100 g of buckwheat flour
90 g of potato starch
90 g of flour and pistachios
120 g of sugar
80 g of butter
150 ml of milk
1 tablespoon baking gluten-free
50 g of dehydrated strawberries
- This course is: Dolce
- Difficult to prepare: FACILE
- is a typical course made in: ITALIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
I tell you an english version of this mutual serves gluten-free muffins, in fact, the buckwheat flour is gluten free and suitable, therefore, for people who are intolerant. In a bowl, mix the liquid ingredients ie eggs, milk and melted (but not boiling) butter. In another bowl mix the flour, buckwheat flour pistachios, potato starch, sugar and baking powder....
At this point, add the liquid to the dry one and mix well. Add the strawberries made previously soaked in warm water and cut into small pieces. Fill two-thirds of the buttered molds and bake in a preheated oven at 180° C for about 20-25 minutes.
I tell you this recipe
These muffins with buckwheat and flour of pistachios and strawberries is a recipe I invented for my mom who is celiac .
Buckwheat also called black grain, whose botanical name is Fagopyrum esculentum Moench , is frequently added by botanists in the family Polygonaceae . It's a cereal that lives naturally in acidic soils and poor. Its flour is dark and widely used , it is very nutritious and digestible. The bees from the flowers of buckwheat got a kind of honey very strong, aromatic and dark .
Each muffin cottage cheese and sour provides about 190 calories. The energy is distributed as follows: 6 % protein , 44 % fat , 50 % from carbohydrates.
words to remember
Muffins, buckwheat flour, pistachios, strawberries , pistachios, celiac , gluten, buckwheat flour, gluten-free
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