Baking recipes - Inspiration and pleasure with evoDrinks
Here we have written down baking recipes for you. The list is constantly being expanded. If you have ideas and your own creations, we are looking forward to your suggestions.
Apple cinnamon cake
Low carb alarm. We have combined cake and a 100% natural sports drink (evoActive). The result is an unbeatable treat that children will also enjoy. This apple cake with just
7 g of carbohydrates per piece all year round. The cinnamon makes it ideal for the Advent season. If you replace cinnamon with lemon grated cinnamon, you will have a wonderful cake even in summer.
Ingredients: (for 1 cake)
150 g ground almonds
½ tsp cinnamon
50 ml agave syrup or 80 g cane sugar
For the covering:
450 ml (approx. 2 cans) evoACTIVE
1 big apple
1 bag Gelatine Fix
25 ml thick agave juice or 40 g cane sugar
½ tsp cinnamon
some coconut oil
Preheat oven to 150 degrees (top and bottom heat)
Mix ground almonds and cinnamon in a bowl. In a separate bowl, beat the eggs and 50 ml agave syrup for 3-4 minutes until fluffy. Carefully fold or stir the egg mixture into the almonds. Line a small cake tin with baking paper, spread a thin layer of coconut oil on the sides.
Pour the cake mixture into the tin and bake for about 30 minutes. Wash and peel the big apple and cut it into small cubes. Warm up a small pot. Dice the apple, cinnamon and 25 ml. Add the agave syrup and let it soften on a low heat for 3-4 minutes, stirring occasionally. Put the finished apple pieces on a plate to cool down. Pour 450 ml evoACTIVE carefully into a small bowl (wait until the foam disappears). Prepare Gelatine Fix with a little water according to the package instructions and stir into the evoACTIVE and place in the fridge. When the mixture begins to change slightly in consistency, add the apple cubes and stir to ensure that the pieces are evenly distributed throughout the mixture. Place in the fridge until the mixture thickens slightly but is still fluid.
Pour the cake topping onto the cooled base, leave everything to harden overnight in the fridge.
Tip: The cake tastes best chilled with a portion of whipped cream.
Total 1408Kcal|53g KH|102g F|58g EW
Piece(8): 176Kcal|7g KH|13g F|7gEW
750 g butter
500 g sugar
1500 g flour
1 ½ Pck. baking powder
1 dash of lemon juice
4 cl evoACTIVE
Mix all the above ingredients together well and knead well. Instead of a biscuit flavour we have used evoACTIVE. If possible, let the dough stand for a few hours to allow the aroma to develop properly. This gives the biscuits a fruity "ginger-lime" note. Roll out the dough thinly, cut it out and bake at 180° for 8-10 minutes until the biscuits
are slightly brown. Then let it cool down and decorate as you like.
Afterwards these small delicacies can be fed.
Just try it out. By the way, the biscuits taste great all year round - not only at Christmas;-)
Lemons Coconut Cake Low Carb
Lemon coconut cake with evo Active is low in calories and natural.
Try this juicy and fluffy low carb biscuit.
150 g hazelnuts
60 g spelt flour
1 tsp freshly grated lemon peel
10 g baking powder
70 g sugar
70 g melted coconut oil
130 ml evoACTIVE
Preheat oven to 170 degrees.
Mix the hazelnuts, spelt flour and the tartaric baking powder in a bowl. In a second bowl, beat the eggs with the sugar until foamy, then fold in the lemon zest and the melted coconut oil. Mix the egg mixture with the hazelnuts using a mixer, carefully pour in the evoACTIVE and stir evenly. Line a small cake tin with baking paper, grease the sides with coconut oil. Pour the mixture into the mould and place in the preheated oven. Bake the cake on the middle shelf for about 20 minutes (stick test). Enjoy after it has cooled down.
We wish you bon appétit!