Friday, June 27, 2014

Very good! However, it took one spoonful of coconut flour then smete Fantastic sound with virtually


Servings: 12 Source: Ulla-Maj View all recipes for: Ulla-Maj Ingredients: 4 eggs 2 cups Kesella teaspoon liquid sweetener (equivalent to 25 g sugar) 1 cup almonds 2 tablespoons flour (for fermentation sake) 1 tsp ground cardamom 2 teaspoons baking f&n dairy powder do this: 1) Preheat the oven to 150 C. Grease a muffin pan or else use paper molds 2) Blanch and grind the almonds 3) Crack three eggs, share the yolks and whites 4) Whisk the yolks together with a whole egg to a fluffy batter 5) Beat the egg whites with a pinch of salt until stiff 6) Mix the almonds, flour and baking powder 7) Add sweetener to kesellan and stir 8) Carefully turn down kesellan little by little egg mixture 9) MAKE then the same with almond flour mixture. Then turn down the egg whites into the batter but gently to retain the "fluff". 10) Spread your almond mixture into the molds up to the edge and insert the tray in the oven. After about 30 minutes, the buns are ready, or when they got a beautiful yellow color. Remove the plate and take up the buns from teflon pan so they do not become sticky in the bottom. If you want better color in the bottom fifth of the buns and bake them a little longer. Let them then cool under a cloth. The buns are good to eat as they are, maybe with a little icing sugar dusted on top. The buns can also be used for rolls.
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