Chia pudding, chiagrøt, smoothie chia pudding, smoothie chia grøt

Basic recipes for chia puddings

Another chia pudding post from me in just a short time, but what can I say I love chia seeds and use them quite often. This is why, chia seeds are mini powerbombs filled with more calcium than milk, more antioxidants than blueberries and more Omega-3 than Salmon, google it if you do not believe me 🙂

The texture of these pudding can be similar to a tapioca pudding, gelatinous. For some this can take a little getting used to and for other like me who are used to tapioca “dis is da bomb”. These seeds are so versatile and are a great protein-packed addition to many recipes because of their ability to thicken and gel. Best of all you can cook with them too.

Chia pudding, recipe, chiapudding, analizagonzales.com, multicolored chia pudding, dessert, breakfast, snack, treat.
Mango and strawberry yoghurt chia pudding

Chia seed pudding is a simple and delicious way to easily get the benefits of chia seeds. It takes minutes to prepare and fill  up on proteins and nutrients. Fill small mason jars, old baby food jars or even squeeze pouches to have on-the-go breakfast, snack or everyday dessert option.

There is no hocus pocus to make chia pudding. You need a gelling agent, a liquid of some kind, you need seeds and you need flavouring and maybe sweetener. You need a few minutes to prepare and then a little patiens, the seeds need a few hours to gel. The best thing is to make the pudding before you go to bed and enjoy it in the morning. If you do not want the little gelled pearls, you can blend the mixture in a blender.

Chiapuddin, chia pudding, healthy, analizagonzales.com, dessert, treat, snack, breakfast
Chiapudding made with almond milk, sweetened with agave syrup

Here are some basic recipes, and what you do with it is up to you.

Ingredients for milk based:

2 cups coconut milk (homemade or natural), soy milk, regular milk
1/2 cup Chia Seeds
1/2 teaspoon vanilla extract or other flavouring
dessired amount of sweetener  natural or artificial.

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Made with coconut and chocolatemilk from Alpro

Ratio forsmoothie based:

2 cups Smoothie
1/4 -1/2 cup Chia Seeds, depending on the thickness of your smoothie

Chia pudding, smoothie pudding, recipe, analizagonzales.com. Fruit chia pudding
Made with three different smoothies and topped with oatmeal yoghurt pudding

Ingredients for yoghurt based

2 cups yoghurt, plain or flavoured
1/4 cup Chia Seeds

If you are using plain yoghurt
1/2 teaspoon vanilla extract or other flavouring
dessired amount of sweetener  natural or artificial.

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Blueberry and strawberry yoghurt chia pudding topped with vanilla yoghurt overnight oats

Blueberry and strawberry yoghurt chia pudding topped with vanilla yoghurt overnight oats

Instructions

For Blended/Smooth Version:  Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth.
For Whole Chia Seed Version:

Blend all ingredients except chia seeds in a blender until smooth (including any added flavors, fruits or chocolate). Whisk in chia seeds.
Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to gel. I prefer to make this at the evening before I go to bed to have it ready for a fast breakfast the next day. It is also great to make in the morning for a delicious pre-made dessert after dinner.

Topp the pudding with desired fruit and toppings.

 

Chiapudding, chia seeds, analizagonzales.com, breakfast, dessert, snack, healtht,

 

 

 

Healtier Easter treats

Help yourself to health conscious treats this Easter, marzipan made with only two ingredients, raw almonds and dates. Covered in dark chocolate and some fancy decoration, these little balls of goodness will brighten your day. You can actually indulge in these goodies throughout the year.

The inspiration for these round goodnesses were these energy squares I made a few years ago, recipe in Norwegian HERE. Marzipan as many know is made of almonds, egg white, sugar / glucose and often added a little cognac, sherry or another nice liqueur for flavour. The main ingredients are almonds that needs a binder and sweetener, when I made energy squares I used dates to keep everything together so I thought why not use them to make a healthier marzipan. This is a simple idea and I am not claiming it to be mine.

To get the most out of the ingredients, I did not to blanch the almonds. The date are already dark in color, so you will not notice it when the two are mixed together, pluss you get added health benefits with the skin on.

 

I used:

100 g whole almonds

100-150 g ground/grated almonds

200 g of dates (remember to remove stones)

200 g dark chocolate

Desired edible decoration, I have used gold leaf, rosebud tea and foil with chocolate print..

Rough chop the whole almonds in a food processor. Add the dates and half of the ground almonds and continue to mince the ingredients. When everything starts to come together, add the rest of the ground almonds little by little until you get a nice and pliable dough, see image above.

The amount for the ingredients is just a guideline, the dates and almonds you might use may have a different moisture content than the ones I used this time.

Marzipan, dates and almonds

Roll the almond and date mixture into balls of the desired size.

Melt the chocolate in a double boiler and temperate th chocolate before use for best results. The chocolate will harden faster and get back its snap back.

Healthy treats

Dip the balls in chocolate and add some decoration for flare.

healthy treats, marzipan made with almonds and dates

HAPPY EASTER EVERYONE !!!

Yummy healthy treats

Lukumades, greek doughnuts

 

Loukoumades,  traditional Greek dougnuts.

Loukoumades are little bite-sized fluffy sweet honey puffs, which are deep fried to golden and crispy perfection. Greek donuts are traditionally served soaked in honey syrup, sprinkled with cinnamon and garnished with chopped walnuts or toasted sesame seeds. These doughnuts I took a little west and coated them in sugar and lavender.

Continue reading “Lukumades, greek doughnuts”

Party favor or thank you card envelopes with windows

Party favour envelopes DIY

When I was younger I loved making my own stationary, I used colored paper and stamps, but of course they did not turn out as nice as the would have today. Back in the “old days” you did not have all the craft equipment as you do today, well at least not here in Norway.

These envelopes are the same size as business cards and perfect for little thank you notes and mini treats.

The sweets I used are the same as THESE

Envelope DIY

You need:

paper
Cellophane
scissors
x-acto knife
double-sided tape
candy
business card or the size you want.

DIY envelope

1. Fold your paper around card to make the envelope

2. Outline your window with som double-sided tape and glue a pice of cellophane on.

3. Cut tor round the corner of the envelope flap( You can skip this part)

4. Add the tape to the flaps that are going to hold the envelope together.

Envelope DIY

5. Fold the envelope together

6. Glue

7. Add adhesive on the envelope flap

8. Put some candy or a thank you note in them.

Homemade colorfull jelly beans for easter

Homemade jelly beans

Easter is an observed holiday in Norway, Schools are out for a week during the Holy week and Holy thursday, Good Friday untill the third day of Easter everything is closed exept that the stores are open for a few hours easter saturday( Easter eve). We observe the holidays with family and friends, either spent skiing in the mountains, vacating at home or just stay at home. Here as in many countries arround the world we prepare for easter by making decoration, treats and of course the big family dinner on Easter eve.

One year I pimped some Kindereggs see post HERE

 

I used beans and beads to make my molds.

While waiting for my sweets to finish, I made some flip top boxes with a little window and little paper baggies.  DIY for the the flip top boxes HERE baggies HERE.

Jelly beans

 

1 packet 500 g cornstarch

A shallow tray or some trays dempending on the size.

1,5 dl sugar
0,5 dl glucose
0,5 dl water
2 tsp gelatin powder
2 tsp cornstarch
I like mine a little sour so I added 1 tsp citric acid

For coating

food colour and flavouring
castor sugar or superfine sugar

Homemade jelly bean recipe

Fill some trays with cornstarch, glue some beans to a stick and press them into the cornstarch to make your molds
Mix together the sugar, glucose, gelattine and cornflour until smooth then add the. Heat to 120 C  using a Candy Thermometer to check the temperature. When it reaches 120 C take it of the heat and add the citric acid.

Pour into the molds and leave to cool for at least a couple of hours.

When they are set, sift off the cornflour.

In a bowl add foodcoloring and castersugar and flavoring, stir to coat and then dip them into powdered sugar to give them the sugar coating.

I do not have a tumbler,so I thought why not use a salad spinner, it worked quite well.

Instead of spinning, I just rocked it back and forth, if i spunn the spinner the candies would not tumble. It worked quite well to just shake them about in a bowl.

Jelly bean recipe

Profeshionally made jelly beans are shiny and tumbled with edible bees wax and since I don’t have bees wax I did not bother to tumble them very long. I tumbled until they had a smooth coating and dusted them with edible luster to give them a shine.

Yummy homemade jelly beans

Little mouthfulls, milk choux pastry

These little treats are easy to make and since it is made with milk they are softer than the regular choux pastry, and super yummy with a little sugar- or chocolateicing.
I love these plain or with a little dusting of icingsugar. I made some at work a little while ago and my collegaues loved them.

This recipe gives you about 12 large tablespoon sized pasties

1 cup milk
125 g butter
125 g flour
 4 eggs
Bring milk and butter to a boil

add flour and stir untill you get a semi firm dough

add the eggs one at the time

Stir til everything is well blended, the dough should be firm with soft peaks
Spoon the dough on to a bakingpaper lined tray.
Bake for about 20-25 minutes on 390 degrees Fahrenheit
Do not open the ovendoor during baking
Cool the pasrties on a wire rack before adding your icing.

Chocolate and cereal cluster

2015-12-13 15.48.46

One of the joys of Christmas, is making treat with my family.

These clusters are easy to make. I usually make these when I have leftover chocolate after covering homemade truffles or other chocolate candies, a nice way to use everything so not to waste anything. You can basicly use anykind of chocolate, you can use nuts, dried fruits, gum drops, your fantacy is the limit.2015-12-13 15.49.40

All you need is

Chocolate of your choise

Cereal or filler of your choise

Candy cups

Melt the chocolate in a double boiler on low heat, remember chocolate melts at body temperature. You do not want to overheat chocolate, overheating degrades it and the chocolate tend to become grainy.

When melted you have to temper the chocolate to realign its molecules, then you will have a chocolate with a good snap to it.

2015-12-13 15.51.49 (1)

When the chocolate is tempered add the cereal or ingredients you want to use and mix well. Scoop cluster into candy cups and let them set.

Keeps for about two weeks if stored in an airtight container and in a cool place.

Pancakes

When I came home from a short but fun trip in Northern Norway I found this brochure from Prior to the mailbox.
A little while ago some other bloggers and I were asked to contributed with a recipe where we use eggs as one of the ingredients. I got a little hungry looking through all the delicious recipes. Luckily I had been in the store just before my trip and had eggs and a few other ingredients so I could make some pancakes.
It is a simple recipe and I drop the sugar and salt since I eat them with something sweet, and I fry them in butter.
For 3-4 persons
4 eggs
2.5 dl buttermilk
2.5 dl flour
1 teaspoon baking powder
1/2 teaspoon baking soda

butter for frying

Beat the eggs, add buttermilk and stir and lastly add the rest of the ingredients. Mix everything together but do not over mix, you want soft pancakes.
Fry the pancakes on a griddle or a frying pan with a bit of butter over medium heat on both sides.
I ate these with blueberry jam and kiwi, but you can use whatever you want.

Mini pecan pies

I tasted a very nice pecan pie the other day, but it was not quite how I like it. I like the ones with molasses and whole pieces nuts.

I find that the molasses, butter and vanilla bring out the wonderful flavor of the pecans.
But remember that nuts go rancid with storage, make sure you are using the freshest of pecans for this pie!
12 mini pie shells
2 cups pecans or one 9-inch pie shell
3 eggs
1 cup light corn syrup
1/2 cup brown sugar
2 Tbsp molasses
4 Tbsp butter, melted
1/2 teaspoon salt
2 teaspoon vanilla extract

Preheat oven to 350°F.

Coarsely chop the nuts and save a few whole pecan halves to decorate the pie.

In a bowl mix together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, salt, until smooth.

Spread the chopped pecans over the bottom of a pie shell/shells. Pour the filling over the pecans. Don’t worry about burying the pecans, they will rise to the surface. (If you have reserved a few whole pecan halves, you can use them to arrange them on the surface in a decorative pattern. Just dip them below the wet filling and let them rise again so they get coated with the filling.)

Bake at 180°C/350°F for 30 minutes. After 30 minutes cover the pie loosely with aluminum foil to prevent the crust and pecans from getting burnt. Bake for another 35 to 45 minutes until the filling has set. The pie should be a bit loose in the center.

Remove from oven and let cool completely. The pie will be puffed up a bit when you take it out of the oven, but it will settle as it cools.

Enjoy this pie with vanilla ice cream or a dollop of whipped cream.