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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

¿Buscas una alternativa saludable, casera y deliciosa para acompañar tus desayunos o meriendas? Esta receta de crema de cacao con ingredientes ecológicos de @lamenudadelsfils es fácil de preparar y se convertirá en un imprescindible en tu cocina.

Beneficios de preparar tu propia crema de cacao

Hacer tu propia crema de cacao casera no solo es fácil, también te permite controlar los ingredientes que consumes.

Ingredientes naturales y sin aditivos

Una de las ventajas más importantes de elaborar esta receta es que evitamos los aditivos, conservantes y azúcares refinados presentes en muchas cremas industriales. En su lugar, usamos ingredientes de comercio justo y ecológicos como el cacao con chai, on mascobado sugar o el vanilla sugar, que aportan sabor y nutrientes reales.
Además, al utilizar bebida de arroz en lugar de lácteos, conseguimos una receta apta para personas con intolerancias o para quienes siguen una dieta vegetal.

Cómo hacer una crema de cacao casera paso a paso

Esta receta es ideal tanto para principiantes como para quienes ya tienen experiencia en cocina saludable. Solo necesitarás una batidora de mano o procesador de alimentos.

Necessary ingredients

Para preparar esta deliciosa crema de cacao casera, necesitarás ingredientes sencillos pero de gran calidad, que te garantizarán un sabor intenso y una textura suave.

Preparación de la crema de cacao

Con todos los ingredientes listos, llega el momento de combinarlos para obtener una crema untuosa, perfecta para disfrutar en cualquier momento del día.

  1. Tritura las avellanas tostadas con un procesador de alimentos hasta conseguir una textura lo más parecida posible a una crema.
  2. En un bol, mezcla el cacao, los azúcares y el aceite de girasol.
  3. Añade las avellanas trituradas y comienza a batir todo con una batidora de mano.
  4. Incorpora poco a poco la bebida de arroz mientras bates, hasta obtener una textura suave y cremosa.
  5. Si la crema queda muy espesa o con un sabor fuerte, puedes añadir más bebida vegetal y un poco más de azúcar mascobado al gusto.

Ideas para disfrutar tu crema de cacao

Esta crema de cacao casera es tan versátil como deliciosa.

Perfecta para untar, rellenar o acompañar

Puedes usarla para untar en pan o tortitas, rellenar bizcochos o incluso como topping para fruta fresca. Conservada en un tarro hermético en la nevera, puede mantenerse en buen estado durante varios días.

Una receta fácil y deliciosa que marca la diferencia

Preparar esta crema de cacao en casa te ofrece sabor, calidad y la tranquilidad de saber exactamente qué estás comiendo. Además, eliges productos éticos, sostenibles y de comercio justo.

¿Te ha gustado esta receta? Prueba también otras opciones saludables y deliciosas:

Granola de cacao, canela y naranja

Rocas de café y nueces pacanas

Crepes con caramelo, yogur y café

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

¿Te apetece una merienda diferente, llena de sabor y con ingredientes naturales? Esta receta de muffins de chocolate con jengibre, maca y plátano es perfecta para disfrutar en cualquier momento. Además, gracias a @unmonagranel, descubrirás lo fácil que es prepararla en casa.

Beneficios de preparar muffins caseros con cacao, jengibre y maca

Hacer repostería casera, además de ser gratificante, te permite controlar los ingredientes y disfrutar de sabores únicos, como en esta receta.

Por qué incorporar ingredientes funcionales en tus postres

El jengibre, la maca y el cacao no solo aportan un sabor exótico e intenso, también beneficios nutricionales. La maca es conocida por su efecto energizante, el jengibre por sus propiedades digestivas y antiinflamatorias, y el cacao puro por su capacidad antioxidante. Combinarlos en unos muffins es una forma deliciosa de cuidarte.

Cómo hacer muffins de chocolate con jengibre, maca y plátano

Esta receta es ideal si buscas una opción dulce, sin complicaciones y con ingredientes naturales. En pocos pasos tendrás unos muffins listos para disfrutar.

Preparación de los muffins paso a paso

  1. Empieza precalentando el horno a 180 ºC.
  2. Aplasta dos plátanos maduros hasta obtener una pasta suave, y añade una cucharada grande de miel.
  3. Incorpora la avena, el cacao con maca y jengibre de forma gradual, y por último la harina de repostería.
  4. Mezcla bien hasta conseguir una masa densa.
  5. Forma bolas del tamaño de medio puño y colócalas en una bandeja de horno, dejando espacio entre ellas.
  6. Añade por encima minigotas de chocolate y, con ayuda de un plato, aplana cada bola hasta obtener obleas de aproximadamente 1 cm de grosor.
  7. Hornea durante 20 minutos hasta que estén doradas y firmes al tacto.
  8. Deja enfriar antes de servir… ¡y a disfrutar!

Unos muffins que lo tienen todo: sabor, energía y conciencia

Estos muffins son un ejemplo de cómo la repostería puede ser sencilla, deliciosa y al mismo tiempo respetuosa con el medio ambiente y con quienes cultivan los ingredientes. Usando productos de comercio justo como el cacao con maca y jengibre o las minigotas de chocolate de AlterNativa3, conviertes cada bocado en una elección consciente y colaborativa con las comunidades que los producen.

Otras recetas que te pueden interesar

Granola cacao canela naranja

Rocas café y nueces pecanas

Raw mocha-nutella bars

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

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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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