It’s such a simple recipe it’s almost a non-recipe. The hazelnut taste combines with the cocoa in a rich fulfilling way!
Serves 2:
Rice Drink with Hazelnuts (500 ml)
Cocoa (4 tbsp - powder, organic)
Agave syrup (1/2 tbsp)
1) Pour the rice milk into a large pan, and bring almost to the boil over a medium heat.
2) Spoon the cocoa and agave into the hot rice milk, give it a good whisk and serve with some little rice cookies. These cookies are made with rice, spelt flour, rice syrup and rice drink with calcium from vegetable source... and they are yummy!
A few days ago I was sent a couple of products from Finestra sul el cielo to sample for the blog.
When I first start drinking vegetable milks I had some difficulty with the rice milk that to me tasted like milky water, and then another brands arrived in the portuguese market, among them there was the Original Rice Drink from Finestra... all my previous experiences were transmuted and rice milk turned into a favourite... it's good with cereals, perfect for desserts and cooking.
The Rice Drink with Hazelnut is even tastier, with all the goodness of the original rice drink plus the sweet flavour of nuts!
In Sweden, we have autumn... wind that freezes our smile in the face, leaves of all colors making a constantly shifting tapestry of autumnal tones :)
Really bad photo but I assure you that it tastes great!
Serves 2:
Strawberries and blueberries (frozen - 1 cup)
Water (3 tbsp+1 tbsp)
Dark muscovado sugar (1 tbsp)
Cornstarch (1 tbsp)
1) Simmer berries, sugar, and 3 tbsp water in a saucepan over medium heat.
2) Cook until berries begin to break down, about 5 minutes.
3) Mix cornstarch and 1 tbsp water in a bowl until combined.
4) Whisk into the fruit mixture; cook, whisking constantly, until a thick pudding forms ( 5 minutes).
5) Transfer into serving bowls and eat warm or at room temperature.
Makes 1 big loaf :
Water (37C - 400 ml)
Salt (1 tsp)
Olive oil (50 ml)
Yeast (dry - 10g)
Provena gluten-free oat bread mix (450g)
1) Stir the flour and salt together in a large bowl, then make a well in the center and add the water, olive oil and yeast, stir with a fork.
2) Mix with a wooden spoon and then your hands until the mixture comes together and forms a slightly lumpy and sticky dough. If the dough feels a little dry, add another tablespoon or two of water.
3) Transfer the dough to a work surface and knead until it’s smooth and elastic. Put the dough in a bowl, cover it and leave it to rise for about an hour or until it has doubled in size.
4) Shape it into a loaf and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more.
5) Line a baking tray with parchment and dust with flour.
6) Preheat the oven to 220C.
7) Bake the loaf for 20 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.
And... it's Kanelbullens Dag!
Makes about 20 rolls:
For the dough:
Margarine (vegan, non-hydrogenated - 50g)
Vegetable milk (300 ml)
Dry yeast(1/2 packet, equivalent to 25g fresh yeast)
Muscovado sugar (50g)
Cardamom (ground - 1 tsp)
Flour (640g)
For the filling:
Margarine (vegan, non-hydrogenated - 40g)
Muscovado sugar (40g)
Cinnamon (2 tbsp)
For the top:
Vegetable milk
Pearl sugar (or muscovado sugar)
1) In a small saucepan, melt the margarine over medium-low heat. Pour in the milk and heat gently to about 37C.
2) In a large mixing bowl, combine the yeast with a little of the warm milk-margarine mixture and a sprinkle of the sugar. Let sit for 5-10 minutes.
3) Add the remaining milk mixture, sugar, cardamom, and about 2/3 of the flour mixture. Mix until you have a smooth, soft dough, adding more flour as necessary if it’s too sticky.
4) The dough is ready when it comes away from the sides of the bowl.
5) Cover and let it rest for 30 minutes.
6) Knead the dough in the bowl and then turn onto a floured work surface and knead in the rest of the flour, for a couple of minutes.
7) Roll out the dough on a lightly floured surface into a thin, large rectangle. Spread with butter, and sprinkle with cinnamon and sugar. Roll up tightly along the longer edge and slice into even pieces.
8) Place each piece, sliced side up, into baking cups. Cover and let rise for 30 minutes.
9) Preheat oven to 225C.
10) Brush the tops with milk, and sprinkle with sugar.
11) Bake on the center rack of the oven for 8-10 minutes.
12) Cool and enjoy!
Comfort food
Serves 2:
Jasmim rice (150g)
Water (400 ml)
Black Beans (240g - cooked)
Bay leaf (2)
Tomato passata (2 tbsp)
Olive oil (1 wire)
Salt
1) In a saucepan, add the rice and water, cook for 10 minutes.
2) Add the tomato passata and bay leaf, stirring occasionally.
3)
When the rice is almost cooked, add the beans and if necessary, add
more water and salt. Cook over low heat for another 3 minutes. Season to taste.
4) Sprinkle with olive oil.
Simple and amazingly delicious. Gluten free and vegan to go treat!
Makes 8 small bars:
Oat (Provena Gluten-Free Jumbo Oats - 50g)
Puffed Rice (20g)
Vegan Butter (25g)
Agave Syrup (25g)
Brown sugar (25g)
1) In a large bowl, stir oats and rice cereal together. Set aside.
2) In a small pot, melt butter, agave and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes.
3) Pour over dry ingredients and mix well to moisten all ingredients.
4) Firmly press into pan.
5) Cool on room temperature for two hours before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.
