Sastojci: 1 kg sirovih lešnika, 1 kašičica mlevenog cimeta,½ kašičice morske soli, 3 kašičice kokosovog šećera ili monk voca secera (opcionalno), ½ do 1 kasicice kardamona u prahu, ¼ do ⅓ kasicice karanfilica u prahu.
Priprema:
1. Zagrejati rernu na 175 C.
2. Stavite lešnike na pleh u jednom sloju. Pecite ih oko 12 - 15 minuta, ili dok ne zamirisu i postanu zlatno smeđe boje.
3. Izvadite lešnike iz rerne. Ostavite da se malo ohlade.
4. Stavite lesnike na kuhinjsku krpu i rukama istrljajte da skinete ljusku.
5. Stavite oljustene lešnike u blender i mešajte dok ne počne da se formira kremasta tekstura oko 7 do 10 minuta - strugajući po potrebi duž ivica blendera da biste pokupili sve lešnike.
6. Dodajte mleveni cimet, kardamon, karanfilica, morsku so i kokosov šećer ili monk voca secer (ako zelite). Blendirajte dok se sve dobro ne sjedini.
7. Staviti eurokrem - krem od kesnika u čistu teglu.
8. Cuvati u frižideru do 2 meseca.
Ingredients: 1 kg of raw hazelnuts, 1 teaspoon of ground cinnamon, ½ teaspoon of sea salt, 3 teaspoons of coconut sugar or monk fruit sugar (optional), ½ to 1 teaspoon of cardamom powder, ¼ to ⅓ tsp cloves powder.
Preparation:
1. Heat the oven to 175 C (350 F).
2. Place the hazelnuts on the tray in one layer. Bake them for about 12 - 15 minutes, or until fragrant and golden brown.
3. Remove the hazelnuts from the oven. Let them cool down a bit.
4. Place the hazelnuts on a kitchen towel and rub with your hands to remove the skin.
5. Place the shelled hazelnuts in a blender and blend until a creamy texture begins to form, about 7 to 10 minutes - scraping down the sides of the blender as needed to pick up all the hazelnuts.
6. Add ground cinnamon, cardamom, cloves, sea salt and coconut sugar or monk fruit sugar (if desired). Blend until everything is well combined.
7. Put Eurokrem - hazelnut cream in a clean jar.
8. Store in the refrigerator for up to 2 months.
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