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Ingredients:
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½ kg cottage cheese
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1 egg
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½ sachet of Coconut Bolero powder
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1 tablespoon of psyllium husk
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1 tablespoon of almond flour
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fresh Strawberry or Raspberry
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For the coating: 5 spoons of Breadcrumbs, 1 teaspoon coconut Bolero, Coconut oil
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Preparation:
Smash the cottage cheese with a fork, then mix it with the dry ingredients and finally with the eggs, make a soft dough. Cover it and put it into the fridge for an hour to rest.
In the meantime sear 5 spoon of breadcrumb in a pan with a spoon of coconut oil, let it rest and cool down, then mixed with a teaspoon of Coconut Bolero drink powder.
Boil mildly water in a pot and start to prepare the dumplings. Form dumplings with a wet hand from the dough (size: like a tangerine or small apple), put a fresh strawberry in the middle and put them in the boiling water. Scalding moderately, stirring carefully (not to stick at the bottom) boil the dumplings till they come up to the surface of the water. Then continue cooking for about 30 seconds, put them on the seared mixture to the pan and turn them over till they are coated.
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