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For all the wandering hobbits of the middle earth…

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I saw a sign ✈️

Frosted light

Foggy Morning

Waffles Sesame

~ 7 / 15 Servings ~ Time 1-2h ~ waffle maker ~ 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
  • Avocado oil and brush to oil the wafer.  
  • Option : Put only 90 gr sesame flour and no coconut flour.

For 12 eggs = 15 waffles 12 eggs, 800 ml coconut cream, 110 gr coconut flour, 70 gr sesame flour (option Put only 180 gr of sesame flour and no coconut flour.) , 4 tbsp Psyllium Husk, 3 tsp baking powder

1/2 cup = 1 slot = 1 waffle

Steps

  1. Preheat the waffle maker select the color of the waffle you want let heat.
  2. Mix all the dry ingredient, Add the eggs and the cream mix well let set for 5 mins, put in jug.  
  3. Put some coconut oil on the waffle maker with a brush. pour one cup of mix per waffle slot, close the waffle maker wait for the beep.
  4. Take the waffle ready out and repeat part 4 ‘till there is mix in the jug.
  5. Let all waffle cool down keep 4 day in fridge or frozen for up to 3 month.

Nutritional data

Cooking blog one big update 🍽

More than 40 recipes added to the blog !!!

Urquhart castle in the night

A view from the loch Ness

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Chocolate truffle

Ingredients

  • 85 ml double cream
  • 2 x 100 gr bars dark chocolate (Lindt 70%)
  • 1 tsp vanilla powder
  • 4 – 6 tbsp cocoa powder

Steps

  1. Put the dark chocolate and double cream and vanilla powder in the pan heat very gently until melted.
  2. Pour in a silicone sheet pan or on a parchment paper  let chill completely for 30 – 60 min.
  3. Cut in pieces and dust with cocoa powder.
  4. Keep in fridge for 4 days or freeze up to 1 month.

Nutritional data

Cold morning lights

 

Loch knockie @ twilight

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