Gluten-free muffins with almond and raspberry flour

Gluten-free muffins with almond and raspberry flour
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Time: 40 minuti
Difficulty: Facile

The tasty and summer ingredient of this recipe is raspberries.

Features:
They are born spontaneously in the woods, but they can also be cultivated. Raspberries contain a fair amount of minerals, including magnesium, potassium, phosphorus and sodium. Vitamins are in particular vitamin A, B vitamins, vitamin C, vitamin E, vitamin K and vitamin J. They are composed mostly of water, about 80%, and are therefore diuretic, refreshing and purifying fruits
Historical background:
It seems that the first cultivations of raspberries date back to the 16th century.
Notes:
Raspberries are women’s allies. Thanks to their properties, they help, in fact, to relieve the symptoms of painful menstruation and to control the disorders that appear in the period of menopause.

Ingredients for 8 people
3 Whole eggs
150 g Cane sugar
200 g gluten-free fine rice flour
80 g Hazelnut flour without gluten
150 g lactose-free milk <0.01%
50 g cocoa butter
8 g cream of tartar
1 pod of Bourbon vanilla
50 g raspberries

Time: 45 minutes
Difficulty: easy

How to make the dough:
Put the milk, eggs and sugar in a large bowl and blend well. After about a minute add the rice flour, hazelnut flour and the cream of tartar and leave to incorporate for 3 or 4 minutes, then add the cocoa butter dissolved previously (be careful it is not hot) and raspberries as the last ingredient and leave to incorporate everything for about 5 minutes.
Lock the whips and check the consistency that must be rather spongy.
Cooking process:
At this point, divide into 8 previously oiled and floured disposable cups.
Preheat the oven to 180 ºC in static mode and bake for about 25-30 minutes, remove from the oven and allow the muffins to cool before serving.
Sprinkle as desired with icing sugar.

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