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Dessert muffins with cocoa and almonds

Dessert muffins with cocoa and almonds


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In a bowl mix flour, sugar, vanilla sugar, sifted cocoa, salt and baking powder. Add eggs, milk and oil and mix all together until the dough is shiny. Add the almond essence, and at the end a part of the almond flakes. Homogenize the composition well.

A tray of muffins is prepared in which the special papers for muffins are placed. Pour the composition, filling the forms in three quarters. Sprinkle a few almond flakes on top.

Place the tray in the preheated oven at 180 degrees C, for about 30-35 minutes. The toothpick test is done. When they are ready, take them out of the oven and leave them to cool on a grill.

Meanwhile, beat the whipped cream with the 2 lg of vanilla powdered sugar until a thicker consistency is obtained. With the help of a posh and a dui, decorate the muffins on top with a word and sprinkle the colored candies.

They are very good with a coffee! Good appetite!



Energizing candies with almonds and cocoa & # 8211 perfect when you have a craving for chocolate

Almonds are one of the best snacks, because they give satiety and a significant intake of vitamin E. But how about combining them with cocoa to get a healthy dessert that satisfies your craving for chocolate?

You can make a chocolate dessert, but without bad fats, refined sugar and white flour. In addition, these almond and cocoa candies are so easy to make, they keep very well and you can even take them with you to work. This way you will always have a sweet, healthy snack at hand, for the moments when you crave something good with chocolate.

Almonds are combined with cocoa powder and dates until you get a sticky paste, from which the delicious candies are formed. Nothing complicated, is it?

Ingredients for energizing candies with almonds and cocoa:

400 grams of dates soaked for a few hours in water

4 tablespoons cocoa powder

2 tablespoons and a half of natural almond butter

2 tablespoons cold pressed coconut oil

Method of preparation:

Mix the almonds in the food processor, then add the dates and coconut oil.

After the composition has been homogenized, add the almond butter and cocoa powder.

Form the candies, leave them in the freezer for an hour, after which they can be stored in the refrigerator in a glass pan.


9 snacks with almond butter for a healthy pick-me-up

We are here to prove that sweets can be (most of the time) healthy. These nine portable snacks are packed with ingredients good for you, including bananas, oats, almonds, chia seeds and cocoa powder. But the star, of course, is almond butter. Beat a smoothie, bake muffins or roll some tasty energy bites - you can do so many things!

1. Chocolate chip cookies with almond butter

This recipe hides some good nutrients for you (oats lend fiber, and almond butter provides a dose of protein). The dough is so sticky, thanks to the almond butter and maple syrup, that it needs some time to cool before baking.

2. Superfood seed bars with chocolate almond butter

These bars taste like dessert and are only 10 minutes away. How can you beat that? Chocolate covered wonders are gluten free and can be made vegan by changing maple syrup with honey. If you have trouble finding hemp, replace the same amount of chia or sunflower seeds.

3. Energetic bites without baking dark chocolate with coconut and almonds

No baking time here! That's right: throw the ingredients in a bowl, mix and spin into small balls. They need some time to cool in the fridge, but that doesn't mean you can't strain a few bites beforehand. The recipe makes 17 keep them around for a great snack or breakfast!

4. Frozen banana bites with almonds

Start by gluing two slices of banana together with a slice of almond butter (the best kind of surprise filling). Roll the banana sandwich in melted chocolate and crushed almonds and you're done. Do this for a special occasion when you need a nice snack or dessert - they are adorable!

5. Banana muffins with almond butter Paleo Chip Chip Chip Chips

Incredibly, these empty, delicious muffins, tasted by my mother and banana-chocolate have no added sugar. The jam comes from the super-ripe bananas. And the muffins won't take you long: they can be on the table in 35 minutes.

6. Smoothie Cup with almond butter

If you don't already put cocoa in the smoothie, this silky smooth drink will change your mind. All you need is five minutes and five ingredients to prepare a portable snack or breakfast.

7. Almond Butter Hemp Seeds Banana Sushi

Bananas and almond butter are a combination that can't really be beaten. Try this variant for cute frozen bites on summer days for dogs. Cover a banana in almond butter, roll it in hemp seeds, cool it in the freezer and voila, banana sushi. It's really that easy.

8. Banana popsicles with almond butter

A creamy, dairy-free popsicle that you can feel good when you eat? We couldn't even believe it. Keep some of these gluten-free vegan glazes in the freezer for the busiest summer days. Add cocoa to the recipe for a variant of chocolate ice cream - or don't do it. Your call.

9. Walnut maple bark

Another excellent option, without dairy, to satisfy your sweet tooth. In addition, it is full of healthy fats from almond butter, coconut oil and nuts. Try using a high quality maple syrup - a natural sweetener - to give it a bolder flavor.


Cocoa muffins

Cocoa muffins from: flour, yeast, birch sugar, soy cream, almond powder, bitter cocoa, eggs.

Ingredient:

  • 175 g semi-wholemeal flour
  • 2 teaspoons grated brewer's yeast
  • 100 g of birch sugar
  • 150 ml soy cream
  • 50 g almond powder
  • 2 tablespoons bitter cocoa tip
  • 3 eggs

Method of preparation:

Preheat the oven to thermostat 6 (180 degrees C).

Mix cocoa and almond powder. Break the eggs into a bowl, beat them with the sugar, then add the cream. incorporate the almond powder with the cocoa, then the flour mixed with the brewer's yeast.

Put the paste in the wells of the muffin trays and bake for 25 minutes. The muffins should be golden and puffy. Allow to cool for just a few minutes, then remove and allow to cool on a grill.


Almond keto muffins

Madalina's recipe caught my eye as soon as I saw it. We prepared this sponge cake one day in a hurry, for the trip we were going to leave the next day, so I didn't even get to take pictures during the preparation. I used the muffin tins for easier portioning. I also had a few drops of sugar-free chocolate in the house. The muffins turned out fluffy and very good. I will definitely do them again.

  • 150 g of almond flour
  • 5 eggs
  • 70 g Green Sugar
  • 60 g melted coconut oil
  • 1 teaspoon baking powder
  • chocolate drops, optional
  • butter for greased forms

Separate the eggs and beat the egg whites with a little salt. Add the sweetener, then continue beating until it melts. Lightly add the yolks mixed with coconut oil and vanilla, with light movements, not to leave the composition. Then add the almond flour in which the baking powder was placed, with the same light movements. Pour the dough into muffin tins greased with butter and sprinkle with chocolate drops. Or you can mix the drops directly into the dough, I was afraid it would leave at the bottom of the muffins.

Bake the muffins at about 170 degrees C, about 25-35 minutes, until the surface browns and becomes elastic to the touch. It is kept cold, lasts about 5 days without problems.

They are very fluffy inside:

TOTAL: 595 grams, 2065.8 calories, 72.3 protein, 190.6 fat, 35.1 carbohydrates, 22.2 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Dessert muffins with cocoa and almonds - Recipes

  • 110 g flour
  • 100 g sugar
  • 30 g cocoa
  • 8 g baking powder
  • 30 ml of sunflower oil
  • 80 g milk
  • 2 eggs
  • a pinch of salt

14 comments:

Of course they were successful.
How else?
With such goodness I go to the target.

The goodies for children, if they are not a little eye-catching, do not eat them. hi, hi.

Mmmm, what delicious muffins! Yum yum !! : *

Mmmmm, what goodies I found here !! Delicious fire :)

I take a muffin for the morning because it looks really good!

I serve you with pleasure, Timea!

Until I arrive, I think there is nothing left :)
See what happens I can't get on your link for a while, is there a problem?
Kisses girls!

Honey, I don't think my blog has anything, only since July 1st, since uncle google I don't know what she did. and when I enter blogs, first a miracle appears to me that has nothing to do with the blog, only then can I enter to leave comments. I didn't make any changes to the blog, but right from July 1, I started to have problems with these headaches. Many and sweet kisses!


Muffins with cocoa, cranberries and coconut

The basic recipe is from Andie's veggies, only I used cranberries and coconut kernel left over from coconut milk.

Ingredient:
2 eggs
3/4 cup sugar
1/2 cup oil
3/4 cup milk
1 and 1/2 cup flour
1 teaspoon baking soda
2 teaspoons cinnamon
5 tablespoons cocoa
3 tablespoons cranberries
3 tablespoons coconut flakes or freshly grated core
muffin tray for 12 pieces
muffin baking papers

If you use dried cranberries, it is good to hydrate them for 20 minutes in hot water - that's how I had it
Beat the eggs with the sugar until they become frothy and double in volume. Gradually add the milk and oil and mix well. The flour is added in the rain, then we add the baking soda and the 5 tablespoons of cocoa and mix well. Cranberries and rooster follow, and for homogenization it is preferable to use a spatula or a spoon.


The composition is poured into molds and put in the oven on the right heat for about 40 minutes or until the toothpick test passes (the toothpick must come out clean :))
It is decorated to your liking and good skill :))

The girls liked my cocoa muffins. And Dahlia whipped cream, especially :))

I used to say good skill at decorating because the muffin on the bottom, in the last row in the middle, wants to have a bunny on it as decoration, only that Dalia said that it is 'fotig' - meaning pretzel: P


A morning coffee muffin or a dessert muffin doesn't hurt anyone. From the following recipe you will get 12 muffins and keep them well for about a week, covered, in the pantry or balcony.

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Check with cocoa, raisins and almonds

1 glass of kefir, 6-7 tablespoons of sugar, 3 tablespoons of cocoa, 4 tablespoons of oil, 1 sachet of baking powder, 1 sachet of vanilla sugar, 4-5 tablespoons of flour, 2 eggs, a handful of raisins, a handful of almonds or walnuts.

Method of preparation

In a bowl beat eggs with sugar,

later add the kefir, baking powder and vanilla sugar.

Beat the ingredients well, then add the cocoa powder and flour.

Mix until you get a homogeneous mass (without cochlear implants). Incorporate the oil and add the scalded raisins in time.

The obtained composition is poured in a form lined with baking paper or in a silicone one. At the end we sprinkled with almonds.

Bake the cake in the preheated oven at 180 degrees C, check if it is baked with a toothpick.


Homemade chocolate sticks


Salt & # 39n Pepper Yummy chef


Age: 44
Location: Athens, Greece
Mood: good, so good

Homemade chocolate sticks

Written by Salt & # 39n Pepper Dum Dec 13, 2009 7:24 pm

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Salt & # 39n Pepper Yummy chef


Age: 44
Location: Athens, Greece
Mood: good, so good

Re: Homemade chocolate sticks

Written by Salt & # 39n Pepper Dum Dec 13, 2009 8:06 pm

250 gr milk powder
400 gr sugar (although, it seems a bit much)
100 ml water
80 gr butter
2 tablespoons cocoa

I halved the quantities and made two chocolates: one white and one dark (with cocoa).
1. I greased a cake form with butter and put thin cellophane foil in it, so that the chocolate comes off better after it cools down.

2. In a saucepan put: sugar, water, butter, cocoa. When everything becomes a curdled syrup, take it off the heat and put the powdered milk, stirring vigorously and pour quickly into the form (it hardens immediately!)

3. I made the second syrup, without cocoa, I added powdered milk and I put the composition over the first one, in shape.

4. I let it cool well, took it out of the pan and cut it into sticks.

My problems were:
- The second syrup, the one without cocoa, was not thick enough and this is how the white chocolate is softer.
- Powdered milk is actually. granulated. And there are still small balls. No matter how well you mix, you don't have time: it cools down immediately and doesn't pour into the pan afterwards.

But, all in all, it turned out very tasty. Next time I will color the chocolate with different colors, and in the black one I will put the small, small pieces of orange peel. Or different essences.

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Comments:

  1. Dizil

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  2. Jervis

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  3. Prasutagus

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  4. Wardley

    I think you made the mistake



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