Servings:
12
Prep time:
25
Cooking time:
25
INGREDIENTS
- - 3 bunches of grapes
- - 250 g of carrots
- - 200 g of chopped hazelnuts
- - 100 g of white flour
- - 50 g almond flour
- - 4 eggs
- - 3 tablespoons of honey
- - 3 tablespoons rice milk
- - ½ teaspoon of baking powder
- - salt
- - Peanut oil
INSTRUCTIONS
- Mix in a bowl the flour with the grounded almonds, chopped hazelnuts and the baking powder.
- Separate the egg whites from the yolks and mix them with honey and rice milk, then add them to the flour. Whisk the egg whites with a pinch of salt.
- Add the grated carrots to the mixture and then the egg whites, continue to gently work the dough until it is smooth.
- Lightly oil 12 small pudding molds with a central hole or donut, spread the mixture and bake for 20-25 minutes at 180 ° C. Let cool, take the cupcakes out of the oven and fill the central cavity with the grapes, alternating 2 colors.
