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. 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 the filling ingredients together in the food processor.

8

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. Gently spread with cream cheese filling.

9

Working from a long side, fold the excess inch or so of the towel over the edge of the cake and carefully roll up. 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

Melt the chocolate chips in a bowl over some boiled water. Add milk, coconut oil, vanilla extract and salt to the chocolate and mix together until smooth.

12

Cover the log with chocolate frosting. Lightly drag a fork lengthwise down the log to resemble bark.

13

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

Ingredients

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

Benefits

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