Mix and bake in an 8×8-inch mold and cook for 25 minutes at 400°F and then raise to 450°F for 5 minutes so it browns.
Preparation video link: https://www.instagram.com/reel/CTNvlJAHNJt/?utm_medium=copy_link
Recipe by: @cocinoconplantas
LEAF, NUTS AND ROSEHIP DRESSING SALAD
GRILLED TENDERLOIN WITH BERRY SAUCE
Pomegranate and date pilaf
GLUTEN-FREE COCONUT AND WHITE CHOCOLATE PIE WITH BLACKBERRIES AND STRAWBERRIES
Chocolate pudding
Low-carb matcha pancakes
TUNA TIRADITO WITH GINGER AND TURMERIC SAUCE
Almond and raspberry frosted mini sponge cakes
Coconut and raspberry cake
Chia seeds and fruit pudding