| Nutrient | Content | Reference |
|---|---|---|
| Calories | 354kCal | 354kCal |
| Proteins | 3.33g | 3g |
| Fats | 33.49g | 33g |
| Carbohydrates | 6.23g | 6g |
| Dietary fiber | 9g | 9g |
| Water | 46.99g | 47g |
| Ash | 0.97g | 1g |
| Vitamin B1, thiamine | 0.066mg | 0mg |
| Vitamin B2, riboflavin | 0.02mg | 0mg |
| Vitamin B4, choline | 12.1mg | 12mg |
| Vitamin B5, pantothenic | 0.3mg | 0mg |
| Vitamin B6, pyridoxine | 0.054mg | 0mg |
| Vitamin B9, folate | 26mcg | 26mcg |
| Vitamin C, ascorbic | 3.3mg | 3mg |
| Vitamin E, alpha tocopherol, TE | 0.24mg | 0mg |
| gamma Tocopherol | 0.53mg | 1mg |
| Vitamin K, phylloquinone | 0.2mcg | 0mcg |
| Vitamin PP, NE | 0.54mg | 1mg |
| Potassium, K | 356mg | 356mg |
| Calcium, Ca | 14mg | 14mg |
| Magnesium, Mg | 32mg | 32mg |
| Sodium, Na | 20mg | 20mg |
| Sera, S | 33.3mg | 33mg |
| Phosphorus, P | 113mg | 113mg |
| Iron, Fe | 2.43mg | 2mg |
| Manganese, Mn | 1.5mg | 2mg |
| Copper, Cu | 435mcg | 435mcg |
| Selenium, Se | 10.1mcg | 10mcg |
| Zinc, Zn | 1.1mg | 1mg |
| Mono- and disaccharides (sugars) | 6.23g | 6g |
| Arginine | 0.546g | 1g |
| Valin | 0.202g | 0g |
| Histidine | 0.077g | 0g |
| Isoleucine | 0.131g | 0g |
| Leucine | 0.247g | 0g |
| Lysine | 0.147g | 0g |
| Methionine | 0.062g | 0g |
| Threonine | 0.121g | 0g |
| Tryptophan | 0.039g | 0g |
| Phenylalanine | 0.169g | 0g |
| Alanine | 0.17g | 0g |
| Aspartic acid | 0.325g | 0g |
| Glycine | 0.158g | 0g |
| Glutamic acid | 0.761g | 1g |
| Proline | 0.138g | 0g |
| Serine | 0.172g | 0g |
| Tyrosine | 0.103g | 0g |
| Cysteine | 0.066g | 0g |
| Phytosterols | 47mg | 47mg |
| Saturated fatty acids | 29.698g | 30g |
| 6: 0 Nylon | 0.191g | 0g |
| 8: 0 Caprilova | 2.346g | 2g |
| 10: 0 Capricorn | 1.864g | 2g |
| 12: 0 Laurinovaya | 14.858g | 15g |
| 14: 0 Myristinova | 5.866g | 6g |
| 16: 0 Palmitic | 2.839g | 3g |
| 18: 0 Stearin | 1.734g | 2g |
| Monounsaturated fatty acids | 1.425g | 1g |
| 18: 1 Olein (omega-9) | 1.425g | 1g |
| Polyunsaturated fatty acids | 0.366g | 0g |
| 18: 2 Linoleum | 0.366g | 0g |
| Omega-6 fatty acids | 0.366g | 0g |
Required products :
200 grams of chickpea flour
230 grams of butter
1 tablespoon coconut shavings
100 grams of walnuts (you can use hazelnuts)
1/2 teaspoon ground cinnamon
pinch of cardamom
120 grams of powdered sugar
50 milliliters of milk
Method of preparation :
Cut the walnuts into large pieces.
Melt the butter in a suitable pan over low heat. Add the flour and fry for a few minutes, stirring constantly (until dark).
Then add a spoonful of coconut shavings, cinnamon, cardamom, chopped walnuts and powdered sugar. Mix everything thoroughly.
If the mixture is too dry, pour a little warm milk.
Distribute the sweet mass in a silicone mold and level the surface. You can use ice cube trays or just make balls of dough.
Put the candies in the fridge to firm up, then you can serve. If you have distributed all the mixture in a bowl, first cut into chunks.
Enjoy your meal!
Required products :
Method of preparation :
Roll out the puff pastry thinly on a floured surface, pierce the surface in several places with a fork and bake for 5-7 minutes in the oven at 200 degrees (in the bottom and top baking mode at the same time). 4 layers measuring 25 x 35 cm are obtained.
Pour the milk into a saucepan and place on the stove. Add the plain and vanilla sugar. Stir the milk constantly until it boils. Then reduce the temperature of the hob, it is necessary to keep the liquid hot.
Break the baked loaves into pieces.
Sprinkle with almond leaves, coconut shavings and brown sugar.
Pour half of the milk over everything, making sure it is evenly distributed.
Wait about 2 minutes for the dough to absorb the liquid, and then pour in the remaining amount.
Put pieces of oil on the surface.
Whip the sour cream until it becomes a stiff foam.
Apply it evenly on the soaked base.
Bake at 210 degrees for about 35-40 minutes.
The dessert is ready.
Before slicing and serving, leave to cool to room temperature, warm is the most delicious.
Enjoy your meal!
Required products :
300 grams of flour
1 egg
200 grams of coconut shavings
200 grams of apricot jam / marmalade
200 grams of walnuts
125 milliliters of liquid cream
125 + 200 grams of butter
60 + 150 grams of sugar
3 packets of vanilla sugar a
pinch of salt
1/2 teaspoon baking powder
dark and white chocolate for decoration - optional
Method of preparation :
Cut 125 grams of butter into pieces, mix it with the sifted flour and grind to obtain crumbs. Add 60 grams of sugar, a pinch of salt, baking powder and 1 packet of vanilla sugar.
Make a dent in the middle of the mixture and pour 2 tablespoons of cold water and the egg (slightly beaten) into it. Quickly knead a homogeneous dough and put it in the refrigerator for half an hour.
Dry the walnuts in the oven, then crush coarsely or cut with a knife.
Heat the cream and add the remaining 150 grams of sugar and 200 grams of butter.
Add the walnuts, 2 packets of vanilla sugar and pour the coconut shavings. Let
the combination boil, then remove from heat and let cool.
Roll out the dough on baking paper, determining the shape of the layer according to the size and shape of the dish you will use for baking.
Place the dough in the pan, spread the apricot jam on the surface and spread the coconut mixture on it.
Place in the oven at a temperature of 160-170 degrees for about 40 minutes. Then wait about 20 minutes for the marsh to cool, and cut it into squares or other shapes of your choice.
Serve the sweets decorated with melted white or dark chocolate.
Enjoy your meal!