COCONUT BLACK RICE PUDDING

Simple as that and so delicious!

COCONUT BLACK RICE PUDDING / Serves 2


INGREDIENTS:

• 1 & 1/2 cup black rice, soaked overnight
• 1 cup coconut milk
• 1 TBS coconut palm sugar

METHOD:

Boil water in small saucepan. Add rice and simmer for about 15 minutes or until tender. Drain.

Combine rice, coconut milk and palm sugar in the same saucepan. Simmer for about 15 minutes stirring occasionally. Or until thicken to porridge-like consistency.

Serve sprinkled with toasted sesame seeds or almond flakes.




in Polish:



DESER z CZARNYM RYŻEM i MLEKIEM KOKOSOWYM / 2 porcje


SKŁADNIKI:

• 1 i 1/2 szklanki czarnego ryż, namoczone przez noc
• 1 szklanka mleka kokosowego
• 1 łyżka cukru z palmy kokosowej

METODA:

Zagotować wodę w rondelku. Dodać ryż i gotować na wolnym ogniu przez około 15 minut lub do miękkości. Odcedzić.

Wymieszać ryż, mleko kokosowe i cukier palmowy w tym samym garnku. Gotować na wolnym ogniu przez około 15 minut, mieszając od czasu do czasu. Lub do osiągnięcia konsystencji podobnej do owsianki.

Podawać posypane prażonymi ziarnami sezamu lub płatkami migdałowymi.

YEAST PANCAKES "RACUCHY"

I found that recipe not long time ago and straight away there was memory of such pancakes made by my grandma when I was at school. And I decided to make them for my last breakfast in 2013. Delicious!

YEAST PANCAKES "RACUCHY"
/ Recipe comes from here /

INGREDIENTS:

• 250 g white spelt flour
• 20 g fresh yeast (or replace right amount of dried yeast)
• 50 g melted butter, chilled
• 250 ml soy milk
• 2 eggs
• 20 g coconut palm sugar
• vanilla sugar (or extract)
• coconut oil for frying
• 2 grated apples

METHOD:

Warm up 100 ml milk (not hot), add yeast, 1 tablespoon of sugar and 1 tablespoon of flour. Mix and set aside for 15 minutes.

Meanwhile, melt butter at leave on the side to cool. And sift the rest of flour into the bowl.

Beat eggs with the rest of sugar and vanilla using electric mixer. Then slowly pour the  rest of milk and mixture of yeast while mixing all the time. Also, add butter and sifted flour. The mixture should be smooth.
Cover the bowl with the kitchen towel and leave in warm place for about one hour or until it doubles its volume. 

When ready, grate apples and mix slowly with the batter.

Wam up coconut oil on the frying pan. Using tablespoon place batter on the pan, flatten a little and fry for about 3 mins on each side.
When ready, place on the plate with paper towel.

Serve with your favourite jam!

in Polish:


Tutaj możecie znaleźć przepis na RACUCHY wg Liski

COCONUT MACAROONS

COCONUT MACAROONS
/ Recipe adapted from here /


INGREDIENTS:

• 2 egg whites
• 1 cup desiccated coconut
• 2 tsp coconut palm sugar
• pinch of sea salt
• juice from 1/2 lemon (or lime)
• 1 tsp cinnamon
• 1/4 tsp cardamon
• 1/4 tsp turmeric

METHOD:

Preheat the oven to 165 C and line baking tray with parchment paper.

Mix all ingredients in a large bowl. Scoop batter, make a bowl in hands, lightly flatten and place on the tray.

Bake for about 15-18 minutes or until lightly brown.

in Polish

SKŁADNIKI:

• 2 białka
• szklanka wiórków kokosowych
• 2 łyżeczki cukru z palmy kokosowej
• szczypta soli
• sok z połowy cytryny (lub limonki)
• 1 łyżeczka cynamonu
• 1/2 łyżeczki kardamonu
• 1/4 łyżeczki kurkumy

WYKONANIE:

Rozgrzać piekarnik do 165 C i wyłożyć blachę papierem do pieczenia.

Wymieszać wszystkie składniki w dużej misce. Nabierać ciasto za dużą łyżką, robić kulkę w dłoniach, lekko spłaszczyć i kłaść na blasze.

Piec przez około 20 minut lub aż będą lekko brązowe.

YEASTED CAKE with PLUMS

YEASTED CAKE with PLUMS


INGREDIENTS:

• 1/2 kg white spelt flour
• 5 dkg fresh yeast or 1 tsp dried yeast
• 1 cup non diary milk
• 1/2 cup coconut sugar
• 2 eggs
• 10 dkg melted butter (not warm) 
• pinch of sea salt
• lemon zest
• 8-10 large plums (cut in quarters)

crumble

• 6 TBS butter
• 12 TBS wholegrain spelt flour
• 5 TBS coconut sugar
• pinch of sea salt

METHOD:

Warm up milk and stir in the yeast, leave on the side for about 15 minutes. In the meantime, melt butter and set aside.

Then mixed it with the flour, then add eggs, salt and lemon zest. Knead the dough using wide wooden spoon for about 10 minutes or until the dough does not stick to the spoon. At the end add melted butter and mix carefully until it is absorbed.

Transfer the dough into the large baking tray (about 20 x 30 cm). Arrange plums on the top of the batter with the skin-side of the slices facing up. Then make crumble by mixing all ingredients in a bowl using your fingers. Sprinkle all over the top of the batter with plums. Cover with kitchen towel and leave in warm place and let rise.

When ready, preheat the oven to 180-190 C and bake for about half an hour or until inserted toothpick comes out clean.





in Polish


SKŁADNIKI:

• 1/2 kg białej mąki orkiszowej
• 5 dkg drożdży lub suchych na tę ilość mąki (sprawdź na opakowaniu)
• 1 szklanka mleka roślinnego
• 1/2 szklanki cukru z palmy kokosowej
• 2 jajka
• 10 dkg rozpuszczonego tłuszczu (prawdziwe masło) 
• szczypta soli
• skórka z cytryny
• 8-10 dużych śliwek (pokrojonych w ćwiartki)

kruszonka

• 6 łyżek masła
• 12 łyżek ciemnej mąki orkiszowej
• 5 łyżek cukru z palmy kokosowej
• szczypta soli

WYKONANIE:

Drożdże, ciepłe mleko, cukier wymieszać i odstawić do wyrośnięcia zaczynu. Następnie dodać go do mąki. Potem dodać jajka, sól i skórkę z cytryny. Wyrobić ciasto (około 10 minut). Na samym końcu dodać letni tłuszcz i wyrabiać aż się wchłonie.

Przełożyć do blachy (wielkość około 20 x 30 cm). Ułożyć śliwki na całej powierzchni ciasta (częścią środkową skierowaną do góry). Następnie zrobić kruszonkę mieszając wszystkie składniki w misce za pomocą palców. Posypać całą powierzchnię ciasta. Przykryć ręcznikiem kuchennym i odstawić  w ciepłe miejsce do wyrośnięcia na pół godziny.

Nagrzać piekarnik do około 180 - 190 stopni. Piec około pół godziny, sprawdzić drewnianym patyczkiem czy ciasto jest upieczone.

QUINOA with PLUMS & SPICES topped with CHIA JAM

It has been cold for a week now and I started craving more warm food. Moreover, I woke up today feeling not very well. So the time for nutritious and warming up breakfast arrived!

QUINOA with PLUMS & SPICES topped with CHIA JAM / Makes 1 portion

INGREDIENTS:

• 4 plums
• 1 TBS extra virgin coconut oil
• about 6 cloves (I smashed their tops before adding them)
• 1 TBS ground cinnamon
• 1/2 TBS ground cardamon
• 2 cups cooked quinoa
• 2 TBS maple syrup or coconut sugar
• prepared earlier chia jam (recipe here without berries)

METHOD:

Wash and cut in medium size pieces plums. heat the pan with coconut oil, add plums and all spices and saute for about 10 minutes. then add quinoa and after next 5 minutes transfer to bowl, top with chia jam and enjoy!

in Polish:

SKŁADNIKI:

• 4 duże śliwki
• ok. 6 goździków (przed dodaniem rozgniatam palcami ich główki?)
• 1 łyżka cynamonu
• 1/2 łyżki kardamonu
• 2 szklanki ugotowanej komosy ryżowej
• 2 łyżki cukru kokosowego lub syropu klonowego
• przygotowany wcześniej dżem z chia ziarenek (opcjonalnie)

WYKONANIE:

Śliwki umyć i pokroić na średniej wielkości kawałki. Rozgrzać olej kokosowy na patelni, dodać śliwki, przyprawy i dusić pod przykryciem około 10 minut. Następnie dodać komosę i po 5 minutach śniadanie jest gotowe!

My mum's APRICOT JAM

Finally, I received recipe of my mum's apricot jam.  She has been doing it for many years and now, as I am not living close to her, I made mine. It is so easy and actually you can use any fruits you like.

My mum's APRICOT JAM


INGREDIENTS:

• apricots
• coconut sugar

METHOD:

Wash fruits, remove pips and cut into chunks. Weigh fruits and then measure the same amount of sugar (I use a little less as I do not like very sweet jam).

Place apricots and top with sugar in large double bottom saucepan. Set aside for half an hour (my mum leaves them overnight).

Then fry on small gas stirring occasionally until the mixture gets thick. Transfer into clean and dry jars, close tightly and place upside down.

Enjoy on top of toast or with pancakes!

ALMOND & CINNAMON BISCUITS

Seeing photo of Tara Stile's 'Snickerdoodles' made me want to try her simple recipe. I know it sounds strange but I often get attracted by photos first and then I check the recipe and adapt it to myself.

ALMOND & CINNAMON BISCUITS / Makes about 36 biscuits (3 cm diameter)
/ Recipe adapted from Tara Stiles /


INGREDIENTS:

• 2 cups almond meal
• 1/2 cup maize flour
• 1 tsp baking powder
• 1/3 cup coconut sugar
• 1 TBS cinnamon
• 1/3 cup millet milk (any nut milk)
• 1 tsp vanilla extract
• 4 TBS melted coconut oil
• toasted sesame seeds (for sprinkling)

METHOD:

Preheat the oven to 175C. Line baking tray with parchment paper. 

Mix first all dry ingredients in a large bowl. Then add wet ingredients and make sure all ingredients are combined well. Roll in little balls. Place on baking tray and flatten slightly. Sprinkle with toasted sesame seeds. Bake for about 20 minutes. Leave to cool and then you can start enjoying!

in Polish:


Z przepisu wychodzi sporo ciasteczek, jeżeli zrobicie je o średnicy około 3 cm. Można je przechowywać przez kilka dni - jednak trudno się im oprzeć więc ostrzegam ;)


MIGDAŁOWO-CYNAMONOWE CIASTECZKA / około 36 sztuk w zależności od wielkości


SKŁADNIKI:

• 2 szklanki mąki migdałowej (można użyć drobno zmielonych migdałów)
• 1/2 szklanki mąki kukurydzianej
• 1 łyżeczka proszku do pieczenia
• 1/3 szklanki cukru palmowego (można mniej albo w ogóle)
• 1 łyżka cynamonu 
• 1/3 szklanki roślinnego mleka (jakiegokolwiek; użyłam migdałowego) 
• 1 łyżeczka ekstraktu z wanilii (opcjonalnie)
• 6 łyżek rozpuszczonego oleju kokosowego (lekko ostudzonego)
• uprażone ziarenka sezamu (do posypania)

WYKONANIE:

Piekarnik nagrzac do 175 C. Blachę wyłożyć papierem do pieczenia.

Najpierw wymieszać wszystkie suche składniki, następnie dodać mokre i wszystko dobrze wymieszać. Nabierać łyżką trochę ciasta, robić małe kulki w dłoniach, lekko spłaszczyć i położyć na blachę. Posypać wszystkie ziarenkami sezamu i piec około 20 minut, aż będą lekko brązowo-złociste. Wyjąć z piekarnika i zostawić do wystygnięcia.

Smacznego!

APPLE CRUMBLE with COCONUT CARAMEL infusion

This cake takes time to prepare but I ensure you that it is worth every minute!

APPLE CRUMBLE with COCONUT CARAMEL infusion
/ Recipe adapted from here /


The recipe of COCONUT CARAMEL SAUCE you can find here. You need 1/2 cup for the recipe below.

DOUGH

INGREDIENTS:

• 1 & 1/2 cups wholegrain spelt flour
• 1 TBS coconut palm sugar
• 1/2 tsp sea salt
• 10 TBS extra virgin coconut oil
• 4-6 TBS ice cold water

CRUMB TOPPING

INGREDIENTS:

• 3/4 cup wholegrain spelt flour
• 1/2 cup coconut palm sugar
• 1/2 tsp sea salt
• 6 TBS extra virgin coconut oil
• 1/2 cup oats

FILLING

INGREDIENTS:

• 8 sour apples
• juice from half of lemon
• 1/4 cup cornflour
• 2 tsp ground cinnamon
• 1/2 cup caramel sauce

METHOD:

Mix all dry ingredients in a large bowl and place it in the freezer for 15 minutes. In the meantime, melt coconut oil and let it cool. Take out the bowl from the freezer, add coconut oil and mix. Then add cold water, one spoon at a time, until the dough is firm but slightly sticky. Cover with plastic and place in the fridge for at least one hour or in the freezer for 15-20 minutes.

In the meantime, make crumb topping. Stir together the flour, oats, coconut sugar and salt in a large bowl. Then add coconut oil and mix until the mixture resembles coarse meal. Cover with paper towel or damp kitchen cloth and set aside.

Line round tray (20-22 cm) with parchment paper. Take out the dough, roll it out on the surface and then transfer to the baking tray. Again refrigerate for about 30 minutes or put into the freezer for 15 mins. 

Now prepare the filling. Peel the apples and cut them into the chunks. Stir in lemon juice, cornflour and cinnamon. Pour coconut caramel sauce and mix well.

Preheat the oven to 190 C. Take out the tray with a dough and sprinkle with flour. Transfer coconut apple mixture onto the crust and sprinkle with the crumb topping. 

Place into the oven for 15 mins. Then cover with foil and bake for another 20-30 minutes  or until the topping is golden brown (depending on your oven).

When the cake is ready, leave to cool for few hours - if you can resist ;) 

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.

STRAWBERRY TART with CARAMEL COCONUT SAUCE

I decided to slow down a little with 'eating everything what I want' as I need to get balanced again. I really miss my fresh juices - I do not have a juicer with me while staying in Manchester. So if anyone knows a place where I could buy some freshly squeezed juices, please let me know :)

In the meantime, I will concentrate on making healthy dishes and using the best ingredients again.


Are you fancy healthy summery dessert? If yes, here it is.

STRAWBERRY TART with CARAMEL COCONUT SAUCE


CARAMEL SAUCE
/ Recipe comes from here /


INGREDIENTS:

• 1 can of coconut milk
• 1/2 cup coconut palm sugar

METHOD:

Refrigerate can of full fat (min 80% coconut) coconut milk overnight.

Open that can and separate thick white milk fat from the water. Measure 1/4 cup of the coconut water and transfer to a small saucepan. Place on gas over medium-high heat, add coconut sugar and bring to a boil. Boil for 5-6 minutes whisking only few times.

Then stir in 1 cup of the coconut milk fat or less (it depends on your can of the coconut milk). Reduce heat to medium and boil mixture for 5 minutes (or 8 mins if you have less than 1 cup of coconut milk fat) whisking every some time. Remove from the heat, pour to glass jar or glass container and leave without cover at room temperature to cool. Then refrigerate for minimum 4 hours before using (sauce will thicken). 


TART

INGREDIENTS:

• 2 cups spelt flour
• pinch of sea salt
• 1/2 cup or more coconut palm sugar
• 170g cold butter
• 1/2 cup iced cold water

* Original recipe says to use only half of dough.

METHOD:

Place all dry ingredients in a big bowl and mix. Add cold butter and cut it in small pieces using a knife. Then start adding cold water and quickly kneed a dough. 

Refrigerate for minimum half an hour or put to the freezer for 15 minutes. Transfer to round baking tray lined with parchment paper and place again in the fridge.

Preheat the oven to 220-230 C. Before putting tart into the oven prick it with a fork all over the whole surface. Cover with parchment paper and put some dry beans or baking ceramic balls (it will prevent sides of tart going down). Place it into the oven and bake for 10-15 mins. Remove beans or ceramic balls, and bake tart for another 4-5 mins. When ready, leave it on the side to cool.


In the meantime, wash strawberries, remove stems and slice each strawberry.


When tart reaches room temperature, pour caramel sauce and arrange strawberries

VEGAN SPELT BANANA LOAF with CHIA SEEDS & LEMON

That is one of the best banana bread I have ever eaten. It is moist and it is not very sweet. I think you should try this one. You can also add some raw chocolate nibs or raw cacao nuts and I am sure it will be amazing ;)

VEGAN SPELT BANANA LOAF with CHIA SEEDS & LEMON
// Recipe adapted from here //


INGREDIENTS:

• 3 ripe bananas
• 1 & 1/2 cup spelt wholegrain flour
• 1/2 cup walnuts & pecans
• 1/4 tsp baking soda
• 1 tsp baking powder
• pinch of sea salt
• 1/3 cup coconut palm sugar
• 2 TBS vanilla sugar
• 1 TBS cinnamon
• 2 TBS chia seeds
• 1/2 cup nut milk (any)
• 1/2 cup extra virgin coconut oil
• lemon zest

METHOD:

Preheat oven to 175C. Line loaf tin with baking paper and set aside.

Place all dry ingredients in a large bowl and mix well. Then mashed bananas and together with milk, coconut oil and lemon zest add to the bowl. Mix well and transfer to the tin. 

Bake until cake tester inserted into the cake comes out clean, about 40 minutes. Take out form the oven and leave to cool. Keep in the fridge.

RICOTTA CHEESECAKE with ALMONDS

...Easter... I do not feel that lovely atmosphere as I am spending this time away from home this year. There is no delicious traditional food and... no snow, can you believe?! (everyone wanted white Xmass - it did not happen; so there is lots of white powder at Easter ha ha ha). 

I made only amazing cheesecake to celebrate this special time and nice egg dish for breakfast (in the next post).

RICOTTA CHEESECAKE with ALMONDS


INGREDIENTS:

• 180 g crashed amaretti biscuits, finely crashed
• 50 g coconut oil
• 1 TBS real vanilla extract
• 500 g ricotta
• 250 g mascarpone
• 80 g coconut palm sugar
• 100 g ground almonds
• 2 TBS potato flour
• 2 eggs
• lemon zest (how much you like)
• almond flakes

METHOD:

Preheat oven to 170 C. Line a round baking tray (20-24 cm) with parchment paper.

Melt coconut oil and mix with  crashed biscuits. Spread mixture evenly on the baking tin and place into the fridge for about 15 minutes.

In the meantime, place the rest of ingredients in a large bowl and mix well. You can use food processor to do that. 

Then pour cheese mixture on the prepared earlier base, sprinkle with almond flakes and bake for 45-55 minutes or until lightly golden brown on the top. When ready, turn off the oven and leave cheesecake inside to cool slowly down leaving the oven door ajar.

Then place the cheesecake in the fridge for minimum 2 hours or overnight. 

Enjoy!

* Next time I will not use any sugar when using amaretti biscuits (they are very sweet).
** I used square baking tray when making that cheesecake.