http___margodrobi.com_bs_2020_07_13_kolaci-od-limuna-i-borovnice__1.xml
1.1 2.1 2.2 2.3 3.1 3.2 3.3 3.4 4.1 4.2 4.3 5.1 5.2 5.3 6.1 7.1 7.2 8.1 8.2 8.3 9.1 9.2 9.3 10.1 11.1 12.1 12.2 12.3 12.4 12.5 13.1 13.2 13.3 14.1 14.2 14.3 14.4 14.5 15.1 16.1 17.1 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 34.2 34.3 34.4 35.1 35.2 35.3 35.4 35.5 36.1 36.2 36.3 36.4 37.1 37.2 38.1 39.1 40.1 40.2 41.1 42.1 42.2 42.3 42.4
Vegan hazelnut cheesecakes If you ever made a healthier version of cheesecake you are probably familiar with the ingredients that are usually used for such recipes. Every now and then I try to tweak the classic vegan cheesecake recipe and this is easily one of my favorite such cheesecake versions. Vegan hazelnut cheesecakes with nougat willl probably make you feel the same way. There is this recipe for vegan nougat that I used to make for my Mozart bonbons. People sometimes call it vegan Nutella, but I was never compelled to spread it on a piece of bread or on pancakes. It is very delicious but I just think you would be better off to use it for a cake. And this cheesecake is one of those recipes where I used this home made nougat. You might be scared at the beginning, but don’t worry, this recipe is very easy to make. In fact, it was one of the first desserts I made myself when I just started making vegan food. These vegan hazelnut cheesecakes are creamy, sweet, they have a wonderful cocolate and hazelnut flavor and they are kind of good for you. My favorite thing about them is that they are refined sugar free. I try to avoid adding sugar to food any chance I get, mainly by using dates and maple syrup, like in this recipe. But this is not the only reason why this cake is good for you, there are a few more benefits you can get by eating desserts like this one. Some health benefits In case you are not allergic to nuts, and decide to make these lovely cakes, I will mention some cool facts about cashews (which are the main part of every vegan cheesecake) that might interest you. I have noticed the trend of making vegan cheesecakes with no cashews, mainly because they can be a bit pricey, but there are a few good reasons you might want to treat yourself with cashew cakes or sauces every once in a while. Many studies show that nut intake has a cholesterol-lowering effect, and there is emerging evidence of beneficial effects on oxidative stress, inflammation, and vascular reactivity. Cashews help lower LDL and increase the carrying capacity for HDL. They are protein rich and can help you lose weight. Eating cashews can boost your immune system and lower the risk of gallstones. They are also rich in essential minerals, including copper, calcium, magnesium, iron, phosphorus, potassium, and zinc. This also means that they are super beneficial for your skin and hair. Cashews contain nutrients that most people tend to forget about when they first start a vegan diet, but you really need those for your body to stay healthy, so make sure you incorporate them (and other nuts) in your meal plan (cake or no). A piece of advice As I already mentioned, this is a very easy recipe. It looks a lot like the one for a classic cheesecake, aside from the nougat that you need to make for this, which is pretty easy. You will get a bit more of it than you need with these measurments. You can try to use this for pancakes or you can eat it with the spoon like I did. If you don’t want to do that just adjust the measurments. Don’t forget to soak the cashews for at least 6 hours before making the cake. This will make them soft and give the cake a nice and creamy texture. You don’t have to decorate the cheesecakes like this, but in case you want to, this is how I did it. You melt about 60 g of dark chocolate. Put it in a plastic syringe and squeeze out a few curvy lines on the top of your frozen cheesecakes. This chocolate should become solid pretty fast since the cakes are still frozen. Than take a few hazelnuts, crush them and sprinkle them on top of the cakes. And that is it! Before you serve them make sure you get them out of the freezer and leave in the fridge for some time so they can soften up. Vegan hazelnut cheesecakesCourse: Sweet Ingredients - For the crust: 65 g of almonds 65 g of hazelnuts 130 g of dates 1 tbsp od cocoa powder 1 tbsp of water - For the cream: 130 g of cashews (soaked for 6 hours) 80 ml of coconut cream 6 tbsp of cocoa powder 1 tsp of vanilla extract 65 g of maple syrup 43 g of melted coconut oil 43 g of nougat* (recipe below) 50 g of dark chocolate and some hazelnuts for decoration Directions - *For the vegan nougat you will need 65 g of hazelnuts, 17 g of maple syrup, 20 g of coconut oil and 20 g of cocoa powder. Roast the hazelnuts in the oven for about 10 minutes on 200 degrees Celsius. Put the hazelnuts in a blender with the rest of these ingredients and blend until you get a soft hazelnut butter. Set it aside. - Put the almonds and hazelnuts in a blender and blend until you get a flour. Add the chopped dates, cocoa powder and water and blend some more. Prepare the silicone molds (I used the ones for panna cottas). Put a heaping tablespoon of this crust mixture in each mold and press it down with your fingers to shape the crust. Set aside. - Remove the water from cashews. Put all of the cream ingredients in a blender and blend until you get a creamy brown texture. Pour the cream into each mold (to the top) and put the molds in a freezer. Leave them there to set for a few hours (or overnight). - You can decorate them if you want (tutorial in the text above). Before serving leave the vegan hazelnut cheesecakes in the fridge for a bit to soften. If you liked this recipe, make sure you check out my other recipes like: – vegan red velvet cheesecakes Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan hazelnut cheesecakes. 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 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 4.2 4.3 5.1 6.1 6.2 6.3 6.4 7.1 7.2 8.1 8.2 8.3 9.1 9.2 10.1 10.2 10.3 11.1 11.2 11.3 12.1 13.1 14.1 14.2 15.1 15.2 15.3 16.1 17.1 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 36.1 36.2 36.3 36.4 36.5 37.1 37.2 37.3 38.1 38.2 38.3 39.1 39.2 40.1 40.2 41.1 42.1 43.1 43.2 44.1 45.1 45.2 45.3 45.4
Kolači od limuna i borovnice Ovaj je post namijenjen svim ljubiteljima voćnih kolača, i onima koji nisu baš sigurni da li im se sviđaju. Ovi kolači od limuna i borovnice savršeni su za ljeto, ali pošto ne uključuju svježe voće, možete ih napraviti u bilo koje doba godine. Ja nisam ljubitelj voćnih deserta, ali moram reći, ovi kolači su me osvojili. Postoji puno stvari za koje mislim da su sjajne u ovom receptu. Prije svega, on ne uključuje rafinirani šećer ili umjetnu boju. Ako pratite ovaj blog, vjerovatno znate da pokušavam izbjeći to kad god mogu. Kombinacija džema od borovnice i limuna je jako ukusna i osvježavajuća. Uključuje i sjajne sastojke, koji mogu biti vrlo dobri za vas. Za kreiranje ovog recepta koristila sam kombinaciju nekoliko deserta koje sam napravila u prošlosti, i ispalo je odlično! A ako ne volite voćne kolače, ipak vam predlažem da isprobate ovaj recept, mogao bi vam promijeniti mišljenje kao i meni. Što se tih zdravih sastojaka tiče, odlučila sam da u nastavku napišem stvar ili dvije o njima. Neke koristi za zdravlje Kao što vjerovatno već znate, borovnica je vrlo popularna bobica. Ona ima malo kalorija, ali i dovoljno vlakana, vitamina C i vitamina K. Smatra se da imaju jedan od najviših nivoa antioksidanata od svih vrsta voća i povrća. Glavni antioksidativni spojevi u borovnicama pripadaju porodici polifenola, antioksidansa koji se nazivaju flavonoidi. Nekoliko studija sugerira da borovnice i sok od borovnice smanjuju oštećenje DNK, koji je vodeći pokretač starenja i nastanka raka. Drugo istraživanje utvrdilo da konzumiranje 75 grama borovnica uz glavni obrok značajno smanjuje oksidaciju „lošeg“ LDL kolesterola i tako vjerovatno smanjuje dominantni faktor rizika za srčane bolesti. U brojnim studijama redovan unos borovnice vezan je za niži krvni pritisak. Čini se da antioksidanti u borovnicama djeluju blagotvorno na vaš mozak, pomažući rad mozga i odgađanjem mentalnog pada. Mogli bi imati anti-dijabetičke efekte, poboljšavajući osjetljivost na inzulin i snižavajući razinu šećera u krvi. Kao i brusnica, borovnica sadrži tvari koje mogu spriječiti da se određene bakterije vežu za zid vašeg mjehura, što može pomoći u sprečavanju infekcija urinarnog trakta. Predlaže se da one mogu pomoći pri oporavku mišića nakon napornih vježbi, mada je potrebno još istraživanja. Mnoga istraživanja pokazuju da unos orašastih plodova ima učinak snižavanja holesterola, a pojavljuju se i novi dokazi korisnih učinaka na oksidativni stres, upale i vaskularnu reaktivnost. Indijskih oraščići pomažu u smanjenju LDL-a i povećanju nosivosti za HDL. Oni su bogati proteinima i mogu vam pomoći da izgubite kilograme. Jedenje indijskih oraščića može poboljšati vaš imuni sistem i smanjiti rizik od nastanka žučnih kamenaca. Takođe su bogati esencijalnim mineralima, uključujući bakar, kalcijum, magnezijum, gvožđe, fosfor, kalijum i cink. To također znači da su super korisni za vašu kožu i kosu. Indijski oraščići sadrže hranjive sastojke za koje većina ljudi ima tendenciju da zaboravi kada tek pređu na vegansku ishranu, ali oni su vam zaista potrebni kako bi vaše tijelo ostalo zdravo, pa obavezno ih uključite (i ostale orahe) u svoj plan obroka (pravili ovaj kolač ili ne) . Nekoliko savjeta Ne zaboravite natopiti indijske oraščiće najmanje 6 sati prije nego što napravite ove kolače. To će ih učiniti mekanima i dati im lijepu i kremastu teksturu. Kad prelivate limunovu kremu preko džema od borovnice, pokušajte prvo sipati po ivicama. Na ovaj način ćete osigurati da džem ostane u sredini. Možete ukrasiti ove kolače od limuna i borovnica ako želite, ja sam koristila svježe borovnice i cvjetove lavande. Prije posluživanja izvadite kolače iz zamrzivača i ostavite u frižideru neko vrijeme da malo omekšaju. Sastojci Za koru: 65 g badema 65 g lješnjaka 130 g hurmi 1 supena kašika vode Za džem od borovnica: 90 g smrznutih borovnica 1 čajna kašika agar agara (ili 1 supena agartina) 1 supena kašika javorovog sirupa Za krem od limuna: 300 g indijskih oraha (natopljeni u vodi najmanje 8 sati) 8 supenih kašika kakao maslaca 6 supenih kašika javorovog sirupa 120 ml limunovog soka 120 ml kokosovog vrhnja ½ čajne kašike kurkume u prahu 3 čajne kašike korice limuna u prahu Upute Stavite bademe i lješnjake u blender i blendajte dok ne dobijete brašno. Dodajte nasjeckane hurme, i vodu te još malo blendajte dok ne dobijete ljepljivu masu. Pripremite silikonske kalupe (ja sam koristila one za panna cotte). U svaki kalup ubacite prepunu supenu kašiku ove mase i pritisnite je prstima prema dole da oblikujete koru. Odložite. U tavu stavite smrznute borovnice i ostavite ih da se pirjaju na srednjoj temperaturi 10 minuta. Dodajte agar agar i javorov sirup, sve pomiješajte i uklonite sa šporeta. Ostavite da se ohladi i povremeno promiješajte, a zatim ostavite u frižider. Uklonite vodu iz indijskih oraha. Stavite sve sastojke za krem u blender i blendajte dok ne dobijete kremastu žutu teksturu. Kad se džem od borovnice malo zgusnuo, stavite oko 2 čajne kašike na površinu (u sredini) svake kore. Sipati krem u svaki silikonski kalup (do vrha, preko džema od borovnice) i staviti kalupe u zamrzivač. Ostavite ih tu nekoliko sati (ili preko noći). Možete ih ukrasiti ako želite (ja sam koristila svježe borovnice i lavandu). Prije posluživanja kolače od limuna i borovnice ostavite u frižideru da malo omekšaju. Ako vam se svidio ovaj recept, provjerite i ostale moje recepte poput: – veganski cheesecake od lješnjaka Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svog vlastitog kolača od limuna i borovnice. 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.