100 g – (1 cup) rolled oats.
1 tablespoon unsweetened cocoa.
A pinch of salt.
1 teaspoon baking powder.
70 g nut paste. I use almond paste.
200 ml – (1 incomplete cup) milk.
sweetener to taste. I use honey.
1 banana.
1 avocado.
2 tablespoons unsweetened cocoa.
60 ml – (1/4 cup) milk.
Soak 200g of red lentils in 200ml of water overnight.
A pinch of salt and your favorite spices.
Leave for 15 minutes.
1 shallot.
200 grams of mushrooms.
1 tomato.
A small bunch of cilantro or parsley
3-4 cloves of garlic.
Salt, pepper and your favorite spices to taste.
finished result.
2 bananas.
1 egg.
A pinch of salt.
1 teaspoon baking powder.
A pinch of vanilla.
3 tablespoons of milk.
About 2-3 tablespoons of hazelnut flour or other, you have to pay attention to the consistency.
2 tablespoons of oatmeal.
A pinch of ground cinnamon.
1 apple.
1 egg.
150 g – (5.29 OZ) cottage cheese.
A pinch of salt.
1 teaspoon baking powder.
200 g (7 ounces) green buckwheat, soaked for 8-10 hours.
240ml – (1 cup) water.
A pinch of salt.
1 tablespoon coconut oil.
1 tablespoon sweetener. I use maple syrup.
If the batter is too thick, add more water.
1 tablespoon lemon juice.
1/3 teaspoon baking soda.
Fry pancakes over medium-high heat.
3-4 apples.
Juice of 1/2 lemon.
1 tablespoon sweetener. I use stevia.
1/2 teaspoon ground cinnamon.
300 g – (10.5 ounces) red lentils, soaked overnight.
300g – (10.5oz) apples.
Squeeze juice out of apples.
A pinch of ground cinnamon.
6 pieces of large dates.
1 banana.
1 tablespoon unsweetened cocoa.
1 tablespoon peanut butter.
80ml – (1/3 cup) milk.
200g – (7.05 oz) zucchini.
A pinch of salt.
2 eggs.
100 g – (3.53 ounces) cheese.
4 tablespoons cornmeal.
150 g – (5.3 ounces) corn.
tomatoes, basil and onions.
salt and olive oil to taste.
2 eggs.
50g – (Incomplete 1/2 cup) butter.
60 ml – (1/4 cup) milk.
A pinch of vanilla.
A pinch of salt.
160 g – (2 cups) almond flour.
1 teaspoon baking powder.
30 g – (1/3 cup) poppy seeds.
Bake in a preheated oven at 180°C for about 20 minutes.
100 g dark chocolate without sugar.
2 teaspoons coconut milk.
3 eggs.
1 banana.
3 tablespoons coconut oil.
100 ml coconut milk.
50 g cornstarch.
50 g coconut flour.
1/2 teaspoon baking powder.
A pinch of vanilla (optional).
Bake waffles on medium power.
320 g banana.
100 grams of coconut oil.
100 grams of buckwheat flour.
If the batter is too runny, add more almond flour.
A pinch of vanilla (optional).
Bake waffles on medium power.
250 g pumpkin pulp.
150ml of water.
Cook until the squash is soft.
2 tablespoons butter.
4 eggs.
sweetener to taste. I use erythritol powder.
A pinch of vanilla.
A pinch of salt.
150 grams of rolled oats.
250ml milk.
1/2 teaspoon ground turmeric.
1/2 teaspoon ground cinnamon.
Sear on both sides over medium heat.
400 g mascarpone or cream cheese. sweetener to taste. I use erythritol powder.
300 g mascarpone or cream cheese. sweetener to taste. I use erythritol powder.
1 tablespoon unsweetened cocoa.
Place in the fridge for 1-2 hours.
1 oz (30g) butter. 1.75 oz (50 g) sugar-free chocolate.
Melt chocolate and butter in any convenient way.
4 medium eggs.
2 tablespoons dry sweetener. I use stevia.
Add melted chocolate and melted butter.
1 tablespoon unsweetened cocoa.
1 teaspoon baking powder. 1 cup (100 g) cornmeal.
Bake in preheated oven at 360F/180C for approximately 20-23 minutes.
1/4 cup (30 g) walnuts for sprinkling.
6.35 oz (180 g) cabbage.
3 eggs.
Favorite spices, salt and pepper.
1/2 teaspoon ground paprika.
2.1 oz (60 g) cheese.
1 teaspoon psyllium.
Any filling can be used.
I use cream cheese and tomato.
1 egg.
Sweetener to taste. I use stevia.
1/2 cup (120 ml) milk of your choice.
1 tablespoon unsweetened cocoa.
4 tablespoons all-purpose flour. 1/2 teaspoon baking powder.
Mix all ingredients until smooth.
Add more milk to make a moderately liquid dough.
Grease the frying pan with vegetable oil.
8.8 oz (250 g) mascarpone or cream cheese. Sweetener to taste, I use honey.
Distribute the cream evenly over the Crepes.
1 cup (100 g) oatmeal.
2 eggs.
Salt.
1/2 teaspoon ground cinnamon.
1/3 cup (100 g) Greek yogurt.
1 apple.
Divide the dough into two parts.
Cook over low heat.
Fresh mozzarella.
10.5 oz (300g) cottage cheese.
1 egg.
Vanilla.
2.5 oz (70 g) cornmeal.
1 teaspoon baking powder.
1 apple.
Mascarpone or cream cheese. Ground cinnamon and honey.
1 cup (100 g) oatmeal.
1/2 teaspoon baking powder.
1/2 teaspoon ground cinnamon.
Salt.
1/3 cup (50 g) dried cranberries.
2 eggs.
1/3 cup (100 g) Greek yogurt.
1 apple.
Divide the dough into 2 parts.
Bake on medium heat.
Fresh mozzarella.
100 g – (1 cup) rolled oats.
1 tablespoon unsweetened cocoa.
A pinch of salt.
1 teaspoon baking powder.
70 g nut paste. I use almond paste.
200 ml – (1 incomplete cup) milk.
sweetener to taste. I use honey.
1 banana.
1 avocado.
2 tablespoons unsweetened cocoa.
60 ml – (1/4 cup) milk.
Soak 200g of red lentils in 200ml of water overnight.
A pinch of salt and your favorite spices.
Leave for 15 minutes.
1 shallot.
200 grams of mushrooms.
1 tomato.
A small bunch of cilantro or parsley
3-4 cloves of garlic.
Salt, pepper and your favorite spices to taste.
finished result.
2 bananas.
1 egg.
A pinch of salt.
1 teaspoon baking powder.
A pinch of vanilla.
3 tablespoons of milk.
About 2-3 tablespoons of hazelnut flour or other, you have to pay attention to the consistency.
2 tablespoons of oatmeal.
A pinch of ground cinnamon.
1 apple.
1 egg.
150 g – (5.29 OZ) cottage cheese.
A pinch of salt.
1 teaspoon baking powder.
200 g (7 ounces) green buckwheat, soaked for 8-10 hours.
240ml – (1 cup) water.
A pinch of salt.
1 tablespoon coconut oil.
1 tablespoon sweetener. I use maple syrup.
If the batter is too thick, add more water.
1 tablespoon lemon juice.
1/3 teaspoon baking soda.
Fry pancakes over medium-high heat.
3-4 apples.
Juice of 1/2 lemon.
1 tablespoon sweetener. I use stevia.
1/2 teaspoon ground cinnamon.
300 g – (10.5 ounces) red lentils, soaked overnight.
300g – (10.5oz) apples.
Squeeze juice out of apples.
A pinch of ground cinnamon.
6 pieces of large dates.
1 banana.
1 tablespoon unsweetened cocoa.
1 tablespoon peanut butter.
80ml – (1/3 cup) milk.
200g – (7.05 oz) zucchini.
A pinch of salt.
2 eggs.
100 g – (3.53 ounces) cheese.
4 tablespoons cornmeal.
150 g – (5.3 ounces) corn.
tomatoes, basil and onions.
salt and olive oil to taste.
2 eggs.
50g – (Incomplete 1/2 cup) butter.
60 ml – (1/4 cup) milk.
A pinch of vanilla.
A pinch of salt.
160 g – (2 cups) almond flour.
1 teaspoon baking powder.
30 g – (1/3 cup) poppy seeds.
Bake in a preheated oven at 180°C for about 20 minutes.
100 g dark chocolate without sugar.
2 teaspoons coconut milk.
3 eggs.
1 banana.
3 tablespoons coconut oil.
100 ml coconut milk.
50 g cornstarch.
50 g coconut flour.
1/2 teaspoon baking powder.
A pinch of vanilla (optional).
Bake waffles on medium power.
320 g banana.
100 grams of coconut oil.
100 grams of buckwheat flour.
If the batter is too runny, add more almond flour.
A pinch of vanilla (optional).
Bake waffles on medium power.
250 g pumpkin pulp.
150ml of water.
Cook until the squash is soft.
2 tablespoons butter.
4 eggs.
sweetener to taste. I use erythritol powder.
A pinch of vanilla.
A pinch of salt.
150 grams of rolled oats.
250ml milk.
1/2 teaspoon ground turmeric.
1/2 teaspoon ground cinnamon.
Sear on both sides over medium heat.
400 g mascarpone or cream cheese. sweetener to taste. I use erythritol powder.
300 g mascarpone or cream cheese. sweetener to taste. I use erythritol powder.
1 tablespoon unsweetened cocoa.
Place in the fridge for 1-2 hours.
1 oz (30g) butter. 1.75 oz (50 g) sugar-free chocolate.
Melt chocolate and butter in any convenient way.
4 medium eggs.
2 tablespoons dry sweetener. I use stevia.
Add melted chocolate and melted butter.
1 tablespoon unsweetened cocoa.
1 teaspoon baking powder. 1 cup (100 g) cornmeal.
Bake in preheated oven at 360F/180C for approximately 20-23 minutes.
1/4 cup (30 g) walnuts for sprinkling.
6.35 oz (180 g) cabbage.
3 eggs.
Favorite spices, salt and pepper.
1/2 teaspoon ground paprika.
2.1 oz (60 g) cheese.
1 teaspoon psyllium.
Any filling can be used.
I use cream cheese and tomato.
1 egg.
Sweetener to taste. I use stevia.
1/2 cup (120 ml) milk of your choice.
1 tablespoon unsweetened cocoa.
4 tablespoons all-purpose flour. 1/2 teaspoon baking powder.
Mix all ingredients until smooth.
Add more milk to make a moderately liquid dough.
Grease the frying pan with vegetable oil.
8.8 oz (250 g) mascarpone or cream cheese. Sweetener to taste, I use honey.
Distribute the cream evenly over the Crepes.
1 cup (100 g) oatmeal.
2 eggs.
Salt.
1/2 teaspoon ground cinnamon.
1/3 cup (100 g) Greek yogurt.
1 apple.
Divide the dough into two parts.
Cook over low heat.
Fresh mozzarella.
10.5 oz (300g) cottage cheese.
1 egg.
Vanilla.
2.5 oz (70 g) cornmeal.
1 teaspoon baking powder.
1 apple.
Mascarpone or cream cheese. Ground cinnamon and honey.
1 cup (100 g) oatmeal.
1/2 teaspoon baking powder.
1/2 teaspoon ground cinnamon.
Salt.
1/3 cup (50 g) dried cranberries.
2 eggs.
1/3 cup (100 g) Greek yogurt.
1 apple.
Divide the dough into 2 parts.
Bake on medium heat.
Fresh mozzarella.
100 g – (1 cup) rolled oats.
1 tablespoon unsweetened cocoa.
A pinch of salt.
1 teaspoon baking powder.
70 g nut paste. I use almond paste.
200 ml – (1 incomplete cup) milk.
sweetener to taste. I use honey.
1 banana.
1 avocado.
2 tablespoons unsweetened cocoa.
60 ml – (1/4 cup) milk.
Soak 200g of red lentils in 200ml of water overnight.
A pinch of salt and your favorite spices.
Leave for 15 minutes.
1 shallot.
200 grams of mushrooms.
1 tomato.
A small bunch of cilantro or parsley
3-4 cloves of garlic.
Salt, pepper and your favorite spices to taste.
finished result.
2 bananas.
1 egg.
A pinch of salt.
1 teaspoon baking powder.
A pinch of vanilla.
3 tablespoons of milk.
About 2-3 tablespoons of hazelnut flour or other, you have to pay attention to the consistency.
2 tablespoons of oatmeal.
A pinch of ground cinnamon.
1 apple.
1 egg.
150 g – (5.29 OZ) cottage cheese.
A pinch of salt.
1 teaspoon baking powder.
200 g (7 ounces) green buckwheat, soaked for 8-10 hours.
240ml – (1 cup) water.
A pinch of salt.
1 tablespoon coconut oil.
1 tablespoon sweetener. I use maple syrup.
If the batter is too thick, add more water.
1 tablespoon lemon juice.
1/3 teaspoon baking soda.
Fry pancakes over medium-high heat.
3-4 apples.
Juice of 1/2 lemon.
1 tablespoon sweetener. I use stevia.
1/2 teaspoon ground cinnamon.
300 g – (10.5 ounces) red lentils, soaked overnight.
300g – (10.5oz) apples.
Squeeze juice out of apples.
A pinch of ground cinnamon.
6 pieces of large dates.
1 banana.
1 tablespoon unsweetened cocoa.
1 tablespoon peanut butter.
80ml – (1/3 cup) milk.
200g – (7.05 oz) zucchini.
A pinch of salt.
2 eggs.
100 g – (3.53 ounces) cheese.
4 tablespoons cornmeal.
150 g – (5.3 ounces) corn.
tomatoes, basil and onions.
salt and olive oil to taste.
2 eggs.
50g – (Incomplete 1/2 cup) butter.
60 ml – (1/4 cup) milk.
A pinch of vanilla.
A pinch of salt.
160 g – (2 cups) almond flour.
1 teaspoon baking powder.
30 g – (1/3 cup) poppy seeds.
Bake in a preheated oven at 180°C for about 20 minutes.
100 g dark chocolate without sugar.
2 teaspoons coconut milk.
3 eggs.
1 banana.
3 tablespoons coconut oil.
100 ml coconut milk.
50 g cornstarch.
50 g coconut flour.
1/2 teaspoon baking powder.
A pinch of vanilla (optional).
Bake waffles on medium power.
320 g banana.
100 grams of coconut oil.
100 grams of buckwheat flour.
If the batter is too runny, add more almond flour.
A pinch of vanilla (optional).
Bake waffles on medium power.
250 g pumpkin pulp.
150ml of water.
Cook until the squash is soft.
2 tablespoons butter.
4 eggs.
sweetener to taste. I use erythritol powder.
A pinch of vanilla.
A pinch of salt.
150 grams of rolled oats.
250ml milk.
1/2 teaspoon ground turmeric.
1/2 teaspoon ground cinnamon.
Sear on both sides over medium heat.
400 g mascarpone or cream cheese. sweetener to taste. I use erythritol powder.
300 g mascarpone or cream cheese. sweetener to taste. I use erythritol powder.
1 tablespoon unsweetened cocoa.
Place in the fridge for 1-2 hours.
1 oz (30g) butter. 1.75 oz (50 g) sugar-free chocolate.
Melt chocolate and butter in any convenient way.
4 medium eggs.
2 tablespoons dry sweetener. I use stevia.
Add melted chocolate and melted butter.
1 tablespoon unsweetened cocoa.
1 teaspoon baking powder. 1 cup (100 g) cornmeal.
Bake in preheated oven at 360F/180C for approximately 20-23 minutes.
1/4 cup (30 g) walnuts for sprinkling.
6.35 oz (180 g) cabbage.
3 eggs.
Favorite spices, salt and pepper.
1/2 teaspoon ground paprika.
2.1 oz (60 g) cheese.
1 teaspoon psyllium.
Any filling can be used.
I use cream cheese and tomato.
1 egg.
Sweetener to taste. I use stevia.
1/2 cup (120 ml) milk of your choice.
1 tablespoon unsweetened cocoa.
4 tablespoons all-purpose flour. 1/2 teaspoon baking powder.
Mix all ingredients until smooth.
Add more milk to make a moderately liquid dough.
Grease the frying pan with vegetable oil.
8.8 oz (250 g) mascarpone or cream cheese. Sweetener to taste, I use honey.
Distribute the cream evenly over the Crepes.
1 cup (100 g) oatmeal.
2 eggs.
Salt.
1/2 teaspoon ground cinnamon.
1/3 cup (100 g) Greek yogurt.
1 apple.
Divide the dough into two parts.
Cook over low heat.
Fresh mozzarella.
10.5 oz (300g) cottage cheese.
1 egg.
Vanilla.
2.5 oz (70 g) cornmeal.
1 teaspoon baking powder.
1 apple.
Mascarpone or cream cheese. Ground cinnamon and honey.
1 cup (100 g) oatmeal.
1/2 teaspoon baking powder.
1/2 teaspoon ground cinnamon.
Salt.
1/3 cup (50 g) dried cranberries.
2 eggs.
1/3 cup (100 g) Greek yogurt.
1 apple.
Divide the dough into 2 parts.
Bake on medium heat.
Fresh mozzarella.
100 g – (1 cup) rolled oats.
1 tablespoon unsweetened cocoa.
A pinch of salt.
1 teaspoon baking powder.
70 g nut paste. I use almond paste.
200 ml – (1 incomplete cup) milk.
sweetener to taste. I use honey.
1 banana.
1 avocado.
2 tablespoons unsweetened cocoa.
60 ml – (1/4 cup) milk.
Soak 200g of red lentils in 200ml of water overnight.
A pinch of salt and your favorite spices.
Leave for 15 minutes.
1 shallot.
200 grams of mushrooms.
1 tomato.
A small bunch of cilantro or parsley
3-4 cloves of garlic.
Salt, pepper and your favorite spices to taste.
finished result.
2 bananas.
1 egg.
A pinch of salt.
1 teaspoon baking powder.
A pinch of vanilla.
3 tablespoons of milk.
About 2-3 tablespoons of hazelnut flour or other, you have to pay attention to the consistency.
2 tablespoons of oatmeal.
A pinch of ground cinnamon.
1 apple.
1 egg.
150 g – (5.29 OZ) cottage cheese.
A pinch of salt.
1 teaspoon baking powder.
200 g (7 ounces) green buckwheat, soaked for 8-10 hours.
240ml – (1 cup) water.
A pinch of salt.
1 tablespoon coconut oil.
1 tablespoon sweetener. I use maple syrup.
If the batter is too thick, add more water.
1 tablespoon lemon juice.
1/3 teaspoon baking soda.
Fry pancakes over medium-high heat.
3-4 apples.
Juice of 1/2 lemon.
1 tablespoon sweetener. I use stevia.
1/2 teaspoon ground cinnamon.
300 g – (10.5 ounces) red lentils, soaked overnight.
300g – (10.5oz) apples.
Squeeze juice out of apples.
A pinch of ground cinnamon.
6 pieces of large dates.
1 banana.
1 tablespoon unsweetened cocoa.
1 tablespoon peanut butter.
80ml – (1/3 cup) milk.
200g – (7.05 oz) zucchini.
A pinch of salt.
2 eggs.
100 g – (3.53 ounces) cheese.
4 tablespoons cornmeal.
150 g – (5.3 ounces) corn.
tomatoes, basil and onions.
salt and olive oil to taste.
2 eggs.
50g – (Incomplete 1/2 cup) butter.
60 ml – (1/4 cup) milk.
A pinch of vanilla.
A pinch of salt.
160 g – (2 cups) almond flour.
1 teaspoon baking powder.
30 g – (1/3 cup) poppy seeds.
Bake in a preheated oven at 180°C for about 20 minutes.
100 g dark chocolate without sugar.
2 teaspoons coconut milk.
3 eggs.
1 banana.
3 tablespoons coconut oil.
100 ml coconut milk.
50 g cornstarch.
50 g coconut flour.
1/2 teaspoon baking powder.
A pinch of vanilla (optional).
Bake waffles on medium power.
320 g banana.
100 grams of coconut oil.
100 grams of buckwheat flour.
If the batter is too runny, add more almond flour.
A pinch of vanilla (optional).
Bake waffles on medium power.
250 g pumpkin pulp.
150ml of water.
Cook until the squash is soft.
2 tablespoons butter.
4 eggs.
sweetener to taste. I use erythritol powder.
A pinch of vanilla.
A pinch of salt.
150 grams of rolled oats.
250ml milk.
1/2 teaspoon ground turmeric.
1/2 teaspoon ground cinnamon.
Sear on both sides over medium heat.
400 g mascarpone or cream cheese. sweetener to taste. I use erythritol powder.
300 g mascarpone or cream cheese. sweetener to taste. I use erythritol powder.
1 tablespoon unsweetened cocoa.
Place in the fridge for 1-2 hours.
1 oz (30g) butter. 1.75 oz (50 g) sugar-free chocolate.
Melt chocolate and butter in any convenient way.
4 medium eggs.
2 tablespoons dry sweetener. I use stevia.
Add melted chocolate and melted butter.
1 tablespoon unsweetened cocoa.
1 teaspoon baking powder. 1 cup (100 g) cornmeal.
Bake in preheated oven at 360F/180C for approximately 20-23 minutes.
1/4 cup (30 g) walnuts for sprinkling.
6.35 oz (180 g) cabbage.
3 eggs.
Favorite spices, salt and pepper.
1/2 teaspoon ground paprika.
2.1 oz (60 g) cheese.
1 teaspoon psyllium.
Any filling can be used.
I use cream cheese and tomato.
1 egg.
Sweetener to taste. I use stevia.
1/2 cup (120 ml) milk of your choice.
1 tablespoon unsweetened cocoa.
4 tablespoons all-purpose flour. 1/2 teaspoon baking powder.
Mix all ingredients until smooth.
Add more milk to make a moderately liquid dough.
Grease the frying pan with vegetable oil.
8.8 oz (250 g) mascarpone or cream cheese. Sweetener to taste, I use honey.
Distribute the cream evenly over the Crepes.
1 cup (100 g) oatmeal.
2 eggs.
Salt.
1/2 teaspoon ground cinnamon.
1/3 cup (100 g) Greek yogurt.
1 apple.
Divide the dough into two parts.
Cook over low heat.
Fresh mozzarella.
10.5 oz (300g) cottage cheese.
1 egg.
Vanilla.
2.5 oz (70 g) cornmeal.
1 teaspoon baking powder.
1 apple.
Mascarpone or cream cheese. Ground cinnamon and honey.
1 cup (100 g) oatmeal.
1/2 teaspoon baking powder.
1/2 teaspoon ground cinnamon.
Salt.
1/3 cup (50 g) dried cranberries.
2 eggs.
1/3 cup (100 g) Greek yogurt.
1 apple.
Divide the dough into 2 parts.
Bake on medium heat.
Fresh mozzarella.
100 g – (1 cup) rolled oats.
1 tablespoon unsweetened cocoa.
A pinch of salt.
1 teaspoon baking powder.
70 g nut paste. I use almond paste.
200 ml – (1 incomplete cup) milk.
sweetener to taste. I use honey.
1 banana.
1 avocado.
2 tablespoons unsweetened cocoa.
60 ml – (1/4 cup) milk.
Soak 200g of red lentils in 200ml of water overnight.
A pinch of salt and your favorite spices.
Leave for 15 minutes.
1 shallot.
200 grams of mushrooms.
1 tomato.
A small bunch of cilantro or parsley
3-4 cloves of garlic.
Salt, pepper and your favorite spices to taste.
finished result.
2 bananas.
1 egg.
A pinch of salt.
1 teaspoon baking powder.
A pinch of vanilla.
3 tablespoons of milk.
About 2-3 tablespoons of hazelnut flour or other, you have to pay attention to the consistency.
2 tablespoons of oatmeal.
A pinch of ground cinnamon.
1 apple.
1 egg.
150 g – (5.29 OZ) cottage cheese.
A pinch of salt.
1 teaspoon baking powder.
200 g (7 ounces) green buckwheat, soaked for 8-10 hours.
240ml – (1 cup) water.
A pinch of salt.
1 tablespoon coconut oil.
1 tablespoon sweetener. I use maple syrup.
If the batter is too thick, add more water.
1 tablespoon lemon juice.
1/3 teaspoon baking soda.
Fry pancakes over medium-high heat.
3-4 apples.
Juice of 1/2 lemon.
1 tablespoon sweetener. I use stevia.
1/2 teaspoon ground cinnamon.
300 g – (10.5 ounces) red lentils, soaked overnight.
300g – (10.5oz) apples.
Squeeze juice out of apples.
A pinch of ground cinnamon.
6 pieces of large dates.
1 banana.
1 tablespoon unsweetened cocoa.
1 tablespoon peanut butter.
80ml – (1/3 cup) milk.
200g – (7.05 oz) zucchini.
A pinch of salt.
2 eggs.
100 g – (3.53 ounces) cheese.
4 tablespoons cornmeal.
150 g – (5.3 ounces) corn.
tomatoes, basil and onions.
salt and olive oil to taste.
2 eggs.
50g – (Incomplete 1/2 cup) butter.
60 ml – (1/4 cup) milk.
A pinch of vanilla.
A pinch of salt.
160 g – (2 cups) almond flour.
1 teaspoon baking powder.
30 g – (1/3 cup) poppy seeds.
Bake in a preheated oven at 180°C for about 20 minutes.
100 g dark chocolate without sugar.
2 teaspoons coconut milk.
3 eggs.
1 banana.
3 tablespoons coconut oil.
100 ml coconut milk.
50 g cornstarch.
50 g coconut flour.
1/2 teaspoon baking powder.
A pinch of vanilla (optional).
Bake waffles on medium power.
320 g banana.
100 grams of coconut oil.
100 grams of buckwheat flour.
If the batter is too runny, add more almond flour.
A pinch of vanilla (optional).
Bake waffles on medium power.
250 g pumpkin pulp.
150ml of water.
Cook until the squash is soft.
2 tablespoons butter.
4 eggs.
sweetener to taste. I use erythritol powder.
A pinch of vanilla.
A pinch of salt.
150 grams of rolled oats.
250ml milk.
1/2 teaspoon ground turmeric.
1/2 teaspoon ground cinnamon.
Sear on both sides over medium heat.
400 g mascarpone or cream cheese. sweetener to taste. I use erythritol powder.
300 g mascarpone or cream cheese. sweetener to taste. I use erythritol powder.
1 tablespoon unsweetened cocoa.
Place in the fridge for 1-2 hours.
1 oz (30g) butter. 1.75 oz (50 g) sugar-free chocolate.
Melt chocolate and butter in any convenient way.
4 medium eggs.
2 tablespoons dry sweetener. I use stevia.
Add melted chocolate and melted butter.
1 tablespoon unsweetened cocoa.
1 teaspoon baking powder. 1 cup (100 g) cornmeal.
Bake in preheated oven at 360F/180C for approximately 20-23 minutes.
1/4 cup (30 g) walnuts for sprinkling.
6.35 oz (180 g) cabbage.
3 eggs.
Favorite spices, salt and pepper.
1/2 teaspoon ground paprika.
2.1 oz (60 g) cheese.
1 teaspoon psyllium.
Any filling can be used.
I use cream cheese and tomato.
1 egg.
Sweetener to taste. I use stevia.
1/2 cup (120 ml) milk of your choice.
1 tablespoon unsweetened cocoa.
4 tablespoons all-purpose flour. 1/2 teaspoon baking powder.
Mix all ingredients until smooth.
Add more milk to make a moderately liquid dough.
Grease the frying pan with vegetable oil.
8.8 oz (250 g) mascarpone or cream cheese. Sweetener to taste, I use honey.
Distribute the cream evenly over the Crepes.
1 cup (100 g) oatmeal.
2 eggs.
Salt.
1/2 teaspoon ground cinnamon.
1/3 cup (100 g) Greek yogurt.
1 apple.
Divide the dough into two parts.
Cook over low heat.
Fresh mozzarella.
10.5 oz (300g) cottage cheese.
1 egg.
Vanilla.
2.5 oz (70 g) cornmeal.
1 teaspoon baking powder.
1 apple.
Mascarpone or cream cheese. Ground cinnamon and honey.
1 cup (100 g) oatmeal.
1/2 teaspoon baking powder.
1/2 teaspoon ground cinnamon.
Salt.
1/3 cup (50 g) dried cranberries.
2 eggs.
1/3 cup (100 g) Greek yogurt.
1 apple.
Divide the dough into 2 parts.
Bake on medium heat.
Fresh mozzarella.
100 g – (1 cup) rolled oats.
1 tablespoon unsweetened cocoa.
A pinch of salt.
1 teaspoon baking powder.
70 g nut paste. I use almond paste.
200 ml – (1 incomplete cup) milk.
sweetener to taste. I use honey.
1 banana.
1 avocado.
2 tablespoons unsweetened cocoa.
60 ml – (1/4 cup) milk.
Soak 200g of red lentils in 200ml of water overnight.
A pinch of salt and your favorite spices.
Leave for 15 minutes.
1 shallot.
200 grams of mushrooms.
1 tomato.
A small bunch of cilantro or parsley
3-4 cloves of garlic.
Salt, pepper and your favorite spices to taste.
finished result.
2 bananas.
1 egg.
A pinch of salt.
1 teaspoon baking powder.
A pinch of vanilla.
3 tablespoons of milk.
About 2-3 tablespoons of hazelnut flour or other, you have to pay attention to the consistency.
2 tablespoons of oatmeal.
A pinch of ground cinnamon.
1 apple.
1 egg.
150 g – (5.29 OZ) cottage cheese.
A pinch of salt.
1 teaspoon baking powder.
200 g (7 ounces) green buckwheat, soaked for 8-10 hours.
240ml – (1 cup) water.
A pinch of salt.
1 tablespoon coconut oil.
1 tablespoon sweetener. I use maple syrup.
If the batter is too thick, add more water.
1 tablespoon lemon juice.
1/3 teaspoon baking soda.
Fry pancakes over medium-high heat.
3-4 apples.
Juice of 1/2 lemon.
1 tablespoon sweetener. I use stevia.
1/2 teaspoon ground cinnamon.
300 g – (10.5 ounces) red lentils, soaked overnight.
300g – (10.5oz) apples.
Squeeze juice out of apples.
A pinch of ground cinnamon.
6 pieces of large dates.
1 banana.
1 tablespoon unsweetened cocoa.
1 tablespoon peanut butter.
80ml – (1/3 cup) milk.
200g – (7.05 oz) zucchini.
A pinch of salt.
2 eggs.
100 g – (3.53 ounces) cheese.
4 tablespoons cornmeal.
150 g – (5.3 ounces) corn.
tomatoes, basil and onions.
salt and olive oil to taste.
2 eggs.
50g – (Incomplete 1/2 cup) butter.
60 ml – (1/4 cup) milk.
A pinch of vanilla.
A pinch of salt.
160 g – (2 cups) almond flour.
1 teaspoon baking powder.
30 g – (1/3 cup) poppy seeds.
Bake in a preheated oven at 180°C for about 20 minutes.
100 g dark chocolate without sugar.
2 teaspoons coconut milk.
3 eggs.
1 banana.
3 tablespoons coconut oil.
100 ml coconut milk.
50 g cornstarch.
50 g coconut flour.
1/2 teaspoon baking powder.
A pinch of vanilla (optional).
Bake waffles on medium power.
320 g banana.
100 grams of coconut oil.
100 grams of buckwheat flour.
If the batter is too runny, add more almond flour.
A pinch of vanilla (optional).
Bake waffles on medium power.
250 g pumpkin pulp.
150ml of water.
Cook until the squash is soft.
2 tablespoons butter.
4 eggs.
sweetener to taste. I use erythritol powder.
A pinch of vanilla.
A pinch of salt.
150 grams of rolled oats.
250ml milk.
1/2 teaspoon ground turmeric.
1/2 teaspoon ground cinnamon.
Sear on both sides over medium heat.
400 g mascarpone or cream cheese. sweetener to taste. I use erythritol powder.
300 g mascarpone or cream cheese. sweetener to taste. I use erythritol powder.
1 tablespoon unsweetened cocoa.
Place in the fridge for 1-2 hours.
1 oz (30g) butter. 1.75 oz (50 g) sugar-free chocolate.
Melt chocolate and butter in any convenient way.
4 medium eggs.
2 tablespoons dry sweetener. I use stevia.
Add melted chocolate and melted butter.
1 tablespoon unsweetened cocoa.
1 teaspoon baking powder. 1 cup (100 g) cornmeal.
Bake in preheated oven at 360F/180C for approximately 20-23 minutes.
1/4 cup (30 g) walnuts for sprinkling.
6.35 oz (180 g) cabbage.
3 eggs.
Favorite spices, salt and pepper.
1/2 teaspoon ground paprika.
2.1 oz (60 g) cheese.
1 teaspoon psyllium.
Any filling can be used.
I use cream cheese and tomato.
1 egg.
Sweetener to taste. I use stevia.
1/2 cup (120 ml) milk of your choice.
1 tablespoon unsweetened cocoa.
4 tablespoons all-purpose flour. 1/2 teaspoon baking powder.
Mix all ingredients until smooth.
Add more milk to make a moderately liquid dough.
Grease the frying pan with vegetable oil.
8.8 oz (250 g) mascarpone or cream cheese. Sweetener to taste, I use honey.
Distribute the cream evenly over the Crepes.
1 cup (100 g) oatmeal.
2 eggs.
Salt.
1/2 teaspoon ground cinnamon.
1/3 cup (100 g) Greek yogurt.
1 apple.
Divide the dough into two parts.
Cook over low heat.
Fresh mozzarella.
10.5 oz (300g) cottage cheese.
1 egg.
Vanilla.
2.5 oz (70 g) cornmeal.
1 teaspoon baking powder.
1 apple.
Mascarpone or cream cheese. Ground cinnamon and honey.
1 cup (100 g) oatmeal.
1/2 teaspoon baking powder.
1/2 teaspoon ground cinnamon.
Salt.
1/3 cup (50 g) dried cranberries.
2 eggs.
1/3 cup (100 g) Greek yogurt.
1 apple.
Divide the dough into 2 parts.
Bake on medium heat.
Fresh mozzarella.
100 g – (1 cup) rolled oats.
1 tablespoon unsweetened cocoa.
A pinch of salt.
1 teaspoon baking powder.
70 g nut paste. I use almond paste.
200 ml – (1 incomplete cup) milk.
sweetener to taste. I use honey.
1 banana.
1 avocado.
2 tablespoons unsweetened cocoa.
60 ml – (1/4 cup) milk.
Soak 200g of red lentils in 200ml of water overnight.
A pinch of salt and your favorite spices.
Leave for 15 minutes.
1 shallot.
200 grams of mushrooms.
1 tomato.
A small bunch of cilantro or parsley
3-4 cloves of garlic.
Salt, pepper and your favorite spices to taste.
finished result.
2 bananas.
1 egg.
A pinch of salt.
1 teaspoon baking powder.
A pinch of vanilla.
3 tablespoons of milk.
About 2-3 tablespoons of hazelnut flour or other, you have to pay attention to the consistency.
2 tablespoons of oatmeal.
A pinch of ground cinnamon.
1 apple.
1 egg.
150 g – (5.29 OZ) cottage cheese.
A pinch of salt.
1 teaspoon baking powder.
200 g (7 ounces) green buckwheat, soaked for 8-10 hours.
240ml – (1 cup) water.
A pinch of salt.
1 tablespoon coconut oil.
1 tablespoon sweetener. I use maple syrup.
If the batter is too thick, add more water.
1 tablespoon lemon juice.
1/3 teaspoon baking soda.
Fry pancakes over medium-high heat.
3-4 apples.
Juice of 1/2 lemon.
1 tablespoon sweetener. I use stevia.
1/2 teaspoon ground cinnamon.
300 g – (10.5 ounces) red lentils, soaked overnight.
300g – (10.5oz) apples.
Squeeze juice out of apples.
A pinch of ground cinnamon.
6 pieces of large dates.
1 banana.
1 tablespoon unsweetened cocoa.
1 tablespoon peanut butter.
80ml – (1/3 cup) milk.
200g – (7.05 oz) zucchini.
A pinch of salt.
2 eggs.
100 g – (3.53 ounces) cheese.
4 tablespoons cornmeal.
150 g – (5.3 ounces) corn.
tomatoes, basil and onions.
salt and olive oil to taste.
2 eggs.
50g – (Incomplete 1/2 cup) butter.
60 ml – (1/4 cup) milk.
A pinch of vanilla.
A pinch of salt.
160 g – (2 cups) almond flour.
1 teaspoon baking powder.
30 g – (1/3 cup) poppy seeds.
Bake in a preheated oven at 180°C for about 20 minutes.
100 g dark chocolate without sugar.
2 teaspoons coconut milk.
3 eggs.
1 banana.
3 tablespoons coconut oil.
100 ml coconut milk.
50 g cornstarch.
50 g coconut flour.
1/2 teaspoon baking powder.
A pinch of vanilla (optional).
Bake waffles on medium power.
320 g banana.
100 grams of coconut oil.
100 grams of buckwheat flour.
If the batter is too runny, add more almond flour.
A pinch of vanilla (optional).
Bake waffles on medium power.
250 g pumpkin pulp.
150ml of water.
Cook until the squash is soft.
2 tablespoons butter.
4 eggs.
sweetener to taste. I use erythritol powder.
A pinch of vanilla.
A pinch of salt.
150 grams of rolled oats.
250ml milk.
1/2 teaspoon ground turmeric.
1/2 teaspoon ground cinnamon.
Sear on both sides over medium heat.
400 g mascarpone or cream cheese. sweetener to taste. I use erythritol powder.
300 g mascarpone or cream cheese. sweetener to taste. I use erythritol powder.
1 tablespoon unsweetened cocoa.
Place in the fridge for 1-2 hours.
1 oz (30g) butter. 1.75 oz (50 g) sugar-free chocolate.
Melt chocolate and butter in any convenient way.
4 medium eggs.
2 tablespoons dry sweetener. I use stevia.
Add melted chocolate and melted butter.
1 tablespoon unsweetened cocoa.
1 teaspoon baking powder. 1 cup (100 g) cornmeal.
Bake in preheated oven at 360F/180C for approximately 20-23 minutes.
1/4 cup (30 g) walnuts for sprinkling.
6.35 oz (180 g) cabbage.
3 eggs.
Favorite spices, salt and pepper.
1/2 teaspoon ground paprika.
2.1 oz (60 g) cheese.
1 teaspoon psyllium.
Any filling can be used.
I use cream cheese and tomato.
1 egg.
Sweetener to taste. I use stevia.
1/2 cup (120 ml) milk of your choice.
1 tablespoon unsweetened cocoa.
4 tablespoons all-purpose flour. 1/2 teaspoon baking powder.
Mix all ingredients until smooth.
Add more milk to make a moderately liquid dough.
Grease the frying pan with vegetable oil.
8.8 oz (250 g) mascarpone or cream cheese. Sweetener to taste, I use honey.
Distribute the cream evenly over the Crepes.
1 cup (100 g) oatmeal.
2 eggs.
Salt.
1/2 teaspoon ground cinnamon.
1/3 cup (100 g) Greek yogurt.
1 apple.
Divide the dough into two parts.
Cook over low heat.
Fresh mozzarella.
10.5 oz (300g) cottage cheese.
1 egg.
Vanilla.
2.5 oz (70 g) cornmeal.
1 teaspoon baking powder.
1 apple.
Mascarpone or cream cheese. Ground cinnamon and honey.
1 cup (100 g) oatmeal.
1/2 teaspoon baking powder.
1/2 teaspoon ground cinnamon.
Salt.
1/3 cup (50 g) dried cranberries.
2 eggs.
1/3 cup (100 g) Greek yogurt.
1 apple.
Divide the dough into 2 parts.
Bake on medium heat.
Fresh mozzarella.
100 g – (1 cup) rolled oats.
1 tablespoon unsweetened cocoa.
A pinch of salt.
1 teaspoon baking powder.
70 g nut paste. I use almond paste.
200 ml – (1 incomplete cup) milk.
sweetener to taste. I use honey.
1 banana.
1 avocado.
2 tablespoons unsweetened cocoa.
