Double Chocolate Spelt Chip Cookies

Personally, I don't bake a lot of cookies, (doesn't mean, that I don't like to eat them :), but recently I promised them to someone who usually gets them out of the box... For this very reason I baked something special, tasty, that will convince the person to not buy them from the box anymore. 
The home baked, from scratch cookies are the only ones worthy to add few calories from time to time ;).
 Presented today double chocolate spelt chip cookies are probably the best chocolate cookies we have ever eaten, crispy outside and slightly moist inside.

 Ingredients for approximately 16 -18 cookies:

 
250 g spelt flour
170 g butter at room temperature
85 g of brown, unrefined sugar
50 g dark chocolate chips
2 tsp pure cocoa
2 tsp pure vanilla essence
2 tsp tapioca*
1 egg, organic
1 tsp baking soda (preferably less than more)
1/2 tsp sea salt

 Directions:

Mix together flour, tapioca, baking soda and salt. In another dish, beat butter with sugar, then add vanilla and egg. Combine together dry and wet ingredients and mix in the chocolate chips. Place a baking parchment paper on baking sheet and spoon the dough on it. Preheat oven to 180°C, and bake for 10 to 12 minutes. Transfer them to drying rack and leave to cool.

* Can replace with potato flour or corn starch

The recipe was inspired by a sweetkitchen.

Pumpkin - Coconut Cake from a Slow Cooker

Perfect pumpkin cake. Moist. Has an excellent taste, but topped with delicious caramel powers the taste 
and changes to an extra ordinary. I heartily recommend it.

Ingredients for a cake cooked in 3.5 liter slow cooker:

250 g mashed pumpkin,I used Hokkaido* 
120 g spelt flour 
100 g coconut butter 
60 g of brown sugar unrefined
 3 eggs, organic 
1 tsp cinnamon or pumpkin spice 
1/2 tsp baking powder, organic
 1/2 tsp baking soda, organic 
1/2 tsp sea salt

Caramel:

250 ml coconut milk 
2 tbsp maple syrup, real
 1 tsp vanilla extract
 Pinch of sea salt 

Directions:

Grease the slow cooker with coconut butter and set on the highest temperature. Combine the dry ingredients. Beat sugar, butter (3 minutes), add the eggs and little later, pumpkin puree. At the end, slowly add the flour and beat until all is smooth. Pour into slow cooker, cover, and cook for two hours. After this time, remove lid and allow the slow cooker be open for 10 minutes. Then, turn upside down to put the cake on the plate. From my experience I can add that is easier to remove the cake when is completely cooled. 
Usually I make it in the morning or even a night before.
Serve the cake with warm caramel poured over. 
Caramel prepare shortly before the cake is served. Place all ingredients in a saucepan and heat on medium heat until boiling. From time to time stirring occasionally so long until it thickens and turns darker (20 - 30 minutes). After this time, remove from the gas, allow to cool slightly use it. You can also pour the caramel into a glass container and store in the refrigerator up to one week.

* Fresh pumpkin (approx. 600 - 700 g), cut into quarters and cook steamed until tender, approx. 20 minutes.  
Allow to cool and blend to puree.

The recipe is inspiration by pilcookbooks.

Chocolate Cheesecake with Homemade Strawberry Jelly

Another year passed, and again I made a cake for my beloved son's birthday. He is a devotee of chocolate and strawberries, and because it is very warm outside, the cake had to be appropriate to the weather, cold.
Tort - cheesecake is not very caloric, because I lowered to the maximum the amount of sugar, and hence, is light, delicate and ideal to go with an afternoon tea on hot summer days.

Ingredients for 20 cm spring form: 

500 g quark, (I used organic) 
100 ml of boiling water 

60 g brown sugar

2 tbsp cocoa, organic 

4 tsp powdered gelatine

Crust:

100 g ground almonds
 2 tbsp butter

Jelly: 

500 g strawberries, fresh 
50 ml of boiling water 
1 - 2 tbsp agave syrup (optional) *
 2 tsp powdered gelatine

Directions:

Mix almonds with butter. Place the mass in a spring form and create a crust. Lightly grease with oil the collar of the form, the cheesecake will easier part from the from. Dissolved sugar in water, than add gelatin and mix.
Mix quark with an electric mixer, add sugar mixture and gradually add to the cheese. Pour the mixture in to the form and refrigerate for few hours, to solidify. After this time, make a strawberry puree. (*if strawberries are not very sweet, add the syrup). Dissolve gelatin in water, add to the puree. Mix well and pour cheese.Again, refrigerate for several hours. Done.

 Recipe was created in my head and comes from my heart

Rose Confiture Based on an Old Polish Recipe

Rose Confiture is based on a very old Polish recipe. An author - Maria Disslowa - lived at the turn of XIX and XX century. She was a publicist, educator, principal of a school of household and an author of many culinary books.
For years I thought that the rose confiture must be extremely difficult to make. Nothing more wrong, it's very easy but time consuming. What you need is fragrant rose petals, sugar, and a big, clay bowl  - makutra (our grandmothers used it all the time) - or if you don't have it, a food processor will do it. Recipe calls for double the amount of sugar in relation to the petals, I used the same amount, since I reduce sugar in all my dishes.
Why would you like to make a rose confiture? It's taste delicious in all kinds of sweet pastries and cakes, but the best is when used as a filling, in Polish, traditional donuts.

Ingredients for 475 ml of confiture:

300 g fragrant rose petals (any color, any rose, all roses are edible)

300 g brown sugar

1 lemon

Directions:

Clean the petals under lukewarm water and dry well (I used a salad drainer). Get rid of white petals' ending (they are suitable bitterness). Place petals in a food processor, cover with sugar, squeeze juice from the whole lemon and mix for few minutes. Confiture is ready. Move it into a glass jar if you are going to use it within a week or two and keep in the fridge. If you are saving the confiture for later, transfer to a suitable, freezer safe container and freeze.

Recipe inspired by Maria Disslowa

Nut - Apple Mini Muffins

The easiest, the yummiest and the most healthy dessert that contains only two main ingredients. Crunchy outside and moisture inside, the mixture of nuts and an apple give a delicious taste. Enjoy!

Ingredients for 24 mini muffins:

400 g cashew nut mass/butter

1 large apple, firm and juicy 

1 teaspoon cinnamon 

1/2 tsp brown sugar

Juice from one small lemon

Directions:

Pour nuts into the blender with letter "S" bade and mix (depending on the strength of the mixer) 5 - 10 minutes, until a compact mass will form. Form a roller form a mass of ~2 cm diameter and cut into ~1 cm slices. Flat slices in hands, and put into the paper muffins liners, then insert them into the muffin form. Cut an apple (do not peel) into quarters, carve out seeds and cut each quarter long side into slices, then cut ​​into small pieces, those will be petals. Arrange pieces of apples in nut bowls with a peel on top. Drizzle with lemon juice and sprinkle with cinnamon and sugar.Put into preheated to 200°C convection oven and bake for 15 minutes. Remove from the oven and transfer into cooling rack to. Ready to eat after 10 minutes.

 Recipe was created in my head and comes from my heart

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

Flourless Brownies

Few ingredients and healthy, mistake-free and flour-less brownies are ready.

Ingredients for 4 tartlets:

200 g natural yogurt
100g jam (unsweetened) or apple sauce*
60 g spelt bran
50 ml almond milk
50 g brown sugar
35 g cocoa, organic
1 egg, large, organic
1 teaspoon baking powder, organic
Pinch of sea salt

In addition:
Ground almond to decor

 
Directions:

Place all ingredients in the bowl of the food processor, and blend. Cover tartlets forms with baking parchment paper and pour the cake mixture into it. Place in preheated to 200°C/400°F oven and bake for 20 - 25 minutes (to dry stick). Wait for 15 minutes, remove from the forms and cut into triangles.

* used homemade apple jam/sauce

Recipe found on Facebok

Eclair Tort

I was looking and looking and did not find it, so I created it myself. If I can make 20 small, regular éclairs, I can make one big, too, right? The Jubilarian asked specifically for eclairs, and I wanted to go one step further and make the pleasure of surprise. For the  éclairs to be even more French I added pattisserie and made it healthier way. The whole torte was poured over with the chocolate - coffee glaze.
 

Ingredients for 24 cm cake:

375 g spelt flour

375 ml water

185 g butter

6 eggs, organic

Coconut flavor Pattisserie (Paleo):

400 ml coconut milk in a cans, organic

50 g shredded coconut

3 tbsp potato flour

3 tbsp honey

1 egg, organic

1/2 tsp vanilla extract

Pinch of sea salt

In a small saucepan, combine milk, flour, honey, and salt. Heat over medium heat until thickened, stirring occasionally. Remove from heat and after 5 minutes, add coconut and vanilla. Done.

Chocolate - Coffee Glaze:

75 g of dark chocolate, I use 85%

30 ml espresso

2 - 3 tbsp maple syrup

Dissolve the chocolate in a water bath or in the oven (5 min, 150°C/300F°). Mix with coffee and syrup. Ready.

Directions:

In a low, wide saucepan boil water and butter. To the boiling water, gradually pour flour, stirring and stir with a wooden spoon. When the flour has absorbed all the water, allow to cool completely (approx. 2 hours). After this time, very slowly add previously lightly beaten eggs. Stir with a wooden spoon until smooth.  

The consistency should be glossy.

Butter and flour spring form pan. Pour the pastry in to it and put to preheated to 200°C/400°F oven. 

Bake for 30 minutes.

Next, remove from the spring form and cool on a baking rack. Once it's cooled, cut horizontally in half. Put the lower bottom part of the eclairs a serving plate, spread pattisserie over. Gently cover with the second part and decorate with chocolate - coffee glaze.

 Recipe was created in my head and comes from my heart

Homemade "Cadbury Creme Eggs"

You probably know "Cadbury Creme Eggs", today I would like to show their healthy alternative. This tasty dessert is very easy and quick to prepare. You still have enough time to make them and treat revelers at the Easter table.

 
Ingredients for 8 eggs:

 
200 ml coconut cream 
150 g cashew nut butter
4 tbsp real maple syrup 
2 tsp yellow food coloring, organic

Glaze:

100 g dark chocolate (85%)
 3 tbsp honey, organic

Directions:

In a food processor mix coconut cream, cashew nut butter and syrup until well blended. Take way two tablespoons of the "dough", add dye, mix well and set aside, those will be "yolks". The rest of the dough place in an another bowl and both refrigerate for 10 minutes. Next, divide both doughs into 8 equal pieces and form balls from each of them. White balls ("whites") flatten and in the center of each one put a yellow ball. Wrap around and form the shape of an egg. Place "eggs" in the freezer for 15 minutes.
In the meantime, dissolve chocolate and honey in a water bath or in the oven (150°C/300°F for 5 minutes). Frozen "eggs" dip in chocolate mix and set aside on a plate lined with baking paper. If you want the "shell" to be thicker, re-dip "eggs" in a chocolate mix. Store in refrigerator.

 
Inspired by Detoxinista