Friday, 15 February 2019

keksi od raži i oraha


što/
2/3 šalice raženog brašna
2/3 šalice mljevenih oraha
1/3 šalice krupno nasjeckanih oraha
1 jušna žlica psyllium ljuskica
1/4 šalice lanenih sjemenki
1 banana
1 jabuka
4 jušne žlice kokosovog ulja
4 jušne žlice agavinog sirupa (ili više ako volite slađe)
1 prstohvat sode bikarbone
1 prstohvat himalajske soli
60 g kakaove mase
40 g kakaovog maslaca
50 ml rižinog mlijeka
2 jušne žlice agavinog sirupa

kako/
Izmiješajte raženo brašno, orahe, lan, psyllium, sol i sodu u zdjeli. Izblendajte jabuku i bananu u glatku kašu. Dodajte ju u zdjelu sa suhim sastojcima, zajedno s rastaljenim kokosovim uljem i agavinim sirupom. Sve dobro izmiješajte i ostavite tijesto da odstoji poklopljeno 30 minuta. Oblikujte kekse i pecite ih 15-20 minuta na 180 °C. Ostavite ih da se ohlade i za to vrijeme napravite preljev - rastalite kakao masu i kakao maslac na pari, dodajte rižino mlijeko i agavu dok je zdjela još uvijek na pari i dobro izmiješajte pjenjačom da se sjedini. Umočite kekse u čokoladu i ostavite (u hladnjaku) da se čokolada stisne.



[ENG]

rye and walnut cookies with rice milk chocolate coating

what/
2/3 cup rye flour
2/3 cup ground walnuts
1/3 cup coarsely chopped walnuts
1 tbsp psyllium husks
1/4 cup flax seeds
1 banana
1 apple
4 tbsp coconut oil
4 tbsp agave nectar (or more, to your taste)
pinch of bicarbonate soda
pinch of himalayan salt
60 g cacao mass
40 g cacao butter
50 ml rice milk
2 tbsp agave nectar

how/
Mix rye flour, walnuts, psyllium, flax seeds, salt and soda in a bowl. Blend the apple and banana into a homogeneous mass and add it to the bowl with dry ingredients, along with melted coconut oil and agave syrup. Mix everything well and let the batter sit covered for 30 minutes. Form cookies and bake them on 180 °C for 15-20 minutes. Let them cool down while you make the coating - melt cacao mass and cacao butter over a double boiler and whisk in the rice milk and agave syrup to combine while still on the steam. Dip the cookies in chocolate and leave them (in the fridge) until the chocolate coating hardens.

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