Chickpeas and chocolate cookies, amazing! #GF / Bolachinhas de grao de bico e chocolate ;)

Amazing chickpeas chocolate cookies! I promise you won’t even notice 😉 #glutenfree #grainfree

240grs of chickpeas (a can,drained and rinsed)
1.5 Tablespoons of peanut butter
2 tablespoons of maple syrup + 2 tablespoons of raw sugar (or use just one)
2 tablespoons of ricotta (or 40grs of yogurt)
70grs of almond meal
60 grs of dark chocolate in pieces

Mix everything (except the chocolate) in the food processor until smooth, add the chocolate pieces. Bake for 15 to 20m at 190C. It will be a bit soft when baked. Let it cook completely before eating. Enjoy!

chickpeas cookies

—————————————————————————–

Bolachas feitas com grao de bico e chocolate, sao deliciosas e juro que nao se sente o sabor. Estas bolachas nao contem gluten.

240grs de grao cozido e bem lavado
1.5 colheres de sopa de manteiga de amendoim
4 colheres de sopa de adoçante (usei 2 de açucar cru nao refinado e 2 de xarope de acer)
2 colheres de sopa de queijo fresco, usei ricotta, mas tambem podem usar 40grs de yogurte natural
60grs de chocolate preto aos pedacinhos
70grs de farinha de amendoas ( se tiverem uma trituradora basta picar as amendoas ou comprar ja feito)

Na trituradora picar tudo muito bem (excepto o chocolate) ate ficar bem macio, depois misturar o chocolate. A massa deve ser bastante pegajosa, é facil fazer as bolachinhas. Assar duramte 15 a 20m a 190C. As bolachas ficam molinhas tem que deixar arrefecer bem antes de comer, pois endurecem quando esfriam. Bom apetite 🙂

cookies

Cinnamon roll cake, secretly healthy ;) / Bolo de canela saudavel

English Version:

IMG_0442

Yesterday i was in mood for some cake, so I came up with this delicious healthy version of your regular cinnamon bun, it’s rich and sweet, but it doesn’t kill you 😉 I’m lucky enough to say, that as the time goes by, i like regular cake less and less, the only thing I taste is butter and a sickly sweetness, nothing else and i love flavour! so the most important thing for me is for my treats to be sweet but to let me feel the taste of my ingredients. The base of this cake was a chocolate and carrot cake I came up a while back :

https://fionabluerecipes.wordpress.com/2014/03/04/chocolate-cake-no-nasties-bolo-de-chocolate-saudavel-e-humido/

I have to say that baking doesn’t need to be an exact science, it’s about making it your own, play with it, you will see, it’s almost always tasty! It may not me as high, but if you want healthier versions (changing from traditional ingredients) it will always change the texture, try you might actually like it ❤

Ingredients :

– to grease the pan : 1 TBs of organic butter (real thing or coconut oil, not melted) , 1 TBS of cinnamon , 1 TBS of raw brown sugar or coconut sugar –> first grease the pan, after mix sugar with cinnamon and coat the pan until all surface is covered.

for the batter :

150grs of flour ( I used 100grs of rye and 50grs of plain)

15grs of yeast (for cakes)

3 eggs

150grs of natural yoghurt (whole,organic)

7 TBS of maple syrup

1 TBS of melted butter

50grs of lucuma powder OR I would add a 1TBS of sugar(not maple as it is a powder )

For the drizzle : melt 1 TBS of butter with 1 TBS of cinnamon and 1 TBS of sugar (brown or coconut).

Mix all the ingredients ultil a smooth batter is formed. For an airy cake whisk your egg whites until set and fold carefully once all the other ingredients are well mixed. pour batter into the pan and at the end drizzle the cinnamon liquid on top of it in a circular motion.

Bake at 175C around 35m but keep checking, as i used a really big pan, thats why it was so thin. In a smaller pan may take a bit longer.

Lots of love,

Sandrina x

Versao portuguesa:

Ontem estava com vontade de um bolo um bocadinho diferente entao decidi fazer um bolo de canela, delicioso, mas que nao entope nenhuma veia 😉 Eu tenho bastante sorte porque com o passar do tempo o meu palato foi mudando e hoje em dia cada vez gosto menos de doces demasiado doces, onde os unicos sabores sao a manteiga e o açucar, gosto de sentir os diferentes sabores e saber que posso comer 1 bela fatia sem qualquer culpa 🙂

A base deste bolo foi de uma receita que criei ja ha bastante tempo:

https://fionabluerecipes.wordpress.com/2014/03/04/chocolate-cake-no-nasties-bolo-de-chocolate-saudavel-e-humido/

E gostava de dizer que os bolos nao sao aquela ciencia exacta ( a nao ser que queiram fazer um bolo super tradicional para alguem super tradicional), para fazer bolos mais saudaveis, as texturas mudam, o que nao e’ uma coisa ma’, e’ so’ diferente..  E e’ tambem um desafio, para criar coisas diferentes, com ingredientes diferentes, sem aquele medo que nao vai resultar, pois nao diz assim no livro de receitas. acreditem, eu ja fiz dezenas de bolos sem abrir 1 livro de receitas, 90% das vezes ficou bem bom 😉 e as outras por norma era por falta de açucar/adoçante natural, que se corrigia com uma calda.. acho que temos que aproveitar o que a nossa sociedade global nos tem para oferecer, uma data de ingredientes novos e tecnicas desconhecidas pelos nossos pais e avos, e arriscar um bocadinho e comer aquele pedaço de bolo com uma mente aberta.

IMG_0435

Ingredientes:

-Para untar a forma usar 1 CS de manteiga, 1 CS de canela e 1 CS de açucar (nao refinado castanho ou de coco), usar o açucar misturado com a canela como se fosse farinha.

-Para a massa :

150grs de farinha (usei 100grs de centeio e 50grs de farinha para bolos)

15grs de fermento para bolos

3 ovos inteiros

150grs de iogurte natural (organico e inteiro)

7 colheres de sopa de xarope de acer (ou mel derretido, mas nao a temperatura alta)

50grs de po’ de lucuma (e’ um po’ de uma fruta peruviana com um sabor a caramelo, e cheio de vitaminas) OU 1 CS de açucar (por causa de a lucuma ser em po’, mas podem experimentar)

1 CS de manteiga derretida ( nao usar margarina que tanto mal faz!) ou oleo de coco

-Para a calda : 1CS de manteiga,1 CS de canela e 1CS de açucar (derreter tudo junto)

Untar a forma, colocar a massa do bolo e no fim colocar a calda de canela por cima, fazendo circulos.

Eu usei uma forma um bocadinho grande demais, dai o bolo ter saido fininho.                                                                   Aquecer o forno a 175 c e cozinhar entre 35 a 45m, mas deve-se controlar pois depende do tamanho da forma e do forno.

Ate a proxima

Sandrina xx

Vegan hot chocolate – Yum! / Chocolate quente vegano –> videos and recipes

English Version :

This hot chocolate is super decadent but still healthy, as long as you choose to use good ingredients 😉

The recipe is very simple :

100ml of rice milk

100ml of coconut milk (from a can, full fat)

1 teaspoon of corn starch like Maizena

1 tablespoon of good chocolate powder (unsweetened)

8 squares of dark chocolate 70% or up

1 tablespoon of maple syrup (or other sweetener of choice)

Mix all together and put on the stove at a medium low heat for around 10m or until it reaches the desired consistency.

If you don’t like thick hot chocolate just omit the starch (I made it like this because my other half has a problem with liquids, go figure 😉 )

And that’s all. It is very rich so you will want to share that or keep it in the fridge and the next day you will have a mousse or a chocolate frosting for your cupcakes! Hope you enjoy it 😉

Disclaimer, in this picture the hot chocolate was made only with coconut milk, for the consistency of the recipe check out the video 🙂

Lots of love and happy holidays xxx

Sandrina

IMG_0311

Versao Portuguesa :

Este chocolate quente e’ rico, cremoso, um mimo numa noite fria 🙂 E’ delicioso e decadente mas saudavel, nao contendo lacticinios que tantas pessoas sao alergicas ou açucar refinado. Vamos la entao à receita :

100ml de leite de arroz

100ml de leite de coco (de lata, nao light, pode-se tambem so’ usar de coco e fica ainda mais cremoso)

1 colher de cha de farinha maizena (para engrossar)

1 colher de sopa de chocolate em po’ (amargo,escuro e de boa qualidade)

8 quadradinhos de chocolate escuro, de preferencia 70% ou mais

1 colher de sopa de xarope de acer (ou outro adoçante como o mel ou açucar de coco, nunca o adoçante normal)

Colocar tudo num tacho e deixar cozinhar no fogao em lume medio brando por volta de 10m ou ate’ engrossar o suficiente. Se preferirem o leite de chocolate menos grosso e’ so omitir a farinha maizena.

Coloco aqui tambem o video em portugues, para darem uma vista de olhos 🙂

Ja sabem que comentarios e sugestoes sao bem vindos.

Boas ferias xxx

More pancakes! So fluffy and tasty

IMG_7018 IMG_7019My other half asked for pancakes, and that’s what I made for us ❤
Panquecas para mim e para ele :

#dairyfree #glutenfree

2 eggs / 2 ovos
1 teaspoon of psyllium husk (optional)/ 1 colher de chà casca das sementes de psílio (opcional)
1 big banana / 1 banana grande
coconut oil to cook / oleo de coco para cozinhar

Toppings :

*Peanut butter/ manteiga de amendoim
*Blackberry jam / Conserva de amora
*Banana cooked in coconut oil, cinnamon and honey / Banana cozinhada em oleo de coco, canela e mel

Have a good weekend! 😀
Bom fim de semana

Coffee and chocolate bliss balls / Trufas de chocolate e cafe

Another batch of my bliss balls  ❤ Mocha bliss balls, with dates, nuts,coconut oil, chocolate, almond meal, touch of sweetener and coffee. Rolled in chocolate powder, sesame seeds or coconut.

Mais trufas! Desta vez sabor a café : tamaras, nozes e farinha de amendoa , oleo de coco, café e um bocadinho de adoçante (mel ou sweet freedom). Cobertura de cacau, sementes de sesamo ou coco seco 🙂

trufas2

trufas

Update on GF chocolate cake and berries, with avocado frosting!

Yesterday’s cake with frosting and pomegranate. Frosting : 1.5 avocados, 4 tablespoons of honey/sweet freedom/agave , 40grms of organic dark chocolate (powder) and 2 tablespoons of coconut butter melted. You can use a hand blender, very easy! Cake recipe – https://fionabluerecipes.wordpress.com/2013/10/16/gluten-and-dairy-free-chocolate-and-raspberry-cake/

O bolo de ontem com cobertura de chocolate e roma. Para a cobertura : 1.5 abacates, 4 colheres de sopa de mel/agave/sweet freedom, 40 gramas de chocolate preto em pò, 2 colheres de sopa de oleo de coco (azeite tambem deve dar, mas talvez tenha que se aumentar o mel). Fiz com a varinha magica, é mesmo delicioso, nunca ninguem adivinharia que é feito com abacate e nao manteiga. Receita do bolo – https://fionabluerecipes.wordpress.com/2013/10/16/gluten-and-dairy-free-chocolate-and-raspberry-cake/

IMG_4279

Chocolate cake for my lovely sister!!

chicolate

Today my little sister turned 27 years old, so I decided to bake her a nice cake given that not much celebration is going on because of the packing! I used Nigella recipe for this cake :

Ingredients

for the cake
200 grams plain flour
200 grams caster sugar
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
40 grams best-quality cocoa powder
175 grams soft unsalted butter
2 large eggs
2 teaspoons vanilla extract
150 ml sour cream ( I used cottage cheese instead, just creamed it first)

For the icing I used dark chocolate, caster sugar and evaporated milk, and I let it melt and thicken for a good 20m in very low heat.

The cake : I mixed the yolk with sugar, after all the other ingredients and at the very end the whipped egg whites .

I baked the cake for at least 45m at 180 degrees.

Once you cover the cake with the melted chocolate, add nuts to taste, I used walnuts, almonds and hazelnuts!

IMG_3250

At the end as lots of the chocolate ganache was left I spread it on a chopping board lined with cling film added some nuts, and went straight into the fridge, hopefully tomorrow we will have some chocolate and nuts brittle 🙂

IMG_3258

What did you bake this weekend? Does anyone have a favorite pumpkin recipe to share with me? Or any other fall inspired dish? would love if you let me know some! 😀

Have a lovely week, and lots of love xx