Salty cake with dandelion and almond cream
101 recipes
Protein Muffins
ingredients
servings
2
Semi di sesamo Altromercato
1 spoon
Water
150 oz
Lentil flour pasta
110 oz
Natural sea salt
1/2 teaspoon
Provence herbs
3 oz
Sunflower seeds, unsalted
1 spoon
Pumpkin seeds
1 spoon
Food yeast flakes
1 spoon
starters from Italy
Protein Muffins
Protein Muffins
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A delicious gluten-free aperitif
preparation
step 1
To prepare the protein muffins, in a bowl mix the flour with water, adding a little at a time. Stir with a kitchen whisk until creamy. Let the batter rest in the fridge for 15 minutes.
step 2
After the rest time, take the batter from the fridge and add a pinch of salt, herbs, seeds and flakes yeast.
step 3
Mix well to mix all the ingredients in a homogeneous way. Preheat the oven to 180 ° C. Oil the base and sides of a pan or the molds for the muffins and pour the mixture.
step 4
Decorate the surface with the seeds and bake for about 10-15 minutes for the scones, 25-30 minutes for the whole mold. Serve warm.
step 5
Note 1: Cooking times are approximate, depending on your oven. Mine was ready after about 10 minutes of cooking in the oven.
step 6
Note 2: If you do not have the lentil flour, use the chickpea flour and you will get some mini seeds to the seeds.
