http___www.travellingoven.com_easyrecipe-print_1168-1__1.xml
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 21.1 22.1 22.2 22.3 23.1 23.2 23.3 23.4 23.5 24.1 24.2 25.1 25.2 25.3 25.4 26.1 26.2 27.1 27.2 28.1
Recipe Thursday: Vegan Chocolate Tart with Salted Oat Crust INGREDIENTS: (8 servings) Crust - 1 1/4 cups old-fashioned rolled oats - 3/4 cup whole wheat flour - 1/3 cup virgin coconut oil, melted, slightly cooled - 1/4 cup light agave syrup - 2 Tablespoons unsweetened cocoa powder - 3/4 teaspoons kosher salt - 1/2 teaspoon ground cinnamon - 1/2 teaspoon instant espresso powder - 1 cup unsweetened cocoa powder - 7 ounces vegan dark chocolate, melted, slightly cooled - 2/3 cups light agave syrup - 2 teaspoons vanilla extract - 2/3 cup plus 1 teaspoon virgin coconut oil, melted, slightly cooled - 1/4 teaspoon kosher salt - 2 teaspoons old fashioned rolled oats - 1 Tablespoon demerara sugar - Flaky sea salt - Pre-heat oven to 350 degrees F. Pulse oats, whole wheat flour, coconut oil, agave, cocoa, salt, and cinnamon in a food processor until oats are coarsely ground and the mixture looks like wet sand. - Firmly press into the bottom and up the sides or the tart pan. Bake until crust is golden brown and smells toasty, 20-25 minutes. Transfer to a wire rack and let cool. - Dissolve espresso powder in 3/4 cup very hot water in a food processor. Add cocoa and let sit for 5 minutes. Add melted chocolate, agave syrup, vanilla, 2/3 cup coconut oil, 1 tsp. kosher salt and process mixture until it is very smooth and thick. About 30 seconds. - Scrape mixture into smooth tart shell and smooth the top. Tap the tart lightly against the counter to pop any air bubbles in the filling. - Cook the oats and remaining 1 tsp. coconut oil in a small skillet over low heat, stirring constantly, until oats are toasted, about 3 minutes. Gradually add half of the demerara sugar, stirring constantly until sugar is melted, then remove from heat and stir in the remaining sugar just to coat. Season with salt and let the oat mixture cool. - Scatter oat mixture over tart, sprinkle with sea salt and chill until filling is set. At least 1 hour. - Cut chilled tart into slices with a dry, hot knife. Let it sit at room temperature for 15-20 minutes before serving. - Enjoy!
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 11.2 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 21.1 22.1 23.1 23.2 24.1 25.1 25.2 26.1 26.2 27.1 28.1 29.1 29.2 30.1 30.2 31.1 31.2 32.1 33.1
Cokoladni tart s tijestom od zobenih pahuljica i kokosovog ulja (vegan) - SASTOJCI - ZA TIJESTO: - 1 salica zobenih pahuljica - 1 salica pirovog brasna (ili drugog po izboru) - ⅓ salice kokosovog ulja, otopljenog - ¼ salice agavinog sirupa - 2 zlice sirovog kakao praha - ½ zlicice cimeta - prstohvat soli - Napomena: 1 salica = 250 ml. Ovo su kolicine za kalup promjera 22 cm, ako koristite veci npr 28 cm, svakako povecajte kolicine. - ZA NADJEV: - 1 salica sirovog kakao praha - ¾ salice vruce vode - 1 salica (200 g) tamne cokolade, otopljene - ½ salice agavinog sirupa - ⅔ salice kokosovog ulja, otopljenog - 2 zlicice vanilin ekstrakta - prstovat soli - cvijet soli za posipanje - PRIPREMA - Za tijesto: - Zagrijte pecnicu na 175 C. Nauljite kalup s malo kokosovog ulja. - Stavite zobene pahuljice, brasno, kokosovo ulje, agavin sirup, kakao, cimet i sol u vas multipraktik i miksajte dok se svi sastojci dobro ne povezu. - Utisnite smjesu u kalup tako da pokriva dno i da su rubovi malo podignuti (tako da se stvori udubina u koju cete lijevati nadjev). Probusite vilicom na nekoliko mjesta. - Pecite 20-25 minuta dok ne dobije zlatno-smedju boju. Ostavite da se ohladi. - Za nadjev: - Dodajte kakao u ¾ salice vruce vode i umutite zlicom. - Ulijte u vas multipraktik/blender i dodajte otopljenu cokoladu, agavin sirup, otopljeno kokosovo ulje, vaniliju i sol. Miksajte dok ne dobijete gustu i glatku smjesu. - Ulijte cokoladni nadjev na peceno tijesto. Stavite u frizider dok se nadjev ne stisne, barem 2 sata ili preko noci. - Kad je tart ohladjen, posipajte cvijetom soli i posluzite. Dobar tek! - Napomena: Kad je tart ohladjen, kora (tijesto) ce biti malo tvrdja pa koristite ostar noz i najprije probijte vrskom noza, a zatim izrezite na zeljene porcije. Recipe by Travelling oven at http://www.travellingoven.com/2016/01/chocolate-tart-with-oat-coconut-oil-crust/