Domaća nutela od badema // Homemade almond nutella

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..iliti bademela, kako sam joj od milja dala ime!!!

Sastojci:
1 solja badema
1 zlica meda
1 zlicica kakao praha (vise zbog boje nego zbog okusa)
1 zlicica mljevenog rogaca

Priprema:
1. U elektricnom procesoru mljeti bademe 12 minuta. Zapravo citav proces mozete naci na blogu rawmazing. Ako vam je sjeckalica velika i jaka meljete ih oko 12 minuta. Moj procesor je mali pa je citav proces sa sve pauzama da se o'ladi (kad se malkice pregrij'o) trajao skoro 20 minuta. Uglavnom na tom blogu cete naci slike korak po korak, ja ih nisam slikala, jer mi je ovo bio eksperiment (kojeg ponavljam cim se smaze prva teglica).
2. Kad dobijete putar od badema rucno umjesajte med, kakao prah i mljeveni rogac (obavezno da ga prosijete).

Domacu nutelu mozete napraviti i sa ljesnjacima kao sto sam je onomad radila za marcipan kuglice.

Zaboravite kupovnu nutelu!

Ovo je pravo savrsenstvo bez umjetnih, sumljivih i nepoznatih dodataka!!!!

~~~~~~~~~~~ English version ~~~~~~~~~~~

Homemade almond nutella

..or almondella, the new name I gave it!!!

Ingredients:
1 cup almonds
1 tbsp raw honey
1 tsp coco powder (more for the colour than taste)
1 tsp ground carob

Preparation:
1. In a food processor chop almonds for about 12 minutes. You can find the whole process with pictures on rawmazing blog. If your food processor is big and strong you'll process the almonds for about 12 minutes. My processor is small so this process for me lasted for about 20 minutes with breaks (I had to make pauses when it heated up too much).
2. When you get almond butter by hand add honey, coco powder and ground carob (sift it first).

Forget about nutella from the store!

This is just divine without preservatives, suspicious or unknown ingredients!

--
ae! 

Mafini od rogača // Carob muffins

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Na blogu posni recepti sam nasla super jednostavan recept za mafine od rogača. Možda bi pao u zaborav da nisam odmah imala sve potrebne sastojke. I mogu vam reći da je za prste polizati!!!


Sastojci:
2 solje razenog brasna
1 1/2 solja mljevenog rogaca
1 1/2 solja mljevenih pecenih ljesnjaka
1/2 solje maslinovog ulja
1 zlicica praska za pecivo
1/2 solje agave sirupa
1 solja sojinog mljeka

Priprema:
1. U posudi pomijesati sve suhe sastojke, pa dodati mokre. Sve dobro sjediniti kutlacom (smjesa ce biti gusta). Smjesu stavljati u kalupe za mafine.
2. Zagrijati pecnicu na 400 F i peci mafine jedno 20-ak minuta.

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Carob muffins

Ingredients:

2 cups rye flour

1 1/2 cup ground carob

1 1/2 cup ground hazelnuts

1/2 cup olive oil

1 tsp baking powder

1/2 cup agave syrup

1 cup soy milk

Preparation:

1. In a bowl mix dry ingredients and than add wet. Combine everything and put in muffin molds (don't worry if the mixture looks a little dry).

2. Preheat oven to 400 F and bake for about 20 minutes. 

--

ae!

Sirovi kolač od rogača // Raw carob cake

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Potpuno sam zaboravila na rogač koji mi je majka poslala još jesenas. Slučajno sam ga neki dan našla i odmah odlučila da ga pod hitno iskoristim. Razmišljala sam koji od zanimljivih recepata da isprobam (rogač bajaderu sa bloga LoveAffair ili bakinu rogačušu sa bloga Homa-made by B) ali sam se ipak opredjelila za sirovu varijantu. I nisam požalila ovo je zaista bomba kolač! Rogač mu daje poseban šmek i onaj specifičan miris i okus. Rogač je inače mediteransko drvo i mislim da je nažalost nekako pao u zaborav i sve se manje koristi u ishrani. Pročitala sam da se nekad koristio kao prirodni zaslađivač dok se nisu pojavila ova moderna umjetna smeća kvazi zaslađivači. Da ne duljim, evo šta sam zarogačila...

Sastojci:
1 solja ljesnjaka
1 zlicica cimeta
1/2 zlicice svjezeg djumbira
2 zlice mljevenog rogaca
3 zlica kreme od suhih sljiva (isti princip izrade kao i sa urmama/datuljama)
2-3 zlice agave sirupa
par zlicica caja/vode ako je pregusto

Sastojci za kremu:
1 solja indijskih orasa (potopljenih u vodi pola sata-sat)
2-3 zlicice soka od cikle/cvekle
1 zrela banana (sto vise tamnih tockica to bolje)
1 zlica agave sirupa

Priprema:
1. Ljesnjake isprziti 5 minuta na 400 F. U blenderu samljeti ljesnjake pa sve ostale sastojke i pulsirati dok se ne dobije kompaktna masa koja se moze staviti u kalup.
2. Indijske orase isprati i samljeti ih u blenderu skupa sa bananom i sokom od cikle (izrendati manju ciklu i samo iscjediti sok). Kremu preliti preko smjese u kalupu.
3. Staviti u frizider da se stisne. Ukrasiti po zelji.

~~~~~~~~~~~ English version ~~~~~~~~~~~

Raw carob cake

Carob (Ceratonia siliqua) is a typical Mediterranean tree that grows up to 15 meters (49 ft) tall. The crown is broad and semi-spherical, supported by a thick trunk with brown rough bark and sturdy branches. Leaves are 10 to 20 centimetres (3.9 to 7.9 in) long, alternate, pinnate, and may or may not have a terminal leaflet. It is frost-tolerant. The trees blossom in September and October and the flowers are small and numerous. Its fruit is a pod that can be elongated, compressed, straight or curved, and thickened at the sutures. The pods take a full year to develop and ripen. The ripe pods eventually fall to the ground and are eaten by various mammals, thereby dispersing the seed. Carob consumed in cuisines is actually the dried (and sometimes roasted) pod, and not seeds. So far, I didn't find it very common in NYC (or U.S. in general, correct me if I'm wrong). I rarely stumble upon carob desserts. Anyways, here is this delicious raw carob cake!

Ingredients:
1 cup hazelnuts
1 tsp cinnamon
1 tsp fresh ginger
2 tbsp ground carob
3 tbs dry plum jam (the same method as with dates)
2-3 tbsp agave syrup (or maple)
few tsp tea or water if too dry

Ingredients for the cream:
1 cup raw cashews (soaked in water for half an hour-hour)
2-3 tbsp beet juice
1 ripe banana
1 tbsp agave syrup

Preparation:
1. Roast hazelnuts in an oven on 400 F for 10 minutes. In a food processor blend hazelnuts and add everything else. Pulse until all the ingredients are well combined. Put in a mold.
2. Rinse cashews, put in a food processor and blend with banana and beet juice. Pour over the hazelnut mixture.
3. Leave in the fridge to harden. Decorate towards your own taste.

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ae!