martedì 30 settembre 2014

Savory gluten free soufflè with zucchini and quinoa

Get 4 eggs, divide the yolks to the whites.
Whipp the whites stiff with a pinch of salt and beat the yolks apart. In a capable bowl mix the previously sautèd vegetables very fine and add few spoons of cooked quinoa, two spoons of rice flours, the yolks and at last the whipped whites. Fold with a spoon from down to up. Grease some muffins moulds and fill for 3/4 of them.
Oven on 180° for about 10 minutes.
You will get this

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Salvia e Ramerino