Pumpkin and coconut mini plumcake
159 recipes
Gluten-Free Plumcakes Yogurt and Blueberries
ingredients
servings
8
Rice flour
150 grams
Potato starch
50 grams
Coconut flour
50 grams
Eggs
2 unit
White sugar
100 grams
Natural yogurt, sugar free
250 grams
Baking powder for desserts
1 unit
Blueberries
150 grams
Corn oil
50 grams
Desserts from Italy
Gluten-Free Plumcakes Yogurt and Blueberries
Gluten-Free Plumcakes Yogurt and Blueberries
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Very soft for breakfast. The coconut flour combined with the blueberry acidity creates a very good flavor.
preparation
step 1
In a bowl mount the eggs with the sugar, when the compound is beautifully swollen join the oil and continue to assemble.
step 2
Then add the yogurt alternating with flour and yeast. Mix very well. Finally, put the cranberries together and incorporate them gently into the dough.
step 3
Fill a molded plumcake molded paper oven and bake at 180 degrees for 40 minutes.
step 4
Check with a needle before baking because it is a very moist mixture and according to your oven you may also need 5 minutes more.
