Strawberry-choco cake

Hello everyone,

happy holidays! I hope you had a peaceful and merry Christmas. I spent the Christmas Eve at home with my parents and on Xmas day I fell into a deep food-coma at the boyfriend's house. Maybe this will sound funny to you but I cannot wait for January to come - the detox month!

New Year's Eve is just around the corner and I think it is time to think about what to cook for this special night. If you are still wondering and searching for a great dessert recipe - I can help you out. Here is a recipe for a gloriously delicious strawberry-choco cake, super moist, creamy, fruity, heavenly light... And the best part? You can make it healthy or super unhealthy. It is up to your preferences.

I made this cake for the boyfriend's mum's (mum-not-already-in-law) birthday and we devoured it immediately, everyone loved it! I mean... Who does not love strawberries and chocolate?

Searching for more food ideas? Visit my Instagram profile (@crayonsandbeads)!

(Recept je tudi v slovenščini!)

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Recipe (for a 26 cm cake tin):

Batter ingredients:

2 eggs

6 tbsp sugar (brown or coconut palm)

1 packet vanilla sugar

6 tbsp oil

6 tbsp milk (plantbased or regular)

6 tbsp flour (wholegrain, spelt or regular)

1/2 packet baking powder

50 g grounded walnuts

1 tbsp raw cacao powder

Other ingredients:

200 ml milk (plantbased or regular)

2 tbsp rum

Filling:

2 packets vanilla pudding

1 cup strawberry compote

4-5 tbsp sugar (brown or coconut palm)

1 packet vanilla sugar

Topping:

500 ml whipped cream (can substitute for coconut cream)

decoration (grated chocolate, fruit, nuts, etc.)

Preparation:

1. Batter: In one bowl, beat the eggwhites with 3 tbsp sugar into an eggwhite snow. In another bowl, mix the eggyolks with 3 tbsp sugar until fluffy. Add the other ingredients in the order as listed above. Mix really well. Finally, slowly add and stir the snow into the batter. Transfer it into a greased cake tin and bake in a preheated oven at 180°C for 15-20 minutes.

2. Then, soak the cake with a mixture of milk and rum to make it moist.

3. Filling: Blend the strawberries, add them 500 ml liquid (from the compote and more water, if needed) and bring to boil. Mix in the vanilla pudding, sugar, vanilla sugar and stir for a few minutes. Pour the filling over the cake and let it completely cool in the fridge.

4. Topping: Spread the whipped cream over the filling and decorate with whatever you wish.

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Recept (za 26 cm tortni pekač):

Sestavine za biskvit:
2 jajci
6 žlic sladkorja (rjavi ali kokosov)
1 zavitek vanili sladkorja
6 žlic olja
6 žlic mleka (rastlinsko ali kravje)
6 žlic moke (polnozrnata, pirina ali namenska)
1/2 zavitka pecilnega praška
50 g zmletih orehov
1 žlica presnega kakava v prahu

Ostalo:
200 ml mleka (rastlinsko ali kravje)
2 žlici ruma

Polnilo:
2 zavitka vanilijevega pudinga
1 skodelica jagodnega kompota
4-5 žlic sladkorja (rjavi ali kokosov)
1 paket vanili sladkorja

Nadev:
500 ml stepene sladke smetane (lahko nadomestimo s kokosovo kremo)
dekoracija (naribana čokolada, mrvice, sadje, oreščki, itd.)

Priprava:
1. Biskvit: V eni posodi stepemo beljake s 3 žlicami sladkorja v trd sneg. V drugi posodi stepemo rumenjake s 3 žlicami sladkorja, dokler penasto ne naraste. Dodamo še ostale sestavine v vrstnem redu, kot je napisano zgoraj. Zelo dobro premešamo. Na koncu dodamo masi še sneg, ki ga nežno vmešamo. Maso vlijemo v namaščen tortni pekač in pečemo na 180°C za 15-20 minut.
2. Nato pečen biskvit nasočimo z mešanico mleka in ruma.
3. Polnilo: Zblendamo jagode, jim dodamo 500 ml tekočine (iz kompota in po potrebi še vodo) in zavremo. V zavretek zakuhamo vanilijev puding, sladkor in vanili sladkor ter mešamo nekaj minut. Jagodno mešanico prelijemo čez biskvit in damo v hladilnik, da se popolnoma ohladi.
4. Nadev: Ko je torta hladna, odstranimo obod tortnega pekača in jo premažemo s stepeno smetano ter poljubno okrasimo.
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Have a lovely and glamorous start into 2015!

Vanja

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Cook with me: Ovenbaked Chocolate Banana Oatmeal

Hello everyone,

I'm presenting you another dish that I tried yesterday for the first time - ovenbaked chocolate banana oatmeal! Healthy, sugarfree. dairyfree, nutfree and loaded with fiber, carbs and protein. Well, chocolate is not used at all; in this case, it wouldn't be healthy obviously. It is cacao powder that makes it look and taste chocolately. And if you are not a fan of bananas, you can totally skip them.
(Recept je tudi v slovenščini!)

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Recipe (for 2 servings):

Ingredients:

150 g oats

2 tsp baking powder

1 egg

1/4 tsp salt

2 tsp cacao powder

150 mL dairyfree milk

2-3 tbsp maple syrup

1 tsp cinnamon

1 banana, chopped (optional)

Preparation:

1. Mix all ingredients (except the banana) together and transfer the mixture into a small baking pan lined with some baking paper.

2. Add the banana chunks on top. (optional)

3. Bake it in the oven at 180°C for 20-25 minutes.

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Recept (za 2 porciji):

Sestavine:

150 g ovsenih kosmičev

2 žlički pecilnega praška

1 jajce

1/4 žličke soli

2 žlički kakava

150 mL mleka (riževo, mandljevo, kokosovo)

2-3 žlice javorjevega sirupa

1 žlička cimeta

1 banana, narezana (po želji)

Priprava:

1. Zmešamo vse sestavine (razen banane). Mešanico damo v manjši pekač, obložen s peki papirjem.

2. Na vrh položimo koščke banane. (po želji)

3. Pečemo v pečici na 180°C za 20-25 minut.

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Bon appetit!

Vanja

Cook with me: Healthy Raw Bounty - Chocolate Coconut Bars

Hello everyone,

yesterday, I posted a photo of homemade raw Bounty bars on Instagram and Facebook and so many people have been asking me for the recipe. I made them for the first time and it was a total success! I think it is necessary to emphasize that these bars are super healthy, raw, vegan, sugarfree, glutenfree, dairyfree and nutfree. But let me tell you that they taste almost the same as the original Bounty. 
Now scroll down for the recipe! (Recept je tudi v slovenščini!)

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Recipe (for 12 bars):

Coconut filling:

175 g coconut flour

60 mL (4-5 tbsp) coconut oil, melted

3 tbsp maple syrup

1 tbsp honey

1/4 tsp salt

2 tbsp water

4 drops vanilla extract

Chocolate cream:

90 mL (6-7 tbsp) coconut oil, melted

30 g cacao powder

2 tbsp maple syrup

pinch of salt

Preparation:

1. Coconut filling: In a bowl, mix coconut flour with water, and in another bowl, mix together coconut oil, maple syrup, honey, salt and vanilla extract. Add the liquid mixture to the coconut flour and mix well. Transfer the filling into a small baking pan, lined with some plastic wrap, and press firmly. Put it in the freezer for at least 30 minutes.

2. Chocolate cream: In a double boiler, mix coconut oil with maple syrup, then add cacao powder and salt.

3. Remove the filling from the freezer and cut it into bars. Dip them into the cream, take them out with a fork and place them on baking paper. Put the bars into the freezer for 15 minutes, then dip them again. Drizzle the rest of the cream over the bars. Let them chill in the freezer for at least 1 hour before serving.

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Recept (za 12 ploščic):

Kokosovo polnilo:

175 g kokosove moke

60 mL (4-5 žlic) kokosovega olja, stopljeno

3 žlice javorjevega sirupa

1 žlica medu

1/4 žličke soli

2 žlici vode

4 kapljice vanilijevega ekstrakta

Čokoladni obliv:

90 mL (6-7 žlic) kokosovega olja, stopljeno

30 g kakava v prahu

2 žlici javorjevega sirupa

ščepec soli

Priprava:

1. Kokosovo polnilo: V eni posodi zmešamo kokosovo moko z vodo, v drugi posodi pa kokosovo olje, javorjev sirup, med, sol in vanilijev ekstrakt. To tekočo mešanico nato dodamo h kokosovi moki in dobro premešamo. Zmes prenesemo v manjši pekač ali posodo s plastično folijo in trdno pritisnemo na dno ter damo v zamrzovalnik za vsaj 30 minut.

2. Čokoladni obliv: Nad vodno kopeljo (v spodnji posodi imamo vročo vodo, v zgornji posodi pa pripravljamo obliv), najprej zmešamo kokosovo olje in javorjev sirup, nato dodamo kakav in sol.

3. Kokosovo polnilo vzamemo iz zamrzovalnika in ga razrežemo na poljubno velike ploščice. Potopimo jih v čokoladni obliv, odstranimo jih z vilico in položimo na peki papir. Za 15 minut jih damo v zamrzovalnik, nato jih še enkrat potopimo. Preostanek čokoladnega obliva prelijemo preko ploščic. V zamrzovalniku jih pustimo vsaj 1 uro, preden serviramo.

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Expect more yummy recipes very soon!

Good luck,

Vanja

Cook with me: Chocolate Apple Cake (raw, vegan, dairy-free)

Hello everyone,

my food-loving-cooking-baking-creating side is at its best form these days. I started to write down all the recipes that caught my eye, some of them were already recreated and many more are still waiting in the line! Blame the holidays or too much free time, but I like this mood. And anyone who tried my food creations (especially desserts) likes it even more.

I've totally fallen for raw food where no cooking or baking is required, just combining ingredients and mixing them together. About a week ago, I made my second raw cake - a healthy Chocolate apple cake - vegan and dairy-free! It is pretty similar to the Banana strawberry chocolate cake. And as always, it is so easy to make!

Recipe:

Base (1st layer):

100 g mixed nuts (I used walnuts and hazelnuts)

100 g oats

50 g coconut flour

50 g coconut palm sugar

200 g medjool dates, pitted

2 tablespoons coconut oil (not melted)

Filling (2nd layer):

2-3 apples (medium size), grated
1 tsp cinnamon
3 tbsp coconut flour

Chocolate cream (3rd layer):

170 g medjool dates, pitted

1 cup water

50 g raw cocoa powder

2 tablespoons coconut oil (not melted)

Preparation:

1. For the base, mix all ingredients in a food processor into a dough and press it firmly into a cake tin.

2. Mix together the grated apples, cinnamon and coconut flour. Add the mixture on top of the dough. 

3. For the chocolate cream, mix the dates in a food processor until you don't get a lump. Next, add water to get a thick, creamy consistency. The last step is to add cocoa powder and coconut oil to the mixture. Then, put the cream over the apple layer.

4. Let the cake cool down in the fridge for about 2-3 hours before serving.

Believe me, raw cakes taste as good as ordinary baked cakes if not even better (oh yes, they do)! Still in doubts? Well, then you seriously need to make one or two!

By the way, there is still some time left to enter my GIVEAWAY (previous post) which ends today at 8 PM! The winner will be announced on Facebook no later than tomorrow.

Have a sunny week,

Vanja

Cook with me: Banana Strawberry Chocolate Cake (raw, vegan, dairy-free)

Hello everyone,

I'm finally back with a new post. For this special occasion, I'd like to share with you a recipe that I came across within the past days. Get excited for the Banana Strawberry Chocolate Cake! It is raw, vegan, dairy-free and it tastes deliciously! 

This was my first time making a raw cake and it definitely won't be the last one. I never imagined a raw cake being so tasty. The ingredients couldn't be more healthy - it is a perfect dessert for everyone who eats clean (including myself).

Recipe (adapted from Malinca.si):

Base (1st layer):

100 g mixed nuts (walnuts, almonds, hazelnuts)

100 g oats

50 g coconut flour

50 g coconut palm sugar

200 g medjool dates, pitted

2 tablespoons coconut oil (not melted)

Filling (2nd layer):

250 g strawberries, chopped

3 bananas, chopped

Chocolate cream (3rd layer):

150 g medjool dates, pitted

1/2 cup water

50 g raw cocoa powder

2 tablespoons coconut oil (not melted)

Preparation:

1. For the base, mix all ingredients in a food processor into a dough and press it firmly into a cake tin.

2. Add the chopped bananas and strawberries on top of the dough. 

3. For the chocolate cream, mix the dates in a food processor until you don't get a lump. Next, add water to get a thick, creamy consistency. The last step is to add cocoa powder and coconut oil to the mixture. Then, put the cream over the fruit layer.

4. Let the cake cool down in the fridge for about 2-3 hours before serving.

I bet everyone can master this recipe (cooking-dummies included!). It takes less than an hour to make. Will you give it a try?

I have a lot more healthy recipes on my menu to share with you since I've been into clean eating for almost a year now. Healthy food has become an important part of my lifestyle besides regular exercise. So, for the future posts expect even more healthy and easy food recipes! For more food inspiration, you are invited to follow my Instagram account (@crayonsandbeads). Now I'm off to studying Internal medicine and Surgery, finals are coming too quickly!

Until then,

Vanja

Cook with me: Tiramisu in a cup

"I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting." - Andy Rooney

Hello everyone,

for today's post I decided to share with you a recipe my mother found this week somewhere on the Internet. It is a delicious Italian dessert which makes me weak every time I eat it (yes, I have a sweet tooth). I will show you how to make tiramisu in a cup! Let's begin, shall we?

Ingredients (for 4 cups):

2 teaspoons of coffee

4 teaspoons of sugar

100 g of biscuits (about 8 pieces)

10 tablespoons of mascarpone

10 tablespoons of whipped cream

2 tablespoons of cocoa powder

1/2 cup of grated chocolate

Method:

1) Make a cup of coffee using 2 teaspoons of coffee and 4 teaspoons of sugar (or however you make your coffee) and let it rest for 5 minutes.

2) In a small bowl, mix mascarpone and the whipped cream together.

3) Dip the biscuits in the coffee and put them into the cups.

4) Add 5 tablespoons of mascarpone-whipped cream mixture into each cup.

5) Top it off with cocoa powder and grated chocolate.

6) Put it in the fridge to cool down.

That is it! You don't need any special skills for making this, it is not complicated at all. But, I do not recommend eating too much cups since it has a few calories. Bon apetit!

Hope you had a great weekend,

Vanja