http___margodrobi.com_bs_2020_07_23_kolaci-od-badema-i-kikiriki-maslaca__1.xml
1.1 2.1 2.2 3.1 3.2 3.3 4.1 5.1 5.2 5.3 6.1 6.2 7.1 7.2 7.3 7.4 8.1 8.2 8.3 9.1 9.2 9.3 9.4 10.1 10.2 10.3 11.1 11.2 12.1 12.2 13.1 13.2 14.1 15.1 15.2 16.1 16.2 17.1 17.2 17.3 18.1 18.2 18.3 19.1 20.1 21.1 22.1 23.1 24.1 25.1 26.1 27.1 28.1 29.1 30.1 31.1 31.2 31.3 32.1 32.2 33.1 33.2 33.3 33.4 33.5 34.1 34.2 34.3 35.1 35.2 35.3 35.4 36.1 36.2 36.3 37.1 38.1 39.1 39.2 40.1 41.1 41.2 41.3 41.4
Reese’s fudge cake Some time ago, someone pointed out that one of my fudgy cakes that I made in a silicone mold looked like a Reese’s cup. This gave me the idea to use the silicone molds that I have to make exactly that – a Reese’s fudge cake. Reese’s peanut butter cups were one of the first things I made on my own. This is not exactly like the peanut butter cup recipe, but they both have the same filling. And like the cups, this cake is a real calorie bomb. Some health benefits I will not pretend as if this cake is anything other than a sugar bomb. If you are on a diet, you might want to skip this one. But in case you want to indulge and you don’t care about calories, I highly recommend you try this recipe. Anyways, if you are using some of these ingredients in a different, less sugary meal, they might be very good for you. For example, almond butter and peanut butter. 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. A piece of advice This is a pretty easy recipe that does not require any unusual ingredients. Be that as it may, I will still write down a few tips to make this process even easier for you. First of all, your silicone molds do not have to be shaped like mine. But you should use some type of silicone molds so you can pop out the cakes when they set. I used almond butter for the fudge, but you can use a nut butter of your choice. You can melt all of the chocolate fudge ingredients on a double boiler or simply in a saucepan. You can also use regular or brown sugar for the peanut butter filling, but this will result in it being crunchy, since the sugar will not melt. When mixing all of the filling ingredients together, make sure to taste the filling to check if it is sweet enough. If not, add some more powdered sugar. Leave some empty space on the edge of the lower part of chocolate fudge so you can close the filling off in the end. Reese’s fudge cake don’t need a long time to set in the freezer or the fridge, but when they do, leave them on room temperature so they can soften up before serving. Reese’s fudge cake Ingredients 340 g of dark chocolate 80 ml of full-fat coconut milk 65 g of almond butter 4 tsp of sugar 50 g of peanut butter 50 g of powdered sugar 1+1/2 tbsp of vegan butter a pinch of salt Directions - Take 50 g of chocolate, 10 g of almond butter, 10 g of coconut milk, 1 tsp of sugar and place them in a small saucepan. Put them on a stove and let them melt on low heat while mixing occasionally. When everything has melted and ingredients are well combined, remove it from the stove and divide between 4 panna cotta silicone molds. - If the batter is too thick, press it down to even out the surface. Put the molds in the freezer. - Next, prepare the Reese’s filling. Soften up the vegan butter. In a small bowl mix together the peanut butter, powderd sugar, salt and vegan butter until everything is well combined. Taste the mixture to see if it is sweet enough. If not, add some more sugar. - Take out the molds from the fridge. Put a heaping tablespoon of the filling in the middle of each mold, over the batter that is in it. Try to not get any of the filling on the edges of the mold. - Put the remaining almond butter, coconut milk and sugar in a saucepan. Melt them on low heat while mixing occasionally. When the mix is pourable and ingredients are well combined, remove it from the stove and divide between 4 panna cotta silicone molds. Pour it around and over the peanut butter filling. - Put the silicone molds in the fridge or the freezer until the Reese’s fudge cakes set. Take them out of the fridge and pop them out of the molds. Leave on room temperature before serving so that they can soften up. If you liked this recipe, make sure you check out my other recipes like: – almond peanut butter cupcakes Feel free to tell me what you think about this in the comments below, or send me the pictures of your own Reese’s fudge cake. 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.
1.1 2.1 2.2 2.3 3.1 3.2 3.3 3.4 3.5 4.1 5.1 5.2 6.1 7.1 7.2 7.3 7.4 8.1 8.2 8.3 9.1 9.2 9.3 9.4 10.1 10.2 10.3 11.1 11.2 12.1 12.2 13.1 13.2 13.3 14.1 15.1 15.2 15.3 15.4 16.1 16.2 16.3 17.1 17.2 17.3 18.1 19.1 20.1 21.1 22.1 23.1 24.1 25.1 26.1 27.1 28.1 29.1 30.1 31.1 32.1 33.1 34.1 35.1 35.2 35.3 35.4 35.5 35.6 36.1 36.2 36.3 37.1 37.2 38.1 39.1 40.1 41.1 42.1 42.2 43.1 44.1 44.2 44.3 44.4
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.