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Saturday, June 17, 2017

TWO CAKES ONE DOUGH

 



FOR DOUGH 500g Wholemeal Spelt flour or buckwheat flour 5g Salt 50g maple syrup/sugar/other sweetener 300g almond milk (or any) 15g Fresh Yeast or 7g dried yeast FOR CHOCOLATE HAZELNUT SWIRL 200g Dark Chocolate roasted Hazelnuts FOR DECORATION Carmel(coconut sugar + Vegan butter + arrowroot thickener?) FOR THE OTHER ONE Dried Fruit (golden sultanas, cranberries, hazelnuts etc...) almond flakes FOR DECORATION powdered Xylitol/sugar freeze-dried raspberry fruit Pompa/juice (strawberry + raspberry)

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