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Marroni Sotto Spirito

These brown in alcohol I really like are very easy to do and when is the season of chestnuts, I always prepare various vessels. We should let them marinate at least 2 weeks, but I can not do it after a few days I start to nibble someone is stronger than me.

Ingredients:

1 kg of brown skin

brown sugar 2 tablespoons brandy

water

Preparation: affect the marroni e cuocerli in forno per 1/2 ora (mezz'ora) circa a 200° stando attenti a non farli troppo arrostiti. Prendere una tazza e dopo averci versato in parti uguali acqua e grappa, scioglierci dentro lo zucchero mescolando energicamente. Sbucciare i marroni e invasarli con il liquido preparato.

Naturalmente a seconda dei gusti si può aumentare la quantità della grappa e diminuire la quantità dell'acqua.

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Biscotti al Cocco

Avevo voglia di biscotti al cocco... considerato che questo tipo di biscotto in versione vegano è difficilissimo da trovare, me lo sono inventato, come si suol dire, di sana pianta. Esperimento riuscito!!

Ingredients: 200 gr

. whole wheat flour

50 gr.

blanched almonds 50 gr. Salted Peanut

100 gr.

coconut flour 150 gr.

80 g of fructose. soy yogurt

120 ml. soymilk drynk

9 tablespoons of sunflower oil 1 teaspoon baking

Preparation: after finely chopped (with the grinder), dried fruit, I added the flour, baking soda and fructose . In a bowl, I put the oil and yogurt and I added a little at a time previously mixed ingredients, adding of course the soy milk. After I mixed the whole 15 minutes left in the fridge. Then I turned on the oven to 180 degrees in the meantime that I stretched the dough is warmed to a height of about 7 to 8 mm because I like them soft, then the molds I made several little hearts, they have not been very precise but the taste is really pleasant, ahh I forgot I have cooked for about 20 minutes, then clearly depends on the oven that is used, however it is recommended that attention to the area and whether the case should turn them upside down if too much color on one side.

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Patè di Lievito (Formaggio Spalmabile)

We all know the importance of nutritional yeast flakes, high protein vitamine del gruppi B e sali minerali, ma sappiamo anche l'importanza di mantenere queste sostanze cercando di non cuocerlo, ed ecco un patè a crudo veramente squisito...l'ho steso su delle foglie di insalata trevisana , ho rotolato le foglie facendone dei bocconcini e giù... praticamente non finivo di mangiarne.

Ingredienti:

150 ml. di olio extravergine d'oliva

35 gr. di lievito in scaglie

30 gr. di pane grattugiato molto finemente

70 gr. di yogurt di soia

2 cucchiaini abbondanti di prezzemolo fresco tritato

1 cucchiaino abbondante di aglio in polvere

4 gr. di sale fino

Preparation: is easy to just put all ingredients in a bowl, take the immersion blender (or with anything you like) and blend very well. Some of the oil will crush you and will form the pate, the other will remain separate to spread mo 'of raw salad dressing.

fast and flavorful.