Chocolate pizza
Dough: (weight after baking- 375g):
10g fresh yeast (70mg phe)
75g Loprofin Damin flour (4.5mg phe)
100g Mevalia flour (17mg phe)
100 ml warm Pro zero (0mg phe) or LP drink (10mg phe)
25g cane sugar
25g of melted vegan butter
Pinch of salt
egg yolk 2g with a little bit of milk on the edges (14.26mg phe)
Decor: iChoc brown chocolate 60g (54mg phe) and strawberries
Method: Start with yeast- mix fresh yeast, 50 ml of warm milk and 5 g of sugar. Mix the other ingredients and add the finished yeast to them. Leave the created dough to rest for an hour and then roll out the dough and make a heart shape. Brush the edges with egg yolk mixed with milk before baking. Bake at a temperature of 190 degrees until golden for about 15-20 minutes. The entire approx. 440g pizza accounts for 169.76 mg phe.
Strawberries in chocolate with Valentine decor
Decor: Edible gold and silver powder applied with a brush, Dr. Oetker hearts and Lilly Decor vegan golden sprinkles.
Chocolate: iChoc white (0.3g protein/100g) mixed with Cera (Slovak brand) butter for chocolate. If the vegan chocolate isnt becoming smooth when heated, it must be properly strained.
Valentine's langos with rockat salad, vegan feta cheese and pomegranate
Dough recipe:
300g Loprofin Damin flour
20g fresh yeast
lukewarm water (100 ml or according to the thickness of the dough)
1 tea spoon of salt
1 tea spoon of sugar (for yeast)
1 table spoon of oil
1 tea spoon of baking powder
20g sour cream (preferably vegan Planton)
Topping: rocket salad, olive oil, Violife feta cheese and pomegranate
(80g of langoustine counts as 27mg phe)
The whole recipe including the method on the link below:
Ravioli
Beetroot dough (11 pieces of ravioli):
135g flour - half and half Damin and Mevalia flour (18.5mg phe)
75ml beetroot juice (I count as 15mg phe)
25ml Pro Zero milk
5ml Olive oil
3g Psyllium Husk (1.5mg phe)
2g of salt
Classic dough for 11 pieces of ravioli:
135g flour - half and half Damin and Mevalia flour (18.5mg phe)
75ml water
25ml Pro Zero
5ml Olive oil
3g Psyllium Husk (1.5mg phe)
2g of salt
quail egg (60mg phe) - optional, in case you don't want to increase the total phe of the whole portion
Filling:
I used 4g of Opekacky in Each piece of ravioli= 8mg (Opekacky is Slovak brand of vegan sausage)
(the whole recipe with the method:
Quick dessert made of vegan whipped cream and mascarpone with a strawberry and grape Tulip decor
Cream:
50g vegan mascarpone - brand Rajo or Schlagfix
120 ml vegan whipped cream (preferably Schlagfix, which has 0 g of protein)
A little vanilla essence
Mix everything with a hand mixer, first just the mascarpone with vanilla essence and then add the whipped cream and mix again.
Biscuits: I used 50g of Taranis and 20g Schar butter biscuits crushed and mixed with 20g of butter.
Decor and filling: fresh fruit, I used strawberries and green grapes.
Heart-shaped baked potato pies filled with jack fruit
Dough:
100g boiled potatoes (110mg phe)
60g Damin flour (3.5mg phe)
1 tea spoon of baking powder
15g of butter
2g of salt
Filling:
Cooked Jackfruit. (according to the can=1.1g/100g)
Add spices of your preference to the jack fruit, my daughter Vanesa prefers it completely as it is without any spices.
(Important note!! - you have to squeeze the jackfruit properly after cooking in a boiling water, otherwise it will moisten the dough during baking. It is also good to add a tea spoon of corn starch to make it completely dry).
Method for the Dough:
Mix all the ingredients, first the flour, baking powder and salt and then add potatoes mixed with butter.
Roll the dough into a thicker rectangle and put the filling inside (I used approx. 7g of jack fruit (approx. 4mg phe) in each pie).
Brush with water before baking. Bake at a temperature of 190C for about 15-20 minutes using the upper and lower heating program, after 15 minutes brush with oil and add sesame seeds (optional). After smearing with oil, bake with a fan program until golden brown (but you need to keep an eye on them, because they can get burnt quickly with this program - personal experience :) :) :) ).
The total weight of the finished pies is approx. 225g (all together with the filling of the pies, I calculate 141.5mg phe - of which 28mg phe is made up of the jack fruit filling).
A few pics below:
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