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

PAVLOVA with BERRIES

Summer desserts are light and yummy. Time for pavlova!

PAVLOVA with BERRIES


INGREDIENTS:

• 2 egg whites
• 100 g dark brown sugar
• pinch of salt
• 1/3 tsp cornstarch
• 300 ml double cream
• fresh berries

METHOD:

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

Whip egg whites with pinch of salt until fluffy. Then gradually add sugar and beat until stiff. At the end add cornstarch and mix gently. Transfer the mixture onto the baking paper and spread in the round shape.

Place into the oven, on the lower part, turn down the heat to 120 C and bake for about 1 hour and 15 mins. The meringue should be crispy on the edges and soft in the middle. When ready, leave in the oven with door ajar.

In the meantime, whip cream and put to the fridge. Wash berries and drain well.

When the meringue is at room temperature, spread whipped cream on the top, top with berries and serve!

/ Zulus again interested in cake /

/ Big thanks to Rob Majch for help /

STRAWBERRY SHAKE

Finally strawberries are here! I have been waiting too long ;) 

STRAWBERRY SHAKE / Makes 1


INGREDIENTS:

•  2 cups fresh strawberries
• 1 tsp xylitol
• 1 cup organic natural yoghurt

METHOD:

Blend all ingredients and enjoy. Simple as that!

SUPER BERRY SMOOTHIE

Smoothie is a quick and easy breakfast option. It fills you up, you can use many nutritious foods and then you have a super drink :) You can even drink it on a go if you have no time!

SUPER BERRY SMOOTHIE / one serving


INGREDIENTS:

• 1 cup berries (I used 1/3 cup blueberries and 2/3 cup strawberries)
• 1/2 cup raw hazelnut milk
• 1 TBS raw coconut oil
• 1 tsp maca powder
• 1 tsp hemp powder
• 1/2 frozen banana
• 1 tsp agave nectar 
• 1 tsp bee pollen

METHOD:

Blend all ingredients until smooth. Enjoy!

SMOOTHIE with no colour ;)

SMOOTHIE with no colour


INGREDIENTS:

• 10 strawberries
• 10 blueberries
• 1 kiwi
• 2 handfuls of spinach
• 1/2 TBS raw coconut oil
• 1 TBS spirulina
• 1 TBS hemp powder
• 1/2 cup raw almond milk
• 1 tsp bee pollen

METHOD:

 Blend all ingredients until smooth. Enjoy freshly made!