Recipes - Page 2 of 10 - AlterNativa3

Category: Recipes

Recipe for chocolate and hazelnut tiles

Posted on by factoria

How to make the coffee and pecan nut rocks recipe

If you are a lover of chocolate 100% cocoaWhat better way to enjoy the kitchen than to test your recipe for chocolate and hazelnut tiles from @drabeatiful.

Follow the step-by-step!

Ingredients

  • 100 grams of the organic chocolate by AlterNativa3
  • 20 grams of hazelnut cream
  • 10 grams of vegan vanilla protein
  • 100 grams of roasted hazelnuts
  • A pinch of salt

Step by step

  1. Chop the hazelnuts.
  2. Melt the organic chocolate 100% cocoa in a bain-marie together with the hazelnut cream.
  3. Once melted, add the protein and salt, mixing well so that there are no lumps.
  4. Then add the hazelnuts to the mixture and pour onto baking paper previously placed on a baking tray.
  5. Spread the chocolate-hazelnut mixture in a layer of the desired thickness and place in the freezer.
  6. After 2 or 3 hours, take it out of the freezer, break into small pieces and store in a glass jar in the fridge.

They are ready! Prepare this recipe for chocolate and hazelnut tiles, share it with whoever you want and continue to learn more about sustainable, responsible and quality recipes in our blog.

Cherry, raspberry, chocolate and coffee muffins recipe

Posted on by factoria

Prepare the ingredients for the muffin recipe

With the cold weather, what better way to enjoy this long weekend afternoon than to test the cherry, raspberry, chocolate and coffee muffins recipe from @drabeatiful.

Let's go step by step!

Remember that the coffee and chocolate you can buy it in our fair trade shop.

Ingredients

  • 100 grams of defatted almond flour
  • 10 grams vegan vanilla protein
  • 1 egg
  • A pinch of salt
  • 20 grams of erythritol
  • 125 ml of freeze-dried decaffeinated coffee
  • 100 grams of the chocolate
  • 60 ml coconut oil in liquid form
  • 2 tablespoons chocolate chips 100%
  • 1⁄2 teaspoon baking soda, aluminum free
  • 1⁄2 teaspoon apple cider vinegar
  • 50 grams of chopped cherry-raspberry mixture

Step by step

  1. Beat the egg with the erythritol until well integrated.
  2. Add the coffee and coconut oil and whisk again, mixing well.
  3. Add the sieved dry ingredients (including the baking soda and, finally, the apple cider vinegar to activate it).
  4. Add them to the wet mixture while whisking.
  5. Finally, stir in the fruit and chocolate with a spatula or wooden spoon.
  6. Pour into muffin tins and decorate with cherry halves and coconut chips.
  7. Bake for about 15 minutes at 150 degrees in a preheated oven. It is best not to open the oven to prevent the muffins from dropping.

Brownie Recipe

Posted on by factoria

How to make the brownie recipe

Would you like to learn how to prepare this brownie recipe? If you're looking for a healthy breakfast or snack, follow the step-by-step guide from @obradorcatering!. And remember that you can buy brown sugar panela and the chocolate coating on the AlterNativa3 online shop.

Ingredients

  • 210 g of chocolate coating
  • 210 g of panela
  • 50 g butter
  • 90 g flour
  • 100 ml olive oil
  • 5 eggs
  • 1 handful of walnuts
  • 100 ml olive oil
  • 1 sachet of baking powder

Step by step

  1. Melt the chocolate coating in a bain-marie.
  2. Separate the whites and yolks of the 5 eggs.
  3. In a bowl, mix the egg yolks with the panela and whisk.
  4. Add the chocolate couverture.
  5. Sieve the flour with the yeast 3 times.
  6. In another bowl, beat the egg whites until stiff.
  7. Mix all the ingredients we have prepared together and mix them well with the help of a whisk.
  8. Mould the mixture and sprinkle a few walnuts on top.
  9. Preheat the oven to 200ºC for 10 minutes.
  10. Lower the temperature to 180ºC and bake for 30 minutes.
  11. Once out of the oven, let it cool so that it can be removed from the mould and decorate it with icing sugar.

Recipe Marbled brownie biscuits

Posted on by factoria

Making the marbled brownie biscuits

Today we bring you a recipe for marbled brownie biscuits? following the step-by-step instructions of Kerstin Hintz. Everything ready? If you are missing any ingredients, you can buy it in the online shop of AternaTiva3.

Ingredients

Step by step

  1. Preheat the oven to 180ºC.
  2. While it is heating, mix the chocolate couverture and the butter in a bain-marie.
  3. At the same time, prepare the rest of the ingredients: We mix the flour, the panela sugar, the cocoa with orange and cinnamon, the baking powder, the salt and the applesauce.
  4. When the melted chocolate is ready, mix it with the rest of the ingredients.
  5. Shape the dough into balls, which will be the biscuits. We coat them in icing sugar and put them in the oven, where we leave them for 15 minutes at 180ºC.

Video recipe

You can also follow the process of making the brownie recipe in this video we have prepared for you.

Spiced pumpkin and cocoa cake with caramel

Posted on by factoria

How to make the brownie recipe

Would you like to learn how to prepare this recipe for pumpkin and spiced cocoa caramel cake? If you're looking for healthy food, follow the step-by-step guide of @laxicrapastisseria!. And remember that you can buy sugar at AlterNativa3.

Ingredients

  • 240 g sunflower oil
  • 115 g of Golden Light cane sugar
  • 235 g of organic panela sugar
  • 3 eggs
  • 425 g pumpkin puree
  • 185 g yoghurt (may be vegetable)
  • 295 g flour
  • 1 tablespoon of yeast
  • 1⁄2 tbsp. baking soda
  • 1 pinch of salt
  • 2 tablespoons of pure cocoa with chai
  • 75 g mini chocolate drops
  • 165 g Golden sugar
  • 90 g whipping cream
  • 45 g butter

Step by step

  1. Bake a large pumpkin in the oven, halved, at 180ºC for 45 minutes. Once cooled, remove the seeds with a spoon and scrape out all the flesh, discarding the skin. Mash to a puree and weigh out the quantity you will need.
  2. Mix the oil with the sugar and the eggs. Add the pumpkin puree and the yoghurt. Sieve the flour, baking powder, baking soda and salt into the batter and stir until all the ingredients are combined.
  3. Separate 1⁄3 of the batter into another bowl and add the cocoa and chocolate drops. Prepare a cake tin with butter and flour or non-stick spray. Alternate the two doughs.
  4. Bake in the oven (previously heated) at 170ºC for about 50 minutes. Check if it is cooked by pricking it with a skewer and making sure it comes out clean.
  5. To make the caramel sauce simply: Heat the cream. Put the sugar in a pan with a splash of water and let it caramelise, without stirring. Add the cream little by little. Remove from the heat and add the butter.

Tiramisu crepe cake recipe

Posted on by factoria

Making the tiramisu crêpes

Thinking of new ideas for healthy meals? Today we bring you the step-by-step @lateteradeterrassa to prepare a tiramisu crepe cake recipe. Find out more about organic and Fair Trade products Read on!

Ingredients

Pancake batter

Filling

  • 250 g cream cheese
  • 250 g mascarpone cheese
  • 200 ml unsweetened cream
  • 150 g icing sugar

Cake topping

Step by step

    1. Add the pancake batter ingredients to a blender for one minute; the batter should be very liquid.
    2. To bake the crepe, you can use a crepe pan or a paella pan, whatever diameter you want the cake to be. In our case, there are 25 crepes with a diameter of 21 cm.
  1. Place the cream cheese, mascarpone cheese and cream in a stand mixer and make sure the bowl and whisk attachment are cold. Beat on medium speed until the cream starts to whip, about a couple of minutes, then add the sifted icing sugar and beat again for a couple of minutes.
  2. To make the cake, place the crepe and a thin amount of cream, trying to cover the whole surface, repeat the process until all the crepes are covered. Decorate by sprinkling the cocoa on top.

Recipe inverted orange sacher

Posted on by factoria

Fancy trying something different in the kitchen? This recipe for orange inverted sacher Follow the easy step-by-step guide from @ehtvalles!

Cocoa biscuit

Ingredients:

  • 5 egg yolks
  • 25g invert sugar
  • 93gr white sugar
  • 182g pasteurised egg white
  • 91gr flour
  • 36gr cocoa with orange and cinnamon
  • 55gr melted butter

Elaboration:

  • Put 5 egg yolks, the invert sugar and the white sugar in a bowl.
  • Mix all the ingredients together until they have tripled in volume.
  • Put the pasteurised egg whites in another bowl and mix with the white sugar to make stiff egg whites.
  • When we have both processes, we put them together in a single bowl, to which we then add the flour and the cocoa with orange and cinnamon. Add the sifted ingredients and pour them into the bowl as a rain, and mix with gentle, enveloping movements.
  • Once the dough has a homogeneous and uniform texture, add the butter melted at 40º (so as not to break the structure of the mixture).
Orange marmalade

Ingredients:

  • 1.5gr lemon juice
  • 1.5g orange juice
  • 65g sugar
  • 3,2gr pectin NH

Elaboration:

  • Mix the juices in a saucepan and heat them. When it starts to boil, add the sugar and pectin.
  • Mix everything together to form a homogeneous mass and stir until it reaches 100ºC.
  • Once it has reached 100ºC, remove from the heat and set aside at room temperature for later use.
Milk chocolate cream

Ingredients:

  • 250gr cream
  • 60g egg yolk
  • 18g gelatine
  • 80gr cold water
  • Milk chocolate 126gr
  • Minigotas dark chocolate 64gr

Elaboration:

  • Add the cream and egg yolk to a saucepan and make a crème anglaise.
  • Once cooked, without exceeding 80ºC and with a dense texture, add the gelatine so that it is incorporated and dissolved and the cold water.
  • Pour all the batter over the milk chocolate mixture and the dark chocolate couverture.
  • Once we have the mixture, we pass it through the mixer to integrate it all, avoiding air bubbles.
Cocoa syrup

Ingredients:

  • 150gr water
  • 40gr panela sugar
  • 16gr of pure cocoa

Elaboration:

  • Mix it all together in boiling water. When it boils and the sugar has dissolved, remove from the heat and add 1.5g of orange liqueur.
Glossy glaze

Ingredients:

  • Cream 100gr
  • Water 25gr
  • Sugar 185gr
  • Gelatine 18gr

Elaboration:

  • Now we will make a glossy glaze to protect the cake and give it a nice and attractive appearance.
  • Put the cream, water and sugar in a saucepan.
  • Bring it to the boil at 95ºC. When it reaches 95ºC, add 60gr of cocoa powder, once integrated, bring it to 100ºC, remove it and add the gelatine.
Orange tile

Ingredients:

  • 50g icing sugar
  • 16g of plain flour
  • 18g natural orange juice
  • 18gr melted butter
  • 20gr of flaked almonds
  • 1 grated orange zest

Elaboration:

  • Mix the icing sugar, flour, orange juice, melted butter, flaked almonds and the grated peel of an orange. Using a piping bag, cover the top of the biscuit with this mixture.

 

Cocoa cream recipe

Posted on by factoria

Looking for a healthy, homemade and delicious alternative to accompany your breakfasts or snacks? This recipe for cocoa cream with organic ingredients from @lamenudadelsfils is easy to prepare and will become a must in your kitchen.

Benefits of making your own cocoa cream

Making your own homemade cocoa cream is not only easy, it also allows you to control the ingredients you consume.

Natural ingredients and no additives

One of the most important advantages of making this recipe is that we avoid additives, preservatives and refined sugars present in many industrial creams. Instead, we use fair-trade and organic ingredients such as cocoa with chai, on mascobado sugar or the vanilla sugarwhich provide real flavour and nutrients.
In addition, by using rice drink instead of dairy products, we get a recipe suitable for people with intolerances or for those who follow a vegetable diet.

How to make homemade cocoa cream step by step

This recipe is ideal for both beginners and those with experience in healthy cooking. You will only need a hand blender or food processor.

Necessary ingredients

To prepare this delicious homemade cocoa cream, you will need simple but high quality ingredients, which will guarantee an intense flavour and a smooth texture.

Preparation of the cocoa cream

With all the ingredients ready, it's time to combine them into a smooth cream, perfect for enjoying at any time of the day.

  1. Grind the roasted hazelnuts in a food processor until the texture is as close to creamy as possible.
  2. In a bowl, mix the cocoa, sugars and sunflower oil.
  3. Add the crushed hazelnuts and start beating everything with a hand blender.
  4. Gradually whisk in the rice drink until smooth and creamy.
  5. If the cream is too thick or has a strong taste, you can add more vegetable drink and a little more powdered sugar to taste.

Ideas for enjoying your cocoa cream

This homemade cocoa cream is as versatile as it is delicious.

Perfect as a spread, filling or accompaniment.

You can use it as a spread on bread or pancakes, as a filling for sponge cakes or even as a topping for fresh fruit. Kept in an airtight jar in the fridge, it can be kept in good condition for several days.

An easy and delicious recipe that makes all the difference

Making this cocoa cream at home gives you flavour, quality and the peace of mind of knowing exactly what you're eating. Plus, you choose ethical, sustainable and fair trade products.

Did you like this recipe? Try other healthy and delicious options too:

Cocoa, cinnamon and orange granola

Coffee and pecan nut rocks

Crepes with caramel, yoghurt and coffee

Recipe nabiu sponge cake

Posted on by factoria

Looking for an easy, homemade sponge cake with a deep cocoa flavour? This sponge cake recipe will surprise you with its spongy texture and natural sweetness. In addition, we use fair trade and organic ingredients, such as pure cocoa and panela, for a healthy and delicious result.

Why make the Nabiu cake at home?

The cake of the @nabiuterrassa is not just another recipe: it is an opportunity to enjoy home baking in a conscious and tasty way.

A sponge cake with natural ingredients and full of flavour.

This treat stands out for its combination of wholegrain ingredients, natural sweeteners such as panela and orange juice and an intense touch of pure cocoa. Ideal for an energising breakfast, a special snack or to share at any family celebration.

How to make the Nabiu sponge cake step by step

Preparing it is much easier than you think. All you need is a large bowl, a mixer, a whisk... and a lot of desire to bake!

Necessary ingredients

This is what you will need to prepare this cake. The measurements are given with a cup of coffee with milk, so you don't need scales.

  • 3 cups wholemeal flour
  • 1 sachet of baking powder
  • 4 tablespoons of pure cocoa powder fair trade and organic
  • 2 cups of organic bread from Ecuador
  • 1 cup oat milk
  • 1 cup olive oil
  • 3 eggs
  • 1 tablespoon vanilla essence
  • The juice of a fresh orange

Preparation of the sponge cake

  1. In a bowl, mix the dry ingredients: flour, cocoa and baking powder.
  2. In a blender, combine the eggs, orange juice, vanilla essence, oil and vegetable drink.
  3. Pour the liquid mixture into the bowl of dry ingredients and mix with a hand whisk.
  4. Prepare a baking dish greased with butter and sprinkled with flour.
  5. Pour the batter into the baking tin and bake at 180°C for 45 to 60 minutes (preheated oven).
  6. Check for doneness by inserting a toothpick or wooden stick: if it comes out clean, it's ready!
  7. Leave to cool before unmoulding and serving.

H2: A sweet and healthy closure for any occasion

Nabiu's sponge cake is a very versatile recipe. You can accompany it with fresh fruit, a little vegan yoghurt or simply enjoy it on its own. As it is sweetened with organic panela and made with pure cocoa, it is a delicious and more conscious alternative to processed sweets.

Why choose fair trade ingredients such as those from AlterNativa3?

Using products such as cocoa or panela from AlterNativa3, as well as improving the flavour and quality of your recipes, also contributes to a model of ethical, sustainable consumption that respects the producing communities.

A homemade sponge cake that you will fall in love with inside and out

Baking the Nabiu sponge cake is a simple way to enjoy a homemade sweet with honest ingredients. As well as being delicious, it allows you to opt for more ethical and sustainable baking, without sacrificing pleasure.

Did you like this recipe? You'll love these too:

Cocoa cream recipe

Coffee and pecan nut rocks

Raw mocha-nutella bars

Chocolate muffins with ginger, maca and banana recipe

Posted on by factoria

Fancy a different snack, full of flavour and natural ingredients? This recipe for chocolate muffins with ginger, maca and banana is perfect to enjoy at any time. What's more, thanks to @unmonagranelYou will discover how easy it is to prepare it at home.

Benefits of making homemade muffins with cocoa, ginger and maca

Making homemade pastries is not only rewarding, but also allows you to control the ingredients and enjoy unique flavours, as in this recipe.

Why incorporate functional ingredients into your desserts

Ginger, maca and cacao not only provide an exotic and intense flavour, but also nutritional benefits. Maca is known for its energising effect, ginger for its digestive and anti-inflammatory properties, and pure cocoa for its antioxidant properties. Combining them in muffins is a delicious way to take care of yourself.

How to make chocolate muffins with ginger, maca and banana

This recipe is ideal if you are looking for a sweet, uncomplicated option with natural ingredients. In just a few easy steps you'll have muffins ready to enjoy.

Preparation of the muffins step by step

  1. Start by preheating the oven to 180 ºC.
  2. Mash two ripe bananas to a smooth paste, and add a large spoonful of honey.
  3. Gradually stir in the oats, cocoa with maca and ginger, and finally the baking flour.
  4. Mix well until a dense dough is formed.
  5. Form balls the size of half a fist and place them on a baking tray, leaving space between them.
  6. Add mini chocolate balls on top and, using a plate, flatten each ball into wafers about 1 cm thick.
  7. Bake for 20 minutes until golden brown and firm to the touch.
  8. Let cool before serving... and enjoy!

Muffins that have it all: taste, energy and awareness.

These muffins are an example of how baking can be simple, delicious and at the same time respectful of the environment and those who grow the ingredients. By using fair trade products such as cacao with maca and ginger or AlterNativa3 mini chocolate drops, you turn every bite into a conscious and collaborative choice with the communities that produce them.

Other recipes that may interest you

Granola cocoa cinnamon orange

Coffee and Pecan Rocks

Raw mocha-nutella bars

¡Suscríbete a nuestra newsletter!Y obtén 5% de descuento
Alternativa 3 S.C.C.L. ha participado en el Programa de Iniciación a la Exportación ICEX-Next, y ha contado con el apoyo de ICEX, así como con la cofinanciación de Fondos europeos FEDER, habiendo contribuido según la medida de los mismos, al crecimiento económico de esta empresa, su región y de España en su conjunto.
1
    Your shopping cart
    Organic Fairtrade Chocolate with Cinnamon 125g
    Organic Fairtrade Chocolate with Cinnamon 125g
    Qty: 1
    Price: 4,22€
    Subtotal 4,22€
    Continue shoppingView cartFinalise purchase