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Rhubarb cakes
Rhubarb time begins. Sweet and sour, and very tasty muffins.
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After a workout to eat cinnamon buns from zucchini? Why not? What can only be done with zucchini!
Blend the egg with zucchini, 20g of melted butter, 35g of erythritol homogeneous mass.
Mix all dry ingredients: flour, psillium, baking powder, vanilla, xanthan gum.
Zucchini - add the dry ingredients to the egg mass and mix the dough, which is placed in the refrigerator for ~ 40 minutes.
The dough is removed and rolled out into a square (I did it on a Teflon mat, sprinkling a little with wholemeal wheat flour, but you can do it on baking paper) ~ 3-4 mm thick.
Mix 15 g of erythritol with a teaspoon (6 g) of cinnamon and sprinkle with rolled dough.
Roll out the dough, cut into equal parts (I had 10 pieces), put on a tray and smeared with beaten egg. Sprinkle a little on top of either brown sugar or the same erythritol.
Bake at 175 degrees for ~ 20-25 minutes.
Finished product weight 410
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Rhubarb time begins. Sweet and sour, and very tasty muffins.
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