Focaccia Italiana of Quinoa

2 eggs
1 to 2 tablespoons fresh rosemary
1 tablespoon of honey
2 tablespoons olive oil
1/2 cup milk
1/2 cup of Quinoa Powder Fitnuts
1/2 cup of sour sprinkles
3 tablespoons of Brazil Nuts Powder Fitnuts
1 teaspoon of pink salt
1/2 teaspoon of xanthan gum
1 packet of dry yeast for bread
Coarse salt to finish

Method of preparation:

Beat the eggs, honey, rosemary and liquids very well in the blender. Gradually add the dry ones and the yeast. Transfer to a greased and Powdered form and let rise for half an hour in a muffled place. Bake 180oC preheated for 30 minutes. After you blend, “sprinkle” more rosemary in the batter and, if you like, sprinkle with coarse salt.

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