GLUTEN-FREE CAKE SOFT FIGS AND HAZELNUTS

Posted by Rosa Rizzo on

Ingredients

250 g of Natural flour mixture for Corta Mulino Marello

Half sachet of natural yeast based on bicarbonate and tartar cremor

40 ml of rice oil or maize

about 300 ml of vegetable bio rice drink

50 g hazelnuts

4 large figs or 8-10 small ones

Progress

Prepare a smoothie with 200 ml of rice drink, half figs and hazelnuts. In a bowl mix together the mixture of flour with natural yeast, oil and smoothie. Add about 100 ml more vegetable drinks until a soft and creamy compound is obtained. Pour the dough on the tortoise and make with the remaining figs cut into slices.

The cake cooks in the oven at 180 degrees for about 40 minutes, until it is golden on the surface.

 

Recipe from Dr. Isabella Vendrame - a food coach psychologist, writer and publicist.


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