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Linseed and Sunflower seeded rolls (bolinhas de linha√ßa e girassol )

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  • 300g vegetal milk (soy, hemp, almond, rice, oat,..)
  • 10g olive oil
  • 1 sachet instant dry yeast 7g or 25g baker’s yeast
  • 60g sunflower seeds
  • 100g linseed flour
  • 300g¬†plain white flour
  • 50g ¬†Wheat bran
  • 5g salt (or less)
  • 10g brown sugar

Warm the milk in the microwave for 1 minute, and then add the yeast, salt, sugar and olive oil and mix well. Add the flours and seeds. Knead the dough on a lightly floured surface until smooth and elastic. Shape the dough into into 12-16 small  rolls and place them onto an oven tray lined with baking paper. Cover them with a towel and leave in a warm place to rise for about 30-60 minutes.

Heat oven to 180¬ļC, and bake them for 20 minutes.¬†Allow to cool at room temperature before eating.

PT:

  • 200g leite vegetal (soja, am√™ndoa, arroz, aveia, ..)
  • 10g azeite
  • 1 saqueta de fermento de padeiro seco ou 25g de fermento fresco¬†de padeiro.
  • 60g sementes de girassol
  • 100 g farinha de linha√ßa¬†
  • 300g de farinha branca¬†
  • 50g¬†farelo de trigo
  • 5 g de sal (ou menos)
  • 10g a√ß√ļcar mascavado¬†

Aquecer o leite no microondas por 1 minuto, e misturar depois o fermento, sal, a√ß√ļcar e o azeite at√© que fique dissolvidos no leite.

Adicionar as farinhas e as sementes. Amassar a massa numa superfície polvilhado com farinha até que fique homogénea e elástica. Moldar a massa em pequenos pãezinhos (12-16). 

Colocá-los num  tabuleiro de ir ao forno polvilhado com farinha, cobrir com uma toalha e deixa-los num local morno cerca de 30-60 minutos para que dobrem de tamanho. 

Levar ao forno pr√©-aquecido a 180¬ļ durante 20 min.

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Easy & Healthy Blueberry Oat Cookies (bolachas saud√°veis de aveia e mirtilos)

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  • 35g wholemeal flour
  • 200g¬†oat flour¬†
  • 30g coconut oil
  • 200g dates
  • 3¬†flax eggs
  • 200¬†ml unsweetened non dairy milk ¬†(oat/soy/coconut/rice/…)
  • 2 teaspoons baking powder
  • 1¬†tbs cinnamon
  • 1 cup blueberries
  • Zest of 1/2 lemon optional¬†

Preheat the oven to 200C.

Blend the dates with the milk until smooth, then add all the other  ingredients, less the peanuts in a bowl and mix well until combined.

Scoop a tablespoon of dough in a baking tray slightly floured, and place blueberries to taste into the dough.  Put the tray in the oven and wait until they begin to turn golden, (+- 15 minutes). Carefully remove the tray from the oven and allow to cool for 5 minutes.

PT:

  • 35g farinha¬†integral
  • 200g¬†farinha de aveia
  • 30g √≥leo de coco
  • 200g¬†t√Ęmaras¬†
  • 200g leite vegetal sem a√ß√ļcar (aveia,¬†soja, coco,¬†arroz, etc.)
  • 3¬†ovos de linha√ßa
  • 2 c. ch√° de fermento p/ bolos
  • 1 c. sopa de canela
  • 1 caneca de mirtilos¬†
  • raspas de casca de meio lim√£o (opcional)

Pr√©-aquecer o forno a 200¬įC.

Liquidificar as t√Ęmaras, com o leite ¬†at√© que fique cremoso.¬†Adicionar todos os outros¬†ingredientes numa ta√ßa, com excep√ß√£o dos mirtilos¬†e mexer at√© que a massa esteja consistente.

Colocar uma colherada de massa num tabuleiro polvilhado de farinha e mirtilos a gosto. Levar ao forno até estarem dourados por +- 15 minutos.

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the best Eggplant Dip with Onion (pasta de beringela & cebola caramelizada)

2016-07-11 19.47.19-1.jpgI discovered the¬†Persian Eggplant dip some years ago and it still is one my favourites :)ūüíõ I hope you enjoy it as much as me.

  • 1 large eggplant, cut into 1/2 cm¬†rounds (skin on)
  • 1 large onion¬†(any kind ‚Äď I used purple)
  • 4 cloves garlic, minced
  • Olive oil
  • Sea salt + ground pepper to taste
  • pinch ground cumin
  • 2 tbsp Tahini

Preheat oven to¬†200¬ļC, arrange the eggplant rounds on a baking grid and roast for 5-10 minutes, turning once until ¬†the eggplant is soft and golden brown.

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In a wok put some olive oil (2-3tbsp) add the onion and stir until they are soft and caramelized (low heat). Add the minced garlic at the end and season with salt and pepper and a pinch of ground cumin.

Remove  the eggplant from the oven and let cool slightly, (peel off and discard the skin if you prefer). With a fork  mash the eggplant and mix with the onions and tahini.

Eat this great dip with bread, veggies, crips, crackers , etc.

PT:¬†¬†Pasta de berinjela..¬†Espero que gostem tanto como eu¬†ūüôā ūüíõ¬†

  • 1 beringela grande, cortada em rodelas de 1/2 cm (com pele)
  • 1 cebola grande (qualquer tipo – usei roxa)
  • 4 dentes de alho picados
  • Azeite
  • sal e pimenta a gosto
  • 1 pitada de cominhos em p√≥
  • 2 c.¬†sopa de¬†Tahine

Preaquecer o forno a 200¬ļC organizar as rodelas¬†de beringela numa grelha de ir ao forno e¬†assar por 5-10 minutos, virando uma vez at√© que a beringela esteja macia e dourada.

Num wok colocar um pouco de azeite (2-3 c. sopa) adicionar a cebola e ir mexendo até que fiquem caramelizadas (lume brando). Adicionar o alho picado no final e temperar com sal, pimenta e uma pitada de cominhos em pó.
Retirar a beringela do forno e deixe arrefecer (retira a pele é opcional). Com um garfo esmagar a beringela e misturar com a cebola e o tahin.

Comer com p√£o, legumes, batatas fritas, tostas, etc.

 

no-sugar Vegan apple & cinnamon muffins (Muffins de ma√ßa e canela sem a√ß√ļcar)

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  • 35g wholemeal flour
  • 200g¬†oat flour¬†
  • 30g coconut oil
  • 200g dates
  • 3¬†flax eggs
  • 200¬†ml unsweetened non dairy milk ¬†(oat/soy/coconut/rice/…)
  • 2 teaspoons baking powder
  • 2¬†tbs cinnamon
  • 3-4 small apples – diced
  • Zest of 1/2 lemon (optional)¬†
  • 1/2 tsp¬†ground nutmeg¬†(optional)

Preheat the oven to 200C.

Blend the dates with the milk until smooth, then add all the other  ingredients, less the diced apples in a bowl and mix well until combined.

Evenly scoop the mixture into a non-sticky muffin pan, and bake for 13-18 minutes. Test to see if toothpick comes out clean. Carefully remove the tray from the oven and allow to cool for 5 minutes.

PT:

  • 35g farinha¬†integral
  • 200g¬†farinha de aveia
  • 30g √≥leo de coco
  • 200g¬†t√Ęmaras¬†
  • 200g leite vegetal sem a√ß√ļcar (aveia,¬†soja, coco,¬†arroz, etc.)
  • 3¬†ovos de linha√ßa
  • 2 c. ch√° de fermento p/ bolos
  • 2¬†c. sopa de canela
  • 3-4 ma√ßas pequenas (cortadas aos cubos)
  • raspas de casca de meio lim√£o¬†(opcional)
  • 1/2 c. ch√°¬†noz moscada¬†(opcional)

Pr√©-aquecer o forno a 200¬įC.

Liquidificar as t√Ęmaras, com o leite ¬†at√© que fique cremoso.¬†Adicionar todos os outros¬†ingredientes numa ta√ßa, com excep√ß√£o¬†dos das ma√ßas¬†e mexer at√© que a massa esteja consistente.

Colocar uma colherada em cada forma anti-aderente e levar ao forno até estarem dourados por 13 a 18 minutos.

 

Beetroot and Red Quinoa Burger (hamb√ļrger de beterraba e quinoa vermelha)

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This Vegan Burger is probably one of my favourites, hope you like it to.

  • 2¬†cups of peeled, roasted, chopped beets
  • 1¬†cup cooked red quinoa (white is just as fine)
  • 2¬†tbsp olive oil
  • 3 tbsp ground flaxseeds, soaked in 9 tbsp water
  • 1 onion, finely diced
  • 4¬†garlic cloves, crushed
  • 1/2¬†cup of¬†chickpeas or¬†rice or oats
  • 2 tbsp lemon juice
  • 2 tbsp¬†soy sauce
  • salt and pepper to taste
  • coriander¬†to taste
  • cumin to taste
  • 1/2 cup finely chopped mushrooms (shitake, baby bella or white button) optional¬†

Preheat the oven to 200¬ļC.

Place the chopped beets, the garlic, the onion and the mushrooms rubbed with olive oil, on a parchment paper and let it roast for 20-30 minutes. Remove from the oven and set aside to cool.

 

In a food processor add all the ingredients, including seasonings. Pulse until combined, without making it to mushy.

With wet or oily hands form the mixture into burgers (they are sticky) and refrigerate  them for about 2 hours at least. If you have the time, leave them overnight.

In a pan over medium heat, heat 1 tbsp of olive oil, and add the burgers, cooking them for about 2-4 minutes on each side, until crispy and cooked through.

Serve and Enjoy!

 

PT:

Estes ¬†hamb√ļrgers s√£o¬†um dos meus favoritos, espero que voc√™ gostem…

  • 2 canecas¬†de beterraba descascada, ¬†picada e assada
  • 1 caneca¬†de quinoa vermelha cozida (branca¬†tamb√©m funciona)
  • 2 c. de sopa de azeite
  • 3 c. de sopa de sementes linha√ßa mo√≠da, embebida em 9 c. de sopa de √°gua
  • 1 cebola, finamente¬†cortada
  • 4 dentes de alho esmagados
  • 1/2 caneca¬†de gr√£o-de-bico ou arroz ou aveia
  • 2 c. de sopa de sumo de lim√£o
  • 2¬†c. de sopa de molho de soja
  • Sal e¬†pimenta a gosto
  • Coentros frescos a gosto
  • Cominhos a gosto
  • 1/2 caneca¬†de cogumelos picados (shitake, baby bella ou bot√£o branco)¬†opcional

Pr√©-aquecer o forno a 200¬ļC.

Colocar as beterrabas picadas, o alho, a cebola e os cogumelos e regar com um pouco de azeite, num tabuleiro com papel manteiga, assar por 20-30 minutos. Retirar do forno e reservar para esfriar.

Num processador de alimentos adicionar todos os ingredientes, e pulsar até que esteja tudo bem combinado mas não completamente desfeito.

Com as m√£os h√ļmidas ou oleosas formar a mistura em hamb√ļrgueres (s√£o pegajosos) e refrigerar-los pelo menos por¬†2 horas. Se tiveres¬†tempo, √© melhor deix√°-los durante a noite no frigorifico para¬†ficarem mais s√≥lidos e f√°ceis de cozinhar.

Numa frigideira em lume m√©dio, aquecer 1 colher de sopa de azeite, e adicionar os hamb√ļrgueres cozinhando-os por cerca de 2-4 minutos de cada lado, at√© que fiquem chocantes e cozinhados por todo.

Servir e aproveitar!

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Exploring Glasgow for free, Scotland

Glasgow is Scotland’s largest city, and a great place to start a trip to Scotland. Despite overshadowed by the famous Edinburgh, this city is at least equally amazing. I need to say that in the end of my visit I was totally in love with this city, that once was a former industrial powerhouse, but now is a cultural hub, with lots of interesting things do do and see.

Glasgow is today a cosmopolitan city, with a rich history,  and a national cultural hub, home to many great museums (most of them free). The museums and art galleries have superb collections, that will surprise you as much as surprised me.

We landed at¬†Glasgow’s airport and got the connection to the¬†city center, using the¬†bus 500, that takes 30 minutes to be¬†on the Queen Street, close to¬†George Square, in this short trip it’s already visible the¬†historic sandstone buildings and modern architecture.

For my surprise Glasgow serves very weird food from deep-fried piza or even fried Mars, but the vegan options just kept surprising me. I need to say that the claims that Glasgow is the mecca in Scotland for vegan food lovers may be very true!

We visit the city by walking around, without taking any public transports (what was probably a mistake, at least is what my legs and feet were saying).

We started our trip, walking around the city centre without a plan towards George Square, that is the heart of the city, and has impressive Victorian buildings and statues paying homage to the Scottish greats. From there we went to the Gallery of Modern Art,  where is the famous statue of the Duke of Wellington wearing a traffic cone as a hat.

While walking around, we just did a stop at Glasgow Central Station, not to take a train but to have a look at the arquitecture and its glass roof. Here you can also join a tour that supposedly¬†¬†reveals some of the station‚Äôs hidden secrets ūüôā I can’t say that’s true, because I haven’t done¬†it.

From the train station it’s only a¬†couple of minutes‚Äô to¬†the Lighthouse,¬†on Buchanan St. This place¬†can be a bit difficult to find but deserves the effort. The¬†building was designed by the Scottish architect Charles Mackintosh back in the 19th century, and is an exemple¬†of Art Nouveau.¬†Today¬†is the centre for Design and Architecture, and has many¬†different exhibits and galleries. ¬†Including a¬†free exhibition on Mackintosh‚Äôs work.¬†From the lighthouse, you have an incredible skyline view of Glasgow.

We kept walking till we got to the river side that has a path along the River Clyde great for a walk or even cycle, from where you can see modern buildings like the Clyde Auditorium (known as the Armadillo) and the titanium-clad Glasgow Science Centre.

Then was time to visit one of the city’s most famous museums, the Kelvingrove Art Gallery and Museum. This museum is definitely a must see. But not before a lovely man invited us to take a coffee and some biscuits at a local church, the Sandyford Henderson memorial church.

The¬†Kelvingrove is¬†an¬†immense place with a great a collection, that you will enjoy even if your are not an art person, because part is a¬†art gallery and part history museum. Essentially, it’s an art, life science, and cultural museum rolled into one, with¬†plenty to see,¬†housed in a beautiful historic building.

From here across the park is the  University of Glasgow, an imposing gothic-style buildings that reminds vaguely Harry Potter.

The Glasgow Botanic Gardens are located in the heart of city’s West End by the River Kelvin, and are a short walk from the university, and a must go if you are a nature lover like me. The gardens are lovely and the glasshouses looked like they were straight out of the Victorian Era revealing exotic ferns and tropical plants as you go.

The Riverside Museum,with its Zaha Hadid-designed sinuous curves, is another must. The museum is dedicated to transport and travel. the exhibition is very interactive and even has a recreated street taking you back to 1890s Glasgow, where you can pop in into different shops. From here you can take a tour of the Glenlee, a restored tall ship, If you fancy something like that.

Once in the city center we went to visit the the 15th century house, Provand’s Lordship, the oldest in Glasgow and the magnificent Cathedral.

The¬†¬†Necropolis, it’s right behind the Cathedral, and it’s a cemetery with distinctive, decorative tombstones which are works of art in themselves designed by major architects and sculptors of the time. The necropolis is located on top of a hill and¬†has great views to the¬†city and the Cathedral.

The¬†People‚Äôs Palace¬†and the Winter Gardens¬†are a great¬†museum to have an insight about Glasgow‚Äôs history, and¬†t’s¬†located in southeast Glasgow.

Glasgow’s street art is visible¬†over the city, Smug One is an Australian born street artist based in Glasgow that has painted¬†enormous murals.

If you are planning your trip bare in mind that the weather can be very unpredictable so just pack clothes for each of the 4 seasons ūüôā I suggest at least 3 days if you want to visit Glasgow properly but I recommend 4, for the sake of you legs and feet ūüôā

If you have the time, away from the city there are plenty of remote places to explore.. be happy and have fun..

photography ‚Ästall rights reserved ‚Äď Ana Rocha

Easy healthy oat cookies with chocolate-coated peanuts (bolachas de aveia com amendoins cobertos de chocolate)

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  • 35g wholemeal flour
  • 200g oat flour¬†
  • 30g coconut oil
  • 200g dates
  • 3¬†flax eggs
  • 200¬†ml unsweetened non dairy milk ¬†(oat/soy/coconut/rice/…)
  • 2 teaspoons baking powder
  • 1¬†tbs cinnamon
  • 1/2 tsp¬†pure vanilla extract¬†extract (optional)
  • chocolate-coated peanuts (to taste)

Preheat the oven to 200C.

Blend the dates with the milk until smooth, then add all the other  ingredients, less the peanuts in a bowl and mix well until combined.

Scoop a tablespoon of dough in a baking tray slightly floured, and place some chocolate-coated peanuts into the dough.  Put the tray in the oven and wait until they begin to turn golden, (+- 15 minutes). Carefully remove the tray from the oven and allow to cool for 5 minutes.

PT:

  • 35g farinha¬†integral
  • 200g farinha de aveia
  • 30g √≥leo de coco
  • 200g¬†t√Ęmaras¬†
  • 200g leite vegetal sem a√ß√ļcar (aveia,¬†soja, coco,¬†arroz, etc.)
  • 3¬†ovos de linha√ßa
  • 2 c. ch√° de fermento p/ bolos
  • 1 c. sopa de canela
  • 1/2 c.¬†ch√° de extracto de baunilha puro (opcional)¬†
  • amendoins com cobertura de chocolate (quantidade a gosto)

Pr√©-aquecer o forno a 200¬įC.

Liquidificar as t√Ęmaras, com o leite ¬†at√© que fique cremoso.¬†Adicionar todos os outros¬†ingredientes numa ta√ßa, com excep√ß√£o dos amendoins e mexer at√© que a massa esteja consistente.

Colocar uma colherada de massa num tabuleiro polvilhado de farinha e inserir alguns amendoins. Levar ao forno até estarem dourados por +- 15 minutos.

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Perhentian Island, the underwater paradise

Kuala Besut is¬†a small seaside town on the east coast of Malaysia where you¬† pick up a speedboat to the perhentian islands. It’s a crowded touristic place that unfortunately you can’t avoid if you want to pop in to the Perhentian¬†islands off the North East coast of Malaysia.¬†But try not to spend much time around.¬†To buy the boat tickets avoid the pier shops, we bought our¬†ticket for¬†50RM.

Not everything is bad, there are many good eating places in Kuala Besut¬†and better food than on the Perhentians!¬†Just before you go take cash with you because there’s¬†no ATMs on the islands and plenty of¬†suncream, I learnt it the hard way :/

The Perhentians are divided by two different Islands called Perhentian Kecil and Perhentian Besar. Kecil, the smaller islands is a walhalla for backpackers, and¬†Perhentian Besar,¬†the biggest one¬†it’s¬†calmer, very beautiful and perfect for to relax and enjoys what mother nature has to offer…¬†¬†so better¬†suited¬†for me ūüôā

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The island is just a peace of paradise on earth, with powdery sand, white beaches, crystal-clear water, palm trees, no concrete or cars, great atmosphere, lovely sunsets, luxurious¬†jungles‚Ķ it‚Äôs all¬†too¬†perfect, and kind of¬†magical, that’s is hard to believe that is real.

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There’s not much to do in the island, what is just perfect, so we spent our time, walking around, relaxing, enjoying ¬†the beautiful beaches, sunsets, ¬†hiking through the¬†jungle, spotting wildlife like monkeys, birds, spiders, flying foxes and reptiles. And of course¬†discover amazing deserted beaches and friendly locals.

Lizards are a real thing in the island, and being so close to them is kind f scary, so when you have a huge¬†lizard¬†that decides that your front door is good place to be, is kind of uncomfortable ūüôā

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On top of that, ¬†you have an¬†immense blue ocean full of life to be discovered. I did here¬†the best snorkelling trip of my life, what a shame I didn’t have a waterproof camera, the¬†visibility was extraordinary, and I was so¬†lucky with all I¬†saw.

In this trip I saw the most incredible fishes species, they were so so many all around me, with different vibrating colour, shapes and sizes, just extraordinary. After this trip I just bought a waterproof camera so I will not miss a shot of a place like this ever again.

Just don‚Äôt forget to do snorkelling with a t-shirt, I only put suncream¬†and wasn’t enough at all, I mean I just got a¬†biggg sunburnūüė≥.

For the first time in my life I swam with giant turtles, black tip reef shark, clown fish, blue-spotted stingrays, titan trigger fish, ¬†parrot fish, moray eel, and many other ¬†brightly coloured fish that I don’t know the names.

I was lucky enough to be able to swim in waters where you can still see colourful reefs, which unfortunately are despairing because of pollution, climate change  and worrying  lack of environmental awareness and care for the state in which we will leave this Earth when we die.

Kayaking is also a must do, and a great way to explore by your own other parts of the island. We got a kayak for a day and we paddle around the island discovering  a couple of deserted beaches.

In the end of our amazing¬†stay we left this paradisiac island behind and we got a boat back to¬†Kuala Besut,¬†and from there we walked to the bus station( around 10 minutes). Nearby there’s plenty of drink and food stalls and a market behind the station.

Be kind, have fun and protect the coral reefs ūüíö

photography ‚Ästall rights reserved ‚Äď Ana Rocha

wholemeal sugar-free scones with raspberries & blueberries (scones sem a√ßucar integrais com framboesas e mirtilos)

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  • 250g wholemeal flour
  • 30g coconut oil
  • 1 cup dates
  • 2¬†flax eggs
  • 100 ml unsweetened non dairy milk ¬†(oat/soy/coconut/rice/…)
  • 2 teaspoons baking powder
  • pinch of salt
  • 1¬†tbs cinnamon
  • 1tsp fennel
  • 3 tbs sunflower seeds
  • 1/2 cup raisins

fresh ingredients:

  • 1 cup of raspberries
  • 1 cup of blueberries

Preheat the oven to 200C. Blend the dates with the milk and sunflower seeds until smooth, then add all the other  ingredients (less the raspberries and the blueberries) in a bowl and mix well until combined.

Scoop a tablespoon of dough and place some raspberries and blueberries inside (wet your hands) and place them in a baking tray slightly floured. Place the tray in the oven and wait until they begin to turn golden, (+- 15 minutes). Carefully remove the tray from the oven and allow to cool for 5 minutes.

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PT:

  • 250g farinha¬†integral
  • 30g √≥leo de coco
  • 1 caneca de¬†t√Ęmaras¬†
  • 100g leite vegetal sem a√ß√ļcar (aveia,¬†soja, coco,¬†arroz, etc.)
  • 2¬†ovos de linha√ßa
  • 2 c. ch√° de fermento p/ bolos
  • 1 pitada de sal
  • 1 c. sopa de canela
  • 1 c. sopa de sementes de girasol
  • 1c. ch√° de erva doce
  • 1/2 caneca de sultanas¬†

ingredientes frescos

  • 1 caneca de¬†framboesas¬†
  • 1 caneca de mirtilos¬†

Pr√©-aquecer o forno a 200¬įC.

Liquidificar as t√Ęmaras, com o leite e as sementes de girassol at√© que fique cremoso.¬†Adicionar todos os outros¬†ingredientes numa ta√ßa, com excep√ß√£o das framboesas e mirtilos e mexer at√© que a massa esteja consistente.

Em cada colherada de massa colocar algumas framboesas e mirtilos (é melhor ter as mãos molhadas para não colar) e colocar o scone num tabuleiro polvilhado de farinha. Levar ao forno até estarem dourados por +- 15 minutos.

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vegan wholemeal beetroot pancakes (panquecas integrais de beterraba)

  • 1¬†cup oat flour
  • 1 cup wholemeal flour
  • 1 cup¬†any¬†unsweetened dairy-free milk
  • 1 large raw beetroot
  • 3 flax eggs (1egg= 1¬†tablespoon of¬†flaxseed flour+ 3 tablespoons water, let rest for 5 minutes to thicken)
  • 2 tablespoon¬†sunflower seeds
  • 1¬†teaspoon baking powder
  • 1/4 teaspoon sea salt

optional:

  • 2 teaspoons ground cinnamon
  • 1/2 ¬†teaspoon ground cardamom

Blend the beetroot with the milk  and the sunflower seeds until smooth. Pour into a bowl with the rest of the pancake ingredients and whisk until smooth.

Put a few drops of olive oil in a large non-stick frying pan. Drop about 3-4 tbsp of the pancake mixture onto or pan over medium heat and cook for 3 minutes on each side.

Serve with your favourite pancake toppings!

Tips: just add more milk or oats till you have the right consistency.

PT:

  • 1 caneca¬†de farinha de aveia
  • 1 caneca¬†de farinha integral
  • 1 caneca¬†de leite¬†vegetal
  • 1 ¬†beterraba crua grande
  • 3 ‚Äúovos de linha√ßa (1 ovo = 1 colher de sopa de farinha de linha√ßa + 3 colheres de sopa de √°gua, deixa de repousar¬†por 5min)
  • 2 colheres de sopa de sementes de girassol
  • 1 colher de ch√° de fermento em p√≥
  • uma pitada de sal

opcional:

  • 2 colheres de ch√° de canela em p√≥
  • 1/2 colher (ch√°) de cardamomo mo√≠do

Liquidificar a beterraba com o leite e as sementes de girassol até ficar homogêneo. Numa tigela colocar este liquido com os restantes ingredientes e bater até que fique uma massa homogénea.

Colocar umas gotas de azeite numa frigideira anti-aderente. Colocar cerca de 3-4 colheres de sopa da mistura das panquecas e deixar cozinhar em lume médio  por 3 minutos de cada lado.

Servir com o recheio favorito!

Dicas: adicionar mais leite ou aveia para obter a consistência desejada.