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Muffin pudding with coconut milk

Muffin pudding with coconut milk


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Pt muffins: the soft butter at room temperature is mixed, the powdered sugar is added and the mixing is continued until the sugar melts and becomes a cream. Add the egg, continue mixing and gradually add the coconut milk. Mix the flour with the baking powder and mix it with a whisk in the butter composition. We put the composition in the muffin tray in which we put paper for muffins. Put the pan in the oven heated to 180 degrees for 15 minutes. Garnish the muffins with cream made from butter, powdered sugar, 2-3 drops of vanilla essence and 2-3 tablespoons of coconut milk. If you want to serve them at this stage, they are ok, but for me the time was not enough and I had to transform them if I didn't want to throw them away.

We cut the muffins into quarters. In a heat-resistant bowl, caramelize 3 tablespoons of sugar and add 1 tablespoon of butter. Let the caramel cool, add the chopped muffins. Beat the eggs a little with the aim of dissolving well, add the sugar and vanilla and mix them well with the milk. We put this composition of milk and eggs over muffins. Put the tray in the oven heated to 170 degrees for 20 minutes, until the milk composition is set.

Serve hot or cold, I preferred hot with 1 tablespoon of fresh cream on top.

Good appetite!!!


Apple Pudding

1. Melt 100g of butter in a pan over medium heat. Add apples and boil, stirring constantly, for 15 minutes or until soft. Add brandy and simmer for 1 minute or until the liquid has evaporated. Leave to cool for 15 minutes.

2. Meanwhile, grease a tray and line it with baking paper, then cover with foil to prevent the liquid from leaking out.

3. In a large bowl, combine eggs, powdered sugar, vanilla, sour cream and milk to combine. Spread the remaining butter over the muffin slices, then place alternate layers of muffins and apple mixture in the pan. Pour the egg mixture and set aside for 1 hour for the liquid to absorb.

4. Meanwhile, heat the oven to 150C. Bake for 2 hours. It cools slightly. Powder with powdered sugar and serve hot with sour cream.

You have to see it too.


Chicken curry and coconut milk

Because I often make this kind of food and because I still have requests for vegan or fasting dishes, I decided to show you a variant of meatless curry. I also have the chicken curry version on the blog, but this is a vegan / fasting alternative. I didn't change much about the recipe, I just adapted it so that it would fall into the category of vegan / fasting recipes.

In my opinion, there are 3 magical ingredients that should not be missing in a curry: ginger, curry powder and coconut milk. Put them together in a preparation and your taste buds will be in ecstasy. Because I always have ginger and curry in the house, there was still a lack of coconut milk, which I took from Via Naturalia.

TO REMEMBER

I recommend you take canned coconut milk when making any kind of curry. Check that it has a fairly high concentration of coconut in the composition, somewhere at 50% coconut pulp. The curry will not have a creamy consistency at all if you use coconut milk / normal vegetable drink, the one we add to coffee or smoothies.

In addition to the vegetables I use, you can add other vegetables or replace some of them with your favorite ones: broccoli, yellow or green peppers, cauliflower, pods, white or sweet potatoes, zucchini, spinach.

This curry with chickpeas and coconut milk is a tasty and filling dish, which can be served for lunch or dinner, or even packaged at work in a casserole.

I hope you like this recipe and prepare it too!
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INGREDIENTS (4 servings)
400 ml. Coconut milk
1 medium onion, finely chopped
3 cloves of crushed garlic
10 gr. ginger root, given on a small grater (more or less depending on preferences)
1 kapia pepper cut into strips
1 medium carrot cut into rounds
100 gr. green pea
250 gr. boiled chickpeas (I used canned boiled chickpeas, but you can also use boiled chickpeas)
1 tablespoon tomato paste
Spices: salt, pepper to taste, 1 tablespoon curry powder
For serving: basmati rice

* if you want it to be spicy, use a little hot pepper or chili flakes


____________________________________
PREPARATION
Saute onion, garlic and ginger one at a time for 2-3 minutes on low heat, then add the tomato paste, spices and mix. Let simmer for 30 seconds, stirring constantly. Add a little water so it doesn't stick to the pan.

Put the kapia pepper and carrot in the pan, mix, then add water to the pan with three fingers over the vegetables. Let them boil for 20 minutes.

After 20 minutes, add the green peas to the pan and cook for 5 minutes. If the water has dropped too much, top them with a little water and boil the vegetables.

Add the chickpeas, canned coconut milk, mix and let everything boil over low heat for 3-5 minutes.

To serve this curry with chickpeas, I recommend boiling some basmati rice, according to the instructions on the package. Basmati rice has a slightly fragrant taste and smell and goes great with this kind of curry. For four servings boil 160 gr. basmati rice.

If you don't eat all the curry on the spot, put it in a saucepan and keep it in the fridge. It is good and after 2-3 days, you just need to heat it.


BUDINCA WITH POST COCOA

Cocoa pudding & # 8211 fasting recipe & # 8211 is the delicious version of one of the most beloved desserts of children.

Pudding is the dessert that is the basis of many other desserts, being used in creams for cakes, cakes or tarts. Even in the fasting version it can be used, adding coconut butter, coconut cream, quality creamy vegetable cream (it may seem like a pleonasm, but there are big differences between the types of such cream that are commercially available).

This recipe is prepared with healthy ingredients (coconut milk and cocoa powder are in the organic version), the decoration is made of fruits, coconut flakes and almonds, so we can say that this pudding is perhaps one of the best desserts with which we can pamper ourselves during fasting and it is suitable for children over 2 years old in the sugar version. You can use less sugar or a substitute for younger children.

We do not need many ingredients to prepare cocoa pudding. It is very easy to do. In maximum 10 minutes we have the dessert ready and we can put it in cups. We wait for it to cool, then we can decorate it or eat it simply.

Boiled cocoa pudding is simple, fast, and the fine cream is delicious and flavorful.

I used coconut milk for this cocoa pudding, but you can also use other vegetable milk variants: soy milk, rice milk, almond milk, cashew milk. These types of drinks are also used by those who are allergic to lactose or gluten. They are not only healthy options, they are also tasty.

If you want to be inspired to prepare other fasting recipes, I invite you to see my collection of fasting recipes. fasting sweets in this link, and for the rest of the recipes for appetizers / snacks, soups or fasting dishes you have this link.

The desserts presented in the glass seem to me to have an effect, so you can be inspired by what we have presented in the past years: cups with vanilla cream, biscuits and fruit, dessert with mascarpone and raspberries (in the fasting version we can use this pudding and fasting biscuits), dessert with bananas and almonds, cheesecake with black currants, chocolate mousse, Nutella mousse with bananas, and others.

Now I let you see what ingredients you need and how to prepare cocoa pudding & # 8211 fasting recipe:

INGREDIENT:

500 ml coconut milk & # 8211 WE DO NOT USE COCONUT MILK IN METAL DOSAGE!

200 g sugar / can also be coconut sugar

10 g black cocoa powder

1 packet of vanilla sugar & # 8211 optional

For decoration:

1 teaspoon coconut

1 teaspoon almond flakes

Put all the solid ingredients (except sugar) in a bowl and mix. Pour 100 ml of coconut milk over them and mix so that they do not form lumps.

Heat the coconut milk with the sugar, pour it into the bowl with solid ingredients and mix until the composition is homogeneous.

Return the milk to the boil, over low to medium heat, stirring constantly until it thickens and obtain the pudding. Take the bowl off the heat and divide the pudding into glasses / cups / bowls.

Let it cool until it reaches room temperature (it doesn't take long), then decorate according to your imagination.

I chose for decoration with coconut, almond flakes and berries.

I hope you like it and prepare it too.

I invite you to subscribe to the channel You Tube where I post simple recipes, easy to prepare, but very good.

If you have an Instagram account, I'm waiting for you here.

If you like to share your recipes with others, I invite you to the group I Cook With Friends.


Fasting recipe: muffins with bananas and oat milk

I really like the muffins. And because it is fasting now, but also because I try to consume dairy as rarely as possible, I found and tried a recipe for fasting muffins.

I looked for more options and stopped at the one with bananas. I used wholemeal flour, oat milk (instead of regular milk), coconut oil instead of melted butter (which I used in my traditional muffin recipe) and brown sugar. To which, depending on the desire, you can add cinnamon, nutmeg, grated ginger, seeds of all kinds, oatmeal or almonds or crushed walnuts.

Method of preparation

I made a shake of 200 ml of oat milk and two ripe bananas, then I added a cup of wholemeal flour, a sachet of baking powder and 3 tablespoons of coconut oil. I added a teaspoon of cinnamon and a few tablespoons (about 4) of brown sugar. You can put a few raisins or pieces of candied dates (in which case you reduce the number of tablespoons of sugar) or a few pieces of apple, which, in combination with cinnamon, become extremely fragrant after removing the muffins from the oven. While mixing the ingredients, preheat the oven. From case to case, after about a quarter of an hour you can insert a toothpick to see if they are cooked in the middle.

They have a divine aroma and are absolutely delicious! They are not very sweet, but raisins or dates offer a special sweetness. This tells you a great lover of sweets!


Pure, unrefined coconut sugar, 250g | Golden Flavors

2. Build muscle mass and lead to fat loss

Studies show that medium chain triglycerides from fatty acids present in coconut milk increase energy and support physical performance. After exercise, muscles need plenty of nutrients - including electrolytes such as magnesium and potassium, found in coconut milk - to restore damaged tissues and strengthen them.

Due to its high content of healthy fats, it gives the feeling of satiety quickly and prevents excessive consumption of food or frequent snacks during the day, which can interfere with efforts to keep the body in shape.

3. It is an important source of electrolytes and prevents fatigue

Although coconut water is a richer source of electrolytes and coconut milk provides important minerals, necessary to maintain blood volume, regulate heart health and prevent diarrhea and dehydration. It is especially useful during periods of high temperature, after intense exercise or during periods of covalescence, sunburn, heart problems, muscle aches and low immunity.

Coconut milk contains medium-chain triglycerides that can be easily used by the brain as energy sources, without the need to be processed through the digestive tract using bile acids, as is the case with other types of fats.

4. Contributes to weight loss

According to a study by the McGill University School of Diet and Nutrition in the United States,

a diet rich in medium chain triglycerides leads to a greater loss of fat (adipose tissue) as opposed to long chain fatty acids, probably due to increased energy consumption and oxidation of fats present in the case of consumption of medium chain triglycerides. Medium chain triglycerides can be considered agents to prevent obesity or factors with the potential to promote weight loss.

Due to its content in medium chain triglycerides, coconut milk is very satiating and helps speed up metabolism. The feeling of satiety prevents the consumption of unhealthy snacks, thus contributing to maintaining weight. Of course, it is good to eat in moderation, given the caloric content, but integrated into a healthy diet, provides the fatty acids and minerals needed for weight loss and detoxification. Coconut milk is at the same time strongly moisturizing and contributes to the proper functioning of the digestive organs, liver and kidneys, which have an essential function in the metabolism of fats and the elimination of residues from the body.

5. Improves digestion and eliminates constipation

A well-hydrated digestive tract is essential for eliminating constipation. Coconut milk nourishes the digestive membrane due to healthy electrolytes and fats, improving the health of the intestines and preventing diseases such as Irritable bowel syndrome.

6. Regulates blood sugar levels and prevents diabetes

The fat content of coconut milk slows down the release of sugar into the bloodstream, thus controlling insulin levels and preventing a sudden rise in sugar levels or, worse, diabetes. This is one of the reasons why coconut milk is indicated in sweets recipes. Medium chain triglycerides in coconut milk are also a much better source of energy for the body than sugar.

7. Prevents anemia

Although the iron content of coconut milk is not very high, however, it is a good plant source of iron, which contributes to a balanced diet and prevents anemia.

8. Prevents joint inflammation and arthritis

Medium chain triglycerides in coconut milk reduce inflammation, associated with painful conditions such as arthritis or joint or muscle pain. Coconut milk can successfully replace sugar in those suffering from arthritis (or any other autoimmune disease) because sugar contributes to inflammation and is associated with low immunity, worsening pain and swelling.


Psyllium and coconut pudding

Ingredients for 1 psyllium and coconut pudding:

  • 200 ml coconut milk (I always make it at home)
  • 1 vanilla pod
  • 2 tablespoons of psyllium bran
  • 2 tablespoons coconut flakes
  • natural sweetener, to taste

Preparation Psyllium and coconut pudding:

  1. Heat the coconut milk.
  2. The vanilla pod is split, and the seeds (and the pod itself) are left to infuse in the coconut milk, until it cools.
  3. Remove the vanilla pod from the milk, add the dried coconut flakes and psyllium bran.
  4. Mix lightly until perfectly homogenous (not to remain lumpy), add the chosen sweetener and mix well.
  5. Set aside for 10-15 minutes, during which time the psyllium bran will swell and form pudding.
  6. Take a small shape, grease with a little neutral oil (I chose almond oil) and pour the pudding.
  7. Leave the pudding in the form for another 10 minutes, to sit down, then turn the shape upside down on a plate and you will get a beautiful and well-coated psyllium pudding with coconut.
  8. Decorate the pudding with fresh or frozen berries and serve.

Extrasfat: 1. if you think that the pudding has not hardened as much as you would have liked, you can always add coconut flakes and / or psyllium, according to your preference

2. Don't forget to consume a sufficient amount of fluids throughout the day, to avoid possible digestive problems (it is known that psyllium needs a greater amount of fluids, because bran increases its volume a lot, helping the colon)


Coconut milk

Coconut milk it has a sweet taste, slightly buttery texture and a pleasant aroma. Being an alternative to dairy products of animal origin, coconut milk it is appreciated for its multitude of health benefits. You can also find the recipe on the blog almond milk, and also coconut recipes.

Preparation time:

Servings:

Ingredient:

Preparation instructions

Recipe coconut milk. Coconut milk for desserts.

Coconut it is fresh if by movement we hear the liquid inside.

The nut must have 3 closed holes. We will insert a sharp object into the hole with a less woody texture and clean it easily.

We will drain the liquid and taste it. If it is sweet, our walnut is perfect.

Beat lightly with a hammer to crack the peel and then break the walnut.

Peel a squash, grate it and squeeze the juice.

We pass the coconut through a stream of cold water and scrape it.

In the bowl of a blender we put water and coconut core.

Mix for 2 minutes, then strain the composition through a fine sieve strainer.

We press lightly to remove the liquid, and we use the remaining pulp to obtain desserts.

Coconut milk is put in the cold and used in a maximum of 3 days.

Enjoy your meal!


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