Raspberry Cake. I used three eggs, 110 grams of erythritol, 110 grams of coconut oil, 200 grams of blended cashews (the original recipe calls for cream cheese), 200 grams of gluten-free mix, 110 milliliters of sparkling water, 110 grams of poppy seeds, and raspberries.
The recipe is very simple and quick. I mixed all the ingredients until smooth, except for the raspberries. Then I carefully added the raspberries, stirring gently to keep them whole.
I poured the mixture onto baking paper in a tray, sprinkled it with poppy seeds, and added more raspberries on top. I baked it in a preheated oven at 190°C for about 20-25 minutes.
Quick, healthy, and super delicious!
Enjoy
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Thank you!
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TEAM 2
Congratulations! Your post has been upvoted through @steemcurator04. Good post here should be..Downvoting a post can decrease pending rewards and make it less visible. Common reasons:
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The food you show looks like cake. I did not understand what your food is. Still nice to see the dishes. Thanks for presenting us with beautiful food photography.
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Seriously, you don’t understand, hmm. Strange... A dessert – and a healthy one at that!)))
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Un rico Pastel de frambuesa pre0arado con harina sin gluten, se ve muy saludable.
Saludos y exitos.
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And tasty)))
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