Kuglof of mrkve i badema

Ovo je još jedan doručak-desert iz serije zdravog kuhanja – aromatičan kolač od mrkve koji miriše na sunce, šumu i cimet. Divotica 🙂

I, doista, stvorih naviku da uz prve gutljaje jake kave gricnem barem mali komadić ovakvog kolača i problemi s gastritisom postali su osjetno manji. Naravno, ja ne bih bila ja, da to ipak povremeno ne preskočim  i rano jutrom cuclam naranče umjesto pravog doručka, ali, i malo se broji! 😀

Ono što volim kod ovog kolača je to što može stajati nekoliko dana prekriven krpom ili folijom (ja ga držim vani kada nije pretoplo, ostane mi nekako mekši, vi možete u frižideru) tako da je ujutro doručak već spreman. Osim toga, sadrži mnoge moderne riječi – bezglutenski, bez šećera, bez bijelog brašna 😉 …a ako želite, može biti i bez mlijeka. Prije nekoliko godina u Njemačkoj sam jela takozvani Rublikuchen, bio je popularan u našem kafiću kao jedan od “glutenfrei”kolača. I bio je fantastičan! Sadržavao je mrkve, mak, bademe i bijelu čokoladu…još uvijek pokušavam otkriti savršen omjer sastojaka tog kolača koje naš pekar Jens nikomenikada nije otkrivao. Od toga potječe manija pečenja pogača i slatkiša od mrkve…i uslijed tih pokušaja, nailazim na nešto posve drugačije, koje ipak…osvaja! 🙂

kuglof2

This is another breakfast-dessert from a series of healthy cooking – an aromatic carrot cake that smells like sun, woods and cinnamon. Alrighty 🙂

And, indeed, I’ve been trying to create a habit to have at least a small piece of this cake with the first sips of strong coffee and my gastritis problems have become noticeably smaller. Of course, I’t wouldn’t be me, if I occasionally wouldn’t skip the normal breakfast and switch it for an early morning orange : D

What I love about this cake is that it can stand a few days covered with a cloth or foil (I hold it on kitchen counter when it’s not too hot, it remains somewhat softer, you can refrigerate it instead if you like) so that the morning breakfast is already as soon you wake up. In addition, it contains many modern word – gluten-free, sugarfree, no white flour) … and if you want, can be dairyfree, too. A few years ago in Germany I ate a so-called Rublikuchen, it was popular in our cafe as one of the “glutenfree” cakes. And it was fantastic! It contained carrots, poppy seeds, almonds and white chocolate … still trying to figure out the perfect ratio of ingredients of the cake that our baker Jens never revealed to anyone. So, therefor this baking mania  of carrot cakes and muffins… and as a result of such efforts, I often stumble into something quite different, which still deserves a word or two! 🙂

kuglog1

Sastojci:

šalica – kao za jogurt odnosno velika za kavu

Suhi:

2 šalice mljevenog badema

1/3 šalice mljevenog lana

1/3 šalice mljevenih zobenih pahuljica

1 žličica cejlonskog cimeta

1/3 žličice kardamoma

1 prašak za pecivo

 

Mokri:

1/2 kokosovog ulja (otopljeno)

1/2 meda

1 jaje

1/2 mlijeka (može i sok naranče umjesto toga)

2 čepa vodice narančinog cvijeta

korica naranče ili limuna

3 mrkve

1 jabuka


ingredients:

cup – like yoghurt or a large coffee cup

dry:

2 cups ground almonds

1/3 cup ground flax

1/3 cup finely ground oatmeal

1 tsp Ceylon cinnamon

1/3 teaspoon cardamom

1 baking powder

wet:

1/2 coconut oil (dissolved)

1/2 honey

1 egg

1/2 milk (and orange juice instead)

2  spoons of orange flower water

orange or lemon zest

3 carrots

1 apple

kuglof3

Ono što također volim kod ovog kolača je brzina pripreme i činjenica da ne moram iskopavati mikser i buditi seosko susjedstvo u kasne noćne sate 🙂

U jedno posudu stavite suhe sastojke, a u drugu mokre (kokosovo ulje ste prethodno istopili). Ugrijte pećnicu na 180. Kuglof dobro namažite kistom, a zatim pobrašnite. Ja koristim za sve pirovo u posljednje vrijeme. Pjenjačom pormiješajte suhe sastojke, a zatim i mokre. Polako mokre dodavajte u suhe dok ne dobijete lijepo tijesto. Ne pretjerujte s miješanjem. U blender stavite oguljene i očišćene mrkve(srednje do veće) i jabuku. Dodajte i njih smjesi. Prospite u kalup za kuglof i pecite 35 minuta ili dok čačkalica ne izađe suha.

Kada izvadite kolač prekrijte ga čistom i blago vlažnom krpom. Za deset minuta ga prebacite na tanjur, treba bi lijepo ispasti iz kalupa. Poslužite uz domaći džem od brusnica s trpkim, kiselkastim okusom i uživajte u svježem i odmornom jutru!


Another thing I like about this cake is the quick preparing time and the fact that you do not have to dig the mixer out and wake all the neighborhood late at night 🙂

In one bowl put the dry ingredients, and in the other the wet (coconut oil previously melted). Preheat oven to 180 C. Grease the kuglof mold , then flour it. I use for all spelt flourlately.  Whisk the dry ingredients, then the wet. Slowly add the wet to dry until you get a nice dough. Do not go overboard with mixing. Put the peeled and pureed carrots (medium to large) and an applein a blender . Add them to the dough. Pour into a mold to form cake and bake for 35 minutes or until toothpick comes out dry.

When you remove the cake, cover it with a clean and slightly damp cloth. Ten minutes later switch to a plate, should get out of the mold easily. Serve with homemade cranberry sauce with a bitter, sour taste and enjoy a fresh and rested morning!

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