CORN CAKES FIGS AND BLACK OLIVE

Cakes gluten free unleavened playing with taste and touch. The sweet taste and soft texture of figs are constrained by the saltiness of the olives and the slight crunchiness of pine nuts.

It ‘a very versatile preparation is perfect for an aperitif or starter, but it can also turn into a fast and tasty dish only if you turn to cheese or ham and lots of fresh vegetables.

Ingredients for 48 corn cakes of 6.5 cm in diameter:

  • 280 g brown rice flour
  • 160 g corn flour
  • 40 g flour red lentils
  • 600 ml carbonated water
  • 24 small figs with thin skin
  • 2 tablespoons of flaxseed
  • 1 tablespoon baking powder
  • 80 g black olives
  • 80 g pine nuts
  • 5 g salt

How to prepare the corn cakes

Sift flour, baking powder and salt in a bowl.

Chopped olives.

Cut the figs into slices without peel, we will use the larger slices to decorate muffins and 280 grams frulliamo them with an immersion blender with water, oil and linseed (is the liquid part of the recipe).

Together the dry ingredients the liquid (water, oil, milk shakes figs, flax seed), stir well, then add the olives into small pieces and the pine nuts (keep aside someone to decorate the muffins).

Lightly grease the molds by low oven, pour the mixture, each decorated muffin with pine nuts and slices of fig.

Bake at 170 ° C for 18 minutes.

 

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