Page 52 - E-CookBook Healthy Future
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Local food

           Cloudy tofu cake with drizzle of                                                                        0,38
           rhubarb                                                                                             Emissions
                                                                                                           (g per kg food)

                                                                                                              Equivalent
                         I aspire to use seasonal products. For example, I used a lot of rhubarb and it was
                         just this season’s product. In addition, I aspire to use every components in the     to 1,63 km
                         cake so the food waste would the lowest possible.                                         by car
                           I used the rhubarb because it was a season product and that means a lower
                           carbon  footprint. And  the  lower  the  carbon  footprint  is, the  more  we are
                           saving the nature. It is awesome how a little thing like this can help to keep
                           the environment and climate cleaner.
           Ingredients for 4:                        Preparation
                                                                                              Ingredients for 4:
          Chocolate cake 12cmØ    Directions:                                                Rhubarb jam             Directions:
          120g wheat flour        1.   Weigh the dry substances a bowl and mix well.         (Inside the cake)       1.  Add rhubarb and ja sugar in kettel and boil about 10-15
          116g sugar              2.   Add oatmilk, oil and white vinegar to dry substances and    50g rhubarb             minutes.
          12g cocoa powder              mix.                                                 19g jam sugar           2.   Blend with hand blenber smooth and cool.
          3g vanilla sugar        3.   Grease the cake tin and add the dough to the tin.
          2g baking soda          4.   Bake cake at 150 degree about 30-45 minutes.                                  Directions:
          100g oat milk                                                                      Rhubarb jam (decorate)  1.   Add rhubarb and ja sugar in kettel and boil about 10-15
          40g oil                                                                            40g rhubarb                   minutes.
          1,6g white vinegar                                                                 10g jam sugar           2.   Blend with hand blenber smooth and cool.
                                                                                                                     3.   Finally sift jam.
          Tofu-rhubarb filling    Directions:                                             Tofu-rhubarb Cake
          coconut cream 55g       1.    Add  tofu  and  oil  to  the  bowl.  Blend  with  hand  blender    1.   Cut the cake from the middle into two parts.
          20g coconut oil               smooth paste.                                     2.    Put  the  other  side  to  cake  cardboard  and
          ½ vanilla bean          2.   Add coconut cream 12,5g and blend with hand blender.        apply half of the jam on cake.
          12,5g sugar             3.   Whisk coconut cream 55g.                           3.  Share the tofu-rhubarb filling into two parts
          34g tofu                4.  Boil the rhubarb and vanilla bean about 10 minutes and           and put the other side in cake.
          44g rhubarb                   puree with hand blender smooth.                   4.  Put another part of chocolate cake in cake
          4g oil                  5.  Grate to lemon  apsis  and  squeeze  the  lemon  juice  and           and put the rest jam in cake and apply well.
          5g lemon apsis                add to the rhubarb.                               5.  Finally, add the rest tofu-rhubarb filling on
          4g lemon juice          6.   Mix rhubarb and tofu paste together well and add coconut          top  of  cake  and  spread  as  smoothly  as
          12,5g coconut cream           oil little bit at a time all the time mix.               possible.
                                  7.   Mix whipped coconut cream with rhubarb mixture airly and    6.    Put cake in fridge and leave to rest
                                       well.                                                     overnight.
                                  8.  Lastly add sugar and mix.







                HEALTHY FOOD CHOICES FOR A SUSTAINABLE FUTURE – HEALTHY FUTURE                                    HEALTHY FOOD CHOICES FOR A SUSTAINABLE FUTURE – HEALTHY FUTURE
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    47          2016-1-FI01-KA202-022712                                                                                                        2016-1-FI01-KA202-022712  26
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