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

Bezglutenski kruh s tikvicom / Gluten-free bread with courgette

Sastojci:

1/2 šalice heljdinog brašna
1/2 šalice prosenog brašna
1/2 šalice rižinog brašna
1 žličica sode bikarbone
1 žlica mljevenog lana + 3 žlice vode
1 srednja tikvica
1 šalica biljnog mlijeka
1/2 žličice soli

Priprema:

1. Mljeveni lan izmiješajte s tri žlice vode i pustite sa strane da upije vodu.
2. Tikvicu naribajte na sitnom ribežu i iscijedite višak vode.
3. Sve suhe sastojke stavite u posudu. Dodajte lan i biljno mlijeko i sve dobro izmiješajte. Na kraju dodajte naribanu tikvicu i još jednom izmiješajte.
4. Pećnicu zagrijte na 180 stupnjeva. Kruh pecite cca. 60 minuta. Nakon tog vremena provjerite s čačkalicom da li je iznutra ispečen.

Dobar tek! :-)

English version is available in the original recipe in the link below.


Izvor/Source: An Apple A Day

Bezglutenski njoki od slatkog krumpira / Gluten-free sweet potato gnocchi

Sastojci (za 2 porcije):

500 g pirea od pečenih batata
80 g brašna od tapioke
100 g kukuruznog brašna
2 žlice delikatesnog sušenog kvasca
prstohvat muškatnog oraščića
1/2 žličice soli

Priprema:

1. Batate operite, stavite u prethodno ugrijanu pećnicu na 200 stupnjeva i pecite dok ne postanu mekani, otprilike 40 minuta. Pustite ih da se ohlade, ogulite i izmiksajte u pire.
2. U veću posudu stavite pire od batata, brašno, delikatesni sušeni kvasac, muškatni oraščić i sol i sve dobro izmiješajte rukom.
3. Na površinu na kojoj ćete formirati njoke stavite malo brašna. Vlažnom rukom formirajte valjke te ih izrežite na željenu velićinu.
4. U loncu zakuhajte vodu i dodajte malo soli. Kad voda zakuha ubacite njoke i promiješajte žlicom da se ne zaljepe. Kuhajte 2-3 minute od trenutka kada isplivaju na površinu.
5. Poslužite s umakom po vlasitom izboru i ribanim veganskim "parmezanom".

Dobar tek! :-)

Ingredients (for 2 portions):

500 g of sweet potatoe puree
80 g of tapioca flour
100 g of corn flour
2 tbsp of nutritional yeast
pinch of ground nutmeg
1/2 tsp of salt

Preparation:

1. Wash the sweet potatoes, place them in an oven preheated to 200 degrees Celsius and bake until soft, for about 40 minutes. Leave them to cool down, peel them and mix them into puree.
2. Put the puree, flours, nutritional yeast, nutmeg and salt into a larger bowl and mix all well with your hand into a soft dough.
3. Put a little bit of flour onto the surface where you are going to form the gnocchi. With a moist hand roll long dough rolls, flatten them slightly and cut into smaller pieces.
4. Bring salty water to boil and when it is boiling put the gnocchi in. Stir to make sure they do not stick to the bottom. Cook for 2-3 minutes from the moment when they come up to the surface.
5. Serve with a sauce of your own choice and the vegan "parmesan".

Enjoy! :-) 


Izvor/Source: True taste hunters

Ribani "parmezan" / Grated "parmesan" cheese

Sastojci:

3 žlice oguljenih badema ili badema u listićima
2 žlice delikatesnog sušenog kvasca
prstohvat kurkume
prstohvat kajenskog papra
prstohvat himalajske soli

Priprema:

1. Sve sastojke stavite u blender i usitnite ih u prah.
2. Parmezan stavite u malu teglicu i čuvajte na suhom mjestu.

Dobar tek! :-)

Ingredients:

3 tbsp of peeled almonds or almond flakes
2 tbsp of nutritional yeast
pinch of kurkuma
pinch of cayenne pepper
pinch of Himalayan salt

Preparation:

1. Put all the ingredients in a blender and mix into powder.
2. Place the parmesan cheese in a small jar and store in a dry place.

Enjoy! :-)


Izvor/Source: True taste hunters

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

Bezglutenski kruh od heljde i prosa / Buckwheat and millet gluten-free bread

Sastojci:

1 velika šalica sirove heljde (svijetle boje)
1 velika šalica prosa
1 žlica maslinovog ulja
1 i 1/2 ravne žličice soli

Priprema:

1. Heljdu i proso dobro operite dok voda od pranja ne bude prozirna. 
2. Stavite ih odvojeno u teglice i zalijte hladnom vodom. Vode mora biti cca. 2 cm više od razine heljde. Pustite ih otprilike 48 sati, povremeno promiješajte i dodajte malo vode ako je upiju previše. Voda u teglici s heljdom će postati pjenasta i sluzava. Nakon nekog vremena žitarice će početi mirisati pomalo kiselo.
3. Nakon 48 sati iscijedite vodu a heljdu i proso prebacite u veći lonac. Izmiksajte ih sa štapnim mikserom dok ne dobijete strukturu tijesta za kruh. Ako je tijesto pregusto, možete dodati malo vode. Umiješajte sol i maslinovo ulje.
4. U mali kalup stavite papir za pečenje. Tijesto stavite u kalup i pustite u hladnoj peći još cca. 12 sati.
5. Nakon tog vremena upalite peć na 180 stupnjeva. Kruh pecite 60 minuta od trenutka kada se peć ugrije na postavljenu temperaturu.
6. Pustite kruh da se potpuno ohladi i tek onda ga narežite na fete, inače će se raspadati.
7. Kruh možete također pripremiti od dvije šalice heljde, bez prosa.

Dobar tek! :-)

Ingredients:

1 large cup of raw buckwheat (not roasted)
1 large cup of millet
1 tbsp of olive oil
1,5 tsp of salt

Preparation:

1. Wash the buckwheat and millet well until the water becomes clear. 
2. Place them separately in two jars and cover with cold water. There should be ca. 2 cm more water than grains. Leave them for about 48 hours, stir from time to time and add a bit more water if they soak too much water in. The water in the buckwheat jar will become foamy and sticky. After some time the grains will start smell a bit sour - that is fine.
3. After 48 strain the grains and place them in a bigger bowl. Mix them with a hand blender until you get a structure of a bread batter. If the batter is too thick, you can add some water. Mix in the salt and olive oil.
4. Place baking paper in a small form. Transfer the batter into the form and leave it in a cold oven for about 12 hours more.
5. After this time turn the oven on, set the temperature at 180 degrees Celsius. Bake the bread for 60 minutes from the moment when the oven reaches the set temperature.
6. Leave the bread to cool completely cool down. If you try to cut it before it is cool, it will fall apart.
7. You can also make this bread out of two cups of buckwheat, without millet.

Enjoy! :-)

Izvor/Source: Skutecznie.tv