Wholemeal Apple Hearts Cookies
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Bundt cake with strawberries and carob flour
ingredients
servings
8
Strawberries
350 oz
Red lentil flour
4 spoons
Carob flour
6 spoons
Brown cane sugar
4 spoons
Soy yogurt
200 oz
Soy milk, vanilla flavor
2 glasses
Whole spelled flour
200 oz
Brown rice flour
180 oz
Baking powder for desserts
1 sachet
Desserts from world
Bundt cake with strawberries and carob flour
Bundt cake with strawberries and carob flour
ready in
1 hour 5 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The ciambellone with strawberries and carob flour is an alternative to cocoa-based desserts; perfect for those who must limit this ingredient.
preparation
step 1
In a large bowl mix the carob flour with that of lentils (or chickpeas). Then add the sugar and yogurt as well. Continuing to mix with a whisk, add the two glasses of milk one at a time.
step 2
In another bowl, mix the spelled flour with the rice flour and add the well sifted yeast sachet.
step 3
Add the flour mix a little at a time to the carob flour batter, then add the strawberries previously washed and cut into small pieces.
step 4
Pour the mixture into the previously greased and floured Versilia oven, then place it on the small stove. Cook for 5 minutes on high heat, then continue cooking with the heat to a minimum for another 45 minutes.
