Gluten-free corn rusks
- Difficulty: Easy
- Prep time: 1.30
- Serves: 4 Serves
- Cost: Low
- Note: For this recipe you need a mold 19x11
Ingredients
- 00 g maize flour (yellow)
- 80 g buckwheat flour
- 60 g almonds (finely chopped)
- 90 g sunflower seed oil
- 1 small glass of liqueur (jube broth or rum)
- 1 pinch of whole sea salt
- 1 sachet baking powder for gluten-free cakes
- q.b.
- 70 g brown sugar
- 2 eggs (bio)
PREPARATION
A "dessert" with corn flour made into gluten-free corn rusks, ideal for breakfast spread with a cream of dried fruit and jam.
Very simple to prepare with a wrapping scent
Let's now discover the preparation:
- First, finely chop the almonds. Mix the almonds in a bowl with corn flour, buckwheat flour, sugar, a pinch of salt and a sachet of yeast.
- Now add the liquid ingredients: oil, eggs and even a small glass of liqueur. If you need to add a little bit of vegetable milk, until you have a soft mixture.
- Pour into a cake or polenta mould.
- Bake at 180 degrees ventilated for about 40 minutes.
- At this point, if you can resist the intense and inviting aroma, let the mixture cool down and then cut into slices; bake again at 130 degrees ventilated for 45 minutes.
Thanks to Timo e Lenticchie for this gluten-free recipe.
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