John Myers
Ingredients for 1 servings:
- 100 g amaranth, ground
- 250 g brown rice, ground
- 150 g buckwheat, ground
- ½ tsp paprika granules
- 1 tsp sugar (raw cane sugar)
- 1 tsp herbal salt
- 1 ½ packets of baking powder
- 100 g nuts, ground
- 1 tsp turmeric
- 200 g quark
- 200 g cheese (Limburger 40%)
- 400 g carrot(s), finely grated
- 300 ml carbonated mineral water (can also be up to 350 ml)
- some cauliflower florets, cooked until al dente
- Salt
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
own recipe, gluten-free + egg-free
Mix the amaranth, rice, buckwheat, paprika granules, sugar, salt + herb salt, baking powder, nuts + turmeric (for the color) well. Add the quark and the split Limburger + the carrots and mix well. Slowly add the water. The batter should be like a sponge cake. Pour into a 26 cm ring tin lined with baking paper and smooth it out. Place a few al dente cauliflower florets, heads up, in the center and almost on the outside of the batter. Place in a cold oven and bake at 140°C fan/convection oven for approx. 85-115 minutes. Do the needle test. The cake ring should stay in place for a good 20 minutes. The cake will only set once it has cooled.
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