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    The plan for this cake was simple – apple layer, than creamy cacao layer, than again apple and again creamy cacao. But when the final touch of dusted cacao powder was completed picture changed. The plain apple cardamom cake turned into gentle, creamy and delicious tiramisu…                 Necessary Ingredients Preparation time: 1 hour Serves: 10 For the apple layers: 2 cups oatmeal, coarsely ground in food processor 6 middle sized apples ½ cup raisins 3 tbsp. tahini 1 soft avocado, peeled and creamed 1/2 tsp cardamom For the cream: 4 ripe bananas 4 tbsp. tahini 4 tbsp. raw cacao powder +1 tbsp for dusting      Peel and grind the apples. In a bowl mix ground apples with the other ingredients until tick mixture is formed. Divide into halves. Use triangular or rectangular cake spring form (25 cm diameter or 18x25x5cm). Evenly distribute one halve of the mixture in the form. Smooth the surface with the back side of the spoon.     Prepare cacao cream by mixing the bananas, tahini and 4 spoons of cacao powder. Smash with fork and stir until homogeneous mixture is formed.  Divide in two parts. Spread one part over the apple layer. Then gently repeat with the other part of apple layer and again with cacao cream. Finish with tcik layer of dusted cacao powder.   Enjoy,    Desi]]> Tue, 15 Mar 2016 22:41:13 +0300 info@sundaybakeclub.com (Sundaybakeclub) Recipes http://sundaybakeclub.com/recipe.php?id=397 http://sundaybakeclub.com/recipe.php?id=395
  Basil Flavored Triple Chocolate Raw Cake Rarely, I would prepare twice one and the same dish. That’s what happened this time. I was asked for the purple raw cake but inspired by the fresh green basil leaves grown on my Mom’s kitchen window at the end we got a brand new chocolate cake with a basil flavored layer.     Necessary Ingredients   Preparation time: 1 hour Serves: 10-12  2 cups raw walnuts 2 cups raw cashew or sunflower seeds soaked for two hours in water 10-15 pitted dates 6 tbsp. raw cacao powder 2 tbsp. honey 2 tbsp. tahini 1 tbsp. dried basil + 2tbsp. fresh 2 bananas 1 small can of organic coconut milk   Process the walnuts, 2 table spoons of cacao powder, chopped dates and 2-3 table spoons from the thick part of coconut milk in a food processor. If it stays too dry add some more coconut milk. In a serving plate put the ring of a cake form and form a layer from the walnut mixture. Prepare the cashew layer by processing the cashew with 2 spoons of cacao powder, honey and basil. Distribute over the walnut layer. At the end process bananas with the tahini and the remaining 2 table spoons of cacao powder. Finish by distributing the last layer.     Leave in the fridge for one night. Serve on the next day decorated with fresh basil leaves.   Enjoy,    Desi        ]]> Fri, 4 Mar 2016 10:42:48 +0300 info@sundaybakeclub.com (Sundaybakeclub) Recipes http://sundaybakeclub.com/recipe.php?id=395 http://sundaybakeclub.com/recipe.php?id=391
This cabbage-beer inspiration popped up in my mind during a late Saturday afternoon, while I was wondering what to do with a forgotten piece of savoy cabbage, resting in my fridge for more than 3 weeks. My first acquaintance with this green vegetable happened at the begging of the winter.    In the supermarket I took it instead of kale. Then I realized that this type of cabbage is something different. Anyway, later on I found its rich flavor and creamy consistency as really delicious. Cooked with other vegetables or legumes makes it even tastier. So, I had a quarter of cabbage, a piece of cauliflower and different gluten free grains. I wanted to make a gluten-free bread. Besides the cabbage, there was another lonely thing in the fridge - a bottle of waiss beer. One by one thing were getting into order. The beer turned into the perfect rising agent for the bread and the cabbage, cooked with a bay leaf, turned into the perfect stuffing. At that time, I was also figuring out another problem - what is the difference between caraway and cumin? Yes, there is a slight difference and I found caraway seeds more appropriate for bread toppings than using it for cooking dishes. Here we go, picture is completed – bread with gluten free flours and waiss beer, stuffed with cooked cabbage and some caraway seeds on top. Then I remembered that beer has a gluten – for us it′s okay, but for a completely gluten free variant, replace the beer with soda water.     Preparation time: 1 hour Baking time: 40-50 minutes Serves: 10 pieces   Necessary ingredients   For the dough 1 cup buckwheat flour ½ cup flax seed flour ½ cup rice flour ¾ cup millet flour ¼ cup quinoa flour 1 tsp salt 400 ml unfiltered (weiss) beer or soda water   For the stuffing A quarter of savoy cabbage ½ cup chopped cauliflower 2 bay leaves salt Vegetable oil   Preparation   Finely chop the cabbage and cook it over medium heat together with the cauliflower, vegetable oil, salt, bay leaves and a little bit of water. Remove from the stove when the cabbage is thoroughly cooked.     During this time, mix the flours with the salt, pour the beer over it and stir until a thick sticky dough is formed. If it stays dry, add a little bit of water or more flour if it is soft and very sticky. Divide the mixture in half.  Cover deep tray with baking paper or use cake form.  I used a rectangular form with size 28x8 cm. Spread evenly half of the dough in the tray. Top with cooked cabbage and finish with a dough layer. Brush with some vegetable oil and sprinkle with caraway and sunflower seeds on top. Bake at 160 degrees Celsius (320 F) for 40-50 minutes. Remove from the oven. Leave it on a site to cool for 10 minutes and then transfer on a wired rack to cool down completely.   Enjoy,    Desi  ]]> Wed, 24 Feb 2016 17:42:40 +0300 info@sundaybakeclub.com (Sundaybakeclub) Recipes http://sundaybakeclub.com/recipe.php?id=391 http://sundaybakeclub.com/recipe.php?id=387
Preparation time: 30 minutes Roasting time: 40-50 minutes   Usually, when people are going on a diet their main concern is what will do without bread and sweets? During last few days, we saw that there are healthy variants for both of them. Now, when we are sure that sweets and bread are not a problem, let’s think about the main dish. One of my favorite and easy to prepare Bulgarian dish is oven roasted potatoes with onion or leek. I am also sharing a unique pictures from the shooting session  that day. Do you know – sometimes is tough to be a food blogger! Honestly, it is a hard work – cook, write notes, shoot pictures and at the end do the dishes, put everything together and try to make it look as nice as delicious. People often do not realize this! On the contrary, very often, after long day of work in the kitchen, the question which I am receiving is “Who has eaten everything?”. Guys, the thing is - there are always people and pets ready to eat, to give their best on the table, but not so eagerly to help with the pictures or to do the dishes! During the day, when this recipe was created, I got a little helper near me – Monty. Poor kiddo! He was so surprised by all these plates pаssing over his head, that he got totally confused! Trying to figure it out, he decided to stay very close to the shooting site and just watch what will happened next. Fortunately, I was fast enough to capture this unique situation for our family album. And yes the plate remained untouched!     INGREDIENTS: Potatoes Leek Salt Black pepper Chili flakes Fresh thyme sprigs Vegetable oil   Cut potatoes into cubes. Slice the leek and mix everything in deep baking pan. Season with salt and peppers. Sprinkle with the vegetable oil. Pour some water and arrange thyme sprigs on top. Roast at 180 degrees Celsius (350 F) until potatoes become soft and brown around the edges.   Enjoy,   Desi]]> Thu, 11 Feb 2016 16:14:32 +0300 info@sundaybakeclub.com (Sundaybakeclub) Recipes http://sundaybakeclub.com/recipe.php?id=387 http://sundaybakeclub.com/recipe.php?id=385
Preparation time: 2 hours Serves: 20 pieces   Today, I am sharing with you a healthier version of an old apple cake recipe. I am baking this cake since the time I used to leave with my roommates in a tiny apartment downtown Sofia.  Though, at that time sundaybakeclub  was not existing, the idea of it was in the air and we loved to gather around the table for the traditional long lunches. The glossy cacao coating turns this cake into a preferable and festive chocolate dessert. It is made from oat and rice flour and with just a little bit of Muscovado sugar and honey. Of course you can always skip the sugar and substitute the sweetener according to your preferences.   INGREDIENTS:   For the cake 1 cup rice flour 1 cup oat flour 2 tbsp. Muscovado sugar 2-3 tbsp. honey 1 tsp. cinnamon 50 ml grapeseed oil 5 apples Freshly squeezed juice of half lemon ½ cup raisins For the chocolate coating   3 tbsp. cocoa butter 2 tbsp. tahini 2 tbsp. cocoa powder   Mix the flours with cinnamon and sugar in a large bowl. Peel and grate the apples. Mix them with the lemon juice, grapeseed oil, honey and the raisins. For baking use a cake form with removable side (20-25 cm diameter). Cover the bottom of the form with baking paper. Coat with oil and make a layer by using one half of the flour. On top distribute half of the apple mixture. Make third layer from the second part of the flour and finish with apple layer. Leave on a side for 1 hour. Bake at 150 degrees Celsius  (300 degrees F) for 50 minutes.     Take out of the oven and leave on side to cool. Release the spring and transfer the cake into serving plate. Melt the coconut butter together with tahini over a water bath. Add the cocoa powder and stir with a spoon. Coat the cake with this mixture. Leave on side for few hours then cut into small pieces and enjoy with your afternoon cup of coffee or tea.   Desi              ]]> Wed, 10 Feb 2016 16:51:13 +0300 info@sundaybakeclub.com (Sundaybakeclub) Recipes http://sundaybakeclub.com/recipe.php?id=385 http://sundaybakeclub.com/recipe.php?id=384
Preparation time: 30 minutes Baking time: 40 - 50 minutes Serves: 10 pieces   Who said that delicious focaccia is made only from pure white flour? My new gluten free experiment is showing something else. I am teasing you now with a classic focaccia made from gluten free flours, spinach and leek that you can bake any time with gluten free flours according to your taste. Just be careful with the quinoa - it has very strong taste.  I even kept the classical Italian finish of dried tomatoes, olives and oregano. Check it out!       INGREDIENTS: 1 cup rice flour ½ cup oat flour (If you want a 100% gluten free, make sure that on the label is written that is made from gluten free oats. If you don’t trust that is gluten free, substitute it with rice flour) ½ buckwheat flour 1/3   cup quinoa flour (always use small amount of quinoa flour – just for a nutty taste, if it is in a large quantity, its flavor will dominate over the others) 1/3 cup flaxseed flour 150 gr fresh spinach leaves 1 piece of leek, not longer than 10 cm ½ tsp salt 50 ml olive oil or other vegetable oil 100 ml hot water Few dried tomatoes soaked in olive oil - diced Few pitted and diced olives Dried oregano Extra dried tomatoes and arugula leaves for serving   PREPARATION:   In a small bowl mix diced tomatoes, olives and oregano. Leave on a side. Wash and cut the spinach and the leek. Put in a large pan with olive oil and sauté for few minutes. Sprinkle with salt and leave on a side to cool down a little bit. Mix the flours and the salt in a large bowl. Bland spinach mixture with some water and pour over the flours. Mix with wooden spoon. If it stays dry, add more water. If it stays too wet, add some extra rice flour. Cover deep baking pan (approximately 25 cm diameter) with backing paper and evenly distribute the mixture.     Top with tomato and olive mixture. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 40 to 50 minutes. Take out of the oven and leave until completely chilled - gluten free bread is better to be served cold.     Cut the bread into medium sized square pieces, halve each piece and prepare small sandwiches with dried tomatoes and fresh arugula leaves.   Enjoy,   Desi]]> Tue, 9 Feb 2016 11:13:47 +0300 info@sundaybakeclub.com (Sundaybakeclub) Recipes http://sundaybakeclub.com/recipe.php?id=384 http://sundaybakeclub.com/recipe.php?id=383
Preparation time: 30 minutes Serves: 8                               INGREDIENTS: ½ cup raw walnuts 1 cup dates – pitted 1 banana 2-3 tbsp. melted coconut butter 2 tbsp. coconut milk ½ cup cashew, soaked for at least 4 hours in warm water. Chia seeds, goji berry and fresh fruit for decoration Chop the walnuts in a blender or food processor. Remove the pits from the dates and chopped them as well. Mix with ground walnuts. Divide into 8 equal parts and spread each one into muffin molds by molding a cup.     Drain the cashews from the water and blend together with the chopped banana, coconut milk and butter. In case mixture is too dry add some extra coconut milk. Divide cashew cream between the walnut cups and top with fresh fruits, chia and goji berries. Leave in refrigerator for a couple of hours before serving.   Enjoy,   Desi]]> Mon, 8 Feb 2016 14:52:30 +0300 info@sundaybakeclub.com (Sundaybakeclub) Recipes http://sundaybakeclub.com/recipe.php?id=383 http://sundaybakeclub.com/recipe.php?id=382
Preparation time: 20 minutes Cooking time: 40 minutes Serves: 4   Do you know that Jerusalem artichoke is healthier as much as most popular super foods? Contrary to what the name implies, this vegetable has nothing to do with Jerusalem and it is not actually an artichoke. It is a variety of sunflower plant with a lumpy, browned skin tuber which resembles ginger root. Its white flesh is nutty, semi-sweet and crunchy and it is a good source of inulin. Inulin is a natural polysaccharide which is also contained in the garlic, chicory and dandelion. It is also the most popular prebiotic and insures good bacterial balance in the stomach. Inulin also activates the work of cardiovascular system and helps release of heavy metals and toxins from the blood. On its way to the colon, inulin captures also cholesterol, fatty acids and toxins. In the same time it contributes for the absorption of vitamins and minerals from the body. Jerusalem artichokes can be cooked in much the same way as potatoes or parsnips and are excellent roasted or sautéed.   INGREDIENTS: 1 medium sweet potato 1 can chickpeas (400 ml) Several medium-sized Jerusalem artichokes 2 onions 1 tsp za’atar (an Arabic mix of spices which contains ground savory, coriander, cumin or caraway seeds, salt, ground anise and fennel seeds, sumac, crushed peanuts and roasted chickpeas, sesame seeds) 1 tsp nigella seeds or black sesame seeds for sprinkling salt Vegetable oil   Peel the potatoes and cut into cubes. Wash the Jerusalem artichokes and cut into cubes. Drain the chickpeas from the water in the container and rinse under running water. Peel and chop the onion.     Mix everything in a deep roasting pan and sprinkle with the oil, zaatar and a little bit of salt. To finish - pour a little water on the bottom. Mix well and roast at 180 degrees Celsius /350 digress Fahrenheit/until vegetables become soft.     Before serving, sprinkle with some nigella seeds and aserve with pickles and pitta bread.   Enjoy,   Desi]]> Mon, 8 Feb 2016 13:27:38 +0300 info@sundaybakeclub.com (Sundaybakeclub) Recipes http://sundaybakeclub.com/recipe.php?id=382 http://sundaybakeclub.com/recipe.php?id=365
Preparation time: 20 minutes Serves: 2   It’s time for late lunch! Today I was inspired by a Delicious magazine post in FB. Of course, I change it a little bit;)                       Ingredients:  1 avocado 4 eggs 1 carrot, few raisins, a quarter of beetroot, a little bit arugula, sesame seeds, olive oil vinegar 4 slices of bread - I used buckwheat bread Grate the carrot and beet. Mix them with arugula, raisins and roasted sesame seeds. Season with olive oil, vinegar and salt. Leave to set. Cut thick slices of avocado. Put the pan on the stove and pour a thin layer of olive oil. Toast the bread slices on both sides. Then pour a little bit of olive oil and toast the avocado slices. Divide bread slices in two dishes. Put a little bit of salad on top. Then arrange avocado slices.   Is you ar evegan you can stop here and enjoy your lunch. Otherwise continue with the eggs.  Bring a large pan of water to the boil, then add the vinegar. Crack in the eggs one at a time, then reduce the heat to a gentle simmer. Cook for 2-3 minutes until the whites set. Remove from the pan with a slotted spoon. Put one poached egg on top of every slice.     Season with some salt and sesame seeds.   Enjoy,   Desi]]> Sat, 28 Nov 2015 16:07:04 +0300 info@sundaybakeclub.com (Sundaybakeclub) Recipes http://sundaybakeclub.com/recipe.php?id=365 http://sundaybakeclub.com/recipe.php?id=360
Preparation time: 1 hour Serves: 8 small burgers   Since I am not eating meat, when I get a craving for a burger, I have a very specific burger in mind: A burger with no meat. A veggie burger made from buckwheat with the same traditional spices. The stirred in grated zucchini makes it completely tender all the way through. Nothing fancy. Just a little bit of finely chopped walnuts and some onions mixed in…Just that…             Ingredients: ½ cup buckwheat ½ cup finely chopped walnuts One half of middle sized zucchini Small bunch of parsley 1 small onion /optional/ 50 ml olive oil ½ tsp red pepper ½ tsp dry oregano Salt and black pepper according to your taste   Soak the buckwheat in water for several hours. Rinse it well. Place it in a blander together with the olive oil and 50 ml of water. Pulse until finely blended. In large bowl combine grated zucchini, finely chopped walnuts, parsley and onions. Stir in buckwheat mixture. Season with oregano, salt and peppers. Mix everything thoroughly with your hands. If mixture is not enough tick to form a ball - add a little bit of finely chopped walnuts. If it is very dry - add some more grated zucchini. Grease with olive oil muffin tins. Scoop the mixture by using ice-cream scoop or by heaping two tablespoons into muffin molds. Use backside of the spoon to press a little bit. Sprinkle with some olive oil on the top. If you don’t have muffin tins, roll medium sized balls between your hands and arrange them in greased baking tin. Sprinkle with olive oil on top. Bake at 170 degrees Celsius (340 F) until golden brown. Serve warm with salad, humus or pickled vegetables.     Enjoy,   Desi]]> Tue, 24 Nov 2015 16:02:45 +0300 info@sundaybakeclub.com (Sundaybakeclub) Recipes http://sundaybakeclub.com/recipe.php?id=360 http://sundaybakeclub.com/recipe.php?id=359
Preparation time: 1 hour Serves: 10   After two weeks of no baking and writing, I am back in the kitchen with a new, fresh and delicious recipe for no- bake pumpkin upside down mini pies. Nicely coated with chocolate and tahini. Of course, there is no sugar and no flour! Though the weather is too warm, fall is already here togheter with the large piles of pumpkins, strategically positioned at every corner of fruit and vegetable markets here in Sofia. I was lucky to get one big pumpkin before several weeks. I like pumpkin and I would prefer somebody to cut it instead of me. But, well, sometimes I need to cut it myself. Not a big deal, once cut, I have made a delicious pumpkin soup with soft goat cheese and sweet and light pumpkin pies. These pies, sweetened with honey, maple or agave syrup, are quick and easy seasonal dessert that are also lighter on your waistline!     Lets start!   For the pies:   600-700 gr raw pumpkin ½ cup oatmeal 2-3 tbsp.  sesame flour    2-3 tbsp. honey /vegans could use maple or agave syrup/ 1 tsp cinnamon 1 tsp. nutmeg ½ tsp ginger 50 gr coconut cream 2-3 tbsp. coconut butter For the chocolate coating:   2 tbsp. tahini 2 tbsp. coconut butter 1-2 tbsp. cocoa powder 1 tbsp. honey/vegans could use maple or agave syrup/ 1 tsp cinnamon coconut flakes   Directions:   Peel and cut the pumpkins into small cubes. Boil and drain the water. To prepare the pies, pulse the pumpkin in the food processor together with the coconut butter, honey, melted coconut cream and the spices. Be careful not to over process them. At the oatmeal and the sesame flour and process again until just mixed, and the dough sticks together. If needed put some extra sesame flour and oatmeal.     Scoop the dough by using icecream scoop or by heaping two tablespoons into silicon muffin molds. Use the back side of the spoon to press down and form the pies. Place the molds in the fridge to set for a couple of hours. To prepare the chocolate coating, simply combine the coconut butter, tahini and the honey and melt over water bath. At the end stir in the cocoa powder and cinnamon.   Take the pies out of the fridge. Remove the silicon molds and top with chocolate coating. Spread some coconut flakes on the top.      Prepare small chocolates from the chocolate coating leftovers. Distribute it in small silicon muffin molds and leave in the fridge to firm.   Enjoy,   Desi              ]]> Sun, 22 Nov 2015 11:53:13 +0300 info@sundaybakeclub.com (Sundaybakeclub) Recipes http://sundaybakeclub.com/recipe.php?id=359 http://sundaybakeclub.com/recipe.php?id=355
Preparation time: 1 hour Serves: 4   Choosing hot soup as a starter in a cold autumn day talks about good taste and common sense.  Delicious and easy to prepare, soup is a regular dish at home. Unfortunately it’s not so regular a model in front my camera – after treatment products don’t look appealing and delicious. They lose color and freshness. And in addition, if the light is bad – pictures look terribly whitewashed and blurred. Anyway I am not giving up. This Sunday everything was on my side – good  weather, nice house at the country side and appropriate sunlight. In 30 minutes my soup was ready – creamy consistence, nice yellow colour and oriental taste.   1 cup red lentil ½ onion a piece of ginger with a length of about 1 cm 1 tsp cumin seeds 1/3 tsp ground coriander 1 tsp turmeric 1/3 tsp cinnamon 1/3 tsp nutmeg 2 bay leaves salt to taste 50 ml olive oil, ghee or other vegetable oil 1 lemon   Soak the lentil for 2-3 hours. Finely chop the onions and the ginger. Heat the oil in a large pot over medium to low heat. First add the cumin seeds, stir for a minute. Then add the other spices, chopped onions and ginger and saute for a couple of minutes. Add the lentils and mix to coat. Pour 1 ½ cup of water. Cover the pot and simmer until lentil becomes tender. Season with salt according to your taste. Put on a site for 10 minutes and then blend. Serve with toasted bread and a slice of lemon.   Enjoy Desi]]> Tue, 3 Nov 2015 14:15:47 +0300 info@sundaybakeclub.com (Sundaybakeclub) Recipes http://sundaybakeclub.com/recipe.php?id=355 http://sundaybakeclub.com/recipe.php?id=341
Preparation time: 40 minutes Serves: 8 A perfect recipe for the days when it’s difficult to resist the desire for something sweet. Quick and delicious. Could be prepared during the whole year, but I find the beginning of autumn the most appropriate, because the apples are fresh and juicy. At the same time, all products can be found on the market at reasonable price. Do not panic if you can’t find a coconut cream - can always be replaced with tahini. As I have shared with you - inspiration comes to me suddenly and I act immediately with the available products. Initially I intended to prepare the cream with tahini, banana and honey. But it turned out that only creamy thing that′s left in my fridge is coconut cream. I bought it a few months ago, but never found the time and appropriate recipe to use it. Well, the time has come! Let′s start!   Necessary products.   For the base layer:   • 1 cup oatmeal • 2 tbsp. sesame flour • 1 soft avocado • 2 medium sized apples • ½ cup raisins • 1 tbsp. tahini or coconut cream • Cinnamon, cardamom, cloves - mix half a teaspoon of each   For the cream:   • 200 g coconut cream / can be replaced with tahini / • 1 ripe banana • Coarsely grated coconut flakes.   If you use coconut cream, first melt it over a water bath. Grate the apples. Sprinkle the spices. Add the raisins, mashed avocado, oatmeal, coconut cream or tahini. I processed the oatmeal in the food processor but could be substituted with finely ground oatmeal.     Mix well and form a thick layer in a greased cake form or other container with a diameter of 18-20 cm. Mixed mashed banana with the remaining coconut cream or tahini. Spread over the apple layer and sprinkle with the coconut flakes.   Put in the refrigerator overnight and serve on the next day.   Enjoy!   Desi]]> Sun, 27 Sep 2015 11:48:48 +0300 info@sundaybakeclub.com (Sundaybakeclub) Recipes http://sundaybakeclub.com/recipe.php?id=341 http://sundaybakeclub.com/recipe.php?id=319
Preparation time: 10 minutes Serves: 1                 3 eggs 70 ml milk 20 gr butter A pinch of cinnamon, cardamom, turmeric, black pepper, red chili pepper, saffron Separate egg yolks from the whites. Whisk them separately until fluffy.     Add all the spices together with the milk to the egg yolks. Just be careful with the cinnamon and saffron. Both of them are with strong flavors and if you put a little bit more, their taste will dominated over everything else.        Combine yolk mixtures with the whites. Put the butter in a frying pan on the stove. When it starts melting pour the eggs in the pan.  Do not try to turn the omelette upside down – it is very fragile. In few minutes, just try to fold into halve. Cook for a couple of minutes and transfer in hot serving plate. Serve with fresh greens.   Enjoy,   Desi    ]]> Sun, 8 Feb 2015 10:58:24 +0300 info@sundaybakeclub.com (Sundaybakeclub) Recipes http://sundaybakeclub.com/recipe.php?id=319 http://sundaybakeclub.com/recipe.php?id=314
Preparation time: 1 hour Serves: 5                                     1 cup roasted walnuts - unsalted 15 dates 2 tbsp. coconut butter 2 tbsp. cocoa ½ cup raw cashew 1 cup raw almonds 1 tsp. cinnamon ½ tsp. nutmeg 1/3 tsp. ground cardamom 1/3 tsp. ground clove 2 tbsp. agave syrup / honey / 500 g pumpkin   Cut the pumpkin into cubes and put to a boil. When is ready - remove from the stove and drain the water. You can blend the raw pumpkin and use it, instead of boiling.   For the base layer: In a food processor put the walnuts and process until well blended. Cut the dates into small pieces. Combine the walnuts, dates, cocoa powder, one tablespoon of coconut butter and two or three table spoons of water. Mix well with hands and leave on a side. For the cream: Blend the cashew and almonds in a food processor. Add the spices, one cup of pumpkin puree, one table spoon of coconut butter and the agave syrup or honey. Process until smooth mixture is formed.     Take 4 or 5 wide, not very tall glasses. Divide walnut mixture among them. Press and smooth evenly with a spoon. On top pour some cream and finish with a thin layer of pumpkin puree. Put in the refrigerator and serve in few hours.     If there are some mixture left, combine everything and add a little bit of finely shredded coconut flakes. The new mixture should be thick so to be able to form small balls. Roll them in coconut flakes and serve.       Enjoy,   Desi]]> Thu, 30 Oct 2014 18:24:06 +0300 info@sundaybakeclub.com (Sundaybakeclub) Recipes http://sundaybakeclub.com/recipe.php?id=314 http://sundaybakeclub.com/recipe.php?id=312
Preparation time:  1 hour Serves: 8                     1 cup raw almonds 2 cup raw cashew 2 tbsp. cocoa powder 15 dates 1 lime / lemon / ½ bunch fresh mint 1 tbsp. coconut butter 250 g frozen raspberries 2-3 tbsp. agave syrup or honey Soak cashews in hot water from the previous evening. Before you start, take out the berries from the freezer and leave on a side. In a food processor, add all the almonds and process until well blended. Cut the dates into small pieces. Mix the almonds, cocoa powder and dates with hands. Add a little bit of water - 2-3 tbsp.      Transfer the mixture into a cake form with removable ring.  Press it with the back of a spoon or hands until it is firm and even. (Diameter of the ring is for about 20 cm or 8 inch) Drain the cashew. Place it in the food processor together with the coconut butter, lemon zest, lemon juice, mint and agave syrup. Process until smooth and silky, then pour over the crust. Smooth out evenly with a spatula.     Drain the berries and arrange them on top. Place the cake in the refrigerator for 1-2 hours. Before serving carefully open the ring.   If you don’t have a cake spring form, arrange the layers in large dessert cups or ramekins Enjoy… Desi]]> Sat, 25 Oct 2014 09:18:13 +0300 info@sundaybakeclub.com (Sundaybakeclub) Recipes http://sundaybakeclub.com/recipe.php?id=312 http://sundaybakeclub.com/recipe.php?id=310
Preparation time: 30 minutes Baking time: 40-50 minutes Serves: 8-10                       4-5 medium apples or pears. If you have figs - combine them with pears. If you have peaches - combine them with the apples 2-3 tbsp cornstarch Brown sugar 250 g cold butter 2-3 tbsp cold milk / can be replaced with white wine or cold water / 1 egg Cardamom, nutmeg, cinnamon 1 cup einkorn flour +1 cup wholegrain flour or 2 cups flour of your choice. A pinch of salt Cut the fruits into halves. Remove the seeds and slice into pieces. Put everything in a large bowl and sprinkle with sugar, spices and cornstarch. Leave on a side. In another bowl, mix the flour with the salt. Cut the butter into small cubes. Put one fifth of it on a side ( 50 grams). Mix the rest with the flour until crumbs are formed. At the end add the egg yolk and the milk. Knead and form soft elastic dough.  Roll out a crust with thickness of about 5 mm.     Place it on a tray, covered with baking paper and arrange the fruit on top. Leave some space from the edges.     Fold the edges and press so that they can stick.     Arrange the rest of the butter cubes. Brush the crust with the egg white and sprinkle with plenty of sugar.     Place the try in a preheated to 180-degree Celsius oven. Bake for about 40 to 50 minutes until browned.     Take out from the oven and serve warm.   Enjoy,   Desi]]> Sun, 19 Oct 2014 18:37:30 +0300 info@sundaybakeclub.com (Sundaybakeclub) Recipes http://sundaybakeclub.com/recipe.php?id=310 http://sundaybakeclub.com/recipe.php?id=308
Preparation time: 2 hour Makes: 30 cookies Pictures: Peter Yordanov             4 egg yolks at room temperature 2 tbsp milk 2 tbsp chopped thyme 1 1/2 tea cup all purpose flour 11/2 wheat starch 1 pinch of salt 1/2 tea cup sugar 250grams soft butter 1 cup chopped walnuts Start with creaming the butter with sugar, add the egg yolks one at a time, beating well after each egg. In a separate bowl, sift the flour, starch and add chopped thyme. Incorporate the dry mixture and the milk in the bowl with the butter and beat until homogeneous mixture is formed.     Stop the mixer and finish kneading the dough with your hands. If your mixture is too dry, add 1 or 2 additional spoons of milk. Knead a little bid. Cover with plastic wrap and refrigerate at least 10 minutes. Meanwhile beat the egg whites until liquid is formed Take the dough out of the fridge, form small balls with hands. roll every ball into egg whites mixture and then into walnuts. Arrange over baking tray, covered with baking paper. Refrigerate for 20 minutes before baking. Bake at preheated to 160 degree Celsius for 10-15 minutes or until just golden brown around the edges. Leave on a site to cool and sift with powder sugar.     Enjoy! Desi]]> Sat, 5 Jul 2014 17:03:25 +0300 info@sundaybakeclub.com (Sundaybakeclub) Recipes http://sundaybakeclub.com/recipe.php?id=308 http://sundaybakeclub.com/recipe.php?id=301
Preparation time: 30 minutes Proofing time: 1 hour and a half Baking time: 40-50 minutes Serves: 1 large bread                               400 g einkorn/spelled/ flour     ½ cup oatmeal - 125 g     ½ cup hemp seeds flour 125 g     5 g dry yeast     1 tsp cinnamon     1tsp nutmeg     pinch of salt     1 large handful of raisins     1 tsp honey     200ml lukewarm water     3 red, medium-sized apples     2 tbsp oil - grape seeds or other vegetable oil   Peel and clear the apples from the seeds. Cut into cubes and bland with a little bit of water. In a deep bowl mix the raisins with all dry ingredients, including the yeast. Add the honey, oil, blended apples and the water. Knead medium soft dough. If the mixture is very sticky add a little bit of flour. If it stays dry add a little bit of water.     Cover the dough with towel and leave at a warm place to rise for an hour. After an hour, check it and knead for a second time.  Form a loaf and leave it on a side for another 20 minutes.   During this time, turn the oven to 200 degrees Celsius. Place the  loaf  in a greased pan and bake for ten minutes at 200 degrees Celsius. Place the tray at the lower position of the oven grid.  Then reduce the oven to 180 degrees Celsius, switch the oven to bake only from the bottom side.  After 30 minutes, switch it back to bake from both sides. Bake for another 15 minutes.   Remove the bread and sprinkle it with some water. Wrap it in a towel and leave to cool. Serve hot or cold, spread with a thick layer of butter;) Enjoy, Desi]]> Tue, 4 Mar 2014 22:23:09 +0300 info@sundaybakeclub.com (Sundaybakeclub) Recipes http://sundaybakeclub.com/recipe.php?id=301 http://sundaybakeclub.com/recipe.php?id=299
Preparation time: 30 minutes Cooking time: 1 hour Serves: 12 eggplant / peppers /                                 12 dried eggplant or red peppers 200 grams of cooked chickpeas 2 carrots 1 sweet potato or regular one 3 onions 1 tsp red pepper 1 tsp zaatar (Arabic mix of spices). Includes savory, coriander, salt, anise, fennel, sumac, cumin, sesame, cumin and crushed chickpeas 1 tsp crushed dry mint Salt vegetable oil for cooking Soak the eggplants / peppers / in hot water to soften. Chop the onions. Cut potato and carrots into cubes. Sauté the vegetables over low heat until tender and onion become transparent. Season with the red pepper, dried mint, zaatar and salt according to your taste.     At the end add the chickpeas with a little bit of water. Stir and allow to simmer for a minute or two.     Meanwhile, drain the eggplants. Stuff them with the mixture. Arrange in an ovenproof, deep ceramic dish with a lid. Put leftovers from the mixture around them and pour in some water. Cover with the lid and put in the oven. Cook for an hour at 160 degrees Celsius.       Serve warm or cold with fresh salad or pickled vegetables.   Enjoy,   Desi]]> Mon, 3 Mar 2014 18:47:25 +0300 info@sundaybakeclub.com (Sundaybakeclub) Recipes http://sundaybakeclub.com/recipe.php?id=299