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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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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