 Keto friendly, super fast and super delicious. For the crust you need: - 2 cups (200 ml) of ground nuts as desired. I used almonds and pistachios - Grated rind of 1 lemon - 1/2 cup xilytol (low GI sugar substitute) - a pinch of salt - 1/4 cup melted butter - 1 egg - 1 teaspoon baking powder Stir, place in a small pan protected with baking paper. Bake for 25 minutes in a preheated oven at 180C. Cool and then coat with frosting. Frosting: -200 g of spreadable cheese - 1/3 cup xylitol - One Teaspoon of vanilla aroma Mix and coat the cake.  Keto šniteKeto friendly, super brzo i super ukusno. Za koru vam je potrebno: - 2 šolje (200 ml) mljevenih orašastih plodova po želji. Ja sam koristila bademe i pistaće. - Narendana korica 1 limuna - 1/2 šolje xilytola (zamjena za šećer s niskim GI) - prstohvat soli - 1/4 šolje rastopljenog putera - 1 jaje - 1 kašičica praška za pecivo Izmiješajte, stavite u manji pleh zaštićen papirom za pečenje. Pecite u zagrijanoj rerni na 180 - 25 min. Ohladite pa premažite frostingom. Frosting: -200 g mazivog sira. Ja sam koristila obični Vajkrem. - 1/3 šolje xilytola - kašičica arome vanilije Izmiješajte i premažite kolač.  
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 Free of gluten, lactose and refined sugar. Super tasty and super quick to prepare! Ingredients for crust: 220g of almonds 250g of softer dates 70 - 80g of cocoa 70 - 80g of honey A pinch of salt Put everything in a larger blender and blend until combined, then press onto a baking sheet. I used a smaller mold, cc diameter 15 cm. Then add the cream ingredients to the blender: -140 g of toasted almond butter (you can make it yourself by lightly toasting the almonds, then grind it in a strong blender until it turns into a nice lubricating butter - liquid texture. You can also find a video for this procedure on my blog) -60 g coconut cream (top layer of can of coconut milk) -2 full tablespoon of coconut oil -70 g of honey Blend everything and pour over the crust, then store the cake in the fridge for a few hours (best to leave overnight). The cake is extremely high in calories, so I recommend cutting it into smaller pieces.  Sirova Badem TortaBez glutena, laktoze i rafiniranog šećera. Super ukusna i super brza za pripremu. Potrebno za koru: 220 g badema 250 g mekših hurmi 70 - 80 g kakaa 70 - 80 g meda Prstohvat soli Sve stavite u veći blender i blendajte dok se ne sjedini, pa pritisnite na pleh. Ja sam koristila manji kalup, promjera cc 15 cm. Potom u blender dodajte sastojke za kremu: -140 g putera tostiranog badema (možete ga napraviti sami tako što lagano tostirate badem, pa ga meljete u jakom blenderu sve dok se ne pretvori u lijepo mazivi puter - tečne teksture. Na mom blogu možete naći I video za ovaj postupak) -60 g kokosove kreme (gornji sloj konzerve kokosovog mlijeka) -2 vrhom pune kašike kokosovog ulja -70 g meda Sve izblendajte i prelijte preko kore, pa kolač spremite u frižider na nekoliko sati. Najbolje preko noći da se lijepo stisne. Kolač je iznimno kalorijski bogat pa prepiručujem rezanje na manje komade. :)   Gluten and lactose free. Keep in mind that matcha wakes you up so they are ideal with morning tea or coffee. Recipe for 17 - 20 amaretti: 240g ground almonds 100g of coconut sugar 2 teaspoons matcha powder Pinch of salt Mix everything well and set aside. Whisk in a separate bowl 2 egg whites 1 teaspoon vanilla extract Add the firmly beaten egg whites with a little vanilla extract to the previously prepared mixture of dry ingredients. Combine with a wooden spoon. The dough will be sticky. Put it in the fridge for about 15 minutes and after that you will be able to shape it with ease. Preheat the oven, use a large baking sheet lined with baking paper. Separate the mass with a small spoon, shape it with your palms and roll it in powdered sugar. Arrange on a baking sheet with a distance of 2cm in between. Bake for 15 minutes at 150C. Refrigerate before serving.  Matcha keksićiBez glutena i laktoze. Imajte na umu da matcha razbuđuje pa su idealni uz jutarnji čaj ili kafu. Recept za 17 - 20 keksića: 240 g mljevenih badema 100 g kokosovog sećera 2 kašičice matcha pudera prstohvat soli Sve dobro izmiješajte i ostavite sa strane. U posebnu zdjelu umutite 2 bjelanca 1 kašičicu vanilla ekstrakta Čvrsto umućena bjelanca s malo vanila ekstrakta dodajte u prethodno pripremljenu smjesu suhih sastojaka. Sjedinite drvenom kasikom. Tijesto će biti ljepljivo. Odložite ga u frižider na 15tak minuta i nakon toga ćete ga moći oblikovati s lakoćom. Rernu zagrijte, koristite veliki pleh obložen papirom za pečenje. Malom kašičicom odvajajte masu, oblikujte dlanovima pa uvaljajte u šećer u prahu. Redajte na pleh s razmakom od 2 cm između. Pecite 15 min na 150C Ohladite prije posluživanja
 Simple 6 ingredients, super delicious and time saving recipe. You will notice I am using a cup as a measurement. For this recipe I used a big tea cup (220 ml). Ingredients 200 grams creamy peanut butter (I use the natural one, with only salt added) 1/2 cup packed dark brown sugar 1 teaspoon vanilla extract 2 large eggs 1 cup rolled oats (gluten-free if desired) 1/2 teaspoon baking soda and the same amount of baking powder Process Preheat oven to 180C. Line a baking sheet with parchment paper. In small bowl mix together the oats and baking soda; set aside. Use other bowl to mix together peanut butter, brown sugar, eggs and vanilla until smooth. Mix in dry ingredients. The dough should be pretty sticky so my advice is not to use your palm hands, instead simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. You can form around 30 cookies. Bake for 9 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely.  Kolačići bez brašna s kikiriki puterom i zobenim pahuljicama Treba vam 6 jednostavnih sastojaka, super su ukusne i brzo se spremaju. Primijetit cete da koristim šolju za mjerenje, u pitanju je velika šolja od 220 mll. Sastojci: 200 grama kikiriki putera. Ja koristim onaj bez šećera i drugih pojačivača mirisa. Samo so i kikiriki. 1-2 šolje Muscovado šećera (koristite koji vama odgovara) 1 kašičica arome vanilije 2 jaja 1 šolja zobenih pahuljica (trebaju vam one mljevene kao za kašu. Ako ste intolerantni na gluten koristite GF) ½ kašičice sode bikarbone i isto toliko praška za pecivo Postupak: Zagrijte rernu na 180C i pleh obložite papirom za pečenje U jednu zdjelu pomiješajte zobene, prašak i sodu pa promiješajte i sklonite sa strane. U drugu zdjelu sjedinite kikiriki puter, šećer, aromu vanilije, jaja. Sve dobro izmiješajte dok se ne sjedini. Spojite sa suhim sastojcima i vadite po pola kašike na papir za pečenje, odnosno pleh. Možete koristiti i kašiku za sladoled radi malo ljepšeg oblika. Pecite 9 minuta, odnosno dok se po ivicama ne počne formirati lijepa zlatna boja. Možda će vam se činiti da nisu dovoljno pečeni, ali kada ih izvadite, ostavite ih 5 minuta na plehu na kojem su se pekli i to će biti sasvim dovoljno da se proces termičke obrade zaokruži. Nakon 5 minuta na plehu, sklonite i pohranite u zdjelu.   I had two pieces for breakfast. At first it seems like a small portion , but if you wait for 20 minutes you will notice how full you are. Oats need some time to spread inside the belly and also give you good energy to start your day. Save a slice for afternoon tea as well. Dry Ingredients 1 cup rolled oats 1/4 cup nut flour (I use sesame flour) 1 tsp cinnamon 1/4 tsp baking powder 1/4 tsp baking soda pinch of salt Wet Ingredients: 3-4 tbsp coconut oil (melted) 2 eggs 2 heaping TBS honey 1/4 cup peanut butter 1/2 tsp vanilla 1 apple (shredded) Instructions Preheat oven to 180C and line a small pan with parchment paper. In a medium bowl, mix together dry ingredients. Set aside. In a second bowl beat the eggs and add the rest of the wet ingredients mix until combined. Pour the wet ingredients into the dry and mix well. Use a rubber spatula to fold in the apple. Spread the mixture into the pan. Bake for 25 minutes or until golden brown. Let cool before cutting into bars.  Ploške sa zobenim pahuljicama i kikiriki puteromIdealne za doručak ili popodnevni čaj. Mogu biti i dobar, energetski medjuobrok. Za dorućak pojedem dvije. Isprva se čini kao premalo, alo nakon 20tak minuta stomak je pun i sretan! Zobenim treba dati malo vremena da se aktiviraju. Suhi Sastojci: 1 šolja zobenih pahuljica (koristim solju za bijelu kafu, cc 200 mll) 1/4 šolje brasna po vašem izboru (ja koristim bademovo ili susamovo) 1 kašičica cimeta 1/4 kašičice praška za pecivo 1/4 kašičice sode bikarbone prstohvat soli Mokri Sastojci: 3-4 supene kašike kokosovog ulja (u tečnoj formi) 2 jaja 2 velike kašike meda 1/4 šolje kikiriki putera kašičica arome vanilije jabuka (izrendati) Postupak: Rernu zagrijte na 180C i papirom za pečenje obložite manji pleh. Moj je promjera 23:13 U jednu zdjelu sjedinite sve suhe sastojke. U drugoj naprije umutite jaja, pa dodajte i ostale mokre sastojke. Jabuku dodajte na kraju. Pecite 25 minuta ili dok ne porumeni. Režite na ploške tek kada se ohladi.   Fun and easy to make. Super Healthy and Utterly delicious. Ingredients 120g diet unsalted peanuts 80g almond flour 250g Medjool Dates, pitted Pinch of fine sea salt 1 teaspoon pure vanilla extract 30g raw cacao nibs Chocolate Avocado Frosting* 1 medium ripe avocado 30g raw cacao powder or unsweetened cocoa powder 3 tablespoons pure maple syrup, or Agave syrup or Honey A generous pinch of sea salt Process Place the peanuts in a food processor or high-powered blender until ground (but don’t blend too much, you don’t want it to turn into nut butter). Add the almond flour, dates, salt, and vanilla and process until you have a sticky dough that you can press together with your fingers Stir in cacao nibs with a silicone spatula. Transfer the cake dough to the lined pan. Using your hands and/or a silicone spatula, press the dough into the bottom and sides of the pan until it is flat and firm. Freeze the cake until making frosting. Place avocados, cacao powder, maple syrup, and salt in a food processor and blend until creamy and smooth. You should get 3/4 -1 cup of frosting. To serve the cake, spread the frosting on top. The cake will stay good in your freezer for a month or two.  Zdrave slatke šnite s avokado kremom Zabavne i jednostavne za pripremu a fantasticno ukusne! Potrebno vam je: 120 gr Diet neslanog kikirikija 80 grama bademovog brašna (ili mljevenih badema) 250 grama kraljevskih hurmi bez koštica prstohvat soli 1 kašika ekstrakta vanilije 30 grama kakao nibs (to su komadići sirovog kakaa koje možete naći u buticima zdrave hrane. Ovaj sastojak možete i izostaviti.) Za avokado kremu: 1 avokado (mekan, spreman za konzumiranje) 30 grama kvalitetnog kakaa 3 kašike javorovog sirupa (možete zamijeniti agavinim ili medom.) prstohvat soli Priprema: Najprije izblendajte kikiriki. Dodajte i preostale sastojke za koru pa opet dobro izblendajte dok se masa ne sjedini. Pleh maksimalnog promjera 20-15 obložite papirom, pa u njega prebacite izblendanu masu za koru. Ja sam pravila u još manjem plehu kako bi kolač bio masivniji. To naravno ne utiče na ukus, pa ga oblikujte kako vam paše. Stisnite prstima ili špatulom. Poravnajte i stavite u frižider dok pripremite kremu. U blender stavite avokado, javorov sirup, so i kakao, izblendajte i gotovo! U zmrzivaču ga možete čuvati i do dva mjeseca, ali sumnjam da će išta ostati. :)   Did you know that cancer cells feed on sugar? That is why a large number of medical scientists recommend "starvation" of cancer cells with a sugar-free diet as a cheaper way to treat cancer. On the other hand, healthy sugars, which our body knows to recognize and break down, give us good energy. With the goal of raising awareness about healthy lifestyles and healthy eating, I give you the idea for one great mousse cake without refined sugars, without flour, without lactose. When I make it, I usually use very small molds. If you don't have one, you can also use muffin tins. Ingredients for: Base: 80g of toasted hazelnuts (if you toast them yourself, peel them after toasting) 150g of pitted large dates Teaspoon of vanilla extract 20g cocoa nibs (you have them in health food stores, you can replace them with larger pieces of hazelnuts. I put them on mainly because of the texture) Put everything in a blender and combine. Press the mass on the bottom of the mold, level it with firm pressure with your fingertips. Mousse: 100g of cashews (soak overnight in water, or half an hour in boiling water) 2 tablespoons coconut cream (this is the top of canned coconut milk) 3 tablespoons agave syrup, honey or maple syrup 1 teaspoon vanilla extract 2 tablespoons lemon soda 30g of cocoa butter or coconut oil A few frozen raspberries Drain the cashews, melt the cocoa butter and put these, as well as the remaining ingredients for the mousse, in a blender and blend well. Pour over the base and place in a fridge overnight. I decorated the cake with balls I made from the base, and I rolled some of them in beetroot powder.  Pink sirova torticaDa li ste znali da se stanice raka hrane šećerom? Zbog toga veliki broj medicinskih naučnika kao jeftiniji vid tretiranja raka preporučuju "izgladnjivanje" stanica raka prehranom bez šećera.
S druge strane zdravi šećeri, koje naše tijelo zna da prepozna i razgradi, daju nam dobru energiju. S ciljem dizanja svijesti o zdravim zivotnim stilovima i zdravoj prehrani, dajem vam ideju za jednu sjajnu muss torticu bez rafiniranih secera, bez brasna, bez laktoze. Kada ga pravim, obicno koristim vrlo male kalupe. Ukoliko nemate takav, mozete koristiti i kalaupe za mafine. Potrebno vam je: Baza: 80 gr tostiranih lješnjaka (ako ih tostirate sami, nakon tostiranja skinite im koru) 150 gr kraljevskih hurmi bez koštica kašičica vanilla extracta 20 gr cocoa nibs (imate ih u trgovinama zdrave hrane, mozete ih zamijeniti krupnijim komadima lješnjaka. Stavljam ih uglavnom zbog teksture) Sve stavite u blender i sjedinite. Masu pritisnite na dno kalupa, izravnajte čvrsim pritiscima vrhovima prstiju. Mus: 100 gr indijskih oraščića (potopite preko noći u vodu, ili na pola sata u vrelu vodu) 2 kašike kreme kokosa (to je vrh konzerviranog kokosovog mlijeka) 3 kašike agave sirupa, meda ili javorovog sirupa 1 kašičica vanilla extracta 2 kašike soka limuna 30g kakao putera ili kokosovog ulja Nekoliko smrtznutih malina Indijske oraščiće ocijedite od vode, kakao puter rastopite i te, kao i preostale sastojke za mus stavite u blender pa dobro izblendajte. Prelijte preko baze i stavite u frizider da prenoći. Kolač sam ukrasila kuglicama koje sam napravila od baze, a neke od njih sam uvaljala u cveklin prah.  Ingredients (for a 25 x 15cm pan):
Optional: decorative almonds Process: Preheat oven to 180 C. Oil a loaf pan and set aside. My pan for this recipe is 25 - 15 cm Add the olive oil to mashed bananas and blend together. Add the vanilla extract and egg to the bowl and use the same fork to mash and stir until no yellow streaks of egg remain. In a second large bowl whisk together the flour, sugar, baking soda, salt, and cinnamon, grounded nuts Add the dry ingredients to the wet ingredients and mix together with a spatula just until combined. Pour the batter into prepared loaf pan and bake for 45-50 minutes until a toothpick inserted in the center of the bread comes out clean.  Najbolji Banana Bread Recept je bez glutena i laktoze, te s visokim udjelom proteina. Velicina mog pleha za pecenje za ovaj recept je 25 -15 cm. Solja je velika solja za caj, zapremine 280 ml. Sastojci: 1/4 solje maslinovog ulja 2 velike zrele banane 2 veca jaja (sobna temperatura) 1 kasicica vanilla extrakta 1/3 solje brasna od slanutka ili nekog drugog bezglutenskog brasna 2/3 solje kombinacije mljevenih ljesnjaka i badema 1/3 solje tamnog Muscovado secera 1 vrhom puna kasicica praska za pecivo 1/2 kasicice soli 1/2 kasicice cimeta Po zelji: listici badema za dekoraciju Postupak: Zagrijte rernu na 180C, pouljite pleh za pecenje i ostavite sa strane. U jednu zdjelu izgnjecite banane, pa im dodajte maslinovo ulje. Nastavite gnjeciti istom viljuskom. Potopm dodajte jaja i sve sjedinite. Uspite i aromu vanilije. U drugu zdjelu sjedinite suhe sastojke: brasno, mljevene orasaste plodove, prasak za pecivo, secer, so i cimet. Suhe sastojke dodajte mokrim, izmijesajte, iszlijte u pleh, ukrasite listicima badema pa pecite u zagrijanoj pecnici 45 - 50 minuta, odnosno dok cackalica ne izadje cista.    For this 429 calorie breakfast blend together: 1 egg 1/4 banana 1/2 cup (100 ml) almond or coconut milk 1/4 cup oats (GF if intolerant) 1 tsp baking powder 1 Tbsp peanut butter 1/2 scoop protein powder (chocolate flavour) Bake on the hot, oil free pan. One side for a minute and then flip carefully on the other for 20 seconds more. Serve with Greek yoghurt, agava or maple syrup and fresh fruits!  Dijetalni, proteinski palacinci Dorucak za uzivanje od svega 429 kalorija! Izblendajte zajedno: 1 jaje 1/4 jedne banane 1/2 solje (100 mll) kokosovog ili bademovog mlijeka 1/4 solje zebenih pahuljica (GF ako se intolerantni na gluten) 1 kasicica praska za pecivo 1 velika kasika kikiriki putera 1/2 mjerice proteinskog pudera (okus cokolada) Pecite na zagrijanoj suhoj tavi, bez ulja. Tavu najprije dobro zagrijte a onda smanjite temperaturu na srednje jako. Nakon jedne minutice, kada se na povrsini napusu baloncici, lagano prevrnite i pecite jos 20 sec. Posluzite uz grcki jogurt, agavin, javorov sirup ili med i svjeze voce. (ovo naravno dodaje kalorije)    Base: 170g dry but soft plums (pitted) 170g walnuts Blend together and press on the bottom of the tray Mousse: 200g almonds (soak in hot water for 20 minutes then peel the skin off. Pour in another hot water and soak overnight) 50g coconut oil 3-4 TBSP coconut cream (use top of the canned coconut milk) Juice of 1/2 lemon 3-4 TBSP of honey, maple syrup or other natural sweetener 1 tsp vanilla extract Blend all together and pour over the base. Freeze for couple of hours or refrigerate overnight.  Veganski cheesecake sa sljivama i bademimaBaza: 170 grama suhih, ali mekanih šljiva 170 grama oraha Izblendajte i pritisnite prstima na dno manjeg pleha Krema: 200 grama badema (namočite ih u vrelu vodu, pa nakon 20tak minuta ogulite ovojnicu. Potom im naspite drugu vrelu vodu i ostavite u njoj nekoliko sati, najbolje preko noći) 50 grama kokosovog ulja Konzerva kokosovog mlijeka (koristite samo kremu s vrha konzerve (3-4 kasike), mlijeko ispod ostavite za supu napr.) Sok 1/2 limuna 3-4 kasike meda, javorovog sirupa ili drugog prirodnog zaslađivača 1 kasicica arome vanilije Dobro izblendajte i prelijte preko baze. Ostavite u frižideru nekoliko sati, opet najbolje preko noći   |
AuthorFull time food lover, spare time - delicious & easy recipes creator Archives
January 2022
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