Gluten Free Breakfast Cake With Peanut Butter
I have also been following Stella's blog completely gluten-free blog, Not only a very nice lady, but she makes delicious colorful and gluten-free cakes (and more!) and I also get inspiration from that. The inspiration for this gluten-free breakfast cake with peanut butter comes from there, and after making it myself a few times, I adapted the recipe a bit to my own liking and added an apple for even more bite and taste. Feel free to taste it, because you would never have thought that peanut butter could become such an essential and delicious part of your gluten-free breakfast!
40 gr nut butter or peanut butter (as pure as possible)
2 tbsp zero carb syrup
50 gr soy yogurt
1 tbsp almond flour
1 tsp cinnamon
0.5 tsp (tartar) baking powder
0.5 apple **
Additional: small, high springform pan, diameter 10-12 cm baking paper cooking spray
Preheat the oven to 180 degrees (165 hot air). Grease the mold with cooking spray or a little coconut oil. Fold the baking paper around it.
This is a kind of drip tray and prevents any filling from dripping into the oven. Mix all ingredients, except the apple and walnuts, in a bowl. Make sure that the peanut butter in particular is completely lump-free. Remove the core and cut the apple half into thin slices.
Break a few walnuts into pieces. Pour the peanut butter mixture into the baking tin and top with the apple slices and nuts.
Slide the gluten-free peanut butter tart into the oven and bake for 20 minutes.
Then let it cool in the mold for a few minutes before you dig in!
SERVING SIZE: 1
Amount Per Serving:
TOTAL FAT: 29
PREP TIME 15
COOK TIME 40
TOTAL TIME 55
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