proteinske palačinke od banane

protein banana pancakes

what/

[for 2 portions = 8 small pancakes]

2 bananas (1 + 1/3 cup sliced)

4 tbsp plant protein powder (i used pea protein)

1 tbsp ground almonds

1 tbsp tahini 

1/4 tsp powered vanilla

how/

Mash the bananas with a fork, add the rest of the ingredients and mix well. Bake on a dry non-stick pan over a low heat for a few minutes on each side, or until the surface turns golden. This time I served them with soy yogurt and fruits, but they also go nice with cacao and tahini or hazelnut butter. Bon appétit!

yuba

Find out how to make homemade yuba (tofu skins) in this article on my new website, Sunberry Jam.

Have you heard of or perhaps already tried yuba? I think it might be one of those less known foods here in Europe. It is also called "tofu skin" or "bean curd skin" and is made by slowly cooking soy milk over a low heat. Originally from China (at least from what I've heard and read, please correct me if I'm wrong), it has been used in many Asian cuisines and a variety of dishes. I first tried it in Vietnam, in some dishes that we ate in local vegan restaurants. I loved its unique texture, something between tender and chewy, and not that easy to describe to someone who hasn't tried it. Pretty plain in flavour by itself, yuba soaks up the flavour from the dish, so it goes well in soups or stir-fry dishes with sauce and spices. It is pretty easy and fun to make, and all you need are soy beans and water. 

sladoled od pistacija

 

što/

1/2 šalice sirovih pistacija*

1/2 šalice indijskih oraščića

1 šalica punomasnog kokosovog mlijeka**

1/3 šalice sirupa agave

1/2 čajne žličice himalajske soli

1/2 čajne žličice mljevenog lista stevije

1/3 čajne žličice mljevene kurkume

1/3 čajne žličice spiruline u prahu

*možete koristiti i pečene slane pistacije, u tom slučaju izbacite sol iz recepta

**što gušće, odosno što veći postotak kokosa, to bolje; bilo bi dobro da je minimalno 60%. Ja sam za ovaj recept koristila 75%

kako/

Izblendajte sve sastojke u blenderu kako biste dobili potpuno glatku i kremastu smjesu. Prebacite smjesu u posudu i spremite u zamrzivač na barem tri sata. Ako ste baš jako motivirani, možete svakih pola sata izmiksati smjesu dok se hladi, tako će sladoled ispasti prozračniji. Ja sam ga samo ostavila i i dalje je super kremast i lako se grabi.

[ENG]

pistachio nice cream

what/

1/2 cup raw pistachios*

1/2 cup cashews

1 cup full-fat coconut milk**

1/3 cup agave nectar

1/2 tsp Himalayan salt

1/2 tsp ground stevia leaves

1/3 tsp ground turmeric

1/3 tsp spirulina powder

* you can also use salted baked pistachios, in that case leave out the salt in the recipe

** the thicker (more coconut) the better - I used 75%, but anything form 60% up is good

how/

Blend all the ingredients in a blender to get a completely smooth and creamy mixture. Pour it into a container and freeze for at least 3 hours. If you are feeling extra motivated, you can mix the ice cream every half an hour until it freezes - that will give you a more fluffy consistency. I just let it freeze and it was still very creamy and easy to scoop.

Bon appétit!

proteinski brownie keksi

The other day I made some protein brownie cookies, but, as most of the times, I didn't write down any measures, just put the ingredients by feel... I really liked them and decided to write down the approximate measures, you can try and play with it if it sonuds interesting...

This is more or less how it went: I ground 3 heaping tbsp of chia seeds and mixed them with enough oat milk to make a relatively thick jelly. I added around 3 heaping tbsp of each: cacao powder, pea protein powder, spelt flour, almond flour, coconut sugar and tahini, some salt and bicarbonate soda and mixed everything well. Kneaded a bit too, to have it well combined. I put it in the fridge to set, formed cookies and baked them for 20 minutes on 180 °C. I dipped them in raw chocolate (cacao mass + cacao butter + coconut sugar) and sprinkled some cacao nibs and edible flowers on top.

EDIT:

I made them again and measured everything this time. Here is the new recipe:

3 tbsp chia seeds

3/4 cup oat mylk

1 pinch bicarbonate soda

1 pinch salt

1 pinch ground vanilla

4 tbsp coconut sugar

3 tbsp hemp protein powder

3 tbsp tahini

4 tbsp ground oat flakes

5 tbsp ground almonds

1/2 tsp ground stevia leaves

3 tbsp cacao nibs or chopped cacao mass

4 tbsp cacao powder

Grind the chia seeds and mix them with oat milk. Let them sit for about 5 min to soak up the liquid. Add the rest of the ingredients one by one (in the same order in which they were written), mixing well each time you add a new ingredient. Shape the cookies and put them on a tray. I used a heaping tbsp of batter per cookie, and shaped them with damp hands since the batter is pretty sticky. Bake on 180 °C for 20 minutes. I dipped them in home-made chocolate, just melted cacao mass and mixed it with some agave syrup.