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Vanilla strawberry cheesecake

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Instagram post 2177036702299141790_2214524299

(🇺🇸🇬🇧 below) Si no te contesto es por que tengo un muffin en cada mano y no puedo escribir 😆 prioridades 🤪
MUFFINS DE ARÁNDANOS PARA EL DESAYUNO 👈🏻 FÁCILES, VEGANOS Y SALUDABLES 🤩 ingredientes en mis historias! Si te gustan mis videos y recetas, dejame tu like ❤ un comentario y guarda la publicación 📎 realmente me ayudas 🤗
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One bowl vegan blueberry breakfast muffins 👈🏻 and when I say breakfast muffins, I mean breakfast/lunch/dinner or midnight muffins, because they're too good to have them only once a day 😏😆
RECIPE 👇🏻
Save the recipe, give me your like ❤ and a comment if you liked the video, it really helps me 🤩🤗
-2 ripe bananas
-3 egg replacements (3 Tbsp of flax meal and 6 tablespoons of water, mix and let stand 10 minutes)
-1 Tbsp vanilla extract
-1/2 cup almond milk (or any other)
-1 cup muscovado or coconut sugar
-2 cups oat flour -1 cup almond flour
-1 tsp baking powder
-1 tsp baking soda
-1/4 tsp sea salt
-1 cup blueberries (fresh or frozen)
Mash the bananas, add the flax eggs, milk, vanilla and beat. Add the sugar, the flours, and the rest of the dry ingredients, mix until everything is integrated, add the blueberries and mix again.
Divide the mixture into 12 previously lined muffin molds, and bake for 20 minutes at 180°C or until golden brown and fluffy.
Let cool and enjoy

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(🇺🇸🇬🇧 below) No se si la torta esta al derecho o al revés, pero alguien me dijo que la de vuelta al sacarla del horno...😆 TORTA INVIERTIDA DE COCO Y CIRUELAS 👈🏻 por que yo ya siento el verano y esto tiene sabor a verano 🤩 Receta en mis historias/destacadas 👆🏻
Dejame tu like ❤ un comentario, y guarda el post! Así Instagram te sigue mostrando mis fotos 🤗 realmente me ayuda! .
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I don't know if the cake is on the right side or simply is upside down, but someone told me that I should flip the cake... 😆 UPSIDEDOWN COCONUT PLUM CAKE 👈🏻 because I already feel the summer and it tastes like summer 🤩 RECIPE 👇🏻
Give me your like ❤ a comment, and save the post! So Instagram keeps showing you my photos 🤗 it helps me a lot!
2 eggs
1/3 cup honey
1/4 cup liquid oil
1/2 cup milk
1/2 cup muscovado sugar
2 cups whole wheat flour
1 cup coconut flour
1 1/2 tsp baking powder
3 plums
1 Tbsp soft coconut oil
3 Tbsp muscovado sugar
-Preheat the oven to 180°C and line a round mold of 20cm in diameter. Mix the 3 tablespoons of sugar with the coconut oil, and put on the entire base of the mold, well distributed. Wash, and slice the plums, and put them in the mold, set aside.
In a large bowl, beat the first 5 ingredients until they are integrated, and then add the dry ingredients and mix until you get a homogeneous mixture. Put on the plums, and bake for 22-25 minutes or until golden brown on top and cooked in the center (test by pricking the cake with a brochette stick, if it comes out completely dry the cake is ready)
Let cool and enjoy!

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(🇺🇸🇬🇧 below) Muffins de avena y arándanos para el desayuno (veganos, saludables) 🤩 por que las tostadas con manteca y mermelada no van más 😆
Quien quiere la video receta? Déjame tu like ❤ y un comentario y la publico dentro de poquito 🤗 me ayuda mucho
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One bowl vegan blueberry breakfast muffins 🤩 because having toasts with butter and jam is not an option 😆
Video recipe coming soon, who wants it? Give me your like ❤ and a comment if you want it 🤗 it helps me a lot!

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(🇺🇸🇬🇧 below) La única cantidad peligrosa de torta es 0 😆 por eso siempre me corto dos porciones de una 🤪 receta para esta torta fit de avena, crema y frutillas en mis historias/destacadas 👆🏻 alta en proteína gracias a @totalnutritionarg y muy fácil de hacer 🤪
Guarda la publicación! Y dejame tu like ❤
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The only dangerous amount of cake is 0 😆 so I always cut two portions for me 🤪
HEALTHY STRAWBERRY N CREAM CAKE 👈🏻 recipe below
Save the recipe! And give me your like and a comment if you like my posts ❤
Ingredients
Sponge cake
-4 cups oat flour
-½ cup rice flour
-2 scoops protein powder
‐1 cup muscovado sugar
1 tsp sea salt
-2 tsp baking soda
-2 tsp baking powder
-3 eggs
-1¼ cup milk of your choice -¼ cup sunflower oil or melted coconut oil
-1 tsp Vanilla extract
Filling
-1½ cups light cream cheese (400g)
-¼ cup honey
-¼ cup cornstarch
- 1 scoop protein powder -200g strawberries

Preheat the oven to 180°C and line 2 round molds of 15cm in diameter (if you only have one, do it in two batches, or use a larger one).
In a large bowl mix the first 7 ingredients (the dry ones) and once integrated add the eggs, milk, vianilla and oil, beat until you get a smooth and homogeneous mixture. Let the mixture stand for 5 minutes and then distribute it in the two molds. Bake for 20-22 minutes or until it is fluffy and golden brown, and the center is cooked (you can test it by pricking it with a stick). Let cool
For the filling mix all the ingredients until there are no lumps. Wash and chop the strawberries, and assemble the cake, keep some filling to cover it. Keep in the fridge and enjoy

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(🇬🇧🇺🇸 below) Sábado de cheesecake, definitivamente esto debería ser una moda 😆 CHEESECAKE DE RICOTTA Y LIMÓN 🍋 o como mi novia les dice "Ricottcake" 🤪 quien quiere le receta? Dejame tu like ❤ y yn comentario contandome cual es tu cheesecake favorito, y la comparto en unos días 🤗
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Saturday cheesecake isn't a thing? F it up, I think it should be 😆 LEMON RICOTTA CHEESECAKE BARS 🍋 or how my girlfriend call them "Lemon Ricottcake" 🤪
If you want the recipe give me your like ❤ and a comment telling me what's your favorite cheesecake flavor, and I'll share it soon 🤗

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(🇺🇸🇬🇧) Lo prometido es deuda, así que acá está la video receta de los bocaditos de chocolate, mantequilla de maní y mermelada, solo 3 ingredientes! Receta detallada en mis historias/destacadas 👆🏻
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Here is it! 3 ingredients vegan CHOCOLATE PEANUT BUTTER & RASPBERRY JAM CUPS 🤤
Save the recipe! And give me your like and a comment if you like my posts ❤
-200g dark chocolate
-1/3 cup peanut butter
-1/4 cup sugar free raspberry jam
Grease 6 muffin tins and put a strip of parchment paper in each of the molds. Melt the chocolate in a water bath or in the microwave, and put a spoonful of chocolate in each mold. Cool in the refrigerator for 1 hour, take out pf the fridge and put 1½ teaspoons of peanut butter on each chocolate, top with a tsp of jam, and finally top with a Tbsp of melted chocolate. Cool in the freezer until firm. Keep in the refrigerator and take out 5 minutes before eating them.

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