The prickly pear is a fruit of Mexican origin that arrived in Europe in the first ships that went to the West Indies. Grows in cactus called prickly pear cactus. Interestingly, the prickly pears have adapted so well to the climate of specific European regions that they have become an essential part of the landscape. In Andalusia and Sicily, they are even considered typical of the area. The prickly pears ripen in the middle of summer and can have different colors.

They are a fleshy fruit with a very original flavor. The recipe I propose today is easy to make, gluten-free and vegetarian and also inspired by the summers of my childhood; In the house on the beach we had several plants of prickly pears, and my grandmother and I used to eat. If you are also a plant attention because this fruit has thorns, it is better to buy them in a market.

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All my recipes are suitable for FMD!

Gluten-free Coconut cake with prickly pears

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Phase 3 Serves: 2/3 Prep Time: 15 min. Cooking Time: 35 min.

Ingredients

• 3 cups of prickly pears
• 3/4 cup of coconut flour
• 3/8 cup of oat flour
• 2 egg whites
• 1/8 cup of grated coconut
• 3 tablespoons of coconut oil
• 1/2 cup of oat milk
• 1/2 teaspoon ground cloves
• 4 tablespoons of birch xylitol
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar

Instructions

1. Preheat the oven to 350ºF (180ºC).
2. In a large bowl, mix all the dry ingredients: flours, grated coconut, xylitol, cloves, baking and tartar cream. Mix well.
3. In another bowl mix the egg whites, the undone coconut oil and the oat milk. Beat well and combine the flour mixture. Mix until there is a stable compound.
4. With oven gloves on, peel prickly pears and cut them into half slices. Prickly pears have many seeds, which are edible but very hard and cannot be bitten. They can be left and swallowed whole, but I prefer to remove them.
5. Place the coconut compound in a silicone mold. It can be a single mold or more small molds.
6. Place the half slices of prickly pears on the surface of the coconut compound.
7. Bake for 35 minutes.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you got 3 breakfasts for <20 pounds or 2 breakfasts for >20 pounds. For a complete breakfast, integrate with the remaining protein and phase veggies.

Gluten-free Coconut cake with prickly pears was last modified: November 26th, 2018 by Eloisa Faltoni

Notes

WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbology

The post Gluten-free Coconut cake with prickly pears appeared first on Cooking with a Cat.

Coconut is the most famous tropical fruit in the world and one of the most cultivated. From this fruit, different ingredients are obtained, such as coconut milk, coconut oil, coconut flour, grated coconut …

Coconut is a fresh, tasty and very versatile fruit; In fact, it is very easy to use it for cooking, to make cakes, ice cream or shakes or for salty preparations. Personally, coconut milk and coconut oil are two of my favorite cooking ingredients and both are full of healthy fats; In addition, coconut oil is one of the best choices when it comes to frying as it resists very well at high temperatures.

The recipe that I propose today is very simple and brings several ingredients derived from the coconut, we will see:

New FMD recipes every week

All my recipes are suitable for FMD!

Gluten-free coconut muffins

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Phase 3 Serves: 3 Prep Time: 5 min. Cooking Time: 40 min.

Ingredients

• 1/4 cup defatted coconut flour
• 1/4 cup of sorghum flour
• 1 tablespoon of tapioca flour
• 2 eggs
• 3 tablespoons coconut oil
• 15 gr of chickpea flour
• 3 tablespoons grated coconut
• 3 tablespoons birch xylitol
• 1/2 cup of coconut milk
• 2 and 1/2 tablespoons of cocoa paste (approx. 20 g)
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon baking soda

Instructions

1. Preheat oven to 160 ° C
2. In a large bowl, mix the defatted coconut flour, with the sorghum, tapioca, chickpeas, grated coconut, cream tartar and bicarbonate
3. In another bowl, mix the eggs with the xylitol and the coconut oil, beat until homogeneous
4. Combine the liquid compound into the flour mixture and mix well, it will remain a fairly dense compound
5. Add the coconut milk
6. Crush the cacao paste into very small pieces and add them to the compound, mix well
7. Divide the compound into paper cupcake molds
8. Bake in a ventilated oven for 40 minutes

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 3 breakfasts for >20 pounds. For a complete breakfast, add 1/2 serving of protein, 1/2 portion of healthy fats and phase fruit and vegetables.

How to prepare delicious coconut muffins in 5 minutes was last modified: May 21st, 2017 by Eloisa Faltoni

Notes

WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbolologíaSinGluten

The post How to prepare delicious coconut muffins in 5 minutes appeared first on Cooking with a Cat.