Coconut Flour Brownies

This is a very quick and easy recipe. You just mix it up, bake and within an hour you have a healthy and very tasty treat for the whole family. This is amazing how easy this is!

Ingredients:

100g organic preferably raw butter plus some extra for buttering the baking tin
100g organic dark good quality chocolate
4 organic free range medium eggs
170g raw organic honey (or organic rapadura, or organic coconut sugar)
1 tsp organic vanilla extract
1/3 tsp sea salt
50-60g organic coconut flour

Equipment:

mixing bowl
17×26 baking or roasting dish/tin (I use glass)

Directions:

Heat the oven to 180C.

Gently melt chocolate and butter. Beat the eggs in a mixing bowl, add the butter and chocolate mixture (make sure it is cool), vanilla, honey, salt. Mix everything very well. Now mix in the coconut flour, I would advise to put the first 50g and mix very thoroughly, then set the mixture aside for one minute. The coconut flour has loads of fiber and absorbs a lot of moisture, so wait and see your mixture thicken quite a lot. After a minute check the batter and decide if you want to thicken it further.

Pour the brownies batter into the buttered baking dish, brownies will not rise so you can use the smaller dish or make the double batch. Bake for 20-25 minutes. Make sure to cook down before eating it.

And now enjoy!

Sourdough Molasses Cinnamon Rolls

Ingredients:

For the dough:

50 g white active sourdough starter

40 g organic unsulphured molasses

1/3 tsp unrefined sea salt

100 g organic pasteured grass-fed milk

70 g organic grass-fed butter

360 g organic white all purpose flour

For the filling:

4 tbsp organic cinnamon

50 g organic coconut sugar (date sugar, succanat or honey)

1 tbsp organic raw honey

40 g organic grass-fed butter

Instructions:

For the dough, gently combine butter, milk and molasses in a saucepan over low heat until well-blended and heated to blood temperature. Mix this together with the rest of the ingredients and knead well for 10 minutes until the dough is soft and elastic. Cover with a cling film in a bowl and leave to rise and ferment for minimum of 8 hours or overnight.

When ready to make the rolls heat the oven to 180 C and roll out the dough to about 1 cm thickness. Prepare the filling by gently melting the butter combined with cinnamon, sugar and honey. Spread the filling as evenly as possible over the rolled out dough. At this point you can sprinkle with any variations of raising, cranberries, other dried fruits and nuts. I didn't as I am not a big fan of those in the baked goods. 

Now you need to gently roll the dough to form a tube. Cut the tube with a very sharp knife or a special string into 2 cm pieces and place them onto the cookie sheet lined with unbleached parchment paper.

Bake until golden brown. It took me around 30 minutes but this will largely depends on your oven. Cool them down a bit and have them with tea, coffee, milk or on their own. They keep best in an airtight container at room temperature. Or you can freeze some in the zip bag and defrost them in the oven later.

Enjoy!

Sourdough Vanilla Pretzels Russian Style - Sushki

Ingredients:

70 g active white sourdough starter

80 g raw honey

1 egg

50 ml raw milk

50 g butter (melted)

1,5 tsp vanilla extract

325 g white all purpose organic flour

½ tsp sea salt

Equipment:

Mixing bowl

Plastic Wrap

Baking sheet and parchment baking paper

Medium pot for boiling

Water, preferably filtered

Big plate and kitchen towels or tea towel

dough cutter/bench scraper or chef’s knife

skimmer or large spoon with holes

Instructions:

Mix everything together to form soft dough, knead it for 5 minutes. Leave it in a bowl covered with cling film overnight or at least for 8 hours to ferment.

Next day the dough will be slightly oily and soft. Divide the dough into 6 parts, leave 5 aside covered with cling film and roll 1 part of the dough between your hands into a sausage approximately 3 cm thick. Then using chef’s knife or dough cutter/bench scraper cut the sausage into small parts ½ cm thick.

Without using additional flour roll each small piece between your hands or on the kitchen surface with one hand to form a long and thin rope, pick it up and connect two ends to form a ring and roll them together a little bit between your fingers so  they stick together and do not come apart. Leave the ring aside on the kitchen counter. Repeat the same with all the ropes.

Somewhere half way through the rolling process fill half a medium pan with preferably filtered water and bring the water to boil. At the same time heat the oven to 200 °C.

Putting around 10 at a time, boil the rings in the water for 30 seconds, they need to float to the surface of the water. Fish them out with skimmer or large spoon with holes. Place the boiled rings onto a large plate lined with a kitchen towel or a tea towel to absorb the water from the rings.   

After you done, throw another batch of rings into boiling water. While they are boiling, place the drained rings onto the baking parchment lined baking sheet, place the rings half a cm apart as they will slightly expand and stick together if placed too close to each other. Fish out the next batch of rings onto the plate to drain and throw the next, continue till all done. 

When the baking sheet is full place into the heated oven and bake for around 15 min checking every 7 minutes or so and turning the sheet if necessary. The rings should be golden brown, but do not worry if you burn a few they are still really tasty.

While the rings are in the oven, make more rings from the next piece of dough and continue until all done.

They are really good on their own or dipping into jam and washing with raw organic milk.

 

Chocolate Ice cream

This recipe is really easy, it was adapted from this Russian cooking blog so my Russian friends can go straight there and enjoy this wonderful recipe.

Here is the list of ingredients:

3 very fresh, organic, free range, good quality eggs
70 g raw, unheated, organic honey
300 g raw, organic, pastured cream (pasteurised, organic double cream is fine too)
50 g good quality organic chocolate (more if you want darker colour)


First you need to separate egg yolks from whites, put the egg whites aside in a small bowl for now.

Add honey to the yolks and mix thoroughly.

In the meantime, melt chocolate in a bowl over hot water; when it is melted cool it down a bit and mix into the egg yolks mixture.

Whip the cream, add to the mixture, mix well.

Beat egg whites with a tiny squeeze of lemon until it is stiff. VERY SLOWLY fold in the egg whites in 3 goes (I can't overestimate the importance of doing it with a spoon v e r y   s l o w l y).

If you are using ice cream molds then just place your ice cream into the molds and off they go to the freezer, allow at least 6 hours and preferably overnight before eating.

If you have ice cream making machine follow the instructions and make the ice cream.

If you are not using the molds or the machine cover the batter and place it to the freezer, preferably in some glass container like a bowl. After the first 1.5 hours take it out and mix thoroughly. Repeat 3-4 times with 1 hour intervals.

Variations of this ice cream are endless, experiment and share below your experiences. I just tried 2, this one  because my boy loves chocolate and the one without chocolate just plain white ice cream simply because after a while I got sooo tired of chocolate.. can you believe it :).

Enjoy!!!

Банановый Кекс

Банановый кекс я обычно готовлю на глаз и на вкус поэтому количество ингридиентов приблизительное.

Вам потребуется:

1 - 1.5 банана
1- 2 горсти изюма (и / или другие сухофрукты)
0.5 - 1 ч ложка экстракта ванили
около 100 г сахара или мёда
соли на кончике ножа для пикантности
1 яйцо
около 150 - 200 г белой пшеничной муки
1 ч ложка соды
около 80 г сливочного масла


Вскепятите в чайнике воду и залейте кепятком изюм. Сюда можно добавить и другие сухофрукты. Я пробовала сочетания курага и изюм, изюм и клюква, а также просто клюква.

Включите духовку на 160 - 170 ⁰С и пусть она прогреется пока вы готовите смесь для кекса.

Сначала очистите банан (ы) и разомните вилкой.

Затем взбейте яйцо и соль, добавьте это в банановую массу. Растопите на горячей бане или на маленьком огне масло, остудите и добавьте в массу. Затем добавьте сахар / мёд, экстракт ванили, погасите соду лимонным соком. Теперь добавьте муку, чтобы не было слишком густо.

Я иногда добавляю побольше а иногда поменьше на глаз и результат всегда получается разный. Не бойтесь эксперементировать.

Теперь смажте форму сливочным маслом. Я обычно использую хлебную форму или бумажные / селиконовые фомочки для маленьких кексов. У некоторых дома могут найтись и железные кексовые формы разного объёма оставшиеся ещё с Советских времён, мажте их маслом и тоже смело используйте.

Наполнять форму любого объёма следует до половины, так как тесто поднимется и ему нужно место.

Теперь ставим форму / формы в духовку.

Маленькие фотмочки выпекаем 30 минут при температуре 150 - 160 ⁰С.

А формы побольше 35-45 минут при температуре 160 - 170 ⁰С.

Я всегда ставлю на 25 минут и проверяю зубочисткой готовность, и потом ориентируюсь на сколько ещё оставить в духовке.
Чем дольше кексы стоят в духовке тем румяней и плотнее они будут, а чем меньше тем они будут мягче и воздушней.

Приятного аппетита! И пожалуйста оставляйте комментарии.

Имбирное Печенье из Пророщенной Муки

Вам потребуется:

110 г сливочного масла (комнатной температуры)
225 г необработанного тёмно каричневого сахара (моласес, масковадо)
300 г пророщенной пшеничной муки
2 ч л молотой карицы
1 яйцо
1 ч л гашёной соды
1 ст л мёда
5 см имбирного корня

Смешать масло и сахар до однородной массы. В эту массу добавить яйцо, мёд и хорошенько перемешать. Очистить корень имбиря чайной ложкой и натереть на самой мелкой тёрке. Натёртый имбирь добавить в массу. Добавить все остальные ингридиенты и в самом конце муку. Масса должна немного приставать к рукам.

Включите духовку на 140⁰С, смажте противень сливочным маслом. Теперь из полученной массы надо накатать шарики размером с половину грецкого ореха, выкладываем на противень на расстоянии примерно 4 см друг от друга. В духовке шарики поднимутся и немного расползутся в стороны приняв форму круглых печенек.

Для экономии времени и места я обычно использую 2 протвиня сразу. Выпекаем печенье 25 минут.

Через 25 минут выньте протвини из духовки (печенье будет ещё мягким) и дайте им остыть 2-3 минуты.

Потом приподнимите противень и слегка ударьте им о стол или другую поверхность чтобы печенье само отклеилось от протвиня. Затем печенье можно высыпать в керамическую или стеклянную миску и дать ему окончательно остыть.

Мы обычно не можем удержаться и с удовольствием кушаем его ещё тёплым запивая молоком.

Чтобы печенье оставалось сухим и хрустящим его надо хранить в ёмкости с крышкой.

Как вам понравилось? Всё ли получилось? Может быть есть вопросы? Пожалуйста оставляйте коментарии.

Ginger Cookies

I like ginger a lot and try to use it wherever possible, check my Ginger Beer receipt. Lately I was searching for something nice and healthy to munch on with tea and came across the ginger cookies receipt in Tamasin Day-Lewis book, though I had to adapt it to the WAPF diet.

1 small pastured organic egg
110g pastured organic raw butter
225g molasses sugar / Rapadura
1 tbs organic raw honey
2 tsp ground cinnamon
4-5 cm fresh organic ginger root (peeled and grated)
around 300 g sprouted wheat / spelt flour
1 tsp bicarbonate of soda
1 tsp lemon juice
small pinch of salt

First you need to cream butter and sugar together until light and fluffy with a wooden spoon, that takes a bit of an effort especially with molasses sugar. In a different bowl lightly bit the egg with a pinch of salt. Then add the egg, honey and cinnamon into the sugar and butter mixture. Then over the mixture pour some lemon juice over the bicarbonate of soda so the soda becomes active and start bubbling. Mix all that well and add some grated ginger. I prefer the actual ginger root and not the powder as it gives the cookies so much more flavor. You can always adjust the quantity of the ginger root according to your taste. By the way, the easiest way to peel the ginger root is to use a tea spoon and just scrub it.

At this point switch on the oven to preheat it at 140 C.

Finally, add the flour. If you are not making your own sprouted flour you can buy it here , I suggest buying in 2.5 kg bags, this way you save a lot even with the postage. The cookies mixture should be pretty sticky. You might want to add some more flour.

Grease the baking sheet with butter. Using a teaspoon make the balls the size of a small wall nut and place them on the greased baking sheet 4 - 5 cm apart, they will expand in the oven. 

Bake in the oven for 30 minutes.

After 30 minutes take the cookies out of the oven and leave them to cool and harden for around 10 minutes before transferring them from the baking sheet.

Now you can pour a glass of raw organic milk or a cup of tea and enjoy your biscuits just like that.. 

 ..and let me know if you like it.