dessert » tasty things (5)

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.

My favorite banana chips with sea salt

As the name implies, in this recipe only two ingredients (bananas and sea salt). Salt delicately accentuates the sweetness of the banana, and turns out absolutely fantastic taste. You can eat them with coffee/tea instead of candy, add to porridge, muesli and ice cream or take as a snack for the road.

Ingredients (for 2 baking trays):

2 large banana not too ripe, the main elastic so that they can be very finely chopped, and the slices while holding the shape.

Approximately 0.5 teaspoon of sea salt.

Optional juice of 1 lemon.

How to do:

1. Wash, peel the bananas and slice them into thin slices (approximately 1-2 mm thick). Two bananas makes approximately 50-60 slices. Try to keep the slices were the same thickness, so they will be baked at the same time.

2. Lay them on the grill with baking paper in one(!) layer. You can on the baking pan, but on the grid they are evenly baked.

3. Sprinkle bananas with lemon juice and sprinkle with sea salt. Bake at 120C for about 40 – 60 minutes, preferably convection. The duration of baking depends on the oven. As soon as the chips have become dry and rough, and the color ruddy – remove. First, they are a little soft, but after complete cooling will become very crispy. Store in a sealed container in a dry place.

Instead of salt you can sprinkle the chips with turmeric, cinnamon, nutmeg, ginger, cocoa and other favorite spices. Experiment!

Correct trifle in 5 minutes

Trifle is a dessert Express “in the glass”, which consists of layers, usually some kind of pastry, cream and fruit. Ingredients can be anything to your taste, which is very convenient. It’s delicious in almost any combination of products.

Ingredients (for 2 servings):

2 pieces of biscuits (60g) oat or here is a coconut (photo examples of dessert with two kinds of cookies), or you can use a here’s a garbanzo bean cake,

20-30g of nuts any on your taste (I like it with fried almonds/pecans/pistachios),

150g cream cheeseor thick yogurt without fillers

1-2 tbsp lemon juice

1-2 tbsp Jerusalem artichoke syrup/maple syrup, any sweetener that you eat

0.5 tsp. powdered vanilla,

A handful of berries or sliced fruits of your choice (raspberries, strawberries, blueberries, blueberries, blackberries, etc.)

How to do:

1. Nuts to wash and dry in the oven. As I dried nuts wrote here. If you already have the nuts, then proceed to item 2

2. In a blender, grind cookies and nuts to the state of crumbs.

3. Mix cream cheese with lemon juice, vanilla and sweetener until smooth. The amount of sweet and acid is very dependent on the specific type of cheese. First, put 1 tbsp each of the ingredients, mix and add more if necessary. The taste should be creamy, slightly sweet with a slight acidity.

Dairy is filling you can use whipped coconut cream or Chia pudding.

4. In the glasses put the crumbs of biscuits and nuts, then a layer of cream and finish with fresh berries. Enjoy!

The layers can be repeated several times, to make them of an even greater number of different ingredients. Huge space for creativity;)

Strawberry soup with homemade vanilla ice cream

Refreshing, fragrant, light and incredibly delicious dessert. I recommend to try even those who do not like soup, and even more so does not represent how the soup can be strawberry))

Soup.

  • 500 g strawberries (wash thoroughly, remove tails, dry a little),
  • Mint leaves with 4-5 stems,
  • 100 ml of dry white wine (I do not know what to replace, you can not use it at all if you want to make it without alcohol),
  • 3 tbsp. L. Jerusalem artichoke syrup or any other sweetener of neutral taste (the amount of sweetener depends on the sweetness of strawberries, put it to your taste, while the soup should not be sweet – for this there is ice cream, but it should not be sour either).

Whisk everything in a blender until smooth, try, straighten the taste (just keep in mind that after the refrigerator all tastes will increase, especially mint), let it brew in the refrigerator for 20 minutes.

Ice cream (do in advance).

  • 500 ml cream (from 20% fat and above),
  • 5 tbsp Jerusalem artichoke syrup (or to taste),
  • 1 vanilla stick or 2-3 tsp ground vanilla / vanilla extract,
  • 1/2 lemon.

I must say right away that there are 10 servings of ice cream here, it’s just more convenient for me to do a lot at once. Its still possible with Apple/Berry crumblom is, also very tasty.

Add Jerusalem artichoke syrup, seeds of one vanilla pod and the vanilla stick itself to the cream. Warm up a little (5 minutes), without bringing it to a hot state, let it cool and brew. Remove the stick, add lemon juice, stir, taste, if necessary, balance the taste and put in the freezer

If you use vanilla extract, then you do not need to heat anything, immediately mix everything and that’s it.

Every hour(!this is important) stir the contents so that it freezes evenly without forming ice. You can eat the next day.

The dish itself is quite simple to do: pour the soup into a plate, spread a ball of ice cream, wait until it melts a Little, Mix a little with the soup and eat.

The combination of the acid of berries and lemon, the sweetness of sugar, the aroma of vanilla, the freshness of Mint is a bomb)

Pancakes with lemon-vanilla cream cheese and strawberries

The dough I make as for pancakes with meat.

Filling:

It is important to find really tasty cottage cheese. Here you need an option without grains and moist, oily, and then you have to wipe it through a sieve to get the desired consistency. I usually use 5% fat.

In the filling, in addition to cottage cheese, you need to add a little mascarpone or sour cream (to a state where it was convenient to mix, but the mass did not turn into a liquid substance). Add gradually, a spoonful at a time.

The highlight of the taste is the addition of a trio: lemon juice+vanilla+sweetness.

I 500 gr. cottage cheese squeeze the juice from 1/3-1/2 lemon, put the syrup (Maple, Jerusalem artichoke, agave) or honey 2st. L, half a pod of vanilla. Mix everything, try and adjust the taste.

Fruits and berries can be any, you can add nuts. Yes, in general, any toppings and toppings to your taste.