Recipes

Bûche de Noël

  • Dessert
  • 1hr 30m
  • x6 to 8

1

Preheat oven to 180ºC degrees.

2

Grease a rimmed 35 x 45 cm pan with coconut oil. Line with one sheet of parchment paper.
Grease lightly again. Sprinkle a tea towel with some coconut flakes in a 10 x 15” rectangle. Set aside.

3

Whisk the eggs with vanilla extract, coconut oil, honey and milk.

4

Add flour, corn starch, salt, baking powder, baking soda and whisk until smooth.

5

Transfer batter into prepared pan

6

Bake for 15 to 18 min.

7

Blend everything together in the food processor.

8 a.

Allow to cool in the pan for 3 minutes and then invert onto the prepared tea towel. Carefully peel off the parchment paper and with a very sharp knife, trim 1/2 cm of the cake from all of the edges.

8. b

Working from a long side, fold the excess inch or so of the towel over the edge of the cake and carefully roll up.Unroll carefully. Gently spread with cream cheese filling.

9

Reroll and place seam side down on a serving platter.

10

Cut off both ends diagonally; position the cut pieces to resemble sawed off limbs. Position cut pieces as a log

11

Bathe the chocolate chips in water. Add milk, coconut oil, vanilla extract and salt

12

Frost with chocolate frosting. Lightly drag a fork lengthwise down the trunk and cut branches to resemble bark.

13

Garnish as desired with sliced almonds, rosemary sprigs, cinnamon sticks, and shredded coconut.

Ingredients

  • 240 ml milk
  • 3 eggs
  • 250 g whole wheat flour
  • 200 g honey
  • 20 g corn starch
  • 5 g baking powder
  • 5 g baking soda
  • 1/2 g salt
  • 60 g coconut oil
  • 5 g vanilla extract
Filling:
  • 240 g cream cheese
  • 5 g vanilla extract
  • 50 g Greek yogurt
  • 80 g honey
  • 20 ml milk - as needed for desired thickness
Frosting:
  • 240 g chocolate
  • 1 teaspoon vanilla extract
  • 55 g coconut oil
  • Pinch of salt

Benefits

  • Agility
  • Aim
  • Strength
APPROVED BY NUTRITIONISTS OF FC BARCELONA APPROVED BY NUTRITIONISTS OF FC BARCELONA