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Cherry, raspberry, chocolate and coffee muffins recipe

Posted on by factoria

With the cold weather, what better way to enjoy this long weekend afternoon than to try out the cherry, raspberry, chocolate and coffee muffins recipe by @drabeatiful ?

Discover the step by step

  • 100 grams of defatted almond flour @naturseed
  • 10 grams vegan vanilla protein @natruly_en
  • 1 egg
  • pinch of salt
  • 20 grams of erythritol
  • 125 ml decaffeinated coffee @alternativa3scoop
  • 60 ml coconut oil in liquid form
  • 2 tablespoons of chocolate chips 100%
  • 1/2 teaspoon aluminium-free baking soda
  • 1/2 teaspoon apple cider vinegar
  • 50 grams of chopped cherry-raspberry mixture

Beat the egg with the erythritol until well blended. Add the coffee and coconut oil and beat again, mixing well. Add the sieved dry ingredients (including the bicarbonate and, finally, the apple cider vinegar to activate it). Add them to the wet mixture while continuing to whisk. Finally, stir in the fruit and chocolate with a spatula or wooden spoon. Pour into muffin tins. Decorate with cherry halves and coconut chips. @naturseed. 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

Would you like to learn how to make this brownie recipe? If you're looking for a healthy breakfast or snack, follow the step-by-step instructions of @obradorcatering!

Ingredients:

  • 210 g of xocolata for topping
  • 210 g sucre panela
  • 50 g butter
  • 90 g farina
  • 100 ml of olive oil
  • 5 ous
  • 1 grapat de nous
  • 1 sachet of llevat en pols

Elaboration:

  • We put the chocolate topping to be poured into the bain marie.
  • We separate the clears and the rocks from the 5 ous.
  • In a bowl, we mix the egg whites with the sugar and blanch them.
  • Hi afegim la xocolata desfeta.
  • Stir the farina with the tomato, 3 times.
  • In another bowl, we beat the clares at the point of snow.
  • Ho ajuntem tot i ho barregem amb les barnilles.
  • Emmotllem i tirem unes quantes nous per sobre.
  • We put it in the oven for 10 minutes at 200ºC and 30 minutes at 180ºC.
  • Once it's done, we throw glazed sugar over it.

Recipe Marbled brownie biscuits

Posted on by factoria

Today we bring you a recipe for marbled brownie biscuits Following Kerstin Hintz's step-by-step guide - everything ready to go, let's get started!

Ingredients:

  • 115gr panela sugar
  • 100g icing sugar
  • 15gr cocoa with orange and cinnamon
  • 200gr chocolate couverture
  • 5gr yeast
  • A pinch of salt
  • 100gr applesauce
  • 160g wholemeal spelt flour
  • 125g vegan butter

Elaboration:

  • Preheat the oven to 180ºC
  • While it is heating, mix the chocolate couverture and the butter in a bain-marie.
  • 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.
  • When the melted chocolate is ready, mix it with the rest of the ingredients.
  • 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.

Spiced pumpkin and cocoa cake with caramel

Posted on by factoria

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!

Ingredients:

  • 240gr sunflower oil
  • 115g Golden Light cane sugar
  • 235g organic panela sugar
  • 3 eggs
  • 425gr pumpkin puree
  • 185gr yoghurt (can be vegetable)
  • 295gr flour
  • 1 tablespoon of yeast
  • ½ tablespoon baking soda
  • 1 pinch of salt
  • 2 tablespoons pure cocoa with chai
  • 75gr chocolate mini-drops
  • 165gr Golden sugar
  • 90gr whipping cream
  • 45gr butter

Elaboration:

  • 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.
  • 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.
  • Separate 1/3 of the dough into another bowl and add the cocoa and chocolate drops. Prepare a mould with butter and flour or non-stick spray. Alternate the two doughs.
  • 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.
  • 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

Thinking of new ideas for healthy meals? Today we bring you the step by step @lateteradeterrassa to prepare a recipe for tiramisu crepe cakeRead on!

Ingredients for the crepe:

  • 250gr flour
  • 25gr butter
  • 2 eggs
  • 500ml milk
  • 50g icing sugar
  • 50gr soluble coffee
  • 50ml olive oil

Ingredients for the crepe:

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

Ingredients for the cake topping:

  • Pure cocoa

Elaboration:

  • Add the ingredients for the pancake batter to a blender for one minute; the batter should be very liquid.
  • To make 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 of 21 cm in diameter.
  • Tip: put a piece of baking paper between the crepes to prevent them from sticking together while cooling before filling them.
  • 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.
  • To make the cake, put 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

Fancy trying something different in the kitchen? This recipe for cocoa cream Follow the easy step-by-step guide from @lamenudadelsfils!

Ingredients:

  • 100g pure cocoa with chai
  • 150gr of roasted hazelnuts without skin
  • 2 dessert spoons of vanilla sugar
  • 4 dessert spoonfuls of mascobado sugar
  • 150ml sunflower oil
  • 200cl rice drink

Elaboration:

  • Grind the hazelnut in a food processor (the more it resembles a cream, the better).
  • Put all the ingredients except the rice drink in a bowl.
  • Blend everything with a blender and, little by little, add the rice drink until you get the creamy texture you want. If we see that it is not very creamy and has a strong taste, we can add a little more drink and a little more mascobado.

Recipe nabiu sponge cake

Posted on by factoria

Today we bring you the recipe for the nabiu sponge cake following the step-by-step instructions of @nabiuterrassaAll set, let's get started!

Ingredients (measurements are to be taken with a cup of coffee with milk):

  • 3 cups wholemeal flour
  • 1 sachet of yeast
  • 4 tablespoons pure cocoa powder
  • 2 cups of panela
  • 1 cup oat milk
  • 1 cup olive oil
  • 3 eggs
  • 1 tablespoon vanilla essence
  • The juice of an orange

Elaboration:

  • Mix the flour, baking powder and cocoa in a bowl.
  • Once ready, mix them in a blender with the eggs, orange juice, vanilla, oil and oat drink.
  • Add the mixture from the mixer to the bowl, and with a whisk, mix it all together.
  • Place the dough in a baking tin greased with butter and flour and bake in a preheated oven at 180ºC for 45-60 minutes.

Chocolate muffins with ginger, maca and banana recipe

Posted on by factoria

Would you like to learn how to prepare this recipe for chocolate muffins with ginger, maca and banana? don't miss the step-by-step of @unmonagranel!

INGREDIENTS (for 8 muffins):

  • 2 ripe bananas
  • 200gr pastry flour
  • 15gr of cocoa with maca and ginger
  • 50gr of mini chocolate drops
  • 60g of oats
  • 1 large spoonful of honey

 

PREPARATION:

  • Preheat the oven to 180º.
  • We mash the bananas into a paste.
  • Add the spoonful of honey
  • Add the oats and cocoa little by little, and add the flour. Mix until a dense consistency is achieved that allows us to shape them.
  • Make balls the size of half a fist and place them on a baking tray, well separated.
  • Pour the mini chocolate balls over the top of the balls.
  • Using a flat plate, flatten the balls into 1 cm thick wafers.
  • Bake the wafers in the oven for 20 minutes.

Mona de Pascua Recipe

Posted on by factoria

Would you like to learn how to prepare this recipe for Mona de PascuaDon't miss our step-by-step!

INGREDIENTS:

  • 2 eggs
  • 200gr panela sugar
  • 150gr olive oil
  • 350gr of baking powder
  • The grated peel of a lemon
  • A teaspoon of cinnamon
  • Chocolate and icing sugar mini-drops for decoration
  • 1 sachet of yeast
  • Peach jam

 

PREPARATION:

  • Mix the eggs, panela, milk, oil, flour, lemon peel and cinnamon in a bowl.
  • Put the dough in a baking dish.
  • Put it in the oven, previously heated to 180ºC for thirty minutes.
  • When the sponge cake is ready, cut it in half and fill it with a layer of jam.
  • Throw the mini chocolate drops and icing sugar on top to decorate.
  • Add the feathers and chicks on top.
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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.
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