Triple Coconut (fresh) Pineapple

In my favorite store were beautiful, large and dignified pineapples, I bought one. At home, I put in a prominent place, and a few days has as decoration. Then, I decided to fry it in coconut batter. The dough was prepared by "trial and error" method. The proportions of milk and flour can be a bit different, simply customize them together, making sure that the dough is thick enough to adheres well to the pineapple slices.

Ingredients for about 12 servings/slices:

250 ml coconut milk * 
100 g spelt flour 
50 g coconut flour 
30 g shredded coconut 
2 eggs, organic 
1 pineapple, fresh, large 
3/4 tsp baking powder, organic

 Additionally: 

Oil for frying (I use organic Canola)
Shredded coconut, organic
 Maple syrup

Directions:

Mix together all the ingredients except the pineapple. Let the dough rest for 15 minutes. Cut off the pineapple's skin, and slice to about half-inch slices. Heat oil in a frying pan,  dip slices in the batter and place in the pan. Fry for 3-4 minutes each side. Serve sprinkled with shredded coconut and topped with maple syrup.

* I used coconut milk from the carton

 Recipe was created in my head and comes from my heart

Homemade Cashew Nut Butter

Cashew nut butter has a very compact and thick consistency.  
The butter provides an excellent base for creams and pastries.

 

Ingredients for 200 g of butter:

200 g cashew nuts

Directions:

Place cashew nuts in a food processor with a blade shaped as letter "S". Mix - depending on food processor's power - for 5 - 10 minutes, until a ball will form. If the butter is not immediately used, place in a glass container and store in a dark place.

 Recipe was created in my head and comes from my heart

Chocolate Truffles with Nuts and Fruits

For parties they are perfect, small, to eat "at once" portions, healthy snacks or sweet desserts. In fact, they may be formulated according to one's taste, just keep in mind that one of the ingredients must be "sticky" to unite the remaining. There is no sugar added, not counting the small amount that is in a jam. Truffles are very tasty and your hand will reach to them over and over.

Ingredients for about 60 truffles:

 
400 g cashew nut butter

 300 g of jam*, preferably w/o sugar added

120 g spelt bran, grained

100 ml rum, I used gold

20 pieces of dried in the sun dates

 4 - 5 tbsp dark raisins

4 tbsp cocoa, organic 

Pinch of sea salt

Additionally:

The shredded coconut

 Directions:

Chop dates and along with raisins put into a small dish, pour with rum. Let it stand for at least 30 minutes, or until the whole alcohol is absorbed. Place cashew nuts in the food processor with letter "S" blade and mix until nuts will form a sticky, dense consistency (~5 min). Then, add all the remaining ingredients and mix until they are well combined. Transferred the dough to a bowl and refrigerate for an hour or two. After this time, form walnut size balls in your hands and roll the balls over the shredded coconut. Done. Store in a refrigerator for up to a week.

* I used plum jam, just because I had it on hand

Recipe was created in my heart and comes from my head

Anzac Biscuits

Anzac Biscuits owes its name to two armies: the New Zealand and Australian. Legend says that when the soldiers of these countries were leaving for the front during the First World War, their mothers, wives, sisters baked them biscuits. Biscuits played a dual role, had to be nutritious and survive for a long time, and they were.
In every legend is a bit of truth, which is why in 1916, the name ANZAC came to be officially protected by law and reserved only for those biscuits. In 1921, the Anzac biscuit recipe appeared in the cookbook for the first time.My version is only slightly changed, descended golden syrup with honey, wheat flour - with spelt flour, wheat bran with spelt bran. Additionally, I added coconut and almonds.
The biscuits are very tasty, is good to have them always at home for unexpected guests.

Ingredients for approx. 30 biscuits:

250 g spelt flour 
200 g spelt bran 
70 g shredded coconut, organic 
70 g almonds with skin, crushed 
5 tablespoons butter of your choice (e.g. regular, cashew nuts, almond) 
4 tbsp of honey, heaped, organic 
2 tsp vanilla paste, organic 
2 tbsp hot water
Pinch of baking soda

Additionally

Wafers (optional)

Direction: 

Melt the butter, honey, and vanilla in a pot on low heat. Take it form heat and add bran, flour, coconut and almonds. Dissolve soda in water and add to the rest. Mix well. Cover and leave for 30 minutes to allow the dough "rest". Then, take the dough with a spoon and form rings placing on a baking sheet. If you are using wafers, place the dough on them.Put into preheated to 150°C/300°F oven and bake for 35 minutes. Ready.

Recipe inspired by "the healthy chef"

Broccoli Cream with Celery and Patisson

Spring time! Today serving healthy and green cream. Cream - soups are our favorites. They are easy to prepare and are full of vitamins and nourishment. Even the greatest choosey eater will enjoy the mixed vegetables (vitamins). Soup - creams provide a sense of satiety for longer than the standard soup. Bon appetit!


Ingredients for 3 liters of cream-soup

1.5 liters of veggie bullion or meat broth

500 g green celery

500 g broccoli, fresh or frozen

1 patisson, large

2 cloves of garlic

2 onions, medium

Sea salt and color pepper to taste

Additionally:

Boiled carrots

Walnuts

Roasted seeds

Direction:

Peel garlic, onion and patisson, cut into small pieces and fry in a pan, where the soup will be cooked. After approx. 20 minutes, add the hot bouillon / broth, season. 5 minutes before end of cooking add broccoli florets. Blend the soup in a blender. Serve with carrots, walnuts and / or seeds. Done. Enjoy the soup!

 Recipe comes from my heart and was created in my head.