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Rogaliki with cranberries

Ingredients 200 grams of coconut yoghurt 200 grams of coconut spread 7 cups of wholegrain spelt flour 0.5 cup of dried cranberries, sweetened with apple juice 1/4 teas spoon of baking soda Preparation Get yourhurt and spread from the fridge 15 minutes before cooking. Sprinkle 1 cup of flour on chopping board. Place block of spread in the middle. Sprinkle 1 cup of flout on top of spread. Take butter knife and start chopping block of spread in vertical and horizontal directions, mixing with flour on the board. During the process, keep adding remaining flour into the mixture until is you see that dough can easily fall of the knife and don't stick to it Add coconut youghurt and knit the dough in

Paleo muffins with blueberries

Ingredients 2 cups of fine almond flour 1/2 tea spoon baking powder 1/4 tea spoon baking soda pinch of pink hymalayan salt 3 organic eggs 2 table spoons agave syrup (maple syrup) 1 table spoon of coconut oil, melted 1 tea spoon lemon juice 1 teaspoon organic vanilla extract 1 cup fresh blueberries Preparation Preheat oven to 160C degrees and line muffin tin. Combine dry ingredients in medium bowl. Combine wet ingredients in large bowl. Stir dry ingredients into wet ingredients, then add blueberries. Mix carefully so blueberries are not squashed Fill muffin cups 3/4 full. Bake for 20 - 25 minutes, until golden brown and toothpick inserted in center comes out clean. ​

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