nā mea hoʻohui
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150 g. 00 palaoa
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150 g. Palaoa Palaoa
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1 ae like nō o Salt
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1 sachet of Cremor Tartaro Kālua he lepo lā No Kaka
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150 g. Agave Syrup
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120 g. ʻAila ʻAilā
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160 g. Soy Milk
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100 g. Dark kokoleka
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50 g. Dark Chocolate Chip
kuhikuhi
Muffins He keu maoli ka versatile Dessert thark Chot lends ia iho, i kona flavored i loko o ka tausani aoao e like me ka hoao ana: keia manawa, ua hoʻoholo ihola e hoomakaukau vegan muffins me ka papalua kokoleka. A chocolaty lanakila o kaʻaiʻana a me ka lokomaikai.
me ke kapuai hookahi
1
hana aku ai
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Sift in a large bowl all the dry ingredients: the flour and baking powder, then add the salt and stir. |
2
hana aku ai
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In another bowl, prepare the liquid: agave syrup, sunflower oil and soy milk. |
3
hana aku ai
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Add the liquid ingredients to the dry ones and mix well until you obtain a soft and homogeneous mixture without lumps. |
4
hana aku ai
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Separate the dark chocolate in a bowl and melt it in a bain-marie inside a saucepan with medium-heat water. |
5
hana aku ai
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Once the chocolate has melted add it to your dough and stir to mix well. |
6
hana aku ai
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Pour the mixture into muffin molds and, before baking, sprinkle the muffins with the chocolate chips. |
7
hana aku ai
30
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Ma keia wahi, bake in a static oven at 180 degere no e pili ana i 25/30 minutes.Take the muffins out of the oven and let them cool. Taste your vegan chocolate muffins |