Ingredientes Massa
3 colheres (sopa) de linhaça
9 colheres (sopa) de água
1 xícara (chá) de leite vegetal de Castanha do Brasil Iby original
½ xícara (chá) de azeite ou óleo de canola
1 xícara (chá) de farinha de arroz
1 colher (sopa) de maisena
1 colher (chá) de sal
1 colher (sopa) de fermento químico
Ingredientes Recheio
1 cenoura ralada
1 lata de milho verde
1 talo de alho porró picado em rodelas
Orégano a gosto
Sal e pimenta a gosto
Preparation:
Preheat the oven to 350°F.
Grease and flour the cake pan.
Allow the linseed to soak at the cold water for 15 minutes. Then strain this mixture to use the gel formed.
In a bowl, combine the filling ingredients and set aside.
Beat the batter ingredients in a Blender.
Put the baking powder last and just pulse. Pour the batter over the filling and mix well.
Take to a pre-heated oven at 350°F for 40 minutes.
ILLUSTRATIVE PICTURE
Preparation: Preheat the oven to 350°F. Grease and flour the cake pan. Allow the linseed to soak at the cold water for 15 minutes. Then
Syrup preparation: Melt the sugar over low heat. Carefully add water and cook until the syrup thickens. Pour the syrup into a center hole shape
Preparation: Preheat the oven to 350°F. Grease and flour the cake pan Allow the linseed to soak at the cold water for 15 minutes. Then
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