raspberries

Babka understands…

/ lolitabopaa / Leave a comment

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When things go wrong, just stop and make a babka. She understands. She makes all the bad things go away. And even if it won’t turn out like the prettiest babka in the world, it will still be the best one you had in a million years.

Just go for it!

Dough

  • 100 g wholegrain spelt flour
  • 200 g wheat flour T400 + for dusting
  • 1 egg and 2 egg yolks
  • 15 g fresh yeast
  • 15 ml milk
  • 70 g softened butter
  • 40 g agave syrup or honey
  • ⅓ tsp salt
  • 1 Tbsp rum
  • ½ tsp vanilla extract
  • 1 egg for brushing

Filling

  • 4 Tbsp chia seeds
  • 100 g fresh blueberries
  • 100 g fresh raspberries
  • 150 g blueberry or strawberry jam (I used ISIS sugar free jams)*

* avaliable at Vita Care

Preparation:

  1. Prepare the yeast: mix 15 ml warm milk, tablespoon of agave or honey and fresh yeast. Let double in size.
  2. In a big bowl mix both flours and salt.
  3. In a seperate bowl mix softened butter using a hand mixer. Gradually add egg and yolks, agave syrup, vanilla and rum.
  4. Add the yeast and the egg mixture to flours and mix with wooden spatula. When the ingredients start to combine, dust te work surface, transfer the dough and start kneading. Knead for 10 – 15 mins. Starch needs some time to soak up. It will be a bit messy at the begining, but when it strats to come together, you should form a compact silky dough ball.
  5. Cover and let rise until doubled in volume (be careful not to overdo it).
  6. In the meantime mix chia, fresh berries and jam.
  7. Transfer the dough to work surface and roll to 0.5 com thick.
  8. Spread over the fruit mixture.
  9. Roll and cut lenghtwise. Twist the strands to form a plait.Transfer to a baking tin and let rise.
  10. Brush with egg wash and bake in preheated oven at 210 °C for 10 mins. Turn the tin around and bake for another 10 mins. After that, lower at 180°C and bake for 10 more minutes.
  11. Let cool. Or don’t let cool. Eat.

Raspberry & greek yogurt cheesecake

/ lolitabopaa / 2 Comments

raspb cheesecake-12

Thinking of all the things that have happened in last two years since I got diabetes kinda makes my head spin. And it actually did turn my life upside down. I guess it was ment to be. As that happened I decided to only do things I enjoy doing. Life is too short to waste it on things that are not important. Since, I have never been happier.

If you want changes in your life, you have to get out of your comfort zone. Act differently as you normally would. And follow things you love. And basically this is how the idea for a new culinary magazine Radegunda started, according to Polona Klančnik.

I couldn’t be happier meeting people who have decided to take control over their life, leave all the burdens behind and start something new and exciting. Creative, happy and satisfied looking towards the new adventures.

Creating a new culinary magazine will most definitely be very interesting and exciting adventure. As thing are set, I am sure that the stories it will write and the people it will present, will get the readers hungry for more.

Polona, Mateja, Kristina, Tamara, Polona, of course, Radegunda, I wish you all the best!

Now get your magazine, where besides this recipe you will find all sorts of interesting and delicious stories!

xoxo

raspb cheesecake
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Ingredients:

crust

  • 40 g pitted dates
  • juice of 2 oranges
  • 80 g ground rolled oats
  • 200 g almonds
  • 2 Tbsp ground chia
  • 2 Tspb coconut flour

filling

  • 1 kg greek yogurt
  • 150 g coconut butter
  • 300 g raspberries
  • grated dark chocolate
  • mint leaves
  • 6 tsp sucralose or stevia
  • peel of 3 organic lemons

Preparation:

  1. Drain greek yoghurt: put a cheesecloth into a strainer and place over a large bowl into which you will collect excess water from yoghurt. Pour in your greek yoghurt, put into the fridge overnight. The longer it drains the firmer it gets.
  2. Coconut butter: blend shreded coconut (at least 400g) until they turn into a liquid and smooth coconut butter. You can use coconut oil instead. For details check here.
  3. Using a cofee grinder, grind rolled oats and chia seeds into a flour consistency.
  4. In a food processor mix dates and almonds. Add rolled oata, chia coconut flour and juice of two oranges. Mix once more to combine all the ingredients.
  5. Line a 24cm cake ring with baking paper. Add the crust mixture and press well to form an even bottom.
  6. Mix drained greek yogurt, peel of three organic lemons and a sweetener of your choice. Than add liquid coconut butter or coconut oil while mixing.
  7. Spread two tablespoons of yogurt mixture over the cake crust. Evenly add a layer of raspberries and greated chocolate. Pour over the rest of the yogurt mixture
  8. Let set in the fridge for at least 6 – 7 h, the best overnight.
  9. Decorate with raspberries, chocolate chunks and mint leaves.

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