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Ingredients for approximately 15 pieces

150 g carrots

50 g almonds

30 g grated parmesan

130 g Mulino Marello buckwheat flour

2 eggs

50 g seed oil

100 g milk

Salt and nutmeg to taste

Half a sachet of gluten-free instant yeast

Procedure

Preheat the oven to 180 degrees in static mode.

Wash and clean the carrots and cut them into small pieces. Blend them with the almonds and oil. Add the parmesan, eggs, milk, salt, nutmeg powder and mix again.

Finally add the buckwheat flour and yeast.

Mix the mixture well and pour it into the special madeleine molds, previously greased with a little oil, up to half because they will swell during cooking.

Cook at 180 degrees, static oven for about 15 minutes.

 Notes: if you don't have special madeleine molds you can use those for muffins and increase the cooking time by 5 minutes.

They can be kept under a glass bell jar or protected by film for a few days.