LITTLE QUICK BREAD OF CARROT AND SUNFLOWER SEEDS GLUTEN FREE

bocconcini-carote-girasole

 

The “little quick bread of carrots and sunflower seeds without gluten” are “quick bread” without any kind of yeast. Finger food ideal for an aperitif, or happy hour, are very easy to achieve, the dough is simply chopped and blended not require any kind of manual dexterity. I have them stuffed with bresaola but I find they are also delicious with goat cheese spread

Ingredients for 54 bites of 3 cm in diameter:

  • 300 g carrots washed and scraped
  • 120 g of brown rice flakes
  • 100 g sunflower seeds
  • 30 g onion already peeled
  • 2 eggs
  • juice of 1 lemon
  • 26 g extra virgin olive oil
  • 2,5 g salt
  • sesame seeds to decorate
  • 150 g dried beef

How to prepare quick bread

Preheat oven to 170 ° C.

Grease the molds that will be used for cooking.

Chop in a blender using the “pulse” the flakes of brown rice and sunflower seeds.

Cut the carrots into rounds and blend them with the onion, lemon juice 2 eggs, oil and salt.

Combine the mixture to the mixture chopped, mixed and pour into molds already oiled.

Decorate with sunflower seeds

Bake in oven for about 25 minutes.

Allow to cool before turning out.

To stuff the pieces blend the dried beef until it becomes a spreadable compound.

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