protein snack cocoa chia nut seeds vegetarian

Neat adaptation of cocoa protein balls.
No baking required.

I built upon a pack by Sarah Wilson.
Faster & easier.

I replaced the dessicated coconut coating with something else ...and not in ball form.

Instead of rice malt syrup,
I used unrefined cane sugar.
 I added other ingredients.

  

 

A few were not in the photo though.
What did I used?

A pack of no sugar no oil protein ball mix pack.

1, Instead of coconut oil,
I used coconut butter, 2/5 of a 200g pack.
Melt over very gentle heat.

2, Adding in light unrefined muscavado cane sugar.

3. Adding in 75% of the pack.

4. Adding in boiling water.
    Upto 1/2 pint ( 235ml).

5. Mixed well.  Off fire. Let it cool.

6. Mixed these nuts & seeds:
Almonds & peanuts(crushed)
roasted sesame seeds,
poppy seeds,
cocoa nibs.
😄Sprinkle on cupcake cases.

Optional: use cocoa powder .
(& then on top of mixture later)

7. Using spoon to place the mixture onto cupcake cases. 😉
( I do not want to form balls with my fingers or hands.
 You might opt for auto-release ice-cream scoop)

8. Dusting the outside with a mix of
organic cocoa powder &
light muscovado unrefined cane sugar.

9. Pressed/shaped with the back of tea-spoons.

😄

It is vegetarian.
 Wheat-free.
The pack said gluten-free.

 The pack I bought contained :
Oats,
coconut flour,
whey protein concentrate (powder) from milk,
Chia seeds,
raw cocoa powder.
The pack was 270g but I used 75%.

real sprouts salad

This is mixed seeds sprouts.
To reduce the use of seasoning,
I use ripe pineapple and juice, 
dried raisins & mixed nuts.

The above was from commercially mass produced.

Real sprouts from seeds
are very good for health,
especially eaten raw.

If interested, there are various organic mixed seeds that
we can sprout at home...
Note: need frequent rinsing if you live in hot humid area.
To make life easier,
there are also specialist sprouting kit & tools on www.

Bread baking experiment 5

To help the yeast work,
I placed the bowl of dough over some hot water...
(tower + kettle)

Mixed grain mixed seed bread mix ... 5 heaped table spoons.

Gluten-free flour ...5 heaped table spoons.

Soy milk ...10 table spoons.


quick yeast   ...   1 tea-spoon.
coconut sugar ... 1 table-spoon.

Egg... 0

Salt...0 *

mixed seeds.... 2 table spoons.

mixed dried fruits... 3 round heaped table spoons

warm water ...10 table spoons.

Wait for 30 minutes.

Extra virgin olive oil... 1 teaspoons.

Mix.

Put in oiled baking tray over a tower over a kettle of hot water.

Wait for another 15 minutes.

Fluffy this time.   o(^.^)o 
Reason:
I used better sequence/procedures & temperature

Preheat oven.
Baked with Gas mark 6 for 45 minutes.
Upper rack nearer to the door.
Left it inside oven for 10 more minutes.
I was doing something else.

The crust is a bit too dry and hard.

Next time I shall reduce the baking time.

 

I searched www for the function of salt for baking bread.

- Taste.

- crust colour.

- Preserve.

- Tighten the texture of the gluten structure.

- Slow down yeast action.

Adding salt during different stages of preparation affect results.
Amount of salt is usually no more than 2% of toal flour weight.
 
Because this time I used a lot of dried mixed fruit
and I ate the bread the same day,
There is no great need for salt in this recipe.

Bread baking experiment 4

Naughty: I ate my bread with thick layer of  crunchy peanut butter.

This time I tried mixing different types of flour.

- Rye flour.
- FreeFrom wheat-free flour.
- Mixed-grains mixed-seeds bread mix.

so, low wheat content.

Yeast.
Coconut sugar.
Pinch of rock salt.

egg...  1, small.

Extra virgin olive oil.
 
Waited 40 minutes. 

Oven high heat 10 minutes.
Medium high 10 minutes.
High heat 1 minute.
Left in oven 10 minutes.



The crust is dry.

But the inside is moist.