bioagros βιολογικά προϊόντα - Cooking

Category: Desserts



1 cup water

1 cinnamon stick 

2 cloves 

½ orange 


3 tbsp coconut sugar

150g Honey 



200γρ orange juice 

100γρ olive oil

zest of an orange  

¼ tsp baking soda  

1 tsp Ceylon cinnamon 

½ tsp cloves 

¼ tsp nutmeg

2 tbsp sweetener 

80g semolina, fine

270g wholegrain flour 


  • Boil all of the ingredients for the syrup, apart from honey, until sugar melts. Remove from heat. Add the honey and mix till combined. Let syrup cool.
  • For the dough addin a bowl all the ingredients, except the semolina and flour, and whisk.
  • In a separate bowl, add the semolina and flour.
  • Combine the first and second mixture.
  • Mix by hand, very gently to combine.
  • Mold cookie dough into shapes that you like (30g each).
  • Bake at 190-200*C for about 20-25 minutes. As soon as you remove them from the oven, soak the hot cookies in the syrup for 30-40 seconds. Drain them and drizzle with honey and chopped walnuts.

 Recipe by @healthytasteland

Category: Desserts


250gr organic cocoa butter drops
2 tbsp almond butter
6 tbsp date sugar
2 tbsp sweetener powder
2 tbsp mastiha liqueur
2 tsp vanilla extract
2 tsp baking powder
400g all purpose flour
Icing stevia powder


Melt the butter and let it cook for a bit.
In a large bowl, add the butter, almond butter, date sugar, sweetener, masticated, vanilla and mix to combine.
Add baking powder, flour and knead to dough.
Mold into balls (30g) and place them in rows, on a baking sheet lined with parchment paper.
Bake at 190*C for about 20-22’ minutes. (They are very soft and crumbly when hot)
When cool, spray them with some rose water and dust with stevia powder by using a sieve.

Recipe by @healthytasteland

Category: Desserts


200g coconut flour
360g canned coconut milk
360g roasted almond milk
100g honey
275g banana, mashed
100g dark chocolate drops
4 eggs
80g wholegrain tahini
6 tbsp water
2 tsp baking powder
2 tbsp coconut oil
1 tsp vanilla extract
Orange zest

For topping (optional):

125ml canned coconut milk, refrigerated
40g honey spread with cacao and banana
20g dark chocolate, melted


• In a large bowl add the tahini, water and whisk until it gets creamy.
• Add all the rest ingredients for the cake and mix well until they combine.
• Coat a 10x40cm pan with a non stick baking paper, add the cake mixture and bake at 180-190*C for about 1 hour and 15 minutes. (You can check if the cake is ready by dipping a toothpick into the cake. If it gets out almost dry, it’s ready)
• If you using chocolate topping: Whip the coconut milk with a hand mixer. When it gets creamy, add the honey spread and mix well. (If it needs, place it in the refrigerator)
• Once the cake gets cool, pour the chocolate topping and add the melted chocolate.
• (Keep leftover cake in the refrigerator)

Recipe by @healthytasteland