eats, sweet eat

Chocolate truffle cake

for my love of chocolate.
Chocolate truffle cake | piecefully
1/2 a banana
3 eggs
3 dried figs (soft)
75 ml cacao
100 ml oat flour
a pinch of baking powder
1 tbsp almond butter
1/2 tbsp agave syrup
1 tbsp olive oil
2 tbsp cacao nibs
seasalt

put the banana and figs in a food processor and mix for a bit. add the eggs and mix until semi-fluffy. add the rest of the ingredients (except the cacao nibs) and blend until smooth. fold in the cacao nibs and pour the batter into a rectangular form, either oiled or with baking paper.bake for about 20-25 min at 175°C (it should still be moist). serve with fruits and a small spoon of turkish yoghurt.

All content by © Sofia Hellsten 2010-2014. All rights reserved.

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baked eat, Places, sweet eat

Holiday biscotti

so last week i headed up north enjoying an idyllic swedish summer holiday. the weather was great and i enjoyed every boat trip, kayak excursion, blueberry picking, house-safari, bass dinner and the swedish nature to the fullest. before leaving my parents house i managed to toss off these small treats. my family loves italian food (and so do i for that matter) and after our italian dinners and buckets of home made pesto i suppose i felt the need for some italian sweets. the photos are from a trip i made to rome last spring that surfaced my memory whilst in the kitchen. the rest of the photos from last week i’m in the process of editing!

Roman holiday  Roman holiday  Roman holiday  Biscotti Biscotti

Double almond biscotti

3 dl (300 ml) almond meal (or ground almond)
2 dl (200 ml) oat meal (ground into flour, I use a food processor)
1 dl (100 ml) raw sugar
cest from 1/2 lemon
1/2 tsp baking powder
2 small organic eggs
50 g pine nuts, toasted
100 g almonds, toasted and roughly chopped
pinch of sea salt

grind your almonds (if not using almond flour) and then mix all the dry ingredients. put a pile on some baking paper and make a pit in the middle – thats where you put the eggs. mix in the eggs using your finger tips (“pinching”) just like you would if you were making pasta, the dough becomes quite sticky and that’s ok (if is far too sticky add some more of the oat flour). form into a roll and transfer to a clean baking paper. bake at 175°c for 25 min then take out and let cool a little. cut the roll in 1 cm thick slices and bake for another 25 min 120°c.

All content by © Sofia Hellsten 2010-2013. All right reserved.

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