta (corn flour)
• 25 grams yacoon powder or xylithol
• 150 g soya cream
• 1 egg
• 3 apples (about ½ kg)
• Cinnamon, cloves (as you wish, I used about 1 gram of each)
• 15 grams coconut sugar
• 10 g wine stone
• 5 g bicarbonate of soda
• 12 x ¼ to ½ tea spoon of honey

The instructions:
Preheat the oven to 190 degrees Celsius. Mix the flours and sweetener, add the soya cream, the egg and stir thoroughly.

Grate apples over the dough, add the spices, stir again and it is ready for the oven!

I suggest you use reusable silicon models rather than the paper forms. The dough will not rise much, so fill up the models well!

Bake for 25 minutes. Finished, wait a little to cool down a bit. Honey is best when kept under 40 degrees Celsius.

These are best for breakfast! Enjoy :)

Credits: TadiDeLux

Kohlrabi salad #raw #vegan #fingerlicking

Ingredients for one or two servings:

• 1 middle sized kohlrabi http://en.wikipedia.org/wiki/Kohlrabi
• 1 middle sized carrot
• 1 smaller zucchini

Among the three, only the kohlrabi is important. If you’re missing one or two of the latter, you can still prepare a fingerlicking salad.

• 1 tablespoon of mayonnaise (vegan) ripe avocado
• 2 tablespoon of soya yoghurt
• Salt, Apple cider vinegar, pepper voluntarily

The instructions are again quite simple:
Clean the carrot, zucchini and peel the kohlrabi. Grate them; I usually use the food processor because it is faster, including the cleaning. Put the vegetables in a bowl; add the salt, pepper, mayonnaise mashed avocado and the apple cider vinegar. Put the bowl in the fridge for a few minutes, so the tastes settle well. In the meantime you can cut yourself a piece of tofu, meat, salami, or cheese. Any of them goes very well with the salad! Enjoy J

 Credits: TadiDeLux

Kolerabna solata #presno #vegansko #zaprstepolizat

Sestavine za eno do dve porciji:

• 1 srednje velika koleraba
• 1 srednje velik korenček
• 1 manjša bučka

Izmed vseh treh je pomembna koleraba, če vam korenje ali bučka ali oboje manjka, lahko vseeno pripravimo okusno solato.

• 1 jušna žlica majoneze (vegani jo nadomestite z vegansko različico)
• 2 jušna žlica sojinega jogurta
• Sol, jabolčni kis, poper po okusu, lahko tudi žličko ali dve pesto
• 1 avokado - sesekljan v kremo

Postopek je zopet zelo enostaven:

Kolerabo, korenje in bučko očistimo in naribamo, Jaz jo najraje kar v multipraktiku, saj gre s pomivanjem vred, hitreje kot pa na roke.Tudi preliv pripravim v multipraktiku. Zelenjavo preložimo v skledo, dodamo sol, poper, majonezo, kisavokado ter jabolčni kis in dobro premešamo. Solato za nekaj minut postavimo v hladilnik, da se okusi dobro združijo, ravno prav, da si medtem narežete kos tofuja, mesa, salame ali pa sira, ki se k solati prav lepo podajo. Dober tek

Zasluge: TadiDeLux

Coco – Abricot #raw #vegan #fingerlicking

 

Ingredients for about 40 balls:

• 100 g of pitted dates
• 150 ml water
• 260 g dried apricots (moist)
• 300 g shredded coconut

 

Instructions:

Blend the dates with lukewarm water thoroughly. Add the apricots and blend slightly.

Add them to the bowl with shredded coconut and kneed well. Shape into 3 cm balls and leave them on a tray overnight so they dry a little. Save them in a closed box. They will last until they’re eaten. Enjoy!

Credits: TadiDeLux

PS: You may share a ball or two with your dog. My Ayda adores them!

 

Coco – Abricot kroglice #presno #vegansko #zaprstepolizat

Sestavine za približno 40 kroglic:

• 100 g izkoščičenih datljev
• 150 ml vode
• 260 g marelic (suhih, mehkih)
• 300 g kokosove moke (nastrgan kokos)

Postopek je zelo enostaven:

Datlje v mešalniku (blenderju) prelijemo z mlačno vodo in dobro zmeljemo. Tekočini dodamo marelice, ki pa jih ni treba zmleti zelo na drobno.

 

Vse skupaj preložimo v posodo s kokosom in dobro pregnetemo. Oblikujemo kroglice, ki jih pustimo na zraku čez noč, da se malo osušijo. Shranimo v zaprto posodo. Coco-Abricot kroglice trajajo, dkler jih ne pojemo. Dober tek

Zasluge: TadiDeLux

PS: Kakšno kroglico lahko delite tudi s svojim kužkom, moja Ayda jih obožuje!

Penne with asparagus and peas #fingerlicking

Ingredients for 2 to 3 servings:

• 250 g penne (I use the gluten free)
• 500 g green asparagus spears
• 300 g frozen peas
• 100 ml cream (lactose free or soya cream)
• Pecorino (hard sheep cheese) – if you like 

Gluten free pasta is mainly made from the mix of corn and rice flour, or just corn flour. The first can easily be overcooked; the latter are often very firm even when they’re done. Seriously, people not used to them have accused me of making them “too al dente”.

For this recipe just use your favourite penne.

Make sure that all the ingredients are ready (washed, broken, out of the fridge) before you put the pot on fire. Wash the asparagus spears and break them on 2-3 cm pieces. Put the tips separately because they need less cooking than stalks. Throw away the woody stalk ends.

Throw pasta in salted boiling water (at least 3 litres) and cook as instructed. The instructions are very important because we’re adding asparagus stems 5 minutes before the pasta is done and the tips 4 minutes later.

In the meantime boil the cream in a big pan and add the peas. When pasta and asparagus are done add them with the skimmer in the pan with cream and peas. Add also a ladle of pasta/asparagus water. The exact amount of water depends on how thick or watery you want the sauce to be. Put the fire off and if you like, grate the pecorino and stir well.

Enjoy! Dober tek!

The meal is very fulfilling so in spite of being #fingerlicking you can have the left-overs. No worries, you can put them in the fridge and later add a bit of balsamic vinegar, olive oil and leafy salad and/or tomatoes, you get a delicious salad that is also #fingerlicking!

Enjoy again!

Credits: TadiDeLux (yes, me :)