{"id":15871,"date":"2025-05-05T14:36:23","date_gmt":"2025-05-05T12:36:23","guid":{"rendered":"https:\/\/tena.yoga\/blog\/mikro-kolaci\/"},"modified":"2026-07-12T10:17:22","modified_gmt":"2026-07-12T08:17:22","slug":"mikro-kolaci","status":"publish","type":"post","link":"https:\/\/tena.yoga\/bs\/blog\/mikro-kolaci\/","title":{"rendered":"Mikro kola\u010di"},"content":{"rendered":"\n
<\/div>\n\n\n\n

Kola\u010di za nekoliko zalogaja<\/h2>\n\n\n\n
<\/div>\n\n\n\n
\n
<\/div>\n\n\n\n
\n

Po\u010dela sam da pravim mikro kola\u010de jer bismo od velikog, dok je topao, pojeli dosta, a ostatak bi se danima vukao po fri\u017eideru. Male porcije pokazale su se kao odli\u010dna navika: pojedemo ih dok su svje\u017ei, poslu\u017ee kao desert ili u\u017eina tog dana i nema ostataka. Ispe\u010dete ne\u0161to od onoga \u0161to trenutno imate. \u010cak i kada su nam na Bi\u0161evu stigli nenajavljeni gosti, podijelili smo svje\u017ee pe\u010den mikro kola\u010d i bilo je taman po jedna mala kri\u0161ka za svakoga.
Isprobala sam mnogo kombinacija i ukusa, a nekoliko sam kona\u010dno zapisala u ovom tekstu.<\/strong><\/p>\n\n\n\n

<\/div>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Desert mo\u017ee da bude i hranljiv, pa kola\u010de pravim od kvalitetnih sastojaka i oslanjam se na prirodnu slatko\u0107u vo\u0107a. U osnovnim receptima nema dodatog \u0161e\u0107era; slatko\u0107u donose svje\u017ee i su\u0161eno vo\u0107e, uz poneki komadi\u0107 tamne \u010dokolade.<\/strong> Mikro kola\u010di sadr\u017ee jaje, heljdino ili zobeno bra\u0161no i ora\u0161aste plodove. Za bezglutensku verziju koristite certificiran bezglutenski ovas i drugo bra\u0161no bez glutena; spelta nije bezglutenska. Za vegansku varijantu jedno jaje mo\u017eete da poku\u0161ate da zamijenite ka\u0161ikom mljevenog lana pomije\u0161anom s tri ka\u0161ike vode, ali tekstura mo\u017ee biti druga\u010dija.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\n
\n
\"\"<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n
\n

Slatko\u0107u dobijam iz sitno isjeckanog i potopljenog su\u0161enog vo\u0107a ili narendanog svje\u017eeg vo\u0107a.<\/p>\n<\/blockquote>\n<\/div>\n\n\n\n

\n
\"\"<\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Su\u0161eno vo\u0107e i ora\u0161aste plodove sitno isjeckam, prelijem vrelom vodom i ostavim najmanje dva sata. Voda u kojoj se vo\u0107e natapalo postane slatka, pa se ta slatko\u0107a sjedini s tijestom i dodatni \u0161e\u0107er nije potreban.<\/strong> Sli\u010dno djeluju narendane jabuke i kru\u0161ke i izgnje\u010dene banane. Cimet, kokos i vanila poja\u010davaju utisak slatko\u0107e iako sami nisu \u0161e\u0107er. Su\u0161eno vo\u0107e mo\u017eete da potopite i preko no\u0107i u fri\u017eideru. Kada dodam ostale sastojke, smjesu ostavim jo\u0161 kratko da odstoji.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\n
\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
\n
\"\"<\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Prije nego \u0161to je sipam u mali kalup, smjesu jo\u0161 jednom dobro promije\u0161am. <\/strong>Volim da kola\u010di\u0107 ukrasim ora\u0161astim plodovima ili kri\u0161kom vo\u0107a. Pe\u010dem ga poslije glavnog obroka, dok je rerna ve\u0107 zagrejana, pa iskoristim posljednjih desetak minuta njenog rada. Vo\u0107nu aromu obogatim cimetom, gorkim kakaom, kokosom ili susamom, ali svaki dodatak mo\u017eete da prilagodite ukusu.<\/p>\n\n\n\n

U\u017eivajte u malim, svje\u017eim desertima pa\u017eljivo i bez nepotrebnog rasipanja.<\/em><\/strong><\/p>\n<\/div>\n\n\n\n

<\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
<\/div>\n\n\n\n
\n
<\/div>\n\n\n\n
\n

1. Smokvoljubac<\/h3>\n\n\n\n

Suhe smokve vole indijske orahe<\/strong><\/p>\n\n\n\n

<\/div>\n\n\n\n
\n
\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
\n
\"\"<\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Smokve su ukusne i receptima daju posebnu notu, ali su nam ve\u0107i dio godine dostupne su\u0161ene.<\/strong> Potapanjem ih ponovo omek\u0161amo. Ovo je mali kola\u010d od smokava i indijskih oraha, s heljdinim bra\u0161nom i cimetom, koji nestane br\u017ee nego \u0161to se priprema.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\n
\n
<\/div>\n\n\n\n
\n

Zamislite so\u010dan komadi\u0107 smokve u mekom testu i njenu punu aromu u svakom zalogaju.<\/p>\n<\/blockquote>\n\n\n\n

<\/div>\n\n\n\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
\n
\"\"<\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
\n
\n

SASTOJCI<\/strong><\/p>\n\n\n\n

\u2013 1 jaje
\u2013 4 ka\u0161ike heljdinog bra\u0161na
\u2013 4 suhe smokve
\u2013 \u0161aka suhog gro\u017e\u0111a
\u2013 \u0161aka indijskih oraha
\u2013 ka\u0161ika kokosovog ulja
\u2013 ka\u0161i\u010dica pra\u0161ka za pecivo
\u2013 malo cimeta
\u2013 prstohvat soli<\/p>\n<\/div>\n\n\n\n

\n

PRIPREMA<\/strong><\/p>\n\n\n\n

Smokve, suho gro\u017e\u0111e i indijske orahe sitno isjeckam, dodam cimet i prelijem vrelom vodom, tek toliko da ih prekrije. Ostavim najmanje dva sata da se ohlade i omek\u0161aju. Zatim umije\u0161am heljdino bra\u0161no, jaje, so, pra\u0161ak za pecivo i kokosovo ulje. Dobro promije\u0161am i ostavim jo\u0161 oko sat vremena. Smjesa treba da bude gusta, ali dovoljno te\u010dna da se rasporedi u kalup. Pe\u010dem 10\u201313 minuta na 180 \u00b0C s ventilatorom, odnosno dok sredina ne bude pe\u010dena. Poslu\u017eite toplo, ali ne vrelo, uz \u010daj ili kuglu sladoleda.<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n

<\/div>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n
\n\n\n\n
<\/div>\n\n\n\n
\n
<\/div>\n\n\n\n
\n

2. Vo\u0107na ka\u0161ica<\/h4>\n\n\n\n

Zrelo vo\u0107e koje treba iskoristiti<\/strong><\/p>\n\n\n\n

<\/div>\n\n\n\n
\n
\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
\n
\"\"<\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n

U doma\u0107instvu s malom decom \u010desto ostane zrela banana, pola kru\u0161ke ili vo\u0107e ve\u0107 pripremljeno za obrok. Za kola\u010d koristite samo vo\u0107e koje nije bilo zagri\u017eeno ili u kontaktu sa pljuva\u010dkom i koje je pravilno \u010duvano u fri\u017eideru. Ta zrela, \u010disto odvojena polovina vo\u0107ke odli\u010dna je osnova za mali kola\u010d i prirodno donosi dovoljno slatko\u0107e. Tako ostatak upotrijebimo u novom, ukusnom obliku i primjenimo princip ponovne upotrijebe<\/em> umjesto bacanja hrane. Svaki sigurno sa\u010duvan komadi\u0107 mo\u017ee da dobije novu namenu. <\/strong><\/p>\n\n\n\n

<\/div>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n
\n
\n

SASTOJCI<\/strong><\/p>\n\n\n\n

\u2013 1 jaje
\u2013 4 ka\u0161ike heljdinog bra\u0161na
\u2013 zrela kru\u0161ka
\u2013 \u0161aka suhog gro\u017e\u0111a
\u2013 ka\u0161i\u010dica cimeta
\u2013 komad zrele banane
\u2013 dvije ka\u0161ike suncokretovog ulja
\u2013 ka\u0161i\u010dica pra\u0161ka za pecivo
\u2013 prstohvat soli
\u2013 nekoliko oraha za ukras<\/p>\n<\/div>\n\n\n\n

\n

PRIPREMA<\/strong><\/p>\n\n\n\n

Najzrelije dijelove kru\u0161ke i bananu izgnje\u010dim vilju\u0161kom u ka\u0161icu. Ostatak kru\u0161ke isje\u010dem na kockice. Sve pomije\u0161am s jajetom, uljem, bra\u0161nom i za\u010dinima i ostavim jedan do dva sata u fri\u017eideru da se pove\u017ee.
Dok je rerna poslije ru\u010dka jo\u0161 topla, kola\u010d pe\u010dem oko 12 minuta na 180 \u00b0C. Kada se tijesto podigne i blago porumeni, provjerim \u010da\u010dkalicom i izvadim ga. Poslu\u017eim ga toplog; so\u010dan je i ne treba mu nikakav dodatak.<\/p>\n<\/div>\n<\/div>\n\n\n\n

<\/div>\n\n\n\n
\n
\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
\n
\"\"<\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n
\n
\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
\n
\"\"<\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
\n

Arome vo\u0107a spoje se u miris koji lako izmami osmijehe za stolom.<\/p>\n<\/blockquote>\n\n\n\n

<\/div>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n
\n\n\n\n
<\/div>\n\n\n\n
\n
<\/div>\n\n\n\n
\n

3. Beba \u010dupavac<\/h4>\n\n\n\n

Kokos, urme, kakao i jo\u0161 malo kokosa<\/strong><\/p>\n\n\n\n

<\/div>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\n
\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
\n
\"\"<\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n

Kokos i \u010dokolada stari su prijatelji i njihovi ukusi lijepo se dopunjuju. <\/strong>Klasi\u010dni \u010dupavac ima biskvit uvaljan u \u010dokoladu i kokos. Ovaj je jo\u0161 \u201ebeba\u201d: tijesto mu je tamno od kakaoa, odozgo ima malo \u010dokolade i kokosove mrvice. Slatko\u0107u donose potopljene urme, koje ubla\u017eavaju gor\u010dinu kakaoa, uz mali komad tamne \u010dokolade za glazuru.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\n
\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
\n
\"\"<\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n
\n
\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
\n
\"\"<\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
\n
\n

SASTOJCI<\/strong><\/p>\n\n\n\n

\u2013 1 jaje
\u2013 4 ka\u0161ike zobenog bra\u0161na
\u2013 ka\u0161ika kokosa za tijesto i ka\u0161ika za posipanje
\u2013 \u0161aka urmi
\u2013 ka\u0161ika gorkog kakaoa
\u2013 mali komad tamne \u010dokolade
\u2013 ka\u0161ika kokosovog ulja
\u2013 ka\u0161i\u010dica pra\u0161ka za pecivo
\u2013 prstohvat soli
\u2013 voda za potapanje urmi<\/p>\n<\/div>\n\n\n\n

\n

PRIPREMA<\/strong><\/p>\n\n\n\n

Urme isje\u010dem na kockice, prelijem vrelom vodom tek toliko da ih prekrije i ostavim najmanje sat vremena. Zatim pomije\u0161am sve sastojke osim \u010dokolade i kokosa za posipanje. Smjesa je tamna i gusta, a zobeno bra\u0161no \u0107e upiti jo\u0161 te\u010dnosti, pa je ostavim sat ili dva u fri\u017eideru. Ponovo dobro promije\u0161am, sipam u nauljen mali kalup i pe\u010dem oko 12 minuta, dok se kola\u010d ne podigne i povr\u0161ina ne bude pe\u010dena.<\/p>\n<\/div>\n<\/div>\n\n\n\n

<\/div>\n\n\n\n
\n
\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
\n
\"\"<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n
\n

Miri\u0161e na nje\u017enu slatko\u0107u urmi, kokosa i kakaoa.<\/p>\n<\/blockquote>\n<\/div>\n<\/div>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Kada je kola\u010d pe\u010den, izvadim ga, stavim odozgo komadi\u0107e \u010dokolade i vratim na minut ili dva u isklju\u010denu toplu rernu. Otopljenu \u010dokoladu razma\u017eem i pospem kokosom. Tako dobijemo prepoznatljivu temu \u010dupavca: \u010dokoladni preliv i kokos na mekom testu.<\/strong>
Zobeno bra\u0161no daje vla\u017eniju i zbijeniju teksturu nego heljdino. Kola\u010d vi\u0161e podsje\u0107a na \u010dokoladni brauni<\/em> nego na mafin<\/em> ili lagan biskvit. Za rastresitije tijesto upotrijebite heljdino ili drugo odgovaraju\u0107e bra\u0161no.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\n
\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
\n
\"\"<\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n

\u017deljela sam da se glazura ohladi i postane malo hrskava, ali kola\u010di\u0107 je bio premalen i nestao je dok je jo\u0161 bio veoma topao. Sljede\u0107i put ipak sa\u010dekajte da se prohladi.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n
\n\n\n\n
<\/div>\n\n\n\n
\n
<\/div>\n\n\n\n
\n

4. Kru\u0161kakao<\/h4>\n\n\n\n

Kru\u0161ka s mirisom kakaoa<\/strong><\/p>\n\n\n\n

<\/div>\n\n\n\n
\n
\n
\"\"<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n
\n

So\u010dnost kru\u0161ke stapa se s bar\u0161unastim kakaom u kola\u010du koji miri\u0161e na jesensku subotu.<\/p>\n<\/blockquote>\n\n\n\n

<\/div>\n<\/div>\n\n\n\n
\n
\"\"<\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Kru\u0161ka je odli\u010dna za kola\u010de jer je so\u010dna, slatka i aromati\u010dna.<\/strong> Njen sok daje dovoljno slatko\u0107e, pa dodatni \u0161e\u0107er nije potreban. Kru\u0161ka se lijepo sla\u017ee s kakaom i tamnom \u010dokoladom, a sitni komadi\u0107i vo\u0107a, \u010dokolade i suhog gro\u017e\u0111a smjenjuju se u svakom zalogaju.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\n
\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
\n
\"\"<\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
\n
\n

SASTOJCI<\/strong><\/p>\n\n\n\n

\u2013 1 jaje
\u2013 4 ka\u0161ike heljdinog bra\u0161na
\u2013 jedna mala zrela kru\u0161ka
\u2013 \u0161aka suhog gro\u017e\u0111a
\u2013 ka\u0161ika gorkog kakaoa
\u2013 mali komad tamne \u010dokolade
\u2013 ka\u0161ika kokosovog ulja
\u2013 ka\u0161i\u010dica pra\u0161ka za pecivo
\u2013 prstohvat soli
\u2013 malo vode po potrebi<\/p>\n<\/div>\n\n\n\n

\n

PRIPREMA<\/strong><\/p>\n\n\n\n

Pola kru\u0161ke isje\u010dem na male kockice, a drugu polovinu narendam. \u010cokoladu sitno isjeckam. Sve sastojke dobro pomije\u0161am i ostavim oko sat vremena u fri\u017eideru. Prije sipanja u kalup ponovo promije\u0161am. Smjesa treba da bude gusta, ali dovoljno te\u010dna da se lako rasporedi. Pe\u010dem 13\u201315 minuta na 180 \u00b0C s ventilatorom, odnosno dok \u010da\u010dkalica ne iza\u0111e bez sirovog tijesta. Kola\u010di\u0107 poslu\u017eite topao uz \u010daj i dobro dru\u0161tvo.<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n

<\/div>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Mikro kola\u010di su male porcije koje jedemo svje\u017ee i tople, bez vi\u0161ednevnih ostataka. Ova \u010detiri recepta oslanjaju se na prirodnu slatko\u0107u vo\u0107a, heljdu ili ovas, jaje i ora\u0161aste plodove.<\/p>\n","protected":false},"author":2,"featured_media":15804,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_sitemap_exclude":false,"_sitemap_priority":"","_sitemap_frequency":"","footnotes":""},"categories":[528,529,530],"class_list":["post-15871","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ayurveda","category-jogijska-prehrana","category-lifestyle"],"_links":{"self":[{"href":"https:\/\/tena.yoga\/bs\/wp-json\/wp\/v2\/posts\/15871","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tena.yoga\/bs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tena.yoga\/bs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tena.yoga\/bs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/tena.yoga\/bs\/wp-json\/wp\/v2\/comments?post=15871"}],"version-history":[{"count":2,"href":"https:\/\/tena.yoga\/bs\/wp-json\/wp\/v2\/posts\/15871\/revisions"}],"predecessor-version":[{"id":20620,"href":"https:\/\/tena.yoga\/bs\/wp-json\/wp\/v2\/posts\/15871\/revisions\/20620"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tena.yoga\/bs\/wp-json\/wp\/v2\/media\/15804"}],"wp:attachment":[{"href":"https:\/\/tena.yoga\/bs\/wp-json\/wp\/v2\/media?parent=15871"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tena.yoga\/bs\/wp-json\/wp\/v2\/categories?post=15871"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}