Another day I was wondering why this bread is called Oopsie bread…
But then as I was making it, I noticed the recipe is so simple that you just beat some eggs and, at the end, your reaction can only be “Oopsie, I got some bread”!
Bad jokes aside, you may have heard other names for this famous low carb bread, such as cloud bread, zero carb bread, and flatbread.
The name itself doesn’t matter, what is important here is to know that such simple recipe exists and deserves a try!
It’s also possible to freeze them; I do it every now and then and it works beautifully.
120 grams of cream cheese
½ teaspoon of psyllium husk powder
½ teaspoon of baking powder
A pinch of salt
Separate the egg whites from the egg yolks, placing them in two different bowls.
Whip egg whites with a pinch of salt until very stiff. You know it’s ready when you are able to turn the bowl upside down without the egg whites moving.
In another bowl, mix egg yolks and cream cheese. Then add psyllium husk powder and baking powder.
Gently fold the egg whites into the egg yolk mix, trying to keep the air in the egg whites.
On a baking tray covered with parchment paper, pour the mix making 6 large circles.
Bake it at 150C (300F) for 25 minutes or until golden. ⏰
What I love the most about this zucchini and ricotta lasagna is that you can play with this recipe and create super yummy variations.
Sometimes I skip the ricotta and use mozzarella; sometimes I just use tomato sauce (without beef) to make a vegetarian version.
As the saying goes: the sky is the limit. 🙂
Also, this is usually my weekend special dish.
I don’t know why but lasagna always sounds to me as a perfect Sunday lunch option. 😆
And in case you are thinking “but I’ve had zucchini lasagna before, it’s always soggy and full of water!”, stop thinking and read my recipe!
I will show you how to prepare it the right way; soggy zucchini lasagna never again!
3 medium zucchinis, sliced
500 grams of minced beef
½ medium onion, chopped
1 tablespoon of minced garlic
2 cups of tomato sauce
Salt and black pepper to taste
1 cup of ricotta cheese
¼ cup of parmesan cheese, grated
First, place your zucchini slices in a food container and sprinkle some salt over them making sure all the slices are coated with salt.
Be careful to not salt them too much. Let them rest for 30 minutes. ⏰
This will make the zucchinis release all their water, resulting in a non-soggy lasagne. 🙂 #nowyouknow
Meanwhile, add minced beef in a frying pan and cook it for 10 minutes. Then add, onions and garlic, and cook for more 5 minutes.
Next, add the tomato sauce, season with salt and black pepper, and let it simmer for another 5 minutes. Reserve.
Now, let’s assemble this beauty!
Start by creating a layer of beef and tomato sauce, then add a layer of zucchini, and finally a layer of ricotta cheese.
Repeat it until you get a final layer of ricotta cheese. Finish with a layer of grated parmesan cheese.
Bake it for 40 minutes at 180C (356F). ⏰
It’s DONE! 🎉
Let it rest for 10 minutes before serving.
Did you know? Zucchini (or courgette, for the British) is a well-known green vegetable … but it can also happen to be golden-yellow! A variety produced in the Netherlands has a distinctive colour and it is appropriately called golden zucchini. 🙂
These Coconut Bonbons aren’t only charming and yummy, they are a perfectly healthy treat, packed with good fats, and no added sugar!
As you can see from the video recipe above, these bonbons look absolutely gorgeous and mouth-watering!
I like to make them for friends coming over for a visit (you know, that’s my way to impress 😜). Or maybe you can also give it away in a beautiful box as a nice homemade gift, or even just to treat yourself with that delicious dark chocolate shell filled with creamy coconut, YUM!
In a small bowl, mix together coconut butter and coconut flakes. Reserve.
Then, in a double boiler, melt ⅔ (100g) of the dark chocolate. Once melted, take it out of the heat and add the remaining chocolate, stirring constantly until everything is melted.
Get your bonbon mold (you can use ice cubes mold too), and pour around 2 tablespoons of the melted chocolate in each cavity. Then move the mold gently around to cover all sides of the cavity with chocolate. Refrigerate for 5 minutes. ⏰
Take it out of the fridge and add 1 teaspoon of our coconut filling to each bonbon. Next let’s cover with another tablespoon of melted dark chocolate, sealing its surface.
Bring it back to the fridge and refrigerate for more 10 minutes. ⏰
Now twist the mold to release the chocolates, which can also be done by gently turning it upside down and tapping them out of the mold.
It’s DONE! 🎉
I do not know which part of this recipe I like the most … is it the superb presentation? Or is the amazing and delicate combination of chocolate and coconut?
Well, in any case, if you are looking for a healthy dessert to impress that does not take ages to prepare, this is THE recipe! 😁
1 tablespoon of honey (or any sweetener you like – optional, depending on your taste)
In a bowl mix together coconut butter, coconut flakes and honey (remember, honey is optional).
In case your coconut butter is too hard, just microwave it for a few seconds to soften a bit.
Spread the resulting mixture on a baking sheet, creating a rectangular shape that should be roughly 1cm tall.
Refrigerate for 15 minutes ⏰ and then slice it into small square shapes to serve.
It’s DONE! 🎉
Did you know? The word cocada is basically derived from the word coconut (in Portuguese just “coco”, the fruit), but added a suffix to indicate something made from coconut.
This treat is popular in many other Latin American countries, not only Brazil, such as Mexico, Argentina, Colombia, and Chile.
Some traditional recipes might include eggs or even other fruits, to change the final colour of the sweet.
For example, guava can be added to the ingredients to create beautiful red coconut slices.