Instructions

Make the base by mixing all ingredients in a food processor and spread the dough evenly into a round cake tin with a diameter of about 24 cm. Initially, bake the base for 15 minutes at 200 C.

Mix together all the ingredients for the filling and pour them on the partially-baked base. Bake at 150 C until the filling is stiff, about 45 minutes.

Decorate with raspberries or other fruit, and some herbal leaves. The cake tastes best when lukewarm, but can also be served cold.

Nutrition facts per 100 grams

Energy: 229 kcal • protein: 7,1 • carbohydrate: 4,8 • fat: 20,1 • fibre: 3

Instructions

Mix together SukrinMelis, almond flour, egg whites and almond essence. Taste the marzipan as you knead it together, and add more almond flour or SukrinMelis depending on how sweet you prefer it. Let dough rest for approx. 15 minutes, divide it into 12 equal pieces and roll into small balls.

Break the chocolate into pieces and put them in a plastic bag and melt in hot water. Cut off the tip and decorate.

Nutrition facts per 100 grams

Energy: 171 kcal • protein: 18,6 • carbohydrate: 6,9 • fat: 7,7 • fibre: 15,1

Instructions

Let the gelatin leafs soak in cold water for about 5 minutes, allowing it to swell.
Whisk the eggs and Sukrin until fluffy. Whip the cream. Gently combine the Sukrin-egg mixture and the whipped cream.

Grate the peel of a well-washed orange, cut it in half and squeeze the juice out of it.

Squeeze the water out of the gelatin, and melt the leafs by pouring 50 ml of boiling water over them.
Stir the dissolved gelatin, orange juice and grated orange zest into the cream and the Sukrin-egg mixture.
Pour mixture into serving bowl or serving bowls.

Let cool a couple of hours before serving so that the mousse hardens. Decorate with orange slices or grated orange zest.

Obviously, the recipe can be made with other flavours than orange. Find your favorite flavour!

Nutrition facts per 100 grams

Energy: 212 kcal • protein: 15,6 • carbohydrate: 2,3 • fat: 15,5 • fibre: 0,3

Instructions

Beat eggs and Sukrin until fluffy. Grate zest and squeeze the juice out of the orange. Add the quark, orange juice, orange peel, flour and baking powder into the egg mixture and mix everything together. Pour batter into a round cake tin, 24 cm in diameter. Bake in the middle of the oven at 200 C for about 30 minutes. Chill and serve with a light sprinkle of Sukrin, skinless orange boats and chopped mint.
Makes 16 pieces of cake at 52 kcal per piece.

Nutrition facts per 100 grams

Energy: 102 kcal • protein: 8,1 • carbohydrate: 12,8 • fat: 2,1 • fibre: 1,5

Instructions

Mix together the dry ingredients in a food processor. Then add eggs and butter. Run the machine until everything is well-blended.
Place baking paper on a baking sheet. The dough is quite sticky, so use two spoons and put small lumps on the baking sheet. You could also roll the dough into small balls and press these flat carefully.
Bake at 175 C for about 10 minutes.

Nutrition facts per 100 grams

Energy: 242 kcal • protein: 13,2 • carbohydrate: 10,3 • fat: 16,5 • fibre: 19,4

Instructions

Whip the egg whites with Sukrin until stiff, and then mix in vanilla powder and coconut.
Place gelatin sheets in some cold water for about 5 minutes. Then remove excess water and pour over 100 ml of boiling water.
Pour this over the egg mixture in a thin stream while your mixer is running.
Pour mixture into a desired shape and place in refrigerator.

Glaze:
Whip the egg whites with SukrinMelis until stiff and mix in cocoa and gelatin in the same way as with the cake. Pour glaze over cake and sprinkle with coconut. Cool in the refrigerator for about 10 minutes for the glaze to harden slightly before enjoying the cake.

Nutrition facts per 100 grams

Energy: 158 kcal • protein: 29,1 • carbohydrate: 1,2 • fat: 4,1 • fibre: 0,8

Instructions

Mix flour, Sukrin and salt in a bowl. Melt butter, add milk and heat the mixture until it is lukewarm. Stir the yeast into the milk mixture, and add everything to the flour mixture. Knead dough until smooth and can easily be removed from the bowl. If available, use a bread machine.

Place a kitchen towel over the bowl. Let the dough rise in a warm place for about 30 minutes. Divide dough in two and roll each half into thick pancakes. Divide each pancake into 8 equal parts. Add the ham and grated cheese. Roll each triangle together from the outer edge towards the center. Form breadrolls and put them on a baking tray.
Place towel over the breadrolls, and let them rise some more in a warm place for about 20 minutes.

Preheat oven to 220 C. Brush with whipped egg and sprinkle on sesame seeds. Bake the horns in the middle of the oven for 10-15 minutes.

The breadrolls can of course be filled with whatever you prefer. If you want more flavor, you could, for example, use shredded chorizo sausage in addition to cheese.

Nutrition facts per 100 grams

Energy: 230 kcal • protein: 12,2 • carbohydrate: 23,2 • fat: 9,8 • fibre: 6,8

Instructions

Melt butter. Mix in milk. Whisk the eggs with a wire whisk. Mix cleaned blueberries with some tablespoons of the flour so that the blueberries are covered. Mix remaining flour with FiberFin, baking powder, vanilla sugar and Sukrin in a large bowl. Add liquid and stir the dough together quickly. Mix the flour-covered blueberries gently into the dough to finish.

Put paper cups on a muffin tray and fill them with dough. Sprinkle a little Sukrin on top of each muffin. Bake muffin tray on a rack in the middle of the oven at 175 ° C for 20 minutes, until the muffins are golden. Let them cool slightly before gently lifting them out of the muffin tray.

Preferably use fresh blueberries for this recipe. If you use frozen blueberries the muffins become more blue in color, but taste just as good.

Nutrition facts per 100 grams

Energy: 185 kcal • protein: 4,5 • carbohydrate: 19,2 • fat: 10,1 • fibre: 4,9