Coconut breakfast tartlet

What do you need:

  • 40 grams of coconut flour
  • 20 grams of oatmeal
  • 20 grams spelled flower
  • 15 grams of orange fit vanilla whey
  • baking powder
  • great pinch cake & speculaas spices
  • 100 ml of almond milk
  • Pinch Greensweet erythritol

This is how you make it:

  1. Preheat the oven to 180 degrees
  2. Weigh all the ingredients, and put all the dry ingredients (coconut flour, oatmeal, spelled flour, whey, herbs and baking powder in a bowl.
  3. Mix this together.
  4. Add the almond milk, is it too dry? Then add some extra almond milk. Note: it becomes a dry / thick dough so no pancake batter!
  5. Line a small oven dish with parchment paper, and spoon the dough into the dish with a spoon. Press the batter with the back of a spoon.
  6. Put the dish in the oven for about 30 minutes.
  7. Let the coconut tart first cool before you remove the baking paper otherwise you will get a scrambled breakfast cake.

coconut breakfast pie.jpg

The structure of this cake is a bit firmer and more compact, in the oven it will not rise either! So not that you think he has failed because he is not rice.

ENJOY YOUR MEAL!

 

Source / photo: FOODFORFEMKE

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