PAO MI JE ŠEĆER

INGREDIENTS:

• 30 g of coconut flour
• 35 g of almond flour
• 25 g of spelled flour
• 30 g of powdered erythritol
• 1 egg
• 1x baking powder
• 4 tablespoons of coconut oil
• a pinch of salt
• half a cup of yogurt
• grated lemon zest
• 0.5 dl of milk (can also be plant-based)

• 400 g of cream cheese
• 150 ml of whipping cream (from milk fat)
• 75 g of powdered erythritol
• 1 teaspoon of vanilla extract

• 200 g of strawberries
• 40 g of powdered erythritol
• 50 ml of water
• 1 tablespoon of corn starch
• juice of half a squeezed lemon

Preparation:

1. Heat the oven to 180˚C and prepare the molds. You can bake them in muffin molds or in a classic molds for a cake. Beat the egg with the erythritol until the mixture doubles in size and becomes foamy. Mix the dry ingredients and add baking powder, salt and grated lemon zest. Mix the dry mixture into the egg and add oil, yogurt and milk. Fill the molds with the mixture. Bake for about 20 min.
2. For a cream separately mix the whipped cream and cream cheese with erythritol. When the cheese has combined with the erythritol, add the whipped cream and vanilla. On a slow program, mix everything together with a mixer. Leave the cream to cool for an hour, and after cooling, transfer it to a pastry bag for easier pouring into a glass.
3. For a strawberry spread put strawberries, erythritol, water, corn starch and juice of lemon in a saucepan and cook over low heat until the strawberries soften and the mixture becomes thick. It takes approximately 10, 15 minutes.