Gluten Free Dessert
The recipe for your favorite dessert from the Garden City team, which will cheer you up in the morning and will be a great addition to breakfast.
GLUTEN FREE MUFFIN WITH CINNAMON AND RASPBERRY
Ingredients (for 7 servings):
Jerusalem artichoke syrup – 130 g
Olive oil – 60 g
Yeast – 10 g
Vanilla – 5 g
Salt – 2 g
Oat flour without gluten – 50 g
Rice flour – 150 g
Cocoa powder – 8 g
Cinnamon – 5 g
Sublimated raspberries – 5 g
Dark vegan chocolate – 140 g
- Mix water, olive oil, Jerusalem artichoke syrup, yeast, vanilla and salt thoroughly with a whisk in a deep bowl.
- Mix the remaining dry ingredients and combine both masses, and then beat with a mixer.
- Pour the prepared mixture into muffin tins and bake in an oven preheated to 170 degrees for 20 minutes.
- For frosting, melt a bar of vegan chocolate in a water bath. Cool and pour over the finished muffins. Sprinkle raspberries on top.