INGREDIENTS FOR THE FLOUR MIXED VERSION OF THE COOKIE-MUFFIN:
For the base:- 250 g of Bake-Free sponge cake muffin flour mixture
- half a packet of baking powder (6 g)
- 4 g Himalayan salt
- 5 g gluten-free brewer's yeast flakes
- 350 g room temperature water
For the curd:
- 100 g hulled millet
- 100 g coconut cream (Aldi Asia)
- 200 g of water
- Himalayan salt to taste
- dill to taste
- a few drops of lemon juice
PREPARATION:
For the curd, thoroughly rinse the millet under hot running water, then put it in a pot with the other ingredients. Cook on low heat, covered with a lid, until it softens in about 10-15 minutes, then cover it completely for another 10 minutes.
Mix the ingredients for the base, then pour it into a 24x24 centimeter mold lined with silicone baking paper. Spread the cottage cheese on it as well. Bake it in a preheated oven at 180 degrees celsius for 30 minutes on conventional top and bottom setting. Once cooled, cut into 16 equal slices.
