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Tag Archives: filling

Quick, cheap & easy mock cheese cake recipe


A cup of tea & sheer bliss! ©copyright2013owpp

A cup of tea & sheer bliss!
©copyright2013owpp

This is a very easy recipe with very common and inexpensive ingredients. Besides a blender it doesn’t need any machinery. As I’ve told you in previous posts, I don’t have too much patience nor time for lengthy and complicated recipes.
As I’m on a macrobiotic food plan I don’t eat dairy products so, this is a perfect alternative. The taste is not the one of cheese but it’s nevertheless a delicious cake.
Let me know the results if you feel like venturing in the experience (for the fun) of a cozy Sunday afternoon 🙂

Crust Ingredients
—————–

Crust dough ©copyright2013owpp

Crust dough
©copyright2013owpp

1. 3 cups of fine oat (or refine it with mixer)
2. 1 cup regular flower (wholemeal for a natural touch)
3. 1/2- or 1 cup rice malt if desired sweeter (sugar or honey)
4. 3/4 cup oil (of your choice)

Method
——

1. Mix ingredients with a spoon
2. Apply on a baking sheet in a mold, flattening it with a spoon
3. Put in preheated oven for 10 mn on 150 degrees Celsius = 302 degrees Fahrenheit
4. Put out to cool

©copyright2013owpp

©copyright2013owpp

Filling ingredient
——————

1. 500 gr= 17.63 ounces plain fresh Tofu
2. 4- or 8 (for sweeter) heaped tbsp rice malt (sugar or honey for some)
3. 1 tbsp vanilla essence or pure vanilla powder if available
4. 1 tsp lemon juice
5. 1/2 tsp sea salt (for yin & yang balance)
6. 1/4 cup arrowroot or corn flour if unavailable (it’s cheaper too)

Tofu filling mixed ©copyright2013owpp

Tofu filling mixed
©copyright2013owpp

Method
——

1. Press tofu to remove liquid
2. Mix all ingredients with blender in bowl till creamy
3. Pour unto crust and flatten with spoon
4. As an option you can add raisins or whatever you fancy. Nuts, dried fruits…
5. Put in (the same degree) preheated oven for 30 mn. Turn off.
Leave in oven for another 30 mn. Take out.
6. Remove from mold only 6 hrs after
7. Serve preferably 2-3 days after being stored in fridge but mine have enjoyed it straight away 🙂

Ready to bake ©copyright2013owpp

Ready to bake
©copyright2013owpp

...and ready to eat! ©copyright2013owpp

…and ready to eat!
©copyright2013owpp

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100% Natural easy white or wholemeal Spelt flour doughnut recipe!


©copyright2013owpp

©copyright2013owpp

This is a very easy recipe for doughnuts which my kids love in the cozy winter weekends.
It is totally natural. The photos are with white Spelt flour but I did it in wholemeal
and they confessed preferring it, which is not an easy thing for them to do 🙂

The recipe is the same one as the chocolate roll I previously posted, so I put it back in
this one.

Enjoy and let me know if you tried it out!

©copyright2013owpp

©copyright2013owpp

This recipe is not one of my easiest ( I had to let the dough rise ) but it’s nourishing, it’s a good
unsweetened chocolate roll for recess at school or at work. All in all, I’d say it’s
a recipe worth doing every once in a while.
I use the bread machine on dough program, to mix it and let it rise. It’s quicker, but you can do it
the ” longer “Way the only difference with the machine is, that it requires dried yeast.

Enjoy the experience!

©copyright2013owpp

©copyright2013owpp

Ingredients
———–

1. 325 ml = 10.9 u.s oz Water
2. 3 Eggs, it can be left out for the egg sensitive
3. 800 gm = 1.764 lb Spelt flour ( or any other )
4. 4 tbsp olive or sesame oil ( any other is good too )
5. 4 tbsp rice malt ( honey or any other natural sweetener, or 3 tbsp sugar )
6. 2 tsp salt
7. 2 1/4 tsp dried yeast ( or fresh but then you have to prepare it with a few grain of sugar and luke warm water )

©copyright2013owpp

©copyright2013owpp

Method
——

1.Take the risen dough roll it out.

2.Use a cup to cut out the doughnut shape.
3.Use a bottle top to make a whole in the middle
if you desire that shape.
I do some with and some without.
4.Fry it in a little pan with about 6/7 cm = 2.3 or 2.7 inches,
olive oil or any other kind on a small fire.
Do not leave the oil too long on high ( the first one still goes )
even with a small fire as
it will brown too quickly and leave it raw inside.
5.Pour rice syrup on top, honey, unsweetened jam which you can put in by making
a small hole in the fried doughnut without a hole, or any other sweetener on the
doughnut and enjoy it.

Wholemeal & white... ©copyright2013owpp

Wholemeal & white…
©copyright2013owpp

For the ones who use sugar you can sprinkle icing sugar on top it makes it look very
decorative.
For the calorie counters, there is a possibility to put it in the oven and
bake. It is not the same taste but it is still delicious!

But mainly use your imagination and do what you fancy doing 🙂

Monte Carlo ” adapted ” easy biscuit recipe 100% natural!


©copyright2013owpp

©copyright2013owpp

Hi everyone!

This recipe is, as the tittle specifies, adapted.
Meaning, I transfer it to my ” natural-sugar-language ” which is quite intricate, to say the least 🙂
It needs a lot of perseverance, stubbornness and space for trial and error.
It took me three batches to get to it, but some prefer the first, which had the disadvantage of loosing
it’s shape in the oven ( the pyramid fell but it was crunchier ) so, I’ll give you the two recipes.

P.S There’s no coconut in, for the coconut sensitive, no margarine or butter only oil which does less,
long term damage. I got good feedback from my family but let me know, your comments are important!

©copyright2013owpp

©copyright2013owpp

Ingredients
————

1. 3/4 cup oil ( olive, sesame or other )
2. 3 Tbsp ( heaped ) Rice syrup ( or 2 Tbsp sugar )
3. 3 1/2 cup Spelt flour ( or any other )
4. 3 Tbsp cornflour
5. 1 tsp baking powder
6. 1 egg ( only if using sugar!! )
7. 2-3 Tbsp whiskey or rum ( optional )

Method
——–

Mix it all together by hand, shape it, in the shapes your heart desires and put in oven ( on baking sheet obviously )
at 150 Degrees Celsius = 302 Degrees Fahrenheit for 20 mn, in a preheated oven.
For decoration you can stick a clove on the top of the pyramid or sprinkle cinnamon before you put in oven.

The flatter & crunchier ©copyright2013owpp

The flatter & crunchier
©copyright2013owpp

This is the first batch recipe, it is crunchier but flat.
The recipe has just a slight difference in the quantities,
nevertheless, it has own specific distinction.

Ready for the oven ©copyright2013owpp

Ready for the oven
©copyright2013owpp

Ingredients
————

1. 1 cup oil
2. 3 Tbsp ( heaped ) Rice syrup ( or 2 Tbsp sugar )
3. 3 1/2 Tbsp ( heaped ) cornflour
4. 3 1/2 cup flour
5. 1 tsp baking powder
6. 1 egg ( for the sugar users only! )

Method
——

Same as above, but on 180 Degrees Celsius = 356 Degrees Fahrenheit
for 10-15 mn, Check after 10, in a preheated oven.

Freshly backed! ©copyright2013owpp

Freshly backed!
©copyright2013owpp

Apple cake/ Multi-User dough/ quick & easy/ 100% natural recipe ( Now, in wholemeal Spelt flour too!! )


Wholemeal... ©copyright2013owpp

Wholemeal…
©copyright2013owpp

Hi everyone!

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!

White version ©copyright2013owpp

White version
©copyright2013owpp

 ©copyright2013owpp


©copyright2013owpp

Sugarless apple cake

——————————-

Dough ingredients

—————

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

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.

©copyright2013owpp

©copyright2013owpp

Method

———-

Mix thoroughly by hand too before pouring the dough unto the apples, the ingredients are likely to stick at the bottom.

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

8.   Peel 4-5 very big apples or 6-7 regular, cut in regular slices.

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 ) but anything will do, 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, fill with your apples to the near top, 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, you need the apples to be thoroughly baked.

Serve it warm or cold, they’ll bless you for it! 🙂

...and wholemeal ©copyright2013owpp

…and wholemeal
©copyright2013owpp

P.S I have made for the photos, one batch in the usual white Spelt flour and the other I tried for the first time to do it with Spelt wholemeal flour. It is delicious but doesn’t look as nice to the eye ( being brown ) This cake keeps very well in the fridge, but from experience, it seldom stays that long!

Let me know what is your opinion about the wholemeal version 🙂