I could have never imagined I would be the one to fall in love for healthy food!
But hey, guys! It’s not some pale, multi-coloured bunch of veggies, restaurant cooked wanna be healthy ingredients…it’s the real deal.
I am not the same one that still eats those white bagels during breakfast…or just storms out, rushing somewhere and like a thief goes to the first bakery and gets a muffin. But all right…muffins are still my silent weak spot. It looks simply like a piece of happiness…awww !
And I ain’t the one skipping on lunch just cause it looks like a waste of time. And to mix white wine and full working day… not a good idea. But luckily booze makes me sleepy, and I often get a headache…
And all those short walks to the fridge in the back of the kitchen. The unhealthy food whispering your name, calling you…those were the good old days. 😉
But… the responsibility overtakes us and we have to behave.
Right now I consider myself very conscious about my nutrition…cause I can’t go online and on Instagram and disappoint all my faithful followers. Food bloggers. Insta bloggers. People that design artwork with food. Them are my inspiration. Surf, surf, surf… and everything is healthy and delicious, rhapsody of colours and healthy food, like, like, like, like!!!
Some of my favourite insta friends from all around the world who inspire me on a daily bases are: Bahare from Sweden (@healthy_belly) Lori, Croatian women from Paris (@ofcitiesandflavours), Lili from Croatia (@travellingoven), Danica from Ireland (@madeby_danica), Maria from Florida (@saltandsuch), Maja (@delicious_and_healthu_by_maya)… she was probably the reason for my inspiration see → HERE), cute Helena (@helenarawandlifestyle) and a bunch of other people…
…and of course my dear friend and co-worker: Željka (@mygreenstories). The result of a few of our meetings in her beautiful house stands in front of you today… Yummy and healthy… but still sweet! Try and resist? I bet you, you will not successes…
ALMONDS AND COCONUT YUMMY TOFFEE CAKE
- 1 cup chopped or ground almonds
- 1 ½ cup coconut shreds
- 1 cup semolina
- ½ cake flour
- 1 cup light muscovado sugar
- vanilla extract
- 1 cup baking powder
- a pinch of salt
- Add 2 cups of plant-based milk in the mix of dry ingredients and ½ of a cup of melted coconut oil. Use spoon to put it in a baking pan wrapped in a baking paper and bake it for 30 min on 200 Celsius.
- Leave it in the pan when baked, then slice it and put some sauce on it that you previously made with: caramelise ½ cup of sugar in a ½ cup of water then add 1 ½ glass of milk(almond and coconut).
Cool before serve, would be good to let it rest for 5 or 6 hours… it hasn’t lasted that long in my home.
You can add toffee sauce with it…
Blend 6 spoons of sugar with 3 spoons of water, and heat it up while you’re mixing it until it becomes golden, then add 3 more spoons of water. Then while you’re mixing it, remove it from the heat, add half of the lemon juice, 2 or 3 spoons of tahini and a little bit of sliced lemon zest. If you like, you can add a little bit more of lemon juice or water. If you don’t like tahini, replace it with plant based or regular cream. In that case leave the lemon out of the mix.
Recipe made by: Željka Čolakić
Photo: Marija Laća
Translate: Filip Šeatović