This is both BF and my favourite cake, it`s something I always make for birthdays. I`ve served this in many occasions, and people always take an extra slice of cake! It has an incredibly fresh, sweet taste of raspberries combined with the nuttiness from the hazelnut cake which creates the perfect combination. It does require some time and effort, so I recommend making it over two days. But the great thing with this cake is that you can freeze the leftovers. That is, if there`s anything left to freeze! I thought I`d share this recipe with all of you now, in case you want to make something delicious during Easter! …continue reading
There`s usually two types of sourdough starters, either wheat or rye. I prefer baking with different kinds of wheat, so this recipe will cover a whole wheat sourdough starter.
Step One: Day 1
1/4 cup whole wheat flour
3/4 cup flour
1 cup water
1 tsp. salt
Mix the ingredients in a bowl (either plastic or ceramic: NO metal!) and cover with a lid,making sure that it`s air tight! Keep in room temperature. Do NOT put it in the fridge!
Step Two: Day 2, 3 & 4
Add the following ingredients each day and mix well:
1/4 cup whole wheat flour
1/4 cup flour
1/2 cup water
Sidenote: on day 4, the starter should have bubbles, if not you have to start all over again!
Step Three: Day 5, 6, 7 & 8
On day 5, take out 1/2 of the sourdough starter, and add 1 cup flour and 1/2 cup water. Do this in the morning. By night you should take out 1/4 of the starter, and yet again add 1 cup flour and 1/2 cup water. On day 6, 7 & 8, add 1 cup flour and 1/2 cup water, twice a day (approx. 12 hours apart)
During these days the starter should be getting smellier and smellier, i.e the sour smell 😉 and having more and more bubbles. On the last day it should have raised after being fed flour and water. If what you`ve got now is a thick, sticky, smelly and bubbly dough it`s all finished. it should look something like this
Now you can start baking with the sourdough starter, and since it´s all finished you can keep it in the fridge, but remember to feed it once a week to keep it alive! If you feed it about 1/2 cup flour, and 1/4 cup water a week it`ll keep staying alive, making sure that all that work wasn`t wasted! Sidenote: If you feed it more flour and less water it`ll get real thick, but it`ll also last a lot longer!
Now run along and start making this starter! Please be patient, it does aquire some time, but once you´ve made it, it can last for a really long time, and you don`t have to buy any more yeast! 😉
And when you`ve made the starter you`ll be able to make something like this homemade sourdough bread;
These tasty Bounty bars are a lot healthier than the store-bought bounty; by the fact that its homemade, there is no unnecessary additives such as salt, glucose syrup, glycerol, emulsifiers, nor whey powder in it, as there are in store-bought bounty, and a lot less sugar. By using dark chocolate, it gets a very rich flavor and combined with pure ingredients; you won’t be able to eat more than a couple of bites. So you won’t eat as much, and it’s a much better alternative than store-bought. I made these yesterday, and I have to be honest with you. It was the best bounty bar I have ever tasted!
50 g /1.7 oz coconut oil
3 oz demerara sugar (raw sugar)
3.4 oz whipping cream
3.4 oz light coconut milk
200 g / 7 oz dried shredded unsweetened coconut
200-400 g / 7-14 oz dark chocolate (depends on the size of the bar)
Heat the coconut oil on low heat. Add sugar and whipping cream. Let the sugar melt. Then add coconut milk and the dried coconut. Mix well. Put it in the fridge or freezer to cool off until it got a firm texture.
This is when it gets messy. Use a tablespoon and take big portions in your palms and squish it tightly. Try to shape it into long bars. When you`re done, put it into the freezer over night.
Next day: use a sharp chopping knife and cut the big bars into smaller pieces. Put back into the freezer. Melt chocolate and get everything ready.
Take the coconut pieces out of the freezer and dip one by one into the melted chocolate. Since the coconut is frozen, the chocolate will cool off quickly. When you`re done, put them into the fridge for a couple of hours. Enjoy!
Note: depending on how big the sizes are, how much chocolate you need vary. I wanted small portion sizes so I used more chocolate. If you want bigger bars, then you won`t need as much to cover the bites.
Question: I`m used to the metric scale, so I use dl and grams mostly, but I try the best I can to convert the ingredients into other units of measurement. However, I`m not sure when to use oz and when to use cups, because sometimes it seems a bit unprecise to use cups when the ingredient measures requires more precision. When should I use the different measurement units?
Monday: Pasta Penne with Bolognese
Tuesday: Pasta Tagliatelle with Bolognese
Wednesday: European Whole Wheat Pancakes with Oatmeal served with blueberries
Thursday: Fish au Gratin with grated Carrots
Friday: Chicken Wings with oven-fried potatoes, béarnaise sauce and salad
Saturday: Burritos with homemade tortillas and guacamole
Sunday: Shepherd`s Pie
Keep it Healthy, keep it Good