John Myers
Ingredients for 1 servings:
- 100 g potato flour
- 100 g buckwheat flour
- 50 g sweet lupin flour
- ½ pack of cream of tartar baking powder
- 200 g hazelnuts, chopped
- 250 g raisins
- 250 g sugar
- 200 g dark chocolate shavings
- 100 g block chocolate
- 6 eggs
- 2 packets of vanilla sugar
- 1 tsp psyllium husks whole or ground
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Beat the eggs with the sugar and vanilla sugar until frothy. Then add the flour mixed with cream of tartar and stir in. Gradually add the chocolate shavings, chopped hazelnuts, and raisins and mix everything well. This works best with a dough hook, as no other liquid is added besides the eggs. Spread the mixture evenly on a baking sheet lined with baking paper and bake in the oven at 180 to 200°C for about 20 minutes. The dough should be lightly browned on top and easy to pierce with a toothpick without anything sticking. Melt the chocolate block in a double boiler or in the microwave and sprinkle it unevenly over the house friends using a fork or spoon. Let cool. Cut diagonally in two opposite directions and remove small pieces from the baking sheet. They are delicious immediately, but can also be stored in a tin for several weeks. I’ve also made variations with chopped apricots or cranberries instead of raisins, and with desiccated coconut or almonds instead of hazelnuts. They all taste delicious. If it doesn’t have to be gluten-free, the recipe can also be made with the same amount of wheat flour. But I personally find it tastes even better with gluten-free flours. The psyllium husks can also be omitted. They’re simply meant to improve the dough’s baking properties.
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