Carrot Muffin with Orange Frosting

Carrot Muffin with Orange Frosting

Muffins 0

In Portugal we have a lot of words. We have way to many words. We have a thousand words for the same thing and a thousand meanings for the same word. We don’t need more words. We’re fine. We got it covered.

So do you know what madeleines are? If you were born after the 90’s, you probably don’t. But muffins are just the new madeleines. When I was a kid there was no muffins in Portugal. We had madalenas (which is the portuguesation of the french name) and queques (which is the portuguesation of the english word cake), but they were just the same cake. Some people will say this isn’t true. But they’re stupid. It’s the same fuckin cake. Trust me.

Queques? But who the hell still have queques? Such a jurassic thing! Nowadays people want muffins and cupcakes!”

First time I baked muffins was in chef school. It was a nice recipe indeed, with shit loads of fat and oily as fuck, just as a good traditional muffins recipe should be. The kind that people see as healthy because muffins are just sponge cakes.

After baked, the cakes were removed from the silicone forms. And my bakery chef says “And here you have your muffins.” And I say “That look exactly like queques.”. And he says “Exactly like queques? These are muffins! Totally different!”. And I was just thinking to myself “If you weren’t my teacher, I would punch you a fuckin queque down your throat.”.

If you live in Portugal,

Muffins are just another snobish name for queque!

Let’s make it clear – queque is fuckin’ stupid name. It sounds ridiculous, even for a portuguese. Sounds like if some elitist wanted to use the english word for cake, but thought that queque would sound much better for a portuguese. But it’s okay, we still can call the it madalenas. We don’t need more words!

“Oh, but those are not muffins, those are cupcakes.”

Don’t even start! Just don’t! Some clown just thought a muffin would look much better with some frosting and glitter and there you go – cupcakes! Like if someone even have cooked the fuckin’ cake in cups! It was a terrible joke, I know. But if you want good jokes you may start reading a decent blog.

On Saturday there was a gay parade, here in Bergen. I saw people with t-shirts saying:

Cupcakes are just gay muffins

Muffins 0.1

I don’t know in what does this sentence helps with fighting for the gay rights, but I believe it’s something like – a man is still a man even if he’s homosexual. Maybe the t-shirt was just a joke and I just came up with this metaphor, but I like finding logic in everything, what can I do?

So, but did you understand what I mean or not?

A CUPCAKE IS JUST A FUCKIN’ MUFFIN WITH FROSTING ON THE TOP!

Ingredients:

Cake:

Wet:

6 Carrots (medium size)
10 Dates
2 TBSP of Coconut Oil
2 TSP of Lemon Juice
2 TBSP of Grounded Flaxseeds
1 TBSP of Chia Seeds
1/8 Cup of Raw Sugar
1/2 Cup of Applesauce
Fresh Ginger (to taste)
1/2 Cup of Vegetable Milk

Dry:

1/2 Cup of Buckwheat Flour
1/2 Cup of Almond Flour (or almond meal)
1/2 + 1/4 Cups of Oatmeal Flour (or grounded oatmeal)
1/4 Cup of Potato Starch
1 TSP of Baking Powder
1 TSP of Baking Soda
1/8 Cup of Raw Sugar (powdered)
1/3 Cup of Raisins
1/3 Cup of Barberries or Goji Berries
1 TSP of Cinnamon (grounded)
1/2 TSP of Ginger powder
Pinch of Nutmeg
Pinch of Cardamom (grounded)
Pinch of Flor-de-sal

Frosting:

3/4 Cups of Cashews (pre-soaked)
3 TBSP of Water
2 TSP of Lemon Juice
2 TBSP of Date or Maple Syrup
Orange Zests

Instructions:

Cake:

  • Turn on the oven on 180ºC;
  • Start by shredding the carrots;
    • We shredded 3 carrots a bit thinner and the other 3 a bit thicker;
  • You can also shred the ginger, or chop it, if you prefer;
  • In a big bowl, add in the chia seeds, flaxseeds and raw sugar;
    • Yes, these ingredients were in the wet block for a reason;
  • Mash the dates together;

Muffins 1

  • Also add in the lemon juice, coconut oil, shredded carrot, shredded ginger, applesauce and veggie milk;
    • Mix it well, until you obtain a thick paste;

Muffins 2

  • In another bowl, add in the buckwheat flour, oatmeal flour, almond meal and potato starch;
    • You can make your own oatmeal and almond meal in the food processor or coffee grinder;
    • Don’t blitz the almonds for too long, or it will turn into butter;
  • If you have a coffee grinder, grind the raw sugar into powdered sugar;
  • Add in the baking powder, baking soda, sugar, seasonings and salt to the flour mix;
    • Mix it well;
  • Sieve this mix through a sieve that shouldn’t be very fine;
  • Add it to the wet mix;
  • Stir in the raisins and barberries;

Muffins 3

  • Pour the batter into a silicone muffin pan and bake it for about 45 minutes / 1 hour;

Muffins 4.1

Frosting:

  • Blend the cashews (previously soaked in water) with the orange zests, water, lemon juice and date syrup in the food processor;
    • Blend until you get a creamy frosting;

Muffins 4

Rest of the scene:

  • Allow the muffins to completely cool down before you cover them with the frosting;
  • Decorate with some orange zests;

Muffins 5

Muffins 8

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Muffins 6

Caloric Breakdown:

(Per Muffin = 1/11 of the recipe)

Blue – 58% Carbs

Red – 35% Fat

Green – 7% Protein


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Carob and Orange Moist Cake

Carob and Orange Moist Cake

carob 1

I don’t know where you from, but you’ll probably disagree with the next paragraph.

The best oranges in the world come from the Algarve.

Many aromas and tastes remind me my country, but very few foods are best representative of the south of Portugal than the orange.

Orange is on of my favorite fruits. Even living in Norway, where basically all the fruit tastes like crap (yes, sorry to inform you, my norwegian friends, but it’s true), I’m still eating oranges on a daily basis. Unfortunately, and just as the great, great majority of fruit in Norway, it’s imported. Normally from South Africa, sometimes from northern Spain. And just like almost all the imported fruit, it’s crap. This have nothing to do with the country where it comes from, of course, but simply with the fact of being harvested too soon to be exported.

Everytime I go home and I taste an orange it’s like I remember the true taste of the fruit. “Oh yeah, that’s true, this how oranges taste like!”.

My region have many fantastic products, namely ALL the fruit. But some of my favorite are, undoubtedly, orange, carob, almonds and figs.

Food for donkeys

When I was in elementary school, I had a collegue grandson of a great farmer. They produced, among other things, carob. I know this because he used to tell us. But I had no ideia what carob was. He used to tell us that his grandfather used to feed the donkeys with it.

I never tried carob ’til I got into cooking school.

Unfortunately, and like many other products from my region, it’s not that popular over there. The great majority of it’s production it’s for exporting and the lack of popularity makes us pay more for it than we actually should. Fortunately this seems to be changing. Nowadays it’s starting to be more well known among the portuguese and having a shining place in our gastronomy.

Here, in Norway, it’s not a famous product at all. Most people never heard about it.

Tastes from the Algarve

When I attended to cooking school, I became a fan of these regional products. In one of my exams, I even made this thing we call queijo de figo (portuguese fig cheese) with carob, roasted almonds and medronho (everything from the Algarve), sided by papo de anjo (angel’s double chin) in orange light syrup and honey and medronho ice cream. Yes, very fashion, very gourmet. And really good for your health, if you’re planning to die from heart disease any time soon.

Ingredients:

Dry:

2 TBSP of grounded Flaxseeds
1 TBSP of Chia Seeds
1 Cup of Chickpea Flour (Besan/Gram Flour)
1 Cup of Oatmeal Flour (grounded oatmeal)
1/2 Cup of Carob Powder
1/4 de Cup of Raw Sugar
1 TSP of Baking Powder
1.5 TSP of Baking Soda
1/2 Cup of Roasted Almonds

Moist:

6-8 Dates (soaked)
1+1/3 de Cups of fresh Orange Juice
1 TBSP of Olive Oil
1 TBSP of Fig Compot
Orange Zests

Frosting:

1/2 Cup of Water
3 Dates (soaked)
3 TBSP of Carob Powder
1/4 Cup of fresh Orange Juice
1 TBSP of Fig or Orange Compot
1/3 Cup of Almond Butter (or grounded almonds)

Instructions:

  • Pre-heat the oven on 180ºC;
  • If you couldn’t find oatmeal flour, you can start by doing it yourself;
    • I use to grind the oatmeal in the coffee grinder, but you can also do it in the food processor or blender (if you have a high speed one);
  • In a big bowl, mix the oatmeal flour, chickpea flour, carob powder, baking powder and baking soda;

carob 2

  • Since you’re already using the coffee grinder, you can use it to turn your raw sugar in powdered sugar;

carob 3

  • Chop the roasted almonds with a knife;

carob 4

  • Rinse one or two oranges and zest it with that thing… to zest oranges… that thing that you can also use to shred carrots… you know;
  • Squeeze the orange’s juice;
    • I won’t tell you how many oranges do you need because not every orange have the same amount of juice. Instead, you have the amount of juice you need in the ingredients list. I’m a genius, I know;
  • In another bowl, mash the dates (pitted) with a fork and mix it with the chia seeds, flaxseeds, olive oil, orange juice and compot;
    • I used an all-natural fig compot, made solely with figs, apple juice and lemon juice;
    • You can use a homemade compot or any other you may fancy;

carob 5

carob 6

  • Sieve the flours mix and start adding it, little by little, to the liquid mix;
  • At last, fold in the chopped almonds and orange zest;
    • I saved some of the almonds and zest to decorate the cake, but that’s not really necessary;

carob 7

  • In the meanwhile, you can start with the frosting;
  • Throw all the ingredients in the frosting list in the blender jug;
  • Blend it until you have a creamy texture;

carob 8

  • Pour the cake mix to a baking tin you like;
    • You can use a loaf tin or a spring form;
    • I used a small springform and wrapped it with parchment paper because I wanted to make sure the cake was not gonna stick to it;
    • If you’re not using a silicone tin, I recommend wrapping it in parchment paper, as the cake tends to be very moist;
  • Bake it in the oven, 180ºC, for about 1 hour;
  • Allow the cake to cool down before you remove it from the form;
  • Cover it with your carob frosting, orange zest and chopped roasted almonds;

carob 9

  • Happiness is a piece of cake;

carob 10

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carob 11

Caloric Breakdown:

(1 Service = 1/8 of the recipe)

Blue – 52% Carbs

Red – 38% Fat

Green – 10% Protein


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Apple and Molasses Cake

Apple and Molasses Gluten Free Cake

Cake 1

If you’re a usual reader, you know I love fruit cakes, specially candied fruit. My favorite cake is the portuguese bolo-rei, so you know my peculiar taste.

I’m that guy that never enjoyed fast-food. Believe it or not, I’m sure I could use my 20 fingers to count how many times I had food on a McDonald’s. And from those 20 times, I could probably use my 10 hand fingers to count how many times I had burgers. I used to be that guy who orders a McFlurry or an apple pie, just to join the others.

Tarte Tatin

I love apple pies. Well, any time of apple cake, actually. But it was just after joining the hostelry and cooking school that I realized how crappy the McDoanld’s apple pies were. There’s nothing better than a homemade apple cake. Specially tarte tatin with crunchy puff pastry. Even if tarte tatin is a stupid name. Just like any other french name.

When I would go have dinner at some friends place, I would make apple or banana tarte tatin for dessert. Everybody would love it and be super impressed with my baking skills, but, in fact, I would just caramelize some pieces of apple or banana. Puff pastry and ice cream would be store bought. Do you really think I would waste my time baking pastry and making ice cream for a bunch of drunk people? Now that I think about it, that’s actually what is all about being a professional chef.

I am an idiot

I started my first chef internship at the bakery of Pestana Palace, Lisbon.

At Pestana, we used to use these huge convection ovens, that you could fit some sort of car in to carry the trays. It was the first time I saw that in my life. On my first trainee day, I was in a dead angle, and I crossed with a girl carrying one of these cars. So, as the gentleman I am, I helped a turning the car. What I didn’t know was that that car had just came out of the oven. I burnt both hands.

At Pestana Palace, the pool was the old lake of the palace and, for that reason, people use to call the Lake House to the pool bar. Every morning we would serve a different cake at the Lake House. In a certain morning, I got the task of baking an apple pie to serve there. When the pie was ready and nicely packed, I took to the Lake House. On my way there, I slipped and fell in the middle of the floor. Me and the apple pie.

And this was my first week as a trainee.

Ingredients:

Dry:

1/2 Cup of Buckwheat Flour
1/2 Cup of Almond Flour
3/4 Cup of Oatmeal Flour
1/4 Cup of Potato Starch
1 TSP of Baking Powder
1 TSP of Baking Soda
1/4 TSP of Salt
1/4 Cup of Raw Brown or Coconut Sugar
1 TBSP of Cinnamon
1 TBSP of Chia Seeds
2 TBSP of Grounded Flaxseeds
Pinch of grounded nutmeg, cardamom, ginger and cloves

Wet:

10 Dates
2 TBSP of Coconut Oil
1 TPS of Lemon Juice
1/2 Cup of Applesauce
1/2 Cup of Vegetable Milk
1 ou 2 TBSP of Blackstrap Molasses

Cake 2

Instructions:

  • If you don’t have almond or oatmeal flour, you can just make your own on the coffee grinder or food processor;
    • If you grind the almonds too much, you’ll get almond butter instead of flour;

Cake 2

  • Since you’re making such a great job using the grinder (I know you also use to grind weed sometimes, but I won’t tell), just grind your brown sugar;
    • Yes, I kid you not – grind the brown sugar until it becomes like powdered sugar;
    • Make sure to use raw sugar, not the soggy brown sugar;

Cake 3

  • In a big bowl, mix all the dry ingredients, except the chia and flaxseeds;

Cake 4

  • Rinse the apple (yes, you’re supposed to rinse your food before you eat it) and cut it in four pieces;
    • Dice 3/4 of it;
    • Slice the remaining 1/4 for decoration;

Cake 5

  • Pit the dates;
    • If you’re using less juicy dates, I would recommend you to soak them in water for a couple hours;
  • Mash the dates with a fork;
  • Add in the ramaining wet ingredients and also the chia and flaxseed;
    • It is a good ideia to melt the coconut oil in the microwave before adding in;

cake 6

  • Mix it well;

cake 7

  • Fold in the diced apple;

cake 8

  • Sieve the flour using a… a sieve…;
  • Keep adding in the flour, a little at a time;
  • Pour the content of the bowl into a bread tin;
    • I recommend using a silicone tin, as it doesn’t require using fat;
    • If you’re using a metal or disposable tin, I recommend greasing it with some coconut oil and dusting it with some flour;
  • Top the cake with blackstrap molasses and sliced apple;

cake 9

  • Bake it in the oven on 180ºC, for about 1 hour;
  • Allow the cake to competely cool down before removing it from the tin and slicing it;
  • The feast is on;

cake 10

cake 11

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cake 12

Caloric Breakdown:

(1 Service = 1/15 of the recipe)

Blue – 56% Carbs

Red – 36% Fat

Green – 8% Protein

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Chocolate and Hazelnut Brownie

Chocolate and Hazelnut Brownie

“First time I heard about brownies, I was in hostelry. I looked at it as just another chocolate cake, but, after all, that evil cake was much better than any other chocolate cake I’ve ever tried. It was not just another sponge cake with a fancy name, was something completely different.”

My first brownie

First time I tried a brownie was also the first time I baked one.

I heard about the damn cake in school. I don’t know if it was in a class, if someone mentioned it, if I read about in a magazine, I don’t know. When you start studying cooking it’s a whole new world. It is hard to say from where did you get this or that information. But if there is something I’ve learnt as a chef is that the taste and smell can trigger and create very strong memmories.

How many times have happened to you trying a food or feeling an aroma that reminds you something that happened to you. Some situation that you lived with a friend or family, something good or bad, something from your childhood, something very personal. I know that wet sand, live seafood, petrol in the water and the mix of fibre and resine smell like home. I know that pursley soup smells like sunet at grandma’s house in the summer. I know that marcela smells like a nearly finished summer.

I perfectly recall the first time I tried a brownie. Was also the first time I cooked one.

It was surprisingly good

I did my first internship in Pestana Palace in Lisbon. The kitchen, by that time, was run by Executive Chef Aimé Barroyer and Pastry Chef Joaquim Sousa.

In the bakery I’ve been given the task to bake a really weird cake. “You’re baking a brownie”. Okay, I would bake a chocolate cake, but what kind of cake bakes with such a small amount of flour? By that time I was still very green in cooking, so it didn’t make much sense. But I did what I’ve been told to do. I’ve always been very good in that.

It was a brownie with three types of chocolate, hazelnut praliné, roasted hazelnuts and loads of butter.

I baked the cake, always doubting on the final result. After leaving the oven, the cake was still looking very fragile, but I’ve been told to let it cool down before cutting it.

When I sliced the cake, I noticed it actually had a nice texture, but not spongious at all. I felt like I was slicing a bar of buttery chocolate. A bit weird. But it was when I tried the leftover edges that the it all made sense. That was no ordinary chocolate cake. It was something beyong that. And it was surprisingly good!

The best brownie I’ve ever had

Since then, I’ve made a gazillion brownies. I think every single restaurant I’ve been through have their own version of this cake. With hazelnuts, almonds, pistachios or walnuts, with dark chocolate, milk chocolate or white chocolate, with carob powder or cocoa powder, I’ve seen everything. But all them share something – loads and loads of fat. Because that’s the secret for a good brownie, loads of butter and chocolate. That’s what gives this recipe that texture we like so much.

Here in Norway there’s a bakery I simply love. They use nothing but organic products and they bake the best bread I’ve ever taste. Actually most of their products are simply amazing. Specially the brownie. They make this brownie with almond flower, three different layers of chocolate, one of which is white chocolate. I hate white chocolate. I really do. But I love that brownie. It is so good. But, like all the rest, not healthy at all. Though most people actually think it is just because it’s gluten free. Well, unfortunately (or fortunately), it contains animal products and so, because of that, the last time I had it was probably over two years ago. But that is certainly the best brownie I’ve ever had.

Brownie with beans?

It is very important to state two things:

  • This recipe will not have exactly the same result as a tradicional brownie recipe;
  • This recipe doesn’t taste, NOT EVEN A LITTLE, like beans;

The big secret for this recipe are actually the beans. They’re what will give structure to the cake. But don’t worry, you won’t even notice it. Besides the neutral flavor, it will give an awesome nutritional profile to this recipe. Loads of protein, for the people worried about it.

The main goal with this recipe, just like all the others I bring to you here on the blog, is the remaking of a traditional recipe in a healthier way.

I could be making a 100% vegetarian brownie loaded with margerine, coconut oil and melted chocolate. That would be easy. More than easy, I know that would bring me more readers, because that’s exactly what everybody likes to eat. But when I started The Real Green Scene, I started it with a goal. More than a goal, a mission – to show the world that healthy food doesn’t have to be boring or tasteless!

Ingredients:

3 Cups of Black or Kidney Beans
1 + 1/3 (1,25) Cups of Hazelnut (or almond) Butter
24 Dates
2 TSP of Baking Powder
2 TBSP of Apple Cider Vinegar
4 TBSP of Cocoa Powder
1 Cup of Grounded Oatmeal
1 Cup of Vegetable Milk
1 Cup of Roasted Hazelnuts
1 Cup of Chocolate Nibs (optional)
Zest from 2 Oranges

Instructions:

  • Set your oven on 1510ºC, just enough to melt the iron and turn it into glowing lava and start the chaos;
  • Pit the dates and soak them for 1 or 2 hours;
  • In the food processor, blend the beans, hazelnut butter, soaked dates, grounded oatmeal, baking powder, cocoa powder and veggie milk;
  • When well blitzed together, pour the dough to a bowl;
  • Roughly chop the roasted hazelnuts;
  • Zest the orange;
  • Fold in the hazelnuts, orange zest and apple cider vinegar into the dough;
    • If you also want to add some chocolate nibs, this is the right time to do it;

brownie 1

  • Pour the dough to a baking tray;
    • The tray shouldn’t be too high or narrow;
    • The cake should be about 5 cm high;
      • If it gets too thick, it will take too long to bake and, probably, the consistency will not be the desired one;
      • If it gets too thin, it will bake too quickly and it will get dry;
    • I would recommend you to use a non-sticking pan;
      • In case of yours have the tendency to stick, I would recommend greasing it with some fat, like coconut oil or margerine;

brownie 2

  • Bake the cake on 180ºC (pre-heated oven) for about 45 minutes / 1 hour;
    • The baking time varies a lot from oven to oven, so it’s probably a good ideia to start on 30 minutes and check it every 5 or 10;
    • The cake is nearly ready when it starts cracking on the top;
    • You can check the baking point by sticking in a toothpick – it should come humid, but not covered in raw dough;
    • Keep in mind that the cake will never be completely solid while hot;
  • I strongly recommend to allow it to completely cool down before removing it from the pan and slicing it;
    • Do not ignore this step as the cake REALLY has to completely cool down to solidify;
      • I even recommend leaving it in the fridge for a couple hours before slicing it;

brownie 3

brownie 4

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Brownie 6

Caloric Breakdown:

(I sliced my cake in 16 pieces; 1 Service = 1/16 of the recipe)

Blue – 33% Carbs

Red – 55% Fat

Green – 12% Protein

Note:

  • This cake goes very well with nana ice cream or regular vanilla ice cream;
  • If the portion is too caloric for you, slice it in smaller portions, like 24 or something;
  • The nutrition data above does not include the chocolate nibs, as they are totally optional;
  • If you like your cakes very sweet, I would recommend adding some extra dates or maple syrup to the recipe;
  • If you can’t find hazelnut butter on your local groceries store, you can always use almond or peanut butter, or even make your own as I already posted here;
    • I would just recommend to peel the roasted hazelnuts, it’s some extra work, but the butter gets creamier 🙂

brownie 7

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Apple Brownie

Apple Brownie

Churros Food Truck

When I was a kid we used to eat pão-de-ló (portuguese sponge cake) and bolo de bolacha (portuguese marie biscuit cake). Once in a blue moon that aunt would bake a yoghurt or pineapple cake, but that would just be the ultimate act of eccentricity. There were no brownies or muffins in Portugal. Muffin is just a fashion name for queque (portuguese small cake, similar to a muffin), just like food truck is just another fashion name for roulote.

You see, this is the problem of writing in two languages. Some of the jokes I make are quite portuguese, but I’ll try to make this clear for you:

In Portugal we’ve always had this food truck culture. It’s not something recent and it’s definitely not something trendy. What’s trendy is calling it food trucks, because we’ve always used the word roulote for it, which comes from the french roulotte.

We have this fair culture. We have these trade fairs spread all over the country, some are seasonal, some every weekend, some once a month, some once a year. Most of them are mainly trade fairs, like street markets, while others have all sort of amusements and shit. But in all of them, there are people with RV’s or trailers selling stuff. Some of them don’t even have an home, they live in their vehicle and travel all around the country trading their stuff. And guess what, some of them sell food! Foods like pork sandwiches (we call it bifanas), churros, samosas (we call it chamuças) or even cotton candy have been sold in every fair in Portugal since ever. These guys even go with their roulotes at night, to the middle of the cities, when they know you just spent more than you should in alcohol and you desperately need to eat something greasy. Some of the most spectacular street brawls happen in front of these food trucks.

As you see, food trucks are not something fashion and trendy in Portugal. But calling your churros roulote a food truck is.

And I’m not even mentiong cupcakes, which are just queques with fancy frostings.

First time I heard about brownies, I was in hostelry. I looked at it as just another chocolate cake, but, after all, that evil cake was much better than any other chocolate cake I’ve ever tried. It was not just another sponge cake with a fancy name, was something completely different.

Omelette without eggs is not omelette

Ever since I studied to become a chef that I’ve always heard that “you can’t call this dish this or that”.

“But you can’t call that a cheesecake if it doesn’t have cheese in it.”

But if Jamie Oliver comes up with the same ideia he is so inovative and healthy food enthusiast.

“But yoy can’t use strawberries in your gazpacho, that’s not a gazpacho.”

Ferran Adrià serves a watermelon gazpacho in elBulli and he is called a vanguardist genius.

What I mean is:

  • If Dick, George or John Doe comes up with a new recipe and they call it what they want – the traditional gastronomy culture is under attack.
  • If any public figure names his recipe whatever he wants – he is a visionary thinker.

Dude, call whatever the heck you want to your food, clothes, music, who cares? I’ll call this cake an apple brownie, just because the texture reminds me of a brownie. This is my blog, I call it whatever the fuck I want. There is nothing wrong with it.

And don’t get me wrong with the text above, there is nothing less honorable on selling food or something else on a trail or RV. But don’t try to sell people the ultimate organic chickpea vegan burger with homemade sourdough bread, freshly squeezed OJ and sweet potato fries for 10€ when it doesn’t worth 5€!!!

Ingredients:

2 Cups of Applesauce
1/2 Cup of Date Paste or 12 Dates
1,5 Cups of Vegetable Milk
2 Cups of Blackstrap Molasses
2 Cups of Grounded Oatmeal
1 Cup of Buckwheat Flour
1 Cup of Roasted Almonds
3-4 TBSP of Coconut Oil
2 TSP of grounded Cinnamon
1/4 TSP of grounded Nutmeg
1/4 TSP of grounded Cardamom
1/4 TSP of grounded Cloves
2 TSP of Baking Powder
Pinch of Flor-de-sal

Instructions:

  • Set the oven on 200ºC;
  • If your almonds are not roasted, roast them now;
  • Blend the date paste (or pitted dates) with the milk;
  • In a large bowl, mix the flours, seasonings and baking powder;
  • Add in the apple pure, coconut oil, molasses and the date-milk mix;
  • Stir well;

apple brownie 1

  • At last, stir in the roasted almonds;
  • Pour the batter into a non sticking baking form;
    • I would recommend you to really use a non sticking one (if not, grease it with some fat);
    • Your cake should be around 5 cm thick;
      • If it is too thin, the baking time will be much less;
      • If it is too thick, it’s possible that it will take a long time in the oven and don’t get the desired consistency;
  • Bake your brownie for about 30-45 minutes;
    • In the video I say 1 hour, but my oven is quite special, so it is a good ideia to start with 30 minutes;
    • The cake is nearly ready when it starts cracking on the top;
    • You can check the baking point sticking a toothpick in it, it is supposed to come humid but not covered in raw batter;
  • Allow the cake to completely cool down before you take it out from the form and portion it;

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  • It lasts about a week in the fridge or a month in the freezer;

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And keep it green. Keep it real!

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Caloric Breakdown:

(I portioned my cake in 12 pieces; 1 service = 1/12 of the cake)

Blue – 51% Carbs

Red – 39% Fat

Green – 10% Protein

Note:

  • This cake goes very well with nana ice cream or even a regular vanilla ice cream;

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