Brownie bezglutenowe muffinki orzechowo-bananowe z thermomixem
Brownie bezglutenowe muffinki orzechowo-bananowe z thermomixem
Today we bring you a recipe from Pilar Berges Avila and they are delicious Brownie walnut and banana gluten-free muffins Sweet, fluffy and quick to make.
Brownie bezglutenowe muffinki orzechowo-bananowe z thermomixem
Brownie bezglutenowe muffinki orzechowo-bananowe z thermomixem
Kategoria Desery
Składniki
- 100 grams of nuts
- 200 gramy kremówki czekoladowej (min 50% kakao) in pieces of 2-3 cm (see FACE list)
- 100 gram masła w temperaturze pokojowej, in pieces of 2-3 cm
- 3 jajka
- 90 gramy cukru
- 50 gramy zmielonych migdałów (see FACE list)
- 200 grams of sliced bananas of 5 mm
Sposób przygotowania
- Rozgrzej piekarnik do 180 ° C. Place 12 muffin capsules in a mold of 12 muffins and reserve.
- Put the nuts in the glass and chop 10 sekundy / prędkość 4 Remove from the glass and reserve.
- Put the chocolate and butter in the glass and set 5 minuty / 50 ° C / łyżka prędkości.
- Add the eggs, sugar and ground almonds and mix 20 sekundy / prędkość 4.
- Add the reserved banana and walnuts and mix 10 sekundy / inverse twist / prędkość 4
- Divide the mixture between the prepared capsules.
- Piec dla 30 minuty (180 ° C). Remove from the oven, let cool and serve or store in an airtight container.
INFORMATION ABOUT THE RECIPE
– Not suitable for lactose intolerant or allergic to nuts or egg proteins.
– Check the labeling of packaged and ground ingredients (eg spices and condiments) to see if they can contain traces of gluten.
– Never buy bulk (legumes, cereals, spices, seeds, flours, etc.) for risk of cross contamination.
Przepis wg: Pilar Berges Avila
