• Homemade, healthy ice cream tasted like banofee pie. Just to remind: banofee has crackers crunch base, caramel layer, bananas and whipped cream on the top. These ice pops have the same ingredients and simulate the pie’s taste. They are fatless and egg-free and have large batch of fruits and yogurt. My children are crazy about 'cause what would be better than ice cream made of candies? Enjoy!

     

    12 ice pops

     

     Ingredients:

    • 2 frozen bananas*
    • 1 cup fullfat yogurt (plain or vanilla)
    • ¾ cup whipping cream
    • 180 g sof caramels (I used Soft Caramels Werther’s Original)
    • 2 tablespoon milk
    • 2 tablespoon crushed crackers
    • 50 g  (1½ oz) dark chocolate

     

     

    *Peel bananas and divide in three part each. Place in a plastic container and put into the freezer for 4-5 hours. 

    Frozen bananas and yogurt place in a blender and blend until smooth. Melt caramels with milk over low heat.  In the bowl of a stand mixer whisk cream until stiff peaks forms. Pour the cream over banana-yogurt mixture and gently mix with rubber spatula until combined. Gradually add melted caramels still mixing. Caramels have to be warm and some of them will be combined with mixture and some will set creating pieces of caramel. That is fine. Spoon ice cream mixture into molds, put the stick in each and sprinkle with crashed crackers.  

    Before serving melt the chocolate, set aside to cool slightly but do not let to set completely. Remove ice pops from molds. Place the chocolate  in a piping bag and drizzle over popsicles.

     

     

     

    Category: Desserts/icecream.

    Tags: banana, caramel, glutenfree, yogurt.

  • No bake cheesecake. It could be made just as two layer orange lime dessert but I decided to make more fancy look and divided each part to three what got six layer cheesecake. This effect of course is connected with more effort and time but the result is pretty and interesting so why not. Ready to eat cold cheesecake is subtle in taste however the sourness of fruits is detectable. Do not be suggested by the taste of lime puree during preparation – it will fade significantly to the end. I used blood oranges in orange layer – by using ordinary oranges the colour will not be pink and the taste more intensive. Tangy – bitter lime and sour – sweet orange created together delicate, subtle and refreshing dessert. Enjoy!

     

    You should make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

    round spring pan 8 inch

     

     Base:

    • 150 g tea biscuits
    • ¼ cup (+ 1 tablespoon optional) butter, melted

    Cheesecake (two layers):

    • 500 g cream cheese
    • 285 ml whipping cream
    •  1 ½ cups (240 g) icing sugar*
    • 2 limes
    • juice of ½ lime
    • 2 tablespoons icing sugar
    • 3 tablespoons milk
    • 1 blood orange
    • 3 tablespoons blond orange juice (of 1 ½ fruits)
    • 2 x 3 teaspoons gelatine

    Top decoration:

    • 150 ml whipping cream
    • 3 tablespoons icing sugar
    • sliced orange and lime

     

     

    Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. If the biscuits are very flaky you need to add more butter. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Place to the fridge.

    In a sauce pan place one blond orange (unpeeled), add water to cover and cook until tender (about ½ hour). In a second sauce pan place two limes (unpeeled), add water to cover and cook until tender (about ½ hour). Once ready, drain, peel fruits and remove the white thick core from the orange. Peele fruits blend in a blender to the puree (separately orange and limes). Add juice of ½ lime and 2 tablespoons icing sugar to lime puree, mix.

    In a bowl of a stand mixer place cream cheese, whipping cream and 1 ½ cups icing sugar. Beat until smooth and fluffy. Divide the mixture to half. Add orange puree to one part, mix. Add lime puree to second part, mix.

    Divide the lime cheese mixture into three. Transfer one third to another bowl. Place 1 teaspoon gelatine to a small bowl and pour 1 tablespoon milk over. Set aside for 5 minutes then heat in a double boiler or microwave until liquid. Add 1 tablespoon lime cheese mixture to liquid gelatine and stir together in order to strengthen the gelatine. If they combined successfully add it to the rest of lime cheese mixture and mix until smooth. Pour prepared lime cheese layer over cookie base in the pan, shake the pan to even the surface and place to the fridge to set (10 minutes).

    Divide the orange cheese mixture into three. Transfer one third to another bowl. Place 1 teaspoon gelatine to a small bowl and pour 1 tablespoon blood orange juice over. Set aside for 5 minutes then heat in a double boiler or microwave until liquid. Add 1 tablespoon orange cheese mixture to liquid gelatine and stir together in order to strengthen the gelatine. If they combined successfully add it to the rest of orange cheese mixture and mix until smooth. Pour prepared orange cheese layer over lime cheese layer in the pan, shake the pan to even the surface and place to the fridge to set (10 minutes).

    Repeat two steps above four more times to receive six layer cheesecake (the pink layer will be on the top). Place to the fridge for overnight.

    The next day carefully remove the cheesecake from the pan and place on a serving plate. Beat whipping cream with icing sugar until stiff. Spoon it to the piping bag ended with big star nozzle and pipe cream rosettes on the top of cheesecake. Decorate with fruit slices.

     

    *my cakes and desserts are not very sweet. You may try every layer on every step of preparing and add more sugar if you want, remembering that sugar is less detectable in frozen/cooled desserts.

     

     

     Category: No bake cakes.

    Tags: glutenfree, lime, orange.

  • Well, in fact that is only frozen yoghurt and frozen fruits but firstly shaped as icepops, secondly decorated with edible flower – pansy. You can add sugar or plant syrup or do not depending on your taste, preferences and fruits’ sweetness. These pops look attractive and original – my children like them very much and I am happy knowing it is health cold snack. Recipe includes also vegan version. Enjoy!

     

    6 small popsicles

     

     Ingredients:

    • 250 g natural Greek yoghurt or coconut plant yoghurt
    • 300 g fresh blueberries
    • 2 tablespoons sugar or plant syrup (or not)
    • few fresh washed pansies

     

     
     
    Blend blueberries until puree. Add sweetener if desired. Damp one pansy with water and glue it to the icepop’s mould’s side. Pour yoghurt and blueberry puree alternate between them to create stripes. You can also mix together both mixtures and have one-colour icepops. Repeat to the top of the mould.  Stick the sticks and place all moulds in a freezer for overnight. You can see on pictures also pansies frozen in ice cubes – they could be used to cool Summer soft drinks.

     

    Category: Desserts and ice creams.

    Tags: blueberry, glutenfree, vegan, yoghurt.

  • I cannot clearly say what kind of sweets this dessert is. You can describe it as a huge chocolate candy, frozen fruit mousse or no bake cheesecake. There is mascarpone passion fruit filling placed on milk chocolate praline covered with dark chocolate. This sweet treat is not complicated to prepare but you need a little time to work on it. The result is worth the effort – you will rave about its taste, I promise.

     

    6 pieces a 3.5 inch x 1.5 inch

     

    Passion fruit mousse:

    • 5 tablespoons passion fruit puree (aprox. 5 fruits)
    • 1 cup whipping cream
    • 250 g mascarpone cheese
    • 6 tablespoons icing sugar
    • 2 tablespoons gelatine

    Milk chocolate praline (+ decoration):

    • 100 g milk chocolate
    • ¼ cup whipping cream
    • 2 tablespoons crushed breakfast cereals (wheat, oat, corn or other)

    Glaze:

    • 150 g dark chocolate
    • 1 tablespoon plant oil

     

     

    Passion fruit mousse: remove the pulp of passion fruit, discard shells. Rub through the sieve to separate the pulp and seeds. Discard seeds. Place the puree in a small sauce pan and heat gently until warm (do not boil). Place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes until blooms. Heat gently softened gelatine  in a double boiler or microwave and stir to dissolve. Add gelatine to the warm passion fruit puree and mix together. Cool slightly. Place mascarpone cheese, icing sugar and whipping cream in a bowl of a stand mixer and beat together until smooth and fluffy. Stir in passion fruit puree. You can mix it shortly if some lumps occur. Place the mousse in to silicon moulds leaving empty space (about 3-4 mm) on the top. Chill in freezer for 1-2 hours.

    Chocolate praline: heat the whipping cream until hot (do not boil). Remove from the heat and stir in chopped milk chocolate. Stir until smooth. Set aside to cool and thicken. Take out 3-4 tablespoons of the mass for decorating and the remaining mixture combine with crushed cereals. Remove from the freezer moulds with passion fruit mousse and put the praline on the top of each portion filling moulds to the top. Place again to the freezer.  

    Glaze: melt chocolate in a double boiler or microwave. Add oil and mix together. Remove from the freezer moulds with prepared desserts and remove them from moulds. Dip each in chocolate and place on a wire rack placed above the baking tray to drain. Chill in the freezer for 5 minutes. Store in fridge. Before serving decorate desserts with remaining milk chocolate praline – place it in a piping bag and pipe small rosettes on the top.


     

    Category: Desserts/icecreams.

    Tags:chocolate, glutenfree, oat, passion fruit.

  • Very simple, classic chocolate tart. On the shortbread base – I used homemade pastry, it might be also cookie crumb base. Not many ingredients, easy to prepare. In classic recipes the filling is a mix of chocolate and whipping cream. I used coconut milk instead of dairy cream, which did not worse the taste nor texture but brought some benefits. The filling is lactose free, dairy free, vegan. And a little less in calories. But still delicious. Enjoy!

     

    1 classic tart ø 10 inch

     

    Ingredients for the base:

    • ½  cup (115 g) softened butter
    • 5 tablespoons icing sugar
    • 1 egg
    • 2 tablespoons cocoa powder
    • 1 ¾  cups (270 g) all purpose flour

    Filling:

    • 360 g dark semi-sweet chocolate (I used 54,5%)
    • 1 cup + 2 tablespoons (280 ml) coconut milk
    • 1 ½ tablespoons dark brown sugar
    • 2 tablespoons cocoa powder
    • 1 teaspoon pure vanilla extract
    • pinch of salt

    Topping:

    • 2 pears
    • 2-3 tablespoons golden brown sugar (Turbinado)

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and cocoa powder, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. If it is very flaky and not elastic add cold water, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Preheat oven to 350°F /180°C. Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Place the parchment paper over the base and weight the pastry with ceramic balls, peas, bean or another baking pan (empty). Bake blind for 15 minutes. Discard weight and bake for further 10 minutes. Cool.

    Make filling: place the broken chocolate to the bowl. In a saucepan heat coconut milk and sugar until warm (not boil). Add cocoa powder, vanilla and salt and mix together. Pour over chocolate and let stand for 2-3 minutes. Then mix until smooth mixture. Pour over the cooled base and place to the fridge for several hours (better overnight).

    Caramelized pears: preheat oven to 420°F (210°C). Line a baking sheet with parchment paper and sprinkle with sugar. Cut pears into thin slices and arrange on the sugar. Bake for 10-12 minutes. Cool. Before serving the tart decorate the top with pears. You may dust it with cocoa powder and/or shredded coconut.


     

    Category: No-bake cakes.

    Tags: coconut milk, chocolate, glutenfree, pear, vegan.

  • Tasty, rich in chocolate, homemade truffles, better than store bought. Truffles are very easy to prepare of two ingredients only. You can make other frosting ifas desired. My truffles are coated with white chocolate and crushed m&m’s, white and red only because I made them for Canada day in flag’s colour. It was my first time with homemade truffles and now I know how easy it is. Enjoy!

     

    about 20 pieces

     

     Ingredients:

    • 150 ml whipping cream
    • 190 g dark chocolate (I used Belgian 72%)
    • 100 g white chocolate
    • 1 pack of m&m’s

     

    Place the cream in a small saucepan and bring to the boil. Remove from the heat and stir in dark chocolate cut roughly. Set aside for 5 minutes. Mix together until the mixture is smooth. Set aside to cool for 30 minutes. Baking tray line with baking parchment. Place the chocolate-cream mixture in a piping bag and pipe small portions (walnut size). Place in the fridge and chill for 30 minutes. Remove from the fridge and shape each portion into ball. Chill in the fridge for next 30 minutes.

    Melt white chocolate in a double boiler or microwave. Crush m&m’s. Take truffles out of the fridge. Deep each in white chocolate and quickly coat with crushed m&m’s. Chill for few minutes in the fridge. Store in fridge.

     

     

     

     

    Category: Desserts/icecream.

    Tags: chocolate, glutenfree.

  • Homemade chocolate truffles in winter tastes. Cinnamon and freeze-dried apples covered with caramel glaze are fully in Christmas mood. There are few simple ingredients and not complicated preparing so maybe you make them as a holiday gift for someone? But I understand if you want to save them for yourselves – they are just delicious. And nothing could better match the December treats. Enjoy!

     

    about 20 pieces

     

    Ingredients:

    • 150 ml whipping cream
    • 200 g dark chocolate (I used Belgian 72%)
    • 1 teaspoon cinnamon
    • 2 tablespoons finely chopped freeze-dried apples

    Caramel glaze:

    • 5 tablespoons dark brown sugar (muscovado)
    • 2 tablespoons butter
    • 5 tablespoons whipping cream

     

     

    Place the cream and cinnamon in a small saucepan and bring to the boil. Remove from the heat and stir in dark chocolate cut roughly. Set aside for 5 minutes. Mix together until the mixture is smooth. Mix in the chopped apples. Set aside to cool for 30 minutes. Line a baking tray with baking parchment. Take the small portion (walnut size) with a teaspoon and place onto the baking tray. Chill in the fridge for 30 minutes. Remove from the fridge and shape each portion into regular ball. Chill in the fridge for next 30 minutes.

    Glaze: in a small sauce pan place the butter and brown sugar. Heat slowly until they melt. Add whipping cream, mix together. Bring to the boil. Boil few minutes until slightly thickens. Remove from the heat. Take truffles out the fridge. Deep each in caramel glaze. You may sprinkle with some sprinkles. Chill for few minutes in the fridge. Store in fridge.


     

    Category: Desserts/icecreams.

    Tags:apple, caramel, Christmas, cinnamon, chocolate, glutenfree.

  • Healthy, fit, diet, vegan, egg free sugar free… phew, is that it? Children love them. These n’ice cream are as good as classic ice cream and are perfect for hot days to getting a little colder by tasty dessert. Enjoy!

     

    10 small popsicles

     

     Ingredients:

    • 1 ripe mango
    • 1 cup coco nut milk (thick part from a can refrigerated overnight)
    • 5 tablespoons chia seeds
    • 1 tablespoon pistachio or almond butter
    • any plant syrup optional (I did not add)

     

     
     
     

    Place chia seeds in a bowl and pour coconut milk over. Set to rest for 2-3 hours. Peel mango and blend in a blender until puree. Pour mango puree into popsicles’ moulds to the half of capacity. Mix pistachio butter in coconut-chia mixture. Pour this mixture into moulds over mango puree. Stick the sticks and place moulds in the freezer for overnight.


     

     

     

    Category: Desserts and ice creams.

    Tags: coconut milk, glutenfree, mango, vegan.

  • This is ideal dessert for coconut fans. The taste is very coconut-y by multiplication coconut ingredients. The texture is not smooth and creamy like others no-bake cheesecakes but thick and ‘hoarse’ because of shredded coconut and it is similar more to baked kind of cheesecake. To balance huge amount of coconut I made a thin layer of blackberry jelly and plenty of fresh black fruits on the top. The sides of cheesecake are decorated with violas which are edible flowers and add lots of charm however do not have bigger impact for the taste. Enjoy!

     

    The cheesecake needs to be done the day before because has to spend the night in the fridge to become proper texture.

     spring pan ø 8 inch

     

    Ingredients for the base:

    • 150 g tea biscuits
    • ¼ cup (60 g) butter, melted

    Cheesecake:

    • 500 g cream cheese
    • 280 ml coco nut cream (I used 23% fat)
    • 1 cup shredded unsweetened coconut
    • 1 ¼ (200 g) cups icing sugar
    • 2 ½  tablespoons gelatine
    • 2 teaspoon coconut extract
    • Violas (flowers) – about 20 pieces (depending on size)

    Blackberry jelly:

    • 200 g blackberries (fresh or frozen)
    • 2 tablespoons sugar
    • 1 tablespoon lemon juice
    • 2 teaspoons gelatine

    Top:

    • 170 g fresh blackberries
    • Violas (flowers) - optional

     

    Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. If the biscuits are very flaky you need to add more butter. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Place to the fridge.

    If you want to make the flowers decoration on the sides line with parchment paper also the sides of your pan (before adding cookie base). Wash flowers (without stems) and when still damp stick them to the paper on sides all around.

    Blackberry jelly: place blackberries, sugar and lemon juice In a sauce pan and heat until start to fall into pieces. Spoon the gelatine to a small bowl and cover with cold water. Set aside for 5 minutes then heat in double boiler or microwave until liquid. Pour the blackberries into blender and blend until smooth. Add liquid gelatine and mix. Pour over the cookie base and place to the fridge.

    In a bowl of a stand mixer mix together cream cheese, coconut cream, icing sugar, coconut extract and shredded coconut. Spoon the gelatine to a small bowl and cover with cold water. Set aside for 5 minutes then heat in double boiler or microwave until liquid. Add 1 tablespoon of cheese mixture to the gelatine and mix. Add next 2 tablespoons of cheese mixture and mix. When the mixture looks good and it is not curdled pour it over the bowl with cheese mixture and mix shortly. Spoon the cheese mixture over the blackberry jelly in the pan working carefully in order not to move the flowers. Place to the fridge for overnight.

    Next day remove the cheesecake from the pan and place on a serving plate. Decorate the top with fresh blackberries and violas.


     

    Category: No-bake cakes.

    Tags: blackberry, coconut, coconut milk, glutenfree.

  • Homemade truffles – easy and delicious treats made of simple ingredients. Maybe they are not so pretty as store bought but for sure win by taste and we may choose our favourites instead of random mix. In this post I present the recipe for three different sweets because they are so simple that you do not need to limit yourself to one type only. The coffee truffles contain alcohol and coffee so I recommend rather for adults and youth – intensive in taste, very coffee-y. The raspberry truffles contain big fruit portion covered with very dark chocolate – creamy inside, stiff outside. The oat truffles are healthy treats without sugar and with dried apricots which are good iron source. All three kinds are delicious. Enjoy!

     

    about 60 pieces (depending on size)

     

    Ingredients - coffee truffles:

    • 50 ml whipping cream
    • 75 ml coffee liqueur  (I used Kahlua)
    • 200 g dark chocolate (I used semi-sweet 55%)
    • 80 g ground almonds (almond flour)
    • 1 tablespoon instant coffee (powder)
    • 100 g white chocolate
    • instant coffee for dusting

    Ingredients – raspberry truffles:

    • 150 g raspberries (fresh or frozen)
    • 1 tablespoon sugar
    • 50 ml whipping cream
    • 200 g pink ‘ruby’ chocolate (you may use white instead)
    • 100 g very dark chocolate (70%)
    • optional micro balls for dusting

    Ingredients – oat truffles:

    • 200 ml rolled oats
    • 150 g dried apricots
    • 2 tablespoons butter
    • 2 tablespoons cocoa powder
    • 2 tablespoons cold brewed coffee or water
    • 2 tablespoons agave syrup
    • pinch of salt

     

     

     

    Coffee truffles: place cream and liqueur in a sauce pan and heat until hot (do not boil). Remove from the heat and add chocolate broken into pieces. Mix until smooth mixture. Add almonds and coffee powder, mix until incorporated. Place into the fridge to cool and thicken. Then shape mixture into small balls and place them to the freezer for 15 minutes. Melt white chocolate in a double bath (bain-marie). Dip quickly each ball (one at a time) in white chocolate and place onto a wire rack to set. Before chocolate sets dust with coffee powder.

    Raspberry truffles: place raspberries and sugar in a sauce pan and heat until fruits become a puree. If you do not wish seeds pass fruit through the sieve and return to the pan. I let seeds stay. Stir in cream. Remove sauce pan from the heat and add (ruby/white) chocolate broken into pieces. Mix until smooth mixture. Place into the fridge to cool and thicken. Then shape mixture into small balls and place them to the freezer for 15 minutes. If the mixture is still too soft divide it into small portions, place to the freezer for 10 minutes and then shape prettier balls. Place balls to the freezer for 15 minutes.  Melt very dark chocolate in a double bath (bain-marie). Dip quickly each ball (one at a time) in it and place onto a wire rack to set. Before chocolate sets sprinkle with micro balls.

    Oat truffles: place all ingredients in a food processor and process until thick smooth mixture (paste). Place to the fridge for ½ hour or to the freezer for 10 minutes then shape into small balls.

     

     

    Category: Desserts/icecream.

    Tags:  Apricots, Chocolate, Cocoa, Coffee, Glutenfre, Oat, Raspberry.

  • Dacquoise is a French dessert made of two hazelnut meringue layers and coffee cream in between. Hazelnut meringue reminisces macarons like structure because is made of egg whites and hazelnuts meal (you can use almond meal as well). They are crunchy outside and chewy inside. Coffee cream is traditional prepared as ‘creme patisserie’ (homemade custard like) with whipped cream. I decided to make it a little easier and replaced custard with mascarpone cheese which did not decrease neither texture nor taste. The whole dessert is very delicious. Enjoy!

     

    two baking sheets

     

     Ingredients for meringue layers:

    • 250 g hazelnuts
    • ½ cup + 2 tablespoons icing sugar
    • 6 egg whites
    • 200 g caster sugar
    • 1 tablespoon corn starch
    • pinch of salt

    Cream:

    • 8 dried dates
    • 250 g mascarpone cheese*
    • 350 ml whipping cream
    • 3-4 tablespoons icing sugar
    • 1 tablespoon instant coffee (powder)
    • 2 tablespoons coffee liquor (I used Kahlua)

     

    * use real Italian mascarpone cheese without corn starch

     

    Preheat oven to 400°F (200°C) and line a baking tray.

    Spread nuts on the baking tray. Roast for 10-12 minutes until starts to smell pretty. Remove nuts from the oven and place them in a sheet of paper towel. Peel their skin off by scratching one by another throw the towel. Process in a food processor until meal. In a medium bowl mix them with icing sugar and corn starch.

    Preheat oven to 300°F (150°C). On two sheets of parchment paper draw two circles using dinner plate as a stencil (the diameter about 9 inch). Place paper sheets onto baking trays.

    Beat egg whites and salt with an electric mixer until stiff peaks form. Gradually add sugar (1 tablespoon at the time) and beat on high speed until stiff glossy mixture and all sugar consumed. Turn off the mixer and fold in nuts with icing sugar. Mix gently with rubber spatula. Divide mixture into half and spread each portion on baking sheets on drawn circles. Bake for 45 minutes. Check the meringues after 15 minutes, if they get brown to quickly decrease oven temperature to 285°F. Meringues are ready if they are dry to the touch and could be easy removed from paper. Turn off the oven and leave them inside to cool for at least 3 hours or overnight.

    Make cream: blend dates until thick paste. Add some water to have thick but liquid mixture. Whip the cream until stiff peaks. Gradually add (1 tablespoon at the time): mascarpone cheese, 2 tablespoons dates’ paste, icing sugar, coffee powder and liquor.

    Gently remove meringues off the paper. Place one on the serving plate. Fill the piping bag ended with star (1M) nozzle with the coffee cream. Pipe large rosettes on the meringue layer, one by one. If some cream left pipe the second layer on made rosettes.  Cover with the second meringue layer and dust with cocoa powder. This dessert is the best on the next day as the meringues get slightly moist and are easy to slice.

     

     

    Category: Meringues/macarons.

    Tags: coffee, dates, glutenfree, hazelnut, mascarpone.

  • Chocolate cake in glutenfree version. Instead of flour are ground almonds (almond flour) which give noticeable texture. Some glutenfree cake could be dry inside but this is moist and fluffy and as bonus very easy to prepare. The topping is made of blood orange curd complementing the taste of tangy and fresh flavour and matching the chocolate perfectly. You can also use ‘normal’ oranges, the taste will be more intensive. Enjoy!

     

    round pan ø 8 inch

     

     Ingredients:

    • ¾ cup butter
    • 200 g dark chocolate
    • 3 tablespoons cocoa powder
    • 4 eggs (whites and yolks separated)
    • 1 cup sugar
    • 1 teaspoon pure almond extract
    • 300 g ground almonds (almond flour)

    Orange curd:

    • 2 blood oranges
    • ½ cup + 1 tablespoon sugar
    • 1/3 cup butter
    • 1 egg
    • 1 egg yolk

     

    Make orange curd: grate the rind and squeeze the juice of oranges into heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the orange mixture. Stir the mixture constantly over the heat until the orange curd thickens and lightly coats the wooden spoon (it could take 10 to 20 minutes). Once it is ready set aside to cool.

    Grease pan and line the bottom with parchment paper. Preheat oven to 350°F.

    In a medium saucepan place chocolate, butter and cocoa powder and heat gently until melted. Remove from the heat and let cool slightly. In a bowl of a stand mixer beat egg yolks and sugar until light and fluffy. Add butter-chocolate mixture and almond flour and beat until combined. In a separated bowl beat egg whites until stiff. Mix the foam with silicon spatula into cake mixture. Once well incorporated spoon the batter into prepared pan. Bake for 45 minutes (until the wooden skewer inserted into the centre comes out clean). After baking leave in pan for few then transfer to the wire rack to cool completely. Top with orange curd before serving.


     

    Category: Chocolate cakes.

    Tags: almonds, chocolate, glutenfree, orange.

  • Madeleines are small French cookies shaped as shells. They are not flaky, rather are kind of small sponges, fluffy and soft. The taste could be modified by a wide range of additional ingredients, today’s taste is matcha tea. Moreover these madeleines are gluten free version. Enjoy!

     

    24 pieces bigger madeleines or 36 standard sized

     

     Ingredients:

    • ½  cup + 1 teaspoon (120 g) butter, melted
    • ¾ (150 g) cup sugar
    • 3 eggs
    • 1 egg yolk
    •  ¾ cup rice flour
    • ½ cup oat flour
    • 1 teaspoon baking powder
    • pinch of salt
    • 2 tablespoons tea matcha powder
    • 1 tablespoon spirulina powder
    • 1 tablespoon apple cider

     

     

     

    In a bowl of a stand mixer beat together eggs, egg yolk and sugar until light and fluffy. Add flour, baking powder, salt, matcha powder and spirulina powder and mix with rubber spatula until combined. Stir in apple cider and melted butter, mix with spatula. Place dough mixture into the fridge for overnight.  

    Next day preheat oven to 375 °F. Grease madeleine pan/s with butter and dust with flour. Fill each hole with dough to the ¾ of capacity. Bake on upper oven shelf for 15 minutes (bigger madeleines like mine or 9-10 standard sized) until rise and lightly browned. Cool on a wire rack.

     

     

    Category: Cookies.

    Tags: glutenfree, matcha.

  • Different taste of oat cookies again because they became favourite cookies for my children. Are so easy to prepare so we try new flavour composition. These are with cocoa for the ‘chocolate’ effect and hazelnuts and prunes. Cookies are crunchy on the outside and gooey on the inside, and delicious. Prunes give some softness and hazelnuts some crunch. The taste combo – faultless. Enjoy!

     

    24 cookies

     

    Ingredients:

    • ½ cup (minus 1 tablespoon) butter, softened
    • ¾  cup turbinado sugar
    • 1 tablespoons agave syrup (or other plant based syrup)
    • 1 egg
    • 1 teaspoon vanilla extract
    • 3 tablespoons cocoa powder
    • 5 tablespoons sorghum flour (or other flour made of glutenfree cereal)
    • 5 tablespoons rice flour
    • 125 g rolled oats
    • pinch of salt
    • 1 teaspoon baking powder
    • 100 g finely chopped hazelnuts
    • 100 g prunes, chopped

     

     

    In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in plant syrup, egg and vanilla extract, mix together. Add both flours, cocoa powder, baking powder, salt and oats, mix until combined. Add hazelnuts and prunes, mix just until incorporated.

    Preheat oven to 375°F and line a large cookie tray with parchment paper.

    Take walnut sized pieces and roll them into a ball between your palms. Place each ball onto the prepared tray. Do not keep them very tight because they will slightly rise in the oven. Flatten each ball slightly and bake the tray for 12-15 minutes. Just after baking cookies will be still soft, let them rest on the tray for about 10 minutes then transfer to a wire rack to cool completely.


     

    Category: Cookies.

    Tags:cocoa, glutenfree, hazelnut, oats, prune.

  • Let me introduce very easy and scrumptious cookies. You do not need to roll, to chill, to rise, to press them. All ingredients just beat together, divide into small portions and ready to bake. These cookies are crunchy on the outside and chewy in the inside. They are totally glutenfree so could be the perfect dessert for any child, any adult. And, one more.. they are super tasty. Enjoy!

     

    24 cookies

     

    Ingredients:

    • ½ cup (minus 1 tablespoon) butter, softened
    • ¾  cup turbinado sugar
    • 1 tablespoons agave syrup (or other plant based syrup)
    • 1 egg
    • 1 teaspoon vanilla extract
    • 6 tablespoons buckwheat flour
    • 7 tablespoons rice flour
    • 125 g rolled oats
    • pinch of salt
    • 1 teaspoon baking powder
    • 100 g finely chopped unsalted pistachios
    • 100 g dried cranberries, chopped

     

     

    In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in plant syrup, egg and vanilla extract, mix together. Add both flours, baking powder, salt and oats, mix until combined. Add pistachios and cranberry, mix just until incorporated.

    Preheat oven to 375°F and line a large cookie tray with parchment paper.

    Take walnut sized pieces and roll them into a ball between your palms. Place each ball onto the prepared tray. Do not keep them very tight because they will slightly rise in the oven. Flatten each ball slightly and bake the tray for 15 minutes until cookies are golden brown. Just after baking cookies will be still soft, let them rest on the tray for about 10 minutes then transfer to a wire rack to cool completely.


     

    Category: Cookies.

    Tags:cranberry, glutenfree, oats, pistachio.

  • Financiers are small French cookies usually baked in rectangular or oval shape. Crucial for the dough is browned butter and using only egg whites without yolks. The cookies are soft, slightly crunchy outside and slightly chewy inside. The flavour is of choice, classic are vanilla almond but we may want to experiment. I choose pistachios as nut base and combined them with rose because this is a really good pair. Cookies are incredible tasty. Enjoy!

     

    24 cookies (but it depends on moulds size)

     

     Ingredients:

    • ½ cup + 2 tablespoons butter
    • 2 tablespoons coconut syrup (or other plant syrup)
    • ¾ cup sugar
    • 1 ½ cup finely ground pistachios
    • ¼ cup buckwheat flour
    • pinch of salt
    • 3 egg whites (from large eggs)
    • 1 teaspoon rose extract

    Icing:

    • ½ cup icing sugar
    • 1 tablespoon dried rose petals
    • 3 tablespoons water
    • 2 tablespoon pistachio crumbles

     

     

     

    Grease moulds (I recommend steel) with butter, place on the baking sheet and put into the freezer.

    Preheat oven to 400°F.

    Melt butter in a saucepan and cook for further 10 minutes until changes the colour to brown and starts to smell ‘nutty’. Remove from the heat, stir in coconut syrup and set aside to cool slightly.

    In a bowl combine sugar, pistachios, salt and flour. Add egg whites and rose extract, mix with a spoon. Slowly add butter with syrup and mix until combined.

    Fill moulds to the ¾ capacity. Place with baking sheet to the oven, reduce the temperature to 375°F and bake for 15 minutes (until tooth pick inserted into center comes out clean). Remove from the oven, unmould and cool on a wire rack.

    Make icing: grind rose petals to powder. Combine the powder with icing sugar, stir in water and mix until smooth, thick but still liquid mixture. Pour over the top of each cookie and sprinkle with pistachio crumbles.

     

     

    Category: Cookies.

    Tags: glutenfree, pistachio, rose.

  • This is autumnal cake for saying ‘good bye’ to leaving Summer. Sponge is glutenfree and made of walnuts. Layered with cooked apples with cinnamon. Whipped cream is in layers and as an outside cover. This is something like apple pie shaped as a cake. Very light, delicate and yummy cake. Enjoy!

     

    spring pan ø 8 inch or 3 sandwich pans ø 8 inch

     

     Sponge:

    • 6 eggs (yolks and whites separated)
    • 1 cup + 2 tablespoons sugar
    • ¾ cup finely ground walnuts
    • ¾ cup corn starch

    Filling:

    • 350 g apples
    • 5 tablespoons sugar
    • juice of ½ lemon
    • 1 teaspoon cinnamon
    • 2 tablespoons corn starch
    • 500 ml whipping cream
    • 7 tablespoons icing sugar
    • 1 teaspoon gelatine

    Caramel sauce:

    • 3 tablespoons dark brown sugar
    • 1 tablespoon liquid glucose
    • 5 tablespoons whipping cream

     

    Preheat oven to 350°F. Line pans with parchment paper, do not grease them.

    Sponge: In a bowl of a stand mixer beat egg whites until soft peaks. Gradually add sugar and beat until stiff and glossy. On the lower speed add egg yolks, one tablespoon at the time. In separated bowl mix together walnuts and corn starch. Stop the mixer and gradually add dry ingredients mixing gently with rubber spatula (do not use mixer!). Spoon the mixture evenly into prepared pans or to one spring pan. Bake for 25 minutes. Cool in pans.

    Filling: wash and peel apples. Cut into smaller pieces (not very small). Place in a sauce pan along with sugar, cinnamon and lemon juice. Cook until apples are tender. Add corn starch and cook for further 5 minutes. Remove from the heat and set aside to cool.

    Place gelatine in a small bowl and cover with water. Leave for 5 minutes. Melt in a double boiler or microwave. Beat the whipping cream with icing sugar until stiff. Add liquid gelatine and beat  for 10 seconds.

    Remove cooled sponges from pans. One big sponge (if you used spring pan) cut horizontally into three layers. Place the first sponge layer on a plate. Spread the half of apple mixture on. Spread 4 tablespoons whipped cream over the apples and cover with second sponge layer. Repeat spreading with apples and cream and cover with third sponge layer. Spread remaining whipped cream on the top and sides of the cake.

    Make caramel sauce: place All ingredients in a small sauce pan and heat until sugar dissolves. Cook few minutes until smooth and thick sauce. Pour the sauce over the top of cake and let it drip down on sides.


     

    Category: Layered.

    Tags: apple, cinnamon, glutenfree, walnuts.

  • I call it meringue because the main ingredients are egg whites and sugar. In fact, the addition of ground hazelnut change the taste and structure as well. Soft and crunchy cake is layered with homemade ‘Nutella’ frosting made of hazelnuts and chocolate. The whole cake is light in structure and in taste and clearly but subtle nutty. It is a kind of Ferrero Rocher ball flavour and because of that is decorated with. By the way: fresh for couple of days. Enjoy!

     

    springpan ø 8 inch

     

    Meringue:

    • 200 g hazelnuts
    • 1 ¼ cups (200 g) icing sugar
    • 6 egg whites
    • pinch of salt
    • 2 tablespoons corn starch

     Frosting:

    • 100 g hazelnuts
    • 100 g dark chocolate
    • ¼ cup (40 g) icing sugar
    • 1 cup (250 ml) whipping cream

     Decoration:

    • 50 g dark chocolate
    • 1 teaspoon canola oil
    • Ferrero Rocher balls
    • chocolate rosettes

     

     

    Preheat oven to 400°F (200°C) and line a baking tray.

    Spread all (for meringue and frosting) nuts on the baking tray. Roast for 10-12 minutes until starts to smell pretty. Remove nuts from the oven and place them in a sheet of paper towel. Peel their skin off by scratching one by another throw the towel.

    Lower the oven temperature to 325°F and line the bottom of spring pan with parchment paper.

    Process hazelnuts for meringue in food processor until finely ground. Add half of the sugar and corn starch and mix together. Beat egg whites with salt until stiff peaks form. Gradually add remaining sugar still beating on lower speed. Turn off the mixer and bring together the egg foam and nuts-cornstarch mixture stirring carefully with rubber spatula. Pour the cake mixture into prepared pan and bake for 30 minutes until golden beige in colour. After baking separate the cake of pan sides with a knife. Cool in pan.

    Frosting: melt chocolate in double boiler or microwave. Place remaining hazelnuts and icing sugar in a food processor and process until thick paste. Add chocolate and process until well incorporated. In a separated bowl beat whipping cream until stiff. Mix in the chocolate-nuts paste with rubber spatula.

    Cut the meringue horizontally into three layers. Spread the half of frosting on the first layer and cover with the second. Spread the rest of frosting and cover with third layer.

    Decoration: melt chocolate in double boiler or microwave. Add oil and mix. Spread on the top of the top and let it drip on sides. Decorate with half cut Ferrero balls and chocolate rosettes.


     

    Category: Meringues and macarons.

    Tags:chocolate, glutenfree, hazelnut.

  • Coconut bars in chocolate made at home. And quick and easy. And sugarfree, glutenfree, dairyfree, vegan. This is the perfect dessert for all those who keep some diet and/or prefer to eat healthy. I hope you like coconut and chocolate. Enjoy!

     

    9 pieces (depend on mould size)

     

    Ingredients:

    • 2 cups desiccated coconut
    • 1 cup coconut milk (thick part)
    • 3 tablespoons maple syrup*
    • 2 tablespoons coconut syrup
    • 3 tablespoons coconut oil
    • pinch of salt

    Glaze:

    • 100 g dark chocolate (or milk if you like)
    • 2 teaspoons plant oil

     *you can use other plant syrups if desired

     

     

    All ingredients (except the glaze) place In a saucepan and heat on the low heat until the mixture will be homogenous and you can see small bubbles made of syrups ingredients (about 10 minutes). When the mixture is ready pour it into oblong rectangular silicon moulds. Let chill in the fridge for 2-3 hours or overnight.

    Chop the chocolate and melt it in double boiler or microwave. Stir in the plant oil. Remove bars from moulds. Dip each in chocolate and place on the tray lined with parchment paper to drain. Place into freezer for 5 minutes to set.


     

    Category: Desserts/icecreams.

    Tags:chocolate, coconut, glutenfree, vegan.

  • Homemade candies perfectly caramel-y, creamy and glue our children’s jaws so we have additional moment of quiet. We will need ordinary ingredients, candy thermometer and a bit of patience. Then we get the reward shaped as many pieces of yummy, chewy caramels. I know they contain sugar and this is not a healthy snack but they do not contain any artificial colours and ingredients. Maybe one per day is not so bad idea? Enjoy!

     

    about 100 pieces

     

    Ingredients:

    • 3 cups granulated sugar
    • 3 cups whipping cream
    • 1 ½ cups corn syrup
    • ½ cup butter
    • 1 teaspoon salt
    • 2 teaspoons vanilla extract
    • 2 teaspoons Himalayan salt (or other coarsely chopped)

     

     

    Grease and line with parchment paper 8 x 12 inch baking tray.

    Place sugar, cream, corn syrup and butter in a large, deep pan and heat on medium heat until sugar dissolved and butter melted. Then turn the heat to high and cook the mixture until the candy thermometer reached 248°F. The mixture will bubble and should be placed in  big pan as it increases its volume. It is very important  to bring the mixture to signed temperature, if it will be lower candies will fail, if it will be higher they become burnt in taste. When the mixture is ready remove it from the heat and add salt and vanilla, mix. Pour over the prepared pan and sprinkle with coarse salt. Leave to cool then place for 3-4 hours in the freezer. When the caramel is set remove the whole bark from the tray. Cut into small squares (it is not easy, use long chef knife).


     

    Category: Desserts/icecream.

    Tags: caramel, glutenfree.

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