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Almond peanut butter cakes Peanut butter is one of my favorite foods, and I am always searching for new ways to use it and recipes that incorporate it. A while ago I stumbled across a similar almond peanut butter cake recipe and decided to change it up and veganize it. As a result, I got this lovely recipe that I keep coming back to. These almond peanut butter cakes are vegan, gluten-free, fudgy, super delicious and also somewhat good for you. The taste always reminded me of macarons, so if you like those, you’re in luck. You might end up with a small batch of these, but these cakes will make you full really quick. This is why I once brought a few of these with me on a really long bus drive. It’s safe to say that I wasn’t hungry at all thanks to them. They are great for any occasion, and as you probably gathered from that bus drive story, you can easily store them for a longer period of time. As always, I am going to tell you why exactly this cake can be beneficial for your health by describing some of its ingredients. And this time, there are quite a few things worth mentioning. Some health benefits Almonds are a great source of fiber. Eating a handful of almonds or drinking a glass of almond milk can keep your gastrointestinal tract moving and prevent constipation. Almonds can also promote healthy bacteria in your gut. This can help you digest your food and even fight off illness. They contain a bunch of vitamins A and E, so they can be really good for your skin. In addition to giving you glowing skin, vitamin E in almonds can help your heart as well. Diets high in vitamin E are linked with lower rates of heart disease. Almonds can help you lose weight, since eating them can eliminate your cravings for other not so healthy food. Its healthy fatty acids help strengthen hair and add texture. Not only are almonds packed with healthy fats and protein, but they’re also rich in antioxidants. These plant compounds can protect your cells from oxidation and premature aging. Peanut butter is pretty good in its own right. Eating peanut butter actually suppresses hunger which leads to weight loss. It has the enviable combination of fiber (2.6 g per serving) and protein (7-8 g per serving) that keeps you feeling full for longer, so you end up eating less overall. Peanut butter contains a substance called p-coumaric acid which helps in offsetting the damage done to cells associated with cardiovascular diseases. Also, peanut butter contains more unsaturated fat than saturated fat making it a fat friendly food which lowers the risk of cardiovascular and coronary heart disease. Research also hints that it lowers the risk of cancer, protects against Alzheimer’s disease and lowers the risk of diabetes. And I could write a lot more about these ingredients, but that would make this post super long. To wrap it up, I think these are pretty good reasons to incorporate these two in your meal plan. I do it as often as I can. And if you don’t have an idea on how to start, I suggest you make these lovely cakes first. A piece of advice This really isn’t a complicated recipe, but there is still a few things I would like to mention here. First of all, I recommend you use ground blanched almonds instead of almond flour from the grocery store. I don’t know if this is only me, but almond flour seems kind of dry in comparison to almonds that I blend myself. Maybe I just wasn’t lucky with the brands of flour that I bought, but if this is also the case for you, just put some almonds in a blender. You can also use a bigger amount of dough for the bottom crust, and spread the top part thinner. If the upper part of the crust breaks a bit when you try to shape it, don’t worry. It will still look good and tasty, maybe you’ll even find that you like it that way. Now I know that these measurements make quite a small batch, but trust me, these cakes are very satiable. However, if you feel like you need a bigger batch, you can use a larger amount of ingredients. You can also spread the dough thinner. Almond peanut butter cakesCourse: Sweet Ingredients - For the dough: 240 g of ground blanched almonds 1/2 tsp baking powder 1/2 tsp of baking soda 50 g peanut butter 2 tbsp of maple syrup 2 tbsp of coconut oil 2 tbsp of sugar 3 tbsp of soy milk 1 tsp vanilla extract 50 g of chopped chocolate or vegan chocolate chips - For the filling: 90 g peanut butter 2 tbsp of maple syrup 1 tbsp of coconut oil Directions - Mix ground almonds, baking soda and baking powder in a deep bowl. Mix all liquid dough ingredients and add them to the dry ones. Stir until a dough forms. If the dough is too dry, add more soy milk. Add chopped chocolate to the dough and stir. In a separate bowl, mix all the ingredients for the filling. - Split the dough into two pieces, press one half of the dough down at the bottom of a baking tin lined with parchment paper (to make the bottom crust). Spread all of the filling over it. Spread the other half of the dough on top, over the filling (you can roll it out or shape it with your fingers prior to that). - Bake the almond peanut butter cakes for 10 minutes at 180 degrees Celsius. After that, allow them to cool down and cut them into squares. If you liked this recipe, make sure you check out my other recipes like: Feel free to tell me what you think about this in the comments below, or send me the pictures of your own almond peanut butter cakes. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and a bunch of other stuff, follow me on instagram, @margo_drobi. Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here.
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Kolači od badema i kikiriki maslaca Maslac od kikirikija jedna je od mojih najdražih namirnica i uvijek sam u potrazi za novim načinima za upotrebu i receptima koji ga uključuju. Prije nekog vremena naišla sam na zanimljiv recept za kolače od badema i kikiriki maslaca i odlučila ga promijeniti i napraviti vegansku verziju. Kao rezultat toga, dobila sam ovaj lijepi recept kojem se stalno vraćam. Ovi kolači od badema i kikiriki maslaca su veganski, bez glutena, super ukusni i mogu biti i dobri za vas. Okus me je uvijek podsjećao na macaronse, pa ako vam oni dopadaju sigurno će i ovi kolači. Možda ćete dobiti malu količinu po ovim mjerama, ali ovi kolači će vas vrlo brzo zasititi. Zbog toga sam jednom ponijela nekoliko sa sobom na jako dugu vožnju autobusom. Sigurno mogu reći da uopće nisam bila gladna zahvaljujući njima. Izvrsni su za svaku priliku, a kako ste se vjerovatno shvatili iz ove priče o vožnji autobusom, lako ih možete pohraniti i čuvati duži vremenski period. Kao i uvijek, naglasit ću zašto ovaj kolač može biti koristan za vaše zdravlje, opisujući neke njegove sastojke. A ovoga puta postoji mnogo stvari koje vrijedi spomenuti. Neke koristi za zdravlje Bademi su odličan izvor vlakana. Jedenje jedne šake badema ili ispijanje čaše bademovog mlijeka može pomoći kretanju vašeg gastrointestinalnog trakta i spriječiti zatvor. Bademi mogu pomagati i zdravim bakterijama u vašim crijevima. Ovo vam može pomoći da probavite hranu, pa čak i da se borite protiv bolesti. Sadrže gomilu vitamina A i E, tako da mogu biti zaista dobri za vašu kožu. Osim što vam daje sjajnu kožu, vitamin E u bademima može pomoći i vašem srcu. Dijeta bogata vitaminom E povezana je s nižim stopama srčanih bolesti. Bademi vam mogu pomoći da smršate, jer konzumiranjem njih možete eliminirati žudnju za drugom ne tako zdravom hranom. Njegove zdrave masne kiseline pomažu da ojačate kosu i dodaju joj teksturu. Bademi ne samo da su prepuni zdravih masti i proteina, već su i bogati antioksidansima. Ova biljna jedinjenja mogu zaštititi vaše ćelije od oksidacije i preranog starenja. Maslac od kikirikija je takođe prilično dobar. Jedenje maslaca od kikirikija zapravo suzbija glad što dovodi do gubitka kilograma. Ima zavidnu količinu vlakana (2,6 g po obroku) i bjelančevina (7-8 g po porciji) koja vam omogućava da se duže osjećate puni, pa na kraju jedete manje. Maslac od kikirikija sadrži supstancu koja se naziva p-kumarinska kiselina koja pomaže u nadoknadi štete nanesene stanicama povezanim sa kardiovaskularnim bolestima. Također, maslac od kikirikija sadrži više nezasićenih masti nego zasićenih što ga čini hranom koja umanjuje rizik od kardiovaskularnih i koronarnih bolesti srca. Istraživanja takođe ukazuju da smanjuje rizik od raka, štiti od Alzheimerove bolesti i umanjuje rizik od dijabetesa. I mogla bih napisati puno više o tim sastojcima, ali to bi učinilo ovaj članak super dugačkim. Da zaključim ovu priču, mislim da su ovo prilično dobri razlozi da ove namirnice uvrstite u svoj plan obroka. Ja to radim kad god mogu. A ako nemate ideju kako započeti, predlažem vam da prvo napravite ove lijepe kolače. Nekoliko savjeta Ovo zaista nije komplikovan recept, ali ovdje bih ipak željela spomenuti nekoliko stvari. Prije svega, preporučujem vam da koristite mljevene blanširane bademe, umjesto bademovog brašna iz trgovine. Ne znam je li to samo do mene, ali bademovo brašno djeluje nekako suho i manje ukusno u odnosu na bademe koje sam sama samljela. Možda jednostavno nisam imala sreće sa vrstama brašna koje sam kupovala, ali ako je to slučaj i kod vas, samo stavite malo blanširanih badema u blender. Za donju koru možete koristiti i veću količinu tijesta, a gornji dio razvaljati tanje. Ako gornji dio kore malo pukne kada pokušate da ga oblikujete, nemojte se brinuti. I dalje će izgledati dobro i ukusno, možda ćete čak otkriti da vam se takav izgled sviđa. Znam da ove mjere čine vrlo malu količinu, ali vjerujte mi, ovi kolači od badema i kikiriki maslaca su vrlo zasitni. Međutim, ako mislite da vam je potrebna veća količina, možete koristiti veću količinu sastojaka. Možete i tanje razvaljati tijesto za kore. Sastojci Za tijesto: 240 g mljevenih blanširanih badema ½ čajne kašike praška za pecivo 1/2 čajne kašike sode bikarbone 50 g kikiriki maslaca 2 supene kašike javorovog sirupa 2 supene kašike kokosovog ulja 2 supene kašike šećera 3 supene kašike sojinog mlijeka 1 čajna kašika ekstrakta vanilije 50 g nasjeckane čokolade Za fil: 90 g kikiriki maslaca 2 supene kašike javorovog sirupa 1supena kašika kokosovog ulja Upute Pomiješajte mljevene bademe, sodu bikarbonu i prašak za pecivo u dubokoj posudi. Pomiješajte sve tekuće sastojke za tijesto i dodajte ih suhim sastojcima. Miješajte dok se ne formira tijesto. Ako je tijesto previše suvo, dodajte još sojinog mlijeka. U tijesto dodajte nasjeckanu čokoladu i promiješajte. U zasebnoj zdjeli pomiješajte sve sastojke za fil. Podijelite tijesto na dva dijela, jednu polovicu tijesta pritisnite prstima na dno posude za pečenje obložene papirom za pečenje (da napravite donju koru). Preko njega rasporedite sav fil. Drugu polovinu tijesta rasporedite preko fila (možete ga razvaljati ili oblikovati prstima prije toga). Pecite kolače 10 minuta na 180 stepeni Celzijusa. Nakon toga, ostavite ih da se ohlade i narežite ih na kvadrate. Kolači od badema i kikiriki maslaca su jednako ukusni i kad su topli i hladni. Ako vam se svidio ovaj recept, provjerite i ostale moje recepte poput: – veganske kuglice od zelenog čaja – veganski muffini sa bananama i čokoladom Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svog vlastitog kolača od badema i kikiriki maslaca. Ako ste učinili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu drugih stvari, pratite me na instagramu, @margo_drobi. Također, nedavno sam pokrenula profil na Patreonu na kojem se možete pretplatiti i pomoći mi u stvaranju boljeg sadržaja. Zauzvrat, svaki mjesec ćete dobiti ekskluzivan dio sadržaja (poseban recept). Moj plan je povećati količinu tog sadržaja ako dobijem nekoliko pretplatnika. Ako vas zanima i želite saznati više, ostaviti ću link do mog Patreona – ovdje.