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Chicken fillet cutlets with pumpkin, cabbage and Ricotta cheese
Bake cutlets with vegetables - this time with pumpkin, new cabbage and fresh Ricotta cheese.
Aromatic cinnamon buns for breakfast? Why not? If they are so delicious and friendly to our waist?
Curd with egg, natural yoghurt and sweetener.
Add the flour with a fine and knead the dough. It may stick to your hands very little. The amount of flour can vary: it depends on the size of the egg and the moisture content of the curd.
The dough is placed on a silicone mat or baking paper and rolled out to a thickness of ~ 2-3 mm. I use a cellophane bag on top for the convenience of rolling.
Sprinkle the rolled dough with 15 g of liquid coconut oil and sprinkle with a mixture of cinnamon (10 g) and erythritol (30 g).
Roll out the dough and cut it, either with a very sharp fine knife (paper knife) or, as I would, with a thread, pulling it out at the bottom and crossing it to the appropriate width at the top - thus finely cutting 8 buns.
Put on a plate / dish - spaced apart as they swell and bake at 180 degrees for ~ 25 minutes.
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Finished product weight 654
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Bake cutlets with vegetables - this time with pumpkin, new cabbage and fresh Ricotta cheese.
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