300 g flour, 80 g water, 1tsp sugar, 1tsp salt, 1 egg, 2tsp greek yoghurt, 8 g fresh yeast . Make a dough and add 50 g of Olive oil and chopped coriander. Leave it in the fridge min.24 hour.
Roll out and cook it in a very hot pan.
Dejen skal hvile køligt et stykke tid og rulles til stænger som skæres ud på skrå.
Hakkede mandler eller nødder kommer oven på hver enkelt småkage som forinden er blevet vendt i et sammenpisket æg (dvs. kun den ene side)og drysset med sukker.
Bages cirka 10-12 min. Ved 180 grader. Husk bagepapir.
yield: 16-25 PIECES prep time: 15 MIN
1 cup nuts (I use half walnuts (50 g) and half almonds (75 g) but any nut you like is fine!)
6 tbsp (30 g) raw cacao powder or cocoa powder
1 tbsp chia seeds (optional)
1 tsp salt
1 cup (225 g) soft dates (such as Medjool) pitted*
2-4 tbsp almonds, roughly chopped (for crunch) + more for garnish (optional)
For the chocolate ganache frosting:
2 tbsp raw cacao powder or cocoa powder
2 tbsp coconut oil, melted
1 tbsp agave nectar or any other sweetener (for a sweeter ganache, use 2 tbsp syrup)
In a high-quality food processor, add your nuts, cacao powder or cocoa powder, chia seeds and salt.
Blitz the ingredients together until you’re left with a mixture that resembles the likes of sand.
Add the dates and continue to blitz until the mixture comes together in a ball. If you find that the mixture is too dry, you can add a date or two more. If you find the mixture too sticky, blitz up a couple more nuts and add it to the date-nut mixture, until you are able to touch the dough without it sticking to your fingers.
Spoon the dough out onto a piece of parchment paper or greased foil and press it into a large square about 1/2 an inch thick.
Press the 2-4 tbsp of extra roughly chopped almonds into the square and let it chill slightly while making the glaze.
To make the glaze, combine the cacao powder/cocoa powder, the melted coconut oil and the agave nectar until your result is a moderately thin, glossy glaze.
Let the glaze harden in the fridge or at room temperature, stirring every now and then till it resembles a thick chocolate frosting. If it firms up too much, you can place it in the microwave for about 5 seconds and then stir to combine.
Spread the glaze atop the raw brownie square and garnish with more almonds.
Cut the brownie into 16-25 pieces (these are rich, and a little goes a long way).
These bars can be stored in an airtight container at room temperature for 2 weeks, and last about a month in the fridge.