Pelin Tatlıcı

Via Foodspotting

Alaskan kimg crab legs with carbonara

Beetroot brownie

Vegan chocolate cookie

Beetroot brownie

Vegan chocolate cookie

Vegan chocolate cookie

Beetroot brownie

Vegan chocolate cookie

Beetroot brownie

Beetroot brownie

1 pear 15 dried apricot 5 tbsp chia 5 dried date Goji berry 250 ml coconut milk 6 tbsp gern 5 tbspoatmeal 5 cup veggie protein powder Mix everything and bake for 30 mins at 180 c

Sugarfree Burnt basque cheesecake 600 g mascarpone 200 g cream 4 eggs 100 g coconut sugar Vanilla extract Custard (vegan) 70 g rolled oats 90 g raw almonds 30 g coconut sugar 60 g coconut oil (melted) Pinch of himalayan salt Custard Mix everything and bake for 30 mins at 150 c Cream Whip mascarpone, add eggs one by one add sugar and cream then vanilla. Add it on to the baked custard and bake for 30 mins at 160 c

Sugarfree Burnt basque cheesecake 600 g mascarpone 200 g cream 4 eggs 100 g coconut sugar Vanilla extract Custard (vegan) 70 g rolled oats 90 g raw almonds 30 g coconut sugar 60 g coconut oil (melted) Pinch of himalayan salt Custard Mix everything and bake for 30 mins at 150 c Cream Whip mascarpone, add eggs one by one add sugar and cream then vanilla. Add it on to the baked custard and bake for 30 mins at 160 c

mascarpone icecream mascarpone cheese 150 gr milk cream 200 gr maple syrup stevia vanilla extract

dark chocolate brownie 65 g coconut oil 100 g molasses 100 g coconut flour 100 g cacao 6 eggs 1 tbs vanilla extract 1 pck chocolate soy milk 1/2 pck lillys chocolate 1 cup pistaccio

Housemade granola Oatmeal Goji berry Dried fig Dried banana Coconut flakes Coconut oil Peanut butter Honey Molasses Chia seed Boiled buckwheat Mix everything and bake for an hour at 100celcius Stir the mixture every 10 mins while baking