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

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The Formula of Immunity

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