| Nutrient | Content | Reference |
|---|---|---|
| Calories | 629kCal | 629kCal |
| Proteins | 13.7g | 14g |
| Fats | 61.15g | 61g |
| Carbohydrates | 6g | 6g |
| Dietary fiber | 11g | 11g |
| Water | 5.79g | 6g |
| Ash | 2.36g | 2g |
| Vitamin A, RE | 2mcg | 2mcg |
| alpha Carotene | 2mcg | 2mcg |
| beta Carotene | 0.023mg | 0mg |
| Vitamin B1, thiamine | 0.475mg | 0mg |
| Vitamin B2, riboflavin | 0.11mg | 0mg |
| Vitamin B5, pantothenic | 0.815mg | 1mg |
| Vitamin B6, pyridoxine | 0.585mg | 1mg |
| Vitamin B9, folate | 78mcg | 78mcg |
| Vitamin C, ascorbic | 2mg | 2mg |
| Vitamin E, alpha tocopherol, TE | 17.5mg | 18mg |
| beta Tocopherol | 0.35mg | 0mg |
| gamma Tocopherol | 2.15mg | 2mg |
| tocopherol delta | 0.14mg | 0mg |
| Vitamin PP, NE | 1.55mg | 2mg |
| Potassium, K | 658mg | 658mg |
| Calcium, Ca | 149mg | 149mg |
| Magnesium, Mg | 160mg | 160mg |
| Sera, S | 137mg | 137mg |
| Phosphorus, P | 310mg | 310mg |
| Iron, Fe | 3.3mg | 3mg |
| Manganese, Mn | 12.65mg | 13mg |
| Copper, Cu | 1600mcg | 1600mcg |
| Selenium, Se | 4.1mcg | 4mcg |
| Zinc, Zn | 2.2mg | 2mg |
| Starch and dextrins | 0.93g | 1g |
| Mono- and disaccharides (sugars) | 3.49g | 3g |
| Glucose (dextrose) | 0.07g | 0g |
| Sucrose | 3.35g | 3g |
| Fructose | 0.07g | 0g |
| Arginine | 2.026g | 2g |
| Valin | 0.643g | 1g |
| Histidine | 0.396g | 0g |
| Isoleucine | 0.499g | 0g |
| Leucine | 0.974g | 1g |
| Lysine | 0.385g | 0g |
| Methionine | 0.203g | 0g |
| Threonine | 0.455g | 0g |
| Tryptophan | 0.177g | 0g |
| Phenylalanine | 0.608g | 1g |
| Alanine | 0.669g | 1g |
| Aspartic acid | 1.539g | 2g |
| Glycine | 0.663g | 1g |
| Glutamic acid | 3.399g | 3g |
| Proline | 0.514g | 1g |
| Serine | 0.674g | 1g |
| Tyrosine | 0.332g | 0g |
| Cysteine | 0.254g | 0g |
| Phytosterols | 116mg | 116mg |
| Campesterol | 7mg | 7mg |
| Stigmasterol | 1mg | 1mg |
| beta Sitosterol | 108mg | 108mg |
| Saturated fatty acids | 4.669g | 5g |
| 16: 0 Palmitic | 3.176g | 3g |
| 18: 0 Stearin | 1.434g | 1g |
| 20: 0 Arachin | 0.059g | 0g |
| Monounsaturated fatty acids | 48.192g | 48g |
| 16: 1 Palmitoleic | 0.116g | 0g |
| 18: 1 Olein (omega-9) | 47.958g | 48g |
| 20: 1 Gadolein (omega-9) | 0.118g | 0g |
| Polyunsaturated fatty acids | 5.558g | 6g |
| 18: 2 Linoleum | 5.499g | 5g |
| 18: 3 Linolenic | 0.058g | 0g |
| Omega-3 fatty acids | 0.058g | 0g |
| Omega-6 fatty acids | 5.499g | 5g |
Required products :
60 grams of raisins
1-2 bananas (or as needed to make the dough)
2 teaspoons oatmeal
1 packet vanilla
1/2 teaspoon cinnamon
1/2 teaspoon hazelnuts
2 tablespoons honey
50 milliliters of oil
Method of preparation :
Turn on the oven to preheat to 170 degrees.
Peel the bananas, mash them together with the honey, cinnamon and vanilla. Then add the oats, raisins and ground hazelnuts. You need to get a uniform consistency, achieve this with the required amount of bananas.
From the dough form cakes, roll them in the remnants of oatmeal and flatten a little.
Then arrange in a pan, grease the bottom with oil and cover with parchment.
Bake them in the preheated oven for about 25 minutes.
Enjoy your meal!
Required products :
Method of preparation :
Soak raisins and dried apricots in warm water. When soft, remove on a napkin to dry.
Boil the lentils for a quarter of an hour in salted water, and the grain-liquid ratio is 1: 2, ie 1 cup of lentils is boiled in 2 cups of water. Allow to cool.
Roast the hazelnuts and pumpkin seeds separately in a dry pan. Then grind them with a blender or chop finely with a knife.
Cut the apricots into quarters, add 1 tablespoon of raisins and pour the fruit over the lentils. Add the hazelnuts, pumpkin seeds and milk powder. Put two drops of almond essence, 2 teaspoons of honey or more if you like sweeter (you can replace honey with syrup), and puree.
If the resulting mixture is not thick enough, add more milk powder (2-4 tablespoons). Put it in the fridge.
When the "dough" has cooled, make small round candies from it and roll them in grated white chocolate. An option is to replace it with powdered milk.
Store the candies in the refrigerator so they will become thicker. Serve them as a complement to a cup of aromatic hot coffee.
Enjoy your meal!
Necessary products:
Method of preparation:
Put the oats in a bowl, add the sugar, hazelnuts, baking powder and salt. Grind the mixture in a blender and add the beaten egg together with the butter. Stir and prepare the dough. Cool for an hour and form balls the size of a walnut.
Arrange them on a tray covered with a sheet of non-stick paper. Preheat oven to 200 degrees and bake for 15 minutes. Cool the golden cakes, melt the chocolate in a water bath and glue them two by two.
Arrange in a tray or metal box if you want to keep their taste for longer. Serve and enjoy their taste.
Have fun!