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September 28, 2017 By Gaspar Carreira Leave a Comment

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Welcome

I’m Gaspar, fond of cooking, food lover and photographer.
I am from Argentina and I live in Uruguay for ten years, I´m eighteen, and study architecture. I really love baking goods, my mom is a pastry chef and she taught me great secrets about baking, that I want to share with you.

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Instagram post 2188715738641262995_2214524299

(🇺🇸🇬🇧 below) Hay combinaciones que no fallan, y la que más me gusta a mi es la mantequilla de maní con chocolate 🍫🤤 solo 5 ingredientes para hacer estas barritas crujientes de arroz, chocolate y mantequilla de maní (veganas, libres de gluten y sin azúcar) 👈🏻 quien quiere la video receta? Si la querés dejame tu like ❤ un comentario, y la publico esta semana 🤪
Tenes un detrás de escena en las historias .
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There are combinations that never fail, and the best match is peanut butter with chocolate 🍫🤤 only 5 ingredients to make these PB KRISPIES WITH CHOCOLATE (vegan, gluten-free and sugar-free) 👈 🏻 Who wants the video recipe? If you want it, give me your like ❤ a comment, and I'll publish it this week 🤪
You have a bts in my stories

Instagram post 2186428696674729468_2214524299

(🇺🇸🇬🇧 below) TRUFAS DOBLE CHOCOLATE 🍫 8 ingredientes y listas en 15 minutos, quien quiere la receta? Dejame tu like y un comentario y la subo en un par de días 🤗
Con proteína de @totalnutritionarg .
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Double the chocolate double the fun 🤪 only 8 ingredients and 15 minutes are enough to make these DOUBLE CHOCOLATE TRUFFLES 🍫🤤
Leave me your like and a comment if you want the recipe! ❤ it helps me a lot 🤗
Styling inspired by @delight.fuel

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(🇺🇸🇬🇧 below) La tarta dijo "cómeme" y yo obedecí 😂 Receta para esta tarta de frutillas libre de gluten y vegana en mis historias/destacadas "Tartas"
Si te gustan mis recetas y fotos no te olvides de dejarme tu like ❤ un comentario y de guardar el post, me ayuda mucho 🤗
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The pie said "eat me" and I obeyed 😂 RECIPE for this Gf and vegan STRAWBERRY PIE below 😋
And if you like my photos and recipes don't miss to give me your like ❤ and a comment, so Instagram keeps showing you my posts!
Crust
-2 cups buckwheat flour
-1/4 cup coconut sugar
-1/3 cup cold water
-1 flax egg (1 Tbsp flax meal mixed with 3 Tbsp of water, let rest 15min)
-1/4 cup liquid oil (sunflower or coconut)
-pinch of sea salt
Filling
-1k strawberries, fresh or frozen
-1/3 cup coconut sugar
-1/4 cup cornstarch
-2 Tbsp lemon juice

Preheat the oven to 180°C. In a large bowl mix the flour and the sugar with the oil and the egg, once integrated add the water little by little until you obtain a homogeneous mixture. Divide into 2, set aside one half, and stretch the other half to a thickness of 5mm, put it in a 20cm diameter mold, and cook for 10 minutes.
Filling
While cut the strawberries in quarters, mix them in a pot with the rest of the filling ingredients, and boil in a covered pot, mixing every few minutes, until the strawberries are soft, put on the crust, and cover with the remaining dough (stretch it to a thickness of 5mm as well). Make a small cross-shaped cut on the top, and bake for 12-15 minutes or until golden brown.
Let cool or enjoy ir warm with a scoop of icecream on top 🤪

Instagram post 2184366224648392411_2214524299

(🇺🇸🇬🇧 below) Cuanto es demasiado chocolate? 🤪 por que estas barritas tienen mucho chocolate que se derrite en la boca 🍫🤤 la receta en mis historias/destacadas 👆🏻
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How much is too much chocolate? Because these cookie bars has a lot of chocolate 🤪🍫 (Gf and vegan option)
Happy Sunday 🤘🏻
1 egg or 1 flax egg (mix 1 tbsp flax meal with 2 Tbsp water and let rest 15min)
1/2 cup unsalted peanut butter
1/2 cuo unsweetened applesauce
1/2 muscovado sugar
1/3 cup milk of your choice
1 cup buckwheat flour
150g dark chocolate
100g pecan nuts
In a large bowl, beat the first 5 ingredients until it is homogeneous. Add the buckwheat flour, and mix. Chop the chocolate and nuts and integrate them into the mixture. Put in a 20x30cm lined mold and bake in an oven heated to 180°C for 15-17 minutes. Let cool and enjoy 🤪

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(🇺🇸🇬🇧 below) Si existe el sabor a verano es el de esta TARTA DE FRUTILLAS CON HELADO (libre de gluten y vegana) 🍓🤤 este es el tipo de postre que me gusta en las fiestas, a vos, que te guste comer de dulce después de las cenas navideñas o de año nuevo?
Si querés la receta dejame tu like ❤ un comentario, y guarda la publicación, en unos días la comparto acá para que la puedas hacer 🤗
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If the summer flavor exists, it must taste like this STRAWBERRY PIE with homemade icecream (gluten-free and vegan) 🍓🤤 this is the kind of dessert that I like to have at festive holidays, what do you like to eat after Christmas or new year dinners?
If you want the recipe give me your like ❤ a comment, and save the post, in a few days I'll share the recipe here so you can make it 🤗

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(🇺🇸🇬🇧 below) Esto de los postres decadentes y saludables se me esta yendo de las manos 🤪 estas BARRITAS DE COCO, DULCE DE LECHE Y CHOCOLATE son una de mis mejores invenciones 🤩 receta en mis historias/destacadas 👆🏻
Yyyyyy están llenas de proteína, gracias a @totalnutritionarg #teamtotalnutriton
Feliz Jueves people! 🤘🏻
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This of the decadent healthy dessert is getting out of hand 🤪 these COCONUT, DULCE DE LECHE AND CHOCOLATE BARS are one of my best recipes 🤩
Recipe 👇🏻 save it
Ingredients
-1 1/2 cups shredded coconut
-1 cup instant oats
-2 scoops protein powder vanilla flavored (or sub by 1/4 cup oats)
-2 eggs
-3/4 cup milk
-1 cup sugar free dulce de leche
Ganache
-100g dark chocolate -1/2 cup milk
-1 Tbsp butter or coconut oil
Preheat the oven to 180°C and line a 20x20cm mold
Process the coconut together with the oats until you get a fine flour, add the protein, eggs and milk and mix until it is integrated, put in the mold, and bake for 12-15 minutes or until it is golden brown on top.
Let cool. Put the dulce de leche on the cake, leave aside.
For the ganache, melt the chocolate and butter in a water bath, while heat the milk, mix. Put on the dulce de leche and let cool until firm.
Cut into 8 bars and enjoy

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