Coconut milk is 100% plant-based**. By adding a small amount of salt, it can also be used as a classic cream in your savory or sweet recipes (quiche, gratin, various sauces, desserts, cakes, etc.).
- Contains 100% vegetables**
**100% of the agricultural ingredients are of vegetable origin
Recipe for preparing vegetarian beetroot and kale pancakes (lactose-free) :
Preparation time: 15-30 minutes
To prepare pancakes :
15 g of quinoa flakes
10 g of oatmeal
50 ml of almond milk
1/4 tablespoon rehydrated chia seeds
1/4 raw beet
75 g of kale
1/4 tablespoon sesame puree
1/4 teaspoon cumin
salt and black pepper
olive oil
To prepare an attachment :
250 g of sweet potato
75 g of kale
50ml Bjorg Organic Coconut Cream
1/4 teaspoon curry powder
1/4 piece of fresh ginger
1/4 tablespoon clarified butter (or 2 tablespoons olive oil)
Method of preparation : Mix the almond milk with the quinoa flakes. Add the sesame puree and cumin. Grate the beets. Chop the kale and add olive oil. Mix all these ingredients with the rehydrated chia seeds (or egg) to bring the mixture together and get a consistency. Form pancakes from the mixture prepared in this way and fry them in a pan for 3 minutes on each side. To prepare the side dish, first chop sweet potato and kale into pieces and boil them in 100 ml of water. Add grated fresh ginger to a frying pan with heated clarified butter (or olive oil) and fry until golden brown. Flavor with a teaspoon of curry and cooking coconut cream. The attachment is ready. Enjoy!
Ingredients : Coconut* 59.6%, water, guar gum*.
*organic ingredients
Nutritional values per 100 g :
Energy: 701 kJ/170 kcal
Fat: 17 g
of which saturated: 15 g
Carbohydrates: 2.6 g
of which sugars: 1.6 g
Vegetable fiber: 0.7 g
Proteins: 1.3 g
Salt: 0.08 g
Login To Comment