18 may. 2017

Apple Pie Overnight Oats

It is so important to start the day in a good mood and what better way than to enjoy a yummy, comforting, nutritious and filling breakfast? Obviously I'd love to have more time during the weekdays to prepare an elaborated breakfast like decadent french toasts with coconut whipped cream, some baked apple crumble...or even pancakes! So I need what they call a throw-together breakfast, but being a food blogger and an avid healthy foodie means that I'm not gonna have a bowl of store-bought rice krispies mixed with cold milk and you'll never see me buying breakfast (or anyhting else, actually) at Starbucks. This is when overnight oats come to save my day! Even though these ones might look like they take more time to prepare don't worry, the oatmeal is prepared they night before and you can even make the caramelized apple the day before, store it in an airtight container in the fridge and simply mix everything together in the same bowl in the morning. 
I'm a fan of this type of make-ahead breakfasts that don't compromise flavor or nutrition. Plus I'm not a morning person so it's a win-win situation!
The weekend is right around the corner and I'm already thinking about what I'm going to have for breakfast, this time something more elaborated (aka more decadent). But what I actually should be thinking is what kind of cake I'll make for my dad's birthday which is this Sunday. I need some inspiration!

Apple Pie Overnight Oats
(1 serving)

- For the oatmeal:
1/3 cup unsweetened applesauce.
1/2 cup sprouted rolled oats (or regular oats).
1 teaspoon agave syrup.
1/2 cup oat milk or almond milk.
1/2 teaspoon ground cinnamon.
1/4 teaspoon ground nutmeg.
1/4 teaspoon ground ginger.
1/8 teaspoon ground allspice.
- For the caramelized apple:
1 golden delicious apple.
Coconut oil, for greasing the pan (1 tbsp approx.).
3 tablespoons pure maple syrup.
1 teaspoon ground cinnamon.
A pinch of pink Himalayan pink salt.
- Optional toppings:
Greek yogurt or creamy soy yogurt.
Chopped pecan nuts.

In a small bowl mix well all the ingredients for the oatmeal using a fork until combined. It is optional but you can also add a teaspoon of agave syrup (or pure maple/coconut syrup) for a sweeter flavor. This recipe also works well with spelt so replace the oats with the same amount of wholegrain rolled spelt flakes.
Transfer to a bowl, jar or container with a lid and let it set overnight.
Peel, core and chop the apple. In a small saucepan heat around one tablespoon of coconut oil and when it is hot and simmering add in the apple, maple syrup, cinnamon and salt. Cook over medium-low heat for 5 minutes approximately, stirring a few times, until the apple is soft and it has absorbed all the maple syrup. The apple should have a golden brown color with a slightly sticky texture.
Serve the oatmeal mixed with the caramelized apple and top with greek yogurt (or your favorite creamy soy yogurt) and some chopped pecan nuts.
If mixture is too thick add more milk until your reach the desired consistency.

11 may. 2017

Carob Pound Cake

It was bound to happen sooner or later: a new recipe using carob powder (yes, carob one more time), and adding it to one of my favorite things to bake when I'm in the kitchen, pound cake. I've told you many times how much I fell in love with carob powder since I first tasted it not too long ago and am really glad I came up with the idea of giving a twist to the classic chocolate pound cake.
It's gonna be the perfect companion to my afternoon tea today since the weather is rather autumnish even though we are well into May, a thick slice of this deliciously tender cake will cheer me up while I think about what kind of dessert I'm gonna prepare to celebrate Santa Gemma Day this Sunday. Any excuse is a good one to make a yummy dessert, wether it is my name day, a bank holiday, international siblings day or whatever is marked (or not) on the calendar.
Rainy days like the one we're having here make me feel so lazy all I want is to hide under my blanket and binge-watch my favorite shows which by the way some of them have ended and other have been cancelled. For example, 'Once Upon a Time' is one of my most favorite shows but its future is quite uncertain at the moment cause the main actress is leaving; so I'm in desperate need of new tv series to get hooked on. What are your favorite tv series? Which one would you recommend me? Help me make my Sunday afternoons a bit more entertaining! :-)
Back to the recipe, this pound cake is moist almost like a brownie, has a really tender crumb and tastes even better the next day. Plus it's not overwhelmingly sweet which makes it perfect to enjoy for breakfast,you can include some add-ins to the recipe like chopped walnuts and chocolate chips or if you wanna make it look more fancy follow my instructions and glaze it with my carob ganache.

Carob Pound Cake
(Yield: one 20x10cm/8x4-inch loaf)

- For the pound cake:
1 cup unsweetened applesauce.
1/3 cup carob powder.
1 cup unsweetened almond or oat milk.
3/4 cup coconut sugar.
1 1/2 cups whole wheat pastry flour.
1/3 cup coconut oil.
1/2 tsp pure vanilla powder.
1 tsp baking powder.
1/2 tsp baking soda.
1/2 tsp salt.

- For the carob ganache:
4 tbsp pure maple syrup.
1/4 cup carob powder.
1/3 cup almond butter, at room temperature.
1/4 tsp pure vanilla powder.
3 to 4 tbsp almond or oat milk, at room temperature.

Preheat the oven to 180 ºC (356 ºF). Lightly grease a loaf pan (mine is 20x10cm/8x4-inch) with nonstick cooking spray and line the bottom with parchment paper.
In a large mixing bowl beat together the applesauce, coconut sugar, coconut oil and almond milk until well combined.
In a separate bowl, mix the flour, carob powder, baking powder, baking soda, vanilla powder and salt, use a wire whisk to ensure the mixture is well aerated.
Pour the wet mixture into the dry ingredients and mix with the wire whisk until the batter is smooth. This step is optional but if you are going to add some chunks like 1/4 cup walnuts and 1/4 dark chocolate chips then fold them into the batter.
Pour the batter into the loaf pan and bake for 1 hour approximately or until a toothpick inserted into the center of the cake comes out clean or with tiny moist crumbs.
Once baked let the cake cool in the pan for 10 minutes, then remove from the pan and leave it to cool completely on a wire rack.
- To make the carob ganache:
Put the maple syrup in a small saucepan and cook over medium heat until bubbles start to appear. Reduce the heat to low and add in the carob powder stirring constantly until completely combined. Remove the saucepan from the heat and stir in the almond butter. Finally place the saucepan back to heat and gradually pour in the milk, cooking on low heat until the ganache is smooth and looks glossy.
Let it cool at room temperature for a few minutes so it thickens a little bit before frosting the pound cake.
Store the cake in an airtight container in the refrigerator.

4 may. 2017

Tofu Chocolate Mousse

Looking at the pictures of this delicious chocolate mousse makes me feel so crazy hungry, like really really hungry! I think this will be a great dessert to treat my mom this Sunday as we celebrate Mother's Day in Spain that day (it's always on the first Sunday of May). Of course I already got some nice surprise gifts for her and since my mom rarely uses the internet and won't be reading this post I am not spoiling the surprise if I tell you I got her some spring clothes and a bouquet of white roses if I find the right ones...I'm so picky when it comes to bouquets and flowers, especially roses! Those who follow me on Instagram already know how much I love flowers, I think it's my third favorite thing after chocolate and lipsticks, lol.
The base of this plant-based mousse is tofu, you can use silken tofu for an extra velvety and smooth texture but I tried this recipe with regular tofu too and the result was equally good. This is the perfect dessert for chocolate lovers and pairs so well with fluffy and tasty coconut whipped cream; of course you can opt for leaving this mousse au natural and top it with some chocolate shavings, cacao nibs or cocoa powder. But I highly recommend you to try the whole combo, it's pure bliss for your taste buds.
Needless to say this is way healthier, and honestly, tastes so much better than a lot of store-bought chocolate mousses. A lot of them are loaded with too much white sugar and other unnecessary artificial ingredients; it's been ages since the last time I bought this kind of refrigerated dessert.
So to all my followers from the States (¡y los que me estéis leyendo aquí en España!), go to the kitchen and make this easy chocolate mousse for your mama and I'm sure you'll earn some bonus good son/daughter-points!

Tofu Chocolate Mousse with Whipped Coconut Cream
(4 servings)

- For the mousse:
1 package (12-15 oz/400-440g approx.) silken tofu.
4 tablespoons pure cocoa powder.
2 tablespoons carob powder.
1 teaspoon pure vanilla powder.
6 tablespoons soy or coconut cream.
5 tablespoons agave syrup or pure maple syrup.
- For the coconut whipped cream:
1 can full fat coconut milk, refrigerated overnight.
1 tablespoon agave syrup.
Cacao powder, to sprinkle on top.

A day before getting started with the recipe remember to place the can of coconut milk in the fridge to set overnight so the cream will separate from the liquid. Coconut milk from a carton won't work because it doesn't contain enough fat.
- To make the chocolate mousse:
Drain well the tofu and cut it into squares. Add it to the bowl of your food processor along wth rest of the ingredients and pulse until completely combined and soft. It should be quite thick and no bits of tofu should be visible. You might need to stop a few times and scrape down the sides of the bowl.
Divide the mousse evenly between four cups, small serving bowls or ramequins pressing down a little bit to properly fill each cup, you can use a pastry bag to distribute the mousse easier. Transfer to the fridge while we prepare the coconut whipped cream.
- To make the coconut whipped cream:
Open the can of coconut milk and scoop out the thick white cream (save the liquid for future recipes like smoothies). Place the cream in a big mixing bowl and beat at high speed with a mixer until fluffy and creamy. Add the agave syrup and mix until thoroughly combined, one tablespoon should be enough.
Decorate each cup of mousse with the whipped cream and dust lightly with cocoa powder.