Soft chocolate hazelnut muffins gluten and milk

Soft chocolate hazelnut muffins gluten and milk

How can I do?

Melt in a water bath over low heat chocolate with oil, almond cream, hazelnut puree and agave syrup. Cool slightly before the yolk. Stir in the rice flour and mix. Book

Beat the egg whites. mix gently with a spatula. Share lined in forms with paper liners. Baking remove from oven immediately at 180 ° C for exactly 5 minutes.
  • 150g dark chocolate 70%

  • 4 cup tablespoons agave syrup

  • 4 eggs

  • 2 cup chopped BRF

  • 2 cup chopped hazelnut puree

  • 2 cup tablespoons extra virgin olive oil PPF

  • 2 cup chopped almonds cream liquid

Total time: Preparation + cooking time: 20 min
Yield: 8 people

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