Prepared this wonderful breakfast bowl last night and put it in the fridge for the morning. The only things I added before eating it was strawberries and honey.
This is what you need for one portion: 1/2 dl oats, 1/2 tbsp chia seeds, milk (normal, skimmed, oat milk, coconut milk) to cover the ingredients 1 dl natural yoghurt and 1 tbsp chocolate nibs. Refrigerate overnight. Cut strawberries and place in the bowl and spoon over some honey.
Enjoy! And have a wonderful Sunday!
Make this quick chia pudding in minutes and refrigerate overnight. Decorate in the morning and enjoy with your loved one for breakfast!
The chocolate taste is a winner. Healthy as healthy can be. Gluten free, lactose free and vegan.
Two portions: 3 tbsp chia seeds, 2 dl coconut milk, 1 dl water, 1 tbsp agave syrup, 1 tsp cocoa and 1 tbsp cocoa nibs. Mix all the ingredients and our into serving bowls. Cover with plastic foil and refrigerate. Decorate with strawberries or other berries.
Filed under Dessert, Recipes
Experiments with new ingredients and combinations are continuing in my kitchen.
This mud cake recipe is slightly different because I’ve replaced the caster sugar with coconut sugar and added the amount of Cocoa. Also, the cake has vanilla powder and Italian mix of yeast and vanilja (lievito vanigliato). The first cake I baked was not really muddy but if you cut the cooking time with a couple of minutes, you get a gooyer cake. Recipes of vegan meringue have been circulating in magazines and on the Internet for quite some time and I just had to try baking them. I did not believe it until trying both baking and tasting. They turned out really delicious and taste like ones of egg white. They say that the water in which much chick peas are canned in is full of protein. The protein rich water has the same effect as the egg white in meringues.
Liquid of one can/package of pre cooked chick peas, 1 dl caster sugar
Save the liquid of chick peas and sieve it. Add the sugar and best until hard. Do not get upseeri if the mixture smells bad (like chick peas), the smell will vanish in the oven.
Place the batter in a pastic bag and cut a small hole into one corner. Make small meringues and a baking sheet covered with baking paper. This will make two sheets of small meringues. Bake them in 110 C for 45-60 minutes.
100 g butter, 1,5 dl coconut sugar, 2 eggs, 1 dl flour, 1 dl Cocoa, 1 tsp vanilla and 1,5 tsp vanilla-dry yeast mix, coconut flakes for the baking tin
Pre-heat the oven to 175 C.
Melt the butter and let it cool.
Beat the eggs and sugar. Mix together the dry ingredients and turn carefully in with the beaten eggs. Add the butter last. Save a bit of the butter and grease a baking tin with a removable bottom (ca. 24 cm in diameter). Sprinkle the tin with coconut.
Bake for 15-20 minutes.
Let cool and decorate with fresh berries and crushed meringue. Sprinkle with confectioner’s sugar. Serve as such or with pureed raspberries, ice cream or whipped cream.
Filed under Baking, Recipes
The meringues baked the other day were for the Pavlova dessert.
Version 1 on Easter Sunday was a hungry-man version i.e. large. Ingredients: strawberries, puréed raspberry, grated chocolate truffles and meringue with natural yoghurt.
Version 2 today, on Easter Monday, is more sophisticated and moderate
– meringue and crushed meringue, diced pear, quark-yoghurt mix and almond m&m eggs.
Filed under Dessert, Recipes