Month: June 2019 Page 1 of 3
~ 6 Servings ~ Time 30 min ~ Freeze overnight ~
Ingredients
- 6 large eggs
- 1 tsp cream of tartar
- 1 tbsp coconut nectar
- 400 gr coconut cream or double cream.
- 2 tsp vanilla powder
Steps
- Separate yolk from white, whisk the white eggs with the cream of tartar ’till firm.
- Mic the yolks with the coconut nectar and the vanilla powder.
- If you use double cream whip it, else mix the coconut cream with the yolks mix.
- Slowly fold the stiff whites in the cream mix with a spatula, spoon by spoon.
- Place the mix in a mold and froze for at least 2 hours or overnight. Keep 3 month in the freezer.
Nutritional data
~ 1 to 6 Servings ~Time 30 min ~Preheat oven 150C~ 4 days in the fridge~
Ingredients
-
6 eggs
-
400 ml coconut cream
-
55 gr coconut flour
-
35 gr sesame flour
-
2 tbsp Psyllium Husk
-
1,5 tsp baking powder
-
2 tbsp sesame seed for topping
Steps
-
Preheat the oven @ 15oC.
-
Mix all the dry ingredient.
-
Add the eggs and the cream mix well let set for 5 mins.
-
Pour in tartelette or pancake mold.
-
Place in the oven and cook for 15-20 mins ‘till golden.
| Pancake / eggs | 1 | 3 | 6 | 9 | 12 |
| Coconut cream | 75 ml | 200 ml | 400 ml | 600 ml | 800 ml |
| Coconut flour | 3 tsp | 27 gr | 55 gr | 82 gr | 110 gr |
| Sesame flour | 3 tsp | 17 gr | 35 gr | 52 gr | 70 gr |
| Psyllium Husk | 1 tsp | 1 tbsp | 2 tbsp | 3 tbsp | 6 tbsp |
| Baking powder | 1/4 tsp | 3/4 tsp | 1.5 tsp | 2 1/4 tsp | 3 tsp |
| Sesame seed top | 1 tsp | 1 tbsp | 2 tbsp | 3 tbsp | 4 tbsp |
Nutritional data
