The scent and taste are there … but you will not find gluten, yeast, dairy products and sugar what do you want to try?
Ingredients for 40 small panettoni with a diameter of 4 cm:
- 200 g almond flour
- 30 g raw millet (cooked triplicate its weight, we will insert in our dough 90 g of cooked millet)
- 90 ml water to cook the millet
- 230 g carrots
- 230 g orange (2 peeled oranges)
- 2 eggs
- 7 g salt
Ingredients for the glaze:
- 4 tablespoons of almond cream
- 1 tablespoon of rice malt
- unsweetened almond milk q.b.
How to prepare small panettone
Wash 30 g of millet very well, cook it with 90 ml of water equal to 3 times its volume for 15 minutes, drain any water left, let the millet cool.
Wash the carrots and cut them into thin slices.
Grate the peel of the oranges and keep aside, then peel the oranges to remove the white part that is under the rind,
cut into slices remove the seeds and blend with carrots and eggs.
Mix the millet with almond flour, orange peel and salt.
Combine the wet ingredients with the dry ones, mixing well.
I wanted small panettone monodose and I decided to use the domed molds to create the top of the panettone (you can safely use muffin molds while not having the yeast tends to rise slightly but certainly will not rise as a normal panettone with sourdough or brewer’s yeast).
Bake in preheated oven at 170 ° C for about 25 minutes (these cooking times are correct for single-serving panettone, if you use larger molds longer cooking, for molds with capacity of 500 g of dough it will take 80 minutes of cooking, make always control with the skewer stick, if it comes out dry the panettone is cooked).
How to prepare the frosting
Mix the almond cream with cocoa and rice malt, add the almond milk a little at a time to obtain a consistency and a fluid consistency that allows to decorate the small panettone.