Category: Recipes

Today we bring you a recipe that has been prepared by the magnificent Beatriz Moliz with our coconut sugar. These are nothing less than delicious gluten-free doughnuts with pistachio topping, and they look great!

Ingredients to prepare gluten-free doughnuts with pistachio topping

• 110 g rice flour
• 60 g almond flour
• 45 g of coconut sugar
• ½ teaspoon yeast
• ½ teaspoon baking soda
• A pinch of salt
• Cinnamon to the ruling
• 1 flax egg (one tablespoon of ground flax with 3 tablespoons of water)
• 1/2 cup almond milk
• A few drops of apple cider vinegar
• Juice of half a lemon
• 40 ml coconut oil

For coverage:

 

• 120 gr pistachios
• 50 g cashew nuts
• 40 ml coconut oil
• 2 tablespoons agave syrup
• ½ cup water or almond milk

 

Gluten-free doughnuts with pistachio topping step by step:

Start by preheating the oven to 180º.

Mix the tablespoon of flax with the water and let it stand for about 10 minutes.

Add a few drops of apple cider vinegar to the cup of milk and let it stand for a few minutes.
In a large bowl, add all the dry ingredients. It is important to integrate the ingredients well and make sure there are no undissolved "balls".

In a smaller bowl, add the wet ingredients. Combine the mixture well.

Once we have all the ingredients well combined, we mix both bowls.

We will do it gently and with enveloping movements so that the dough does not lose volume or fluffiness.

Grease the mould and fill it with a spoon or piping bag.

Bake the doughnuts in the oven for 18-20 minutes. Once the time has elapsed, take them out of the oven and leave them to cool for a few minutes in the mould.

In the meantime, we prepare the pistachio topping.

Mash the pistachios and cashew nuts until they release their fat and become like small grains. Then add the rest of the ingredients until you have a homogeneous coating, all that's left to do is to coat the doughnuts!

 

And enjoy this delicious recipe, perfect to treat yourself from time to time. If you want to accompany the doughnuts with a good coffee, we'll leave you with here the recipe to prepare a delicious mocha coffee in 5 minutes.

 

Feel free to share your version of this recipe with us on our social networks. Facebook, Instagram y Twitter.

Today we bring you another recipe by Chloé from Beingbiotiful with our products. In this case, with natural ground coffee. He has prepared nothing but delicious muffins with coffee, chocolate, nutmeg and peanut butter. Would you like to prepare them?

 

Ingredients for the coffee muffins:

Dry ingredients:

½ cup / 75 gr. coconut sugar
1 cup / 100 g hazelnut flour (ground hazelnuts in flour)
1/3 cup / 30 gr. oat flour
¾ cup / 100 gr. rice flour
½ teaspoon salt
1 teaspoon yeast
½ teaspoon bicarbonate of soda
¼ teaspoon nutmeg powder
1 tablespoon of coffee
1 tablespoon of raw cocoa powder

Wet ingredients:
½ cup / 125 ml. olive oil or melted butter
2 tablespoons of peanut butter
2 eggs
1/2 cup / 125 ml. yoghurt or buttermilk (vegetable milk with a little lemon juice)
½ teaspoon vanilla powder

75 gr. dark chocolate (minimum 70% cocoa), chopped

For coverage:
¼ cup / 25 g oat flakes or hazelnut meal
pinch of salt
2 tablespoons olive or coconut oil
3 tablespoons coconut sugar

 

Coffee muffins step by step:

1. Preheat the oven to 190º.
2. Grease the muffin tins with a little coconut oil or butter.
3. In a large bowl, mix the dry ingredients until all the lumps are gone.
4. In a frying pan over low heat, mix the olive oil with the peanut butter until smooth.
5. Then pour it into another bowl and add two eggs, yoghurt and vanilla.
6. Add to the bowl of dry ingredients.
7. Add the chopped dark chocolate and mix, not too much.
8. Fill the moulds 2/3 full.
9. In a bowl, mix the topping ingredients and add a little on top of each muffin.
10. Bake for 18 minutes.

Now we just need to be patient and let the muffins cool. We can serve them with a hot drink such as a cup of mocha coffee and you have the perfect combination for an unbeatable breakfast.

Don't hesitate to share your coffee muffins on our social networks  Twitter, Instagram y Facebook.

Sometimes we get stuck in the kitchen and we don't know what new ideas to come up with to avoid preparing food in the same way. Today we bring you a great idea to make the most of pumpkin and have a different way of consuming it: a delicious pumpkin and walnut sponge cake.

Ingredients for the pumpkin and walnut sponge cake:

• 3 eggs
• 200g pumpkin
• 200g Mascobado cane sugar AlterNativa3
• 200g wholemeal flour
• 10g yeast
• 20cl olive oil
• 100g walnuts
• Cinnamon to taste

Pumpkin and walnut sponge cake step by step:

1. Heat the oven to 180º.
2. Start by peeling the pumpkin. Then grate it and set aside for the moment.
3. Beat 3 eggs in a large bowl. Add the 200 grams of sugar little by little while stirring the ingredients.
4. Now add the flour and baking powder while stirring well.
5. Then add the olive oil and cinnamon. At this point, the mixture should be thick.
6. Finally, add the grated pumpkin and walnuts. Stir and the dough is ready.
7. Pour the batter into a baking tin lined with baking paper.
8. Bake in the oven for 30 minutes at 180º.

To check that it is ready, stick a toothpick or knife into the cake and if it comes out clean or dry, it is perfect.

Enjoy! A little patience, let it cool before eating!

Share with us your version of this recipe on our social networks Twitter, Instagram y Facebook.

Vegan crunchy chocolate nougat

Nougat is the star of the festive season. During Christmas, one of the pleasures we enjoy is eating nougat. A tradition that goes back many years and that we at AlterNativa3 wanted to contribute our version. 

Today we bring you a fantastic recipe for crunchy and vegan chocolate nougat. It is very easy to prepare, perfect to make it with the little ones in the house.

Ingredients for vegan crunchy chocolate nougat

• 350 g of chocolate coating organic fair trade by AlterNativa3
• 1/2 cup of icing sugar organic fair trade by AlterNativa3
• 100 ml of vegetable cream of rice drink for cooking
• 1 cup puffed rice

Vegan crunchy chocolate nougat step by step

1. Start by melting the chocolate couverture in a bain-marie. If you don't have much time, you can also melt it in the microwave at minimum power so that the chocolate doesn't burn. We recommend melting it in a bain-marie, if you have a little more time.
2. Once the couverture is melted, gradually add the cream of rice drink. This should be at room temperature or slightly warm.
3. Then add the icing sugar while stirring the ingredients until well combined.
4. When everything is well incorporated, leave to cool, stirring from time to time.
5. Add the puffed rice and mix carefully. It is not important that it is completely homogeneous.
6. Pour the mixture into a silicone mould. If you don't have a silicone mould, line the mould with kitchen paper to make it easier to remove the nougat once it is ready.
7. Gently move the mould so that it is smooth and any air bubbles disappear.
8. Place it in the fridge for at least 4 hours and it will be ready.

It is important to keep in mind that for the nougat to be crunchy, the chocolate mixture must not be too runny or too hot.

That's how easy it is to make this vegan chocolate crunchy nougat!

We hope you will try this recipe to accompany your Christmas meals with a delicious nougat that will be a sure hit with your guests. 

Don't hesitate to share your version of turron with us through our social networks Twitter, Facebook e Instagram.

 

In this cold and rainy weather, a Café Mocca is a perfect alternative to warm up.Coffee and chocolate are two of the treasures we have on this planet. And... Together they make an excellent team! 

Today we share with you a recipe of how to prepare a Café Mocca with organic, natural and Fair Trade products from the hand of Chloé Sucrée from beingbiotiful. 

Ingredients for Café Mocca:

• 250 ml of organic coffee
• Cashew and cocoa milk
• Cocoa Fairtrade powder

Ingredients for cashew milk:

• 150 g drained cashew nuts
• 1 litre of water
• 1 pinch of salt
• 1 - 2 tablespoons cocoa powder
• 2 dates
• 1/2 teaspoon vanilla powder

Preparation of Café Mocca step by step:

1. Soak the 150 grams of cashew nuts for two hours in water.
2. Once the indicated time has elapsed, drain well and add them to a blender glass.
3. Add 1 litre of water to the cashew nuts and a pinch of salt.
4. For a sweet touch, add 1 or 2 tablespoons of cocoa powder, 2 dates and 1/2 teaspoon of vanilla powder.
5. Blend all the ingredients for 30 seconds until creamy.
6. We prepare the organic coffee we like best.
7. Heat the milk to the desired temperature.
8. Serve the coffee and add the cashew and cocoa milk.
9. For the final touch, sprinkle a little more cocoa powder on top.

 

And now we have a delicious cup of Café Mocca ready. An easy and quick recipe to prepare. Perfect to accompany us on a rainy afternoon or to wake us up on a Sunday breakfast.

If there is any milk left over, it can be stored for up to 3 days in an airtight bottle in the fridge. This way you can enjoy this wonderful drink made from organic, natural and healthy products for several days.

If you like to accompany your coffee with some biscuits, we suggest this recipe of chocolate chip biscuitswhich are a perfect match for Café Mocca.

Share with us your version of this recipe on our social networks Twitter, Instagram y Facebook.

With the arrival of winter, many of us start to crave a hot dish, but in many cases these recipes are difficult to transport or require a lot of preparation time. Today we bring you an example of how to prepare a warm quinoa salad, with organic, natural and of course Fair Trade products.

Ingredients for the quinoa salad:

• 100g Fairtrade organic quinoa
• 1 medium courgette
• 1 onion
• Parmesan or vegan cheese
• Walnuts

Quinoa salad step by step:

1. To begin with, boil the quinoa and set it aside. For 100 grams of quinoa, you will need 200ml of water. We will know it is ready when it has absorbed all the water and the grains are less opaque.
2. Peel the courgette and onion and chop them to taste. It is preferable that it is a small size so that it is well bound to the quinoa.
3. Sauté the courgette and onion in a frying pan or wok with a few drops of olive oil.
4. After a few minutes add the boiled quinoa and mix all the ingredients until well combined.
5. Add the Parmesan or vegan cheese (to taste).
6. Stir for 3 minutes over low heat until a creamy texture is achieved.
7. Remove from the heat. Add the walnuts and mix.

And that's it! A delicious warm quinoa salad. A healthy and tasty dish and at the same time easy and simple to prepare. As always, we like to propose versatile recipes so that you can bring out your most creative side giving it your personal touch, you can substitute or add as many vegetables as you like.

Dare and try substituting quinoa for any type of pasta. We recommend our quinoa spirals. Take advantage now, place your order for quinoa or quinoa pasta and don't miss out on the 50% discount on all quinoa products (*while stocks last).

• Royal Quinoa 300g
• Macaroni and quinoa 500g
• Spirals with quinoa 500g
• Quinoa noodles 500g

Remember that you can visit other of our recipes with quinoa products such as the quinoa and red curry risotto. Of course, don't hesitate to share your recipes or similar versions with us through our Instagram, Facebook y Twitter tagging us or using the hashtags #AlterNativa3 #recetasA3.

Summer is the ideal time to learn to cook, or try to 😅, that's why at AlterNativa3 we bring you a recipe every month, little by little we want to fill your books with recipes made with Fairtrade products. This month we continue with desserts and this time biscuits are the protagonists, with chocolate from AlterNativa3. Do you fancy them?

Ingredients for the biscuits

• 140g of chocolate mini-drops AlterNativa3.
• 130 g butter.
• 100g of golden light sugar of Paraguay AlterNativa3.
• 100g of Mascobado sugar Philippines AlterNativa3.
• 1 egg.
• 2 teaspoons of vanilla sugar AlterNariva3.
• 180g flour.
• ½ teaspoon baking soda.
• 1 teaspoon baking powder.
• 1 pinch of salt.

Preparation of the biscuits

1. To begin, preheat the oven to 180 degrees.
2. Prepare the mini chocolate drops or, if you don't have any, crush the chocolate fondant and set aside.
3. Mix the butter, sugar, flour, flour, salt, baking soda and baking powder in a separate bowl until smooth.
4. Add the chocolate that we had previously set aside.
5. On a baking tray previously prepared with baking paper, place balls of dough the size of walnuts, 5 cm apart.
6. Bake the biscuits for 10 to 12 minutes at 180 degrees.

Finally, let them cool for a few hours and... they are ready to eat! Fair Trade chocolate biscuits that can be kept for a few days without losing their properties. Ideal for the little ones at home or for grown-ups 😜 Coffee, cocoa, tea... What would you like to serve them with?

We love to know that you like our ideas and try to make the most of them, always adding your personal touch, so don't hesitate to try any of our recipes and share your experiences with us through our social networks, Facebook, Twitter or Instagram.

With the summer heat, many of us are in the mood for cold dishes, and above all, quick and easy to prepare. Therefore, this month we bring you an irresistible recipe, quinoa, ingredients from the garden, and a lot of love. Do you know what we are talking about? Quinoa salad, a dish that will become a must in your recipe books.

Ingredients for quinoa salad

• 120g organic quinoa Fair Trade AlterNativa3
• 3 tomatoes
• 1 courgette
• 2 egg
• 1 lettuce
• 2 teaspoons toasted sesame seeds
• salt
• olive oil
• spices to taste (pepper, curry, cinnamon... )

Quinoa salad step by step

1. First, boil the quinoa and leave it to cool in a bowl.
2. Boil the eggs, peel and set aside.
3. Peel and chop the tomatoes
4. Peel the courgette, if you have a spaghetti cutter, use it to make it long, otherwise you can grate it.
5. In a salad bowl, mix the quinoa with the tomatoes and courgette and season to taste with the oil, salt and spices. Then chop the lettuce finely, add a little salt and oil and mix well.
6. Grate the eggs on top and add the toasted sesame seeds.

Just like that, our quinoa salad is ready to eat, it can be left to rest in the fridge to be eaten cold. A dish that can be kept for a few days and does not lose its qualities, fresh, easy to prepare and delicious. We give you the idea, use your imagination and add as many ingredients as you prefer and make your quinoa salad to your liking. You can also substitute the quinoa for any type of pasta, have you tried our quinoa spirals? They are ideal for your AlterNativa3 pasta salad.

Feel free to try our recipe and share your experience through our social networks, at Instagram, Facebook o TwitterAre you up for it?

What better way to end a good meal than with a tiramisu? Well, with the heat knocking on our doors, we are more than ever in the mood for a fresh dessert and, what's more, Fair Trade. For all those who have not yet dared to make one, today we bring you an easy recipe to make, without oven, and with AlterNativa3 products.

Ingredients for the tiramisu

• 4 eggs
• 250 g mascarpone cheese
• 4 tablespoons of Golden light A3 sugar
• 1 cup of coffee Forte A3
• 12 soletilla sponge cakes
• Pure cocoa A3
• 1 pinch of salt

Tiramisu step by step

1. We separate the whites and yolks of the 4 eggs. Once separated, we mix Beat the egg yolks with the Golden light sugar with a whisk until a frothy texture is obtained.
2. Whip the egg whites To do this, put the egg whites in the bowl and add a pinch of salt. Start beating until you create a little foam. Increase the beating speed until the egg whites reach a dense texture. We can introduce a spoon and, when the spoon stands upright in the middle of the egg whites, it means that we have finished. Another test (for the bravest) is to tip the bowl over without fear of the egg whites falling out of it onto someone's head.
3. We add Gently add the mascarpone cheese to the fluffy mixture and then add the stiffly beaten egg whites to the rest of the ingredients, folding them into the mixture to prevent the mixture from losing volume.

Once the dough is ready, we will begin to assemble the structure of the tiramisu:

1. We put a layer of biscuits The base of a square baking dish is made of soletilla pastry.
2. Next, sprinkle the row of sponge cakes with coffee and cover them with a layer of cream..
3. Add a second layer of biscuits, drizzle with coffee and cover again with cream.
4. Finally, sprinkle with pure cocoa and with the help of a sieve all the tiramisu, so that it is all covered.

And now we have our dessert ready to serve and surprise all our guests. If you dare to try it, don't hesitate to share your experience with us on our Instagram, Facebook o Twitter.

At AlterNativa3 we like to offer you ideas for using our products in the preparation of new recipes. That's why every month we bring you new culinary proposals. This month we dedicate it to all those yoghurt lovers, an irresistible dessert that will leave your mouth watering, a spongy homemade yoghurt sponge cake made with organic and Fair Trade products.

Ingredients for the cake:

• 1 lemon yoghurt
• The measure of 1 yoghurt of Golden Light sugar AlterNative3
• The measure of 1 yoghurt of flour
• 4 eggs
• The measure of ½ cup of oil yoghurt
• 1 pinch of yeast
• Mini chocolate drops AlterNative3
• Icing sugar AlterNative3

Your sponge cake step by step:

1. Pour the lemon yoghurt, flour and oil into a bowl and whisk until combined.
2. Add the rest of the ingredients: the sugar and the eggs and beat again until you obtain a homogeneous dough.
3. The mixture is then placed in an ovenproof baking tin.
4. Once the dough is in the mould, pour in the mini chocolate drops, which will remain on the bottom, creating a chocolate base as the cake bakes.
5. Bake for 15 minutes at 180º (previously preheated).
6. Decorate the top of the sponge cake with icing sugar using a sieve.

A delicious and easy to make recipe, perfect to surprise your guests or to allow yourself a sweet treat. Little by little we are filling the recipe book, and of course your advice and suggestions are important to us. Don't hesitate to try our recipes and share them with us through our social networks: Instagram, Twitter o Facebook and tag us @Alternativa3scoop.