DESSERTS & SWEETS

2 servings

50 gr tagatesse sweetener for caramel
200 ml coconut milk
10 gr agar-agar
stevia powder to taste
¼ tsp vanilla extract
1 tbsp shredded coconut

Place tagatesse in a pot over medium heat stirring until the tagatesse is melted and begins to caramelize. Add 1 teaspoon hot water if caramel is too thick. Pour caramel into 2 small glasses or ramekins and set aside.

Place milk, stevia to taste and vanilla in a pot, once the milk reaches a boil add agar-agar stirring for 5 minutes, until dissolved. Let cool and pour into ramekins. (unmold if wanted) Refrigerate 3 or 4 hours. Garnish with shredded coconut.

1 portion

1 egg*
20 gr whole oats
40 ml water
½ tsp vanilla extract
stevia to taste
cinnamon powder
little coconut oil
30 gr chopped walnuts
80 gr berries (blueberries, raspberries, strawberries, blackberries)

In a food processor combine the egg, oats, water, vanilla extract and stevia, and pulse a few times to coarsely grind oats.
Heat a small nonstick skillet over medium heat with little coconut oil. Drop batter in skillet and cook until a few bubbles have burst, 1 minute. Flip pancake and cook until browned, 1 more minute.
Remove and place on a plate, sprinkle with cinnamon and eat immediately with berries.

* If your plan says only egg white, remove the yolk
* If your plan has 40 gr whole oats you will need 60 ml of water.