Saturday, December 14, 2013

Christmas recipes

Christmas cake

5 eggs
180 g dates
1,5 dl water
0,5 dl raisins
1 dl fine chopped dates
0,5-1 dl handcrushed walnuts
1,5 dl coconut oil
1,5 dl almond flour
1 dl coconut flour
1,5 tsp baking powder
(some dried apricots/dried apples cut into small pieces)
1 tsk clove
1,5 tsk cardamom
2 tsk cinnamon

Whip the eggs with electric whisk until fluffy (not stiff as in merengue). Boil dates with water until the dates dissolve and mix with handmix until smooth. Add coconutoil to the dates and mix with the eggs. Mix all the dry ingredients together with the spices in a separate bowl before addid to the batch. Finally add the nuts and dried fruits. Bake in a baking dish greased with coconut oil (I use silicone) in 180-220 degrees celcius for aprox. 60 minutes (until the middle of the cake is stiff). Let cool before taking out of baking dish.

This cake just as the Chilean version that I mimicked (pan de pascua) has a tendency to fall apart. Do not dispair - it is supposed to be this way! :-)

The brown flowers next to the cake is this next recipe:

Christmas ice chocolate

200 g >70% chocolate
0,5 dl coconut oil
2 tsk cardamom
2 tsk cinnamon
1 dl quinoa puffs
10 hand crushed pecan nuts
4 apricots (cut into small pieces)

Melt the chocolate and the coconut oil (we have a chocolate fondue, otherwise in a bowl in water in a pot on the stove) Add the other ingredients. Let cool a bit before you add to silicone ice cube tin and place in fridge/freezer until stiff. Keep the chocolate in the fridge before you eat them, otherwise they might melt. 

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