Salty cake of grilled zucchini, pine nuts and herbs
97 recipes
Salted cupcakes to vegan Mexican
ingredients
servings
12
Pepper
to taste
Iodized salt
1 teaspoon
Chili, canned
20 oz
Cashew nuts
1 spoon
Lemon juice
2 spoons
Extra virgin olive oil
100 fl oz
Kidney beans
400 oz
Apple vinegar
3 oz
Soy drink
350 fl oz
Yeast for bakery products
2 teaspoons
Instant polenta
55 oz
Yellow corn flour
100 oz
Spelled flour
150 oz
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!
