Helena Malogorski

Born in Germany (Berlin), where she still actively promotes Croatian healthy products.

Her research, knowledge and love of wild medicinal herbs and organic products were transformed into the first Croatian master-economic thesis of that kind. She is actively participating in specialized international fairs for healthy food and natural medicine, making a contribution through teaching and counseling.

She turned her love of medicinal herbs and healthy food into her personal lifestyle.

Website URL: http://www.gen.hr

Tuesday, 29 November 2016 11:36

Raw raspberry cupcake

Raw cupcake without gluten, lactose and eggskiss

Crust:

Oat flakes (coarsely ground) 2 handfuls
Blanched almonds (coarsely ground) 2 handfuls
2 tbsp coconut oil
5 tbsp almond milk
2 tbsp coconut sugar
a little bit of tumeric - for the color

Mix all the ingredients by hand, then place the mixture in the freezer to harden, for 1 hour.

Almond whipped cream

200g blanched almonds
250 ml almond milk
1/4 tsp himalayan salt
2 tsp agave
1/2 vanilla bean
1 tbsp coconut oil

Mix all ingredients in blender, until fluffy. (5 min).

Add vegan chocolate drops (optional).

Add the cream to the crust, and let it freeze for an hour more.

Raw raspberry jam

Blend a handful of fresh raspberries and 1,5 tbsp of agave nectar. Pour it over the cake, and let it freeze for 10 min more. Let the cake sit at room temp. for 5 min before serving.