torek, 27. november 2012

Chocolate Peanut Butter Sandwiches / Piskoti z arasidovim maslom


This recipe is for all lazy bakers, ha ha. You won't even have to put them in the oven. In fact you will only change boring cookies into more interesting ones. Uh recycling therefore, kinda:). You know what I should be doing, instead of daydreaming about cookies? Jogg, workout, run! I think  September was the last month when I was exercising. Oh, shame on me :(. But, it's so gray and cold outside. I prefer drinking caramel tea, burning candles and scented sticks and just be lazy. I would go running, I love running, my warm months are all about running . There's nothing more awesome than putting on sneakers, go out and start running in the middle of nature, specially in the summer evening around 8, when everything is yellow because of sunset. Then even iPod isn't necessary and I usually run without it. I prefer to listen to nature and my own steps. The thing that I don't like about running is a solo run. Most of the time I run alone, with my thoughts in my head. Well, you should have an empty head but I can't resist. All kinds of plans click in my head during running. But I often ran in a pair as well and it's amazing! Because then this means that I'm hanging out with someone, not only working out. I'm motivated a lot better that way and then it's not so difficult to run. I really miss running with someone by my side. Yes, I need a running partner! Anybody?

With love, Neja


Ingredients

  • Cookies (plain, simple ones)
  • 1 cup peanut butter
  • 1 cup powdered sugar
  • Chocolate


The process
Melt your chocolate.
Place cookies on a wax paper lined cookie sheet.
Proceed to dip cookies, one at a time in the chocolate.
If you want the chocolate to set up faster, place in the refrigerator. NOT THE FREEZER!
Combine your peanut butter and powdered sugar, then proceed to spread generously over the tops of your chocolate covered cookies.
Now spoon chocolate over the tops of your cookies.
Make sure to let excess chocolate drip off. Place back on waxed paper to set up.

Tale recept je za vse lene peke, hi hi. Teh piškotov vam niti v pečico ne bo potrebno dati. Pravzaprav boste samo predelali dolgočasne piškote v bolj zanimive. Uh reciklaža torej, recimo :). Veste kaj bi morala početi, namesto da sanjarim o piškotih? Joggati, laufati, teči! Mislim, da sem nazadnje migala septembra. Oh, sram me je :(. Če je pa tako sivo zunaj no in mrzlo. Raje se nalivam s karamelnim čajem, prižigam svečke in dišeče palčke ter lenuham. Saj bi šla teči, tek obožujem, zadnja leta so moji topli meseci obarvani s tekom. Ni lepšega, kot poleti okoli osmih zvečer, ko je vse rumeno zaradi zahajajočega sonca, obuti superge in teči sredi narave. Takrat niti iPod ni potreben in večinoma tečem brez njega. Ljubše mi je poslušati naravo in lastne korake. Tisto, kar me odbija pri teku je solo tek. Največkrat sem tekla sama, s svojimi mislimi v glavi. No, morala bi imeti prazno glavo ampak ne morem se upreti. Razni načrti mi kliknejo ravno med tekom. Sem pa velikokrat tekla tudi v paru in to je najlepše! To potem pomeni, da se tudi družim, ne samo migam, kar je najboljše. Tudi motivirana sem veliko bolje in takrat mi sploh ni tako težko teči. Res pogrešam tek s suportom ob strani. Da, potrebujem partnerja za tek. Se kdo javi?

Z ljubeznijo, Neja

Sestavine

  • Piškotki (navadni, preprosti, npr Albert)
  • 1 skodelica arašidovga masla
  • 1 skodelica sladkorja v prahu
  • Čokolada

Postopek
Stopite čokolado (v loncu grejte vodo do vretja, nato vanjo vstavite drugo posodo in vanjo položite čokolado, tako se bo stopila).
Piškote položite na peki papir.
Piškote potopite v stopljeno čokolado in jih postavite na peki papir.
Piškote položite v hladilnik, da se čokolada hitreje strdi. NE V ZAMRZOVALNIK!
Zmešajte arašidovo maslo in sladkor v prahu in nato obložite piškote z arašidovim maslom.
Z žlico zajemite čokolado in prekrijte arašidovo maslo.
Postavite nazaj na peki papir in v hladilnik za 15min.

I found this recipe here

četrtek, 22. november 2012

Happy Thanksgiving / Vesel zahvalni dan

Okay, I know that I live in Slovenia, where we don't celebrate Thanksgiving but who cares. I'm only interested in food anyway, it seems that food has an important role in this feast. Most people goes well beyond the normal limits so there is no wonder that they eat turkey sandwiches for a week afterwards. Basically, the point of  Thanksgiving is to thank  God for a good harvest. And now, when I researched this, I discovered that in some way we do celebrated it in Slovenia. On the Sunday after the feast of All Saints in the Catholic Church they celebrate Thanksgiving. They want to thank God for all the gifts they have received in the past year. These are crops that borne by the earth, and all the other gifts that they have recieved in the past year. Today is Thanksgiving in America, but they celebrate it in Canada too. In Canada it is celebrated on the second Monday in October and in America, the fourth Thursday in November. Truffle and I celebrated Canadian Thanksgiving, so in October. Not that he had any choice in this, it's gotten into me, that it would be fun if we did this, but he was happy  anyway  that I'll cook something again :). I love sweet potatoes, too bad it's so expensive in Slovenia, but it's Thanksgiving so I can afford it :). My plan was:  I'll cook everything, Truffle will google the history of this holiday and before we begin to eat, each of us will tell what he is grateful for. Well, in the end, I cooked for five hours (and I didn't baked the whole turkey because it would be really too much meat for the two of us, plus between photographing and reading recipes and jumping around...it takes a long time), it was completely dark outside when I finished (so these photos really suck and I'm so sorry .. grr, I didn't even want to publish them), Truffle didn't want to google this stuff and at the end we skipped the grateful part because the movie just started :). So, it is likely that we didn't really celebrate it, but at least the food was good ;).

With love, Neja



Potato-Mushroom Pie

Ingredients
  • 2 tablespoons unsalted butter, plus more for dish 
  • 1 medium onion, cut into 1/2-inch dice 
  • mushrooms
  • broccoli
  • kohlrabi
  • 1 1/2 teaspoons coarse salt 
  • Freshly ground pepper 
  • 1 cup finely grated cheddar cheese (about 4 ounces) 
  • 1 cup finely grated Parmesan cheese, about 3 1/2 ounces 
  • 2 pounds potatoes, peeled and cut into 1/8-inch-thick rounds 
  • 1 tablespoon finely chopped thyme leaves 
  • 1 cup heavy cream
 

The process

Preheat oven to 350 F. Butter a 13-by-9-inch baking dish; set aside. Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add half of the mushrooms; cook until they are slightly softened. Add remaining mushrooms; cook, stirring occasionally, until mushrooms have released their juices and most of the liquid has evaporated, 8 to 10 minutes. Remove from heat. Season with salt and pepper. Cook broccoli and kohlrabi.
Combine cheeses in a small bowl; set aside. Cover bottom of prepared dish with potato slices, slightly overlapping them. Sprinkle with half of the thyme and a pinch each of salt and pepper. Sprinkle with 1/3 of the cheese and half of the mushroom mixture, add broccoli and kohlrabi. Repeat layering process, using all but 2 tablespoons cheese. Arrange remaining potato slices, slightly overlapping, around the edge of the dish. Pour cream over top. At this point, dish can be refrigerated, covered, up to 1 day; let stand at room temperature 30 minutes before baking.
Cover loosely with foil, and bake until bubbling, about 1 hour. Remove foil, and sprinkle with reserved cheese. Bake until top is golden, 20 to 30 minutes more. Transfer dish to a wire rack; let cool 10 minutes before serving.


Sweet Potato-Carrot Casserole

Ingredients
  • 2 large sweet potatoes (about 5 lb.) 
  • 1 1/2 pounds carrots, sliced 
  • 1/4 cup butter 
  • 1 cup sour cream 
  • 2 tablespoons sugar 
  • 1 teaspoon lemon zest 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon ground nutmeg 
  • 1/2 teaspoon freshly ground pepper

 

The process

Preheat oven to 400 F. Bake sweet potatoes on an aluminum foil-lined 15- x 10-inch jelly-roll pan 1 hour or until tender. Reduce oven temperature to 350 F. Cool potatoes 30 minutes.
Meanwhile, cook carrots in boiling water to cover 20 to 25 minutes or until very tender; drain.
Process carrots and butter in a food processor until smooth, stopping to scrape down sides as needed. Transfer carrot mixture to a large bowl.
Peel and cube sweet potatoes. Process, in batches, in food processor until smooth, stopping to scrape down sides as needed. Add sweet potatoes to carrot mixture. Stir in sour cream and next 5 ingredients, stirring until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
Bake at 350 F for 30 minutes or until thoroughly heated. Remove from oven.


Okej, vem, da živim v Sloveniji, kjer ne praznujemo zahvalnega dne ampak komu mar. Mene vedno zanima samo hrana in zdi se, da ima hrana velik pomen pri temu prazniku. Večina ljudi gre krepko čez mejo normalnega tako, da sploh ni čudno, da jedo puranje sendviče in ostale ostanke še cel teden zatem. V osnovi je poanta praznika zahvaljevanje Bogu za dobro letino. In sedaj, ko sem malo raziskala zadevo, sem odkrila, da ga na nek način tudi v Sloveniji praznujemo. Na nedeljo po prazniku vseh svetih v katoliški cerkvi obhajajo zahvalno nedeljo. Ob tem se želijo Bogu zahvaliti za vse darove, ki so jih v preteklem letu prejeli. To so pridelki, ki jih je obrodila zemlja, ter vsi ostali darovi, ki so jim bili v preteklem letu naklonjeni. Hmmm, nisem vedela, vi pa verjetno tudi ne. Danes je zahvalni dan v Ameriki, praznujejo pa ga tudi v Kanadi. V Kanadi se ga praznuje drugi ponedeljek v oktobru, v Ameriki pa četrti četrtek v novembru. Tartuf in jaz sva praznovala kanadski zahvalni dan, torej že oktobra. Saj ne, da je imel kaj izbire pri tem, pičilo me je, da bi bilo zabavno, če bi naredila to, on je bil pa itak vesel tega, da bom spet nekaj skuhala :). Sladki krompir obožujem, škoda le, ker je pri nas tako drag, no pa saj je zahvalni dan in si ga lahko privoščim :). Vse skupaj sem si zamislila tako, da bom jaz skuhala vse, on bo pogooglal zgodovino ter poanto tega praznika in preden bova začela jesti, bo vsak od naju povedal, za kaj je hvaležen. No, na koncu je bilo tako, da sem jaz kuhala pet ur (pa nisem pekla celega purana, ker bi bila to res prevelika količina mesa za dva ampak samo fotografiranje vmes in branje recepta in skakanje gor in dol vzame veliko časa), zunaj je bila že čista tema (zato so te fotografije tako zanič in res se opravičujem..grr, najraje jih sploh ne bi objavila), Tartufiju ni bilo do googlanja in na koncu sva še tisti del o hvaležnosti izpustila, ker se je ravno film začel :). Tako, da ga verjetno res nisva praznovala, sva pa dobro jedla ;).

Z ljubeznijo, Neja



Krompirjeva pita z gobami

Sestavine
  • 2 žlici nesoljenega masla
  • 1 srednje velika čebula, narezana na kocke 
  • gobe
  • brokoli
  • koleraba
  • 1 1/2 žličke soli 
  • sveže zmlet poper
  • 1 skodelica drobno naribanega sira 
  • 1 skodelica drobno naribanega parmezana
  • 1kg krompirja, olupljen in narezan na tanko na kroge 
  • 1 žlica drobno sesekljanega timijana
  • 1 skodelica smetane za kuhanje
Postopek

Segrejte pečico na 180°c. Namažite pekač z maslom in postavite na stran. Stopite maslo v veliki ponev na srednje močnem ognju. Dodajte čebulo, občasno premešajte, dokler se ne zmehča, približno 5 minut pecite. Dodajte gobe, kuhajte, dokler se rahlo ne zmehčajo, občasno premešajte, dokler gobe ne sprostijo svoje sokove in večina tekočine izhlapi, 8 do 10 minut. Odstranite z ognja. Začinite s soljo in poprom. Skuhajte brokoli in kolerabo.

Združite sir v majhni skledi, postavite na stran. Prekrijte dno pripravljenega pekača s krompirjevimi rezinami. Potresite polovico timijana in ščepec soli in popra. Potresemo z 1/3 sira in polovico zmesi gob, brokolija in kolerabe. Ponovite postopek dokler ne zmanjka mase in pustite nekaj sira za konec. Razporedi preostale rezine krompirja. Na koncu vse prelijte s smetano. Na tej točki, lahko jed je pustite pokrito v hladilniku in sicer za največ 1 dan. treba ohladiti, in sicer do 1 dan. Pustite stati na sobni temperaturi 30 minut pred pečenjem.

Ohlapno pokrijte s folijo in pecite, približno 1 uro. Odstranite folijo in potresite s preostalim sirom. Pecite, do zlatega videza 20 do 30 minut. Počakajte 10 min, da se ohladi, preden postrežete.

Sladki krompir s korenjem

Sestavine

  • 2 velika sladka krompirja 
  • 1kg korenja, narezanega 
  • 1/4 skodelice masla 
  • 1 skodelica kisle smetane 
  • 2 žlici sladkorja 
  • 1 čajna žlička limonine lupine 
  • 1/2 žličke soli
  • 1/2 žličke mletega muškatnega oreščka 
  • 1/2 žličke sveže mletega popra

Postopek

Pečico segrejte na 200 °C. Sladki krompir pecite  na aluminijasti foliji ali peki papirju, 1 uro ali dokler se ne zmehča. Zmanjšajte temperaturo peči na 180 °C.

Medtem skuhajte korenje.

Zmiksajte korenje in maslo v multipraktiku do gladkega. Prenesite korenček v veliko skledo.

Narežite krompir in ga do gladkega zmiksajte v multipraktiku. Združite sladki krompir in korenje, vmešajte smetano in preostale sestavin. Mešanico preložite v pekač.

Pecite pri 180 ° C približno 30 minut. Odstranite iz pečice.

petek, 16. november 2012

Chocolate Cookies with Chocolate Chips / Piskoti s cokoladnimi koscki

I admit, I'm obsessed with books. I love them since I was a little girl and I began to really read them when I was ten years old. I read them intensivly until the middle of high school, then ... well you know, then the guys came and books ran away :). Now they found me again. In addition to tea houses, pastry shops, restaurants, stores with natural cosmetics, small shops with food ... the library is one of my favorite places. Book piles are appering around my desk waiting for me to open them. Mess which I otherwise really don't like and it's difficult for me to handle. The last book that I read, was by Dalai Lama. I recommend it to all of you. I made six pages of notes from this book. It is full of smart lessons, which can help each one of us to achieve a more peaceful life. I myself am an atheist, well no one is really an atheist, if you believe in something you can not see, if you for example believe in a better tomorrow, it means you're not an atheist, but you understand me .. and I found that Buddhism is what I find most close to my heart and therefore can connect with. I like that the focus is on the man himself and how to work on yourself. That's what is most important, we must work on ourself, how do we become better, not how we should change everyone around us. Collective happiness is important, because we can't be happy otherwise. It really is a great read. These cookies have nothing to do with Buddhism, but they are great snack when you are reading any kind of book :) A long time ago I wanted to make them because I'm a little obsessed with the typical american stuff. My friends loved them, and I loved them the most. I will share one nice thought from Dalai Lama for a nice Friday: Genuine compassion derives from its recognition that other people, like myself, want to be happy and have the right to get rid of suffering. On this basis, the person starts to worry about the welfare of others, without regard to their relationship with him. This is compassion.

With love, Neja


Ingredients

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 Tablespoon Vanilla
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup cocoa powder
  • 1 cup chocolate chips
  • 1 cup ground hazelnuts

The process

Combine flour, salt, baking soda and cocoa in a bowl, stir with a fork, just to blend. Set to the side.Cream butter and sugars together till smooth and creamy. Beat eggs slightly then add to butter mixture. Add in vanilla.


Now slowly add your flour mixture, make sure the blender is on low or better yet off! And yes, maybe there is a little flour and cocoa powder layer of dust on my cabinet. Once all blended together and smooth, stir in chips.

Spoon dough onto cookie sheets and bake in a preheated 375 degree oven for 9-10 minutes. Let cool on cookie sheets for 5 minutes before removing to racks to cool completely.


Priznam, obsedena sem z knjigami. Obožujem jih že od otroštva in požirati sem jih začela pri desetih letih. Intenzivno sem jih brala vse do sredine srednje šole, potem pa...jah saj veste, ko so fantje prišli, so knjige odšle :). Sedaj pa so me zopet našle. Poleg čajnih hiš, slaščičarn, restavracij, trgovin z naravno kozmetiko, majhnih trgovin s hrano...je knjižnica eden od prostorov, ki so mi najljubši. Okoli pisalne mize so se začeli pojavljati dobesedno kupi knjig, ki me čakajo, da jih odprem. Nered, ki ga drugače res ne maram in ga težko prenašam. Zadnja knjiga, ki sem jo prebrala, je od dalajlame. Vsem jo priporočam. Iz nje sem si naredila za šest strani zapiskov. Polna je pametnih lekcij, ki lahko vsakemu pomagajo pri doseganju mirnejšega življenja. Sama sem sicer ateistka, no nihče ni zares ateist, vsak v nekaj verjame, v nekaj kar ne vidi, že če verjameš v boljši jutri, pomeni, da nisi ateist, ampak saj me razumete..in odkrila sem, da je budizem res tisto, kar mi je še najbolj blizu in s čimer se lahko povežem. Všeč mi je,da je usmerjeno v človeka samega, kako delati na sebi. Ravno to je najpomembnejše, ukvarjati se moramo s sabo, kako bomo sami postali boljši, ne pa kako bi se morali vsi okoli nas spremeniti. Pomembna je kolektivna sreča, saj smo le tako lahko tudi sami srečni. Res je super branje. Tile piškoti nimajo nobene veze z budizmom, pašejo pa zraven vsake knjige. Že dolgo časa nazaj sem jih želela pripraviti, ker sem rahlo obsedena s tipično amerškimi zadevami. Vsi so bili navdušeni nad njimi, jaz pa še najbolj. Še ena prijazna misel dalajlame za današnji petek: Pristno sočutje izhaja iz lastnega spoznanja, da si drugi ljudje, prav tako kot jaz sam, želijo biti srečni in imajo pravico, da se znebijo trpljenja. Na tej osnovi začne človek skrbeti za blagor drugih, ne oziraje se na njihov odnos do njega. To je sočutje.

Z ljubeznijo, Neja

Sestavine

  • 227g zmehčanega masla
  • 200g belega kristalnega sladkorja
  • 200g rjavega  kristalnega sladkorja
  • 2 jajci
  • 1 žlica vanilije
  • 280g moke
  • 1 žlička soli
  • 1 čajna žlička sode bikarbone
  • 118g kakava v prahu
  • 120g zrnatih lešnikov (ne grobo mletih)
  • 120g čokoladnih solzic

Postopek

Zmešajte moko, sol, sodo bikarbono in kakav v skledo, premešajte z vilicami.
Zmešajte maslo in sladkor skupaj do gladkega. Razžvrkljajte jajca nato dodajte mešanico masla in sladkorja. Dodajte vanilijo.

Počasi dodajte mešanico z moko, poskrbite, da je mešalnik na najnižji hitrosti! In ja, mogoče bo malo moke in kakava pristalo na pultu. Ko je cela masa zmešana in gladka dodajte čokoladne solzice in mlete lešnike.

Oblikujte piškote in jih položite na pekač s peki papirjem. Pecite 10 min na 180 . Piškoti se naj hladijo vsaj 5 min, preden jih odstranite s pekača.

I found this recipe here


nedelja, 04. november 2012

Fruit-muesli bars / Ploscice s semeni, orescki in suhim sadjem


Lit candle with the scent of lavender, rain, Sunday, warm slippers, blanket wrapped around the waist and the only noise I hear is the streaming water in the radiator. Peace. Yes, the perfect time for new post. Well, I should post more frequently but I'm probably the only one reading this so far, so no one is upset, ha ha. I have prepared these bars a few weeks ago, too bad, because I wish I could now bite into one. You probably all know this bars with seeds, nuts and dried fruit. I love them! I wanted to bake them myself, so I wouldn't eat the ones from stores  because I can't really know what's added in them. My Truffle says that this is bird food, well, I live for this bird food! It seems to me that this kind of snacks is bird food for most men and most women loves them. They are great for breakfast, lunch, snack, dessert and they can be done with many different ingredients. I'm sure I'll prepare them again and again with different ingredients, options are really endless. You can use any nuts, seeds and dried fruit. If you want them to be more sweet just add melted chocolate. The original recipe had butter in it. I didn't feel that is really needed so I replaced it with banana puree. Fruit purees are a great substitute for butter in most baked sweet dishes. Nuts and seeds are full of quality fats (essential fatty acids) that  destroy  bad fats, thus contributing to weight loss. They also contain a range of amino acids, which are necessary for complete digestion of protein, plus calcium, magnesium, potassium, zinc, iron, selenium, manganese, fiber, vitamins A, B, C, E and protein. However, do not overdo it with the volumes. It is also important that you soak them in water before eating to make them easier to digest. Ohh yeah, next time I'll do more of these  bars so I can share them with my friends.

With love,  Neja


Ingredients

  • 70 banana puree
  • 3 tbsp honey 
  • 7 tbsp agave syrup
  • 180g porridge oats 
  • 1 tsp ground cinnamon 
  • 50g desiccated coconut 
  • 70g flax seeds
  • 5 tbsp sesame seeds 
  • 100g chopped cashews
  • 70g cranberries


The process

  1. Heat oven to 160°C. 
  2. Place baking paper in a baking tin. 
  3. Mix  the banana puree, honey and agave syrup in a pan. Pour in the oats, cinnamon, coconut, seeds and nuts, cranberries, mix and pour into tin. 
  4. Bake for 30-35 mins. Leave to cool for 5 mins, then cut into slices. Will keep for 1 week in an airtight container.

Prižgana svečka z vonjem sivke, dež, nedelja, topli copati, ovita odeja okoli pasu in edini hrup, ki ga slišim, je pretakanje vode v radiatorju. Popoln mir.  Da, idealen čas za novo objavo. Sicer bi lahko bila bolj pridna in pogosteje objavljala ampak se mi zdi, da me zaenkrat tako ali tako še nihče ne bere, tako da nihče ne bo hud, hihi. Te ploščice sem pripravila že nekaj tednov nazaj, škoda, ker ne morem zdaj ugrizniti v eno. Verjetno vsi poznate te ploščice s semeni, oreščki in suhim sadjem. Jaz jih obožujem! Želela sem jih sama napraviti, da se ne bom basala s tistimi iz trgovine, ki imajo dodanega veliko nezdravega. Moj Tartufi pravi temu ptičja hrana, no jaz pa živim za to ptičjo hrano! Zdi se mi, da so taki prigrizki za večino moških ptičja hrana in večina žensk jih ima rada. Super so za zajtrk, malico, prigrizek, grešenje in veliko variant obstaja. Sigurno jih bom še velikokrat pripravila in malo spremenila sestavine, opcije so res neskončne. Uporabite lahko katerekoli oreščke, semena in suho sadje. Če jih hočete bolj sladke, jih na koncu premažite s stopljeno čokolado. V originalnem receptu je bilo med sestavinami tudi maslo. Ne vem, ni se mi zdelo potrebno zato sem ga nadomestila z bananinim pirejem (zrele banane pretlačite z vilicami). Sadni pireji so odličen nadomestek masla pri večini sladkih pekovskih jedi.  Oreščki in semena so polni kvalitetnih maščob (esencialnih maščobnih kislin), ki ne redijo ampak uničujejo slabe maščobe, torej pripomorejo k hujšanju. Vsebujejo tudi razpon  aminokislin, ki so potrebne za popolno prebavo beljakovin, plus kalcij, magnezij, kalij, cink, železo, selen, mangan, vlaknine, vitamine A, B, C, E in beljakovine. Vseeno pa ne pretiravajte s količinami. Zelo pomembno je tudi to, da jih pred uživanjem namakate v vodi, da postanejo lažje prebavljivi. Ohh ja, naslednjič bom naredila dva pekača teh ploščic, da bodo tudi prijatelji imeli kaj od tega.

Z ljubeznijo, Neja

Sestavine

  • 70g bananinega pireja (nadomestek masla)
  • 3 žlice medu
  • 7 žlic agavinega sirupa
  • 180 g ovsene kaše  (ovsene kosmiče skuhajte v mleku)
  • 1  žlička mletega cimeta
  • 50g kokosove moke
  • 70g lanenih semen
  • 5 žlic sezamovih semen (rahlo zdrobljena)
  • 100g sesekljanih oreščkov (indijski/brazilski/lešniki..)
  • 70g brusnic/rozin


Postopek

  1. Pečico segrejte na 160°C.
  2. Na pekač položite peki papir/ namastite pekač s kokosovo mastjo.
  3. V ponvi/loncu  segrejte in zmešajte bananin pire, med, agavin sirup, ovseno kašo, cimet, kokos, oreščke, brusnice/rozine in mešanico prenesite v pekač. 
  4. Pecite 30-35 min. Pustite, da se ohladi in nato razrežite na rezine. Ploščice bodo užitne še 1 teden, če bodo shranjene v neprodušno zaprti posodi.