RECIPES
The Formula of Immunity
THE NATURAL ROUTE RECIPES
COCONUT AND AMARANTH BROWNIES
Ingredients:
- 4 eggs
- 200 ml of coconut milk
- 300 g of coconut sugar
- 2 tablespoons of vanilla essence
- 150 g of grated coconut
- 1 tablespoon of baking soda
- 70 g of coconut flour
- 100 g of amaranth flour
- 100 ml of coconut oil
- chopped walnuts to taste
- agave to taste
preparation:
- Beat the eggs with the sugar
- Add the baking soda and vanilla. Shake.
- Add the grated coconut and coconut flour. Shake.
- Add coconut oil and milk. Shake.
- Add the amaranth flour little by little and beat.
- Add the nines and the agave and add slowly with a spatula without stirring much.
- Cook at 180 ° until a toothpick is inserted and it comes out dry.
PASTA
Ingredients:
- 2 eggs
- 2 ½ tablespoons of olive oil
- 2 tablespoons cold water
- 1 tsp of salt
- 250 g of spelled flour
- extra spelled flour to knead
preparation:
- Mix eggs, oil, water and salt
- Add the flour little by little
- knead
-Wrap in film and let stand in the fridge for 30 '
- Stretch and cut
- Place in boiling water until cooked
- Strain
COCONUT COOKIES
Ingredients:
- 400 g of coconut oil
- 200 g of spelled flour
- 300 g of coconut flour
- ½ tsp baking soda
- 2 tsp of heaped baking powder
- 300 g of coconut sugar
- 3 yolks
- 1 tsp of vanilla essence
- 1 tbsp lemon zest
preparation:
- Beat the oil with the sugar
- Add the yolks one at a time, beating
- Add the essence and the zest. Shake.
- Join the dry ingredients and add them sieved little by little, joining with the hands. Do not knead.
- Roll out the dough and cut circles,
- Place on a source with oil and flour or butter paper.
- Cook at 180 ° until golden brown
- Once they are cold they harden
PORTOBELLO HAMBURGER
Ingredients:
- 2 portobellos
- ½ onion
- 1 tomato
- basil
- spelled flour, spelled breadcrumbs and egg to coat
- parsley
- Salt
- Pepper
- curry
preparation:
- Cook the portobellos in a frying pan, 5 ’per side, on low heat
- Sauté the small cut onion
- Mix the onion with the tomato cut into small cubes and the chopped basil
- Put a little of the mixture inside each portobello
- Join the portobellos by the internal parts. Wrap in film. Leave in the fridge for 15 ’
- Pass the portobellos through flour, then through the egg mixed with salt, pepper, curry and chopped parsley, and finally through the breadcrumbs (if you do not have breadcrumbs, go through the flour again)
- Cook in a frying pan with little oil until golden brown
AMARANTH COOKIES
Ingredients:
- 1 glass of water
- 2 handfuls of walnuts
- 2 tsp vanilla essence
- 2 handfuls of grated coconut
- 10 tablespoons of agave
- 1 tsp baking soda
- 200 g of spelled flour
- 200 g of amaranth flour
preparation:
- Blend the water with the essence, the agave, 1 handful of nines and a handful of coconut
- Add the rest of the coconut and nuts. Mix
- Add the flour little by little
- Cook at 180 ° until golden brown
HUMMUS
Ingredients:
- 250 g of cooked chickpeas
- ½ onion
- 4 tsp of tahini
- 1 tsp of paprika
- 2 tsp onion powder
- Salt
- Pepper
- olive oil
preparation:
- Process the chickpeas, add olive oil little by little.
- Add the onion, process
- Once you have the paste add the seasonings and process