Sugar free, gluten free pumpkin brownies

Ingredients:
280 g of dates (or date paste)
½ glasses of water (if you take dates, not paste)
¾ glasses of pumpkin, mashed
¼ cup paste cashew
¼ cups of coconut oil

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Buckwheat flour cookies

These cookies, in general, were intended mostly by the child, since Purchased options for baby cookies seem to me a little useful and sweetened. But it turned out that the parents of this child, i.e. we not only made him a company, but also ate most of the cooked cookies. It is understandable, too interesting is obtained from the baking taste.

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Buckwheat Cookies without sugar

1 medium carrot (as an option you can do with a pumpkin, about 250 g)

3/4 tbsp. pitted raisins

1 tbsp. applesauce (about 200 g)

2 tbsp.  vegetable oil

1/2 tsp soda

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Curd pasha again)

Ingredients:

500 grams of cottage cheese

180 g sour cream

sweetener to taste

kerob

vanilla extract

dry cherry

Cooking:

  1. Cottage cheese mix well immersion blender, to a smooth and delicate texture. Add yogurt or sour cream (the resulting mass should be dense), vanilla sweetener, mix well.  
  2. Share the curd mass in half. Add kerob to one half ( in order to make 2 colored pasha). Add dry cherry to each part and mix well.
  3. I cooked in a special detachable mold for Curd pasha. We fill the form with gauze, spread the resulting curd mass, it must be well compacted. Top put the load (I put the container with water) and leave overnight in the refrigerator. ⠀
  4. In the morning (or after 10 hours) we take Curd pasha out of the form. You can sprinkle with grated chocolate and nuts.

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Vegan Cherry Muffins

Servings: 6

Cooking time: 5 minutes

Ingredients

0.5 cups fresh or frozen cherries

0.5 cups dried cherries

0.5 cups of raisins

2 tbsp. flaxseed

1 tsp ground ginger

1 tsp turmeric

0.5 tbsp. coconut oil

a pinch of black pepper

1. All of the listed components must be mixed to obtain a homogeneous mass. Use a blender or food processor.

2. Lay out the mixture in baking tins.

3. Then put them in the freezer for 1-2 hours.

4. When serving, muffins can be decorated with chocolate chips or coconut chips.

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Chia pudding with raisins and dried cherries

What do you think about chia pudding for snack?)

It is perfect for people who are in a hurry, because you have to prepare it in the evening.

Ingredients:

3 tsp. chia seeds

½ glass of milk (about 100 ml or less)

handful of dry cherry

handfull of black raisins

crushed walnut

  1. Soak chia chia seeds with milk for a night.
  2. In the morning add on the top crushed walnut, raising, dry cherry.
  3. Ready! (You can add into chia pudding any berries and fruits you want)

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Cabbage soup with spinach

Calories / 100g: 36.63

Fat / 100g: 1.45

Protein / 100g: 2

Carbohydrates / 100 g: 3.97

It will take 25 minutes to prepare, from these ingredients you get 4 servings.

Ingredients:

– chicken broth – 1 l;

– green onion – 100 g;

– carrot young – 150 g;

– early cabbage – 200 g;

– Celery stalks – 50 g;

– red chili pepper – 1 pc .;

– young potatoes – 140 g;

– fresh spinach – 100 g;

– garlic (stalks) – 50 g;

– salt, vegetable oil.

In a deep pan with a wide bottom, heat two teaspoons of odorless vegetable oil. Add the white part of the green onion stalks, cut into ringlets, and the young carrot, cut into thin slices, about 2-3 millimeters thick. Fry the vegetables on medium heat for 4 minutes.

Celery stalks cut into small cubes. Red chili peppers cut into rings, add chili and celery to the pan, fry for 2-3 minutes.

We clean the young potatoes from the skin, cut them into slices, chop the early cabbage into strips, add to the fried vegetables.

Pour hot chicken broth, which, if necessary, can be replaced with ordinary bouillon cubes.

Put the pan on the fire, bring to a boil, cook for 15 minutes on medium heat.

When the vegetables are soft, it remains only to salt to taste and add the last ingredients – spinach and early garlic.

We cut off the young spinach from the stems, chop the leaves thinly. Arrows of early garlic cut across the thin rings, throw everything in the pan.

Cook for another 3-4 minutes, remove from heat, leave for 10-15 minutes to infuse, but you can immediately serve on the table.

Serve soup in chicken broth with fresh hot cabbage, seasoned to taste with low-fat sour cream, 0% yogurt and freshly ground black pepper.

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Almond cheesecake with banana and avocado – gluten free and sugar free

Ingredients:

DOUGH:

200 g almond flour

1 egg

50 g butter

1 tsp. honey

FILLING:

2 medium or large banana

2 large avocados

200 g philadelphia cheese

one lime juice

beams

fresh mint leaves

2 tbsp. honey

DECORATION:

small mint leaves

fresh berries

1. Mix almond flour with warm butter, egg and honey. Knead tight plastic dough. Use your hands to distribute the base into a baking dish and tamp to a thickness of 5 mm. Knock the base with a fork and bake for 20 minutes in the oven at 200 ° C until golden brown is formed.

2. While the base is baked, beat the components of the filling to a creamy consistency. How much to put honey, lime juice and mint, decide, focusing on your taste.

3. Pour the mass into the chilled “basket” of almond dough, garnish with fresh berries and mint leaves, and put in the freezer for 20-30 minutes so that the filling grabs.

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Raw Food Raspberry Mint Cheesecake

8-12 servings/  40 minutes of cooking

INGREDIENTS

FOR THE BASIS:

8 dates, seedless, soaked

1.3 cups raw almonds

2 tablespoons of coconut oil

2 tablespoons coconut shavings

a pinch of salt

FOR FIBER LAYER:

1 cup cashew nuts, soaked for 2 hours and washed

1 cup chilled coconut milk and coconut water

0.3 cups coconut oil

0.3 cup fresh mint

2 tablespoons agave syrup

1 tablespoon lemon juice

1 teaspoon chlorella powder, for color (optional)

10 drops of mint essential oil

a pinch of salt

FOR PALM LAYER:

1 cup cashew nuts, soaked for 2 hours and washed

1 cup chilled coconut milk and coconut water

0.3 cups coconut oil

0.3 cups fresh raspberries

2 tablespoons agave syrup

1 tablespoon lemon juice

1 teaspoon red beet powder, for color (optional)

a pinch of salt

FOR CREAM FROM KESHEW:

1 cup of cashews, soaked for 2 hours and washed

0.3 cups coconut oil

1 tablespoon lemon spit

1 teaspoon vanilla pod powder

a pinch of salt

water as needed

RECIPE

  1. To make a base, place the almonds in a food processor and grind to a flour-like mass. Transfer to a cup and put aside.
  2. Place the dates in a food processor and grind to small pieces.
  3. Add the almonds and the rest of the ingredients to the base and grind it all together to form a dough. The dough does not have to be collected in a bowl, but it is necessary that it does not disintegrate.
  4. Cover the baking dish with parchment paper. Transfer the dough to the bottom of the mold, smooth and compact with your hands or a spoon.
  5. Put in the freezer while cooking the filling.
  6. Crimson and peppermint layers of the filling are made separately.
  7. Put all the ingredients for one layer in a blender and grind to a smooth mass.
  8. Pour the mixture onto the base and put into the freezer while cooking the second layer.
  9. As soon as the mass for the second layer is ready to pour it on the first layer.
  10. Put in the freezer for 4 hours to freeze.
  11. To make a cashew cream, place all the ingredients in a blender and grind until smooth. Add some water if necessary.
  12. Remove the cheesecake from the freezer and decorate it with cashew cream and fresh berries.

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