Para a massa:

500 gr de Farinha (de Trigo Integral)
250 gr de Açúcar (Mascavado)
1 pacote de Açúcar Baunilhado (por ser refinado, optámos por não adicionar)
250 gr de Manteiga (podem substituir por Ghee)
2 Ovos (biológicos, se possível)
1/2 pacote de Fermento em pó

Para decorar (opcional e nós só decorámos alguns, por grande insistência da cozinheira mais nova):

Lápis de pasteleiro (na cor que quiserem)
Borboletas ou Corações de Açúcar

Preparação:
Pré-Aquecer o forno a 200º C.
Misturar todos os ingredientes até obter uma massa homogénea.
Estender a massa numa superfície polvilhada com farinha, com um rolo também polvilhado com farinha.
Cortar rectângulos, de modo a criar a base para os "pensos rápidos".
Colocar esses rectângulos num tabuleiro forrado com uma folha de papel vegetal, deixando cozer durante cerca de 8 minutos. Repetir a "operação" tantas vezes quanto as necessárias
Uma vez cozidos, os biscoitos deverão arrefecer completamente, para poderem ser decorados com o lápis de pasteleiro e as borboletas ou corações de açúcar, criando o efeito de um penso rápido. O resultado consegue impressionar a Dra. Brinquedos e são deliciosos.



The crispness in the air has finally arrived here and on Sunday we baked. This recipe was adaptaded from a Playmobil magazine dedicated to pediatricians and a choice from our girl.
As usual, we have changed the ingredients a little bit for healthier options:

For the dough:
500 gr. of (Whole Wheat) Flour
250 gr. (Brown) Sugar
1 pack of Vanilla Sugar (optional)
250 gr. of Butter (you can use Ghee)
2 (organic, if possible) Eggs
1/2 pack of powdered Yeast

For the decoration (optional):
1 Pastry Pencil (in a colour of choice)
Sugar Butterflies or Hearts

Preparation:
Pre-heat the oven at 200ºC.
Mix all the ingredients to make the dough.
Roll the dough on a floured surface and cut small rectangles (these will be the base of the patch biscuits we are trying to achieve).
Place those rectangles in a tray with a grease proof paper and bake them in the oven for about 8 minuts, per batch.
As soon as they are baked, let them cool in a cooling rack before decorating. To decorate, replicate little patches like those in the photo. I'm sure Doc Mcstuffins would approve, for they are delicious.


Até já! / See you soon!

Junte a aveia e nozes num processador de alimentos e triture até partir as nozes por completo;
Adicione as tâmaras, os arandos e as sementes de cânhamo e triture o suficiente para envolver todos os ingredientes;
Adicione o leite de aveia para ajudar o processador a incorporar tudo e criar uma massa homogénea;
Se usar chocolate, adicione à mistura agora.
Retire do copo e coloque numa forma rectangular forrada com papel manteiga.
Leve ao congelador por 20-30 minutos para solidificar e depois transfira para o frigorifico até servir.    Put the rolled oats and the pecan nuts in a food processor and blend it well until the nuts are totally crushed; 
 Add the dates, the cranberries and the hemp seeds and blend it well with the oats and pecan nuts mix; 
 Add the oat milk into the food processor to bring it all together;
If you are using the chocolate, add it at this moment;
Pour the mix into a rectangular tin with cooking paper at the base
Take it to the freezer for about 20-30 minutes until it sets and then move the tin into the fridge until you serve.

Ainda preparei uma cobertura com tofu sedoso para dar um acabamento mais semelhante à versão tradicional (receita encontrada em Genius Kitchen):

600 gr (aproximadamente) de Tofu Sedoso
1 colher de sopa de  Xarope de Agave
1/2 chávena de açúcar (usamos demerara)
1 colher de chá de extracto de baunilha
1/2 colher de chá de sal


Coloque todos os ingredientes num processador e misture.



I'm trying to find the perfect healthy birthday cake recipe for our girl. This year, I'm baking all the cakes (for the family, for school and birthday party). I 'm looking for a kind of Red Velvet Cake recipe without any artificial food colouring. I'm sharing a recipe I've baked recently and I have found it in the blog As Minhas Receitas. It is simple and has not too many ingredients, with no sugar added. After baking the colour is not as red as I was expecting, but is still worth a try.

Ingredients:
150 ml of Extra Virgin Olive Oil
120 ml of Honey (I will be repeating with 150 ml)
50 gr of Dark Chocolate (70% cocoa)
250 gr of raw grated Beetroot
3 Eggs
200 gr of Spelt Flour
2 tsp of Yeast
5 tbsp of Cocoa Powder


Preparation:
Heat very slowly the olive oil in a small pot, never letting it get too hot. Add the honey and the chocolate, mixing until the chocolate is completely melted. Take the pot from the heat and add the beetroot and the previously whisked eggs. Set aside.
Mix the flour, yeast and cocoa powder in a bowl. Add the olive oil, chocolate and beetroot mix, folding well.
Pour it in a 20 cm. hole tin previously greased and floured. Place it in a pre-heated oven (180ºC) and bake it for 25 to 30 minutes (make you don't let it overcook). After baking, make sure to let it cool down for 15 minutes.


Frosting (from the Genius Kitchen)

600 gr of Silken Tofu
1 tbsp of Agave Syrup
1/2 cup of sugar (I've used Demerara)
1 tsp of Vanilla Extract
1/2 tsp of salt

Mix it all together in a food processor.




Até já! / See you soon!

Pegamos nas Havreflarn, uma receita sueca deliciosa,  que podemos encontrar no IKEA em versão sanduíche fabulosamente sedutora, e utilizamos ingredientes mais saudáveis para fazer a nossa versão.
Tudo com ingredientes biológicos.























Do you feel that scent that slowly surrounds your home, as something delicious is baking in the oven?... This recipe brings all this together with a sprinkle of happiness. We took the havreflarn cookies recipe and we have used healthy and organic ingredients for our own version!

Recipe and notes by Linda Lomelino  - Call me Cupcake