Olá a todos, espero que estejam bem!
Hoje trago-vos não uma, mas duas receitas que se completam na perfeição para o pequeno-almoço ou lanche ou apenas para quando faz falta um docinho 😋
Trago-vos um delicioso bolo de maçã e gengibre e um Bimbal de manga e banana. Tanto para o bolo como para o sumo podem e devem aproveitar as frutas mais "velhas" que estão na fruteira abandonadas.
🥮Para o Bolo de maçã e gengibre vão necessitar de:
Hi everyone, I hope you're doing well!
Today I bring you not one, but two recipes that complement each other perfectly for breakfast or a snack, or just when you're craving something sweet😋
I bring you a delicious apple and ginger cake and a mango and banana juice. You can and should use the "older" fruits that are sitting neglected in your fruit bowl for both the cake and the juice.
10g of ginger
250g of apple, chopped into pieces, seeds removed
100g of demerara sugar (or coconut, or brown, or any other of your preference)
75g of neutral coconut oil, plus extra for greasing the pan
3 eggs
Zest of 1 lemon
180g of gluten-free bread flour
20g of tapioca starch
1 tsp xanthan gum
1 tsp baking powder
Grease a crown-shaped pan (approximately 18 to 20cm) with coconut oil and sprinkle with tapioca starch, set aside.
In the Thermomix® container, place the peeled and chopped ginger and apples, and grate for 5sec/Speed 5. Remove and set aside.
In the container, add the sugar, coconut oil, whole eggs, and lemon zest, and beat for 30sec/Speed 3.
Add the flour, tapioca starch, xanthan gum, and baking powder and mix for 10sec/Speed 3.
Add the reserved apples and ginger and fold in with the help of the spatula.
Pour the batter into the pan, cover with aluminum foil, and place in the Varoma. Now, let's move on to the tropical juice!
Grease a crown-shaped pan (approximately 18 to 20cm) with coconut oil and sprinkle with tapioca starch, set aside.
In a food processor, place the peeled and chopped ginger and apples and pulse until they are finely chopped. Remove and set aside.
In a bowl, combine the sugar, coconut oil, whole eggs, and lemon zest, and beat with a mixer until smooth. Add the flour, tapioca starch, xanthan gum, and baking powder and mix with the mixer until the batter is smooth.
Add the reserved apples and ginger and fold in with the help of a spatula.
Pour the batter into the pan, cover with aluminum foil, and place the pan on a steaming basket inside a pot for approximately 60 minutes.
300g of mango
300g of ripe bananas
1 liter of water
1 lemon
Preparation using Thermomix®TM6:
In the Thermomix® container, place the chopped fruits, add water, and cook for 60min/120°/Speed 1 with the Varoma on top to cook the cake.
After 60 minutes, remove the Varoma, add the lemon without peel or seeds to the juice, and blend for 1min/Speed 7.
Let it cool, transfer to a bottle with an airtight lid, and refrigerate until serving. This juice typically lasts about 1 week.
ATTENTION: This juice was made in 60min as this is the baking time for the cake that was being made simultaneously in the Varoma. If you only want to make the juice, the cooking time is 30min.
Traditional preparation:
In a saucepan, place the chopped fruits, add water, and cook until the fruits begin to break down. Stir occasionally.
Transfer the cooked fruit to a blender, add the lemon without peel or seeds, and blend as much as possible. Let it cool, transfer to a bottle with an airtight lid, and refrigerate until serving. Due to the Thermomix® technology, achieving the same consistency in a regular blender might be challenging. If you prefer a smoother juice, strain before transferring to the bottle. This juice typically lasts about 1 week.
TIP: Besides offering us vitamin C, lemon is our natural preservative, so don't forget it.
The amount of fruit varies depending on whether you prefer juice with more or less pulp. In this juice, I didn't add sugar because the bananas are sweet enough 😉
You can find the original recipes on Cookidoo®.
I hope you enjoy these delicious recipes!
Whenever possible, choose organic ingredients and minimize waste.