450 g (16 oz) dried plums 35% humidity;
100 g (3,5 oz) walnuts;
2 tablespoons sesame meal;
1 tablespoon flax meal;
½ teaspoon cinnamon;
½ teaspoon grounded coriander seeds;
¼ teaspoon nutmeg;
1 grounded Tonka bean;
1 tablespoon rose water;
2 tablespoons coconut oil;
60 g (2 oz) coconut flakes.
Proces nuts and plums with food processor.
Add rose water, spices and flour.
Warm coconut oil slightly and add to the plums.
Form small balls and roll in coconut flakes.
Leave in the refrigerator for 1 hour before serving.
published at 09:57
2 kg thornback ray, cleaned and sliced;
200 g whole wheat(or rice) flour;
1 tbsp salt;
1 tsp garlic granules;
½ tsp dried fenugreek;
100 ml rice oil.
Wash and dry the fish pieces.
Mix the spices and the flour.
Dust the fish pieces all over with flour.
Heat the oil and fry the fish 2 minutes on each side.
Drain on kitchen paper.
Serve with green salad.
published at 11:32
I kept one piece of the Easter cake specifically to make this flavorful dessert.
Instead of the Easter cake you can use oat cookies.
Ingredients for 10 small bowls or 8 inch pan:
300 g (10oz) Easter cake with raisins;
100 g (3,5oz) peeled sunflower seeds;
100 g (3,5oz) muskovado sugar;
50 g (2oz) coconut oil;
200 g (7oz) frozen blueberries;
400 g ( 14oz) (5 small) apples, cored.
Crumble the cake in a food processor with sugar, seeds and oil.
Put 2-3 tablespoons blueberries in each bowl.
Cut the apples into small cubes.
Put the apples on top of the blueberries and cover with the cake crumbs.
Bake it at 200ºC (400F) for 15-20 minutes.
published at 09:47