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Beijinutri Vegano e Sem Glúten – Com Marcelo Facini

Desculpe-nos, mas este texto está apenas disponível em Inglês Americano.

RECEITA: Beijinutri Vegano e Sem Glúten – Com Marcelo Facini

Tempo de Preparo

(English) 1 hour to cool + 10 minutes to roll

Tempo de Cozimento

15 minutos

Tempo Total


Rendimento: (English) 25 balls of 15 grams


(English) 1 cup chickpea flour

1 cup coconut or organic sugar  (according to your taste)

3 tablespoons coconut oil

1 cup coconut milk or other vegetable milk

4 tablespoons grated coconut


(English) Melt coconut oil in a pan over low heat.

Add the chickpea flour to create a farofa, stirring gently until it changes the texture, aroma and color. Always with low fire spreading well.

When changing color, add the other ingredients (coconut or organic sugar, coconut milk and grated coconut).

Stir well until the point is reached and it peels off the skillet and the spatula. There must be a spreadable dough.

Put in the refrigerator to cool.

Make little balls and pass on the grated coconut.


(English) This recipe is the basis of many others, explained in the video by Marcelo.

For diabetics, use stevia, xylitol, sucralose or a mixture of these sweeteners.

Raquel Rache

O objetivo deste site de Veganismo e Yoga é inspirar as pessoas a levarem uma vida mais saudável e sustentável.

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