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Make Elderberry Juice Yourself

September is high season for elderberries! It’s worth picking the ripe, dark purple minis because they can be used to make all sorts of delicacies such as cakes, compotes, jellies, and even juice. The latter tastes particularly good as a sparkling spritzer in late summer or as a cold drink in the dark season. EAT SMARTER shows you how you can make elderberry juice yourself.

Elderberries

Now is the time to save summery elderberries, also known as lilac berries, for the fall and winter. Elderberry juice is particularly suitable for this: it is refreshing in warm temperatures as a spritzer, gives sparkling wine and cocktails a fruity note with a small shot, and is great for colds.

Elderberry juice is so healthy

There are lots of healthy ingredients in the tiny berries: They score with plenty of provitamin A, vitamins from the B group, vitamin C and essential oils. Elderberry juice has an antipyretic and diaphoretic effect, which is why it is considered a proven home remedy for flu and colds.

But be careful: elderberries contain sambunigrin, a slightly toxic substance that can lead to vomiting, diarrhea, and dizziness if the berries are eaten raw. Therefore, elderberries should never be eaten raw but heated beforehand. This is how the ingredient is rendered non-toxic.

Make elderberry juice yourself

The ingredients:

  • 2 kg ripe elderberries
  • 500ml of water
  • 200 grams of sugar

The preparation:

  1. Pick the ripe elderberries from the branches or carefully scrape them off with a fork and wash them thoroughly.
  2. Place the berries in a large saucepan and fill with water. Let the mixture simmer gently for about 20 minutes with the lid closed until the berries are soft – let cool.
  3. Strain the elderberry mixture through a fine cloth so that a clear juice remains.
  4. Mix the elderberry juice with the sugar and heat again to at least 80 degrees Celsius. Now the finished juice can be filled into clean bottles and placed upside down to cool down.
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Make Your Own Acai Bowl

Acai bowls are real competition for chia pudding and porridge. No wonder: the superfood breakfast is refreshing, healthy, and prepared in no time. We explain what is behind the power breakfast and how you can easily make an acai bowl yourself.

Breakfast as a lifestyle

Previously? You just had breakfast and lunch and in the evening there were sandwiches on the table. Things are very different today: food is celebrated and staged like never before. Thanks to social networks and image platforms such as Facebook and Instagram, nutrition has become a lifestyle issue.

And that also means: Before you start enjoying, you first take a picture and share your favorite dish with the virtual world via hashtags. Whether #healthybreakfast, delicious #burger, or #coffeetogo – especially on Instagram you can find endless culinary inspiration via the diamond symbol. Acai bowls are particularly popular at the moment: These are smoothies to eat with a spoon, vegan and low carb at the same time – and you can also make your own acai bowls.

With the largely biodegradable muesli bowl from Zuperzozial, you are not only trendy in terms of color but also ecologically. The bowl is made from bamboo fibers and corn, making it reusable and durable. After the meal, you can simply put the bowl in the dishwasher and thus save the rinsing time.

Vitamins to eat

Images with the hashtag #acaibowl have been shared countless times. No wonder, because superfoods are literally on everyone’s lips at the moment – and the colorful breakfast bowls are full of healthy nutrients. The base is a puree of frozen berries and bananas, almond milk, and some sweetness in the form of agave syrup.

The fruity mass gets its strong purple color from acai powder. This is made from the berries of the same name, which, along with goji berries, chia seeds, and a few others, are among the most popular superfoods. After harvesting, the skin of the acai berries (the inside of which consists almost entirely of pips and seeds) is mashed, freeze-dried, and then ground.

There are also ready-made fruit purees made from the super berries – although they are still quite difficult to get in Germany. The powder, on the other hand, can now be found in many organic supermarkets, health food stores, or online shops. Anything that tastes good is allowed as a topping for a healthy breakfast.

The topping does it!

When making the Acai Bowl yourself, fresh fruits such as strawberries, blueberries, or mango provide additional vitamins, nuts are rich in valuable fats, and ingredients such as oatmeal, puffed amaranth, or chia seeds keep you full for a long time. Coconut chips, cocoa nibs or dried goji berries, and exotic fruits serve as healthy eye-catchers for a special taste experience. The possible variations are almost endless.

But don’t worry: Even if you eat with your eyes, arranging the toppings inaccurate vertical stripes or in a star shape in the homemade Acai Bowl is of course not a must. You can also simply add all the ingredients to the bowl and mix them with the acai cream. Because we think: social media trends or not – the main thing is still that it tastes good.

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Food

Make Your Own BBQ Butter!

It’s the little things in life that spice up a moment. It’s the same with eating. So at the next barbecue party, you can show off your homemade barbecue butter. EAT SMARTER shows how to prepare four delicious butter variants quickly and with few ingredients.

Whether fish, meat, or vegetables – when grilling, the side dishes, marinades, and sauces are what count most. But it usually tastes best when you make it yourself. Plus, you know exactly what’s in it. So, why not make your own barbecue butter? Try these four quick and easy grilled butter recipes.

About the presentation:

Presentation is also the freestyle in sport. You can serve the butter in a small bowl or on a plate, cut it out with biscuit molds or shape it into a roll and cut it into thalers.

How to roll:

  1. Place the butter mixture on a large piece of cling film.
  2. Now place the foil over it and use your hand to push the butter mixture inwards from the outer edge. Hold the foil tight!
  3. Now shape as you like and finally twist the open ends.
  4. Now the butter roll goes back into the fridge to set.

Lime Basil Grilled Butter

Ingredients:

  • 1/2 bunch basil
  • 1 lime
  • 125 grams of butter (room temperature)
  • salt and pepper

That’s how it’s done:

  1. Wash the basil, pluck off the leaves and cut them into small pieces.
  2. Wash the lime with hot water, dry it and grate the zest (about 1 teaspoon).
  3. Cut the lime open and squeeze out about 2 tablespoons of the juice.
  4. Combine the butter with the basil, lime zest, and juice, then season with salt and pepper to taste.
  5. Now let the butter harden in the fridge.

Smart tip: This butter variant is easier to make in the blender as it allows the lime juice to mix better.

Cinnamon Honey BBQ Butter

Ingredients:

  • 125 grams of butter (room temperature)
  • 1 teaspoon of cinnamon
  • 2 tablespoons of honey
  • Salt

That’s how it’s done:

  1. Mix butter with cinnamon and honey.
  2. Season to taste with salt. Alternatively, vanilla pulp also tastes good.
  3. Put the butter in the fridge.

Chili BBQ Butter

Ingredients:

  • 125 grams of butter (room temperature)
  • 1 fresh chili pepper
  • Salt pepper

That’s how it’s done:

  1. Wash the chili pepper and cut it into small pieces.
  2. Mix with butter. Then season with salt and pepper to taste.
  3. Alternatively, you can put all the ingredients in the blender and puree.
  4. Then let the butter harden in the fridge.

Radish Chive Walnut Grilled Butter

Ingredients:

  • 2/3 bunch of chives
  • 125 grams of butter (room temperature)
  • Handful of walnuts
  • 5 large radishes
  • Salt pepper

That’s how it’s done:

  1. Wash and finely chop the chives.
  2. Wash radishes and cut them into small pieces.
  3. Roughly chop the walnuts.
  4. Mix butter with chives, radishes, and walnuts.
  5. Season with salt and pepper.
  6. Off to the fridge with it.

Rolls are in!

And now just put it on bread, meat, and vegetables and enjoy. Enjoy your meal!

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Cooking Tips

Make Your Town Sweet Potato Brownies

Chocolatey, sweet, good – these sweet potato brownies should definitely be tried very quickly and are an absolute must for all fans of the baking classic. Thanks to the sweet potato, these brownies are much juicier and lower in calories than the traditional version of the chocolate cake. EAT SMARTER tells you how you can easily make sweet potato brownies yourself.

Small bites of chocolate happiness

Attention chocoholics, because these sweet potato brownies are not to be missed! From the rather unusual main ingredient sweet potato, together with a few other ingredients, a fragrant dough is mixed, which after its baking time in the oven sweetens the afternoon super juicy and chocolatey. And best of all: The little cakes only have 190 kilocalories per piece – so you can feast twice as well without a guilty conscience!

By the way, sweet potatoes are low in fat and have a high content of secondary plant substances such as anthocyanins and carotenoids. These protect the body cells from damaging free radicals, among other things. A little tip: the more intensely colored the flesh of the vegetable, the more the highly effective antioxidants it contains! EAT SMARTER shows you today how you can easily make sweet potato brownies yourself.

Make your own sweet potato brownies

The ingredients:

  • 600g sweet potatoes
  • 15 dates
  • 4 tbsp coconut oil (melted)
  • 5 tbsp honey
  • 100 g spelled wholemeal flour
  • 100 g ground almonds
  • 1/2 tsp salt
  • 8 tbsp cocoa powder
  • 2 tbsp almond butter
  • 30g pecan nuts

The preparation:

Wash the sweet potatoes, peel them, and cut them into large pieces. Put them in a saucepan with some water and cook for about 20 minutes until the sweet potatoes are soft.

  1. Put the soft sweet potato pieces in a food processor along with the pitted dates and puree until smooth.
  2. Mix 2 tbsp coconut oil, 4 tbsp honey, wholemeal spelled flour, ground almonds, salt, and 6 tbsp cocoa powder in a large bowl and knead thoroughly with the sweet potato and date mix. Pour the finished dough into a 26 x 20 cm tin lined with baking paper and bake in a preheated oven at 180 °C (convection oven: 160 °C; gas: level 2-3) for about 50 minutes.
  3. If no dough sticks to the wooden skewer when you pierce the sweet potato brownie, it is ready and can be taken out of the oven. Now the whole thing has to cool down for about 15 minutes so that the brownie doesn’t fall apart when you lift it out.
  4. For the glaze, melt 1 tbsp honey, 2 tbsp coconut oil, 2 tbsp almond butter, and 2 tbsp cocoa powder in a small saucepan and stir together. Then cool down to room temperature, for example in the refrigerator.
    Before the sweet potato brownie can be glazed, it must be completely cool – otherwise, the glaze will melt!
  5. Chop the pecans and spread them over the glaze. Then divide the sweet potato brownies into 16 pieces and serve.
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Make Cloud Bread Yourself

Cloud Bread – This fluffy bread is an indispensable part of the low-carb kitchen. The low-carbohydrate and gluten-free “cloud bread” is made from just four ingredients and is, therefore, a great alternative to bread for the evening and for all those who want to save on carbohydrates for fitness or health reasons. EAT SMARTER shows you how to make Cloud Bread yourself.

Cloud Bread – The fluffy low-carb bread

Many people consciously avoid eating carbohydrates for a certain period of time. Conventional bread is taboo for the supporters of the low-carb movement, especially in the evenings: After all, carbohydrates block the proper fat-burning process. If you still don’t want to do without your evening meal, you should definitely try the Cloud Bread!

The low-carbohydrate, high-protein, and gluten-free version of the flatbread is baked entirely without flour and is ideal as a temporary bread substitute. Refined with delicious spreads, it is perfect for breakfast or in combination with fresh vegetables as a sandwich for the lunch break. The cloud bread also tastes great as an accompaniment to curries or as a burger bun.

That’s how healthy Cloud Bread is

If you want to cut back on carbohydrates from time to time, you are welcome to use the homemade Cloud Bread. Thanks to its high protein content, it keeps you full for longer and stimulates fat burning – this is particularly beneficial in the evening hours. In combination with fresh or steamed vegetables, the low-carb flatbread is a delicious alternative to bread.

In the long term, however, Cloud Bread should not replace complex carbohydrates from whole grains or potatoes, as these also provide filling and digestive fiber – you won’t find these fibers in Cloud Bread. Here is the Cloud Bread DIY recipe.

Make Cloud Bread yourself

The ingredients:

  • 3 eggs
  • 100 g double cream cheese
  • 1 teaspoon Baking powder
  • Salt

Preparing the Cloud Bread:

  1. Preheat the oven to 150 degrees. Separate the eggs and mix the yolks with the cream cheese.
  2. Now add the baking powder and mix thoroughly again.
  3. Beat the egg white with a pinch of salt until stiff and fold into the egg and cream cheese mixture in portions.
  4. Now put about six to eight round flat cakes on a baking tray lined with baking paper and bake for about 20-25 minutes – depending on the desired degree of browning. If required, the finished Cloud Bread can be sprinkled with herbs such as rosemary.
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Make Angel Food Cake Yourself

What is fluffy, not too sweet, and fits perfectly on every cake board? The Angel Food Cake! With a handful of ingredients, a little patience, and loving preparation, this cake sensation can be conjured up in a short time. And best of all: This pleasure is not a calorie sin! EAT SMARTER shows you how to make the Angel Food Cake yourself.

Fluffy cake love

The special thing about Angel Food Cake is its unique consistency: it is tender and soft, like a pillow you want to sink into. A piece of cake can be easily squeezed together without breaking into a thousand crumbs – it springs back to its original shape just as undamaged and is by no means rubbery but absolutely fluffy!

The angel cake is so healthy

If you would like to treat yourself to a piece of cake, you can cut yourself a slice at the Angel Food Cake! A piece of angel cake contains around 200 kilocalories and little fat – a treat that you can enjoy with a clear conscience! The topping made of cream and low-fat quark makes the Angel Food Cake extra creamy. The berries bring a subtle sweetness and the taste of summer to the plate.

Make Angel Food Cake yourself

The ingredients:

For the dough:

  • 80 g wheat flour type 405
  • 70 g cornstarch
  • 270g powdered sugar
  • 10 egg whites (use the yolk for something else)

For the topping:

  • 200 ml whipped cream
  • 100 g low-fat quark
  • 1 tsp powdered sugar
  • 250 g berry mix
  • Powdered sugar for dusting, if desired

The preparation:

  1. In a bowl, sift the wheat flour, cornstarch, and 70 grams of the icing sugar finely four times. Then preheat the oven to 180 degrees top and bottom heat.
  2. In a large bowl, lightly beat the egg whites until stiff, and then sprinkle in the remaining 200 grams of the powdered sugar. Continue beating until stiff and glossy.
  3. Sift half of the flour mixture over the egg white mixture and carefully fold in. Do the same with the other half of the mixture.
  4. Pour the batter into an Angel Food Cake mold (not greased), smooth it out, and tap it twice on the work surface to close the last air gaps. Bake in the oven for about 25 minutes.
  5. Take the Angel Food Cake out of the oven and turn it upside down on its metal feet – leave it to cool completely (at least four hours). If the cake has not slipped out of the mold by itself after this time, you can carefully help with a knife.
  6. Whip the cream until stiff, stir the low-fat quark until creamy and mix together carefully. Stir in the powdered sugar. Spread the cream and quark mixture on the cake and garnish with berries and powdered sugar, if you like.
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Make Pumpkin Waffles Yourself

Autumn is just around the corner – with falling temperatures and cold, wet days in the luggage. How nice when you can make yourself comfortable at home with freshly baked pumpkin waffles and a hot cup of tea during this time! The pumpkin puree in the batter of this special waffle variant ensures more juiciness and a great sweetness. Make pumpkin waffles yourself: The simple and quick recipe tells you EAT SMARTER.

Pumpkin alarm in the waffle iron!

A wonderfully sweet scent spreads in the room when the homemade pumpkin waffles are done baking in the hot iron. The recipe for this autumn delicacy is very simple: under the conventional waffle batter – in our case, of course, prepared smarter – some pumpkin puree is stirred and the mass is supplemented with an orange splash of color. This ensures a lot of juiciness and fewer calories in the waffle – a great deal in our opinion!

For the pumpkin puree, the berries simply have to be cut into small pieces, baked on a baking tray lined with baking paper for around 20 minutes at 180 degrees until soft, and then pureed, and the precious mush is ready. If some puree is left over, it can be further processed into a hot soup, for example. So nothing goes unused! But between us, no batter is wasted when making pumpkin waffles yourself.

That’s why pumpkin is so healthy

Pumpkin not only provides a cheerful splash of color in autumnal dishes, but it is also incredibly healthy! Pumpkin is an important supplier of beta-carotene (the precursor of vitamin A), minerals such as potassium, magnesium, calcium, and iron, as well as filling fiber.

In addition, the pulp of the pumpkin is very low in calories and, due to its good digestibility, can be excellently prepared in the diet kitchen as a light food or for small children – and as a puree, the pumpkin is also an unbeatable ingredient in these waffles!

A little tip: It’s that easy to test the degree of ripeness of your pumpkin. Gently tap the skin of the squash with your clenched fist. If you hear a hollow sound, the pumpkin is ripe!

Make pumpkin waffles yourself

The ingredients:

  • 200 g wholemeal spelled flour
  • 1 tbsp baking powder
  • 1 pinch of salt
  • 1 tsp cinnamon
  • 1 vanilla pod (Mark)
  • 3 eggs (size M)
  • 160 ml milk (alternatively plant milk)
  • 150 g pumpkin puree (e.g. Hokkaido pumpkin)
  • 2 tbsp maple syrup (more if needed for garnish)

The preparation:

  1. In a large bowl, mix together the wholemeal spelled flour, baking powder, salt, cinnamon, and the pulp of one vanilla bean.
  2. In another bowl, beat the eggs until fluffy. Then mix first the milk, then the pumpkin puree, and the maple syrup with the egg foam.
  3. Now add the egg-pumpkin mixture to the flour mixture and mix thoroughly.
  4. Preheat the waffle iron. Then, depending on the size of the appliance, pour about two tablespoons of batter into the middle of the hot waffle iron, close the lid and bake for about three to five minutes until golden brown.
  5. Serve the finished pumpkin waffles drizzled with maple syrup, if you like.
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Make Your Own Sweet Potato Cinnamon Rolls

Sweet potatoes and cinnamon rolls don’t go together at first glance? Wrong thought! Because the autumnal vegetables make the sweet cinnamon rolls particularly juicy and fluffy. We’ll show you how to make these special sweet potato cinnamon rolls yourself.

The best cinnamon rolls!

Who doesn’t love this cinnamon-sweet treat?! But yeast dough treats in particular are not that easy to make. Sometimes the dough does not rise or is too dry. However, with the addition of mashed sweet potatoes in this cinnamon roll cake, that problem isn’t there.

For the puree, the sweet potato simply has to be boiled and then pureed. It couldn’t be easier! With good organic spelled flour, the sweet treat becomes even healthier.

Sweet potatoes are so healthy

Sweet potatoes contain a lot of beta-carotene. This can be converted into vitamin A in the body and has a cell-protecting effect and strengthens our immune system. In addition, the vegetable provides more fat-soluble vitamin E than any other low-fat vegetable. 100 grams of sweet potatoes already cover a third of the daily requirement. Vitamin E protects cells and prevents fatty acids and other fat-soluble vitamins in our bodies from aging too quickly.

There is also plenty of potassium in the sweet potatoes, which regulates the fluid balance in the body: it flushes out excess water and can lower high blood pressure.

This healthy tuber can be on the menu more often. The first thing you should do is make these deliciously fluffy sweet potato cinnamon rolls yourself!

The recipe for the sweet potato cinnamon rolls

Ingredients for 14 cinnamon rolls

For the dough:

  • 160 ml milk
  • 115g butter
  • 1 egg (L)
  • 1 sweet potato
  • 390 g spelled flour
  • 70 grams of brown sugar
  • ¼ yeast cube
  • ½ tsp salt

For the filling:

  • 50 grams of brown sugar
  • 2 tsp cinnamon
  • ½ tsp salt
  • 2 tbsp butter

For the glaze:

  • 115 g cream cheese
  • 50 grams of brown sugar
  • 1 pinch of cinnamon
  • 1 pinch of salt
  • 3 tbsp milk

Preparation:

  1. Peel the sweet potato and let it cook. Then puree to a pulp.
  2. Bring the milk to a simmer, do not let it boil over. Remove from the heat and add the butter until melted.
  3. Pour the mixture into a small bowl and let cool slightly. Then add the egg, yeast, and sweet potato puree.
    In a large bowl, mix together the flour, sugar, and salt.
  4. In a food processor or with a wooden spoon, mix the dough thoroughly until elastic. Place in a buttered bowl, cover, and let rise in a warm place for 1 to 2 hours.
  5. When the dough is ready, prepare the filling: mix the sugar, cinnamon, and salt. Melt the butter over low heat.
  6. Grease a springform pan and dust the worktop with flour. The dough should now have doubled in size.
  7. Roll out the yeast dough into a rectangle (about 25 x 30 cm). Spread the melted butter evenly on top and sprinkle the cinnamon-sugar mixture on top. Now roll up the dough and pinch the ends together. Cut into 14 rolls and place in the springform pan, spiral side up. Cover with cling film and let rise for another 60 to 90 minutes.
  8. Preheat the oven to 180 degrees and bake the sweet potato cinnamon rolls until golden, about 20 to 25 minutes. Take out and let cool down a bit.
  9. For the glaze, mix together the cream cheese, sugar, and salt. Gradually mix with a spoonful of milk until the desired consistency is reached. Loosen the springform and sprinkle the cinnamon roll cake with the glaze. Enjoy!
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Cooking Tips

Make Christmas Gingerbread Milk Yourself

What smells so good of gingerbread? You simply have to try this Christmas gingerbread milk! Whether as a quick gift or for your own Christmas treats – EAT SMARTER reveals how you can make the delicious gingerbread milk yourself.

“Gingerbread milk is coming to town!”

Christmas time without gingerbread is unimaginable for most people! So, gingerbread fans watch out! This Christmas gingerbread milk is prepared in no time and is also a lot healthier than other drinking treats for the holidays.

Because fresh milk replaces greasy cream and pure gingerbread has an average of only 12 grams of fat per 100 grams. If you want to save even more calories, simply choose low-fat milk and use almost sugar-free baking cocoa.

Three healthy facts about gingerbread!

Gingerbread scores with its relatively low-fat content. But the type of fat can also be praised: Almonds, which are rich in unsaturated fatty acids, are an essential ingredient in Lebkuchen.

In addition, there are the unmistakable spices that make up the typical gingerbread taste. Cardamom, nutmeg, cloves, cinnamon, and ginger are really good for us. It is not for nothing that the pastry is also called “stomach bread” in some places – the ingredients of the spices actually help the digestion, which is very stressed during the Christmas season.

Plus point number four is the gingerbread milk itself: super delicious Christmas taste without any alcohol!

Make Christmas gingerbread milk yourself

Ingredients:

  • 1/2 banana
  • 1 gingerbread (without glaze)
  • 200 milliliters of milk
  • 1 tablespoon sugar beet syrup
  • 1 tsp cocoa powder
  • 1/2 teaspoon gingerbread spice

Preparation:

  1. Peel the banana, cut it into slices, and put it in the blender.
  2. Remove the wafer from the gingerbread and crumble it into a banana. Add the milk, beet syrup, cocoa, and gingerbread spice and mix everything into a creamy smoothie.
  3. If necessary, add a little more milk and fill it into a small bottle, for example, and serve with gingerbread.

Our tip!

If you prepare your gingerbread yourself, not only do you have additional treats, but you also know exactly which ingredients you used. Our gingerbread building blocks recipe scores with only seven grams of fat per 100 grams and spelled flour is used here instead of wheat flour. So, off to the Christmas season and let’s have a snack!

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Low Carb: Make Your Own Quinoa Pancakes

Fluffy, high in protein, filling – these attributes describe the quinoa pancakes perfectly! Instead of commercially available flour, protein-rich quinoa and almond flour form the basis for low-carb breakfast happiness. Topped with Greek yogurt, nuts, and berries, these pancakes are a real protein bomb and won’t leave those annoying cravings in the first place. Make quinoa pancakes yourself: We will tell you the quick recipe in this article.

Served golden brown in 20 minutes

Still, have quinoa from last night? Great! Simply process the rest into fluffy low-carb quinoa pancakes the next morning. Together with low-carb almond flour, Greek yogurt, and other favorite toppings, you can bake a wholesome breakfast in no time.

If you like it more chocolaty, you can also prepare the quinoa pancakes with de-oiled cocoa powder – there’s nothing wrong with a dollop of maple syrup on the cakes either. A meal that will delight not only fitness fans!

Quinoa pancakes are so healthy

Homemade quinoa pancakes not only bring variety to the plate but also lots of protein. And that is known to keep you full for a long time, preventing food cravings and boosting fat loss at the same time.

To round off the perfect breakfast, the homemade quinoa pancakes are topped with the sweetest berries of the season and crunchy walnuts. This provides secondary plant substances, valuable omega-3 fatty acids as well as vitamins and minerals. Make quinoa pancakes yourself: preheat your pan and look forward to a large and healthy portion of breakfast happiness!

Make your own quinoa pancakes

The ingredients:

  • 200 g quinoa (cooked)
  • 100 g almond flour
  • 1 tbsp baking powder
  • 1 pinch of salt
  • 3 egg whites
  • 100 g Greek yogurt
  • 1 vanilla pod (Mark)
  • 125 grams of blueberries
  • Coconut oil for frying

The preparation:

  1. For the low-carb quinoa pancakes, mix the quinoa, almond flour, baking powder, and salt together in a large bowl.
  2. In another bowl, cream together the egg white and yogurt. Then add to the quinoa mixture and fold in the pulp of a vanilla pod and the blueberries.
  3. Heat some coconut oil in a pan and add two tablespoons of quinoa batter to the pan for frying. Turn after about three minutes and cook on the other side until golden brown.
  4. Enjoy the low-carb quinoa pancakes together with Greek yogurt and berries.
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