John Myers
Ingredients for 1 servings:
- 150 g corn, ground
- 50 g brown rice, ground
- 50 g ground almonds
- 1 pinch of salt
- 1 tsp baking powder
- 1 orange(s), zest
- 100 g margarine, lactose-free
- 100 g maple syrup
- 50 g almond(s), sliced
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
gluten-free, egg-free, dairy-free, vegan
Mix everything well, from the corn to the maple syrup. Divide the dough in half and place each half between two layers of baking paper. Use a rolling pin to flatten the dough. Place the dough on two baking sheets and refrigerate for about 35 minutes. Only then peel off the top layer of baking paper. Spread the sliced almonds on the dough and bake both baking sheets in a preheated oven at about 160°C for about 10 minutes. Cut the cakes into rectangles or diamonds, place them on a wire rack and let them cool. They are wafer-thin and very tender; if you don’t want them so thin, just use one baking sheet.
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