Recipes - Page 3 of 10 - AlterNativa3

Category: Recipes

Mona de Pascua Recipe

Posted on by factoria

Do you want to celebrate Easter with a homemade, sweet and traditional recipe? This recipe for Easter Mona is perfect for sharing with the family, and it's made with fair trade ingredients from AlterNativa3. Here's how to make it!

Mona de Pascua: more than just a typical dessert

This traditional sweet, typical of Catalonia, Valencia and other Mediterranean regions, symbolises the end of Lent and is one of the undisputed stars of Easter.

Origin and meaning of the Easter Mona

The Mona de Pascua is a delicious traditional cake with a long history behind it. Originally, it was given from godparents to godchildren as a sign of affection and celebration after the Lenten abstinence. Over time, it has evolved in shape and decoration, but retains its festive essence. Today, making it at home with responsible ingredients is a beautiful way to honour that tradition.

How to make a homemade Easter Mona with values

Here is a simple, fluffy and very tasty version. We use organic and fair trade products such as panela, icing sugar and AlterNativa3 mini chocolate drops.

Ingredients you need for this recipe

Here is a simple checklist to help you get organised. Ideally, all ingredients should be at room temperature:

  • 2 eggs
  • 200 g of panela sugar
  • 150 g olive oil
  • 350 g pastry flour
  • The grated peel of a lemon
  • 1 teaspoon cinnamon
  • 1 sachet of yeast
  • Chocolate mini-drops to decorate
  • Icing sugar for sprinkling
  • Peach jam for the filling

Step by step to prepare the Easter Mona

  1. In a large bowl, mix the eggs with the panela until frothy.
  2. Add the oil, lemon zest and cinnamon. Stir well.
  3. Add the sifted flour together with the yeast and mix until you obtain a homogeneous dough.
  4. Pour the mixture into a greased baking tin.
  5. Bake at 180 °C for 30 minutes in a preheated oven.
  6. Once cool, cut the cake in half and spread a generous layer of peach jam.
  7. Close the cake and decorate the top with mini chocolate drops, icing sugar and, if you want to continue the tradition, coloured feathers and figures.

A dessert full of tradition, sweetness and commitment

Making your own Mona de Pascua is a beautiful and delicious gesture, which also allows you to choose responsible ingredients and support a fairer model of consumption. It is a recipe with a history that adapts to a more conscious present.

We're still cooking together, try these recipes too!

Chocolate Muffins with Ginger, Maca and Banana

Nabiu sponge cake

Homemade cocoa cream

Creamy Avocado and Cacao Recipe

Posted on by factoria

Looking for a healthy, quick dessert with quality ingredients? This recipe from Avocado and Cacao Cream Soup combines taste, texture and nutritional properties in one bite - ideal for any time of the day!

Avocado and cocoa: an unexpected and healthy combination

Avocado is much more versatile than it seems. In this recipe we use it as a creamy base for a delicious dessert that also takes care of your health with organic and fair trade ingredients.

Benefits of avocado and cocoa in desserts

Avocado provides healthy fats, fibre and an ideal texture for creams and mousses. Combined with pure cocoa, rich in antioxidants, it becomes a nutritious and original option for those looking for desserts without processed or animal products. This recipe, in addition to being vegan, is easy to prepare and very grateful to surprise with something different.

How to prepare a creamy avocado and cocoa soup in just a few minutes

This dessert is ideal if you are short on time but don't want to give up the taste and value of responsible ingredients.

Ingredients you need for this recipe

Gather the following ingredients before you start. Quantities are intended for a generous serving:

Preparation of the avocado and cocoa cream sauce

  1. Peel and chop the avocado and banana.
  2. Add both to a blender jar along with the pure cocoa, the cocoa with orange and cinnamon, the vegetable drink and the panela.
  3. Blend until smooth and homogenous.
  4. Serve in a bowl or small glass. Garnish with a few berries and sprinkle with a little more orange cocoa and cinnamon.
  5. Store in the fridge for a few minutes before serving to enjoy it chilled.

A dessert that surprises with its texture, flavour and simplicity.

This creamy avocado and cocoa creamy dessert proves that you can enjoy delicious desserts without complications, without animal ingredients and using organic and fair trade products. A healthy, conscious and very tasty option for any occasion.

Did you like this recipe, don't hang up your apron and try these!

Cocoa cake with orange

Raw carob, cocoa and coffee biscuits

Choco mug cake in 3 minutes

 

Creamy Lentil, Hazelnut and Chocolate Recipe

Posted on by factoria

Looking for a different, surprising and delicious dessert? This creamy lentil, hazelnut and chocolate recipe combines texture, flavour and innovation. A healthy and original proposal signed by @chefalexpirla.

An innovative dessert combining sweetness and balance

This recipe brings together unconventional ingredients in the sweet world, such as lentils, and turns them into a sophisticated and delicious proposal. Perfect for those looking for a healthy dessert, with a creative touch and without sacrificing pleasure.

The value of natural ingredients and quality chocolate

Working with fair trade and organic products, such as 70% chocolate couverture or panela, adds flavour, texture and sustainability. In addition, the combination with nuts and pulses creates an ideal nutritious base for an unusual dessert.

Creamy lentil, hazelnut and chocolate cream soup

This creamy custard is the base of the dessert. You can serve it cold with a spoon or mould it and freeze it for a more elaborate presentation.

Ingredients for the cream:

  • 120 g hazelnut milk
  • 10 g cooked lentils
  • 60 g hazelnut praline
  • 10 g salt
  • 100 g of chocolate coating 70% fused

Step by step to prepare the creamy

Emulsify all ingredients in a blender or high-powered mixer until a smooth, shiny and silky texture is obtained.

You can keep it in the fridge if you are going to serve it with a spoon, or pour it into silicone moulds and freeze it if you prefer to unmould it shaped.

Lentil, almond and hazelnut crumble

The crumble provides a crunchy contrast that perfectly complements the smooth texture of the creamy.

Ingredients for the crumble:

  • 60 g almond flour
  • 60 g hazelnut powder
  • 30 g of panela sugar
  • 1 g bicarbonate
  • 1 g salt
  • 35 g margarine
  • 35 g cooked lentils

Step by step to prepare the crumble

- In a bowl, mix all the ingredients until a compact and homogeneous ball is formed.
- Place the dough on baking paper and crumble it into small pieces.
- Bake at 180 °C for 16 minutes.
- Leave to cool and set aside.

Chocolate and lentil crispy tile

A thin, decorative layer that adds texture and aesthetics to the final plating.

Ingredients for the tile:

Step by step to prepare the tile

- Spread the melted chocolate on a sheet of baking paper.
- Spread the cooked lentils on top and add a pinch of salt.
- Cover with another sheet of baking paper and roll out with a rolling pin to leave a thin layer.
- Place in the freezer for 15 minutes.
- When removed, break the foil into pieces of the desired size.

Plating and final result

This dessert is ideal to surprise with an elegant presentation and different flavours.

How to assemble the dessert step by step

- On a plate, place a base of the creamy mixture (unmoulded or spooned).
- Add the crumble on top to add texture.
- Sprinkle with a little pure cocoa and decorate with pieces of the chocolate tile.

A creative proposal for curious palates

The lentil, hazelnut and chocolate creamy dessert shows how a dessert can be nutritious, original and sophisticated at the same time. A different way to enjoy ingredients that take care of you and the planet.

Have you been successful with this recipe? With these you will too:

Cocoa cream recipe

Coffee and pecan nut rocks

Raw mocha-nutella bars

Recipe cocoa cake with orange

Posted on by factoria

Looking for a cake that's fluffy, citrusy and full of flavour? This recipe for cocoa cake with orange will surprise you with its balance between the intensity of the cocoa and the freshness of the fruit. In addition, we use quality and fair trade ingredients for a more conscious baking.

Why make cocoa cake with orange at home?

This recipe, shared by @LaRevolta_Terrassais ideal for those who want to enjoy a gluten-free, tasty homemade sweet with reliable ingredients.

A healthy and nuanced cake

This cake combines pure cocoa with cocoa flavoured with orange and cinnamon, all enhanced with natural orange juice and zest. It is a perfect proposal for celebrations, snacks or simply to treat yourself without sacrificing health.

How to make cocoa and orange cake step by step

Making this cake is very simple. All you need is a bowl, a spatula and a baking tin. In no time at all you will have a delicious, uncomplicated dessert.

Necessary ingredients

For coverage

Preparation of the cake

In a bowl, mix the olive oil and sunflower oil with the cane sugar.

Add the orange juice and the grated peel.

Add the flour and finally the two types of cocoa. Mix well until you have a uniform dough.

Pour the batter into a greased baking tin and bake at 180 °C for 15 minutes.

Take the cake out of the oven and leave to cool for 15 minutes.

Preparation of the cover

While the cake is cooling, heat the coconut milk in a saucepan over medium heat.

Add the chocolate couverture and stir until completely melted.

Once the cake has cooled, pour the chocolate glaze over it.

Leave to stand for half an hour for the topping to set.

Before serving, garnish with a little more orange zest on top.

A homemade dessert with the perfect balance

This cake is a delicious option if you are looking for an aromatic and gluten-free dessert. The contrast between cocoa and orange makes it irresistible and perfect for any occasion.

Why choose fair trade ingredients such as those from AlterNativa3?

Opting for products such as pure cocoa, cane sugar or AlterNativa3 chocolate coating means choosing quality, authentic flavour and a fair consumption model that respects people and the planet.

An easy cake that wins you over from the very first bite

Cocoa cake with orange is a simple and delicious way to enjoy home baking. And with organic and fair trade ingredients, the pleasure is even greater!

Still hungry for more? Try it too:

Cocoa cream recipe

Chocolate Muffins with Ginger, Maca and Banana

Raw mocha-nutella bars

 

 

Flax and cocoa biscuits with cinnamon and orange recipe

Posted on by factoria

Thinking of new ideas for a healthy breakfast or snack? Today we bring you the step by step @drabeatiful to prepare a recipe for flax and cocoa biscuits with cinnamon and orangeRead on!

Ingredients:

  • ¾ cup ground flax seeds
  • ¼ dextaza of hemp seeds
  • ½ teaspoon Ceylon cinnamon
  • A pinch of salt
  • One tablespoon of the cocoa with cinnamon and orange by AlterNativa3
  • Zest of half an orange
  • A few drops of orange essential oil (or orange juice, if you prefer)
  • 2 tablespoons of cocoa nibs

 

To decorate:

 

Step by step:

  1. Mix everything together in a bowl, add 100 ml of water and mix well again.
  2. If there is too much water, let the dough rest for 15/20 minutes so that the flax absorbs the excess liquid.
  3. Shape the biscuits and bake for 20/25 minutes at 175 degrees.
  4. Leave to cool before decorating with chocolate lines 100 % and orange zest caramelised with coconut oil and erythritol.

 

You know that whether you sweeten or not depends on your taste. The important thing is to enjoy! Would you like to try this recipe for flax and cocoa biscuits with cinnamon and orange?

Deconstructed strawberry and lemon cake recipe

Posted on by factoria

This recipe for deconstructed strawberry lemon cake will become your favourite dessert! It is brought to us by @pinealsoulfoodHere is a step-by-step guide so that you can try to prepare it at home. Are you up for it?

Ingredients (for 6 servings)

For the lemon sponge cake:

Dry:

  • 80 g buckwheat flour
  • 100 g oat flour (gluten-free)
  • 100 g rice flour
  • 60 g cornstarch
  • 150 g of AlterNativa's panela3
  • 12 g baking powder
  • 1 teaspoon baking soda
  • 1 tbsp apple cider vinegar (unpasteurised)
  • 1 pinch of salt
  • 1 teaspoon cinnamon powder

Wet:

  • 70 ml melted coconut oil
  • 1 teaspoon vanilla essence
  • 300 ml soy beverage
  • 125 g soy cream
  • Zest of 1 lemon

For the "non-filling" of condensed milk:

  • 580 ml soy beverage
  • 200 g erythritol
  • 150 ml agave syrup
  • 50 g cornstarch
  • 1 g turmeric
  • 1 tablespoon vegetable margarine
  • Juice of 3 lemons
  • zest of 2 lemons

Decoration:

  • 10 diced strawberries
  • Strawberries for decoration
  • Beetroot powder for decoration

Step by step

  1. Preheat the oven to 180º.
  2. Mix all the dry ingredients with a whisk and add the vinegar. Then mix again.
  3. Then, in another bowl, mix the wet ingredients with the lemon zest. Using the whisk, gradually add the mixture to the dry ingredients.
  4. Put the final mixture in the mould and bake it in the oven for 50 minutes or until it is ready. To do this, we use a stick: once it comes out dry, we can take it out of the oven.
  5. Remove from the oven and wait for it to cool before unmoulding.
  6. For the filling, put the soya drink, the sieved cornflour and the rest of the ingredients in a saucepan. Mix it all together and bring it to a boil over medium heat, stirring constantly with the whisk. Remove from the heat and cover with cling film to prevent a crust from forming.
  7. Finally, mix 500 g of the condensed lemon milk with the 10 diced strawberries. Put the sponge pieces in a glass, add the condensed lemon and strawberry milk, more strawberries and another layer of condensed milk. To finish, decorate with the beetroot powder and half a strawberry.

Ready to try your deconstructed lemon strawberry shortcake recipe? You'll love it!

Raw carob, cocoa and coffee biscuits recipe

Posted on by factoria

These raw crackers are a convenient and nutritious option for when you want an energising and delicious snack. Plus, making your own snacks allows you to control the quality of the ingredients and avoid unnecessary processing.

Why make raw carob, cocoa and coffee biscuits at home?

Combining natural ingredients such as cocoa, carob and coffee results in a snack full of flavour and energy. By making them yourself, you choose organic and fair trade products, taking care of your well-being and the planet.

Necessary ingredients

125 g raw macadamia nuts (or unroasted almonds or cashews)

30 g ground erythritol

20 g cocoa powder

30 g chia seeds

20 g carob powder

30 g cocoa butter

1 teaspoon of Chiapas 100 % Arabica coffee

1 teaspoon of vegan vanilla protein

60 ml vegetable almond drink

H2: How to make the raw biscuits step by step

Preparing them is easier than it sounds. All you need is a food processor, a bowl and a little resting time.

Preparation of the dough

- Place all the ingredients, except the cocoa butter, in a food processor and grind into a mouldable dough. Reserve the dough in a bowl.
- Chop the cocoa butter into small pieces and integrate them into the batter.
- Shape the dough with your hands or put it into moulds.
- Freeze for about 2 hours.
- Keep the biscuits in the fridge to maintain their freshness and texture.

A healthy snack full of flavour

Using products such as organic and fair trade cocoa or cocoa butter, as well as improving the taste, contributes to responsible and sustainable consumption.baking these biscuits at home is a simple way to take care of yourself while enjoying a natural sweet treat, with honest ingredients and full of flavour.

Want to keep exploring healthy recipes? Get ready to prepare these delicacies:

Avocado and Cacao Cream Soup

Creamy Lentils, Hazelnuts and Chocolate

 

 

Mocha pudding fit recipe

Posted on by factoria

Would you like to learn how to prepare this moka pudding fit recipe? If you're looking for a healthy breakfast or snack, follow the step-by-step guide from @sonia.aparicio.vega!

Ingredients for two people

  • 2 eggs  
  • 3 clear 
  • 150 ml almond milk  
  • 150 ml coconut milk  
  • 5 sheets of neutral gelatine, soaked in water
  • 20-25 g ground erythritol or your choice of sweetener
  • 1/2 cc cinnamon  
  • 3 cc of our soluble coffee  
  • 4 cc of our cocoa powder  
  • 8 drops of vanilla  

⠀

Step by step

  1. First hydrate the gelatine sheets in water.
  2. Then heat the eggs and the beaten egg whites in a saucepan over medium heat along with the rest of the ingredients (except the gelatine sheets). Keep stirring with a whisk all the time.
  3. When the mixture thickens and becomes homogenous, add the gelatine sheets and stir for a further 30 seconds to integrate them.
  4. Now put the mixture in a bowl and leave it to stand until lukewarm.
  5. Put it in the fridge and leave it to cool for at least 4-5 hours before eating.
  6. Finally, add the toppings you have chosen and enjoy!

⠀

What toppings have you used in this mocha pudding fit recipe? Enjoy!

Recipe for hazelnut biscuits with chocolate border

Posted on by factoria

Today we bring you a recipe for hazelnut biscuits with a chocolate border following the step-by-step @drabeatiful. Perfect for breakfast and snacks, these biscuits have a texture similar to butter biscuits that you'll love! All set, let's get started!

Ingredients

  • 90 g almond flour
  • 60 g cold butter in cubes
  • 60 g Greek coconut yoghurt
  • 50 g erythritol
  • 70 g roasted hazelnut flour
  • ½ teaspoon ceylon cinnamon
  • Lemon zest
  • Chocolate 100 % by AlterNativa3
  • Roasted hazelnut

Step by step

  1. Put all the ingredients in a bowl and knead until you have a smooth dough.
  2. Wrap it in cling film and leave it in the fridge for at least one hour.
  3. Then roll out the dough between two baking papers with a rolling pin and cut out circles about half a centimetre thick.
  4. Then bake them in the oven for about 7 minutes. We must not exceed this time because they will continue to gain consistency out of the oven while they cool down, we don't want them to burn!
  5. Now that they are cool, it's time to decorate! Melt our 100 % chocolate in a bain-marie and dip the edges of the biscuits in it.
  6. Repeat the operation with the toasted hazelnut, which will stick to the chocolate.
  7. Finally, dip a whole hazelnut in the chocolate and place it in the centre of the biscuit. Leave to cool so that the chocolate becomes solid and enjoy!

Now you have your recipe for hazelnut biscuits with a chocolate border, can you show us the result?

Mocha chai biscuits recipe

Posted on by factoria

Mocha chai biscuit recipe! Sounds like a good plan for an afternoon snack, or for breakfast or... for any time of the day! @drabeatiful He prepared them with tahini, but if you don't like the strong taste of sesame, you can opt for white tahini or an unroasted white almond or cashew cream and replace the ground sesame with almond flour.

Ready to get into the kitchen? Discover the step-by-step!

Ingredients

  • 115 g tahini
  • 70 g butter at room temperature
  • 60 g erythritol
  • 100 g ground sesame seeds
  • 10 g vegan vanilla protein (or add more sesame flour and vanilla essence)
  • 1 tablespoon of the cocoa chai from AlterNativa3
  • 1 teaspoon of the chai coffee from AlterNativa3 sun drying
  • 1 egg
  • ¼ teaspoon psyllium
  • A pinch of salt
  • ½ teaspoon Royal baking powder 
  • ⅛ teaspoon baking soda, aluminium-free

Step by step

  1. Beat the tahini and butter until smooth.
  2. Continue beating at low speed and add the erythritol and the egg.
  3. Then add the sieved dry ingredients and continue beating until you get a homogeneous dough.
  4. Now roll the biscuits into slightly flattened balls, coat them with the vanilla protein and put them in the fridge for at least two hours.
  5. Finally, bake at 170 g for about 15 minutes and allow to cool completely before handling. Please note that they continue to harden outside the oven.

Now you have your recipe for moka chai biscuits. Easy, don't you think? enjoy!

¡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.
0
    Your shopping cart
    Your shopping cart is emptyBack to the shop
    Continue shopping