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Sbrisolona

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Crunchy cake, gluten free, typical dessert from Mantua

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Rate this recipe 3.3/5 (142 Votes)

Ingredients

  • 100g coarse cornflour
  • 100g rice flour
  • 50g coconut oil
  • 50g ground almonds
  • chopped almonds
  • 60g brown sugar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • pinch of salt

Details

servings 6
Level of difficulty Easy
Preparation time 10mins
Cooking time 40mins
Cost Average budget

Preparation

Step 1

Mix in all the dry ingredients, then add the coconut oil and work the dough to make a crumble.

Step 2

Add in the remaining ingredients and if the dough is not sticking together, add a bit of soy milk.

Step 3

Put the mix in a baking tin covered in parchment paper and press the crumbles down making sure it is compact.

Step 4

Cook at 180C for about 30 minutes until browned and crunchy.

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