:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/tBEPMj9Ol1TTggCFw-Vk/651a77370c328a73e81bca1936a1bc.jpeg "Rhubarb-Strawberry Mug Bublanina SCD")
Ingredients
- 6 egg
- 1 mug ground nuts
- 1 mug grated coconut
- 1 mug coconut milk
- 1⁄2 mug With
- 1⁄2 mug Coconut oil butter
- 1 mug finely chopped chives
- 1 mug sliced strawberries
- 2 tablespoon Coconut flour for coating fruit
- 1 ts cinnamon
- 1 ts Tea Bicarbonate Sodas
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Directions
We clean the rhubarb stalks with a scraper, chop them into small pieces, lightly salt them and let them drain the excess water on a sieve.
Separate the eggs and beat the whites into stiff peaks. Mix the yolks, add coconut cream and gradually honey, melted coconut oil (butter), nuts, coconut, cinnamon, baking soda, egg white peaks and pour onto a greased and coconut floured tray (dimensions 30×42 cm). Chop the rhubarb and strawberries, put them extra into a bowl, dust with coconut flour and evenly distribute over the dough. Bake in a preheated oven for 35 min. at 170 degrees.
After baking, let it cool down before slicing.
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TASTElistRhubarb-Strawberry Mug Bublanina SCD
SCD tasty cake. 1 cup = 250 ml
We clean the rhubarb stalks with a scraper, chop them into small pieces, lightly salt them and let them drain the excess water on a sieve.
Separate the eggs and beat the whites into stiff peaks. Mix the yolks, add coconut cream and gradually honey, melted coconut oil (butter), nuts, coconut, cinnamon, baking soda, egg white peaks and pour onto a greased and coconut floured tray (dimensions 30×42 cm). Chop the rhubarb and strawberries, put them extra into a bowl, dust with coconut flour and evenly distribute over the dough. Bake in a preheated oven for 35 min. at 170 degrees.
After baking, let it cool down before slicing.
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