Tropical desert with millet
Made By: Donata Sobania-Byczkowska
How to make it
Base: granola ( gluten and sugar free)
Middle layer: millet with vanilla coconut yoghurt and date (all blended)
Top layer: passion fruit and mango (blended)
~you can decorate it with pistachios
Enjoy!
Gluten-free Brownie
Made By: Beatka Janczak
Recipe ingredients
- 1 large avocado
- 1 banana
- 3 eggs
- 60 g coconut flour
- 50 g cacao
- 1 teaspoon of baking soda
- ½ glass agave or maple syrup
- vanilla seeds
- pinch of salt
How to make it
Blend banana with avocado.
Add the rest of ingredients and blend them in.
Bake in the oven for 25 minutes in temperature 180’C.
When it cools down decorate it with dark chocolate and pistachios.
Enjoy!
Energy balls
Made By: Monika Zauerman
Recipe ingredients
- nuts( choose your favourite)
- almond flakes
- dried figs
- dried dates
- dried cranberries
- linseeds
- sesame
- 2 bananas
- desiccated coconut
How to make it
Blend nuts, dates, figs and bananas. Add rest of the ingredients. Make it into a desire shape and roll it in desiccated coconut. Spread some coconut oil on a baking paper. Bake 35-40 minutes in temperature 180’C.
Enjoy!
BROWNIE
Made By: Donata Sobania-Byczkowska
Recipe ingredients
- 1/3 glass of honey
- 30g cacao
- 1/2 glass of coconut oil
- 2 eggs
- 4 table spoons of coconut flour
- 1 teaspoon of baking soda
- 400 g sweet potatoes
How to make it
Grate/blend potatoes for a smooth texture. Warm up honey and coconut oil. Mix up all the ingredients, transfer to a baking tray and leave in the oven for 30 minutes, temp 185’C.
Enjoy!