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Vegan and Gluten-Free Inverted Muffin

ingredients

servings

1

Peanuts

1/2 cup

Coconut flour

1/2 cup

Tapioca flour

3 spoons

Flax seed flour

3 spoons

Almond milk

1 cup

Extra virgin olive oil

1/4 cup

Bicarbonate

1 spoon

White vinegar

1 teaspoon

Maple syrup

3 spoons

Stevia

3 teaspoons

Apples without peel

1 unit

Coconut sugar

1/2 cup

Water

2 liters

Ground cinnamon

2 spoons

Vanilla extract

1 spoon

Bakery products from Chile

Vegan and Gluten-Free Inverted Muffin

Vegan and Gluten-Free Inverted Muffin

vegan with nuts source of B vitamins high in iron high in calcium source of D vitamins high in potassium

ready in

1 hour 15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Vegan and Gluten-Free Inverted Muffin

All good and natural and in a very sweet cupcake!

Vegan and Gluten-Free Inverted Muffin step 1

step 1

For this recipe occupy pot! I dissolved it in water, occupy about 20 grams with half a cup of hot water and liquefy it, if you do not have a pan pcupa coconut sugar more water (what I put in the ingredients)

Vegan and Gluten-Free Inverted Muffin step 2

step 2

First we process the mani until it is flour and mix with the other flours

Vegan and Gluten-Free Inverted Muffin step 3

step 3

The liquids are mixed and then added to the dry ingredients. It stirs with love and great care!

Vegan and Gluten-Free Inverted Muffin step 4

step 4

In a mold of approx 13 as in diameter are cut apples of about half a centimeter along with cinnamon and the liquid pan

Vegan and Gluten-Free Inverted Muffin step 5

step 5

On top of this goes the dough .. and bakes it to 150 degrees C for an hour

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