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Graham Cracker Toffee

Graham Cracker Toffee

Paleo Graham Crackers

Graham Crackers Nickles Nickles Valk Chuah Paleo Mom ½ cup palm shortening cup Honey 1 ½ tsp Cinnamon 3 Tbsp Coconut Flour ¼ cup Tapioca Starch 2 cups Blanched Almond Flour ½ tsp Salt ½ tsp Cream of Tartar ¾ tsp Baking Soda

Aardappels maar dan net even anders  Schil de aardappels (of snijd) in dunne plakjes Doop de aardappels even in de boter of olie Vet de bakvorm in Leg de aardappelplakjes als roosjes in de bakvorm. Ongeveer 20 tot 30 minuten in de oven op 180 graden. Let goed op.. De randjes kunnen donker worden!!

*Potato Roses, Difficult to roll even Mandolin slices thin. Soak potato slices in melted butter. Overlap 8 potato slices than roll to form the rose. Put in muffin tin.

Mousse van mascarpone en advocaat - Libelle Lekker!

Mousse van mascarpone en advocaat

1 can full fat coconut milk 3 tbs unsweetened cocoa powder 2 tsp vanilla 5 soft medjool dates (you can soak them in water for 5-10 minutes if they aren’t soft) pinch of sea salt Blend all ingredients in a high speed blender or small food processor (this fit in the large cup of my Nutri Bullet). Pour into popsicle molds and freeze.

Whole Life Challenge Recipe: Fudgesicles! (Lovely Crafty Home)

As usual, this recipe is paleo/dairy free/refined sugar free. In fact, these are fruit sweetened only with dates! 1 can full fat coconut milk 3 tbs unsweetened cocoa powder 2 tsp vanilla 5 soft medjool dates (you can soak them in water for minutes.

Bladerdeeg kerriegehakt pasteitjes / - 500 g rundergehakt - 30 ml olie - 1 ui, geraspt - 2 teentjes knoflook, fijn - 1 kleine wortel (peen), in zeer kleine blokjes gesneden of geraspt - 15 ml kerriepoeder - 5 ml kurkuma - 2 cm verse gember, geschild en geraspt - 3 ml komijn - 3 ml koriander - 1 t zout - 1/4 t zwarte peper - 1 t suiker - 60 ml tomatenpuree - 60 ml water - doperwten - 1-2 e geraspte droge kokos - bladerdeeg plakjes 12x12 cm / Kunnen gebakken of rauw ingevroren worden.

Bladerdeeg kerriegehakt pasteitjes / - 500 g rundergehakt - 30 ml olie - 1 ui, geraspt - 2 teentjes knoflook, fijn - 1 kleine wortel (peen), in zeer kleine blokjes gesneden of geraspt - 15 ml kerriepoeder - 5 ml kurkuma - 2 cm verse gember, geschild en geraspt - 3 ml komijn - 3 ml koriander - 1 t zout - 1/4 t zwarte peper - 1 t suiker - 60 ml tomatenpuree - 60 ml water - doperwten - 1-2 e geraspte droge kokos - bladerdeeg plakjes 12x12 cm / Kunnen gebakken of rauw ingevroren worden.

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