Poppy seed roll in pita bread

Once Upon a time I posted a recipe poppy seed oatmeal roll this option is much easier, because you do not need to make the dough, but it still turns out very tasty.

Ingredients:

  • Lavash (the composition should be flour, water and salt)
  • Poppy seeds-200-250 GR.
  • 50-70 ml of any milk (delicious with almond and coconut)
  • 1 chicken egg
  • Jerusalem artichoke syrup / honey to taste
  • Optionally, you can add dried fruits, butter, nuts, lemon zest to the poppy filling.
  • A pinch of salt

How to do:

1. filling.

The most important thing in the filling is to grind the poppy. Either dry in a coffee grinder, or already steamed in boiling water, grind with a blender. I use the second way as it is faster. So:

Poppy pour boiling water in a saucepan or ladle, in which you will then cook it. It is better to pour more water, then salt the excess. Leave it for at least 30 minutes, I pour it at night. So it becomes very soft and malleable to grinding.

Then drain all the water that is above the level of the poppy and grind the future filling with an immersion blender for 2 minutes. It is not necessary to turn it into dust. After that, evaporate the remaining water over medium heat, then add 50-70 ml of milk mixed with egg white, a pinch of salt and Jerusalem artichoke syrup/honey to taste (try to your taste).  Everything is well and thoroughly mixed so that the protein is completely rastovrilsya in the filling, and not baked in pieces. If desired, you can add dried fruits, butter, nuts, lemon zest to the poppy. Just complete improvisation. When the mass is not liquid-remove from heat and let cool (this is important).

2. twist the roll.

First of all, turn on the oven to warm up to 180 degrees.

Lavash is better cut into small pieces. Because if you twist a large thick roll, then in the very center the pita bread will not be baked and will be too wet.

This filling is enough for me for 3 pieces of about 30 by 40 cm + to decorate the roll from above.

Evenly distribute the filling on the surface of the pita bread, quickly fold it until it starts to get wet, grease the top with egg yolk and decorate with poppy seed filling. Decoration is optional.

3. baking.

Bake the rolls on the middle shelf without a fan (and then they will break in the process) for about 25 minutes. On top should get a ruddy crispy crust, then immediately take it out, otherwise it will all crack.

Let the roll cool a little, cut and eat. But if you have the strength to wait, then it will be even tastier to completely cool it, cut it. And just before serving, warm up at 200 degrees in the oven for 5 minutes. Then it will not be hot inside, but very crispy and appetizing outside.

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)))

Carrot cake with cream cheese and caramelized pecans + life hack for the preparation of a perfectly flat cakes

It’s bonkers!

My carrot cake is not cloying like in classic recipes. The cake itself is quite sweet from the carrots and raisins, and the cream I add the Jerusalem artichoke syrup. By the way, I love dense and moist cakes and not the air. So if you coincide with me in tastes, then catch the perfect recipe.

Ingredients.

Cakes:

• 400 g carrots (about 4 medium size)

• 175 g whole wheat flour (or you can do 50/50 with oatmeal),

• 100 g of raisins,

• 50 g pecan or walnuts,

• 3 eggs,

• Juice and zest of a large orange,

• Zest of half a lemon,

• 4 tbsp vegetable oil,

• Optional 50 ml of sweetener if you like sweeter,

• 3 tsp ground cinnamon,

• 2 tsp. ground ginger,

• 0,5 tsp ground vanilla

• 0.5 tsp. ground nutmeg,

• 0.5 tsp. sea salt

• A pinch of ground white pepper, allspice and ground cloves.

You can also put the dough in cocoa, star anise, cardamom, coriander, if you like these spices.

Cream:

• 1 tsp ground vanilla

• 6 tbsp Jerusalem artichoke syrup or any sweetener of your choice

• The juice of half a lemon (zest from a, put in the dough),

• 400 g cream cheese or mascarpone, or cream, or a mix of these ingredients. Or coconut cream (for wagashi version).

I like this pie with curd cheese, but to make the cream is not very greasy and caloric, I mix my schedule I cheese with Greek yogurt in the following ratio: 250 g of cheese + 150 grams of yogurt.

Decor:

• A handful of pecans or walnuts (can be more)

• 1 tbsp Jerusalem artichoke syrup or any sweetener of your choice

• A pinch of salt.

How to do:

1. Carrots wash, peel and grate on a small grater or grind in a blender. Nuts (50 g) chopped, not super small. Rinse the raisins, a little dry. Grate the zest of orange and lemon, squeeze the juice of an orange and half a lemon. Lemon juice to set aside for the cream.

2. Mix all ingredients for dough except flour, bring to a homogeneous condition. Then add the flour, stir again.

3. Take a baking sheet, covers it with baking paper and distribute the dough with a spatula all over the surface.

The cake will be about 1.5 cm thick. Bake at 160C for approximately 35-40 minutes. For 5 minutes before the expected end of baking start to check the readiness with a toothpick (it should not be raw dough). If the cake inside is moist, and the top is flushed, close it with foil to avoid burning.

4. While baked cake, prepare the cream and nut topping. For the cream whisk all of the ingredients until smooth and put in refrigerator to cool. The cream will be dense, and easy to spread on cakes.

5. A handful of nuts dried in the oven at 160C for 10-15 minutes minutes or until it will turn brown. Still hot nuts and mix with a tablespoon of syrup and a pinch of sea salt. Cool, then coarsely chop.

6. Ready cake cool slightly at room temperature, then cut in half, then into 2 parts. Get a perfectly smooth cakes and size, and thickness.

If suddenly crooked cut, put all 4 layers on each other, trim edges, and trimming empty sprinkles cake, or eat;) the Cakes put in the refrigerator so they are fully cooled.

Can easily use this hack for other layered cakes.

Important. If you will bake a carrot cake in a standard round shape, it is better to use split. To cut the cake only when the cake is completely cool. And baking time will be different, because a thicker crust baked through longer.

7. After everything has cooled down, grease each cake with cream, do not forget about the sides of the cake. Put it in the fridge overnight or for a day. Before serving, sprinkle with sweet-and-salty nuts and crumb cakes.

I recommend either cut into 8 rectangles or thin piece along the whole pie, like so:

Enjoy your meal, try not to eat all at once. Pie is sooooo rich, keep in mind. Come for Breakfast and for evening tea;)

Pistachio and raspberry cashew cake

Raspberry and pistachio is a perfect combination of flavors, which can be used for raznoobraznyh dishes. I love raspberry ice cream with pistachios, and now decided to make raspberry cashew cake.

About the nuances of vegan cooking, raw food desserts I have written in detail in this post. Here I will describe the recipe.

Ingredients are given for a rectangular silicone mold (27х13см). Cake height was about 5 cm.

This amount of ingredients will fit into a round shape about 21-22cm, height will be the same – 5cm.

If your shape is more or less proportional increase/decrease the amount of ingredients.

1. Shell:

1 Cup (about 100g) dry roasted pistachios.

If you have pistachios in the shell, keep in mind that the weight of kernels of peanuts is 40% of the total weight. That is, to obtain 100g of pure cores, you will need approximately 250g of pistachio nuts in the shell.

3-5 dates.

A couple of pinches of sea salt. If you are using salted pistachios, in addition to some salt is not necessary.

2. Cashew layer:

1 Cup (a little more than 100g) raw cashews, soaked at least 2 hours (I soak overnight).

100 ml coconut milk. You can substitute coconut cream or mixture of cream with water.

2 tbsp Jerusalem artichoke syrup or any other sweetener/dried fruit, which is eaten.

0.5 tsp. of ground vanilla or the seeds of 1 pod.

Juice of 1 small lemon (3-4 tbsp).

3 tbsp (30 g) unrefined coconut oil. The oil you need to ensure that the cake kept its shape.

A couple of pinches of sea salt.

Optional 1 tbsp of lemon zest.

3. Raspberry layer:

300 g of raspberries. You can use both fresh and frozen. Frozen berries need to thaw and live with the resulting juices.

2 tbsp Jerusalem artichoke syrup or any other sweetener which is eaten.

2 tbsp of Chia seeds.

1 tbsp coconut oil.

4. Decoration:

A handful ground to a crumb of pistachio nuts and a few raspberries.

How to do:

1. Training.

Pistachios are clean (if they are in the shell), wash and dry in the oven at a temperature of 100-140C on convection mode to crisp.

If you use ready dried/roasted nuts, dry again not necessary.

Soak the cashews in advance at least 2 hours in clean water to potable water. Before cooking, drain the water and rinse the nuts.

2. Basis.

Grind in a blender all the ingredients for the bottom layer. Usually 2-3 bike, and enough. The mixture should be sticky and hold its shape. If it crumbles – add another date.

Grease the molds with coconut/olive oil or lay in the bottom of the form baking paper or cling film, place and tamp nutty mass.

3. Filling.

Mix in a blender all the ingredients for the cashew layer. Try it, add more sugar or lemon juice if necessary. Knock the nuts to the consistency of cream.

Put the nut cream on the base, flatten and put in the freezer.

All the ingredients for the raspberry layer punch in a blender until smooth and place in a form, when the nut layer has hardened a bit. It’s about 20-30 minutes of freezing.

4. Decoration. A handful of pistachios crush up the crumbs and sprinkle over raspberry layer, then remove the dessert for 3-4 hours (or overnight) in the freezer until hardens.

5. Feed.

To get dessert you need 30-40 minutes before serving. After the end of that time slice, and there are even later. Take the time dessert needs to be cold, but not frozen, so reveal all the flavors. Can decorate it further, such as raspberries.

Important. The knife I recommend to hold it under hot water, wipe and then cut the cake. And I really love 1 time to cut the finished cake, and then just to get it out of the freezer and serving pieces. Very convenient.

I wish gastronomical pleasure!

Cashew cake (vegan «cheesecake») with berries

About raw food vegan sweets I used to think about how and nut milk – it is very difficult and dreary, but in fact this cake is much easier to make than traditional cheesecake.

Cakes are best done in small forms (I have all 17 cm) for several reasons:

Because it is more convenient to cut the dessert, still from the freezer.

And the portions are small, just what you need, because hazelnut cake with dried fruit is a nutritious treat.

I will tell you a good formula for Kaka, and what are the ingredients in it are replaceable. So for this recipe you can prepare a great variety of delicious cakes for your taste.

The ingredients given for the shape (17 cm). If your shape is more or less proportional increase/decrease the amount of ingredients.

1. Shell:

1 Cup (a little less than 100g) dry roasted nuts (I roasted walnut). You can replace the hazelnuts, almonds, pecans, cashews or mixed nuts. In principle you can use any which you like.

3 Fig. You can substitute dried figs or other dried fruit, which will connect the walnut crumbs and not let it crumble.

A couple of pinches of sea salt. Salt perfectly accentuates the sweetness of the cake, it is no substitute in this case.

2. Filling:

1 Cup (a little more than 100g) raw cashews, soaked at least 2 hours (I soak overnight).

100 ml coconut milk. You can substitute coconut cream or mixture of cream with water.

2 tbsp Jerusalem artichoke syrup or any other sweetener/dried fruit, which is eaten.

0.5 tsp. of ground vanilla or the seeds of 1 pod.

Juice of 1 small lemon (3-4 tbsp).

1/2 Cup blueberries or any other berries. You can use both fresh and frozen. Frozen berries need to thaw and drain excess juice.

3 tbsp (30 g) unrefined coconut oil. The oil you need to ensure that the cake kept its shape.

A couple of pinches of sea salt.

Optional 1 tbsp of lemon zest.

Decoration:

Everything that you like: berries, chocolate/vanilla sauce, nuts, etc.

How to do:

1. Training.

Nuts for the base wash and dry in the oven at a temperature of 100-140C on convection mode to crisp. I’m always at home to have been ready roasted nuts of different varieties, I use them for different dishes.

If you use ready dried/roasted nuts, dry again not necessary.

Soak the cashews in advance for clean water drinking. Before cooking, drain the water and rinse the nuts.

2. Basis.

Grind in a blender all the ingredients for the bottom layer. Usually 2-3 bike, and enough. The mixture should be sticky and hold its shape. If it crumbles – add another date.

Grease the molds with coconut/olive oil or lay in the bottom of the form baking paper or cling film, then place and tamp nutty mass.

3. Filling.

Mix in a blender all the ingredients for the second layer, in addition to berries. Try it, add more sugar or lemon juice if necessary. Knock the nuts to the consistency of cream.

2/3 of nut mass aside from blender in a bowl, to the remainder add the berries and run until smooth. Try again, add more sugar or lemon juice if necessary.

Put the berry layer to the substrate, flatten and put in the freezer. After 20-30 minutes, put on top of the remaining hazelnut cream.

Generally can alternate nut and berry cream in any order, or do something like the “Zebra”. Or even make just one pecan layer without the use of berries.

Decorate the dessert you want and put for 3-4 hours (or overnight) in the freezer until the cake is set.

4. Feed.

To get dessert you need 30-40 minutes before serving. After this time it should be cut, and there is also a little later. Take the time dessert needs to be cold, but not frozen, so he reveals all tastes.

Important. The knife I recommend to hold it under hot water, wipe and then cut the cake. And I really love 1 time to cut the finished cake and again put it in the freezer, and then just get pieces a La carte as needed, very handy!

Want an interesting experiment with fillings and gourmet pleasure!

Honey cake without sugar and heat the honey (to make vegan and gluten free)

Traditional honey cake overly sweet for me, in addition to the classic recipe uses refined white flour and strong heating of the honey, and I do not welcome. Came up with their version on whole wheat flour without heating the honey. The recipe is written in great detail, so it is long, but very simple.

Ingredients:

The dough (8-10 cakes with a diameter of 15cm).

150-200g flour (I tsz wheat, for gluten-free option, you can use a 50/50 buckwheat and oat).

50g of butter ghee (for a vegan option – coconut).

4 eggs or 12ст.l. aquababy (eggs I love, but in baking it is very convenient to use aquatab, which I did in this case).

Jerusalem artichoke syrup – to taste (I have about 5 tbsp)

Cream.

150g cream cheese/mascarpone + 350g sour cream (for vegan recipe instead of cheese and sour cream need to take a coconut cream and a couple tablespoons of coconut flour).

Honey to taste (I have about 5st.l.).

Zest of half a lemon and 1 vanilla pod (optional).

Keep in mind that the quality of honey on taste of honey. Choose the most favorite and pleasant to taste.

How to do:

1. Dough. Soften the butter in a water bath, connect with aquatabs and topinambur syrup, beat the mixture, add the flour (optional, you can sift it to the cakes was more airy). The amount of flour depends on the thickness of cakes, than the dough is thinner, the thinner you can make the cake.

Important. If you make a cake with eggs, then they must be beaten with pinch of salt white (about 5 minutes) and then gently combine with the remaining ingredients, then add the flour.

2. Preheat the oven to maximum, and at this time on baking paper to draw the circles a little larger in diameter than your cake layers. I just looked around your baking dish.

They need to ensure that the cakes were about the same size. Spread the dough with a spatula or spoon inside the circle without going over the edge of the line, not thicker than 2-3mm.

Bake for 3-4 minutes, remove with a spatula and lay on a plate to cool. Cakes when removing should be soft (!). If the cake solid, then overexposed. This cake can be crushed and put on the sprinkles cake.

If you are cooking in coconut crude oil, then the oven heat is not above the 170S (177С – temperature dymlenija oil), respectively, to bake a little longer. See when the edges start to brown and remove.

When all cakes are ready, cool them at room temperature, then refrigerate.

3. Cream. Mix all ingredients in a container and refrigerate until firm. As soon as the cream will become thick enough to spread, and the cakes are cold, you can assemble the cake. Put the cake layer on a plate, top with cream, then more cake and so on. The last cake also apply cream in the fridge for a day(!). Not at night, and live for 24 hours.

Between the cakes if you want you can put the nuts/dried fruits/berries, but in the classic honey nothing is not in use.

If the honey taste in this recipe you will not be enough, it can be strengthened if cooled cakes to lubricate the honey, let it soak, and then assemble cake as described above.

4. Ready cake can be decorated with crumb cake, ground nuts, honey combs or anything)))

Pumpkin cheesecake with orange zest, spices, pecans and maple syrup

I love cheesecakes! Already many different baked and every time I try to come up with some new recipe for this dessert)) Today I want to offer you a very fragrant autumn pumpkin cheese. Of course, he has never had a healthy lifestyle, but why not, if there is it periodically and in small quantities;)

Основа basis.

Shortbread cookies (250g) blend into crumbs, add 50g melted ghee butter and about 50ml maple syrup. Put on the bottom in a bowl. split form (I have 26cm) and bake for 15 minutes at 160C. Cool.

Or tamp well and refrigerate for 30 minutes, and do not bake.

Тык pumpkin layer.

About 600 GR. pumpkin cut or just a whole piece bake until ready in the oven without adding anything.

Peel and then blend into a puree with 50 ml maple syrup, 1 egg, zest of 1 lemon and cinnamon (2-3 tsp.). should get about 450 grams of filling.

I recommend making the filling from baked pumpkin. If the pumpkin is stewed with the addition of water, then you have to evaporate this water, and the taste of baked pumpkin is more interesting than that of stewed.

Ч cheese layer.

Cream cheese about 800 g. pre-remove from the refrigerator, then gently stir with 80 ml. maple syrup, zest of 1 lemon, 1/3 pumpkin puree, vanilla 1 pod and 3 eggs. Add each egg after thoroughly kneading the previous one. Stir with a fork or whisk, not a mixer. So that there is no excess air in the filling.

Собираем we collect cheese.

On the cooled cake we spread and level the pumpkin filling, then we do the same with the cheese filling and put the dessert in the oven for 50 minutes-1 hour at a temperature of 160C. At the bottom of the oven put a container with boiling (!) water for a steam bath.

The readiness of the cheesecake is checked by gently tapping the sides of the mold with a spoon. If only the middle trembles (10 cm in diameter), then it is ready. Leave the cheese in the oven until completely cooled, then put it in the refrigerator for a day. During this time, it settles and becomes dense, elastic and so very curd, all as I like.

Украшение decoration.

Wash pecans and fry in the oven at 160C until crispy. If the nuts are old or bitter, then soak them in clean water until they taste sweet, then dry iteratively at low temperatures (method wrote here).

Still hot nuts pour the remaining 9 ml of maple syrup and mix quickly so that it has time to absorb and not make the nuts wet. Spread the nuts on the cheese in any convenient order. For my drawing I needed 400gr, of which I chose only whole halves.

Life hack: to cut a cheesecake with such a dense nutty decoration on top, you need to put it in the freezer for 3-4 hours, and only then cut it very quickly.

For the whole cheese (1.7 kg) I used one bottle of maple syrup with a capacity of 189 ML. By eye, I added to the base, to the filling and nuts. You can change the proportions of the syrup to your taste.The taste, of course, is unreal! The combination of Maple Pecan, spicy pumpkin and vanilla-lemon cheese isAll the subtleties of cooking cheesecakes can be read here.