How can I do?Mix the flour, salt and baking powder in a bowl. The egg omelet with sugar, oil and milk.
To get the flour to a smooth paste. Add almonds and hazelnut powder.
Pour. In a cake pan and slide the oven at 180 ° C for 40 minutes (check for doneness with a knife)
- 160g chestnut flour Bio
- 40 g white flour Bio
- 1 pinch of salt
- 1 packet of baking powder phosphate
- 150g sugar cane blond
- 4 organic eggs
- 5 c.à.soupe plant milk or not
- 5 tablespoons extra virgin olive oil
- 100g ground hazelnuts
- 100g chopped almonds
Yield: 6 people
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