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Cold figs stuffed cake, chocolate, almonds and coconut

ingredients

servings

2

Rice flour

40 grams

Sorghum flour

40 grams

Coconut flour

15 grams

Egg, egg white

70 grams

Water

90 grams

Figs

100 grams

Bicarbonate

2 grams

Apple vinegar

10 grams

Soy quark

70 grams

Instant coffee powder

1 teaspoon

Dark chocolate 80%

10 grams

Chopped almonds

5 grams

Coconut

5 grams

Desserts from Italy

Cold figs stuffed cake, chocolate, almonds and coconut

Cold figs stuffed cake, chocolate, almonds and coconut

vegetarian with eggs with nuts

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cold figs stuffed cake, chocolate, almonds and coconut

An idea for a fresh breakfast, a revised pancakes.

Cold figs stuffed cake, chocolate, almonds and coconut step 1

step 1

Put the egg whites in a bowl, combine flour and begin to mix, add a little warm water to vote until you get a creamy but not runny,

Cold figs stuffed cake, chocolate, almonds and coconut step 2

step 2

At this point add the bicarbonate (without turning) and pour the apple cider vinegar, let react a few seconds and then incorporated to 'dough.

Cold figs stuffed cake, chocolate, almonds and coconut step 3

step 3

At this point, bake for about 4/5 minutes per side in a small saucepan with high sides very hot, low and cover flame

Cold figs stuffed cake, chocolate, almonds and coconut step 4

step 4

Once ready pancakes cut in half and stuff it with soy quark (or greek yoghurt) mixed with instant coffee and figs (or seasonal fruit).

Cold figs stuffed cake, chocolate, almonds and coconut step 5

step 5

Now melt in a saucepan or microwave the chocolate with a little drop of water if necessary, spread it on pancakes and garnish with chopped almonds and coconut, refrigerate.

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