Sastojci: 1 kg lesnika, 1 kasicica cimeta (mlevenog), 1/2 kasicice morske soli, 2 kasicice meda, 2 kasike kokosovog ulja (otopljenog).
Priprema:
1. U pleh staviti papir za pecenje. Stavite lešnike na pleh u jednom sloju. Pecite ih oko 170C 12 do 15 minuta ili dok ne postanu mirisne i zlatno smeđe.
2. Izvadite ih iz rerne i ostavite da se malo ohlade.
3. Staviti na kuhinjsku krpu i rukama istrljajte lešnike da skinete ljusku.
4. Stavite oljustene lešnike u blender i blendat oko 7 - 10 minuta, strugajući po potrebi duž ivica blendera da biste pokupili sve lešnike.
5. Kada krem od lešnika postane kremast i gladak, dodajte cimet, morsku so, med i kokosovo ulje. Ponovo blendirajte dok se sve dobro ne sjedini.
6. Sipatikrem od lešnika u čistu teglu i cuvati u frižideru do 45 dana.
Ingredients: 1 kg of hazelnuts, 1 teaspoon of cinnamon (ground), 1/2 teaspoon of sea salt, 2 teaspoons of honey, 2 tablespoons of coconut oil (melted).
Preparation:
1. Put baking paper in the tray. Place the hazelnuts on the tray in one layer. Bake them at around 170C for 12 to 15 minutes or until they become fragrant and golden brown.
2. Take them out of the oven and let them cool down a bit.
3. Place on a kitchen towel and rub the hazelnuts with your hands to remove the shell.
4. Place the shelled hazelnuts in the blender and blend for about 7 - 10 minutes, scraping as needed along the edges of the blender to collect all the hazelnuts.
5. When the hazelnut cream becomes creamy and smooth, add cinnamon, sea salt, honey and coconut oil. Blend again until everything is well combined.
6. Pour the hazelnut cream from in a clean jar and store in the fridge for up to 45 days.
No comments:
Post a Comment