COOKBOOK » breakfast (46)

Garlic and black olive butter

This is a very, very tasty snack or addition to breakfast. I recommend preparing this oil in advance, so that it has time to fill with the flavors of all the ingredients. I recommend serving it with warm bread.

Ingredients:

  • 250 g of good tasty butter,
  • 150 g of Olives (you can use any, but I like it best with the blackest dried). Most importantly, remember that the taste of this snack oil directly depends on the taste and quality of Olives.
  • 1 tsp. ground dry garlic (can be replaced with 1-2 cloves of fresh, passed through a garlic chopper),
  • 2 tsp dried herbs oregano / rosemary,
  • Salt and pepper to taste.

How to do:

1. soften butter at room temperature.

2. free the olives from the bone, cut arbitrarily without bringing them to the paste.

3. when the butter is soft, mash it with a fork, add the olives, garlic and herbs, mix thoroughly and season with salt / pepper to taste. A lot of salt and pepper is not worth it, because later the olives will give their spice to the oil, keep this point in mind.

4. transfer the butter to an airtight container if you intend to store it, or to a nice serving dish if you plan to serve immediately. his to the table. Send it to the refrigerator to brew for 1-2 hours. When serving, you can sprinkle it with olive oil and garnish with olives.

Creamy pumpkin cheddar millet porridge with nuts + some more recommendations for serving

Today I will tell you how to make a piece of culinary art from ordinary millet. The most important thing in this porridge is the additional ingredients, depending on which it plays with new colors every time.

Ingredients for porridge (for 1 serving):

* Millet – 50g.

* Water/milk-approximately 150 ml

• Mashed baked pumpkin-3-5 tbsp. l. or to taste

* Aromatic cheddar/gruyere – the more, the tastier))) But I put 20-30g, grate or finely chop.

* Dates – 3-4 pcs.

• Cinnamon-0.5 tsp

. * Salt-to taste

• Butter is optional, I do not use it, I have enough cheese

Ingredients for topping (the possible options are listed below, you do not need to put everything at the same time):

* Nuts are better than pecans or walnuts (a handful)/pumpkin seeds

* Nuts + thin slices of cheese, so that they have the opportunity to melt on the porridge

* Mushrooms fried with oregano and sage + some pine nuts. It turns out something like a risotto.

• Caramelized bacon + maple syrup • Nuts (handful) + orange zest (from a quarter of an orange)

• Pecans (handful) + caramelized pear (peel, cut not very finely, fry in ghee withjerusalem artichoke dill until brown)

How to do it.

1. Bake a pumpkin (better butternut or Hokkaido) in the oven (recipe here). Then you can make not only porridge from it , but also pumpkin soup, tortillas, hummus and other dishes.

2. Wash the millet until the water is transparent, pour it with boiling water and drain the water. So the porridge will definitely not be bitter. Then pour the millet with water/milk, add salt and cook until tender under the lid, stirring occasionally for about 35 minutes. If desired, you can remove the foam.

2. While the porridge is cooking, blenderim pumpkin together with washed dates and cinnamon in mashed potatoes. You should get about 5 tablespoons.

3. As soon as the porridge has become viscous and boiled, add the pumpkin-date mixture to it, mix, let it boil for a couple of minutes. We try the salt/sweetness/sufficiency of the pumpkin in taste. What you need-add, throw in the cheese, mix until it is completely dissolved and try again. It should turn out not liquid and not too viscous, moderately aromatic, sweet and creamy-cheesy. Find this balance, then turn off the stove and let the porridge stand for 5 minutes.

4. Serve with any of the toppings described above.

Buckwheat bowl with egg and tahini-soy mayonnaise + life hacks for cooking the buckwheat

The bowl is a deep dish in which you are quick, tasty and beautiful can combine correctly is a useful meal. Usually there is a portion of complex carbohydrates (whole grains, root vegetables), a serving of protein (legumes, tofu, mushrooms, meat, fish/seafood, poultry, cheeses, eggs), lots of vegetables/fruits (fresh or cooked) and some fats (nuts, seeds, avocado, nut pastes, olives, sauces based on oils).

The bowl can be very boring, and can be a work of art, it all depends on your imagination)) My crackaol simple, but very tasty. Love it for Breakfast, although for a light lunch/dinner is also a great option;)

Ingredients (for 1 serving):

• Boiled buckwheat, you can use any (you can substitute quinoa) – 3 tablespoons,

• 1 chicken egg

• Half an avocado,

• Mushrooms – 3-4 pieces (I have mushrooms),

• A small tomato or 4 cherry tomatoes,

• Balsamic cream (optional, but very recommend) – on the tomato a bit

• Truffle oil (optional but very recommend) – a bit on the mushrooms,

• A little lemon juice and olive oil – all to sprinkle on top (also optional)

• Salt/pepper/spices/herbs/sesame seeds – optional.

Also you can put cheese on it (cheese is particularly relevant) and any salad leaves. You can stew them together with the mushrooms. Spinach, for example, very suitable.

Ingredients for soy mayonnaise:

It is based on universal sauce Urbachwhere salt substitute for soy sauce.

• 3 tbsp tahini,

• 3 tbsp lemon juice/Apple cider or white wine vinegar,

• 1 tbsp olive oil,

• 1-2 tbsp soy sauce (depends on its type, place 1, then sample and add more if necessary),

• 1 clove of garlic, passed through a press (optional)

• 1 tsp miso paste (optional)

• 3 tablespoons of water (watch the consistency, add gradually),

• Pepper, to taste.

How to do:

1. Cooking buckwheat (roasted brown).

Tell method, and the number you define yourself, I usually cook 1 Cup, enough for 5-6 servings for this recipe.

Cereal to sort, wash carefully until clear water, drain in a colander, then spread on a heated pan and fry on medium heat stirring constantly. Buckwheat needs to dry completely and make amazing aromas. After that, switch off immediately. Roasting buckwheat subsequently makes it crisp and very flavorful.

While fried buckwheat boil water. 1.5 cups if you like a little al’dente grits, and 2 cups, if you like boiled groats, but not in porridge. I put 2 cups.

Then put the buckwheat in a heatproof dish with a lid, fill with water, throw a pinch of salt, cover and either cook it in the oven (I like that way), or on the stove.

If in the oven, then preheat it to 180C, put down the buckwheat for 15 minutes, then turn off the oven and wait until all water is absorbed in the rump (it’s 40 minutes – 1 hour). Perfect your buckwheat is ready.

If on the stove, then cook on very low heat for 20-25 minutes and then let it rest under a lid until all water is absorbed in the grits.

Cooking buckwheat (unroasted green).

Here is a slightly different story. Green, I would not be subjected to excessive heat treatment. The proportions of buckwheat and water are the same as for brown.

Sort, wash thoroughly (this affects the crispness of cereal), throw in a pot of salted water, bring to a boil, then cook on low heat under lid for 15 minutes until tender (in the process not to disturb), either immediately turn off and allow to swell by wrapping the pot with something warm. 30-40 minutes is enough.

The second method is more gentle to “living product”, but longer. Try both ways as you like.

If you have buckwheat cooked in advance, then reheat it in the microwave or on the stove in a saucepan, the bottom of which poured a little water. Fry the buckwheat should be on medium-high heat stirring occasionally, and long, so it is not much seethe.

2. Soy mayonnaise (I do for the future, it is perfectly stored in the refrigerator for 3 days exactly).

Shake all the ingredients until smooth. I do it in a small jar in which he kept the last bit of sauce.

3. Prepare the remaining ingredients.

All my. Tomato and avocado slice. If you need to preserve the color avocado, then sprinkle it with lemon juice or lime juice.

Cook the egg either poached (recipe here), or in a bag (recipe here).

Mushrooms fry in a drop of oil on high heat so they get flavored crust. In the end, I add a little thyme, salt and freshly ground pepper. Also you can add mushrooms, onions, garlic, ginger, other herbs and spices. Cook mushrooms as you like, the main thing that it was delicious and combined with the remaining ingredients to the bowl.

4. Collect the bowl.

Buckwheat lay down, then 2 tbsp of mayonnaise (or how much your conscience will allow))), and on top of all the other ingredients, as in the photo. Tomatoes sprinkle with balsamic vinegar, mushrooms and truffle oil. Next, I love all pour a little juice of lemon/lime, but it is optional.

By the way, this dish is very easy to do from many people. Made of billet, and then just put in the number of plates, and quickly put everything away;)

Chickpea & Dates blondies

My regular dessert without the added sugar, not fat, with lots of fiber and very tasty! In addition, this cake can be done totally different depending on what kind of peanut butter you add. Want a “Snickers” want “halva with chocolate”, want sesame “brittle”, “bounty”, etc.

The texture of the cake is obtained, as in sand rings with nuts, if anyone else remembers such))) And the taste is also very close if you use peanut butter.

Important. For those who can’t eat gluten, eggs and dairy products, this pie will be a lifesaver.

Ingredients (for square shape 28*28 cm, height pie is roughly 2-2. 5 cm):

• 480 g of cooked chickpeas (2 standard cans of chickpeas without the liquid, you can substitute white beans, but with chickpeas I like a little more)

• 10 without Iranian date syrup (or to taste), if you have a king dates, they will need 6-7 pieces,

• To 100 ml of any type of milk (if needed, if the blender will not cope with “test”),

• 5-6 tbsp any nut butter/Urbach to your taste,

• 2 eggs, or 2 “flax eggs” (2 tbsp flax seed to grind into flour + 5-6 tbsp of water, stir, leave for a few minutes until thick).,

• 3 tbsp almond flour/rolled oats (optional)

• Zest of 1 small lemon (optional)

• 2 tsp ground vanilla (or extract),

• 1 tsp. cinnamon

• 0.5 tsp. salt (do not salt if you use already salted the beans from the jar or the beans salted during cooking),

• Nuts/dried fruit/chocolate chips, optional, number at your discretion.

• 2 squares of chocolate+any 50 ml. milk and 2 tsp of walnut Urbach for decoration, also an option.

If you want to Supplement the recipe with some spices to your taste – to health, but only if they are combined with other ingredients;)

How to do:

1. Chickpeas. You can use canned chickpeas or boil in any convenient way (here described in detail, as I do).

2. Whisk in a blender eggs with salt until fluffy foam, about 2 minutes. Add to the dates, peanut butter, spices, flour/cereal and zest (if using). If you have very dry dates, soak them for 10 minutes in boiling water.

3. Now add in the blender the chickpeas and cook until smooth, if necessary add milk. if necessary add milk. . Direct to perfect smoothness to bring the “dough” is not required. Now interfere with a spoon the chocolate chips, nuts (preferably roasted) and dried fruit. But this is at your discretion, cake self-sufficient without them. But with additional ingredients of course tastier and fatter, and sweeter. Here it is that someone important;)

4. Lay out the form with parchment paper, lightly grease it with oil. Gram distribute weight evenly and bake in a preheated 180C oven for 25-35 minutes. Baking time will depend on your equipment. I love tanned well baked cake, with a delicious crispy crust, so baked to the max.

5. Take out the pie and let it cool to room temperature and then decorate, which is also optional, but nice and elegant.

I melted 2 squares of bitter chocolate oatmeal milk and spoon randomly sprayed on the surface, and then a couple of teaspoons of peanut butter, which was making the pie.

Now pie can be cut is. Bon appetit!

Important. To me this cake is more like it room temperature, so I recommend not to hurry with the eating, only when he is ready.

And even more important point – on the second day, this cake is not so delicious as the first. Therefore, I recommend to do a cake this size, to eat it in one day.

Either immediately after cooling down to freeze. Unfreeze VNA plate, not in the container, and then it will be too wet. And it is better not to defrost in the refrigerator, because it can absorb odors of other products, I once was so)))

Beet pancakes (you can make either sweet with chocolate and peanuts, or with salty goat cheese, balsamic cream and walnuts)

You still make pancakes from just flour, then I go to you))) These babies bombyces delicious all by themselves, and with the toppings – it’s just mind-blowing. The amazing thing is that they are mostly consist of it is from beets.

I already have shared the post about the other fruit and vegetable pancakes, but about these I decided to write separately to all of them noticed and tried)))

The recipe is about 20-25 pieces with a diameter of 8-10cm (chocolate, it turns out chickpeas on 7 more, since the ut more ingredients).

Ingredients base:

• Whole wheat flour – 100-120 g of tsz or 50/50 wheat with buckwheat flour (General flour you can and should experiment, but then its scope may vary),

• Water – 250-300 ml (any, but very tasty with coconut low-fat),

• Baked/boiled beet – 300 g

• Eggs – 3 PCs.,

• 3 dates, pitted,

• Vegetable oil (any neutral flavor) – 2 tbsp.

• Salt – 0.5 tsp., (try the first batch of pancakes and add salt if necessary).

This can stop, but I suggest + two variations of these same pancakes.

Additional ingredients for chocolate pancakes:

• 2-4 tbsp of cocoa (look at your taste, I love everything and more))) is direct too many do not put – will taste bitter.

• 2 tamarind or to taste

• Approximately 70 ml of milk,

• Ground vanilla – 1 tsp or seeds of half a vanilla pod

• Cinnamon – 1 tsp,

• Ground ginger – 0.5 tsp.,

• Optional zest of half an orange,

• Optional can also knead the chocolate chips, raisins or other dried fruits, but do not overdo it, pancakes and the “base” is very tasty. These ingredients contribute to the finished dough at the end.

The ripe bananas is needed here (I highly recommend them fry until brown in a drop of oil) and roasted peanuts/peanut butter for feeding or any other nuts you like. Another excellent these blinci serve with mascarpone and cherry jam.

Important point. Their beautiful chocolate color and flavor is evident after roasting, don’t worry about what color and Arat beet test again.

Additional ingredients for the cheese pancakes:

• 2 cloves of garlic (or 0.5 tsp. of dry ground garlic),

• A few leaves of purple Basil (or 0.5 tsp. dried),

• Black pepper and Cayenne pepper – pinch,

• 1 tbsp Apple cider vinegar

• A few roasted walnuts, goat cheese and balsamic cream to serve.

Also these pancakes can be served with pickled herring and thinly sliced green Apple, and a boiled tongue and horseradish. I mean, remember what beets goes well and feel free to use pancakes instead.

If you do not like some spice, do not use.

How to do it.

1. Bake the beets.

Wash beets, wrap in parchment and bake for 50-60 minutes at 180C. Speed of cooking depends on the size of the roots, after 40 minutes pierce with a big fruit with a sharp knife if it is without crackle, and a Herculean effort – beets are ready. Let it cool and then you can clean. Cleaned recommend over a sink or bowl with water, so as not to paint all around;)

2. In blender the beet sending all ingredients except flour, punch and gradually add flour. Consistency should be like liquid yogurt.

Keep in mind that if you experiment with other types of flour, the quantity will be different, do not overdo it. It is better to add gradually and watch for consistency.

Ideally, let the dough stand for 15-20 minutes, stir and then bake. This is necessary in order to test the developed gluten, which makes pastry more elastic. But if you don’t have the time to bake immediately. Especially if you use flour without gluten.

3. Fry in a pan with good nonstick coating. The pan well to heat, and then fry on a medium heat. The first batch with a drop of oil, then on a dry pan.

On the first side to fry until the pastry top is not dry, and the pancakes quietly, you can easily flip to the second side for 1-2 minutes until tender.

It is important each time to stir the dough before sending the crepe in the pan. If this is not done by the end of the bake the dough on the bottom will be very tough. The first and last pancakes are different in texture.

4. Feed.

You can serve them immediately, but most of all I love these pancakes warmed up. Usually bake a lot at once in the evening. Part is frozen and part is heated in the oven in the morning and is served as described above)

The fact that my recipe is very little flour in this recipe and the pancakes turn out a bit first. But if you give them soak overnight, then reheated, they will be just perfect. High fruits and vegetables, at least flour. Like pancake, eat, and like or not;)

If you eat the pancakes right away, I recommend them after roasting bake for 5-7 minutes at 180C, but this is optional.

Shakshuka of my dreams with goat cheese

I love shakshuka and I tried it in different places in different recipes. In the end, I have formed a very clear understanding of what needs to be shakshuka of my dreams) I love to do it with lots of vegetables (traditionally with tomatoes and onions and roasted sweet peppers), spicy and use a whole bunch of spices for diversity of taste. Served with warm bread and goat cheese, well at the very least simply with curd. It’s so delicious!

My recipe is a bit complex, but I describe a more simple version of it, so don’t be alarmed and definitely try to prepare.

Ingredients for shakshuka (serves 4):

• 8 chicken eggs or to taste,

• 800 g (2 cans) tomatoes in own juice/tomatoes Pilati, or 6-7 large fresh tomatoes

• 2 PCs. onions medium size,

• 2 pieces sweet red pepper (take large fleshy),

• 2-4 pieces hot chili pepper (depends on the variety of pepper or your love of spiciness), can be replaced by 0.5-2 tsp. ground dry chili pepper.

• 6 cloves of garlic,

• 2 tbsp tomato paste (optional to enhance the tomato flavor),

• 2 tbsp of sweetener (I have Jerusalem artichoke syrup),

• 1 tbsp Apple cider vinegar (it’s not for acid, but for the taste, it is not necessary to substitute other types of vinegar),

• 2 tsp ground paprika,

• 0,5-1 teaspoon smoked paprika (optional, try first to do without, and then with paprika),

• 1 teaspoon of ground cumin,

• 1 tsp ground coriander,

• 1 tsp oregano/marjoram,

• 0.5 tsp. cumin,

• 0.5 teaspoon of turmeric,

• 2 Bay leaves,

• 2 gvozdichki,

• Salt and black pepper to taste.

Ingredients for serving:

• Goat cheese to taste (you can substitute cottage cheese, cheese, feta),

• Bread/pita (preferably freshly baked, or heated in the oven),

• Herbs (parsley, cilantro, chives, mint), I like a little bit of everything to add

• Olive oil to sprinkle on top (optional).

Also it can be very helpful in hummus, the babaganoush was or grilled eggplant with garlic, you get a very satisfying Breakfast or even lunch, and maybe dinner;)

How to do:

I recommend doing sosus to shakshuk for the future. Some days he just lie down in the refrigerator, it can freeze and then just heat, beat in your eggs and enjoy.

1. The first thing you need to roast a pepper. My it cut in half, remove the seeds and again opolaskivaniem to accurately remove all unnecessary. Put on a baking sheet cut down. Bake at 200 C to a strong tan markings. Then remove the pepper in an airtight container, allow to cool. While it cools, make shakshuka on, and then come back to it, remove the skin and cut the flesh in small dice.

I baked the pepper and not just put it to obzhivatjsya with a bow for two reasons: so the dish won’t be tough pepper skin from the grilled peppers taste so much richer and more interesting. If you lazy to bother, then skip this paragraph and go directly to step 2.

2. Now prepare all the other ingredients. Onion peel and cut into small dice, chili pepper clean away the veins and seeds, the garlic, peel and punch in a blender along with red chilli in the paste. If blender will not cope, add a bit of tomato. If no blender, then finely chop the pepper, and the garlic through a garlic crusher.

If you decided not to roast sweet peppers, then wash it well from extra cleaned, cut into small-small cubes and fry together with the onion (see p. 3).

3. On a small amount of vegetable oil fry the onion with the Bay leaf and cloves to a caramel shade. It should not be burnt, but cooked should not be, so do everything on medium heat, do not hurry.

4. Then take out the cloves and throw out, and to the onions add the tomato, garlic, chili, cumin, coriander, cumin, turmeric and fry while stirring until the appearance of a garlic flavor (about 30 seconds), then add to the roasted peppers and tomatoes. Stir and tormented over medium heat stirring occasionally until the sauce is well thickened (about 20 minutes, maybe more).

5. When the sauce is ready, take out a Bay leaf and stock, and add the remaining spices (paprika, oregano, salt, pepper, Apple cider vinegar and sweetener). Try and balance the taste that was sharp enough to your taste, spicy and definitely not sour. Should be so delicious that you’ll want to eat the sauce already in this form. If so, then he is ready.

Important. Keep in mind that cheese and eggs slightly soften the taste, so it needs to be a little too much.

6. Make sauce of deepening and break them on the egg without damaging the egg yolk. Can leave it as is, or stir in a little protein to the sauce, and the yolk mix if you like. I love the whole yolk and stir with the sauce for a protein. Cook eggs on medium heat until whitening of the protein, the yolk should remain liquid. I recommend to cover the pan to make it happen faster.

Important. If you use cheese or hard cheese, then cut it into cubes and fold into the sauce, and then break in your eggs.

7. Serve shakshuka, posypav chopped herbs and a sprinkle of fragrant olive oil with a spoonful of cottage cheese goat cheese and warm bread. There are highly recommend by hand(!). Take a piece of bread and it as a spoon to scoop the egg with a spicy sauce and cheese. Just fly away!

Memo with what to eat pancakes

I honestly often forget the stuffing, which cooked pancakes, so I decided to make a post in which as in a notebook will record all of them, so as not to strain your brain each pancake)))

So here’s what I currently have (the list will be updated):

1. The most simple, loving.

• All kinds of jams/preserves,

• Honey,

• Syrup (especially maple),

• Salted caramel,

• Condensed milk + optional ground cardamom (didn’t want to include in the list, but many of her love),

• Chocolate sauce (not purchased, and melted chocolate with milk),

• Nut paste,

• Halva,

• Sour cream,

• Yogurt,

• Different cheese

• Cheese,

• Fish,

• Caviar,

• Fruit/berries.

2. Complicated sweet.

• Poppy-seed filling,

• Vanilla curd with berries, fruit or sauce of them

• Cottage cheese stuffed with nuts, dried fruit and honey/jam,

• Curd with banana/figs,

• Nut filling with dried fruit,

• Homemade Nutella and fruit

• Homemade salted caramel out of dates,

• Fried banana with chocolate and peanut butter,

• Caramelized apples with cinnamon, raisins and nuts,

• Ice cream and berries/fruit sauce

• Fruit or berry toppings on creamy-based

• Pancake cake.

3. More complicated not really sweet or not sweet.

• Cheese type sauce tzatziki,

• Cheese with herbs,

• Cheese/cream cheese with pickled/salted cucumbers and greens,

• Goat cheese and caramelized onion or roasted leeks,

• Goat cheese and spinach,

• Goat cheese, honey, nuts, thyme,

• Cottage cheese/ricotta cheese, honey/jam and nuts

• Blue cheese and pear,

• Carmelitana pear and blue cheese ice cream,

• Baked pumpkin with blue cheese and caramelized onions,

• Baked pumpkin and cream cheese

• Camembert and berry sauce

• Mozzarella and sun-dried tomatoes,

• Different humusy,

• Salmon and cream cheese,

• Herring with pickled onions and fresh Apple

• Mushroom stuffing,

• Mushroom stuffing with chicken,

• Pate and caramelized onions,

• Classic pancakes with meat

• Cheese and meat with mustard sauce

• Baked ham with creamy horseradish and pickled cucumbers,

• Duck with Hoisin sauce,

• Baked crispy bacon and maple syrup.

Let me remind you that recipe for pancakes in which to wrap the filling – here.

All my pancakes can be found in the section of breakfasts here.

Scrambled eggs with roasted pumpkin, Gorgonzola and caramelized onions

An amazing combination of pumpkin with herbs, cheese and sweet onion can be used in many dishes. I’m doing with it, and pasta and pizza, but for Breakfast decided to use for the first time, and for good reason. This is the bomb!

First you need to make caramelized onions. I wrote the recipe here. Recommend to do a lot, because with this miracle ingredient can be cooked many delicious dishes (recipe 1, recipe 2, recipe 3).

Pumpkin is also baked a whole pan. If I have something left from cooking eggs, then make her a salad or pasta/pizza, all of which are already mentioned above.

Ingredients for scrambled eggs (1 serving):

• 1-2 eggs,

• 50g Gorgonzola cheese (you can substitute other blue cheese),

• 1 pumpkin medium size (to cut to fit the pan),

• 2 tsp dried oregano,

• 2 tsp dried minced sage or 7-10 leaves fresh.

• 3 cloves of garlic, peel, wash and crush with the flat side of a knife

• Olive oil for roasting the pumpkin – 3 tbsp (can replace with more butter or ghee),

• 2 tbsp caramelized onion,

• Salt/pepper to taste.

How to do:

1. Pumpkin wash, peel, cut into large chunks (3-4 cm), put on a baking tray with baking paper, sprinkle with herbs and garlic, drizzle with olive oil (2 tbsp), stir and bake until soft and light brown for 30-40 minutes at 180C.

2. How will the finished pumpkin, heat up a good nonstick frying pan, spread it 100g pumpkin (3-4 tbsp), onions and 1 tbsp olive oil. Warm up all together a few minutes, then pour on top of eggs in any form (fried, scrambled, omelette), spread randomly broken into pieces of cheese and fry on medium heat until cooked eggs and melt cheese.

3. Friends, this yummy highly recommend serve with a slice of whole-wheat bread, toasted.

Zucchini muffins with buckwheat and coconut flour (gluten-free & dairy-free))

These muffins are special because they are high in fiber, and not the test. They get a little wet, but I it is a very good choice. By the way, the presence of zucchini in baking and no one notices;)

Ingredients (8 – 10 muffins, depending on the size of the form):

• 2 zucchini about 400 g,

• 2 eggs,

• Juice (about 5 tbsp) and zest of half a lemon (zest first three, then squeezing the juice),

• 75 g of buckwheat flour,

• 25 g of coconut flour,

• 3 tbsp coconut oil

• 5 tbsp sweetener or to taste (I have Jerusalem artichoke syrup),

• 3 tsp cinnamon or to taste

• 1 tsp ground vanilla

• 0.5 tsp. salt,

• 1 Cup of berries (I had blueberries, but in General, the stuffing can put any dried fruit, nuts, other berries, chocolate, etc.).

How to do:

1. My zucchini and grate on a coarse grater. If you don’t want the muffins had a greenish color, then be sure to peel. If you green will not confuse – do not bother. Sprinkle with a little salt, mix and leave for 10 minutes, until juices. Then carefully squeeze the juice from the zucchini using a towel or nut milk bag. That is you put a spoon of grated zucchini in a towel, wrap and squeeze in the sink, juice is not needed.

2. Next, whisk in a blender until smooth eggs with zucchini and all other ingredients except flour. Then gradually introduce the flour and knead until smooth. The dough will be as sour cream. Then manually mix up the dough the filling of your choice. If you use frozen berries, they can not unfreeze.

3. Grease molds with vegetable oil (I had coconut), and fill them with batter 2/3 full because the muffins will rise a bit. Bake for approximately 1 hour at 160C on the middle shelf. All ovens are different, and molds different in size (the larger the form, the longer it is baked muffin), so looking at the situation. If the cakes were covered with a Golden crust and a toothpick comes out almost dry, the cakes are ready.

4. The finished muffins should be cooled, then remove from the mold, so they were all mushy, and give them a little stand on the plate below the surface is a little dried up. I then just dried (on the baking sheet, not in the form) in the oven in fan mode for 5 minutes so that the crust became even more appetizing. But it is optional.

2 tested recipe of delicious delicate pancakes that do not break

These pancakes always turn out! Wrote recipes test post about empanadas, but decided to make a separate post, since they are suitable for any fillings. Pancakes are obtained thin, but strong. By themselves, they are also very tasty.

Plus the recipes, wrote some cool ways the ingredients can be changed to suit your mood and taste, but not lose quality.

Once again, the basic recipes are intended for cooking pancakes, in which you will wrap some delicious stuffing. If you want to improve the taste of the pancakes themselves, I recommend to use the recommendations in the end of the post;)

So, first basic recipes.

Recipe 1.

The ingredients on 11-12 large pancake (26 cm in diameter):

  • 200g – 1.5 cups tsz flour (I often use spelt flour or whole wheat that is finely ground, ideally to sieve),
  • 3-4 eggs (depends on their size – 3 large or 4 small, generally the more eggs, the firmer and the “rubber” will pancakes),
  • 600 ml – 3 cups of cow’s milk
  • 0.5 tsp. salt,
  • 1-2 tbsp Jerusalem artichoke syrup or any other sweetener
  • 2-3 tbsp vegetable oil without bright aroma and flavor.

Recipe 2 (choux pastry, love him even more).

The ingredients are the same as in the previous recipe, only instead of 1 Cup milk – 1 Cup of boiling water(!).

How to do it.

For recipe 1 whip all ingredients until smooth. If you have a blender: first, beat the eggs with the salt and sweetener, then add milk and butter, whisk a little, then gradually introduce the flour and cook until smooth.

If you are whipping by hand, similar to the first, the eggs with the salt and sweetness, then add 1 Cup milk and butter, bring until smooth, then gradually introduce the flour and the dough will be no lumps, add another 2 cups of milk, peremeshivaete ready.

Then the dough should be left on for 25-30 minutes or at least 10 minutes (this is important). The solid particles of flour will swell, gluten is formed and the dough becomes stretchy and elastic. Then again all beat well and bake pancakes in a good non-stick pan on medium-high heat (the pan should pre-heat well).

For recipe 2 should be the same beat all ingredients except boiling water. Boiling water is added to the end, constantly stirring the dough, and then let the dough stand for a while.

With the first part, I fry 2 minutes maximum, second maximum 1 minute. The oil I use only for baking the first pancake, then this is not required. The first pancake is not very pretty. I use it to try and evaluate if you need anything to add to the dough (salt, sweetness). The result is 10 beautiful openwork pancakes.

Important. Second recipe turns out more pancakes. In principle, the number of pancakes is strongly dependent on their thickness and diameter of the pan. Will bake delicately in a small frying pan, pancakes will be approximately in 2 times more.

In the process of baking pancakes spread on a plate and cover with a lid or anything, so they don’t dry. As soon as espacosa all, just wrap the filling in them or make a pancake cake.

How can these recipes to change:

  • 1 Cup milk to replace a Cup of cream (vegetable oil in this case not to put, and even so be bold),
  • 1 Cup milk to replace the nut/coconut milk (if you use fat coconut milk, the oil also can not put),
  • 1 Cup milk to replace the yogurt
  • Replace all of the milk or part of it melted milk,
  • To replace the water in the brew, beer, or vegetable/beef broth (it is suitable for savoury fillings),
  • Replace vegetable oil for butter or ghee,
  • Put the dough a few teaspoons of cocoa, but it it densifies the batter, so the pancakes will be slightly thicker. For this variant it is necessary to add in the dough into 1-2 tbsp more sweetener. Also very tasty in this chocolate dough, add 1 tbsp of ground coffee or shot of espresso.
  • Put the dough a couple of tablespoons without slides matcha. For this option, you also need to add in the dough into 1-2 tbsp more sweetener.
  • Add to the dough 3-4 tablespoons of sourdough bread (or leftover sourdough), pancakes are incredibly fragrant,
  • Part of flour (no more than 30%) to replace buckwheat, oats or rye flour,
  • Add your favorite spices depending on the toppings (vanilla, cinnamon, nutmeg, turmeric, chili, curry, etc.).

I’m still going to experiment with a “flax egg” and the addition of fruit juice/puree, onions or something else and add new variations.

P. S. this post is a reminder of fillings for pancakes.

Have a nice culinary discoveries!