Drive away with green broad beans and ricotta
65 recipes
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
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Spanish
with 
description
All good and natural and in a very sweet cupcake!
preparation
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)
step 2
First we process the mani until it is flour and mix with the other flours
step 3
The liquids are mixed and then added to the dry ingredients. It stirs with love and great care!
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
step 5
On top of this goes the dough .. and bakes it to 150 degrees C for an hour
