Sweets & Desserts

MATERIALS

 

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1/2 liter of orange juice

2 medium apples (sliced)

2 tablespoons agar-agar (powder)

1/2 tablespoon of ginger juice

Minimum salt

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FRIDAY

 

Step 1 In a saucepan; bring the juice with salt to boil.

Step 2 Add agar-agar powder and apple slices and continue simmering for 5 minutes.

Step 3 Add the juice of ginger and turn off the fire.

Step 4 We serve in individual bowls or in a large bowl where we cut into pieces when it cools and binds sweet.

Step 5 If we want, sprinkle some cinnamon and roasted sesame on top.

NOTES

 

If we use agar-agar flakes:

 

Put them in the juice, before toning, for 10 minutes, soften.

Boil for 5 minutes and then add the slices of apple and continue for another 5.

Melomacarona without sugar

(As experienced by Mrs. Giannopoulou)

 

– 3 glasses of oil

– 1 1/2 glass of rice syrup

– 1 kg of flour

– 1 glass of semolina

– 2 teaspoons of soda

– 2 teaspoons of baking powder

– 1 cup of brown cognac

– 1/2 glass of orange juice

– zest of 3 oranges

– 1 tablespoon of jellyfish

 

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Stir solids and liquid materials separately. We tie them together and make dough to be molded (not too soft, but not too tight).

Let the dough rest for 15, covered with a towel. If, when we unpack it, it leaves oil, we pour it out. The baking pan that we put the melomakarona, we do not butter but we put papers. I make my little melomacaroni a little from the dough, because they swell enough inside the oven and leave enough distance between them.

Bake at 200 for about 20-25. (What we bake for 25, became more compact, and kept better after syrup)

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For the syrup

 

In a saucepan, where 4-5 melomacarones can be put, I put enough rice syrup, with very little water (about a cup of coffee). Once the syrup boils, it begins to dilute, and the water has helped to become better absorbed. We dive into the syrup that boils down to the low (e.g. at 2) the melomakarona fit. I will leave them in about 2, turning them softly, up and down, to be syrups on all sides. I put them in another tray to pull.

 

Sprinkle with walnuts and cinnamon.

 

Good luck!!!!!

 

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1 hour

 

Preparation

 

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3 days

 

Maintenance

 

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12

 

Pieces

 

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MATERIALS

 

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BASE

 

300 g of flour 70%

8 grams of baking powder (no aluminum)

100 kilos of sunflower oil or olive oil

150 kilograms of barley or maple syrup

100 ml of water

A pinch of salt

CREAM

 

2 x 300 g of tofu (Silken tofu)

50 kilos of sunflower oil

600 g of rice syrup or maple syrup

150 g of almond cream

(100 g of raw, cleaned almonds, 25 g of almond oil or sunflower oil, 25 g of water)

400 g of rice (sweet rice)

(Alternatively: vegetable milk of nuts or cereals)

100 kilos of lemon juice

3 tsp. Soup agar - agar powder

Seeds of two vanilla beans

(Alternatively: 1 sachet of true vanilla powder)

A lemon's dress

½ teaspoon of salt

COVERAGE (LANGUAGE)

 

2 cups of apple or grape juice

(Alternatively: ready-made fruit jam of your choice, diluted with water 1: 1)

Dried cherries or other fruits (soaked in water or cognac)

2-3 tsp. ONE Project or other organic starch

A few grains of salt

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FRIDAY

 

Step 1 We polish the sour cherries to soften 1-2 hours.

Step 2 Preheat our oven to 170 degrees.

Step 3 Mix the flour, baking powder and salt thoroughly.

Step 4 Pour the liquids and mix well so that we have a mixture of enough fluid as a cake mix. Grease our mold and pour the base mix. Let's cook it for about 25 minutes, at 165-170 degrees.

Step 5 Make almonds cream by whipping cleaned almonds in the blender until they become powdery. Add some oil and water and continue to beat until we have a homogenous cream. Mix all ingredients for cream, eggplant or blender, very well homogenized.

Step 6 On the base of the cooked cake, pour a thick layer of tofu cream and return for about 30 minutes or until golden on top.

Step 7 Dissolve the coat in some cold water and mix it with the juice (or marmalade) and salt in a saucepan. Bring to a boil and simmer for 2-3 minutes until it binds.

Step 8 Decorate with the dried fruits the cake surface and pour with the mixture of sour.

Step 9 Optionally, sprinkle top coconut cake or pieces of roasted nuts (almonds / hazelnuts).

Step 10 Let cool, if we want to put it in the refrigerator, and serve the cake cold.

NOTES

 

Packaging: form - hoop, diameter 28 cm.

Pieces: 12

Preparation: 1 hour

Maintenance: 3 days

 

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1 hour

 

Preparation

 

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7 days

 

Maintenance

 

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16

 

Pieces

 

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It's time for a dessert.

 

Brownies with chocolate ... and not only.

 

Enjoy!

 

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MATERIALS

 

500g flour 70%

16g baking powder without aluminum

200 ml of sunflower oil

400 g of rice syrup (or maple)

800g Amazake

(Or 800ml rice natural beverage mixed with 3cc rice flour)

3 vanilla natural beans (seeds)

1 teaspoon of salt

3 sec. Ground flaxseed

60g of cocoa

40g of locust bean powder

150g broken walnuts (1/8)

100g pieces of black chocolate or broken cocoa nuts

Icing

 

10 sec. Rice syrup, 1 cl. Cocoa powder, 1 cl. rice flour

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IMPLEMENTATION

 

Step 1

Pre-heat the oven at 170 degrees.

Heat a little Amazake and dissolve in this cocoa and dough.

Smoothen the linseed in 9 cl. water.

 

Step 2

In a deep dish, mix all dry ingredients together.

In another mix the liquids (sunflower oil, syrup, Amazake) along with the mixture of cocoa and linseed and beat well to homogenize.

 

Step 3

Pour the liquids into the solids and mix to mix well.

Add walnuts and raisins and integrate with a wooden spatula.

Grease a cake form and pour the mixture.

 

Step 4

Bake in the preheated oven for 30-40 minutes at 170 degrees.

 

Step 5

Meanwhile, we prepare the glaze, heating the syrup to a low heat and just dilute, pour in the cocoa and rice flour and mix with an eggplant.

 

Step 6

Turn off the oven, lay the glaze on the surface and put it back in the hot oven for another 10 minutes.

Allow to cool in order to cut into pieces.

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