Recipes — spread

Culto Cacao
Culto spread linzer cookies

Culto spread linzer cookies

Culto spread linzer cookiesIngredients: Almond spread with organic cacao CULTO 100 g almond flour 50 g cornstarch 1g stevia 50g butter 1 egg yolk 1 tbsp vanilla Preparation: Mix everything (except the cream) in a bowl until the dough is formed. Stretch on two waxed paper, cut with cookie cutters into circles to form base and lids. Cut the tops in the middle with a star mold to make the linzer cookie shape. Bake for 10 min at 180°C. Let it cool and fill with your CULTO organic cocoa almond cream. These Linzer Cookies are a delight. You will love them!

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Culto Cacao
Gingerbread Pie

Gingerbread Pie

Gingerbread PieIngredientsFor the dough (2 individual portions) 200 gr oat flour 50ml coconut oil 80ml almond milk 1 tbsp baking powder 1 tsp salt 2 tbsp monk fruit amorati For the filling 1 bottle spread CULT Icing sugar to decorate Process Preheat oven to 350 F. In a bowl mix all the ingredients of a portion of the dough until it is well integrated. Shape the dough into a ball and place on a tray with a little flour. Flatten the dough with the help of a rolling pin and pass it to your pie mold. Pierce the base with...

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Culto Cacao
French bread

French bread

French breadFrench Toast @adecocomx stuffed with spread from @culto_cacao. For this cold season, there is nothing more craving than this breakfast! Combination of Coconut, Honey + Chocolate = to lick your fingers.Ingredients 2 slices whole wheat bread 1 egg ¼ cup coconut milk 1 tsp vanilla 1 tbsp monk fruit Coconut oil CULTO spread Process Add the egg, vanilla, monk fruit and milk to a bowl and mix well. Cover both loaves well with the mixture and set aside. Add spread on one of the breads and add the other bread on top. Heat a pan with a little coconut...

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Culto Cacao
Keto Tamales

Keto Tamales

Keto TamalesIngredients 2 eggs 160 g almond flour 30 grams coconut flour 25 grams cultivated Cacao 90 g ghee 1 tbsp baking powder 25 grams monk fruit powdered tamale leaves CULTO Spread Process Soak the tamale leaves in water for about 30 minutes so they can be used. In a bowl combine the almond flour, coconut flour, cocoa, baking powder and monk fruit. In a separate bowl, melt the ghee and add the eggs. Mix everything together well. Add the liquid mixture to the dry mixture and combine. Integrate everything very well until you have a dough. Place a portion...

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