• 1/4 cup + 2 Cuillères à Suppe de Lait d’Amande < /li>
  • < span class="wprm-Recipe-Ingredients-Amount">2 à Soupe farine de lin farine de graines de lin, u tilisez du lin dor é
  • 1/2 càc < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-2"> sel< /li>
  • 1.5 à soup vanilla extract
  • 2 cc Vinaigre de Cidre
  • 1/2 cup + 2 Cuillères à sucre de sucre brut moulu ou autre sucre fin
  • < li class="wprm-recipe-ingredient" style="list-style-type : disque ; "> 1 à Soupe < /span> Huile


  • Wet: Mix flaxseed flour and almond milk in a bowl, let stand for a minute. Then add everything else under wet. Mix until well combined.
  • In another bowl, stir everything under dry, whisk and keep ready. If using zest, add to dry ingredients and mix.
  • In a small pan, add 3 tablespoons of oil heat on medium heat. Add flour and cook until aromatic. 2 minutes.
  • Remove the pan from the heat and add about a tablespoon of almond milk. Mix and add the rest of the almond milk. Stir and return to low to medium heat. Stir until a thick roux forms and comes out of the pan. 1 minute.
  • Let the roux cool for a minute, then stir into the wet mixture. Mix until well combined.
  • Combine wet and dry. Pour the batter into well-greased and floured mini pans. Smooth out with a spatula or oiled hands. The dough will be very thick like a soft spongy dough.
  • Preheated bake oven at 350 degrees F / 180ºC for 30 minutes. Reduce the heat to 160°C and bake an additional 5 minutes for a more brown crust.
  • Let cool completely before To cut. Serve with non-dairy whipped cream, strawberries or whatever.
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