Without gluten, egg and lactose - banana and chocolate cake. Tasting
Monday, June 14, 2010
Resetting Brookstone Combination Lock
banana and chocolate cake.
* Ingredients:
- 1kg of bananas.
- The skin of a lemon.
- 2 tablespoons cake flour with yeast.
- 1 cup soy milk.
- 6 tablespoons of sugar.
- margarine 60 gr.
- 3 tablespoons of Nesquik.
- 1 sheet puff pastry without gluten (in my case, DS but not without eggs or lactose)
- 4 ounces of black chocolate without gluten or lactose.
* Preparation:
extend the DS pastry sheet and cover the bottom and sides of pan, greased.
sliced \u200b\u200bPeel and cut bananas. Put them in a saucepan covered with water with the lemon peel for about 10 minutes.
lemon peel the bananas and drained (without care, if some water is better). We
bananas in the blender and add the 60 grams of margarine and continue beating until well blended. We put two tablespoons of flour gluten-free baked goods with yeast (or two tablespoons of flour + gluten-free pastry tip of a knife yeast) and stir.
Add the cup of soy milk and 6 tablespoons sugar and beat again until a homogeneous mass. We include the 3 tablespoons of Nesquik and mix with spoon uan. You need not be alike, that will drain the polvitos is more than enough.
Pour the mixture into the mold that we have already prepared the pastry sheet and equate.
Cut 4 ounces of chocolate into small pieces (each ounce in 4 parts, for example) and introduce them into the dough-making sure you are covered by the same-
We put in the oven, previously pre-heated to 180 degrees during 20-25 minutes.
Withdraw and let cool.
** This is a cake that is much richer if we do it overnight. **
can do perfectly without replacing it with a flaky biscuit base, a homemade dough without gluten, egg, and lactose (I'll put the recipe) or by individual servings the recipe for this type vessels using custard cups and playing with the ingredients, toppings etc to personalize it.
With the leftover puff pastry, if you are little and not used for anything else, you can make small balls and decorate the top (before placing in the oven), create initial outline of a silhouette drawings ... whatever you want. The limit is your imagination opne.
If you love chocolate, you can do after making a cover for the top. If you leave in the fridge to cool then is great. Or add a cover jam. Or jam and chocolate, but that I see too cloying.
variations already tell me your okay?
sliced \u200b\u200bPeel and cut bananas. Put them in a saucepan covered with water with the lemon peel for about 10 minutes.
lemon peel the bananas and drained (without care, if some water is better). We
bananas in the blender and add the 60 grams of margarine and continue beating until well blended. We put two tablespoons of flour gluten-free baked goods with yeast (or two tablespoons of flour + gluten-free pastry tip of a knife yeast) and stir.
Add the cup of soy milk and 6 tablespoons sugar and beat again until a homogeneous mass. We include the 3 tablespoons of Nesquik and mix with spoon uan. You need not be alike, that will drain the polvitos is more than enough.
Pour the mixture into the mold that we have already prepared the pastry sheet and equate.
Cut 4 ounces of chocolate into small pieces (each ounce in 4 parts, for example) and introduce them into the dough-making sure you are covered by the same-
We put in the oven, previously pre-heated to 180 degrees during 20-25 minutes.
Withdraw and let cool.
** This is a cake that is much richer if we do it overnight. **
can do perfectly without replacing it with a flaky biscuit base, a homemade dough without gluten, egg, and lactose (I'll put the recipe) or by individual servings the recipe for this type vessels using custard cups and playing with the ingredients, toppings etc to personalize it.
With the leftover puff pastry, if you are little and not used for anything else, you can make small balls and decorate the top (before placing in the oven), create initial outline of a silhouette drawings ... whatever you want. The limit is your imagination opne.
If you love chocolate, you can do after making a cover for the top. If you leave in the fridge to cool then is great. Or add a cover jam. Or jam and chocolate, but that I see too cloying.
variations already tell me your okay?
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