Buckwheat cake
7. February 2014
Another recipe in the series of this collection of dolls, I got from Lenka. She published it on her blog , so you can look at the original. That's why it's useless to just describe it, and so I could afford to change it a bit. When the buckwheat ... it inspired me to the gluten-free direction, so the second part of the flour was replaced with a gluten-free mixture. For the structure is a better semi-grinding, but smooth flour will be fine. Sugar I replaced with rice syrup, which is one of the most acceptable carbs for the body. (Greetings to Stephen and our carbohydrate talks, you'll taste it.)) If you do not know rice syrup, it's thicker than honey, but relatively sweet. I replaced milk with oatmeal milk.
The resulting cake has a very pleasant fine taste and mainly a dough structure for which the buckwheat can. It is a very welcome change, and although it is so "healthy," it has disappeared from the three test pieces, first. So very positive reviews.
And if you're considering buying some beautiful new cake molds, here you can find a few at my store .
Postup
1.
Preheat the oven to 190 ° C / 170 ° C with hot air. Remove grease with fat and sprinkle with coarse or semolina, gluten-free or common flour.
2.
Since I have used coconut fat, it is best to mix it with rice syrup on a smooth cream first. Then add the remaining ingredients except carob (cocoa). If you plan to use another vegetable oil that has a liquid state, mix all the ingredients directly up to the mentioned carob (or cocoa).
3.
Smooth the dough into a smaller and larger piece. Smaller part of the color is covered with carob and you can alternately pour into the mold. Everyone has a different style. You can put a light part into the mold first, then dye the rest of the dough and add the second dark part at the same time.
4.
Bake for 30-40 minutes. Test the skewers, they have to come out clean, but it is best if you catch the moment just to keep the cake from being dry.
