Page 28


What’s Cooking: A N T O N I A C A F AT I b e e t R o o t- C a C a o C a K e ReCipe the cake has a nice moist texture, the taste is a combination of cacao with a mild almond after taste. the blueberries give it a fresh tone.

Ca K e : 1/2 cup of dates (if the dates are too dry, cook them in a pot with 1/2 cup of water on low heat until the water evaporates) 4 spoons of honey 1/3 cup of virgin coconut oil 1 1/2 cup of rice milk (you can use almond, oat or any other non-dairy milk) 1 egg (if you are vegan replace it with 2 spoons of linseed with a bit of water, imitating the texture of an egg) 1/2 cup beetroot purée (2 beetroots cooked and mashed) 1/3 cup bitter cacao powder 1 1/2 cup almond flour 1 cup polenta 1/2 cup chopped almonds

Ca K e F i l l i ng : 2 cups soaked and peeled almonds, use 1 1/2 because it grows in water 2 spoons honey 1 cup water 2 teaspoons lemon juice 1 spoon virgin coconut oil blueberries rice milk

mu st t Ry i n sa nt iago: my Cochayuyo avocado Ceviche: Cochayuyo is a local algae that goes great with avocado, red onion and seeds.



porotos granados con mazamorra is one of the few typical Chilean vegetarian dishes. it is a summer soup with fresh beans (porotos), corn puree (mazamorra), basil and vegetables. Chirimoya alegre (custard apple and orange juice) is a super natural and fresh Chilean dessert.

Countlan Issue 05  
Countlan Issue 05  

Countlan is a quarterly magazine dedicated to exploring how people all over the world entertain at home.