FoodPorn

[Heidi]

[Heidi]

[Julia-Klara]

iscil mi ovo pravit i probat ...jel iko? kakvo je

[uvijek_kontra]

Pravi, fino je.
Jedino stavi duplu smjesu, il skroooz mali kalup.

Ja pravila po receptu gdje idu samo tri sastojka.

[Beni]

iscil mi ovo pravit i probat ...jel iko? kakvo je

Jesam ja

cak i Keto varijantu pravio

[Dori]

Za ljubitelje krompira

[Zanki]

Crust:

2 cups (172 grams) coconut flakes, unsweetened
1/4 cup (35 grams) lucuma powder
1/8 tsp sea salt
1/2 cup (175 grams) date paste
1 tsp vanilla extract
Chocolate ganache layer:

3/4 cup (248 grams) raw agave or maple syrup
3/4 cup (87 grams) raw cacao powder
1/3 cup (90 grams) cold-pressed coconut oil, melted
1/8 tsp Himalayan pink salt

Blueberry filling:

3 cups (425 grams) raw cashews, soaked 2 + hours
3/4 cup (248 grams) raw agave nectar
2 cups oganic blueberries
1/4 cup water
1 Tbsp vanilla extract




1/2 tsp NuNaturals liquid stevia
1/4 tsp Himalayan pink salt
1 cup (229 grams) raw cold-pressed coconut oil
3 Tbsp (21 grams) lecithin, liquid or powder


Crust:

Assemble a Springform pan with the bottom facing up, the opposite way from how it comes assembled. This will help you when removing the cheesecake from the pan, not having to fight with the lip. Wrap the base with plastic wrap. This will make it easier to remove the pie when done… unless you plan on serving the cake on the bottom of the pan.

In the food processor, fitted with the “S” blade, pulse the coconut, lucuma and salt into small pieces.
Add the date paste and vanilla. Process until the batter sticks together.




Depending on your machine, you may need to stop the unit and scape the sides down during this process.
Test the batter by pinching it between your fingers. If it holds, it is ready.

Distribute the crust evenly on the bottom of the pan, using even and gentle pressure. If you press to hard it might really stick bad to the base of the pan, making it hard to remove slices. You can either just make the crust on the bottom of the pan or you can also bring it up the sides. It is up to you.

Set aside while you make the cheesecake batter.

Ganache:

In a high-powder blender combine the agave, cacao, oil and salt. Blend until completely smooth.
Pour over the crust and spread it out evenly. Place in the freezer while you make the filling.

Filling:

Drain the soaked cashews and discard the soak water. Place in a high-speed blender.

In a high-powered blender combine the; cashews, agave, blueberries, water, vanilla, stevia, and salt.
Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender. It could be too taxing on a lower-end model.




Blend until the filling is creamy smooth. You shouldn’t detect any grit. If you do, keep blending.
This process can take 2-4 minutes, depending on the strength of the blender. Keep you hand cupped around the base of the blender carafe to feel for warmth. If the batter is getting too warm. Stop the machine and let it cool. Then proceed once cooled.

You can use a different liquid sweetener if you are not comfortable with agave. Just be aware of the different flavors and colors that the sweetener might impart in the cake.
With a vortex going in the blender, drizzle in the coconut oil and then add the lecithin. Blend just long enough to incorporate everything together. Don’t over process. The batter will start to thicken.
What is a vortex? Look into the container from the top and slowly increase the speed from low to high, the batter will form a small vortex (or hole) in the center. High-powered machines have containers that are designed to create a controlled vortex, systematically folding ingredients back to the blades for smoother blends and faster processing… instead of just spinning ingredients around, hoping they find their way to the blades.
If you machines isn’t powerful enough or built to do this, you may need to stop the unit often to scrape the sides down.

Pour the batter into the pan.

Gently tap the pan on the counter to remove any air bubbles.

Chill in the freezer for 4-6 hours and then in the fridge for 12 hours.

Store the cheesecake in the fridge for 3-5 day or up to 3 months in the freezer. Be sure that they are well sealed to avoid fridge odors.

[Zanki]

[Zanki]

[Masamune]

Neki dan sam na nagovor druga probao prvi put spanjolsku Paellu... samo mogu reci perverzija i cista desetka. Da Zeus nagradi onog ko je izmislio to jelo.

[Zanki]

[pizarro]

ja hocu da instagram deinstaliram zbog klipova hrane
i kad nisi gladan, jede ti se

[Zizi]

A ti onda gledaj samo kada si sit.

[pizarro]

i kad si sit, jede ti se

[Zanki]

i kad si sit, jede ti se

+1

[Rum]

Pile pisti janje vristi

[Rum]

[Zanki]

247492639_1296210470902956_5718916404236621265_n.jpg

[Zanki]

278402334_354748933363570_5184501616334129030_n.jpg

Chocolate Forest Cake

Ingredients:
1 cup unsweetened oat milk
1 cup coffee, warm
1/2 cup of coconut oil, melted
2 T of apple cider vinegar
2 cups of all purpose flour
2 cups of sugar
3/4 cup of cocoa
1 tsp of baking soda
1/2 tsp of baking powder

Method:
I made this cake once to create 2 6 inch sized cakes & three cupcakes
Preheat oven to 350F. Prepare your pans:
Prepare your buttermilk: combine the vinegar in your milk.
Sift all your dry ingredients in one bowl.
Add your wet ingredients in a separate bowl, incl the buttermilk.
Pour your wet ingredients into the dry.
Stir until combined & mixed well.
Pour into your prepared pans.
Cook for 45 minutes or until firm.

Chocolate coconut butter cream
Two cans of coconut cream, chilled, remove the cream only & save the water for a smoothie.
1/2 cup of cacao powder
1 1/2 cup of icing sugar
Adjust icing sugar if it’s too water or add another 1/4 cup of cacao powder. It should firm up after mixing all the ingredients together.

[HAVANA]

Pile pisti janje vristi