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Buckwheat cake - no milk and no gluten

Buckwheat cake - no milk and no gluten

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The menu on a gluten-free and dairy-free diet does not have to be boring. You can discover many interesting flavors and surprising combinations of flavors just like this one.

Ingredients for a 28 cm dough (about 12 pieces)

  • 250 ml almond / soy or rice drink
  • 50 grams of non-dairy margarine
  • 100 grams of buckwheat
  • 1 banana
  • 1 tablespoon lemon juice
  • 80 g sugar
  • ground cinnamon
  • gingerbread spice
  • 200 g ground almonds
  • three egg whites
  • dairy margarine and buckwheat for pouring out the mold.

Preparation time

about 30 minutes

Baking Time

about 45 minutes

Dough without flour and without milk - performance

Heat the almond / soy / rice drink and margarine in a pot. When the drink begins to boil, we add buckwheat and vigorously mixed, keep it covered on low heat for about 20 minutes until it swells, stirring occasionally.

We heat the oven to 180 degrees. Crush the banana with a fork and pour the lemon juice so that it does not turn black.

Add sugar, a pinch of cinnamon and gingerbread spice to the banana pulp, then almonds. Eggs are hard beat and gently combine with cooled buckwheat, at the end we add banana mousse.

Grease the form, add buckwheat, pour the dough. Bake in a hot oven on the second level from below for about 45 minutes until the dough is golden brown.

Buckwheat dough in 1 piece has 205 kcal, 4 g. Protein, 14 g. Fat, 16 g carbohydrates. They can be given to children from 13 months of age.