CANTUCCINI & MASCRAPONE PUDDING

There is not much to say...

...that is dessert to die for...

CANTUCCINI & MASCRAPONE PUDDING

INGREDIENTS:

• 1 egg yolk
• 125 g mascarpone
• 2 tsp coconut palm sugar
• 6 cantuccini or biscotti biscuits 
• chocolate liqueur or amaretto or any other (I used that one)
• cinnamon
• cocoa nibs

METHOD:

Soak biscuits in your chosen liqueur for about 10 minutes or until they absorb liquid. Remember to flip them. 

In the meantime, beat mascarpone with egg yolk and sugar very well using whisk until lightly fluffy. 

Make layers in your dish by crumbling biscuit, sprinkling with cinnamon and covering with cream. Make as many as you want. Sprinkle with cacao nibs and place in the fridge for about half an hour.

...and then you can forget about the whole world!

in Polish

DESER Z WŁOSKICH HERBATNIKÓW I MASCARPONE

SKŁADNIKI:

• 1 żółtko
• 125 g mascarpone
• 2 łyżeczki cukru z palmy kokosowej
• 6 włoskich herbatników cantuccini lub biscotti 
• likier czekoladowy (użyłam tego albo jakikolwiek inny)
• cynamon
• wiórki orzechów kakaowca

WYKONANIE:

Nasączyć ciastka wybranym likierem.

W międzyczasie wymieszać dobrze mascarpone z żółtkiem i cukrem za pomocą trzepaczki, aż krem będzie lekko puszysty.

Robić warstwy w naczyniu przez kruszenie nasączonych ciastek, posypując cynamonem i pokryciem warstwą kremu z mascarpone (zrób tyle warstw ile chcesz). Posypać wiórkami kakao i włożyć do lodówki na około pół godziny.

...a potem możesz zapomnieć o całym świecie!

GLUTEN FREE MUFFINS with TOASTED PECANS & HAZELNUTS

These are one of the best muffins I have ever made. I am not going to lie that I am baking them every other day now ;)

GLUTEN FREE MUFFINS w/TOASTED PECANS & HAZELNUTS /Makes 6-9

INGREDIENTS:

• 2 & 1/4 cups almond flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 egg
• 2 TBS cashew nut butter (any nut better will work)
• 1/4 cup almond milk (any nut milk will work)
• 1/4 cup melted coconut oil
• 1 tsp ground cinnamon
• 2 TBS of Organic Millet Amazake - Sweet Grains Dessert (or any other sweetener)

• handful of toasted pecans
• handful of toasted hazelnuts
• cocoa nibs or chia seeds, or both

METHOD:

Preheat the oven to 190C. Prepare muffin tray.

Mix well all ingredients in a large bowl. Scoop the batter into the prepared muffin pan and sprinkle with cacao nibs or chia seeds. Bake for about 20-25 minutes or until a toothpick inserted comes out clean.

When ready, take out from the oven and set aside for 5 minutes. The take out each muffin and leave to cool on a wire rack.

in Polish


BEZGLUTENOWE MUFINKI z PRAŻONYMI ORZECHAMI PEKAN i LASKOWYMI


SKŁADNIKI:

• 2 i 1/4 szklanki mąki migdałowej (albo drobno mielonych migdałów)
• 1/4 łyżeczki proszku do pieczenia
• 1/4 łyżeczki sody
• 1 jajko
• 2 łyżki masła orzechowego (jakiegokolwiek)
• 1/4 szklanki mleka migdałowego (lub innego roślinnego)
• 1/4 szklanki rozstopionego oleju kokosowego
• 1 łyżeczka cynamonu
• 2 łyżki musu jabłkowego lub syropu klonowego
• garść prażonych orzechów pekan
• garść prażonych orzechów laskowych
• chia ziarenka lub wiórki z kakaowca (lub oba)

WYKONANIE:


Rozgrzać piekarnik do 190 ° C. Przygotować blachę na mufinki wykładając ją papierowymi foremkami.

Dobrze wymieszać wszystkie składniki w dużej misce. Nabierać ciasto do przygotowanej wcześniej blachy i posypać wiórkami z kakaowca lub nasionami chia.

Piec około 20-25 minut, albo aż wykałaczka włożona w środek mufiny będzie sucha.

Upieczone wyjąć z piekarnika i odstawić na 5 minut. Wyjąć każdą mufinkę i pozostawić do ostygnięcia na kratce.

MUFFINS with ROASTED STRAWBERRIES

MUFFINS with ROASTED STRAWBERRIES
/ Recipe adapted from SPROUTED KITCHEN /

ROASTED STRAWBERRIES

INGREDIENTS:

• 4 cups fresh strawberries
• pinch of se salt
• 2 TBS melted coconut oil

METHOD:

Preheat the oven to 175 C and line baking tray with parchment paper. Wash strawberries and cut them into halfs or quaters. Place in a medium bowl, add sea salt and melted coconut oil, mix well. Transfer them onto the baking tray and roast for about 30 minutes. When ready, leave on a side to cool.

MUFFINS

INGREDIENTS:

• 2 cups spelt flour (or almond meal)
• roasted strawberries
• 1/2 tsp baking soda
• 1/3 cup coconut palm sugar (if using almond meal, I would use only 1/4 cup of coconut sugar or even less)
• 1/4 tsp sea salt
• 2 TBS raw cocoa nibs
• 2 eggs
• 3 TBS melted coconut oil
• 1 tsp vanilla extract

METHOD:

Preheat the oven to 190 C and prepare muffin tins.

Mix all dry ingredients in a large bowl. In another bowl, whisk eggs with vanilla extract and coconut oil. Add wet to dry ingredients and stir well. At the end, add roasted strawberries and stir again.

Fill the tins to the top with the batter and bake for about 15-20 minutes or until golden brown and a toothpick inserted comes out dry.

HOMEMADE GRANOLA with COCONUT YOGHURT

HOMEMADE GRANOLA / Makes 6 portions
// Recipe adapted from here //

INGREDIENTS:

• 1 cup raw oats
• 1/2 cup raw chopped nuts (pecans, walnuts, hazelnuts)
• 1/4 cup raw cocoa nuts or nibs
• 1/4 cup goji berries
• 1/3 sunflower seeds
• 2 TBS melted coconut oil
• 1 large pinch of sea salt
• 1 TBS honey
• 1 TBS maple syrup

METHOD:

Preheat oven to 150C. Line baking tray with parchment paper.

Place all ingredients in a large bowl and mix well using your hands. That is fun :) Spread mixture thinly on the tray. Bake for about 10 minutes or until lightly golden brown. Do not over bake it as it will taste like burnt. Leave to cool on the side. Store in airtight container (e.g. in mason jar in the fridge) up to 2 weeks.

* You can make different flavours of granola using different nuts, seeds, dried fruits, coconut flakes etc.

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HOMEMADE COCONUT YOGHURT / Makes 2-3 portions

INGREDIENTS:

• 1 can of full fat coconut milk
• 1 probiotic tablet
• 1 TBS lemon juice

METHOD:

Warm up coconut milk in a saucepan until it is very warm but you can still put your finger inside (it cannot be too hot). Whisk in probiotics and add slowly lemon juice constantly stirring. You can use blender. Place mixture in a mason jar or bowl with a lid and leave in warm place Leave it overnight. 

In the morning you have really nice breakfast, homemade yoghurt with granola! Delicious!