here I bring new delicious meatless recipe.
So you will need:
~1 cup portobello mushrooms (chopped and cooked)
1 can red beans
salt, pepper, seasoning
1 tablespoon ground flax seeds
1 tablespoon tapioca flour
1. Put all ingredients into food processor, and grind till all ingredients chopped.
2. Shape burgers and bake in the pan with oil or ghee.
And here the last one recipe for today. When the weather is miserable, all I want is just cook and drink lots of tea 🙂
These crepes are very interesting taste… for me is still like sweet omelette :)). so for next time, I will try to make it little bit thinner.
For the crepes:
5 oz cream cheese, softened
1 tsp cinnamon
1 Tbsp granulated sugar substitute (Splenda, Swerve, Ideal, etc.)
butter for frying
For the filling:
8 Tbsp butter, softened
1/3 cup granulated sugar substitute
1 Tbsp (or more) cinnamon
1.Blend all of the crepe ingredients (except the butter) together in a blender or magic bullet until smooth. Let the batter rest for 5 minutes.
2.Heat butter in a nonstick pan on medium heat until sizzling. Pour enough batter into the pan to form a 6 inch crepe. Cook for about 2 minutes, then flip and cook for an additional minute. Remove and stack on a warm plate. You should end up with about 8 crepes.
3.Meanwhile, mix your sweetener and cinnamon in a small bowl or baggie until combined. Stir half of the mixture into your softened butter until smooth.
4.To serve, spread 1 Tbsp of the butter mixture onto the center of your crepe. Roll up and sprinkle with about 1 tsp of additional sweetener/cinnamon mixture.
Original: egg crepes
A new flourless-keto-brownie recipe, which I found it today.
Very rich taste, maybe too oily for me.. but definitely will do it again..
100g melted butter
60g melted coconut oil (can be replaced with butter to make this totally coconut free)
60g unsweetened cocoa powder
½ tsp baking powder
2 tsp vanilla
120g cream cheese
3 tbs granulated stevia or sweetener of choice, to taste. ( I used honey)
Place all the ingredients in a mixing bowl and using a stick blender with the blade attachment, blend until smooth.
Pour into a lined square baking dish (21cm/8.5 inch).
Bake at 180C/350F for 20-25 minutes until cooked on the centre.
Slice into squares, rectangle bars or triangle wedges.
* To make sure this doesn’t taste eggy, you must use a really good dark unsweetened cacao powder and mix well.
hello, just want to say, abiesmagnale is now in facebook and instagram. If you want to follow, please feel free to join 🙂
Lately I am reading books about how wheats damaging our bodies… and its so hard to give up on what I was eating all my life… but in small steps, once at a time, I will eliminate all these wheats from my menus. It is good, because everyday I find new recipes, new tastes.
Soo, today’s experiment with tartaletes. I did it first time.. and it get little bit to brown.. anyone has tips how to do it perfect? 🙂 would really appreciate 🙂
2 cup desiccated coconut or shredded coconut
½ cup almond flour
¼ cup virgin coconut oil, melted
2 tbsp coconut flour
1 tbsp stevia powder – optional
1 tbsp vanilla paste or vanilla extract
1.Pour all the ingredient into a food processor.
2.Blend until a crumble is forming.
3.With your hands gather the crumble to form a ball of dough.
4.It will stick and hold perfectly together.
5.Place the dough ball between plastic wraps.
6.Press with your hand and then start rolling until thin about 0.5 cm thickness.
7.Transfer onto a 26 cm pie mould greased with butter or coconut oil.
8.Bake at 180 C for 35 minutes or until golden brown.
9.Cool down before removing the crust from the mould.
Perfect to make a pumpkin pie, apple pie or any other sweet pie.
Original recipe: coconut-pie-crust