Cooking time: 50 minutes
Kcal .: 285.2
Proteins, g: 22.3
Fats, g: 16
Carbohydrates, g: 13.9
lentil flour – 60 g
soy flour – 60 g (or take 120 g of absolutely any flour (replacing, therefore, lentil and soy): pea, chickpea, oat, or corn)
carrots – 1/2 pcs. (from it you need to make 30 ml of carrot juice or replace it with ready-made baby food)
water – 40 ml.
baking soda – 1/2 tsp
pink salt – 1/2 tsp
coconut oil – 4 tbsp. (in a liquid state. In baking, it is preferable to use only coconut oil, since it does not lose its useful properties during heat treatment and does not emit carcinogens. You can replace it with any other vegetable oil)
cottage cheese 0% – 250 g (any, less fat)
spinach – 150 g (can be both thawed and frozen + salt and spices to taste)
- Mix all dry ingredients (flour, baking soda, and salt) and separately all liquid (carrot juice, water, and coconut oil). Then combine together and knead the dough.
- Set aside the dough for 30 minutes, “swell”.
- If you don’t have special metal cones for baking tubes, you can do this: from thick sheets of paper you need to roll 4 puffs, make cuts on their sides and insert corners of the “puffs” into the cuts, so they will hold their shape firmly.
- It remains to roll out the dough, cut it into strips 15-20 mm wide.
- Carefully wrap the molds in strips of dough “in a spiral”, pre-lubricating the “cone molds” with coconut oil, so that later they can be removed more easily.
- Then proceed to bake our future diet tubes in the oven at t = 180 ° C for 20 minutes. The main thing is that they are browned, but not burnt.
- In the meantime, we will prepare the filling: beat the spinach in the blender with cottage cheese, salt, and spices.
- Now you can get our cones, carefully remove them from the molds, fill them with the filling and serve them to the table. Bon Appetit!