Gluten-Free Oatcake for healthy breakfast
By Ms H Judit
Hadnagy
Calorie content of the cake is 900 Kcal, 450kcal / person
Ingredients for 2 persons:
1
|
Gluten-free oat porridge
|
100g
|
2
|
Linseed ground
|
2 tbsp
|
3
|
Milk or almond milk
|
200ml
|
4
|
Hazelnut ground
|
25g
|
5
|
Walnut ground
|
25g
|
6
|
Eggs
|
2 medium size
|
7
|
Maple syrup
|
1 tsp into the butter & 2 tbsp for serving
|
8
|
Cinnamon
|
1 tsp
|
9
|
Blueberries
|
200g
|
10
|
Coconut oil
|
1tsp
|
Method:
Cook the porridge and linseed in the milk. If you are
lactose intolerant use almond milk , soy
or rice milk (it takes approximately 5 minutes)
Mix the eggs with maple syrup and transfer to the porridge.
Blend the ingredients 1-8 well.
Coconut oil a 20cm cake baking tin (with a 20cm diameter)
and transfer the butter.
Place the tin into the preheated oven and bake it for 20
minutes at 1800C.
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