@keterintisc: Respondendo a @Sofia Reis Receita de bolo de fubá na #airfryer da cadence Sem trigo, sem leite e mto mais saudável 3ovos 200ml de leite de coco 1x de açúcar, eu usei demerara 1/2x de óleo, usei de girassol 2x de fubá (uso o mimoso fino) 1/2x de agua pra ajudar a bater Aqueca sua airfryer por 5min a 180 graus. No liquidificador acrescentar os ovos, leite de coco, fuba, açúcar e o óleo. Bata até ficar homogêneo. Acrescente o coco ralado, mexa ou de leves pulsadas e por fim o fermento em pó. Numa forma untada com óleo, despeja a massa e leve para assar por +- 20 a 25 a 200 graus. Vai depender da potência de sua airfryer. Vc pode finalizar o bolo com uma calda de goiabada. Se fizer me conta? #bolodefuba #cafepassado #bolo #bolosemgluten #festajunina #receita #receitas #receitasimples #receitasnaairfryer #bolonaairfryer #ideiasdecafedamanha #diadosnamorados

keterin tiscoski
keterin tiscoski
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Region: BR
Saturday 10 June 2023 14:38:32 GMT
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artes_viihsouza
🧩 🧸Vitória 🎻✨️ :
pode fazer sem leite de coco?
2024-07-18 14:15:28
1
thayvinhal
Thayindica :
Fiz a receita em forno normal ficou perfeita amei … obrigada 🤩
2024-09-04 18:52:24
1
user3450934318139
user3450934318139 :
pode fazer direito na forma da ayrflai?
2023-08-28 18:11:32
0
neiasantana518
Neia Santana518 :
a quantidade dos ingredientes vc não botou
2024-06-19 00:51:20
0
gabrielasantos8156
Gabriela Santos :
Qual tamanho da forma de pudim ?
2023-11-25 17:10:57
1
cozinhandotriste
Rah. :
chocada que dá pra fazer na airfrier
2023-06-11 02:44:23
0
thayvinhal
Thayindica :
No lugar do leite de coco pode ser água ?
2024-09-03 16:58:03
1
amanditalimaa
Amandy :
❤️
2025-03-02 13:52:09
1
brubeatrizx
Bruni :
😍
2024-11-30 03:30:17
1
gelmar.vilas.boas
Amanda Cdr :
🥰
2025-02-08 15:15:59
0
dedeiadejesus
Dei@ :
🥰
2025-02-04 16:08:01
0
maria.vanuzia.mar
Vanusa :
🥰
2025-01-07 22:01:55
0
_aifos7
Sofia :
mds que delícia! ficou muito lindo tbm, obg 🥰
2023-06-10 15:34:21
0
beealima3
Beea Lima ❤️ :
Quantos litros e sua air flyer? E qual o tam da forma?
2025-05-12 03:57:01
0
maayaaradeoyya
mayaaraadeoyya :
gente e normal a luzinha dela ficar acendendo e a pagando
2024-12-04 17:00:39
0
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Flourless Lemon Olive Oil & Greek Yogurt This flourless lemon olive oil & Greek yogurt cake combines the richness of almond flour, the tang of Greek yogurt, and the fruity depth of extra virgin olive oil for a perfectly moist, wholesome dessert. Bursting with fresh lemon juice and zest, it’s naturally gluten-free, high in protein, and finished with a delicate golden crust. Perfect for spring gatherings, teatime, or as a light after-dinner treat. Ingredients 1 cup (240 g) plain Greek yogurt (whole or 2%) 3 large eggs 1/2 cup (120 ml) extra virgin olive oil 1/2 cup (120 ml) honey or maple syrup (or sugar) Zest of 2 lemons 1/4 cup (60 ml) fresh lemon juice 2 cups (200 g) almond flour 1 1/2 tsp baking powder (gluten-free) Pinch of salt 1 tsp vanilla extract Optional Topping: Powdered sugar or lemon glaze Fresh berries or candied lemon slices Instructions Preheat oven Heat oven to 350°F (175°C). Grease and line an 8-inch or 9-inch round springform pan with parchment paper. Mix wet ingredients In a large bowl, whisk together Greek yogurt, eggs, olive oil, honey, lemon juice, zest, and vanilla until smooth. Add dry ingredients Stir in almond flour, baking powder, and salt until well combined. Bake Pour batter into prepared pan. Bake 40–50 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. Cool & serve Let the cake cool completely before removing from the pan. Dust with powdered sugar or drizzle with a lemon glaze. Nutrition (per slice, 10 servings) Calories: 240 Protein: 8g Carbs: 17g Fat: 17g Fiber: 2g Time to Prepare Prep Time: 15 minutes Bake Time: 45 minutes Cooling: 1 hour Total Time: 2 hours
Flourless Lemon Olive Oil & Greek Yogurt This flourless lemon olive oil & Greek yogurt cake combines the richness of almond flour, the tang of Greek yogurt, and the fruity depth of extra virgin olive oil for a perfectly moist, wholesome dessert. Bursting with fresh lemon juice and zest, it’s naturally gluten-free, high in protein, and finished with a delicate golden crust. Perfect for spring gatherings, teatime, or as a light after-dinner treat. Ingredients 1 cup (240 g) plain Greek yogurt (whole or 2%) 3 large eggs 1/2 cup (120 ml) extra virgin olive oil 1/2 cup (120 ml) honey or maple syrup (or sugar) Zest of 2 lemons 1/4 cup (60 ml) fresh lemon juice 2 cups (200 g) almond flour 1 1/2 tsp baking powder (gluten-free) Pinch of salt 1 tsp vanilla extract Optional Topping: Powdered sugar or lemon glaze Fresh berries or candied lemon slices Instructions Preheat oven Heat oven to 350°F (175°C). Grease and line an 8-inch or 9-inch round springform pan with parchment paper. Mix wet ingredients In a large bowl, whisk together Greek yogurt, eggs, olive oil, honey, lemon juice, zest, and vanilla until smooth. Add dry ingredients Stir in almond flour, baking powder, and salt until well combined. Bake Pour batter into prepared pan. Bake 40–50 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. Cool & serve Let the cake cool completely before removing from the pan. Dust with powdered sugar or drizzle with a lemon glaze. Nutrition (per slice, 10 servings) Calories: 240 Protein: 8g Carbs: 17g Fat: 17g Fiber: 2g Time to Prepare Prep Time: 15 minutes Bake Time: 45 minutes Cooling: 1 hour Total Time: 2 hours

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