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Listing all posts from May of 2016. Show all posts.
  1. Potent Round Brownies  

    makes 18 - 24 individual brownies
     
    These brownies are flourless, therefore gluten free as well
     
    10½ ounces (300 g) dark chocolate (70 percent cacao)
    2 cans (15 ounces or 420 g each) chickpeas or black beans, drained and rinsed
    4 eggs
    2/3 cup (160 ml) maple syrup
    1/2 teaspoon baking powder
    1 teaspoon vanilla extract
    1 pinch cayenne pepper
    1 pinch salt
     
    1 Preheat the oven to 400°F (200°C). Butter two pans for 12 standard-size muffins
     
    2 Break the chocolate into pieces and melt by placing the pieces in a heat-resistant bowl inside a pot of boiling water, or use a double boiler.
     
    3 Combine the beans and eggs in a blender or food processor.
     
    4 Add the agave nectar, baking powder, vanilla, cayenne pepper and salt. Blend until smooth.
     
    5 Transfer the mixture into a bowl. Stir in the melted chocolate.
     
    6 Spoon the batter into muffin cups and bake for 15 minutes.
     
    7 Allow to cool before serving.
     
    Notes:
     
    For a special treat – on Valentine’s Day, for example – garnish individual brownies with whipped cream and a strawberry.
     
    If you bake the brownies in a mini muffin tin, as shown on the picture – only bake for 11 minutes.
     
    ENJOY!
  2. Sourdough Rye Bread Polli Talu Style 

    A
    1. pour 500 ml warm water into a big glass bowl
    2. add 150 g starter – dilude it in the water, add 2 teaspoons salt and 3 tablespoons sweetener (rye or barley malt, maplesyrup or honey) – stir with wooden spoon
    3. add enough rye flour until batter becomes like a thick pancake batter
    4. cover the bowl with saran wrap – let it sit in a warm place for 9 – 16 hours (to ferment)

    B

    1. add more rye flour and mix with wooden spoon until dough becomes quite thick – but you can still stir it with a spoon
    2. take away 150 g of the dough to use as starter for your next bread, wrap it in the saran wrap and place in refridgerator
    3. add 2 handfuls of roasted sunflower- and pumpkinseeds – mix
    4. butter a bread baking dish (about 14 cm x 30 cm)
    5. pour the dough into the baking dish
    6. wet your fingers and even out the top of the dough, create a smooth surface
    7. with the back of a knife draw a diagonal pattern into the dough
    8. let the bread rise in a warm place, covered with a clean dish towel, for 1.5 - 2 hours
    9. place into cold oven and turn oven to 225º C. bake 40 min.

    C
    1. take the bread out of the oven – let it cool a little
    2. take the bread out of the baking dish and place it on a grate to air. brush the top with butter while still warm. 
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