During the First Yoga Retreat held at Cristine Bedfor Mahón, we were extraordinarily fortunate to welcome the nutritionist Gemma Bes, who has 20 years of experience advising many people on nutritional matters to help them improve their quality of life and prevent diseases.
She is the nutritionist at the Rafa Nadal Academy in Manacor and has written books like Ayúdame a crecer sano (Help Me Grow Up Healthy) and Vivir sin gluten (Living Gluten-Free). She was in charge of creating the menus for the First Yoga Retreat at Cristine Bedfor.
Gemma Bes is offering us a healthy, delicious recipe
that is sugar-free, gluten-free and dairy-free.
600 g boiled sweet potato
14 Medjool dates
80 g ground almonds
100 g buckwheat or rice flour
4 T cocoa powder
3 T agave syrup
1 T powdered yeast,
a pinch of salt
chocolate icing to frost the cake after it has cooled.
1. Mash the sweet potato with the dates until you get a smooth, creamy mixture.
2. Blend the other ingredients in a bowl, add the sweet potato mixture and stir.
3. Place the entire mixture in a baking tray lined with parchment paper and bake at 180ºC for around 30 minutes.
4. Let cool and serve frosted with the chocolate icing.
Stay in touch and receive the latest news,
recipes and healthy tips from Cristine Bedfor.
Follow us on Instagram