Category Archives: Snack

Baked avocado fries

4 persons

Ingredients
4 avocados, pits removed and cut into slices
½ cup flour
3 eggs (or egg replacement) + 2 tablespoons water
1¼ cups bread crumbs
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon salt

sauce
⅓ cup mayo
⅓ cup sour cream or plain greek yogurt
juice of 1 lime
2 tablespoons cilantro, chopped
1 teaspoon garlic powder

Instructions
  1. Preheat oven to 180C/450F and grease a baking sheet with cooking spray.
  2. Add flour to a zip lock bag. Add avocado slices, seal, and shake to coat avocados in flour.
  3. Remove avocados from the bag and discard the bag with excess flour.
  4. In a small bowl whisk together eggs and water. In a separate bowl whisk together bread crumbs, garlic powder, chili powder, and salt.
  5. Dip flour-coated avocado slices into the egg wash. Next, toss them into the crumb mixture being sure to coat well.
  6. Place coated avocados in a single layer on the prepared baking sheet and spray generously with cooking spray. Bake for 10-15 minutes until crispy and browned.
  7. While avocado fries and baking, blend all sauce ingredients together.
  8. Serve avocado fries warm with dipping sauce. Enjoy!

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baked-avocado-fries-4

Original Recipe from le Creme de la crumb

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Quinoa, Coconut and Salted Peanut Butter Cookies

Prep time:  10 mins
Cook time:  8 mins
Total time:  18 mins
Serves: 6-8
This chunky Quinoa, Coconut and Salted Peanut Butter Cookie Dough is a great all-natural and low sugar treat for kids. Eat raw or bake into biscuits. Coconut sugar and vegan chocolate can be subbed by using dark brown sugar and regular dark choc chips. Gluten-free Dairy-free and Vegan.
Ingredients
For the Quinoa, Coconut and Salted Peanut Butter Cookie Dough:
  • ¼ cup all-natural 100% peanut butter, I used Sanitarium
  • 1 tbsp maple syrup
  • ½ cup organic low fat coconut cream, (plus extra)
  • 3 tbsp (extra) virgin coconut oil, melted
  • ½ tsp sea salt flakes
  • 2 tbsp coconut sugar
  • ½ cup coconut flour
  • ½ cup quinoa flakes
  • 25g dark chocolate, chopped finely
Instructions
To make the Quinoa, Coconut and Salted Peanut Butter Cookie Dough:
  1. In a large bowl mix together wet ingredients: peanut butter, maple syrup, coconut cream and coconut oil.
  2. Add sea salt flakes and coconut sugar and mix to combine.
  3. Now add dry ingredients: coconut flour, quinoa flakes and chopped chocolate.
  4. Mix all together to form a dough. Add a little coconut cream if the mixture is too dry to form into balls.
To serve:
  1. Scoop ⅛ cup of dough and split that in half. Form balls and place on a serving plate.Serve with a glass of (your choice of) milk.
To bake:
  1. Preheat oven to 200C (180C fan-forced, 400F, gas mark 6)
  2. Flatten previously prepared dough balls slightly and place on a baking paper lined tray.
  3. Bake in the preheated oven for 8 minutes or until the cookies are starting to turn golden.
  4. Remove from oven and cool on a wire rack.
To store:
  1. Store Cookie Dough and Biscuits separately in an airtight container in the pantry

Quinoa-Coconut-and-Salted-Peanut-Butter-Cookie-Dough-5

Recipe found at Martyna | Wholesome Cook

Vodka Melon

This recipe has a high party factor :D

Ingredients:
1 Medium Large WaterMelon
1 Bottle of Vodka

Preparations:
Lay the Melon in a steady position
Cut a whole in the Melon (5cm max)

Stick the Vodka Bottle upside down into the hole in the Melon.
Let stand like this until bottle is empty.

Preparations demand at least 20-24 hours for the alcohol to fully be absorbed into the Melon.

Cut and serve the watermelon in portion sized pieces!
A great party snack

Strawberry Tuxedos

Look at these gorgeous Strawberry Tuxedos

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STRAWBERRY TUXEDO RECIPE

Ingredients

  • 15 strawberries
  • 3 ounces bittersweet chocolate
  • 3 ounces white chocolate

Method

  1. Chop chocolates and place in separate bowls.
  2. Place these bowls over a pot of barely simmering water and let stand until melted.
  3. Stir until smooth, set aside and let cool for a few minutes.
  4. Dip strawberries in white chocolate and place on a baking sheet. Refrigerate for 10 minutes.
  5. Dip sides of the strawberries in bitter chocolate. Back to the refrigerator for 10 more minutes.
  6. Dip a thin paint brush in bitter chocolate and draw the bow tie and buttons.

Original recipe found at Cafe Fernando

Violet Chocolate Truffles covered in Chocolate

The past days I have been very busy preparing for christmas. The last experiment (It is the first time I ever tried making this) was Chocolate Truffles with Violet flavour covered in chocolate!
However they came out real yummy and this is the recipe!

400 grams of dark chocolate
2,5 dl of whipping cream
50 grams butter
10-15 drops of violet extract for food flavoring

150 grams chocolate to cover the truffles in chocolate
Chocolate Transfer Sheets with Christmas patterns

Day 1:

Heat whipping Cream and Chocolate. Remove from heat, break 300 grams of chocolate into the hot mixture and stirr until the chocolate has melted. Add the food flavoring.
Poor the mixture into a pan, cover up and let it rest overnight.

troeffel

Day 2:

Cut Truffles into small pieces (ca 2×2 cm) and freeze for a few hours.

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Heat the rest of the chocolate in a waterbath and make sure it does not surpass 40C degrees (just above body temperature).
When the chocolate has melted grab the now frozen chocolate truffles from the freezer and dip until covered in the melted chocolate. Add a piece of Chocolate transfer paper (while chocolate is still melted) and leave on a baking paper to cool off. Once the chocolate is hard you can remove the transfer paper and the prints will stay on the chocolate :D

choco-navidad

They came out absolutely delicious !!! and I just love how the christmas patterns look!

Awesome small gifts for friends and family !

Keep cool and dry.

Remember that the choice of chocolate is important and the better the chocolate, the better the taste!

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