GLUTEN-FREE MINI CIAMBELLAS WITH MILLET AND RASPBERRIES

ciambelle dolci senza glutine con spruzzata di zucchero a velo
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These soft, tasty gluten-free mini ciambellas are ideal for breakfast or an afternoon snack.

They’re also great for dunking or accompanied with organic chocolate spread or jam.

All Spigabuona flours are:

Ingredients

ciambelle dolci senza glutine con spruzzata di zucchero a velo

METHOD

For the gluten-free mini ciambellas:

  1. Mix the eggs with the sugar.
  2. Add the olive oil and the rice milk, mixing all the time.
  3. Add the sieved flours to the liquid mixture, taking care to dissolve any lumps.
  4. Add the chopped raspberries.
  5. Fill the mini savarin moulds (or classic muffin moulds) three quarters of the way up.
  6. Bake at 180°C for 25/30 minutes.
  7. Leave to cool and decorate with the raspberry coulis.

For the raspberry coulis:

  1. Place the raspberries in a pan and cook for 2-3 minutes over a low heat.
  2. Once the raspberries have released their water, add the sugar and the lemon juice and continue cooking for a few minutes.
  3. Filter with a strainer to remove the seeds and obtain a smooth sauce.
  4. Leave to cool and use to garnish.

Products used

pacchetto di farina senza glutine per dolci
GLUTEN-FREE MINI CIAMBELLAS WITH MILLET AND RASPBERRIES 1

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