Salty cake of grilled zucchini, pine nuts and herbs
starters from Italy
Salted cupcakes to vegan Mexican
Salted cupcakes to vegan Mexican
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Sophisticated and original finger food, great to serve as an appetizer or prepare for a buffet or out-door trip.
preparation
step 1
In a salad bowl mix the dried ingredients (flour, polenta, yeast, half a teaspoon of salt). In another bowl, mix the soy milk with vinegar and let it shake for 5 minutes.
step 2
Add 70ml of olive oil and beat well with the whip. Add the wet mixture to the dried ingredients, then divide them into muffin molds coated with paper ribbons.
step 3
Bake at 180 ° C for 25 minutes. Cool completely before garnishing.
step 4
Mix all the ingredients of the garnish (beans, 2 tablespoons of oil, lemon juice, cashew nuts, half a teaspoon of salt and pepper)
step 5
Place the compound in a pocket with a large star tube and keep in the refrigerator.
step 6
Garnish cupcakes just before serving to prevent them from drying. Here are your super hot hot finger ready!