RECIPES
Healthy dessert
Carrot cake (24 cm diameter cake tin)
gluten-free, lactose-free
Ingredients:
- 500 g grated carrot
- 50 g chopped walnuts
- 150 g of strawberries (blueberries or other berries of your choice are also suitable)
- 200 g raw buckwheat flour
- 3 teaspoons of baking powder
- 2 teaspoons of cinnamon
- 30 g of flax seeds
- 2 eggs
- 150 g of erythritol/stevia
- a pinch of Himalayan salt
- 100 g of liquid coconut oil
- 1 dl lactose-free/vegetable milk
Biscuit:
- 4 eggs
- 50 g of liquid honey
- 2 tablespoons sugar-free cocoa powder
- 80 g of almond flour
- pinch of pink Himalayan salt
Filling:
- 100 g of stoneless dried dates
- 100 g of dried peaches
- 100 g of dried cranberries
- 150 g of coconut milk
- grated zest and juice of 1 lemon
- 1 tablespoon of liquid honey
- 50 g of coconut oil
- 2 teaspoons gingerbread flavoring
Topping:
- 200 g light cream cheese
- grated zest and juice of 1 orange
- 1 teaspoon of liquid honey
- sugar-free cocoa powder
Sugar-free profiteroles (20 pcs)
sugar-free
Ingredients:
- 120 g of wheat flour
- 100 ml of milk
- 100 ml of water
- 80 g of butter
- 4 eggs
- 0.5 tsp Himalayan salt
- 300 g unseasoned, fat-free curd paste
- 200 ml of whipping cream
- 3 tsp of erythritol
- 1 tsp vanilla bean paste (Madagascar bourbon)
Ingredients:
- 150 g whole grain oatmeal
- 50 g liquid unrefined coconut oil
- 10 g of erythritol/stevia
- a pinch of Himalayan salt
Filling:
- 1 can (400 ml) of 18% fat coconut milk
- 500 g of lactose- and fat-free MO Saaremaa cottage cheese
- 300 g of mango puree
- squeezed juice of 1 lime
- 70 g of erythritol/stevia
- 6 sheets of gelatin
- garnish with fresh mango, coconut flakes and lime
Partners
