Preparation: 22 min.
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Ingredients for
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75 g Raspberries
150 g Raspberries
225 g Raspberries
300 g Raspberries
375 g Raspberries
450 g Raspberries
525 g Raspberries
600 g Raspberries
675 g Raspberries
750 g Raspberries
75 g Berries, blue
150 g Berries, blue
225 g Berries, blue
300 g Berries, blue
375 g Berries, blue
450 g Berries, blue
525 g Berries, blue
600 g Berries, blue
675 g Berries, blue
750 g Berries, blue
10 g Coconut rind, dried
20 g Coconut rind, dried
30 g Coconut rind, dried
40 g Coconut rind, dried
50 g coconut rind, dried
60 g Coconut rind, dried
70 g Coconut rind, dried
80 g Coconut rind, dried
90 g Coconut rind, dried
100 g Coconut rind, dried
15 g Sunflower seeds
30 g Sunflower seeds
45 g Sunflower seeds
60 g Sunflower seeds
75 g Sunflower seeds
90 g Sunflower seeds
105 g Sunflower seeds
120 g Sunflower seeds
135 g Sunflower seeds
150 g Sunflower seeds
15 g Almond flakes
30 g Almond flakes
45 g Flaked almonds
60 g Flaked almonds
75 g Flaked almonds
90 g Flaked almonds
105 g Almond flakes
120 g Flaked almonds
135 g Almond flakes
150 g Flaked almonds
1 tablespoon of cashew nut paste
2 tablespoons of cashew nut paste
3 tablespoons of cashew nut paste
4 tablespoons of cashew nut paste
5 tablespoons of cashew nut paste
6 tablespoons of cashew nut paste
7 tablespoons of cashew nut paste
8 tablespoons of cashew nut paste
9 tablespoons of cashew nut paste
10 tablespoons of cashew nut paste
5 cl coconut milk
1 dl coconut milk
1.5 dl coconut milk
2 dl coconut milk
2.5 dl coconut milk
3 dl coconut milk
3.5 dl coconut milk
4 dl coconut milk
4.5 dl coconut milk
5 dl coconut milk
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About this recipe
A warm berry heart with a crunchy nut coating.
You can read the full recipe on page 14 from Een pan
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