Вы находитесь на странице: 1из 8

RAW BANANA PIE

CRUST:
1 heaping cup walnuts
1 heaping cup pitted dates (soaked for 10 minutes
in warm water and drained)
FILLING:
1.25 cups cashews soaked for at least 4 hours or
overnight, then drained
3.5 Tbsp coconut oil, melted
1/4 cup agave nectar or maple syrup
1 medium just ripe banana (~ 1/2 cup mashed)*
1/3 cup full fat coconut milk (I scrape the cream off
the top for luxurious texture)
1/2 tsp pure vanilla extract
1/4 tsp sea salt
2-3 Tbsp lemon juice
INSTRUCTIONS
1. Place soaked dates in the food processor and process until small bits remain
and/or it forms into a ball. Remove and set aside.
2. Process walnuts until a meal consistency is achieved. Add back in dates and a
pinch of salt and mix to combine. When squeezed between two fingers, the
crust should stick together and feel moldable. If too dry, add another date or
two. If too wet, add a little almond or walnut meal.
3. Press into a springform pan, or an 88 baking dish or round cake pan lined
with plastic wrap or parchment. Press until flat, going up the sides about 1/2
inch. Place in freezer to set.
4. Add all filling ingredients to a blender and blend until smooth and creamy
about 1-2 minutes. If its having trouble blending, add a little more agave or
water to encourage it along. It should be silky smooth when completely
combined.
5. Taste and adjust seasonings as needed. I think adding a heaping spoonful of
peanut butter at this point would be a brilliant idea. Then pour into crust and
smooth with a spoon. Tap to release any air bubbles, then cover and freeze
until set about 4-6 hours.
6. To serve, let thaw for 5 minutes. Top slices with coconut whipped cream,
crushed peanuts andcaramel sauce (optional). Should keep in the freezer,
covered, for at least 1 week.



MAGNOLIA BAKERY - BANANA PUDDING

17Og srtett tej (ez 1db fm tubus)
15Oml jghideg vz (tegyk be a mlyhtbe s vrjunk, amg a tetejn megjelenik
a vkony jgrteg)
1csomag Dr.Oetker vanlis puding por
3OOml habtejszn (3O%-os)
kerek CBA-ban kaphat piskta (1 csomag 135Ft, taln gy knyebb lesz
beazonostani)
1-2db bann vkonyra felszeletelve (attl fgg, hogy mennyire szeretnnk intenzv
bann zt)

1.nap
Egy nagy tlban alaposan sszekevertem elektromos mixerrel (kb. 1 percig) a
jghideg vizet s a srtett tejet, majd fokozatosan hozzadtam az 1 tasak puding
por tartalmt s mg 2 percig kevertem. Flival lefedtem s htbe tettem 1
jszakra.
2.nap
A tejsznt egy csipet cukorral nagyon kemny habb vertem. A tegnapi puding
poros mixemet ma is alaposan tkevertem (gyelve arra, hogy a puding por
lelepedett az aljra) majd hozzadtam a felvert hab felt, elkevertem s vgl
nagyon nagyon vatosan belekevertem spatulval a msik felt is.
Fogtam 3 tlat. Mindegyiknek az aljra tettem 4-5 pisktt, majd vatosan
kanalaztam hozz a krmbl. A tetejre helyeztem egy sor bann, majd ismt
pisktt tettem r. Addig ismteltem a piskta-bann-krm fzist, amg a tl
megtelt.
1 jszakra ismt htbe tettem.
A harmadik nap kivettem s hatalmas
sikert arattam vele, mindenki imdta s
mr meg is rendelte a kvetkez
adagot.







CINNABON

Hozzvalk:
2 s fl tk. szraz leszt
kb 21Oml meleg (nem forr, mert az megli az lesztgombkat s nem
jn fel a tszta) vz
1 ek. kristlycukor
1 tojs
kb 6Oml tej
4Og olvasztott vaj
11Og cukor
1 tk. s
kb 3OO-4OOg liszt (nagyon nehz belni a pontos mennyisget. Annyi
kell, hogy a tsztnk ragadjon, de ne annyira mint egy taptaragaszt)
Tltelkhez:
1OO-12Og szobahmrsklet vaj
kb 15O-2OOg cukor (lehetleg barna)
2-3 ek. rlt fahj
-itt teljesen tetszleges a mennyisg, attl fgg, hogy mennyire szeretnm
desre/fahjasra/folykonyra
Dsztshez:
2OOg natr krmsajt
1OOg vaj
kb 5-6 ek. porcukor (itt is befolysolhat a krm dessge, van aki
savanyksabban szereti)
s akkor jjjn a necces rsz
Egy nagy tlban a meleg vzben elkeverem az evkanlnyi cukrot majd hozzadom
az lesztt. Kb 15-2Operc kell neki, hogy felfusson. Nagy reakcira ne
szmtsunk, ppen csak habos lesz a teteje. Ezt addig flreteszem, lehetleg meleg
helyre.
Amg vrom a csodt, addig j alaposan sszekeverem a tojst, a tejet s a vajat.
Miutn homogn masszt kaptam, hozzadom a cukrot s a st. 1 teljes percig
keverem. Ha az leszts keverkem elrte a habos fzist, akkor hozzkeverem a
tojsos-tejes masszt. Ismt 1 percig alaposan keverem. Ekkor kicserlem az
elektromos mixer keverit a hullmos dagaszt fejekre. Hozzadom elszr a
liszt felt s alaposan elkeverem. Majd fokozatosan adagolom bele a maradk
lisztet egszen addig, amgy egy nyls-ragads tsztt nem kapok.
Ezt a tsztt kb 1-1,5 rig pihenni hagyom j meleg helyen. n most a nyitott
stbe tettem be, amit 5Ofokra melegtettem.
Addig vrok, amg a tsztm majdnem a ktszeresre dagadt. Ezutn vatosan,
lisztes kzzel kiveszem s alaposan belisztezett felletre teszem, ahol kinyjtom.
Ha 12 normlis mret csigt szeretnk, akkor kb 3Ox4O centis legyen.
Ezutn megkenem a szobahmrsklet vajjal s az elzetesen sszekevert cukor-
fahj keverkkel alaposan megszrom gy, hogy mindenhova egyenletesen jusson.
Majd vatosan sszetekerem s egy hosszks hengert kapok. Fogok egy nagyon
les kst s elszr elfelezem, majd a feleket is elfelezem s gy tovbb egszen
addig, amg 12 egyenletes vastagsg csigt nem kapok. Ezeket a csigkat
vatosan elhelyezem az elre kivajazott tepsiben. Lefedem flival majd ismt
visszateszem az 5Ofokos stbe. Addig vrok, amg szpen meg nem dagadnak.
Ezutn leveszem a flit! Becsukom a st ajtajt s 16O fokra teszem a stt.
Addig stm, amg a teteje aranybarna nem
lesz. Ez nekem kb 22 perc volt. A sts
kzben sszekeverem a vajat, a krmsajtot s
a cukrot. n tettem bele egy kis valdi
Bourbon vanlit is.
Kiveszem a stbl a csigimat. Vrok pr
percet, hogy kicsit hljn, majd rteszem a
krmsajtos szszomat, ami gynyren
rolvad.

MINI CHEESECAKE CUPCAKE

Fl csomag mzes Gyri des keksz aprra trve
6Og vaj megolvasztva
3OOg natr krmsajt
85g porcukor
2 tojs
1ek. reszelt citromhj
1kk. vanlia aroma
15g liszt
1/3cs. stpor
A dsztshez:
egy kis tl fagyasztott fonya (mikrban kb 1 perc alatt folykonyra
megolvasztva s villval sszenyomva)
egy kis tl fagyasztott mlna (mikrban kb 1 perc alatt folykonyra
megolvasztva s villval sszenyomva)
7Og csokold pici tejjel megolvasztva
pr szelet bann
+ egy kis margarin a muffin stforma kikenshez
+ 9db kb 2cm szles s 18cm hossz (formtl fgg) stpapr

A muffin stformt kikenem alaposan, majd a kzepre elhelyezem a stpapr
darabkt.
A sajtot, a cukrot s a tojsokat (egyesvel) alaposan, robotmixerrel sszekeverem.
A lisztet egy kln tlban elkeverem a stporral, majd hozzadom a sajtos
krmhez, kb. 1 percig a mixerrel keverem tovbb. Hozzadom a reszelt citromhjat
s a vanlia aromt.
Hagyom picit pihenni.
Ezalatt a vajat megolvasztom, a kekszet aprra sszetrm, majd sszekeverem a
kettt egy harmadik tlban.
A vajas keksz kevrkbl rakok egy picit a stforma mlyedseinek aljra. Miutn
mindenhova tettnk belle s elfogyott a keverk, hozzadom a sajtos krmet gy,
hogy kb fl centimter maradjon mg a forma felsznig, mert igen csak meg fog
dagadni a stink.
A tetejre vatosan rrakom a dsztst, majd egy villa vkony vgvel (esetleg
fogpiszklval) elkevergetem, hogy szp mintt kapjak.
Elmelegtett stben 16Ofokon stm addig, amg a szle halvnyan aranybarna
nem lesz.
A sts utn 1 rig pihentessk, miutn teljesen kihlt vatosan vegyk ki s
tlaljuk.




























BERRY POP TARTS

If I were to speculate, Ive probably eaten around 250 pop tarts in my lifetime. And
not the kind with the baby zebra on the box with no sugar added, whole fruit,
wheat crust and no frosting. WHO EATS A POP TART SANS FROSTING?
Thats what I wanna know.
No, the kind I consumed were of the brown sugar cinnamon, strawberry, cherry or
wild berry variety with the purple frosting with blue swishes across the front. My
mom would toast two up, slather them in I cant believe its not butter and carry
them downstairs to me where Id inhale bites between strokes of mascara and lip
gloss before school. Now THATS how you eat a pop tart kids.
That is, unless youve turned a new leaf and no longer consume high fructose corn
syrup, blue lake dye and hydrogenated oils. See where Im going with this?
Ive tried to make pop tarts before with greek yogurt or whole wheat flour in the
crust to slash calories, but lets be honest; they tasted like sand.
So this time I wised up. I used Earth Balance, whole wheat pastry flour, and kept
my fillings as simple as can be pure fruit compote.
These glories are vegan and fairly simple to throw together, requiring just 7
ingredients and about 45 minutes of your precious, precious time. After all, who
would actually make pop tarts if they took 5 hours to prepare? Not I, and neither
should you. You deserve better than that. We deserve better than that.
Author: Minimalist Baker
Recipe type: Breakfast
Cuisine: Vegan
Serves: 6











INGREDIENTS
2 cups flour (I used 1 cup whole wheat pastry, 1 cup unbleached all purpose)
pinch of salt
2/3 cup cold vegan butter (I used Earth Balance)
2-4 Tbsp ice cold water
1 heaping cup frozen mixed berries
1 Tbsp raw sugar for topping (+ more for sweeting compote filling optional)
Vanilla glaze (recipe below)

INSTRUCTIONS
1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
2. Prepare the compote by placing berries in a small saucepan over medium heat.
Cook for 5-8 minutes with a lid on, stirring occasionally and smashing down
with a spoon. Add a few teaspoons of sugar to sweeten if preferred. I added 1
tsp. raw sugar. Transfer to a bowl to cool.
3. To prepare crust, mix flour and salt in a large bowl, then cut in butter with a
fork or pastry cutter until well combined.
4. Using a tablespoon, drizzle cold water over the mixture and mix with a
wooden spoon until it starts to form a dough. I added 2-3 Tbsp you may
need to add up to 5 Tbsp. It should be moist enough to form into a ball, but
not too sticky to knead. Add more flour if it gets too wet.
5. Turn onto a floured surface, shape into a disc, and then use a rolling pin to roll
into a large rectangle. I find it helpful to place a sheet of plastic wrap over the
dough while rolling to reduce cracking.
6. Cut into 12 equal squares (not rectangles) and carefully transfer each to the
baking sheet.
7. Place about 1 Tbsp of filling onto 6 of the squares, leaving a 1/4 inch border
to seal the edges. Then use your finger to dot water around the edges so the
two squares stick together. Top the squares with their matching halves and
then seal lightly with a fork.
8. Poke a few holes in the top of each, rub a tiny bit of vegan butter on top of
each, sprinkle with raw sugar and bake for 20-25 minutes, or until golden
brown.
9. Let cool for a few minutes, then top with glaze if desired. Not necessary, but
recommended for sweeter pop tarts.
OREO PANCAKE

INGREDIENTS
1/2 cup non-dairy milk (I used SILK coconut)
1/2 cup flour (I used 1/4 whole wheat, 1/4 all purpose)*
1.5 teaspoons baking powder
scant cup dark chocolate cocoa powder (or regular)*
pinch of salt
1 Tablespoon sugar (or other sweetener)
1 Tablespoon oil (I used canola)
1/2 teaspoon vanilla

FROSTING FILLING
1.5 cups unsweetened coconut flake
1/4 teaspoon vanilla extract
2-3 Tablespoons coconut milk (or other
non-dairy milk)*
2-3 Tablespoons powdered sugar
(optional)

INSTRUCTIONS
1. FROSTING Using a food processer, mix the coconut flakes until they form
coconut butter. Scrape down the sides as necessary. It may not come to a full
paste but it should be near creamy. (Start your pancake batter while its
mixing)
2. Once creamy, add vanilla and powdered sugar and mix again.
3. While the mixture is processing, add in splashes of coconut milk until it
resembles a creamy frosting that retains a little thickness.
4. BATTER Heat a skillet over medium-low heat.
5. Mix milk, oil and vanilla in a small bowl and set aside.
6. Whisk the flour, baking powder, cocoa powder, sugar and salt in a separate
bowl until combined.
7. Add the liquid to the dry and mix with a wooden spoon until just combined.
Add a touch more milk if its too thick.
8. Drop small scoops of batter onto the lightly greased skillet. When bubbles
start to peak through the surface and you see a bit of light browning/crisping
up on the underside, flip the pancakes over carefully, about 2-3 minutes.
9. Repeat on the other side, remove from the pan.
10. Top pancakes with as much frosting as desired. I found a small spoonful
between each later was plenty.

NOTES
* Use gluten-free flour to make this recipe gluten-free.
* Be sure not to put in a whole 1/4 cup cocoa powder or it will make the batter too
dry. About 3 rounded Tablespoons should do.
* Coconut milk works best in the filling I prefer SILK brand.
* This recipe fed me twice, but double it for more than 2 people.























WHOLE WHEAT PLUM PIE

Plums may be my favorite summer fruit. It's like picking children! I guess I should
say these beautiful magenta plums are my stone fruit of the week. I have a hard
time not plucking one of these jewels from their wooden bowl on the sunny
counter and plopping it into my mouth, juices running down my arm. Good thing
the sink is near!
Whole Wheat Plum Crumble Pie
Makes one 9-inch pie
For the crust:
1 cup flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1/3 cup sugar
1 tablespoon vanilla
1/2 cup (1 stick) unsalted butter, melted
Extra butter for greasing the pan
For the crumble topping:
3/4 cup oats
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup brown sugar
1/4 cup sugar
1/2 teaspoon cinnamon
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
For the filling:
1 pound plums, pitted and sliced into quarters (about 2 cups sliced)
1 tablespoon sugar
Generously grease a 9" pie pan with butter. In a large bowl, mix the dry ingredients
for the crust. In a small bowl, whisk the 1/2 cup butter with vanilla. Stir the butter
mixture into the dry with your hands until a semi-uniform dough is formed. Press
into the prepared pie pan and freeze for 15-30 minutes while you assemble the rest
of the pie.Preheat the oven to 300F.
To make the crumble topping, use a large bowl to combine the oats, flours, brown
sugar, cinnamon and salt. Stir in the melted butter and form clumps, about 1" big
or smaller. The topping will barely form together and that's okay! Blind-bake the
crust without filling for 45 minutes. No need to use pie weights or anything else on
the crust while baking. Remove crust and increase the oven temperature to 350F.
Toss the plums in the sugar and arrange over the crust. Lightly press the crumble
topping into the plums, leaving little openings for the plums to peek out. Bake for
about 45 minutes to 1 hour, until topping is golden brown. Cool on a rack and
serve with plenty of ice cream.


















CHURROS WITH CHILI CHOCOLATE SAUCE

INGREDIENTS:
For the churros:
1/2 cup plus 1 1/2 Tablespoons sugar, divided
1 1/2 teaspoons ground cinnamon
1 cup water
1/2 teaspoon salt
2 Tablespoons plus 2 quarts vegetable oil, divided
1 cup all-purpose flour
For the chocolate sauce:
3 1/2 ounces dark chocolate, chopped
1/2 cup heavy cream
Equipment: a cloth pastry bag or heavy-duty plastic pastry bag; a large star pastry
tip (such as Wilton #2110)
DIRECTIONS:
Make the churros:
Combine 1/2 cup sugar with the cinnamon in a shallow bowl. Set aside. Line a
plate with paper towels.
In a small saucepan over medium heat, whisk together the water, 1 1/2 tablespoons
sugar, salt and 2 tablespoons vegetable oil. Bring the mixture to a boil then remove
it from the heat. Stir in the flour, mixing until it forms a ball.
Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed pot set over
medium-high heat until it reaches 375F. (There should be a minimum of 3 inches
above the oil to prevent it from bubbling over.)
Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a
large star tip.
Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors
or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.)
Pipe two to three churros into the oil at a time, frying them until they're golden
brown and cooked through. Transfer the churros to the paper towel-lined plate to
drain for 2 minutes, then roll them in the cinnamon-sugar mixture. Repeat the
frying and coating process with the remaining dough.


Serve the churros with the warm chocolate sauce (recipe below).
Make the chocolate sauce:
Place the chopped chocolate in a small bowl.
Warm the heavy cream in small saucepan. (Do not let it boil.) Pour the heavy
cream over the chopped chocolate. Let it sit for 1 minute then stir to combine.
Kelly's Notes:
It's important to use a cloth or heavy-duty plastic pastry bag, as a regular resealable
plastic bag is not thick enough and will split open if you try to pipe the churro
dough through it.
The chocolate sauce will thicken as it cools, so it's best to make it right before
you're ready to serve it with the churros.
A pastry tip isn't essential, however using the large star-shaped tip will give the
churros the textured lines you see in the photos.
This churros recipe can be easily doubled.



















HAMBURGERZSEMLE
4 zsemlhez:
1 db tojs, 2.5 dl tej, 3 dkg leszt, 50 dkg tszitlt liszt, 3 csipet cukor, 3 csipet s,
5 dkg vaj
Az lesztt pici cukros,langyos tejben futtasd fel. A lisztbe morzsold bele a
vajat,majd az lesztvel,a cukorral s a sval gyrd ssze.Tedd meleg helyre, s 45
percig keleszd.Oszd a tsztt 4 rszre,s formzz belle bucikat,majd hagyd llni
mg fl rt. A tojst kevs vzzel keverd ssze, s a zsemlk tetejt kend meg
vele.Kzepes lngon pirulsig sssd.
Kicsit hosszadalmas az elksztse,de rdemes megcsinlni...az az igazi tmr
hamburgerzsemle lesz,amibl ha hamburgert ksztesz egyet nem tudsz megenni

STEAKBURGONYA
A krumplit hjastl cikkekre vgtam, megfztem, de csak annyira, hogy pp
megpuhuljon. Majd leszrtem, hagytam lecsepegni s egy jszakra htbe
raktam. Msnap forr olajban aranybarnra stttem, megszrtam sval, borssal,
pirospaprikval, majorannval.
Fontos, hogy a ftt krumplit hagyjuk legalbb pr rn keresztl llni a htben, s
aztn forr olajban hirtelen sssk meg, mert gy kpzdik rajta egy vkony
hjszer rteg.

HSPOGCSA
A hspogcshoz:
50 dkg darlt hs (fele marha, fele sertshs)
1 nagyobb hagyma
s
sok rlt bors
2 evkanl mustr
kb. 3-4 evkanl ketchup
1 egsz tojs
(ha a massza tl laza, akkor 1-2 evkanl zsemlemorzsa)
A darlt hst egy tlba tesszk, megszzuk, 2-3 mokkskanlnyi borsot szrunk
bele, hozzadjuk a nagyon apr kockkra vgott hagymt, a 2 evkanl mustrt, a
tojst, s kanalanknt a 3-4 evkanl ketchupot. A masszt sszegyrjuk, s 4
egyenl kupacra osztjuk, amelyekbl szp, forms hspogcskat ksztnk.
Clszer olyan nagysg pogcskat kszteni, amekkora a puffancs tmrje. Egy
ecsettel a hspogcsk mindkt oldalt kicsit megolajozzuk, s egy jnaira
fektetve, flival lefedve 1-2 rra a htbe tesszk, hogy az zek jl sszerjenek.
Egy teflont kiss megolajozunk, s kislngon, lassan (kb. mindkt oldalt 8-8 perc
alatt) pirosra stjk.