Walnut and courgette saddle of venison (diabetics)

Name: Walnut and courgette saddle of venison (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 125 g Butter or margarine; 100 g Diabetic sweetness; 7-10 Tbsp pulp of 1 vanilla pod; 1 pinch Salt; 3 Eggs (size M); 150 g Flour; 100 g ground walnuts; 1/2 package Baking Powder; 2 (24 g) Bars dark diabetic chocolate; 150 g cleaned carrots and zucchini; 7-10 Tbsp Cream, grated carrots and chopped walnuts; 7-10 Tbsp Grease

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

125 g Butter or margarine
100 g Diabetic sweetness
7-10 Tbsp pulp of 1 vanilla pod
1 pinch Salt
3 Eggs (size M)
150 g Flour
100 g ground walnuts
1/2 package Baking Powder
2 (24 g) Bars dark diabetic chocolate
150 g cleaned carrots and zucchini
7-10 Tbsp Cream, grated carrots and chopped walnuts
7-10 Tbsp Grease

Directions

1
Cream soft fat, 90 g diabetic sweetness, vanilla pulp and salt. Stir in eggs one after the other. Mix 140 g flour, walnuts and baking powder and stir in portions. Chop chocolate. Roughly grate the zucchini and carrots. Squeeze the grater well. Stir chocolate and vegetables into the dough. Grease the saddle of venison and sprinkle with the remaining flour. Spread the dough. Bake in a preheated oven at 175 °C (fan oven: 150 °C) for 35-40 minutes. Let it cool down on a cake rack, take it out of the tin. Dust with remaining diabetic sweetness. Decorate as you like with cream dabs, grated carrots and chopped walnuts
2
You can exchange these ingredients:
3
Instead of diabetic sweetness prepare dough with 100 g sugar, dust cake with icing sugar. Use 50 g normal dark chocolate