Gluten-free and lactose-free pancakes
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58 recipes
Muffin forest heart with buckwheat
ingredients
servings
12
Sorghum flour
150 oz
buckwheat flour
50 oz
Cornflour
20 oz
Brown cane sugar
90 oz
Oat milk
200 fl oz
Extra virgin olive oil
20 oz
Eggs
1 unit
Baking powder for desserts
1 sachet
Lemon peel
1 teaspoon
Berries
200 oz
Desserts from Italy - Piemonte
Muffin forest heart with buckwheat
Muffin forest heart with buckwheat
ready in
55 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
These muffins I made them for a friend of mine as celiac desset after dinner. Soft and fragrant with the taste of wild berries that combined with buckwheat, will be the conquest of your post dinner, breakfast or snack.
preparation
step 1
Whip the egg together with the sugar until the dough is spongy. Add the rind, oil flush and continue to mix.
step 2
Add the flours and the baking sachet slowly (in rain). I used the sorghum flour, but you can also use that of rice for the same dose, or make them totally to buckwheat.
step 3
Add the milk and continue to mix. Even here, I used oat milk but any other vegetable drink or cow's milk is fine. The egg is replaceable by adding 50ml more milk
step 4
Add the berries (or fruit to taste). I used those frozen for a weight of about 200g, I went a bit 'eye, evaluate if you like the taste of fruit or not. 180 ° cooking for 40/45 min
