Hello Dear Friends,
Even if there are minor escapades, I try to prepare as many refined sugar-free recipes as possible for my daughter. I use einkorn flour or whole wheat flour as much as possible in my snacks. He's always good with snacks, but he's pushing us hard for breakfast right now.
Even though I say it's like a variety of omelets, pancakes, and soft toasts with cheese, there's light in a little potato omelette. When sweetened with molasses or honey. So we left the slurry phase behind, but they're down because I'm constantly trying alternatives to have eggs and cheese. If you have any suggestions, it will be very helpful to me :)
We loved this cake as a family. Refined sugar free and whole wheat but tastes delicious. It doesn't feel sugar-free at all.
Of course, my daughter loved it the most. 1-2 of them even quickly bite before taking a photo.
I would love to share my recipes with your photos in my story :) My Instagram account: @kitchensirlari
Love…
Ingredients:
- 2 pieces of eggs
- 12 dates (8 if they are large and meaty)
- 2 spoonful butter
- 2 medium carrot
- 1 package baking powder
- 1,5 whole wheat flour
- 2 teaspoon of cinnamon
Making:
- Put the dates in a bowl, add boiling water on top and leave for 30 minutes.
- Pass the softened dates through a blender and puree. Grate the carrots.
- Beat 2 eggs, add butter, date puree and carrots and mix.
- Add flour, baking powder and cinnamon and mix again.
- Divide into small muffin cups with the help of an ice cream scoop or tablespoon.
- Bake in the oven preheated to 180 degrees for 15 minutes and serve when it cools down.