Blender cake mix, wheat free and dairy free

Super quick, easy, gluten-free and dairy-free wheat and dairy free blender cake mix

Quick and easy, this savory pasta, made in the blender, without wheat and without milk, is always a favorite for your lunch, dinner, snack or even as a snack.

Recipe for 6 people.

Gluten-free, Gluten-free and lactose-free, Lactose-free, Vegetarian

Preparation: 01:00 + preparation of the filling

Interval: 00:45

TOOLS

1 board(s), 1 shape(s)

EQUIPMENT

conventional + blender

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for Wheat-Free and Dairy-Free Blended Pie Crust:

– 3 units of eggs

– 2 cup(s) of chestnut milk (or other milk of your choice)

– 1 cup(s) oil + a little to grease the pan. (or olive oil)

– 3 teaspoons of lactose-free parmesan (optional)

– 2 cups rice flour + a little to sprinkle the pan. (or mix of gluten-free flours)

– salt to taste

– 3 teaspoons of chemical yeast ^B

Ingredients TO COMPLETE:

– 1 and 1/2 tablespoons of grated lactose-free parmesan, or as much as you like. (optional)

PREPARATION:

1. For a cake like the one in the photo, use a 20-25 cm pan and adapt the recipe to 6 portions – consider that the larger the pan, the shallower your cake will be, which can be convenient for better distribution of the cake. dough and filling and cook faster..
2. Separate the utensils and ingredients for the dough and filling recipe.
3. Prepare the filling (see preparation).
4. Grease the pan with oil or olive oil and sprinkle with rice flour.
5. Preheat the oven to 180°C.

PREPARATION:

Filling:

1. Separate and pre-prepare all the ingredients for the chosen filling. Some suggestions:

• Shrimps with cream cheese and cherry tomatoes
• Cod Cooked in Chips or Sardines or Canned Tuna with Onions, Tomatoes, Peppers and Olives
• Wet chicken breast in the pressure cooker with peas
• Paris mushrooms or others of your choice (Shitake, Shimeji and/or Paris)
• Heart of palm
• Cheeses (Mozzarella, Gruyére, Brie, Minas Fresco)
• Smoked (Prosciutto, Turkey Breast, Mortadella)
• Vegetables (Spinach, Escarole, Broccoli)
• Vegetables (courgettes, carrots, leek)

2. If you choose to make a hot preparation, spread the filling on a baking tray to cool while you prepare the cake dough.

Wheat-Free and Dairy-Free Blended Pie Crust:

1. Place the egg(s), almond or chestnut milk, oil or olive oil, salt, lactose-free parmesan (optional) and rice flour into the blender. Beat until a homogeneous mass forms.
2. Turn off the blender and add the yeast.

Blender Pie: assembling and finishing:

Option 1: Stuffing mixed with dough:

1. Place the cold filling in a bowl: as the ingredients blend into the dough, evaluate the proportion between them and the quantity of dough and cut them to an appropriate size to allow the dough to be well balanced.
2. Pour the cake mixture over the filling and mix carefully until all the ingredients are evenly incorporated.
3. Transfer the dough and filling mixture to the greased and floured pan.
4. Level the cake by lightly tapping the pan on the counter.
5. Finish, if appropriate, by sprinkling with some grated lactose-free cheese, so that the gratin is golden.

Option 2: Filling the center of the dough:

1. Roll out half the cake dough into the greased and floured pan and level.
2. Arrange the filling on top, making sure the ingredients are evenly distributed.
3. Distribute the rest of the dough and level the cake, lightly tapping the pan on the work surface.
4. Finish, if convenient, by sprinkling with some grated lactose-free cheese so that the gratin is golden.

Option 3: Filling and layered dough:

1. Roll out half the cake dough into the greased and floured pan and level.
2. Spread half the filling on the dough and roll it out so that the ingredients are balanced.
3. Add the remaining dough onto the first layer of filling and spread.
4. Level the cake again, lightly tapping the pan on the counter.
5. Make another layer of filling, arranging it evenly.
6. Finish, if appropriate, by sprinkling with some grated lactose-free cheese so that the gratin is golden.

Wheat-free and dairy-free blended cake – Baking:

1. Place the cake in the oven preheated to 180°C and bake for 45-50 minutes or until the surface is golden and the cake is well cooked.
2. To make sure the cake is cooked, test with a toothpick by inserting it into the center of the cake: if it comes out dry, it is ready.

FINALIZATION AND ASSEMBLY:

1. Unmold the Wheat-free and dairy-free blended cake on a serving plate.
2. Serve hot or at room temperature.

b) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.