biskvit od rogača

[recept]

[ENG]

carob cake

what/
250 g white spelt flour (T630)
200 g ground carob
100 g sunflower seeds
400 g carrot
100-150 g dark muscovado sugar
270 ml water
zest of 1 orange
2/3 tsp Ceylon cinnamon
2/3 tsp bicarbonate soda
6 tbsp olive oil

how/
Put sliced carrots, sunflower seeds, muscovado sugar, oil and water into a blender and blend until smooth. Mix the rest of the ingredients - spelt flour, carob, baking soda, orange zest and cinnamon - in a bowl and pour the mixture from the blender inside. Mix it all well. Pour the batter into a baking mould and bake for around 60 minutes at 175 °C. You can check if the cake is ready by sticking a toothpick in the middle. If it comes out clean, you can take the cake out of the oven. After taking the cake out of the mould, let it cool down wrapped in a kitchen cloth to preserve the moisture and keep its soft and juicy texture.

zlevanka s makom i mrkvom

[recept]

[ENG]

poppy seed and carrot cake

what/
200 g white spelt flour (T630)
140 g whole grain spet flour
200 g carrot
500 mL soy or almond yogurt*
100 g light muscovado sugar
2/3 tsp baking soda
100 g ground poppy seeds
50 mL olive oil (or coconut oil)

*if soy yogurt is too expensive where you live to be so shamelessly thrown into cakes, you can easily make bigger quantities by adding a spoonful of store-bought soy yogurt (with active probiotic cultures) into 0.5 L of soy milk and let it ferment at the room temperature for a few days, or until it thickens.

how/
Slice the carrots and put them into a blender together with plant yogurt and oil. Blend until smooth. Mix the rest of the ingredients in a bowl, add the mixture from the blender and mix it all well. Pour the cake batter into a baking mould and put it in an oven preheated to 175 °C for around 50 minutes - until it turns light golden-brown on the outside. After you have taken the cake out of the oven and the mould, let it cool down wrapped in a kitchen cloth so that it doesn't lose moisture. Bon appetit :~)

juha od butternut tikve i batata

[recept]

[ENG]

butternut squash and sweet potato soup

what/

300 g butternut squash
150 g orange sweet potato
40 g parsley root
2 large garlic cloves
1 small onion
2 pinches himalayan salt
small pinch of nutmeg
small pinch of ground chili
25 g sunflower seeds
1 tbsp nutritional yeast
~ 500 mL water (you can use more or less, depending on how thick you prefer your soup)

how/

Peel the sweet potato, squash, onion and garlic and slice them into small pieces. Wash the parsley root and slice it. Put the sweet potato and parsley into a pot with 500 ml of water and bring to a boil. Let it simmer on low heat for 7-10 minutes. Then add the squash, onion, chili and nutmeg and let it all simmer for another 5 minutes. Remove the pot from the heat and add nutritional yeast and salt. Blend the soup in a blender or with a stick mixer until smooth.