HowTo

  • Anti-aging Smoothie With Coconut Milk, Pineapple, Banana, Turmeric, Ginger, Chia Seeds, Maca And Chios Mastiha Oil

    Ingredients:

    • 1 cup coconut milk
    • 1/2 cup pineapple
    • 1 banana
    • 1 tbsp. coconut oil
    • 1/2 to 1 tsp. turmeric
    • 1/2 tsp. cinnamon
    • 1/2 tsp. ginger
    • 1 tsp. chia seeds
    • 1 tsp. maca
    • 1 drop Chios Mastiha oil

  • Granola Bars With Oats, Dates, Coconut Oil, Honey, Cinnamon, Chopped Nuts And Crushed Chios Mastiha Crystals

    Ingredients:

    • 1/5 cup nuts
    • 1/6 cup hazelnuts
    • 1/5 cup almonds
    • 4/5 cup oat
    • 1/5 cup chocolate truffles
    • 1/5 cup dried cranberries
    • 1/4 cup dried coconut
    • 1 tsp. vanilla extract
    • 1/5 cup butter
    • 1/2 cup brown sugar
    • 1/5 cup honey
    • 1/2 tsp. Mastiha powder

    Preparation:
     
    Chop the nuts. Mix all the ingredients in a bowl except the butter, sugar, honey, the dry ingredients and the vanilla extract. Stir and simmer until the mixture gets a light brown color: melt the butter, add honey and stir, add the brown sugar, let it melt and at the end add the vanilla extract to the mixture. Add the dry ingredients to the wet mixture and mix well. Lay on a baking pan 20x30cm baking sheet. Press the mixture into the pan and place it evenly. Bake for 20 minutes at 320 F (160 °C) or bake to the point the mixture turns golden brown. Allow to cool and then cut into pieces of any desired size.

  • Cookies With Chocolate Chips And Chios Mastiha Powder

    Ingredients:

    • 3/4 cup flour
    • 1/2 cup butter in little pieces
    • 1 ‏egg
    • 1 tsp. ‏baking powder
    • 1/2 tsp. ‏baking soda
    • 3/4 cup black sugar
    • 1 tsp. salt
    • 1 tsp. ‏vanilla extract
    • 1 cup couverture chocolate
    • 1 tsp. Chios Mastiha powder

    Preparation:

    Μix the flour, the baking powder, the Mastiha, the soda, and the salt in a bowl. Beat the butter and the sugar using the mixer paddle until they get white and fluffy. Add the egg and beat to homogenize. Add the vanilla and then lower the mixer’s speed, adding the flour-mixture slowly while waiting again for each part to homogenize before you add the next one. When the whole flour-mixture is incorporated, stop mixing and add the chocolate pieces blending with a spatula. Put parchment paper or silicone mat in a tin. Cut with your hand dough balls approximately 1/5 cup each and place them on the tin, making sure you leave a distance of 5 cm between them from each side, as they are going to expand during baking. Bake in a preheated oven 356 F (180°C) until they have turned a nice color for approximately 10 minutes.
    For better results on the baking of the cookies, allow the dough to rest for 24 hours after preparation.