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Gluten-Free Plumcakes Yogurt and Blueberries

ingredients

servings

8

Rice flour

150 oz

Potato starch

50 oz

Coconut flour

50 oz

Eggs

2 unit

White sugar

100 oz

Natural yogurt, sugar free

250 oz

Baking powder for desserts

1 unit

Blueberries

150 oz

Corn oil

50 oz

Desserts from Italy

Gluten-Free Plumcakes Yogurt and Blueberries

Gluten-Free Plumcakes Yogurt and Blueberries

vegetarian with eggs with lactose

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Gluten-Free Plumcakes Yogurt and Blueberries

Very soft for breakfast. The coconut flour combined with the blueberry acidity creates a very good flavor.

Gluten-Free Plumcakes Yogurt and Blueberries step 1

step 1

In a bowl mount the eggs with the sugar, when the compound is beautifully swollen join the oil and continue to assemble.

Gluten-Free Plumcakes Yogurt and Blueberries step 2

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.

Gluten-Free Plumcakes Yogurt and Blueberries step 3

step 3

Fill a molded plumcake molded paper oven and bake at 180 degrees for 40 minutes.

Gluten-Free Plumcakes Yogurt and Blueberries step 4

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.

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