packed, flourless, and sugar

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Ingredients:

  • 70g dried apricots
  • 50g walnuts
  • 70g hazelnuts
  • 30g pumpkin seeds
  • 40g sunflower seeds
  • 20g sesame seeds
  • 20g flaxseeds
  • 60g almonds
  • 20g pine nuts
  • 40ml natural honey
  • 1 egg white
  • A pinch of salt

Instructions:

  1. Preheat Oven: Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
  2. Prepare Nuts and Seeds: In a food processor, pulse the walnuts, hazelnuts, almonds, pumpkin seeds, sunflower seeds, sesame seeds, and flaxseeds until they are coarsely chopped but not powdered.
  3. Blend Apricots: Add the dried apricots to the food processor and pulse until they are finely chopped and incorporated with the nuts and seeds.
  4. Combine Ingredients: In a large bowl, mix the chopped nuts, seeds, and apricots. Add the honey and a pinch of salt. Stir well to combine.
  5. Add Egg White: Whisk the egg white until it becomes frothy. Gently fold it into the mixture until everything is well combined.
  6. Shape Cookies: Scoop spoonfuls of the mixture onto the prepared baking sheet and shape them into small mounds or discs. Press them down slightly with the back of the spoon.
  7. Bake: Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

It sounds like you’re looking for recipes or cooking methods that are packed with flavor or nutrients, but flourless and sugar-free. Here are three recipes and their methods that fit this description:

1. Flourless Chocolate Cake

Ingredients:

  • 1 cup unsalted butter
  • 8 ounces dark chocolate (70% cocoa)
  • 1 1/4 cups erythritol (sugar substitute)
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Melt Chocolate and Butter: In a double boiler or microwave, melt the butter and dark chocolate together until smooth.
  3. Mix Ingredients: In a large bowl, whisk the erythritol and eggs until well combined. Add the melted chocolate mixture, vanilla extract, and a pinch of salt. Mix until smooth.
  4. Bake: Pour the batter into the prepared pan. Bake for 25-30 minutes, or until the top is set but the center is still slightly soft. Allow the cake to cool in the pan for 10 minutes before removing the sides of the springform pan.
  5. Serve: Let the cake cool completely before slicing. You can dust it with cocoa powder or serve with whipped cream or fresh berries.

2. Flourless Almond Butter Cookies

Ingredients:

  • 1 cup almond butter (unsweetened)
  • 1/2 cup erythritol
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • Pinch of salt

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix Ingredients: In a large bowl, combine the almond butter, erythritol, egg, vanilla extract, baking soda, and salt. Mix until well combined.
  3. Form Cookies: Scoop tablespoon-sized balls of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a fork to create a crisscross pattern.
  4. Bake: Bake for 10-12 minutes, or until the edges are lightly browned. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

3. Flourless Banana Pancakes

Ingredients:

  • 2 ripe bananas
  • 2 large eggs
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Butter or coconut oil (for cooking)

Instructions:

Serve: Serve the pancakes warm with your favorite toppings such as fresh berries, Greek yogurt, or a drizzle of sugar-free syrup.

Mash Bananas: In a medium bowl, mash the bananas until smooth.

Mix Ingredients: Add the eggs, baking powder, vanilla extract, and salt to the mashed bananas. Mix until well combined.

Heat Pan: Heat a non-stick skillet over medium heat and add a little butter or coconut oil.

Cook Pancakes: Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown and cooked through.

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