Poppy Seed Torte - Czech Makovec

Variations of the poppy seed torte are found through Central and Eastern Europe. 

This recipe is a simple version of Makovec from Czech Republic. 

Ingredients:

• 1 cup sugar
• 1 cup all-purpose gluten-free flour
• 1 cup poppy seeds (ground; you can use an electric coffee grinder)
• 2-3 tablespoons baking powder
• 2 eggs
• 1 cup milk (I use unsweetened almond milk)
• 1/2 cup oil (or melted unsalted organic butter)

Directions:

1. Preheat the oven to 375°F. Grease or oil your baking pan.
2. Mix all dry ingredients in a large bowl. 
3. Add the milk, eggs and oil and mix with a hand mixer on medium till the dough is smooth. 
4. Pour the batter into the baking pan. 
5. Bake about 30-35 minutes or until a probe or toothpick inserted in the center comes out clean. 

Serve warm or at a room temperature with a cup of warm tea, coffee or a glass of milk. 

Before serving you can sprinkle the torte with organic powdered sugar or top with a lemon glaze. 

Can also be served with freshly whipped cream. 

Nutella

     

Ingredients:

• 1/2 cup hazelnut butter (you can make your own in a powerful blender; I recommend Vitamix)
• 1-2 tablespoons organic unsweetened cocoa powder
• 1-2 tablespoons organic honey or organic maple syrup (if you prefer sugar, use organic sugar instead)
• 1 tablespoon hazelnut oil (if needed)
  

Directions:

1. Place the hazelnut butter, cocoa powder and honey into a bowl. Mix well with fork. Taste and adjust the ingredients as desired. 
2. If needed add the hazelnut oil (or either coconut oil/walnut oil). 

Enjoy on a fresh toast. Store in the fridge.

Strawberry Coconut Milk Delight

       

Ingredients: 

• 1 lb fresh organic strawberries + a few more for decoration
• 2 cups unsweetened canned organic coconut milk (this is the one I use)
• 14 tablespoons organic honey
• 3 tablespoons gelatin (this is the one I use)
  

Directions:

1. Place cleaned strawberries in your powerful blender, add 1 cup of coconut milk and 10 tablespoons of honey. Blend on high speed till the mix is liquid. 
2. Place the mix in a small pot and warm over medium heat but do not boil.
3. When hot, turn the stove off, add 3 tablespoons of gelatin and mix well till the gelatin dissolves. 
4. Pour the mix into paper cups, filling them 1/3 or 1/5.  You can also use ice cube trays. (I used both, the bottom part is from paper cups and the flower is from an ice cube tray.)
5. Place in the freezer for about 10 minutes or until hard, but do not freeze. 
6. Stir 4 (or as desired) tablespoons of honey into the 1 cup of organic coconut milk.
7. Take the jelly snack out of the paper cups (tear the cup on the side) and place on a plate. Pour the cold coconut milk over the jelly and decorate with the strawberries. 

Enjoy as a delicious, nutritious summer dessert.

Fresh Zucchini Salad

Ingredients:

• 2 zucchinis, small 
• 1 big green apple
• 1 large cooked potato
• 1/2 red onion
• 2-3 spoons of Vegenaise (or whole milk plain yogurt) 
• juice from 1/2 lemon
• Himalayan salt, pepper (you can add any other seasoning that you like) 
• fresh thyme
• 1 hard boiled egg (optional) 

Directions:

1. Peel the zucchinis and the apple. Shred them using a grater on the coarse side.  Place them into a large bowl.
2. Chop the onion into small pieces and add it to the bowl.
3. Cut the potatoes into small cubes and add them to the bowl.
4. Add the Vegenaise and lemon juice, then mix all ingredients.
5. Add the spices and thyme, then mix again thoroughly.
6. Place in the fridge for about 30 minutes and serve chilled.

Breakfast Coconut Muffins

        

Makes 6 regular size cupcakes.
You will need a hand mixer, a muffin pan and unbleached baking cups. 

Ingredients:

• 4 eggs
• 2 tablespoons organic raw sugar 
• 2 tablespoons organic coconut sugar
• 2 tablespoons coconut oil (or any other oil) 
• 3 tablespoons water
• 4 tablespoons coconut flour
• 1 teaspoon baking powder 
• 1/2 cup blueberry for topping, fresh or frozen, optional
  

Directions:

1. Preheat the oven to 375°F and place the baking cups into a muffin pan.
2. Separate the egg whites from the yolks into separate bowls.
3. Using a fork, whisk together the egg yolks with the sugar. Add the coconut oil, water, coconut flour and baking powder.  Mix thoroughly.
4. Using the mixer, mix the egg whites to produce a solid egg snow.
5. Gently add the dough mix to the egg snow and using low speed, mix one more time all together.
6. Place the dough into a muffin pan. 
7. Top with blueberries (optional).
8. Bake for about 20 minutes.
9. Enjoy as a delicious and nutritious breakfast or as a healthy afternoon dessert with your favorite hot drink. 

Serving suggestions coming soon.

Red Bell Pepper Hummus

    

Ingredients:

• 30 oz. cooked chickpeas (garbanzos)
• 1/4 cup raw sesame seeds
• 1 red bell pepper, chopped
• 2-3 tablespoons olive oil
• 1/4 cup fresh lemon juice 
• 1 garlic clove, peeled 
• sea salt 
  

Directions:

1. Place all ingredients, except the salt, into a food processor or a powerful blender (Vitamix) in the order listed.
2. Turn machine on and increase speed to high.  Add water as needed to achieve desired consistency.
3. Blend for one minute or until it reaches a smooth texture.
4. Season to taste with sea salt. 
5. Serve chilled with vegetables, gluten-free pita bread or crackers. 

Date & Nut Snack Bar

 

Ingredients:

• 7 oz / 200 g shelled almonds
• 7 oz / 200 g hazelnuts 
• 15 dates, dried and pitted
• 2 eggs 
• Optional:  60 g dark chocolate or 2 tablespoons shredded almonds 

Directions:

1. Preheat the owen to 350 °F / 175 °C.
2. Mix almonds and hazelnuts in the food processor or a blender into a fine flour. 
3. Chop the dates into small pieces either by hand or the food processor. 
4. Beat the eggs and mix together with nut flour and dates. 
5. Shape the dough into a long tube.
6. Slice into pieces and shape into bars.
7. Place on a baking sheet lined with baking paper. 
8. If desired, top with shredded almonds. Press the almonds gently into the bars.
9. Bake for approximately 20 min.
10. Place the bars on a cooling rack. 

Directions for chocolate-covered bars:

1. Use a double-boiler to make sure you don't burn the chocolate. If you don't have one, you can make one by filling a medium saucepan 3/4 full with water. Then rest a smaller saucepan or a heat-proof bowl inside, in which you place the chocolate.
2. Turn the stove on low heat, stirring occasionally. When the chocolate is nearly all melted, turn off the stove. 
3. Using a wooden spoon, stir the last few pieces to melt them. 
4. Take a single bar and dip one side of it into the melted chocolate.
5. Place it onto a cookie sheet to cool. 
6. Repeat with the remaining bars. 
7. You can place the cookie sheet with the nut bars into the fridge for the chocolate to harden faster.