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VIDEORECIPE Rhubarb-Strawberry Mug Bublanina SCD

SCD tasty cake. 1 cup = 250 ml

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Ingredients

number of servings
4
  • 6 egg Added to
  • 1 mug ground nuts Added to
  • 1 mug grated coconut Added to
  • 1 mug coconut milk Added to
  • 12 mug With Added to
  • 12 mug Coconut oil butter Added to
  • 1 mug finely chopped chives Added to
  • 1 mug sliced strawberries Added to
  • 2 tablespoon Coconut flour for coating fruit Added to
  • 1 ts cinnamon Added to
  • 1 ts Tea Bicarbonate Sodas Added to
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Directions

45 min.
1. Step

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.

2. Step

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.

3. Step

After baking, let it cool down before slicing.

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