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Tag Archives: carob powder

Easy Natural Organic gluten free Nutella snacks recipe


Natural & organic

Natural & organic

Well, it’s been a long time since the last recipe post!
If you are familiar with my natural recipes category, I enjoy most the easiest & fastest. This one is no exception.
It might take up to five minutes it is eaten raw with no electrical appliance needed.
Its taste is a reminder of the Nutella spread but crunchier & fresher.
Enjoy it & let me know!

natural-organic-gluten-free-nutella-2017-1

Ingredients.
———–

1. 2 Tsp. Organic Carob powder (if not particular use regular cacao)
2. 2 Tsp. Organic Rice syrup (you can use honey glucose syrup or any other sweetener)
3. 1/2 to 1 Tsp. olive oil (or any other to your liking)
4. 5 to 7 organic nuts (nuts, depending on preferences, organic is optional)

natural-organic-gluten-free-nutella-2017-3-1

Method.
——

Mix the first three ingredients until smooth.
Add nuts crushing them while mixing with your spoon.
Put them in paper cupcake holders & serve.
Optional. You can put in refrigerator for an hour but
I have not had enough time to experience it 😉

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Dried fruit cake or muffins/multi-user-dough/Quick & easy/100% Natural & wholemeal if desired


©copyright2013owpp

©copyright2013owpp

Hi everyone!

I am this time, using my old computer as this file is still in it. Until I get used to my Window8 I hope you’ll bear with me. I feel as if I’m stagnating but in fact, I am learning everyday new functions.
It is a challenge. One side of me wants to get back to the easy Window7 habits yet, another doesn’t feel like giving in so easily. So, it’ll take time but I will be glad to post again on a regular basis as soon as I’m comfortable with it.
Meanwhile, I am posting my Multi-user dough recipe which I had posted previously under the apple cake/quick & easy/100% Natural saying then, the dough could literally change into any cake one fancies. So, I am showing you how it could be used as a dried fruit cake or muffin.

©copyright2013owpp

©copyright2013owpp

In my last post I wrote…

On this beautiful Sunday morning I would like to give you a very easy apple cake recipe with a dough that could be used for anything your imagination fancies, from sugarless jam layers, to chocolate ( carob powder for the cocoa sensitive ) or plain lemon, vanilla, rum, coffee, orange, almonds, from real or essence flavors, raisins, or raisins and dried fruits as Mango with pineapple and cranberry if you like, which will make it into a English fruit cake! Just use your creative side and innovate! Have fun while exploring, it’s the best way to have good results!

For the Gluten sensitive, there are countries where you can find specific flowers for that purpose, inquire at your local nature shop.
Enjoy and let me know!

Sugarless dried fruit cake

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©copyright2013owpp

©copyright2013owpp

Dough
———

Ingredients

—————

1. 2 1/2 cup 80% white Spelt flour ( Same rule as before, same cup throughout. Any flower you wish if your habits and availabilities are different. It could be wholemeal too. )

2. 1 pinch of salt ( Best from a nature shop but not indispensable )

3. 2 tsp ( Dessert spoon ) Baking powder

4. 1 pinch Baking soda

5. 1/2 cup oil ( As I mentioned before, I use extra virgin olive oil and the taste goes away in the baking or cooking but, anything is good )

6. 1 cup of rice syrup ( Honey, Golden syrup or any natural sweetener )

7. 1 cup of Soda water or sparkling water if you want.

8. 62 gr Dried pineapple cubes, 62 gr Dried mango or papaya, 62 gr Dried raisins = 2.18 oz each ( you can buy them sugarless in a nature shop).

Method

———-

Put all the dried ingredients in your bowl, mix by hand for a second, then add the liquids and turn on your electric mixer for about 4-7 mn (if the dough is not thoroughly mixed the fruits will fall at the bottom in the oven) , the ingredients are likely to stick at the bottom of the bowl too, after, so, before pouring into the tin, mix by hand once or twice.

I’m giving you all these minor details as they tend to be annoying to have to discover on the spot 🙂

©copyright2013owpp

©copyright2013owpp

Take a baking tin ( I happened to have a 5 cm =2 inches deep, 23 cm = 9.05 inches wide and 32 cm = 12.59 long, and fitted perfectly for the recipe multiplied by 4 as I wanted 3 big loaves ) but anything will do in a loaf shape, don’t be afraid to experiment, even if it’s not perfect at the first try, what a sense of victory when it comes out just right!

Put a baking paper sheet in it, pour your batter in, slide in the oven on 150 degrees Celsius = 302 degrees Fahrenheit, for one hour to one and a quarter. I nevertheless enjoy ” checking ” on it and poke it once with a match or barbecue stainless steal stick to see. If it’s still raw it’ll stick to it. For the muffins it will take only 20-30 mn with a preheated oven. This recipe will give you one small ” loaf ” double the recipe for more.
Serve it warm or cold, it is neater to cut if it’s frozen beforehand but then it is not as fresh, whatever…they’ll bless you for it!

Let me know your opinion about the white and wholemeal version if you’ve tried them both, I am curious 🙂

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