Food by Gaspar Plantbased

The intense flavor of the chocolate, a strong and sweet flavor that contrasts very well with the sour of the orange, which has a soft, citrusy, almost floral flavor. The cookies are made with a dough that I personally believe is one of my best recipes, a crunchy cookie on the outside and soft in the inside, that is , refined sugars or flours free, it is ideal to make the crust of tarts or cookies, plus you can freeze it and use it when you need it And besides that it is it is easy to turn into a vegan recipe, you just have to replace the egg with a substitute as I explain in the notes of the recipe, and, in fact, for these I used flax eggs! The filling is made of cashews, soaked and then processed with ingredients such as coconut milk, coconut oil, vanilla, a lot of orange zest, and syrup to sweeten, which can be honey or maple syrup.

At first, if you try the tahini alone, it may seem strange, it has a very strong flavor, but it combines very well with sweet things, one of my favorite things to put over breakfast is tahini mixed with honey, very simple and very rich . These cookies have an intense flavor of toasted sesame and tahini, are gluten-free, and free of refined flours, sugars or oils, being an ideal choice for a healthy snack or breakfast, are full of nutrients and good fats, and have a texture. The ingredients are simple, easy to get, buckwheat flour (although if you do not want a gluten-free recipe you can replace it with whole wheat flour or wholemeal flour) coconut oil, to get that soft texture inside but crispy outside, coconut or muscovado sugar, eggs or egg replacements (see the notes to see which egg substitute is the one I use when making a vegan recipe) tahini, in large amounts, because it is never enough, and to decorate, a mix of black and white sesame seeds, for that nice effect, which also provides a crispy touch and a rich flavor of toasted seeds. Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!

I love cheesecake, and I have tried many, but never one as creamy as this, literally melts in your mouth, and this is due to the coconut cream that carries the mixture, which brings the necessary fat and creaminess to the recipe. And then the filling, which like all cheesecake consists of cream cheese, eggs, in this case vanilla, muscovado sugar, and obviously, dulce de leche, in this case a sugar free dulce de leche that is very rich, and when using this dulce de leche we keep the recipe without refined sugars, and it is also free of refined flours, and it can be gluten-free if you use oats that complies with this. In a large bowl put the cream cheese and beat gently until it is creamy, add the eggs, the sugar, the coconut cream and the vanilla and beat until it is a homogeneous and creamy mixture. Put the filling of the cheesecake on the crust, and then add the mixture with dulce de leche on top, with the help of a spoon you can make some swirls in the mixture.

, my mother did not usually make banana bread, and I decided to look for a recipe on the Internet, a healthy recipe for banana bread. It was a banana bread made in the blender, it had many ingredients, many egg whites, it was very dense, high in protein, but it was not very rich, although it was enough rich to remake another banana bread, this time was my recipe. Banana bread is very versatile, it is ideal to eat alone, for tea time or breakfast, to add jam or dulce de leche on top, or to toast it, have you ever tried toasted banana bread? This time I made the cake in a round mold, quite large that loads a lot of mixture, so if you’re going to make it in a smaller loaf cake mold, I recommend making half a recipe, or maybe 2/3 of this, or, distribute the mixture in several molds and thus have cake for the whole week!