Welcome to our silent vlog. Today I receive a long-awaited package in the mailbox, which I unpack.
You can also come along when I buy spring flowers and plant them. I show how I pre-cultivate sweet peas that I will plant out in our garden later this spring. We have coffee and I bake amazingly delicious gluten and sugar-free coconut cakes with lemon flavor that I dip in chocolate.
INGREDIENTS:
200 g coconut flakes
2 eggs
50 g of butter
1 tsp vanilla extract
1 1/2 tbsp honey
Grated peel from 1 organic lemon
Dark Chocolate
THIS IS HOW I DO IT
Set the oven to 175 degrees
Melt the butter
Mix the butter with coconut flakes, honey, vanilla extract and lemon peel
Beat the eggs
Mix with the rest of the ingredients
Shape the batter with your hands into tops, or press out about 15 pieces onto a sheet of baking paper and shape them into tops
Bake for about 8-10 minutes until they are golden brown
Let cool
Melt the dark chocolate
Dip the coconut tops in the chocolate and let them harden in the fridge
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00:00 Intro
00:32 Morning Tea
03:07 Visit to commercial garden
03:57 Planting
10:47 Fika with coco cakes
12:08 Baking coco cakes