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Recipe for pancakes with almonds
If you want to start your day with a smile and full of energy you have to try these pancakes with almonds, gluten free.
This recipe is quick, easy and also healthy.
Pancake alle mandorle
Ingredients for 4 people:
260 g almond flour
4 large eggs
120 g almond milk
600 g extra virgin olive oil or coconut oil
15 g raw honey (2 tablespoons) or maple syrup
8 g bicarbonate
cinnamon powder
sea salt
Work all the ingredients in a bowl with a whisk. The batter should be neither too thick nor too liquid.
Heat iron or a nonstick pan, grease with coconut oil and with a ladle, pour the amount required to make the first pancake. The first pancake is also a test to see if the dough is the right consistency. Once cooked on one side, with the help of a spatula, turn and finish cooking also from this side..
Continue with all the batter.
Serve pancakes hot accompanied with strawberries, blueberries, raspberries, maple syrup, nuts, yogurt sauce with wild berries, peanut butter, goji berries ….
Chocolate and avocado mousse – Vegan and Gluten free
Years ago the avocado for those who did not live in tropical countries was an almost unknown fruit. In recent times having regard to the request, the production and commercialization has spread. Besides, now they are also produced in Sicily, but not all year, still you can also buy them in many stores in Italy. The key issue is to use them in the right moment of ripeness. Usually they still buy a little ‘sour and left to ripen until the right time. To speed up the ripening you can be left at room temperature in a paper bag.
We probably knew before the Guacamoleand then the avocado. Avocado is also great for making desserts and replace the butter some recipes.
Chocolate and avocado mousse – Vegan and Gluten free
For dessert, the chocolate mousse and avocado is easy and quick to prepare.You can combine the mousse to other ingredients and present it in various ways.In this recipe, we combined it with other tropical fruits: mango, banana, macadamia and passion fruit, … but you can use your own imagination and indulge yourself!
Ingredients for 4 people
2 ripe avocados
50 g agave syrup
30 g cocoa powder
2 g ground cinnamon
Wash avocados. With a sharp knife, cut the avocados kernel, then rotate the blade around the kernel to be able to divide in half.
To easily remove the kernel hit him with the knife blade and do a little twist.
At this point with a spoon extract all the pulp.
Put the pulp in a blender and operate for a few seconds until creamy.
Add cocoa, cinnamon and agave syrup and operate a few more seconds.
The cream is ready.
This you can present by filling the jars or glasses with the help of a pastry bag, or you can use to fill a cake, or deserts.
In the image, we served with mango, cut into small cubes, passion fruit, macadamia and banana, for a healthy sweet and everything tropical.
How to make panettone – Recipe
It is Christmas now and already for some time the shelves of supermarkets have colored cartons containing panettone of all brands. Some good, others less, but certainly all treated with conserved and undoubted quality ingredients, as indeed all commercial products.
And if this year we tried to buy less commercial panettone and maybe an artisan prepared with passion, quality ingredients, without preservatives and lots of patience?
Or we can try to make our panettone, following the recipe of some teachers of the Istituto Professionale Statale Servizi for Food and Wine and Hospitality Hospitality TONINO GUERRA of Cervia.
It is not a simple recipe, but the school kids have done well and the result is excellent!
Following is the recipe and all the stages of preparation of the artisan panettone.
1st dough
Ready-made sourdough 900 gr. (see the recipe here)
Butter 1 kg.
Egg yolks 600 gr.
Water 1,230 gr.
Knead the yeast and yolks. When the dough is smooth and elastic, add the soft butter to the ointment a little at a time and let it absorb. Pour into an oily tub and mark its height. The dough must triple its volume. At least 12 hours will be required; it all depends on the strength of the yeast.
Final mixture temperature 27/29 ° C
2nd dough
Sugar 650 gr.
Panettone flour (W 340 – 380) 1300 gr.
Butter 100 gr.
Water 650 gr.
Egg yolks 600 gr.
Salt 45 gr.
Malt 50 gr.
Honey 250 gr.
Cocoa butter 45 gr.
Condensed milk 100 gr.
Thaiti vanilla beans n.4
Peel of 4 grated oranges.
Alternatively Boil with 100 gr. 200 gr of orange candied water and blend.
Candied fruit or raisins or both total 2 kg.
Knead the first dough the flour and the malt, with the water and the yolks added several times. Then add the sugar and honey, always a little at a time letting it absorb. Dissolve condensed milk with cocoa butter and a little butter. Add little by little together with the butter and let it absorb. Finally add salt and very little water to facilitate melting and absorption. Finally add the greased raisins with melted butter. Mixing temperature max 30 ° C
Leave to stand for at least 45/50 minutes on a buttered table.
Cut into pieces and roll the dough. Place in paper cups and let rise for at least 6 hours or until the dough reaches the edge.
Glaze and bake at 190 degrees for at least 45 minutes.
The core temperature should be 93 ° C.
Remove from oven and allow to cool downside down.
For the Icing
Almond Flour 1.125 gr.
Icing sugar 1,800 gr.
Switch to refiner and knead with:
Flour 100 gr.
Fecola 100 gr.
Corn starch 100 gr.
Albume 750 gr.
Granola. How to make it at home
Granola is perfect for a good breakfast, a snack. Can be served with yogurt, milk, soy milk …., with the addition of fresh fruit, chopped chocolate . It is an evolution of muesli.
The recipe for the granola is simple. It can be prepared in quantity and store in a closed container for several days.
Ingredients:
300 g oatmeal
Honey 100 g
100 g maple syrup
100 g brown sugar Muscovado or Demerara
100 ml water
100 g peeled almonds and chopped
100 g peeled hazelnuts (I used Noccio Cialda)
20 ml noccioolio (hazelnut oil)
4 g salt
Toast the oats in the oven at 180°C for about 10 minutes, stirring often.
In a large saucepan and capacious put honey, maple syrup, sugar and water. Melt, simmer and withdraw slightly.
Let it cool down.
Add oats and salt and mix well.
Spread the mixture in one or more baking sheets lined with baking paper.
Place in oven for 15 minutes at 160˚C.
Combine also noccioolio, almonds, hazelnuts and put in oven for about 10 minutes.
Allow to cool and break up the granola.
The ingredients are approximate and can be customized by adding dried fruit of every kind. At the end you can add raisins, dark chocolate, dates, dried figs, goji berries …
Raw zucchini spaghetti, pumpkin seed pesto, cherry tomatoes and goji
Spaghetti, yes, but made with zucchini! Fresh, tasty, healthy and easy to make!
Ingredients for 4 people:
4 zucchini clear fresh and boiled
20 cherry tomatoes
50 g pumpkin seeds
20 basil leaves
20 g goji berries
extra virgin olive oil
flax seeds
salt
First, prepare the pesto. Blend first pumpkin seeds. In a cold blender container , put the basil (keep aside 4 bunches for garnish) and cover with cold extra virgin olive oil . Add the pumpkin seeds and blend . Season with salt.
Take the zucchini, wash and with the special sharpener create spaghetti zucchini. Put them in a large bowl. Add the cherry tomatoes, washed and cut in half, the goji berries and season with salt and extra virgin olive oil
Divide the Zucchini spaghetti on 4 plates zucchini. Pour the pesto pumpkin seeds. Sprinkle flax seeds previously crushed in a mortar.
Complete with a few leaves of basil.
I use this:
