Torta "Nutella"

  
Sastojci (za kalup promjera 20 cm):

za donji dio:
1 šalica lješnjaka
1 šalica datulja
2 žlice kakaa u prahu

za kremu:
1 šalica lješnjaka
1 šalica datulja
400 g običnog tofua
5 žlica kakaa u prahu
max. 1/4 šalice biljnog mlijeka
sirup od agave po ukusu

Priprema:

1. Lješnjake pržite na suhoj tavi na tihoj vatri dok ne počnu puštati ugodan miris i poprimiti lagano zlatnu boju.
2. Tijekom prženja korica počinje sama otpadati. Lješnjake koji nisu izgubili koricu stavite u krpu, zavežite i dobro ih promiješajte unutar krpe da se s njih ostatak korice skine.
3. Datulje namočite kratko u vodi da omekšaju.
4. Šalicu lješnjaka smrvite u mlincu za kavu. Sve sastojke za donji dio stavite u blender i izmiksajte dok ne dobijete ljepljivu smjesu. Smjesu stavite na dno kalupa, stisnite i izgladite s rukom.
5. Sada pripremite kremu. Ostatak lješnjaka također smrvite u mlincu za kavu.  Lješnjake, datulje i kakao u prahu blender i dobro izmiksajte u glatku, kremastu smjesu. Ukoliko krema nije dovoljno slatka dodajte sirup od agave po ukusu. U slučaju da je smjesa pregusta dodajte malo biljnog mlijeka. Smjesu stavite u kalup i izravnajte.
6. Tortu pustite preko noći u hladnjaku da se stvrdne. Ukrasite po vlastitom ukusu.

Dobar tek! :-)

Izvor:  Misa Mocy

Sirovi brownie / Raw brownie

Sastojci (za kalup 20cmx20cm):

Tjesto:
2 šalice oraha
1 šalica grožđica
2/3 šalice datulja
4 žlice sirovog kakaa u prahu
1/2 žličice kajenskog papra
1 žličica cimeta u prahu
2-3 prstohvata kardamona u prahu
1 prstohvat morske ili himalajske soli
1/4 šalice soka od naranče

Čokoladni preljev:
1/5 šalice rastopljenog kokosovog ulja
3 žlice sirovog kakaa u prahu
2 žlice javorovog sirupa ili sirupa od agave
2 žlice bademovog mlijeka

Priprema:

1. Orahe stavite u blender i smrvite u prah. Dodajte ostale sastojke osim soka od naranče i još jednom sve izmiksajte.
2. Smjesu prebacite u posudu i dodajte sok od naranče. Sve dobro izmiješajte rukom. Smjesa će biti ljepljiva, ali će se u hladnjaku stvrdnuti.
3. Na dno kalupa stavite prijanjajuću foliju. Smjesu stavite u kalup, stisnite i izravnajte rukom.
4. Kalup stavite u zamrzivač na najmanje sat vremena. Kada se smjesa stvrdne pripremite čokoldani preljev.
5. Rastopite kokosovo ulje, dodajte sirup i mlijeko i dobro promiješajte. Preljev stavite na vrh kolača.
6. Kolač stavite u zamrzivač još 10-15 minuta da se preljev stvrdne.

Dobar tek! :-)

Ingredients (for form 20cmx20cm):

Cake:
2 cups of walnuts
1 cup of raisins
2/3 cup of pitted dates
4 cups of raw cocoa powder
1/2 tsp of cayenne pepper
1 tsp of ground cinnamon
2-3 pinches of ground cardamon
1 pinch of sea salt or Himalayan salt
1/4 cup of freshly squeezed orange juice

Chocolate topping:
1/5 cup of melted coconut oil
3 tbsp of raw cocoa powder
2 tbsp of maple or agave syrup
2 tbsp of almond milk

Preparation:

1. Place the walnuts into a blender and blend into a powder. Add other ingredients, except for orange juice, and blend once more.
2. Place the mix into a bowl and add orange juice. Mix it with your hand. The mix will be soft and sticky but it will harden up in th refrigerator.
3. Place a sheet of adhesive foil at the bottom of the form. Place the mixture in the form, press and even out with your hand.
4. Put the form into the freezer for at least one hour. When the mixture hardens, prepare the chocolate topping.
5. Melt the coconut oil, add the syrup and milk and mix well. Cover the top of the cake with the chocolate topping.
6. Place the cake in the freezer for 10-15 minutes so that the topping hardens.

Enjoy! :-)

Izvor/Source: Natura na talerzu

Bezglutenske američke palačinke / Gluten-free American pancakes

Sastojci:

1 banana
1 šalica (200 ml) biljnog mlijeka
1 šalica (200 ml) rižinog brašna
1/3 žličice soda bikarbone
3 žlice sirupa od agave
prstohvat soli
ulje za prženje

Priprema:

1. Bananu, mlijeko i sirup od agave stavite u posudu i izmiksajte sa štapnim mikserom.
2. Dodajte sodu bikarbonu, rižino brašno i sol i još jednom izmiksajte.
3. Pržite na srednjoj vatri sa obe strane dok ne poprime zlatnu boju.
4. Poslužite s marmeladom, čokoladnim ili voćnim preljevom. Preljev na slikama je napravljen od izmiksanog šumskog voća, banane i sojinog mlijeka.

Dobar tek! :-)

Ingredients:

1 banana
1 cup (200 ml) of plant-based milk
1 cup (200 ml) of rice flour
1/3 tsp of baking soda
3 tbsp of agave syrup
pinch of salt
oil for frying

Preparation:

1. Place the banana, milk and agave syrup in a bowl and blend until smooth.
2. Add baking soda, rice flour and salt and blend once again.
3. Fry on middle heat on both sides until golden brown.
4. Serve with marmalade, chocolate or fruit topping. The topping in the pictures is made of blended forest fruits, banana and soy milk.

Enjoy! :-)

Izvor/Source: Veganbanda

Torta od želea i čokolade / Jelly and chocolate tart

Sastojci (za kalup promjera cca. 28 cm):

za donji dio:
2 šalice oraha
1 šalica kokosovog brašna
1 šalica grožđica
1 žlica kakaa u prahu
1/2 banane

za žele:
3 šalice soka od višnje
1 šalica sušene brusnice
2 žličice agar-agar
sirup od agave po želji

za preljev:
100 g čokolade za kuhanje
1/2 šalice biljnog mlijeka
2 žlice sirupa od agave
bobice šipka za ukras

Priprema:

1. Grožđice namočite u vodi da omekšaju. 
2. Orahe, kokosovo brašno i kakao stavite u blender i smrvite. Dodajte iscijeđene grožđice i pola banane te sve izmiksajte u ljepljivu smjesu. Smjesu stavite na dno i bokove kalupa, stisnite rukom i izravnajte. Kalup stavite u hladnjak da se smjesa malo stvrdne.
3. Sok od višnje i brusnice stavite u lonac, dodajte agar-agar i zakuhajte. Kuhajte na tihoj vatri 2-3 minute da se agar aktivira. Sok izlijte u kalup i stavite u hladnjak.
4. Kad se žele stvrdne pripremite čokoladni preljev. Čakoladu rastopite u mlijeku u vodenoj kupki te prelijte vrh torte. Tortu ukrasite bobicama šipka i stavite u hladnjak da se čokolada stvrdne.

Dobar tek! :-)

Ingredients (for ca. 28 cm diameter form):

for the base:
2 cups of walnuts
1 cup of finely shredded coconut
1 cup of raisins
1 tbsp of cocoa
1/2 banana

for jelly:
3 cups of cherry juice
1 cup of dried cranberries
2 tsp of agar-agar
agave syrup to taste

for topping:
100 g dark chocolate
1/2 cup of plant based milk
2 tbsp of agave syrup
pomegranate seeds for decoration

Preparation:

1. Cover the raisins with water so they soften. 
2. Put the walnuts, shredded coconut and cocoa into a blender and mix into powder. Add drained raisins and half a banana and mix into a sticky dough. Place the dough on the bottom and sides of the form, press and even out. Place the base in the refrigerator so that it hardens.
3. Place the cherry juice and cranberries into a pot, add agar-agar and bring to boil. Boil on low heat for 2-3 minutes for the agar to activate. Pour the juice into the form and transfer it into the refrigerator so the jelly hardens.
4. When the jelly is hard, you can prepare the chocolate topping. Melt the chocolate in the milk in a bain marie. Pour it out on the top of the cake and add the pomegranate seeds for decoration. Again transfer the tart into the refrigerator so that the chocolate hardens.

Enjoy! :-)

Izvor/Source: Weganon

Torta od malina i vanilije / Raspberry and vanilla cake

Sastojci (za kalup promjera 21 cm):

za donji dio:
1,5 šalice badema
100 g datulja
3/4 šalice kokosovog brašna
1 žlica rastopljenog kokosovog ulja

za kremu:
200 g prosa (1 šalica)
100 ml sirupa od agave (ili više po ukusu)
sok od 1 limuna
3/4 šalice indijskih oraščića (namakanih preko noći)
1 žličica arome od vanilije
1 šalica malina

Priprema:

1. Datulje zalijte vrelom vodom i pustite otprilike 15 minuta da omekšaju.
2. Bademe stavite u blender i smrvite. Dodajte ostale sastojke za donji dio i izmiksajte u ljepljivu smjesu. Ako je smjesa pretvrda ili presuha, možete dodati malo vode. 
3. Smjesu stavite na dno kalupa, stisnite rukom i izravnajte. Kalup stavite u hladnjak.
4. Proso operite i zalijte s 4 šalice vode (ili biljnog mlijeka). Omjer prosa i vode je 1:4. Kuhajte ga na tihoj vatri cca. 20 minuta dok ne upije cijelu vodu i počinje se raspadati.
5. Indijske oraščiće i 2-4 žlice skuhanog prosa stavite u blender i izmiksajte u glatku kremu.
6. Dodajte ostatak prosa, sirup od agave, sok od limuna i aromu od vanilije i sve dobro izmiksajte.
7. 2/3 kreme stavite u kalup i pustite da se ohladi.
8. U ostatak kreme dodajte maline i još jednom sve dobro izmiksajte. Kremu dodajte u kalup.
9. Tortu pustite preko noći u hladnjaku da se stvrdne. Ukrasite po vlastitom ukusu.

Dobar tek! :-)

Ingredients (for 21 cm diameter form):

for base:
1,5 cup of almonds
100 g of dates
3/4 cup of shredded coconut
1 tbsp of melted coconut oil

for filling:
200 g millet (1 cup)
100 ml agave syrup (or more to taste)
juice of 1 lemon
3/4 cup of cashews (soaked over night)
1 tsp of vanilla extract
1 cup of raspberries

Preparation:

1. Cover the dates with boiling water and leave for ca. 15 minutes to soften.
2. Place the almonds into a blender and ground them. Add other ingredients for the base and mix all into a sticky dough. If the dough is too hard or too dry add a little bit of water. 
3. Put the dough on the bottom of the form, press with your hand and even out. Transfer the form into a refrigerator.
4. Wash the millet, add 4 measures of water (or plant based milk). The ratio of millet and water must be 1:4. Cook the millet for ca. 20 minutes until it soaks the whole water and starts to break down.
5. Place the cashews into a blender along with 2-4 table spoons of cooked millet and blend into a smooth paste.
6. Add the remaining millet, agave syrup, lemon juice and vanilla extract and blend it all well until smooth.
7. Transfer 2/3 of the filling into the form and leave in a cool place to cool down.
8. Add the raspberries into the remaining filling and mix once again. Transfer the filling into the form.
9. Leave the cake in the refrigerator over the night to harden. Decorate to your own taste.

Enjoy! :-)

Izvor/Source: erVegan

Torta s lješnjacima i karamelom od datulja / Tart with hazelnuts and dates caramel

Sastojci:

za donji dio:
1 šalica sjemenki suncokreta
1 šalica kokosovog brašna
1 šalica oraha
3 žlice sirupa od agave
1 žlica kakaa u prahu
1 žličica cimeta u prahu
1 banana

za karamel:
2 šalice datulja bez koštica
1 limenka kokosovog mlijeka (70-80% kokosa) ohlađena preko noći u hladnjaku
5 žlica vode od namaknja datulja
1,5 šalica lješnjaka

za čokoladni preljev:
100 g čokolade sa 70% kakaa
1/2 šalice biljnog mlijeka
1 žličica cimeta u prahu
lješnjaci za ukras

Priprema:

1. Sjemenke suncokreta, kokosovo brašno i orahe stavite u blender i sameljite.
2. Dodajte kakao u prahu, bananu i sirup od agave. Sve dobro izmiješajte u ljepljivu smjesu. Smjesu stavite na dno i bokove kalupa za tortu te izravnajte.
3. Datulje namočite 2-3 sata u vodi da omekšaju. Stavite ih u blender zajedno s tvrdim dijelom kokosovog mlijeka i 5 žlica vode od namaknja datulja i izmiksajte u glatku smjesu. 
4. U smjesu dodajte cijele lješnjake, izmiješajte i stavite na dno kalupa.
5. Ugrijte mlijeko u loncu, dodajte čokoladu polomljenu na kockice i cimet. Kad se čokolada rastopi, prelijte vrh torte i ukrasite je s polovicama lješnjaka ili po vlastitom ukusu.

Dobar tek! :-)

Ingredients:

for base:
1 cup of sunflower seeds
1 cup of finely shredded coconut
1 cup of walnuts
3 tbsp of agave syrup
1 tbsp of cocoa
1 tsp of grounded cinnamon
1 banana

for caramel:
2 cups of pitted dates
1 can of coconut milk (70-80% of coconut) cooled in refrigerator over night
5 tbsp of water from soaking the dates
1,5 cups of hazelnuts

for chocolate topping:
100 g of dark chocolate (70% cocoa)
1/2 cup of plant milk
1 tsp of grounded cinnamon
hazelnuts for decoration

Preparation:

1. Put the sunflower seeds, shredded coconut and walnuts into a blender and ground them finely.
2. Add cocoa, cinnamon, banana and agave syrup and mix well into a sticky dough. Place the dough onto the bottom and sides of the form and even out.
3. Soak the dates in water for 2-3 hours until they soften. Place them into a blender along with the hard part of coconut milk and 5 table spoons of water from soaking the dates. Blend until smooth.
4. Add whole hazelnuts, mix and transfer the caramel into the form.
5. In a bowl heat the milk, add the cinnamon and chocolate divided into pieces. When chocolate melts, cover the cake with the chocolate topping. Decorate with halves of hazelnuts or to your own taste.

Enjoy! :-)

Izvor/Source: Weganon

Kolač od mrkve s kremom od indijskih oraščića / Carrot cake with cashew cream

Sastojci (za kalup promjera 23 cm):

za kolač:
3 žlice mljevenog lana + 3/4 šalice vrele vode
300 g brašna
1,5 žličica cimeta
1 žličica đumbira u prahu
0,5 žličice muškatnog oraščića u prahu
0,5 žličice soli
1,5 žličice sode bikarbone
225 ml ulja
250 g šećera
1 žlica arome od vanilije
1 žlica octa
300 g sitno naribane mrkve
60 g sitno nasjeckanih oraha

za kremu:
160 g indijskih oraščića namakanih preko noći
cca. 1/2 šalice biljnog mlijeka
1 žličica arome od vanilije
4-5 žlica soka od limuna
4 žlice sirupa od agave

Priprema:

1. Lan zalijte vrelom vodom i pustite da odstoji 15 minuta.
2. U većoj posudi izmiješajte brašno, cimet, đumbir u prahu, muškatni oraščić u prahu i sodu bikarbonu.
3. U drugoj posudi dobro izmiksajte ulje, šećer i lan štapnim mikserom. Na kraju dodajte žlicu octa i još jednom izmiksajte.
4. Izmiksano ulje, lan i šećer dodajte u posudu s brašnom i izmiješajte.
5. Dodajte naribanu mrkvu i nasjeckane orahe i još jednom izmiješajte. 
6. U kalup stavite papir za pečenje ili ga namažite s uljem. Smjesu prebacite u kalup.
7. Pecite 45 minuta na 180 stupnjeva. Kolač pustite u pećnici da se polako ohladi.
8. Sve sastojke za kremu stavite u blender i izmiksajte u glatku kremu.
9. Hladan kolač namažite sa kremom i ukrasite po vlastitom ukusu. Stavite ga u hladnjak na cca. 2 sata da se krema malo stvrdne.

Dobar tek! :-)

Ingredients (for 23 cm diameter form):

for cake:
3 tbsp of ground flax seeds and + 3/4 glass of hot water
300 g flour
1,5 tsp of cinnamon
1 tsp of ground ginger
0,5 tsp of nutmeg
0,5 tsp of salt
1,5 tsp of baking soda
225 ml of oil
250 g of sugar
1 tbsp of vanilla extract
1 tbsp of vinegar
300 g of finely grated carrots
60 g of finely chopped walnuts

for cream:
160 g of cashews soaked overnight
ca. 1/2 cup of plant milk
1 tsp of vanilla extract
4-5 tbsp of freshly squeezed lemon juice
4 tbsp of agave syrup

Preparation:

1. Cover fax with hot water and leave aside for 15 minutes.
2. Place flour, cinnamon, ginger, nutmeg and baking soda into a larger bowl and mix.
3. Put the flax, oil and sugar into a second bowls and mix well with a hand blender. At the end add one table spoon of vinegar and mix once more.
4. Add the blended oil, flax and sugar to the flour and quickly mix.
5. Add grated carrot and chopped walnuts and mix again. 
6. Cover the form with baking paper or with oil and transfer the batter into the form.
7. Bake for 45 minutes in 180 degrees Celsius. Leave the cake in the oven to cool slowly.
8. Place all the ingredients for cream into a blender and blend well into a smooth cream.
9. When cake is cool, cover it with cream and decorate to taste. Place the cake for ca. 2 hours into the refrigerator so the cream hardens a bit.

Enjoy! :-)

Izvor/Source: VeganKa

Torta od malina / Raspberry tart

Sastojci (za kalup promjera 30 cm):

za donji dio:
2 šalice mljevenih oraha
2 šalice kokosovog brašna
2 žlice kakaa u prahu
džem po izboru

za kremu:
2 limenke kokosovog mlijeka ohlađene 1-2 dana u hladnjaku (cca. 80% kokosa)
4 šalice malina
4 žličice agar-agar-a
sirup od agave (ili drugo sladilo) po ukusu
2-3 breskve narezane na komadiće (ili drugo voće po izboru)

Priprema:

1. Mljevene orahe, kokosovo brašno i kakao u prahu stavite u posudu i izmiješajte. Dodajte 3-5 žlica džema dok ne dobijete ljepljivu smjesu. Po potrebi dodajte više džema.
2. Smjesu ravnomjerno stavite na dno i zidove kalupa za torte i stisnite rukom. Kalup stavite u hladnjak.
3. Odvojite tvrdi dio kokosovog mlijeka i stavite ga u posudu. Dodajte maline i sirup od agave.
4. Štapnim mikserom sve izmiksajte u glatku smjesu. Dodajte agar-agar i ponovo sve dobro izmiješajte. 
5. Smjesu zakuhajte na srednjoj vatri stalno miješajući. Kuhajte 2 minute da se agar-agar aktivira.
6. Breskve (ili drugo voće) narežite na komadiće i stavite u kalup za tortu te prelijte smjesom od malina i kokosovog mlijeka.
7. Tortu stavite u hladnjak preko noći. Ukrasite po vlastitom ukusu.

Dobar tek! :-)

Ingredients (for a form of 30 cm diameter):

for base:
2 cups of ground walnuts
2 cups of coconut finely shredded coconut
2 tbsp of cocoa powder
jam of your choice

for filling:
2 cans of coconut milk cooled down for 1-2 days in the refrigerator (ca. 80% of coconut)
4 cups of raspberries
4 tsp of agar-agar
agave syrup (or other sweetener) to taste
2-3 peaches cut into cubes (or other fruit)

Preparation:

1. Place ground walnuts, shredded coconut and cocoa powder in a bowl and mix. Add 3-5 table spoons of jam and mix well into a sticky dough. If needed add more jam.
2. Spread the dough evenly onto the bottom and sides of the form and press with your fingers. Place the form in a refrigerator.
3. Separate the hard part of the coconut milk and place it in a bowl. Add the raspberries and agave syrup. Blend it together until smooth. Add agar-agar and once again mix well. 
4. Bring the filling to boil while stirring all the time. Cook for 2 minutes in order to activate agar-agar.
5. Cut the peaches (or other fruit) into small cubes and place on the base. Pour the filling into the form.
6. Leave the tart in the refrigerator over night. Decorate it to your taste.

Enjoy! :-)

Izvor/Source: Weganon

Voćna torta od kokosovog mlijeka / Coconut milk fruit cake

Sastojci (za kalup promjera 24 cm):

za donji dio:
1 šalica indijskih oraščića
1 šalica sjemenki suncokreta
2 šalice kokosovog brašna
prstohvat soli
1 vrhom puna žlica kokosovog ulja
sirup od agave po želji

za gornji dio:
2 limenke kokosovog mlijeka (2 x 400 ml)
sok od 1,5 limuna
3/4 šalice šećera u prahu
4 žličice agar-agar-a
voće po želji: zeleno i crno grožđe, maline, borovnice, jagode, breskve ili mango narezani na kriške

Priprema:

1. Indijske oraščiće zalijte vrućom vodom i pustite da odstoje 30 minuta.
2. Sve sastojke za donji dio stavite u blender i dobro izmiksajte dok ne dobijete ljepljivu smjesu.
3. Smjesu stavite na dno kalupa za torte, pritisnite rukom i izravnajte. Kalup stavite u hladnjak.
4. Kokosovo mlijeko, sok od limuna i šećer u prahu stavite u lonac i počnite ih grijati.
5. Agar-agar rastopite u malo vode te dodajte u lonac s mlijekom kad mlijeko zakuha. Kuhajte na tihoj vatri cca. 2-3 minute. Pustite mlijeko da se malo ohladi. Povremeno miješajte.
6. Voće operite i stavite na dno kalupa. Dodajte mlijeko u kalup, pustite sa strane da se još malo ohladi i prebacite u hladnjak na ca. 2-3 sata.
7. Kolač možete ukrasiti listovima mente ili melise.

Dobar tek! :-)

Ingredients (for the 24 cm diameter form):

for the base:
1 cup of cashew
1 cup of sunflower seeds
2 cups of shredded coconut

pinch of salt
1 heaped tbsp of coconut oil
agave sirup to taste

for the upper part:
2 cans of coconut milk (2 x 400 ml)
juice of 1,5 lemon
3/4 cup of confectioners sugar
4 tsp of agar-agar
fruit of choice: green and black grapes, raspberries, blackberries, strawberries, peaches or mango cut into pieces

Preparation:

1. Cover the chashews with hot water and leave aside for 30 minutes.
2. Place all the ingredients for the base into the blender and mix well until it until it becomes sticky.
3. Transfer the mixture into the form, press with your hand and even out. Place the form into the refrigerator.
4. Put the coconut milk, lemon juice and sugar into a pot and start the heat.
5. Melt the agar-agar in small amount of water and add it to the milk when the milk starts to boil. Boil for cca. 2-3 minutes. Leave the milk to cool down a bit and stir it from time to time.
6. Wash the fruit and place it in the form. Add the milk, leave aside to cool down a bit more. Transfer the form into the refrigerator for ca. 2-3 hours.
7. You can decorate the cake with some mint or melissa leaves.

Enjoy! :-)

Izvor/Source: Vegenerat Biegowy

Turska basbusa / Tourkish basbousa

Sastojci (za kalup 30 x 24 cm):

2 šalice griza
100 g kokosovog brašna
1 žličica cimeta u prahu
1 vrećica vanilinog šećera
3 žličice praška za pecivo
1 čaša biljnog mlijeka
200 g veganskog margarina
bademi ili orasi za ukras

za sirup:
1 šalica šećera
1 šalica vode
1 žlica soka od limuna

Priprema:

1. U posudu stavite griz, kokosovo brašno, cimet u prahu i vanilin šećer i sve dobro izmiješajte.
2. Dodajte mlijeko i margarin te sve dobro izmijesite rukom dok ne dobijete ljepljivu smjesu.
3. Bademe zalijte vrelom vodom i nakon cca. 10 minuta skinite im koricu. Ako koristite orahe koricu ne morate skidati.
4. Na dno kalupa stavite papir za pečenje. Smjesu stavite u kalup i izravnajte.
5. Kolac narežite na kockice ili rombove. Zahvaljujući tome kasnije ćete ga moći jako lako podijeliti na komade. U sredinu svake kockice stavite badem ili orah.
6. Kolač pecite cca. 45 minuta na 180 stupnjeva.
7. Sada pripremite sirup. Na vatri rastopite šećer u vodi i dodajte sok od limuna. Pustite da se ohladi.
8. Izvadite kolač iz pećnice te ga prolijte ohlađenim sirupom. Na početku će izgledati da ima previše tekućine no pustite da kolač upije ostatak.
9. Na kraju pospite kolač kokosovim brašnom.

Dobar tek! -:)

Ingredients (for 30 x 24 cm form):

2 cups of farina (milled wheat)
100 g finely shredded coconut
1 tsp cinnamon
1 bag of vanilla sugar
3 tsp baking powder
1 cup of plant milk
200 g vegan margarine
almonds or walnuts for decoration

for sirup:
1 cup of sugar
1 cup of water
1 tbsp of lemon juice

Preparation:

1. Place the farina, shredded cocontu, cinnamon and vanilla sugar into a bowl and mix well.
2. Add the milk and margarine and knead until all ingredients are well blended and you get a sticky mixture.
3. Cover the almonds with boiling water and after cca. 10 minutes take off the skin. If you're using walnuts you can leave the skin on.
4. Put baking paper into the form. Place the mixture in the form and even out.
5. Cut the cake into cubes or into diamonds. Later on it will be very easy to split it into portions. Place one almond or walnut in the middle of each cube or diamond.
6. Bake the cake for cca. 45 minutes in 180 degrees Celsius.
7. Now prepare the sirup. Melt the sugar in water on heat and add the lemon juice. Leave aside to cool down.
8. Take the cake out of the oven and pour the sirup over it. At the beginning it will seem that there is too much liquid but leave the cake to soak in the rest.
9. At the end sprinkle the cake with pieces of shredded coconut.

Enjoy! -:)

Izvor/Source: puszka.pl