|per 100 g||Total Recipe|
|Gross weight||100 g||500 g|
|Energy||789 kJ / 189 kcal||3943 kJ / 944 kcal|
|Sat. fat||7 g||31 g|
|Unsat. fat||2 g||10 g|
|Fibre||2 g||7 g|
|Salt||72 mg||356 mg|
158 mlcoconut milk, canned
120 gEgg, white
50 gWhite Flour
30 mlMaple syrup
20 gPecans nuts
10 gPowdered sugar
500 gTotal recipe weight
Heat the oven to 175°C / 347°F and grease the muffin tin.
Roast the pecan nuts shortly for 5 - 8 minutes and crush them into small chunks.
Blend the coconut milk with the banana, lime juice, cocoa powder and maple syrup.
Beat the egg whites until firm and fluffy. Then add the powdered sugar.
Spoon half of the beaten egg whites through the coconut mix. Next fold through the white flour and the crushed pecan nuts.
Finally, fold through the remaining egg whites to keep mixture light and fluffy
Fill the muffin tins to just below the edge and bake for 20 minutes. Do not open the oven during the baking process. Serve immediately when the dish is ready.