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Zucchini, avocado, banana donuts

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The DONUT challenge

A friend of mine asked me if I would be interested to come up with some donut recipes. He was putting together a new venture, to start a new brand called “Fit Donuts”.

Of course I said yes :o) I have a very strong interest combine different veggies in my treats and desserts. I have used zucchini in muffins and bread, and I thought why not use it in donuts as well, and mix it with avocado and banana. To be hones, the recipe is not purely my creation, I have come across similar recipes online but I think anyhow, everything is already out there in the endless world of internet.

So for the past 4 weeks, I have been making the same recipe over and over again. I started experimenting with both coconut flour and almond meal. Using both in one type of donut, but also making a batch of donuts with each. I liked both, but as I think cooking should be fun and easy and healthy of course, this time the coconut flour was the chosen one.

I also experimented with adding Matcha powder to donuts, hoping to get a darker green colour, but in order to get that I would have needed to add too much and the taste of Matcha would have been overpowering. I chose to go for pure vanilla instead.

After accepting the donut challenge, I was sure I could step into the kitchen utilities store the day after, buy the forms and get down to business. But Brussels seemed not to know much about donuts or its forms.

I did not let this experience slow me down. After all, I had the ingredients ready and waiting for me at home, so I gave the first batch of my donuts a heart form instead. I just could not leave this form in the store, with Valentines’ day getting closer and all. :o)

Hearty “donuts” done, I dove into online world and ordered my first donut forms, which arrived already a few days later. It’s amazing what a fantastic era we live in! Don’t you think?

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Now I have worked on my recipes and I’m finally satisfied with the results. And I’m also eager to try some other new recipes. I also decided to make the frosting for both types of my donuts, though the date-chocolate frosting for me is too sweet. Next time I would go for the bitter – dark chocolate glazing instead.

So here are the recipes in case you feel like diving into a new challenge as well:

Zucchini, avocado, banana donuts

Ingredients

  • 1 zucchini finely shredded, about 280 g
  • 1 avocado about 70 g
  • 2 bananas, about 210 g
  • 1 cup of coconut flour, about 110 g
  • 4 pasteurised eggs
  • 1 – 1,5 tsp baking powder
  • 2 tsp apple cider vinegar
  • 1-2 tsp vanilla extract
  • a pinch of Himalayan salt
  • coconut oil for greasing the forms

Directions:

I’m using Thermomix for my dough but you can use a food processor or blender, whatever you have handy at home.

  • Heat up the oven for 180 C (about 350 F).
  • Cut the zucchini in junks and add to the bowl

For Thermomix user: 5 seconds / speed 4 for about 3 times as you need to scrape down the bits of zucchini so it will be grated evenly. Then add avocado and bananas and work for 10 seconds / speed 4 twice, just to be sure all gets smashed and nothing is stuck to the walls of your bowl.

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If you use a food processor or blender, you might need to blend it a bit longer, but the most important thing is to get the zucchini finely grated and the rest to the smoothie-like dough.

  • Then add everything else and mix it well.
  • Grease the forms as otherwise you will lose some of the yummy donuts dough stuck to the form.
  • Bake in the middle of the oven for about 40 min.
  • It makes about 12 donuts

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Lemon frosting

  • 100-150 g coconut butter (coconut flesh ground into a spreadable paste)
  • ½ lemon peel, grated
  • 1 tsp honey
  • Juice of 1 lemon

Directions

  • Add the coconut butter into the small bowl and that bowl to a larger one with hot water to melt the butter.
  • Add the grated lemon peel, the juice and honey.
  • The result will be a nice and sour frosting. If you have a sweet tooth, you might want to add more honey or any other sweetener of your choice.
  • Spread it on the cooled donuts and put into the fridge.
  • They will keep in the fridge for at least 5 days, if you don’t eat them before of course. ;o)

Chocolate version of zucchini, avocado, banana donuts

  • 1 zucchini finely shredded, about 280 g
  • 1 avocado about 70 g
  • 2 bananas, about 210 g
  • ½ cup coconut flour, about 60 g
  • ½ cup cocoa powder, about 60 g
  • 4 pasteurised eggs
  • 1 – 1,5 tsp baking powder
  • 2 tsp apple cider vinegar
  • 1-2 tsp vanilla extract
  • pinch of Himalayan salt
  • coconut oil for greasing the forms

For directions see the instructions above.

Caramel chocolate frosting

  • 20-15 dates, soaked in water for about 1 hour.
  • 2-3 tbsp. raw cocoa powder
  • 2 tbsp. cashew butter

Directions

  • Soak the dates, drain the water and put them into your Thermomix or food processor together with the other ingredients and process them until you get a smooth paste.
  • Spread it onto the cooled chocolate donuts and put into the fridge.
  • The donuts too will keep in the fridge for at least 5 days, if you don’t eat them before of course. ;o)

What are you waiting for, try them and let me know how it went!

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Oven roasted eggplant with sesame seeds!

I jumped on an extremely challenging course recently, will write about it later in MyVeryOwnBinge blog but even I’m super busy, I need to cook, I need the food to keep up with the life speed around me as much as I need the process of preparing the meal. For me its relaxing, creating something beautiful ;o) and tasty with my hands :o)

So here is my todays creation, eggplant with Japanese touch.  

Ingredients:

  • 1 eggplant, sliced
  • 1 tsp. Miso paste (fermented soybean paste)
  • 2 tsp Tamari
  • 2 tsp freshly squeezed lemon juice
  • Sesame seeds

Directions:

Turn on the oven on 175 C. Mix the miso past, tamari, and lemon juice to nice smooth paste, spread it on the sliced eggplants and sprinkle the sesame seeds on top and the oven it goes. Depending how thick your slices are it will be ready in 10-15 min. So watch out!

Serve it with your main meal.

For me, today it was dill flavoured salmon, steamed sting beans with almond flakes, and some tomato with basil as I thought my plate needed some more colour. :o)

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Scrambled eggs with lots of greens

I realised I need to post more of my weekly recipes, which are easy to make and taste delicious. Scrambled eggs is one of them, its the fastest food ever, you can make. If you are ravenously hungry this is the food to choose but I would still suggest to take 5 deep breaths (while you start your preparations ;o) and also fix some veggies or/and salad around it. Its perfect for breakfast, lunch or dinner!

My breakfast preparations took about 15 min, here is what should be done:

Ingredients:

  • Head of broccoli (if you have one at home)
  • Avocado
  • Tomato
  • Cucumber
  • Salad/ruccola/spinach
  • 2 eggs (per person)
  • dill and parsley or any fresh herbs you have at home
  • butter, olive oil, coconut oil (no worries if you don’t have them all)
  • salt, pepper and chilli if you like it spicy

Directions:

Put the pot with the water just in the bottom on the stove, put the lid on and bring it to boil. Cut of the big broccoli stem, then break or cut the rest into the florets, wash it and put into the boiling water out the lid on and steam. If you have a steamer, us it, this is just an easy way to steam broccoli or cauliflower. It takes about 5-7 min. You can use the kettle to boil up the water and add to the pot, it will speed up the boiling process.

While your broccoli is getting ready prepare the salad. Either on your plate or in the bowl depending how many of you will be eating. Any type of salad, cucumber, tomato and avocado or whatever you have at home.

Now its time to prepare the eggs, take an empty glass jar with the lid. Take 2 eggs per person, add fresh herbs, salt, pepper and chilli. Put the lid on and give it a shake.

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By now your broccoli is ready (might be also over cooked, so keep an eye on it) swap the pot with a pan, add coconut oil and wait it to heat up. Till then pure the reminding water away from the broccoli and add a junk of butter for the nice flavour.  

Before pouring the eggs on the hot pan make sure everything else is ready, as soon you pour the egg mix on the pan its magically ready in 15-20 seconds and its nice to eat it when its warm.

Serve and enjoy.

PS! Occasionally I also add some salmon or have a piece of the nutty bread with it.

Sugar free nutty energy bites!

I like to pick the best from different type of diets. Raw food has many delicious snacks and desserts. As this year I decided not to eat any sugar during Lent, I made 2 different versions of an easy raw energy bite, which I generally sweeten with dates. They are tasty and filling even without the dates and they will give you good fats and protein. I used cashews as a base to still give them a bit sweet under taste. If you want to add more sweetness without any sweetener use coconut butter instead of coconut cream.

Raw Turmeric energy bites!

Turmeric gives the energy bites a nice colour and has many nutritional benefits, its anti-inflammatory and also strong antioxidant.

Ingredients

  • 3 dl / 190 g of cashews (soaked for min. 30 minutes)
  • 2 dl / 65 g grated coconut
  • 0,6 dl / 60 g of coconut cream (or coconut butter)
  • 1 generous tbsp. / 15-20 g of almond butter
  • 1 generous tsp. turmeric 

Directions for Thermomix user:

Put all the ingredients to the Thermomix bowl:

  • Time: 10 seconds
  • Speed: 6

Non Thermomix user:

Put everything in the food processor and proses until its ready, you need to stop here and there to scrape down the mixture. When your satisfied with the texture, roll small balls with your hand and leave them in the fridge for at least an hour. Its actually nice to have the mixture bit chubby and not completely finely grated.

Enjoy as a snack!

Dark cacao energy bits

If you like dark and bitter chocolate go for it, it feels like you are eating 98-99% chocolate.

  • 3 dl / 190 g of cashews (soaked for min. 30 minutes)
  • 2 dl / 65 g grated coconut
  • 0,6 dl / 60 g of coconut cream (or coconut butter)
  • 30 g / 2 generous tbsp. (raw) cocoa powder 
  • 30 g / 2 very generous tbsp. raw cacao nibs

Directions fro Thermomix user:

Put all the ingredientsm except the cacao nibs to the Thermomix bowl:

  • Time: 10 seconds
  • Speed: 6

Add cacao nibs and blend:

  • Time 10 s
  • Reverse speed 3

Non Thermomix user:

Put everything in the food processor and proses until its ready, you need to stop here and there to scrape down the mixture. When your satisfied with the texture stop and add cacao nibs, mix them well with the short pulss function with your food processor. Roll small balls with your hand and leave them in the fridge for at least an hour.

Enjoy as a snack!

 

Everyday veggies: oven roasted sweet potato and cauliflower

I realised that I mostly pen down my experimental and fun recipes. But to get from one working day to an other I do cook fast, simple and easy food what I can enjoy few days a row. So here is one of my favourite vegie combination: sweet potato and cauliflower. I love the combination of sweet and spicy. Sweet potato and chilly flakes are a true match, love it!

Ingredients:

  • 1 large sweet potato
  • 1 head of cauliflower
  • Olive oil
  • Salt & pepper
  • Chilli flakes

Directions:

Heat the oven to 175 degrees C. Peal and cut the sweet potato into wedges. Cut the cauliflower in half and then slice it, about 1 cm wide slices, then see how the floret roots go and cut or brake it into smaller wedges. Put everything  on the oven tray, fell free to use the baking paper, it will speed up the cleaning after cooking. Sprinkle over with olive oil, salt, pepper and the chilli flakes, depending of your taste, I’m always generous about the chilli :o). Give it a stir for the oil to mix well and into the oven it goes. Depending of how soft/hard you like your veggies, bake it in the oven fro 20-30 min.

Makes 2 generous portions.

PS! Quick lunch/dinner idea:

Buddha bowl with cauliflower and sweet potato!

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During the week, I usually have pre cooked food at home for 2-3 days so I can easily prepare my lunch and take it work or have it as a quick fix for dinner:

  • Oven roasted sweet potato and cauliflower
  • Cooked quinoa
  • ½ avocado
  • Sprouts
  • Radish
  • Smoked mackerel

In the office I also have a bottle of olive oil and the Himalaya salt on stand by!    

Tasty and easy to prepare!